Meet PCG Member – Esteban McMahan – Soldier, Banker, Spirit Guide

An Army medical platoon leader, investment banker, and distiller, may seem to have little in common. Yet the co-owner and Spirit Guide of TOPO Organic Distillery in Chapel Hill, Esteban McMahan has been all three.

Born in California, his family moved to Spain for several years when he was a boy. In addition to learning Spanish, living overseas expanded Esteban’s worldview and gave him an appreciation for life in the United States.

Upon returning to the US, Esteban was determined to serve his country. Initially thinking he would join the National Guard, a college friend “dared” him to complete the Army Reserve Officers’ Training Corps (ROTC) Basic Camp over summer break. Upon completion of his basic training, Esteban decided to join the Army, where he would serve for the next four years.

First stationed in Monterey, California, as a medical platoon leader with light infantry battalion, he was eventually deployed to “Operation Just Cause” in Panama in 1989. When asked about his favorite aspect of serving, Esteban doesn’t hesitate – the people, “it was great having the opportunity to live and serve with men and women from a large swath of the country”.

After the Army, Esteban and his wife initially settled in New York, where they started a family and he began a prosperous career in the world of investment banking. Wanting to move closer to family, they eventually made the transition to Chapel Hill, North Carolina, where they reside today.

Although a different environment from the Army, his combat experience proved to be of great value “coming out of a situation where you have people’s lives in your hands, makes business, especially Wall Street, a little bit easier”, he says reflectively.

Operating out of North Carolina, Esteban’s career on Wall Street would eventually require him to make a choice – relocate his family and continue his path in the world of finance, or stay put and transition to a different career.

At that same time, good friend and fellow Army veteran, Scott Maitland, was looking to expand upon his existing Top of The Hill Restaurant and brewery businesses with the launch of TOPO Organic Distillery, and suggested that they partner on the venture. One of only a handful of distilleries in the state, TOPO would be the first organic distillery to purchase all of their soft red winter wheat from farmers within a 100-mile radius.

Similar to the socio-economic benefits generated by the craft beer industry, TOPO spirits would provide consumers with a locally produced spirit, which would also play a significant role in helping create a market for organic soft wheat in North Carolina. “We had watched the rise of craft beer and saw a natural progression to craft spirits,” Esteban explains.

That’s how, in 2012, Scott and Esteban opened TOPO Organic Distillery, with Esteban taking on the role of Spirit Guide, a double-entendre that hints to his fun-loving nature.

As Spirit Guide, Esteban’s role encompasses researching and developing the distillery’s spirits, educating consumers through distillery tours, running the company’s marketing, showcasing cocktails at food and drink festivals, and managing relationships with food and beverage professionals across the state.

Six years in and TOPO now sits at the helm of an industry that counts nearly 70 distilleries throughout the state. “It took a little longer than we expected but we’re definitely seeing growth and a rise in the popularity of craft spirits,” says Esteban with satisfaction. This rise has led TOPO to expand their product line from organic vodka, gin, and unaged Carolina whiskey, to include two aged whiskeys and a spiced rum.

Ask Esteban what he enjoys most about his role as Spirit Guide and once again, he’ll tell you the people, “Watching tours sample our spirits, and comment on how much they love them, keeps me motivated. It’s also a lot of fun to educate others about the distilling process.”

This appreciation for people is also reflected in the relationships he has built throughout the industry, and especially within Piedmont Culinary Guild. Although living in Chapel Hill, it isn’t uncommon to find Esteban in Charlotte supporting his fellow PCG Professional Members – attending a Sunday screening for Marc Jacksina’s Order/Fire, a Bob Peters’ mixology class at Earl’s Grocery, or a themed dinner at Heirloom restaurant. As Heirloom Restaurant Chef/Owner Clark Barlowe puts it, “He’s one of the most genuine and supportive people in the industry.”

This people-centric and community minded approach has been paramount to the business’s growth, particularly in an industry that is strictly controlled by county level Alcoholic Beverage Commission (ABC) boards.

Looking to the future, Esteban is optimistic about the growth of the company and the industry. And while his present role may be less eclectic than the journey that led him here, it most certainly isn’t dull. In addition to growing the business, he looks forward to satisfying another one of his passions – travel. With a trip planned to Bali later this year, he’ll be crossing off another country from his bucket list.

Experiencing once again the thrill of new people and places, just as he did as a young boy living in Spain.

Profile written by Ashley Korizis