By: Tracy Brown, an Asheville native who is deliriously happy to be doing (almost) all of her writing and drinking in Asheville again after 23 years writing and drinking around the globe.

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This article is one in a series entitled Bartender of the Moment brought to you by from drinkinginASHEVILLE, a new online community for anyone and everyone who loves to drink in this cool city.

Meet Brandon Hyduk and Justin Ferraby. You’ll find them both at The Orange Peel Social Aid & Pleasure Club and its lesser-known downstairs venue and drinking room, Pulp Bourbon Lounge.

In addition to tending bar, Brandon and Justin work together managing both venues and have both been responsible for operations at Pulp since it opened in 2009.

Never heard of Pulp? You’re not alone. Somewhat hidden in the lower level of The Orange Peel, it’s an unusual space devoid of any right angles that’s somewhere between a speakeasy and a punk rock club.

BRANDON: “Pulp opened to serve liquor during shows at The Orange Peel, which serves beer and wine, and now we do shows at Pulp, too. In accordance with NC law, since Pulp doesn’t serve food it must be a private club. This means all customers must buy an annual membership, sign in, and consume all liquor on premises; a drill many Asheville drinkers are familiar with.”

An Asheville native, Brandon got his start in the industry as a bar back at a live music venue in Greenville, N.C. A natural, he quickly went from bar back to night manager to talent booker, gaining experience that continues to serve him well at The Orange Peel and Pulp, which is where he landed after moving back to his hometown in 2009.

BRANDON: “Everyone at The Orange Peel starts on the door, which includes running the box office, taking tickets, and generally helping out anywhere that’s needed. When Justin opened Pulp in 2010, I was offered the opportunity to tend bar and jumped on it.”

You can also find Justin behind the bar at Pulp during local comedy shows. Justin started out behind the bar of his father’s pub in Bradford, England, at the tender but legal (in the UK) age of 15. From there, he worked as a sous chef in the Canary Islands, led a wine futures program for a European hotel chain (he has his Sommelier I and II certifications) and worked in various other bartending and management gigs before landing at The Orange Peel in 2006.

If you need a reason to check out Pulp, Justin can give you 182 – that’s how many bourbons you’ll find here, and he’s not done yet. He happily admits his tendencies as a collector (it used to be Star Wars figurines) may have something to do with this remarkable selection.

JUSTIN: “We definitely have one of the largest selections of bourbon in the city. And since we are across the street from Bartaco which has an impressive number of tequilas, and down the block from Storm Rhum Bar, which serves an equally noteworthy number of rums, together, the three establishments definitely make it worth a trip to the neighborhood.”

Because Pulp is a bar that serves people who come to see shows, Justin and Brandon understand the importance of offering quality drinks that can be made/served quickly. Here are a few mouthwatering examples –

Pulp Fashioned

With no time to waste behind the bar, Pulp ages their recipe for this classic cocktail in-house in small barrels for eight weeks. Using Hudson Bourbon and orange bitters instead of the usual angostura, this smooth drinking beauty is stirred and served over a big beautiful rock of ice and garnished with a wide twist of orange rind.

Chop Suey

If you like coffee 24/7, you’ll love this mix of Virgin Bourbon and Cathead Hoodoo Chicory Liqueur served over a frozen black coffee ice sphere. As tasty and invigorating as it sounds.

Brandon’s Old Fashioned

Not on the menu but here’s how Brandon drinks this classic. Four Roses Single Barrel Bourbon, a single sugar cube and a dash of angostura bitters mixed and served on the rocks with a juicy orange rind twist.

There Will Be Bourbon

A drink he created, this is what Justin is drinking these days. It features a generous pour of Buffalo Trace, some maple syrup and a little lime juice. Simple bourbon-y goodness.

Next time you take in a show at The Orange Peel head downstairs to Pulp and let yourself in on one of Asheville’s best-kept drinking secrets. Tell Brandon and Justin we sent you.

LAST CALL

Bartender: Brandon Hyduk
Behind the bar at: Pulp during shows Wed - Sun. Below The Orange Peel, 101 Biltmore Avenue.
His drink: Old Fashioned
Where he goes drinkinginASHEVILLE: Storm Rhum Bar, where he also tends bar Mon and Tue.
Words he tends bar by: Make eye contact, anticipate everything and prep, prep, prep.
Instagram: @pulp_avl & @the_orange_peel
Email: brandon@theorangepeel.net

Bartender: Justin Ferraby
Behind the bar at: Pulp during Thu comedy shows and at The Orange Peel.
His drink: There Will Be Bourbon, a glass of Rosé wine or shot of Buffalo Trace
Where he goes drinkinginASHEVILLE: Bonfire BBQ
Words he tends bar by: Speed, fun, knowledge. Nobody likes a slow, boring, dumb bartender.
Instagram: @pulp_avl & @the_orange_peel
Email: justin@theorangepeel.net