In this campy conversation with Reece Sims (@reecesims), creator of Flavor Camp, some of the topics we discuss include:

How camps - like bars - act as intense and intimate “third places,” where people with shared interests or commonalities can gather and thrive.
What Reece does to shake up the traditional ruts we fall into when tasting spirits--from the way she sets up the layout of the room, to the way she goes about selecting spirits for any given flight.
And did you know: Flavor Camp isn’t just the name of the program; it’s an organizing paradigm that Reece deploys that both SIMPLIFIES the typical flavor wheels we often see used in spirits tastings, and also EXPLODES the restrictions implied by traditional spirits categories.
We also talk about how to navigate the “personal” and the “public” when generating tasting notes. How do you take something that tastes like a certain thing to YOU--like grandma’s kitchen, or the woods after a rain--and figure out how to communicate that very unique flavor to other people who may not share your experiences.
Finally, we talk about the notion of the “Head-Fake” in the spirits and cocktail world: which is when you overtly focus on one thing, but that ONE THING teaches you so much more about other components of leading a meaningful life.
Along the way, we discuss the one booze billboard that triggered me in a major way, how to pair donuts with whiskey, why simple cocktails made with high quality spirits are waaaay better than molecular gastronomy, and much, much more.

Episode 172: Online Education in Guatemala

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