Radio Imbibe

Gin is the quintessential cocktail spirit, and the foundation of every great Martini and Negroni. For this episode, we look at the ingredients and techniques that go into making some of the world’s best gins with Simon Ford, creator of Fords Gin, and Terry Fraser, master distiller of Tanqueray London Dry Gin and Gordon’s Gin.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Riesling is the signature wine of Germany, but many casual wine drinkers have less familiarity with other German styles or with the country’s wine regions. For this episode, importer Stephen Bitterolf of vom Boden (Instagram: @vomboden) helps demystify German wines and takes us on a tour of some of the country’s producers, including Shelter, Seehof, Moritz Kissinger, Hild, and Vollenweider.    Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Distilled spirits form the foundation of our favorite cocktails. But beyond simple differences like bourbon vs. scotch or gin vs. vodka, many bartenders and drinkers may only have a cursory knowledge of the deeper details. The Wine & Spirits Education Trust (WSET) is a global educational organization that aims to make such deeper, detailed knowledge of spirits accessible to professionals and curious consumers. For this episode, we explore WSET’s spirits education programs with Rob McCaughey, the head of business development for spirits for WSET Americas.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In order to understand what the Martini is, it’s important to know what the Martini was. Our contributing editor Robert Simonson (publisher of The Mix newsletter and author of The Martini Cocktail) joins us for this episode to explore the Martini’s evolution since its inception, and to consider the Martini’s role in modern cocktail culture.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The most celebrated cocktail of the 20th century is finding fresh fans today, as bartenders and cocktail enthusiasts around the world discover the Martini’s magic. Our May/June 2025 issue digs into the Martini’s details. For this episode, we’re joined by three veteran bartenders and bar owners, who share their Martini experience and their insight: Natasha Bahrami from The Gin Room in St. Louis, Trevor Easter from The Butterscotch Den in Sacramento, and Abigail Gullo from Loa in New Orleans.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Alcohol-free beer still occupies a small part of the overall market, but as we cover in our March/April 2025 issue, brewers big and small are increasingly focusing their expertise and modern techniques on making NA beers that can compete with traditional beers in flavor, style, and overall appeal. For this episode, Imbibecontributing editor Joshua M. Bernstein talks about this rapidly evolving NA beer landscape, and how brewers are stepping up their alcohol-free game.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

For decades, the Margarita has reigned as a champion of the cocktail world. For this episode, we explore the many facets of this classic drink and the way it’s inspiring bartenders around the world with Margarita Time!author (and Imbibe digital content editor) Caroline Pardilla.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Irish whiskey has been experiencing dramatic growth and evolution over the past 15 years. Mark McLaughlin, director of Irish whiskey for The Dead Rabbit in New York City, joins us for this episode to break down the major categories of Irish whiskey, and to share insight into the many flavorful ways Irish whiskey’s future is unfolding. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Irish whiskey has been one of the biggest-growing categories in the spirits world in recent years, with a flurry of new distillery openings in Ireland and an ever-increasing range of options available to curious drinkers. For this episode, we talk about the modern growth and evolution of Irish whiskey, and the best ways to drink it and mix it in cocktails, with Sean Muldoon and Jillian Vose, co-owners of the upcoming Hazel & Apple in Charleston, South Carolina, and veterans of The Dead Rabbit in New York City.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Start searching online for creative coffee drinks, and you’ll quickly come across the work of Morgan Eckroth, one of this year’s Imbibe 75 People to Watch. Based in Portland, Oregon, Eckroth is an award-winning barista who took a love of coffee online via an immensely popular series of videos on YouTube, Instagram, and TikTok. For this episode, we chat with Eckroth about how this route into the online coffee world evolved, how to creatively work coffee into a wide spectrum of recipes, and what to expect from this Imbibe 75er in the years ahead.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.