From Bar to Jar


Two of Sacramento’s most innovative bartenders
have launched a new business devoted to an
old-fashioned craft: preserving food.

Brad Peters and Jason Poole founded Preservation
& Co. in 2011, making jams and bottling pickles in
small batches during their time off from mixing craft
cocktails. After raising more than $10,000 through a
Kickstarter campaign, they’re opening a production
facility and retail store in midtown this spring that will
allow them to meet a growing demand for their handcrafted

From the beginning, Preservation has been about
taking the owners’ behind-the-bar knowledge in new
directions. Calling themselves “jartenders,†the owners
turned to popular cocktails as the muse for their Bar in
a Jar lineup of jams, jellies and preserves. Think mojito
jelly and screwdriver marmalade.

Preservation’s Bloody Mary mix—a concoction of
pickling brine, Dijon mustard, balsamic reduction,
horseradish, tomato juice and crushed capers, among
other ingredients—won second place in a national
contest sponsored by Absolut vodka in 2012. Poole says
they plan to add cocktail bitters and syrups to their
product line in the coming months.

On the savory side, Preservation bottles fresh produce
along with herbs, spices and brines in bold flavor
combinations such as horseradish green beans, black
pepper asparagus, habanero pickles, balsamic beets and
cayenne carrot sticks. “We try and source through as
many local places as possible,†says Poole.

The owners’ aim is to sell their products at retail
stores regionally and to see the local food movement
flourish in the capital city. “We are really trying to create
a specialty food scene here in Sacramento,†explains
Poole. The support they received through Kickstarter
and from local customers, he says, “shows that people
really do want to have these types of products in the