In this dank, hemp-driven, healing conversation with Tyler Lloyd of Louisville CBD. Some of the things we discuss include:

• What CBD is and how it differs from another popular cannabinoid called THC
• How Tyler and his brother capitalized on recent legislation to build LOU CBD and bring consistency and good science into the supplement space
• Tips for making sure you stay safe and achieve your optimum desired outcome when making or purchasing a CBD cocktail (or any product with a CBD upgrade).
• How CBD affects the flavor profile of a mixed drink, and how to incorporate it into your cocktails in ways that make sense.
• A little mixological pit stop where we sample LOU CBD and incorporate it into a delicious tequila cocktail.
• Why George Washington and the other founding fathers were so keen on hemp
• And much, much more.

In this continuation of our spirited tour of Islay with Scotch enthusiast Adam Safir, some of the things we discuss include:

• How a new distillery has changed the Islay landscape for the first time in over 100 years
• Why non-age statement whiskies may be on the rise, and how to approach bottles that don’t have age statements.
• A bit of discussion about various barrel finishes, including rum and sherry casks.
• How to decide when a particular bottle isn’t living up to its potential
• What language you need to learn if you want to know who adds caramel coloring to their Scotch whisky
• And much, much more

In Part I of this in-depth interview and Scotch tasting with Adam Safir of the DC Islay Scotch society, some of the topics we discuss include:

• How Adam fell in love with Scotch, and what drove him to really dive deep into this particular region.
• All about whisky societies, including how to find a group to join in your area.
• How Scotch whiskies produced on Islay traditionally differ in style from those made in other famous regions like the Highlands, or Speyside, for example.
• Some important definitions for terms like “malting” and “peat,” and an examination of the role that terroir plays in peated malts.
• How to think about technical terms like Phenol Parts per Million (or PPM)
• A tasting of several impressive Islay Scotch expressions,
• And much, much more.

In this continuation of our spirited sake conversation with wine & spirits expert Lara Victoria, some of the topics we discuss include:

• How to go about pairing sake and food, knowing that a great meal can be elevated even further by strategic sake accompaniments.
• Which cocktails are begging for creative riffs using sake, and how Lara and I think about constructing a cocktail when sake is one of the key ingredients.We kinda peel back the magician’s curtain and give you an inside peek at how bartenders think.
• Sake education resources - including books, outside educational programs, and websites that can help you learn more about this fascinating category.
• An exciting new sake project on the horizon for Lara, where she’ll be providing insider reviews of sake expressions to help consumers make informed decisions.
• What kind of music to listen to while sipping on sake with Albert Einstein,
• And much, much more.

In this episode, we interview WSET certified educator Lara Victoria about one of her passions - sake. Some of the subjects we discuss include:

• How Lara took her childhood passions for food and photography and turned them into a life-sustaining passion.
• What it takes to make Sake - including the many ways it’s different from beer and wine in both its flavor profile and production methods.
• The strange and wonderful world of Koji - a mold - that’s right, you heard me - a mold that transforms rice into a vessel for alcohol.
• The different classifications and quality levels associated with Sake
• Resources for learning about sake, wine, and spirits,
• And much, much more.

In this episode, we answer some of the best mailbag questions we've received from listeners over the past several months. 

Some of the topics we cover include:

• Clairin - a wild-fermented, traditionally distilled Haitian moonshine
• Old Fashioned Bars - How to build a good one for a bachelor party.
• Milk Punch - Is it suitable for consumption for the lactose intolerant?
• Muddlers - When to use a smooth head vs. a textured head
• Independent Scotch Bottlings - What are they, why are they so expensive, and are they worth it?
• Primary Color Cocktails - A case study detailing a friend of the pod who made Red, Yellow, and Blue drinks for an art gallery opening.

In this book review episode, we review Sother Teague's cocktail book, I'm Just Here for the Drinks.

In this craft spirits conversation and tasting with distiller Nate Groenendyk, some of the topics we discuss include:

• How a duo of spirits enthusiasts converted their love for craft spirits into an agricultural and distilling operation that’s pumping out delicious apple brandy and dutch style gin.
• A comparison of Dutch-style gin and London Dry gin, specifically looking at differences in production methods, flavor profiles, and cocktail applications.
• We also really dig deep into all the little choices that each craft distiller must make regarding ingredient sourcing, fermentation, distillation, and maturation that all build upon one another to create the unique fingerprint of each distillery.
• Nate fantasizes about traveling back in time to let his great grandfather in the Netherlands taste his version of Genever.
• Eric asks some typical probing questions about barrels and mash bills.
• And we both sample a little bit of Sangfroid’s delicious Hollands Style gin.

In this episode, where we mop up all the tasty bits - all the gravy and delicious dribblins, that didn’t quite make it into the other episodes from the Modern Bar Cart LA road trip. In particular:

• Bryan Davis regales us with some of the more obscure and interesting stories related to Navy Strength rum and the British fleet,
• Then we catch up with Chris Olds, who runs the beverage program at Guild Hall in Burbank. We talk about his unique approach to cocktails and learn why ESports bars are such great places to hang out.

Some of the things we discuss during this home bartender spotlight interview with Sam Vieira include:

• How Sam made his way to spirits & cocktails via the wide world of fermented beverages, even dipping his toes into the world of brewing.
• Which experiments, bottles, and equipment buys made the greatest impacts on his home cocktail game early on.
• Best practices for cobbler shaker and boston shaker usage, maintenance, and safety.
• The record-keeping practice that Sam developed, first on paper and then in the digital space, to help build his cocktail repertoire and expand his library of flavors and recipes.
• A few tips on taking your tasting notes game to the next level
• What to drink with Wilford Brimley, of Walker Texas Ranger fame.
• And much, much more.