The Speakeasy

Damon Boelte is talking shop with Adam Bernbach, bar manager at Washington, D.C., cocktail spot 2 Birds 1 Stone, on this weeks episode of The Speakeasy. Adam waxes poetic on the cocktail scene in Washington DC, the state of science driven drinks and his personal favorite – banana cocktails. The conversation is candid and the commentary is sharp on another episode of the best booze show on the net! This program was brought to you by White Oak Pastures.

This week’s episode of The Speakeasy is all about whiskey. Damon Boelte is joined by Avianna Ponzi of Bomberger’s Distillery. Bomberger’s is the reincarnation of the original whiskey distilled under the same name, which dates back to 1753. Commemorating the historic Bomberger’s Distillery; this blend of American whiskey represents collaboration across generations and traditions to preserve the history and future legacy of Pennsylvania Craft Whiskey. Tune in and get the inside school on this incredible story. This program was brought to you by The International Culinary Center. “I think people glamorize distilling. It’s somewhat of a manufacturing process. The end consumer product is glamorous but mining the stills as things drip out is not as glamorous as people think.” [12:00] –Avaianna Ponzi on The Speakeasy

Learn about cognac and other esoteric spirits on this week’s episode of The Speakeasy as Damon Boelte is joined by Nicolas Palazzi of PM Spirits, an uber small operation “importing and distributing geeky spirits in the US.” Tune in and find out how the often overlooked Cognac is a staple in French and European culture and hear what makes it different than any other category. They also discuss other specialty imported spirits and even taste some on air! This program was brought to you by Rolling Press. “We don’t throw huge parties, we don’t have a tour bus. We go one person at a time and try to open their eyes as to what’s available out there and hopefully we sell stuff!” [28:00] –Nicolas Palazzi on The Speakeasy

Rum is really hot right now and Ron Diplomático rum is some of the best you can get. Tune in and get a primer on rum on a brand new episode of The Speakeasy, as Damon Boelte is joined by Manny Pena, brand rep for Ron Diplomático. Find out what goes into making great rum, how different distillation processes can drastically change the end product and why the potential for rum is still mostly untapped domestically. Whether you like Tiki drinks, daiquiris or just plain old rum n coke’s – tune in and learn something new about rum! This program was brought to you by White Oak Pastures. “Brown [liquor] is hot. Inexpensive products for the masses that are also premium are doing well right now.” [18:00] “Imagine if you were in Louisiana in 1950 – as creative as you want to be (making drinks) you wouldn’t have access to so many great ingredients.” [21:00] –Manny Pena on The Speakeasy

The “Rye Girl” is back! Damon Boelte welcomes Abigail Gullo back to The Speakeasy this week for a discussion on whisky, cocktails and New Orleans. Abigail recently left NYC for NOLA and reflects on the differences between the two places while teaching listeners about some great cocktail and spirit history. This program was brought to you by Michter’s. “Rye whiskey would have gone extinct in the 80’s and 90’s if people in New Orleans weren’t drinking their Sazeracs.” [06:00] –Abigail Gullo on The Speakeasy

Hear from the authors of Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough on a brand new episode of The Speakeasy. In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough, is the first distillery-to-glass cocktail book. Organized into chapters focused on these distilleries, each chapter will take an in-depth look at the distillery’s story and the spirits they offer, and will present half-a-dozen cocktail recipes. Within these chapters, there will be sub-sections on several varying topics: a look at the bars and restaurants serving the Brooklyn-produced spirits; highlights on the work of local mixologists; and subsections on the history of distilling in Brooklyn. This program was brought to you by Michters. “One of the reasons its easy to promote a book like this is we’re promoting really cool work other people are doing. I’m hoping we did a good job capturing it. [06:00]\ “This is a yearbook in a sense. It’s capturing what’s happening right now.” [14:00] –Peter Thomas Fonatale on The Speakeasy

The tables get turned this week on The Speakeasy as producer Jack Inslee interviews host Damon Boelte! Hear Damon’s incredible story – from a small farm in Lone Wolf Oklahoma to the big lights of New York City. Find out how he discovered cocktails at an early age and what made him want to pursue bartending as a serious career. This program was brought to you by Michter’s.

Aaron Polsky, formely of Amor Y Amargo, is one of the best bartenders in New York City and a good friend of The Speakeasy. He drops by this week to chat with Damon Boelte about his new gig bartending at FC Gotham in the Meat Packing District, his thoughts on seasonal produce and how it relates to cocktails and jail tattoos – amongst other things. Welcome the fall season with a great look into the wonderful world of bartending on The Speakeasy. This program was brought to you by Heritage Foods USA. “You really want to capitalize on the end of summer thing. Really the end of August/early September has the best produce.” [18:00] “Old Fashioned’s and Manhattan’s are incredible fall drinks.” [24:00] –Aaron Polsky on The Speakeasy

Han Shan is the new brand ambassador for Tuthilltown Spirits and Hudson Whiskey and he’s also the guest this week on The Speakeasy with Damon Boelte. Han had his first sip of whiskey at three months old (really) and now finds himself rooted deeply in the whisky industry. He and Damon discuss the state of American whiskey, the differences in styles of whiskey and current trends in the industry. From grain to glass – get the inside scoop on America’s spirit. This program was brought to you by Michters. “It’s a very exciting time for American whiskey in a general and its a dream come true for me to be working in whiskey.” [04:00] –Han Shan on The Speakeasy

Brad Goocher and Ken Ho are bartender’s bartenders. Tune in as they talk shop with Damon Boelte on a brand new episode of The Speakeasy. The three beverage professionals kick back and discuss various aspects of the industry – from service to style. Brad tells the fascinating story on how he got his unlikely start in bartending and Ken elaborates on how his palate changed depending on where he worked. Listen as Damon, Brad and Ken share their thoughts on what good service should be and why the role of the bartender is a unique one in the hospitality business. This program was brought to you by Edwards VA Ham. “Many times people want to be engaged [at the bar] and that’s a beautiful thing we’re able to do.” [15:00] “As far as drinks go – my goal is to make them as delicious as possible. At the end of the day I want the drink to taste as good as possible.” [16:00] –Brad Goocher on The Speakeasy “The great thing about bartending that’s different from serving is that you can sit down and have a conversation with your customer at a bar. You can’t do that at a table.” [18:00] –Ken Ho on The Speakeasy