When you’re in the care of Rochelle’s creative director Stephen Yorsz, you can count on two things: a strong drink and a good time. “People don't come to bars to drink, people buy booze at liquor stores to drink,” says Yorsz. “People come to bars to have fun.” Still, the Philadelphia native and whiskey aficionado knows a thing or two about putting in your time. Landing his first industry job at just 12 years old as a bus boy, Yorsz continued to work his way up the Philly fine dining ranks before moving to New York, where he landed a job serving at West Village’s Marylou’s — the post-hours speakeasy that regularly saw the likes of Robert De Niro and Joe Pesci. The gig served as a launchpad for Yorsz, who followed it with stints at Le ‘Souk, Guest House, and Citrine, among others, before stepping into brand ambassador roles with a variety of whiskey labels, including Maker’s Mark and Wild Turkey. Last fall, Yorsz partnered with friend Brett David for the opening of Lower East Side corner hangout Rochelle’s, where, after the two lively owners, it’s the comprehensive whiskey program that serves as the main draw. Here, we chat with Yorsz about what spirits he’s into now, the bar conversation he remembers most, and why he’ll take a beer and a shot over a Manhattan any day.

BoozeMenus: Of the places you've worked, which has most defined your outlook in the bartending realm?

Stephen Yorsz: Ironically enough, Marylou’s — it launched me into the industry.

BM: What led up to your interest in whiskey, and when did this really take off?

SY: I started drinking whiskey when I felt like a man because men drink whiskey. Plus, it tastes really good. Whiskey has a lot more depth than other spirits. Not all, but when you compare it to say, vodka, there is just a lot more going on — bigger flavors, aging, wood, and so on.

BM: What do you think contributes to the recent whiskey resurgence across the country?

SY: As people become more educated and interested in what they are drinking, they are going to naturally gravitate toward more complex flavors and interesting taste, which is what whiskey provides. It's exactly the same thing we have seen with the food culture. As people become more educated and more interested, they move away from the generic and move into the more esoteric, demanding a higher quality product.

BM: What cocktail would you suggest for someone who doesn't like whiskey, but is trying to?

SY: A beer and a shot. The cocktail became important for the same reason as the spice trade — to mask the flavors of things. Granted, that has evolved into an entire industry now — call me old fashioned. I drink cheap tasting beer and great whiskey with no ice, no anything.

BM: Old Fashioned, Manhattan, or sazerac?

SY: I would still stick with a beer and a shot. Generations have been perfecting the art of whiskey making, so I see no reason to mix it with anything.

BM: What are your thoughts on whiskey as it pairs with food?

SY: Contrary to what people believe, people don’t really want to drink hard liquor with food. I drink booze before food, I drink booze after food, but I drink wine or sparkling water with food. I recommend having a cocktail before dinner, and a cocktail to end the meal.

BM: Which do you more often reach for - bourbon or rye?

SY: Bourbon. I may have tattoos and a beard, but I’m not a hipster!

BM: What is your favorite part about what you do every day?

SY: Drinking — and talking to people about drinking. Unfortunately, most bar conversations these days revolve around Instagram and Tinder dates. However, I do recall having a pretty interesting conversation in a bar in upstate New York about the actual difference between grass fed and grain fed beef. Apparently, the whole grass fed thing is just a trend, and grain fed cows actually have a better fat content.

BM: Where do you find inspiration?

SY: Every bar has something to offer. Different people, different cocktails, different bartenders and different brands of spirits all offer inspiration of some sort.

BM: What are you loving right now?

SY: Mezcal. Drink El Buho and Fidencio — it’s like Mexican whiskey.

By Nicole Schnitzler