Founder, Flavorman, Distilled Spirits Epicenter
After graduating from Miami University with a BA in Zoology, David took a position as a Chemical Technician with Fries & Fries (now Givaudan), and then became Plant Chemist and finally Beverage Alcohol Applications Specialist. He was recruited three years later by Brown-Forman in Louisville, Kentucky. While in Louisville, David enrolled at Bellarmine University and received his MBA.
David founded Pro-Liquitech International in 1992 after being employed full-time at the Brown-Forman Beverage Company where he developed the Jack Daniel’s Country Cocktails among several other new products for the company which included Pepe Lopez Margarita Mix, Southern Comfort Cocktails and Jack Daniel’s Lynchburg Lemonade Mix. Armed with a handful of credit cards and a car load of determination, David started the company with only one customer and no employees – that quickly changed.
Pro-Liquitech would later become Flavorman, an international custom beverage production company, and its impressive list of clients has grown to include and have included Chiquita Brands, Ocean Spray, the Kellogg Company, Sunsweet Growers, Jones Soda, Brooklyn Bottling and El Paso Chile Company among others.
In 2012, David founded Flavorman’s sister company, Distilled Spirits Epicenter, on the Flavorman campus. Founded on Kentucky’s rich distilling history and Dafoe’s 25 years’ experience in the beverage alcohol industry, the Epicenter, an artisan distillery and education center, opened in the spring of 2012 in downtown Louisville, Kentucky. This unique facility is designed to provide the education, the training, and the equipment to enable startup productions, industry professionals, as well as those new to the beverage alcohol industry to benefit from the area’s wealth of experience and knowledge and utilize the artisan distillery sized for training, pilot productions and small runs.
Named for Louisville’s location in the very heart of the distilling industry, the Epicenter is made up of three distinct and collaborative parts: Moonshine University, Grease Monkey Distillery and Challenge Bottling. David wanted to create a facility that provided a comprehensive and thorough experience for patrons, from enthusiasts, to entrepreneurs, to industry experts.
David is a member of the International Society of Beverage Technologists, the Institute of Food Technologists and the World Affairs Council. He volunteers for the Miami University Center for Entrepreneurship, is on the Advisory Board for the College of Arts and Sciences at Miami University, volunteers on the Board of the Louisville Comprehensive Care Multiple Sclerosis Center and is the Board President at his church. He is an avid traveler and has his certificate for Open Water SCUBA.