In this episode of Caviar & Chips, Nate Gana and Hannah Hanley sit down with Dawn Davies MW, Head Buyer at The Whisky Exchange and one of the most respected voices in the drinks world. Dawn shares her journey from sommelier in some of London’s top restaurants to leading one of the world’s most influential spirits retailers.

We dive into:

- How to properly pronounce some of the trickiest Scotch brand names

- Dawn’s take on wellness and mindful drinking in the industry

- How she balances leadership, mentoring, and creativity at The Whisky Exchange

- Her current top 10 whiskies of the moment

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In this episode of Caviar & Chips, hosts Nate Gana and Hannah Hanley sit down with a true pioneer in American whiskey: Murphy Quint, Director of Operations and Head Distiller at Cedar Ridge Distillery.

Murphy shares the story of growing up on a family-owned vineyard in Iowa and watching it evolve into one of the most respected craft distilleries in the U.S. He talks about the quiet advantage of flying under the radar while building a deep inventory, how it helped shape their standout American Single Malt, and what it means to raise his own children in the business.

From exploring the vineyards to walking the brick rickhouses and blending floors, a visit to Cedar Ridge is a unique, sensory experience. This is a conversation about legacy, patience, and the evolution of American whiskey—don’t miss it.

Featured Topics:

The roots of Cedar Ridge in winemaking

Inventory strategy and distilling patience

American Single Malt’s rising profile

Family, heritage, and raising the next generation in spirits

Follow, rate, and share if you love whiskey, parenting in business, or great storytelling in the world of drinks.

In this episode, we’re diving headfirst into Hannah's high school reunion which had a stop at On Blended Knee Winery (OBK Winery) in Tacoma. We also break down Nate's latest Nashville parties, and finally—yes, finally—we spill the story behind the name Caviar & Chips: equal parts classy and chaotic.

Grab a drink, lower your expectations, and press play. Thanks for listening!

Nate and Hannah are back with a fresh episode of Caviar & Chips. Nate recaps his Europe trip and Hannah talks about Idaho. They also discuss how to say Glenmorangie (spoiler alert - Dr. Bill Lumsden had to correct Hannah in a top 1 life embarrassing moment) and whether Duolingo should have a Scottish version of how to say Scotch brands.

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Nate sets the record straight on what happened in the stuck elevator and spoiler alert, Hannah is not sympathetic to his woes. Also, Hannah learns why she's never heard of Port Ellen Distillery before. Nate chats through the Scotland distillery tour he's hosting and more.

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Not sure why in this episode Nate can't stop yawning and Hannah keeps calling him Big City Kitty but here we are. The duo chats about Nate's Diageo trip and where he's eating in NYC. Plus both went viral recently on Instagram - so cheers to that!

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On this episode of Caviar & Chips, Nate and Hannah chat about summer plans, upcoming trips and more. There were big fish at Buffalo Trace and speaking of, EH Taylor is now part of The Antique Collection. Plus, Minute Maid released an RTD that looks just like their non-alcohol juice.

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Frank Dobbins III keeps it real for us on how he got into the industry, his recent travels, why relationships are so key and what he does first thing in the morning. As a journalist, Frank always has a calm sense of the world.

Danny Bardstown aka Dan Callaway from Bardstown Bourbon Company joins Nate & Hannah to talk about his recent appearance on 60 minutes, how he got into the industry and more. Dan is well spoken, polished and quick witted, most of all he's a good friend of ours.

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Nate abandoned Hannah at the SFO airport and she had to take a lyft an hour and half to Napa because he couldn't wait 2 hours. Most of all though, it's our recap of our time in Napa and at Pebble Beach Food & Wine Festival where we had a bar that featured whiskeys from Jefferson's, George Dickel, Binder's and gin from Astraea Spirits.

We visited Honig Wine, Hess Persson Estates and Silver Oak and ate amazing food in Napa as well with drinks at Folklore and dinners at Scala and Bistro Jeanty. We can't wait to go back!

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