The Modern Bar Cart Podcast

In this flavorful conversation with Max Lentz and Eli Breitburg-Smith of the Baltimore Spirits Company, some of the things we discuss include: Why brewers make great distillers, and how a dialed in focus on fermentation can enhance the quality of a distilled spirits program. How Max and Eli took traditional mezcal distilling methods and adapted them for making smoked fruit brandies that pay homage to the ancient mezcal tradition and the terroir of the Mid-Atlantic. What the heck it means when you see “PECHUGA” on a bottle of mezcal – believe me, you won’t want to miss this. How to build out your mezcal and amaro collections in a fiscally and environmentally responsible manner And much, much more. During this episode, we sample through Baltimore Spirits Company’s smoked apple brandy and their limited release pechuga-style version, featuring local persimmons, black walnuts and paw-paws. We also nose and taste their three amaro offerings: Szechuan, Coffee, and Fernet.

What’s shakin, cocktail fans? Welcome to the official 100th episode of The Modern Bar Cart Podcast! That’s right - 100 episodes. A HUGE milestone, to be sure! We are so incredibly grateful for all the great guests we’ve had on over the past two years, and I want to be the first to tell you that we’re just getting started. Now that we’re officially in the triple digits, we thought it might be nice for us to take a little step back and look out at the “State of the Union,” so to speak, for spirits and cocktails. A lot of things can happen in two years, and I think it’s really valuable to take that reflection time to look at what’s happened and where things are headed. This episode, Modern Bar Cart co-founder Ethan Hall takes the reins as the podcast host and grills Eric on the ins and outs of the cocktail world for your entertainment. A look back at two years of podcasting - plus recommendations for folks who might want to try their hand at recording and publishing audio for the world to enjoy. Category-by-category hot takes on the state of various spirits and where they’re headed. Thoughts on cocktail fads like clarified juices, tiki, amari, and speakeasies A bunch of fun new lightning round questions designed specifically for this interview Advice for young people trying to break into the cocktail scene at home or professionally My personal reflections on what Modern Bar Cart has become, and where it’s headed, And much, much more.

In this episode, we take a deep dive into all things carbonated and watery. Some of the things we discuss include: The difference between seltzer, club soda, and sparkling water A little exploration of how CO2 influences our world How carbonation works at a chemical level An abbreviated history of carbonation and how it was initially popularized An in-depth tasting of several popular carbonated water products A few carbonation-adjacent topics And much, much more

In this episode, we hang out with bartender Zac Hoffman and focus in on cocktail competitions and the craft bartender experience. What does it take to become a real bartender, how do you deploy those skills to build a career, and what’s it like going head-to-head with other skilled mixologists to create a cocktail that rises above the rest? Some of the specific topics we discuss with Zac include: How he steered his chef-driven career, kicked off at the Culinary Institute of America, to take a more liquid-focused route, going on to drive some of the best beverage programs in the Mid-Atlantic. What it means to be a brand ambassador for a craft spirits venture, and how brand ambassadorship can enhance the career of an aspiring bartender. The four different tiers of cocktail competitions, as defined by Zac, ranging from the God-tier, to more local or brand-driven experiences. What it takes to develop a successful cocktail competition entry, drawing from Zac’s experience using Embitterment Aromatic Bitters in his recent creation: Don’t Sleep on Kings. How to spend an intoxicated evening with Karl Marx, And much, much more.

This time around, we chat with Andy Keller, head distiller for Blackwater Distilling, Maryland’s oldest currently operating craft distillery. We examine one of the really unique and ambitious projects they began just a couple years ago: aging some of their product in a solera system. Some of the things we discuss include: What a solera is, and how it’s used to add both consistency and complexity to a spirit. A tasting of Blackwater’s flagship products, including the first batch of their solera aged rum How the solera is organized and managed, including barrel sourcing, aging time, and blending specs. A vertical tasting from all five levels of the Blackwater Distilling rum solera - and this is where we really uncover some of the surprising differences between different levels and barrel finishes. Some interesting thoughts on yeast strains and fermentation styles What to drink if you run into Russian novelists Tolstoy and Dostoyevsky And much, much more

In this episode, we interview distiller Yianni Barakos of Mason Dixon Distillery in Gettysburg, PA. Some of the things that we discuss include: How a napkin sketch, a home distilling fire, and a serious accident led Yianni to pursue a career in distilling sooner than he had anticipated. What Mason Dixon Distillery is doing to introduce folks in central Pennsylvania to incredible craft spirits and a wide variety of bold flavors in their German beer hall-inspired pub. How Yianni was awarded a special lease to farm his grain on the Gettysburg National Military Park. A curated tasting of Mason Dixon’s excellent craft spirits and some notes on the distilling setup and barrel program used to create them. The differences between a hyper-specialized spirits program and a more wide-ranging approach to building your portfolio. And much, much more.

In this dank, hemp-driven, healing conversation with Tyler Lloyd of Louisville CBD. Some of the things we discuss include: What CBD is and how it differs from another popular cannabinoid called THC How Tyler and his brother capitalized on recent legislation to build LOU CBD and bring consistency and good science into the supplement space Tips for making sure you stay safe and achieve your optimum desired outcome when making or purchasing a CBD cocktail (or any product with a CBD upgrade). How CBD affects the flavor profile of a mixed drink, and how to incorporate it into your cocktails in ways that make sense. A little mixological pit stop where we sample LOU CBD and incorporate it into a delicious tequila cocktail. Why George Washington and the other founding fathers were so keen on hemp And much, much more.

In this continuation of our spirited tour of Islay with Scotch enthusiast Adam Safir, some of the things we discuss include: How a new distillery has changed the Islay landscape for the first time in over 100 years Why non-age statement whiskies may be on the rise, and how to approach bottles that don’t have age statements. A bit of discussion about various barrel finishes, including rum and sherry casks. How to decide when a particular bottle isn’t living up to its potential What language you need to learn if you want to know who adds caramel coloring to their Scotch whisky And much, much more

In Part I of this in-depth interview and Scotch tasting with Adam Safir of the DC Islay Scotch society, some of the topics we discuss include: How Adam fell in love with Scotch, and what drove him to really dive deep into this particular region. All about whisky societies, including how to find a group to join in your area. How Scotch whiskies produced on Islay traditionally differ in style from those made in other famous regions like the Highlands, or Speyside, for example. Some important definitions for terms like “malting” and “peat,” and an examination of the role that terroir plays in peated malts. How to think about technical terms like Phenol Parts per Million (or PPM) A tasting of several impressive Islay Scotch expressions, And much, much more.

In this continuation of our spirited sake conversation with wine & spirits expert Lara Victoria, some of the topics we discuss include: How to go about pairing sake and food, knowing that a great meal can be elevated even further by strategic sake accompaniments. Which cocktails are begging for creative riffs using sake, and how Lara and I think about constructing a cocktail when sake is one of the key ingredients.We kinda peel back the magician’s curtain and give you an inside peek at how bartenders think. Sake education resources - including books, outside educational programs, and websites that can help you learn more about this fascinating category. An exciting new sake project on the horizon for Lara, where she’ll be providing insider reviews of sake expressions to help consumers make informed decisions. What kind of music to listen to while sipping on sake with Albert Einstein, And much, much more.