The Modern Bar Cart Podcast

In this episode, we interview WSET certified educator Lara Victoria about one of her passions - sake. Some of the subjects we discuss include: How Lara took her childhood passions for food and photography and turned them into a life-sustaining passion. What it takes to make Sake - including the many ways it’s different from beer and wine in both its flavor profile and production methods. The strange and wonderful world of Koji - a mold - that’s right, you heard me - a mold that transforms rice into a vessel for alcohol. The different classifications and quality levels associated with Sake Resources for learning about sake, wine, and spirits, And much, much more.  

In this episode, we answer some of the best mailbag questions we've received from listeners over the past several months.  Some of the topics we cover include: Clairin - a wild-fermented, traditionally distilled Haitian moonshine Old Fashioned Bars - How to build a good one for a bachelor party. Milk Punch - Is it suitable for consumption for the lactose intolerant? Muddlers - When to use a smooth head vs. a textured head Independent Scotch Bottlings - What are they, why are they so expensive, and are they worth it? Primary Color Cocktails - A case study detailing a friend of the pod who made Red, Yellow, and Blue drinks for an art gallery opening.  

In this book review episode, we review Sother Teague's cocktail book, I'm Just Here for the Drinks.  

In this craft spirits conversation and tasting with distiller Nate Groenendyk, some of the topics we discuss include: How a duo of spirits enthusiasts converted their love for craft spirits into an agricultural and distilling operation that’s pumping out delicious apple brandy and dutch style gin. A comparison of Dutch-style gin and London Dry gin, specifically looking at differences in production methods, flavor profiles, and cocktail applications. We also really dig deep into all the little choices that each craft distiller must make regarding ingredient sourcing, fermentation, distillation, and maturation that all build upon one another to create the unique fingerprint of each distillery. Nate fantasizes about traveling back in time to let his great grandfather in the Netherlands taste his version of Genever. Eric asks some typical probing questions about barrels and mash bills. And we both sample a little bit of Sangfroid’s delicious Hollands Style gin.

In this episode, where we mop up all the tasty bits - all the gravy and delicious dribblins, that didn’t quite make it into the other episodes from the Modern Bar Cart LA road trip. In particular: Bryan Davis regales us with some of the more obscure and interesting stories related to Navy Strength rum and the British fleet, Then we catch up with Chris Olds, who runs the beverage program at Guild Hall in Burbank. We talk about his unique approach to cocktails and learn why ESports bars are such great places to hang out.

Some of the things we discuss during this home bartender spotlight interview with Sam Vieira include: How Sam made his way to spirits & cocktails via the wide world of fermented beverages, even dipping his toes into the world of brewing. Which experiments, bottles, and equipment buys made the greatest impacts on his home cocktail game early on. Best practices for cobbler shaker and boston shaker usage, maintenance, and safety. The record-keeping practice that Sam developed, first on paper and then in the digital space, to help build his cocktail repertoire and expand his library of flavors and recipes. A few tips on taking your tasting notes game to the next level What to drink with Wilford Brimley, of Walker Texas Ranger fame. And much, much more.

In this post-distillery-tour interview with Bryan Davis of Lost Spirits Distillery, some of the topics we discuss include: Bryan’s thoughts on the impact his accelerated approach to barrel aging has had on the spirits industry at large. How Lost Spirits uses innovation as a way to contribute meaningfully to the global conversation that all distillers and consumers are currently engaged in. Thoughts on building the perfect distillery, and why the goal doesn’t need to be selling more and more cases of booze. The story of how Bryan learned to make his first (and last) cocktail from legendary New York Bartender Sasha Petrasky. Why the end of the 19th century was the peak of American and English culture, in terms of innovation. And much, much more.

What's shakin, cocktail fans?  Welcome back to another episode of The Modern Bar Cart Podcast! This time around, we enjoy Part I of a Two-Part Episode featuring Bryan Davis of Lost Spirits Distillery in Los Angeles, CA. Bryan takes us on a tour of his Wonka-esque distillery, where we meet his sidekick, TESSA, taste lots of rum, brandy, and whisky, and learn all about accelerated barrel aging, British naval rum trivia, and the battle between bacteria and yeast.  

This is a crossover episode with our friends at the Spirit Guide Society Podcast, led by Pedro Shanahan and based in the Seven Grand whiskey bar in Los Angeles, CA. This episode is a tasting led by Tomatin brand rep Scott Fraser. The bottles we'll taste through are: Tomatin Dualchas Tomatin 12 Year Tomatin 14 Year Tomatin 15 Muscatel Tomatin 18 Cu Bocan Tomatin 36 If you enjoy this episode, please subscribe to the Spirit Guide Society Podcast, available for free wherever you go to download your podcasts.

Pedro Shanahan is the host of the Spirit Guide Society Podcast. He is a pioneer in the Los Angeles spirits scene, a member of 213 Hospitality, and a passionate facilitator of the Seven Grand Whiskey Society, Las Perlas' Mezcal Collective, and the Rum Society at Caña Rum Bar Some of the things we cover in this bourbon-punctuated conversation about flavor and hospitality include: How a yoga teaching actor with an improv background harnessed his creative powers to help build one of LA’s most exciting and revered spirits and cocktail programs. Why the Seven Grand whiskey society was formed, and what sorts of people turn out week after week to sample beautiful spirits from the US and abroad. Pedro’s unique approach to leading people of all experience levels through the complex and heady world of flavor. How to comparatively taste whiskeys with an eye toward how those spirits were created and which production or aging methods might be responsible for the flavors in the glass. Deep thoughts about hospitality, flavor architecture, and raisin bread. And much, much more.