A.B.C. Beverage Tastings January – June 2020


A.B.C. Beverage Tastings

January – June 2020


Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on local breweries, wineries and distilleries, discovering what is going on in the beverage world right here in our backyard. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Sous Chef Chad Gorey.


A.B.C. will be held outside, on the Deck Bar, the first Thursday of the month (January through June) and will feature a local presenter discussing the highlighted beverages. Classes will consist of four tastings of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/winery/distillery and their beers, wines, or spirits.


There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $25 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited, reservations are required; be sure to make yours by emailing or calling 850-287-0200. The featured themes for each class are as follows:


January 2nd: Perdido Vineyards (Perdido, AL)

Perdido Vineyards, 50 acres of muscadine grapes, was established in 1972 by Jim and Marianne Eddins to produce grapes for Bartels Winery of Pensacola. Bartels and Hegendorfer were German wineries operating in the Lillian – Elberta area prior to Prohibition. They recognize this historical heritage by using local artists to design labels for their products. Perdido Vineyards wines are made exclusively from the finest wine varieties of muscadine grapes. The unique flavor of these southern grapes is captured in their premium white, red, and rosé table wines. Perdido Vineyards wines appeal to the southern wine market because of their unique appeal to southern tastes.


  • Magnolia Springs paired with a tasting spoon of pickled peaches, crushed candied pecans, blue cheese crumbles
  • Perdido Men and Ships paired with roasted tomato-basil pesto and feta crostini
  • Ecor Rouge paired with goat cheese fig preserve crostini with fig balsamic reduction
  • Blueberry paired with pecan and fruit medley “bridge mix”


February 6th: A Pensacola Mardi Gras (Pensacola, FL)

Pensacola Mardi Gras, Inc., took over the Grand Mardi Gras Parade 18 years ago. With combined efforts of Danny Zimmern and Amy Newman, along with countless volunteers, they have created a Mardi Gras Season here in Pensacola. The history of Pensacola’s Mardi Gras goes back to 1874 when the first Knights of Priscus was formed. Pensacola’s Mardi Gras celebration only adds to the city’s appeal to both newcomers and longtime residents, bringing culture, fun and more to downtown and beach communities. We are pleased to welcome Danny, who will share the rich history of Pensacola’s Mardi Gras with the class, while Beverage Director Sean Edwards will give the historic background of each of these Mardi Gras-inspired drinks. 


  • Hurricane paired with fried frog leg, hurricane barbecue sauce
  • King Cake Shot paired with candied fig and brie crostini
  • Vieux Carré paired with panko-fried chicken bite, pineapple slaw, jezebel sauce
  • Creolo paired with King Cupcake


March 5th: Murder Creek Distillery (Brewton, AL)

Starting in 2018, two fathers and two sons had the idea to make a moonshine that sparkled like Murder Creek’s waters and was smoother than a calm gulf wave. All their batches are distilled, mixed, bottled, and labeled on site. Murder Creek Distillery’s goal is to make each batch of moonshine crisp and smooth by distilling them to the highest purity in small batches. Each batch is filtered through charcoal and a unique pore bed to remove all impurities.


  • Apple Pie Moonshine paired with a wonton sandwich with blue cheese wipe and eel sauce
  • Peach Cobbler Moonshine paired with grilled chicken skewer, slaw, sauce sorcerer
  • Dixie Chocolate Liqueur paired with bacon-belly skewer, shaved Brussels sprouts, chocolate drizzle
  • Dixie Honey Liqueur paired with strawberry shortcake


April 2nd: Escambia County Home Brewers (Pensacola, FL)

The Escambia Bay Homebrew Club was founded in the spring of 1985 in Pensacola, Florida. The club’s mission is to further educate us in the art of making fine adult beverages and to share the art of making these beverages with others that are interested in learning. Over the years they have expanded to a full portfolio of which we will sample a few.


  • England-Style Pale Ale ESB paired with fish and chips, malt vinegar
  • Butterscotch Mead paired with chicken and waffle bite, Vidalia onion syrup
  • Satsuma Wit paired with spring vegetable ratatouille bite
  • Salt Caramel Mead paired with English toffee chocolate cheesecake


May 7th: Serda Brewing Company (Mobile, AL)

Serda Brewery is a craft beer microbrewery in downtown Mobile, Alabama. Their beers reflect traditional German beer styles as evolved by modern American craft brewer boldness and innovation. Todd G. Hicks is the Director of Brewing Operations and has had twenty-plus years of professional craft brewing experience in brewpubs and microbreweries. Todd and four investment partners opened Serda Brewing Company with the goal of bringing about more choices of what consumers are looking for in a market that is crowded with a limited style selection.


  • Homeport Hefeweizen paired with a bratwurst slider, sauerkraut, whole grain mustard
  • Tidewater Vienna paired with fried potatoes, house aioli, vinegar
  • Jubilator paired with a meatloaf slider, house ketchup
  • Hook Line Pilsner paired with a blueberry lemon bar


June 4th: Junavelli Winery (Brewton, AL)

What started as a home hobby became a business when Roger Templeton and his family decided to open Junavelli Winery on their family-owned property off Highway 31 on Gum Tree Lane. Templeton got the idea about 12 years ago while managing the blueberry shed in Brewton. At the end of the season he sold the last blueberries to a winery and decided to try to make some of his own. “I made some and it wasn’t bad, but I kept working,” he said. “Alabama law wouldn’t allow me to take it off my property, but I had people come by and it was getting better.” His daughter Kelsey convinced him to start a winery. He started with blueberries, Asian persimmons and other fruits to make dry, sweet and southern-sweet wines. “My wife (the former Lisa Basliere) is Italian,” he said. His daughter Kelsey’s first dog was named ‘Juno’ and his son Kyle’s first dog was named ‘Velvet’ so he put all the letters together to come up with the Italian name ‘Junavelli.’ He found his niche with the winery thanks to the support of family and friends.


  • Blueberry paired with watermelon gazpacho, mint basil oil
  • Sweet Strawberry paired with roasted-squash salad, maple-mustard vinaigrette
  • Blackberry paired with naked chicken wing, blueberry barbecue
  • Southern Sweet Bruizer paired with blackberry vanilla ice cream with oatmeal crisp