Meet The Makers
fifth Annual
Exclusive offer for ticket holders only. First-come, first-served basis.
This year we will be hosting our fifth annual "Meet The Maker" event on both Saturday and Sunday. Listen to their story, taste their whiskey, and ask the questions you've always wanted to ask your favorite whiskey brands.
This year's group of Makers are as follows:
Paul Hletko from FEW Spirits, 3 PM Saturday
Brandon Cummins from High N' Wicked, 3 PM Sunday
Hamish Marshall from Rod & Hammer, 4 PM Sunday
Benny Hurwitz from Wild Turkey, 2 PM Saturday SOLD OUT
Cassy Candall from Angel's Envy, 3 PM Saturday at the Angel's Envy Lounge SOLD OUT
Mitch Mahar from Whistle Pig, 2 PM Sunday SOLD OUT
Phil Olson from Maker's Mark, 3 PM Sunday SOLD OUT
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There will be tastings each day from 2 pm to 5 pm. There will be a limited number of seats available for each tasting, and they are expected to go FAST, so make your reservations quickly before they're all spoken for.​ Meet them and purchase your tickets below!
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Location: Meet the Makers takes place in the Rock N Rye Lounge, located in the Village picnic area
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$25 Per Session
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Note: These tickets are NOT interchangeable. Purchase the "Meet the Maker" session you wish to attend separately in order to be permitted to join. This event is 21+
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Refund Policy for all Rock n Rye tickets: Sorry, no refunds. The event is rain or shine!
Paul Hletko, founder of few spirits ​
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A maverick for the ages, Paul Hletko wore many hats before launching FEW Spirits, but one thing has always remained consistent throughout —he loves to make new things. Whether that was making blueprints as an engineer, deals as a lawyer, or music for his rock-n-roll band, at his core, Paul is a creative and always wants to bring something to the table that hasn’t been done before.
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”All my life, I’ve tried to be a creative person and beat to the sound of my own drum,” says Paul. “At the end of the day, I like to have created something that didn’t exist that morning and offers something completely different.”
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FEW Spirits was and is exactly that. And while that notion, and Evanston’s history itself led to the creation of FEW, the biggest inspiration for Paul was his own family history. Prior to World War II, Paul’s grandfather owned a large brewery in what is now the Czech Republic, and after losing the brewery to the Nazi invasion, he fought the remainder of his life to get the brewery back. When his grandfather passed away and Paul was nearing the end of his time in the music industry, he decided to start his own distillery. He says, “I wanted to create something that would honor my family history, but didn’t want to try and replicate it. With FEW, I am able to celebrate my roots while being able to create something new.”
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In 2011, Paul opened the FEW Distillery and since then has produced award-wining spirits that are original, distinctive, and playful. His love for the nuances & flavor of whiskey and his flexibility to innovate with gin have made them FEW’s backbone products, but he continues to play around and innovate daily with limited expressions and new collaborations. In the future, Paul aspires to take FEW to an even bigger production facility where he and his team can continue to produce their liquid for enthusiasts around the world, while still remaining true to their craft roots. Recently, Paul was named the 2018 World Distiller of the Year in Gin Magazine’s annual ”Icons of Gin” feature.
Mitch Mahar, Distiller & Blender, Whistle Pig
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Mitch got his start in the industry working at his local liquor store while finishing his degree in Earth and Environmental Sciences. Driven by this thirst for knowledge, he ended up leaving his planned career behind and started working in a local wine cellar doing laboratory and quality assurance work, before joining an old friend in Vermont to work at a brewery. After a number of years as a brewer and cellarman, Mitch joined WhistlePig where he splits his time between running the stills and helping the distillery team with special projects and R&D.
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SESSION SOLD OUT!
phil olson, diplomat for Maker's mark​
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Born and raised in Providence, Rhode Island, Phil Olson has spent nearly two decades immersed in the hospitality and spirits industry, cultivating a deep passion for bourbon along the way. After moving to Chicago in 2005, Phil began his journey behind the bar at downtown Irish pub Poag Mahone’s before joining the team at the renowned Longman & Eagle in 2011. Rising through the ranks from brunch bartender to bar manager, and eventually to General Manager, he played a pivotal role in shaping Longman’s extensive cocktail and whiskey program. Under his leadership, Longman & Eagle solidified its reputation as one of the country’s premier bourbon destinations, curating a world-class collection of over 100 rare and vintage spirits.
Phil’s love affair with bourbon began in 2010 during a trip to Kentucky, where he became captivated by the rich history, craftsmanship, and culture surrounding American whiskey. His appreciation deepened in 2016 when he led Longman & Eagle’s Private Select collaboration with Maker’s Mark—a moment that transformed his passion into a full-blown obsession. Now, as a Maker’s Mark Diplomat, Phil shares his enthusiasm and expertise with whiskey lovers across the country, bringing the story of Maker’s Mark to life through education, tastings, and immersive brand experiences.
Now based in Los Angeles, Phil enjoys exploring the city's dynamic bar scene, beaches, and outdoor spaces with his wife, Jannah, and their two daughters, Eleanor and Ray. A devoted basketball fan, he remains loyal to his hometown Boston Celtics, even while soaking up the West Coast sunshine.
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SESSION SOLD OUT!
Brandon Cummins, Master blender for High n' wicked ​
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For Brandon Cummins, whiskey is a rich tapestry of flavor and aroma, an obsession born in his family's restaurant. Growing up immersed in the business, his excitement for exploring the olfactory was undeniable.
His palate broadened through extensive involvement in the craft cocktail and global spirits industries. He further honed his perspective by observing and studying alongside top distillers and blenders through Altamar Brands, complemented by his Certificate of Distillation from the UK's Institute of Brewing & Distilling.
As Master Blender for High n' Wicked American Whiskeys, Brandon brings this unique perspective and insatiable curiosity to every blend. He thoughtfully crafts innovative, award-winning expressions, always exploring new combinations for discerning palates.
Hamish "Hammer" Marshall, Co-Founder, ROD & Hammer
For over 25 years, Hamish "Hammer" Marshall has overseen all aspects of the acquisition, development, and management of numerous business projects both in the USA and Australia, where he grew up on a ranch as a Aussie "Jackaroo". His passion for craft spirits brought him to acquire SLO Brewing Co and after meeting his counterpart Rodney "Rod" Cegelski, launching Rod & Hammer’s to focus on putting California on the map for craft whiskey and aligning their two lifestyles into the surfer meets cowboy brand you see today. Hammer's favorite spirit is the Reserve Rye, neat. When he is not working at the distillery, you can find him on his family ranch and vineyard, or at the beach for a good ol' sausage sizzle.
Meet This Year's makers
Benny Hurwitz, National Brand Ambassador, Wild Turkey
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Prior to joining Wild Turkey as National Brand Ambassador, Benny Hurwitz served as Head Bartender at Washington D.C. hotspot, the Jack Rose Dining Saloon, a high-end American bar known for housing a respected collection of more than 2,700 global whiskies. There, Hurwitz oversaw all bar programs for Jack Rose, including its intimate basement bar, Dram & Grain. As the innovator behind their dynamic cocktails menu, Hurwitz’s creations such as the Banana Bread Old Fashioned and Bourbon-Blackberry cocktail have been featured in Tasting Table, Chilled Magazine, DCist, VH1 and Wine & Spirits, among others.
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Hurwitz’s inspiration behind the bar starts in his hometown of D.C. as he learned from some of the top bartenders in the city, working alongside James Woods at bar Bourbon and Rachel Sergi, who took Hurwitz from Bourbon to open Jack Rose in 2011. Together, Hurwitz and Rachel, in addition to Rachel’s successor Trevor Frye, transformed the bar into what it is today, building operating systems from the ground up. It was at the Jack Rose Dining Saloon that Hurwitz first met Jimmy Russell, the legend behind one of his all-time favorite Bourbons. According to Hurwitz himself, “I had already enjoyed drinking Wild Turkey, but meeting the man behind the whiskey is when I really connected with the brand.” Upon sitting down with Russell, whose humility for his work and passion for Bourbon were beyond compare, Hurwitz was inspired to join the Wild Turkey family.
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At home, Hurwitz’s go-to drink is either Wild Turkey Bourbon or Russell’s Reserve neat. When out, Benny enjoys the oak-y-ness and spice of a Russell’s Reserve 10-year Boulevardier paired with the bitterness of Campari and the sweetness of the Cinzano 1757 Rosso vermouth.
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Hurwitz lends his vast bourbon expertise as a Brand Ambassador for Wild Turkey Distilling Co., helping to fuel education of the Wild Turkey and Russell’s Reserve Portfolios. Benny lives in Los Angeles and when not preaching the gospel of bourbon you can find him spending time with his wife Denise or brushing up on his skateboarding skills.
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SESSION SOLD OUT!
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Cassy candall, CA Brand ambassador for Angel's Envy ​
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Based in Los Angeles for the past decade, Cassy brings a passion for whiskey that’s been years in the making. Over the last year, she’s proudly represented Angel’s Envy, sharing her love of bourbon through unforgettable events and thoughtful pours across the city. Cassy has a deep appreciation for craftsmanship, a soft spot for a well-balanced Old Fashioned, and a knack for turning casual sips into meaningful connections. Whether she’s behind the bar or out in the crowd, she’s all about good whiskey, great conversations, and making sure everyone leaves with a story to tell.
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SESSION SOLD OUT!