The Modern Bar Cart Podcast
A bi-weekly cocktail podcast covering the tools and techniques that make great drinks. If you’re looking to take your cocktail game to the next level, this is the podcast for you.
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Episode 307 - Sacred Serves: The Rituals that Make Drinking Human
12/05/2025
Episode 307 - Sacred Serves: The Rituals that Make Drinking Human
This time around, we’ll be taking a look at drinking rituals from around the world. A few months back, my friend asked me to write an article about drinking rituals for her new publication, . She has graciously agreed to let me read the article on-air and give you all a bit of a “Director’s Cut” version of the article, entitled: . For those of you who have the opportunity to enjoy a few drinks with family and friends this holiday season, I hope some of these thoughts about the importance of ritual, hospitality, gratitude, and the sometimes radical act of coming together can help you to appreciate some of those moments even more. Please remember, as always, to drink responsibly and experiment boldly. Additional Resource: (WARNING: DO NOT ATTEMPT AT HOME)
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Episode 306 - The Bartender's Manifesto with Toby Maloney
11/17/2025
Episode 306 - The Bartender's Manifesto with Toby Maloney
Eric interviews Toby Maloney () about his award-winning book, . Some of the topics covered in this conversation include: How Toby thinks about cocktail development, including the importance of inspiration, intention, comfort, and curiosity The importance of curated attention in the creative process, allowing you to notice aspects of the world around you that can be used as inspiration and structural components for cocktail building A live cocktail development case study, where Toby and Eric riff on a menu prompt and create their very own custom cocktail worthy of inclusion on a seasonal menu. Along the way, they explore the Fall-friendly flavors of pisco and tequila, the strange betrayal of curried potatoes, the speculative physics of anti-gravity cocktails, and much, much more.
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Episode 305 - Building Iconic Bar Programs with Toby Maloney
10/30/2025
Episode 305 - Building Iconic Bar Programs with Toby Maloney
In this modern classic conversation with bartender and beverage consultant , some of the topics we discuss include: Toby’s journey through the food and beverage world, from bussing and dishwashing, to culinary school, to tending bar, eventually landing gigs at famous venues like Milk & Honey, and Pegu Club, and going on to open The Violet Hour in Chicago. The decisions and philosophies (plus the techniques and ingredients) that allowed Toby and his cohort at The Violet Hour to open the hearts and minds of the people of Chicago to the paradigm shift that was the Cocktail Renaissance. What it’s like to open a bar in 2025, specifically with respect to the ingredients and philosophies that carry over well from the last 15-20 years, and which practices and vibes might need a refresh. Then, we take a close look at how Toby is setting the tone at with pre-batched “Flavor Booms,” free pours, dirty dumps, a Hawthorne strainer moratorium, and other service speed innovations. Along the way, we learn why people hated The Violet Hour Team at first, how to “David-Chang-ify” a food or beverage program, why Gen Z is primed for their “Fern Bar” moment, and much, much more. If you like this conversation with Toby, well buckle up for part 2, where we dig even deeper into how he develops cocktails, complete with a live, on-air cocktail building exercise. But for now, please enjoy part 1 of this super fun interview with Toby Maloney.
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Episode 304 - The Cigar Blend Dilemma with Maggie Kimberl
10/10/2025
Episode 304 - The Cigar Blend Dilemma with Maggie Kimberl
In this smokey, robust conversation with cigar and whiskey expert (), some of the topics we discuss include: A working definition of “cigar blend whiskey,” plus some specific thoughts on the ideal proof point for these types of blends. The two primary pairing strategies that you can use to pair any two items in the flavor world, whether you’re talking about wine and food, whiskey and cigars, or even building the perfect charcuterie bite. How to think about “flexibility” in the whiskey and cigar pairing space. Essentially: is a given whiskey designed to pair with a wide range of cigars, or has a blender designed it to pair with one cigar in particular? Then, we look at cigars. We talk about how a cigar is going to change as you smoke it, how to think about size metrics like shape and ring gauge relative to other factors like robustness and country of origin, and the best way to leverage online reviews and your local tobacconist to help you navigate the scene. We wrap up by talking about some of the more recent trends and collaborations in the whiskey and cigar world, exploring certain ways in which cigar blends and pairing collaborations are getting better, and even more complex at the same time. Along the way, we cover what your breakfast beverage of choice says about your taste in cigars, which $25 bottle of whiskey Maggie ended up pairing with a $1000 cigar, the results of her 7-month Manhattan study, and much, much more.
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Episode 303 - The Official Rum of Leisure with Malcolm Gosling Jr.
09/25/2025
Episode 303 - The Official Rum of Leisure with Malcolm Gosling Jr.
In this smooth-sailing conversation with Malcolm Gosling Jr., 8th generation steward of the company, some of the topics we discuss include: How a lapsed ship charter to Virginia kicked off the Gosling family’s spirited enterprise on the humble 21 square mile rock in the middle of the Atlantic known as Bermuda. The ways in which Goslings rum both conforms to and expands what most rum nerds think of when they hear the term “British-style Caribbean rum,” and why the family’s roots in sourcing, blending, and retail are key to the entire flavor profile and identity. We also dig into two key brand stories: the origins of the “Black Seal Rum” name and logo, which involves upcycling Champagne Bottles used by the British navy, and of course the legend of how one poor bartender’s failure to politely cut off a drunk guy is responsible for the Dark ‘N Stormy cocktail. And we wrap up by covering some of Goslings Rum’s longer-aged and special edition products that will pique the interest of any rum enthusiast, including their “Spirited Seas” project that’s aged aboard the Oleander cargo ship. Along the way, we discover why pigs gave Bermuda a scary reputation back in the day, explore some of the creative activations Malcolm and his team are pursuing as “The Official Rum of Leisure,” take a spin in crazy aunt Shiela’s industrial rum swizzle machine, and much, much more. SPECIAL RESOURCE: Webinar Link:
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Episode 302 - Shop Talk: On-Premise Positioning for Spirits Brands
09/09/2025
Episode 302 - Shop Talk: On-Premise Positioning for Spirits Brands
View the video of this seminar: What’s shakin’ drinks fans? Thanks for joining me for this special industry shop talk episode, where I give you a free, behind-the-scenes look at some of the content I produce specifically for people who work in the spirits and cocktail industry. This time around, you’ll get to sit in on a seminar I presented a few weeks ago at the 2025 American Distilling Institute Conference & Trade show in San Antonio, TX. The title of the seminar is: “You’ve Been Served: On Premise Strategies for a Saturated Market," and it presents a bunch of different looks at things distillers and spirits brands can be doing to create successful partnerships with bars and restaurants.
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Episode 301 - Into the Blue with Monique ten Kortenaar
08/07/2025
Episode 301 - Into the Blue with Monique ten Kortenaar
In this true, blue interview with Master Distiller Monique ten Kortenaar (), some of the topics we discuss include: The history of the Curaçao liqueur category, how it differs in production and flavor to similar products like Triple Sec, and how the color blue first entered the picture about 100 years ago. How separates itself from non-premium Blue Curaçaos by incorporating signature botanicals and fruity Jamaican rum into its production and blending process. The role that bartenders, sensory panels, and distillery guests played in the development of this and other products that Bols brings to market. We also take the time to have a very open conversation about the nature of “additives” in the spirits world. Given the striking hue and excellent stability of the Blue 1575, it should be no surprise that Bols uses a food grade dye. But there’s a lot that goes into the R&D and testing process for such an important component of the product, especially in the EU, where food standards are notoriously stringent. Along the way, we plan out an epic day-long food and culture tour to experience the best and most interesting cuisine and drink that Amsterdam has to offer, learn why Monique’s perfumer Grandfather was known as “The White Giant,” reveal which Bols product is criminally underappreciated by bartenders and consumers, and much, much more.
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Episode 300 - American Cane with Maggie Campbell
07/21/2025
Episode 300 - American Cane with Maggie Campbell
In part two of my conversation with rum trailblazer , CEO of , some of the topics we discuss include: The project of American Cane, and why Maggie is excited to kick off the brand with an affordable rum offering that’s focused on conviviality, celebration, and togetherness. How the American rum category differs in its identity from the many Caribbean traditions we are familiar with, and what factors like fermentation substrate, diurnal temperature shift, and cooperage sourcing have to do with it. Why America isn’t as primed or well suited for a strict geographic indication as other places in the world And what it’s been like for Maggie to move gradually away from the production side of rum and more into the strategy and business development side of the work in her role as CEO. Along the way, we provide a functional definition of the Trinidadian verb “liming,” explore what spirits brands can learn from Formula One motorsports strategy, learn why it’s important to never distill while you’re angry, And much, much more
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Episode 299 - Cane Dawgs with Maggie Campbell
07/02/2025
Episode 299 - Cane Dawgs with Maggie Campbell
In this spirited conversation with , CEO of , some of the topics we discuss include: Maggie’s road to rum, which winds through philosophy, spice shops, wineries, and legendary brandy houses before arriving at her break-out role as distiller (and later President) at Privateer Rum Why sales and distribution are the hardest part of the spirits industry and how her experience working in the sales trenches and partnering with distributors paved the way for a great adventure working as a project leader for Mt. Gay Rum in Barbados We touch on the functional aesthetics of both vineyards and cane fields - the ways in which soil health, drainage, and cane-specific indicators like, lodging, arrowing, and low MOC factors can contribute to a healthy and beautiful cane growing operation And we also discuss how to think about terroir in spirits - specifically how it’s derived not only from landscapes and climate conditions, but also from the perspectives taken and decisions made in these diverse locales over long periods of time. Along the way, we muse on why you can’t hide anything in a rum distillation, the multinomial nature of cane dogs, why only foreigners like the monkeys in Barbados, and much, much more.
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Bonus: Rare Benedictine Tasting
06/17/2025
Bonus: Rare Benedictine Tasting
Eric tastes through several rare and vintage Benedictine Liqueur expressions, alongside friends and colleagues from the spirits industry at the 2025 American Distilling Institute International Spirits Competition. In this recording, he's joined by: Mr. David T. Smith (who generously provided the Benedictine samples from his personal collection) and who is the head steward at the ADI competition Joe Barber from Stargazy Spirits (who, for the first time, had a functional microphone for one of these recordings) Author and Spirits expert Eric Zandona, who runs the International Spirits Competition Reece Sims, founder of Flavor Camp, representing Canada Aaron Knoll, creator of The Gin is In, my favorite gin review website Sara Sargent of Alpine Distilling, one of the award-winning-est distillers I know And Vanessa Piromallo, the 2024 World Drinks Awards Icons of Gin Communicator of the Year The Benedictine expressions we taste through in this sitting are: Your standard, straight-up, run-of-the-mill, but still ICONIC Benedictine Vintage Benedictine (likely from the 60s or 70s) Benedictine and Brandy (AKA B&B) Benedictine 1888 (a special, premium Blend) Benedictine Single Cask
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Episode 298 - Above the Clouds with Charles Joly
05/27/2025
Episode 298 - Above the Clouds with Charles Joly
In Part 2 of my high-flying conversation with , some of the topics we discuss include: The 2014 Diageo World Class win that elevated Charles to global bartending celebrity, and the story of the innovative cocktail that put him in the winner’s circle. The importance of timing in cocktail builds and presentation and how effective manipulation of timing can play on a guest’s anticipation, which Charles refers to as a “6th sense.” The genesis of , a ready-to-drink cocktail brand that has its roots way back in 2013, at time when most people viewed the RTD category as either a non-sequiter or a complete heresy. We cover what the very early RTD landscape looked like, how Charles and his team went about designing canned beverage that actually taste like a real cocktail, the decision to partner with leading spirits brands, and even Crafthouse’s recent placement on United Airlines. We wrap the conversation by discussing some of Charles' other favorite projects, like Cayman Cookout with chef Eric Ripert, his own line of custom barware, and even his online vintage store side hustle. Along the way, we cover Charles’ most important tips for succeeding in a cocktail competition, why Crafthouse opted for a Paloma over a Margarita in their RTD portfolio, a maximalist itinerary for a full day of eating and drinking your way through Chicago’s culinary gems, and much, much more.
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Episode 297 - In the Weeds with Charles Joly
05/05/2025
Episode 297 - In the Weeds with Charles Joly
In part 1 of my conversation with acclaimed bartender , some of the topics we discuss include: The two predominant “schools” of cocktail programs you might encounter in the early 2000s, and how Charles found his home and his voice in the seasonal and ingredient-focused program at a place called . The conditions and events that led Charles to take on his break-out role on a national stage as the beverage director of the incredibly high-profile bar at --a venue renowned for its avant-garde, highly technical molecular mixology drink preparations. How Charles handled the culture shock of transitioning into that role - the feeling of being parachute-dropped into a foreign land - and why a round of cheeky Tequila shots with guests helped to humanize the service style just a little. We also discuss what it means for a cocktail or ingredient to make “sense,” which involves using context cues and narrative structure to help communicate the “why” behind the “what” and “how” of a drink. Along the way, we explore the tattoos you’d see on Charles’ arms if he were to prepare a drink in front of you, why every bartender should know somebody peddling rare tea and Iberico ham, the beauty of “vibe-based” bartender’s choice cocktails, and much, much more.
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Episode 296 - The Mind of a Blender with Nancy Fraley
04/10/2025
Episode 296 - The Mind of a Blender with Nancy Fraley
In this cask-strength conversation with spirits judge, educator, and master blender , some of the topics we discuss include: Nancy’s journey to spirits blending, from Harvard Divinity School, to maritime law, to her apprenticeship under the legendary brandy maker Germain Robin. The story of the first Cigar Blend Bourbon (developed, of course, by Nancy) and how she weaves together factors like fermentation style, maturation humidity, cask finishes, and more to achieve the elusive flavor note known as rancio. A crash course in blending theory, which draws on architectural and corporeal metaphors to describe how to build flavor profiles in barrel-aged spirits Why the terms “master distiller” and “master blender” have become watered down in recent decades, which underscores the importance of humble practice day after day, year after year, in the pursuit of world-class distillates. We also explore the tension between the intellect and the instinct in spirits blending, using Nancy’s experiences to illustrate how and when to let the wisdom of the body triumph over the chaos of “monkey mind” and the dance of contingency. Along the way, we divulge the connection between French brandy and rotting pheasant, trace the story of an all-but-forgotten yeast strain, share how you can sign up to taste some of the rankest, most flawed distillates in Nancy’s “Nosing for Faults” class, And much, much more. This episode was made possible with editing and sound design by Samantha Reed, whiskey blending insights and some delicious pours brought to you by Nancy Fraley, and support from The American Distilling Institute. This has been a Direct Fire Studios production, copyright 2025.
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BONUS: Ginspiration
03/29/2025
BONUS: Ginspiration
Eric presents selected recordings from the 2024 ADI Gin Summit to provide a few extra perspectives on botanical spirits from some of the world's best category experts, including: - a prolific gin judge and author of The Gin Dictionary and many other excellent cocktail books, - creator of The Gin Room in St. Louis and Gin World, which is an international gin education series for bartenders and other industry professionals), and - experienced spirits judge and travel writer (The Perfect Spot) who works with esteemed organizations like the World’s 50 Best and the James Beard Foundation During this session, we’ll discuss topics ranging from: What constitutes a London Dry gin from a technical standpoint building a botanical library Use of character-forward distillate bases Deployment of color in gin and related products And much, much more!
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Episosde 295 - State of Gin, 2025 with Bobby Freeman
03/07/2025
Episosde 295 - State of Gin, 2025 with Bobby Freeman
In this Navy Strength conversation with Bobby Freeman (), creator of the hit YouTube Channel, , some of the topics we discuss include: Bobby’s journey through gin, beginning with the gin & tonic that launched his obsession and all of the stylistic preferences and affinities he’s developed along the way A discussion of recent gin trends in the UK, including the “Pink Gin Bubble” that occurred during COVID and the current obsession with citrus-heavy gins. We also cover the popular cocktail trends that are dominant right now in the London bar world, including Pisco & whiskey sours, porn star martinis, and brambles. And of course, this wouldn’t be a true gin nerd conversation if we didn’t take the opportunity to sample some of our personal favorite gins featuring outlandish botanicals, like oyster shells, elephant dung, ants, and prickly pear cactus. Along the way, we discuss why Bobby gets a little nervous when ordering a Mojito, which South American country has suspiciously good deals on distilled spirits, the gin with a flavor profile that can only be described as “pure fart,” And much, much more.
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Episode 294 - AI Cocktails (Part 2)
01/24/2025
Episode 294 - AI Cocktails (Part 2)
Eric continues his two part investigation of the rise of Artificial Intelligence in the cocktail and bar world with special guest Rob Nester, creator of the hit podcast, . Some of the topics covered include: Why AI and human bartenders have some of the same tendencies, especially when it comes to picking base spirits for cocktails. The role that "cognitive outsourcing" plays in our lives, and how to think about "outsourcing" certain tasks to artificial intelligence. The reason why LLMs can often produce cocktails that are about 90% perfect, but often fall short of actual greatness. Some thoughts about how the "intersubjectivity" of flavor is actually a human superpower A few mind-boggling statistics about the computing power of the human brain when compared to the supercomputers that run ChatGPT And much, much more This episode was made possible with editing and sound design by Samantha Reed, AI and cocktail insights courtesy of Rob Nester, creator of the hit podcast, “Drinking with Robots." This has been a production, copyright 2025!
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Episode 293 - AI Cocktails (Part 1)
12/21/2024
Episode 293 - AI Cocktails (Part 1)
Eric interviews , creator of the hit podcast, , about the rise of artificial intelligence in the cocktail space. This is part 1 of a two-part investigation that poses the following question: in what ways might AI transform how we create, enjoy, and perhaps even think about cocktails in the future? In this installment, we talk about Rob's origin story, how he came up with the concept for , and the insights he has gleaned about datasets, prompt generation, and the human-AI divide over the course of the first season of the show. Next time, we'll tackle slightly thornier questions, like whether or not LLMs possess the ability to surprise and delight a human palate, the ways in which AI can be effectively (or poorly) implemented in existing bar programs, and some of the big, philosophical questions that arise when you put computers in a position to dictate what we drink and how it tastes.
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BONUS: ASMR Rare Chartreuse Tasting
11/25/2024
BONUS: ASMR Rare Chartreuse Tasting
Courtesy of the illustrious , author of , , and other fine bibulous publications, I and a group of friends were treated to a rare Chartreuse tasting after we had wrapped up all of our work at the American Distilling Institute’s annual conference and trade show this past August in Baltimore, MD. Our casual panel of tasters included: , author of and Sara Sergent, botanical savant and owner of in Park City, Utah Joe Barber of Stargazey Spirits and in the UK And , creator of Here’s a (hopefully) somewhat complete list of the stuff we tasted, which may explain our silliness toward the end: The standard Green Chartreuse and Yellow Chartreuse - but these were both taken from the soleras or “infinity bottles” of David T. Smith, so they felt a bit more special Liqueur d’Elixir - A tribute to one of the early proto-variants of Green Chartreuse - this is essentially a half-step between the elixir vegetal and Green Chartreuse 9iere Centennaire - A tribute to the 900th anniversary of the founding of the Order of St. Bruno (also known as the Carthusians) Chartreuse Verte VEP (that’s the fancy green Chartreuse) A bottling by the French Order of master Sommeliers from 2018 - which is a small batch, custom variant of Yellow Chartreuse Tarragona, which is another Chartreuse recipe, celebrating either Tarragon (the herb) or the formulation that the monks made when they were in exile in Spain for a couple decades in the early 20th century Three variants of Chartreuse Genepy (the traditional, intense, and abrupt) And finally, a lovely Florio Amaro bottled in the 1970s, provided by yours truly. Other topics we discuss include: The Carthusian monk documentary entitled Into Great Silence The mythical “beast of Gevaudan” that ravaged the French countryside once upon a time The taxonomy of the Artemisia botanical family A whole bunch of strong cocktail-related opinions about Chartreuse and genepy, And much, much more
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Episode 292 - Flavored Whiskey: Breaking the Taboo
11/08/2024
Episode 292 - Flavored Whiskey: Breaking the Taboo
Eric leads a panel discussion about flavored whiskey at the 2024 Conference and Trade show in Baltimore, Maryland. The esteemed panel includes: Virginia Miller, , World's 50 Best Brad Nichols, Sara Sergent, Keven Szady, We cover a range of important topics in this discussion, all related to the art and craft of bringing flavored whiskeys to market in a crowded and opinionated market. Some of the specific threads we pursue include: Who's drinking flavored whiskey and how we can grow that demographic Using chefs, bartenders, and culinary inspiration as fuel for product development Navigating the regulatory grey areas pertaining to flavored whiskey and distilled spirits specialties Optimizing your formulation when using both fresh botanicals and manufactured specialty flavors How to approach branding and product placement of flavored whiskeys within an existing portfolio with other, non-flavored whiskeys. What might set a "high-end" flavored whiskey apart from the perceived "low-brow" options that currently crowd the shelves. And much, much more
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Episode 291 - Crushing Your Next Cocktail Competition
10/25/2024
Episode 291 - Crushing Your Next Cocktail Competition
Eric presents a "soup-to-nuts" crash course on how to crush your next cocktail competition. If you'd like to view this seminar with slides, you can . Some of the topics covered include: How to structure your approach to cocktail competitions so that they can help to advance your career goals An overview of the three main types of cocktail competitions (digital, local, and "the big leagues") Spotlights on technical learning, networking, photo and video capture, & social media Cocktail design strategies and professional presentation techniques And much, much more
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Episode 290 - Intro to Awamori with Jeremy Webb
10/15/2024
Episode 290 - Intro to Awamori with Jeremy Webb
In this globe-trotting, Japanofilic conversation with Awamori champion Jeremy Webb of , some of the topics we discuss include: The technical definition of Awamori, especially with respect to how its distillate base, koji treatment, and aging practices differentiate it from Shochu and Japanese Whisky. How the history and culture of the Ryukyu Kingdom - a nation separate from the rest of Japan until the late 1800s - impacted how Awamori developed in relation to other traditional Asian spirits. The special role that materials like ceramics and stainless steel play in the production and service of Awamori. Why Jeremy decided that now is the time to import, blend, and spread the good news of Awamori in the US Market and how his flagship product, , took home the gold at the 2024 ADI International Spirits Competition. And the best ways to enjoy Awamori, both in a spirits-and-food pairing context and as an ingredient in classic and original cocktails. Along the way, we explore why Okinawans aren’t impressed by American copper stills, Awamori’s pivotal role in the development of the martial art, Karate, the fun and surprising story behind the name “Taniguchi,” and much, much more.
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Episode 289 - The Bartender's Pantry with Jim Meehan
09/26/2024
Episode 289 - The Bartender's Pantry with Jim Meehan
In this wide-ranging conversation with cocktail expert and bar mentor (), author of , some of the topics we discuss include: How ingredient sourcing and processing ties into the exercise of integrity--not just in sourcing the highest “quality” ingredients, but also exploring how your purchasing power plays into our larger agricultural and economic systems. The way that Jim and his illustrator, Bart Sasso, used procedural graphics to create a four-dimensional rendering of the ingredient prep recipes. I’ve never seen illustrations as clever as these in a cocktail or a cookbook, and I think you’ll love them. Why the process of being a good cocktail generalist actually forces you to become a micro-specialist in many different facets of cooking and mixology. The importance of taking ingredients and recipes seriously while also preserving the magic of fun and playfulness in cocktails. The fascinating, delicious gray area that opens up when you realize that the ingredients you’re transforming in the kitchen are also transforming YOU And much, much more.
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Episode 288 - Your Tasting Notes are Bullshit
09/12/2024
Episode 288 - Your Tasting Notes are Bullshit
In this LIVE Seminar recording, Eric identifies two key strains of B.S. that run through contemporary tasting notes. Then, using a concept he refers to as "locating the 'heart' of a spirit," he explores how to generate tasting notes that say accurate things about flavor while also allowing people to connect with the liquid in a glass or a bottle.
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Episode 287 - Rum A Tasting Course with Ian Burrell
08/24/2024
Episode 287 - Rum A Tasting Course with Ian Burrell
In this, sweet, funky, and occasionally grassy conversation with Ian Burrell (), author of , some of the topics we discuss include: Why Ian takes a “flavor-first” approach to rum (in general, but especially in this book), and how these flavors are gateways to history, geography, culture, and conversation. The different ways that rum can be categorized, and why these categories are a gateway to all the delightful exceptions that will bamboozle and delight your palate and your brain. We also discuss the three primary types of rum drinkers and the ways these different mindsets and preferences weave through the contemporary story of rum as we experience it at our favorite bars and distilleries. Ian offers a glimpse into some of the completely unique features of RUM: A Tasting Course, including how to make a DIY aroma kit to practice your nosing skills, how he learned about some of the more “illicit” styles of cane spirits being produced around the globe, and how to read a rum label in a way that gives you clues as to what’s in the bottle. We also explore how rum is the most global spirits category of all and why it can benefit from a “complex-systems” approach that introduces people to many different levels of description on their journey to understand and enjoy the bounty of world cane spirits. Along the way, we riff on why it’s awesome to know the shoe size of your favorite rum blender, the elaborate heist that Ian has planned in order to secure a barrel or two from Foursquare Distillery, which sex act is most comparable to the experience of drinking Campari, and much, much more. Every conversation with Ian is both a joy and a complete reinforcement of WHY he is truly THE Global Rum Ambassador. I hope you’ll take the opportunity to give him a follow on social media and look into preordering his new book, Rum A Tasting Course, which will be available in the US about a month after this podcast goes live.
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Episode 286 - The Case of the Quantum Coaster
07/11/2024
Episode 286 - The Case of the Quantum Coaster
Eric investigates the , descending into a noir mystery narrative to determine if it's possible for a drink coaster to reduce fusel oils in distilled spirits using "quantum tunneling." Buckle up. This is a weird one.
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Episode 285 - Letters from Flavor Camp with Reece Sims
06/21/2024
Episode 285 - Letters from Flavor Camp with Reece Sims
In this campy conversation with (), creator of , some of the topics we discuss include: How camps - like bars - act as intense and intimate “third places,” where people with shared interests or commonalities can gather and thrive. What Reece does to shake up the traditional ruts we fall into when tasting spirits--from the way she sets up the layout of the room, to the way she goes about selecting spirits for any given flight. And did you know: Flavor Camp isn’t just the name of the program; it’s an organizing paradigm that Reece deploys that both SIMPLIFIES the typical flavor wheels we often see used in spirits tastings, and also EXPLODES the restrictions implied by traditional spirits categories. We also talk about how to navigate the “personal” and the “public” when generating tasting notes. How do you take something that tastes like a certain thing to YOU--like grandma’s kitchen, or the woods after a rain--and figure out how to communicate that very unique flavor to other people who may not share your experiences. Finally, we talk about the notion of the “Head-Fake” in the spirits and cocktail world: which is when you overtly focus on one thing, but that ONE THING teaches you so much more about other components of leading a meaningful life. Along the way, we discuss the one booze billboard that triggered me in a major way, how to pair donuts with whiskey, why simple cocktails made with high quality spirits are waaaay better than molecular gastronomy, and much, much more.
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2024 Second Half Preview
06/06/2024
2024 Second Half Preview
Eric shares some exciting previews of the episodes to come in the second half of 2024, including sneak previews of "Cocktail Futurism" interviews with Rob Nester () and Jayme Blaschke ().
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Episode 284 - Foraged Spirits with Tony Gugino
05/23/2024
Episode 284 - Foraged Spirits with Tony Gugino
In this down-to-earth conversation with distiller and outdoorsman of Eighth District Distilling Co., some of the topics we discuss include: How Tony’s childhood exploring and fishing in Upstate New York inform the way he moves through the natural world and experiments with botanicals in his spirits. The attributes and attentional faculties that separate experienced foragers from everybody else, and why foraging is less about memorizing plant names than it is about developing spatial awareness and being in open dialogue with the world around you. Then we use Tony’s recent victory as a contestant on Moonshiners: Master Distiller as a case study for how to build a foraged spirit from the ground up, analyzing not just the ingredients he used, but how he braided them into a cohesive, symphonic product. We also delve into foraging for bartenders, specifically: using seasonality and natural harvest cycles as a way to break out of the cloistered, “riff on a classic” approach that can place some bartenders in a creative rut. But foraging isn’t just for distillers and bartenders--it’s for everyone, so we conclude by offering some advice for home bartenders who have the option to start experimenting with foraging at a truly intimate scale. Along the way, we cover all the reasons why I was jealous of Tony when I first met him, how to make salt - yeah, you heard me…salt, the connection between Mulberries, Silk, and Connecticut’s textile industry, and much, much more. Featured Cocktail: The Golden Ghost This episodes’ featured cocktail is: The Golden Ghost. To make it, you’ll need: ¾ oz Espadin Mezcal ¾ oz Blanco Tequila ¾ oz of clear Creme de cacao ¾ oz genepy (which is a green alpine liqueur from France) 1 dash of orange bitters Combine the ingredients in a mixing glass with ice, stir until well chilled and properly diluted, then strain into a Nick & Nora glass, garnish with a flaming star anise pod, and enjoy. The Golden Ghost is a Bijou riff minted by bartender Brian Evans of the bar Sunday in Brooklyn sometime around 2018. Instead of 1.5 oz of gin, you’ve got a split base of mezcal and tequila, which kinda tracks. Some of those mineral agave flavors can act like botanicals. The ¾ oz of creme de cacao nods to some of the deeper more confectionary notes that a good sweet vermouth will provide in the Bijou cocktail, with the genepy standing in for Chartreuse to tone down both the proof point and the pour cost.
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Episode 283 - Spilling the Tea on American Single Malt
05/09/2024
Episode 283 - Spilling the Tea on American Single Malt
In this American, singular, and distinctly malty conversation with Tyler Pederson (), master distiller at , some of the topics we discuss include: How Tyler came to be an American Single Malt distiller and what it’s like to develop a resilient supply chain of farmers and malt houses that can sustain itself year after year. Why distillers use the “hot steep” method to conduct sensory analysis of different barley strains, plus a hands-on demo where we compare three different samples from Westland’s barley portfolio. The difference between a “single malt whiskey” versus a true single varietal whiskey, plus what it takes to get a farmer to take a risk cultivating a varietal they’ve never grown before. And what the rules and standards submitted for approval to the TTB by the could mean for the styles and varieties of spirits that will be available on shelves and behind bars for the foreseeable future. Along the way, we pursue other interesting tangents, like why you don’t see much barley growing in the South, how the Japanese concept of Kaizen plays into running a distillery, Tyler’s personal thoughts on whether or not Bigfoot is real, and much, much more. It’s entirely possible that this hot steep experiment and side-by-side tasting is the first time the process has been laid out and recorded for the public to see outside of a distillery or a brewery or a malting house. And because I’m super excited about that, I carefully recorded the whole process, and will be live on our YouTube channel within an hour or so of when this episode hits the podcast apps. Featured Cocktail: Malted American Trilogy This episode’s featured cocktail is the Malted American Trilogy. To make it, you’ll need: 1 oz American Single Malt Whiskey 1 oz Applejack A couple dashes of Orange bitters Some kind of dark, brown sugar - either a quarter-to-half an ounce of rich demerara or panela syrup, or a dark brown sugar cube. Combine these ingredients in a cocktail mixing glass with ice - and of course, if you’re using that sugar cube, do your muddling with the bitters and a splash of soda water first. Give everything a good stir, mixing until the drink is properly diluted and chilled, then strain into a rocks glass over a single large cube, garnish with an orange twist, and enjoy. The American Trilogy cocktail was developed at the famous NYC cocktail bar, Little Branch, in 2006, and it traditionally employs rye whiskey, rather than American Single Malt. But simple cocktail formats like this modified Old Fashioned are a great opportunity to test the character of a whiskey - so why not give it a shot with American Single Malt (which is beginning to play the role today that rye whiskey played when the drink was invented)?
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Episode 282 - RTD Redux
04/25/2024
Episode 282 - RTD Redux
In this RTD redux with Keli Rivers, David T. Smith, and Joe Barber, some of the topics we discuss include: Emerging trends in the post-pandemic RTD (ready to drink) and RTS (ready to serve) cocktail space, including more bottled RTS SKUS, continued innovation by small producers, and marked improvements across the board in stability and flavor. Thoughts on the very real limitations of launching an RTD, such as flavor drift, limited off-premise shelf space, and market saturation. Increased adoption of RTDs by event venues and airlines, including a stunning demo of flight attendant choreography by David. A breezy romp through some of the more “populist” categories of RTDs, including boozy iced teas and vibrantly colored mermaid lemonades. And some discussion about the pros and cons of using a malt alcohol (i.e. fermented) base, versus employing distilled spirits in RTDs and RTSs. Along the way, we explore the use cases for “urinal cake” as a tasting note, the color “bleen” (coming to a crayon box near you), a spicy debate about sidecars and dividends, and much, much more. This is a light-hearted departure from our normal, buttoned up interview format, but don’t let our casual rapport and bubbling excitement fool you: there’s a ton of great insights here for anyone who’s interested in producing or enjoying RTDs in the year 2024 and beyond.
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