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Why is whiskey sometimes spelled without the "e"? Who makes the better whiskey—the Scots or the Irish? Did explorers really uncover three lost cases of Ernest Shackleton's Scotch whisky at his Antarctic base camp more than a century later—and then painstakingly recreate the original spirit?

From ancient origins to the digital age, this episode is packed with remarkable stories, history, and the people who shaped the world's favorite spirit.

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Matthieu Sabbagh is one of the few mobile distillers in the world, traveling directly to Burgundy's most celebrated vineyards and producers to distill Pinot Noir and Chardonnay grapes at their source. The result is an extraordinary portfolio of spirits—including SABS Gin, Marc de Bourgogne, and Fine de Bourgogne—that have earned placements in some of France's top wine bars and Michelin-starred restaurants and are now making waves in the United States.

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For 30 years, André Tamers and De Maison Selections have been changing the way America drinks wine—discovering iconic producers before anyone else, championing authenticity over trends, and building one of the most respected portfolios in the industry. Today, we celebrate three decades of vision, passion, and an unwavering commitment to the people behind the bottle.

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Wine critic. Palate shaper. Burgundy insider.

Before he helped define a generation of wines at The Wine Advocate, Pierre-Antoine Rovani was helping shape how we taste Burgundy itself. Now, as the man behind Maison Remoissenet Père et Fils, he joins DOTJ to talk great vintages, rebuilding a legendary house, and what truly makes a wine unforgettable.

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Globetrotting chef Andrew Zimmern—a fearless voice at the intersection of food, culture, and curiosity—dives into what we eat, why it matters, and the stories that shape it all.

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Café Mulberry and The Mulberry are redefining neighborhood dining—where old-school charm meets downtown edge, and every detail feels personal. This is a story about building a vibe, not just a restaurant.

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David & Lois Cho are crafting wines with precision, energy, and a kind of quiet intensity that stays with you.

No shortcuts. No excess. Just clarity and purpose in every glass. This is what happens when obsession meets taste.

#winepodcast #drinkbetter#winelife #sommlife #getchowines

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Perched above the village of Radda in Chianti, this tiny 12-acre estate is carved into steep hillsides at 1,050–1,200 feet, surrounded by forest and bathed in southeastern light. Ancient vines—mostly Sangiovese planted in 1967—dig deep into galestro clay and fractured alberese stone, yielding wines of striking tension and lift. #ertadiradda#chianticlassico#chianticlassico_brunello_lover

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His first vintage captivated top sommeliers in Paris and Michelin-starred restaurants — and never made it to the U.S. Now the second vintage has arrived, and North Berkeley Imports is ready to wow the country. 

It’s not just Vouvray. It’s old-vine, single-site Chenin Blanc grown on pure limestone (tuffeau) clay, flint soils, farmed with an almost obsessive focus on low yields and precision, then vinified to express tension. The youngest vines are over 50 years old, and the wines are already becoming some of the most sought-after Chenin Blancs in the Loire.

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When tariffs hit, small importers didn’t just lose margin — they lost oxygen. But one importer refused to accept it. Victor Schwartz of VOS Imports took on executive trade power in a landmark case against Trump-era tariffs — and won.

This isn’t just a wine story. It’s a story about grit, limits of authority, and what happens when one voice refuses to stay quiet.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.