The Speakeasy

Stephanie Ridgeway is the Brand Ambassador for Highland Park, a whiskey distillery located on the Orkney Islands off the northern coast of Scotland. She tells us about how unique this distillery is because of it’s unique location so far north on the globe, and the effects that has on whiskey production. Damon and Stephanie talk about all the many ways to drink whiskey, and Stephanie insists that there is no wrong way to do it. This program has been sponsored by The International Culinary Center. Today’s music provided by Cookies.

Image from Highland Park

“[Whiskey is] just like wine, there’s something for everybody!” [16:00]

“There is no wrong way to drink whiskey.” [17:15]

–Stephanie Ridgeway on The Speakeasy

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This week on The Speakeasy, Damon interviews Franky Marshall from The Dead Rabbit, an Old New York bar that celebrates the Irish-American tradition. Franky talks about the inequalities faced by female bartenders, and after the break they discuss why simple cocktails often sell much better than innovative cocktails which may be over the top. This program has been sponsored by The International Culinary Center. Today’s music provided by Cookies.

Image from The Hooch Life

“We have to prove ourselves so much more just to be considered kind of medium-high, whereas there are all these gents out there who are just ok…and it’s ok for them to be just ok. ” [9:30]

“In my experience, it’s usually the simpler drinks that do get ordered more.” [19:45]

–Franky Marshall on The Speakeasy

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Damon Boelte chats with Ryan Fitzgerald of Del Maguey Mezcal and the forthcoming ABV bar in San Francisco on this week’s installment of The Speakeasy! Damon and Ryan start off the show by talking about the processes involved with opening bars, and the trend in no-frills, no-gimmicks watering holes! Later, tune in for discussions regarding agave harvesting, and why large tequila companies need to consider the security of the agave supply in Mexico when churning out their product. What makes a great bar experience? Find out all of this and more on this week’s episode of The Speakeasy! This program has been brought to you by Fairway Market. Music by Pamela Royal.

“There’s no theme! It’s not from the ’20s, it’s not a tiki bar, it’s not a Mexican-themed bar- it’s just a great bar! No gimmicks.” [5:15]

“There are lots of large companies that have goals in Mexico, and those goals do not often include protecting the heritage of Mexico.” [10:00]

— Ryan Fitzgerald on The Speakeasy

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This week on The Speakeasy, Damon talks to Scranton Twohey, owner of a bar called Whisler’s in Austin Texas. Scranton explain’s his commitment to serving the best drinks in the city in a casual environment, and tells us a little about the craft scene in Austin. This program has been sponsored by Whole Foods. Today’s music provided by Plexophonic.

Image from Whisler’s

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This week on The Speakeasy, Damon welcomes Jay Zimmerman, owner of Ba’Sik bar in Williamsburg, to the studio. Jay tells us all about his recent trip to Japan, Cambodia, Laos, and how he almost got kicked out of Singapore for good! After the break, Jay and Damon discuss a curious new law in California imposed on bartenders. Tune in to hear more! This program has been sponsored by S Wallace Edwards & Sons. Today’s music provided by Brothers NYC.

“Are people really putting on rubber gloves and working a full bartending shift?” [18:20]

“It’s hard to ignore it, vodka’s one of those things that’s perpetually around.” [28:45]

Jay Zimmerman on The Speakeasy

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Bartenders and cocktail nerds, pay attention! New World Spirits has introduced a new base spirit called Solbeso, made from the fermented fresh juice of the cacao fruit. Solbeso is certainly a landmark in the spirits industry; it is believed to be the first new category of spirit to be introduced in approximately two hundred years. But perhaps more important than its role behind the bar is Solbeso’s agricultural considerations. We spoke with Clay Gordon, Culinary Ambassador for New World Spirits and founder of TheChocolateLife.com, about the sustainable practices involved with the production of Solbeso. This program has been sponsored by Whole Foods Market. Music provided by Brothers NYC.

Image from Caskers

“The techniques that we use to collect the juice are different from country to country, and different from region to region.” [9:55]

“One thing that’s really interesting about Solbeso is that it opens up when you add water or ice.” [31:30]

Clay Gordon on The Speakeasy.

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Woodford Reserve is a super-premium Kentucky small batch bourbon crafted at the Woodford Reserve Distillery in Versailles, Ky. Woodford Reserve is the Official Bourbon of the Kentucky Derby and its distillery is the oldest bourbon distillery in America. As just the seventh Master Distiller in Brown-Forman Corporation’s 140-year history, Chris Morris is responsible for maintaining the award-winning taste of Woodford Reserve. He crafts the yearly Master Collection with different handcrafted distilling methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys. Woodford Reserve recently partnered with Bourbon Barrel Foods for a line of bourbon-infused products like barrel-aged cocktail bitters, smoked salts and sugars, and bourbon-soaked cherries. Woodford Reserve’s annual $1000 mint julep, sold at the Kentucky Derby, raises money for equine charities. This program has been sponsored by Tekserve.

“Craft isn’t about how big you are, how old you are, it’s about quality.” [4:15]

“The modern straw was invented for the mint julep.” [25:15]

—Chris Morris on The Speakeasy

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The Catskill Provisions Honey Whiskey is the result of a collaboration between two small-batch New York producers. This week on The Speakeasy, Damon Boelte talks with Claire Marin from Catskill Provisions about the origins of her company, and how she linked up with Finger Lakes Distilling in order to produce a tasty honey whiskey using local ingredients! Tune in to hear Claire talk about her experiences keeping bees, and why the process can be so emotional. How does Claire’s honey whiskey stack up against the larger brands? Find out what cocktails are enhanced by the collaboration whiskey only on this week’s edition of The Speakeasy! This program has been brought to you by Many Kitchens. Music by Pamela Royal.

“The collaboration thing doesn’t happen at a larger scale. It’s faceless.” [14:45]

— Claire Marin on The Speakeasy

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Extra Fancy has quickly become one of the most beloved bars in Brooklyn by bartenders and laymen alike. This week on The Speakeasy, Damon Boelte invites Rob Krueger into the studio to talk about the inspiration for the bar. Why did Rob deviate from the speakeasy style to make an open but cozy space? Tune into this episode to hear Damon and Rob talk about the phenomenon of guest bartending, and why the new cocktail movement has allowed the trend to catch on. How have guest bartenders taught Damon and Rob different techniques and bar layout? Should the government tax tips to bartenders? Find out all of this and more on this week’s edition of The Speakeasy! This program has been brought to you by Regional Access. Music by Dead Stars.

“Guest bartending is like theatre- every night you’re producing what you put on.” [22:00]

“When you work with a professional who has another system, you get to see their method clearly.” [25:35]

— Rob Krueger on The Speakeasy

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What is the best way to ensure hospitality in the beverage industry? The answer is education! This week on The Speakeasy, Damon Boelte is joined via the phone lines by Danny Ronen, founder of DC Spirits, an food, wine and spirits educational organization, as well as Senior Educator at Liquid Kitchen, a global hospitality agency. Tune into this episode to hear about Danny’s inspiration after an interesting experience with inhospitable sommelier. Learn about the rise of the brand ambassador, plus how sales often follow after consumers become knowledgeable about a product. How does the modern bar and cocktail scene promote quality? Tune into this episode of The Speakeasy to find out all of this and more! Thanks to our sponsor, MOOD Magazine. Music has been provided by Pamela Royal.

“At the end of the day, the sommelier is the trainer and representative for all the wine at an establishment.” [7:00]

“The whole purpose behind what we do is education and the furthering of our industry.” [24:40]

— Danny Ronen on The Speakeasy

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