The Modern Bar Cart Podcast

In Part 1 of my two-part conversation with bar consultant and spirits expert Philip Duff, some of the topics we discuss include: How a small Irish town of 5,000 people played host to the busiest pub in all of Ireland thanks, in part, to a trip to Texas, some stained glass, and knack for documenting its drink recipes The shift in consumer consciousness from fun, flair-driven pours to more complex and serious cocktails with the opening of the Atlantic Bar and Grill in London in 1995. How real estate moguls, hotel chains, and venture capitalists radically transformed the rules of the game and opened the doors for mid- and high-end bar and restaurant chains in the 90s and 2000s.  And what it takes to train and retain a high-quality bar staff in the wake of a pandemic that decimated the talent pool available to our industry.. Along the way, we cover the design similarities between Air Force One and certain bar programs, the heavy-hitting Spillstop 28550 Pour Spout, how to say “hamburger” in Italian, and much, much more.

In this fascinating deep dive on the history, biochemistry, and culture of rum with distiller Brett Steigerwaldt, some of the topics we discuss include: How Brett applies his in-depth background in automation, fluid and thermal dynamics, and systems engineering to design fermentation and distillation programs that create delicious spirits. The surprising connection between microbial research conducted on rum fermentations more than 100 years ago and the current quest for rum distillers to create fruitier, funkier, more interesting rums on a consistent basis. The odd tale of “Rum Verschnitt,” a hyper-concentrated ester-bomb of a spirit that made waves in the rum world in the early 20th century and MAY be the reason why Northern European nations are the world leaders when it comes to label transparency. How Brett’s research has unveiled some serious potential for distillers who want an all-natural way to create specific flavors in their rums. And a fun little side project involving a unique Caribbean island and a sea turtle conservation non-profit. Along the way, we explore the interesting tension between technology and traditional knowledge in spirits, the rancid romance of Jamaican muck pits, how to program the replicator on the Starship Enterprise, and much, much more.  

In this special edition, recorded at the American Distilling Institute's 20th Anniversary Conference and Trade Show, Eric shares his 20th Anniversary Address and Keynote Intro, informally titled, "It's All on Fire." Then, we jump straight into a delighful panel discussion about the art, business, and philosophy of blended whisk(e)y. This is a panel, moderated by Eric Kozlik, consisting of three expert distillers: Lauren Patz (Redwood Empire) Stephen Gould (Golden Moon Distilling) Dave Schmier (Proof and Wood Ventures) Some of the topics we discuss include: What we mean when we say a spirit is a "blend" (and it's a wider range of things than you might expect) The different types of "consistency" you can achieve through blending whiskey Strategies for maintaining consistency across time and batches Ways to use blends to appeal to a new or larger audience Case studies from each of the distillers' portfolios

Eric checks in with some important updates and previews what's in store for late summer and early fall, 2023. Be sure to keep your ears out for an exclusive discount from Jordan Hughes on his Cocktail Camera course!

Eric and guest co-host Tracie Franklin (@spirited_tracie) review several new and noteworthy spirits for the Summer of 2023. They include: Confluence American Gin by Still 630 Frontera Single Malt by Whisky Del Bac Solum Single Malt by Westland Distillery Various mixers by Sweet Ginger Browne Visit our YouTube Channel to see the full video reviews of these spirits!

Eric reviews the most popular modernist mixology methods that are on the rise behind the world's best cocktail bars in 2023. Many of the culinary ingredients and techniques featured in this episode have evolved from classic or low-tech versions of processes like clarification or freeze-thaw distillation. Others employ cutting-edge science to completely shake up the way we think about our favorite cocktails.

In this botanically diverse conversation with ethnobotanist and author Gary Nabhan, some of the topics we discuss include: The winding, intersectional, and truly inspiring story of Gary’s personal journey, from his family ties to bootlegging during Prohibition, to his days spent foraging and learning about plants in the Indiana Dunes, to his documentary work showcasing the pollinator relationship between bats and agave. How he teamed up with his co-author, David Pinera, a famed distributor and curator of agave spirits, to assemble his latest book detailing the ethnobotanical importance of plant/people relationships and the nuances of the mezcal and tequila industries. Some notes on the sacred nature of agaves, and how his background as an interfaith member of the Franciscan order has informed his mission to protect what is sacred Why mezcal can truly be described as “Biodiversity in a bottle,” plus some advice for navigating the almost dizzying array of distillates to choose from in today’s market. And of course, we speculate on what the future might hold for our beloved agave spirits, including why the Tequila industry might learn a thing or two from the parable of “The Prodigal Son.” Along the way, we cover the relationship between agave spirits and deforestation, explain why cactus and agave are truly the “bison” of the plant world, sing lavish praises for the elusive black sphinx date, and much, much more. You can pick up your copy of Agave Spirits: The Past, Present, and Future of Mezcals wherever books are sold. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this inspiring conversation with bartender Mike Vander Horn, some of the topics we discuss include: Mike’s personal journey, from his humble origins as a “rum and diet” drinker, to the cocktail competitions that would ultimately lend him the authority to step behind the bar as the head bartender at the newly opened Queen Jayne’s Lounge & Royal Drinkery in Somers Point, NJ. The different types of cocktail competitions that exist in today’s world, ranging from the purely digital, to the lavish, “fly-you-into-a-big-city-to-compete” affairs put on by the world’s largest brands. Then we walk through his journey at this year’s Diageo World Class US event, where he competed against 29 of the best bartenders in the country without ever having bartended professionally. Of course, that leads logically to his latest project over at Queen Jayne’s Lounge, which requires a thorough discourse on the drink culture in South Jersey, which is one of my favorite places, but it’s a little difficult to understand unless you’ve spent a good deal of time there. Along the way, we cover the best resources for learning about and entering cocktail competitions, the daunting widowmaker of an event called “the speed round,” how to pronounce Snoop Dogg’s Gin, and much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this new #BoozeNews episode, Eric runs down some trending news stories and introduces the new Modern Bar Cart Discord Server! Email podcast@modernbarcart.com to request access to this new community forum. Featured news items include: Mastering your mint julep game for the Kentucky Derby this weekend Maine Gov. signs "To-Go" Cocktails into law Oregon considers doubling Distilled Spirits Tax Spirits surpass beer in market share for first time Looming white oak shortage plagues bourbon industry What the heck is Amburana wood? This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In this wide-ranging conversation with World’s 50 Best Content Director Mark Sansom, some of the topics we discuss include: The myriad ways in which entire segments of the hospitality industry have bounced back from the COVID crisis, as well as the talent- and capital-related symptoms and side-effects that linger on to this day. The return of international travel, which dovetails with the launch of The World’s 50 Best Hotels. We dig into specifically how Mark’s organization vets and reviews these venues and what it means to stay at a truly world-class hotel. As a sidecar, we also examine the historical and contemporary roles of hotel bars and restaurants - not merely as providing the “board” to the hotel’s “room,” but as engines of profit and innovation that can truly shine with proper investment and human resources. All of this, of course, leads us to the question of hospitality in a post-COVID world: what does it mean? And how are the best establishments pushing the envelope. We use the case study of Botanist Bar in Vancouver - winner of this year’s Michter’s Art of Hospitality Award - to illustrate how real hospitality can be an act of natural and cultural ambassadorship. Punctuated throughout this chat are the usual tangents that educate and delight, including how Mark tracks the movements of bartenders and beverage directors across time and space, how to think of dehydrators, centrifuges, and rotavaps as “bar infrastructure,” what traditional Thai dish has Mark and me incredibly hot and bothered, and much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.