Hi, Daniel.

Y’all know our distilling and brewing operations are a labor of love, so when we set out to find someone to help us get our products out to our retail partners, we needed to find someone who would handle it with the same care and love that we would. We found Daniel Tilson.

Daniel grew up in Gurley, Alabama, a small town just outside of Huntsville. Even though he enjoyed the slower pace of life (and less traffic - we can’t blame him), he wanted to set out and explore the world. A tour in the Navy first brought him to San Antonio, followed by an internship he landed with the Texas Parks and Wildlife Department as he was leaving the military. After taking some time to go to school, it was the amazing cuisine, proximity to camping spots and trails, and of course, the craft beer, that lured him back to make San Antonio his home.

Let’s find out more about this veteran whose past work included measuring the dots on salamanders’ heads (for real).

How did you first hear about Dorćol?

I discovered Big Hops - Shaenfield early on and regularly attended the Pint Nights. Dorćol’s HighWheel Beer was featured on one of those evenings.

When did you first pick up an interest in craft beers and why?

I only started drinking beer a couple of years ago and had previously stuck to hard liquor. I also did a running night on Tuesdays, Ike Tails, at Eisenhower Park near another brewery that did a $2.50 pint night. Not drinking beer at that time, I would drink the ciders, but they were $6. I decided I should start drinking beer and began with the lightest option. Over time, I grew to enjoy IPAs, sours and so on.

What is your favorite HighWheel?

The SA Hefe! I’m a big Hefeweizen fan - I love the banana and clove taste of it. It pairs really well with pretty much anything you eat and is really refreshing after a long hot day. It has more body than a lighter beer but still is refreshing. It’s one of those styles I really enjoy, and our Hefe has Bavarian all over it.

 What drew you to working at Dorćol?

The consistently high quality. The team works hard to make the best product possible, every single time. The Betty for example, will taste the same from month to month and I know it will be really good. I wanted to be part of a team that takes their craft seriously.

What did you learn from your time in the Navy and Texas Parks and Wildlife that you think will be beneficial to this job?

After my military life, I worked in customer relations for a golf course and interacted with customers, making sure they had a good experience. At Dorćol I want to continue the philosophy that we are not just a vendor. I want to continue building personal relationships. I also want to bring a fresh mindset - I did a lot of data analysis in my previous jobs. I had to critically think outside of the box and problem solve, so I think I can use that to improve efficiency of deliveries.

How do you approach customer service? What do you think is most important for this job?

For me right now it’s first impressions. Being a new face with the company, it’s important to explain what we do and why we do it. I’m the one who continues the relationship with our customers, and I’m the face of Dorćol when I go out there. Showing up when I’m supposed to and doing the best I can while I’m there is important. I hope to excel at that.

This is obviously a critical job for Dorćol. What do you think you’re doing well?

I feel like I’m asking the right questions. I’m trying to help the business grow. If I do my job well, Dorćol will grow, which means I will grow as well.

What do you love most about working for Dorćol so far?

It encapsulates the opportunity to explore. I know a little about distilling and brewing - I have some friends who home brew, and it’s interesting to see it on a larger scale. It opens up new views of San Antonio, restaurants, places and people for me. Previously, I stuck to my familiar places.

Which beer would you recommend to someone who has never had HighWheel before?

Betty or SA Hefe - Betty is an easy beer to drink, light and flavorful. It’s a good starter beer for those who are new to beer. SA Hefe is a really high quality Hefeweizen, it’s a really well-rounded beer. And it’s my favorite.

So there’s Daniel, in a nutshell. Say hey to him when you see him around… and don’t be shy about treating homie to a SA Hefe.

Brandy Alexander Tour 2020: The Hayden & A Tahini Bit

A Tahini Bit by Haleigh Guillory of The Hayden // Dorcol Distilling & Brewing Co.

If you are not a fan of Kinky, the legendary Texas writer and musician Kinky Friedman, whom the Express News writer Paul Stephen recently likened the then yet-to-open Hayden to, you’d have missed the witty nod to the legend, and most likely the early excitement around the new restaurant.

Located at The Boardwalk on Broadway, just south of Hildebrand, The Hayden is a Texas- and Jewish deli-inspired eatery, with a polished interior, and fantastic food and drink offerings.

Though only recently opened, the bar is tended by a seasoned barkeep, Haleigh Guillory, a Lake Charles, Louisiana native who spent several years at Sternewirth. She’s an avid student of rich flavors in drinks and eats alike, and regularly leans on her French Créole heritage and extensive travels in sharing her diverse experiences with flavors, with her guests.

It’s no surprise then that her dairy-free A Tahini Bit, is simultaneously a great riff on the classic Brandy Alexander, and a nod to modern attitudes toward alternative ingredients. Her inspiration came from a house chocolate babka with tahini caramel, but her own lactose intolerance makes her sensitive to diverse dietary restrictions and drives her desire to use ingredients that are least exclusionary.

With A Tahini Bit, Haleigh combines Kinsman Rakia with amaretto, oat milk and an egg white for another sure 2020 Brandy Alexander Tour classic!

Try making Haleigh’s A Tahini Bit by following the below instructions at home.

A Tahini Bit

1.5 oz. Kinsman Rakia

1/2 oz. Amaretto

1/4 oz. Velvet Falernum

1 oz. Tahini Caramel Oat Milk*

1 egg white

Instructions to make Tahini Caramel Oat Milk: Add salt, tahini and honey into a basic Caramel recipe which consists of heavy cream, butter and white sugar. Heat over low flame. Once melted, add mixture to oat milk and continue heating until the entire mixture is warm.   

Instructions: Combine all ingredients in a tin with no ice, and dry shake vigorously. Add ice to tin, and shake vigorously. Double strain into a coupe. Garnish with six drops of espresso-infused Giffard Crème de Cacao, and sprinkled sesame seeds.

The Hayden | 4025 Broadway | San Antonio | 78209

Brandy Alexander Tour 2020: Kuriya at The Cherrity Bar & Coconuts For Kinsman

Coconuts for Kinsman by Janine Usher at Kuriya at The Cherrity Bar // Dorcol Distilling & Brewing Co.

Located across from the Alamo Dome on Cherry Street, Kuriya at The Cherrity Bar is the ramen bar and Japanese restaurant owned by Chef Ernie Bradley.

The generosity behind donating bar profits to local charities, and their drive to source locally grown or made produce, beer and spirits when ever possible, makes this near East Side gem incredibly special.

They’ve done a ton of things well since their opening, but among them all, the sense of community they built at the corner of “montana y cherry,” is by far their greatest achievement.

Their commitment to community is on full display in their support of locally distilled Kinsman Rakia, and participation in the 2020 Brandy Alexander Tour.

A native of Belize, Cherrity’s barkeep Janine Usher elected to build a non-dairy riff on the classic Brandy Alexander, and included coconut in not only the ingredient list, but also the cocktail name, Coconuts for Kinsman as a witty nod to the excitement behind using Kinsman.

House made chocolate coconut cream, Kinsman Rakia and Café del Fuego in an equal-parts build made for an easy drinking, slightly nutty, non-dairy dessert cocktail that’s neither too sweet nor too filling. Chocolate curls garnish this simply elegant Coconuts for Kinsman cocktail that you’ll want to try more than once.

Try making Coconuts for Kinsman at home by following the below instructions.

Coconuts for Kinsman

1 oz. Kinsman Rakia

1 oz. Café del Fuego

1 oz. House chocolate coconut cream

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with freshly peeled chocolate curls.

Kuriya at The Cherrity Bar | 302 Montana St | San Antonio | 78203

Brandy Alexander Tour 2020: The Fairmount Hotel Terrace Rooftop Bar and the A Kin To Horchata

A Kin To Horchata by Andrew Culver of The Fairmount Hotel Terrace Rooftop Bar // Dorcol Distilling & Brewing Co.

Located on South Alamo Street across from the HemisFair ‘68 grounds, The Fairmount Hotel began its storied history as a Victorian-era inn in 1906 at the intersection of Bowie and Commerce Street.

To make room for the eventual Marriott Rivercenter Hotel, on March 30, 1985, The Fairmount Hotel took a six-day, world-record journey rolling on the streets of downtown to its current location at 401 S Alamo.

After the initial reconstruction, and several facelifts since, the hotel now blends historic charm and modern style, for a truly authentic San Antonio experience. The stunning views of the city skyline were once the star attraction of the Terrace Rooftop Bar.

Today, the star attraction of the bar is barkeep Andrew Culver’s A Kin To Horchata cocktail.

Combining Kinsman Rakia and white Crème de Cacao with a house-made Mexican ice cream made with brown sugar, cinnamon and a touch of butter for a perfect mouth feel, Andrew’s 2020 Brandy Alexander Tour entry is simple, with a ton of flavor.

His father taught him early in life the Navy SEALs training philosophy of slow is smooth and smooth is fast, and at 15, and youngest in class, the San Antonio native raced sprint cars to his second consecutive SW Texas senior regional championship.

At 16 he started working in kitchens, and soon after, fell in love with the observation that “food pulls people together.”

Today, advancing guest’s taste profiles by combining familiar with less familiar ingredients is what excites him the most. His use of a 4-mushroom simple syrup in one of the menu items is a testament to his never settling for complacency, and never rushing through a task.

Visit Andrew and the barkeeps at The Fairmount Hotel Terrace Rooftop for the spectacular views, and the newest star attraction, A Kin To Horchata cocktail.

Follow below instructions to make your own A Kin to Horchata cocktail at home.

A Kin to Horchata

1 oz. Kinsman

1 oz. White Crème de Cacao

1 oz. House made Mexican Vanilla ice cream batter  

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with grated cinnamon.

The Fairmount Hotel | 401 S Alamo St | San Antonio | 78205

Brandy Alexander Tour 2020: The Fairmount Hotel Lobby Bar and the Orange Bon Bon

Orange Bon Bon by Megan Currington of The Fairmount Hotel Lobby Bar // Dorcol Distilling & Brewing Co.

Whether arriving in the lobby to check in to the hotel, or await one’s turn at the hostess stand for a seat at NONNA Osteria, The Fairmount Hotel Lobby Bar is so much more than a pit-stop en route to a final destination.

While the Fairmount Hotel’s corner eatery is a well known commodity, and the bar’s size seem modest, the depth of the spirits behind the bar, and the creativity of the barkeeps that work it, are well-kept secrets fully on display in this year’s Brandy Alexander Cocktail Tour.

Inspired by her mom and her love of the candy by the same name, the Orange Bon Bon cocktail marries Kinsman Rakia, Grand Marnier and cream masterfully, in an incredibly well rounded orange dessert form.

Megan’s reliance on a heavier pour of the 84-proof Rakia than typically found in a classic Brandy Alexander, re-balances the cocktail entirely.

Throw out the notion that this cocktail must be too sweet leaving no one wanting seconds, and usher in Megan’s Southern hospitality worthy of the most serious of imbibers ‘ extended lobby stay, and allow yourself to enjoy another round of the Orange Bon Bon!

For those too far to visit Megan at the Lobby Bar in person, follow the instructions below to make your own Orange Bon Bon cocktail at home.

Orange Bon Bon

1.5 oz. Kinsman Rakia

1/2 oz. Grand Marnier

3/4 oz. White Crème de Cocoa

1 oz. heavy cream

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with grated cinnamon. Top with a fresh nutmeg sprinkle and a dash of the spicy pepper tincture. Cover the cocktail surface flatly from rim to rim with the loosely whipped orange essence cream, made with orange zest and heavy cream.

The Fairmount Hotel | 401 S Alamo St | San Antonio | 78205

Brandy Alexander Tour 2020: Maverick & Matcha Me Crazy

Matcha Me Crazy by Britt Hernandez of Maverick // Dorcol Distilling & Brewing Co.

Maverick Texas Brasserie, located in San Antonio’s Southtown, bids itself as "a Texas brasserie with a French influence.” It’s interior appears to have had no detail left to chance, nor did their 2020 Brandy Alexander Tour entry, their second consecutive.

Starting in the service industry as a hostess and working her way through positions to the one of barkeep at Maverick, Britt Hernandez is a custom cake baker who fell in love with creating things and traveling.

On a trip through Europe, upon arrival to Monaco she simply pondered, “is this heaven?” Having explored Britain, France and Italy too, this barkeep loves creating different flavor experiences for her guests, and it all starts with the eyes.

Loving all things matcha, Britt’s choice to build a riff on a Brandy Alexander cocktail around it, is paying dividends with Matcha Me Crazy’s appearance being every-bit as pretty as it is tasty. The cocktail combines Kinsman Rakia, Tempus Fugit Crème de Cacao and a house-made matcha infused crema to a delight. Its light green hue presents bright and light on the eyes and on the pallet too.

Whether she’s encouraging you to try something off the menu, or recommending a cocktail pairing with a dinner plate, this barkeep’s enthusiasm for sharing experiences runs high.

Be sure to swing by Maverick in Southtown, and get yourself a Matcha Me Crazy today!

To make your own Matcha Me Crazy, check out the build below.

Matcha Me Crazy

1 oz. Kinsman Rakia

1 oz. Tempus Fugit Crème de Cacao

2 oz. Housemade matcha infused crema (Crème Anglaise)

2 dashes Fee Brothers Aztec Bitters

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with a dusting of black cocoa and nutmeg, and cocoa nibs.

Maverick Texas Brasserie | 710 S St Mary's St | San Antonio | 78205

Brandy Alexander Tour 2020: Ocho at Hotel Havana & Cloud 9 Alexander

Cloud 9 Alexander by Dan Beaupre of Ocho at Hotel Havana // Dorcol Distilling & Brewing Co.

Located in the “quiet” part of the San Antonio River Walk, Hotel Havana is the quintessential boutique hotel. At just 20+ rooms, this historic space is where “bygone elegance meets the playful spirit of modern age.” A local favorite, Ocho at Hotel Havana is truly where “old and new worlds converge,” and barkeep Dan Beaupre’s Cloud 9 Alexander truly delivers on that premise.

Dan, born in Illinois, came to Texas after a short stint in Colorado as a wilderness/forest firefighter. An outdoorsman, Dan executed a very creative take on the classic, separating the traditional cream from the ingredient list in the cocktail “build” itself, and re-introduced it to the cocktail in the form of a garnish foam, or a cloud.

The cocktail’s 3 ounces of total booziness drinks easy, making Cloud 9 Alexander at Hotel Havana a must try.

Ocho is a destination to dine or brunch and imbibe comfortably, without feeling “hotel-ish.” It’s a gem you must visit, BA2020 Tour, or not, and this guitar-playing Eagle Scout of a barman has given us all another excuse to stop by Ocho at Havana.

To make your own Cloud 9 Alexander, check out the build below.

Cloud 9 Alexander

1 oz. Kinsman Rakia

1 oz. Giffard White Crème de Cacao

1 oz. Heering Cherry Liqueur

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a rocks glass over a large format ice cube. Dry shake (shake without ice) 1 oz of Half and Half and pour over ice cube. Garnish with a dusting of cinnamon and a Maraschino cherry.

Hotel Havana | 1015 Navarro St | San Antonio | 78205

Brandy Alexander Tour 2020: Coco Alexander at Signature

Coco Alexander by Roger Montaño of Signature // Dorcol Distilling & Brewing Co.

Inspired by four-time James Beard Award nominee Chef Andrew Weissman, Signature is the stunning restaurant at La Cantera Resort, and is easily one of the best fine-dining experiences in San Antonio. The bar program is run with equally high standards which are on full display with this year’s Brandy Alexander Tour entry under the name Coco Alexander.

Nutty, by his own admission, the barkeep responsible for Signature’s Coco Alexander is Roger Montaño, a San Antonio native that returned to his hometown after a stint at semi-pro baseball career on the East Coast. Roger wanted to get away from the standard heavy cream or ice cream in his cocktail, and instead opted for a flavor he really loves: coconut. Nuttiness, all around here folks.

“The name speaks for itself with the coconut and chocolate,” says Roger, adding he “wanted to add even more depth by using Cocchi de Torino.” He concludes his own description of this house menu item with “Rakia gets so well integrated with subtleness rounding out the apricot, I love all (flavors) that we have here.”

With coconut milk in lieu of the more traditional cream, this lactose-free dessert cocktail drinks light and is a great night cap. If you dare calorie count this holiday season, this treat can be put on repeat without the guilty feeling.

House-made vanilla bean syrup, and dashes of Aztec Chocolate, Angostura and walnut bitters all add complexity to this creative take on a classic Brandy Alexander cocktail.

Be sure to go by Signature and try the Coco Alexander on your next outing!

To make your own, check out the build below.

Coco Alexander

1 oz. Kinsman Rakia

3/4 oz. dark  Crème de Cacao

1 oz. Coconut Milk   

1/2 oz. Cocchi de Torino

1/2 oz. Vanilla Bean Syrup

4 dashes Chocolate Bitters

2 dashes Angostura bitters

2 dashes Walnut Bitters

Instructions: Combine all ingredients into a tin with ice. Shake vigorously and double strain into a coupe that has been rimmed with the toasted coconut shavings.

Signature | 16401 La Cantera Parkway | San Antonio | 78256

Brandy Alexander Tour 2020: Boxcar Bar & Phoebe Snow

Phoebe Snow by Ashanti Williams of Boxcar Bar // Dorcol Distilling & Brewing Co.

Boxcar Bar is a relative newcomer to the scene having only opened about a year ago. In that short time, the bar has earned a reputation as a relaxed, laid-back lounge with good music and even better drinks.

If cocktail history is your strength, you’ll recognize that Ashanti Williams, the creative mind behind the Phoebe Snow cocktail, built his 2020 Brandy Alexander Tour submission around no subtle nods to history, and the origins of the Brandy Alexander cocktail, a.k.a. Alexander No. 2, dating back to early 1900s.

For the rest of us, here’s a quick trip down memory lane to Hotel Rector, New York City’s premier pre-Prohibition lobster place, at, or around, 1900.

The bartender there, a Troy Alexander, was tasked with creating a white cocktail to be served at a dinner celebrating Phoebe Snow, a fictional spokeswoman used in an advertising campaign for the Delaware, Lackawanna and Western Railroad’s passenger service from New York to Buffalo. The company was getting the message across that it powered its locomotives with anthracite, a new clean-burning variety of coal, with their ads showing Ms. Snow traveling while wearing a snow-white dress.

To create something special that reflected the goals of the campaign, barkeep Troy Alexander combined all the white things: gin, cream and white creme de cacao, giving rise to the cocktail that became known as the Alexander. Luckily for everyone, some time after the campaign, gin was replaced by brandy, and the Alexander No. 2, or the modern day Brandy Alexander, was born.

Fast forward a dozen decades to 2020, to a San Antonio native Ashanti Williams, a barkeep who geeks-out on flavor profile books, wants to retire in Rome, and would rather sip on a cocktail than drink a beer or a glass of wine, and his elegant Phoebe Snow cocktail at Boxcar Bar, beautifully blending cocktail history with Kinsman Rakia.

As Ashanti put it, Phoebe Snow cocktail “has lightness to it. It has sweetness. It’s got creaminess. You get the coconut. The apricots notes sit in the middle, just kind of dancing with flavors of cinnamon.” He created a cocktail that’s “easy to replicate at home to impress the in-laws or simply treat yourself,” concludes Williams.

So make Boxcar Bar your next 2020 Brandy Alexander Tour stop, and dive right into history.

To make your own Phoebe Snow, check out the build below.

Phoebe Snow

1 oz. Kinsman Rakia

3/4 oz. Licor 43

1/2 oz. Cognac

1/2 oz. Soley Coco

1/4 oz. Orgeat

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with a dusting of nutmeg and cinnamon, and an orange zest.

Boxcar Bar | 125 Lamar St | San Antonio | 78202

Brandy Alexander Tour 2020: Sternewirth & the Friar Alexander

Friar Alexander by Jason Garcia of Sternewirth at Hotel Emma // Dorcol Distilling & Brewing Co.

Sternewirth, the bar at San Antonio’s world class Hotel Emma, is named after the Sternewirth Privilege, which allowed employees of breweries to drink free beer during the workday. Easily one of the most beautiful settings in San Antonio, Sternewirth has been serving up delicious drinks since 2015.

One of those delicious drinks is the Friar Alexander, created by Sternewirth barkeep Jason Garcia. Garcia, a native Texan whose hands down favorite ice cream flavor is Rocky Road and loves making cocktails, pushed the Brandy Alexander envelope by adding Yellow Chartreuse to his build.

“I wanted to play with the ‘herbaceousness’ of Yellow Chartreuse, and Amaro Nonino plays great with both Kinsman and Chartreuse. The spirits cut really well through the cream,” said Garcia.

A touch of Yellow Chartreuse in a Kinsman – Amaro Nonino cocktail is always a winner. Its herbal notes accentuate the fruit-forward Kinsman and add additional depth while giving the traditional dessert cocktail a lighter feel overall.

Try the Friar Alexander out for yourself and be sure say hello to Jason on your next visit to Sternewirth.

Build your very own Friar Alexander by following the build below.

Friar Alexander

1 oz. Kinsman Rakia

1 oz. Heavy Cream

½ oz. Amaro Nonino

½ oz. Tempus Fugit Crème de Cacao

 ¼ oz. Yellow Chartreuse

Instructions: Combine ingredients in a shaker tin with ice and shake vigorously.  Double strain into a coupe glass.  Garnish with grated nutmeg.

Sternewirth | Hotel Emma at The Peal

Brandy Alexander Tour 2020: Thai Me Up Brandy at Biga on the Banks

Thai Me Up Brandy by Kim Romo of Biga on the Banks // Dorcol Distilling & Brewing Co

Biga on the Banks, a San Antonio Riverwalk staple, has established itself as one of the best fine dining restaurants in the city, and it’s no surprise that their bar program run by Kim Romo is on par, living up to the culinary standard set by Chef Bruce Auden and company.

So who is this Kim Romo, you ask? Well…

Kim hails from Seattle, prefers cocktails to beer or wine, wants to retire on a beach, and hates doing laundry. Plus…believe it or not, her religion professor at Columbia was Uma Thurman’s dad, so she’s practically famous.

She’s also the one responsible for the Thai Me Up Brandy, this year’s Brandy Alexander Tour creation. Thai chili sauce serves as the inspiration for this cocktail. “I wanted to play with a thai chili infusion and am really excited about how the cocktail came together. Light on the body with a slight hint of spice, “ said Romo.

Thai chili infused cream and hellfire bitters are the secret behind this spicy sipper. In case you’re feeling adventurous and want to recreate it at home, the full recipe is below.

Thai Me Up Brandy

1.5 oz  Kinsman Rakia

1 oz. Thai Chili-infused Cream (pre-made)

1 oz. Giffard Crème de Cacao

2-3 drops of Bittermen’ss Hellfire Bitters

Instructions: Combine above ingredients in a tin with ice. Shake. Double strain into a coupe and garnish with a star anise.

Try one this month at Biga on the Banks!

Biga on the Banks | 203 S St Mary's St | 78205

A Message from Us

Happy Friday, friends. At Dorćol, we’re all about sharing good brews and great experiences. Viruses, not so much.

Jokes aside, we’re taking several precautionary measures to ensure guests of Dorćol continue to have an amazing time while here.

         Aside from handwashing and sanitation rules we already follow, we’ll be relocating bitters, garnishes and straws from our bartop. We’ll be increasing our sanitation procedures on all areas of the tasting room and patio. And we are encouraging guests and employees, who feel unwell, to stay home.

         There will be no change to regular business hours on Thursday, Friday and Saturday, but we will continue to monitor the situation around COVID-19.

         We’re open, and we hope you continue to support us and the bars and restaurants that carry HighWheel and Kinsman, like you have the past six years.

         If social distancing is your vibe, don’t forget to pick up your favorite HighWheel brew to while away the hours. Pick up your growlers, or HighWheel Betty cans and Kinsman bottles to enjoy at home from our tasting room at 1902 S. Flores.

— Boyan, Chris, Randy + the Team

Did You Know: Mike's Out Transporting Precious Cargo

The phrase precious cargo hardly seems to fit when we talk about transporting precious HighWheel kegs. That’s why, finding a driver that can deliver customer service with a smile was imperative in our search. When you self-distribute quality brews, we have to make sure our customers are treated right.

Enter Mike Torres.

Mike grew up in the Rio Grande Valley, majored in English and Philosophy from UTRGV, and first dabbled in craft beers in college. We sat down to learn what he loves about craft beer, what drew him to Dorćol, and his mantra on customer service.

When did you get into craft beer?

College was definitely the first start. It’s hard to get into craft beer in the valley, but Roosevelt’s on 7th was great about carrying some solid Texas choices. That was the first place that I got exposed to craft beer. I remember the first beer — a Drifter’s Pale Ale — that had notes of apricot and peach, but was still hoppy.

 What did you move onto then?

I had all the heavy hitters: Stone, New Belgium, some Real Ale, then tried Ruination, and Fat Tire, and thought, oh shit this is different, so I grew an appreciation for it. After college, I started working at Pappadeaux in San Antonio. I started serving, waiting tables, moved up to training, bartending, eventually became floor manager, then kitchen manager, which is where I got more education about beer, liquor, and making cocktails. The first brewery I went to was Karbach in Houston right before they sold out, just as they had purchased that three-story tall fermentation tank. Pappas has a huge connection with Karbach and they’d send the management teams to go taste, watch them brew, etc.

 What came next?

After I left Pappadeaux, I managed at The Granary when co-founder Alex Rattray was still brewing and got to learn a lot more about beer. We had a small tap wall, maybe 10-12 beers, as well as the beers we brewed in house. I learned more about the process and it was my first exposure to all the other brands that were local. Alex tried to keep a good local tap selection with beers from Ranger creek, Alamo, and Freetail. It was a good immersion into the SA beer culture.

 I eventually went away from restaurants and into beer. I ended up working for Big Hops Bitters for almost three years.

 What was that like?

Big Hops has 32 taps and it’s a constantly rotating wall. That’s where I got to build up my palate for Texas beer.

What’s your favorite part of it all?

Drinking the beer…

 What’s your mantra when it comes to customer service?

It’s all about hospitality. Treating people, welcoming them to your home, city, treating them the way you’d like to be treated. I try to do that with anybody in the city whether I’m pouring beer or giving a tour. Me being successful is due to being focused on customer service, making sure people are always first. You don’t get anywhere unless you develop those relationships and invest with people. Being personable, extroverted, engaging, be able to educate, inform, and entertain is key.

What made you want to work at Dorćol?

It’s been my goal to work in a brewery or distillery. I love beer. I’ve homebrewed, helped Community Cultures get started… I was in there helping them making petri dishes and augers. One of the biggest factors was hospitality I received from Randy. What I learned was you have a lot of distribution companies, and the only one I remember was Randy being here every week, asking how we were doing, being friendly. It left a good taste in my mouth. I thought, I wouldn’t mind working there if they have that much care for that account.

Obviously Randy and the guys are trusting you to deliver HighWheel kegs across town, which is its own challenge, but you’re going into very intimate spaces and dynamics. What do you think you’re getting right?

I think one being extroverted. I’m friendly. I want to talk to people. Communication is big for people. Having that background helps you deliver customer service. I know what bar, restaurant, club owners want and they definitely don’t want you delivering during lunch rush, happy hour, night rush, so it’s those little things. If they’re busy, I’ll sit down and wait. Let them do their thing. It’s the little things they appreciate. It helps us sell more beer, makes them more likely to come back to us. It’s one of the best ways to succeed.

 Do people miss Randy delivering?

Very much so! I get asked about Randy about 4 out of 10 deliveries. All the accounts are very established. There’s an insane amount of time to build that relationship.

 What is your favorite HighWheel beer?

The 56 is a great example of a West Coast-style IPA…but there is a keg of the Porter in my living room kegerator right now!

Hop To It: Our Amber Ale Meets Apricots

This February, Randy brewed up HighWheel Small Batch #32. An Amber Ale brewed in a German Alt-style, this beer is malty, with a clean hop bitterness and has been a tap room favorite since its release.

But we turned things up a notch this March with a limited amount of the brew. Randy added apricot puree to the Amber Ale and added a few sherry soaked oak chips in the mix. The result is a malty brew with a hint of fruit and robust sherry notes that leaves you wanting more.

Come try it this Thursday, March 12 from 5 p.m. to 10 p.m. while it last.

IBU: 29, ABV: 6.1 %, SRM: 13

Biscuits, Burgers and Betty: A Chat with Chef Ceasar Zepeda of Alamo Biscuit Co. & Sangria on the Burg

When Chef Ceasar Zepeda opened Alamo Biscuit Company, his fast-casual breakfast and lunch concept, this past summer, he didn’t know what exactly to expect.

When the industry staple who cut his teeth at La Fonda on Main set out to open his first concept at Sangria on the Burg, a low-key reception allowed for finessing. By the time critics and bloggers came around with their tasting notes and cameras, flavors were squared away.

But that was 2016. In 2019, the friendly and hospitable chef had made his name servicing the northwest side of San Antonio, and winning several accolades along the way. The public wanted more.

Those first few weeks at Alamo Biscuit Co. and Panaderia were hectic to say the least, but Ceasar credits a strong staff culture for making it this far.

“A new concept is always hard, but it boiled down to hiring the right people,” Ceasar said.

He credits executive chef Julio Sanchez for helping whip the kitchen at ABC into shape, and hiring people who understand the culture he’s trying to create.

“We want to bring folks on and make sure we give them 40 hours. It’s hard when we slow down, but bills don’t stop for us or them,” Ceasar said.

Still, he credits customer service and relationship building as part of the reason people return.

“Knowing someone’s name, asking about their family…those things matter more than the food sometimes. That’s what really builds a clientele,” Ceasar said.

This extends to tourists that visit the restaurant even just once.

“We’re taking Betty next door with us to Whiskey Rose when it opens. Just having local beer now in general is something people appreciate even if they’re just here for a few days,” the chef said. “We can help them experience San Antonio in a whole new way when we tell them where the beer comes from and how they can go visit Dorćol and other places we’re proud of.”

Thanks, chef! We’re proud of you too!

Visit Sangria on the Burg for a HighWheel brew for Taco Tuesday, or ask for a beer-mosa next time you’re at Alamo Biscuit Co.

Our Resolutions for 2020

The dawn of a new year and decade often make us feel like we have to set grand goals to meet such an occasion.

Ten years ago, we had but a dream to open a distillery, let alone a brewery, that employs a growing staff off South Flores. But here we are.

So for this year, we want to do more.

We want to feature more bartenders who create amazing cocktails using Kinsman brandy.

We want to spread the deliciousness that is HighWheel beers.

We want to connect with more organizations and groups that enjoy quality spirits.

And we want to make Dorćol more of a second home to our guests.

We’re asking for more from you as well.

Please help us expand our digital footprint by always tagging @dorcolspirits on Twitter and Instagram; checking in on Facebook, and using the hashtag #drinkatdorcol when you visit.

Look for our HighWheel taps (big orange, tiny highwheel bike on top, you can’t miss it) or our Kinsman bottle at any of the other wonderful bars and restaurants that carry Dorćol products across San Antonio and use the tag #drinkingkinsman or #drinkinghighwheel to be featured on our timeline.

Here’s to MORE this year!

Kinsman Rakia 2019 Brandy Alexander Tour: An Old World Alexander at Pastiche & Jet-Setter

Our Brandy Alexander Tour features a little throwback. If you enjoyed the Brandy Alexander at Juniper Tar before the bar’s untimely demise, you’ll want to visit Jet-Setter and sister-bar Pastiche!

Bar owner Benjamin Krick is sharing his recipe from 2017’s Brandy Alexander Tour with bar-goers at his latest bars. He uses Kringle Cream, which adds nutty, buttery flavors of a classic Wisconsin kringle pastry and is made with real Wisconsin cream, 5x distilled Caribbean rum and ONLY natural ingredients. 

Pastiche & Jet-Setter // Old World Alexander

1 oz. Kinsman Rakia

1 oz. Kringle Cream

1/2 oz. Tempus Fugit Crème de Cacao

Combine all ingredients in a tin over ice.  Shake.  Strain into a rocks glass over crushed ice. Dust with Abuelita chocolate for garnish.

Visit Pastiche and Jet-Setter now through December 31 and try one today!

HIRING: Assistant Brewer at Dorćol Distilling + Brewing Co.

Dorćol Distilling and Brewing Company, makers of award-winning Kinsman spirits and HighWheel brews, is looking for an Assistant Brewer.  Dorćol is a small team of passionate owners / employees.  As a part of this team, the Assistant Brewer will participate in every aspect of the production of HighWheel beer including: washing kegs, milling grain, transferring and cleaning tanks, production of wort, carbonation of beer, filling kegs, and cleaning the brewery. If you possess the attributes below, we want to talk to you.  

Skills and Abilities:

·  A passion for craft beer.  An understanding of the brewing process or brewery experience is a plus.

·  Attention to detail, organized, and the ability to problem solve

·  A proven ability to simultaneously handle multiple tasks at once 

·  The ability to lift 55-pound bags of grain and 160-pound kegs of beer and work on your feet all day

·  A desire to learn the other facets of our business (distribution, bar operations, distilling) to help as a member of a small, growing team

Compensation/Benefits

· Hourly, competitive pay rate based on experience and skill set

· Paid Time Off and Paid Holidays

· Health Insurance

· Being a member of a dynamic, growing part of the San Antonio craft brewing community

How to Apply

Email your resume and cover letter to jobs@DorcolSpirits.com with "Assistant Brewer" in the subject line. 

Equal Opportunity

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

Kinsman Rakia 2019 Brandy Alexander Tour: Bar 1919 Tries out a Buñuelo Alexander

This story starts at H-E-B while bar manager Cory Farmer was picking up his weekly groceries. Cory wandered over to the baking aisle where he stumbled upon a box of buñuelo chips. He considered buying the box, but was ultimately sold on the sweet holiday treat by a fellow shopper.

“This tiny Hispanic lady came out of nowhere and was like these are my favorite,” Cory said. “She totally sold me.”

He went home and noshed on the chips, while thinking of a way to recreate the cinnamon-y flavors in a cocktail. He landed on Bar 1919’s iteration of the Kinsman Brandy Alexander. For the Buńuelo Alexander, Cory combined Kinsman Rakia, heavy cream, orange vanilla spice tea simple syrup, Caffe del Fuego, and a few dashes of spiced chocolate bitters to create a balanced number whose flavor profiles resemble that of a fresh buñuelo. The finishing touch? A buñuelo chip for guests to snack on.

“I have to hide them from myself at the bar,” Cory said. “A new spot every day, just so I don’t finish them myself.”

Try one this month at Bar 1919!

Kinsman Rakia 2019 Brandy Alexander Tour: Ocho at Hotel Havana's Brandy-Filled Horchata

Things take a Caribbean approach at Ocho inside Hotel Havana where new Food and Beverage Director Will Weaver utilizes Kinsman and aged rum to create his Brandy Alexander.

Served in a rocks glass over ice, Ocho’s Brandy Alexander combines Kinsman Rakia, añejo rum, sweet vermouth, cinnamon simple and Crème de Cacao. After a few good shakes, the tipple is poured over ice and topped with a healthy dash of cinnamon and a cinnamon stick.

The result is a boozy horchata of sorts, perfect for sipping on the patio as you overlook the San Antonio River Walk in all its holiday glory. Try one now through December 31!