The Modern Bar Cart Podcast

Eric interviews Ricky Miller, founder of the House of Carbonadi (makers of Carbonadi Vodka). Some of the topics we discuss include: Ricky’s journey through the entrepreneurial landscape, beginning in the supplement space, and then evolving into a passion for beverages and the liquid medium. Why he chose the premium spirits space as his business arena and how Ricky thinks about the differences between the terms “premium” and “craft.” What Italian wheat and black carbonado diamonds have to do with creating a velvety, sippable vodka with impeccable character How the Carbonadi team utilizes a wine processing technique called microoxygenation as a signature finishing move for their spirit Which changes in the TTB’s definition of vodka have both Ricky and I excitedAnd much, much more

Eric chats with spirits expert and Copalli Rum Global Brand Ambassador Elayne Duff about a new Belizian cane spirit she's helping to bring to the US spirits and cocktail scene. Some of the topics we discuss include: The story of Copalli Rum as a philanthropic project by marine conservationist Todd Robinson - and how he teamed up with Chef Anya Fernald to create Copal Tree Lodge. How Elayne and her fellow Global Brand Ambassador Julie Reiner are educating bartenders and home consumers about the magic of Copalli rum here in the US. Which cane varietals, fermentation decisions, and sustainable distilling practices influence the flavor of Copalli rum. Some thoughts on the perfect Daiquiri - and how you can modulate the booze and sugar in the drink to achieve the ideal wash line and flavor profile for you. A cautionary tale about the utter folly of comparing spirits aged in different climates Why Eric thinks we need to coin the term “monkey’s share.” And much, much more

Explore the origins and differences between Fizz and Spritz cocktails, from historical recipes to the evolution of iconic drinks like the Aperol Spritz. Dive into the world of refreshing beverages, mocktail recipes, and engage with the Modern Bar Cart community for a lively discussion.

Eric is joined by a pair of agave warriors - pyromaniac distilling engineer Salvador Peribán (aka Chava) and Lou Bank, founder of SACRED, a US-based agave non-profit organization. They’re the hosts of the hit podcast, Agave Road Trip, which debuted earlier this summer on Heritage Radio Network. In this interview, we put all our pinas on the table talking about mezcal, direct fire distillation, and the wild, wonderful world of agave. Some of the topics they discuss include: How Chava and Lou came to fall in love with Mezcal - each in their own special way. Lou by way of beer and Chava, well...his journey may have involved a little under-aged drinking something called “Aguas Locas,” aka Crazy Waters. What makes agave spirits so special - including milling, direct-fire distillation, earthen oven roasting, and a terroir unique from any other in the world. Of course, they talk about Agave Road Trip, but more importantly, they try to capture some of the stories, flavors, and a few examples of the 400 decisions (and that’s not a random number) that mezcaleros must make as they cultivate, ferment, and distill their products. There’s a few other important discussions that anchor this interview: One is the recap of an agave tasting seminar Lou gave at Tales of the Cocktail 2019, where he walked people through a 3 by 3 comparative tasting that demonstrated the fingerprint of the agave varietal vs. the fingerprint off the mezcalero, vs. the fingerprint of the moment (or the batch, or the microbiome). Another is our attempt at explaining the very tricky line that external interests must walk when interacting with the mezcal community. This is a question I’ve been stewing on since I met Lou a year ago, and I think we uncover some really important questions that all gringos need to consider when we make choices about mezcal. And finally, we do a little thought experiment to figure out what the world might look like if agave spirits were produced in places outside of Mexico.

In this enlightening conversation with Greg Benson of Bar None and The Speakeasy, some of the topics we discuss include: How Greg transitioned from a career in the brewing world to a life behind the stick, slinging cocktails, niche agave spirits, and happiness. A little about the two podcasts that Greg helps bring to the airwaves, including the deep-dive, historical contemplations of Bar None and the weekly, boozy nerd-out sessions of The Speakeasy. Then, we focus in on the main subject of this episode: the RESTAURANTS Act - and YES, RESTAURANTS, in this case, is an acronym. A very long, very apt acronym. We talk about the origins of this possible service industry bailout, what it’s designed to do for the hospitality world, and the potential impacts it could have if passed. We do a little thought experiment about winning the hearts and minds of legislators as if we were the ghosts of cocktail bars past, present, and future, We riff on the bitter beauty of gentian liqueurs and existential Yelp reviews, And much, much more.

In this lively, in-depth discussion with tomato expert Craig LeHoulier, some of the topics we discuss include: The history of the tomato - from its origins in the Americas, to its domination of the European culinary scene, to its current commodity status at the supermarket. How Craig left the pharma industry to pursue his keen interest in gardening, which led to a home garden bursting with forgotten tomato varieties and a passion for flavor. The story of the Seed Savers Exchange and how heirloom plants were saved from the verge of the void. What makes an heirloom plant different from a hybrid (spoiler alert - it’s not as simple as it might seem) How Craig thinks about the flavor attributes and culinary applications of different tomato varieties. The science and history of tomato juice and how it plays into the story of The Bloody Mary The crazy and largely untapped possibilities for scrambling our concept of what a Bloody Mary is (and what it could be) How the Cherokee Purple tomato got its name And much, much more.

In this conversation with Calsin Hoyle of Molecular Food and Cocktails, some of the topics we discuss include: Calsin’s journey from Nairobi, Kenya, to Neuroscience labs in the DC area, to a budding cocktail and dessert company. What molecular mixology actually IS and which techniques and ingredients normally fall under this umbrella category. The magic of spherification and how gelling compounds can add depth and complexity to your favorite cocktail. How Calsin pivoted from events to DIY cocktail science kits in the wake of the Coronavirus health crisis Which DIY cocktail kits have launched so far, as well as which drink experiments are on the horizon Advice for staging cocktail pictures as beautiful as the ones on Calsin’s Instagram page. How to prepare for your next boozy, flavorful vacation in Zanzibar And much, much more

In this mini episode, we give you a preview of some of the awesome stuff we have planned for you in the second half of 2020.

In this really informative chat with Jake Parrott, National Sales Representative for spirits importer Haus Alpenz, some of the topics we cover include: How Jake took a hobbyist interest in spirits and turned it into a profession - in essence, the sort of story that a lot of our listeners might find inspiring. How Haus Alpenz grew to become one of the foremost champions of spirits and fortified wines that don’t often make it to the US. The story of Dolin Vermouth and how it changed the face of the mixed drinks scene at a key moment in the cocktail renaissance. Then, we conduct a two-bottle tasting of Haus Alpenz spirits, including Pasubio Vino Amaro and Dolin Genepy. We also cover a lot of the ins and outs of the spirits importation and distribution game - including how bottles make their way to the US from abroad and how various regulatory and logistical hurdles are cleared. We also talk about the fascinating oxidized and rancio wines from Spain and the south of France, what indispensable tool Jake carries on him at all times when doing demos, and much, much more.

In this eye opening conversation with Baijiu expert Derek Sandhaus, some of the topics we discuss include: What Baijiu is - which might seem like a simple definitions game, but it’s way more interesting than that. How Derek came to spend years in China studying the culture and learning as much as possible about Baijiu and the people who make and enjoy it. What sort of microbial magic needs to happen in order to produce liquid alcohol from a solid fermentable mash - and to that end, what Baijiu shares in common with other spirits like open fermented Mezcal and dunder-fortified Jamaican rum. We talk about two of Derek’s books, Baijiu: The Essential Guide to Chinese Spirits and Drunk in China, the most recent of the two. We give you a crash course in the most popular styles of Baijiu and the regional cuisines they evolved to complement and then talk about where Baijiu might be heading in the coming years and decades. We imagine what it would be like to share a bottle of Baijiu with legendary 8th Chinese drinker and poet Li Bai. And much, much more. Derek is a fascinating guy to interview, and the amount of time he’s spent researching and immersing himself in Chinese culture is a huge asset because the things he shares don’t feel purely academic. They’re based on real things he’s tasted, real places he’s visited, and real people whom he’s learned from.