Neyah finds himself lucky enough to be a part of the burgeoning cocktail scene in San Francisco. A transplant from the East Coast, he has been serving drinks for 15 years in some of the busiest and most well respected venues on both sides of the Country. In an effort to better understand the tools of his craft, he has spent time visiting distilleries all over the world as well as completing the Whisky Academy at Bruichladdich under the legendary Jim McEwan. This time in Scotland inspired him to use the bounty of ex-wine barrels available to him in Northern California to start enhancing his own Whiskey and Rum. Look for his independently bottled spirits to start showing up in the years to come, they are still sleeping now. Neyah is currently the bar manager at Nopa in San Francisco where his program is well respected for its array of house produced bitters, tinctures and liqueurs. He is a believer in a passive approach to menu setting where the local farms and orchards determine what is used by season rather than forcing ingredients into drinks. These two aspects combine to produce many one-of-a-kind cocktails that cannot exist anywhere other than the bar at Nopa and that have been featured in the publications like the San Francisco Chronicle, Food and Wine, USAToday, Wine and Spirits, 7×7, The Washington Post, Imbibe and Cheers.