Willem de Vries
Spirits Educator
I quantify spirits coverage with benchmark panels, ABV bands, cost-per-ounce models, and category baselines from WSET tasting grids and U.S. on-premise reports. My Houston notes compare agave, rum, whiskey, and amaro selections against service temperature, glassware, and modifier ratios. I write densely because accurate bar criticism needs measurable claims before opinion.
B.S. Food Science, Texas A&M University; WSET Level 3 Award in Spirits; Certified Specialist of Spirits