Mashke Midwest—pronounced /ma:ʃkə/ (MAHshkuh): a Yiddish word for “liquor” or “drink”—is the culmination of over a decade of my life spent working in hospitality, as well as time in both clinical and pharmaceutical research following getting a degree in biochemistry from Beloit College. Around the end of my time in biomedical research, burnt out, an idea for an ethical beverage company started growing.

Jumping into the liquid side of hospitality, I worked across bars and distilleries in Chicago, including Rhine Hall Distillery, The California Clipper, and The Duck Inn. Through all of this, I was working on creating my liqueurs, fortified/aromatized wines, and spirits - what has become Mashke.

Right now, you can find me:

• Behind the stick at Charis Listening Bar.

• Working to make Mashke Midwest widely available.

• Taking time to rest by spending time with friends, gardening, playing banjo, riding my bike, and a (maybe too long) host of other hobbies.