ABOUT FORGOTTEN 50 DISTILLING
Crafting Timeless Spirits with a Modern Twist - Discover the Story of Forgotten 50 Distilling
Head Distiller, Cody, will be producing premium small batch spirits, having the flexibility of a versatile custom-tailored still to showcase a range of boutique liquors. Collaboration is key for him and important for the team to create unique and exciting flavors that can be used in our cocktails, paired with food and enjoyed on their own.
We’re focused on spirits so we can build a home for informed cocktail and liquor lovers, while finding a place for all to have fun and share in the experience. Everything we do is relatable to our surroundings but also offers a little adventure and something new. We’ll always have one or two experiments running and we’ll be hosting various cocktail, spirit, wine and beer events to keep things fresh for our locals and visitors alike.
MEET OUR TEAM
Meet Cody Miller
Head Distiller & Operator
Cody has always been an asset to the local scene. His career started at Seacrets bar-backing in Ocean City, enjoying the fun of the local hospitality; its people, and drinks. He started brewing beers at home, then later at Burley Oak Brewing Co. There he began to create a name for himself, making recipes that have structure, balance, and appeal to all drinkers.
His interest in producing spirits first took him to Delaware Distilling (the original home of Seacrets’ spirits) during the construction of their own facility, to train and design their line of spirits, which went on to win multiple awards.
Feeling like he has more to create he wants to focus on what he really envisions at Forgotten 50: “I want to produce spirits that fall confidently in a premium category, that are about craftsmanship, quality, and rarity.” He aims to create a product that appeals to all but particularly the discerning drinker that cares about what's in their glass and how it got there.
Meet Tim McCall
Bar Manager & Mixologist
Tim has spent the last 23 years in hospitality, scooping up a range of skills as he went. Having a soft spot for mixing drinks he began working in an award winning cocktail bar in Scotland that took the craft seriously. This gave him the opportunity to receive training directly from multiple leading brands and gave him a love for the stories and history that spirits and cocktails offer.
This appeal and a desire to travel took Tim all over: working as a Sommelier in London for a few years before getting behind the bar to further his creativity: consulting and working in speakeasies, dive bars and 5-star hotels around the world. This allowed him to learn many styles and influences before settling in the US.
Finding this opportunity at Forgotten 50 to showcase his passion for cocktails and all things boozy is important to him. “I just love food and drink. I find it endlessly satisfying to find new things and try new experiences…Keeping things fresh and sharing that with guests makes my day and hopefully gives them a fuller experience.”
Meet Jeff Phillips
Executive Chef
Jeff is bringing years of culinary experience to the team having managed the kitchens at Phillips Crab House in OC for the past 17 years. He has a strong sense for pairings that work and matching that to what the distillery is offering: “I want to complement the drinks and unique cocktails with the coastal cuisine I grew up cooking, the two components working like perfect dancing partners.”.
He grew up in a restaurant family and has a lot of pride working with them, but is excited to branch out and get creative with his own menu. Influenced by his Grandma’s flair, gracious plenty describes his hosting style which he wants to bring to the distillery. Making our guests feel that they were served with kindness in a positive and relaxed space is really core to his dining style.
From raiding the fridge at midnight to feeding friends or family cookouts at Assateague Island and beyond - his food always pops. Studying at the Culinary Institute of America opened Jeff up to flavors and techniques found around the world. Marrying these ideas with his own dishes to bring a little finesse to our regional food scene, using our local communities freshest and finest ingredients wherever possible.