SevenFifty Daily’s 2024 Drinks Innovators
Meet this year’s class of beverage professionals who are changing the conversation in the drinks industry
The beverage industry is never static. Growth is not just an economic demand, but also a cultural, social, political, and personal one. And the drinks professionals who are most passionate about their work, whether that’s in the vineyard, behind the bar, or in the brewery, are always looking for ways to do their jobs better—to grow.
When looking for our next cohort of SevenFifty Daily Drinks Innovators, we turned to you, our community, to ask who is doing that well. Which professionals are turning up at their workplace each day and not just looking to improve their own undertaking or bottom line, but also looking to better the industry as a whole? From over 100 nominations, we narrowed it down to just 11, representing every sector of the industry—spirits, wine, beer—and from the fields of distribution, technology, media, and production.
Our criteria were simple: Have they created positive change within the industry and are they on a path to continue to do so? We think the 11 award winners below have done just that, whether it’s by coming up with experimental brews or by challenging systemic injustices in the wine world. Some might be at the start of that journey, while others might have a long career of innovation behind them, but all of their work is worthy of recognition.
Please join us in congratulating our 2024 class of Drinks Innovators!
Innovators
Tonya Cornett
Innovation brewmaster, 10 Barrel Brewing Company, Bend, Oregon
Awarded for: Pushing the envelope with experimental small-batch beers
Tonya Cornett has been making great beer since the emerging craft scene of the 1990s. After attending the World Brewing Academy in Germany, she moved to Colorado in 2002 and began working as a brewmaster for Bend Brewing Company. There her penchant for experimentation took shape; she was one of the first brewers in the country to brew kettle sours. Now at 10 Barrel Brewing Company, she and her team imagine new experimental beers for production, such as the Spiral Staircase: a 2018 blend of Baltic Porter, some of which had been aged in bourbon casks, with a touch of sour beer and Montmorency cherries. “We recently pulled bottles out of the library for a beer dinner and were blown away with how good it still tasted,” she says.
Coming up in the then still male-dominated industry, Cornett became the first woman awarded World Beer Cup Small Brewpub Brewer of the Year in 2008. She has gone on to win 29 medals between the Great American Beer Festival and the World Beer Cup, most recently winning the prestigious Brewers Association Russell Schehrer Award for Innovation in Craft Brewing—so it’s not just us taking note of her continued contribution to the industry. (Tyler Wetherall)
Rio Chenery
Head tepachero and managing director, Tepache Sazón, San Pancho, Mexico
Awarded for: Reimagining Mexico’s overlooked beverage traditions for a U.S. audience
Mexican-Australian Rio Chenery didn’t start by producing tepache, the beloved fermented fruit beverage sold by street vendors across Mexico in plastic bags with straws. In 2014, Chenery moved to Jalisco, where his mother lived, and opened Estancia Distillery to make raicilla, a local mezcal, which has blossomed in the shadow of tequila. After Chenery successfully established Estancia Raicilla in the U.S., in 2018, he went on to launch one of the first destilado de pulques to reach the States, too.
Chenery first discovered his love of tepache while drinking with the distillery’s caretaker, Margarito Álvarez, who, like many Mexicans, fermented his own. Then when the pandemic hit, Chenery went into R&D to create his own, and Tepache Sazón launched in the spring of 2023—as the first commercially produced alcoholic tepache in the U.S. Sazón, meaning “ripeness,” refers to the local pineapples, sourced from the fruit bowl surrounding San Pancho where it’s produced. Through the work of Estancia Distillery, Chenery has helped spotlight some of the great Mexican beverage traditions that haven’t received as much exposure in the U.S. until now. (Max Garrone)
Julia Cuthbertson
Cofounder, Las Chingonas Imports, Brooklyn
Awarded for: Creating a springboard for mezcals from underrepresented regions
Las Chingonas Imports (meaning “badass women”) began by importing mezcals from Guerrero. Despite being one of the most prominent mezcal-producing states in Mexico, Guerrero is sorely underrepresented in the U.S. Founder Julia Cuthbertson (along with Tiffany Collings who has since stepped aside) wanted to “get these exceptional products into the hands of people in the States,” she says. From there it expanded, now importing from Durango, Sonora, and Nuevo León. What makes Las Chingonas stand out, however, is its commitment to keep ownership with the families in Mexico, a rarity amongst U.S.-imported mezcals, and this means any success is shared by the producers as well.
While Las Chingonas predominately imports agave spirits—uncertified mezcals—these represent an amazing range of often overlooked distilling traditions across Mexico. Take the very rare La Remilgosa Lechuguilla, produced by Agapito Yepez and made from a species found only near the Sonoran Desert, or Pechotierra Cenizo, which bottles an agave spirit that is fermented with pulque, giving it a lactic funk. The labels prominently display production details so consumers can learn while they sip. While Las Chingonas operates under a small, bespoke business model for now, plans are afoot to expand and find more bottlings new to U.S. palates. (Max Garrone)
Dr. Alexander Hässelbarth and Claudia Geyer
Alexander Hässelbarth, Ph.D., director of research and technology development; Claudia Geyer, director of Solos Technology; Flavologic, Germany
Awarded for: Developing game-changing innovations in wine dealcoholization
Advances in dealcoholization technology are rapidly opening new frontiers in the wine industry, such as the work of food chemists Claudia Geyer and Alexander Hässelbarth, Ph.D., which has been instrumental in giving an edge to German non-alcoholic wines. In 2024, building on their invention of a proprietary filtering medium to capture and add back aroma compounds evaporated out of dealcoholized wines, the team introduced another breakthrough: they can now reduce alcohol content from the legally required 0.5% ABV to 0.0% ABV while retaining high fidelity to the source wine. This opens myriad markets and export possibilities for dealcoholized wines (for instance, 0.0% ABV wines can be labeled halal). “We are helping to give the industry another chance in this [changing] generation,” says Geyer.
Geyer is leading Solos Technology (part of Flavologic) as they install aroma recovery units around the globe. The team has also expanded processing capacity in Germany and is investing in service centers that offer everything from bespoke dealcoholization to bottling, making their technological advances available to more producers. As consumers increasingly look for non-alcoholic beverages, Geyer and Hässelbarth’s work stands out for enabling winemakers to pursue new avenues of revenue and growth. (Valerie Kathawala)
Deborah Brenner
Women of the Vine & Spirits
Awarded for: Spearheading 86 Harassment to tackle workplace harassment in the beverage industry
When revelations of sexual harassment in the Court of Master Sommeliers broke in 2020, Deborah Brenner knew she had to do something about it. In March 2024, Brenner, the founder of Women of the Vine & Spirits (WOTVS), a global membership organization working to advance and empower women in the industry, launched 86 Harassment. Her aim was to create a sustained, industry-wide initiative to prevent and respond to workplace harassment.
With input from experts and consultants, including RAINN, the largest anti-sexual violence organization in North America, and critical support from partners like Pernod Ricard North America, Brown–Forman, Distilled Spirits Council of the United States, Republic National Distributing Company, Wine & Spirits Wholesalers of America, and Spirits Canada, Brenner oversaw the development of a robust set of interactive resources. These include a confidential, industry-specific hotline staffed around-the-clock in Spanish and English and live trainings on harassment awareness, education, response, and bystander intervention. Brenner and her team specifically considered the needs of smaller companies, like craft breweries, wineries, and distilleries, that might not have comprehensive policies, as well as industry members, such as sales reps, who may encounter harassment in the field. All resources are offered to employers and employees free of charge. (Valerie Kathawala)
Emilie Steckenborn
Founder and host, Bottled in China, Hong Kong, China
Awarded for: Broadcasting China’s dynamic food and wine scene to the world
After first arriving in China at age 17 to master Mandarin, Canadian native Emilie Steckenborn went on to a career in wine. She earned a WSET diploma, and, using her bilingualism, developed relationships with wine importers, distributors, and brands to raise their market awareness across Asia. In 2016, she launched one of the first English-language podcasts on Chinese wine: Bottled in China. Her aims were to share insights on the Chinese beverage market and to dismantle stigmas and misconceptions around Chinese food and wine. “If you don’t understand the dynamics, the Chinese market is complex and very, very layered,” says Steckenborn. “It took me eight years to understand how to navigate [it].” From her base in Hong Kong, she explores topics such as how brands can build their social media presence in China and how the Chinese fine wine market functions.
She cites the dramatic evolution of China’s wine industry over the past decade as the most compelling reason to focus on where it is headed in the future. Through innovative partnerships, such as with Air Canada, who featured podcast episodes on their inflight entertainment, and by layering in food topics, she has expanded the show’s following to more than one million downloads worldwide, with its largest audiences in the U.S. and China. (Valerie Kathawala)
Patrick Cappiello
Owner and winemaker, Monte Rio Cellars, Sonoma County, California
Awarded for: Amplifying the conversation around U.S. wine
For many winemakers, 2023 brought about a stark reversal of pandemic-era sales growth. For Patrick Cappiello, sales were down 80 percent at his Sonoma-based winery, Monte Rio Cellars. “Either I fucked up and my winery is no longer relevant or there’s a bigger problem,” he thought. After conversations with many other U.S. winemakers, it became clear that the issue went well beyond a single winery.
Soon, Cappiello turned to social media, where a previous web series with Playboy and 17 years as a New York City sommelier had earned him more than 37,000 followers. A controversial post on cross-flow filtration was viewed over 100,000 times and got nearly 500 comments. “I thought, ‘Okay, when I say things that are honest and true, that are polarizing and surprising, people are responding. What if I’m honest about the fact that [sales are down]?’” On February 25, Cappiello made a post that called attention to the struggles he and his fellow American winemakers were experiencing. Little did he know that the post—asking people to support American wineries by buying their wine—would spark a major and important shift in the conversation around American wine that continues today. (Caitlin A. Miller)
Touré Folkes
Executive director, Turning Tables, New Orleans
Awarded for: Empowering marginalized communities through education, advocacy, and work placement
Living in New Orleans, Touré Folkes noticed an absence. “In a majority-Black city, you don’t see that reflected in management or behind the bars or in leadership positions,” he says. Joining forces with a local partner in workforce development, Folkes proposed what would in 2019 become Turning Tables, a nonprofit organization that builds careers for marginalized groups in the food and beverage industry. “We’re so many things to so many people,” says Folkes, emphasizing that their program’s reach doesn’t stop at the bar. Alumni and participants of Turning Tables range from bartenders and brand ambassadors to distillers and distributors. Their primary externship program builds a foundational knowledge of the beverage trade, along with the historical significance of Black voices within the industry.
Turning Tables’s efforts also extend to the lives of industry professionals, partnering with the city to address mental health and childcare issues, as well as joining forces with nonprofits like Glass Half Full and Another Round Another Rally, who recently awarded Turning Tables a $25,000 grant to fund their wellness and sustainability efforts. As far as the future goes, Touré Folkes is most excited to see how tomorrow’s alumni go on to blaze their own trails. (Vivian Beltran)
Alice Achayo
Founder, The Wine Linguist, Boston
Awarded for: Making the wine industry more inclusive through language
How can conversations about wine’s production and taste become more inclusive and representative of the global world we live in? Alice Achayo, who is originally from East Africa and now lives in Boston, is working to answer this question with The Wine Linguist, an organization dedicated to revolutionizing the language used to interpret and discuss wine. “I really saw the language that we use to talk about wine and the culture that’s been built around wine, especially here in the U.S., being very exclusionary and not very representative of the diverse demographic we live in,” says Achayo, who has worked in wine, sustainable agriculture, and hospitality.
With The Wine Linguist, which was founded in 2022, Achayo brings people from all walks of life together through wine and dinner series that challenge pairing norms; at a recent Boston event, she partnered with a local Thai chef to show drinkers how wine works with global flavors and ingredients. Achayo is also gearing up to roll out new educational programs through the forthcoming “TWL Wine 101” YouTube series, which will provide foundational knowledge on wine basics like how to open a bottle. (Janice Williams)
Sofia Torres-McKay
Co-owner, Cramoisi Vineyard, and cofounder, AHIVOY, Willamette Valley, Oregon
Awarded for: Empowering Oregon’s vineyard stewards
Though the people who work in the vineyards have some of the most important responsibilities in the wine production process—labor-intensive work tending vines and picking grapes—these people often are not given a title beyond “laborer” or “vineyard worker.” Sofia Torres-McKay, a Mexico City native and the co-owner of Oregon’s Cramoisi Vineyard, is looking to change that. In 2014, Torres-McKay coined the term “vineyard steward” as a means to recognize and empower the individuals who look after the vines day after day, and more recently, she cofounded AHIVOY (Asociación Hispana de la Industria del Vino en Oregon y Comunidad) with Yuliana Cisneros-Guillén, Miguel A. Lopez, and the late Jesús Guillén. The group is on a mission to bolster Oregon’s largely Hispanic vineyard stewards with resources and education.
AHIVOY’s bilingual, 17-week course includes in-depth information about the state’s various grapes, the best techniques for pruning, and other vineyard-specific information that helps vineyard stewards take ownership over their roles, which Torres-McKay says is key for strengthening and diversifying the greater wine industry. The program is free for all students and even provides a $20-per-hour stipend to cover the costs of potentially missed days of work. (Janice Williams)
Reggie Leonard
Cofounder, Oenoverse, Charlottesville, Virginia
Awarded for: Cultivating a more diverse Virginia wine scene
By day, Reggie Leonard spends his time pouring over résumés and helping students through his work in career development at the University of Virginia’s School of Data Science. But after 5 pm, Leonard’s second shift starts as the unofficial mayor of Virginia wine. A passionate advocate of the region’s wines and winemakers, Leonard is helping drive diversity and awareness of his home state’s wine scene with Oenoverse, an organization he cofounded in 2020 with Tracey Love, the marketing and sales manager of Blenheim Vineyards. A frequent attendee of local wine tastings and events, Leonard noticed how little people of color actually knew about Virginia’s growing wine industry and created Oenoverse to bridge that gap.
Through educational events, winemaker-led tastings guided, and winery visits, Oenoverse puts curious consumers from all backgrounds face-to-face with the experts fueling the industry. Leonard also launched the annual Two Up, Wine Down festival, which Oenoverse hosts in Charlottesville in partnership with The Veraison Project. The festival, which will return on November 2, draws hundreds of people from all over the state who are interested in learning more about Virginia wine and the people who make it. (Janice Williams)
