Mashke Midwest - pronounced /ma:ʃkə/ (MAHshkuh): the 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 beverage side of hospitality, I worked across bars and distilleries in Chicago, including Rhine Hall Distillery and the California Clipper. Most recently, I was Lead Bartender at The Duck Inn, responsible for creating unique drinks using contemporary techniques. Through all of this, I was working on creating my liqueurs, fortified/aromatized wines, and spirits - what has become Mashke.

I’m currently taking steps to make Mashke widely available to consumers.

Outside work, I like to garden, play music, ride my bike, and a (maybe too long) host of other hobbies.