Over the last decade, Sherry has increasingly become a drink of choice for bartenders and service industry professionals. It has started showing up on bar programs, in cocktails, and the used casks have become a distiller’s favorite way to finish different spirits.

Although once as ubiquitous on the table as whiskey or rum, consumption dropped off hard in the late 19th and early 20th centuries, leaving aficionados of the modern craft cocktail renaissance in the dark about terminology, production methods, and tasting notes. But, in DC, Chantal Tseng has been quietly educating drinkers about the world of Sherry. As a Certified Sherry Educator, she helped to open and operate the United States’ first Sherry bar, Mockingbird Hill, co-founded Redeye Menus – a social club focusing on Sherry and Asian cuisine, and now operates a collaborative series with famed cocktail destination, The Gibson.

And her new project, Cocktails for Endtimes, helps fans (and podcast listeners) figure out just what to do with all these beautiful bottles that you’ve got sitting around your home bar.