Young Kim Young is the Beverage Director of the Flatiron Room and a Whiskey Sommelier who regularly conducts in-depth tastings and classes. A certified wine sommelier, she also studied cooking at the renowned French Culinary Institute. She has developed a myriad of award-winning and best-selling cocktails, and is currently engrossed in the crafting of a new beverage menu for The Flatiron Room''s soon-to-open and highly anticipated sister establishment, Fine & Rare.

Young Kim

Young is the Beverage Director of the Flatiron Room and a Whiskey Sommelier who regularly conducts in-depth tastings and classes. A certified wine sommelier, she also studied cooking at the renowned French Culinary Institute. She has developed a myriad of award-winning and best-selling cocktails, and is currently engrossed in the crafting of a new beverage menu for The Flatiron Room''s soon-to-open and highly anticipated sister establishment, Fine & Rare.

Dan Q. Dao Dan is the Deputy Digital Editor at Saveur covering food, drink, travel and style.  Previously, he was Digital Community & Commercial Editor at Time Out New York. A proud native of Houston, Texas, he was raised with a profound love for whiskey. He has previously written for Mashable, Liquor.com and Thirsty NYC. When not writing, he can be found running, dancing and working moonlight shifts at some of his favorite cocktail bars.

Dan Q. Dao

Dan is the Deputy Digital Editor at Saveur covering food, drink, travel and style.  Previously, he was Digital Community & Commercial Editor at Time Out New York. A proud native of Houston, Texas, he was raised with a profound love for whiskey. He has previously written for Mashable, Liquor.com and Thirsty NYC. When not writing, he can be found running, dancing and working moonlight shifts at some of his favorite cocktail bars.

Clay Risen Clay is an editor at The New York Times and the author of "American Whiskey, Bourbon and Rye: A Guide to the Nation's Favorite Spirit," which has sold nearly 100,000 copies. He writes regularly about spirits for The Times, as well as Garden and Gun, Fortune, and Men's Journal. He is also the author of two American History books, and currently lives in Fort Greene, Brooklyn, with his wife and children. 

Clay Risen

Clay is an editor at The New York Times and the author of "American Whiskey, Bourbon and Rye: A Guide to the Nation's Favorite Spirit," which has sold nearly 100,000 copies. He writes regularly about spirits for The Times, as well as Garden and GunFortune, and Men's Journal. He is also the author of two American History books, and currently lives in Fort Greene, Brooklyn, with his wife and children. 

Reid Mitenbuler Reid is the author of Bourbon Empire: The Past and Future of America's Whiskey and he has written about spirits for The Atlantic, Slate, Saveur, and Whisky Advocate, among other publications.

Reid Mitenbuler

Reid is the author of Bourbon Empire: The Past and Future of America's Whiskey and he has written about spirits for The Atlantic, Slate, Saveur, and Whisky Advocate, among other publications.

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