Corey Woodruff
The Libertine
Cocktails
Zachary Bristol
Bartender at 1818 Chophouse
He expects to see more terroir-specific spirits, such as premium rum and tequila, that are meant for sipping on their own.
Nick Luedde
Owner of The Libertine
He anticipates that cocktails crafted from lower-proof spirits like amaro will grow in popularity, as customers realize tasty drinks with less punch can extend the night’s fun.
TJ Vytlacil
Co-owner of Blood & Sand and Death in the Afternoon
He sees simplicity rising to the top, as fewer ingredients combine to make balanced cocktails that can be consistently perfected.
Beer
Chuck Parson
Bartender at International Tap House
He sees saisons and herbal farmhouse ales on the rise,as breweries experiment with new recipes.
Jake Hafner
Owner of The Civil Life Brewing Company
He believes session beers—those balanced in flavor, with lower alcohol, such as The Civil Life’s Ruby Mild, English pale ale, and Mike’s Ordinarily Bitter—are increasingly preferred.
Ryan Landolt
Brewmaster of Ferguson Brewing Company
He expects beers with non-traditional or exotic ingredients—like saison with lemon-grass or habanero IPA—to rise in popularity, along with barrel-aged brews.
Wine
Jason Main
Owner of The Wine Merchant
He speaks passionately about the dry wines of Portugal, like Touriga Nacional, expanding Portugal’s previous reputation as a sweet-wine source.
Aleks Jovanovic
General manager and wine director at Truffles
He is fired up about higher-acid white and red wines from Northern Italy (like Kerner and Lagrein varietals, respectively), which are fairly priced and pair well with most foods.
Lisa Werner
Manager of Cork Wine Bar
She says today’s wine customer is more willing to experiment with lesser-known grape varietals, such as Albariño and Cortese. It’s no longer just chardonnay and pinot grigio.
