Recently, GREY GOOSE opened its new home, Le Logis in the Cognac region of France in recognition of the provenance of the brand. Select individuals were handpicked for this exceptional two and half day experience that provided guests with the opportunity to tour the wheat field, farm and the Grey Goose distillery as well as discover GREY GOOSE Maître de Chai François Thibault’s passionate pursuit of quality from field to bottle through immersive sessions and tastings hosted by Thibault.
Below are a few of the selected bartenders and mixologists from around the United States who were invited to join in this exploration of the GREY GOOSE story while enjoying bespoke mixology to cuisine created from the finest French ingredients.
Eryn Reece
Eryn is currently behind the bar at Death & Co and Mayahuel in New York. Eryn is excited to raise awareness for female bartenders, and is a founding member and secretary of LUPEC NYC and she recently joined the team of Back Bar Project. She’s completed the BAR 5 day program and is currently working on her BAR Masters.
Devon Espinoza
Espinosa was the beverage program director for The Tasting Kitchen in Los Angeles. Most recently, Espinosa was at the helm of the bar program at Chef Michael Voltaggio’s ambitious ink. His next move took him to Pour Vous, a French champagne salon where Espinosa delves into the world of French spirits and flavor profiles. Over the course of his career, Espinosa’s developed his own mixology series called Hatchi Mix.
Rob Ferarra
Robert is the Bar Manager at Lure Fishbar South Beach. Most recently, Ferrara was at the helm of the bar program at Swine Southern Table & Bar in Coral Gables where he won “Best Bartender” in Miami from The Miami New Times. Prior to his management role at Swine, Ferrara developed the bar program at The Dutch Miami inside the W Hotel South Beach.
