Prompted by a recent post from acclaimed bartender Jeffrey Morgenthaler, Adam, Joanna, and Zach discuss whether bartending has tipped too far in the direction of knowledge and information, and away from skill and hospitality. Are so-called "lab bars" creating mind-blowing drinks but not necessarily training bar staff in the kinds of skills that we've typically associated with the trade? Does that style of bar have a bright future, or is it a fad? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and cheers!

Zach is drinking: Sylvain Martinez "Goutte d'O" Chenin Blanc

Joanna is drinking: An underwhelming Dirty Martini

Adam is drinking: Freezer Martini

Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

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