Launch Bold. Win Local. Grow Right.
Expert consulting services for growth and success.
Who are We?
Nicollee Dietz- Owner
Grew up between Georgia and Southern California before finishing her degree at SDSU. She brings over 30 years of hospitality and events experience, spanning catering, bar management, event production, marketing, supplier partnerships, and business ownership. Nicollee thrives in dynamic, people-focused environments and is passionate about helping brands stand out and shine.
Adrianne Hoyt - Sales
Grew up just outside of Chicago before relocating to San Diego. With over a decade of experience in the hospitality industry and a diverse background that includes professional makeup, retail, event/fundraiser coordination, corporate restaurants, dive bars, and private clubs. Adrianne thrives in dynamic, social environments and is passionate about building meaningful connectio
Arlene Ibarra - Sales
Arlene is a San Diego native who started in food and beverage at 16, working concessions at Qualcomm Stadium. After studying social services and forensic science, she moved into professional photography and has worked in hospitality since 2011—now serving as a brand rep and sales at NBD Brands. She’s a proud mom of two adult children in the service industry and loves building
Our Brands
We handcraft every bottle of Mario’s Hard Espresso with triple-distilled, 196-proof grain neutral spirit—pure, super smooth, and free of alcohol flavor (unlike lower-proof vodka, tequila, or rum). That lets the rich flavors of 100% Arabica dark roast Italian espresso, organic Madagascar vanilla, and a touch of cane sugar shine. It’s also versatile in cocktails with whiskey, bourbon, rum, mezcal, v
Launched in 2020 to celebrate the flavors of Ventura, CA—rich in agriculture and cultural connection. Cindy’s California roots run deep: her grandparents migrated from Mexico generations ago to work the region’s citrus fields. Their tireless efforts shaped her love of the vibrant flavors and fragrances that come from the land. From these same orchards, atost is made: California aperitifs bursting
Fidencio Mezcal comes from Santiago Matatlán, Oaxaca, with roots dating to 1887 when Fidencio Jiménez began producing mezcal. Today, the Jiménez family still runs the operation hands-on—led by 4th-generation Enrique Jiménez and Georgina Jiménez (both chemical engineers), alongside their daughters—blending inherited tradition with technical precision
La Venenosa is a raicilla collection from Jalisco, Mexico, created by Esteban Morales to highlight a nearly 500-year-old distilling tradition outside tequila’s denomination. Each expression is made by different familias in distinct regions, using varied agave species and techniques—so every bottle tastes like a different corner of Jalisco.
La Higuera Sotol is focused on showing how different sotol species create different flavors. Its core lineup is made by 3rd-generation Maestro Sotolero Don Gerardo Ruelas, and the project also explores tiny-batch releases beyond sotol’s D.O., featuring spirits from places like Puebla, Oaxaca, and Sonora.
Alto Valle Ron is a rum project from Esteban Morales, shaped by the Valles de Jalisco, where sugarcane thrives in volcanic, mineral-rich soil at high elevation. To produce year-round, the brand sources piloncillo from local families, resulting in a fresh, light-bodied rum with notes like pineapple, citrus, earth, and spice.