Flavors by a Winemaker

A different kind of vintage.

I’ve spent over a decade making wine—tasting, blending, fermenting, failing, refining, tasting again. It teaches you things. Not just about grapes or chemistry or pH...but about patience. About what it means to listen to a process instead of trying to control it. About knowing when something’s ready—not because a timer went off, but because it feels like a conversation that’s reached its end.

Still/Spark was born from that same sensibility.

These drinks aren’t random combinations of herbs and fruit. They’re built with the same attention I’d bring to a barrel tasting—layer by layer, with balance, lift, and emotion in mind.

Every formulation starts with a feeling—a state I want to summon, hold, or return to. Then I build a palette for that feeling. Base notes. Lift. Bitterness. Bloom. Finish.

There’s a reason Golden Hour tastes like clarity.
There’s a reason Soft Bloom melts your shoulders.
There’s a reason Bright Calm hits like a sunset on your nervous system.

This isn’t marketing fluff. It’s muscle memory. Years of blending wine, tasting with chefs, pairing with strangers across a bar—it all lives in these cans. This is my provenance. Not just a winemaker. A feel-maker.

Still/Spark isn’t just what I make. It’s who I’ve become.