The Speakeasy

Think about some of the world's most iconic dishes: Beef Bourguignon, Coq au Vin, Penne alla Vodka. What do they all share in common? Not only do we love accompanying them with something delicious in the glass, they literally incorporate booze into the dish. That's the premise of “Sauced,” a new podcast that's been teased here on the Speakeasy feed before. Today, Greg and Sother are joined by Tim McKirdy, who’s co-hosting and launching Sauced with Sother. He sits down with the band to dig into what makes an ideal Sauced dish, whether it's ever appropriate to pair cocktails with classic cuisine, and what typical episodes will look like — all in the name of cooking with booze and drinking with food.

PLUS, stick around for an exclusive 3-minute clip from the Sauced pilot at the end of the episode to get a taste of what's coming.

Follow Sauced on Instagram: @sauced.pod

Sauced Kickstarter Campaign: https://www.kickstarter.com/projects/timmckirdy/sauced-the-podcast/

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There’s a certain, very specific green liqueur that’s become difficult to find in the past few years… impossible in some places. Jessica Leigh Graves, the founder of Violet Crown Spirits in Austin Texas, set out to make a “twin” (her word) of this bottle, and did pretty damn well for herself. She sits down with Greg and Sother to talk about making absinthe in Texas, what it’s like to try and recreate one of the most famous cordials ever, and what she and her partner are doing on a farm they’ve set up in Texas’s hill country.

PLUS, congress recently closed a farm bill loophole that could have massive implications for the THC beverage industry. Greg breaks down what’s happening, and why, on this particular issue, he actually agrees with Ted Cruz.

Follow Jess & Violet Crown at @violetcrownspirits

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• Pre-order Monk Parakeet: violetcrownspirits.com/buy-online/
• For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcast
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 is going strong as Chase Haider joins Greg and Sother to discuss Klaris, the company he spearheads that makes crystal clear ice cubes and fits on an a household countertop. Chase digs into how his baby works, how he knew there was a niche in the market he could fill, and why he thinks this struck such a nerve with home bartenders.

Follow Klaris on Instagram at @craftklaris and check out their ice machines at craftklaris.com and for 10% off use code SPEAKEASY10 at checkout!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week continues with Jill Cockson of Kansas City's own Chartreuse Saloon and Swordfish Tom's, both of which use crystal clear ice that Jill makes in her very own back room with her very own Clinebell machines. Jill chats with Greg and Sother about the process of making ice this way as a proprietor, including how it works and why anyone would go through the trouble of doing that in the first place. She also talks about running an ice delivery service in KC and why she eventually shut that business down - spoiler alert, it wasn't for lack of demand. And of course, Jill shares her tips for keeping cool in the Missouri heat.

Follow Swordfish Tom's on instagram at @swordfishtoms.kc

Follow Chartreuse Saloon at @chartreusesaloon

Check out Klaris's countertop clear ice machines atcraftklaris.com

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 continues with Richard Boccato, an alumni of Milk & Honey and founder of Hundredweight, a bespoke ice vendor operating out of NYC. Richard walks the band through the founding of hundredweight and how he knew there was a market for fine frozen water, how he plys his trade, and how his time running iconic New York watering holes Fresh Kills and Dutch Kills prepared him for the job.

Follow Hundredweight on Instagram at @hundredweightice

Check out Klaris's countertop clear ice machines at craftklaris.com

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 kicks off with Camper English, author of "The Ice Book" and winner of the Spirited Award for Best New Cocktail Book in 2024. Camper and the band dive into the origins of his obsession with making crystal clear ice, the clear ice trend for home bartenders, and how anyone can make clear ice in their very own freezer - spoiler alert, it has nothing to do with boiling the water beforehand!

Follow Camper on Instagram at @alcademics and at alcademics.com

Check out Klaris's countertop clear ice machines at craftklaris.com

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hidden just off the casino floor of The Bellagio is a tiny, ornate 50 seat cocktail bar called “The Vault.” Craig Schoettler, Executive Director of Beverage for MGM Resorts International, sits down with the band to discuss what kind of atmosphere they’re going for, where people are drinking in Vegas these days, and whether or not a speakeasy is still cool.

PLUS, this iconic New York City bar is on Resy now? Greg, Sother and Damon wrestle with their feelings about this latest chapter in the history of Attaboy.

Follow The Vault on Instagram at @thevaultbellagio

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcast
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

Don’t forget to click SUBSCRIBE and RATE the show if you can. 

🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

FOLLOW US ON INSTAGRAM:

Damon Boelte @DamonBoelte

Sother Teague @CreativeDrunk

Greg Benson @100ProofGreg

Speakeasy Podcast @SpeakeasyPodcast

FOLLOW US ON TWITTER:

Sother Teague @CreativeDrunk

SpeakeasyRadio @SpeakeasyRadio

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What would you do with a long lost Ernest Hemingway story? Print it? Sell it? Or resurrect the 99 year old magazine it originally came in with a host of contemporary authors and artists. Patrick Dooley chose option three, giving the world its first new edition of classic Parisian magazine “The Boulevardier” in almost a century. He sits down with the band to talk about bringing the magazine back to life, working with some of the drinks world’s most famous authors, and the timeless allure of being an immigrant in Paris. And of course, boulevardiers (the drink) were both discussed and consumed.

PLUS, New York descended into chaos on Tuesday following the lawful election of someone young and charismatic and we’re all feeling… pretty good about it honestly. And, cult favorite brand Owney’s Rum has a new owner. Meet the new boss, same as the old boss!

Follow Patrick on Instagram at @mrpatrickdooley

LINKS

• The Boulevardier: boulevardierparis.com
• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcast
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

Don’t forget to click SUBSCRIBE and RATE the show if you can. 

🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

FOLLOW US ON INSTAGRAM:

Damon Boelte @DamonBoelte

Sother Teague @CreativeDrunk

Greg Benson @100ProofGreg

Speakeasy Podcast @SpeakeasyPodcast

FOLLOW US ON TWITTER:

Sother Teague @CreativeDrunk

SpeakeasyRadio @SpeakeasyRadio

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

No one else in spirits really thinks the way Rob Easter does. His Workhorse Rye brand is based on heirloom grains sourced specifically to make great whiskey, and his Modern Ancient Spirits label is dabbling in all manner of off-the-wall distillations. He sits down with the band to noodle out his ultimate philosophy of distillation, agriculture and environmentalism, how they all intersect, and what he’s looking forward to working on next.

PLUS, happy Mother-Loving Halloween everybody! Greg, Sother and Damon discuss what side of the bar they prefer to be on for this spookiest of holidays and break down some of their greatest costumed triumphs and one spectacular failure.

Follow Workhorse Rye & Modern Ancient on Instagram at @workhorserye

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Sauced Kickstarter: kickstarter.com/projects/timmckirdy/sauced-the-podcast
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

Don’t forget to click SUBSCRIBE and RATE the show if you can. 

🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

FOLLOW US ON INSTAGRAM:

Damon Boelte @DamonBoelte

Sother Teague @CreativeDrunk

Greg Benson @100ProofGreg

Speakeasy Podcast @SpeakeasyPodcast

FOLLOW US ON TWITTER:

Sother Teague @CreativeDrunk

SpeakeasyRadio @SpeakeasyRadio

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Being a full-time spirits writer is barely a job that exists anymore, so if you’re gonna be one you gotta stay sharp. Multi-award-winning author Emma Janzen takes a break from all the irons she has in the fire to talk about collaborating with drinks luminaries on her host of cocktail books, her creative process, and how what she wants to report from the world’s barstools has changed over the years. She also digs into a recent article of hers about how ICE raids are affecting the restaurant industry, and what some organizers are doing to fight back.

PLUS, what do you call a bar that’s not quite a legacy bar, but isn’t new enough to have a halo of buzz around it? And does being a well-regarded spot with a decade or so behind you put you in a perilous spot? As the owner of one such place, Sother weighs in.

Follow Emma on Instagram at @emmajanzen

LINKS

• Emma’s Article on ICE and the service industry:
• punchdrink.com/articles/ice-immigration-resources-bars-restaurants/
• Preorder Emma’s book “The Classic Cocktail Sessions”: a.co/d/9spILZ1
• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

Don’t forget to click SUBSCRIBE and RATE the show if you can. 

🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

FOLLOW US ON INSTAGRAM:

Damon Boelte @DamonBoelte

Sother Teague @CreativeDrunk

Greg Benson @100ProofGreg

Speakeasy Podcast @SpeakeasyPodcast

FOLLOW US ON TWITTER:

Sother Teague @CreativeDrunk

SpeakeasyRadio @SpeakeasyRadio

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.