The Modern Bar Cart Podcast

Welcome to another episode of Modern Bar Cart LIVE! This time around, we were lucky enough to have special guest Erin Petrey of Bourbon & Banter join us in person for a tasting of four different bourbons. The goal here was to see how different styles and mash bills affect the flavor profiles of America's spirit and learn to appreciate how different flavors can be mapped onto decisions made during the distilling and barrel aging process. The bottles we taste in this stream are as follows (in case you want to taste along with us): Rebel Yell Kentucky Straight Bourbon Whiskey Elijah Craig Small Batch Four Roses Single Barrel Wild Turkey 17 year Bottled in Bond Quick little bio for Erin: Born and raised in the Bluegrass, Erin has always held an affinity for her home state's signature spirit. Throughout her world travels (35 countries and counting!), Erin delights in spreading the gospel of bourbon across the globe, from Spain to Korea, and especially in her now home of Washington, DC. Erin spent her formative years studying international relations and finding the best libations the Nation's Capital has to offer. Though a high rye bourbon will always be her favorite, she can never say no to a pretty bottle. Always up for an adventure, Erin also enjoys kayaking, science fiction, exceptional cocktails, and travelling everywhere possible. This episode was brought to you by Near Country Provisions. Shop their selection of locally sourced pork, beef, seafood, and (soon) chicken, and get your farm fresh meat delivered to your door every month. Enter the code BARCART at checkout to receive 2 free pounds of bacon or ground beef with your first order.

In this continuation of our two-part exploration of spice in the Bloody Mary cocktail, Eric chats with food scientist Sarah Kolk of Silver Spring Foods about the chemistry and sensory biology responsible for our experience of spicy horseradish. Then, after a super spicy horseradish tasting, we synthesize some of the things we've learned about chemesthesis, benign masochism, and how spice operates like the "motor" of the Bloody Mary cocktail, helping to propel you out of your hangover.

Welcome to the latest installment of our Breaking Bloody series, where we systematically break down the Bloody Mary cocktail to investigate what each of its myriad ingredients bring to the table. This time around, we're getting saucy, maybe a little zesty, and perhaps un poco picante. That's right, we're talking about spice, that flavor that puts some pep in your step and some fire in your belly. This episode goes out to all you pepper-heads out there who enjoy some sweat on your brow and some zing in your chow, you hard-charging capsaicin crusaders, Sriracha muchachas, and Cholula chieftains. To be Frank, it's gonna be a red-hot ride, so hold on to your scovilles, pour yourself a glass of milk, and for the love of God, keep your hands away from your eyes (and other sundry mucous membranes). Our expert guests include: Dr. Alissa Nolden (Flavor researcher, University of Massachusetts) John Shope (Pepper Head and Brand Ambassador, Catoctin Creek Distilling Co.) Sarah Kolk (Research Scientist, Silver Spring Foods) Dr. Dan McCall (Gettysburg Odor and Flavor Lab)

In this fruity, fermented conversation with Crag Cavallo and Dan Pucci, authors of American Cider, some of the topics we discuss include: How each of these gentlemen fell in love with apples and cider through their shared experiences in the New York hospitality scene and their happy proximity to the Hudson Valley - one of our nation's most prolific apple hubs Why cider developed differently in America than it did in Europe, and how different geographic, cultural, and economic factors contributed to various dark ages and revivals in the apple world. Of course, we talk about different exciting apple varietals with cool names like "Northern Spy" and "Black Twig," as well as the four different categories that all cider apples can be placed into. We explain the different decisions that cider makers encounter on their way to delicious ferments, including yeast, terroir, and naming conventions. We offer tips for sourcing excellent cider for your home bar and even how to start experimenting with making your own cider, And much, much more.

In this interview with Professor Brian Connors of Florida International University, some of the topics we discuss include: His travels through the world of hospitality and education, including stints at Cornell, and Johnson & Wales, time spent in Ireland and at Michelin star restaurants in France, and even a little bit of chef work on private yachts. How Brian thinks about generalists and specialists in the hospitality space and what you can do to apply your unique skill set to a bar or restaurant career. What Florida International University and Bacardi are doing to explore the new face of hospitality during a pandemic and prepare the next generation of chefs, bartenders, and managers for the challenges they'll face moving forward. Why Bar Project 2021 took a page out of the tech industry's playbook by incorporating a sort of hospitality hackathon into their program. Where Brian and I think the industry is headed as we continue our march into 2021 and beyond. How to survive a drunken trip to Oaxaca with Hunter S. Thompson, And much, much more

In this mailbag episode, Eric answers questions from listeners concerning many bar-related topics, including: At-home, DIY bar cart builds The history of crystal spirits decanters and the woes of sourcing them affordably How to play around with smoked cocktails without a fancy smoking gun And much, much more.

In this Aquavit-driven conversation with Christian Krogstad, creator of Krogstad Aquavit, some of the topics we discuss include: What differentiates Aquavit from other botanical spirits like gin and genever How Christian noticed an impending gap in Aquavit imports and used it as an opportunity to develop and launch his own brand. The place that this Nordic spirit holds in Scandinavian cuisine and culture, including which foods to pair it with. A few cocktails to play around with as you begin to build out your Aquavit collection at home, What to drink with a college-age Stephen Hawking, And much, much more

In this Bar Cart Foundations Episode, we take a deep dive into Geographical Indications - you know - those things that verify where your booze comes from. Some of the guests who share their wisdom in this compilation format include: Melanie Asher, founder of Macchu Pisco Effie Panagopoulous, founder of KLEOS Mastiha RB Wolfensberger, distiller of Grey Wolf Spirits Matt Pietrek, Rum Wonk Lou Bank & Chava Periban, Hosts of the Agave Road Trip Podcast Lance Winters, Master Distiller at St. George Spirits The material we cover here is meant to be a crash course of sorts. There are many levels of nuance that we do not cover. However, if you're looking to understand the large-scale forces that affect the legal production and distribution of the spirits you drink, this is a great place to start.

In this first themed bottle tasting of 2021, we focus on Jamaican style rum, with two mass market bottles and two very special limited releases. The bottles we taste, in order, are: Appleton Estate 8 Reserve Smith & Cross Traditional Jamaica Rum Forsyth's WP Single Jamaican Rum 2005 (Barrel Aged for 10 years) Forsyth's WP 502 Single Jamaican White Rum from 2015

In this year-in-review episode, we put the final nail in the coffin of 2020 so that hopefully it doesn't rise from the dead to haunt us. Some of the topics we covered include: A bitter featured cocktail ("Eeyore's Requiem") Podcast downloads and milestones by the numbers Top trends and new legislation in 2020 What to look forward to in 2021 A holiday message from Eric