Single barrel tequila SOLD OUT just in 3 weeks. Interview with Greg Bartolotta, NY restaurant owner

Let's talk about passion! Let's talk about tequila! 3 single barrel tequila projects and how is it that all sold out in just a few weeks?! ➡️ ➡️ ➡️In this episode we interview New York Bar, Restaurant owner, Greg Bartolotta. With many years of experience in the industry Greg talks about how is it to run a successful restaurant, his single barrel tequila projects, how a tequila dinner looks like, responsibilities of being business owner,and so many more.
00:00 Introducing today's topic
00:20 Welcome today's guest: Greg Bartolotta
03:05 From bartender to business owner
08:55 Transition from wine to tequila
11:00 'Additive free' / authentic tequilas
14:55 Tequila dinners
15:30 What's a balanced tequila (Balanced vs Smooth)
17:40 Tequila vs Other Spirits ratio at the restaurant (Neat vs Cocktails)
19:35 Best seller tequilas (Customers' favourites)
25:10 What does it take to get in the restaurant as a new tequila brand? (Business decisions)
28:30 Why tequila is better than wine?
32:47 Single barrel tequila stories
34:07 Single barrels: Sold out
40:00 Drink what you like. Enjoy your journey
43:30 Education: How do you train your staff?
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#tequila #bar #restaurant #restaurantowner #singlebarrel #newyork #tequilabusiness #business #businesspodcast

[@vogeljoe1]

How can a restaurant buy tequila directly from Mexico? New York Liquor laws don’t allow that. Restaurants must purchase directly from a licensed New York State liquor distributor.

[@thetequilabusiness]

Yes, correct - I believe Greg mentioned in the interview he is working with a local retailer to arrange the logistics.