Wes West

1
Jun

Mixologist on Deck: Wes West

Biggest achievement you personally feel you have accomplished for the spirits industry?

Wes: I am the first beverage director of Fleets Landing. It started out that we just threw together a cocktail list and then little by little we began to focus on craft cocktails

What made you fall in love with spirits and when did it happen?

Wes: Over the past few years I’ve begun to develop a palate for different flavors and collaborations. It’s awesome thing and it’s a craft that I dig! Plus, I like alcohol and the way it makes me feel.

What is that thing that makes you want to continue in the spirits industry?

Wes: The industry is rapidly changing and there is so much developing with creative cocktails and craft, that it keeps me exciting and always wanting to learn more.

What 3-5 things do you have in your bucket list for the next 12 months?

Wes: Stop growing so many grey hairs, get my kid potty trained, and get a whole new beer, wine and cocktail list for Fleet Landing.

How can people learn more about you? Website? Social Media Page?

Wes: Head over to www.fleetlanding.net or stop by and check us out!

Venue: Fleet Landing

Charleston’s Best Waterfront Restaurant has a view that is a distinctive destination unto itself. Housed in a 1940s retired naval building on the east side of the Charleston peninsula, Fleet Landing Restaurant features Chef Drew Hedlund’s classic and contemporary Southern seafood fare in a setting that celebrates the area’s waterfront heritage. The restaurant’s “maritime chic interior” caught the eye of Food & Wine Magazine which featured Fleet Landing in their trend spotting “Where to Go Next” column.

Encased in a hurricane proof, 6,000 square foot concrete maritime structure, Fleet Landing juts out over the marsh on a reinforced pier and boasts oversized windows that offer an unobstructed view of the Charleston harbor. Built in 1942 by the US Navy as a debarkation point for sailors, the building lay vacant after World War II until it was acquired by the South Carolina Port Authority in the 1960s and used for storage. In 1988, when a 21-year-old Tradd Newton pointed out the unique building to his mother and made the prediction “One day, I’m going to put something in that building,” the structure was in disrepair. Fast forward 16 years and Newton, with the guiding vision of Charleston architect Reggie Gibson and Newton’s wife/business partner Weesie, is seeing his dream realized.

Signature Cocktail: Funky Cold Medina
1.5 oz Coconut Infused Vodka
1 oz Pusser’s Rum
Homemade Vanilla Simple Syrup
Tart Cherry Juice
Squeeze some Lime and Shake

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