Our goal is to scour the world for greatest ingredients possible. From the fruit we distill, to the yeast we ferment with, each is native to its style and brewing or distilling region.
So when we hooked up with Chefs John and Elise Russ, Truckin' Tomato, and Texas farmers, ranchers and purveyors of dry goods, we knew damn well we'd be in for a culinary farm-to-table treat; a true Farm Feast!
If you think you'd enjoy joining us, be sure to sign up to receive invites for future events!
Six months into her retirement, and after years at some of the most iconic restaurants in San Antonio, Katie McKee is bringing her energy and talents to another Southtown staple, Dorćol Distilling + Brewing Co.
Many know her as the gray-haired gal that helped manage Liberty Bar for years. After retiring late last year, and unwilling to sit still for long, we wanted to get her back into the industry that shaped so much of her life. With her boisterous personality, genuine affinity for hospitality and love of community and the people who shape it, we are excited to announce that Katie is out of retirement and back in the saddle....at Dorćol.
"I believe it's the people in the neighborhood that make it what it is," Katie said. "There is a lot of incredible stuff going on around town, and Dorćol plays an integral part in making Southtown a vibrant and interesting part of San Antonio with its own unique identity."
As Dorćol's brands, Kinsman and HighWheel, continue to grow, the Kentucky native will be called on to help in various capacities, meaning you'll probably see her behind the bar slinging drinks from time to time. Still, her focus will be on special projects at our South Flores shop and peddling Kinsman and HighWheel to area establishments.
"We're so excited to welcome a friend to the team, it was love at first email" said Chris Mobley, co-founder and distiller. "She brings such a wealth of knowledge and will be a great addition to help further our efforts and grow our reach."
So when you see Katie making the rounds around town, feel free to celebrate her new venture by saluting her with her drink of choice: Kinsman neat.
How did you get into bartending?
I've been tending bar for about 15 years. I started tending bar as a senior in college at UT Austin. I moved to New York City and spent about nine years up there, mostly working in dive bars, neighborhood bars. I didn't really start doing the craft stuff until I moved back to Austin in 2011. I had my bachelor's in Theater Writing but when I got back to Austin I realized that I had been bartending, at that point, a third of my life. It certainly seemed that I should try to take it more seriously and make a career out of it. I didn't want to be 40-something, 50-something slinging drinks in a beer and shot bar, dealing with a bunch of rowdy assholes. I had to elevate my game.
What are your thoughts on the idea of craft?
It's complicated. I actually really don't like the word 'craft' that much. I feel like we haven't found a better word for it. The word is tough in general. It just seems to come with a certain amount of pretentiousness. I'm not calling myself an artisan. I'm a bartender who takes his work pretty seriously. I'm glad I spent 10 years working in neighborhood dives because those are institutions that really matter. With that said, I'm glad people are pursuing drinks that are nicer and balanced. To me, really nice cocktails are like a really nicely curated jukebox. It's part of the experience but ideally it's not the only reason to hang out. If you find yourself going to a bar you don't like because they make a cocktail really well, I'm sad for you and I think your priorities are all messed up.
What's your approach to bartending?
The space is the most important thing. The space dictates the type of cocktails I'm going to prepare. The Townsend has a very classical feel to it. There's not a lot of odd-ball compound syrups being made. You're not seeing a whole lot of culinary shrubs or tinctures. I want this to be the least cerebral cocktail bar you can possibly go to in Austin.
What makes Kinsman Rakia an interesting spirit to use in cocktails?
The fact that it's bone dry but has bright fruit to it as well makes it weirdly and wonderfully versatile. I've had a lot of fun using it in split-spirit cocktails to help reinforce the fruitiness in a bourbon or a scotch. It's a great spirit. It's well structured. It has depth. Honestly, it's just well made. It's not that it excites me because I've never tasted an apricot before. It excites me because it's honest to God, solid craftsmanship. I like working with it because you can make delicious cocktails with it.
What ingredients play well with the spirit?
It' delightful with all your citrus. It's great because there's a lot you can layer on top of it. It's fun to use in spirit forward cocktails. It can support hard spice, herbaceous notes. You can mind fuck people with it. You can hit a drink with a bunch of fruit but with the Rakia it stays a super dry cocktail. I love hitting it with absinthe. I just love it. Don't get me wrong, I like hitting everything with absinthe but with this spirit, it's screaming for it.
Photos by Sara Ellis/Dorćol Distilling Company
1 1/2 ounces Kinsman Rakia
1 ounce Benedictine
1/2 ounce lemon juice
One bar spoon absinthe
Instructions: Combine ingredients into a cocktail shaker. Add ice and shake. Strain into a chilled coupe. Garnish with lemon zest.
Cocktail by Justin Elliott of The Townsend in Austin, Texas
Before Travis Tober was old enough to drive he was already pouring beer at a pub his parents owned in Buffalo, New York. After high school, he intended to become a cop but realized the Police Academy wasn't his cup of tea. Instead, he continued to pursue bartending, a profession that led him to do stints in West Palm Beach and Las Vegas. In 2011, he made his way to Austin, becoming one of the top bartenders in the state. He's garnered several accolades, including being named the People's Choice winner in the Official Drink of Austin competition and the People's Choice winner at Bacardi's Hand Shaken Daiquiri at Tales of the Cocktail in 2012. Tober, who also has served as the vice president for the U.S. Bartenders Guild Austin Chapter, is the beverage director at Vox Table. There, he has cultivated a thoughtful, fun cocktail program that features Kinsman Rakia, a spirit he calls "the most beautiful spirit distilled in Texas."
How did you get into bartending?
I grew up in Buffalo, New York. My parents owned this dive bar, sort of like a cafe and pool hall, so I literally poured my first beer when I was 13 or 14. I basically grew up in restaurants and pubs. My very first job was as a dishwasher and bar back. I worked my way up from there and started bartending when I was 18. At that time I was also going to college and thinking about going to the Police Academy but decide that wasn't for me. I made good money as a bartender, and I really enjoyed what I did and had a great time.
What's your approach to bartending?
My whole ideal is to give the restaurant, bar and cocktails their own identity. You can come to get great food but you can also get great cocktails. For many places, you're known for one or the other. Consistency is the main thing. It's got to be fun and taste great. If you order a Negroni, it has to be the same down the line. I like fun names and great, fresh ingredients. You know, things that really stand out.
What makes Kinsman Rakia an interesting spirit to use in cocktails?
Seriously, me and all my bartenders say that it's the most beautiful spirit distilled in Texas. It's amazing. It's super clean and crisp. I've had other people taste it and say it's one of the best apricot brandies out there and it's made, of all places, in San Antonio, Texas. It's subtle. It doesn't overpower and it doesn't have a fake taste to it. I say it's beautiful because that's exactly what it is. I think it's definitely one of the best spirits out there.
What ingredients play well with the spirit?
I really like to use fresh citrus. Peach goes really well. Anything herbaceous, too. Like Chartreuse will make it pop.
Photos by Sara Ellis/Dorćol Distilling Company
1 ounces Kinsman Rakia
3/4 ounce Germain-Robin brandy
3/4 ounce lemon juice
3/4 ounce simple syrup
Egg white
Peychaud's bitters
Instructions: Combine ingredients except bitters into a cocktail shaker. Dry shake without ice. Add ice and shake vigorously to further emulsify egg white. Strain into a chilled coupe. Top with bitters.
Cocktail by Travis Tober of Vox Table in Austin
The report card is in! Wine Enthusiast gave Kinsman Rakia a grade of 89, naming it among some of the world's top new fruit brandies.
In a recent article, Kara Newman, Wine Enthusiast spirits editor, said the “fruit-forward spirit” was a “pleasant surprise.” She goes on to tip her hat to Kinsman’s use in cocktails, particularly the classic Fitzgerald (recipe below).
Here’s what she wrote about the San Antonio-made spirit in Wine Enthusiast:
“This unusual small-batch apricot brandy is made in Texas. It has a bold, delicious apricot aroma. On the palate, the stone fruit flavor is more subdued, with almond richness taking center stage and finishing with a floral touch. Pair with almond or vanilla desserts.
"Since many fruit brandies skew traditional, hailing from the Old World, a distinctly new-world apricot brandy from Texas was a particularly pleasant surprise. Made in San Antonio by Dorćol Distilling and based on Serbian rakia, this fruit-forward spirit seems to be made with cocktails in mind. Indeed, their take on the classic Fitzgerald seems like an ideal sour-style template to try with other fruit brandies too. Word has it they’re working on a barrel-aged version as well; we can’t wait to test-drive it when it’s ready."
In July, Newman, in an article for NYC-based Tasting Table, named Kinsman Rakia among the five best U.S.-made spirits with roots from the Old World. Check out our post here.
And, yes, we started our barrel-aging program. Earlier this year we filled a Texas sherry barrel full of Kinsman Rakia and it’s already smelling wonderful. We expect it to age for a bit so stay tuned.
The Fitzgerald
1 ½ ounces Kinsman Rakia
½ ounce lemon juice
½ ounce Simple Syrup
2 dashes Angostura bitters
Combine ingredients except bitters in cocktail shaker. Add ice and shake. Strain into a coupe and top with bitters.
Cheers!
Valentino
For 10 days this summer, local artists Tami Kegley and Page Graham captured a glimpse of Old-World Cuba, a corner of the globe that hasn't changed much since the 1950's.
The couple, along with other local artists, invaded the Caribbean island for Havana Biennial, a contemporary art festival that features artists from around the globe. But their sightseeing didn't end there. The two explored the land, soaking in the culture in an attempt to capture its spirit. With cameras in hand, they snapped more than 1,000 photos, taking shots of the people, landscape and architecture.
Their work, titled "Under Construction: Havana 2015" will be on display at Dorćol Distilling Co., starting this week. The opening reception is set for Thursday from 7-10 pm. The pair will exhibit dozens of framed photos and Henry Brun and The Latin Playerz Trio will provide jams.
Check out the article the pair wrote about their Cuba trip for the Rivard Report.
Admission to the official FotoSeptiembre event is free with a portion of the proceeds from art sales at Thursday's event to benefit Contemporary Art Month. A portion of the Second Saturday, Sept. 12, proceeds will benefit the Artist Foundation of SA, Kegley and Graham said. Their exhibit, which was curated by Roberta Hassele, will run through Oct. 3.
Oh, and if you see the pair at the distillery and want to buy them a drink, they prefer their Rakia neat. Just sayin'.
Here are the details for Under Construction: Havana 2015
Opening show is from 7-10 pm on Thursday Sept. 10 at Dorćol Distilling Co., 1902 South Flores St.
The Second Saturday Show at Dorćol is from 7 pm-1 am on Saturday Sept. 12.
Here's a sneak peek:
Cheers!
Valentino
For Dorćol, Nick was there from the very beginning. He joined the team for the opening night and for a year and a half brought an imaginative, playful approach to the bar program. With a single spirit, the Roosevelt High and UTSA graduate of architecture cultivated a robust craft cocktail menu that continues to captivate guests. After a year and a half working at the Southtown distillery, the once-aspiring architect now runs the bar program at Blue Box at Pearl. While the number of spirits in his arsenal has grown, the long-time barman continues to give love to Kinsman, which he calls "vodka's much better looking sister."
How'd you get into bartending?
I started at PF Chang's as a busser. Then I got the opportunity to bar back. I had a good friend behind the bar who started teaching me, and slowly but surely I learned quite a bit. Eventually, I moved on to Lion & Rose where I bartended for four years, my longest stint at any place. In bartender years, that’s like 30 years. From there I transitioned over to Silo, and continued bartending throughout college. I was making good money and enjoying what I was doing. In 2007, I got my architecture degree from UTSA. Life and serendipity introduced me to Don Marsh who was getting ready to open Bar 1919. I eventually met with Don and took his bar test, which I’m sure I did horrible at but still managed to land a job behind the bar.
What was it about bartending that made you choose it over architecture?
It’s the everyday exchange. One minute you can talk to a plumber who’s hard on his luck. Thirty minutes later you're talking to a lawyer who just won a major trial and is on cloud nine. There’s a personal aspect that you get with bartending that you don’t necessarily get with architecture. Behind the bar you’re everybody’s friend. I don’t wake up a day and think, ‘Oh crap, I have to go to work.'
What was it like to go from playing with hundreds of spirits at Bar 1919 to using just one?
After my experience with Don, I was pretty well versed in flavor profiles. He introduced me to a book called “The Flavor Bible,” which is a great start if you’re going to develop cocktails. Kinsman Rakia is a beautiful, beautiful spirit. It’s got a delicacy to it that most spirits simply don’t have, almost gin-like. I like to describe it as vodka’s much better looking sister. I originally feared that it'd be hard to keep the audience captivated with one spirit on the shelf, but we've had great success with it. To get different flavor profiles, we played around by adding smoke to Rakia to get the smokey notes you typically find in Scotch or mezcal. Also having knowledge of classics and how they’re built allowed us to put our own special twists on cocktails people are familiar with. I loved pushing guest's expectations.
What makes Kinsman an interesting spirit to use in cocktails?
It’s a great product with a beautiful mouth feel. It has a soft way about it. It adds to a cocktail without trumping other ingredients. You have the aromatics of a gin, and the mouthfeel of a great whiskey. It’s hard to mess it up. If you know your proportions and know what each ingredient is bringing to the table, it’s fool proof.
What ingredients play well with the spirit?
Fortified wine. In the winter I want to play around with tea that has chocolaty tones because chocolate and apricots just sounds delicious. Things that are very subtle in nature and allow the spirit to still speak. Sometimes people aren’t used to Kinsman all by its lonesome, but that's the best way to have it. But if you put it with something beautiful and delicate like fortified wine and a sweetening agent or apricot, Pamplemousse, vanilla, or violet liqueur, you can't go wrong. I don’t know if there is anything that it doesn’t go well with, honestly.
What's your favorite way to drink Kinsman?
Neat most definitely. As a cocktail, I really like the way the old fashioned turned out. With the brown sugar, cinnamon and star anise added in there. It's been widely popular at the distillery year round even with all those fall-like tones. It just works well. If you don't like cinnamon, I think you might be a terrorist.
Photos by Sara Ellis/Dorćol Distilling Company
1 ounce Kinsman Rakia
1/2 ounce Broker's gin
1/2 ounce lemon juice
1/2 ounce lavender simple syrup (see Note)
1/2 ounce Cocchi Americano
1/4 Crème de violette
Vanilla mist (see Note)
Instructions: Combine ingredients except vanilla mist into a cocktail shaker. Shake with ice. Spray chilled coupe with vanilla mist. Double strain into coupe and garnish with a brandied cherry.
Note: To make lavender simple syrup, bring 2 cups water and 2 cups sugar to a simmer in a pot. Stir until sugar dissolves. Remove from heat and add 1/2 ounce lavender buds. Steep until desired taste is reached and strain lavender. Let cool before use. Will store in refrigerator for up to two weeks.
Note: To make vanilla spray, butterfly two vanilla beans and steep at room temperature in 100 proof vodka for three days. Strain before use.
Cocktail by Nick Kenna of Blue Box
Nowadays, you won't find Cathy Bartlett behind the bar every night. That's because the skilled bartender quickly rose the ranks to become the general manager at one of the city's top restaurants, Lüke San Antonio. She started at the riverfront restaurant in late 2011 and it was there that Cathy honed her skills as a bartender, crafting inspired cocktails to present "happiness in a glass."
How'd you get into bartending?
So Lüke is the second job I've ever had. My first job was with Chili's and it started as an after-college job. I started off in serving and moved up to the bar. It was very basic bartending, pouring beer, making margaritas. While I was working one day I actually got recruited to work here at Lüke. When I came to interview, I thought I was interviewing for a hostess job. When I was hired, I got here and they put me behind the bar. I thought, 'wow, cool, this is awesome.' It was here at Lüke that I really started getting into craft cocktails and I learned about spirits, craft beer, wine. It wasn't just about pouring a drink but about creating something.
What makes Kinsman an interesting spirit to use in cocktails?
It has different personalities. It's a great spirit to drink neat because it's approachable yet bold. But it's also great to mix with because of its pronounced aromatics and bright flavors. It's refined so you don't want to do anything crazy and mask it. You want to highlight the spirit. That's why it's really fun because you can use it to make awesome, flavorful cocktails.
What ingredients play well with the spirit?
Spirits wise, I've used whiskey and it came out great. We did a spin off of a Vieux Carré using a rye whiskey and it paired incredibly well. I like to use fresh ingredients. I don't like to use a whole lot of different spirits with it because I want the Rakia to shine. Ingredients like fresh honey, seasonal fruits, fresh herbs and citrus work well. It's about keeping it really simple.
Photos by Sara Ellis/Dorćol Distilling Company
2 ounces Kinsman Rakia
1/2 ounce Cherry Heering
1/2 ounce Carpano Antica vermouth
2 dashes Angostura bitters
Instructions: Combine ingredients into a mixing glass, add ice and stir. Strain into a coupe and garnish with a brandied cherry.
Cocktail by Cathy Bartlett of Lüke San Antonio
When Olaf Harmel arrived to San Antonio, he got here at a time when the craft cocktail revival was in its infancy. All these years later, the longtime barman is gearing up to relocate from his modest upstairs bar at Bluebox to Brigid, a modern American restaurant expected to open soon in Southtown, where Harmel will run a more culinary-driven cocktail menu. At the bar, Harmel said he wants to circulate spirits regularly to accommodate the always-changing food menu. Still, the one bottle he always wants to have on hand is Kinsman Rakia.
How did you get into bartending?
I didn't do it intentionally. A friend of mine opened a bar in Corpus Christi and I helped run the bar for awhile. But I needed to learn how to bartend. So I read a lot and applied myself. When I came to San Antonio I had to be full on focused. You can't be a bar manager without knowing how to bartend.
What makes Kinsman Rakia an interesting spirit to use in cocktails?
It's one of those spirits that elevates people. It's just so unique that it broadens people's drinking perspective. It has a unique flavor and texture but still has some heat to it. I love products that have a full-flavor profile. As a bartender I enjoy being in a position of introducing people to new things they haven't had before.
What ingredients play well with the spirit?
Gin, citrus go well with it. Raspberries, plums, grapefruit, mandarin, ginger. It blends really well with almonds, basil, pretty much anything that goes well with apricots. Just a small amount of Kinsman will enhance the cocktail. It's very supple. It's a year-round spirit you can use to make refreshing, luscious cocktails.
Photos by Sara Ellis/Dorćol Distilling Company
1 1/4 ounces Kinsman Rakia
1/4 ounce apricot liqueur
1/4 ounce Amaretto
1 ounce cranberry juice
1/4 ounce lemon juice
Peach, quartered
Instructions: Lightly muddle peach quarter in the bottom of a rocks glass. Set aside. Assemble remaining ingredients into a cocktail shaker, add ice and shake. Strain cocktail into the rocks glass filled with ice. Garnish with peach slices and blackberry.
Cocktail by Olaf Harmel of Blue Box
Don Marsh is one of San Antonio's well-versed and creative barmen. Over the past two decades, Marsh has worked his way from an aspiring bartender at Bennigan's to becoming the proprietor of Bar 1919. The San Antonio native was at the forefront of the craft cocktail renaissance, educating tipplers at time when they couldn't tell the difference between a Negroni and an Old Fashioned. Visit his South Town haunt and you'll quickly see his love for whiskey. Still, always behind the bar is Kinsman Rakia, one of the few Texas-made spirits he has on hand.
How'd you get into bartending?
One of my best friends who worked at Chili's told me that they were looking for people to wait tables at Bennigan's. I eventually was promoted to bartending. I just started studying. I sucked. I was horrible. They say you learn the most when you get thrown to the wolves. Back then Bennigan's would get packed as shit. I would get my ass kicked. One day I was by myself because they thought I was good enough to do it and I wasn't. This guy orders a Dewars White Label 10 Year and soda. So I'm looking for this bottle and I couldn't find it. So I grabbed some bottle of scotch and poured it fast and put some soda in it and handed it to the guy. He looked at me, pays his tab, shook his head and walked off. I was so embarrassed. I'm extremely competitive so I went out and bought the Bartender's Bible by Gary Regan. It was the very first cocktail book I ever bought and it's still behind this bar. It changed my life. It got me started.
What makes Kinsman an interesting spirit to use in cocktails?
I love it. It's a great spirit. We use it and it's a spirit we like to play around with. I think it's well made and if it wasn't I wouldn't use it.
What ingredients play well with the spirit?
Juices, lemon go very well with it. You can do riffs on Aviations, Sidecars. It plays well with cordials. I like to use it with spice: ginger syrups, habaneros, serranos. We like to offset the sweetness in the brandy. We talk about the spice and the bitters, which help make the drink more approachable.
Photos by Sara Ellis/Dorćol Distilling Company
1 1/2 ounces Kinsman Rakia
1/2 ounce orange liqueur
1/4 ounce Maraschino liqueur
1/2 ounce lemon juice
2-3 dashes Peychaud's bitters
Instructions: Assemble ingredients into a cocktail shaker, add ice and shake. Double strain into the cocktail glass rimmed with sugar and garnish with a lemon zest.
Cocktail by Don Marsh of Bar 1919
Via Tasting Table
In 2013, Dorćol Distilling Co. introduced the South Side of San Antonio and the Lone Star State to a spirit with roots half a world away in the farms of Eastern Europe.
Nearly two years later, Kinsman Rakia has become one of the premier spirits made in Texas. Sure the apricot brandy is unfamiliar to many folks but once they try it they find it has more body and depth than vodka while displaying all the complexity found in whiskey and gin.
Last week, Tasting Table, a culinary website based in New York City, mentioned Dorćol's Kinsman Rakia in an article that looked at a handful of other U.S.-made spirits with roots from all over the word. After dinner, before dinner or whenever, at Dorćol we craft a traditional, old-world spirit for us all to enjoy.
Here's what Kara Newman, spirits editor for Wine Enthusiast and New York-based writer, had to say about our award-winning brandy in her post:
Kinsman Rakia: San Antonio, Texas
This small-batch apricot brandy is made by Dorćol Distillery; co-owner Boyan Kalusevic grew up in Serbia, where the spirit is sometimes referred to as "Serbian moonshine." This Lone Star version mingles stone fruit with almond for an after-dinner sipper that's nothing like firewater.
After dinner, before dinner or whenever, at Dorćol we craft a traditional, old-world spirit for us all to enjoy.
Cheers.
Valentino
When we tell people we make brandy at the distillery, we often get looks of utter confusion. I certainly don't blame people, they're just not familiar with the spirit.
Over the years, whiskey, vodka and gin dominated the craft spirits landscape. That's nothing new. But American craft distillers, including us at Dorćol, are making a strong case for brandy.
If you haven't seen it yet, Imbibe magazine just published a great story about American brandy, titled "Out of the dark: American brandy emerges from Europe's shadow." In the piece, author Max Watman looks at the history of the spirit and chats with craft distillers across the nation about brandy's future. And just as we are, distillers are deeply enthusiastic.
"Brandy is the last undiscovered American drink,” Joe Heron, founder of Copper & Kings Distillery in Kentucky, said in the article.
For starters, brandy is a spirit made from fruit including grapes, apples, pears, plums and apricots. Eau-de-vie is the French term for brandy while rakia (rakija) is the Balkan term for the spirit. Cognac and Armagnac are grape brandies named for their specific regions of origin in France.
At Dorćol, we make Kinsman Rakia, an award-winning apricot brandy that's double distilled and unaged, giving the spirit big bursts of apricot and tropical fruit on the front, with a dry, slightly spicy finish. Kinsman's clean flavor makes the spirit extremely versatile. Heck, at the distillery's bar, we have a menu of more than 30 classic cocktails where Kinsman is used as the base spirit.
And things don't end there. We've jump started our barrel-aging program and it's already smelling delicious. There's no timeline on a release but stay tuned to see what we have in store.
Big props to Imbibe for giving brandy some love. While they believe brandy is the next best thing to happen in the craft spirits industry, we believe it's already here!
Cheers.
Valentino
If you haven’t experienced Second Saturday you’re missing out on one hell of a party.
The monthly event showcases artists, musicians, food trucks and, of course, we’re always jamming behind the bar at Dorćol where we mix more than 30 different craft cocktails with our award winning spirit.
But let me further explain for those who aren’t up to speed with all this. Each month, Second Saturday attracts hundreds to the art district south of downtown, one of San Antonio’s oldest communities located just south of King William. Artists from around the city, nation and world show off their talents at galleries situated inside warehouses along S. Flores Street. For more info about what’s going down at the art galleries click here and here.
“The art is the anchor,” said Bill Fitzgibbons, who owns Lone Star Studios, an art warehouse at 107 Lone Star, which houses his own studio, Dock Space Gallery, along with Gallista Gallery and Gallery 107. “Going forward our motivation is to add artists.”
At the distillery, 1902 S. Flores St., we’ll have an art installation by a local artist, a DJ spinning tunes all night and killer libations for all you tipplers looking to get your drink on. On Saturday, we’ll be open from 5 p.m. to 1 a.m. For the event, we’ll host guest barman, Don Marsh of Bar 1919, and we're gonna try some new bar creations. The food truck for the night will be Ay Papi’s, which does some on-point Puerto Rican cuisine. The DJ for the night is Matt Champion and Jorge Villarreal will have some of his work hanging in the distillery. See what we’re doing at Dorćol.
While the party only encompasses a few blocks, there’s a pulsating energy and gritty sophistication that emanates from this vibrant, eclectic community. Heck, the neighborhood is inhabited by artists, journalists, distillers, brewers, architects, business professionals and families who have lived here generations.
Each Second Saturday we are seeing "fresh faces from all over the city,” said Yvette Benavides, of 1906 Gallery, an 18,000 square foot warehouse that houses art studios such as Gravelmouth, AP Art Lab and Silkworm.
Second Saturday Art Walk
5 p.m.-1 a.m. on June 13 at various spots near S. Flores St. and Lone Star Blvd.
While you are enjoying the craft libations and delicious eats at the distillery, make sure to visit all our friends in the area.
Cheers.
Valentino
