Explore every episode of the podcast The Curious Bartender Podcast
| Title | Pub. Date | Duration | |
|---|---|---|---|
| #65 Henry Jeffreys - Drinking the British Empire, Churchill, Fortified Wine, Bordeaux, Rum, Gin, Cider, Legendary Drinkers | 16 Feb 2026 | 01:27:53 | |
Henry Jeffreys is a drinks writer and historian. On this episode we talk about how deeply the British Empire shaped the way the world drinks. We start with a simple counterfactual: If the British Empire had never existed, which drinks would look completely different today, or perhaps not exist at all. Henry reflects on his book Empire of Booze, now nearly ten years old, and why the book has had such a long, slow life. From there, the conversation widens into a broad look at how British tastes, trade networks, and commercial priorities influenced everything from port and Madeira to Marsala, Bordeaux, cognac, rum, and Scotch whisky. Not just where these drinks were sold, but how they were made, fortified, blended, and priced. We talk about early booze marketing, the rise of Bordeaux as a prestige wine deliberately aimed at London, and the way fortified wines evolved as much in response to consumer demand as to the practical realities of long sea voyages. Marsala’s forgotten golden age, Madeira’s strange modern undervaluation, and the loss of clear drinking rituals around these wines all come into play. Beyond wine, we dig into empire, alcohol, and power. Why the British seemed compelled to make alcohol wherever they went, rather than simply importing it. How rum functioned as currency, medicine, morale booster, and disciplinary tool in the Royal Navy. And how booze sat at the intersection of curiosity, science, commerce, and conquest in a way that feels distinctly British. We finish by talking about historical drinking habits, Winston Churchill’s often misunderstood relationship with alcohol, and how modern attitudes to daytime drinking differ sharply from those of the past. It’s a wide-ranging conversation about how history, taste, trade, and alcohol are far more entangled than we usually admit. 00:00 Writing and Promoting Empire of Booze 03:15 If the British Empire Never Existed Which Drinks Would Never Have Existed? 05:45 How the English Established Bordeaux Wine 10:30 The Birth of Cognac: Dutch, English 13:00 Why Fortify Wine? Transport & Taste, Thomas Jefferson 16:15 What is Marsala Wine? History, Production, Brands, Comparison to Sherry 24:45 What’s Up with Madeira Wine? 29:15 Did the British Empire Need Booze to Function? Brokering, Producing, Trading 36:10 The British Navy & Rum 40:10 Was Winston Churchill an Alcoholic? Day Drinking, Beer for Recovery 52:45 Drinking with George Washington: Toasting, Rum, Revolution 57:20 Becoming a Writer 59:03 English Wine: Development, People, Quality 1:06:05 Gin - Craft vs. Classics, Cocktails 1:10:20 Favourite Cocktails, Exploring Flavours of the World 1:16:10 Is Cider England’s Wine? 1:20:47 The Invention of ‘Strong Glass Bottles’ 1:24:20 John Mytton - Legendary Drinker and Party Animal 1:26:20 Future Project: Wine & Class *DISCOUNTS ON STUFF I LOVE* ☕ The best coffee liqueur from Algebra - use discount code CURIOUS15 for 15% off in their web shop. 🍷 Get 15% off the world's best drinking vessels at Denver & Liely using this link 📚 I've written quite a few books on spirits and cocktails | |||
| #64 Tom Dyer - Flair Bartending: History, Culture, Training, Competition, Legends of Flair | 10 Feb 2026 | 01:28:00 | |
Tom Dyer is a flair bartender, founder of the World Flair Association, and a bartending educator. Tom rose through the ranks of the flair bartending in the early 2000s and over a fifteen year stretch he won 12 UK championship titles, 2 World Championship titles and over 80 international flair bartending competitions across the globe. Unlike many of his contemporaries Tom has remained one of the leading figures in the flair community to this day, so is uniquely positioned to comment on the history and current status of this often misunderstood side of bartending. Tom has recently co-written the Flair Bartending book, which chronicles in great detail the story of flair going back almost 400 years! On the episode we discuss the history of flair, from the early days of TGI Fridays, through to the movie Cocktail, and into flair competitions, the so-called 'golden age' of flair in the noughts, right up to present day stars of flair. We also touch on the evolution of flair, discussing craft flair, bar magic, and much more.This was such a fun conversation and Tom is genuinely the best ambassador for flair bartending that I can imagine. The Flair Bartending Book is available here *DISCOUNTS ON STUFF I LOVE* ☕ The best coffee liqueur from Algebra - use discount code CURIOUS15 for 15% off in their web shop. 🍷 Get 15% off the world's best drinking vessels at Denver & Liely using this link 00:00 Documenting the History of Flair Bartending 04:20 *What it Takes to Become a World Class Flair Bartender 07:10 How Flair Competitions Work - IBA, FBA, WFA - Competition Structure, What Its Like Competing in a Flair Final, How Competitions Have Evolved 15:35 The Flair Bartending Book 18:24 The Origins of Flair Bartending - Jan Steen, Jerry Thomas, Japanese Flair 20:47 John Mescall - The First Modern Flair Bartender, TGI Friday’s 21:40 Cocktail Movie - Tom Cruise, John Bandy 25:40 The First Flair Competition - Bartender Olympics26:37 Regional Distinctions Between Flair: US vs European, Lee Miller & Bottle/Tin 31:25 Working in Flair: Bennigan’s, TGI’s, Ray Blade, Everyone’s a Flair Bartender 36:00 Craft Flair: Marian Beke, 5-Star Flair 40:30 Flair During a Bar Shift 45:10 Bar Magic, Dickens 50:07 The Golden Era of Flair - Nicholas Saint Jean, Christian Delpeche, Tom Dyer, Neil Lowey 59:15 Flair in Las Vegas in 2004: Mindaugas Gradeckas 1:01:35 Tom Dyer Flair: Bottle Tin Is King 1:02:35 Legendary Flair Bars, Opening a Flair Bar Today - Pressure, Failure 1:08:20 Social Media: Flair Education, Entertainment, Exposure 1:12:52 The Difficulty of Originality 1:15:00 Physical Punishment of Flair Bartending 1:17:42 Current Flair Competitions: Arctic Flair, Las Vegas, Food Town Flair, Legends World Flair 1:19:42 Who are The Current Best Flair Bartenders in the World? Who are the Best of All Time? 1:22:50 Learnings from Writing the Book 📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/ 📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/ | |||
| #63 Sunny Hodge - Wine Cynicism, Debunking Terroir, Soil Science, Rootstocks, Wine Education, Diogenes The Dog, Cynicism | 02 Feb 2026 | 01:39:45 | |
Sunny Hodge is an author, bar owner, and wine educator. He is the founder of two London wine bars: Diogenes The Dog and Aspen & Meursault. Sunny recently published his first book 'A Cynics Guide to Wine', which takes a refreshingly scientific approach to exploring the viniculture and wine making and shatters a few romantic notions in the process. On the episode we delve deep into the science of roots, soil, minerals, and nutrients, exploring how soil impacts the health of vines and the flavour of grapes. This takes us right down to the atomic level, through plant biology, and into the drink in the glass. We also discuss rootstocks and how they impact viniculture and wine, delve into other drink categories such as agave spirits, discuss the importance of telling (true) stores, and linger on wine service and education. This one gets very technical at times, but hopefully there's enough there to begin to get to grips with what is happening underground. Be sure to check out Sunny's book for more! https://www.diogenesthedog.co.uk https://www.baraspen.co.uk Get 15% off the world's best drinking vessels at Denver & Liely using the discount code CURIOUS15 or clicking this link. 00:00 Why Are Cynics Important? Diogenes The Dog 04:35 Being Cynical about Terroir - Defining Terroir 18:00 VERY TECHNICAL: Does Soil Matter for Growing Grapes? Soil Composition, Roots, Rain, Minerals, Nutrients, Water Chemistry, Cations & Anions 41:45 Potassium, Tartrate Crystals & Cold Stabilisation 44:35 The Right Amount of Nutrients - Green Growth and Fruit Optimisation 48:30 Killing The Romance: Education, WSET, Inertia to Change 1:00:10 Does Dust and Dust Flavour Wine? Natural Fermentation 1:04:30 Rootstocks, Grape Species, Phylloxera 1:10:20 Updating Education & Stories 1:19:10 Terroir in Agave Spirits: Ocho, Atanasio 1:21:30 Biological Terroir and Pesticides & Herbicides 1:27:20 Sunny’s Wine Bars: Diogenes The Dog, Wine Service, Demystifying Spirits & Wine | |||
| #62 Peter Dorelli - Savoy Hotel, Being a Fugitive, Lessons from 65 Years, Harry Craddock, Retiring | 26 Jan 2026 | 02:19:51 | |
Peter Dorelli has worked in UK hospitality for 65 years, having moved from Rome in the 1950's when he was 18. He is best known as the sixth head bartender of the American Bar at the Savoy (arguably the top bar job in the world) where he worked for over two decades. Despite his 'retirement' in 2003, Peter is still a regular feature on the London and international bar scene, serving as a judge for World Class and often seen at parties with his partner in crime, Salvatore Calabrese (who has also been on the show).On the episode Peter shares stories from his early years as an illegal immigrant in the UK, which include drinking competitions with Scottish trawler men, how a surprise fire burnt down the hotel he was working at in Leamington, and what it was like working under the legendary Joe Gilmore at the Savoy. We also get into a bit of a debate about whether bartenders should taste drinks before serving them. It was a great pleasure to interview Peter and I'm grateful to him for lending his time to the show.If you like these conversations, please consider subscribing, liking it, and sharing with other people who will like it too. This genuinely helps grow and support the show, and will allow me to continue recording conversations with people like Peter.00:00 The Last of the Dinosaurs - How Has Bartending Changed? The Cycle of Classic Cocktails, Creating Stories07:45 Has Bartending Lost Some of its Romance? Ambition and Pace of Younger Bartenders, Knowledgee Acquisition 14:20 Peter’s Early Career - Arriving in UK, Pendower Hotel, Becoming a bartender27:00 Becoming a Fugitive, Challenging a Scottish Trawler Man to a Drinking Competition* 40:35 Burnt Down Hotels in Leamington & Becoming a Butler, Going Legal53:00 Stones Restaurant, Pebbles Bar: Roger Moore, Alec Guinness1:02:55 The American Bar & Joe Gilmore: Art of Hospitality, Becoming a Master1:15:50 The American Bar in the 1980’s: Team, Operations, Cocktails, Savoy Cocktail Book, Harry Craddock & Ada Coleman, Being a Custodian, Peter’s Style1:34:30 DEBATE: Is it Necessary to Taste Every Drink Before Serving?1:47:40 The UKBG: Founding and Function1:51:20 Cocktail Competitions, Ego, Lessons Learned: Shoes2:00:00 Retiring & Closure of the Savoy (2004 - 2010), American Bar Stories, Death Spotify not accepting videos from me for some reason - video version of this podcast is available on YouTube along with images to illustrate some of Peter's stories.📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/ | |||
| #61 Claire Warner - Non-Alc, Social Connection, Healthspan, Happiness, Dry January | 19 Jan 2026 | 01:24:53 | |
Spotify will now include a video version of the podcast 🎉 Which also means I've done away with the introduction (probably also a 🎉 for most of you). These show notes will offer a glimpse though, as well as the chapter markers. To support please share, like & subscirbe. Claire is a veteran of the hospitality industry having served as Global Belvedere Vodka Ambassador for many years, before moving into the non-alc space when she co-founded Æcorn Aperitifs with Seedlip founder Ben Branson. She has served as the Head of Luxury brands at Diageo, is a non-exec at Tales of the Cocktail, and spends great deal of time these days extolling the virtues of third spaces, social connection, and responsible consumption. This episode is sponsored by Algebra Drinks - use code CURIOUS15 to get 15% off at https://algebradrinks.com/ 00:00 Is Dry January Still Relevant? 05:01 The Gamification of Health 07:35 The Growth of Alcohol Free Brands - Function, Marketing, Occasions 18:10 The Cost of Non-Alcoholic Brands vs. Alcohol, Homemade Non-Alcohol Spirits, Legacy of Seedlip 24:40 Is Alcohol An Important Part of Socialising? 29:05 How is Socialising Changing? Atrophy of the Social Muscle 40:30 The Loneliness Epidemic 44:58 Hospitality as a Framework for Social Development 52:25 What Are Gen Z Doing if They’re Not Drinking? 55:02 Can Being Fit Mitigate the Effects of Moderate Alcohol Consumption? 1:04:40 Is Sugar Still Bad? Sweeteners: Taste & Health 1:08:30 Alcohol & Sleep 1:10:30 Solutions to the Hospitality & Social Crisis: Evolution of Hospitality 1:15:55 GLP1 Inhibitors and Hospitality 1:19:10 Is Health Just Another Trend? | |||
| #60 Will Hawkes - 500 Best Pubs, Pub History, Cask Ale, Craft Beer, Guinness | 12 Jan 2026 | 01:29:07 | |
Is the British pub dying? In this episode I’m joined by beer and pub writer Will Hawkes, who has spent years travelling the country and visiting thousands of pubs for his reporting. We talk honestly about where British pub culture stands in the 2020's: the closures, the economic pressures, but also the surprising resurgence of affection for traditional boozers with carpets, darts boards and multiple rooms. Will argues that while the industry has been shrinking for over a century, what people still crave is the warmth, social glue and sense of belonging that only a great pub can provide. From there we explore how pubs have evolved since the post-war years, from the dominance of breweries and the rise of the Big Six, through to gastropubs, craft beer and the shifting power of pub companies. Will explains why the person running a pub matters more than anything else, how regional quirks still define pub culture, and why some fiercely idiosyncratic rural pubs continue to thrive despite being miles from anywhere. We also dive into pub history – from gin palaces and tiled Victorian interiors to misleading claims about “the oldest pub in England” – and what really separates a pub from a bar or restaurant. It’s a wide-ranging conversation about class, nostalgia, architecture, community and why, despite everything, pubs still matter. https://www.willhawkes.net/ Thanks for listening, to support please share, like and subscribe. | |||
| #59 Rémy Savage - Are Drinks Art? Bar Concepts, Philosophy of Creativity, AI in Hospitality, Designing Drinks, Motivation, Baguettes | 05 Jan 2026 | 02:15:47 | |
Rémy is the founder and co-founder of some of the most talked-about venues of the last five years, including A Bar with Shapes for a Name, Bar Nouveau, and his most recent Paris project, Abstract. His work is unapologetically high-concept, with design, intent and philosophy baked into every decision. This is one of the most thought-provoking and, at times, intellectually demanding conversations I’ve recorded so far. Together we dig into the fundamentals of art, creativity, motivation and human nature, using drinks and bars as the jumping-off point. We discuss whether drinks can truly be considered art, why it can sometimes be useful to make guests feel uncomfortable, how Rémy develops new cocktails, and why children might actually help us understand flavour better. We explore where the line between art and craft begins to blur, whether legacy really matters, what technology might offer hospitality, and how it could just as easily threaten it. There’s also a full lowdown on all of Rémy’s venues, plus a wider discussion on whether bars can still play a meaningful role in society. Whether this is your first episode or you’ve been listening for a while, welcome to 2026. I’ve got an exceptional run of guests lined up over the coming weeks, so make sure you’re subscribed. Missing out would be a pretty poor way to start the year. Links
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| #58 Best of 2025 - 12 Conversations that Shaped My Thinking | 29 Dec 2025 | 00:59:03 | |
Big thanks to all of my guests this year - every one of you brought amazing things to the conversation and I am incredible grateful to you all. Here though are 12 conversations that really stood out - if you like what you hear be sure to check out the full episode if you haven't already. See you next year... 00:00 Introduction 02:50 Sandor Katz - The History of Fermentation 05:50 Serge Valentin - Are We Taking Whisky too Seriously? 08:15 Tony Cecchini - How the Cosmopolitan Was Invented 24:10 Harold McGee - That Magic of Salt & Seasoning 27:15 Jeffrey Morgenthaler - How To Start a Trend 31:06 Jared Brown & Anastasia Miller - The Origins of Distillation 34:34 Kevin Armstrong - Souring Agents in Cocktails 37:07 Dave Broom - On Writing and Researching 40:36 Henrietta Lovell - Where Does Tea Come From? 43:46 David Mabberley - Is Citrus Doomed? 47:01 Luca Gargano - Haiti and Clairin 53:04 Megs Miller - Exploring Agave Species for Wellness | |||
| #57 Gabe Cook - How Cider is Made, Appreciating Cider, Cider History, Growing Apples, Cider Producers, English Cider, American Cider | 22 Dec 2025 | 02:00:34 | |
Gabe Cook (aka Ciderologist) is a cider expert and educator based in the UK. On the episode (recorded at Haywood Cider Farm in Cornwall) we take a deep dive into the culture, history and appreciation of cider, tasting our way through half a dozen English and American ciders. See links below for those producers and products. Find Gabe here - https://www.theciderologist.com/ Tasty Stuff -https://www.haywoodfarmcider.co.uk/https://www.wildingcider.co.ukhttps://www.baumanscider.comhttps://www.greggs-pit.co.ukhttps://oliversciderandperry.co.uk/https://chancecider.com/ | |||
| #56 Simon Difford - Diffordsguide.com, CLASS Mag, 28 Years of Publishing, Influential Bars & Bartenders, London, Sauce Guides, Jiggers, Daiquiris | 15 Dec 2025 | 01:23:23 | |
Simon is a writer, publisher and business entrepreneur. He is the founder of Diffordsguide.com, Class Magazine and Difford's Guide to Cocktails book Series which is now in its 18th Edition. To support the show please rate and subscribe - thanks! | |||
| #55 Dr. Johnny Drain - Hacking Flavour, Microbes, Food Systems, Gut Health, Chocolate without Cocoa, Future of Food | 08 Dec 2025 | 01:43:00 | |
Dr. Johnny Drain is a materials scientist turned fermentation obsessive, flavour innovator, and co-founder of the cocoa-free chocolate company pushing the industry to rethink everything it thought it knew about cacao. Johnny’s one of those rare thinkers who can sit comfortably in the worlds of cutting-edge science and high-end hospitality. He’s worked with some of the most boundary-pushing restaurants and bars on the planet, helping them unlock new flavours, reduce waste, and harness the incredible power of microbes. His new book, Adventures in Fermentation, is part manifesto, part manual, part love-letter to the invisible life that shapes what we eat and drink. In this episode, we get into the evolution of chocolate, the future of fermentation, how microbes actually make flavour, why pasteurisation isn’t the enemy, what gut science is really telling us, and what a “sound-tuned” ferment might taste like. It’s a conversation about flavour, sustainability, identity, and the weird, wonderful magic of transformation. Settle in — this is a fascinating deep dive with one of the most interesting flavour thinkers working today. Where to find Johnny:
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| #54 Richard Seale - Barbados Rum, Foursquare Distillery, Rum Distillation, Rum History, Rum Fermentation | 01 Dec 2025 | 02:55:20 | |
In this episode, Richard Seale of Foursquare Distillery joins me for a fast-moving deep dive into the history, culture and technology of rum — from 17th-century Barbados to the modern distillery.Key Topics:Is Barbados the birthplace of rum?Richard explains why the island is the true origin of cultural rum-making — not because it was “first”, but because it produced the earliest consequential, documented rum industry with skilled distillers, equipment, trade routes and scale. Sugar, the Dutch, and the rise of an industryWe explore how Dutch traders brought Brazilian sugar technology, how Barbados’ wind and water resources made large-scale production possible, and how early planters rapidly adopted boiling, milling and distillation methods. Early rum wasn’t crudeContrary to modern assumptions, 17th-century rum was sophisticated: spontaneous fermentations managed with skimmings and dunder, double distillation in copper, and a deep practical understanding of acidity and microbial balance. Export markets and the fall from dominanceBarbados supplied the American colonies with vast volumes of rum until war, revolution and hurricanes collapsed its export market — paving the way for Jamaica and others to dominate. The sugar industry’s long arcRichard traces the rise, centralisation and 20th-century collapse of Barbados sugar, from hundreds of estates to the single remaining factory today. The double retort pot stillA highlight of the conversation: why the double retort became the Caribbean’s signature still. Richard explains its structure, how low wines and high wines recycling works, and why it produces high proof, clean separations and excellent ester development. Batch vs continuous distillationWe cut through common myths: pot stills versus continuous stills, why “hybrid still” is a misnomer, why strength doesn’t equal flavour loss, and how batch and continuous distillation differ fundamentally in chemistry and output. | |||
| #53 Jeffrey Morgenthaler - Writing & Educating, Clyde Common, 50 Best Bars, Trends, Cocktail Culture Old & New, | 24 Nov 2025 | 02:17:45 | |
Jeff Morgenthaler has been a defining voice in the bar world for more than two decades. Bartender, blogger, and author, he’s shaped modern drinks culture through his long-running blog — still one of the most valuable resources on bar technique — his years at Portland’s much-missed Clyde Common, and his influential writing, including The Bar Book. Today he continues to travel, teach, and inspire, sharing clear, grounded insight into every corner of cocktail craft. Jeff played a part in my own development early on, too. His blend of logic, humour, and precision helped validate the path taken by so many of us, and his influence on the industry — direct and indirect — is larger than most realise. Although Jeff and I have known of each other for nearly twenty years, this was our first time sitting down together. The conversation ranged widely across the landscape of bars, technique, and drinks culture. In this episode you’ll hear how Jeff found his way behind the bar, why baijiu deserves more appreciation, how to make your own cola, the early-2000s figures who shaped both our careers, how he riffs on eggnog, the common mistakes people make when batching syrups (and how his tools can fix them), what it’s really like to write a book, our thoughts on the World’s 50 Best Bars, what defines a truly great bar, and plenty more. www.jeffreymorgenathaler.com | |||
| #52 Jota Tanaka - Japanese Whisky, History, Fuji Gotemba, Four Roses, Distillation, Mizunara | 17 Nov 2025 | 01:11:27 | |
In this episode of The Curious Bartender Podcast, we welcome Jota Tanaka, Master Blender for Kirin’s Fuji Gotemba Distillery and Executive Fellow, Kirin Whisky. His career spans brewing, winemaking, American bourbon and Japanese whisky. Jota joined Kirin Distillery Co. in 1988 and after roles in Japan and the United States, including a period at Four Roses Distillery where he helped launch the Small Batch range, he returned to Japan and became Master Blender of Kirin Whisky in 2017. We explore his career, the story of Fuji Gotemba at the foot of Mount Fuji, and the evolving world of Japanese whisky including its history, methods, sensibilities, controversies, consumption and future. Fuji Gotemba Distillery bio: https://www.fujigotemba-distillery.com/en/takumi/01/ | |||
| #51 Camper English - San Francisco Bars, Making Clear Ice, Alcohol as Medicine, Water Sommeliers | 10 Nov 2025 | 01:29:31 | |
Camper English is a San Francisco–based drinks writer and educator, best known for his long-running website Alcademics.com, an invaluable resource for bartenders and drinks enthusiasts alike. He’s the author of Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails (2022) and The Ice Book.I sat down with Camper recently in San Francisco to talk about the city’s distinctive bar scene — from its historic haunts to its cutting-edge cocktail bars. We then dive into the fascinating world of ice (a subject Camper has explored more deeply than anyone), discuss Doctors and Distillers, and wrap up with a conversation about mineral water — including how to make your own.Doctors & Distillers - https://alcademics.com/doctors-and-distillers-the-remarkable-medicinal-history-of-beer-wine-spirits-and-cocktails/The Ice Book - https://alcademics.com/the-ice-book-by-camper-english/📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/ | |||
| #50 Dr. Harold McGee - Science of Food & Drink, Smell & Aroma, Foundations of Flavour, Tea, Writng | 03 Nov 2025 | 01:36:24 | |
Harold McGee is a man that requires no introduction if you are someone who has worked in food and drink in any capacity at all. In 1984 he published McGee On Food & Cooking and brought the science and technology of cooking and flavour to the masses. A second edition in 2004 served as the practical manual for any chef worth their salt, and elevated Harold to the status of godfather - or perhaps even god - of culinary science. More recently, he published a book called Nose Dive, which investigates aroma and smell, which is a topic we explore during our conversationAlso on the menu:Why humans enjoy bitterness, how herbs have co-opted us, how salt makes food more delicious, how water opens up the aromas of spirits, what happens when wine matures in the bottle, why some drinks have ‘length’, how evolution and culture have shaped our flavour preferences, what we mean when we say a drink or dish is balanced, what the next frontiers of flavour science look like, and much more. 📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/ | |||
| #49 Serge Valentin - Whisky Fun, Scoring Whisky, Brora & Clynelish, Independent Bottlers, Weird Whisky, Wine Casks, Maturation | 27 Oct 2025 | 01:39:31 | |
Today I am speaking with Serge Valentin. Serge is a whisky expert and the founder of a whiskyfun.com - which is widely regarded as the go-to review repository for whisky tasting notes and scores on the internet. Over the past 23 years Serge has tasted over 20,000 bottles ranging from entry level staples to some of the rarest in the world. His scoring system has become the de facto benchmark by which many measure the quality of a dram, and Serge has become a cult hero amongst the world’s whisky geeks. On the episode we discuss tasting whisky - personal preferences over objective goodness, the hubris of blind tasting, whether whisky is too serious, the role of independent bottlers, how whisky changes in the bottle, recent exceptional whiskies, weird whisky, the founding of whiskyfun.com, the importance of education, changing tastes, whisky myths, and much more. | |||
| #48 Lance Winters - St George Spirits, Eau de Vie, Gin, Absinthe, Whisky, Distillation, Provenance, Experimentation | 20 Oct 2025 | 01:32:52 | |
In today’s episode, I’m joined by one of the true mavericks of American distilling — Lance Winters of St. George Spirits. This is a journey that begins in the orchard, with pears, quinces and raspberries destined for eau de vie, and stretches all the way to absinthe, American gin, rum and even highballs built on umeshu and Baller whisky. We trace the roots of St. George back to Jörg Rupf and the early days of California craft distilling in the 1980s, and follow Lance’s arrival and the evolution of a house defined not by category, but by philosophy. Along the way we dive into the uncompromising art of eau de vie — fruit selection, fermentation, and the stills that shape every spirit they make — and ask how that sensibility influences whisky, rum and beyond. From jalapeño vodka to acorn spirits, from dill lactones in oak to the question of consistency versus expression, this conversation is about more than products. It’s about place, curiosity, and a willingness to let flavour lead. We explore American gin through Californian botanicals, the rebirth of absinthe, the origins of Baller, the future of eau de vie, and where all this innovation leaves the legacy of St. George. This is not a tour through a portfolio — it’s a look inside a creative engine. To support the show please rate, subscribe and share - thanks! | |||
| #47 Charles Denby - Future of Brewing, Yeast Genetics, Brewing 0% ABV Beer, Beer for Health | 13 Oct 2025 | 01:48:40 | |
Charles Denby is the co-founder and CEO of Berkeley Yeast, a company that’s reimagining fermentation through genetics. With a PhD in molecular and cell biology from UC Berkeley, Charles and his team are using genetic science not to replace brewing tradition, but to enhance it — designing new yeast strains that can transform how beer, wine, and even spirits are made.In this conversation, we dive deep into the biology that underpins flavour. We unpack what yeast actually is, why it produces alcohol, and how its metabolism creates the esters and aromatics we love in drinks. Charles explains how fermentation conditions shape flavour, how lager and ale yeasts differ, and what really happens inside the tank at every stage of fermentation.From there, we go microscopic — exploring yeast genetics, DNA modification, and the molecular tools that make it all possible. Charles shares how Berkeley Yeast engineers strains to enhance tropical aromas in hazy IPAs, introduce new layers of bitterness, or even make brewing non-alcoholic and healthier beers more efficient.We also discuss the broader implications of this technology — from applications in wine and spirits to the stigma surrounding GMOs and what “responsible innovation” really means in the drinks world. This is a fascinating deep dive into the invisible world that drives fermentation — and how science is quietly shaping the future of flavour.If you like this content please consider subscribing. 00:00 Introduction 02:34 Charles’ Background in Science & Origins of Berkeley Yeast | |||
| #46 Megs Miller - Agave Spirits Exploration, Terpenes for Mood Enhancement, Sotol, Mezcal, Salon de Agave, Durango | 06 Oct 2025 | 02:03:08 | |
Megs Miller is a bartender, educator, and all-round agave obsessive — whose journey has taken her across multiple continents but most recently to Mexico City, where she runs Salón de Agave, a tasting room dedicated to exploring the depth and diversity of Mexico’s native spirits.In this episode, you can expect to learn about agave species and taxonomy, how different agave species affect the mind and body — Megs and her co-worker Sophie have been conducting a two-year experiment on this — insights into retailing agave spirits in Mexico, the nuances of terroir and regional flavour mapping, and the joy of glass-matured mezcal.We also dive into sotol, pulque, and the evolving conversation around responsibility, sourcing, and politics in agave spirits. From the cheesiness of Inaequidens to the pine forests of Chihuahua, and from women’s progress in the industry to the cultural storytelling behind each bottle — this is a deep and generous look at the Mexican spirit.Megs was so generous, in fact, that we tasted around 25 different distillates — and as someone who’s tasted quite a few in my time, I wasn’t surprised to find that there were many amazing surprises. I wasn’t able to write down or document them all, but if you’re interested in anything in particular, I suggest giving Salón de Agave a follow on Instagram or booking a session with them next time you’re in Mexico City. It’s awesome.https://salondeagave.com/ 00:00 Intro 02:25 Meg’s Trip to Durango | |||
| #45 Richard Hart - Sourdough, Bread Culture, Cereals, Copenhagen, Perfection, Sandwiches, Mexico City, Green Rhino | 29 Sep 2025 | 01:22:51 | |
Richard Hart is one of the world’s most respected bakers and a celebrated author. He first rose to prominence in the early 2000s while working at the legendary Tartine Bakery, San Francisco. From there, he co-founded Hart Bageri with René Redzepi in Copenhagen, before relocating to Mexico City, where he recently opened his latest venture, Green Rhino. Richard is also the author of the James Beard Award–winning book Richard Hart Bread, and is widely regarded as one of the greatest exponents of sourdough bread on the planet. In this episode, we dive deep into the craft and science of sourdough: how Richard’s methods and protocols have evolved over the years, the role of different cereals and milling techniques, the importance of water in bread, yeast management, ovens and baking temperatures, and practical tips for baking at home. We also explore bread culture and chew over some wonderfully contentious questions — from whether a pizza qualifies as a sandwich to the eternal mystery of the Jaffa Cake. Although this is primarily a podcast about spirits, cocktails, and bars, The Curious Bartender is ultimately about curiosity. Bread has always fascinated me, and sitting down with one of the key figures who helped popularise sourdough worldwide was an opportunity I simply couldn’t turn down. It didn’t disappoint. 00:00 Introduction 01:44 Drinks Preferences 02:44 Balancing Eating & Exercise as a Chef & Baker, Working Hours 06:14 Baking Schedule & Flavour Considerations 08:44 Baking at Tartine in San Francisco, Instagram & Fame 12:29 Working with Rene Redzepi, Copenhagen, Hart Bageri, Danish Bread Culture, Family 19:29 Moving to Mexico City, City Life, Gentrification 23:14 Opening Green Rhino, Baking for Life, Incorporating Mexican Food, Chocolate, Corn, R&D, Fucking People Up 30:54 Flour, Milling, Selecting Wheat, Sourdough Process: Temperature & Time, Gluten 39:04 Water for Baking 40:59 Sourdough Starters: Superstition, Protocols, Effects of Altitude in Mexico City 48:29 Pursuing the Perfect Loaf, Defining a Perfect Loaf, Tweaking Parameters, Comparison to Cooking and Cocktails 54:04 Working with Rye, Danish Bread Culture 57:34 Other Grains: Oats, Spelt, Durum, Einkorn 1:00:44 Water Substitutes: Beer, Tea 1:03:04 Making Brioche, Burger Buns 1:05:44 Stoneground flour, Wood fired ovens, Thermo-oil vs Electric Ovens, Oven Dynamics 1:08:58 Baking Bread at Home - Techniques and Tips, Temperature & Steam 1:12:01 Is Bread The Best it’s Ever Been? Fixing Supermarket Bread 1:15:11 Bread Guilty Pleasures 1:15:53 Is a Pizza a Sandwich? 1:18:58 Burger Flipping Masochism 1:20:50 Is a Jaffa Cake a Cake or a Biscuit? 1:21:14 Sandwich Filling & Bread Pairing | |||
| #44 Dave Broom - Whisky Writing, World Whisky, Terroir in Spirits, Culture, The Whisky Market, Best Dram | 22 Sep 2025 | 02:08:29 | |
Dave Broom is one of the most prominent and influential voices in the world of whisky and over the course of his career he has written some of the most important books on whisky and spirits including The World Atlas of Whisky, Whisky: The Manual, A Sense of Place, and The Way of Whisky — works that have shaped the way both enthusiasts and professionals understand flavour, culture, and the people behind the glass.On the episode we delve into the all important sense of place — from the cultural terroir of Scotland to the artistry and craft of distilling, and how flavour finds its way into the glass. Dave takes us from Japan to New Zealand, from English farms to French stills, as we explore the global spread of malt whisky and why everyone seems to be making it.We also get into his writing: the discipline, the methodology, the architecture of narrative non-fiction, and the influence of mentors like Michael Jackson. Along the way, we talk music, art, storytelling, and the state of drinks journalism today.And we taste some stuff too — French sorghum whisky, Breton malts, German rye, and the genius of Chichibu, and a sneak preview of the whisky from my new project at Rosemaund Farm — each dram opening the door to wider conversations about style, strength, regionality and the shape of whisky itself.And we close with the big themes: whisky’s current bubble, the secondary market, daily drams, and favourite distilleries. 02:37 A Sense of Place - Terroir in Spirits, Scotch Whisky Cultural Terroir Dave's site - https://thewhiskymanual.uk Dave on Instagram - https://www.instagram.com/davewasabi/ Liquid Antiquarian YouTube Channel - https://www.youtube.com/c/TheLiquidAntiquarian Rosemaund Farm Distillery - http://www.rosemaund.com📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/ | |||
| #43 Nick Strangeway - Dick Bradsell, Martinis, Punches, Hawksmoor, Restaurant Bars, Hepple Gin, Absolut Craft, No Regrets Bar | 15 Sep 2025 | 02:24:40 | |
This week I’m joined by Nick Strangeway, one of the most influential British bartenders of the modern era. With almost 40 years in and around the London drinks scene, Nick has tended bar at legendary spots like Fred’s Club, The Atlantic Bar & Grill, and Che, designed drinks programmes for Hawksmoor, Hix, and The Groucho Club, and consulted for venues worldwide. He’s also ventured into spirits production — from creating flavoured vodkas with Absolut under the Absolut Craft label, to co-founding Hepple Gin and Second Sip, a low-ABV gin. Nick’s career is deeply intertwined with the late, great Dick Bradsell. They worked together on and off for over a decade, and much of the first part of our conversation explores Soho’s 1980s and 1990s bar scene — the people, brands, drinks, and wild stories that defined the era. We go on to cover everything from the art of serving a martini, creativity in bartending, the brilliance of batching, the gentrification of London, Simon Difford and Class magazine, taking inspiration from the kitchen, the beauty of punch, the problem with bars you can’t sit at, fighting customers, and Nick’s latest venture — a new basement bar beneath a jeweller in Burlington Arcade, which opened just last week. If you’re not yet subscribed, now’s the time. Next week, I’ll be speaking with perhaps the greatest living whisky writer, followed by a two-week trip across Mexico and the USA to record with some true heavyweights of the food and drink world. Don’t miss out — it’s free. 00:00 Introduction 02:42 Frozen Glasses, Martinis, Champagne, Specifications, Vermouth 06:59 Nick’s Entry into Bars - The Allure of Bars, Fred’s Club 11:42 Working with Dick Bradsell - Bramble, Vodka Espresso 15:42 The Changing Nature of London - 1980’s to 2020’s - Drinking Dens in Soho, Gentrification, Community, Class 24:12 Modern Bartending: Influencers, Competence, Creativity, Hospitality, Bar as a Barrier 34:22 Working at Che - The Customer Perspective, Fighting in Bars, Dick Bradsell Vaulting Over the Bar 39:57 Following Dick Bradsell to Atlantic Bar & Grill, Detroit, The Flamingo, Dick Bradsell’s Approach to Hospitality & The Scene 53:19 Creating Cocktails - Modifying Classics, Simon Difford - Class Magazine, Sauce Guides 59:22 American Cocktails vs. UK, Punches 1:04:22 Shifting to Restaurant Bars - Challenges, Chef Approach to Drinks, Batching Cocktails, Theatre, Bars that You Can’t Sit At 1:24:42 The Origins of Hawksmoor - The Benefits of No Uniform, Building a Great Team, Obsession, Eating Pencils, Jonathan Downey & the Smoking Ban 1:43:21 Developing spirits for Absolut 1:48:57 The Birth of Hepple Gin - Valentine Warner, Walter Riddel, Northumbria, Wild Juniper, Technology - Super Critical CO2 Extraction 2:00:37 Second Sip Low ABV Gin - Development, Leo Robitschek, Overcoming Technical Challenges - Texture, Louche 2:11:02 No Regrets Bar - Designing a New Bar Concept for Mayfair, Curating Clientele 2:18:12 Other Projects - Richard Corrigan, Valentine Warner & Wild Kitchen Episode sponsored by Fever-Tree | |||
| #42 Henrietta Lovell - Tea Masterclass, How To Brew Tea, Tea Agriculture, Economics, Communities, Rare Tea, Matcha | 08 Sep 2025 | 01:59:41 | |
Henrietta Lovell is the founder and CEO of The Rare Tea company, a tea educator and author of the book Infused: Adventures in Tea. Over a career of more than 20 years Henrietta has travelled around the foothills of the Himalayas, across China, Japan, India, and Malawi, sourcing some of the best teas in the world and learning from the communities that grow them. She has worked with world class chefs and bartenders, including supplying tea at some of the bars I have owned over the years. In fact we first met around 15 years ago when I opened the Worship Street Whistling Shop in London.This episode is a tea masterclass that covers the basics of growing, processing, brewing and tasting tea, but also explores, history, economics, sustainability, agricuture, health, poverty, and some of the most expensive teas on the planet. Expect to learn where most of the world’s tea is grown - clue it isn’t china or India, why it is the Emperors Golden Eyebrows costs in excess of £250 for a 30g bag, why you shouldn’t ever brew good tea for three minutes, best practices for making tea infusions in spirits and for the bar, and much more.To support this podcast please like and subscribe. 🙏 This episode is sponsored by Fever-Tree📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/ 00:00 Introduction 01:41 Cold Brewed Tea - Avoiding oxidation, Osmosis, Method 06:21 The Remarkable way that high end Jasmine Tea is Made, tasting, uses of Jasmine tea Noma | |||
| #41 Dale DeGroff - King of Cocktails, Bars & Restaurants, Rainbow Room, Jazz, NYC History | 01 Sep 2025 | 01:26:07 | |
Dale is a bartender, author, brand owner, and the co-founder of the Museum of the American cocktail. In the late 90’s working at NYC’s Rainbow Rooms Dale was probably the most famous bartender on the planet and has remained one of the best loved bartenders to this day. I sat down with Dale in Manhattan a few weeks ago, looking out over the Empire State Building as the sun went down. The interview was scheduled during a very tight window of opportunity between Dale arriving back from Tales of the Cocktail in New Orleans and me catching a flight back to London. We had just 90 minutes, which wasn’t nearly enough time for a man with some many stories and such a sharp memory. In fact chronologically we barely got to 1990 before I had to turn off the microphones and hot foot it to catch my flight. For that reason, I am calling this interview Part one and hope to sit down with Dale to record the second part next year - and who knows, maybe we will need a third part. What you are about to hear is less a story of Dale’s career and more a tour of New York and Los Angeles hospitality from the late 1950’s through to the 80’s, exploring its jazz clubs, neighbourhood bars, and some of the greatest restaurants and hotels of the 20th century. Dale recounts the musicians that provided the soundtrack, the chefs that designed the cuisine, and the architects that imagined the buildings, all in vivid detail. Perhaps the most significant of these people to Dale, was Joe Baum - one of the United States most significant restauranteurs who introduced the concept of themed restaurant tot he world with no expense spared. Working with acclaimed chefs like Julia Child and James Beard, he opened hundreds of restaurants across America, most notably The Four Seasons Restaurant, Windows of the World at the top of the world trade centre, and the Rainbow Room at the Rockefeller Centre. You’ll hear about other venues during the course of our conversation too. We also discuss the founding and challenging upbringing of the Museum of the American Cocktail, the incredible aesthetic and culinary vision of Joe Baum, the establishment of modern American cuisine, what it was like working at the Bel Air Hotel in the 1980’s, the establishment of The Rainbow Room, and much much more. There are perhaps 100 different names and venues mentioned in this episode and it can get quite confusing. If you’re of the mind to do so I recommend watching the episode on YouTube when you get a chance, as I have provided archive images and captions to help paint the picture. Episode sponsored by Fever-Tree Mixers https://degroffspirits.com 00:00 Introduction 03:11 Tales of the Cocktail 06:41 Building the Museum of the American Cocktail - Jared Brown & The Rainbow Room, Ted Haigh, History of the Cocktail, Building the Collection, Locations 20:09 Dale’s Early Life - Acting, Moving to Manhattan, Packing Bibles*, Restaurant Associates, Howard Johnson’s, Jazz Clubs*, McGlade’s Bar 38:11 Working with Joe Baum, Restaurant Associates, Charlie O’s, Newarker, Four Seasons at the Seagrams Building, Modern American Cuisine, James Beard, La Fonda del Sol 53:59 The Rainbow Room: Early History, Design 55:11 Bel Air Hotel in Los Angeles - Cocktails, 7/11 Mix, Martini Rituals* 1:06:32 Aurora Restaurant, Reviving Classic Cocktails, Fresh Juices, Jerry Thomas 1:08:11 Building the Rainbow Room - Researching Classics, Recruiting Teams 1:18:01 Becoming Famous, Impact on cocktail culture around NYC, Consulting with Keith McNally - Balthazar, Pravda, Lucky Strike | |||
| #40 Alexandre Gabriel - Planteray, Maison Ferrand, WIRD, How Cognac is Made, Jamaican Rum, Barbados, History, Brand Building | 25 Aug 2025 | 02:52:09 | |
Today I am speaking with Alexandre Gabriel. Alexandre is the founder of Maison Ferrand, Citadelle Gin, and Plantation—now Planetary—Rum. Expect to learn how a Burgundian farm boy turned his hand to bartending in New York and then went on to innovate across the categories of cognac, gin and rum. We take a deep dive into the production of Cognac - terroir, grape varieties, distillation, maturation, and discuss the changing market of cognac in France and abroad. From there we turn to gin, covering the birth of Citadelle in 1996 and the challenges of establishing the world’s first modern craft gin distillery. The conversation then shifts to rum—Alexandre’s early encounters, the founding of Plantation, double maturation, Jamaican and Barbadian styles, muck, dunder, and the acquisition of West Indies Rum Distillery. We taste our way through the Rockley still, and high-ester ferments, and discuss geographical indications, tradition and community. We also discuss the decision to change the Plantation brand name to Planetary, and much more. 00:00 Introduction & Clarification on Jamaican Rum GI 05:16 Origin Stories - Childhood, Farming, Marc de Bourgogne, Growing What You Sell, Wine vs. Brandy, Bartending in NYC Episode Sponsored by Fever-Tree | |||
| #39 Sandor Katz - How to Ferment, Koji, Sake, Lactic Acid Bacteria, Wild Fermentation, Kefir, Kombucha, Cultures | 18 Aug 2025 | 01:44:21 | |
Sandor Katz is ften called a “fermentation revivalist,” Sandor has spent decades exploring how microbes shape our food, our drinks, our culture, and even our sense of place. He has written a number of book son the subject including Wild Fermentation, The Art of Fermentation, Fermentation as Metaphor, and Fermentation Journeys — the latter chronicling his travels to meet fermentation practitioners across the globe. His bestselling The Art of Fermentation won a James Beard Award and has become the definitive modern guide to the craft. In this conversation, we journey from the very origins of fermentation and the metabolism of alcohol to the staggering variety of fermented foods and drinks in our diets — and why they’re so much more than just flavour. We dismantle common misconceptions around health, freshness, and speed, and dive deep into Sandor’s own path into this microbial worldAlong the way, we unpack the fascinating interplay of bacteria, yeast, and mould, the difference between wild and cultured ferments, and how fermentation can capture the essence of a place, from mezcal to sourdough. We explore everything from lightly fermented tonic beverages and experimental meads to the wonders of koji mould and its transformative enzymes. And yes — we even get into the bad, weird, and downright challenging ferments, from stinky tofu to the notorious surströmming.Whether you’re a brewer, bartender, chef, or simply curious about the invisible life that feeds us, this episode is a deep dive into a living tradition — one that’s as old as civilisation, and as alive as the microbes themselves. 02:55 The Origins of Fermentation - Metabolism of Alcohol | |||
| #38 Toby Cecchini - Inventing the Cosmopolitan, NYC Bars, Andy Warhol, Long Island Bar, Guest Shifts | 11 Aug 2025 | 01:33:55 | |
Toby Cecchini is a bartender of some 40 years, the author of Cosmopolitan which remains the best memoir on the life of a bartender, but perhaps best known for inventing the drink by the same name, which defined an era and still attracts love and hate from consumers and bartenders alike. With a storied career spanning decades at some of New York City's most iconic bars, Toby's insights into bar culture, drink creation, and hospitality continue to influence bartenders around the globe. I revisited Toby’s memoir, "Cosmopolitan: A Bartender's Life," ahead of our conversation in New York. It captures a raw and candid snapshot of the New York bar scene of the late '80s and '90s. We being the conversation talking about his shifting perceptions of the book—and the industry itself—over the past two decades. We also address the shifting role of bars as vital social spaces, we discuss cocktail batching, the guest bartending phenomenon, and the blurred lines between bartenders and chefs. Toby also shares some anecdotes from the 80’s including some brutally honest takes on Andy Warhol. Sharp, direct, and refreshingly unapologetic, Toby offers a much-needed perspective for anyone interested in the real nuts and bolts of cocktails and hospitality. From a personal point of view this was a conversation I have been wanting to have for years and it was one of the must fun ones I’ve had on the podcast to date. This episode is sponsored by Fever-Tree Mixers To support the podcast please rate it, subscribe and share. Thanks!
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| #37 Joy Spence - World's First Female Master Blender, Jamaica Rum, Appleton Estate, Rum Chemistry | 04 Aug 2025 | 01:14:03 | |
Joy is a true legend of the spirits industry. As Master Blender at Appleton Estate in Jamaica, she holds the historic distinction of being the first woman ever appointed Master Blender in the world. A trained chemist, Joy’s remarkable sensory talents and scientific rigour have been instrumental in Appleton’s rise to global prominence, making her one of the most respected figures in rum today. I first met Joy several years ago in Jamaica and have remained fascinated by her pioneering story ever since. In this episode, we delve deeply into what makes Jamaican rum so distinctive, exploring the chemistry behind its bold flavours.We discuss the difference between pot and column stills in respect of rum styles or marques, the Appleton maturation processes, the unique geography of the Appleton Estate, and the detailed chemical processes, including ester formation and higher alcohols and the crucial role of fermentation and ageing in flavour development. We also talk about the newly released Appleton 51 year old - the oldest ever tropical aged rum that has been brought to market and we also discuss the broader challenges facing the rum category, from overcoming misconceptions around quality and value to navigating the complexities of geographical indications On that note - Jamaican Rum GI was established in In October last year, Jamaica’s Intellectual Property Office amended the GI for Jamaica Rum, originally established in 2016, to ban ageing overseas. This move, pushed by the Spirits Pool Association representing Jamaica’s six distilleries, aims to strengthen the GI However, the change sparked controversy from National Rums of Jamaica (NRJ)—which owns Long Pond and Clarendon—because Maison Ferrand relies on ageing rum abroad. Beyond rum itself, Joy shares the extraordinary personal story of how she became Master Blender, overcoming societal expectations and barriers in Jamaica to carve out a groundbreaking career. She reflects openly on mentorship, innovation, her personal blending style, and her hopes for the future of premium rum. Episode sponsored by Fever-Tree 00:00 Intro 08:15 What Makes Jamaica Rum Special? Pot Stills, Weight, Diversity | |||
| #36 Esteban Morales - Agave Spirits History, Mezcal, Raicilla, Challenges, Community, Tequila | 28 Jul 2025 | 01:51:48 | |
Esteban is the founder of Casa Endemica which is a stable of brands that includes La Venenosa Raicilla, Derumbes Mezcal, La Higuera Sotol. He has been a major force in championing mezcal outside of he state of Oaxaca (where 91% of mezcal is made) and really led the charge on exposing the amazing spirits of ancestral raicilla (the mezcal of the state of Jalisco). I met Esteban about a year ago when I was writing my agave spirits book, and was instantly blown away by his knowledge of the vast landscape of agave spirits producers but also his deep rooted respect and admiration he has for the culture and methodologies of the communities that make these spirits. This conversation is really a revisit to that same conversation we had in Guadalajara. You can expect to learn how it Filipinos instigated the production of mezcal in Mexico during the 17the century, how archaeological finds near the Colima volcano might hint at a more ancient form of distillation in Mexico that would upend the history books if it were true, the regionality of mezcal and how people and plants play into that, how the mezcal and proposed raicilla DO - designation of origin - falls short and what needs to be done about it, and at the end we talk about Esteban’s latest project - his first distillery… making tequila. Big thanks to Davide Segat from The Nomad Hotel for letting us record there and Gaby Moncada for helping with scheduling! Episode Sponsored by Fever-Tree Buy my agave spirits book here - https://www.amazon.co.uk/Curious-Bartenders-Agave-Safari-appreciating/dp/1788796799 Casa Endemica - https://www.casaendemica.com/en/home-eng/ 00:00 Introduction 02:27 Fillipino Distillation Technocoly Arrvies in Mexico 07:21 Captcha Clay Pot Distillation Theory 16:02 Capacha Still Design, Wixárika Stills 26:47 The Mezcal Industry Today - Derrumbes Brand 30:37 Raicilla, 400 Cornejos and Mayahuel 39:52 Regionality in Mezcal 43:02 Sourcing Great Mezcal - Humans Culture, Quality, Economics 45:12 Mezcal: Congeners, Industry, Politics, Scale, Value & Opportunity 1:09:33 The Mezcal DO - Growing the DO, Infrastructure, Regulating Bodies, Potential Solutions 1:17:30 Raicilla - DO, Draft NOM, Fermentation Vessels 1:33:13 Bagaso Tequila Distillery - Carbon Neutral Tequila, Sustainability in Agave Spirits | |||
| #35 François Thibault - Creator of Grey Goose, Maître de Chai, Vodka Market, How Vodka is Made, Wheat, France, Cognac | 21 Jul 2025 | 00:44:14 | |
Francois Thibault is the co-creator of Grey Goose vodka, which launched in 1997 quickly became the world’s most respected super premium vodka brand. I travelled to Picardy in Northern France alongside Grey Goose’s global brand ambassador, Joe McCanta to meet Francois, and visit the wheat fields of the region the distillery where Grey Goose is made. I should say at this point that Grey goose didn’t pay me anything - I was genuinely interested to learn more about the product and to meet Francois, And Joe had some space on a trip with some journalists from the US. 00:00 Introduction 04:44 The vision of Sydney Frank and Grey Goose 06:34 Becoming a Maitre de Chai - Cognac Cellar Master 10:29 Transitioning to vodka from cognac 12:42 Wheat - Picardy, agriculture 15:16 Improvements and Refinements of the Grey Goose process 20:16 Water and its importance to vodka - Grey Goose Altius 23:37 Character vs. Purity in Vodka 28:14 Vodka Misconceptions 33:16 The Future of Vodka 42:28 Closing Thoughts | |||
| #34 Dr. Anastasia Miller & Jared Brown - Rewriting Gin History, G&T's, History of Distillation, The Gin Craze, Female Distillers, London Dry Gin, Old Tom | 14 Jul 2025 | 02:03:27 | |
Jared Brown and Anastasia Miller are internationally acclaimed authors, historians, distillers. They are the co-founders of Mixellany Limited, they have consulted for spirits brands and bars worldwide, contributing significantly to contemporary cocktail culture. It’s also Jared and Anastasia we have to thank for discovering the first known written reference to a 'cocktail' - from 1798. They have written quite a few books including "Shaken Not Stirred: A Celebration of the Martini" and "Spirituous Journey: A History of Drink," additionally they have reprinted classic cocktail books and distilling manuals such as the Cafe Royal Cocktail book and The Distiller of London (which comes up in the conversation) .Jared has been the master distiller of Sipsmith since the distillery was built in 2009 and Anastasia was recently awarded a doctorate in brewing and distilling history - which is rumoured to be the first in history. Their most recent book is called A Most Noble Water, which is a book about gin that takes the established conventions of gin history head on and pretty much destroys them all. On the episode you can expect to learn how and why tonic water was really mixed with gin during the time of the British Raj, how German and Austrian housewives factor into the story of gin, how the royal family influenced drinking culture in the 17th and 18th centuries, the most popular drinks in the Netherlands in the late seventeenth century century (hint - it wasn’t genever, but it does go in a martini), the significance of a 1639 book called The Distiller of London, why the gin craze wasn’t the gin craze, and at the end, a question about who really wrote the savoy cocktail book - plus much much more. 03:16 The Commonly Held Myths of English Gin: Dutch Courage, William of Orange, Gin Craze, Gin Acts 14:23 Gin & Tonic Mythology, Bonus Daiquiri/Cuba Libre History, Mark Twain’s Doctor, Carbonated Beverages as Medicine 24:40 The Origins of Distillation: Silk Roads, Persians, Moors, Arrival in Europe 28:21 The 15th Century Female Distillers of Austria and Germany 32:19 The Introduction of Juniper into Spirits: Biology, Distribution, Medicine, Early Distillation Manuals & Early Gin-like Drinks 42:31 Distillation Technology in the 15th Century – The Migration of Distillation Technology, Historical Research 48:56 Albertus Magnus and Roger Bacon, Arnaud de Villanueva, The Philosopher’s Stone 53:36 The Royal Families, Conspicuous Consumption, Influencers 56:06 Unlicensed Distillers of London, Molasses Spirit, Distilling Books of the 17th Century 59:42 The Trajectory of Distilling Knowledge Through Europe Italy: University of Salerno in 12th Century, Responsible Historical Research 1:02:56 Netherlands and the Low Countries: The Origins of Genever, Single Shot Rye Distillations, Vermouth Trends in the 17th Century 1:06:21 The Distiller of London (1639), The First English Gin, Pink Gin, ‘Sweets’ 1:13:20 Measuring Alcoholic Strength Throughout The Years: Proof, Hydrometers, Bubble Tests 1:15:52 Aqua Crapulum, Recreating Aqua Fructum, Decoding The Distiller of London 1:21:59 Continuous Distillation and Neutral Spirit: Charles Derosne, Celier Blumenthal, Anaeas Coffey 1:24:07 The Economics of Distilling & Brewing in the 18th Century, Class Divide, FOMO, Female Distillers & Compounders 1:29:17 Lower Class Gin – Vitriol, Turpentine, Lime, Ethyl Ether 1:32:46 Alcohol Consumption in England in the 18th Century – Social Reform, The ‘Gin Acts’ – Sellers, Distillers, Compounders, Informants – First Reference of ‘Gin’ 1714 – The Fable of the Bees 1:45:51 The Gentrification of Gin – Cost to do Business, Introduction of Minimum Still Size – Emergence of London Dry (by 1860) & Old Tom (1811) – Purchasing Gin 1:52:41 How Gin Was Being Consumed through the Centuries – Gin Lane, Ginger Bread, Gin Cocktails 2:00:20 The Mystery of the Savoy Cocktail Book & Kokuteeru 🙏 This episode is sponsored by Fever-Tree | |||
| #33 Professor David Mabberley - Citrus Fruit, The End of Citrus, History, Citrus Hybrids, Cultivation, Morphology, Medicine, Biology | 07 Jul 2025 | 01:00:14 | |
Professor David Mabberley is a world renowned botanist, writer and public speaker, who specialises in the taxonomy of tropical plants. Over more than 50 years he has authored countless scientific papers and identified dozens of new plant species through fieldwork conducted in Africa, Asia, the Pacific, and Australia. He is a former Keeper of the Herbarium, Library, Art and Archives at the Royal Botanic Gardens Kew & Director Emeritus of Royal Botanic Gardens Sydney. He is an emeritus fellow at Wadham College, University of Oxford; adjunct professor at Macquarie University, Sydney; and professor emeritus at the University of Leiden. He has been awarded the Engler Medal in Silver, José Cuatrecasas Medal for Excellence in Tropical Botany and the Linnean Medal - twice. He is also the author of the recently published book Citrus: A World History (link below).The citrus fruit industry is heading for complete collapse and there may not be anything anyone can do about it. We discuss exactly why this is happening and what the potential solutions are, but also take a deep dive into the history of citrus fruits, from their unique biology, early cultivation, hybridisation and mutation, and discover the great grand parents of the modern citrus fruit industry. We delve into the history of citrus as medicine, perfume and culinary uses, as well as their appearance in art and design. Then we discuss the modern citrus industry, the discovery of new species, and hopes for the future. Citrus: A World History - https://www.thamesandhudsonusa.com/books/citrus-a-world-history-hardcover 00:00 Introduction 03:05 Is the Citrus Fruit Industry Doomed? 05:05 The Origins of Citrus Fruit, Asia, Citron, Pomelo, Mandarin, Wild Citrus Fruits, Hybrids 09:20 Ancient Farming and Cultivation of Citrus - Arab Trading, Alexander the Great 11:12 Citrus in the Renaissance Period, Medici, European Orangeries, Art 14:25 Uses of Citrus Fruit Through History 16:40 Coca-Cola, Perfume & Early Grey Tea: Bergamots and Neroli 20:30 Morphology of Citrus Fruit - Peel, Segments, Seeds, Vesicles 24:02 Distribution Strategies of Citrus Fruit & Life Cycle 26:30 Presence of Caffeine and DMT in Citrus 27:48 Citrus as Medicine, Makruts and Limes, Contraception, Scurvy 33:35 Rose’s Lime Cordial & Marmalade 36:53 Limes: Key Lime vs. Tahiti, Seedless Mutants 39:37 Sweet Orange Varieties: Clementines, Tangerines & Satsumas, Diversification 43:05 Grapefruits: Origins and Genetics, Effects on Medication 45:15 The Citrus Market: Growing, Insecticides, Hunalonbing, Challenges, Collapse of US Industry 52:10 Possible Scenarios for the Citrus Industry, Asian Citrus Psyllid, Importance of Diversity 57:57 Closing Thoughts 🙏 This episode is sponsored by Fever-Tree📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/ | |||
| #32 Kevin Armstrong - Satan's Whiskers, Drinks Knowledge, Match Bar Group, Cocktail Gripes, Awards | 30 Jun 2025 | 02:36:32 | |
Kevin Armstrong is a bartender, bar owner, spirits and cocktail educator and the author of Round Building, a manual for the professional bartender. Kevin rose to fame in the London bar scene over 20 years ago as the group bar manager for the Match Bar Group. He wrote and deployed the most comprehensive cocktail training program of the era, contributing significantly to the critical acclaim of bars like Milk & Honey, The Player, Trailer Happiness, and Sosho to name a few. He has since gone on to open Satan’s Whiskers, which over its 12 years of existence has become one of the best loved bars in London and more recently featured in the World’s Best Bars. Kev and I were together in Scotland a few weeks ago and got inthralled in some deep conversations about cocktails and bars. He is known to have strong and well thought out opinions on various topics pertaining to drinks and drinking, so I was delighted when he agreed to come on the podcast. I was also keen to hear about the rise of Satans Whiskers as a globally recognised venue. On the episode you can expect to hear about Kev’s early career in bars and how he transitioned to the match bar group, you can hear us remeniss over the London bar scene as it was in the early noughties, we talk about his time at Soul Shakers working with Michael butt and bars like Mahiki, then becoming a bar operator, first with pubs and then Satan's whiskers. We spend some time talking about modern cocktail bars, both the things we like and don’t like, including homogeneity, ingredients, batching, and more, then we touch on bar awards and finally finish with a surprise quiz! Well, a surprise for Kev that is - not me. Episode Sponsored by Fever-Tree | |||
| #31 Dr. Iván Saldaña - Agave Biology, Mezcal & Tequila Production, Lewis Hamilton, Lenny Kravitz, Mexican Whisky | 23 Jun 2025 | 01:44:14 | |
Iván Saldaña is a Mexican biologist and internationally recognised expert on agave spirits. With a PhD from the University of Sussex, his research focuses on agave ecology and evolution. Saldaña co-founded Montelobos Mezcal and Casa Lumbre, launching innovative brands like Ancho Reyes, Abasolo whisky, and Sotol Nocheluna. He blends scientific expertise with sustainable practices, and is one of the leading voices in the global agave and spirits industries. In this episode, we explore the fascinating world of agave, from biology and genetic diversity to the risks of monoculture farming and crucial pollinators like bats. We discuss the role of terroir in tequila, explore fermentation variables before delving into Mezcal's denominations of origin, ancestral methods, environmental politics, and the balance between tradition and modernity. Lastly, we cover other intriguing Mexican spirits such as Sotol—including celebrity-backed brands like Nocheluna—as well as innovative non-alcoholic spirits like Almave, and concluded with Abasolo Whisky and the cultural significance of nixtamalised corn drinks. This episode is sponsored by Fever-Tree Find Casa Lumbre (and all their products) here - https://www.casalumbretour.com Thanks to Paolo for making this happen, and to Carlos for letting us record at Café Pacifico. | |||
| #30 Luca Gargano - Godfather of Rum, Classification, Haiti, Caroni, Nomad Project, Velier | 16 Jun 2025 | 02:27:14 | |
Luca Gargano, CEO of Velier, is one of the most influential figures in rum, known for transforming the rum category globally. Based in Genoa, Italy, Luca's expertise spans wine and spirits trading, authorship, and deep-rooted connections within the Caribbean rum world. In this episode, Luca discusses his extensive experience travelling the Caribbean, beginning with his early life and connections to Rhum St James in Martinique. He explores the evolution of the Italian rum market, influenced by historical events like communism and the popularity of Cuban rum. Luca provides insights into rum classification based on raw materials and distillation methods, alongside discussions on tropical ageing, angel's share economics, esterification, and authenticity in production. The conversation touches on critical issues of transparency and labelling regarding additives and sugar in rum. He reflects on the dynamics of partnerships versus independent bottling, highlighting his collaboration with Foursquare Distillery and Richard Seale. Luca offers detailed knowledge of Haiti's Clairin, including historical context, production methods, logistical challenges, and the ageing process. The narrative then turns to his discovery and revitalisation of Trinidad’s Caroni rum. He discusses the philosophy behind knowledge sharing in hospitality, the importance of seminars, and balancing tradition with modern technology. Finally, Luca introduces his visionary "Nomad Project" inspired by HMS Walrus, a floating rum distillery, and Mother Mesccia, an innovative Haitian and Monaco rum project aged in Marsala and Vermouth casks, offering insights into future rum innovations.
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| #29 Desmond Payne MBE - Beefeater Master Distiller, 50 Years Making Gin, How To Make Gin, Gin Category | 09 Jun 2025 | 00:53:49 | |
Desmond Payne MBE is Master Distiller Emeritus of Beefeater, one of the world's best loved and most respected gin brands. He is the longest serving gin master distiller in the world, having also spent a 20 year stint at Plymouth Gin. And he is perhaps the most respected gin distiller alive today.I sat down with him in his office at the Beefeater Distillery in London to discuss the history of the brand, the challenges that gin distillers face, the tension between innovation and tradition, what Desmond thinks about the current state and future prospects of the gin category, and much more. If you enjoy this podcast please give it a rating. Episode sponsored by Fever-Tree | |||
| #28 Jonathan Downey - Milk & Honey London, Sasha Petraske, Dick Bradsell, Success, Disaster, Street Feast, Vodka | 02 Jun 2025 | 01:28:35 | |
Jonathan, known to his friends as JD, is a bar and restaurant operator of nearly 30 years who has been responsible for some of the best loved and most influential cocktail bars of the early 21st century. In 1997 he founded the Match Bar group which through JD’s uncompromising vision and an illustrious cast of future superstar bartenders, made for groundbreaking venues as Match Bar, The Player, Milk & Honey London, Sosho and more. These bars along with the likes of LAB, Lonsdale and others set the standard for cocktail excellence in London through the first decade of the century, defining a generation of drinking in the capital and inspiring all that came after globally. JD then went on to found Street Feast which brought together small food and drink vendors in disused or otherwise useless spaces (like old car parks or former markets) with music and entertainment. Street feast was a casualty of covid however, but JD is now back and involved with a couple of new restaurant projects which we touch on briefly at the end of the conversation. The main part of our chat is centred around the remarkable story of the Match Bar group. Expect to learn how JD met Dick Bradsell by pure chance and convinced him to help open the first Match Bar. How Dale DeGroff became the director of cocktails for Match Bars and introduced Jonathan to a certain Sasha Petraske and a new and title known bar in New York called Milk & Honey. How Sosho and the East Rooms burned to the ground in 2010 jeopardising the whole business, what in JD’s eyes makes a great bar, what he thinks of the current state of cocktail bars in London, and much more. This episode is sponsored by Fever-Tree mixers. | |||
| #27 Jaime Orendain - Tequila, Regulation, Family History, Tequila Arette Production, Agave Economics | 26 May 2025 | 01:17:32 | |
Jaime Orendain is a tequilero based at the El Llano Distillery in Tequila Town, Mexico. The Orendain family are considered one of the four founding families of tequila and remain the only family owned producer of the founding four. Jaime and his brother Eduardo established the Arette brand of tequila in the 1980's from the El Llano distillery, and today are amongst the most respected producers of authentic tequila in Mexico. In this episode, you can expect to learn about the fascinating history of the Orendain family and their deep roots in Tequila Town, as well as the legacy of the El Llano distillery. The conversation explores the evolution of tequila production, from traditional methods to modern efficiencies, including the use of diffusers and additives. You’ll hear about the cooperative spirit among tequila families, agave cultivation, and the production practices at El Llano. The episode also tackles common misconceptions about tequila, and features guided tastings of Arette Artesenal Reposado and Extra Añejo, highlighting the differences between autoclave and brick oven cooking, and the story behind the brand's namesake horse. There’s an in-depth discussion on fermentation vessels—steel versus concrete—and a nostalgic reflection on early Arette tequila and the family business. Finally, the episode delves into high-proof expressions, current concerns around competition, rising agave prices, and cristalino tequilas. https://www.tequilaarette.com/Thankyou to Cafe Paifico in London for hosting this conversation.This episode is sponsored by Fever-Tree Mixers. | |||
| #26 Ed Hughes - Beer Sommelier, Beer Styles, Sharps Brewery | 19 May 2025 | 02:19:00 | |
Ed Hughes is a certified beer sommelier, the author of Just add Beer - a book about beer and food pairing - and also one of my oldest friends. Based in Cornwall he works at Sharps Brewery as an educator and advocate for Molson Coors but also the beer category as a whole. This is a wide ranging conversation about beer, where we drink through 10 different beers reflecting a bunch of styles, whilst covering the ingredients, production, marketing, packaging, culture and public perception of beer - with more than a little bit of beer and food chat. Quite a few chefs get name checked. Expect to learn how German lagers dominated the world, what defines a cask ale, who drinks the most beer in the world, what food you should pair a Belgian Lambic Ale with, and what a 10% beer aged 14 years tastes like. Beers Tasted:
Ed's Book - https://www.amazon.co.uk/Just-Add-Beer-Ed-Hughes/dp/1999647807 Sponsored by Fever-tree Mixers | |||
| #25 David Gluckman - Inventor of Bailey's, Tanqueray Ten, Smirnoff Black, The Singleton, etc. Innovation, Non-Alc, Design | 12 May 2025 | 02:02:45 | |
David Gluckman is a retired brand and advertising consultant and author, who over a 40 year career working in the drinks industry created the ideas behind some of the world’s best know spirits, liqueurs and soft drinks. This is a conversation about how brands come into existence, how to test them, package them and market them, and how to streamline this process so as to do it quickly and avoid compromise. You can expect to learn how a popular brand of butter (which David also worked on) inspired Bailey's, how Smirnoff Black became the smoothest vodka in the world - and why David thinks it never fulfilled its potential, how the idea of making grape based vodka came to David in Tlibisi, how non-alc and energy drinks started at least 10 years before you think they did, and much more. There are quite a lot of brands mentioned here, and if you find yourself not being ale to picture them or do check out the video version of the show on YouTube where I have kindly put them up on the screen. To support this podcast please rate it, subscribe and share. This episode is sponsored by Fever-Tree Mixers Buy David's book: https://www.amazon.co.uk/That-Will-Never-Sell-Person-ebook/dp/B0BDGDPB2J | |||
| #24 Jake Burger - Who/What is the Greatest Bartender, Bar, Cocktail Book & Cocktail Of All Time? | 05 May 2025 | 02:11:42 | |
Jake Burger is a bartender, gin producer and amateur (his own words) drinks historian. I gave him just four questions - who is the greatest bartender of all time, what is the greatest cocktail of all time, what is the greatest cocktail book of all time, and which is the greatest bar of all time?Now an apology. Before recording with Jake I had just finished my interview with Alessandro Palazzi at Dukes. Then followed a martini, followed by a taxi ride to my other good friend Hannah-Sharman Cox’s house in west London, where upon arrival Hannah and her partner in crime Siobhan gave me a beer and a gin & tonic. Then we began recording and worked airway through a further three martinis, beers, and whisky. And no food. All of this is to say, you may notice the effects of all that alcohol taking hold at around the halfway point of the interview. Jake, being Jake manages to come away relatively unscathed, though even he falters a little towards the end. Thus, this is not the most professional looking or sounding episode of this podcast. There is bad language, and there are incomplete trains of thought. But it is a pretty honest one, and not a million miles away from what it’s like spending a night drinking with Jake and I. Regardless of my fairly obvious and steady transition into an intoxicated person, there remains some great insights - mostly from Jake - and historical anecdote that make this episode too good not to release in spite of the mild embarrassment it’s going to cause me.This Episode is sponsored by Fever-Tree Mixers | |||
| #23 Jamie Baxter - 100+ Distilleries Built, How To Make Gin, Baijiu | 28 Apr 2025 | 02:14:22 | |
Jamie Baxter is a Distillery Consultant who has designed and built more than 100 distilleries over the past 15 years. He setup the Chase Vodka Distillery in Herefordshire in 2008, built the City of London Distillery, East London Liquor Company, and distilleries in Europe and India. On the episode we discuss his transition from cereal manufacturing to potato vodka distilling when he joined Willian Chase in Herefordshire, some of his consultancy projects, along with the pitfalls of building a distillery from scratch. Jamie gives a brief rundown of the various factors that go into making a great gin, then we finish by talking about the Chinese spirit baijiu (arguably the most popular spirit in the world), which Jamie became an ambassador of after a recent trip to China.To support this podcast please like and subscribe.This episode is sponsored by Fever-Tree mixers. | |||
| #22 Alessandro Palazzi - Dukes Hotel, Martinis, Ian Fleming, 50 Years of Bartending | 21 Apr 2025 | 01:17:34 | |
Alessandro Palazzi is the Head Bartender at Dukes Hotel in London where this episode was filmed. In a career spanning 50 years, he has made possibly more martinis that anyone else alive today at what is perhaps the most famous martini bar in the world. On the episode Alessandro shares his 50 year career in hospitality, the philosophy of Dukes, his tips on how to make a great martini, what it was like making martinis for King Charles, and we delve into the commonly held legend that Ian Fleming (author of the James Bond novels) drank martinis at Dukes. Notes: • Gilberto Preti, whose name comes up once or twice, worked at Dukes from 1984 until around 2003. • George V (cinq) hotel is mentioned a few times - it's a very fancy hotel in Paris • The Fleming biography that is mentioned is The Life of Ian Fleming by John PearsonTo support this podcast please share, like, and subscribe! This episode is sponsored by Fever-Tree 03:09 50 Years of Bartending Part 1 - Origin Stories, Lessons, Savoy, George V Paris | |||
| #21 Dawn Davies MW - Wine Masterclass: Regions, Varieties, Terroir, Biodynamic, Natural, Tasting, Closures, Storage, Enjoyment | 14 Apr 2025 | 02:10:05 | |
Dawn Davies is a certified master of wine, former sommelier to the star, former head wine and spirits buyer for Selfridges, and has been the head wine and spirit buyer for the Whisky Exchange for the past 8 or 9 years. 00:00 What is Wine? 01:40 Where is Wine Made? Climate, New World & Old World, History, Soil 08:56 Wine Producing Regions of Note 15:19 Tasting Chablis, Comparing Wines, Intro to Terroir, Malolactic Fermentation, Lees 27:10 Tasting Californian Chardonnay 31:47 Wine Agriculture, The Life of a Grape Vine, Phylloxera, Yields, Quality 41:45 How Much to Spend on Wine, The Wine Market, Packaging, Penfolds Vineyard, FMC 51:14 Wine Closures - Cork vs. Screw Cap - Cork Taint, Smelling Corks, Oxidation, Other Faults 1:02:20 Tasting Pinot Gris, Pinot Grigio, Regional Variations 1:05:45 How to Explore and Order Wine 1:10:40 Categorising White Varieties by Flavour: Chardonnay, Chenin Blanc, Sauvignon Blanc, Riesling, Viognier 1:17:10 Tasting Orange Wine, Wine Colour, Rosé, Tannin, Skin Contact, Orange Wines 1:27:19 Natural, Organic & Biodynamic Wines 1:40:13 Wine Additives: Sulphites, Chaptalisation, Water, Acids - Economics 1:45:10 Wine Labelling, Deciphering Regions in Europe, Profiling Flavour, Appreciation 1:51:00 Tasting Italian Frappato, Tasting Technique (slurping), Wine Temperature, Storing Open Wine 1:56:36 Tasting Argentinian Cabernet Franc 2:00:26 Categorising Reds by Flavour: Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Malbec 2:04:08 Quick-fires: Wine Glass Shape, Letting Wine Breathe Wines tasted: https://www.thewhiskyexchange.com/p/79526/chablis-village-domaine-jean-collet-2022 https://www.thewhiskyexchange.com/p/81285/au-bon-climat-wild-boy-chardonnay-2022 https://www.thewhiskyexchange.com/p/82836/pinot-gris-rockburn-2023 https://www.thewhiskyexchange.com/p/81875/troupis-hoof-lur-moschofilero-orange-rose-wine-2023 https://www.thewhiskyexchange.com/p/80866/les-cretes-la-sabla-2021 https://www.thewhiskyexchange.com/p/83641/mauricio-lorca-natural-cabernet-franc-malbec-2023 Follow me: https://www.instagram.com/tristanstephenson/?hl=en-gb Follow Dawn: https://www.instagram.com/dawndaviesmw/?hl=en Thanks to this episode's sponsor: Fever-Tree | |||
| #20 Lyndon Higginson - UK's Greatest Bar Entrepreneur, Dive Bars, Inspiration, Rum, Manchester | 07 Apr 2025 | 01:23:47 | |
Lyndon is the designer a co-founder of more than 20 bars, pubs and restaurants in the UK including Crazy Pedros, Bunny Jackson’s, Junkyard Golf, Cane & Grain, and Southside. Through a complex range of business partnerships he has conceptualised and built these venues over only a little more than a decade, becoming probably the most successful British bar entrepreneur of his generation. Beyond the headache inducing range of bars, perhaps most remarkable of all is that he has achieved this without the need for external investors. Lyndon is one of my best friends, so I have plenty of prior knowledge as to how how his mind works, and to my own mind it is the strength of the concepts and the subsequent investment into them by his teams that have garnered and maintained appeal from the public. That, and Lyndon’s seemingly insatiable appetite for opening more and more bars. When the rest of us shut down our venues during Covid, Lyndon was working three new openings and personally working in site whenever he could. During the conversation you can expect to learn a bit about Lyndon’s design process, where inspiration comes from, the role of food in his bars, how he went from managing a small Tiki bar in the northern quarter to employing more than a thousand people, our thoughts on the rum and tequila categories and their politics, why dive bars are so great, and much more.To support this podcast please like, subscribe, and rate it. 00:00 How to Build a Dive Bar04:58 Brothers Three Lounge in New Orleans07:30 Lyndon’s Journey into Bars - Keko Moku, Liar’s Club, Cane & Grain14:00 The Origins of Junkyard Golf & Bunny Jackson’s20:00 Designing a Cohesive Brand - Being Disruptive, Bad Reviews, inspiration, El Batay28:28 Food as Marketing - 7 Million Chicken Wings30:18 Rum - Obsession & Politics, Rum GI’s, Rum Sugaring38:00 Tequila & Mezcal - Southside, Ocho, Crazy Pedros, Mezcal Sustainability46:25 Balancing Passion & Business50:40 Interval: Best Debut Album, Stone Roses, Counting Crows51:55 Merchandise - T-shirts, Stickers, Menu Design57:16 Hands-on Bar Building - Southside1:01:10 New Concepts vs. Copy & Paste1:05:40 Dive Bars - People & Places, Barbados1:10:49 New Bars - Looking Forward1:16:00 Legacy1:18:30 ManchesterThis episode is sponsored by Fever-Tree Mixers :) | |||
| #19 Ian Stirling - Building a Vertical Distillery, Port of Leith, Fermentation, Regeneration, Sherry, Legacy | 31 Mar 2025 | 01:12:17 | |
Ian Stirling is the co-founder of the Port of Leith Distillery, located in the historic port of Leith, Scotland. He’s also the co-founder of Lind & Lime Gin and runs a wine and spirits bottling and import business. The Port of Leith Distillery is one of the most remarkable in the world — a vertical distillery built like a tower block in an urban landscape. It holds the unique distinction of being the tallest distillery in the world. Whisky production began there about a year ago, but there’s so much more to explore in this conversation. We dive into the architectural challenges of building a distillery vertically, the sustainability and energy-saving benefits (or lack thereof), and the economics of building a distillery from scratch. We also discuss the process of designing a whisky character before you truly know how it will mature. The episode touches on the fascinating history of Leith — its regeneration, its legacy as a major trading port, and its role as a former global powerhouse of whisky blending. We also discuss why Scotch whisky is traditionally aged in sherry casks, and along the way, we chat about sherry and port too. This episode is sponsored by Fever Tree Mixers | |||
| #18 Charles MacLean MBE - The Scotchfather, Writing, How To Taste, Favourite Drams, Luxury Scotch, Historic Whisky, Charity, Legacy | 24 Mar 2025 | 03:10:28 | |
Charles Maclean is a renowned Scottish whisky writer, expert, and author. He has written numerous books on the subject, including Whisky: The Water of Life and Scotch Whisky, and specialises in the history and culture of scotch whisky, along with the sensory evaluation of its appreciation. This interview took place at his residence in Edinburgh. Expect to hear about Charlie’s earliest experiences with whisky on the Isle of Arran and at Glenlivet, how his writing career began, how to assess, appreciate and enjoy whisky, what Charlie thinks of the modern whisky market, when in history the best time to be a whisky drinker was, the challenges that new distilleries face, plus loads of history dotted throughout, and much more. Thanks to our sponsor for this episode: Fever-Tree Mixers | |||
| #17 Jack Stein - Rick Stein, Television, What Chefs Eat, Fishing Industry, Cornwall | 17 Mar 2025 | 01:43:58 | |
Jack Stein is a chef, author, and TV personality. He is the executive head chef of Rick Stein Group including the Seafood Restaurant in Padstow, Cornwall, which recently celebrated its 50th birthday. On the episode we talk about 50 years of The Seafood Restaurant—how it all started as a nightclub, its transformation into a culinary institution, and what the future holds as Jack and his brothers take the reins. We explore the evolving hospitality landscape, from the impact of TV and social media to the challenge of attracting a new generation of diners. Jack shares his thoughts on whisky, wine, and the unexpected eating habits of chefs behind the scenes. We also get into his travels across Central America, his time in world-class kitchens, and his vision for expanding the Stein brand, including a potential London fish bar. To support this podcast please rate it and subscribe. Thanks | |||
| #16 Isabel Graham-Yooll - Whisky Detective, Counterfeits, Secondary Market, Valuation, Whisky Investment | 10 Mar 2025 | 01:47:03 | |
Isabel Graham-Yooll is a leading expert in the world of fine spirits and the secondary market. She was the director of Whisky.Auction and before that, she worked as a spirits buyer at Bordeaux Index and Milroy’s of Soho. In 2024, she launched Wisgy, an independent consultancy specialising in old and rare spirits, helping collectors, investors, and enthusiasts make sense of the ever-evolving market. Expect to learn how the secondary whisky market works, who’s buying, who’s selling, and why prices have skyrocketed in recent years. Isabel breaks down the different types of whisky buyers—drinkers, traders, and collectors—and explains how miniatures have become a key part of the market. We also discuss the difference between price points and actual value, how trends shape whisky investment, and how reporting can sometimes distort perceptions of the market. For those looking to buy or sell, Isabel offers expert advice on where to go to ensure you’re getting the best deal and avoiding potential pitfalls. She explains the challenges of valuing rare bottles, especially when there’s little market history to go on, and how informed guessing plays a role in setting prices. We also hear some incredible stories of “barn finds”—forgotten caches of whisky discovered in attics and cellars—highlighting the importance of provenance and how a bottle’s backstory can affect its value. Isabel then walks us through the complex process of authenticating rare spirits, from referencing distillery archives to forensic testing and even carbon dating. Counterfeit spirits are a growing problem, and we dig into the strategies used by forgers, from manipulating glass and closures to preying on psychological biases. We also discuss some of the most infamous fakes, including Macallan replicas, and how collectors can protect themselves. Finally, we shift our focus to vintage liqueurs and cocktails, exploring how factors like heat, light exposure, and the mysterious “old bottle effect” impact the flavour of aged spirits. wisgy.co.uk | |||