The Tasting Panel magazine

October 2013

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Page 124 of 152

The Business of the Craft Spirits A DAY IN THE LIFE OF YOUNG'S MARKET COMPANY'S JOEY GOTTESMAN AND DEREK YEUNG Specialist by Natasha Swords / photos by Darryl Watanabe Photography W Fingers crossed! Derek Yeung (left) and Joey Gottesman (right) present new cocktail samples to Philana Bouvier, EVP/General Manager, Young's Market Company, Hawaii at the branch's in-house test kitchen. hat could be sweeter than working for one of the country's—make that one of the world's—largest alcohol beverage distributors, specializing in the craft spirit segment and being stationed in Hawaii? Oh, yes, you even get paid! Well, for Young's Market Company's Joey Gottesman, Craft Spirits Specialist, and Derek Yeung, Key Account Specialist, this reverie is, indeed, a reality. Their jobs are not without their challenges though. Hawaii is a unique market mainly due to its transient customer base. Moreover, it comes with a demographic loaded with preconceived ideas of what a cocktail in Hawaii should look like. Not a dispute into which a bartender wants to enter, especially when trying to keep his or her (albeit ephemeral) patron happy. "It's a problem worth addressing though," says Joey Gottesman. "An overly fruity, blended drink will make your customer full in the tummy and they won't be able to drink another. Additionally, it's not the most interesting thing a mixologist can do for their customer base." He counters himself: "But, at the same time: they're in Hawaii. Maybe they're only here for a short time, and you don't want to disillusion or frustrate your customer. Each full flight to Hawaii represents one million dollars worth of tourism spending." It's at this point where one feels the urge to say: So what's the solution? And, that's when Young's Market Company, Hawaii sends in Joey Gottesman and Derek Yeung. 124  /  the tasting panel  /  october 2013 TP1013_104-152.indd 124 9/23/13 10:35 PM

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