The Centre Cut

Today we're joined by an absolute Legend of a man David Taylor, head bartender in Bar 1661 in Dublin city.

Dave kindly joined us to talk about his own experiences and share some thoughts on the Irish drinks scene.

The Midleton distillery is expanding and everything seems to be getting more expensive.

Jaysus it’s good to be chattin again, hope you’re all well and thriving.

Very relaxed after the break we’re just coming at you all with a small update on the last few weeks and share the plans for the future, fair play handsome friends.

Right so, that's year one of the Centre Cut podcast wrapped we hope you all enjoyed some of our work for the two of us it's been a great learning curve and fingers crossed with some downtime and planning we can come back stronger and plough straight into year 2.

Today we have a look back at some of our favourite moments of the last year on the podcast and highlight some memorable topics.

Today Mike makes a whiskey sour and Matthew chooses the easier direction of adding some Club Lemon to Jameson, we also touch on the Irish weather again.

Hello, how're you? firstly the chat covers some thoughts on the differences between Whiskey, Rum, Vodka etc versus altered counterparts like Spiced Rum, Flavoured vodka and Peanut butter whiskey.

Secondly, we're onto our favorite albums of all time and why we consider them so.

Happy day to you, it's all about 'wood' again today for our drinks section mostly the type of stuff you won't be hearing on a tour anytime soon.

Followed by some thoughts on 'Independence' in the vein of moving out on your own either now or at an earlier age.

Episode 35, it's a discussion on the importance of bars and bartenders in worldwide whiskey followed up with a chat on what it means to be "Irish"

What's the story humans we hope you're all feeling like the gorgeous souls that you are, today it's our first chat on Tequila and Mezcal, more to come.