Issue link: http://digital.copcomm.com/i/288975
52 / the tasting panel / april 2014 BEVFORCE HOT SHOT E ach month we check in with one BevForce Mover & Shaker to provide you with some behind-the-scenes insight on the job search process, the beverage industry's most innovative companies and the executives who drive them. This month, we chatted with Tony Matchus, who was recently named Director of Central Division at Pisco Portón. He had been Director of Northeast Division at Terlato Wines International. n How would you define Pisco Portón's culture and what attracted you to it? Portón is a small team of high-per- forming individuals that are commit- ted, collaborative and competitive. Everyone is engaged in the brand and wants to build something larger than themselves! n What are your plans to further develop the business over the next year? There is a well-defined strategic plan in place for Portón that always requires monitoring and tactical execution. I hope that my insights and suggestions can add to the optimization of our resources and achievement of the brand's objectives. n What was the best career advice you've ever been given and who gave it to you? "Take care of the brand(s) and the brand(s) will take care of you." Penn Kavanagh, former President & CEO of Schieffelin & Somerset Co., made this statement many times and I find it to be great advice and quite true. n What advice would you give to job seekers looking for their next role? Become a specialist at something and a generalist at everything else. This specialist knowledge will differentiate you from the crowd. If [you're] studying wine, strive to become an expert in a particular area—for example Burgundy or Champagne. If it's spirits, specialize in bourbon or pisco! This expert knowledge coupled with a funda- mental understanding of business will assist in defining and finding your next perfect opportunity, while simultaneously building your personal brand. n What are some of the most valuable lessons or sayings you have learned from mentors in the industry? Wow, there are so many—but here are a couple quick ones: "Do not be constrained by conventional wisdom." Over the past decade, our industry has grown and has become much more sophisticated. You should never be afraid, or constrained, when trying to implement new techniques, plans or ideas. "Don't expect others to be as passionate as you." There's a lot of mediocrity out there and to be successful, you have to be passionate. Not everyone feels or operates that way. I'm lucky that I found a pas- sionate team at Portón that works by many of the same lessons as I do. n If you didn't work in the beverage industry, what would you be doing? I think I would be a rancher or a farmer. n If you weren't drinking a Pisco Sour, you would be drinking a . . . I love Pisco Sours but they have to be made correctly! I really like the simpler things—Portón neat slightly chilled or with soda and a splash of cranberry. Recently, I've been mixing it with coconut water, honey and having it on the rocks—delicious! Tony Matchus DIRECTOR OF CENTRAL DIVISION, PISCO PORTÓN PHOTO: JASON KINDIG Tony Matchus. TASTE THE MOST AWARDED PISCO IN THE WORLD PORTÓN 1684 2 oz. Portón 1 oz. fresh lime juice ¾ oz. agave nectar 2 slices jalapeno 1 spring rosemary In a shaker add lime juice, agave, jalapeno & rosemary. Muddle. Add Portón and ice, shake gently, strain over ice, and garnish with a slice of jalapeno and rosemary. "Portón is made from hand selected estate grown grapes using centuries old distillation methods at Hacienda La Caravedo, located in Ica, Peru ...salud!" Johnny Schuler Portón Master Distiller ...established in 1684 THE BOLDEST SPIRIT COMES FROM THE OLDEST DISTILLERY IN THE AMERICAS www.facebook.com/piscoporton • https://twitter.com/PiscoPorton Discover Portón Pisco Responsbly. Imported by Portón Pisco ® Discover us at... www.piscoporton.com RTP2014-TASTING PANL AD 3-153.indd 1 3/18/14 11:45 PM TP0414_034-71.indd 52 3/21/14 2:41 PM