David King is the President of San Francisco-based Anchor Distilling Company, where he directs one of the most complete, interesting and influential premium niche portfolios and artisanal distilleries in the country. With more than 25 years of international spirits experience, it is no surprise that King has more than tripled the Anchor Distilling Company’s team and business, growing from eight people in 2011 to more than 36 by the end of 2013, while following a vision for innovation within the portfolio.
To that end, King has overseen the additions of the Japanese whisky brand Nikka, the French cognac HINE, the Peruvian pisco BarSol, and now the first-ever in the U.S. Taiwanese whisky Kavalan, making Anchor Distilling Company the go-to importer for unique premium spirits. Additionally, King continues to innovate at Anchor Distilling Company’s headquarters where he oversaw the creation of HOPHEAD Vodka – the first-ever vodka distilled with hops and White Christmas (a distillate of Anchor Brewing’s 2012 Christmas ale), both of which marry the distilling and brewing sides of Anchor Brewers & Distillers perfectly.
David King (credit: Foodie Chap/Liam Mayclem)
King is on the advisory council of the World Whisky Festival, and frequent speaker at many whisky festivals worldwide. King is also a Master of the Keepers of the Quaich and has been featured in numerous publications, including the San Francisco Chronicle and Bloomberg Markets. David brings unbridled passion and panache to everything he does. The British accent charms all in his presence but it’s his rich depth of “spirits” knowledge that excites all while he also entertains and informs. Our KCBS team recently had the joy of a private tour of the ANCHOR SF headquarters. Thanks squire.
David and the Anchor team will be NOLA bound for “TALES OF THE COCKTAIL” – a week-long celebration of all things COCKTAIL! I will be joining the team in New Orleans and sending Foodie Chap posts from Wednesday July 16th – Friday July 18th.
Enjoy our Foodie Chap chat, the cocktail recipe and learn more about the at TALES FESTIVAL (talesofthecocktail.com) and ANCHOR DISTILLING, here:
Anchor Distilling Company
KCBS Foodie Chap Podcast:
(credit: Foodie Chap/Liam Mayclem)
Coffey Grain Highball
2 oz. Nikka Coffey Grain Whisky
Fill a highball glass with ice. Add 2 oz. of Nikka Coffey Grain Whisky, and fill glass with club soda. Garnish with an orange peel and serve.