Cocktail Corner: Calivore Spirits

Aaron Bergh, the "President & Commander-in-Mischief" of Calivore Spirits, photo by Leslie Dinaberg.

Aaron Bergh, the “President & Commander-in-Mischief” of Calivore Spirits, photo by Leslie Dinaberg.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

I had the opportunity to sample some spirits with Aaron Bergh this week, the “President & Commander-in-Mischief” of Calivore Spirits, a new California born and bred business specializing in regionally made liquor.

Bergh started his venture just a few years ago as a Cal Poly San Luis Obispo student who basically made hooch in his dorm room. Studying agriculture, he started fermenting the fallen fruit from Cal Poly’s orchards and initially made fruit brandy, followed by rum, whiskey and assorted liqueurs. He quickly realized he might have a legitimate business in the making, and got help from a campus group for budding entrepreneurs. He soon won a “Shark Tank” style business plan competition and started working with a craft distillery to produce spirits from his recipes, teaming up with two friends (Raleigh Nejame and Luke Beaton) to help send the resulting Calivore Spirits brand out into the world this year.

So far they’ve got three products—Blonde Rum, Spiced Rum and Big Sur Gin—I sampled all three and this is not just a great young entrepreneurial story, they’re quite tasty.

Intermezzo's "Cali Mai Tai," made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.

Intermezzo’s “Cali Mai Tai,” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.

The Calivore Blonde Rum is fermented from US-grown raw sugar cane and rested in chardonnay barrels. The Calivore Spiced Rum is a delicious autumnal mix of orange peel, vanilla, clove, cinnamon, ginger and molasses, also mellowed in wine barrels. The Calivore Big Sur Gin is unusual in that it’s grape-based (a very California influence) with 12 different herbs including juniper, sage, yerba santa, bay, fennel, and elderberry—the idea is to bring you the experience of a Big Sur hike in a bottle.

Wine Cask and Intermezzo Bar & Cafe Beverage Director Matt Pickett whipped us up a wonderfully refreshing “Cali Mai Tai” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. It’s on the specialty cocktail menu and well worth a try, especially with these hot autumn days we’ve been having.  Calivore Spirits are also on the menu at The Bobcat RoomChase Bar & GrillLa Arcada BistroThe Nugget Bar & Grill, Sama Sama KitchenScarlett Begonia and Viva Santa Barbara, with more outlets soon to follow. 

Calivore Spirits are also carried in Whole Foods, with additional distributors coming soon. For more information, go to calivorespirits.com.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on September 30, 2016.

Cocktail Corner: Downtown Art & Wine Tour

A spirited toast to all things alcoholic! By Leslie Dinaberg

downtown art and wine tourGreat art & wonderful wine make excellent bedfellows, especially when you add in fabulous food (which they do) at the 2014 Downtown Art & Wine Tour, which takes place on Thursday, May 22 from 5:30-9:30 p.m.

Stroll along State Street with fellow art lovers. Each venue is paired with a restaurant and winery for you to savor. Venues include: The Painted Cabernet; Artamo Gallery; Santa Barbara Frame Shop & Gallery; Bella Rosa Galleries; Oliver & Espig; Metropolitan; Indigo Interiors; Distinctive Framing ‘N’ Art; Santa Barbara Arts; Churchill Jewelers; Ca’Dario Gallery and Captured Spirit Photography.

Wineries include: Babcock Winery; Sanford Winery; Buttonwood Winery; Grassini Family Vineyards; Au Bon Climat Winery; Deep Sea Wines; Fess Parker Winery; Santa Barbara Winery; The Brander Vineyard; Armada Wine & Beer Merchant; Windrun Vintners and Presidio Winery.

There are also nibbles at every venue and still more tasty food at the Final Party. Participants include: Brasil Arts Café; Cielito Restaurant; State & Fig; Enterprise Fish Company; Blush Restaurant & Lounge; Chase Bar & Grill; Los Arroyos Mexican Restaurant; Ca’Dario Pizzeria; Savoy Café & Deli; Chuck’s Waterfront Grill; Alchemy Café; Finch & Fork; bouchon Santa Barbara; Opal Restaurant & Bar; Sugar Cat Studio cupcakes, Caribbean Coffee and from the Santa Barbara Public Market: Crazy Good Bread Co., Culture Counter, Santa Monica Seafood and Wine + Beer.

Downtown Art & Wine Tour flyerThe festivities are followed by a Final Party at The Santa Barbara Club (1105 Chapala St.), featuring Cutler’s Artisan Spirits doing tastings, as well as pouring a specialty cocktail created just for the tour, the “A&WT’ini,” along with yet more wine, food, music, dancing and fun. AMS Entertainment will capture the memories and DJ Darla Bea will keep your feet moving and fingers snapping throughout the evening. Plus, a silent auction will showcase wonderful gifts and packages, all benefiting the 62nd Annual Downtown Holiday Parade.

Tickets are $75 for the tour and Final Party and are on sale now online at this link or in person at the Arlington Theatre Box Office or  the Downtown Organization office (27-B E.t de la Guerra St., open Mon.-Fri 9 a.m.-4 p,m.). A limited number of tickets are available and advance purchase is a must. Check-in begins at 5:15 p.m. at The Santa Barbara Club. For more information, please call 805/962-2098, ext. 24 or visit santabarbaradowntown.com.

Hope to see you there!

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on May 9, 2014.