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LIFTING OUR SPIRITS Where to go when the stay-at-home order is over

UNDERTOW

Although the Valleymight not be well-known for its bar scene, there’s no shortage of cocktail lounges, dive bars and eclectic speakeasys. As one of the fastestgrowing cities in the nation, Phoenix has a growing selection of bars and that ensures there are plenty of places to celebrate when the pandemic subsides. PHOENIX Haley Lorenzen >> The Entertainer!

SideBar 1514 N. Seventh Avenue, Phoenix, 602.254.1646, sidebarphoenix.com With a unique view of the downtown Phoenix skyline, this retro-futuristic cocktail bar offers over 50 beers, as well as its own assortment of original cocktails, made with its collection of 250 liquors. Check out this swanky lounge on a Sunday and enjoy 20% off everything all day long.

UnderTow 3620 E. Indian School Road, Phoenix, 602.753.6504, undertowphx.com One of the most talked-about spots in Phoenix, UnderTow is more than a tiki bar, it’s an experience. This hidden gem is located in the basement of Sip Coffee, where guests enter through an unmarked stairwell. Once inside, enter an intimate island-inspired world and enjoy an assortment of rum-based cocktails, complete with sound effects. Reservations are recommended.

Sazerac Phoenix 821 N. Second Street, Phoenix, 602.334.1626, sazeracphoenix.com Located on Roosevelt Row, Sazerac Phoenix offers one-of-a-kind cocktails and cigars with indoor and outdoor seating. This dimly lit cocktail bar has live music throughout the week and offers a live music and live painting event on the second Thursday of the month.

LOW KEY PIANO BAR The Duce 525 S. Central Avenue, 602.866.3823, theducephx.com Walk inside this Prohibition-themed 1928 warehouse, and you can find almost anything your heart desires. From boxing, to dance classes, to vintage cocktails, the Duce has got it all. The Duce’s drink menu includes classics like whiskey sours and Tom Collins, and for those who don’t drink, this spot also offers an old-fashioned soda fountain.

Killer Whale Sex Club 922 N. Sixth Street, facebook.com/KillerWhaleSexClub This swanky, speakeasy-themed cocktail bar’s name is sure to catch your attention. Its array of creative cocktails is impressive, too, like the Gold Digger, made with plum, Cocchi Rosa, Madeira Madeira Malvasia, toasted sesame and whiskey.

Stardust Pinbar 401 W. Van Buren Street, Suite C, Phoenix, 601.354.2931, stardustpinbar.com Throw it back to the ’70s at this neon-lit lounge. Inspired by late singer David Bowie, Stardust Pinbar offers a slew of themed pinball machines; a disco dance floor; and plenty of beer, wine and specialty cocktails.

Century Grand 3626 E. Indian School Road, 602.739.1388, centurygrandphx.com/century-grand Step into a Prohibition-era train station at this posh, art deco cocktail bar and restaurant that boasts a selection of creative drinks, as well as an everchanging food menu. Reservations are recommended.

Swizzle Inn 5835 N. 16th Street, Suite A, Phoenix, 602.277.7775 This tiny dive bar is a perfect place for a low-key drink or a game of pool under a ceiling of Christmas lights, which stay lit all year long. SCOTTSDALE Rusty Spur Saloon 7245 E. Main Street, Scottsdale, 480.425.7787, rustyspursaloon.com For more than 60 years, Rusty Spur Saloon has been one of the most popular watering holes in the Valley, offering classic drinks and live country music throughout the week.

Coach House 7011 E. Indian School Road, Scottsdale, 480.990.3433, coachhousescottsdale.com Coach House’s dazzling, twinkling Christmas light interior makes this dive bar a perfect place to unwind with cheap drinks. On the weekend, there is a bloody mary and omelet bar.

Second Story Restaurant & Liquor Bar 4166 N. Scottsdale Road, Suite 102, Scottsdale, 480.945.5555, secondstoryaz.com This hip spot is home to more than 300 different whiskeys, but that’s not all they’re known for. Second Story also has $1 oysters all day on Wednesdays, as well as an assortment of fabulous cocktails.

Dirty Dogg Saloon 10409 N. Scottsdale Road, Scottsdale, 480.368.8095, dirtydoggsaloon.com Get down and dirty at the Dirty Dogg Saloon, where wet T-shirt contests, body shots and bar dancing are the norm at this biker bar. Happy hour is weekdays 3 to 8 p.m., with plenty of other drink specials throughout the week.

Kazimierz Wine and Whiskey Bar 7137 E. Stetson Drive, Scottsdale, 480.946.3004, kazbarscottsdale.com Kazimierz Wine and Whiskey Bar is a trendy speakeasy that has over 200 whiskeys and a wide selection of boutique wines. It also has live music from local musicians every night of the week. TEMPE El Hefe 640 S. Mill Avenue, Suite 110, Tempe, 480.257.2797, elhefe.com This Mexican restaurant/nightclub has plenty of mouthwatering cocktails that will have you dancing all night, such as the “Mamacita,” made with Patron Silver, lime juice, Cointreau, and strawberry and peach puree. It also has a wide variety of tacos and tortas.

Glow Shots & Cocktails 414 S. Mill Avenue, Suite 215, Tempe, 480.329.4090, facebook.com/ GLOWtempeAZ Glow Shots & Cocktails is Mill Avenue’s first shot bar, offering a wide selection of unique shots. It also has theme nights throughout the week, such as R&B music every Sunday.

Palo Verde Lounge 1015 W. Broadway Road, Tempe, 480.334.7567, paloverde-lounge.business. site This tiny dive may not look like much on the outside, but step inside and be treated to inexpensive drinks, laid-back vibes, and music straight from a good old-fashioned jukebox.

Snakes and Lattes 20 W. Sixth Street, Tempe, 480.361.6644, snakesandlattes.com Grab an aperol spritz, a glass of chardonnay or an iced coffee at Snakes and Lattes, all while kicking back and playing one of the hundreds of available board and card games. There is a $5 fee to play the games.

Marauders 6430 S. McClintock Drive, Tempe, 480.590.0529 Marauders is a pirate-themed bar and restaurant that serves a slew of tikiinspired cocktails, as well as typical American fare.

Low Key Piano Bar 501 S. Mill Avenue, Suite B101, Tempe, 480.355.1705, lowkeypianobar.com This modern take on a typical piano bar makes Low Key the perfect place to grab a cocktail and experience the fun of dueling pianos. It offers drink specials throughout the week, including fishbowls starting at $7.

Pedal Haus Brewery 730 S. Mill Avenue, Suite 102, Tempe, 480.314.2337, pedalhausbrewery.com This spacious brewery has an extensive selection of house beers and American eats. Since opening in 2015, Pedal Haus has racked up numerous awards for its selection of ales, including the title of best brewery in the U.S. by Copa Cervezas de Americas.

Rodeo Ranch Bar 501 S. Mill Avenue, Suite 101, Tempe, 480.534.8620, therodeoranch.com Test your cowboy skills at Rodeo Ranch Bar, where mechanical bull rides are $5. This Western-themed bar also has arcade games, bottle service and plenty of cold drinks.

GILBERT

Level 1 Arcade Bar

60 W. Vaughn Avenue, Suite 107, Gilbert, 480.687.1192, level1arcade.bar

From retro arcade games to vintage pinball machines, Level 1 Arcade Bar has plenty of fun for every taste. Along with games, it also has an extensive variety of signature cocktails, beers and small eats.

Four Silos Brewery Coffee & Beer House 143 S. Higley Road, Gilbert, 480.210.7456, foursilosbrewery.com This craft coffee and beer spot has over a dozen local beers on tap, such as the Four Silos Duckduck Deuce, which is described as a Double IPA that is “inspired by the duck droppings by the ponds.” CHANDLER Sleepy Whale 290 S. Arizona Avenue, Chandler, 480.758.4979, facebook.com/

Sleepywhalebeer This pub boasts a huge selection of craft FOUR SILOS

beers—on tap and canned—including local brews such as Grapefruit Gose, a grapefruit-inspired ale from Wilderness Brewing Co.

The Brickyard 85 W. Boston Street, Chandler, 480.963.1373, brickyarddowntown.com The Brickyard has a massive drink menu; and with an almost 20-page list of cocktails, you’re sure to find something for every taste. It also has a contemporary American food menu, and happy hour from 3 to 6 p.m. Tuesday to Sunday.

SanTan Brewing Company 8 S. San Marcos Place, Chandler, 480.917.8700, santanbrewing.com This award-winning distillery believes special occasions are centered around good food and drink. SanTan Brewing Co. cans its brews, offering seasonal and year-round options for fans who crave it even when social distancing. MESA The Grid: Games & Growlers 525 S. Gilbert Road, Suite A-7, Mesa, 480.621.8088, thegridmesa.com The Grid is a barcade that has old school and new school arcade games and video games, and a wide selection of beers. All games are free to play with the purchase of food or drink.

Chupacabra Taproom 14 N. Robson, Mesa, 480.751.5566, chupacabrataproom.com The laid-back atmosphere of Chupacabra Taproom in Downtown Mesa makes this the perfect place to enjoy a cold one, with a wide variety of beers from around the country.

Oro Brewing Company 210 W. Main Street, Mesa, 480.398.8247, orobrewing.com Oro Brewing Company is a nanobrewery and taproom with a cozy atmosphere and patio. It has a dozen beers on tap, and has happy hour on Mondays, as well as $1 off all beers on Fridays.

Mesa, 12 West has beers and cocktails for every taste, from pale ales to IPAs, as well as a menu filled with shareable appetizers. 12 West also has a location in Gilbert.

Cider Corps 31 S. Robson, Suite 103, Mesa, 480.993.3164, cidercorpsaz.com Cider Corps is a family-run craft

cidery and taproom with a unique selection of ciders, such as

“Sangrin Sangria,” which has notes of prickly pear, strawberry

and passion fruit.

AHWATUKEE The Buzzed Goat 4302 E. Ray Road, Suite 106, Phoenix, 480.706.7411, Whether you’re in the mood for an espresso or a cocktail, or a mix of both, such as its namesake cocktail, which is a mix of vodka, cold brew and caramel, The Buzzed Goat has plenty of selections.

The Whining Pig 5030 E. Ray Road, Suite J5, Ahwatukee, 480.248.6969, thewhiningpig.com This beer and wine bar has more than 125 craft beers, seasonal meat and cheese plates, and a wide variety of wines. The Whining Pig also has other locations throughout the Valley.

My Wine Cellar 5030 Warner Road, Suite 2, Phoenix, 480.598.9463, thecellarphx.com My Wine Cellar is an intimate, classy experience, perfect for relaxing with a class of red, white or rosé. It also has $2 off happy hour from 3 to 6 p.m., Monday to Saturday. PARADISE VALLEY Jade Bar 5700 E. McDonald Drive, Paradise Valley, 855.245.2051, sanctuaryoncamelback.com Nestled on top of Camelback Mountain, Jade Bar offers stunning views of the desert, along with expertly crafted cocktails. On weekend nights, this chic bar also has live music.

Cook & Craft 7306 E. Shea Boulevard, Scottsdale, UNDERTOW

cookandcraftaz.com Cook & Craft is a small American eatery that partners with many local small businesses. Its menu includes a wide selection of draughts, wines and unique cocktails.

Lincoln Steakhouse & Bar 5402 E. Lincoln Drive, Scottsdale, 480.905.7979, Located inside JW Marriott Scottsdale, this contemporary steakhouse has beautiful mountain views, perfectly cooked steaks, wine and plenty of classic cocktails. AVONDALE Scale & Feather Meadery 1050 N. Fairway Drive, Building E, Suite 112, Avondale, 623.440.8931, scaleandfeather.com Whether you’re a “Basic Barbarian” who likes pumpkin spice or a mead purist, Scale & Feather has a drink for you. With fantastical and humorous titles for each brew, this “Dungeons & Dragons” tavern come to life boasts honey wine that’s “not just good, it’s chaotic good.”

LITCHFIELD PARK Transplant City Beer Co. 107 W. Honeysuckle Street, Litchfield Park, 623.535.3911, tcbcbeer.com From home brewers to craft brewers, Transplant City Beer Co. proudly serves small batch beers with a focus on unique flavors and serving the increasingly diverse West Valley.

Tap Savvy 13000 W. Indian School Road, Suite A-6, Litchfield Park, 623.248.85761, tapsavvy.beer The main focus of Tap Savvy’s owners and staff is a laid-back and open environment. Hoping to foster good conversations and better beer, this relaxed bottle shop and bar even allows patrons to bring outside food. GOODYEAR Saddle Mountain Brewing Company 15651 W. Roosevelt Street, Goodyear, 623.249.5520, saddlemountainbrewing.com The first production brewery in Goodyear, Saddle Mountain is a cozy, family-owned establishment mixes a love of vintage airplanes with good beer.

9 THE ENTERTAINER! MAGAZINE APRIL 2020 ‘CONSERVE AND PROTECT’ New brew helps Game and Fish support wildlife

In recent years, the Arizona Game and Fish Department has been looking to work with organizations on the ground level to support its conservation efforts. And as it turns out, Flagstaff’s Mother Road Brewing Company had a similar interest.

So, last year, the Northern Arizona microbrewery repackaged its kölschstyle ale as the limited-edition Conserve and Protect Kölsch Style Ale, with a portion of the proceeds from draft and can sales going to AZGFD conservation efforts.

The collaboration proved so successful—raising $10,000 in 2019—that the Flagstaff brewery and environmental organization have decided to extend their partnership, with plans to sell three different cans across the seasons this year.

“The department was looking, and we’ve been looking for some time, for innovative ways to expand our audience and our customer base for wildlife conservation,” explains Laura Canaca, AZGFD division coordinator for information, education and wildlife recreation.

“We had been talking about a collaboration like this for some time, probably for more than a couple of years, so when we found out that Mother Road was interested in doing sort of a Connor Dziawura >> The Entertainer!

conservation collaborative, we jumped at the chance.”

The public-private collaboration is the first of the sort, as far as Canaca is aware. She calls it a “win-win for wildlife in Arizona,” because AZGFD receives no tax dollars, with funds generally earned through sales of hunting and fishing licenses, tags or stamps, as well as a federal excise tax on firearms, ammunition and sporting equipment. Canaca says the organization also participated with Mother Road at the Arizona Strong Beer Festival.

“Mother Road is a local Arizona craft brewery,” explains Oliver Adams, the brewery’s director of people and culture. “One of the things that makes our state, which we take a lot of pride in, so unique is how biodiverse it is and the different outdoor recreation opportunities that we have.

“And, as a team here, our team of almost 40 here in Flagstaff, part of the reason why we live here is because we enjoy the outdoors so much. And, the function of beer, our mission, is to build community one pint at a time; and this is a community that we certainly wanted to help build.”

Regardless of success, Canaca recalls that the organization knew from the beginning it wanted to use the entirety of the funds donated by Mother Road for on-the-ground wildlife conservation. The department works with over 800 species of wildlife. The three specific areas AZGFD is targeting with Mother

Road are the desert tortoise, the Mount Graham red squirrel, and wildlife corridor research.

“We’re actually going to move forward in 2020 with a desert tortoise research project,” Canaca elaborates. “The desert tortoise is important for Game and Fish to monitor and research habitat and understand where their populations are. We want to make sure we keep that species off of the federal threatened and endangered species list. And we’ve been successful in doing that and we want to make sure that we continue to be successful.”

Last year’s redesigned can depicts two people fly fishing beside a pickup truck at Lee’s Ferry on the Colorado River. That can will return to shelves from May through August, Adams says.

In the meantime, however, consumers can purchase cans depicting two people stepping out of a car, one taking a picture while a desert tortoise sits on the road ahead. This can was unveiled in January and will remain on shelves through the remainder of April.

From September through December, the brewery will roll out a third can, the details of which are still being planned. “We’re working on the design right now,” Adams hints of the fall/winter release. “It’s going to be mountains and big game.”

Using what Adams calls a talented team of artists, Mother Road had several criteria for the cans: include an iconic Arizona scene showcasing its diverse climate; spotlight an activity like hunting, fishing or wildlife viewing; and showcase a “cool car.”

“That’s Mother Road. That’s our ethos—is motoring,” Adams says of the latter. “Mother Road means Route 66, the mother of all roads, and each of our cans has a different vehicle on it.”

Because Canaca says AZGFD had no expectations for how well the partnership would do with consumers, last year’s success seemed to be a pleasant surprise. So, the company and organization are moving forward for the foreseeable future, she adds.

“We realized that people do respond well to this. They understand the win-win,” Canaca says. “Folks are really passionate about on-the-ground conservation and making sure we have these resources for generations to come.”

Mother Road delivers statewide through Hensley Beverage Company and its partners. Consumers can find cans of the Conserve and Protect Kölsch Style Ale at all Total Wine & More, BevMo!, Whole Foods, Sprouts and Trader Joe’s stores; select Fry’s Food Stores and Safeway locations; and many independent liquor shops.

Mother Road Brewing For more information, visit motherroadbeer.com or azgfd. gov. Become a conservation member at azwildlifehero.com

10 UPFRONT | TRAVEL | CITY | ARTS | DINING | BEER AND WINE | SPORTS | FAMILY | MUSIC | NIGHTLIFE | IN CLOSING The Mystique of Speakeasies

During the Prohibition era of the 1920s and early ’30s, speakeasies allowed men and women to socialize and drink in secret in underground clubs, backrooms, basements and homes. These establishments often offered live music, such as jazz bands.

Although drinking is now legal, speakeasies continue to have a certain mystique. This is why speakeasy bars continue to exist in cities around the country. These local speakeasies take patrons back to another era, with their music, atmosphere, drinks and secret entrances. These secret bars offer a glimpse into the past Laura Latzko >> The Entertainer! HONOR AMONG THIEVES 5538 N. Seventh Street, Phoenix 602.313.1001

Located in the bottom level of Stock and Stable, Honor Among Thieves can be accessed via a staircase behind the restaurant. The dimly lit bar offers comfortable leather seats and a 1950s-style lounge atmosphere. The bar has a selection of well-known cocktails such as martinis, White Russians and Manhattans, as well as specialty drinks such as the sloe gin and rum-based Sunbather, the scotch-based Job for a Cowboy, the tequila-based Arsonists Get All the Girls, the vodka-based Christian Woman, the gin-based E.M.O.J.I. Q.U.E.E.N. and the rye-whiskey-based Sextape. Guests are given a taste of Amaro to start their experience.

MELINDA'S ALLEY

MELINDA’S ALLEY Basement of Renaissance Hotel Downtown Hotel, 50 E. Adams Street, Phoenix 602.256.3487

There is no signage leading to Melinda’s Alley, and it can be difficult to find. A patron needs to go into an alley on Central Avenue, between Adams and Monroe streets, to find it. In the alley sits a colorful 70-foot mural of Malinda Curtis, an African American woman who once lived in an apartment in the alley and worked as a courtesan. Part of the allure of the bar is its history. Before the hotel was the Renaissance, the space was occupied by the Adams Hotel, which burned down in 1910. Entering the crimson-lit bar is like entering the past, as it is decorated with old-fashioned mirrors, armchairs and sofas, candleholders and paintings. The establishment regularly changes its menu of five cocktails, although it often offers the Old-Fashioned. PIGTAILS COCKTAIL BAR Desert Ridge Marketplace Location 21001 N. Tatum Boulevard, Phoenix 480.534.5657 Downtown Phoenix CityScape Location 1 E. Washington Street, Phoenix 602.675.4416

Little details, such walls covered in plants and decorated with copper detailing, make going to the speakeasystyle Pigtails cocktail bar a unique experience. The establishment has locations in Downtown Phoenix in CityScape, and in Desert Ridge Marketplace next to sister restaurant The Whining Pig. At the Desert Ridge Marketplace location, patrons exit the bar through a secret bookshelf door. Along with signature craft cocktails made with whiskeys, vodkas, tequilas and gins and special ingredients such as fresh fruit, the establishment also offers a raw seafood bar. SANCTUM 718 N. Central Avenue, Phoenix 602.795.8552

The Sanctum isn’t readily apparent if one isn’t looking for it. Located on the top floor of The Grand coffeeshop, it is through a staircase at the back of the coffeehouse. To enter the intimate bar, a patron must have a password and be dressed in upscale attire that meets the dress code. The space offers an ambiance similar to speakeasies of the 1920s, but with a twist. The bar has jazz music playing in the background and gothic touches such as skull and gargoyle decorations. The bartenders craft cocktails such as the tequila-based Oaxacan Old-Fashioned, absinthe frappe, Calvados Sidecar and whiskeybased Sazerac. WHITE RABBIT BAR 207 N. Gilbert Road, Gilbert 480.750.0099

The White Rabbit Bar seeks to capture the essence of a speakeasy of the Roaring ’20s with a secret entrance and password. The bar is located in Downtown Gilbert, on the bottom level of the old Heritage Court building. To get the password to enter, guests must go to the bar’s website, twr.bar. Vintage photographs donated by local people, leather seating, and bartenders dressed in traditional attire can cause guests to feel like they have been transported back to another time. The bar offers an extensive drink menu that includes the pineapple rum-based This Side of Paradise, the vodka-based Flappers and Philosophers, the bourbonbased Star-Crossed Fools, the whiskey

MELINDA'S ALLEY

based Irish Stone Sour and the rye and scotch-based Th ree Lives. Patrons can get enjoy small bites such as skewers, hummus plates, meat and cheese boards, bourbon-infused brie and fl atbreads. MYSTERY ROOM AT THE ARIZONA BILTMORE RESORT 2400 E. Missouri Avenue, Phoenix 602.955.6600

Th e Mystery Room at the Arizona Biltmore Resort off ers a cave-light ambiance with special touches from architect Frank Lloyd Wright. During the Prohibition era, the speakeasy was disguised as a men’s smoking room. Th e room still has a number of doors, which patrons used to escape during the late 1920s and ’30s. To be given directions to the secret room, guests must know a special password, which changes regularly. A bartender dressed in period attire and music from the Prohibition era help to recreate the original speakeasy atmosphere inside of the historic space. THE OSTRICH 10 N. San Marcos Place, Chandler 480.643.0547

Located below Crust restaurant in Chandler, the craft cocktail lounge Th e Ostrich is inspired by the history of the Chandler area. Th e bar can be found in the basement of the former San Marcos Hotel. Th e bar once served as an ostrich feather storage facility as well as a popular hangout spot for those traveling through Phoenix. Th e establishment’s vintage furnishings are a nod to bygone

days. At the speakeasy-style bar, patrons can try specialty cocktails such as the Amaro and Sherry-based Career End No. 2, the rye and vermouth-based Boaty McBoatface, the gin-based Aviation Cocktail and the whiskey-based Th is Confl agration Nation. MERCBAR 2525 E. Camelback Road, Phoenix 602.508.9449

Located in Th e Esplanade, MercBar was inspired by a bar by the same name from New York’s Soho neighborhood. Wood-paneled walls and leather furniture adorn the cocktail bar. Th e bar isn’t easy to fi nd at fi rst glance. Patrons should look for door lit by a red light, located next to a golden plaque. Th e bar has a number of specialty cocktails, including the tequila-based Purple Rain, the vodka-based Sophia Loren and the bourbon-based Mercer Sour. Th e bar also serves food items such as meatballs, stuff ed peppers and a cheese board. KILLER WHALE SEX CLUB 922 N. Sixth Street, Phoenix killerwhalesexclub.com

Th is swanky, speakeasy-themed cocktail bar’s name is sure to catch your attention, if the building’s bright yellowblue-purple mandala and Pegasus murals don’t fi rst. Its array of creative cocktails is impressive, too; like the Gold Digger, made with plum, Cocchi Rosa, Madeira Madeira Malvasia, toasted sesame and whiskey. Th e unapologetically colorful bar even off ers crudely titled bottled cocktails for delivery online. KAZIMIERZ WINE AND WHISKEY BAR 7137 E. Stetson Drive, Scottsdale 480.946.3004 Kazimierz Wine and Whiskey Bar is a trendy speakeasy that has over 200 whiskeys and a wide selection of boutique wines. It also has live music from local musicians every night of the week.

FDR THE FENCE! VALLEY'S BEST HAPPY HOUR! 1/2 LB GOLD CANYON ANGUS BEEF BURGER SLOW SMOKED WINGS WEEKEND BRUNCH

An Airpark pair quench their thirst with spirit

John McDonnell and Travis Ranville were watching football and drinking scotch when Ranville asked, “Why isn’t there a brand named Scotchdale? I want to live in Scotchdale.”

Immediately, McDonnell trademarked the name online. The former Michigander’s subtle joke led to their latest Scottsdale Airpark-based business venture, which launched a year ago. “It grew from that idea,” Ranville says. “We wanted to get bourbon from Kentucky and barrel age it here. We ran into an issue, though, with the Scotch Whisky Association. Anything with the name ‘scotch’ in it has to originate in Scotland.”

They contacted several Scottish distilleries, who sent them samples of three-year, eight-year and 12-year blends. McDonnell and Ranville settled on Angus Dundee as its distillery and an eight-year blended pure malt scotch whisky from the Highland and Speyside regions of Scotland. The spirit was matured in charred American oak bourbon barrels and the result has hints of honey, chocolate, caramel, oak and coffee.

“It’s very unique,” Ranville says. “It’s different from almost every whisky out there.”

McDonnell adds, “If Macallan 12 and Nikka Japanese whisky had a baby and they had it in the desert, that would be Christina Fuoco-Karasinski >> The Entertainer

Scotchdale.” OUTSIDE THE BOX

Neither McDonnell nor Ranville have extensive food and beverage backgrounds, although McDonnell bartended at Hotel Indigo. Ranville is in finance.

“Getting into the booze business, I love going to bars and talking to people about whisky and maybe just having a drink,” says Ranville, who has degrees from Western Michigan University and University of Phoenix.

A New Hampshire native, McDonnell visited Arizona in March 2004 for vacation and decided to move here. He worked in commercial real estate, renewable energy and now alcohol.

“We’ve had every scotch and whisky, other than the ridiculously priced, 60-year-old stuff,” McDonnell says. “Thirty-year-old scotch is like getting into a time machine for us.

“Growing up, my mom said, ‘Do what you love.’ When Travis said, ‘Why isn’t there a brand called Scotchdale?’ I thought, ‘Do what we love. We love scotch.’”

As of printing, Scotchdale has taken preorders for 40-plus bars and the men were in the process of getting into Total Wine and BevMo! They are licensed as wholesalers so they can self-distribute. “We have a sales guy coming on board. All he does is liquor sales locally. He has a ton of bars that he has great relationships with,” McDonnell says.

WHISKEY VS. WHISKY

McDonnell says the differences between whiskey and whisky are simple. Whisky that originates from Scotland, Canada and Japan do not have an E. Whiskeys are from Ireland and the United States.

“I have family who live in Ireland— my sister and three nephews,” Ranville adds. “They learned Gaelic in school. I’ll have to quiz them on E vs. no E.”

There are three types: whisky, which is geographically trademarked; bourbon; and Tennessee whiskey, like Jack Daniel’s, which has to be filtered using the Lincoln County process or through sugar maple charcoal.

“We were just thirsty for knowledge,” McDonnell says. “We were like sponges. I wanted to know everything about it.” To hone their skills, they “researched” plenty and then started tinkering with videos and test recipes.

“We did a mash,” he says. “We put our grains in water for an hour and then let it cool off. What comes from the grain is fermentable sugars. That’s what you want.

“You can make booze from anything—anything citrusy. Vodka is made from grapes or potatoes. It’s that starch in the grain that makes fermentable sugars. We made an allbarley mash, which is 25% peated barley and then 75% pale ale barley. We made a scotch, but we couldn’t call it scotch because it’s from America. Single-malt whiskey is what we called it. It was incredible. It was beginner’s luck. The second one we made was a bourbon. It was 55% corn and the rest barley. The flavor profile was there.”

Ranville adds, “It comes out clear. Putting it in the barrels of the maturing process is what gives it its flavor and

color and whatnot.”

When the mash is done and cooled off, the yeast “goes to town and eats all the fermentable sugars and turns it into alcohol.” CELEBRATING ARIZONA

McDonnell and Ranville designed the label for the bottles, which are adorned with an outline of Arizona with a cowboy smack in the middle. The back of the bottle is the Scotchdale story.

“When I’m home, I’ll drink my Scotchdale until it’s gone before I crack open a bottle of other stuff,” Ranville says.

“We have a product we will stand behind. I just had a small glass before we came here; a little nip. We’re passionate about it. We drink it. We love it.” But the ultimate question for McDonnell and Ranville: Who do they root for? McDonnell quickly says the New England Patriots, while Ranville admits he’s a former Lions and Cardinals fan, who, instead, cheers for his fantasy football team.

Seriously, they’re proud of their company.

“It was $225 to trademark it,” McDonnell says. “I registered everything right there. I feel like if we waited, someone would have come up with it. We just grabbed it and had fun with it. “We had no idea this journey would take us down that road to Scotland. At the time, we were just sitting around, drinking three or four different scotches and watching football. Those are our passions.”

Saddle Up for Craft Beer Award-winning Goodyear brewery is lager than life

From homebrewing to Goodyear’s fi rst brewing company, Saddle Mountain Brewing Company has come a long way in six years. But the company’s history goes back 20 years, when owner Laura Hansen bought a homebrew kit for her husband, Jacob. At the time, they owned the small town of Wintersburg, about 15 miles west of Buckeye.

After selling Wintersburg, semiretiring and trying to decide what to do with the money, Laura fl ippantly said to Jacob, “Hey, you like brewing beer. Why don’t we open a brewery?”

To her surprise, Jacob took the idea to heart and looked into it. Laura was set on retiring and settling down after having their third child, but the opportunity called her back to start a sixth business.

“I wasn’t looking to do that again, but he found this place in Goodyear and it just kind of fell into place,” Laura says. “I said I would come out of retirement and run the business for us and as a legacy for our children.”

In October 2014, Saddle Mountain Brewing Company opened for business with the plan to have a drinkable, traditional beer that can be enjoyed by people who like the top-name and craft beers. Th e Hansens are confi dent customers will fi nd something that is clean and consistent in taste.

Laura says the brewery’s name came from the Tonopah mountain near where the Hansens grew up.

“He grew up in Arlington and I grew up in Tonopah,” Hansen says. “Both of us could see Saddle Mountain from basically our backyards, separately but together.”

Hansen was originally opposed to the name because of its length.

“In my past I have owned so many businesses, and people like long names,” Hansen says. “I am not one of them Annika Tomlin >> The Entertainer

because it’s hard for branding.”

Jacob is a former pilot and his favorite aircraft was a Taildragger, now a name of one of his beers.

“We brew a line of beers—all of which are named Taildragger—and then they have their own individual fun-style name,” Laura says.

Other names include Taildragger Moo-n Landing, Taildragger Otter Hop and the three-time Great American Beer Festival award-winning Taildragger Clan-Destine.

Laura’s favorite brew was a special patch that head brewer Neal Huttenhow created for her fi fth-year wedding anniversary. It was a Belgian quad with plum added to it.

“Huttenhow wasn’t super happy with me having to brew it because he’s very traditional and didn’t want to put plum into beer,” Laura says. “But since I had him do it, we named it She Made Me Brew It.” Th e beer is gone but Laura hopes it will return.

Laura credits the brewery’s success to Huttenhow.

“He’s extremely clean and diligent on recipes. He will not put something out if it’s not good,” Laura says. “Granted, in the fi ve years that he’s worked for me, we’ve never dumped a batch of his beer.” Last year, Laura began the Taildragger Craft Beer Challenge Coin as a way to off er discounts to returning customers. With the $10 coin, customers can receive that day’s discount. Laura hopes that in addition to serving as a yearlong coupon, the coins will become a collector’s items. “It’s been very well received, selling almost 500 coins in the fi rst year,” Laura says. “I will do it again and will develop a new coin every anniversary in October.”

Saddle Mountain Brewing Company 15651 W. Roosevelt Street, Goodyear, 623.249.5520, saddlemountainbrewing.com

The Insider’s Guide to Arizona Entertainment

Flying Embers brings alcoholic kombucha to Arizona

It’s no secret that kombucha has taken the beverage industry by storm. With a golden reputation as a purveyor of health, the fi zzy fermented tea can be found at supermarkets and on tap at cafes.

Th e Chinese elixir boasts benefi ts for digestion, metabolism, liver function and immunity by colonizing the gut with healthy bacteria.

And now, it can even get you drunk. Flying Embers, a California-based kombucha company, is upping the ante with its organic hard kombucha—and it’s hit Arizona.

“Flying Embers, at its most basic form, stands for ‘better-for-you alcohol,’” says Vice President of Flying Embers Kyle Ingram. “Our hard kombucha features two aspects—we’ve got the absence of things and the addition of things.

“Th e absence is zero sugar, zero carbs, low calories and non-GMO. But we also have the addition of things like live probiotics, adaptagens and other functional ingredients.”

Brewed with botanicals, Flying Embers off ers six punch-packing fl avors, ranging from pineapple chili to black cherry, with a minimum of 4.5% alcohol by volume.

Although some blends ring in at 7.2% alcohol by volume, giving most beers a run for their money, the tea’s initial health properties remain, Ingram Jordan Houston >> The Entertainer!

ENTERTAINERMAG.COM explains.

“It’s still alcohol and it’s still dangerous if it’s not consumed responsibly,” he says. “But I will say the live probiotics have a lot of positive benefi ts. Here we have the science and the art coming together as one to create what we think is a delicious-tasting beverage.”

Working in partnership with distributors like Crescent Crown Distributing and Columbia Distributing, Flying Embers is expanding its reach beyond its Reyes Southern California footprint.

Th e hard kombucha is now sold across 37 states, including Oregon, Washington, Arizona, Texas, New York, Philadelphia and New England. ‘BETTER-FOR-YOU’ BEVERAGE

Traditionally, kombucha is made by brewing together sugar; black or green tea; liquid from a previous batch; and SCOBY, which short for symbiotic culture of bacteria and yeast.

Th e “tea of immortality” contains B vitamins, antioxidants and probiotics and is believed to have come from China more than 2,000 years ago, according to an excerpt from the Wiley Online Library.

Kombucha has evolved into a $475 million industry in the United States, claims American data and measurement fi rm Nielsen Holdings, nearly quadrupling in the previous four years. Because the tea is already slightly alcoholic, the decision to create a hard product was just the next step in evolution, Ingram says.

“We were looking to expand and take on something new and diff erent,” he tells. “Kombucha naturally is a fermented beverage, and so it was a pretty natural progression.

“Typically when making regular kombucha, you have to actively try to keep the alcohol content down because it will continue to ferment in the bottle.” Flying Embers champions a line of unique fl avors with powerful ingredients that are low calorie, certifi ed by the U.S. Department of Agriculture, gluten-free and vegan, with zero sugar and zero carbs.

Th e hand-crafted drinks, developed and launched by Fermented Sciences Inc., are brewed with live cultures, live probiotics and adaptogens and sell for about $2.50 per can.

Th e idea behind the company’s hard products, Ingram says, is to provide thought leadership in transforming the alcohol industry with “better-for-you” products. A STORY OF PERSEVERANCE Fermented Sciences was born in Ojai, California, in 2016 by a team of passionate entrepreneurs driven to do just that.

With the hopes of disrupting the industry through state-of-the-art botanical brews, former CEO of KeVita Sparkling Probiotic Drinks Bill Moses spearheaded the movement in his 100-year-old stone cellar turned fermentation lab.

But Mother Nature had other plans. In December 2017, the Th omas Fire ignited in Southern California, ravaging most of Ventura and Santa Barbara counties.

“It was the most devastating fi re in terms of the number of homes that were comprised and acreage,” Ingram says. “Th ere was a point in time where Moses’ property, home and everything he owned were at risk.”

Moses and his team refused to abandon their dreams, Ingram continues, and banded together with community members to fi ght the inferno.

Th ree days later, Flying Embers was conceived.

“It was about as close as it gets. You could see the fi re coming over the ridge,” Ingram says. “All it had to do was make its way over the hill.”

With seconds to spare, a gust of wind pushed the fi re into a diff erent direction, Ingram recounts of Moses’ story, saving the lab and property.

Grateful and appreciative of nature’s powers, Moses was inspired to rename his operation based on the life-changing experience.

“He said he remembers seeing the fl ying embers fl oating throughout the sky,” Ingram says. “In that moment, it dawned on him that he was going to call the brand Flying Embers.”

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Operating out of a brewery in Ventura, California, Flying Embers is committed to not only creating functional beverages that “illuminate and celebrate the experience of life,” says the company website, but also to give back to its community.

Th e organization donates 1% of its revenue to fi refi ghters and fi rst responder-charitable organizations as a nod to the sacrifi ce and service of fi rst responders, the website continues.

“It has been fantastically received,” Ingram says about the success of the company. “We’ve developed the best of the best with our base kombucha. It’s so pure and delicious.” FLYING EMBERS IN ARIZONA In Arizona, Flying Embers is distributed across the state at local venues like Whole Foods Market, Sprouts Farmers Market and Total Wine & More.

Tempe’s Bottleshop 48 recently hosted a sampling. Scores of current—and future—kombucha lovers fi led into the beer and wine store to learn more about 2020’s hottest beverage trends. “It’s all about meeting people, sampling Flying Embers and getting to know the brand while we get to know our community,” Flying Embers Health and Wellness Publicist Bree Sveinsson says. “We want to let people know about this great product that is off ering ‘betterfor-you’ alcohol.”

Attendees lounged on cozy couches while sipping on their choice of grapefruit thyme, a mix of grapefruit’s slightly tart sweetness coupled with a hint of the aromatic herb, or lemon orchard, a citrus-forward beverage featuring subtle undertones of lavender, mint and ginger.

All while buzzing guilt-free. “Awareness days are really important in public relations,” Sveinsson says. “National Booch Day is all about kombucha and celebrating ‘better-foryou’ alcohol.

“It’s about having a healthier alternative that doesn’t make you feel that hard hangover when you wake up in the morning,” she adds.

Looking forward, Flying Embers is already brewing plans to tackle beer, hard seltzer and even spirits.

“We believe that the ‘better-for-you’ movement is not a trend but it’s really a cultural shift,” Ingram says. “People today—and not just millennials—are more conscious about what they’re putting in their bodies.”

Adding, “It doesn’t mean they don’t want to have a good time, but just that they want to be able to show up at work in the morning or be their best selves.”