The Modern Bar Cart Podcast

In this deep dive on the biochemistry and genetics of mint with Abby Bryson and Dr. Björn Hamberger of the Michigan State University Department of Biochemistry & Molecular Biology, some of the topics we discuss include: Why mint and other members of the Lamiacea family have been able to evolve in such a diverse array of ecological niches, infusing their flavors and health benefits into the ethnobotanical cultures of people around the world. The reason why mint smells even more amazing when you “activate” it, and what these chemical “signals” might indicate in the “universal language of small molecules.” We also cover an important class of compounds called “terpenes,” which have become all the rage in certain beverage and cannabis communities recently, but that might also hold the key to certain health benefits. Then, we explore Abby’s fascinating research using computational genetics to identify important biosynthetic gene clusters in various mint species. And we conclude by peering into what the future might hold for this area of study, including the use of yeast to naturally synthesize flavors and medicines without harming these beautiful plants in the wild. This episode is also 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 lively chat with David T. Smith, spirits judge, consultant, and author of Gin Tonica, some of the topics we discuss include: A history of the Gin & Tonic cocktail, which turns out to be a bit more punk and DIY than it’s often played up to be, as well as a bit more recent than we like to romanticize. The ways in which cultural differences in the US and the UK, like the widespread adoption of ice and the proximity to fresh citrus, worked to generate strikingly different conceptions of what we imagine as a “classic” gin & tonic. Then, of course, we explore how a few chefs in the Basque region of Spain took this drink into the kitchen in the last 20 years and completely transformed the way the cocktail can look, feel, and taste. We also take a moment to zoom out - as we gin nerds like to do - and examine some of the current trends in the gin world, both here in the US, and elsewhere in the world, such as the strategic deployment of local botanicals and the targeted deployment of distillate base AS a botanical. Along the way, we answer pressing questions like: why does David know what blood plasma tastes like?, is that a lego piece in your mixing glass?, did you just let Chat GPT write your tasting notes for you?, 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 fascinating conversation with food scientist, distiller, and tamer of yeast, Faye Johnson, some of the topics we cover include: How Faye’s childhood exposure to fermented foods and her formal experience testing foods for harmful microorganisms led her to hop-scotch her way through the worlds of cake decorating, cheese making, brewing, and distilling. What it’s like to receive samples bearing live, native yeasts in the mail and then test those samples for viable applications in the brewing and distilling world as part of Bootleg Biology’s “Local Yeast Project.” How she used her expertise to save a Mid-West brewery from dreaded “flavor drift” by locating and scientifically isolating the precise yeast strain that made their product famous in the first place. And what it’s like to compete on a national stage as a contestant on a recent episode of Moonshiners Master Distiller. Along the way, we cover how to come to terms with any fears you might have about microorganisms, the ways in which microbial communities working together are like a crowd cheering at a concert, what to do if Faye calls you, “toffee honey biscuit,” 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.

Eric and Ethan review 3 bottles that are each new and noteworthy in their own very unique ways. The bottles in question are: Wonderbird Spirits Gin No. 61 (45% ABV) Tears of Llorona Extra Anejo Tequila (43% ABV) Oak & Eden Wheat & Honey Bourbon (45% ABV) 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 conversation with drinks entrepreneur and educator Ryan Chetiyawardana, some of the topics we discuss include: The origin story of the name “Mr. Lyan” and how Ryan’s family relationships with movers and shakers in the design and fashion world influenced the wide scope and inclusive lens of his bar projects. Ryan’s framework for creativity and drink creation, which incorporates input at all levels of the bar team and thrives on the diversity of experience and passion of bar managers, bartenders, and even barbacks.  How the question of privilege in the cocktail world has led Ryan to explore everything from eliminating ice from his bar program, to using the “less desirable” cuts of citrus, to exploring the role of sea level rise in a recent bar menu. We also explore how he thinks about cocktail education, including his recent cocktail Masterclass with Lynette Marrero and the one key teaching about balance that might just cause you to rethink the way you approach drink design. Along the way, we gloss over a few other boring little details, like how to use moon rocks as gin botanicals, the decimal point that launched a thousand spinach enterprises, where to grab a drink with David Bowie in London, 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 wide-ranging conversation with bartender and drinks consultant Jon Schott of Riffraff Drink Co., some of the topics we discuss include: The state of the non-alcoholic drinks space, and why language and placement are tricky and need to be dialed in for every unique bar or restaurant menu. Jon’s personal journey into sobriety, including a brief detour selling home security systems, and his return to working behind the bar. This also leads us to think about some of the softer nuances of making drinks of all sorts: how hospitality is an ingredient, how to make people feel good before anything goes into their body, and why drinking is ultimately about knowing yourself. Then, we explore some of Jon’s favorite hacks for making great non-alcoholic cocktails at home, which he is currently publishing as a series of videos over on the Riffraff Drink Co. Instagram page. Along the way, we explore how to use guest feedback like sonar, the use of clarity as a vehicle for surprise in cocktails, the joys of nose-to-tail mint butchery, and much, much more. You can find Jon pouring FREE samples of his creations over at Umbrella Dry Drinks in Alexandria, VA pretty much every Saturday, and you can reach out or follow along for his awesome instructional videos over on Instagram @riffraffdrink_co. 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.

Eric runs down highlights from 2022 by the numbers and recaps some of the big moments from this past year. Then, looking ahead to 2023, he shares what to look out for from The Modern Bar Cart Podcast. On the back end of the show, 6 bartenders are featured from the McClintock Distilling Holiday Bar Room Blitz, a terrific event that helped us to remember just how great it is to be doing things in person after the pandemic. 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 viticultural conversation with SUYO Pisco founders Alex Hildebrandt and Ian Leggett, some of the topics we discuss include: How two born-and-bred Peruvians met and became friends in the world of American corporate finance, then turned their sights on celebrating the flavors and aromas of their beloved home country. What it means for a distillate to be “single-origin,” and how Ian and Alex went off the beaten path to find and partner with Pisco producers who are making truly remarkable spirits. How to think about Peru’s fascinating Geographic Indication for Pisco, also known as it’s Denomination of Origin, which specifies what materials can be used, where grapes can come from, and even how many times it can be distilled. Then we taste through SUYO’s inaugural offerings, a fruity, complex Quebranta made in the foothills of the Andes, and a sea-swept Italia bursting with floral and mineral complexity. Along the way, we cover the complicated topic of “purity” in different kinds of spirits, the age-old controversy of Chilean vs. Peruvian Pisco, a potentially record-setting pisco sour performance by Ernest Hemingway, 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 part two of this audio essay, Eric zooms in on the recently passed legislation in Washington, DC (Initiative 82) that has eliminated the tipped minimum wage and is slated to take effect on January 1, 2023. Using an analytical framework known as "Stasis Theory," he carefully walks through the definitions, cause-and-effect logic, ethical values, and action points that prompted this change in the way service industry workers get paid. Then, he makes some projections about what the fallout from this new system may look like in our nation's capital.

Eric examines the history and culture of tipping in Europe and America as a way to explore recent legislation in Washington, DC that will change the way that bartenders and other service industry workers get paid. This, of course, will also have significant impacts on the cost and perceived value of dining and drinking out, changing the DC food and drink scene in a major way. This episode begins with a historical and etymological exploration of how and why we tip, with an important meditation on the racist legacy of the tipped minimum wage in the United States. Then, we take a look at two recent ballot initiatives aimed at changing the tipped minimum wage in DC. 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.