The Curious Bartender Podcast

Alessandro Palazzi is the Head Bartender at Dukes Hotel in London where this episode was filmed. In a career spanning 50 years, he has made possibly more martinis that anyone else alive today at what is perhaps the most famous martini bar in the world. On the episode Alessandro shares his 50 year career in hospitality, the philosophy of Dukes, his tips on how to make a great martini, what it was like making martinis for King Charles, and we delve into the commonly held legend that Ian Fleming (author of the James Bond novels) drank martinis at Dukes.Notes: • Gilberto Preti, whose name comes up once or twice, worked at Dukes from 1984 until around 2003. • George V (cinq) hotel is mentioned a few times - it's a very fancy hotel in Paris• The Fleming biography that is mentioned is The Life of Ian Fleming by John PearsonTo support this podcast please share, like, and subscribe!This episode is sponsored by Fever-Tree03:09 50 Years of Bartending Part 1 - Origin Stories, Lessons, Savoy, George V Paris11:54 Arriving at Dukes Hotel15:40 50 Years of Bartending Part 2 - Los Angeles Gangs, Greek Sherry, Ritz Paris, Learning from People22:57 Ian Fleming and Dukes - Evidence, Stories, Dukes in the 50’s, Life of Ian Fleming34:07 Dukes Cocktails, Exploring Gin Brands, Freezers37:29 The Dukes Experience - Regulars, Ritual, Holiness44:09 Secrets & Inspiration, Margaritas, Bullshot47:44 The Secrets of the Perfect Martini - Temperature, Dilution, Ingredients, Garnish, Preparation, Price, Consumption1:01:12 Making Martinis with The King1:05:25 Self Reflection1:06:58 No Power in the Bar - Dealing with Issues1:08:44 Legacy - Dukes Bartenders & Team1:13:09 Vesper Martini - Creation Story, Gin & Vodka, Fleming, Mythbusting

Dawn Davies is a certified master of wine, former sommelier to the star, former head wine and spirits buyer for Selfridges, and has been the head wine and spirit buyer for the Whisky Exchange for the past 8 or 9 years.00:00 What is Wine?01:40 Where is Wine Made? Climate, New World & Old World, History, Soil08:56 Wine Producing Regions of Note15:19 Tasting Chablis, Comparing Wines, Intro to Terroir, Malolactic Fermentation, Lees27:10 Tasting Californian Chardonnay31:47 Wine Agriculture, The Life of a Grape Vine, Phylloxera, Yields, Quality41:45 How Much to Spend on Wine, The Wine Market, Packaging, Penfolds Vineyard, FMC51:14 Wine Closures - Cork vs. Screw Cap - Cork Taint, Smelling Corks, Oxidation, Other Faults1:02:20 Tasting Pinot Gris, Pinot Grigio, Regional Variations1:05:45 How to Explore and Order Wine1:10:40 Categorising White Varieties by Flavour: Chardonnay, Chenin Blanc, Sauvignon Blanc, Riesling, Viognier1:17:10 Tasting Orange Wine, Wine Colour, Rosé, Tannin, Skin Contact, Orange Wines1:27:19 Natural, Organic & Biodynamic Wines1:40:13 Wine Additives: Sulphites, Chaptalisation, Water, Acids - Economics1:45:10 Wine Labelling, Deciphering Regions in Europe, Profiling Flavour, Appreciation1:51:00 Tasting Italian Frappato, Tasting Technique (slurping), Wine Temperature, Storing Open Wine1:56:36 Tasting Argentinian Cabernet Franc2:00:26 Categorising Reds by Flavour: Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Malbec2:04:08 Quick-fires: Wine Glass Shape, Letting Wine BreatheWines tasted:https://www.thewhiskyexchange.com/p/79526/chablis-village-domaine-jean-collet-2022https://www.thewhiskyexchange.com/p/81285/au-bon-climat-wild-boy-chardonnay-2022https://www.thewhiskyexchange.com/p/82836/pinot-gris-rockburn-2023https://www.thewhiskyexchange.com/p/81875/troupis-hoof-lur-moschofilero-orange-rose-wine-2023https://www.thewhiskyexchange.com/p/80866/les-cretes-la-sabla-2021https://www.thewhiskyexchange.com/p/83641/mauricio-lorca-natural-cabernet-franc-malbec-2023Follow me: https://www.instagram.com/tristanstephenson/?hl=en-gbFollow Dawn: https://www.instagram.com/dawndaviesmw/?hl=enThanks to this episode's sponsor: Fever-Tree

Lyndon is the designer a co-founder of more than 20 bars, pubs and restaurants in the UK including Crazy Pedros, Bunny Jackson’s, Junkyard Golf, Cane & Grain, and Southside. Through a complex range of business partnerships he has conceptualised and built these venues over only a little more than a decade, becoming probably the most successful British bar entrepreneur of his generation. Beyond the headache inducing range of bars, perhaps most remarkable of all is that he has achieved this without the need for external investors. Lyndon is one of my best friends, so I have plenty of prior knowledge as to how how his mind works, and to my own mind it is the strength of the concepts and the subsequent investment into them by his teams that have garnered and maintained appeal from the public. That, and Lyndon’s seemingly insatiable appetite for opening more and more bars. When the rest of us shut down our venues during Covid, Lyndon was working three new openings and personally working in site whenever he could. During the conversation you can expect to learn a bit about Lyndon’s design process, where inspiration comes from, the role of food in his bars, how he went from managing a small Tiki bar in the northern quarter to employing more than a thousand people, our thoughts on the rum and tequila categories and their politics, why dive bars are so great, and much more.To support this podcast please like, subscribe, and rate it. 00:00 How to Build a Dive Bar04:58 Brothers Three Lounge in New Orleans07:30 Lyndon’s Journey into Bars - Keko Moku, Liar’s Club, Cane & Grain14:00 The Origins of Junkyard Golf & Bunny Jackson’s20:00 Designing a Cohesive Brand - Being Disruptive, Bad Reviews, inspiration, El Batay28:28 Food as Marketing - 7 Million Chicken Wings30:18 Rum - Obsession & Politics, Rum GI’s, Rum Sugaring38:00 Tequila & Mezcal - Southside, Ocho, Crazy Pedros, Mezcal Sustainability46:25 Balancing Passion & Business50:40 Interval: Best Debut Album, Stone Roses, Counting Crows51:55 Merchandise - T-shirts, Stickers, Menu Design57:16 Hands-on Bar Building - Southside1:01:10 New Concepts vs. Copy & Paste1:05:40 Dive Bars - People & Places, Barbados1:10:49 New Bars - Looking Forward1:16:00 Legacy1:18:30 ManchesterThis episode is sponsored by Fever-Tree Mixers :)

Ian Stirling is the co-founder of the Port of Leith Distillery, located in the historic port of Leith, Scotland. He’s also the co-founder of Lind & Lime Gin and runs a wine and spirits bottling and import business.The Port of Leith Distillery is one of the most remarkable in the world — a vertical distillery built like a tower block in an urban landscape. It holds the unique distinction of being the tallest distillery in the world. Whisky production began there about a year ago, but there’s so much more to explore in this conversation.We dive into the architectural challenges of building a distillery vertically, the sustainability and energy-saving benefits (or lack thereof), and the economics of building a distillery from scratch. We also discuss the process of designing a whisky character before you truly know how it will mature.The episode touches on the fascinating history of Leith — its regeneration, its legacy as a major trading port, and its role as a former global powerhouse of whisky blending. We also discuss why Scotch whisky is traditionally aged in sherry casks, and along the way, we chat about sherry and port too.This episode is sponsored by Fever Tree Mixers

Charles Maclean is a renowned Scottish whisky writer, expert, and author. He has written numerous books on the subject, including Whisky: The Water of Life and Scotch Whisky, and specialises in the history and culture of scotch whisky, along with the sensory evaluation of its appreciation. This interview took place at his residence in Edinburgh.Expect to hear about Charlie’s earliest experiences with whisky on the Isle of Arran and at Glenlivet, how his writing career began, how to assess, appreciate and enjoy whisky, what Charlie thinks of the modern whisky market, when in history the best time to be a whisky drinker was, the challenges that new distilleries face, plus loads of history dotted throughout, and much more.Thanks to our sponsor for this episode: Fever-Tree Mixers

Jack Stein is a chef, author, and TV personality. He is the executive head chef of Rick Stein Group including the Seafood Restaurant in Padstow, Cornwall, which recently celebrated its 50th birthday.On the episode we talk about 50 years of The Seafood Restaurant—how it all started as a nightclub, its transformation into a culinary institution, and what the future holds as Jack and his brothers take the reins. We explore the evolving hospitality landscape, from the impact of TV and social media to the challenge of attracting a new generation of diners. Jack shares his thoughts on whisky, wine, and the unexpected eating habits of chefs behind the scenes. We also get into his travels across Central America, his time in world-class kitchens, and his vision for expanding the Stein brand, including a potential London fish bar.To support this podcast please rate it and subscribe. Thanks

Isabel Graham-Yooll is a leading expert in the world of fine spirits and the secondary market. She was the director of Whisky.Auction and before that, she worked as a spirits buyer at Bordeaux Index and Milroy’s of Soho. In 2024, she launched Wisgy, an independent consultancy specialising in old and rare spirits, helping collectors, investors, and enthusiasts make sense of the ever-evolving market.Expect to learn how the secondary whisky market works, who’s buying, who’s selling, and why prices have skyrocketed in recent years. Isabel breaks down the different types of whisky buyers—drinkers, traders, and collectors—and explains how miniatures have become a key part of the market. We also discuss the difference between price points and actual value, how trends shape whisky investment, and how reporting can sometimes distort perceptions of the market.For those looking to buy or sell, Isabel offers expert advice on where to go to ensure you’re getting the best deal and avoiding potential pitfalls. She explains the challenges of valuing rare bottles, especially when there’s little market history to go on, and how informed guessing plays a role in setting prices.We also hear some incredible stories of “barn finds”—forgotten caches of whisky discovered in attics and cellars—highlighting the importance of provenance and how a bottle’s backstory can affect its value. Isabel then walks us through the complex process of authenticating rare spirits, from referencing distillery archives to forensic testing and even carbon dating.Counterfeit spirits are a growing problem, and we dig into the strategies used by forgers, from manipulating glass and closures to preying on psychological biases. We also discuss some of the most infamous fakes, including Macallan replicas, and how collectors can protect themselves. Finally, we shift our focus to vintage liqueurs and cocktails, exploring how factors like heat, light exposure, and the mysterious “old bottle effect” impact the flavour of aged spirits.wisgy.co.uk

Salvatore Calabrese has remained one of the leading figures in global cocktail culture for at least forty years. He has served kings, queens, presidents, and a string of Hollywood actors over a career that has seen him tend the bar at legendary Mayfair hotels such as The Dukes, The Lanesborough, Fifty St James, The Playboy Club, and most recently Browns Hotel.We sat down for a conversation about his life and career at the Donovan Bar in January 2025. During the conversation you can expect to hear about Salvatore's early years behind the bar at age 11, his mentor and teacher in Italy, how a flaming drink gone wrong landed him his first proper bar job in London, what it felt like when a guest dropped a priceless bottle of cognac in front of him at The Playboy Club, the circumstances that lead to the creation of the now legendary Direct Martini at The Dukes Hotel... and much more.

Antonio Amorim is the CEO of Amorim Cork, who over a 155 year history have become the world’s biggest producer of cork and cork products.  Amorim produce 6 billion cork stoppers annually accounting for over 50% of the global market. Expect to learn the varied way in which infiltrates our lives, cork is harvested, processed and graded, how cork stoppers are produced and their applications, how the threat of TCA - aka cork wine taint - is viewed by Amorim in 2025, the remarkable sustainability credentials that cork can offer, and much more...https://www.amorimcork.com

James Hoffmann is the best known coffee person in the world. He is the author of the World Atlas of Coffee, co-founder of Square Mile Coffee Roasters, former World Barista Champion, and the host of the James Hoffmann YouTube channel.Expect to learn how delicious instant coffee is made, how barista competitions work, the best ways to up your coffee game at home, why this might be the end of the golden age of coffee, and much more...Links:James' YouTube Channel: https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQSquare Mile Coffee: https://shop.squaremilecoffee.com/James on Instagram: https://www.instagram.com/jimseven/?hl=enMe on Instagram https://www.instagram.com/tristanstephenson