In 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 ..read more

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 em ..read more

In 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 ..read more

In 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 ..read more

In 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 tho ..read more

In 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 ..read more

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 ..read more

In 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 ..read more

In 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 ..read more

In 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 ..read more