At Napa Zero Proof Tours, I have the privilege of collaborating with some of the most talented taste-makers in Napa Valley. This tour wouldn’t be possible without the vibrant zero-proof culture that has blossomed here. Everyone I partner with has a unique story worth sharing, and I’m excited to explore those stories in this series of interviews.
The Fink, founded by Judd Finkelstein in the fall of 2023, is a celebrated bar in Napa known for its unique blend of history, hospitality, and mixological craftsmanship. The decor has a historic nautical theme evocative of Napa’s past, with many fixtures sourced from famous bars of yore. When you’re there, ask Judd to point out some of these decorative treasures. The Fink often hosts live music, mixology “Sunday School” seminars, and Judd’s playful version of bingo, affectionately called “Finko.” He keeps things fun!
Judd comes from a line of Napa visionaries, with his father Art co-founding Whitehall Lane Winery alongside Judd’s mother Bunnie, Art’s brother Al, and Al’s wife Charlene. This deep-rooted connection to Napa’s wine culture inspired Judd’s passion for hospitality. Years later, Art Finkelstein opened Judd’s Hill Winery, which Judd and his wife Holly now run, and where I had the privilege of working as General Manager for 10 years. Judd and Holly are not just exceptional hosts; they genuinely care about uplifting others through thoughtful hospitality, which is fully reflected in their latest venture, The Fink. On a crisp December afternoon in 2024, I sat down with Judd at The Fink to find out more about the past, present and future of his NA Libations program. As always, my conversation with Judd was fun, honest and packed with great stories!
Devin: So, Judd, what inspired you to open The Fink?
Judd: (Long sigh) How much time you got? Well, I’ll speak as if you don’t know me at all. The idea probably started when I was five years old, pouring drinks at my uncle’s birthday party. Someone asked for a beer, and I served it over ice. Oops! That moment stuck with me. I realized there were ‘rules’ to drinks, and I wanted to learn them.
As I grew up, I was fascinated by bartenders. They seemed like magicians. Later, I found I didn’t like being drunk, so in college, I hosted cocktail parties instead of keggers. I wanted drinks that tasted good and felt special. Friends even started calling me ‘The Fink,’ a play on my last name, Finkelstein, and it stuck.
After college in Arizona, I lived in Los Angeles, where I explored cocktail culture. Later, I moved back to my hometown of Napa. Great wine here, but cocktails? Not so much. So, I started a group called ‘Friends of Ardent Mixology’ (FOAM) to spotlight better cocktails. It caught on. People kept asking, ‘When are you opening a bar?’ I resisted for a while. But eventually, I talked with my MBA wife, and we decided to go for it. We interviewed bar owners up and down California and finally opened The Fink, blending cocktail craftsmanship with hospitality.
Devin: The Fink is known for its inclusive vibe, especially with its non-alcoholic offerings. How did you develop your zero-proof program?
Judd: From the start, we wanted everyone to feel welcome, drinkers and non-drinkers alike. We didn’t want to just serve orange juice and soda. We asked guests what they enjoyed: fizzy, fruity, herbaceous? That feedback helped shape our non-alcoholic program. Today, we have four unique mocktails on the menu, each crafted with care. Our bartenders can also create bespoke drinks based on guests’ preferences.
We didn’t rush into the zero-proof space. The first few months, we experimented with different ingredients and listened carefully to guest feedback. We even tested spiritless spirits but found that our audience preferred unique drinks that didn’t try to mimic alcohol. That decision shaped our entire approach. We wanted non-alcoholic drinks to be just as exciting as any craft cocktail you’d order at a high-end bar, so our team started making shrubs and syrups in-house to develop complex, layered drinks with fresh ingredients.
Devin: What challenges did you face in the beginning?
Judd: Honestly? Everything. Just getting our final building permit was a marathon. Once we opened, it was about balancing creativity with business needs. There were also logistical hurdles. Finding the right staff who shared our vision was crucial. We wanted a team that not only knew how to make great drinks but could also create a welcoming atmosphere. Building that culture from scratch was both challenging and rewarding. And of course, Napa has a rich wine culture, so educating guests about the zero-proof experience and why it deserves just as much attention was an ongoing challenge, but one we fully embraced.
Devin: Do you have a most popular zero-proof drink?
Judd: Definitely, Ruby’s Usual. It’s a refreshing blend of ginger beer, cucumber bitters, and a splash of raspberry. People love it on its own, but some also add light spirits like rum or tequila. It’s so versatile, we’ve joked about Ruby ‘traveling’ with themed versions like ‘Ruby Goes to Moscow’ or ‘Ruby in the Caribbean.’
We’ve also been developing other popular options, like the Stone Fizz, which uses a cherry shrub we make in-house. Our goal is to offer non-alcoholic drinks that stand on their own, not just alternatives to cocktails. We also let our bartenders experiment with creating special zero-proof drinks for events, and sometimes guest feedback inspires new menu additions.
Devin: How has the community responded to The Fink’s inclusive approach?
Judd: The response has been amazing. We’ve hosted dry events where the entire menu was zero-proof, and people from all walks of life showed up. We’ve seen everyone from longtime Napa locals to international tourists appreciating the care we put into every drink, whether it contains alcohol or not. It feels like we’re offering something that people didn’t even know they were missing, an elegant, thoughtful, zero-proof experience in a town known for wine.
The Fink is a shining example of how creativity, community, and passion can transform Napa’s hospitality scene. Whether you’re enjoying a zero-proof Ruby, attending a live music night, or challenging your friends to a round of Finko, you’re sure to leave with a memorable experience. I’m grateful to Judd for sharing his story and continuing to make Napa a more inclusive and vibrant place to explore. Cheers to more innovative drinks and unforgettable moments!
I am a 20-year wine industry veteran with a true appreciation for wine, beer, and spirits. Napa Zero Proof Tours was founded in the spirit of inclusion, to add options for people to enjoy how they socialize. Zero proof and alcoholic spirits can happily coexist in Napa and beyond.