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Mind The Business: Small Business Success Stories
1 The SB Starter Kit - Everything You Need or Need to Know to Get Your Business Off the Ground (Part 1) - Trademarks, Patents, LLCs and SCorps 35:28
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35:28Step one for starting a small business is often coming up with an exciting idea. But what is step two? Step three? Steps four through launch and beyond? On our second episode, and first iteration of our Small Business Starter Kit Series, Austin and Jannese visit The Candle Pour to chat with founders Misty and Dennis Akers . They’ll tell our hosts about how they got their business off the ground and about all the things that go with it: from incorporation to trademarks. Join us as they detail how they went from Grand Idea to Grand Opening. Learn more about how QuickBooks can help you grow your business: Quickbooks.com See omnystudio.com/listener for privacy information.…
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Content provided by Eric Kozlik. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Eric Kozlik or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
The Modern Bar Cart Podcast is a weekly discussion of the tools and techniques that make great drinks. Hosted by Modern Bar Cart CEO Eric Kozlik, this cocktail podcast gives great information for home bartenders and industry professionals alike. If you’re looking to take your cocktail game to the next level, this is the podcast for you.
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311 episodes
Mark all (un)played …
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Content provided by Eric Kozlik. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Eric Kozlik or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
The Modern Bar Cart Podcast is a weekly discussion of the tools and techniques that make great drinks. Hosted by Modern Bar Cart CEO Eric Kozlik, this cocktail podcast gives great information for home bartenders and industry professionals alike. If you’re looking to take your cocktail game to the next level, this is the podcast for you.
…
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311 episodes
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The Modern Bar Cart Podcast
Eric continues his two part investigation of the rise of Artificial Intelligence in the cocktail and bar world with special guest Rob Nester, creator of the hit podcast, Drinking with Robots . Some of the topics covered include: Why AI and human bartenders have some of the same tendencies, especially when it comes to picking base spirits for cocktails. The role that "cognitive outsourcing" plays in our lives, and how to think about "outsourcing" certain tasks to artificial intelligence. The reason why LLMs can often produce cocktails that are about 90% perfect, but often fall short of actual greatness. Some thoughts about how the "intersubjectivity" of flavor is actually a human superpower A few mind-boggling statistics about the computing power of the human brain when compared to the supercomputers that run ChatGPT And much, much more This episode was made possible with editing and sound design by Samantha Reed, AI and cocktail insights courtesy of Rob Nester, creator of the hit podcast, “Drinking with Robots." This has been a Direct Fire Studios production, copyright 2025!…
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Eric interviews Rob Nester , creator of the hit podcast, Drinking with Robots , about the rise of artificial intelligence in the cocktail space. This is part 1 of a two-part investigation that poses the following question: in what ways might AI transform how we create, enjoy, and perhaps even think about cocktails in the future? In this installment, we talk about Rob's origin story, how he came up with the concept for Drinking with Robots , and the insights he has gleaned about datasets, prompt generation, and the human-AI divide over the course of the first season of the show. Next time, we'll tackle slightly thornier questions, like whether or not LLMs possess the ability to surprise and delight a human palate, the ways in which AI can be effectively (or poorly) implemented in existing bar programs, and some of the big, philosophical questions that arise when you put computers in a position to dictate what we drink and how it tastes.…
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Courtesy of the illustrious David T. Smith , author of The Gin Dictionary , Disco Cocktails , and other fine bibulous publications, I and a group of friends were treated to a rare Chartreuse tasting after we had wrapped up all of our work at the American Distilling Institute’s annual conference and trade show this past August in Baltimore, MD. Our casual panel of tasters included: Eric Zandona , author of The Tequila Dictionary and The Bourbon Bible Sara Sergent, botanical savant and owner of Alpine Distilling in Park City, Utah Joe Barber of Stargazey Spirits and The Wrecking Coast Distillery in the UK And Reece Sims , creator of Flavour Camp Here’s a (hopefully) somewhat complete list of the stuff we tasted, which may explain our silliness toward the end: The standard Green Chartreuse and Yellow Chartreuse - but these were both taken from the soleras or “infinity bottles” of David T. Smith, so they felt a bit more special Liqueur d’Elixir - A tribute to one of the early proto-variants of Green Chartreuse - this is essentially a half-step between the elixir vegetal and Green Chartreuse 9iere Centennaire - A tribute to the 900th anniversary of the founding of the Order of St. Bruno (also known as the Carthusians) Chartreuse Verte VEP (that’s the fancy green Chartreuse) A bottling by the French Order of master Sommeliers from 2018 - which is a small batch, custom variant of Yellow Chartreuse Tarragona, which is another Chartreuse recipe, celebrating either Tarragon (the herb) or the formulation that the monks made when they were in exile in Spain for a couple decades in the early 20th century Three variants of Chartreuse Genepy (the traditional, intense, and abrupt) And finally, a lovely Florio Amaro bottled in the 1970s, provided by yours truly. Other topics we discuss include: The Carthusian monk documentary entitled Into Great Silence The mythical “beast of Gevaudan” that ravaged the French countryside once upon a time The taxonomy of the Artemisia botanical family A whole bunch of strong cocktail-related opinions about Chartreuse and genepy, And much, much more…
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1 Episode 292 - Flavored Whiskey: Breaking the Taboo 50:44
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50:44Eric leads a panel discussion about flavored whiskey at the 2024 American Distilling Institute Conference and Trade show in Baltimore, Maryland. The esteemed panel includes: Virginia Miller, The Perfect Spot , World's 50 Best Brad Nichols, Flavor Man Sara Sergent, Alpine Distilling Keven Szady, Murlarkey Distilled Spirits We cover a range of important topics in this discussion, all related to the art and craft of bringing flavored whiskeys to market in a crowded and opinionated market. Some of the specific threads we pursue include: Who's drinking flavored whiskey and how we can grow that demographic Using chefs, bartenders, and culinary inspiration as fuel for product development Navigating the regulatory grey areas pertaining to flavored whiskey and distilled spirits specialties Optimizing your formulation when using both fresh botanicals and manufactured specialty flavors How to approach branding and product placement of flavored whiskeys within an existing portfolio with other, non-flavored whiskeys. What might set a "high-end" flavored whiskey apart from the perceived "low-brow" options that currently crowd the shelves. And much, much more…
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1 Episode 291 - Crushing Your Next Cocktail Competition 50:20
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50:20Eric presents a "soup-to-nuts" crash course on how to crush your next cocktail competition. If you'd like to view this seminar with slides, you can watch it on YouTube . Some of the topics covered include: How to structure your approach to cocktail competitions so that they can help to advance your career goals An overview of the three main types of cocktail competitions (digital, local, and "the big leagues") Spotlights on technical learning, networking, photo and video capture, & social media Cocktail design strategies and professional presentation techniques And much, much more…
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1 Episode 290 - Intro to Awamori with Jeremy Webb 1:02:40
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1:02:40In this globe-trotting, Japanofilic conversation with Awamori champion Jeremy Webb of Webb's Grainworks , some of the topics we discuss include: The technical definition of Awamori, especially with respect to how its distillate base, koji treatment, and aging practices differentiate it from Shochu and Japanese Whisky. How the history and culture of the Ryukyu Kingdom - a nation separate from the rest of Japan until the late 1800s - impacted how Awamori developed in relation to other traditional Asian spirits. The special role that materials like ceramics and stainless steel play in the production and service of Awamori. Why Jeremy decided that now is the time to import, blend, and spread the good news of Awamori in the US Market and how his flagship product, Taniguchi Awamori , took home the gold at the 2024 ADI International Spirits Competition. And the best ways to enjoy Awamori, both in a spirits-and-food pairing context and as an ingredient in classic and original cocktails. Along the way, we explore why Okinawans aren’t impressed by American copper stills, Awamori’s pivotal role in the development of the martial art, Karate, the fun and surprising story behind the name “Taniguchi,” and much, much more.…
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1 Episode 289 - The Bartender's Pantry with Jim Meehan 1:01:36
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1:01:36In this wide-ranging conversation with cocktail expert and bar mentor Jim Meehan ( @mixography ), author of The Bartender’s Pantry , some of the topics we discuss include: How ingredient sourcing and processing ties into the exercise of integrity--not just in sourcing the highest “quality” ingredients, but also exploring how your purchasing power plays into our larger agricultural and economic systems. The way that Jim and his illustrator, Bart Sasso, used procedural graphics to create a four-dimensional rendering of the ingredient prep recipes. I’ve never seen illustrations as clever as these in a cocktail or a cookbook, and I think you’ll love them. Why the process of being a good cocktail generalist actually forces you to become a micro-specialist in many different facets of cooking and mixology. The importance of taking ingredients and recipes seriously while also preserving the magic of fun and playfulness in cocktails. The fascinating, delicious gray area that opens up when you realize that the ingredients you’re transforming in the kitchen are also transforming YOU And much, much more.…
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1 Episode 288 - Your Tasting Notes are Bullshit 52:56
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52:56In this LIVE Seminar recording, Eric identifies two key strains of B.S. that run through contemporary tasting notes. Then, using a concept he refers to as "locating the 'heart' of a spirit," he explores how to generate tasting notes that say accurate things about flavor while also allowing people to connect with the liquid in a glass or a bottle.…
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1 Episode 287 - Rum A Tasting Course with Ian Burrell 1:15:24
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1:15:24In this, sweet, funky, and occasionally grassy conversation with Ian Burrell ( @therumambassador ), author of Rum A Tasting Course , some of the topics we discuss include: Why Ian takes a “flavor-first” approach to rum (in general, but especially in this book), and how these flavors are gateways to history, geography, culture, and conversation. The different ways that rum can be categorized, and why these categories are a gateway to all the delightful exceptions that will bamboozle and delight your palate and your brain. We also discuss the three primary types of rum drinkers and the ways these different mindsets and preferences weave through the contemporary story of rum as we experience it at our favorite bars and distilleries. Ian offers a glimpse into some of the completely unique features of RUM: A Tasting Course, including how to make a DIY aroma kit to practice your nosing skills, how he learned about some of the more “illicit” styles of cane spirits being produced around the globe, and how to read a rum label in a way that gives you clues as to what’s in the bottle. We also explore how rum is the most global spirits category of all and why it can benefit from a “complex-systems” approach that introduces people to many different levels of description on their journey to understand and enjoy the bounty of world cane spirits. Along the way, we riff on why it’s awesome to know the shoe size of your favorite rum blender, the elaborate heist that Ian has planned in order to secure a barrel or two from Foursquare Distillery, which sex act is most comparable to the experience of drinking Campari, and much, much more. Every conversation with Ian is both a joy and a complete reinforcement of WHY he is truly THE Global Rum Ambassador. I hope you’ll take the opportunity to give him a follow on social media and look into preordering his new book, Rum A Tasting Course, which will be available in the US about a month after this podcast goes live.…
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1 Episode 286 - The Case of the Quantum Coaster 1:10:33
1:10:33
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1:10:33Eric investigates the Boce Coaster , descending into a noir mystery narrative to determine if it's possible for a drink coaster to reduce fusel oils in distilled spirits using "quantum tunneling." Buckle up. This is a weird one.
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1 Episode 285 - Letters from Flavor Camp with Reece Sims 1:10:56
1:10:56
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1:10:56In this campy conversation with Reece Sims ( @reecesims ), creator of Flavor Camp , some of the topics we discuss include: How camps - like bars - act as intense and intimate “third places,” where people with shared interests or commonalities can gather and thrive. What Reece does to shake up the traditional ruts we fall into when tasting spirits--from the way she sets up the layout of the room, to the way she goes about selecting spirits for any given flight. And did you know: Flavor Camp isn’t just the name of the program; it’s an organizing paradigm that Reece deploys that both SIMPLIFIES the typical flavor wheels we often see used in spirits tastings, and also EXPLODES the restrictions implied by traditional spirits categories. We also talk about how to navigate the “personal” and the “public” when generating tasting notes. How do you take something that tastes like a certain thing to YOU--like grandma’s kitchen, or the woods after a rain--and figure out how to communicate that very unique flavor to other people who may not share your experiences. Finally, we talk about the notion of the “Head-Fake” in the spirits and cocktail world: which is when you overtly focus on one thing, but that ONE THING teaches you so much more about other components of leading a meaningful life. Along the way, we discuss the one booze billboard that triggered me in a major way, how to pair donuts with whiskey, why simple cocktails made with high quality spirits are waaaay better than molecular gastronomy, and much, much more.…
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Eric shares some exciting previews of the episodes to come in the second half of 2024, including sneak previews of "Cocktail Futurism" interviews with Rob Nester ( Drinking with Robots ) and Jayme Blaschke ( Lagoon of Mystery ).
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1 Episode 284 - Foraged Spirits with Tony Gugino 1:06:56
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1:06:56In this down-to-earth conversation with distiller and outdoorsman Tony Gugino of Eighth District Distilling Co., some of the topics we discuss include: How Tony’s childhood exploring and fishing in Upstate New York inform the way he moves through the natural world and experiments with botanicals in his spirits. The attributes and attentional faculties that separate experienced foragers from everybody else, and why foraging is less about memorizing plant names than it is about developing spatial awareness and being in open dialogue with the world around you. Then we use Tony’s recent victory as a contestant on Moonshiners: Master Distiller as a case study for how to build a foraged spirit from the ground up, analyzing not just the ingredients he used, but how he braided them into a cohesive, symphonic product. We also delve into foraging for bartenders, specifically: using seasonality and natural harvest cycles as a way to break out of the cloistered, “riff on a classic” approach that can place some bartenders in a creative rut. But foraging isn’t just for distillers and bartenders--it’s for everyone, so we conclude by offering some advice for home bartenders who have the option to start experimenting with foraging at a truly intimate scale. Along the way, we cover all the reasons why I was jealous of Tony when I first met him, how to make salt - yeah, you heard me…salt, the connection between Mulberries, Silk, and Connecticut’s textile industry, and much, much more. Featured Cocktail: The Golden Ghost This episodes’ featured cocktail is: The Golden Ghost. To make it, you’ll need: ¾ oz Espadin Mezcal ¾ oz Blanco Tequila ¾ oz of clear Creme de cacao ¾ oz genepy (which is a green alpine liqueur from France) 1 dash of orange bitters Combine the ingredients in a mixing glass with ice, stir until well chilled and properly diluted, then strain into a Nick & Nora glass, garnish with a flaming star anise pod, and enjoy. The Golden Ghost is a Bijou riff minted by bartender Brian Evans of the bar Sunday in Brooklyn sometime around 2018. Instead of 1.5 oz of gin, you’ve got a split base of mezcal and tequila, which kinda tracks. Some of those mineral agave flavors can act like botanicals. The ¾ oz of creme de cacao nods to some of the deeper more confectionary notes that a good sweet vermouth will provide in the Bijou cocktail, with the genepy standing in for Chartreuse to tone down both the proof point and the pour cost.…
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1 Episode 283 - Spilling the Tea on American Single Malt 1:23:50
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1:23:50In this American, singular, and distinctly malty conversation with Tyler Pederson ( @cerealdistiller ), master distiller at Westland Distillery , some of the topics we discuss include: How Tyler came to be an American Single Malt distiller and what it’s like to develop a resilient supply chain of farmers and malt houses that can sustain itself year after year. Why distillers use the “hot steep” method to conduct sensory analysis of different barley strains, plus a hands-on demo where we compare three different samples from Westland’s barley portfolio. The difference between a “single malt whiskey” versus a true single varietal whiskey, plus what it takes to get a farmer to take a risk cultivating a varietal they’ve never grown before. And what the rules and standards submitted for approval to the TTB by the American Single Malt Whiskey Commission could mean for the styles and varieties of spirits that will be available on shelves and behind bars for the foreseeable future. Along the way, we pursue other interesting tangents, like why you don’t see much barley growing in the South, how the Japanese concept of Kaizen plays into running a distillery, Tyler’s personal thoughts on whether or not Bigfoot is real, and much, much more. It’s entirely possible that this hot steep experiment and side-by-side tasting is the first time the process has been laid out and recorded for the public to see outside of a distillery or a brewery or a malting house. And because I’m super excited about that, I carefully recorded the whole process, and that video will be live on our YouTube channel within an hour or so of when this episode hits the podcast apps. Featured Cocktail: Malted American Trilogy This episode’s featured cocktail is the Malted American Trilogy. To make it, you’ll need: 1 oz American Single Malt Whiskey 1 oz Applejack A couple dashes of Orange bitters Some kind of dark, brown sugar - either a quarter-to-half an ounce of rich demerara or panela syrup, or a dark brown sugar cube. Combine these ingredients in a cocktail mixing glass with ice - and of course, if you’re using that sugar cube, do your muddling with the bitters and a splash of soda water first. Give everything a good stir, mixing until the drink is properly diluted and chilled, then strain into a rocks glass over a single large cube, garnish with an orange twist, and enjoy. The American Trilogy cocktail was developed at the famous NYC cocktail bar, Little Branch, in 2006, and it traditionally employs rye whiskey, rather than American Single Malt. But simple cocktail formats like this modified Old Fashioned are a great opportunity to test the character of a whiskey - so why not give it a shot with American Single Malt (which is beginning to play the role today that rye whiskey played when the drink was invented)?…
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In this RTD redux with Keli Rivers, David T. Smith, and Joe Barber, some of the topics we discuss include: Emerging trends in the post-pandemic RTD (ready to drink) and RTS (ready to serve) cocktail space, including more bottled RTS SKUS, continued innovation by small producers, and marked improvements across the board in stability and flavor. Thoughts on the very real limitations of launching an RTD, such as flavor drift, limited off-premise shelf space, and market saturation. Increased adoption of RTDs by event venues and airlines, including a stunning demo of flight attendant choreography by David. A breezy romp through some of the more “populist” categories of RTDs, including boozy iced teas and vibrantly colored mermaid lemonades. And some discussion about the pros and cons of using a malt alcohol (i.e. fermented) base, versus employing distilled spirits in RTDs and RTSs. Along the way, we explore the use cases for “urinal cake” as a tasting note, the color “bleen” (coming to a crayon box near you), a spicy debate about sidecars and dividends, and much, much more. This is a light-hearted departure from our normal, buttoned up interview format, but don’t let our casual rapport and bubbling excitement fool you: there’s a ton of great insights here for anyone who’s interested in producing or enjoying RTDs in the year 2024 and beyond.…
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1 Episode 281 - A Few Last Words with Paul Clarke 40:18
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40:18In this Seattle cocktail retrospective with Paul Clarke, Editor in Chief of Imbibe Magazine, some of the topics we discuss include: How Paul began his drinks journey in the early days of the cocktail renaissance and became a regular at the ZigZag Cafe, a Seattle cocktail den that rose to prominence thanks, in large part, to a bartender named Murray Stenson. The fascinating gravitational pull that Murray exerted, both within professional hospitality circles and on the community of cocktail enthusiasts who congregated at his bar. How Murray resurrected The Last Word cocktail from the pages of a forgotten 1950s cocktail book and why his quest for the weird, wonderful, and esoteric extended far beyond cocktails. We also examine hospitality through the lens of an old-school bartender, someone who understood that the people are more important than the drinks - and we try to collect some takeaways for young bartenders who are just starting out on their hospitality journey. Along the way, we consider the merits of large vinyl collections and a lifelong fascination with music, the simple pleasure of spilling “your unique weirdness” to the bartender after a couple drinks, why Murray was “too cool” for awards ceremonies, and much, much more. Paul and I pulled up a seat during our recent spirits judging stint at the American Distilling Institute’s annual International Spirits Competition to explore the legacy of one of the cocktail renaissance’s most beloved bartenders: Murray Stenson. Upon his passing in September of 2023, Murray was memorialized for the major part he played in bringing The Last Word cocktail back onto the world stage after decades of obscurity, but he also played a massively important role in stewarding the overall cocktail culture of Seattle for many years. So this conversation, like its cocktail namesake, is an equal parts mix of history, elegy, technique, and idiosyncrasy. Featured Cocktail - The Industry Sour This episode’s featured cocktail is the Industry Sour. To make this Last Word variant, you’ll need either ¾ oz or 1 oz each of the following: Fernet Branca (A minty, alpine amaro from Italy) Green Chartreuse Simple Syrup Fresh Squeezed lime juice Combine these ingredients in a cocktail shaker with ice, give ‘em a good, hard shake until the drink is properly chilled and diluted, then strain into a stemmed cocktail glass and enjoy. Developed by St. Louis bartender Ted Kilgore in 2011, I think of the Industry Sour as an offspring of The Last Word, designed, as its name implies, specifically for nerdy cocktail bartenders who are “in the know” about esoteric ingredients like Chartreuse and Fernet. In this case, the Fernet kind of stands in for the gin, which works (since it’s a dry botanical liqueur). And instead of the double-shot of sweetness AND nuttiness from the usual Maraschino liqueur, the Industry Sour takes a half-step back with the use of plain ol’ simple syrup--something that any good cocktail bartender will have within arm’s reach For me, the only real shame is that the pearlescent green color of The Last Word is replaced by a kind of muddy brown in this riff - but again, it seems fitting. Anyone can walk up to something as beautiful as The Last Word and understand they’ve got something special, but it takes a true cocktail acolyte to really appreciate the complex, aggressive symphony contained in the brownish soup of the Industry Sour.…
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What will cocktails and bars look like in 100 years? 200 years? What about 500? In this introductory survey episode, Eric explores what "cocktail futurism" might look like and how we can start thinking NOW about how our drinks will evolve in the future. This isn't about projecting what cocktail will become "cool again" next year -- it's about understanding what long-term trends might totally re-write the beverage landscape in ways that will surprise and (hopefully) delight us. Some of the topics we'll explore include: The rise of AI (Artificial Intelligence) in the cocktail space. How emerging beverage technologies may eventually change the way we drink What bars and bartenders might look like in a speculative (and even space-voyaging) future This is meant to be a high-level, introductory appetizer for several episodes I'll release down the road, so come at it with an open mind and let yourself become curious about this new way of thinking that I'm calling "cocktail futurism."…
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1 Episode 279 - American Agave with Gian Nelson of Jano Spirits 1:11:30
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1:11:30In this groundbreaking, down and dirty conversation with Gian Nelson of Jano Spirits , some of the topics we discuss include: How Gian found his home in the creative and multidisciplinary workspace of the wine and spirits industry and why he’s selected Agave Americana as the canvas on which he expresses his passion. An overview of the different types of agave spirits currently being produced here in the US, specifically: the differences between using imported agave syrup vs. actual farmed or wild agaves. Why Mexico is becoming the “Old World” of Agave spirits production, and how American and other international producers are responding to a lack of shared knowledge across borders with characteristic punk rock innovation. What it would mean for a bartender or beverage program in Mexico to import American Agave spirits specifically to feature on their sipping or cocktail menu. And How many thousands of pounds of pinas it takes to make just ten cases of agave spirits. Along the way, we meditate on the mystical nature of inulin conversion, celebrate the influence of Chicano flavors and cultures, learn how to get your neighbor to let you dig up their agave plants, and much, much more. Featured Cocktail: The Batanga This episode’s featured cocktail is the Batanga. To make it, you’ll need: 2 ounces tequila (generally, a silver tequila is utilized, but you can feel free to substitute with any agave spirit of your choosing) 1/2 ounce lime juice 3 ounces Cola Salt for rimming the glass. Begin by slicing a fresh lime, squeezing it for juice, and rubbing a spent half around the rim of a highball glass. Next, rim the glass with salt and fill it with ice. Since this is a built drink in the style of a Cuba Libre, all you need to do is add your agave spirit, lime juice, and cola to top (in that order), and, important to the ritual of this drink, stir it with the knife you used to cut the lime. Garnish simply with a lime wheel or a nice lime twist and enjoy.…
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1 Episode 278 - Dusty Booze with Aaron Goldfarb 1:08:21
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1:08:21In this fascinating deep dive with Aaron Goldfarb ( @aarongoldfarb ), author of Dusty Booze: In Search of Vintage Spirits , some of the topics we discuss include: What constitutes a “dusty” or vintage bottle and some of the historical forces that created the trend of hunting for them, especially in the Bourbon world. Some tentative answers to the question, “Did it really Use to Taste Better?,” featuring oak tree rings, barrel entry proof, and cedar fermentation tanks. How dusty hunters use label cues like importers, tax stamps, DSP numbers, and Julian dating to determine the true age and origin of the bottles they encounter. A romp through some of the packaging gimmicks that dominated the Bourbon world in the second half of the 20th century. And a look at today’s secondary market for spirits with respect to how it started and where it might be headed. Along the way, we consider the historical impact of Howard Hughes’ liquor collection, salute the unwavering faith and confidence of bourbon distillers, get Aaron into bed with a sultry bottle of pre-phylloxera Cognac, and much, much more. Dusty Booze: In Search of Vintage Spirits will drop in about a month, so be sure to pre-order your copy if you’ve got some time on your hands and think you could uncover the next outrageously valuable bottle hiding in a storage unit or estate sale.…
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1 Episode 277 - Nomadic Distilling with Devon Trevathan of Liba Spirits 1:22:24
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1:22:24In this roving, wanderlustrious conversation with Devon Trevathan of Liba Spirits, some of the topics we discuss include: Why Devon has chosen to cultivate a welcoming and mindful relationship with discomfort while traveling, and how this has allowed her to become a sponge for the sights, flavors, and sensations that make different cultures and destinations unique. A working definition of “Nomadic Distilling,” which forgoes stability and a permanent facility in favor of flexibility and the ability to sample widely from multiple ingredient streams and spirits categories. Devon’s thoughts on the notion of Terroir (spoiler: she don’t like it) and the ability to celebrate and mash-up different spirits traditions from around the world by embracing the role of the guest or outsider. Then, of course, we explore the Liba Spirits portfolio, including a Tyrolean gin from the Dolomites, a botanical rum from New Orleans, and a first-of-its-kind American aperitivo made with a bourbon base. Along the way, we explore the perplexingly cozy lunch habits of Austrians, wax poetic on the flavor of green ants, explain why cold brew deserves a place in your next Americano spritz, and much, much more. Featured Cocktail: Jägertee Inspired by Devon’s travels in Europe, this episode’s featured cocktail is Jägertee, which is an Austrian winter warmer cocktail. Is it 70 degrees here in Washington, DC as I write this? Yes. But we’ll just pretend that we’re having normal January weather and that the planet isn’t trying to kill us. To make a batch of Jägertee you’ll need: 250 ml / 1 cup tea (your choice, but I’d recommend black tea here) 250 ml / 1 cup spiced rum (Austrian Strohrum is traditional, but any will do) 250 ml / 1 cup red wine 250 ml / 1 cup plum brandy, schnaps, or any other liqueur to hand 250 ml / 1 cup orange juice 2 to 3 whole cloves 1 cinnamon stick 2 lemon slices Sugar to taste (depends on how sweet your other ingredients are) Combine all these ingredients in a medium saucepan over low-to-medium heat, warm the mixture gradually until it just begins to simmer, then cut the heat, strain out the solids (or don’t…you do you), and enjoy! Jägertee means, essentially, "Hunter’s tea" in Austrian. Presumably, this is because, after a long, harrowing hunt, it’s pleasant to warm up with a comforting, spicy, winey brew, and NOT because the Austrains endorse consuming uppers and downers before brandishing firearms. One interesting thread to follow here is that rum is extremely popular in the German-speaking world. If you go back to my interview with Brett Steigerwaldt, you’ll learn about the importance of Rum verschnitt in the early parts of the 20th century, so it’s not a complete surprise to me to see a spiced or flavored rum product popping up in a traditional Austrian drink.…
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1 Episode 276 - Cocktail Theory with Dr. Kevin Peterson 1:14:02
1:14:02
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1:14:02In this heady, fragrant chat with Dr. Kevin Peterson, author of Cocktail Theory: A Sensory Approach to Transcendent Drinks , some of the topics we discuss include: Why his time testing combustion engines in a laboratory made Kevin the perfect person to analyze the classic cocktail families for their ideal dilution, temperature, and ingredient ratios How bartenders can use the notion of “olfactory motifs” rooted in memory, nature, and music to design cocktails that thrill at a more three dimensional level--not just on the taste buds. What tips and tricks Kevin has drawn from the perfumery world to punch up the impact and blast radius of his drinks, including atomized spritzes, scent strips, and even service temperature manipulation. The sense in which bartenders are like magicians, constantly manipulating attention and generating novelty, and how you can apply these principles to both cocktail construction and service. And why, at the end of the day, cocktail service and consumption involves a whole bunch of complex systems that are constantly colliding, leaking information, and changing the way we play the game. Along the way, we provide tips and tricks to make your friends and bar guests say “I can’t UNsmell that,” probe the koji-fermented link between pineapple, aged cheese, and sharpies, uncover why Kevin doesn’t want to be known as “the cricket guy.” And much, much more. Featured Cocktail: The Everlasting Daiquiri To make it, you’ll need: 2 oz rum (Kevin recommends Gosling’s Black Seal) ½ oz Fresh Lime juice ½ oz turbinado simple syrup Prior to construction, you’re gonna want to chill down your rum AND a champagne flute in the freezer. Both need to be ice cold. Then, add your liquid ingredients to a cocktail shaker with 3 large ice cubes, shake for (according to Kevin) 12 seconds, then strain into your Champage flute over a smaller ice cube. So if you’re using large, 2” cubes in the shaker, plop a smaller one from a standard ice tray or ice maker into the flute before you strain.…
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In this "Year in Review" / 2024 Preview episode, Eric covers 2023 by the numbers, including highlights and growth figures. Then: some quick previews of what this year has in store, and one big announcement that has been several months in the making.
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1 Episode 274 - Izarra: The "Chartreuse" of Basque Country 1:14:24
1:14:24
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1:14:24In this spirited discussion with Alain Royer and Henry Preiss of Preiss Imports , some of the topics we discuss include: What precisely Izarra liqueur is and the geographic and cultural forces that allowed it to remain more of a regional specialty, while Chartreuse enjoyed wider exposure. How other specialty liqueurs, like Jaegermeister and Luxardo Maraschino, managed to burst the bonds of their relatively “niche” statuses and become heavyweights in the cocktail world. The unique culture and flavors of the Basque nation, a people who transcend political and geographic boundaries and holds tenaciously to their own distinct identity even in today’s increasingly remixed and digital world. Then, of course, we taste through Izarra’s two flagship offerings: Izarra Verte and Izarra Jaune. We compare and contrast these spirits with their logical Chartreuse analogues and explore the best service methods and use cases for each. We wrap up the conversation by reviewing how Henry and his team are rolling out this beautiful duo of alpine liqueurs in liquor stores and bars across the country and give you some insights on how to get your hands on a bottle. Along the way, we cover the medicinal underpinnings of our contemporary genepies and amari, the crucial role of the Armagnac region in the production of these Basque spirits, the one Izarra product that didn’t quite survive the test of time, and much, much more.…
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1 Bonus: Mastering Eggnog with Aaron Goldfarb 30:18
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30:18In this special holiday-themed throwback episode, we've decided to re-release part of an episode from 2020, where Eric interviews acclaimed cocktail author Aaron Goldfarb, author of the book, Gather Around Cocktails . Some of the topics covered include: How to master eggnog, even in a New York City apartment Ways to think about seasonality in cocktail ingredients and custom drink specs Special drinks for Jewish holidays like Hanukkah, Rosh Hashanah, and Purim And much, much more…
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1 Episode 273 - The Fine Art of the Martini with Robby Haynes 1:15:29
1:15:29
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1:15:29In this stirring, ice-cold conversation with bartender and cocktail batcher extraordinaire, Robby Haynes, some of the topics we discuss include: What people mean when they say, “Martini,” and why certain preferences and aversions pertaining to its construction may stem from unresolved fears and myths about ingredients. How Robby teamed up with distillers, wine-makers, and cocktail experts to weave a flavor tapestry worthy of sitting on the shelf next to the legendary Gold Fashioned. What research and development looks like in the gin space, specifically when it comes to nerdy stuff like botanical maceration, gin basket ergonomics, and ethanol proof points. Then, of course, we taste the Hoste Martini, and Robby shares recommendations about freezer settings and over-ice service that take this cocktail to the next level. Martinis in-hand, we wrap the conversation by examining some of the softer nuances of martini service, like: why cocktail bars are super controlled environments, why hosting a cocktail party can be so unpredictable, and the benevolent tension between host and guest that creates a hospitality interaction. Along the way, we get into the latest updates on this year’s batch of the Gold Fashioned, play a rousing game of “Kill, Marry, Fornicate” with iconic Martini trifectas, ponder the mysterious “Vermouth Tipping Point,” and much, much more. You can learn more about the Gold Fashioned and the new Hoste Martini at hostecocktails.com…
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1 Episode 272 - Super Juice 101 with Mike Vander Horn 1:06:59
1:06:59
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1:06:59In this nerdy deep-dive on the craft and science of Super Juice with bartender and cocktail competitor Mike Vander Horn ( @cocktail.complex ), some of the topics we discuss include: What Super Juice is and how it has risen to prominence in both cocktail bar and home bar settings. Different ways of formulating super juice, including recipes and methods drawn from Liquid Intelligence, a bartender named Nickle Morris, and a YouTube mixologist called Kevin Kos. How to test the flavor of super juice against real citrus, and why this highly-engineered product seems to attract as many skeptics and purists as it does sustainability nerds and flavor geeks. Where we stand in the sweeping citrus “movements” or “eras” that have influenced cocktail trends over the past several centuries. And the tools and ingredients you’ll need to source if you want to incorporate this versatile new citrus ingredient into your professional or home bar. Along the way, we tackle a question from the Discord Community about pH measurements, the best way to foil your bartender nemesis, South Jersey’s new signature cocktail, and much, much more.…
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1 Episode 271 - Signature Cocktails with Amanda Schuster 1:09:17
1:09:17
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1:09:17In this time-traveling, globetrotting conversation with Amanda Schuster, author of Signature Cocktails , some of the topics we discuss include: How Amanda went about sourcing 200 signature recipes from all corners of the globe and spanning over 500 years of history. What distinguishes signature cocktails from their more generic counterparts like Old Fashioneds, Manhattans, and Martinis - specifically, the roles of people, places, and events. An examination of certain important historical trends, from milk punches, to private clubs, to luxury travel, all of which yielded cohorts of era-defining signature cocktails we still enjoy today. The importance of menu attribution in spreading contemporary signature cocktail recipes across the digital and physical world. And tips for designing a signature cocktail for your own bar or home cocktail lounge. Along the way, we explore the bedeviling properties of chocolate and gin, when a Margarita isn’t a Margarita, how to defeat an invading army by spiking the drinking well with whiskey, and much, much more.…
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1 Bonus: Philip Duff on Tipping Cultures, Foreign and Domestic 1:04:09
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1:04:09Bar consultant and drink expert Philip Duff lends his multi-decade, international perspective to the debate on tipping trends, service fees, and legislative initiatives that affect tipped workers, bar owners, and restaurant patrons alike.
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1 Episode 270 - Philip Duff on Scaling Bar Brands 50:19
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50:19In Part 1 of my two-part conversation with bar consultant and spirits expert Philip Duff , some of the topics we discuss include: How a small Irish town of 5,000 people played host to the busiest pub in all of Ireland thanks, in part, to a trip to Texas, some stained glass, and knack for documenting its drink recipes The shift in consumer consciousness from fun, flair-driven pours to more complex and serious cocktails with the opening of the Atlantic Bar and Grill in London in 1995. How real estate moguls, hotel chains, and venture capitalists radically transformed the rules of the game and opened the doors for mid- and high-end bar and restaurant chains in the 90s and 2000s. And what it takes to train and retain a high-quality bar staff in the wake of a pandemic that decimated the talent pool available to our industry.. Along the way, we cover the design similarities between Air Force One and certain bar programs, the heavy-hitting Spillstop 28550 Pour Spout, how to say “hamburger” in Italian, and much, much more.…
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1 Episode 269 - Cutting-Edge Rum Research with Brett Steigerwaldt 1:12:15
1:12:15
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1:12:15In this fascinating deep dive on the history, biochemistry, and culture of rum with distiller Brett Steigerwaldt, some of the topics we discuss include: How Brett applies his in-depth background in automation, fluid and thermal dynamics, and systems engineering to design fermentation and distillation programs that create delicious spirits. The surprising connection between microbial research conducted on rum fermentations more than 100 years ago and the current quest for rum distillers to create fruitier, funkier, more interesting rums on a consistent basis. The odd tale of “Rum Verschnitt,” a hyper-concentrated ester-bomb of a spirit that made waves in the rum world in the early 20th century and MAY be the reason why Northern European nations are the world leaders when it comes to label transparency. How Brett’s research has unveiled some serious potential for distillers who want an all-natural way to create specific flavors in their rums. And a fun little side project involving a unique Caribbean island and a sea turtle conservation non-profit. Along the way, we explore the interesting tension between technology and traditional knowledge in spirits, the rancid romance of Jamaican muck pits, how to program the replicator on the Starship Enterprise, and much, much more.…
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In this special edition, recorded at the American Distilling Institute's 20th Anniversary Conference and Trade Show, Eric shares his 20th Anniversary Address and Keynote Intro, informally titled, "It's All on Fire." Then, we jump straight into a delighful panel discussion about the art, business, and philosophy of blended whisk(e)y. This is a panel, moderated by Eric Kozlik, consisting of three expert distillers: Lauren Patz (Redwood Empire) Stephen Gould (Golden Moon Distilling) Dave Schmier (Proof and Wood Ventures) Some of the topics we discuss include: What we mean when we say a spirit is a "blend" (and it's a wider range of things than you might expect) The different types of "consistency" you can achieve through blending whiskey Strategies for maintaining consistency across time and batches Ways to use blends to appeal to a new or larger audience Case studies from each of the distillers' portfolios…
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Eric checks in with some important updates and previews what's in store for late summer and early fall, 2023. Be sure to keep your ears out for an exclusive discount from Jordan Hughes on his Cocktail Camera course!
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1 Episode 267 - New and Noteworthy Spirits (Summer 2023) 1:07:09
1:07:09
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1:07:09Eric and guest co-host Tracie Franklin ( @spirited_tracie ) review several new and noteworthy spirits for the Summer of 2023. They include: Confluence American Gin by Still 630 Frontera Single Malt by Whisky Del Bac Solum Single Malt by Westland Distillery Various mixers by Sweet Ginger Browne Visit our YouTube Channel to see the full video reviews of these spirits!…
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Eric reviews the most popular modernist mixology methods that are on the rise behind the world's best cocktail bars in 2023. Many of the culinary ingredients and techniques featured in this episode have evolved from classic or low-tech versions of processes like clarification or freeze-thaw distillation. Others employ cutting-edge science to completely shake up the way we think about our favorite cocktails.…
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1 Episode 265 - The Past, Present, and Future of Mezcals with Gary Nabhan 1:12:48
1:12:48
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1:12:48In this botanically diverse conversation with ethnobotanist and author Gary Nabhan, some of the topics we discuss include: The winding, intersectional, and truly inspiring story of Gary’s personal journey, from his family ties to bootlegging during Prohibition, to his days spent foraging and learning about plants in the Indiana Dunes, to his documentary work showcasing the pollinator relationship between bats and agave. How he teamed up with his co-author, David Pinera, a famed distributor and curator of agave spirits, to assemble his latest book detailing the ethnobotanical importance of plant/people relationships and the nuances of the mezcal and tequila industries. Some notes on the sacred nature of agaves, and how his background as an interfaith member of the Franciscan order has informed his mission to protect what is sacred Why mezcal can truly be described as “Biodiversity in a bottle,” plus some advice for navigating the almost dizzying array of distillates to choose from in today’s market. And of course, we speculate on what the future might hold for our beloved agave spirits, including why the Tequila industry might learn a thing or two from the parable of “The Prodigal Son.” Along the way, we cover the relationship between agave spirits and deforestation, explain why cactus and agave are truly the “bison” of the plant world, sing lavish praises for the elusive black sphinx date, and much, much more. You can pick up your copy of Agave Spirits: The Past, Present, and Future of Mezcals wherever books are sold. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 264 - World Class Aspirations 1:12:12
1:12:12
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1:12:12In this inspiring conversation with bartender Mike Vander Horn, some of the topics we discuss include: Mike’s personal journey, from his humble origins as a “rum and diet” drinker, to the cocktail competitions that would ultimately lend him the authority to step behind the bar as the head bartender at the newly opened Queen Jayne’s Lounge & Royal Drinkery in Somers Point, NJ. The different types of cocktail competitions that exist in today’s world, ranging from the purely digital, to the lavish, “fly-you-into-a-big-city-to-compete” affairs put on by the world’s largest brands. Then we walk through his journey at this year’s Diageo World Class US event, where he competed against 29 of the best bartenders in the country without ever having bartended professionally. Of course, that leads logically to his latest project over at Queen Jayne’s Lounge, which requires a thorough discourse on the drink culture in South Jersey, which is one of my favorite places, but it’s a little difficult to understand unless you’ve spent a good deal of time there. Along the way, we cover the best resources for learning about and entering cocktail competitions, the daunting widowmaker of an event called “the speed round,” how to pronounce Snoop Dogg’s Gin, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this new #BoozeNews episode, Eric runs down some trending news stories and introduces the new Modern Bar Cart Discord Server! Email podcast@modernbarcart.com to request access to this new community forum. Featured news items include: Mastering your mint julep game for the Kentucky Derby this weekend Maine Gov. signs "To-Go" Cocktails into law Oregon considers doubling Distilled Spirits Tax Spirits surpass beer in market share for first time Looming white oak shortage plagues bourbon industry What the heck is Amburana wood? This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 262 - World's 50 Best: 2023 Edition 1:01:08
1:01:08
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1:01:08In this wide-ranging conversation with World’s 50 Best Content Director Mark Sansom , some of the topics we discuss include: The myriad ways in which entire segments of the hospitality industry have bounced back from the COVID crisis, as well as the talent- and capital-related symptoms and side-effects that linger on to this day. The return of international travel, which dovetails with the launch of The World’s 50 Best Hotels . We dig into specifically how Mark’s organization vets and reviews these venues and what it means to stay at a truly world-class hotel. As a sidecar, we also examine the historical and contemporary roles of hotel bars and restaurants - not merely as providing the “board” to the hotel’s “room,” but as engines of profit and innovation that can truly shine with proper investment and human resources. All of this, of course, leads us to the question of hospitality in a post-COVID world: what does it mean? And how are the best establishments pushing the envelope. We use the case study of Botanist Bar in Vancouver - winner of this year’s Michter’s Art of Hospitality Award - to illustrate how real hospitality can be an act of natural and cultural ambassadorship. Punctuated throughout this chat are the usual tangents that educate and delight, including how Mark tracks the movements of bartenders and beverage directors across time and space, how to think of dehydrators, centrifuges, and rotavaps as “bar infrastructure,” what traditional Thai dish has Mark and me incredibly hot and bothered, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 261 - The Ice Book with Camper English 59:17
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59:17In this frosty deep dive with cocktail scholar and author Camper English, some of the topics we discuss include: The story of Camper’s initial tumble down the ice rabbit hole, originating at the legendary New York bar, Milk & Honey, and resulting in a whole slew of at home experiments designed to test the thermodynamics and ergonomics of freezing water. The theory and methods behind “directional freezing,” and why Camper insists that you can make clear ice using pretty much any set of tools if you just understand what makes this approach work. What we can learn from the way that lakes freeze over in winter, including the structure of crystal lattices and the impact of freezing speed on trapped air bubbles and ice clarity. Then, of course, we dig into some of the techniques and projects from The Ice Book, including: ice tempering and shaping, colored ice, patterned ice, and freezing objects and garnishes INSIDE of ice cubes. Along the way, we cover the exothermic implications of adding water to alcohol, a practical take on ice aesthetics, why your freezer is set way too damn cold, and much, much more. Let’s face it. Being the kind of person who can produce perfectly clear ice is a sign that you have mastered two of the most challenging natural elements: water and temperature - you know, things that have literally shaped the course of human civilization. But beyond that, a clear ice cube in a glass, whether it’s perfectly cuboid or spherical or rough hewn like a crystal wrested from the earth, is a signal that you’re consuming something special. It, like a prism, has the potential to focus and magnify certain ineffable aspects of the experience, and I simply don’t think you’d see the world’s best bar programs emphasizing it if that wasn’t the case. So if you’re ready to take the leap and start churning out cocktail ice that will drop jaws and elicit delight from your family and friends, be sure to pre-order your copy of The Ice Book today so that it ships as soon as it’s released in just about a month’s time on May 23rd. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this Mesquited, not Peated conversation with Whiskey Del Bac Head Distiller Mark Vierthaler, some of the topics we discuss include: What it takes for a spirit to be called an “American Single Malt Whiskey,” a term that is currently self-administered by the American Single Malt Whiskey Commission, but that’s on track for nationwide federal approval and regulation by the TTB. A brief romp through some of the controversies still yet to be resolved regarding the mandatory or prohibited use of certain barrels and finishing techniques. The story of Whiskey Del Bac - from esoteric Southwest-inspired furniture, to calibrating against an iconic Scotch brand, to releasing some of the most innovative and distinct American Single Malt offerings on today’s market. Mark also walks us through some of the most important process-related decisions he and his team manage, including precise malt smoking, narrow cuts to accommodate small-format barrels, and the ever-crucial question of aging in the desert, where temperatures fluctuate aggressively. We wrap up by featuring the offerings in Whiskey Del Bac’s Global Cask Collection, including their Frontera, Normandy, and Ode to Islay annual bottlings. Along the way, we pen a love letter to the humble javelina, reenact one of the worst drams Eric ever ordered at a bar, try our hand at designing the ultimate distillery cat, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 259 - Tiki in Japan with Brandon and Kim Grilc of The Kazan Room 1:10:52
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1:10:52In this complex, yet surprisingly potent conversation with Brandon and Kim Grilc of The Kazan Room in Kobe Japan, some of the topics we discuss include: How this husband and wife duo cultivated their passion for Tiki at one of America’s most celebrated tropical drinks bars, inspiring them to open their own tropical drinks concept in Japan, where they now live. What it means to be a “Tiki Snob” or purist, and why Tiki culture is constantly evolving like a living organism. The ins and outs of Tiki menu design, including cocktail origins and attributions, glassware and garnish art, and the ever-important indicator scale of drink potency. Some of the cultural and logistical differences and opportunities that distinguish opening a bar in Japan vs. here in the United States. And how to plan your next trip to the Japanese “Kansai” region and the city of Kobe, where the Kazan Room resides alongside pampered cows, roaring surf, and picturesque mountains. Along the way, we cover why it’s hard to quantify a “vibe,” tips for designing the perfect magical Aloha shirt, why three rums are sometimes better than one, and much, much more. For those of you who would like to get updates on everything that’s going on at The Kazan Room, you can follow them on Instagram @thekazanroom and be sure to pull them up on your favorite maps app when you’re planning your visit. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this deep dive on the biochemistry and genetics of mint with Abby Bryson and Dr. Björn Hamberger of the Michigan State University Department of Biochemistry & Molecular Biology , some of the topics we discuss include: Why mint and other members of the Lamiacea family have been able to evolve in such a diverse array of ecological niches, infusing their flavors and health benefits into the ethnobotanical cultures of people around the world. The reason why mint smells even more amazing when you “activate” it, and what these chemical “signals” might indicate in the “universal language of small molecules.” We also cover an important class of compounds called “terpenes,” which have become all the rage in certain beverage and cannabis communities recently, but that might also hold the key to certain health benefits. Then, we explore Abby’s fascinating research using computational genetics to identify important biosynthetic gene clusters in various mint species. And we conclude by peering into what the future might hold for this area of study, including the use of yeast to naturally synthesize flavors and medicines without harming these beautiful plants in the wild. This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 257 - Gin Tonica with David T. Smith 1:04:18
1:04:18
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1:04:18In this lively chat with David T. Smith , spirits judge, consultant, and author of Gin Tonica , some of the topics we discuss include: A history of the Gin & Tonic cocktail, which turns out to be a bit more punk and DIY than it’s often played up to be, as well as a bit more recent than we like to romanticize. The ways in which cultural differences in the US and the UK, like the widespread adoption of ice and the proximity to fresh citrus, worked to generate strikingly different conceptions of what we imagine as a “classic” gin & tonic. Then, of course, we explore how a few chefs in the Basque region of Spain took this drink into the kitchen in the last 20 years and completely transformed the way the cocktail can look, feel, and taste. We also take a moment to zoom out - as we gin nerds like to do - and examine some of the current trends in the gin world, both here in the US, and elsewhere in the world, such as the strategic deployment of local botanicals and the targeted deployment of distillate base AS a botanical. Along the way, we answer pressing questions like: why does David know what blood plasma tastes like?, is that a lego piece in your mixing glass?, did you just let Chat GPT write your tasting notes for you?, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 256 - Yeasty Boys with Faye Johnson 59:29
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59:29In this fascinating conversation with food scientist, distiller, and tamer of yeast, Faye Johnson, some of the topics we cover include: How Faye’s childhood exposure to fermented foods and her formal experience testing foods for harmful microorganisms led her to hop-scotch her way through the worlds of cake decorating, cheese making, brewing, and distilling. What it’s like to receive samples bearing live, native yeasts in the mail and then test those samples for viable applications in the brewing and distilling world as part of Bootleg Biology’s “Local Yeast Project.” How she used her expertise to save a Mid-West brewery from dreaded “flavor drift” by locating and scientifically isolating the precise yeast strain that made their product famous in the first place. And what it’s like to compete on a national stage as a contestant on a recent episode of Moonshiners Master Distiller. Along the way, we cover how to come to terms with any fears you might have about microorganisms, the ways in which microbial communities working together are like a crowd cheering at a concert, what to do if Faye calls you, “toffee honey biscuit,” and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 255 - New and Noteworthy Spirits (Winter/Spring 2023) 55:39
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55:39Eric and Ethan review 3 bottles that are each new and noteworthy in their own very unique ways. The bottles in question are: Wonderbird Spirits Gin No. 61 (45% ABV) Tears of Llorona Extra Anejo Tequila (43% ABV) Oak & Eden Wheat & Honey Bourbon (45% ABV) This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 254 - Meet Mr. Lyan with Ryan Chetiyawardana 1:06:54
1:06:54
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1:06:54In this conversation with drinks entrepreneur and educator Ryan Chetiyawardana, some of the topics we discuss include: The origin story of the name “Mr. Lyan” and how Ryan’s family relationships with movers and shakers in the design and fashion world influenced the wide scope and inclusive lens of his bar projects. Ryan’s framework for creativity and drink creation, which incorporates input at all levels of the bar team and thrives on the diversity of experience and passion of bar managers, bartenders, and even barbacks. How the question of privilege in the cocktail world has led Ryan to explore everything from eliminating ice from his bar program, to using the “less desirable” cuts of citrus, to exploring the role of sea level rise in a recent bar menu. We also explore how he thinks about cocktail education, including his recent cocktail Masterclass with Lynette Marrero and the one key teaching about balance that might just cause you to rethink the way you approach drink design. Along the way, we gloss over a few other boring little details, like how to use moon rocks as gin botanicals, the decimal point that launched a thousand spinach enterprises, where to grab a drink with David Bowie in London, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 253 - Winning Dry January with Jon Schott 1:06:42
1:06:42
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1:06:42In this wide-ranging conversation with bartender and drinks consultant Jon Schott of Riffraff Drink Co. , some of the topics we discuss include: The state of the non-alcoholic drinks space, and why language and placement are tricky and need to be dialed in for every unique bar or restaurant menu. Jon’s personal journey into sobriety, including a brief detour selling home security systems, and his return to working behind the bar. This also leads us to think about some of the softer nuances of making drinks of all sorts: how hospitality is an ingredient, how to make people feel good before anything goes into their body, and why drinking is ultimately about knowing yourself. Then, we explore some of Jon’s favorite hacks for making great non-alcoholic cocktails at home, which he is currently publishing as a series of videos over on the Riffraff Drink Co. Instagram page. Along the way, we explore how to use guest feedback like sonar, the use of clarity as a vehicle for surprise in cocktails, the joys of nose-to-tail mint butchery, and much, much more. You can find Jon pouring FREE samples of his creations over at Umbrella Dry Drinks in Alexandria, VA pretty much every Saturday, and you can reach out or follow along for his awesome instructional videos over on Instagram @riffraffdrink_co . This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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Eric runs down highlights from 2022 by the numbers and recaps some of the big moments from this past year. Then, looking ahead to 2023, he shares what to look out for from The Modern Bar Cart Podcast. On the back end of the show, 6 bartenders are featured from the McClintock Distilling Holiday Bar Room Blitz, a terrific event that helped us to remember just how great it is to be doing things in person after the pandemic. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 251 - SUYO Single Origin Pisco 1:06:07
1:06:07
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1:06:07In this viticultural conversation with SUYO Pisco founders Alex Hildebrandt and Ian Leggett, some of the topics we discuss include: How two born-and-bred Peruvians met and became friends in the world of American corporate finance, then turned their sights on celebrating the flavors and aromas of their beloved home country. What it means for a distillate to be “single-origin,” and how Ian and Alex went off the beaten path to find and partner with Pisco producers who are making truly remarkable spirits. How to think about Peru’s fascinating Geographic Indication for Pisco, also known as it’s Denomination of Origin, which specifies what materials can be used, where grapes can come from, and even how many times it can be distilled. Then we taste through SUYO’s inaugural offerings, a fruity, complex Quebranta made in the foothills of the Andes, and a sea-swept Italia bursting with floral and mineral complexity. Along the way, we cover the complicated topic of “purity” in different kinds of spirits, the age-old controversy of Chilean vs. Peruvian Pisco, a potentially record-setting pisco sour performance by Ernest Hemingway, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
In part two of this audio essay, Eric zooms in on the recently passed legislation in Washington, DC (Initiative 82) that has eliminated the tipped minimum wage and is slated to take effect on January 1, 2023. Using an analytical framework known as "Stasis Theory," he carefully walks through the definitions, cause-and-effect logic, ethical values, and action points that prompted this change in the way service industry workers get paid. Then, he makes some projections about what the fallout from this new system may look like in our nation's capital.…
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The Modern Bar Cart Podcast
Eric examines the history and culture of tipping in Europe and America as a way to explore recent legislation in Washington, DC that will change the way that bartenders and other service industry workers get paid. This, of course, will also have significant impacts on the cost and perceived value of dining and drinking out, changing the DC food and drink scene in a major way. This episode begins with a historical and etymological exploration of how and why we tip, with an important meditation on the racist legacy of the tipped minimum wage in the United States. Then, we take a look at two recent ballot initiatives aimed at changing the tipped minimum wage in DC. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 248 - Getting Twisted with Jordan Hughes 1:08:05
1:08:05
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1:08:05In this well-lit and impeccably styled conversation with photographer, drinks educator, and newly-minted author Jordan Hughes , some of the topics we discuss include: Jordan’s voyage into the world of spirits and cocktails, including the pours and flavors that first got him hooked on mixology and spirited guides who helped him along his journey. How he thinks about staging and lighting cocktail photos (which you can view on Instagram @highproofpreacher and @cocktailcamera ), including one very important tip that will help you take your Instagram game to the next level. The concept and development process behind his new book, Twist , which is chock full of inspiration for anyone who might feel like they’re in a “rut” making the same old handful of cocktails. Along the way, we cover the struggles of producing and photographing 10 gin fizzes in a single evening, Jordan’s controversial views on vodka, what to drink with Michelle Obama at one of the world’s most legendary bars, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 247 - Modern Caribbean Rum with Matt Pietrek 1:07:54
1:07:54
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1:07:54In this fascinating deep-dive into the world of cane distillates with Matt Pietrek, author of Modern Caribbean Rum , some of the topics we discuss include: How Matt and his wife Carrie collaborated to create an 800+ page self-published treatise on the rums of the Caribbean: through strategy, structure, and of course visiting so many of the incredible producers who pour their life into this spirit. Then, we get into the weeds on a wide-ranging set of topics related to the classification of rum. And this is really the heart of the book. We talk about: The broad-strokes differences between British-style, French-style, and Spanish-style rums The impact of colonial history and economics on the timelines and styles that were propagated in different islands and regions Why Matt thinks about Rum as a “Meta-category” of spirits that contains multitudes of styles and flavors Along the way, we cover the palletized nuances of self-publishing, the four main decision buckets that dictate the kind of rum that a given producer will bottle, the surprising influence of Canadians on overproof rum bottling strength, And much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
Eric investigates the words we use for large groups or collections of spirits and cocktails. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 245 - Hanky Panky: An Unintentional Speakeasy 1:04:43
1:04:43
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1:04:43In this eye-opening conversation with Walter Meyenberg, founder of Hanky Panky, some of the topics we discuss include: Why this bar, which is so famous for being a modern “speakeasy,” wasn’t originally planned that way, and how they evolved from not even charging for drinks to winning international awards for hospitality. What it’s like to locate, enter, and drink at Hanky Panky, according to our mixological travel correspondent, Adam Bauer. How Walter thinks about developing individual members of his bar team and building a community of international “friends of Hanky Panky,” and why this people-first mentality allowed the program to thrive, even during the pandemic. We also explore some of Walter’s other projects, like his bar Casa de las Brujas, which places an all-female bar team in the spotlight, and Liquid Show, an educational initiative launched in partnership with other leading bar figures in Mexico City. Along the way, we cover the books that inspired Walter’s approach to hospitality, the design aesthetic behind throne-like bar stools and mirrored tables, foundational memories of being fed and pampered by his Lebanese mother, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 244 - Drinking Like Mad Men: Midcentury Cocktails with Cecelia Tichi 1:19:13
1:19:13
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1:19:13In this Midcentury cocktail retrospective with American Studies professor Cecelia Tichi, author of Midcentury Cocktails: History, Lore and Recipes from America's Atomic Age , some of the topics we discuss include: The historical backdrop for the society and culture of the mid-20th century: that is, a nation simultaneously traumatized by decades of war and economic depression and invigorated by economic prosperity and technological revolution. What drinking trends accompanied life in the big city, as well as those that took hold in the emerging, cookie cutter suburbs and the more upscale exurbs, where wealthy elites lived and vacationed. What the ballooning size of cocktail glasses (from 3 to 4 ½ ounces) and certain published entertaining guides meant for casual gatherings, in particular: how much one would be expected to take down over the course of an evening. We also examine certain bibulous subcultures like the aforementioned beat generation, commuters with access to bar cars on their train commute home from work, African Americans who relied on the famous Green Book when seeking entertainment and lodging on the road, and many other facets of mid-century life. Along the way, we cover the allure of an emerging Tiki culture, the surprising influence of the Playboy Bar Book, whether or not Don Draper and the cast of Mad Men managed an accurate portrayal of this drink-soaked era, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
In this truly wide-ranging conversation with bartender, spirits maker, and entrepreneur Robby Haynes, creator of the Sunday's Finest Golf Fashioned , some of the topics we discuss include: Robby’s rise through the service industry ranks, beginning as a valet standing out in the cold on Chicago winter nights, then eventually manning bars like the legendary Violet Hour. What he learned about making cocktails - from carving ice in hotel pans on his first night as a barback to the ways in which mixing a cocktail is like mixing and mastering a record in a recording studio. We also chat about his first spirits project: Apologue Liqueurs, which continues to capture rare and often savory flavors like celery root and aronia berry so that professional and home bartenders can jazz up their favorite cocktails. Then, of course, we sample and discuss the $150 Sunday’s Finest Gold Fashioned, a product that can be said to truly DEFINE the luxury bottled cocktail category. Robby and I talk about what that means, how it was created, and how to think about a $150 bottle spend, relative to the other costs associated with a night out at your favorite cocktail bar. Along the way, we touch on what it means to “nail the center” of a cocktail, how bartenders learn their bar guests’ “love languages,” why you might want to start thinking about cocktails as a “spa experience,” and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
In this fascinating conversation with Victoria Eady Butler, Master Blender for Uncle Nearest Premium Whiskey, some of the topics we discuss include: How Victoria transitioned from a career in criminal justice fighting organized crime to her role as the Master Blender for Uncle Nearest, where she won back-to-back titles as Master Blender of the Year in 2021 and 2022. What happened when she teamed up with historian and Uncle Nearest CEO Fawn Weaver to unearth the living legacy of her great-great grandfather, Nathan “Nearest” Green who was touted during his lifetime as the best distiller in the region. The importance of the Lincoln County Process, which is the primary differentiator between Tennessee whiskey and bourbon, and which was perfected by Nearest as a signature production technique. Then, of course, we taste Uncle Nearest’s flagship product: 1884 Small Batch whiskey, which won Best American whiskey in 2021. We also investigate Victoria’s signature approach to blending, which involves specific techniques to protect her palate and ensure that she addresses the all-important “finish” of the whiskey. Along the way, we learn about the deeply important philanthropic work of the Nearest Green Foundation, why Tennessee Whiskey is “Bourbon plus one,” where you can go to drink at the longest bar in the world, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
In this wide-ranging conversation with Jackie Summers, creator of Sorel, some of the topics we discuss include: How Jackie has led a life of continuous transformation on his way to creating Sorel: battling a spinal tumor, leaving a successful corporate career, and becoming America’s first black distiller since Prohibition. The intriguing wellness and flavor properties of hibiscus, which has more vitamin C than most citrus fruit, but that can be problematic as a single-note flavor. Why it took hundreds of test batches and experiments to perfect this product, which comes to us as the result of centuries of stolen bodies, stolen spices, and a resilient oral tradition that sings at the genetic level. The difference between “Sorrel,” the drink and “Sorel” the brand, by way of some apt wisdom from Jackie’s childhood speech coach. Along the way, we cover the terroir of North African Hibiscus, why liquor years are like dog years, what to drink with the philosopher who went toe-to-toe with Machiavelli, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 240 - New and Noteworthy Spirits (Fall 2022) 1:09:40
1:09:40
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1:09:40Eric and Ethan review new and noteworthy bottles, including: Clever Fox Silver Rum Mason Dixon Distillery Tsipouro Old Bay Vodka Empirical Ayuuk Bare Zero Proof Fernet
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1 Episode 239 - The Hard Problem of Structured Tastings 38:07
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38:07Eric reviews the most common types of structured tastings you may encounter in the fermented and distilled beverage world. These include: Blind vs. Non-Blind Tastings Vertical and Horizontal Tastings Triangle, Triad, and Duo-Trio Tastings Component and Inverted Component Tastings This episode also explores the reasons WHY we structure our tastings, and how engaging in these exercises can provide value beyond simply stimulating our taste buds. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
In this wide-ranging conversation with Lars Williams and Mark Emil Hermansen, co-founders of Empirical, some of the topics we discuss include: How Mark and Lars met and bonded while working at the world-renowned Nordic Food Lab at the Michelin-star restaurant, Noma, and then spun their passion and expertise into a project that bottles flavorful memories. Why Empirical is referred to as a “Flavor Company,” as opposed to a distillery, rectifier, spirits purveyor, or any other typical moniker. The research and flavor building process that led to the development of their newest product: Soka, a spirit made using the fresh-pressed juice of sorghum cane, which they’re using as a way to spread the word about this regenerative, nitrogen-fixing crop. Why the density of flavor packed into these Empirical spirits impacts the way that they can be used in cocktails, specifically where sweetness is concerned. How Lars and Mark think about scaling the impact of their partnerships with farmers, using their adventures in Oaxaca as a case study for creating spirits that not only capture the flavor of a place, but also find ways to give back to it. Along the way, we explore sensory pathways in the brain, the importance of a beginner’s mindset, the socioeconomics of pasilla chiles, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 237 - The Legendary Silkie with James Doherty 1:07:23
1:07:23
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1:07:23In this delicious, philosophical conversation with James Doherty of Sliabh Liag Distilling and The Legendary Silkie Irish Whiskey, some of the topics we discuss include: The geography and culture of the Donegal region of Ireland, located in the far Northwest of the country, and how this elemental landscape inspires their mission and their products. Why James and his wife and distiller Moira consider themselves “scatterlings,” having come to Donegal after traveling and collecting flavors from around the world, and how this informs their approach to creating spirits with a sense of time and place. Then, of course, we explore the legend of the Silkie, a maritime yarn deposited in Ireland by the Vikings, and taste through the three primary expressions of the Legendary Silkie: the flagship product, the Dark Silkie, and the Midnight Silkie. Along the way, we cover why Irish whiskey is beginning to return to its smoky roots, how building a blended whiskey can be like carving a block of marble, why Australians don’t understand what the world truly loves about them, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this tasting and fireside chat with Stephan Kopp of Fassbind Eau de Vie and Henry Preiss of Preiss Imports, some of the topics we discuss include: The heritage fruits, sourcing practices, and protected designations of origin that set Swiss brandies and eaux de vie apart from the other fruit distilling traditions in Europe and elsewhere in the world. The difference between a “wasser” and a “geist” spirit, particularly as it applies to the types of fruits used and how those fruits are turned into potable alcohol. The venerable, yet poorly-understood tradition of adding dosage (or “bonificateurs”) to aged fruit brandies to impart consistency on the end product, as well as establish a unique proprietary fingerprint on the flavor profile. Why resting eaux de vie in stainless steel tanks is an integral part of the production process - not only from a flavor perspective, but also as insurance against the occasional poor harvest. We also discuss the notions of “purity” vs. “complexity” and “seasonality vs. consistency” in these laser-focused fruit eaux de vie and their aged, slightly fortified brethren. Along the way, we explain how to take your cocktail program to the next level using fruit brandies, why Henry thinks a great gumbo and a great eau de vie aren’t so different, how to make a perfect cheese flower, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this fascinating conversation with Tremaine Atkinson of CH Distillery, manufacturers of Jeppson’s Malört, some of the topics we discuss include: How Tremaine left his career in finance to jump-start an old dream that once had him peddling kegs of beer in San Francisco - a move that ultimately resulted in the founding of CH Distillery The complicated story of Jeppson’s Malört, which began as a DIY Swedish palate cleanser, then had a harrowing, medicinal encounter with Prohibition, took a decades-long detour to the Sunshine State, and finally made a triumphant return to its spiritual home in Chicago. Why bitter tastes come with some strange psychological baggage, and why wormwood - specifically Northern European wormwood - is so crucial to the iconic bitterness of Jeppson’s Malört. We also delve into some of the more humbling experiences involved with acquiring a legacy brand - like the need to reverse engineer the Malört recipe from scratch and that awkward moment when a room full of bartenders tells you it might taste a little TOO good. Along the way, we explore the history of Scandinavian “besk” spirits, the marketing move that had consumers asking, “Is there Malört in that Bourbon?”, why taking shots is sometimes necessary to ensure quality control, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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Eric chats with Eileen Wayner, CEO of the Tales of the Cocktail Foundation, about this year's 20th Tales of the Cocktail event in New Orleans. Some of the topics they discuss include: What's new with Tales of the Cocktail this year, and which beloved aspects of the live event will return better than ever How to register and organize your itinerary for the event, with some help from the handy Whova app. Details about the event's new venue,The Ritz Carlton Hotel, and how it's set up to make this the best Tales yet. Some of the seminars and off-site events that Eileen and Eric are particularly excited about Tips for new attendees and seasoned TOTC veterans And much, much more This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 234 - Chinola Liqueur with Andrew Merinoff 55:26
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55:26In this flavorful, entrepreneurial conversation with Chinola Liqueur co-founder Andrew Merinoff, some of the topics we explore include: Andrew’s family legacy in the spirits world, including his very real ties to Canadian whisky magnates and Prohibition-era New York Bootleggers. How Chinola started in a blender in a Dominican Republic apartment and blossomed into a category-defying cocktail ingredient thanks to some old-world European liqueur expertise. Why many people are under the mistaken impression that passion fruit is pink - and what the Chinola team is doing on the agricultural front to ensure that their fruits remain delicious, all-natural, and sustainable. We also dig into the very important ways that Andrew and his team actively partner with the community in the DR so that they’re not merely showing up appropriating a native fruit, and exporting its flavor to the US market. Along the way, we learn why passionfruit evokes a feeling of nostalgia in many people (myself included), the surprising similarities between Chinola and a product that many people call “bartender’s ketchup,” why the Spanish word for “one who gossips” might come up at your next brunch, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 233 - Meated Whiskey with Matt Power of Tamworth Distilling 56:47
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56:47In this flavorful conversation with distiller Matt Power of Tamworth Distilling, some of the topics we cover include: How the “House of Tamworth” series began as a research initiative designed to understand what the FDA considers “acceptable” flavoring ingredients, and snowballed into a passion project highlighting uncommon or underappreciated flavors and aromas. Why the “flavored whiskey” category has developed a slightly sub-par reputation, and what Matt and his team are doing to elevate this category. How Matt employs some serious technology - namely, a rotary evaporator - to isolate flavors and aromas from nature and infuse those compounds into their spirits in a very strategic way. We also sample the “Deerslayer” whiskey from the House of Tamworth collection, which was inspired partially by a german fermented sausage dish and partially by the aromas of hardwood smoke that you’ll smell wafting on the breeze during a New Hampshire winter. Along the way, we cover other important topics like maple syrup infused with dead people, the seductive stink of the Corpse Flower, strategies for combatting invasive green crabs, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 232 - Vanishing Spirits: The Art of Whisky with Ernie Button 1:18:11
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1:18:11In this stimulating conversation with photographer and whisky enthusiast Ernie Button, creator of The Art of Whisky , some of the topics we discuss include: How Ernie married his way into a love for Scotch, and how that fondness turned to wonder and curiosity one night when he was about to put his whisky glasses into the dishwasher. The collaborative approach that Ernie took to explore this subject, pulling in fluid dynamics physicists at Ivy League Universities, and even resulting in a published paper in an academic journal. What it takes to coax the “fingerprint” out of each spirit he photographs, and why these images appear molecular, or planetary, or nebular in shape and structure. By way of illustration, we look at a few images from The Art of Whisky , which help to showcase the ways in which whisky scatters and reflects light. We also dig into some of the chemical forces responsible for these phenomena, in Ernie’s experience, including the influence of charred oak barrels, cask finishes, and peat. Along the way, we discuss exciting developments in the rice whisky world, an encounter with barrel-aged Botanist Gin, why grape-based spirits are just the ABSOLUTE WORST for photography, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this audio essay, Eric examines mergers and acquisitions in the spirits world, using several case studies to explore how brands rise, fall, or become acquired. The case studies are: The recent acquisition of Picon Aperitif from Diageo by the Campari Group The sale of Blue Coat Gin to Heaven Hill, as part of their acquisition of Samson & Surrey. The acquisition of Faber Distilling (and its facilities) by Millstone Spirits Group At first blush, this might sound like just a bunch of corporate twaddle. But if you dig into the stories behind these headlines, a richer, crisper picture of today's spirits industry begins to emerge. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 230 - Coming to a Death & Co. Near You 25:07
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25:07In this fusion update / mini-esssay episode, Eric covers some new developments at Modern Bar Cart, including: A website redesign New calendar and wholesale portal features The return of Embitterment Bitters variety packs A new polling initiative with benefits, and A free, private event taking place in New Orleans at this year's Tales of the Cocktail After that, he uses a case study to demonstrate the value of the new weekly polls. In particular, this poll covers the audience's feelings toward the "chainification" of successful New York cocktail bars like Death & Co. and The Dead Rabbit. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 229 - The Art of the Barrel Pick with OJ Lima 1:08:49
1:08:49
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1:08:49In this single-barrel conversation with entrepreneur and spirits educator OJ Lima, co-founder of Taste Select Repeat , some of the topics we cover include: How OJ and his business partner Pierre battled a pandemic and a notoriously thorny government bureaucracy to found and scale their modern liquor store concept. The historical and social forces that contribute to an unwelcoming culture for women and people of color within American Whiskey, and how Taste Select Repeat is working to open things up by emphasizing transparency and healthy discourse. Then we dig into OJ’s bread and butter: single barrel picks. Many of you have heard this term, and for some of you, it may be new territory. We give you the basic rundown and then talk about how OJ and his team partner with different distilleries to select these barrels from a warehouse full of options. Along the way, we cover some of the new spirits categories TSR is beginning to explore, how a single barrel whiskey is like a performance of a Shakespeare play, what to drink on a beach with Bob Marley, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this flavorful, botanically-robust interview and gin tasting with Duncan Coltharp and Jewel Murray, some of the topics we discuss include: The process of creating a gin from scratch - at least the way they did it at Mt. Defiance - which involved a boozy rendition of vision boarding, tinctures, eyedroppers, tasting panels, cocktail tests, and more. How Jewel thinks about gin when building cocktails for The Gibson’s renowned cocktail program, and why not all gins are a great fit for all cocktails. Then, of course, we taste the Gin Nouveau by Mt. Defiance and walk through some of the highlights of the botanical bill and distilling process to trace the flavors and aromas we encounter back to their sources. We also give you all the updates on a fantastic launch party for this spirit at The Gibson, which will be open to the public. So if you’re in DC or will be passing through on April 28th, 2022, please hit up the details on the show notes page to learn how you can be part of the action. Along the way, we cover international gin trends from the past decade, cocktails featuring genepy and cassis, potato vodka from Mars, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 227 - The Margarita: A Sweet Technology 51:34
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51:34This is Part II of an extensive audio essay on the history and mechanics of the Margarita cocktail. In Part I , we examined the origins of sour taste perception and tracked a number of the Margarita's precursors, including grog, the Crusta, and the Daisy. In this installment, we explore sugar, the Margarita's chief technology, and trace it through a number of formula changes to understand how this cocktail hacks our innate biology and psychology. To get to the heart of how the Margarita works, we need to start asking questions like: Where does a traditional “sour” stop and a margarita begin? Is the salted rim optional, essential, or something else entirely? And Should we think of this as a cocktail to be served “up,” “on the rocks,” or does it not really matter? All of this might seem to boil down to a simple question of definitions, but in fact, if you follow the evolution of the Margarita and its ingredients and proportions over time, you begin to realize that the look and feel of a Margarita is a wonderful core sample of the culture and values of any given time and place.…
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1 Episode 226 - You Put the Bogbean in the Poitin 1:18:58
1:18:58
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1:18:58In this fascinating conversation with Pádraic Ó Griallais, founder and director of Micil Distillery, some of the topics we discuss include: The history of distilled spirits in Ireland, with special attention to how pretty much every law or distilling practice somehow ties back to evading unjust taxes. What it was like for Pádraic growing up in a family where distilling was practiced and taught using the oral tradition, and how his grandfather’s role as a seanchaí (SHAN-a-khee), or storyteller, had a massive impact on the way he tells stories using flavor. We also dig into the history and common misconceptions surrounding Poitín, Ireland’s original endemic spirit and Micil Distillery’s flagship product. In particular, we cover what it’s made with, how long it can be aged, and why Pádraic and his team throw a local botanical called “bog bean” into the still whenever they make a batch. Of course, we spend some time talking about the whiskey-making and barrel-aging initiatives at Micil, which benefits from being located in Galway, a city with a centuries-old tradition of sourcing excellent casks from mainland Europe. Along the way, we cover the influence of crop rotation on Poitín mash bills, how to repair a still using porridge, incantations for confusing the police, and much, much more. This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 225 - Amber Revolution - Orange Wine with Simon Woolf 1:19:08
1:19:08
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1:19:08In this globe-trotting discussion with wine expert and author Simon J. Woolf, some of the topics we discuss include: How Simon transitioned from a career in IT to a life traveling, tasting, and writing about wine, and specifically, he describes the visit to Northeastern Italy that caused him to fall in love with Orange Wine. What makes orange wine different from other traditional red, white, or rose, wines from around the world, both in terms of its production methods and the various flavor profiles it can evoke. Then we go wide and deep on cultural terroir, covering topics as diverse as the convective fermentation properties of Georgian ovoid qvevries , to the role of thick skins on Ribolla Gialla grapes, to the dazzlingly creative experiments and blends made today by orange wine makers from around the world. From a consumer perspective, we give you some tips on how to think about dipping your toes into the orange wine pool, either at your local wine shop or your favorite restaurant. And we cap everything off by giving you a peek at Simon’s most recent book project: Foot Trodden: Portugal and the Wines that Time Forgot . This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this first installment of a two-part series, Eric investigates the origins and history of the Margarita cocktail, beginning with the origins of sour taste perception 500 million years ago. The run of show includes: The evolutionary legacy of how a tiny roundworm came to sense a change in hydrogen ion density in its environment Why humans like sour tastes, especially when those sour tastes exist in the presence of sugar and alcohol The naval environment in which distilled spirits, sugar, and fresh citrus juice became one of the first global drinking trends The two cocktails that paved the way for the Margarita, namely: the Brandy Crusta and the Daisy…
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The Modern Bar Cart Podcast
1 Episode 223 - Rethinking Vermouth with Birk OHalloran 1:12:13
1:12:13
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1:12:13In this fragrant, vine-ripened deep dive with Birk O’Halloran, creator of Rockwell Vermouth, some of the topics we discuss include: How Birk worked his way up the supply chain over the years, dabbling first in hospitality education, becoming a sommelier, working in the off-premise world, and eventually launching his own wine and vermouth brands. What it means to make an American vermouth, and how that journey incorporated a unique botanical called Artemisia Californica , AKA California Sagebrush. Why there’s not a lot of information available about vermouth recipes in the historical literature, and what that meant for Birk’s research and development process. Then, we conduct an in-depth tasting of the Rockwell Sweet and dry vermouth. We talk about the uniquely American grape varietal used for the wine base, as well as some of the innovative, solera-aged extracts used to aromatize the end products. Along the way, we explore Birk’s multi seasonal approach to his sagebrush sourcing, the implementation of various dried fruit extracts as flavorants, what you can learn when subjecting the world’s most popular vermouth brands to advanced laboratory testing, and much, much more. This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 222 - Porchlight and Puppetry with Nicholas Bennett 1:10:45
1:10:45
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1:10:45In this wide-ranging conversation with Porchlight Beverage Director Nicholas Bennett, some of the topics we discuss include: Nick’s journey from a beer and shot bar near Montauk to a supper club in Brooklyn, and on through some of the most legendary beverage programs in Manhattan, including Booker & Dax and Amor y Amargo. How making his mom’s friend the worst cocktail she’d ever had kick-started an epic journey into education, experimentation, and creativity that has defined his upward trajectory in the hospitality business. Why Nick has embraced miniatures of himself in lego figurines and a puppet named Bennett, and how these avatars figure into the way Nick goes about educating and creating enthusiasm around cocktail trends he cares about. Of course, we also talk about the fantastic beverage program at Porchlight, which is a Union Square Hospitality Group venue. It’s a place where Nick has been able to experiment with lots of fun riffs on drinks from the cocktail dark ages, and he’s excited to share with us what’s on tap for 2022. Along the way, we explore why Nick is a Blue Curacao apologist, the Proustian memory of his great-aunt’s shaken Manhattan with spoiled vermouth, who one might encounter when questing for the Underberg of Destiny and the Centrifuge of Truth, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 221 - Lyre's Non-Alcoholic Spirits with Maria Denton 1:12:02
1:12:02
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1:12:02In this refreshing and perfectly balanced conversation with Maria Denton, Southeast Regional Manager for Lyre’s Non-Alcoholic Spirits, some of the topics we discuss include: How Maria used her career working for one of the world’s most prestigious spirits brands and managing one of Washington, DC’s busiest bar programs as a timely springboard into her current position with Lyre’s. What creating non-alcoholic spirits has in common with building the aroma profile of a perfume, and how that allows Lyre’s to create products with the world’s most popular cocktails squarely in the crosshairs. We also taste what (I assume) is the world’s first non-alcoholic Absinthe, and we pair it with All The Bitter’s New Orlean’s Style Bitters and Lyre’s American Malt no-ABV whiskey to create a fantastic Sazerac. Maria and I also get the chance to address some pointed listener questions about how to handle technical factors like temperature and dilution in no-ABV cocktails. Along the way, we find out which new spirits and mixers we can expect from Lyre’s in the near future, where the Champagne Queen stands on non-alcoholic Prosecco, where to grab a drink with your favorite impressionist painter, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 220 - Kentucky 74 with Lauren Chitwood 1:13:31
1:13:31
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1:13:31In this eye-opening conversation with Spiritless CEO, Lauren Chitwood, some of the topics we discuss include: How Lauren’s experience running events and activations for big spirits brands led her to join forces with her two business partners to solve one of the industry’s trickiest problems: what to drink when you’re not drinking. What it was like to take Spiritless from a basement experiment using PVC pipe and a popcorn machine to a full-fledged operation that uses real spirits to capture the barrel-aged essence of american whiskey. Then, of course, we taste Kentucky 74 - two versions of it! Lauren uses these two samples to walk me through the evolution of the product and explain how she and her team are zeroing in on the flavors that cocktail lovers really crave. Along the way, we cover the mixological appeal of going ‘halfsies,” my controversial views on bourbon, what other spirits Spiritless has in the pipeline, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 219 - All The Bitter with Ian Blessing 1:28:24
1:28:24
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1:28:24In this spirited discussion with Ian Blessing, co-founder of All The Bitter , some of the topics we discuss include: How Ian’s career as a sommelier at restaurants of all kinds (including the legendary French Laundry) led him to ponder and experiment with non-alcoholic spirits and cocktail ingredients. What happens when you decide to side-step ethanol as an extracting agent and instead harness the solvent powers of vegetable glycerine and vinegar in your bitters recipe. As we taste, we also cover why Ian and his wife and business partner Carly roll out a platoon of bittering agents and also spotlight a featured functional ingredient in each of their flavors, including Holy Basil, Lemon Balm, and Schisandra Berry. We also dig into the medicinal history of these kinds of products and the really specific opportunity they hold in the no-ABV cocktail space, which is to replace the somewhat “anesthetic” effect of alcohol with other functional, and felt health benefits that can still impact your mood and homeostatic state. Along the way, we cover the difference between adaptogens and nervines, our mutual love for shrink-banding thousands of bottles of bitters by hand, what numerical coincidence always makes Ian giggle, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 218 - World's 50 Best Bars with Mark Sansom 58:00
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58:00In this fascinating conversation with Mark Sansom, content editor of The World’s 50 Best Bars and 50 Best Restaurants, some of the topics we discuss include: How Mark and his academy of experts manage to cover the entire globe in any given year, shedding a flood light not only on bars and restaurants in major markets, but also on regions that traditionally get less attention or acclaim. How The World’s 50 Best differs from more traditional hospitality rating indices, like the Michelin Guide. Which bars (and bar styles) topped the list this past year, and some fun updates about their new Best Cocktail Menu award. We also talk about the difficulties posed by the current pandemic: from cocktails to-go, to the rise of food-and-cocktail pairings, to the 50 Best for Recovery recipe book, which raised over 1.3 million dollars in aid for the hospitality industry. Along the way, we cover 50 Best’s new travel planning tool, called “ Discovery ,” Mark’s morning coffee ritual, the polarizing nature of sea urchin gonads, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 217 - Mindful Mixology with Derek Brown 53:38
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53:38In this conversation with Derek Brown, author of the forthcoming book, Mindful Mixology , some of the topics we discuss include: How Derek entered into the low- and no-ABV cocktail space, partially as a function of shifting life circumstances, and partially as a way to deepen the conversation around what a cocktail is or should be. What it means to drink mindfully - we’re all aware that this word has many different connotations, and Derek explains exactly what he means by the phrase “mindful mixology.” Then we take a look at the book: how it’s set up to give you a crash course in the ingredients and techniques that create delicious low- and no-ABV drinks, as well as the other voices from the NA cocktail space he pulled in to comment on subjects like non-alcoholic spirits and setting the mood without alcohol. Finally, we wrap up by exploring the language we use to describe cocktails without booze, how bartenders and bar programs can learn more about incorporating No- and low-ABV drinks into their menus, and the burgeoning future of the no-ABV spirits category. This content is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 216 - Why I Like the Term "Mixologist" 29:50
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29:50Eric weighs in on the use of the word "mixologist" to describe someone who makes cocktails either professionally or as a hobby. He does this by first taking a good, hard look at this word, “Mixologist,” both in terms of its historical usage and its various meanings and connotations. Then, he sizes it up compared to other words used to describe bartenders Finally, he makes a case for why it’s a pretty good word - maybe not without fault - but certainly worth keeping around. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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Eric breaks down the highlights from The Modern Bar Cart Podcast in 2021 and previews what listeners can expect in 2022. Topics include: 2021 by the numbers (downloads, most popular episode) Noteworthy improvements from 2021 (plus an inside look at how the podcast gets made) A look ahead at incorporating video and audience engagement into future episodes Opportunities for live meet-ups and listener feedback This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 214 - (Part II) The Curds Are Your Only Friend with Eamon Rockey 43:38
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43:38This episode is the second of a two-part interview with bartender, entrepreneur, and milk punch expert, Eamon Rockey. He’s the creator of Rockey’s Botanical Liqueur, and if you haven’t listened to part I of this episode, you’re missing out on a bunch of important background, as well as fun stuff like our featured cocktail, the Rockey’s Spritz. If you did tune in last week, you know that we deviously left you on a cliffhanger, where Eamon was about to reveal his secret to making milk punch without the stress of filtering and straining until you’re blue in the face. We’ll start off here by giving you the goods that we so cruelly dangled last time around, and we’ll continue with an awesome tasting and discussion centered around Eamon’s delicious, painstakingly formulated, and surprisingly affordable botanical liqueur. This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 213 - (Part I) Hacking Milk Punch With Eamon Rockey 50:38
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50:38In this first portion of a two-part interview with Eamon Rockey, creator of Rockey’s Botanical Liqueur, some of the topics we discuss include: How Eamon’s childhood working in kitchens in Hattiesburg, Mississippi propelled him to the Culinary Institute of America and then into some of the hottest fine dining establishments in New York City. What it was like to take the cocktail program at the legendary 11 Madison Park and completely standardize its cocktail program by deconstructing ingredients and thinking like a chef. How to make a completely virgin spin on Milk punch that can be paired with any base spirit a guest might desire. Why milk punch can (and perhaps should more often) be approached as a cocktail technique or process, rather than a recipe unto itself What to say when Sasha Petraske of Milk & Honey asks you how you make simple syrup And much, much more This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 212 - Tarnished Truth, Delicious Whiskey 55:50
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55:50In this fascinating conversation with Andrew Yancey of Tarnished Truth Distilling, some of the topics we discuss include: How Andrew and his team opened up the first and (to-date) only hotel distillery in the US Why the history and lore of the Cavalier Hotel is so important to the brand and its mystique, including Prohibition-era suicides, fresh prepared wild game, and a mysterious FBI file involving Richard Nixon. We also discuss what it takes to design a distillery from the ground-up and the logic behind sourcing vs. in-housing certain spirits at various points in a brand’s growth and evolution. Of course, we chat about the Virginia Bourbon Invitational, which is a fantastic annual event that will be returning to the Cavalier Hotel for its 4th year in November of 2022. Along the way, we touch on the importance of salt water in your bathtub, why the first person you hire should always be a chemist, grandfathers with multiple side-hustles, and much, much more. This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 211 - The Science of "Switched" Cocktails with Iain McPherson 1:05:57
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1:05:57In this fascinating deep dive with bartender and ice cream fanatic Iain McPherson, some of the topics we discuss include: How a childhood love of frozen treats, a fascination with lucid dreaming, and a stint at Italy’s most hallowed gelato university led Iain to explore the largely untapped universe of freeze concentration. Why this process - first pioneered by German “Eisbock” makers - has affectionately and efficiently come to be known as “switching.” Then, we break down the process, including how to use switching to modify both ferments and distillates, what tools you’ll need, and some of the experiments that have yielded the most interesting results at Iain’s bars. We also cover why switching produces more pure flavors than heat- and pressure-intensive techniques that employ traditional stills or rotovaps, a few important precautions to keep you and your guests safe when making and enjoying switch-finished products, what the future holds for freeze-thaw mixology, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 210 - Fever-Tree Mixers with CEO Tim Warrillow 1:01:50
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1:01:50In this effervescent and eye-opening conversation with Fever-Tree co-founder and CEO, Tim Warrillow, some of the topics we discuss include: The drinks landscape in 2003 when Tim and his partner Charles set out to fundamentally change the way we approach the oft-overlooked and even-more-oft commodified carbonated mixers category. Why ingredient sourcing has played a pivotal role in Fever Tree’s rise to cocktail stardom, leading Tim to dodge nail strips and rocket launchers in the search for the world’s purest quinine. The symbiotic and dynamic relationship between premium spirits and premium mixers, and why Fever-Tree looks to the world’s best distillers as inspiration for new products and flavor combinations. We also talk about Fever-Tree’s new “Easy Mixing” book, which contains over 150 cocktails spanning beloved cocktail categories like the Mule, Highball, Summer Cup, Spritz, and even low- and no-ABV drinks. Along the way, we cover why Fever-Tree only comes in glass bottles, how the flavor of Mexican limes depend entirely on the meteor that killed the dinosaurs, what to drink with philanthropist Bill Gates, And much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 209 - Through the Looking Glass with Deke Dunne 1:07:04
1:07:04
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1:07:04In this eye-opening conversation with Bar Director Deke Dunne of Allegory here in Washington, DC, some of the topics we discuss include: How Deke transitioned from a life in politics to a life behind bars, starting by working security at perhaps DC’s most successful pop-up EVER and then making the switch to bartending. What a surrealist Victorian novel by Lewis Carrol has to do with Ruby Bridges, a civil rights pioneer who was the first black child to desegregate a white school here in the US, and why the artwork at Allegory mixes those stories together and puts them on display. Of course, we talk cocktails and drink development, explaining how Deke and his team use flavors to tell stories. And this might sound cut-and-dry, but when we explain how rum, bourbon, oxidized sherry, banana liqueur, and a purple tuber all came to reside in a Kefir-finished milk punch, your mind will be blown. We also necessarily dig into the tricky balance that a bartender needs to walk when engaging with guests about historically charged and culturally sensitive subject matter. It’s possible to do it really well, but there’s also a lot of work that occurs behind the scenes to strike the right balance. Along the way, we discuss the role of hospitality in a concept bar, why a Ramos Gin Fizz is like a baseball bat donut, what’s next for Deke and Allegory in 2022, and much, much more. This episode was made possible with editing and sound design by Samantha Reed, spirits and infused cocktail wisdom courtesy of Kurt Maitland, and a little bit of interview magic by yours truly. This has been a Modern Bar Cart production, copyright 2021. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this wide ranging conversation with spirits expert and cocktail author Kurt Maitland, some of the topics we discuss include: Some notes from the early days of Kurt’s spirits adventures, including a Jameson drinking college friend from Hong Kong, a bar with a Dutch name in Brooklyn, and a conference room at an architectural firm. How Kurt came to co-found the Manhattan Whiskey Club, and some crucial tips for starting a spirits appreciation group in the post-COVID world. Then we dive into Kurt’s books, which are both intense and wonderful in their own ways. We cover how he leveraged his super powers as a paralegal to assemble the over 1,100 cocktail recipes in his first book, Drink , and why he was bitten by the infusion bug, which inspired The Infused Cocktail Handbook . We also take time in this interview to discuss the current state of the bar scenes in both New York and Washington, DC and where we think things are headed as we continue to slog through what I refer to as the “long tail of COVID.” Along the way, we explain why people only ever follow a cocktail recipe to the letter once, the problem with the term “terroir,” what to drink with former president Lyndon B. Johnson, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Crossover: The NBA’s Wine Obsession with Baxter Holmes of ESPN 37:51
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37:51In this cross-over interview courtesy of the Drinks Adventures Podcast , James Atkinson interviews ESPN journalist Baxter Holmes about the NBA’s burgeoning wine obsession. It’s a perfect little rabbit hole in which to think about the intersection of flavor, popular culture, and the network effect that can occur when a few influential people become evangelists and educators with the power to open the eyes (or in this case the palates) of a vast audience. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this mailbag episode, Eric answers questions submitted by listeners. The topics include: Why 375ml bottles are less prevalent than 750ml bottles in the spirits space How different "pony & jigger" designs and sizes afford different uses for professional and home bartenders How to access this years Tales of the Cocktail seminars, and what's in store for next year's event What to do when you're trying to set up a home bar in a smaller-than-desired space Upcoming "Breaking Bloody" teasers And much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 206 - Redwood Empire with Lauren Patz 1:26:23
1:26:23
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1:26:23In this barrel-aged deep dive into Bourbon and American whiskey with distiller Lauren Patz, some of the topics we discuss include: How Lauren’s roots in Napa Valley winemaking led her to fall in love with the craft of distillation and barrel maturation. Why California in general (and Northern California, in particular) is a burgeoning American whiskey ecosystem bursting with local grain, available cooperage, and more native wine finishing opportunities than anywhere else in the country. Then we walk through Lauren’s method for making Redwood Empire Whiskey step-by-step, examining her approach to important procedural touchpoints like malting, fermentation, sourcing, maturation, and blending. We also sample a delicious new product offering called “Grizzly Beast,” which is a bonded bourbon whiskey made using some of the first barrels of whiskey laid down by Redwood Empire in their early days of operation. We also take some time to work through Lauren’s approach to evaluating and judging bourbon and American whiskey as an anchor judge for the American Distilling Institute’s annual judging of craft spirits. Along the way, we chat about the wheat-and-rye hybrid grain you’ve never heard of, the virtues of “negative capability,” what to drink with Dune author Frank Herbert, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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In this episode, Eric gives listeners his thoughts on Tales of the Cocktail 2021, which is being held remotely for the second year in a row due to the pandemic. He covers the use of new platforms and technology to streamline the event process and provide networking options, which seminars he is excited about, and how to take advantage of both live and pre-recorded events after they occur. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 205 - The Atlas of Bourbon & American Whiskey with Eric Zandona 1:16:55
1:16:55
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1:16:55In this fascinating deep dive on American Whiskey, some of the topics I discuss with author and spirits judge Eric Zandona include: A quick rundown of a few pivotal points in our country’s whiskey history, including “The Taft Decision” and the pioneering female distiller who made her mark on the sour mash process. How early geographical and climatic constraints set the stage for the traditional whiskey styles that would come to define local drinking cultures in various regions of the US. Then, we get regional. We talk about the differences between Pennsylvania-style and Maryland-style rye whiskey, we look at Texas’s unique barrel aging conditions, and we investigate the funky, new world Single Malts of the Pacific Northwest. We also talk about some emerging legislation at the state level that classifies certain geographically limited categories, like Kentucky Bourbon, Tennessee Whiskey, and the new and intriguing Missouri Bourbon category. Along the way, we talk about why craft whiskey is so much better than it was five years ago, why more people should be talking about barrel entry proof, who serves the best Martini in London, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 204 - Adventures in Milk Clarification 34:47
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34:47This episode is a post-mortem examination of a large-scale, milk clarified cocktail that Eric recently helped to create for the wedding of his friend and co-founder, Ethan Hall. We thought this would be useful as an in-the-trenches analysis of how to take a cocktail from concept to reality at an ambitious but technically achievable volume of about 4-5 gallons for roughly 40 guests. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 203 - Barr Hill Gin with Ryan Christiansen 1:14:04
1:14:04
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1:14:04In this wide-ranging and pine-scented conversation with Master Distiller Ryan Christiansen, some of the topics we discuss include: How time spent in his father’s hardware store as a child led Ryan to appreciate taking complicated equipment apart and bringing people and communities together. What it was like to build Caledonia Spirits from the ground-up alongside his partner and beekeeper Todd Hardy. Why Barr HIll gin defies categorization as a London Dry, Old Tom, or New American style gin Some thoughts on the finicky and inconsistent barrel aged gin category, and what makes Barr Hill’s Tom Cat reserve product such a stand-out example of what a barrel aged gin could (and perhaps should more often) be. Along the way, we cover the tricky business of understanding where bees have been hanging out, some hints as to the location of the mythical “juniper extraction curve,” why “hazy Martinis” are set to be the next big cocktail craze And much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 202 - Sam Calagione on the Past and Future of Craft Beer 1:01:20
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1:01:20In this conversation with Dogfish Head Brewery founder Sam Calagione, some of the topics we discuss include: How Sam took his creativity from the writer’s workshop to the brewery, scaling Dogfish Head from the smallest commercial brewery in America to a top 20 craft brand over the course of two decades. What it means to make “off-centered ales for off centered people,” which requires us to travel back in time over 500 years to the publication of the reinheitsgebot - Bavaria’s infamous beer purity law. How Sam invented the practice of continual hopping using a vibrating football game that now resides in the Smithsonian. Why Dogfish Head’s acquisition by the Boston Beer Company was like a merging of kindred, yet complementary souls. What the future holds for Sam and his beer, including tropical fruit farming in South Florida, art and music collaborations, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 201 - How to Pair Baijiu with Food 1:15:57
1:15:57
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1:15:57In this blockbuster Baijiu pairing and Chinese food smorgasbord, some of the topics we discuss with Brett Steigerwaldt and Derek Sandhaus include: The base grains, production methods, and flavor profiles of seven - count em - SEVEN different baijiu categories, including: rice aroma, light aroma, laobaigan, phoenix aroma, strong aroma, sauce aroma, and extra strong aroma. The relationship between baijiu and food, both at a basic level, and in the context of each different region and culinary tradition How different Baijiu styles “hack” the very foreign (to us) looking production method involving microbe-packed grain bricks called “Qu” and giant steamers to create flavors and aromas that are vastly different from one another. We also talk about what a phoenix smells like, how various traditional spicy and numbing ingredients affect how baijiu tastes, why food and drink exploration is an important act of cultural ambassadorship, And much, much more This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 200 - David Wondrich and Noah Rothbaum on "The Oxford Companion to Spirits and Cocktails" 1:13:34
1:13:34
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1:13:34In this wide-ranging conversation with Noah Rothbaum and David Wondrich, some of the topics we cover include: How Dave transitioned from English professor, to Esquire columnist, to full-fledged cocktail historian, and how that journey brought him to collaborate with Noah at The Daily Beast and on their current Oxford Companion project. The difference between writing about spirits and cocktails in the early 2000s vs. today, and how our relationship to “The Truth” (in quotes here) is different than it was during those early days of our great cocktail revival. Why long-form booze writing has (paradoxically) spawned a lot of attention and accolades in today’s age of listicles and tweet threads. And how conducting historical research is very similar to noodling for catfish. Along the way, we discuss why Beachbum Berry can’t stand the Pina Colada, where Dave hid that lump of Ambergris he’s been missing for the past several years, the merits of a good rum punch, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 199 - Infuse Your Booze with Andrew Hellman 1:27:33
1:27:33
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1:27:33In this fascinating conversation with Andrew Hellman of 1pt Co., some of the topics we discuss include: What an infusion IS at a technical level, and why you might consume more of them in your day-to-day life than perhaps you realize. How, with the help of his wife Anna, Andrew used his experience in finance and design to launch a new company aimed at changing the way we think about infused spirits. The painstaking design that went into One Part Company’s infusion hardware and consumable packets, from the Scandinavian aesthetics to the insanely easy infusion process. Andrew’s approach to sourcing ingredients and creating flavor accords to pair with specific cocktail formats We answer a timely listener question about scaling a homemade bitters recipe into something perhaps more commercially viable, We cover the merits of curated music playlists, the woes of sourcing lavender, what to drink with a grandma straight out of the Mad Men era of the 1950s, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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This episode is an introduction to a philosophy called "Epicureanism," a word that has become associated with those who seek out good food and drink. We begin by explaining who Epicurus was and what ideas he developed and spread throughout the Hellenistic world beginning in the 300s BCE Then we walk you through some of the important differences between Epicureanism and another philosophy called Stoicism And finally we explain why Epicureanism is a useful way to think about not only pursuing the sensory pleasures of life, but also more generally why it’s a tremendously attractive lens through which to view the strange and stressful world that we’re all experiencing in the here and now. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 197 - Distilled, The Board Game, with Dave Beck 1:12:10
1:12:10
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1:12:10In this well-shuffled, cleanly dealt interview with Dave Beck of Paverson Games, some of the topics we discuss include: How a trip to Scotland sparked the idea for a game that would challenge players to distill, age, and sell their own spirits...all thanks to an inheritance from a long-lost relative. Why Distilled is considered a “medium weight, Euro-style game, and what it looks like to make booze using cards, tokens, and distiller avatars. How the Kickstarter campaign for this product met its funding goal in less than an hour, on its way to eclipsing that goal by over 15,000%. Which technical distilling processes were creatively mixed into the game mechanics of Distilled , and which needed to be saved perhaps for a future edition, including heads and tales cuts, the Angel’s share, and pulling flavor notes from wood. How the game educates and introduces players to spirits from different cultures, using avatars based on historical distillers from around the world - all with special recipe and abilities. Along the way, we talk about why American games are so confrontational, the simple joy of summoning elevators, how to order a proper brandy old fashioned at a Wisconsin supper club, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 196 - The Lagoon of Mystery with Jayme Blaschke 1:22:02
1:22:02
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1:22:02In this tropical deep dive with home bar architect and Tiki expert Jayme Blaschke, creator of The Lagoon of Mystery and host of A Moment of Tiki , some of the topics we discuss include: How a brush with homelessness and an off-hand comment made while floating in a pool spawned a passion for tiki and led Jayme to build and cultivate his beautiful home tiki bar, The Lagoon of Mystery . A virtual walk-through of some of the building materials, design choices, and escapist landscaping that morphed Jayme’s Texas poolside patio into a transportive oasis that plays “Dive In” movies during the summer. Some thoughts on how to relate to Tiki culture as a white guy - which Jayme and I both are. We offer perspectives and concrete resources that will help you learn about colonialism, appropriation, and how to celebrate Tiki tastefully in the 21st century. A fun romp through the many genres of island-appropriate music that you can use to flesh-out your Tiki playlist - including exotica, calypso, bossa nova, and modern indigenous compositions that will whisk you away to a tropical landscape. Along the way, we discuss what kind of Tiki bar could boast a mechanical bull, how to avoid weevils in your bamboo, why NOT to drink green beer with J.R.R. Tolkein and C.S. Lewis, and much much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 195 - Intro to Japanese Whisky with Nicholas Pollacchi 1:39:14
1:39:14
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1:39:14In this fascinating deep dive on Japanese Whisky, past and present, some of the topics I discuss with Nicholas Pollacchi of Shibui Whisky include: The complicated history of Japanese whisky making, including the sharp left turn that makes this tradition diverge (and reconnect) surprisingly with other world whisky traditions. How Shibui is looking to help Japanese distillers and master blenders embrace a new, more collaborative mindset and source more compelling cooperage. Then, we embark upon an ambitious, 7-spirit tasting that spans Shibui’s Niigata and Okinawa collections, showcasing wheat, malt, and rice whiskies from some of Japan’s best artisan distillers. During this tasting, we cover the nuances of different grain bases and barrel finishes (including the legendary mizunara oak grown in Japan), as well as different ways to think about Japanese whisky in the greater world whisky landscape. Along the way, we discuss the difference between whisky and Okinowan Awamori, the effects of colonialism on the Japanese approach to distilled spirits, what to drink with legendary Scotch distiller William Grant, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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Eric examines the ways in which spirits can be identified as either "flawed" or "faulty." Some of the topics covered in this Bar Cart Foundations Episode include: The similarities and differences between spirits judging and other judged events (like dog shows) Why it helps to compare spirits by category and style in order to really amplify the good and bad attributes How to identify potentially dangerous faults in spirits that may be caused by ingredient sourcing, sanitation, or barrel contamination issues. How to spot less harmful (but still sub-optimal) spirits flaws and trace them back to a particular moment in the manufacturing process Why craft distillers are the most susceptible to producing flawed spirits, And much, much more This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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Eric gives you a few things to look out for during the second half of 2021, including Japanese spirits and cocktails, orchard-to-table drinks and garnishes, and a few surprises and teasers along the way.
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The Modern Bar Cart Podcast
1 Episode 193 - Equiano Rum with Ian Burrell 1:11:10
1:11:10
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1:11:10In this eye-opening conversation and rum tasting with Global Rum Ambassador Ian Burrell, some of the topics we discuss include: How Ian entered the rum world as a bartender, which led to several career transformations as a brand and category ambassador, then the creator of UK Rumfest, and now as one of the cofounders of a blossoming rum brand. The fascinating life of Olaudah Equiano, slave-turned-entrepreneur-turned-freedom-fighter-and-philanthropist. He, of course, is the namesake of Equiano rum and the inspiration for both its products and its philanthropic mission. How rum from the island of Mauritius in the Indian Ocean is blended with meticulously distilled and aged spirits from Barbados to create the unique flavor profile and multicultural DNA of Equiano’s flagship product and its brand new light rum, which I had the privilege of tasting before it even hit shelves here in the US. We discuss the impact of colonialism and geographic indications on today’s rum landscape We explore the exciting emergence of multi-style or multi-island rum blends, the difference between “nursing” and “doctoring” a drink, how Ian plans to convert Barack Obama into a rum drinker, and much, much more.…
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In this wide-ranging conversation with entrepreneur and ginger beer philosopher Kenny Richards, some of the topics we discuss include: How Kenny left behind a career in academia to resurrect one of America’s most beloved, and yet also most forgotten drinks categories. What it’s like to scale a brewery from a few barrels to a much more ambitious craft operation, and what implications that has on ingredients, people, and process. We taste through 4 popular (and very different) expressions of Halyard’s ginger beers, beginning with Nicole’s Extra, followed by Volcano Juice, The Breeze, and Mountain Aid. We talk about the best ways to use alcoholic ginger beer in cocktails, and especially the numerous opportunities there are to innovate within the buck/mule category. We discuss what it means to become, be, and remain authentic in the age of peak Hazy IPAs, glitter beer, and hard seltzer. We cover why Vermonters are constantly stuffing beers in their pockets, the aesthetics of a perfect moonrise, what to drink with Enlightenment philosopher Baruch Spinoza, And much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 191 - Gilded Age Cocktails with Cecelia Tichi 1:36:50
1:36:50
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1:36:50In this fascinating conversation with author and historian Cecelia Tichi, some of the topics we discuss include: What the Gilded Age is, and why this time period was so important, not only for cocktail culture, but also in laying the groundwork for the seismic events that would follow in the early 20th century How Gilded Age Cocktails was conceived - and (spoiler alert), it may have happened over the course of a few drinks. We talk about the equine origins of the word “cocktail” and its interesting ties to concepts like genetic pedigree and mongrel or mixed components. We consider the influence of universities, private clubs, and trans-Atlantic travel on the spread and cross-pollination of cocktail styles and recipes across continents. We explore what the Gilded Age has in common with today’s world of social media and rapid tech innovation, We admire the wardrobe and style of the original cocktail influencer, Jerry Thomas And much, much more This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 190 - Hawaiian Agricole Rum with Kyle Reutner 1:24:54
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1:24:54In this eye-opening conversation and rum tasting with Kō Hana Rum General Manager Kyle Reutner, some of the topics we discuss include: How Kō Hana Rum started as a passion project dedicated to Hawaiian heirloom cane varietals, spreading from a small lot to several hundred acres of cane farmed at several locations on Oahu. What heirloom cane even means - from its pivotal role in the polynesian diaspora to the advent of commodity sugar farming, to recent efforts to resurrect a nearly lost cultural staple crop. Then we get into the tasting. Boy do we taste. We sample four white (i.e un-aged) agricole-style rums from Kō Hana, all with different flavor qualities and origin stories. Along the way, we talk about Hawaiian terroir, the primacy of plants in the species-naming agenda of native polynesians, how Kō Hana has diversified its offerings using the only cacao grown in the United States, and much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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1 Episode 189 - The Bloody Mary Ritual (Breaking Bloody - Part 5) 44:16
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44:16Eric is joined by co-producer and travel correspondent, Adam Bauer to discuss the many signature Bloody Mary cocktails served at St. Regis Hotels all around the world. The drinks featured include: The 7452 Mary (St. Regis, Deer Park) The Downhill Snapper (St. Regis, Aspen) The Capitol Mary (St. Regis, Washington, DC) This episode also touches on a few key tensions within the Bloody Mary world. For example: the tension between ritual and innovation and the impulse to reach for familiar flavors when you’re traveling away from home. **** This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 188 - Reviving Ancient Stills with Dr. Eric Stroud 1:04:26
1:04:26
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1:04:26In this stimulating still dialogue with Dr. Eric Stroud of Mohawk Spirits Distillery, some of the topics we discuss include: The differences between traditional and vacuum distillation - that is, distillation that takes place in the presence of high heat vs. distillation that takes place at room temperature but under high pressure. How Dr. Stroud secured a grant from the American Distilling Institute that allowed him to fabricate and test ancient still designs found in alchemical and medical texts from the Renaissance and Enlightenment. What it’s like to test glass stills with zig-zags and coils and chambers that seem to be in all the wrong places. The implications of Dr. Stroud’s compelling test results for the craft distilling community, as well as what new experiments are on the horizon. The virtues of working with native North American fruits and berries, What to drink with a late Renaissance alchemist, And much, much more. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 187 - Whisky Philosophy with Billy Abbott 1:20:17
1:20:17
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1:20:17Some of the topics we cover in this wide-ranging conversation with spirits writer, educator, and judge Billy Abbott include: How Billy took the leap from a career in computing and database management to pursue his passion for whisky, and what the past decade has looked like for him following that drastic vocational shift. What it means to be a generalist in a world teeming with whisky specialists, and why it pays to take a curious, humble, and omnivorous approach to learning and teaching about spirits. Then we take a slight left turn and talk about Asian spirits, including how Billy became one of the first Awamori Jinbners, his thoughts on Shochu and Bajui, and the tricky business of introducing large markets to spirits they know nothing about. But that’s not all. We give you the inside scoop on BIlly’s new book, we cover some exciting new spirits producers and trends in Europe and the UK, and we even wax poetic on the importance of sandwich ergonomics in the age of COVID. This episode is brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 186 - The Art and Science of Cutting Back 32:50
32:50
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32:50Eric walks through his method for cutting back on drinking using a simple tool he calls a "daily accountability journal." This method stands in stark contrast to "booze cleanse" months like "Sober October" and "Dry January." Along the way, he discusses the difference between "dry" and "wet" societies, why we tend to set ourselves up for failure during the holidays, and how you can use the daily accountability journal to really earn a drink or two at the end of the day. This episode is also brought to you by Near Country Provisions . If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.…
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The Modern Bar Cart Podcast
1 Episode 185 - The Mint Julep: From Persia with Love 36:03
36:03
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36:03In this Bar Cart Foundations episode, we trace the history of the mint julep and describe some important points regarding its craft. We begin by trying to define what a julep is, where it comes from, and where mint enters into the equation. Next, we place its formulation in contrast to other drinks that were popular during its heyday - that time being the late 1700s to mid-1800s. After that, we talk about its connection with the Kentucky Derby, which leads to a few fun equestrian mixological digressions. And we wrap with some tips for preparing mint Juleps in the year 2021 in time for the Kentucky Derby or whatever other excuse you might have for making them.…
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