Meet the Maker: PourTaste

Nashville may be a city known for honky-tonks featuring whiskey and beer, but it has been mixing up its own path in the cocktail world for years. One of the companies at the forefront of that movement is PourTaste.

Whether mixing up a cocktail on TV or consulting a local bar on their menu, there is no denying Jon and Lindsay’s skills and passion. Nashville is lucky to have them and if you live in the area you need to check out their cocktail club – I’m jealous I can’t take part.

Thankfully I got to pick their brains a little about PourTaste, cocktails, and where to head in Nashville. 

What started your love for cocktails? 

We often joke that we’re the most accidental company of all time.  I found myself to be one of the first guys in Nashville doing that pre-prohibition style of cocktail we now consider so common.  It wasn’t by choice as I was attempting a career as a musician.  After working at a certain bar for a year, I was fired and because the cocktail craze was still new (this was in 2010) other restaurants, events, chefs, and others started calling me for consultation.  It’s been a wild ride ever since!  

Where are your favorite spots in Nashville for a drink? For a good bite to eat?

Oh man….almost impossible to answer as the food and beverage game here rivals anywhere in the country..  Pinewood Social remains one of our favorites.  We love City House as they really ushered in the chef mindset in Nashville years ago, and they’re still on top.  As for neighborhoods though, we can find top-notch anything in East Nashville.  Start there.    

Have you seen a renewed interest in bitters and craft cocktails? 

In my years on earth, yes, but the cocktail renaissance has been around for some time so we’re seeing a change even in that.  We were fortunate to be on the front end of it but here we are over a decade later and we can sense that the goals are different for most.  Where bitters were such a novelty upfront, there are many, many bars (some of which we’ve designed) that now opt for simplicity and only use the core three….Angostura bitters, Peychaud’s and orange bitters.  Same for cocktail recipes.  The field has evolved so much.

Why the choice of magnolia for the flavor? 

My wife Lindsay is from MS. Magnolia blossoms are just a part of the culture down there.  She initially suggested that we try it and upon my research, we realized it hadn’t been done commercially since the late 19th century.  Kind of a no brainer moment for us.  

Your favorite cocktail?

The Vieux Carre – and if you want to make your own at home check out this recipe!

Looking for ideas on how to use your magnolia bitters? May we suggest a classic Old Fashioned, Blueberry Smash, or Moscow Mule.