We had the good fortune of connecting with Oscar Adrian Montes Iga and we’ve shared our conversation below.

Hi Oscar Adrian, how has your background shaped the person you are today?
It could take a memoir to provide a full answer to this question. When we say, let’s start at the beginning, is it really the beginning? I feel there’s always background information to the luggage we carry. To break it down fairly comprehensively – I was born in northern Mexico by a mixed family between a paternal Native American tribe, the Raramuri (also known as Tarahumara) from the Chihuahuan Sierra – and a maternal Palestinian migrant family that escaped Ottoman and Zionist conflicts in the early 1900’s, making their way out of the Levant into France, then onto New York, and finally settling in Northeastern Mexico.

It was because of these families that I have been fond of the anthropological curiosity to explore culture, traditions, languages, and customs. Some of that cultural heritage revolves around the customs and traditions of food and beverages.
I grew up in a commercial kitchen. Family ran restaurants that started with my grandmother, eventually my mother and father opening up their own establishment, consequently expanding to several outlets at the same time. It was entertaining childhood, that often times instead of getting home from school or doing extracurricular activities after school, we, my brother and I, would arrive at the restaurant for dinner service.

We would usually do homework at restaurant tables. And of course, we were well fed. But in that environment at some point, either out of boredom or by command, there was a time that we had to pitch in one way or another, so we would help a guest find their way, perhaps tally their tab and charge monies, provide change, etc. Eventually you become a goods stocker, replenishing refrigerators with sodas, juices, milk, whatever may be needed. Our family restaurant legacy lasted several decades. To be honest I never thought I would have my own restaurant one day, nor that I would end up working in one by choice. Yet life had other plans.

During high school I had the opportunity to shadow a Parks city employee, I had in mind that I wanted to become a Park Ranger or a Game Warden – amongst other things. After high school I considered studying psychology as a possibility, I also studied French with the idea to become a teacher, and I still had a passion for the arts, but my first declared major officially was Photography. I took several basic college credit classes in the usual suspects, English, math, social studies, humanities, all while studying French and pursuing a photography degree. However, somewhere along the lines, my perspective of art changed, and I considered the Culinary Arts program instead. So I did switch my major, but didn’t go into Culinary or Gastronomy directly, instead I opted for a Hospitality Management degree – Afterall, after reviewing the curriculum, it seemed pretty familiar to the environment I grew up in.

Going through the Hospitality program felt actually pretty natural to me. Guest interaction, food and beverage operations – it was as if my calling was due to family nurturing. Alas, it was within the Hospitality program, as I specialized in Food and Beverage Management that I had my first and proper wine tasting appreciation class, which was hosted and led by Chef Sommelier Brian Hay, to whom I owe mentorship, and the inspiration to focus on wine service as a focus from that point onward.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
For over two decades I have worked in many facets within the Hospitality, Food and Beverages industry: the range is from top rated hotel groups, corporate and family restaurants from Wine Director to barista, dishwasher, busboy, to boutique wineries, food and wine event producers, alcohol retailers, as a chef de cuisine, nutrition specialist, caterer, bartender, concierge, butler, and as independent contractor in several capacities.

The most rewarding aspect of my work is education – with the International Wine & Spirits Guild which hosts a professional curricula in all things wine (and some spirit) – I have been working as an independent educator contractor in the Texas market, hosting introductory through advanced wine and spirits sommelier certification seminars and courses since 2010.

Along the same lines, during 2020 an opportunity arose with a colleague to establish another project which is the Agave Spirits Institute – the first and only university accredited curriculum that covers Mexican and internationally produced agave spirits. My role as Director of Alumni Relations is to connect students and alumni within our network, and make sure they’re prepared for examination, and comfortable with the learning outcomes and environment.

The many years of growing up in food service, the insights gained through food and beverage management college classes, and the experience gained through endless hours of front line, firsthand exposure to all things related to my field, and my innate curiosity to improve my craft have led me to form the Uncorked Vintage Academia LLC – which is my company and brand under which I create hand cured educational events and tastings for the public, ranging from wine, or cider pairings with cheese, sushi and sake nights, blind wine tasting workshops, craft cocktails 101, spirit topics, or caviar and vodka, tea ceremonies, etiquette consulting, or anything in between; but it also allows me to form community partnerships with restaurants, bars, hotels, wineries, distilleries, or other hospitality venues in which I can bring formal education as an approved course provider to their doorsteps. As a traveling educator I can go anywhere in the country where there is a need for communities to learn more about the joy of imbibing and learn the skills to become objective and professional crafters in their field.
The Uncorked Vintage Academia is the sole authorized course provided for the Agave Spirits Institute in the United States. It is also the only Certified Bourbon Establishment in Austin Texas approved to teach the Stave & Thief Society’s Bourbon Steward certification seminars. The UVA is also the only approved course provided for both wine and spirit courses in Texas, and Louisiana (and may be soon expanding to Los Angeles!) – and we’re currently in line to become an approved course provided for the Edinburgh Whisky Academy presently.
Something to note important in my view, is that I am an independent educator, and I want my students not only to have the best possible knowledge and education provided to them, but also the most objective – so, it is important for the Uncorked Vintage Academia to not be related in any way to any particular brand, producer, importer, exporter, retailer, or distributor of any product.
We strive to provide exemplary educational experiences.

The lessons learned are too many to list. Something I have learned is to never stop learning. I have also learned to adapt. There was a time where wine was my universe, and I couldn’t have imagined that I would be exploring, enjoying, discovering, or teaching about vodka, or whisky, or spirits in general.
Evolve and expand your passions.
I have overcome challenges by having a supporting network, friends, family. By widening my horizons. And by keeping an open mind of what is possible.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would plan a day (or two) trip to the Texas Hill Country where we could explore Enchanted Rock State Park, a prehistoric Native American site that has gorgeous landscape and topography. On our way to or from we could also stop by some of our friend owned wineries that have delicious nectar of the gods. I would plan a stop by Siboney Cellars, Lewis Wines, Vinovium, Ron Yates Wines, Hye Meadow Winery, William Chris Vineyards, Kuhlman Cellars, Farmhouse Vineyards, Lost Draw Cellars…..ok, so maybe it is a two-day trip. We can bring camping tents.

We could also make another trip to visit Andalusia Whiskey Company, and Treaty Oak Distillery – if we can, a trip to the Whisky Vault at the Wizard Academy may be a treat.

Some of the best restaurants to check out in Austin would be Odd Duck, a farm to table casual spot.
We’d also go to Shore Raw Bar & Grill to satisfy a seafood craving.
A visit to The Gas Station may be due – It’s a small old gas station building used in The Texas Chainsaw Massacre movie classic, turned into a horror film paraphernalia/memorabilia shop with an adjacent barbecue joint.

Another day would be great to hit the water, so we would either go to the San Marcos river tube-floating, or to the Colorado River’s Town Lake for kayaking or paddleboarding.

At home, we do like to entertain – so chances are there either a sushi and sake night, or a multi course dinner with Middle Eastern, French, Spanish inspired dishes, and a plethora of wines, cocktails, and beverages to pair with them.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
As I already mentioned, Chef Sommelier Brian Hay was a pivotal character in my story to shift my focus within my career path. Undisputedly however, another great inspiration was my father, Victor Montes, who had a love for literature, which included often encyclopedic knowledge of places he had never been to or peoples he had never encountered. He was a world traveler via books. He would with ease be proficient in foreign cultural trivia. Another huge supporter was of course my mother as well, Rosa Maria Iga Masso, who spent countless hours in the restaurant kitchen and catering gigs. She was the firsthand exposer to the food service environment, and guides the form in which I encounter my guests during service.
And lastly my mentors Claude and Sherrie Robbins at the International Wine & Spirits Guild – they have evolved my love from wine service and the wine arts into a passion for teaching students and passing on exemplary aptitude in all things regarding food and wine.

Website: https://sommslist.com/OscarAdrianMontesIga

Instagram: https://www.instagram.com/uncorkedvintageatx/

Linkedin: https://www.linkedin.com/in/vinofranco/

Facebook: https://www.facebook.com/uncorkedvintageatx/

Yelp: https://www.yelp.com/biz/uncorked-vintage-academia-austin-2

Youtube: https://www.youtube.com/@UncorkedVintageAcademia

Image Credits
Miguel Lecuona. Cynthia Spanhel. Daniel Kelada. Daniel Rodriguez. Rosa Maria Iga Masso. Elora Bacci.

Nominate Someone: ShoutoutLA is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.