Frequently Asked Questions

Q: What is a Speakeasy?

A: A Speakeasy is a slang term for a “Secret” bar which originates in the early days of the 1900s in America. During which time Prohibition went into effect from 1920 and 1933. At that time drinking alcohol was prohibited in the United States and these secret bars began to crop up around the country. The term Speakeasy comes from the way that people had to whisper to one another to locate and gain entry to these bars without tipping off the feds. Nowadays, Speakeasy has come to be a catch all term for a "style” of bar that emulates that old timey vibe and intrigue of those days now long past.

Q: What is a “Pop-Up” Speakeasy?

A: This is a new idea that I am trying to champion in my area, essentially I am using my skills as a bartender and amateur mixologist, as well as my marketing techniques to build a brand around bringing that Speakeasy vibe to pre-existing bars or event spaces that otherwise don’t offer the Speakeasy experience. To simplify, it is a once in a while opportunity for you to enjoy the Secret Bar Experience in your favorite bar. If you know a bar or restaurant that might benefit from my services, please reach out to me via the contact page.

Q: What is a Bourbon Bender?

A: To Bend something is to wield it with ease and finesse. It is also a term for drinking, borrowed from the bending of one’s arm to tip a glass into one’s mouth and enjoy. This is the reason why I chose Bourbon Bender for my alias in this venture. Bourbon, BTW, is a style of American Whiskey which originated in Kentucky. While the reason behind its name is varied and complex, a lot of people believe Bourbon can only be made in Bourbon County Kentucky. This is not true. Bourbon can be made anywhere, so long as it is made following these specific and legally discerning rules. It must be made with a Mash Bill comprised of 51% or more of Corn, it must utilize fresh spring water as the base, it must be aged in a New (never used) Charred Oak Barrel, it mustn’t be distilled any higher than 160 Proof or 80% ABV, it must be 120 Proof or 60% ABV at the time it enters the barrel, and if it is higher than that it can only be diluted by adding the same spring water that was used to brew it in the first place.

Q: Do you do private parties?

A: I am open to any and all opportunities. We can discuss in person or over email working together in the future.