Interviewed by Boston Center for the Arts!

The BCA’s Cynthia Woo, Associate Director of Engagement interviews distiller Maggie Campbell and blogger, Markeya Williams for Art of the Cocktail: The Labor of Liquor. CW: How did you get into your field? MC: I happened to run across the Oban distillery in Scotland traveling in my college years. After school I became a sommelier and worked closely with fine spirits and different distillers as part of my work. These two experiences inspired me to take my tasting skills and knowledge and become a distiller myself. MW: Regarding the food and cocktail industry: I was lucky to have been raised in a family who appreciates great food and travel. Food has been a major part of our celebrations and even mourning. As an adult, I've continued with my love of food and travel and most recently spirits and cocktails. The Boston cocktail scene has been extremely warm and welcoming and when I decided to write about my experiences with chefs, in restaurants, on the receiving side of the stick, etc., I found a wealth of knowledge and just all around great folks. CW: What is your favorite part of your job? MC: I get to communicate and celebrate with people through my product. At the end of the day I can see the real physical result of my work and share it with others. I hear about wedding cocktails, drinks over an amazing meal, their neat pour to relax after a long day, or celebrating a holiday with a family toast. People are usually happy to see me and connect my work to an enjoyable moment. MW: Food+Cocktail-wise, I love having the ability to join my passion of giving back and my appetite through philanthropic food and cocktail events for organizations and causes in which I truly believe. CW: What is your favorite Rum Cocktail MC: It depended on the experience. I order fresh lime daiquiris if I'm having a day drink, tiki drinks at sunset, or a rum old fashioned for after dinner. MW: I'd have to say a perfectly made rum punch. I've had this cocktail in the States and on a number of islands. I'd have to say my top two experiences were in Turks & Caicos and Barbados. CW: Maggie, would you give us a sneak peak of what participants will learn on October 1 – maybe about the process – or a cocktail recipe? MC: What is a crafted spirit, and why it matters, how it's made. How to hold your own in the world of booze and how to drink well at home. CW: Markeya, would you point us to some interesting reading on rum in prep for the October 1 event? MW: Here is a link covering a cocktail made by phenomenal bartender, John Drew using Privateer Rum in a milk punch. For more on Markeya’s thoughts on rum visit the following links: The 2012 Barbados Food+Wine+Rum Festival Appleton Estates Rum cocktail event during Thirst Boston 2013 Grand Ten's Medford Rum