I was in the wholesale wine and spirit business for some time. I had a good business among a multitude of accounts up and down the Connecticut river: white table cloth restaurants, corporate chain restaurants, dive bars, titty bars, and what is called "Package Stores" in this State, which are in effect retail liquor stores that ranged from 500 sq. feet to 20,000+ sq. feet. I loved drinking extremely well (Grand Marnier Cuvée du Centenaire, ect.), meeting growers such as Jean Trimbach of the Alsatian Trimbach estate who have been growling excellent wines since 1628 (I love their Riesling, Pinot Blanc, and Gewurztraminer) and learning about winemaking. 

However, I most definitely did not like some aspects of the job that involved so much driving and travel. The big one though was the amount of volume I had to pump out on a monthly basis (I sold lakes of alcohol per year) and the impoverished locations where I had to do so. This tied into selling a hard drug (alcohol) and my responsibility in ...