The Modern Bar Cart Podcast

In this wide-ranging conversation with Jackie Summers, creator of Sorel, some of the topics we discuss include: How Jackie has led a life of continuous transformation on his way to creating Sorel: battling a spinal tumor, leaving a successful corporate career, and becoming America’s first black distiller since Prohibition. The intriguing wellness and flavor properties of hibiscus, which has more vitamin C than most citrus fruit, but that can be problematic as a single-note flavor. Why it took hundreds of test batches and experiments to perfect this product, which comes to us as the result of centuries of stolen bodies, stolen spices, and a resilient oral tradition that sings at the genetic level. The difference between “Sorrel,” the drink and “Sorel” the brand, by way of some apt wisdom from Jackie’s childhood speech coach. Along the way, we cover the terroir of North African Hibiscus, why liquor years are like dog years, what to drink with the philosopher who went toe-to-toe with Machiavelli, 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 new and noteworthy bottles, including: Clever Fox Silver Rum Mason Dixon Distillery Tsipouro Old Bay Vodka Empirical Ayuuk Bare Zero Proof Fernet

Eric reviews the most common types of structured tastings you may encounter in the fermented and distilled beverage world. These include: Blind vs. Non-Blind Tastings Vertical and Horizontal Tastings Triangle, Triad, and Duo-Trio Tastings Component and Inverted Component Tastings This episode also explores the reasons WHY we structure our tastings, and how engaging in these exercises can provide value beyond simply stimulating our taste buds. 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 Lars Williams and Mark Emil Hermansen, co-founders of Empirical, some of the topics we discuss include: How Mark and Lars met and bonded while working at the world-renowned Nordic Food Lab at the Michelin-star restaurant, Noma, and then spun their passion and expertise into a project that bottles flavorful memories. Why Empirical is referred to as a “Flavor Company,” as opposed to a distillery, rectifier, spirits purveyor, or any other typical moniker. The research and flavor building process that led to the development of their newest product: Soka, a spirit made using the fresh-pressed juice of sorghum cane, which they’re using as a way to spread the word about this regenerative, nitrogen-fixing crop. Why the density of flavor packed into these Empirical spirits impacts the way that they can be used in cocktails, specifically where sweetness is concerned. How Lars and Mark think about scaling the impact of their partnerships with farmers, using their adventures in Oaxaca as a case study for creating spirits that not only capture the flavor of a place, but also find ways to give back to it. Along the way, we explore sensory pathways in the brain, the importance of a beginner’s mindset, the socioeconomics of pasilla chiles, 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 delicious, philosophical conversation with James Doherty of Sliabh Liag Distilling and The Legendary Silkie Irish Whiskey, some of the topics we discuss include: The geography and culture of the Donegal region of Ireland, located in the far Northwest of the country, and how this elemental landscape inspires their mission and their products. Why James and his wife and distiller Moira consider themselves “scatterlings,” having come to Donegal after traveling and collecting flavors from around the world, and how this informs their approach to creating spirits with a sense of time and place. Then, of course, we explore the legend of the Silkie, a maritime yarn deposited in Ireland by the Vikings, and taste through the three primary expressions of the Legendary Silkie: the flagship product, the Dark Silkie, and the Midnight Silkie. Along the way, we cover why Irish whiskey is beginning to return to its smoky roots, how building a blended whiskey can be like carving a block of marble, why Australians don’t understand what the world truly loves about them, 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 tasting and fireside chat with Stephan Kopp of Fassbind Eau de Vie and Henry Preiss of Preiss Imports, some of the topics we discuss include:   The heritage fruits, sourcing practices, and protected designations of origin that set Swiss brandies and eaux de vie apart from the other fruit distilling traditions in Europe and elsewhere in the world. The difference between a “wasser” and a “geist” spirit, particularly as it applies to the types of fruits used and how those fruits are turned into potable alcohol. The venerable, yet poorly-understood tradition of adding dosage (or “bonificateurs”) to aged fruit brandies to impart consistency on the end product, as well as establish a unique proprietary fingerprint on the flavor profile. Why resting eaux de vie in stainless steel tanks is an integral part of the production process - not only from a flavor perspective, but also as insurance against the occasional poor harvest. We also discuss the notions of “purity” vs. “complexity” and “seasonality vs. consistency” in these laser-focused fruit eaux de vie and their aged, slightly fortified brethren. Along the way, we explain how to take your cocktail program to the next level using fruit brandies, why Henry thinks a great gumbo and a great eau de vie aren’t so different, how to make a perfect cheese flower, 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 Tremaine Atkinson of CH Distillery, manufacturers of Jeppson’s Malört, some of the topics we discuss include: How Tremaine left his career in finance to jump-start an old dream that once had him peddling kegs of beer in San Francisco - a move that ultimately resulted in the founding of CH Distillery The complicated story of Jeppson’s Malört, which began as a DIY Swedish palate cleanser, then had a harrowing, medicinal encounter with Prohibition, took a decades-long detour to the Sunshine State, and finally made a triumphant return to its spiritual home in Chicago. Why bitter tastes come with some strange psychological baggage, and why wormwood - specifically Northern European wormwood - is so crucial to the iconic bitterness of Jeppson’s Malört. We also delve into some of the more humbling experiences involved with acquiring a legacy brand - like the need to reverse engineer the Malört recipe from scratch and that awkward moment when a room full of bartenders tells you it might taste a little TOO good. Along the way, we explore the history of Scandinavian “besk” spirits, the marketing move that had consumers asking, “Is there Malört in that Bourbon?”, why taking shots is sometimes necessary to ensure quality control, 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 chats with Eileen Wayner, CEO of the Tales of the Cocktail Foundation, about this year's 20th Tales of the Cocktail event in New Orleans. Some of the topics they discuss include: What's new with Tales of the Cocktail this year, and which beloved aspects of the live event will return better than ever How to register and organize your itinerary for the event, with some help from the handy Whova app. Details about the event's new venue,The Ritz Carlton Hotel, and how it's set up to make this the best Tales yet. Some of the seminars and off-site events that Eileen and Eric are particularly excited about Tips for new attendees and seasoned TOTC veterans 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 flavorful, entrepreneurial conversation with Chinola Liqueur co-founder Andrew Merinoff, some of the topics we explore include:   Andrew’s family legacy in the spirits world, including his very real ties to Canadian whisky magnates and Prohibition-era New York Bootleggers. How Chinola started in a blender in a Dominican Republic apartment and blossomed into a category-defying cocktail ingredient thanks to some old-world European liqueur expertise. Why many people are under the mistaken impression that passion fruit is pink - and what the Chinola team is doing on the agricultural front to ensure that their fruits remain delicious, all-natural, and sustainable. We also dig into the very important ways that Andrew and his team actively partner with the community in the DR so that they’re not merely showing up appropriating a native fruit, and exporting its flavor to the US market. Along the way, we learn why passionfruit evokes a feeling of nostalgia in many people (myself included), the surprising similarities between Chinola and a product that many people call “bartender’s ketchup,” why the Spanish word for “one who gossips” might come up at your next brunch, 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 flavorful conversation with distiller Matt Power of Tamworth Distilling, some of the topics we cover include: How the “House of Tamworth” series began as a research initiative designed to understand what the FDA considers “acceptable” flavoring ingredients, and snowballed into a passion project highlighting uncommon or underappreciated flavors and aromas. Why the “flavored whiskey” category has developed a slightly sub-par reputation, and what Matt and his team are doing to elevate this category. How Matt employs some serious technology - namely, a rotary evaporator - to isolate flavors and aromas from nature and infuse those compounds into their spirits in a very strategic way. We also sample the “Deerslayer” whiskey from the House of Tamworth collection, which was inspired partially by a german fermented sausage dish and partially by the aromas of hardwood smoke that you’ll smell wafting on the breeze during a New Hampshire winter. Along the way, we cover other important topics like maple syrup infused with dead people, the seductive stink of the Corpse Flower, strategies for combatting invasive green crabs, 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.