Cocktail connoisseur Jordan Mackay is the James-Bear-award-winning wine and spirits writer for San Francisco Magazine and writes The Juice column for Chow. He also writes periodically on drink for such publications as Decanter and the New York Times, . In addition he's a contributing writer for Wine and Spirits magazine and a regular contributor to Decanter and the San Francisco Chronicle.

He grew up in Austin, Texas, where he had his first writing job, at Texas Monthly magazine. His first book, "Passion for Pinot," was published in spring 2009 by Ten Speed Press. His second, "Secrets of the Sommeliers," co-authored by Rajat Parr, was released in the fall of 2010 and won the James Beard award for best book on beverage in 2011.  

He has written on wine, beer, spirits and cocktails for such publications as Food and Wine, Gourmet, the Los Angeles Times, the New York Times, Drinks, Wine Enthusiast,Malt Advocate, Angeleno and many others. He also spent years as one of the opening bartenders at the celebrated cocktail lounge Cantina in San Francisco, where he lives.