Today we’d like to introduce you to Octavia McAllister.
Hi Octavia; so excited to have you on the platform. So before we get into questions about your work life, how can you bring our readers up to speed on your story and how you got to where you are today?
When I was 18 years old, I got my first restaurant job. I already wanted to mix my concoctions, but as an 18-year-old, I could not step behind the bar. And quite frankly, the 23-year-old bartender at the time was quick to make me feel boneheaded for any knowledge I didn’t already possess. I put on my best game face for three years, fabricating answers to people’s questions to not have to ask and look uninformed, trying to grasp information as I heard it discussed, and playing along until I could get back there myself. I worked several bar jobs but was in the same boat every time. I would lead with curiosity and receive condescension in return. It happened until it didn’t. I also found myself working for a microbrewery that happened to be a Certified Bourbon Establishment. I quickly found myself devouring all of the classes they had to offer, the bartending class, cocktail crafting class, tequila class, bourbon class, and then the class that changed everything: Bitters class.
So unassuming, I found myself with 4 pages of notes on bitters and their history in elevating cocktails. I realized in this class that the possibility of cocktail crafting was limitless. I no longer wished to repeatedly sell (or drink) the same thing. After working in this position for 5 years, I eventually became a member of management, which would sooner or later lead me to be the one who would ultimately teach these classes. Along the way, I became an Executive Bourbon Steward, and hungry for knowledge, I discovered the Certified Specialist of Spirits curriculum. I quickly found that the ultimate fulfillment came from watching the spark ignite in young servers, or even seasoned bartenders, as new worlds opened under the umbrella we so vaguely call “spirits.”
With this gratification, I moved forward to begin my journey as a Cocktail Consultant and Spirits Educator. Over time, I have developed more than 50 hours of classroom materials for front-of-house employees and dozens of drink menus specifically aligned to achieve unique goals, all while honoring the spirit and experience. Now, I offer across-the-board education for those bartenders and uncertain new servers while helping managers curate and learn the game of ordering spirits.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
The road has been anything but smooth. My original goals were squandered by loss, grief, and general feelings of loss. The “standard” jobs we learn about in school seem like the only “real jobs” sometimes. I thought I wanted to be a teacher, an actress, a wedding planner, a photographer, and a therapist. But none of those fulfilled me. Nobody ever told me, “you could become a cocktail consultant” or “you could become a spirits educator.” This isn’t a job with an outline, resources, support groups, or even online communities. I don’t have a “role model” or “mentor.” There’s no textbook. So, it has been challenging to decide it would be my career path, develop a business plan, and execute it.
Appreciate you sharing that. What should we know about Ascended Spirits?
My business specializes in cocktail consulting and spirits education for some restaurants, consulting firms, freelance bars, consultants, and the occasional cocktail consultation group that helps with weddings, special events, etc. What makes Ascended Spirits stand out is our commitment to our client’s end game. We are more than just coming up with your bar menu. We are helping you develop orders that create good relationships with distribution companies. We are analyzing your sales and target demographics. We educate your staff so they know what to do with the information we bring. Our commitment to each account does not end with the owner or the manager. We develop unique, specialized curricula and classes to educate those your business relies on most to utilize and sell your products, servers, and bartenders.
What changes are you expecting over the next 5-10 years?
Honestly, I don’t know anybody else doing what I am doing. As far as the spirits industry goes, as long as it is legal, it won’t go anywhere. However, trending flavors and spirits will come and go, and educating yourself and your staff as those trends happen the key to keeping an establishment open. One thing that will always be the same is that people will want cocktails.
Pricing:
- Staff education classes start at $625
- Restaurant overhaul classes start at $1500
- Bourbon and Blacksmithing Classes start at $350
- Non-commercial recipes start at $45
Contact Info:
- Website: www.ascendedspirits.com
- Instagram: @ascended.spirits
Image Credits
Casey Fox and Octavia McAllister
