{"id":7684,"date":"2016-10-01T11:29:58","date_gmt":"2016-10-01T18:29:58","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7684"},"modified":"2016-09-30T11:32:24","modified_gmt":"2016-09-30T18:32:24","slug":"cocktail-corner-calivore-spirits","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7684","title":{"rendered":"Cocktail Corner: Calivore Spirits"},"content":{"rendered":"
\"Aaron

Aaron Bergh, the “President & Commander-in-Mischief” of Calivore Spirits, photo by Leslie Dinaberg.<\/p><\/div>\n

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg\u00a0<\/a><\/strong><\/span><\/p>\n

I had the opportunity to sample some spirits with Aaron Bergh this week, the “P<\/span>resident & Commander-in-Mischief” of Calivore Spirits<\/a>, a new California born and bred business specializing in regionally made liquor.<\/p>\n

Bergh started his venture just a few years ago as a Cal Poly San Luis Obispo<\/a> student\u00a0who basically made hooch in his dorm room. Studying agriculture, he started fermenting\u00a0the 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\u00a0help from a campus group\u00a0for budding entrepreneurs. He soon won a “Shark Tank” style business plan competition and started working with a\u00a0craft distillery\u00a0to produce spirits from his recipes, teaming up with two friends (Raleigh Nejame and Luke Beaton) to help send the resulting Calivore Spirits\u00a0brand out into the world this year.<\/p>\n

So far they’ve got three products\u2014Blonde Rum, Spiced Rum and Big Sur Gin\u2014I sampled all three and this is not just a great young entrepreneurial story, they’re quite tasty.<\/span><\/p>\n

\"Intermezzo's

Intermezzo’s “Cali Mai Tai,” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.<\/p><\/div>\n

The Calivore Blonde Rum<\/a> is\u00a0fermented from US-grown raw sugar cane and rested in chardonnay barrels. The Calivore Spiced Rum<\/a> is a delicious autumnal mix of orange peel, vanilla, clove, cinnamon, ginger and molasses, also mellowed in wine barrels. The Calivore Big Sur Gin<\/a> 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\u2014the idea is to\u00a0bring you the experience of a Big Sur hike in a bottle.<\/span><\/p>\n

Wine Cask<\/a> and Intermezzo Bar & Cafe<\/a> 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. \u00a0Calivore Spirits are also on the menu at\u00a0The Bobcat Room<\/a>,\u00a0<\/span>Chase Bar & Grill<\/a>,\u00a0<\/span>La Arcada Bistro<\/a>,\u00a0<\/span>The Nugget Bar & Grill,\u00a0<\/span>Sama Sama Kitchen<\/a>,\u00a0<\/span>Scarlett Begonia <\/a>and\u00a0<\/span>Viva Santa Barbara<\/a>, with more outlets soon to follow.\u00a0<\/span><\/p>\n

Calivore Spirits are also carried in Whole Foods<\/a>, with\u00a0additional distributors coming soon.\u00a0For more information, go to\u00a0calivorespirits.com<\/a>.<\/p>\n

Cheers! Click here<\/a> for more cocktail corner columns.<\/p>\n

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\"Leslie<\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n<\/div>\n<\/article>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on September 30, 2016.<\/p>\n

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