Great drinks are best when shared. And that’s why Punch House, a new Atlanta-born brand, is bringing bar-quality cocktails to gatherings everywhere. We sat down with founders Chuck Job and Tony Hebert to learn how their partnership with Distillery of Modern Art helped turn a kitchen-born idea into a ready-to-share reality.
Q – Where did the idea for Punch House originate?
At Punch House, we believe sharing great drinks should be one of life’s simplest pleasures. Founded in Atlanta by friends and hosts Chuck Job and Tony Hebert, the brand was born from countless evenings batching cocktails for friends. Over time, their gatherings evolved into a vision for effortless hosting—less prep, more presence, and genuine connection.
Inspired by 18th-century London’s lively punch houses—where shared bowls fueled conversation—Punch House reimagines that same spirit for today. The result is bar-quality, small-batch cocktails that are always ready to share, effortlessly elevating every occasion.
Q – How did you settle on the two current cocktails: Mai-Tiki and Old Timer?
We launched with two cocktails that capture the range of what Punch House is about. On one end, Mai-Tiki is tropical escapism in a glass, layered with West Indian rum, DoMA Nouveau gin, pineapple, lime, bitters, and our house-made orgeat. It’s a nod to tiki tradition, refined for modern palates.
On the other end, Old Timer is our soulful riff on the Old Fashioned, crafted with DoMA rye whiskey, hibiscus-thyme syrup, and bitters. Together, they balance spirit-forward and fruit-forward, timeless and adventurous. As a result, there’s something for every guest at the gathering.
Q – What was your experience like working with the Distillery of Modern Art to develop these cocktails?
Working with DoMA has been an incredible partnership. From the start, their team understood our vision—real ingredients, small-batch precision, and cocktails that are always ready to share. Together, we refined each recipe until it tasted as good in a bottle as it would fresh from a home or cocktail bar.
Beyond production, DoMA has been a true mentor. In an industry that can feel closed to newcomers, they opened doors and shared their expertise. DoMA’s generosity, combined with our creative direction, produced cocktails that are consistent and complex. As a result, each bottle proudly reflects its in Atlanta.
Q – How should one enjoy the Mai-Tiki and the Old Timer?
The beauty of Punch House is that every cocktail is bar-strength, stylishly packaged, and always ready to share. For example, Mai-Tiki shines over crushed ice in a tall glass—on a patio, at the beach, or anywhere you want tropical energy. Add a lime twist, and it’s instantly complete.
Meanwhile, our Old Timer belongs in a rocks glass over a large cube. Add an orange peel if you’d like, and enjoy the bold balance of DoMA rye, hibiscus-thyme syrup, and bitters. Whiskey fans love it—but even those who avoid whiskey-forward drinks often end up pouring it at parties. It’s an Old Fashioned for everyone.
At gatherings, Punch House bottles make entertaining effortless. Simply set them out for self-serve and let guests decide their pour, ice, and garnish. At home, they look great on a bar cart and are ideal for an after-work drink or slow enjoyment over time. Every recipe uses artisanal spirits, house-made syrups, and real juices—no artificial flavors, no shortcuts. In turn, every pour delivers a bold, balanced cocktail worth sharing.
Q – Where can people buy your products?
We’re proud to launch in Georgia through Eagle Rock Distributing, with Punch House bottles rolling out to select retailers, bars, venues, and restaurants across metro Atlanta. Beyond that, customers outside Georgia can shop online through Big Thirst, which ships to most states and DC (excluding AL, AK, HI, ID, KS, MA, MI, MS, MT, OK, SC, UT).
The easiest way to find us is at www.getpunchhouse.com, where our “Find Us” map connects you to the nearest retailer or online option. In the coming months, our goal is statewide presence—on shelves, behind bars, and in gatherings across Georgia.
Q – You recently held a launch party to celebrate this new venture. How did it go?
Our launch party at DoMA was everything we hoped for—a packed house, cocktails flowing, and friends, partners, and new fans raising glasses together. Guests enjoyed Mai-Tiki and Old Timer side by side, and the feedback was overwhelming: finally, a bottled cocktail that truly tastes like it came from a bar.
For us, it wasn’t just a celebration. It was validation that people are ready for premium, ready-to-share cocktails that elevate every occasion. DoMA was the perfect venue, with a team that anticipated every detail and made the event seamless from planning to execution.
Q – What’s next for Punch House?
Our first priority is building a strong foundation in Georgia. After that, we’ll ensure bottles don’t just land on shelves but make their way into gatherings statewide. After that, we’ll expand into South Carolina and Florida. On the product side, we’re developing new cocktails to extend both our tiki line and our modern classics.
Coming in 2026: The Fireside Tiki—a four-season twist blending West Indian rum, DoMA rye, apple, lime, warm spice syrup, and bitters. It’s designed for fire pits, fireplaces, and fireworks—tropical flavor with a cozy vibe. Meanwhile, we’re also introducing the Mod Martini, a modern homage to the Vesper made with DoMA vodka, DoMA Nouveau gin, Punch House vermouth infused with pear and apricot, and a whisper of brine.
Ultimately, Punch House is building a culture of effortless hosting—one occasion at a time—where every bottle opens the door to connection.