This week Bill and I are joined by Larry Ramponi to mix up some delicious Oaxacan Old-Fashioneds and discuss the emergence of process engines - what they are, how they fit into the enterprise commerce stack, and what problems they solve.

Larry is co-founder and CEO of Viax, where he and his team specialize in transforming complex business challenges into strategic opportunities using their event-driven process engine - we dig into the use-cases and the value it brings to organizations of many kinds on the episode.

So pour yourself something to sip along with us and enjoy our conversation with Larry.

Cheers!

Chapters:

* Introductions & Oaxacan Old Fashioneds!

* Explaining Viax to a 7-Year Old

* The Challenge of Traditional Systems in B2B

* Process Orchestration: Bridging the Gap

* Complex Pricing in B2B Commerce

* The Rise of Composable Solutions

* AI and Process Orchestration: A New Frontier

* Personalizing Customer Experience in B2B

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This week’s mocktail - a Oaxacan Old-Fashioned

The Oaxaca Old-Fashioned, created by Phil Ward at New York’s Death & Co. in 2007, is a defining example of the “modern classic” cocktail. Ward’s innovation combines reposado tequila and mezcal with agave nectar and Angostura bitters, offering a smoky, complex twist on the traditional Old-Fashioned. Mezcal was still relatively unknown to the U.S. cocktail scene at the time Ward created this drink, creating a gateway for many to experience its unique smoky profile for the first time. The cocktail is often garnished with a flamed orange twist, which not only enhances its aroma but also complements the earthy depth of the agave spirits. Ward’s creation rapidly became popular, inspiring a wave of mezcal-focused cocktails that echoed his approach of elevating mezcal as a cocktailing spirit.

The Old-Fashioned itself dates back to the early 19th century, where it was one of the first “OG” cocktails defined by a simple, direct approach—combining a base spirit, sugar, bitters, and water; creating the very definition of a cocktail. Originally known as a “whiskey cocktail” it took on the name Old-Fashioned as other cockctails - like the Martinez or the Manhattan for example - became more popular. To identify how they wanted their whiskey cocktail the old-fashioned way, patrons came to order it simply as an Old-Fashioned. The drink has since evolved into a cultural icon and a beloved classic for its clean structure and simplicity. Over time, bartenders around the world have played with and experimented with the Old-Fashioned template, leading to countless variations. The Oaxaca Old-Fashioned stands out not only as a brilliant adaptation but also as an example of the cocktail world’s growing appreciation for agave spirits, which are now enjoyed globally thanks in part to Ward’s pioneering efforts.

Cheers!

Oaxacan Old-Fashioned Cocktail Spec (Serves one)

1 1/2 ounces - Reposado Tequila (El Tesoro or Fortaleza recommended)

1/2 ounce - Mezcal (Del Maguey San Luis Del Rio recommended or any fine mezcal)

2 dashes - Angostura bitters

1 barspoon - Agave syrup

Garnish: flamed orange twist

The process:

Combine all the ingredients except the orange twist in an Old-Fashioned glass filled with one large ice cube. Stir until chilled. Top with a flamed orange twist, then drop the twist into the drink.

Please share! There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! Please share with you network or workplace today. Thank you!

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Be well, be safe, and here is to good business! Cheers! - Brian & Bill

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