Podcasts about food radio

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Four they're joined by Shawn Lickliter and Vay Su, the owners of Vandell in Los Angeles which is up for best new cocktail bar at this year's Spirited Awards. They discuss what makes Los Angeles different from New York City, their approach to inventing drinks (and when you cease tweaking a classic and start inventing something new) and what the incredible success of their bar has meant to them and their team. Then everyone gets a poolside spritz delivery, courtesy of Luxardo.PLUS Charlotte returns to talk about her career in the industry, going from bartender to brand rep to her current position at Tales, and what she's looking forward to in the hospitality industry.Follow Shawn at @shawninvertaFollow Vay at @bearandstoneFollow Vandell at @vandell.losangelesFollow Luxardo at @luxardousaLINKSBecome 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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 and Sother are back in the pool at Tales of the Cocktail 2026! On Day Three they tough out tropical storm Bertha with Kate Gerwin, the owner of Albuqurque's Happy Accidents and a Top Four Finalist for Best US Bar Mentor. Kate walks through her philosophy of bar mentorship, how her feelings on being a mentor have evolved over the years, and what it's like to go from bartender to bar owner. Plus, she teases her new concept Bad Apple over some delicious apple brandy from Laird'sPLUS, Charlotte Voisey joins Greg and Sother to talk about the good work Tales of the Cocktail Foundation does behind the scenes.Follow Kate at @alchemistkateFollow Happy Accidents at @happyaccidentsbarFollow Laird's at @lairdsapplejackLINKSBecome 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.PodcastLearn more about Laird's at lairdandcompany.comCheck 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 and Sother are back in the pool at Tales of the Cocktail 2026! On Day Two they sit down with Taln Rojanavanich from Bar Us in Bangkok. Talk is up for three awards at this year's spirited awards including Best Cocktail Menu, Best International Bar Team and Best International Cocktail Bar, presented by Gruppo Montenegro. They discuss the bar scene in Thailand, her approach to designing one of the best bars in the world, and what it feels like representing Asia at Tales of the Cocktail. And as a bonus, expect a lot of talk about Thai Street Food.PLUS, Charlotte Voisey joins Greg and Sother to talk about this year's festival and how its theme, Spark, is inspiring her to inspire others.Follow Taln at @talnFollow Bar Us at @bar.us.bkkLINKSBecome 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.PodcastLearn more about Gruppo Montenegro at gruppomontenegro.comCheck 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 and Sother are back in the pool at Tales of the Cocktail 2026! For the first day of Tales they're joined by Libby Lingua from Highball in Phoenix, who's a Spirited Award top four finalist for Best US Bartender, presented by Brown-Forman. Libby discusses the down-to-earth approach to bartending she's cultivated at Highball (including a pony beer and hotdog combo) her time at Century Grand and its legacy of experiential bars, and how she deals with being recognized by the Tales of the Cocktail Foundation as one of the best bartenders in the country.PLUS, Charlotte Voisey joins Greg and Sother to discuss her career working with the TotC foundation in New Orleans, and the Tuesday seminar that lights a spark in her.Follow Libby at @oolalibbyFollow Highball at @highballphxLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceLearn more about Old Forester and Brown-Forman at brown-forman.comCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkoutSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A lot's changed since Tommy Tardie opened the Flatiron Room in 2012. New York is different, guests are different… and Tommy's expanded the business from a whiskey bar to an award-winning restaurant and jazz club, as well as to a second New York location and a third one coming soon in Miami. Tommy talks about lessons from the last decade and a half, including what he's learned from amassing a massive whiskey collection, what being a type-A creative means for you as a business owner, and how a career in advertising prepared him for life as a bar owner.PLUS it's Tales of the Cocktail time baby! Greg and Sother are going to be at the festival all next week poolcasting, so tune in for daily updates and more than a few drinks.Follow Tommy at @tommytardieFollow the bars at @theflatironroom_nomad, @theflatironroom_murrayhill and @theflatironroom_miamiLINKSBecome 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.

Jimmy speaks with Max Finnance of Max Beverage Consulting and James Tai (Beer Sessions frequent wingman and self-proclaimed "Bar fly"). Max fills us in on his super interesting background as a Nuclear Electrician for submarines in the US Navy, realizing his passion for beer and following a new path, working for Captain Lawrence Brewery and Sixpoint, and sharing his vast expertise in the business.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you follow up one of the most acclaimed modern classic cocktail books of all time? By writing a modern book about classic cocktails, naturally. Toby Maloney and Emma Janzen sit down to talk about their new book “The Classic Cocktail Sessions” which Toby almost considers a prequel to their first collaboration “The Bartender's Manifesto.” They talk about their creative process (including who's a stricter editor), how the hospitality industry has changed since their first book, and why underrated drinks like the Hurricane and the White Russian deserve more respect than they get.PLUS, Greg's running a promotion! Post a pic of yourself with a fresh bottle from Workhorse Rye or Modern Ancient Spirits AND Violet Crown Spirits, tag him and the podcast, and he'll send you a free bottle of Quiote Imports Agave Nectar.Follow Emma at @emmajanzenFollow Toby at @tobycocktailFollow the book at @theclassiccocktailsessionsLINKSBecome 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.

Jimmy hauls North to Sacred Profane Brewing in Biddeford, Maine, to meet with Woody Mott (Tributary Brewing) and Brienne Allen (Sacred Profane Brewing). In this episode, we learn about Brienne and Woody's first encounter, Woody's ascension in Tributary, the lack of government support for small businesses in Biddeford, Czech beer, experimenting with PH levels, and a deep dive into the science of it all. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Speakeasy is off this week BUT we have a special announcement. This show is an official media partner of Tales of the Cocktail 2026. Tune in for live updates from the festival and in the meantime enjoy this classic episode from Club Bardo in Savannah, Georgia.LINKSBecome 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.

Jimmy travels down to Williamsburg, Brooklyn, to meet with Spencer Schnorbus, Lead Brewer at Talea Beer. In this episode, we learn about Spencer's start in Southern California, creating George Washington's original homebrew recipe in collaboration with the New York Public Library, the reason for heavy molasses usage in the 1700's, and Talea's other core beers. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's harder than building out and opening a new cocktail bar in Williamsburg Brooklyn? Building out and opening a new dance floor underneath the bar you just opened. That's the task Patty Dennison & Ally Marrone set for themselves when they opened up Kinda Nice and Shenanigans earlier this year and in the next few months respectively. They sit down and talk about the buildout, what makes their partnership special and unique, and why they think the high/dive concept in bars has captured so many hearts and minds (and awards) over the last few years.PLUS, does it seem like those touchscreen soda machines are everywhere these days? Greg does a shallow deep dive into the history and mechanics of the coca-cola freestyle machine, including how they might be introducing dairy next, and how the answer to “are these things mining my data?” is exactly what you'd expect.Follow Kinda Nice at @kindanicebkFollow Ally at @alpal_625Follow Patty at @pineapple_pattLINKSBecome 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.

In this episode, we chat with Ben McKean, founder and CEO of Hungryroot, about pivoting from a CPG brand into a massive, AI-driven grocery platform. We explore how reducing consumer decision fatigue and managing owned inventory fueled their success, while Ben shares insider data on real-time household consumption patterns and what it takes for emerging brands to thrive on the platform.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy speaks with JP Houchens and Emily Richard of Simple Brewing Company in NYC. Both are worker/owners but Emily handles lead sales and the taproom while JP does lead brewing and production. The entrepreneurs share how they utilize "old world brewing techniques", using almost all raw materials from New York State, moving all their equipment from Long Island to Brooklyn, the process of creating their first beer- Zen Mower, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you innovate in a world built on luxury and tradition? Justin Meade sits down to talk about how Maison Telmont is innovating to make sustainable champagne. That includes shipping their bottles only by sail power, redesigning the glass and the shape of the bottle itself to be lighter, and partnering with organizations like SailGP and the Billion Oyster Project to reduce their carbon footprint while still making great bubbles. Incidentally, the whole thing takes on kind of a nautical theme, which is a bonus.PLUS, Knicks in Five! Sports are heating up across the country but what does that mean for bars and liquor stores. Some people are betting big, but whether the fans show up remains to be seen.Follow Maison Telmont at @champagnetelmontLINKSBecome 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.

Jimmy connects with Veronica Meewes, author of "Texas BBQ - The Art of Low and Slow". Veronica regales us with the process of writing the book, meeting with pit-masters across the state, oak and smoker types, rotisserie pits, the sustainability of brisket, Texas trinity, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The first issue of Imbibe Magazine hit store shelves twenty years ago in 2006. It was a fascinating time to be a drinks magazine because drinks – and magazines – have changed A LOT since then. Paul Clarke, Imbibe's Editor in Chief sits down with Greg and Sother to talk about the last twenty years in the drinks publication's history: from its Y2K roots to the heady days of the cocktail revolution in the 2010s to the bad situations we've all had to make the best of in 2020 and beyond. Paul gets into what has and hasn't changed, what modern drinkers want in a cocktail program, and how it's always important to make sure you're serving your readers… and your listeners first.PLUS, Greg went to Canada and guess what's in full swing up there? It begins with “summer” and ends with “sherry.”Follow Imbibe at @imbibeFollow Paul at @cocktailchronLINKSBecome 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.

Our guest is Nick Rowan, author of Japanese Wine, a fantastic, comprehensive book on Japanese wine. The Japanese wine industry and culture have been developing very rapidly since the 1990s, and Nick's book, which came out in 2025, is so timely. The book covers 725 producers and 130 grape varieties—over 80 of which are unique to Japan—to showcase the uniqueness and diversity of Japanese wine. It also includes 380 bars, restaurants, and wine stores specializing in Japanese wine, and 125 Japanese wine fairs and festivals. In this episode, we will discuss how Nick got into Japanese wine, the unique terroir of Japan, how Japanese winemakers embrace and overcome its climatic and commercial challenges, the outstanding flavor characteristics of Japanese wine, 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.

Adam Siskin is the Founder of The Platform CPG, a firm helping emerging consumer brands navigate finance, operations, retail growth, and scale. On this episode of ITS, Adam and Ali discuss margin, trade spend, brokers, distributors, manufacturers and investors. Adam shares learnings from supporting more than 50 CPG companies.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy gathers cider professionals Ron Sansone (Spoke + Spy Ciderworks /President of the CT Cider Association), Jeff Rogers (Rogers Orchards/Longview Ciderhouse), and Swapna Subramanian (Wild Yeast Evolutionary Biologist). The crew let us in on their working relationships, the over 200-year history of Rogers Orchards, and Swapna's fascinating scientific insight into wild yeasts and how it applies to Cider making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Thi Lam is founder and CCO at Garnish studios, a branding and production agency behind a number of emerging CPG brands across food, beverage, and wellness. On this episode of ITS, Thi and Ali talk content in the age of AI, and what emerging brands should focus on when it comes to creative assets, answering the bigger question: What actually creates brand value now?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy returns to NYC to grab a drink and talk with Jeff Lyons at ABC Beer Co, in Alphabet City. Jeff is the Owner/Brewer at Endless Life Brewing in Industry City. The pair delves into Jeff's movement around the 5 boroughs, brewing with New York ingredients, the issue with over-fruiting beers, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Jesse Konig is the Co-Founder and CEO of Jesse & Ben's, restaurant-quality frozen fries known for their simple ingredients and made with beef tallow and avocado oil. On this episode of ITS, Jesse tells Ali his story, breaks down why he and his partner Ben went into CPG from brick and mortar, and details about self manufacturing, building on social media, and holding off on full-time hiring until you find product-market fit.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy takes a call with first-time guest, Randy Mosher, as well as longtime friend of the show, Beer Writer/International Beer Judge, James Tai. Randy is a creative professional who spent most of his years in graphic design and has since pivoted to brewing and writing. In this episode, we learn about Randy's budding interest in beer, his early inspirations, the science of smell, the success of his latest book, "Your Tasting Brain", and how flavor works!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.

Kiki Couchman is the co-founder of Sourmilk, the Greek yogurt designed for gut health with the probiotic levels of supplement. On this episode of ITS, Kiki and Ali talk through probiotics, dairy, building in public, finding your positioning, and how office delivery has become a killer channel for the emerging brand. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy continues his CiderFeast conversation with Matthias Kamin, Owner of BonVent cider up in Hancock, Maine. In this part 2 episode, we learn from Matthias about using your senses in the brewing process, splash-racking, growing up in the Finger Lakes, and finding comfort among fellow "apple nerds".See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Alec Jaffe is the Founder and CEO of Alec's Ice Cream, the A2 dairy brand make ice cream truly better for you. On this episode of ITS, Ali and Alec break down the freezer aisle and talk A2, probiotics, vertical integration and why emerging brands need to pick a priority.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy rides up to Portland, Maine, for this year's CiderFeast and has a chat with Gene Cartwright of Whaleback Cider (Lincolnville) and Matthias Kamin of BonVent Cider (Hancock). This will be part 1 of 2 episodes, where Gene and Matthias fill us in on their backgrounds, their love for Cider at an early age, wild apple sourcing, and gearing up for CiderFeast!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.

Rachel Mansfield and Kiva Dickinson are co-founders of cadootz!, the kids' snack brand on a mission to bring Organic, nutrient-dense ingredients to delightful kids' snacks. On this episode of ITS, Kiva and Rachel share what they've learned and how they're applying their investor experience to building a new company.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.

Josh Serlin is Head of Strategy at The Campbell's Company, where he leads strategic planning across one of the most important portfolios in food. On this episode of ITS, Josh breaks down what actually makes a company interesting to the "Big Kids," along with the impact of GLP-1s, the broader secular shifts shaping food and wellness, and how to build a business that holds up regardless.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hudson Davis-Ross is CEO and Co-Founder of Plant People, the doctor-formulated gummy supplement brand making functional wellness fun and accessible. On this episode of ITS, Hudson tells Ali the Plant People story, all about his18-month turn-around plan, and what 3-legged stools every successful emerging brand need to build.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy dials up Michael Roper, Owner/Founder of Hopleaf in Chicago, IL. Michael brings us back to his days working at bars in Detroit, buying one of the roughest bars in the city, moving to Chicago in the 80's, and eventually opening up the renowned Hopleaf. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pierson Krass is the founder and managing partner of Lunar Solar Group, a full-service growth agency and technology studio that has helped scale brands like Olipop, Vita Coco, Carbone, and Chomps. On this episode of ITS, Ali and Pierson talk direct response principles - once confined to DTC brands - and how Lunar Solar helps brands like Liquid Death apply them across retail, wholesale, loyalty, and lifecycle channels.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy dives deep in conversation with Henry Preiss of Preiss Imports. Henry shares the storied past of Preiss, working with his father, living in Germany, helping to build brands, and much more! -How do your favorite international drinks get to the United States? In a lot of cases (pun intended), by way of Preiss Imports.In 1961, the Preiss family immigrated to Los Angeles from Germany and soon founded Preiss Imports. They are a small, boutique brand that distributes quality international liquors in America. Brew Dog, among other brands, was first introduced to the American market by Preiss Imports.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Alyssa Vescio is the Chief Merchandising Officer at The Fresh Market where she oversees merchandising strategy. Prior to TFM, Alyssa spend close to a decade at Whole Foods Market. On this episode of ITS, Alyssa explains the grocer side of the CPG equation: what their goals are, how to interact with them, what they're looking for from a brand.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy returns to Penn Station to hang at Beer Table with longtime buds Justin Phillips (Beer Table), Noah Levin (Beer Table), and Brandon Hoy of Roberta's. This episode focuses on the importance of water in all things, from beer to pizza dough to our own nutrition. We even have a taste test with multiple water brands. Note: We had some technical difficulties in this recording, so apologies if some parts are hard to understand.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Silvia Mella who is the owner of Sorate in New York. Sorate is a unique Japanese green tea company, which sells premium Japanese tea through online and operates beautiful tea houses in Manhattan. Japanese tea has been gaining attention in the global markets, fueled by rising health consciousness and growing interest in Japanese food. According to the Japanese government, Japanese tea exports in 2025 reached record highs, and the key driving factor was Matcha. The U.S. accounts for approximately 40% of total export volume, 80% of which was Matcha. And it is mostly used for iced or hot lattes and smoothies.But in Japan, people don't drink Matcha on a daily basis. There are many other types of delicately produced, highly flavorful Japanese tea. Silvia knows the profoundness of Japanese tea culture very well, and is passionate about introducing its charm to a global audience. In this episode, we will discuss how Silvia got into Japanese tea, how she convinced a traditional tea farm to work with her, the types of tea she recommends you try, the tea ceremony sessions that she offers with a Japanese tea master, 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.

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.

Jesse Merril is the Co-Founder and CEO of Good Culture, the company that made cottage cheese cool again. On this episode of ITS, Jesse tells the GC story, how they literally reinvented the cottage cheese company and why values may not always bring people into a brand, but definitely keep them there.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy travels out West to Lone Tree, Colorado, to visit Jerry Siote of Lone Tree Brewing. We had Jerry on the show in years past, but this is the first time meeting at Lone Tree in person. In this episode, we learn about how they source their high-quality ingredients, water consumption concerns for brewers and farmers alike, the process of training staff, and much more!-Jerry Siote is the Co-Owner and the Director of Brewhouse Operations at Lone Tree Brewing Company. Lone Tree was the first brewery to open in Lone Tree, Colorado in Denver's South Metro area in 2011, and has remained a local staple for more than a decade. Now deeply rooted in this community, the brewing company is growing friends at its two tasting rooms– the original location near Park Meadows Mall in Lone Tree, and the recently opened Lone Tree Brewing Parker in the heart of Parker, Colorado. Find Lone Tree's stylistically diverse lineup of canned beers in cans and on draft in Colorado to enjoy with your buds. Visit the brewery online at lonetreebrewingco.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

Sean Connor is the Co-Founder of ForceBrands, the recruiting firm specializing in placing leadership and key operators across food, beverage, beauty, and wellness brands. On this episode of ITS, Sean and Ali talk people - from hiring, to firing, and full-time hires to fractional support. Sean also shares the best advice Ali's heard for early stage founders as they start.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.