Erick Castro

Q & A:

How long have you all been involved within the bartending and mixology community?

I have been in the hospitality industry since I was 14 when I started washing dishes at a restaurant in my hometown, and I quickly started bartending once I was old enough to make drinks on my own. However, for the first 5 years or so, all I was doing was shaking Lemon Drops and pouring pints. It was only once I started working at a tequila bar in Sacramento that I discovered the beauty of fresh juice and craft spirits. After that, there was no turning back.

Tell us about the concept behind Raised by Wolves? 

With Raised by Wolves, we wanted to provide folks with something truly special in a place that they least expected it. But not only that, we wanted them to be blown away with the variety and options of just how to drink.

What makes the cocktails at Raised by Wolves different from other establishments?  

So often nowadays menus have become pedestrian and expected, so we deliberately did our best to smash those expectations and come at them with something new.

What has the response been so far to your unique concept?

The local community has greeted us with open arms, and we are honored to be a part of what makes La Jolla so special. At the end of the day, fancy drinks and glassware only get you so far. Without the hospitality and sense of community that makes our venue truly special, we wouldn’t even bother. And all of that begins with an amazing staff.

Photography courtesy of Chef’s Roll.

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