What’s Happy Hour without a nice soundtrack? Today we drop by Overcoast (a Boutique Custom Music and Sound House in Richmond and London) to talk with trans-Atlantic producers, Travis Tucker and Colin Beckett about how they stay inspired to create customized music for their varied client base while working on different sides of the same ocean.
Richmond,Process,Process,Process,Process
New Digs: Urban Farmhouse
RichmondCommentUrban Farmhouse and their five (soon to be six) locations have become a Richmond mainstay in just the five short years they’ve been open. They’ve done this by relentlessly working to create a sense of place - a place that works for a multitude of people and purposes and that provides the highest quality, local, sustainable, and dietary specific products available.
Happy Hour With: Shine Craft Vessel Co.
Conversation, RichmondCommentJordan Childs has many reasons to love Richmond. He met his wife, Kim (a native to the city), while attending the VCU Brandcenter in 2007. After graduating in 2009, the couple spent time working with big brands and ad agencies in New York and San Francisco, returning to the River City in 2014 to open up their own businesses.
Kim Childs: Bar Styling Guide
ProcessComment“I get a bar cart and it’s gone in hours,” says Kim. “They are becoming impossible to hold onto.”
Vintage barware may be trending, but it’s what the cart represents that really piqued our interest.
“When I’m entertaining, my bar cart becomes a centerpiece. It’s a place my friends gather around to make adult drinks, and inevitably the items on the cart turn into conversations themselves.”
Our Process: The Making of Belle Isle
ProcessCommentA premium spirit like Belle Isle isn’t just made, it’s painstakingly created with eyes equally focused on quality and taste. Whether we are making our 80 proof Premium Moonshine, infusing it with our Honey Habanero, or kicking it up a notch with Belle Isle 100, every batch starts with a 100% organic, corn-spirit base that also happens to be gluten free. By sticking with a traditional moonshine mash bill, and using corn, rather than sugar, wheat, or rye, we’re able to capture a sweetness on the nose that continues through the palate – all the way to the finish.