Podcasts about distillers

S9E24 went out on 11 June 2026, live from TSORR Myoli Beach Studios in the Western Cape.The Diabolical Challenge threw us straight into difficult choices with four absolute legends: Soundgarden, Black Sabbath, Led Zeppelin, and Van Halen. As always, choosing one was a bitch.In the Immortals slot, as promised last week, we fired up Metallica with the epic instrumental “Orion” from Master of Puppets — Cliff Burton's masterpiece, complete with all the bass wizardry and emotional weight behind it.We had new releases from Brian Fallon and sadly forgot to play the new Mastodon.Artists featured this week:The Cult, Five Finger Death Punch, Bush, Iron Maiden, Dio, Cinderella, Dokken, Foo Fighters, The Pretty Reckless, Yungblud, Greta Van Fleet, Brian Fallon, The Distillers, Uriah Heep, Velvet Revolver, W.A.S.P., Quiet Riot, Slade, The Knack, Stephen Hawking (feat. Mark Haze & Eva), Judas Priest, Yngwie J. Malmsteen, Rush, Metallica, Soundgarden, Black Sabbath, Led Zeppelin, Van Halen, Hinder, Motörhead, The Angels, Therapy?, Bruce Springsteen, Extreme, Thunder.The Story of Rock and Roll.  TSORR - Your one-stop shop for Rock

How does a cocktail menu affect the layout of a bar? How does the floorplan inform your martini spec? These are questions that Matthew Maddy and Milos Zica, the Desinger and Beverage Manager of Williamsburg's Bar Susanne have been puzzling out. They sit down to talk about designing a bar program almost from scratch, how you build a vibe and feel to a place, their love of raw bars, martinis and seafood towers, and how exactly one becomes a bar designer in the first place.PLUS, the robot bartenders are here and Greg is… unimpressed. Hear about the latest “tech” from Minneapolis/St. Paul airport as we kick off the Summer of Sherry! For real this time.Follow Bar Susanne at @barsusannenycLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rural news and events from Tasmania and the nation.

S9E23 went out on the 4th of June 2026, LIVE from the TSORR Myoli Beach Studios in the Western Cape.  It wasgreat to be back in the studio and cranking the volume again this week. It's also the beginning of my birth week, and I was celebrating myself hard!   The Diabolical Challenge took us straight into blues-rock heaven with four absolute legends — all killer three-piece bands (guitar, bass, drums): Cream, Jimi Hendrix, ZZ Top, and Rory Gallagher. Proper pioneers and some seriously fiery material that lit the place up.  In the Immortals slot, we fired up Neil Young with the epic 'Crime in the City' (Sixty to Zero)”. We also had some fresh new releases, including  Armored Saint and Brian Fallon, a few curveballs, and the usual favourites that just had to be played.  Artists featured:Jørn, Joe Bonamassa, Mick Jagger, Brian Fallon, Armored Saint, Pat Travis, Wilson, Black Label Society, Cold Chisel, Judas Priest, The Stranglers, Rush, Motörhead, David Bowie, Tool, Steve Vai, Guns N' Roses, Skid Row, Interview - Liaan Horton, The Color Blew, Def Leppard, Van Halen, Neil Young, Cream, Jimi Hendrix, ZZ Top, Rory Gallagher, The Boomtown Rats, The Distillers, Piet Botha, ACDC, Tom Petty, The Uninvited, Airbourne, Parkway Drive.The Story of Rock and Roll. TSORR - Your one-stop shop for Rock m/ The Story of Rock and Roll.  TSORR - Your one-stop shop for Rock

Ever wondered what bar consultants do, and specifically what they do if they're asked to build a bar inside of a 140 year old Singaporean national monument? Bobby Carey and Tom Hogan of Studio Ryecroft are here to answer that question and more, as they discuss their approach to realizing a high concept venue, building out luxury hotel bars, night clubs and the occasional Irish Pub, and the challenges and joys of working on projects across Southeast AsiaPLUS does washing a cocktail with Fruity Pebbles milk actually… do anything? Sother and Greg weigh in on a trend that may have jumped the milk-washed shark.Follow Studio Ryecroft on Instagram at @studio.ryecroftFollow Bobby at @runbobbycFollow Tom at @thetomhoganLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Scottish Highlands are many things, but “tropical” isn't usually listed as one of them. However, Stewart Walker, distillery manager of Fettercairn Whisky talks about how they've found a way to get passionfruit, pineapple, and other notes more commonly associated with tiki cocktails into their Scotch. Stewart talks with Greg and Sother about Fettercairn's long history in the highlands, their storied past as makers of blended scotch before they delved into single malts, the unique cooling ring technique that gives them their tropical house style and their advanced age statements, including a 40 year-old scotch whisky that your hosts are lucky enough to try.PLUS, French citizens consumed more beer than wine recently for the first time in recorded history. Greg and Sother break down what that means and if it has anything to do with the recent resurgence of pregaming in the United States.Follow Fettercairn on Instagram at @fettercairnwhiskyLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jan Stenc, Co-Founder, Copperpenny Distilling Company Learn more about your ad choices. Visit megaphone.fm/adchoices

In ihrer 56. Episode von Irish Whiskey News Deutschland porträtieren Jason und Neil die kleine Achill Island Distillery und ihre Produkte - von der Gründung über die Produktion bis zu den fertigen Produkten. Daneben gibt es wie üblich die Neuerscheinungen irischer Whiskeys sowie die Branchennews aus Irland.

Joel Kath with Proof Artisan Distillers joins Afternoons Live with Tyler Axness to tell you all the latest from Proof.See omnystudio.com/listener for privacy information.

Sotol is not an agave product, but it often gets marketed that way to consumers, posing a conundrum for the folks that make it. Aaron Dujovne, Co-Founder of Casa Lotos Sotol sits down with Greg and Sother to talk about differentiating his product from agave spirits, what makes a desert spoon plant unique, how you market sotol to today's consumer and how the heck this stuff is distilled anywayPLUS, is Alamo Drafthouse enshittifying? Greg breaks down a recent experience and discusses whether ordering off a screen is the death knell of customer service.Follow Casa Lotos on Instagram at @casalotosLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

At the end of an alleyway, behind a burrito shop, on a relatively unassuming street in Long Beach is one of the newest Tokyo style speakeasies outside of Japan. Kevin Lee, lead bartender of Tokyo Noir sits down with Greg and Sother to talk about the impact of classics on modern bar programs, how to make a high concept cocktail bar accessible to the general public, and what exactly a Tokyo style food and beverage program looks like in the first place… and how to build one from the ground up.PLUS, Attaboy unionized. Greg and Sother break down the momentous news out of one of New York City's premiere craft cocktail bars and what it could mean for the rest of the city, and the service industry at large..Follow Kevin on instagram at @kevinbyunghunFollow Tokyo Noir at @tokyo.noir.barLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceRead Vinepair's article on Attaboy's Union: vinepair.com/booze-news/attaboy-employees-nyc-vote-to-unionize/The Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Natural History Museum-themed cocktail bar is coming to Bushwick and Greg couldn't be more thrilled. Misha Chavez and Bobbi Adler join the show to talk about their new concept, discuss the “permanent exhibits” that will adorn their menu, (as well as the special exhibits) and break down all the diverse and wonderful ways they draw inspiration from the natural world. From crystals to zombies to tarantulas that keep tiny frogs as pets, they're doing their best to create a third space that's fun and inspiring.PLUS, a lot of news happened during spring break. Tune in to hear the rundown of the Pernod Ricard/Brown Forman merger that wasn't, how home distilling was legalized, and the thrilling arrest of the founder of SantaCon found himself behind bars.AND Sother's doing an event with Sandwiches of History and Garrett Oliver to benefit Brooklyn Org. Wednesday, May 6th at 6pm at Brooklyn Brewery.Follow The Museum on instagram at @themuseumnycLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Urban Connoisseurs will host the Men, Wine, and Spirits Dinner in Seattle, an event designed to celebrate Black excellence within the wine and spirits industry. The dinner will showcase an array of Black winemakers and distillers, while simultaneously honoring the pioneering legacy of John June Lewis Sr., recognized as the first Black winery owner in the United States. While tickets for the current year's event are no longer available, this initiative's broader impact extends beyond a single evening, aiming to foster increased space, opportunity, and visibility for Black professionals within the wine and spirits sector. Interview by Chris B. Bennett.

Is there any more successful provincial branding campaign in Canadian history than Alberta Beef? Distillers are hoping Alberta Whisky sees the same international uptick with the (pending) passage of the Alberta Whisky Act, which sets strict standards for anything branded Alberta Whisky. We get into it with Minister Dale Nally, Bryce Parsons from the Alberta Craft Distillers Association and True Wild Distilling, and Bill Eaton and Kris Sustrik from Hansen Distillery in our feature interview presented by Mercedes-Benz Edmonton West (2:30).  THIS EPISODE IS PRESENTED BY OUR FRIENDS AT HANSEN DISTILLERY, THE FIRST DISTILLERY EVER TO RELEASE A SEVEN-YEAR AGED ALBERTA WHISKY. SHOP THEIR ALBERTA WHISKY LINEUP TODAY AT https://hansendistillery.com/. MBEW: https://www.mercedes-benz-edmontonwest.ca/ 1:01:00 | Real Talker Jenni in Grande Prairie might be more excited than anybody else in Canada for the 2028 World Cup of Hockey! She authors this week's Alberta Wins presented by Play Alberta.  ALBERTA WINS WITH PLAY ALBERTA. WITH HUNDREDS OF POPULAR CASINO GAMES TO CHOOSE FROM, THERE'S A MAJOR CASINO WINNER EVERY HOUR. GET STARTED TODAY WITH CASINO, SPORTS, AND LOTTERY ALL IN ONE APP: https://playalberta.ca/. MUST BE 18+ TO PLAY. WHEN YOU GAMBLE, PLEASE USE YOUR GAMESENSE.  SHARE YOUR ALBERTA WIN: talk@ryanjespersen.com  1:05:30 | Have you been following the public meltdown of Airdrie pizza shop owner Farouk Elsaghir? Real Talkers have their say in our Live Chat powered by Park Power. SAVE on INTERNET, ELECTRICITY, and NATURAL GAS: https://parkpower.ca/realtalk/ THE REAL TALK LIVE STREAM is presented by CALIFORNIA CLOSETS. BOOK YOUR FREE CONSULTATION TODAY: https://californiaclosets.ca/ REGISTER for the HEARTS & HANDS POKER TOURNEY on APRIL 16/17: https://benstelterfoundation.com/ FOLLOW US ON TIKTOK, X, INSTAGRAM, and LINKEDIN: @realtalkrj & @ryanjespersen  JOIN US ON FACEBOOK: @ryanjespersen  REAL TALK MERCH: https://ryanjespersen.com/merch RECEIVE EXCLUSIVE PERKS - BECOME A REAL TALK PATRON: patreon.com/ryanjespersen THANK YOU FOR SUPPORTING OUR SPONSORS! https://ryanjespersen.com/sponsors The views and opinions expressed in this show are those of the host and guests and do not necessarily reflect the position of Relay Communications Group Inc. or any affiliates.

Joel Kath with Proof Artisan Distiller is in studio to give us a special look at the newest 2oons canned bloody and tell you all about their exciting line of products.See omnystudio.com/listener for privacy information.

This week, Big Chief takes you on a ride that doesn't just sip whiskey… it digs it straight out of the dirt and pours history into your glass. The show kicks off with a bold pour of Old Kernel from Ironclad Distillery Co.—a whiskey that sets the tone for what's ahead. Rich, rooted, and unapologetically tied to place, it's the perfect way to open a conversation about grain, heritage, and identity.  Big Chief sits down with Shelley Sackier, who brings more than knowledge—she brings purpose. Her journey through whiskey has led her beyond barrels and into the soil of Virginia, chasing something deeper than flavor… chasing origin.  At the heart of this episode is the Virginia Heritage Grain Project, a movement focused on reviving the grains that built American whiskey as far back as 1620. This isn't about nostalgia—it's about rediscovery. About taking grains that were lost to time and putting them back where they belong… in the ground, in the mash, and in your glass. But this project isn't a solo act. Distillers across Virginia are stepping up to be part of something bigger:             •          Mary Allison at Reservoir Distillery, leading the charge by turning heritage grains into living, breathing whiskey             •          Owen King of Ironclad Distillery Co., pushing the idea that whiskey should reflect where it's grown, not just how it's made  Together, they're building a new path—pairing farmers and distillers, one grain at a time, to create true grain-to-glass whiskey rooted in Virginia soil.  Heritage corn Heritage rye Heritage wheat Heritage barley These aren't your high-yield, modern crops. These are grains selected for flavor, for character, for story. Pulled from seed banks, historic farms, and collections that predate modern agriculture, they bring something back to whiskey that's been missing… soul.  Standout grains like Seashore Black Rye are already proving what's possible—delivering bold, earthy, spice-driven profiles that hit different than anything coming off today's commodity grain market.  On the second half, Big Chief leans into the glass with a wheated whiskey from Reservoir Distillery—soft, layered, and full of depth—before stepping into bold territory with their Milk Stout Bourbon. A whiskey that pushes boundaries and shows exactly what happens when innovation meets tradition. This episode isn't just about whiskey. It's about where it comes from. Who grows it. Who fights to preserve it.  Because before the barrel… Before the still… There was the grain.  And Virginia is bringing it back. Take the Ride with Big Chief. Cheers

Ryan SinnTake a walk with me down Fascination Street as I get to know Ryan Sinn. Ryan Sinnott is the bass player for the pop punk band The Distillers, and the founding bass player for the pop punk band Angels & Airwaves. In this episode, we chat about how he came to be a bass player in the first place, and how important it is to him to maintain the structure of the role of a bass player. We talk about the fancy flourishes and fills that some bass players get overly enthusiastic about, and how there can only be one Les Claypool! As Ryan is bound by an NDA, he cannot really discuss his time with Angels & Airwaves; so instead, I tell him about the first time I heard that debut album. It was a magical experience for me and one that I remember to this day. Next, we dive into where I first heard his band The Distillers, and how he came to be part of that project. He does let me play that first song by The Distillers that caught my attention (thank you Ryan). Ryan is a certified audio engineer, and he does explain why he felt the need to go that route, and he gives some less expensive shortcut tips for anyone out there who wants to go to audio engineering school. Lastly, we discuss some of the interesting paydays that come along with songs being selected for video games. The Distillers had a song on the video game Tony Hawk Pro Skater 4. Follow Ryan and follow The Distillers everywhere and tell Ryan you heard him on Fascination Street Podcast!

Where do you go for arguably the best pint of Budweiser in America? Why, Wilmington, North Carolina of course, where Robby Dow, formerly of Grand Army in Brooklyn, has opened his new place Bespoke which has been called, on this show, a perfect bar. He sits down to talk with Damon and Greg about the buildout, what it's like developing a clientele of Regulars outside of a “major market” city, and why he takes incredible pride in serving the coldest Budweiser in town. PLUS, a restaurant in Italy is bribing customers to lock up their phones during dinner with a free bottle of wine. Hear what Greg thinks about it (spoiler: positively) and why this trend might soon be catching on.Follow Robby on instagram at @thevodkaartistFollow Bespoke on instagram at @bespoke.ncLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joshua and Jason discuss the ins and outs of bourbon cask maturation while using Matt Strickland's book "Cask Maturation for Distillers" as well as their previous padcost conversation with him as a touchstone & jumping off point. Add to this, the boys discuss 3 new US Online Exclusive bottlings being launched in April -- all Bourbon Cask Matured Scotch whiskies, mind you! ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Joshua Hatton for producing and editing

What do you do if the spokesperson for your brand is an actual bear? What if the creative partner for your brand is a famous actor from a hit TV show? CEO Anthony Moniello and Actor Gabriel Macht sit down to talk Bear Fight, their whiskey brand that has launched an American single malt, a bourbon aged in reposado tequila barrels, and isn't slowing down anytime soon. Anthony and Gabriel talk about naming the brand, finding a place in a crowded marketplace, leaning into a new chapter after “Suits” blew up on Netflix, and the perils and upsides of funding a brand with retail investorsPLUS, the Staten Island Ferry is serving booze again, thank God. And, an old friend from Kansas City chimes in about a new challenge.Follow Bear Fight on instagram at @bearfightwhiskeyFollow Gabriel on instagram at @iamgabrielmachtLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Strap in dear Padcost listeners as Jason and Joshua are going to get their geek on with Whisky Maker, Teacher, and Author of "Cask Management for Distillers" (amongst other titles) Matt Strickland. The trio discuss the science behind oak, entry proofs (or ABVs if you're like Joshua and prefer that term), and so much more. ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Joshua Hatton for producing and editing

What makes a good sommelier? Encyclopedic knowledge of the wine world? The ability to sell anything to anyone? Or something more empathetic and human? If anyone knows it's Claire Paparazzo, Wine Director for Sunday Hospitality Group and the Hotel Chelsea. Drawing on her knowledge from such iconic places as Blue Hill at Stone Barns, Claire chats with Greg about the challenge of running four properties under one roof, the art of making wine approachable, and why the fad for natural wine and orange wine probably springs from somewhere deep and sick and wonderful in our collective psyche. And, she talks about the time she almost got mauled by a pig.PLUS, are AI somms coming for our jobs? Greg offers an oddly hopeful take on whether that industry's days are numberedFollow Claire at @clairepaparazzoFollow her documentary work at @wineifyouwanttoFollow her art at @jasperheart2021LINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Distilling the West, Dan and Dave head to the islands—virtually—where they sit down with Tiffany Tubon and Nick Sadowski of Kō Hana Rum, crafting exceptional agricole-style rum in Kunia, Hawaii.Kō Hana is redefining American rum by starting at the source—growing and harvesting their own sugarcane, then pressing it fresh to create a spirit that truly reflects the land. Tiffany and Nick share the story behind their farm-to-bottle approach, the challenges of cultivating heirloom cane varieties in Hawaii, and what sets their rum apart from traditional molasses-based styles.Along the way, Dan and Dave taste through three of Kō Hana's standout expressions:Kea – a vibrant, unaged rum that captures the pure essence of fresh cane juiceKoa – aged in native koa wood barrels, bringing a uniquely Hawaiian character to the spiritKokoleka – a rich, indulgent infusion of cacao and honey that blurs the line between rum and dessertFrom terroir-driven production to innovative aging techniques, this episode dives deep into what makes Kō Hana Rum one of the most exciting craft distilleries in the country.

We are back with another Grain deep dive. This time we go to the work horse of the whiskey world. Great alone but critical in mixed mash bills. We talk history, science, and life as always. Hope you enjoy.Patreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==The History: Why Barley?The dominance of barley in whiskey, particularly in Scotland and Ireland, began with geographic necessity.Climate & Survival: Distilling originated over 1,000 years ago with monks in Ireland and Scotland who lacked access to vineyards and grapes. They turned to barley because it was the heartiest crop capable of growing in the harsh, damp Northern European climate.Economic Roots: Early Scotch was often a side activity for farmers using surplus grain. Distilling it into spirits prevented the grain from spoiling and created a portable product that could even be used as currency.Regulatory Tradition: Over time, these practices became law. For example, Scotch Single Malt must by regulation be made from 100% malted barley.The Science: The Biological EngineBarley is unique because of its high concentration of natural enzymes. Unlike grapes, which contain simple sugars yeast can eat immediately, grains contain complex starches that yeast cannot digest.Malting (The "Trick"): To unlock these starches, the grain is soaked in water to "trick" it into thinking it's time to grow. This activates enzymes like Amylase, which are designed to feed the young plant.Kilning (The Stop): Just as the grain begins to sprout, it is dried in a kiln to halt growth and preserve the newly created enzymes and sugars.Mashing (The Conversion): At the distillery, the malted barley is ground into "grist" and mixed with hot water. The heat reactivates the enzymes, which then break the grain's starch down into fermentable sugars (wort) that the yeast can finally turn into alcohol.The "Why": Flavor and FunctionBeyond its biological role, barley is chosen for its specific contributions to the final spirit:Enzymatic Powerhouse: Barley has so many enzymes that it can even convert the starches of other grains. This is why Bourbon distillers include about 10–15% malted barley in their recipes—to help process the corn.Flavor Profile: Malted barley provides a spectrum of flavors ranging from biscuity, nutty, and toasted to chocolate or cereal notes.Terroir: Recent studies by distilleries like Waterford show that where the barley is grown (soil, weather, environment) significantly impacts the final taste, introducing grassy, mineral, or fruity nuances.Feature Two-Row Barley (Distiller's Choice) Six-Row BarleySugar Content Higher (preferred for Single Malts) LowerEnzyme Levels Adequate for self-conversion Very high (used as an adjunct)Yield Higher alcohol yield per ton Lower alcohol yieldWhen barley is kilned with peat, it transforms from a simple grain into a vessel for thousands of years of decomposed organic history.The History: From Necessity to StyleHistorically, peat was not a "flavor choice"—it was a survival necessity.LaphroaigFuel Scarcity: In tree-sparse regions like the Scottish Highlands and Islands, wood was too expensive for fuel. Distillers turned to peat (partially decayed vegetation from bogs) because it was abundant and free to harvest.The Shift: Originally, almost all Scotch was smoky. As railways brought cheaper coal and coke to the mainland in the 19th century, many distilleries abandoned peat to create "cleaner" spirits. Islay and other islands stuck with peat, turning a local necessity into a world-famous style.The Science: "Peat Reek" and PhenolsThe "smoky" flavor isn't actually from the heat of the fire, but from the smoke (peat reek) that adheres to the barley.

In another Boomerang! episode from Raleigh, North Carolina Greg sits down with Patrick Shanahan in his new bar space Rosebud to talk about the space, the buildout, and what it took to incorporate influences ranging from Japanese hi-fi lounges to spaghetti westerns to midcentury modern aesthetic. Then, they dive into the vibe and culture of North Carolina's capital city to discuss where it's been and where it's going next.PLUS, are savory cocktails the new mezcal? Greg and Patrick discuss.Follow Patrick at @pmshanahanFollow Rosebud at @rosebudraleighLINKSBecome a Regular: patreon.com/SpeakeasyRegularsThe Business Insider article about Zoomers and dive bars: businessinsider.com/gen-z-exclusive-restaurants-regularmaxxing-central-perk-2026-1For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is Texification, and why do it to Kentucky whiskey? Heather Greene, Master Blender of Milam & Greene hops on with Greg and Sother to answer that very question. She delves into what the unique climate of Texas does to a barrel of bourbon (or rye), what place whiskey occupies in our lives these days, and how she met the partners in her whiskey supergroup in the first place.PLUS, the kids are alright, but the way journalists cover them still sucks. Greg and Sother break down a recent piece about how Zoomers have “discovered” dive bars and discuss what it might mean for the “Gen Z doesn't drink” narrative.Follow Milam & Greene at @milamandgreenewhiskeyFollow Heather at @thewhiskeyauthorityLINKSBecome a Regular: patreon.com/SpeakeasyRegularsThe Business Insider article about Zoomers and dive bars: businessinsider.com/gen-z-exclusive-restaurants-regularmaxxing-central-perk-2026-1For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever age tequila in oak, cherry AND acacia barrels? Mijenta Tequila has and Natasha Sofia, their Global Advocacy Director, is here to tell us about it. She dives into their aging process, sustainability, and what it means to actually win the award for Best US Brand Ambassador at Tales of the Cocktail.PLUS, an update on BrewDog's attempt to sell itself and what it means for the future of craft beer… and cannabis!Follow Natasha at @natasha_sofiaFollow Mijenta Tequila at @mijentatequilaLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tao Zrafi claims he “broke cocktail menus forever” with his small bar in Illinois that boasts a menu of over 2,500 drinks. And yet it's far from the wildest idea the Drink Masters star has ever produced. He sits down with Greg and Sother to discuss building replicable formulas that can produce literally thousands of drinks, his venture into entrepreneurship by creating acid powders that can replace citrus juice, are shelf stable, and can be shipped anywhere in the world, and how growing up in Tunisia and cutting his teeth behind the bars of Montreal shaped a truly unique view on the world of cocktails.PLUS, BrewDog is for sale! Greg catches us up on the latest from the embattled microbrewery. And it snowed in New York, again and the city's id was on full display… for better and for worse.Follow Tao at @travelingbartendersFollow No School Tomorrow at @noschooltomorrow.barLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a special late night edition of The Speakeasy Hennessy Ambassador Sean Johnson joins Greg and Sother to talk about the historic cognac brand's legacy, the art of selling a spirit everyone thinks they already understand, and what it was like to start this job in summer of 2020, when not much was happening really. Sean also gets into Hennessy's roots in Black culture and his recent experience at Bar Five Day, the Navy SEAL training of the bar world.PLUS, a happy and solemn Lent to all who celebrate. Sother unpacks the surprisingly jovial history of lenten beers and how they made fasting fun. And Greg has officially returned from Las Vegas, albeit a little worse for wear.Follow Sean at @wellbalancedseanLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

WE APPRECIATE EACH AND EVERY ONE OF YOU! If you wouldn't mind please go leave us a review on Apple Podcasts! Thanks!!Welcome back to Episode 401 of On the Spot Sports and in today's episode we have a very special guest, professional hockey player, Cody Hess! Cody and I talk about the season with the Summit City Distillers of the APHL. We also talk about growing up in the Fort Wayne, Indiana area playing youth hockey, getting a taste of pro in Czechia, culture shock in Czechia, stint with the Dashers Hockey Club, spending the last few seasons with Summit City in the APHL, development through junior hockey and so much more! We hope you guys enjoy this episode!!Thank you Cody for coming on the show! I had a blast!!Follow us on Instagram @on_the_spot_sports and take a listen on YouTube, Spotify and Apple/Google Podcasts @ On The Spot SportsGet $25 off our guy Jamie Phillips Nutrition book for Hockey Players with the discount code "ONTHESPOT" on victoremnutrition.comLiving Sisu link: ⁠⁠https://livingsisu.com/app/devenirmem.... BECOME A MEMBER TODAY

Who are better customers, Democrats or Republicans? Nycci Nellis, longtime Washington, DC food and drinks writer, radio host, consultant and more sits down with Greg and Sother to talk about the cocktail scene in the nation's capital. Together they talk business, branding, wine and which political party is better for local businesses… all while reminiscing about some of their favorite establishments in the DMVPLUS, Greg was on a different podcast and learned something shocking about one of his favorite bars. Sometimes you really can't go home and drink a hubcap full of margarita again…Follow Nycci at @nyccinellisLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Recent research shows there have been changes to the feeding value of distillers feed byproducts and how cattle perform when they are part of a diet.

Is Branded Content the future of journalism? Or put another way, does a news outlet that springs out of a lifestyle brand hold the keys for journalism's survival? That's what Rashaun Hall, Editor-in-Chief of The Whiskey Lifestyle is here to discuss. He sits down with Greg and Sother to talk about transforming from a music into a spirits and cocktail journalist and whether retail holds the key to independent news's future. They also get into diversity in the drinks space and what's doing alright vs. what needs to improve.PLUS, if you found a porron of delicious martini buried in one of New York City's many semi-permanent snowbanks right now… would you drink it? Be honest.Follow Rashaun at @bartimestoriesLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Research compared three protein sources at different levels in corn silage-based diets for growing cattle. The results and implications are discussed.

Canadian Whisky? Heck yeah. Canadian Gin? I mean sure, why not? Canadian Wine??? Now we're getting weird. Kristin Rose Pike, Founder of Northern Rose Selections joins Greg and Damon to talk about the delicious drinks made by our neighbors to the north, from gin to amaretto to cold weather wines. She talks about the terroir of the highest tide in the world, the increasingly tense bourbon diplomacy between the US and Canada, and whether or not Canadian Whisky is poised for a massive comeback.PLUS, let it snow, let it snow, let is snow! Most of the country is frozen in and Greg & Damon compare their blizzard beverages of choice.Follow Northern Rose Selections at @northernroseselectionsLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve recaps what happened at the 2026 Key West Distillers Summit. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

What's more punk rock than opening a cocktail bar in a strip mall? A psychedelic harp maybe? Bartender and lifelong musician Paul Finn knows a little something about both after opening up Little Gem in Chapel Hill, NC. Together with Greg, Sother and Damon he unpacks his philosophy for hiring, training and explaining new concepts to guests, making the transition from bartender to bar owner, and of course how his love of music built the concept for his new bar, consciously or otherwise.PLUS, Happy Burns Night lads and lassies! The Scottish Cinco de Mayo is upon us, leading to a lively discussion about whether this holiday should be celebrated by everyone, or whether it's better to leave it to folks in the know.Follow Paul at @stardustbeverageFollow Little Gem at @littlegembarLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rob Lam-Burns has bartended all over the world: Thailand, Hong Kong, Maison Premiere and now LenLen, a new Thai spot in the Flatiron district. He joins Greg and Sother to talk about his philosophy behind putting new and unexpected flavors in front of people, the divisive magic of Durian, “the king of fruits” and of course, professional skateboarding.PLUS, chili and cinnamon rolls? A culinary sensation from the great state of Nebraska gets its time in the limelight, and Greg and Sother discuss how refreshing it is that there are still some things in life yet to be explored.Follow Rob at @rob.hlssFollow LenLen at @lenlen.nycLINKSBecome a Regular: patreon.com/SpeakeasyRegularsRead JJ's article on Chili & Cinnamon Rolls: flatwaterfreepress.org/chili-and-cinnamon-rolls-warm-welcoming-and-a-little-unexpected-just-like-nebraska/For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

New Year, New Us! We were awfully mean to the good people of Lansing, MI and in 2026 we're going to do better, starting today. To help us make good on this resolution, Gregg Smyth and Brian Phillips of Phillips Cider Bar in Lansing sat down to tell us why the capital of the Wolverine state is actually a pretty cool place. Plus, they delve into the history of their sixth generation orchard, talk about the transition to making hard ciders, and help us pick the new town we'll be dumping on for the next 365 days.PLUS The Speakeasy turns 15! Greg, Sother and Damon reminisce about episode 1 and reflect on how the more things change, the more they stay the same.Follow Phillips Cider at @phillipsorchardsLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In their annual year end wrap-up show Greg, Sother and Damon sit down to talk about what the heck just happened. They unpack some of the leading trends of 2025, including Hi-Fi Lounges, High-Dives, Premiumization and the migration to the extremes of either luxury or ultra-discount experiences. Are we too used to curated experiences to accept risk in our bars and restaurants? Can a true high-end dive really exist? And why does Sother have such a fascination with the US Postal Service anyway? All that and more is answered in the final Speakeasy of 2025.LINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Boomerang! episode Greg travels to the Second City of Anaheim, where he meets with Strong Water's “Fleet Commander” Ying Chang. They discuss how the bar was assembled almost entirely from estate sales, how the idea of elevated tropical bar with great rum cocktails came to fruition, their impending high dive concept, and what it's like running a James Beard Award finalist bar in the “middle brother” of Los Angeles and San DiegoFollow Strong Water at @strongwateranaheimLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

David Wondrich is one of the few people in the world of spirits and cocktails that truly needs no introduction. The James Beard and Spirited Award-winning author of Imbibe!, Punch, and The Oxford Companion to Spirits and Cocktails is back with a new book, The Comic Book History of the Cocktail. He sits down with the band to talk about breaking new ground in the world of cocktail history, picking the right collaborator for a work of this size and answering the age old question that eats at all of us: Cocktails… what are they for?PLUS, Jimmy's Corner, a hidden gem in Times Square, is in danger of closing. Greg, Sother and Damon discuss why it's so hard to get a decent drink in that part of the world (for less than forty dollars) and what losing a storied institution like this would mean for the theatre district, and for New York City.Follow David at @splificatorLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A couple weeks back our dear friend and listener of the padcost, Ollie Chilton of Elixir Distillers, told Joshua that he missed hearing good whisky news on our "Extra! Extra!!" episodes. Joshua gave him a challenge: "If you can bring us good whisky news, Ollie, we'll cover it on the padcost!" Well, Ollie brought some good news and so we decided it was best to have Ollie on the pad to discuss his good news with us.  ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

In this Boomerang! episode Greg sits down with Stephen Julander, Senior Ops Manager at Woody Creek Distillers to talk about his new gig, what it's like to distill and age whiskey over a mile above sea level, and how needing more space to grow potatoes for vodka brought a movie star into the company.Follow Woody Creek at @woodycreekdistillersLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Featuring Distillers Laurie & Bernard Quandt On this week's episode of The Whiskey Trip, Big Chief heads into the rugged granite country of Llano, Texas, to spend the day with distillers Laurie and Bernard Quandt of War Trail Spirits. Their passion for the Hill Country, their hands-on approach, and their embrace of modern distilling tools make this stop one of the most memorable rides of the season. War Trail Spirits stands out not just for its bold flavors but for its innovative setup — the Quandts use a modern iStill, a technologically advanced system that allows for precision, consistency, and creative freedom in crafting their spirits. It's whiskey with Texas soul, produced with next-generation equipment. The tasting begins with War Trail's County Road 80 Proof Whiskey, an approachable opener that sets a friendly pace for the day. Big Chief immediately catches the Dr Pepper-like spice and sweetness, wrapped in soft vanilla and mellow grain character. It's smooth, flavorful, and the perfect way to begin exploring what War Trail is all about. From there, the crew moves to Broken Halo 94 Proof, a six-barrel batch built from a mashbill of 80% corn and 20% rye. This whiskey brings Big Chief straight into nostalgia with notes of Cracker Jacks, kettle corn, and roasted peanuts, all lifted by a warm rye spice that gives it balance and personality. But the ride shifts into high gear when Big Chief opens the Broken Halo Barrel Strength, a powerhouse clocking in at 115 proof. This pour bursts with orange creamsicle, orange candy spice, and layered sweetness that earns immediate high praise — Big Chief calls it a real contender for Whiskey of the Year. Laurie and Bernard then break out something from their experimental track: a corn, barley, and triticale whiskey bottled at 118 proof. This expression brings a bold Texas funk, followed by a dessert-driven finish of charred marshmallow, s'mores, and even a whisper of Mexican flan. It's wild, fun, and a perfect example of how War Trail uses the precision of the iStill to explore flavor in new ways without losing their Hill Country identity. To close out the visit, the Quandts surprise Big Chief with a four-grain wheat whiskey at 97 proof. This pour immediately throws the big man a curveball — it bursts with botanical notes, so bright and aromatic that for a moment he wonders if he's sipping a barrel-aged gin. But the grain depth and oak character bring it back into whiskey territory, showing a level of complexity and creativity rarely found in young Texas craft spirits. By the end of the trip, it's obvious that War Trail Spirits is one of the most innovative and exciting whiskey makers in Texas, blending frontier grit with modern distilling technology to craft spirits full of personality, texture, and Hill Country swagger. Laurie and Bernard Quandt are putting Llano on the whiskey map, one bold bottle at a time. Take the Ride with Big Chief.  

How do you put a barrel inside a barrel? That's the question Dixon Dedman looked to solve when he founded 2XO, a Kentucky Straight Bourbon brand that uses two times the oak on all of their whiskies. Dixon sits down with Greg and Sother to discuss his innovative solution to this problem (it involves a very fun prop) his long family history in Kentucky Bourbon, and how blenders might finally be getting the respect they deserve in the world of whiskey.PLUS: Raccoons. They're just like us. And as a recent news story makes clear, if you've been on a bit of a bender, those cool bathroom tiles feel mighty good, no matter what your species is.Follow 2XO at @2xowhiskeyFollow Dixon at @dixon_dedmanFollow Til Death at @tildeathkcLINKSBecome a Regular: patreon.com/SpeakeasyRegularsSupport Til Death's fundraiser for Veteran's Community Project: vcp.orgFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the second Boomerang episode from Kansas City Greg sits down with Phil Worden and Andrew Loos of Til Death, the famous speakeasy located below a fully operational funeral home. In a surprisingly deep and moving conversation the three of them chat about the relationship between alcohol, grief and celebration, the similarity between the job of a funeral director and a bartender, and the character of a city at a crossroads. Also, they talk about how a bar wound up in a mortician's basement a half century ago, and the practical concerns of having a casket for a bar top.Follow Til Death at @tildeathkcLearn more about Veterans Community Project at vcp.orgLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg travels to Kansas City to chat with Ryan Maybee, Co-Founder and keeper of history about rediscovering and re-founding KC's famous long-lost distillery. The two of them chat about the historic campus the new distillery sits on, what the Kansas City Whiskey style entails (hint: sherry is involved) and how the cocktail culture of Kansas City reflects its storied past.Follow J. Rieger at @jriegerco See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Think about some of the world's most iconic dishes: Beef Bourguignon, Coq au Vin, Penne alla Vodka. What do they all share in common? Not only do we love accompanying them with something delicious in the glass, they literally incorporate booze into the dish. That's the premise of “Sauced,” a new podcast that's been teased here on the Speakeasy feed before. Today, Greg and Sother are joined by Tim McKirdy, who's co-hosting and launching Sauced with Sother. He sits down with the band to dig into what makes an ideal Sauced dish, whether it's ever appropriate to pair cocktails with classic cuisine, and what typical episodes will look like — all in the name of cooking with booze and drinking with food.PLUS, stick around for an exclusive 3-minute clip from the Sauced pilot at the end of the episode to get a taste of what's coming.Follow Sauced on Instagram: @sauced.podSauced Kickstarter Campaign: https://www.kickstarter.com/projects/timmckirdy/sauced-the-podcast/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There's a certain, very specific green liqueur that's become difficult to find in the past few years… impossible in some places. Jessica Leigh Graves, the founder of Violet Crown Spirits in Austin Texas, set out to make a “twin” (her word) of this bottle, and did pretty damn well for herself. She sits down with Greg and Sother to talk about making absinthe in Texas, what it's like to try and recreate one of the most famous cordials ever, and what she and her partner are doing on a farm they've set up in Texas's hill country.PLUS, congress recently closed a farm bill loophole that could have massive implications for the THC beverage industry. Greg breaks down what's happening, and why, on this particular issue, he actually agrees with Ted Cruz.Follow Jess & Violet Crown at @violetcrownspiritsLINKSBecome a Regular: patreon.com/SpeakeasyRegularsPre-order Monk Parakeet: violetcrownspirits.com/buy-online/For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcastThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.