The Mixologists – Jason Wenger

Long-time Salem local and Sprague graduate Jason Wenger has been a regular on the bartender scene for years. His work in mixology comes by way of the related barista field followed by cutting his bartender teeth with volume work at Applebee’s. From volume mixers, Jason moved on to a more refined Vault 244 in Albany, followed by a stint a Ritter’s in Salem and is now one of the more sought-after downtown mixologists.

When not creating cocktails, Jason, who lives with his wife and two daughters in West Salem is working toward completing a Masters in Music at Western Oregon University with a focus on classical German choral. He desires to go into teaching once he receives his degree. Jason freely admits his Swiss-German heritage is an influence, coming from “a long line of yodelers,” though he declines to share any personal talent in this field when bartending. As a side project, he hopes to develop a local community choral group for regular projects to expand the cultural experiences available in Salem.

Jason brings a distinct consideration to mixology, which may be based on his musical training with a selfless philosophy. “It is always about the customer and the experience you can provide. As a good bartender, I believe you need to leave pride at the door and focus on serving the people what they need.”

As to the bartending profession and advice for others who may be interested in the field, Jason said, “We are in the internet bartender age. The new bartenders no longer go to school or have any real apprenticeship or even formal training. We are seeing a growing trend in self-training online watching the flood of videos.” As a consequence of video-based learning, Jason has observed an increase in focus on presentation and more cocktails being delivered with a finish and garnish that might contribute to the appearance but do little to build on the nose or flavor.

While recognizing the role of aesthetics, Jason prefers to focus more on a minimalist approach making sure any garnish contributes not only to appearance, but also the enjoyment of the cocktail. He would rather understand his customer and move the attention from the presentation of the cocktail to making the consumption a special moment. “Presentation is certainly important, but presentation is an instant that passes. I believe the experience should be more enduring and focused on how a customer enjoys a cocktail and how the cocktail might contribute to their evening experience as a whole.” But when asked about his own flair and style in preparation he does acknowledge, “Pomp and circumstance have their place and it is always nice to be able to use a little flash to connect with a customer.”

Currently, Jason is consulting, helping various establishments develop drink menus and working with catering services and with local distillery Divine Distillers on special projects.

As for his favorite cocktail to prepare, Jason is quick to answer: “Sazarac. There is no cocktail with deeper roots in our history going back to classic westward expansion and the spirit of the industrial revolution.” Given the opportunity, he will continue with the drink’s elements of French culture fused with the uniquely American experience of rye whiskey and lead you down a path of railroads being built out across the great plains and on to the Pacific, using his favorite cocktail to connect Old Europe to the modern Oregon experience.