After

Bark all the time, Bite occasionally—groundberry wine, habanero tequila, acids.

This yellow fellow started with a technique we’ve been wanting to explore: carbonic maceration. We charge groundberries (often mistaken for gooseberries) with CO₂ in a keg, then let their natural enzymes and yeast work their magic over five days. The result is a bright, high-acid wine with tropical notes that evolve into buttered popcorn akin to oaky Chardonnay on the finish.

We pair that with a redistilled habanero tequila that captures all the fruitiness of the pepper without the heat. Of course, we couldn’t leave the spice behind entirely—that’s why the garnish is a pickled groundberry made from the leftover habanero mash.

Wednesday, June 10: Hunter-Gatherer returns to After with moody indie textures, hypnotic grooves, and a sound built for the room.

Live music from 7-9pm.
Food and drinks all night.

Pepper Drop - Ketel One vodka, pearl peppers, goat cheese, apricot eau de vie. A wild and savory one from the mind of Brandon Hornberger.

Obsessed with the flavor of goat cheese–stuffed peppadew peppers, it wasn’t long before he turned that obsession into a martini.