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NYC’s Tired of the Worst Date Ever? Dating Expert Andrea McGinty makes it easy with 33000Dates.com

NYC’s Tired of the Worst Date Ever? Dating Expert Andrea McGinty makes it easy with 33000Dates.com

We’re with Andrea McGinty, dating expert from 33000Dates.com

Dating Expert Andrea McGinty makes it easy with 33000Dates.com

Dating Expert Andrea McGinty makes it easy with 33000Dates.com

Today’s conversation has been edited for length and clarity.  For the full, un-edited conversation, visit our YouTube channel here

So often we talk about food and wine and it’s usually for dates, romantic nights out, date night, anniversaries, vacations

Dating Expert Andrea McGinty makes it easy with 33000Dates.com

Dating Expert Andrea McGinty makes it easy with 33000Dates.com

Today we’re going to get to the source of what those date’s are actually about. So with us is a dating expert, Andrea McGinty from 33000dates.com. 

 

Joe Winger: 

So just to start things off, what inspired you to become a dating coach?

Andrea McGinty: 

You mean what inspired an accounting / finance major to become a dating coach? 

I started this when I was in my 20s. So this is the 1990s. 

There’s no Google yet. There’s no online dating.  It’s going to happen in the late 90s, but it hasn’t happened yet. At that point I was living in Chicago and I was getting married and five weeks before the wedding, he called it off and it was like – boom!

What do you do? First I cried, of course…

Anyway my friends started fixing me up on dates, still in your 20s and you know how those dates go, 

They know someone that’s single, so they think you should like them, blah, blah, blah…

After some of those dates I was really thinking about it and I thought, it’d be great if there was a place you could go, like an executive recruiter for your professional life. 

The same thing for your personal life. 

And of course, there was nothing like that at the time.  Even in high school and in college I fixed up two of my suitemates. They’re still with their husbands that I fixed them up with.

I was already good at this and I thought I could start this. 

Anyway, fast forward.

I started a company in Chicago called It’s Just Lunch. Where people meet for lunch. We do all the work.

Fast forward, 15 years later, it’s still the same.

[At my first dating company, It’s Just Lunch] we had 110 locations globally and then I sold.  Timing was perfect because online dating was coming out of its infancy and it was a mess it at first, just the scammers, the crazies, the horrible stories, 

I thought, “Oh, wow, there’s a need. People have no idea what to do online and how to date.” 

 

Dating Expert Andrea McGinty makes it easy with 33000Dates.com

Joe Winger: 

Is there one big lesson to learn how to be more successful with dating in today’s world?

Andrea McGinty: 

I think there’s a couple, there’s probably two lessons to learn. 

#1 is you need to understand how to navigate online dating because there’s over 1400 sites out there. 

#2 you’ve got to be really careful that you don’t give up too quickly. 

Most people give up in the first 2-3 weeks because they go online, see a bunch of people, they probably went on the wrong site by the way too, like not the right site for them at all. Then they see these people who like them and they’re like, “Oh my gosh, this is online dating, forget it, I’m done, gone.” 

And it goes back to they didn’t do it right, they had no idea what they were doing.

Joe Winger: 

Can you bring some clarity to that and help somebody understand what are the first few steps are and how to do them correctly?

Andrea McGinty: 

Absolutely. With online dating you need…

 #1 you need to be really careful that you’re choosing the right site.

When we’re talking about 1,400 sites out there, I tend to work with the top 25 sites. When I’m working with a client I start initially with a zoom call with a client and get to know them what they’re looking for. 

I work primarily with the 40 – something 50- something, through the 60s age group. Second time around, second acts in life type of thing. 

Back to the right site…

When I’m choosing a site for a client after the zoom call, I’m thinking about. “Okay, what sites do I think they belong at?” And it’s very different if you’re in Los Angeles versus Houston versus Washington versus New York City or Orlando, Florida.

[The sites are] so different, how the sites function and the type of people that are even on the site. 

I’m strategic too. I use three different large companies for research. I use Gallup,  Pew and Statista.  I pay to get research on a monthly basis and it really tells me the percentage of men to women on a site. 

Some sites that are 80% men. Some sites are 80% women 

You might be having an awful time on a site because you’re a woman and you’re at a site that’s 80% women. You’re in the wrong place. 

So I do the homework with the research. Geographically where you live, level of education, income. Is that site’s membership increasing, decreasing?

#2 Your pictures. 

Oh my gosh. I’m like a crazy person with photos because you have to have really great photos. I don’t mean LinkedIn photos, I don’t mean glamour shots, and not selfies.

The candids are nice because it’ll show you and your friends. Out playing pickleball, out playing tennis, out having drinks with your girlfriends. The professional shots. Depending on where you live, you’re just gonna get some great shots up against a graffiti wall in Brooklyn or a nice shot by the beach that are just a little more.

You want a couple full body shots. 

You want the photos to be current, within the last year.   Just like you don’t want to be surprised when you show up on the date and there she is.  She has a few more wrinkles and a few more pounds than what I saw online. 

It’s like you’re not being truthful about the whole thing. 

Online dating is a visual medium. You’ve got to be presenting yourself. My LA and Orange County market, Dallas market, they get that.  But there’s other parts of the country. I’m like no, we are not putting that picture of you online. There is absolutely no way.

#3 Your profile

Once they look at your photos online, if they like what they’re seeing, they’re going to read about you.  It can’t be the same old stuff. Like I like to walk on the beach and I look as good in a tux as I do….   it puts me to sleep. 

So a short, sweet, interesting, quirky profile sells. 

A lot of times it’s hard to write about yourself. That’s why it’s nice to have somebody like me, write about you.

[Summarizing]  You’re on the right site.  The right photos. Your profile. Now it’s looking through high potential dates for you….

#4 Looking for High Potential Dates

Putting in algorithms, putting in search filters. That’s something I teach people how to do because otherwise it’s like you’re looking for a needle in a haystack and you want it like a needle in a little Easter basket.

Once we throw those filters and algorithms on, it gets rid of  80% of the people. Now we’re down to some of these people that look like high potential people for you. 

#5 Send messages

We found 10 “someone” ‘s and now we send messages.

We don’t send them a weak heart or any of that kind of junk because men get so irritated.  Because half my clients are men, they get so irritated with this. 

Why are these women sending likes and hearts and no message? 

That’s my constant battle with women.

Hey, you’re in your 40s, you’re not 90 when women had to wait to be pursued. We’re not living in our grandparents era, right? We’re equals. We can reach out to the men too. 

The men totally appreciate when a woman sends a well crafted, interesting, short three sentence message.

The messaging is super important because you don’t want the: “Hi, how are you?” – or this is horrible. “Hi, you’re so good looking.” “Hi, you’re so beautiful.”

It was like, copy paste, they threw that out to the world, they sent that to everybody.

So now you’ve sent a message, hopefully he / she messages back. 

#6 Schedule a date

The next thing is let’s get that date scheduled. This can all be done with just a couple texts on both people’s part:

“Okay, yeah, I’m totally interested. How’s Friday, at 5:30p at Bistro 110. Let’s meet for a glass of wine?

Because chemistry only takes place in real life. 

Joe Winger: 

In reality, do most dates get set up that quickly?  It seems like there’s more delays and game-playing?

Andrea McGinty: 

From the time you first send a message to someone, if the date has not been scheduled within five days of that initial text.  There’s a 90% chance the date will never occur. 

I’ll say to my client, “We’re going to go right for it right now.”

Write a couple of cute lines that are just for that person and then be like:

“You know what? I don’t really need to text you anymore or talk to you anymore because I’m ready to meet you. I’m super interested. How’s Friday night…?”

Sometimes you’ll get back a reply, what’s the rush? 

I think to myself, what isn’t the rush here? 

What do you want to talk about? Can’t you just get dressed? 

We both live in Beverly Hills for goodness sakes. How long would it take us to get together and meet, right? We’re both in New York City.  C’mon. Let’s do this in person. 

If you’re getting those people that are drawing out the process, you either just cut bait. Just block them, goodbye, gone. 

Or you say, you know what, if you don’t reply, you’re going to end up on my waiting list. 

And you do it with a little humor, add an “LOL”  

That can work too, where people crack up and they’re like, yes, I would love to meet you Saturday. Let’s grab lunch.

Joe Winger: 

In today’s world of different levels of politically correct, cancel culture, different levels of sensitivity, regardless of whether you’re in a very conservative culture, progressive culture, etc.

How do we deal with any level of uncomfort when it comes to online dating?

Andrea McGinty: 

First of all, you’re not in the workplace dating right now. Cause that’s where a lot of that happens, right?

This is where I say “Women, you’ve got a big advantage right now because you can feel very comfortable and free reaching out to men and get over that whole thing”.

Women wait to be pursued.  There was this book that came out in the 90s: “The Rules.”

Wait to be pursued by the man and then don’t respond to him for three days. What the heck is that about? 

No. Reach out to men. 

Now for men, you’re not going to send stupid messages like, “Oh, you’re so gorgeous and sexy and blah, blah, blah”

Nobody wants that message. 

You would find that offensive too.

As far as men reaching out to women, just do it in good taste.

Women are there to meet men.  Creepy doesn’t happen very much online anymore. We’re out of that 2000 – 2010 era where more of that stuff happened. 

There’s so many more hoops. Both parties jump through [hoops] on top notch dating sites now and dating apps now that verify that you are who you say you are and verify some information about you.

Joe Winger: 

Most of the people watching this, they’re into food. That means fine dining. They’re into wine and cocktails and collecting wine. 

What kind of a goal can they look for if they come to 33000Dates.com?

When they approach and connect with you, what should they be thinking about and preparing so they know how to best represent themselves in that first conversation with you?

Andrea McGinty: 

Just be real with me and, people that are foodies and wine collectors, there’s a lot of us out there. There’s a lot of people out there that will find that very attractive. 

There’s a lot of people that like to try different wine bars, they like to go up to Napa.  Maybe that’s your third or fourth or eighth date, 

Be real with what your interests are and… talking about food. 

This goes back to when I’m writing your profile, when people just say, “Oh, I like Italian food.” I’m like no.  Give me something here. 

“I like carbonara with peppers and from Trattoria is amazing.”

It doesn’t have to be written in a snobby or snooty way, but it’s just like fun. Like you’re describing what you like to eat or your favorite foods or it could be talking about, you like this vintage of wine.

Be very specific with me because that’s how I can help you the most and be really upfront no, no PC woke stuff with me because this is your personal life.

Joe Winger

What are some realistic goals for your online dating experience?

Andrea McGinty: 

We’ve got to make sure that we’re not listening to all the noise out there. We’re not listening to our negative friends about dating and friends and family can be two really negative forces because you get one of one of two things. 

If it’s family, maybe a lot of them are married and they’re like, Oh, you’re good looking. You’re so awesome. You don’t need to do online dating. That is like for losers. 

That is so not the story anymore. 

You’ve got friends that are like, “Oh, I just tried Bumble. It was horrible”. “I did hinge. It was horrible.”

A lot of dating is going in with a good attitude. I’m not talking about rainbows and unicorns; and everything’s perfect or anything like that.

We spend a lot of our 20s and 30s becoming successful and working on our careers.

By the time we’re 40s, even 50s we’re there career-wise. So now, it’s time to focus on our love life. 

That could be two very different pictures: it could be a second act because you’re divorced. 

Or it could be you’ve been single and just all your efforts have been going into career and friends and travel and all this other stuff, good stuff you’ve got going on.

But you wake up one day and you’re like:

“Hey, I’m 45 and I’m single. What’s up with this?”

Go into online dating, approaching it the way you did your career.  Strategically.  It’s no fun to think about your love life, like strategically, hire somebody, think about how you play golf.

You didn’t just go out on the golf course. You took a bunch of lessons.

Everybody’s playing pickleball now.  But you didn’t just go out on the court, even if you played tennis before. You took a couple clinics, right? 

That very quickly threw you into the intermediate range all of a sudden because you put some effort into it. 

Same with dating.

But if you want to do it effectively and pretty effortlessly, just like you did with golf, hire the pro to do this stuff for you.

My typical male client tells me I take 80% of the workload off him because he doesn’t have to think about it anymore.

I’m coming up and presenting ideas to him, presenting women to him and just getting them through. All of the hoops and the messaging and all that stuff. Getting them to the good dates because they’re out there.

There’s some markets, like Los Angeles and New York, that can be big complainers about dating. I think because they’re trying to do it on their own. 

When I get online and go on the good sites in those two markets, there are so many good people on there.

It’s just a matter of having somebody doing a good portion of the work and pushing you. 

And oh, here’s the other thing, accountability. 

When you’re working with me, you have accountability because you’re going to talk to me next week. And I’m going to say:

 “Okay, Tell me what happened to you last week.”

“How’d that date go?” 

“Did you call back that other one that we talked about?“

I did text her after the date you said you were going to, what happened? 

So that little push along the way and keeping you on track too.

Because we’re in a culture where, we’re educated, we’re taking great trips, we’re dining out.  We’ve got a nice group of friends that we love to hang out with. 

It can be really easy to sweep this all, to the wayside. There’s no reason because there’s a loneliness epidemic in the U.S. and we all know if you’re with somebody, that you really enjoy hanging out with you’re going to live longer and you’re gonna live happier too.

Right.

Joe Winger: 

You’re offering great dating tips.  Thank you. 

Let’s say you’re someone who’s done the work on your protile,  messaged all those people, asked for a date, and they’ve all disappeared.

What’s that person doing wrong?

Andrea McGinty: 

You kinda gotta take responsibility for it. You’re doing something wrong. 

Here’s the deal. You don’t know what you’re doing wrong.  

But that’s stuff I can fix.

That’s another thing. You have to stay away from those free sites or sites that have free people on it because there’s no skin in the game there. They’re just dilly-dallying around, playing around on there and not really serious. 

Part of it is recognizing the statistics that you’re going into up-front that for every 5 texts you send, 1 person is going to respond back.

I give my clients homework on a weekly basis, two sessions. That’s all I ask of them. 

During those two 30 hour sessions they have to send out 8 messages.  So I know by the time I’ve talked to them, they’re going to at least have gotten back 3 responses.

If their photos are really good, they might have 8 responses back. 

If they haven’t already booked the date, craft the email, craft the text, craft the message that’s going to get that date in person. And get us there. Get us there.

Joe Winger: 

Andrea McGinty from 33000Dates.com dating expert. 

Any requests from the audience watching and listening?

Andrea McGinty: 

I would just say, take a look around my site, maybe take the dating quiz that I have on the site. It’s fun. And it’s really fast. It’s 10 questions, and it goes right to me. It doesn’t go to any of my people. And. I can rate you and what you’re doing and tell you whether or not I can help you too.

So if you do take that quiz, give me as much info as you can. I don’t mean personal info, but like where you live, your age, but that’s all going to be on there. But take that quiz because that’s a good way to contact me and see if we might be a good fit and maybe I can help you if you really want to meet somebody.

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NYC take a Weekend trip Tasting Bourbons? This Fredericksburg Virginia Bed & Breakfast Might Be Your Dream Visit, Owen King from Ironclad Distillery shares Delicious Details

NYC take a Weekend trip Tasting Bourbons?This Fredericksburg Virgina Bed & Breakfast Might Be Your Dream Visit, Owen King from Ironclad Distillery shares Delicious Details

Ironclad Inn is the first B & B & B – Bed & Breakfast & Bourbon Tasting Room.

Ironclad Inn is the first B & B & B – Bed & Breakfast & Bourbon Tasting Room

Ironclad Inn is the first B & B & B – Bed & Breakfast & Bourbon Tasting Room

Today’s conversation with Distiller Owen King from Ironclad Distillery has been edited for length and clarity.  For the full, un-edited conversation, visit our YouTube channel here.

 

Owen King, Ironclad Distillery

Owen King, Ironclad Distillery

Joe Winger: 

A lot of really cool things are happening right now. I want to jump into your tasting room, the distillery, we’ll get into bourbon tastings in a few minutes.

But first and foremost, what’s the most important thing with Ironclad right now for you?

Owen King: 

The most important thing about Ironclad for me right now is the same thing it’s always been, trying to make the best bourbon we can

The other thing is spreading the word about our bed and breakfast; and bourbon. It’s a bed and breakfast in Fredericksburg that when you’re there, you can drink bourbon.

Ironclad's famous Old Fashioned cocktail

Ironclad’s famous Old Fashioned cocktail

We make a lot of old fashions there and we always have all these leftover oranges. Now the perfect thing is in the morning you have fresh squeezed orange juice from our [leftover] old fashions.

It’s really working double duty now.

Besides that I just love the fact that we can now expand our distillery up to Fredericksburg. So we can have more people try our bourbon and enjoy our bourbon, which is the goal.

Joe Winger: 

Getting to know you before you jump into Ironclad, I want to use the word “were”, you were a football player and cooking changed your life.

Tell us more about your cooking. Was there a special dish that enhanced your life?

Owen King: 

I’m Italian. So obviously with the Italian genes, we share our love through food. Growing up I cooked a lot.

When I went to college [I cooked] for my teammates.  I’d make dinner for everyone. So when we decided to open the bourbon distillery, I figured, I know how to cook. I think I could probably figure out how to make bourbon. 

I know flavors. I know how things go well together. I think I have a pretty decent palette. 

So putting all those things together to make a great bourbon was the goal. 

Food is one of those things where you never stop improving. I feel the same about bourbon.


FlavRReport.com on YouTube

FlavRReport.com on YouTube


 

Joe Winger: 

Is there a favorite dish?

Owen King: 

Breaded chicken cutlets and spaghetti.

That is how it started. Then I was like “I really like cheese.”  Maybe I could put cheese in with the breadcrumbs and then do that. Then I started expanding.  Chicken Parm.  Making my own sauce.  Thinking I could add something here to make that better.

It’s the same way I look at bourbon.

Thinking, “I like what this person’s doing. Let me see what they’re doing. I can build off that to make it work on my own.”

Creating my own recipes, going from there, just continually tweaking little things here and there.

We’ll make a 5% difference, maybe a 10% difference.

Joe Winger: 

Ironclad Distillery is in Newport News, Virginia. The bed and breakfast Ironclad Inn is in Fredericksburg, Virginia.

For most people when we think of bourbon, we don’t always think of Virginia as the first choice. What would surprise us most about coming down to Virginia for a bourbon tasting and staying the night?

Ironclad Distillery

Ironclad Distillery

Owen King: 

If you’re coming down to Virginia, you have to remember Virginia is the birthplace of American spirits. The first place spirits were made in the new colonies, in the new world, was here in Virginia. 

The first corn liquor which would eventually become bourbon, was made in Virginia.

You can also talk about Elijah Craig, who was from Fairfax County, Virginia, before he moved out to Kentucky. 

On top of that, Kentucky wasn’t a state until 1793. Evan Williams was doing distillation in 1783, and at that point Kentucky was still Virginia. 

The birthplace of bourbon is right here in Virginia.

I’ve been to Kentucky a lot. They talk about the birthplace of bourbon being there in Kentucky.

Maybe the territory it’s in was Kentucky, but it was still Virginia at the time.

Whenever someone comes by, I can tell them the history of actual bourbon, where you’re gonna get the whole story, not just the fantasized story that you get in Kentucky.

Joe Winger: 

I’m incredibly glad you just shared that.

Let’s talk about The Ironclad Bed and Breakfast now. The bourbon tasting room, the event space.

Owen King: 

We wanted to spread our bourbon out around the state. We’ve always really liked Fredericksburg. It’s a beautiful town. It’s got a ton of history to it.

Nothing goes better with bourbon than a good story.

So we can always tell our history while drinking. So with our bed and breakfast, we looked at what the bigger guys were doing. A lot of them were starting to have these places where you could stay [the night] and get an experience to go along with it.

We really wanted to spread our Ironclad experience. 

We have a tasting room. It’s beautifully decorated by my sister. We’ve got a bottle shop where you can pick up pretty much every one of our bourbons that are available. We’ve got a bar so you can try it from our seasonal cocktail menus where we change it five times a year.

We have a winter, a fall, a spring, summer [menu].Then a holiday menu as well. 

No matter what time of year you’re there, you’re trying something that’s going to go well seasonally.  

Everyone likes seasonal drinks.  You don’t want to drink in the fall, what you’d drink in the summer.

We always have an old fashioned and it’s a damn good old fashioned. 

Then we also have an event space. We have weddings. We’ve had 50th birthday parties. 

Ironclad Inn wedding and special events

Ironclad Inn wedding and special events

We’ve had any event that you want to tie into with our bourbon or just if you want a beautiful event space in a building that was built in 1793 we have that as a great option. 

It’s a really cool spot that you can go and see and experience.

It’s something we want to share, our love for bourbon with everyone.

Whether you’re here in Newport News or in Fredericksburg, you’ll get a King family member there to tell you our story and tell you all about our bourbon and show you around.

Ironclad Bottled-in-Bond Straight Bourbon Whiskey

Ironclad Bottled-in-Bond Straight Bourbon Whiskey

Joe Winger: 

Outstanding.  Let’s get to the tasty part now.  You have several amazing bottles.  When someone comes to your tasting room this weekend, what should they be looking forward to? 

Owen King: 

We do a few bottle releases that are once a year for us. One of my favorites. 

A five year, three barrel blend of three 30 gallon barrels. Bottle of Bond.

The history alone is one of my favorite things to talk about.  In 1897 the federal government stepped in because there was people dying from drinking bad whiskey.

They stepped in to “certify” everything in there.

“If you bottle it at four years old and at 100 proof, we will claim that this is a bottle and bond bourbon certified” by the federal government that it is safe to drink.

That story alone is one of my favorites of bourbon lore. 

We just want to make sure that we do that every year that we can.

It’s absolutely one of my favorite bourbons. It’s our four grain mash bill. 70% corn 10% wheat, 10% rye, 10% malted barley. 

So with the corn and the wheat, it adds a nice sweetness to it. But then the rye is there to kind of balance that whole thing out.  Before it gets [to be] a very sweet bourbon, it balances out, a little baking spice, maybe even some clove, maybe a little black pepper.

It balances it out to be a nice, rounded bourbon.

Ironclad Sweeter Creations Maple Syrup Cask

Ironclad Sweeter Creations Maple Syrup Cask

Joe Winger:

Let’s move on to your Maple Syrup Cask

Owen King: 

Absolutely delicious. But this is a cast finish, not a flavored bourbon.  So we’re not adding maple syrup to it. People who drink it might think it’s going to be super sweet and not going to like it. Because they don’t like maple syrup.

This is my version of drinking maple syrup responsibly and not getting diabetes. 

After we empty our barrels, we give them to a maple syrup producer in upstate New York.  He’ll age his maple syrup using our bourbon barrels. 

By doing that through transference, there’s about a gallon of bourbon stuck in the staves of the wood. So when he puts a new liquid in there, that maple syrup is going to absorb into the wood and that bourbon is going to come back out.

Now his maple syrup is picking up that beautiful bourbon flavor and we are picking up all that maple syrup flavor into the wood. 

When he brings those barrels back down to us, we put our aged bourbon back in there and we let him finish in there for about three to six months. 

After we take the bourbon out, it’s now got this beautiful, mild sweetness, but it’s got that hint of maple syrup at the end.

I always say, I don’t want it to be maple syrup with a hint of bourbon. I want it to be bourbon with a hint of maple syrup, which I think it absolutely is.

Ironclad Missouri Toasted Oak Cask

Ironclad Missouri Toasted Oak Cask

Joe Winger: 

The maple syrup is so subtle, almost a tertiary flavor to it. 

Moving on to the Missouri Toasted Oak Cask.

Owen King: 

This is a double oak bourbon.  With double oaking, what you’re going to do is exactly how it sounds. 

You’re going to go from one new charred oak barrel. But instead of a second new charred oak barrel, we’re going to go to a lightly toasted barrel.

So my analogy for this is you’re sitting at a campfire and you’ve got a marshmallow. You’re roasting your marshmallow over the flame and it gets burnt. It catches on fire. So now you’ve got that roasted marshmallow where you’re still gonna eat it because it’s a roasted marshmallow.

So you eat it and it’s still sweet. But it’s got that sort of maybe a bitter acrid note just cause you burnt those sugars. You haven’t toasted them. 

Now you take another marshmallow.  You’re a little more patient this time.  You’re going to stick it down in the coals and you’ll slowly rotate it until you’ve got that perfectly golden brown marshmallow. 

When you taste it, it’s now twice as sweet because you just caramelize those sugars as opposed to burning them. 

It’s the same with a charred oak barrel to a toasted oak barrel.  With that charring of those oaks, you’re gonna you’re still gonna have that sweetness.  We’re amplifying that sweetness with the toasting of the oak. 

With this one you get those softer vanilla flavors like toasted marshmallow. You get a cookie dough flavor,  maybe it’s raw cookie dough without the chocolate chips.

Joe Winger: 

That’s amazing. mmIs there an extra bottle when I come down there, I’m in the tasting room, another good bottle we should ask for?

Owen King: 

Another one that we have right now that is a very limited run.   Very small release is our blueberry mead cask finish

We give our barrels to a meadery in Williamsburg, Virginia and they make this blueberry honey mead.  So now they have this bourbon barrel aged blueberry mead. And when they’re done with them, they give them back to us. 

You’re not necessarily overwhelmed with [a] heavy blueberry flavor but it opens up to this really nice fruitiness and then like a fermented honey flavor on the front end. 

It’s so unique, but it’s great neat on the rocks.

Joe Winger: 

If we come down for the weekend, we visit the distillery in Newport News. What’s a tour like? 

Owen King: 

If people aren’t the biggest bourbon drinker, I want you to walk away saying, “Okay, I found something that is made with bourbon that I like.”

We are a distillery that only makes bourbon. 

I want to make sure that everyone who comes here has something they can enjoy.  This isn’t an uppity bourbon bar.

I want someone to come and be able to say,  I’m not the biggest bourbon fan. What kind of cocktails do you have?” We always have a cocktail on every single menu that’s open for everyone. 

Everyone’s going to love it and whether you’re a big bourbon fan or not.  We just really want to be accommodating. We want to be a fun place for everyone to hang out. 

We want to tell our story, the history of the Ironclad ships.  Go through our distillery tour, we’ll show you that. If you want to know the history of Fredericksburg, or the history of What the bed and breakfast is we’ll tell you that.

Nothing pairs better with bourbon than a good story. And we really care about spreading that word.

Joe Winger: 

Whether it’s a romantic getaway, a weekend getaway, why choose your bed and breakfast instead of a hotel?

Owen King: 

While we’ve only had it a short time.  But we’ve been adding things here and there. You’re going to get a fresh orange juice in the morning, made with the oranges that we used for our old fashions [last night]. 

We have our barrel aged maple syrup for your pancakes.  So you’re going to have that maple syrup with a hint of bourbon. 

Ironclad Inn

Ironclad Inn

We really drive home that it’s a bed breakfast and bourbon experience. Get immersed in the bourbon culture.  That’s our goal.

Joe Winger: 

Any favorite bourbon and food pairings?

Owen King: 

Bourbon’s wonderful for food pairings.  

We’ve gone from pasta pairings to pizza pairings.  Anything that’s fatty is a perfect pairing.  Pork belly with a cherry reduction over top of it with one of our bourbons straight 

We have this bourbon cream, Buzz’s Bourbon Cream, where it’s made with our small batch bourbon that’s infused with coffee beans, cacao nibs, and vanilla beans. That one over vanilla ice cream is perfection. 

You’re adding a little booze, some coffee, a little bit of chocolate.

You take a bite and all of a sudden you had three scoops and it’s gone 30 seconds later.

Joe Winger: 

What’s the best way to learn more about Ironclad Distillery and Ironclad Inn?

Owen King: 

We have our website at ironcladdistillery.com. All of our social media Facebook and Instagram

NYC is looking for Sipping Tequila: Mayenda Introduces Reposado Double Cask, A First-of-its-kind Aged Sipping Tequila Infused with Roasted Agave & Agave Miel

Mayenda Introduces Reposado Double Cask, A First-of-its-kind Aged Sipping Tequila Infused with Roasted Agave & Agave Miel

Mayenda, the sipping tequila that goes two steps above, today introduces its newest offering, Mayenda Tequila Reposado Double Cask.

Mayenda Reposado is a sophisticated evolution of Mayenda Blanco

Mayenda Reposado is a sophisticated evolution of Mayenda Blanco — the first tequila made using the brand’s signature process of infusing the finest tequila with both roasted agave and agave miel (honey) before the final distillation step.

Mayenda Introduces Reposado Double Cask, A First-of-its-kind Aged Sipping Tequila

Mayenda Introduces Reposado Double Cask, A First-of-its-kind Aged Sipping Tequila

This naturally deepens the notes of fresh roasted agave and adds herbal complexity with only three ingredients: Blue Weber agave, yeast, and water.


Watch our YouTube Channel

FlavRReport.com on YouTube

FlavRReport.com on YouTube


For Mayenda Reposado Double Cask, the tequila is then aged for six months in a mix of American and European Oak, showcasing Mayenda’s continued commitment to developing innovative tequilas that stand apart from others on the market today.

This elegant sipping tequila will be available in the U.S. and Mexico beginning June 2024.

“With Mayenda Blanco, we knew we had unlocked new possibilities for expressing deeper flavors of the agave, thanks to the two extra steps in our signature process; yet it still felt like we had only scratched the surface of what was possible,” said Jesus Susunaga, Maestro Tequilero at Casa San Nicolás. “When developing our Reposado, we decided to employ a double cask maturation and longer aging process. This resulted in an exceptionally smooth and balanced, aged tequila that maintains the soul of our beloved Blanco.”

Mayenda’s Signature Process: Every Mayenda Tequila is made at Casa San Nicolás (NOM: 1440) in the highlands of Jalisco, using only mature 100% blue weber agave. Mayenda starts the same way as other premium tequilas, but the magic is in the two extra steps. Maestro Tequilero Susunaga and his team steep (or infuse) roasted agave and then agave miel from the cooking process just before the last distillation step. This naturally captures fresh roasted agave notes and herbal complexity that are typically lost in the tequila-making process, creating a soulful sipping tequila with a honeyed and multi-dimensional flavor profile.

 Double Cask Aging in American & European Oak: For Mayenda Reposado Double Cask, Mayenda Blanco is then aged in the finest American and European Oak barrels. Each barrel type enhances the opposing characteristics of the other — one barrel adds impact while the other softens. The dry, spicy and earthy profile of cinnamon, chamomile and red apple in the European Oak is expertly balanced with the rich, fresh, sweeter notes of butterscotch, honeycomb and vanilla in the American Oak.

A Longer (6 Month) Aging Process: While most Reposado Tequilas are aged two to three months, the aging for Mayenda Reposado Double Cask is extended to a minimum of six months to impart the optimal amount of flavor from each cask. A longer aging time brings a more sophisticated, multi-layered and refined flavor profile.

Artful Master Blending: Careful to keep the essence of Mayenda Blanco in every sip, Maestro Tequilero Jesus Susunaga and his team of experts at Casa San Nicolás carefully blend every drop of Mayenda Tequila to ensure the highest quality of consistency, flavor, texture and refinement. Jesus’s extensive experience blending some of the finest aged spirits around the globe has helped him master this delicate craft and pioneer a new type of tequila in Mayenda.

Mayenda Reposado Double Cask may be enjoyed neat or in elevated cocktails such as a Morita Martini or Elevated Paloma. For recipes, visit mayendatequila.com.

Mayenda Reposado Double Cask will be available at select retailers in the United States for SRP $75USD per 750 mL bottle and in Mexico for $1,445 Pesos. Please sip responsibly.

Follow them on social media @mayendatequila and visit their website Mayendatequila.com

NYC Discovers Aphrodise Sparkling Wine, Taste Before Your next Party, Frank Schilling Reveals

NYC Discover Aphrodise Sparkling Wine, You should taste Before Your next Party, Frank Schilling Reveals

Whether it’s a wedding, party, or just drinks with dinner.  We want taste.  Maybe we want a few drinks.  We also want to protect ourselves from tomorrow’s hangover.

It’s hard to find a drink that can take day to night quite like a Greek rosé and Aphrodise wants to prove it to you.

Frank Schilling, Co-Founder of Aphrodise

Frank Schilling, Co-Founder of Aphrodise

Today’s conversation with Frank Schilling from Aphrodise has been edited for length and clarity.  For the full, un-edited conversation, visit our YouTube channel here.

Joe Winger: 

Our audience is foodies. We’re wine lovers. What’s the most important message today you want to share with an audience of foodies and wine lovers?

Frank Schilling: 

I’m an Epicurean myself. I don’t have a lot of pretense around my love of food and wine, I just love great food and wine and I’ve tasted so many great things. 

I’m a character who hasn’t had a meal at home in 22 years. As an internet entrepreneur, I used to work, literally seven days a week for many years and eating out was my escape from my work because it’s the one place my laptop and phone couldn’t rule the day, or the moment.

For me, eating out was that escape and that vacation of the moment. 

I created a life around dining out probably like many of your listeners or viewers. And I have a deep well of respect for great food and wine and also for the people who admire it and chase it, it’s a, it’s one of the great things in life.

I’m always stunned by people who don’t truly love food. I feel like they’re missing something and leaving part of life on the table.

Discovering Aphrodise sparkling wine

Joe Winger: 

You have this new discovery. Let’s talk a little bit about Aphrodise. Tell me about how you discovered the grape varietal?

Frank Schilling: 

I’m a wine lover. I tasted my way through Bordeaux and Burgundy.

All the way through, I could never really tell a Merlot from a Cab.  I’d be lying to you if I said I knew what a Nebbiolo or a Valpolicella was and how all those grapes differed from each other.

I do enjoy great brands of wine. I do understand the difference between years and what impacts a year. 

But when I was building [my restaurant] it was COVID. I was doing some fingertip math and I realized we’re gonna have to start bringing over a lot of sparkling [wine] for mimosas and for brunch. It was 300 seat restaurant, two seatings, 600 seats on a brunch [shift].

You start to do the math and you realize, “Wow, 52 weekends a year, bottomless mimosas. I’m going to need about 3,000 bottles of wine per quarter of champagne. So let’s go out and get some.  We live on an island and supply chain management wasn’t really an option.

So we started to taste through different varieties of champagne

I came to discover what Tom Cruise did in [the movie] “Cocktail”, which is, champagne is like perfume going down, but like sewage on the way back.

It comes from a well meant place, not mean spirited towards the great region of Champagne.

Joining the Aphrodise sparkling wine party

Joining the Aphrodise sparkling wine party

It’s just the nature of Champenois produced wine and that Chardonnay grape that makes a beautiful champagne is such that you just can’t consume a lot of it in the heat or humidity in the sun.

Traditional Champagne vs Aphrodise Sparkling Wine

It just isn’t the type of forgiving libation that lets you function afterwards and you don’t feel good. 

The yeast isn’t good for a lot of people. Not everybody’s impacted the same way but, a large portion of the population doesn’t do well with champagne and heat in sunlight  as a day drink.

The recovery profile isn’t something that people look forward to.

Aphrodise from the grape varietal called Xenomavro

Aphrodise from the grape varietal called Xenomavro

I discovered that I’d had that problem myself for years. The yeast wasn’t working for me. 

So when I discovered Aphrodise, it was a grape varietal called Xenomavro. 

A high altitude grape, Greece’s most noble grape.

It’s a very forgiving drink.  In a sparkling format, it’s something you can drink in the heat, it’s something you can drink in larger quantities, I can tell you that the recovery profile, for me and for many others, is exceptionally good.

Meaning you can drink a lot of it and bounce back and go again. 

As a wine producer, that’s music to your ears. But it’s also nice knowing I’m making people feel better. I’m not putting something in the market that’s going to make you feel sick after overconsumption.

At a party enjoying Aphrodise Sparkling Wine

At a party enjoying Aphrodise Sparkling Wine

Joe Winger: 

Just to give a little backstory.  Frank, I hope you’ll talk to us a little bit about one of your first adventures.  You mentioned you’re an internet entrepreneur, you had some success with website domains. 

Can you explain a little bit about that and maybe a lesson you learned from that journey?

Frank Schilling: 

It’s a lesson that some of your listeners and viewers probably have some experience with.

I registered a domain name back in the dot com era. Then I registered 2 [dot com names], then 10 and I got some generic names like wine.com , cars.com.  Names like those.

I started to realize, wow, these names have value.

I wound up registering a lot of generic names and then I had difficulty managing them because in those early days of the Internet, it was all very unwieldy. The infrastructure for managing those names. 

So I created a lot of that management infrastructure.  Then in the process, grew that business over a 20 year horizon and wound up selling the 3 companies that comprised that enterprise to a company called GoDaddy, which we’ve probably all heard of.

So some of their infrastructure was my infrastructure and is now their infrastructure. 

To the extent you like the new GoDaddy offering for managing domain names, you’re welcome, for the small part I played in helping that become a reality.

In the old days, I was traveling a lot. I had an office in Manchester in the United Kingdom, one in Newport beach in California and my main office here in the Cayman Islands.  I would travel between the offices, New York, Miami and many other cities, just for work all around the world. 

Enjoying Aphrodise Sparkling Wine

Enjoying Aphrodise Sparkling Wine

At the beginning of COVID that all came to a grinding halt.  I sold those businesses and decided that with my love of food, if I was going to stay in the Cayman Islands, I realized I’m gonna have to eat at home more and I realized, the offerings of restaurants wasn’t the depth was hoping for.

So I built the restaurant, as a result of that that then led to Aphrodise.

Joe Winger: 

I love the full circle of it. 

Since we’ve mentioned the restaurant once or twice. Can we hear more about your restaurant Mykonos Cayman?

Frank Schilling: 

Sure.  During COVID lockdowns, there was a new plaza going in on the beach and I had mentally designed a restaurant years ago, but sold the real estate for it.

So when I saw the plaza going up, I was crestfallen. These guys built my dream on their land.  My fantasy of what a place would look like. But then I was happy to learn that the plaza was a strata titled affair. It wasn’t owned by one conglomerate.

So I bought into that plaza so I could control the real estate. Then once I had the real estate I did a sort of “money no object” fit out that left a very residential-looking restaurant really quite beautiful. 

I love the culture of Greece and I love the idea of the long lunch and the lack of pretense in the party and [being] all welcoming, with children, grownups will dance on the table and get really carried away.

The kids are running around. It’s all very loving and family oriented.

Whereas, Ibiza is a little more drug fueled and party, ragey and a little more intense.

I loved the soulful day party of Greece. We’re on an island and the Greeks are on islands. So I thought how nice it would be to bring some of that to my reserved island here in Grand Cayman. Grand Cayman is more of a place you quietly go to escape and enjoy the beach and family.

It’s not really a St. Bart’s where you go to seek out a great party. I always hoped that there’d be room for at least one place like they have in St. Bart’s here. 

So I built a really big place, 320 seats, super residential, relaxed, welcoming, But completely devoid of pretense.  You can come in, flip flops and shorts, or you can come in a beautiful gown as we’d hope in the evening. 

But we don’t have a lot of structure and posture around it. We want you to feel free when you come. So that, I built that venue here, and you can see it online.

It’s called Mykonos Cayman. We have an Instagram where people can learn about the restaurant.

When you come, please come for a glass of Aphrodise on me. Mention Frank said I could have a glass of Aphrodise

Joe Winger: 

You introduced Aphrodise at the Las Vegas Wedding Show.  How did it go?   Why do you think Aphrodise is the best drink to have at a wedding?

Frank Schilling:

It’s the color of love. It’s a beautiful color of red. 

We took it to the wedding show because I thought that wedding planners would share the same pain point that I discovered as a restaurateur.  Which is, if you want to buy a bottle of great champagne, easy, you go to the liquor store.

But when you start getting up there and you need 100 cases for an event or a series of events, getting that quantity consistently and getting a good product is actually quite difficult. And expensive.

So we thought we’d introduce Aphrodise.

Knowing that we could go directly to the wedding planners and help their fulfillment and execution and deliver a better product.  

Something that people could really lavish in the heat or at an after party where you’re really enjoying the bubbly and then feel better in the morning.  That was really the goal. 

My first champagne experience was at a wedding and I drank a little too much.  For the next day or two, I was laid up.

So we try to bring something to market that is good for people or at least makes them feel good in the moment and helps them recover.

We had a line all day.  I poured a 5,000 servings of Aphrodise that day. People loved it.

Let me tell you, that’s a lot of work, opening bottles. It looks very glamorous. But when you’re really going at velocity, my hands hurt at the end of the day.

We got a lot of upstart business out of that. People were like, “Wow, this stuff is actually quite good.’ 

Joe Winger: 

Let’s talk about flavor profile.

Pouring out 5,000 samples, what’s the most common feedback we get about the flavor, aroma, the mouthfeel, what are we experiencing?

Frank Schilling: 

So when you sip a drink and you talk about mouthfeel or we have a glass of wine or champagne and you have a sip and there’s a little bit of a yeasty, gamey after taste.

For some people in red wine, it can be somewhat desirable. 

In champagne, unfortunately it stays with it as well. 

When you’re having champagne, which is more of a celebratory libation, that’s not a desirable quality. You want to have something that finishes clean in your mouth. 

If you have lots of sips, you’re going to get a good buzz. You want to be able to recover quickly and elegantly without that headache that comes from the yeast and all those elements that bring its flavor.

So the taste of Aphrodise is a very clean mouthfeel and it finishes with a light crisp apple or cherry. Some people taste strawberry. 

It’s a small bubble. Very light charmat, produced in small vats, a naturally produced bubbly effect. It lives in tanks for 3 months and it gains its bubbly in a natural way. 

A little more expensive to produce that way.  Prosecco, for example, will carbonate.  They’ll add carbonation just like you would to a can of soda.

We don’t carbonate. We allow the bubbly to form naturally through the fermentation process, which is how it should be. 

Co-Founders of Aphrodise Sparkling Wine

Co-Founders of Aphrodise Sparkling Wine

Joe Winger:

When it comes to food and wine pairing.  What would be your favorite dish to pair with a glass of Aphrodise?

Frank Schilling: 

Aphrodise is literally the only thing that I drink, and I’m crestfallen when I can’t find it. 

It’s a dark rosé so it goes nicely with meat – a burger or a steak.  Chicken or fish. It’s also a great dessert drink.

I like Aphrodise as a warmup libation and as an after dinner, like celebratory drink if you’re having a party, there’s an after party.

Joe Winger: 

You’ve done a lot in your life. You’ve had a lot of adventures, a lot of successes.

Any inspiration or lessons you can share with the audience?

Frank Schilling: 

The answer is love for people and love for living your best life, love for conviviality. I have a lot of love for the people that I encountered that have helped me in my journey. Those who’ve just been a part of my life, there for a season or there for a reason, as the saying goes, I try to embrace everybody.

See the good in everybody. There are people you click with more than other people. I say yes to everything unless it hurts me. I have a real lust for life and a good energy level.

Joe Winger: 

If you’re loving Frank’s energy and his positivity, you wrote an amazing book. Would you mind giving us a summary of the book and what it was like writing it?

Frank Schilling: 

It’s called Omnia Vincent: the universe wants you to win. 

I wrote the book as I’d sold my businesses. It was during COVID lockdowns and everybody was [going through a] “The end of the world” mood type thing at that time.

You write a book like this for your grandchildren. If one day they want to know more about grandpa and did our success come from or where did our financial wealth come from?

It’s nice for them to know a little about the person who tried hard and maybe you can see something in yourself.  So I really wrote it for my future ancestors.

I want to be the guy who left something for the grandkids and great grandkids to understand a little about my brain. And it’s really just written in short micro chapters. 

Joe Winger:

Because you’re an epicurean, if you’re going to have any plate for dinner tonight, what would it be and why? 

Frank Schilling: 

Tonight I’m actually feeling a Pittsburgh style steak, seared on the outside. I haven’t had good red meat in about a week, and we just got some A5 Wagyu at the restaurant Our chef is a butcher and he’s also a certified Angus ambassador. So he gets great cuts. 

We do a beautiful short rib burger, which is really lean short rib again on the outside with a bit of a char finish.  We have a charcoal grill inside the restaurant, which is beautiful. 

Joe Winger: 

Thank you so much for your time.  If someone wants to learn more, what are the best ways to find and follow websites, social media for Aphrodise?

Frank Schilling: 

DrinkAphrodise on Instagram and the website DrinkAphrodise.com

 

About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com

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