As usual, we’re always thinking about wine during the holidays. This week we had the pleasure of sitting down with Mary Taylor of Mary Taylor Wines to discuss her mission of bringing high quality, yet affordable, wines to consumers. Originally from Massachusetts, she now lives in New York and often travels to Italy and France to search out new growers and vintners to work with.

She’s trying to fill the gap between the “dancing animal” wine labels and high-end bottles on retail shelves. While most wine producers shun supermarket sales, she’s got them in her sights. She does all this while still staying close to the growers and producers to make sure they get the credit due to them. Her labels list the growers and producers and speak to the terroir of the wine inside. Wine doesn’t have to be snobby. And it doesn’t have to be two buck chuck. There is a space in between. And Mary is helping to define it.

Manny Pena dropped through Indianapolis this week to talk about rum, the political environment in Venezuela, cocktail competitions, and how bartenders are helping to shape the spirits world. Unfortunately, there was a technical difficulty during the recording and we lost a few minutes of audio regarding the inflation rates in Venezuela and also a bit of the history of the stills found at DUSA (Diplomatico). But, rest assured, this is a great episode with one of the industry’s most charismatic personalities.

Kevin Beary and the crew from Three Dots and a Dash in Chicago dropped through Indianapolis on their way back from the Woodford Reserve Distillery to check out The Inferno Room, so we sat down to talk Tiki, rum, and how to run a high volume bar in the heart of Chicago. So make yourself a Mai Tai, put on an Aloha shirt, and enjoy the sultry sounds of Kevin Beary.

Jake Parrott from Haus Alpenz returns to talk about Maderia – what it is, how it’s made, and what makes it so unique. Per usual, Jake gets a little geeky on the subject. This one might be worth a few listens. We’re also talking a bit about Rancio Sec. We also recommend going back to our previous episode with Jake found here: Vermouth and Amaro with Jake Parrott, to catch up on all the fun and esoteric things you should be drinking.

Ed Hamilton needs no introduction in rum circles, and he’s a longtime friend of our co-host, Ed. Hamilton can be polarizing to people that don’t share his opinions, but is one of the most interesting characters in the business. He started out building boats in Taiwan, worked on oil rigs in Singapore and Thailand, and smuggled cigarettes and booze in the Caribbean until finally finding his passion for rum and starting an import business, Caribbean Spirits Inc. He spent a decade bringing Rhum Agricole into the U.S. before branching out and releasing his own bottlings of rum from Jamaica and Guyana under the Hamilton Rum line of products. Make yourself a daiquiri and let Ed regale you of tales from the South Pacific and Caribbean islands.

Every now and again we run across true kindred spirits. And Rick Edwards is definitely one. Join us as we chat about how the “brand ambassador” job has changed over the years, how The Glenlivet makes Scotch, the differences between single malt and blended scotches, picking out jewelry with Elvis Presley, watching Ozzy bite off a bat’s head, and the meaning of life. Rick is truly a one-of-a-kind. Grab some Scotch and haggis, and hang on for the ride.

Jim Meehan needs little introduction in cocktail circles. He was part of the legendary team at Pegu Club, helped the rebirth of Gramercy Tavern, and started a hidden bar craze with his iconic bar, PDT. We sat down with him at Cardinal Spirits in Bloomington, Indiana to talk about bar design, his new book, the explosion of hidden bars and speakeasies, and the recent closing of his Chicago bar, Prairie School. It’s a wild ride of a conversation. You’re going to want some cocktails…

It’s been two years since we started this show, and we’ve had a lot going on behind-the-scenes in the past few months. So today we sat down with our producer to talk a little about Ed’s new bar project, Creative Zombie Studios, and Arthur’s search for eternal truth through wine education. Thanks to all of you that have supported us over the last two years. We can’t wait until our next anniversary show!

Mark Swartz has seemingly done it all – aviator, train conductor, world traveler, and FedEx box handler. But two years ago he realized his dream of opening his own nanobrewery, Cannon Ball Brewing Co., in a not-yet-developed neighborhood just north of downtown Indianapolis. His interest in brewing really ignited in 2008 when his job as a pilot vanished with the bankruptcy of ATA Airlines. His brewery is now the anchor of a developing area that is home to coffee shops, a distillery, condos, and an influx of new restaurants.

Chef Erin Kem joined Mark from the inception of Cannon Ball Brewing. She spent decades honing her skills in some of Indy’s top kitchens, including R Bistro, before teaming up with Mark and his wife Tania. Her passion for Mediterranean cuisine shows through in her far-above-average bar fare that has made Cannon Ball a destination for foodies and beer geeks alike.

Though she may only be 31-years-old, Kendall Lockwood has been operating one of Indianapolis’ first and finest craft cocktail bars, has traveled the globe visiting distilleries, and has won cocktail competitions across the country. Being one of eight children, her parents would have the children cook dinner. That ignited her passion for the service industry and competitive nature. Her bar, The Ball & Biscuit opened early in the cocktail renaissance and is now being operated by her mother, sisters, and brothers. Today we sat in her bar as her brother did maintenance and her mother did inventory. So sit back and enjoy the tales of a cocktail family.