The Modern Bar Cart Podcast

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.

In this stimulating conversation with photographer and whisky enthusiast Ernie Button, creator of The Art of Whisky, some of the topics we discuss include: How Ernie married his way into a love for Scotch, and how that fondness turned to wonder and curiosity one night when he was about to put his whisky glasses into the dishwasher. The collaborative approach that Ernie took to explore this subject, pulling in fluid dynamics physicists at Ivy League Universities, and even resulting in a published paper in an academic journal. What it takes to coax the "fingerprint" out of each spirit he photographs, and why these images appear molecular, or planetary, or nebular in shape and structure. By way of illustration, we look at a few images from The Art of Whisky, which help to showcase the ways in which whisky scatters and reflects light. We also dig into some of the chemical forces responsible for these phenomena, in Ernie's experience, including the influence of charred oak barrels, cask finishes, and peat. Along the way, we discuss exciting developments in the rice whisky world, an encounter with barrel-aged Botanist Gin, why grape-based spirits are just the ABSOLUTE WORST for photography, 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 audio essay, Eric examines mergers and acquisitions in the spirits world, using several case studies to explore how brands rise, fall, or become acquired. The case studies are: The recent acquisition of Picon Aperitif from Diageo by the Campari Group The sale of Blue Coat Gin to Heaven Hill, as part of their acquisition of Samson & Surrey. The acquisition of Faber Distilling (and its facilities) by Millstone Spirits Group At first blush, this might sound like just a bunch of corporate twaddle. But if you dig into the stories behind these headlines, a richer, crisper picture of today's spirits industry begins to emerge. 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 fusion update / mini-esssay episode, Eric covers some new developments at Modern Bar Cart, including: A website redesign New calendar and wholesale portal features The return of Embitterment Bitters variety packs A new polling initiative with benefits, and A free, private event taking place in New Orleans at this year's Tales of the Cocktail After that, he uses a case study to demonstrate the value of the new weekly polls. In particular, this poll covers the audience's feelings toward the "chainification" of successful New York cocktail bars like Death & Co. and The Dead Rabbit. 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 single-barrel conversation with entrepreneur and spirits educator OJ Lima, co-founder of Taste Select Repeat, some of the topics we cover include: How OJ and his business partner Pierre battled a pandemic and a notoriously thorny government bureaucracy to found and scale their modern liquor store concept. The historical and social forces that contribute to an unwelcoming culture for women and people of color within American Whiskey, and how Taste Select Repeat is working to open things up by emphasizing transparency and healthy discourse. Then we dig into OJ's bread and butter: single barrel picks. Many of you have heard this term, and for some of you, it may be new territory. We give you the basic rundown and then talk about how OJ and his team partner with different distilleries to select these barrels from a warehouse full of options. Along the way, we cover some of the new spirits categories TSR is beginning to explore, how a single barrel whiskey is like a performance of a Shakespeare play, what to drink on a beach with Bob Marley, 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, botanically-robust interview and gin tasting with Duncan Coltharp and Jewel Murray, some of the topics we discuss include: The process of creating a gin from scratch - at least the way they did it at Mt. Defiance - which involved a boozy rendition of vision boarding, tinctures, eyedroppers, tasting panels, cocktail tests, and more. How Jewel thinks about gin when building cocktails for The Gibson's renowned cocktail program, and why not all gins are a great fit for all cocktails. Then, of course, we taste the Gin Nouveau by Mt. Defiance and walk through some of the highlights of the botanical bill and distilling process to trace the flavors and aromas we encounter back to their sources. We also give you all the updates on a fantastic launch party for this spirit at The Gibson, which will be open to the public. So if you're in DC or will be passing through on April 28th, 2022, please hit up the details on the show notes page to learn how you can be part of the action. Along the way, we cover international gin trends from the past decade, cocktails featuring genepy and cassis, potato vodka from Mars, 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.

This is Part II of an extensive audio essay on the history and mechanics of the Margarita cocktail. In Part I, we examined the origins of sour taste perception and tracked a number of the Margarita's precursors, including grog, the Crusta, and the Daisy. In this installment, we explore sugar, the Margarita's chief technology, and trace it through a number of formula changes to understand how this cocktail hacks our innate biology and psychology. To get to the heart of how the Margarita works, we need to start asking questions like: Where does a traditional "sour" stop and a margarita begin? Is the salted rim optional, essential, or something else entirely? And Should we think of this as a cocktail to be served "up," "on the rocks," or does it not really matter? All of this might seem to boil down to a simple question of definitions, but in fact, if you follow the evolution of the Margarita and its ingredients and proportions over time, you begin to realize that the look and feel of a Margarita is a wonderful core sample of the culture and values of any given time and place.