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Woodford Reserve + Black History Month

Celebrate Black History Month with Woodford Reserve and hear the stories of some of our friends of the brand. Hear from Keith Anderson, the 144th and 145th Woodford Reserve Kentucky Derby bottle artist. Enter for a chance to join Keith during a virtual painting experience. Follow Robert Owens of Harlem Derby, who has made it his personal journey to share the impactful stories of the often forgotten black jockey. All while NYC bartenders highlight their talents and share their stories. We’re honored to celebrate and share it with you!

Rob Owens, President of The Harlem Derby

The Harlem Derby

Rob Owens is the Founder and President of Harlem Derby.  A native Kentuckian and former athlete who grew up surrounded by the formality and ceremony of the Kentucky Derby, it was only natural that he created Harlem Derby as a natural extension of his southern roots after relocating to New York City and settling in Harlem.

Rob is dedicated to sharing the legacy of the Black Jockeys. He created Harlem Derby in 2013 to spotlight their accomplishments and give back to inner-city youth who might benefit from their amazing successes. The Harlem Derby Style Hat collection names all of the Black Jockeys and allows fashion enthusiasts to celebrate these iconic figures in style. In addition to his work as a designer, Rob produces all Harlem Derby events. He is also a stylist and model.

Keith Anderson

A Kentucky native and horseracing enthusiast, Keith Anderson’s passion for painting and horses stretches as far back as he can remember. In 2018 and again in 2019, Keith was commissioned by Woodford Reserve to paint the brand’s commemorative bottle artwork, which he colorfully portrayed the spirit out of the gate in the world’s most iconic horse race. Andersen works mainly in watercolors and acrylics and loves blending colors with a focus on equine portraits.

Anderson joined Brown-Forman 13 years ago and has worked in the Bourbon Street Café, its corporate restaurant. He currently supports the café’s daily operations by overseeing the setup of tastings and special events and scheduling contractors and café employees. Before joining Brown-Forman, Keith worked in sales for Coca-Cola.

Anderson attended Murray State University and the University of Louisville. His art is featured throughout the community, and when he’s not working, he can be found in his studio. He aspires to open his own art gallery one day.

Keith Anderson
Shane Smith

Shane Smith

What do you think about when you hear “Black History Month?”

I think of the shoulders we stand upon. The most innovative, imitated, rich culture that still gets the short end of the stick.

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

From being stuck in the back of house to front of house, in the spotlight, great strides have been made. A better coming to together could, and should, be adopted with all people as whole.

What does being a black bartender or mixologist mean to you?

Being a black bartender means the world to me. I am grateful to make my mark in history one cocktail at a time.

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

Never looked that deep into this in my early days but, I am elated to see people, who look like me, on showcase more often these days.

What advice would you give to aspiring mixologists today?

Taste everything, sip and savor, study often, stay open, have fun, keep it sexy

Adonis Frank

What do you think about when you hear “Black History Month?”

Black History Month to me equals giving praise, respect and honor to the individuals who had to fight an extremely big and hard fight while accomplishing some amazing things in this world. More importantly the strength of these individuals!

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

The restaurant industry has made significant strides to make things equal in terms of ideas and development for people of color being able to see some amazing master mixologist that are of color and amazing Chefs who just create amazing things. Seeing more black owned spirit brands would essentially be clutch!

What does being a black bartender or mixologist mean to you?

Being black is a different type of magic, so incorporating the swag and vibe of my race and culture just opens the world up to recieving more flavor, more creativity and more magic!

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

There definitely has been a big change within the past decade and that’s just being able to see more people who look like me and from different backgrounds getting acknowledged and finally being able to compare to the people who’re already at the top of the game.

What advice would you give to aspiring mixologists today?

Be creative, Be you and let all your essence flow through your work! Your magic is a different kind of magic!

Adonis Frank
Rachel Stewart

Rachel Stewart

How long have you been in the industry?  6 years

What do you think about when you hear “Black History Month?”

When I hear Black History Month, I think about the many contributions that black people have made not only here in America but all all around the world. I think of a time celebrate our rich culture and reflect on how far we have come as people despite the many obstacles presented to us. I think about the prosperity, health and wealth of our future to come.

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

I do think the restaurant industry has made significant strides with the inclusion of ideas and develop of people of color. I see this through the different programs that I have been a part in which I have been able to implement my ideas. Also I have seen numerous cocktail menus that include ingredients from various cultural backgrounds.

What does being a black bartender or mixologist mean to you?

I absolutely love being a black bartender it means a lot of to me. It allows me to display my talents and show my creativity off while representing my culture.

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

The representation of African American in mixology in comparison to when I first began has changed significantly, I find this though my travels both international and domestic.I see more of a presence.

What advice would you give to aspiring mixologists today?

I would like to tell aspiring mixologist to be creative, and be open to learning new techniques, flavor pairings, and trends. Additionally, have fun! It is an amazing and rewarding career, that can lead to many places.

Leo Dassie

How long have you been in the industry? 7 years.

 What do you think about when you hear “Black History Month?”

I think about pride and strength. Pride because I’m proud to be black everyday, just not one month. Strength because it’s a major part of being black especially in America.

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

Black history month is quite important to me because we get to celebrate & remember all the great things that our people fought for & accomplished.  

What does being a black bartender or mixologist mean to you?

It means that I’ve found something that I love & have passion for & made it a career.

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

I’d say that now it is very diverse & people are taking this profession more seriously because this art to me.

What advice would you give to aspiring mixologists today?

I’d tell all the mixologists out there to keep doing what they’re doing & only do it with Love & dedication because we affect people lives.

Leo Dassie
Naima Williams

Naima Williams

What do you think about when you hear “Black History Month?”

Strength & Resilience! I’m so proud to be Black! I was raised to be proud and to embrace my rich culture. Our contributions to history have been ginormous despite the adversity. The thought of it just makes my heart full.

What advice would you give to aspiring mixologists today?

The opportunities are endless… work smarter not harder.

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

Like in most industries, BIPOC individuals are the ones that stand out the most but seem to go overlooked when it comes to advancement & promotion. We’re creatives, dreamers, & doers too. In my opinion, maintaining diversity is essential in hospitality…

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

I see more emerging professionals honing the craft and making huge strides in this industry from owning bars & restaurants, owning spirit/ wine brands, and heading executive-level roles for legacy brands, etc. There’s room for everyone at the table these days. It’s beyond race… it’s all about work ethic in this industry.

Channing Centeno

What do you think about when you hear “Black History Month?”

Black History month to me always appears to be a feel good highlight reel celebrating Black figures who over came incredible odds to make change, reach milestones, innovate and create. In recent years I’ve shifted to think about how the history of my people has been distilled down into the shortest month of the year.

I think about how the oppression of Black people has taken on different forms over the last 400+ years (slave trade, prison systems, Jim Crow, police brutality, redlining, voter suppression). I think about what could have been if my people never had to deal with all of those obstacles.

What does being a black bartender or mixologist mean to you?

It means that we are called upon to add flavor to more than just the cocktail.

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

From the view of my tiny bubble in NYC and the craft cocktail world, the feeling of progress is there. Empowering young POCs who are just starting up in the industry and providing a path to real equity is important. There is nothing more empowering than working for someone who believes in you and wants to invest in your future.

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

I see the increased focus on the “Multicultural”  market by liquor brands. This increases the demand for brands to hire people of color and it also puts more dollars into accounts that naturally have more bartenders of color. That’s a win.

But, what you don’t see is a notable increase of representation of African-American bartenders in the places that receive the primary budget by these brands. The places that you see get nominated by The World’s 50 Best.

Channing Centeno
Rikki Nobre

Rikki Nobre

What do you think about when you hear “Black History Month?”

I think about pride and strength. Pride because I’m proud to be black everyday, just not one month. Strength because it’s a major part of being black especially in America.

Do you think the restaurant industry has made significant strides to equally incorporate the ideas and development of People of Color, both conceptually and institutionally? What could be done better?

I think real efforts were made by many however some did the bare minimum in order to look good on paper. Giving a POC the opportunity or a seat at the table does nothing if you don’t listen to and/or act on what they bring.

What does being a black bartender or mixologist mean to you?

Being a black bartender, especially a black woman, means that I too can inspire and give opportunities to minorities just like me, that they otherwise might be intimidated or scared to take on because there’s so few of us in this industry.

How does that representation of African American bartenders and mixologists now compare to when you started in the profession?

I’ve definitely been able to meet more African American bartenders by travel and exposure to other markets via opportunities and events provided by certain brands. I think in the past years, we as a community have grown and been able to discover each other creating a network for us.

What advice would you give to aspiring mixologists today?

Education never ends. You’re never going to know everything and don’t make anyone make you feel like they do. Everyone can teach something to somebody no matter the years of experience they have, how many too bars they’ve worked at, etc. Always be willing and open to learning new things and don’t forget to show gratitude for that.

WHERE ARE YOU SHIPPING?

At this time we are only shipping spirits to Kentucky, Nebraska, New Hampshire, North Dakota and Washington D.C.