Podcasts about cocktail culture

It's medicinal gin@Beefeatergin @thebotanistgin  @tenjaku_usa @gordonsginglobal  @plymouthgin @noletsgins @bombaysapphireus @fevertreemixers @qmixers @jackrudycocktailco @schweppes #gin #gintonic #podcast #radioshow #hostCo hosts : Good ol Boy Moss, Good ol Boy Michael, Good ol Boy Sparky, Good ol Boy MikeSIPS – Join us for a spirited exploration of gin in this exciting episode of Sips, Suds, & Smokes! Our hosts dive into eight delightful gin and tonic combinations, from the classic Gordon's with Publix tonic to the sophisticated Botanist paired with Fever Tree Mediterranean tonic. Each host shares their personal favorites, garnishes, and tasting notes, offering insights and plenty of laughs along the way.Whether you're a gin novice or a seasoned enthusiast, this episode is packed with knowledge, humor, and some unexpected twists on a beloved classic. Discover the origins of the gin and tonic, learn about the different tonics available, and find out which combos made it to the top of our rankings!We will be discussing these gins and rating them from 1-5 with 5 being the best:15:05 Beefeater 24 / Fever Tree Light Tonic / Fresh lime wedge SIPS - 419:05 Botanist / Fever Tree Mediterranean / Lime Wedge  SIPS - 423:08 Tenjaku Gin/ Q Elderflower / Lime Wedge SIPS- 425:50 Gordon's / Schweppes / Lemon Wedge SIPS - 432:35 Plymouth Navy / Whole Foods 365 Tonic / 1/2 wedge of lime squeezed & lemon twist SIPS -3Gordon's / Publix Tonic Water / Lime Slice SIPS - 3Bombay Sapphire / Jack Rudy's Tonic / Dehydrated Lime SIPS - 3Nolet / Fever Tree / Paper Thin Lemon Slice SIPS - 3Here is that Gin 101 episode - https://www.sipssudsandsmokes.com/e/gin-101/info@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Catch up with Mike Wolf  - https://www.mikewolfbooks.com/Sparky keeps the tribe well informed at Jewish Foundation of Nashvillehttps://www.jewishnashville.org/foundationThanks to Whiskey House Nashville for hosting us.Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, PRX, Audioport, Earshot, Radio4All, & PodBeanProducer: Good ol Boy MikeExecutive Producer: Good ol Boy MikeGin, Tonic, Gin And Tonic, Cocktail Recipes, Beefeater, Bombay Sapphire, Plymouth Navy, Fever Tree, Tonic Water, Gordon'S Gin, Tenjaku Gin, Botanist Gin, Jack Rudy'S Tonic, Elderflower Tonic, Cocktail Garnishes, Whiskey History, Sips Suds And Smokes, Spirits Tasting, Gin Combos, Cocktail Culture

Spring has sprung, and it's time to get moving and grooving. I've got a perfect, mod friendly mix of music just right for a sunny spring day, or even a rainy Sunday evening. As always find a complete track list and all the important links to all the important stuff over on the modcast homepage at Mistersuave.com.And keep up with me between modcasts:Subscribe - iTunesX (formerly Twitter) - @mistersuaveBluesky - @mistersuaveFacebook - facebook.com/modmodworldInstagram - instagram.com/mrrobsuaveTune in - iHeart RadioAnd listen on Mod Radio UK

Happy 2026. This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS. A Deep-Dive Analysis of This Episode is Available at maffeodrinks.com Celebrate with us our 3rd anniversary with a special 30% off forever at maffeodrinks.com/anniversary  In this second part of the conversation on MAFFEO DRINKS, host Chris Maffeo continues with Hunter Gregory, Bar Manager at Maybe Sammy in Sydney, diving into the delicate balance between technical excellence and guest experience that determines bar success. The discussion explores why bars focusing too heavily on technique without guest experience have closed in recent years, while others with great atmosphere but weak drinks programs also struggle to survive. Hunter introduces the "pie and cherry" philosophy of guest shifts. You can't have the cherry (guest shift excitement) without the pie (consistent bar quality), revealing why some bars create amazing guest shift experiences but disappoint when visited in person. We examine the backbreaking work of scaling cocktail culture person by person, teaching 15 guests about proper espresso martinis who then tell their friends, slowly building educated consumer base over years. The conversation covers bartender education expectations versus consumer reality (they don't care about cocktail history like we don't care about stock market details), menu design strategies that include twisted versions of top 10 classic cocktails people actually order, and the challenge of explaining how to order a martini properly without overwhelming guests. Hunter shares why eight or nine team members designed Maybe Sammy's new menu rather than the bar manager alone, ensuring both technical innovation and guest-focused accessibility. We explore when technique-driven approaches work (Bangkok's Burus with beef broth cocktails for ready demographics) versus when they fail (Sydney's upper-middle-class scene not ready for extreme experimentation), the role of social media in playful consumer education, and why guest shifts succeed when they create curiosity rather than just industry networking. The discussion addresses the frustration of overly technical bartenders explaining entire drink concepts when guests just want a twisted Americano, the importance of brand managers attending guest shifts they sponsor, and understanding that people seek experiences making them feel better rather than cocktail education lectures.Timestamps:00:00 Introduction: Occasions Over Demographics in Cocktail Culture03:15 Journey Through Spirits: Negroni to Boulevard to Whiskey06:40 Maybe Sammy's Clientele: Tested and Fortunate10:25 Balancing Boundary Pushing with Guest Experience14:50 Bangkok's Burus vs Sydney Demographics18:20 Consistency, Persistence & Building Regular Trust22:35 The Technique vs Experience Disconnect26:10 Scaling Cocktail Culture Person by Person29:45 How to Order a Martini: Consumer Education Challenge32:50 Guest Shifts: The Pie and Cherry Philosophy35:30 Wrap up: Creating Curiosity Through Fun and Experience This episode is brought to you by MAFFEO DRINKS, an Advisory helping drinks leaders execute bottom-up growth while managing stakeholder expectations. Celebrate with us our 3rd anniversary with a special 30% off forever at maffeodrinks.com/anniversary  

Why This Episode MattersEamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.The conversation looks at how fine-dining standards, bar technique, and product development intersect in the real world.Mark, Francis, and Eamon dig into the difference between useful innovation and performative cocktail prep.The episode also explores what happens when hospitality people move into sales and brand-building.The Banter Mark Pascal and Francis Schott open the show with stories: one that makes carrying bitters in your bowling bag seem entirely reasonable, and a highly sophisticated scam that nearly got $1,500.The Conversation Eamon Rockey talks about his path from Eleven Madison Park to Betony, where he helped build one of New York's standout fine-dining rooms and developed the clarified milk punch that influenced cocktail world. Rockey reflects on restaurant service, beverage instruction, and the evolution of Rockey's Botanical Liqueur.Time Stamps0:00 – Opening banter: a failed cocktail and a near-miss scam8:40 – Eamon Rockey joins12:30 – Betony: origin, success and closing18:30 – Clarified milk punch and Rockey's role in bringing it back24:00 – Cocktail culture: when technique stops helping the drink32:00 – Teaching at ICE36:40 – Different types of sales and skills required46:45 – Rockey's Milk Punch to Rockey's Botanical Liqueur & where to find it54:00 –  Mark and Francis discuss teaching at ICE in March 2020 Guest Bio Eamon Rockey is a hospitality professional, beverage educator, and spirits entrepreneur whose career includes roles at Eleven Madison Park and Betony. He launched Rockey's Botanical Liqueur, a spirits brand rooted in his long-standing work with clarified milk punch.Info Rockey's Botanical Liqueur rockeysliquer.comHow to Make Milk Punch https://youtu.be/BwlwFNyMqo0?si=zA33suspiHmapn7SJoin us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Today's Lake Effect show is all about local food and drink.

From kitchens around the world to cocktail media, why it's time to talk about cooking with boozeThe ConversationIn this episode of The Restaurant Guys Podcast, hosts Mark Pascal and Francis Schott head to Brooklyn to record at the new studio of Tim McKirdy.Tim McKirdy shares his unconventional career path, from cooking in kitchens in London and Buenos Aires to becoming an influential writer in drinks journalism at VinePair, where he hosted the popular Cocktail College podcast. The conversation dives into Tim's newest project, Sauced, a podcast he co-hosts with Sother Teague, dedicated to cooking with booze and and building cocktails that are designed for the dinner table, not just the bar.Along the way, the Guys dig into shifting restaurant culture, the evolution of kitchen environment and why food goes with drink and drink goes with food. Expect behind-the-scenes stories, practical insights, and plenty of New York City restaurant and bar recommendations from people who live this stuff daily.If you care about food media, modern mixology, or the intersection of kitchens and cocktails, this episode is a must-listen.BioTim McKirdy is a former chef turned drinks journalist and podcast host. After cooking professionally in London and Buenos Aires, he joined VinePair, where he hosted the popular Cocktail College podcast and was managing editor. He now co-hosts Sauced with Sother Teague, exploring cooking with booze & drinking with food.InfoSauced Podcast https://sauced.supercast.com/The Restaurant Guys on Cocktail Collegehttps://vinepair.com/cocktail-college/episode-200-special/Timestamps00:00 – Introduction & recording in Brooklyn02:30 – Tim McKirdy's early cooking career abroad25:20 – From chef to VinePair and Cocktail College41:48 – Launching Sauced: cooking with alcohol explained52:56 – NYC restaurant & bar recommendationsBecome a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Join us for a journey to the forefront of modern mixology with Craig Schoettler, the acclaimed Executive Director of Beverage for MGM Resorts International. We trace his remarkable path from pioneering the culinary cocktails at Chicago's famed Alinea and The Aviary to now shaping the global beverage vision for a Las Vegas hospitality empire. Schoettler pulls back the curtain on his most ambitious project yet: The Vault, a hidden bar inside Bellagio Las Vegas where guests can "drink history" from a menu of rare vintage spirits and historically reimagined cocktails. He reveals how his unique background allows him to merge precise culinary technique with deep spirits knowledge, creating a luxury experience that is as intellectually engaging as it is delicious. This conversation explores the evolution of cocktail culture and how pushing creative boundaries can redefine an entire industry's standards. ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge      

Send us a textThe spirits industry has fundamentally changed. While brands once viewed bars as non-negotiable, many of today's most successful brands have achieved success through a targeted approach at retail and e-commerce. Yet the on-premise isn't just surviving, it's evolving into a channel where brands need to be more strategic than ever.On this episode of the Park Street Insider Podcast, we explore why understanding cocktail culture remains essential for achieving brand success. With on-premise sales up 4% year-over-year and venue counts rising as we enter the peak holiday season, the bar world continues to serve as the critical channel ground where consumer trends are born, not just observed.Charlotte Voisey, Executive Director at Tales of the Cocktail and former Global Head of Ambassadors at William Grant & Sons, reveals how the most significant shifts in cocktail culture took root and why direct dialogue with bartenders delivers strategic intelligence that shapes smarter brand decisions. Then Overproof's Chief Analytics Officer Ed Dobbles breaks down exactly what's winning in the 2025 on-premise: which cocktails dominate menus, what flavors consumers crave, and why emerging brands have a unique advantage right now.Featured Guests:Charlotte Voisey, Executive Director, Tales of the Cocktail FoundationEd Dobbles, Chief Analytics Officer, OverproofMentioned in this episode:William Grant & SonsOverproofWatch on YouTube: The Evolution of Cocktail Trends in the Last 25 YearsCocktail Trends: How Bar Menus are ChangingWant to stay in the know about new episodes from the podcast? Fill out the form below: https://share.hsforms.com/1MEb-81x2TXi3f15qO_yEpA4tip1Learn More About Park StreetSign up for our Daily Industry Newsletter.Sign Up for our Monthly Newsletter.Check out Park Street's Guide to Getting Started in the U.S. MarketFollow us for more industry insights onLinkedIn FacebookTwitterInstagram

In this episode of MAFFEO DRINKS, host Chris Maffeo speaks with Hunter Gregory, Bar Manager at Maybe Sammy in Sydney, Australia, about scaling cocktail culture beyond the usual suspects and making premium cocktails accessible to everyday drinkers.The conversation explores Sydney's cocktail scene positioned "10 years behind London" despite having quality bars that rival global standards, but revealing how average consumers struggle with understanding enhanced cocktail experiences just like other cities.Hunter shares the origin story of Maybe Sammy's transformation from a serious hotel-style bar to an energetic showmanship destination when founder Stefano Catino bought a bubble gun from Kmart and decided "f**k it, let's have some fun."We examine the strategic use of mini martinis during happy hour as a trust-building gateway that gradually brings guests on a cocktail journey from classics to experimental drinks like milk-washed Negroni, Americano with Vegemite macadamia milk.The discussion covers how Asian cocktail trends increasingly influence Australian bars as European bartenders migrate eastward, the philosophy of "your guests are not always right, but they're always your guests," and why the shift from serving gin and tonics at 10pm to serving complex cocktails throughout the night represents six years of earned trust.Hunter provides insights on breaking down intimidating cocktail menus, managing consumer expectations around "serious" bar environments, and understanding that people seek experiences that make them feel better rather than just drinks.Timestamps:00:00 Introduction: Scaling Cocktail Culture to Wider Audiences02:15 Sydney Cocktail Scene: 10 Years Behind London06:30 Australian Drinking Culture: Amazing Bars vs Everyday Pubs09:45 The Demographic Challenge: Experience vs Getting Drunk13:20 Asian Influence on Australian Cocktail Trends17:40 Maybe Sammy Origin Story: From Stuffy to Fun21:25 The Bubble Gun Moment: Breaking Hotel Bar Barriers24:50 Show Business Philosophy: Serious About Craft, Not Ourselves28:10 Mini Martini Strategy: Building Trust Through Happy Hour32:15 Guest Journey: From Classics to Experimental Over Six Years35:40 Wrap up: Making Cocktail Culture Accessible and Fun

In this episode, Shawn Soole dives deep with drinks writer and historian Robert Simonson, exploring not only the evolution of iconic cocktails like the Martini and Old‑Fashioned but also spotlighting his pivotal role launching the very first Martini Expo-a groundbreaking, immersive Martini celebration happening this fall in New York City.What You'll Learn• How Robert moved from theater writing to chronicling the cocktail revival.• The enduring appeal of the Martini and Old‑Fashioned-and why these classics still matter.• Behind-the-scenes insight into his book A Proper Drink and other seminal works like 3‑Ingredient Cocktails.• Why the Martini Expo, launching September 12–13 at Industry City in Brooklyn, is a landmark moment for the industry. Expect tasting seminars, book signings, a Three‑Martini lunch, a glittering Martini Mixer, and more. • Live Q&A: writing for hospitality, preserving cocktail storytelling, and the cultural power of a great Martini.Timestamp Highlights (Approximate)00:02:30 – Robert's path to becoming a leading voice in cocktail history.00:14:00 – Unpacking the Old-Fashioned: origins, evolution, and legacy.00:28:00 – The Martini's story: shifts, myths, and modern relevance.00:42:00 – A Proper Drink and the drive to document the cocktail revival.00:58:00+ – Q&A: tips on writing, research, and bringing drink culture into the future.Who It's ForBartenders, beverage directors, authors, and cocktail lovers who value stories as much as drinks-and who are intrigued by the Martini's rise to its own festival stage.If You Enjoyed This Episode• Hit Like• Subscribe and ring the

NEW EPISODE drops Friday, 9am PSTIn this trailer, Robert Simonson breaks down the nuances of building a true classic martini—covering ratios, technique, and philosophy—offering insider insight ahead of his Martini Expo in New York.

In this continuation of their conversation, Chris Maffeo interviews Federico Riezzo about modern cocktail classics, Villa Mamo's terroir-driven approach, and scaling cocktail culture. Federico reflects on cocktail legends like Douglas Ankrah and the era that created enduring drinks like the Pornstar Martini, Penicillin , and Breakfast Martini, while exploring why new cocktails struggle to achieve lasting status in today's social media environment.Learn about Villa Mamo, Federico's renovated 1786 Tuscan farmhouse and boutique hospitality venue, where he collaborates with local foragers to create hyper-local botanical cocktails using terroir-driven ingredients. Discover Federico's lower ABV cocktail philosophy that encourages extended social drinking experiences and better guest engagement.Chris and Federico examine the cocktail industry's workforce challenges, discussing how modern bartenders increasingly prioritize technical innovation over essential hospitality skills like guest reading and relationship building.Perfect for bar managers, hospitality professionals, cocktail enthusiasts, and anyone interested in sustainable cocktail culture, terroir-driven mixology, and the future of the bar industry.Timestamps :00:00 From Douglas Ankrah's Porn Star Martini to the other Modern Classics08:15 Cocktail Culture Gap Analysis16:30 Villa Mamo's Terroir Approach24:45 Lower ABV Philosophy and Social Drinking32:20 Industry Workforce Challenges40:04 Future of Hospitality and Scaling Culture

Everyone keeps asking if bourbon is “dead”… but maybe the real question is: what's next?In this episode of Arsenic Culture, Matt, Jason, Drew, and Pierre dive into the future of bourbon and cocktail culture. From bottle hoarding and limited releases, to new swings in bourbon's popularity, to the rise of terroir-driven spirits and premium ready-to-drink cocktails, we're breaking down where the industry is heading and what drinkers should watch for.What do you think the next big thing in bourbon will be? Drop your take in the comments.#BourbonTrends #BourbonFuture #ArsenicCulturehttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Our guest is Gento Torigata https://gentotorigata.com/ who is the owner and mixologist of Waltz https://waltzbar.uk/ in East London. After diverse culinary and bartending experiences in Japan, Australia and Singapore, Gento moved to London and opened Waltz in April 2024.Waltz is truly a unique place. With his traditional Japanese mindset of appreciating seasonality, Gento offers original cocktails inspired by micro seasons along with Japanese hospitality, or Omotenashi. In this episode, we will discuss how Gento has built a strong career as a bartender through his global experiences, how he creates cocktails based on Japanese traditional micro seasonal calendars called NIjyushi Sekki and Shichiju Niko, the essence of Omotenashi Gento aims to practice at Waltz and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To mark a major milestone, we're stepping outside our usual format to explore the evolution of cocktail culture over the last three decades — and the very reason this show is possible. Joining us are Mark Pascal and Francis Schott, better known as The Restaurant Guys, who operate New Brunswick's Stage Left Steak and Catherine Lombardi, and are credited with running the country's longest-standing craft cocktail program. This conversation goes beyond bartending — it's about ownership, staying power, and the people and places that helped shape modern drinking culture. Listen: The Restaurant Guys Podcast Read: 10 Years After His Passing, Sasha Petraske Still Lives On

Where Y'Eat: The Timeless Appeal of New Orleans Cocktail Culture Shines in Summer

Agave 101@Lapulgaspirits @puntagave @ilegalmezcal @vetustomezcal #agave #agavespirits #sotol #tequila #mezcal #podcast #radioshow #hostCo hosts : Good ol Boy Michael, Good ol Boy Mike, and Good ol Gal Cary AnnSIPS – Unveiling the Spirit of the Plant - Join us for an enlightening journey into the world of agave spirits in this Agave 101 episode! We  tackle everything you didn't know about this fascinating plant. From tequila and mezcal to lesser-known spirits, we dive deep into the cultivation, production, and unique characteristics of agave. Discover the secrets behind the production processes, the varieties of agave, and the nuances that make each spirit distinct.In this episode, we taste a selection of agave spirits, including a refreshing sotol from La Pulga, a clean tequila from Puntagave, and a smoky mezcal from Corte Vetusto. With tasting notes and ratings from our knowledgeable hosts, you'll gain a newfound appreciation for these spirits. Whether you're a seasoned aficionado or a curious newcomer, there's something for everyone as we sip, savor, and share our insights on the incredible world of agave.We will be discussing these agave spirits and rating them from 1-5 with 5 being the best:8:08 La Pulga Sotol Silver - SIPS - 420:23 Puntagave Tequila Blanco - SIPS - 430:17 Ilegal Mezcal Reposado - SIPS - 337:52  Corte Vetusto Mezcal Ensamble IV- SIPS - 5Post production note: Mike has the worst case of bronchitis and so his voice keeps changing from the different recordings - primary and post plus coughing while we review/rate these fine products. He simply was not going to let a short term illness to delay this production for one more minute.info@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Catchup with Cary Ann on her blog - www.straightup615.comMike is always up to something amazing - all of his cocktail books are available onlinehttps://www.mikewolfbooks.com/Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanExecutive Producer: Good ol Boy MikeAgave, Tequila, Mezcal, Sotol, Agave Plants, Alcohol Production, Agave Varieties, Agave Spirits, Cocktail Culture, Agave Harvesting, Agave Reproduction, Mexican Spirits, Agave Production Process, Agave Tasting, Agave Cocktails, Agave History, Agave Flavor Profiles, Agave Regions, Agave Certifications, Agave Plant Uses

Yes Senator this is a rum in a whiskey barrel@Proofandwood #whiskey #rum #bourbon #podcast #radioshow #hostCo hosts : Good ol Boy Justin, Made Man Brent, Made Man BobSIPS – Dive into a spirited discussion about an impressive lineup from Proof and Wood Ventures. We're tasting a unique blend of whiskies and one delightful rum. With plenty of banter and a touch of political humor, our hosts share their tasting notes and ratings, revealing what makes each expression a standout in the whiskey world. Whether you're a seasoned connoisseur or just starting your journey, there's something for everyone in this lively episode!Join us for this entertaining exploration of flavors and ratings, and remember, life is too short to drink bad whiskey! We will be discussing these products and rating them from 1-5 with 5 being the best:5:19 Exodus Rum SIPS - 48:50 Roulette Straight Rye Whiskey SIPS - 212:48 The Representative Barrel Proof Straight Bourbon Whiskey SIPS - 419:21 The Senator Barrel Proof Straight Rye Whiskey SIPS - 423:23 The Cabinet – A Blend of Straight Whiskies SIPS - info@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer and Editor: Good ol Boy MikeWhiskey, Rum, Bourbon, Rye Whiskey, Proof And Wood Ventures, Cool Runnings, Alcohol Reviews, Spirits Tasting, Cocktail Recipes, Drink Ratings, Whiskey Awards, Barrel Proof, Craft Distilling, Tasting Notes, Spirits Industry, Drink Responsibly, Whiskey Enthusiasts, Rum Tasting, Cocktail Culture, Beverage Blending

In this engaging podcast episode, the hosts welcome Tara, a seasoned professional in the service industry, to discuss her journey through bartending, marketing, and the unique concept of a mini golf bar. The conversation delves into the intricacies of bourbon tasting, the challenges of managing a bar, and the creative process behind crafting cocktails. Listeners gain insights into building community around a business and the importance of creating a welcoming atmosphere for patrons. In this engaging conversation, the hosts explore the vibrant world of cocktails, garnishing techniques, and the unique bar experience. They discuss the importance of creating a neighborhood bar feel while maintaining quality and affordability. The conversation also delves into personal journeys in bartending, defining success in the industry, and the growing trend of non-alcoholic drinks. The hosts share insights on the challenges and joys of bartending, emphasizing the importance of community engagement and customer satisfaction.00:00 Introduction to the Podcast and Guests02:59 Exploring the Bourbon Experience06:03 Transitioning in the Service Industry08:56 Building a Community Around Mini Golf12:01 The Unique Concept of Good Life15:06 Cocktail Crafting and Menu Highlights24:25 Cocktail Culture and Favorites27:16 The Art of Garnishing Drinks30:34 Creating a Unique Bar Experience32:54 Bartending Skills and Challenges34:56 Personal Background and Journey38:56 Defining Success in the Bar Industry41:40 Lessons Learned in Bartending43:21 Business Growth and Community Engagement

Snobbato per anni dalle aziende del settore, lo scenario della mixology e dei distillati in Africa è sempre più protagonista a livello internazionale, mentre nascono festival e cocktail week locali. Intanto gli analisti prevedono un forte rimbalzo dei titoli dei produttori di alcolici in Borsa, dopo il crollo dell'ultimo anno. E la stilosa dj e producer coreana Peggy Gou firma un'edizione da collezione del tequila Don Julio. Ecco le principali notizie dal mondo della mixology e degli spirit secondo i media internazionali.

Celebrate the Start of Spring with this Big Blend Radio ”Happy Hour” Show that focuses on wine, sips, and nibbles from around the world and across America.  FEATURED GUESTS * MERLE ROSENSTEIN is a freelance writer specializing in travel, drinks, and food. She holds Level 2 Wine and Spirit Education Trust (WSET) certification. Merle will focus on her global travels and Bangkok's Cocktail Culture. Visit: https://superbubbie.ca/ * CHERYL OGLE is a world traveler, travel advisor, and owner of Hey Wanna Go Travel that specializes in travel to Europe and the UK, as well as river and ocean cruises. Cheryl will share some of her favorite regional food and drinks from her travels. Visit: https://heywannago.com/ * PEGGY FIANDACA owns and operates LDV Winery in Arizona with her winemaker husband Curt Lawrence Dunham. Peggy talks about their unique events, tasting an pairing parties, and winemaker talks held at their tasting room in downtown Scottsdale. Visit: https://ldvwinery.com/ * DAVE SPECTER is the winemaker of Bells Up Winery in Oregon, that he owns and operates with his wife Sara. Hear about their private and exclusive wine tastings hosted by Dave, and upcoming  2017 Library Release Party with  Chef Carlos Perez. Visit: https://bellsupwinery.com/

In this episode we're taking our tastebuds on a journey that goes from London via Latin America, Kentucky to England and various stops in between. We start with Never Say Die, a whiskey distilled in Kentucky, then shipped to England for its final maturation. We then head to Sweden for a taste of Bex Almqvist's fresh take in a traditional Nordic spirit, Rejmyre Akvavit.This week's read is a must for anyone who wants to know anything about the history of American drinks, it's the incredible Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich.That's north America's drinks history sorted, in west London the team at Viajante87 celebrate the flavours, tastes and traditions of Latin America in their new menu Cocktail + Culture. Then we're in New York where we catch up with this week's guest, the much travelled vision in pink and violet that is ms. franky marshall. We chat to her about her love of craft bartending, the joys of Cognac and her unwavering positivity.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Jameson Cold Brew Tonic50ml Jameson Cold Brew125ml tonic waterOrange wedge to garnishMethod:Fill a Highball glass with ice. Pour in Jameson Cold Brew, top with tonic water. Garnish with orange wedge.In this episode:Almqvist Destilleri Rejmyre AkvavitImbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrichms. franky marshallNever Say Die Rye Whiskey Viajante87With thanks to our partners at Cider Mill PressThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Episode Deep-Dive Analysis Available at maffeodrinks.com In this episode, I talk to Francois Monti, a renowned Cocktail Writer. We discuss the global cocktail scene's uneven growth, from advanced cities boasting cutting-edge bars to emerging markets grappling with minimal training. While high-profile venues attract headlines, Francois argues that second-division bars drive consumer adoption of cocktails. He highlights the shortage of skilled bartenders, many lacking foundational taste education (e.g., wine and food flavor insights), leading to haphazard quality. Instead of focusing on big consumer-awareness pushes, Francois advocates strong trade relationships, mentorship, and recognition of diverse bartender career paths—even if that means contentedly staying in a single role long-term. Local bar culture flourishes by ensuring bartenders can refine their palate and technique at multiple levels of the industry, eventually benefiting both consumers and spirits brands.Timestamps:00:00 Introduction and Welcome00:45 State of the Cocktail Industry03:36 Challenges in Cocktail Culture08:23 Training and Skill Development20:03 Mentorship and Industry Growth25:06 Conclusion and Farewell If what we discussed hits home and you want support from us, get in touch at bottomup@maffeodrinks.com or check maffeodrinks.com for the key insights from this episode.

In this episode, I talk to Francois Monti, a renowned Cocktail Writer. We discuss the global cocktail scene's uneven growth, from advanced cities boasting cutting-edge bars to emerging markets grappling with minimal training. While high-profile venues attract headlines, Francois argues that second-division bars drive consumer adoption of cocktails. He highlights the shortage of skilled bartenders, many lacking foundational taste education (e.g., wine and food flavor insights), leading to haphazard quality. Instead of focusing on big consumer-awareness pushes, Francois advocates strong trade relationships, mentorship, and recognition of diverse bartender career paths—even if that means contentedly staying in a single role long-term. Local bar culture flourishes by ensuring bartenders can refine their palate and technique at multiple levels of the industry, eventually benefiting both consumers and spirits brands.Timestamps:00:00 Introduction and Welcome00:45 State of the Cocktail Industry03:36 Challenges in Cocktail Culture08:23 Training and Skill Development20:03 Mentorship and Industry Growth25:06 Conclusion and Farewell

Another exert from my session with the Camosun College talking about the early days of the cocktail scene here in Victoria. Those days were tougher than I would like to remember but still a lot of fun. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON YOUTUBE - https://www.youtube.com/@PostShiftPodcast

In this episode of the Maffeo Drinks Podcast, we dive into the complexities and innovations within the non-alcoholic beverage industry. Joined by guest Alice Bidini, we explore the challenges and strategies of introducing new drink trends in emerging markets such as Saudi Arabia. We discuss the importance of understanding local taste profiles and consumer behavior, especially in culturally diverse regions like Stockholm and Riyadh. Highlights include our experiences in the evolving bar scene, the innovative concept of a female-only staffed bar at the Four Seasons in Riyadh, and the cultural shift needed to accept new beverage trends. Alice shares her journey of pioneering drink trends, shedding light on building consumer trust and adapting to local preferences. Tune in to learn about reshaping traditional beverage offerings and the satisfaction of turning hesitant consumers into loyal patrons. 00:00 Welcome and Introduction 00:28 Managing Expectations in the Bar Industry 03:44 The Bar Scene in Saudi Arabia 06:45 Challenges of Non-Alcoholic Spirits 10:53 Consumer Behavior and Marketing 13:28 Dining and Drinking Culture in Saudi Arabia 15:03 Creating a New Beverage Culture 15:25 The Italian Espresso Bar Experience in Stockholm 17:28 Introducing Aperol Spritz in Prague 18:39 Navigating Local Drinking Cultures 19:37 The Role of Experts in Riyadh's Cocktail Scene 22:00 Trends in the Bar Industry 23:36 Closing Thoughts and Future Plans About The Host: Chris Maffeo About The Guest: Alice Bidini

Episode Deep-Dive Analysis Available at maffeodrinks.com In this episode of the Maffeo Drinks Podcast, we dive into the complexities and innovations within the non-alcoholic beverage industry. Joined by guest Alice Bidini, we explore the challenges and strategies of introducing new drink trends in emerging markets such as Saudi Arabia. We discuss the importance of understanding local taste profiles and consumer behavior, especially in culturally diverse regions like Stockholm and Riyadh. Highlights include our experiences in the evolving bar scene, the innovative concept of a female-only staffed bar at the Four Seasons in Riyadh, and the cultural shift needed to accept new beverage trends. Alice shares her journey of pioneering drink trends, shedding light on building consumer trust and adapting to local preferences. Tune in to learn about reshaping traditional beverage offerings and the satisfaction of turning hesitant consumers into loyal patrons. 00:00 Welcome and Introduction 00:28 Managing Expectations in the Bar Industry 03:44 The Bar Scene in Saudi Arabia 06:45 Challenges of Non-Alcoholic Spirits 10:53 Consumer Behavior and Marketing 13:28 Dining and Drinking Culture in Saudi Arabia 15:03 Creating a New Beverage Culture 15:25 The Italian Espresso Bar Experience in Stockholm 17:28 Introducing Aperol Spritz in Prague 18:39 Navigating Local Drinking Cultures 19:37 The Role of Experts in Riyadh's Cocktail Scene 22:00 Trends in the Bar Industry 23:36 Closing Thoughts and Future Plans About The Host: Chris Maffeo About The Guest: Alice Bidini If what we discussed hits home and you want support from us, get in touch at bottomup@maffeodrinks.com or check maffeodrinks.com for the key insights from this episode.

Adam, Joanna, and Zach take the occasion of the release of the The World's 50 Best Bars list to discuss the sameness of so many of the establishments, how the mostly seem to exist to the jetset crowd, and why America is once more paving the way for a new kind of cocktail bar experience, even if the rest of the world doesn't quite recognize that yet. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: Perfect (ish) ManhattanJoanna is drinking: Bow & Arrow Brewing "Denim Tux" PilsnerAdam is drinking: Angelo Negro BarbarescoInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Episode Deep-Dive Analysis Available at maffeodrinks.com In this episode of the Maffeo Drinks Podcast, we have an insightful discussion with Chris Le Beau, who transitioned from a strategic consulting role into the world of mixology. The conversation explores Le Beau's passion for cocktails and the journey of learning and teaching cocktail-making. Key topics include the importance of mastering classic cocktails like the Old Fashioned, the impact of consumer perceptions on cocktail culture, and the significance of designing accessible yet informative menus in bars. We also discuss effectively bridging the gap between complex mixology and everyday cocktail enjoyment. Throughout the episode, the emphasis is on refining the basics and imparting knowledge to create a better drinking experience for everyone. 00:00 Welcome to the Maffeo Drinks Podcast 00:27 Guest Introduction and Background 01:09 Journey into Mixology 03:51 From Passion Project to Business 04:23 Consumer Perspective on Cocktails 10:57 The Importance of Cocktail Fundamentals 13:05 Challenges in Cocktail Culture 28:17 Menu Design and Customer Experience 33:30 Closing Remarks About The Host: Chris Maffeo About The Guest: Chris Le Beau If what we discussed hits home and you want support from us, get in touch at bottomup@maffeodrinks.com or check maffeodrinks.com for the key insights from this episode.

In this episode of the Maffeo Drinks Podcast, we have an insightful discussion with Chris Le Beau, who transitioned from a strategic consulting role into the world of mixology. The conversation explores Le Beau's passion for cocktails and the journey of learning and teaching cocktail-making. Key topics include the importance of mastering classic cocktails like the Old Fashioned, the impact of consumer perceptions on cocktail culture, and the significance of designing accessible yet informative menus in bars. We also discuss effectively bridging the gap between complex mixology and everyday cocktail enjoyment. Throughout the episode, the emphasis is on refining the basics and imparting knowledge to create a better drinking experience for everyone. 00:00 Welcome to the Maffeo Drinks Podcast 00:27 Guest Introduction and Background 01:09 Journey into Mixology 03:51 From Passion Project to Business 04:23 Consumer Perspective on Cocktails 10:57 The Importance of Cocktail Fundamentals 13:05 Challenges in Cocktail Culture 28:17 Menu Design and Customer Experience 33:30 Closing Remarks About The Host: Chris Maffeo About The Guest: Chris Le Beau

Adam, Joanna, and Zach spend some time discussing the plight of Pisco, then chat about the new wave of highball cocktails that aim to reinvent the form: do they make high-end cocktail bars more approachable, or are they just a way to fancy up what is at heart a simple drink? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is reading: Pisco Is Still Searching for Its Place on the American Back BarAdam is watching: Bottle BattleZach is reading: The Basic Well Drink Is Your Bartender's New Favorite PlaygroundInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In this episode Darcy guides us (mainly Nathaniel) on the brief history of some of Italy's more famous cocktails like the Aperol spritz, the Campari and soda, and the Negroni. We also discuss the lack of beer culture, and the blooming cocktail culture that expands beyond the use of Campari and Aperol. As always, thank you for listening! If you have any questions, please leave a comment (on Spotify), send us a message on Instagram (@only_a_bag), or send us a message through our website (onlyabag.com)!

Dr. Nicola Nice shares forgotten stories, inventive recipes, and cultural shifts that highlight women's integral role in making the cocktail the centerpiece of social gatherings. Explore the vibrant tapestry of cocktail culture through the lens of gender, empowerment, and innovation

Meet Chris Tunstall, Co-Founder and Chief of Brand and Product Development at A Bar Above. With a decade of hospitality experience and a passion for mixology, Chris is dedicated to sharing advanced cocktail techniques. As host of the A Bar Above Podcast, they lead bar education content creation and product development, ensuring A Bar Above sets the standard in the industry.   Here's a glimpse of what you'll learn:  Delve into Chris's vision for A Bar Above, born in 2008, aimed at revolutionizing cocktail crafting Explore Chris's entrepreneurial journey and strategic decisions for success Learn about A Bar Above's meticulously crafted products, designed to address the shortcomings of cheaper alternatives in the market Gain insights into the evolving landscape of mixology Dive into the burgeoning trend of low-alcohol to no-alcohol cocktails and the art of non-alcoholic mixology Hear Chris's insights on the future of hard alcohol and the mixology space, as the industry continues to evolve and innovate Benefit from Chris's years of experience as he shares valuable advice for individuals considering starting a business in the drinks industry   In this episode with Chris Tunstall Discover how a passion for mixology sparked the inception of A Bar Above, and how they transformed their bartending expertise into a global online platform.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Chris Tunstall, the Co-Founder and Chief of Brand and Product Development at A Bar Above. From navigating entrepreneurial hurdles to mastering the art of crafting premium bar tools, Chris shares invaluable insights into building a successful venture in the drinks industry. Explore the dynamic evolution of mixology, the rise of non-alcoholic spirits, and gain expert advice on launching a mocktail program with finesse. Whether you're an aspiring entrepreneur or a cocktail connoisseur, this podcast offers a sip of mixology mastery from the mind behind A Bar Above.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.  

From a young immigrant with a passion for hospitality to an internationally recognized cocktail virtuoso, Evelyn Chick's journey is as captivating as her drinks. In our recent conversation with the author of "For the Love of Cocktails," Evelyn opened up about her transition from the art world to mixology, leading her to create some of the most exceptional drinks we've ever tasted. Her story is a blend of ambition and creativity, inspiring bartenders and enthusiasts to pursue their dreams.The resilience of the bar industry showcases the adaptability and creativity of those who work in it. "For the Love of Cocktails" is more than just a book—it's a crusade to promote cocktail culture and educate people about the intricate art of mixology. It demonstrates that a great drink is not just a beverage, but a complete experience.In the foodservice industry, where culinary and mixological arts come together, we discuss the resurgence of nostalgic drinks and the evolution of sophisticated cocktail menus. We also give a sneak peek of what Evelyn will be doing at the upcoming RC Show and chat about her upcoming West Coast book tour. Grab a drink and join us for a conversation that will delight your taste buds and might even inspire your next bar creation. Cheers to that! Brought to you by:Restaurants Canada & Sysco Canadawww.restaurantscanada.orgwww.sysco.caWith support from:American Express Canadawww.americanexpress.com/en-ca/

Space Coast Eats Episode 62 featuring Ethan TylerStep beyond the velvet rope and into the allure of mixology with me, Jesse, on Space Coast Eats. Our guest, Ethan from Lourdes Library, is no mere barkeeper; he's an alchemist of the modern speakeasy. Listen in as he conjures up libations that will seduce your senses, from a sumptuous strawberry syrup mocktail to the revered Last Word. Savor the tales of our New Year's Eve escapades, the social swirl of contemporary bar culture, and a look back at festivities of yesteryear. Our conversation isn't just about clinking glasses—it's also a peek at what the future holds for cocktail enthusiasts.Join me on a personal odyssey through the art of the cocktail, tutored by none other than George Jenkins, the 'Straw Hat Barman' himself. Relive  adventures from pandemic pastimes to a revived social scene, discovering the secrets of Prohibition-era recipes and transporting them into the present with a culinary twist. Immerse yourself in the process of distilling the essence of nostalgic flavors like caramel popcorn into sippable spirits. Find out why celery bitters aren't just for Bloody Marys and learn the delicate dance of preserving the integrity of spirits like vermouth. This chapter of our discourse is a veritable master class in creative mixology.The episode comes to a crescendo with my own ascent in the regional bartending ranks. Root for your host as we shake and stir our way to the top with a cocktail inspired by community, the Popcorn for Pops. Raise your glass to the local legends, like the bartender who brought home a 3D printed rocket ship trophy with the Moon Tang Tini. As we wrap up with musings on the latest cocktail trends, from Midori-laced creations to garnishes that defy convention, the promise stands clear: this coming year, we'll not only push the boundaries of what's in your glass, but also who's behind the bar, one innovative collaboration at a time. Cheers to the journey and the magic that awaits with every pour on Space Coast Eats.Support the showFollow us on Instagram @spacecoastpodcastSponsor this show

Step into the whimsical world of libations and artistry with mixologist extraordinaire Sarah Mengoni and award-winning artist Katie Brightside as they spill the tea about their masterpiece, "Once Upon a Cocktail."

Meet Justin Medcraft, Co-Founder of Mate Maker Co Hard Kombucha, and Josh Makler, the Brewmaster. This venture was born from a group of lifelong friends who reunited with a common mission: to bring transparency and better ingredients to the world of drinks. Their community, a fusion of musicians, artists, brewers, and creatives, has fueled their journey. Mate Maker Hard Kombucha is their pioneering foray into beverages, and it's more than just a drink; it's a testament to their commitment to a positive impact on the planet and their community.   Here's a glimpse of what you'll learn:  Discover the origin story of Mate Maker Co and their mission to bring transparency and better ingredients to the world of beverages Learn how the team recognized the exciting opportunity of introducing hard kombucha to Australia Gain insights into Josh Makler's history and what sparked his passion for craft brewing Dive into the challenges of transitioning from traditional beer brewing to the world of kombucha Mate Maker Co's perspective on mindfulness and how it aligns with their commitment to better ingredients Evaluate whether the mindfulness ethos resonates with Australian consumers and see how they've responded to kombucha Discover the meticulous process of sourcing ingredients and crafting unique blends Look into the vegan and gluten-free aspects of hard kombucha Explore some of Mate Maker Co's standout releases, including Mate Maker POG Kombucha, Mango Peach Smash, and Pineapple Sundream Get an insider's look at the general brewing process of hard kombucha and the experimentation with yeast, teas, and sugar   In this episode with Justin Medcraft and Josh Makler Justin Medcraft and Josh Makler share the origin story of Mate Maker Co, a drinks business driven by the mission to bring transparency and better ingredients to the world of beverages. Discover how they brought hard kombucha to the Australian market and the challenges they faced in transitioning from traditional beer brewing and dive into the ethos of mindfulness in drinking and the importance of quality ingredients.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Justin Medcraft, Founder, and Josh Makler, Brewmaster at Mate Maker Co Hard Kombucha. Explore their unique flavors, including the Mate Maker POG Kombucha, Mango Peach Smash, and Pineapple Sundream. Get an inside look into the brewing process of hard kombucha and the innovation driving Mate Maker Co's commitment to transparent ingredients.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Ryan Christiansen, President, and Head Distiller at Barr Hill by Caledonia Spirits, discovered his passion for fermentation through brewing beer at home. This fascination led him to open a home brewing store, but fate intervened when he met beekeeper, Todd Hardie. Their shared vision of infusing spirits with the essence of honey inspired Ryan to venture into distillation. A decade later, his dedication to working with bees and raw honey has yielded exceptional spirits, enriching cocktail culture and redefining the connection between agriculture and mixology.   Here's a glimpse of what you'll learn:  Ryan shares his journey into the spirits industry The state of the bee population in Vermont and the distillery's efforts to support pollinator habitats Ryan discusses the technical aspects of distilling gin and vodka from honey The unique approach that differentiates them from traditional honey producers and distilleries A spotlight on Barr Hill Vodka, its production process, and the mission connecting cocktail culture to agriculture The flavor profile sought in honeys used for Barr Hill Gin and how they choose the correct honey for the distillation process The Bee's Knees Week and Bee the Change and their efforts to promote pollinator habitat in visible locations Insights into Barr Hill's barrel cooperage and the aging process of barrel gin Understanding where honey comes into play during the gin-making process The journey from beekeeping to rye farming and the process of crafting whiskey Reflections on the growth of Barr Hill and Caledonia Spirits, and lessons learned along the way A glimpse into the unique Kingdom Strength Tom Cat   In this episode with Ryan Christiansen We sit down with Ryan Christiansen of Barr Hill, a Vermont distillery known for crafting exceptional spirits from honey. Ryan takes us on a journey into the spirits industry and shares his passion for beekeeping and sustainable practices. We delve into the technical aspects of distilling their unique gin and vodka, exploring how honey plays a central role in the process.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks and Bianca Harmon are joined by Ryan Christiansen, the President & Head Distiller of Barr Hill by Caledonia Spirits. Discover the flavor profiles they seek in their spirits and how they differentiate themselves from other distilleries and honey producers. We also explore their dedication to supporting the bee population in Vermont and their partnership with "Bee the Change" to promote pollinator habitats. From their acclaimed Barr Hill Vodka to the intriguing Tom Cat Gin, learn about the innovative approach and meticulous craft behind Barr Hill's offerings. We'll also gain insights into the journey from beekeeping to rye farming, witnessing the growth of Barr Hill and Caledonia Spirits, and Ryan's reflections on the path taken.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Liz Williams, author of Nana's Creole Italian Table, a cookbook about the Sicilian community in New Orleans, is with us to chat about growing up in New Orleans. Always fascinated by the way the lure of nutmeg and peppercorns motivated the exploration of the world, Liz Williams was lucky to be born into a family of Sicilian heritage in New Orleans. She grew up eating in two great food traditions. She is a founder of the Southern Food & Beverage Museum and of the National Food & Beverage Foundation. Much of her research and writing centers on the legal and policy issues related to food and foodways.   Her book, coauthored with Stephanie Jane Carter, The Encyclopedia of Law and Food, was published by Greenwood Publishing in 2011. In 2013 AltaMira published New Orleans: A Food Biography. Her book Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans about the drinking culture of New Orleans was published by LSU Press in the spring of 2016. Unique Eats & Eateries New Orleans was published by Reedy Press in 2019.   Liz hosts the Tip of the Tongue, a podcast for eaters and drinkers who are curious about individuals and issues at the intersection of food, drink, and culture and are hungry for more.   Liz shares a recipe from her new book with us. Super simple and supremely delicious! Olive Oil and Lemon Spread Makes about a cup If you find mayonnaise rich but bland, try this instead. The pectin in the lemon (or other citrus) skin will emulsify the oil, so you don't need egg. In Nana's day, lemons were abundant, and this was what she typically used instead of mayonnaise. I like it on freshly sliced tomatoes and sandwiches.   1 lemon (or 5 or 6 kumquats) 1 cup olive oil Salt and pepper to taste Wash the lemon and quarter it. Don't worry about the seeds, they'll emulsify. Place the lemon quarters into a blender. Add half of the oil, as well as the salt and pepper. Slowly start the blender and gradually raise the speed until the oil and lemon are emulsified. Drizzle the rest of the oil into the blender while it is running. Place the spread into a jar, cover with a lid, and refrigerate up to 3 weeks.   LIZ'S LINKS: Newsletter Podcast Southern Food & Beverage Museum Articles on NOLA Facebook   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

You may not normally think of a rabbi as a mixologist. However, Rabbi Avi Finegold of the Jewish Living Lab, has found a way to combine the two. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Avi Finegold about mixology, cocktail culture, his cooking background, and more. Plus, he shares the art and craft behind making a daiquiri, as well as the variations. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

What parallels exist between music, food and beverage and how can they inform entrepreneurs about innovation strategies? The hosts look to legendary music producer Rick Rubin for answers. We also discuss trends from behind the bar with the 2023 USBG World Class bartender of the year Renato Tonelli and Julie Reiner, the owner of world renowned NYC cocktail restaurants The Clover Club and Leyenda. Show notes: 0:43: Ray Is Pumped, Walmart Is In The House, Consider The Listener's Perspective, Amaro Sherbet! – Less than two weeks away from BevNET Live Summer 2023, the hosts spoke about the opportunity for attendees to meet one-on-one with buyers from Walmart and Sprouts before discussing how a recent “60 Minutes” interview could help founders strategize for new product development. They also sipped on CBD-infused beverages and better-for-you sports drinks before snacking on amaro-infused sherbet and chilled granola bars. 24:25: Interview: Renato Tonelli, 2023 USBG World Class Bartender Of The Year – Tonelli sat down with Taste Radio editor Ray Latif amid the USBG Presents World Class competition, which was sponsored by beverage alcohol giant Diageo and held in Austin, Texas last month. The event featured 30 of the nation's top mixologists, each of whom were presented with a series of challenges inspired by current spirit and cocktail trends. Ultimately, the title was earned by Tonelli, a bartender and the beverage training director at esteemed New York City bar Dante. In this interview, he spoke about his experience in the competition, how he sources inspiration and manages pressure and why he's bullish on non-alcoholic cocktails. 37:02: Interview: Julie Reiner, Owner, The Clover Clover, Leyenda and Milady's – Judging the USBG World Class competition were industry legends and luminaries, including Julie Reiner, the Brooklyn-based owner of world renowned cocktail bars The Clover Clover, Leyenda and Milady's. In this conversation, Reiner spoke  about how she uses her influence to promote positive and progressive trends from behind the bar and in patrons' glasses as well as her interest in RTD cocktails as the co-founder of Social Hour. Brands in this episode: Poppi, vitaminwater, Bai, Wet Hydration, Gatorade, Powerade, Sati Soda, Brez, Squirt, Starry, Sierra Mist, Salt & Straw, Straightaway Cocktails, Mooski, Seedlip

In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.

On today's episode of All in the Industry®, Shari Bayer is back at our Heritage Radio Network studio in Brooklyn with her guest Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for The New York Times, and is the creator and author of the Substack newsletter, The Mix With Robert Simonson. Robert's books include The Old-Fashioned (2014), A Proper Drink (2016), and 3-Ingredient Cocktails (2017), among others. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015 and 2022 editions), and won the 2019 Spirited Award for Best Cocktail and Spirits Writer. Robert's work, which has also appeared in Vinepair, Punch, Imbibe, Saveur, Bon Appetit, Food & Wine, New York magazine, Lucky Peach, and more, has been nominated for a total of 16 Spirited Awards and four IACP Awards. Today's show also features Shari's PR tip to get in the mix; Industry News Discussion about Michelin-starred Chef John Fraser's new "The Industry Table" program; plus, Shari's Solo Dining experience at Chef/Owner Niki Nakayama's n/naka, a two-Michelin star, global destination for modern kaiseki with a California twist in Los Angeles, CA. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Robert Simonson and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

"Cheers!" has been a longstanding Stateside feature, and now co-hosts Tammy Coxen and Lester Graham have prepped their last call. After 100 drinks from the mixology team, they'll wrap up their run in February. Today, we toast them! GUESTS: Lester Graham and Tammy Coxen are co-hosts of the radio series "Cheers!" and co-authors of the book Cheers to Michigan: A Celebration of Cocktail Culture and Craft Distillers.  Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Additional music by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

Darnell Smith is the Founder and CEO of MXXN, a non-alcoholic, cannabis-infused spirits brand that is evolving today's cocktail culture and disrupting the alcohol and cannabis industry.  Darnell is A CPG and alcohol industry veteran and cannabis entrepreneur, innovator and advocate. Prior to founding MXXN and MOJO, Smith was a senior digital transformation lead at Infosys Consulting working with the likes of Adidas, Ralph Lauren, AB InBev, Novartis, GSK, Pfizer, AMEX and more. Prior to that, Smith worked for over a decade in various agency and client side roles focused on innovation and commercialization for the likes of Diageo and Pernod Ricard.

New Orleans food writer Ian McNulty on the role of cocktail history and culture in the city today.

In a post-pandemic world, cocktail culture is all the rage in bars, restaurants and at home. In this episode, we dive in to why millennials are not drinking enough wine (or are we?), are spending more money on fewer - but better - cocktails and are fully embracing the "mocktail" and low-alcohol lifestyle. Shop this week's Bottle Service features: Beam Recovery Aminos: https://youcanbeam.com/products/recovery-aminos SNTE Hair Wax Stick: https://amzn.to/3z0zLll LUSH Let the Good Times Roll Face and Body Cleanser: https://tinyurl.com/ms8m6rr6 Watch the Real Housewives of Beverly Hills: https://tinyurl.com/f7ry3d4d Follow "She's on the List" podcast of IG: www.instagram.com/shesonthelistpod Follow Liv on IG: www.instagram.com/livcharette Follow Liv on TikTok: www.tiktok.com/@livcharetteofficial Listen to Liv's latest single, "Game Over": https://livcharette.lnk.to/gameoverpo Sources: https://tinyurl.com/yc88unxj https://tinyurl.com/2p84ep6s https://tinyurl.com/5y7efnk3 https://tinyurl.com/4u2un6mk https://tinyurl.com/46mpj7c2 --- Send in a voice message: https://anchor.fm/shesonthelist/message

Shannon Mustipher and The Cocktail Bandits come together for a conversation about how the pandemic has affected cocktail culture, the meaning of tiki, and how they strive to make a positive impact in the beverage space. They have tips for those just starting to experiment with at-home mixology, as well as stories about extravagant bar build-outs and collections.Shannon Mustipher is a cocktail consultant, spirits educator, and the author of Tiki: Modern Tropical Cocktails. After launching a Caribbean rum-focused bar at Gladys Caribbean in 2014, she went on to found Women Who Tiki, a tropical cocktail-centric pop-up that gathers a team of women bartenders to share their talents and collaborate on creating a one-night only experience.Johnny Caldwell and Taneka Reaves comprise the dynamic duo known as the Cocktail Bandits. They promote female empowerment through advocacy for the food and beverage community through a self-titled blog, events in the Holy City and beyond, and their book, Holy Spirits! Charleston Culture Through Cocktails.HRN On Tour is powered by Simplecast.

This week on Neat! we pay tribute to one of the people who brought cocktail culture back from the dead, Dale DeGroff!