Why do we spend hundreds, or even thousands, on bottles we might never open? In this episode, we dive deep into the psychology of liquor collecting, hype culture, FOMO, and the way booze becomes a status symbol. Whether you're building a bunker of bourbon or flexing limited-edition tequila, there's more to it than just what's in the bottle.

From the thrill of the hunt to the trap of identity signaling, Matt, Jason, and Drew break down why collecting bottles is more emotional than logical…and why that’s exactly the point.


#whiskeycollector #liquorhype #arsenicculture

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Are dive bars going extinct? In this episode, we pour one out for the sticky floors, jukeboxes, and crusty charm of America's best (and worst) drinking holes. Matt, Jason, and Drew dive into what really makes a dive bar, whether they’re being replaced by $18 cocktail lounges, and why these gritty, neon-lit spaces still matter. From cheap beer to barstool therapy, this is a love letter to the dive bar culture that's slowly fading away.

Let us know your local favorite—or the nastiest dive you’ve ever been to. We wanna hear it.


#DiveBar #BarCulture #ArsenicCulture

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Tipping: everyone has an opinion, but no one agrees. Are you tipping too much? Not enough? And what do you actually owe your bartender?

We dive into the weird rules, unwritten etiquette, and the psychology of tipping in bars and restaurants. From under-tipping horror stories to debates on whether tipping culture has gone too far, we break it all down with our usual unfiltered take. 

What's your rule when it comes to tipping? Let us know in the comments. 

#tippingculture #bartenderlife #bars

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The bourbon secondary market: love it or hate it, it’s not going anywhere. Some say it keeps rare bottles moving and rewards collectors. Others say it’s ruining drinking culture, pricing real fans out, and turning whiskey into Wall Street.
We dig into whether the secondary market is helping or hurting bourbon culture, what it means for casual drinkers, and if brands secretly love it.
What do you think, is flipping bottles killing the fun, or just part of the game now? Drop your take in the comments.

#bourbon #whiskey #secondarymarket

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Cantillon’s Tyrnilambic Baie d'Argousier is sea buckthorn in a lambic, and it’s as funky and legendary as you’d expect. Spontaneously fermented, aged in dusty barrels, and loaded with tart, citrusy berries, this one’s a cult classic for a reason. 


#Cantillon #SeaBuckthorn #Lambic

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Ever heard of a man so committed to eating for free that he made it a full-time job and a criminal record? Meet Edward Dando, the 19th-century Londoner who scammed his way through more oysters than a hangry TikTok influencer with a seafood sponsorship.

In this Spill, we dive into the (surprisingly well-documented) life of a dude who got drunk, smashed shellfish, stiffed the bill, and then asked for more, like some kind of Victorian-era Chad. Was he a folk hero? A chaotic grifter? A man with a death wish and a stomach of steel? Join us as we try to figure out whether Dando was a menace to society or just one of history’s greatest freeloaders.

This one’s fast, funny, and loaded with mollusks. Let’s get into it.

#oysters #truecrime #history #freeloader #edwarddando #arsenicculture #funnyhistory #londoncrime

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What happens when monks, caffeine, and alcohol collide? Buckfast Tonic Wine has been called "wreck the hoose juice" for a reason, and we’re here to find out why. From its bizarre monastic origins to its unholy connection to Scottish street crime, this stuff has serious lore.

Matt, Jason, and Drew dig into the story behind Buckfast while getting way too excited about glass shards, caffeine-soaked riots, and whether this wine is technically… wine.

#Buckfast #TonicWine #AlcoholLore

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In this Spill, Matt surprises Jason with a bottle of Sciacchetrà: a rare, golden, sweet dessert wine made on the cliffs of Cinque Terre, Italy. It’s fermented from sun-dried grapes, aged by tradition, and produced in such tiny quantities it’s practically liquid folklore.

We break down the ancient passito method, the grueling cliffside harvest, and how this cult-status wine became protected by Italian DOC laws. Bonus: Matt’s wife Kendra brought this bottle back straight from Italy, so this episode hits a little closer to home... and palate.


#Sciacchetra #CinqueTerreWine #TheSpill

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In 1875, a warehouse in Dublin’s Liberties district exploded into flames, igniting more than 5,000 barrels of whiskey and unleashing a river of fire through the streets. But the fire itself didn’t kill anyone. The whiskey did.

This episode dives into the wild true story of the Dublin Whiskey Fire, where:

 🔥 Streets flowed with flaming booze
 🍺 Locals scooped whiskey with boots, hats, and porringers
 🧠 Firefighters used manure and gravel to stop the blaze
 💀 Thirteen people died of alcohol poisoning, not fire

One of the weirdest disasters in drinking history, and a turning point in how cities stored spirits.

#DublinWhiskeyFire #WhiskeyHistory #ArsenicCulture

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In 2021, one of the biggest names in bourbon, Heaven Hill Distillery, was at the center of a massive labor strike that shook the heart of Kentucky’s bourbon industry.

In this Spill, Matt and Jason dig into how the strike started, why nearly 420 union workers walked out, and what was really at stake: healthcare, overtime, family time, and the soul of bourbon itself.
What seemed like a simple contract dispute turned into a six-week showdown between tradition and corporate growth. We’ll break down the drama, the picket lines, the local fallout, and how it all got resolved.

#HeavenHill #BourbonStrike #TheSpill

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