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.

In this frosty deep dive with cocktail scholar and author Camper English, some of the topics we discuss include:

• The story of Camper’s initial tumble down the ice rabbit hole, originating at the legendary New York bar, Milk & Honey, and resulting in a whole slew of at home experiments designed to test the thermodynamics and ergonomics of freezing water.

• The theory and methods behind “directional freezing,” and why Camper insists that you can make clear ice using pretty much any set of tools if you just understand what makes this approach work.

• What we can learn from the way that lakes freeze over in winter, including the structure of crystal lattices and the impact of freezing speed on trapped air bubbles and ice clarity. 

• Then, of course, we dig into some of the techniques and projects from The Ice Book, including: ice tempering and shaping, colored ice, patterned ice, and freezing objects and garnishes INSIDE of ice cubes.

• Along the way, we cover the exothermic implications of adding water to alcohol, a practical take on ice aesthetics, why your freezer is set way too damn cold, and much, much more.

Let’s face it. Being the kind of person who can produce perfectly clear ice is a sign that you have mastered two of the most challenging natural elements: water and temperature - you know, things that have literally shaped the course of human civilization. But beyond that, a clear ice cube in a glass, whether it’s perfectly cuboid or spherical or rough hewn like a crystal wrested from the earth, is a signal that you’re consuming something special. It, like a prism, has the potential to focus and magnify certain ineffable aspects of the experience, and I simply don’t think you’d see the world’s best bar programs emphasizing it if that wasn’t the case.

So if you’re ready to take the leap and start churning out cocktail ice that will drop jaws and elicit delight from your family and friends, be sure to pre-order your copy of The Ice Book today so that it ships as soon as it’s released in just about a month’s time on May 23rd. 

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 Mesquited, not Peated conversation with Whiskey Del Bac Head Distiller Mark Vierthaler, some of the topics we discuss include:

• What it takes for a spirit to be called an “American Single Malt Whiskey,” a term that is currently self-administered by the American Single Malt Whiskey Commission, but that’s on track for nationwide federal approval and regulation by the TTB.
• A brief romp through some of the controversies still yet to be resolved regarding the mandatory or prohibited use of certain barrels and finishing techniques.
• The story of Whiskey Del Bac - from esoteric Southwest-inspired furniture, to calibrating against an iconic Scotch brand, to releasing some of the most innovative and distinct American Single Malt offerings on today’s market.
• Mark also walks us through some of the most important process-related decisions he and his team manage, including precise malt smoking, narrow cuts to accommodate small-format barrels, and the ever-crucial question of aging in the desert, where temperatures fluctuate aggressively.
• We wrap up by featuring the offerings in Whiskey Del Bac’s Global Cask Collection, including their Frontera, Normandy, and Ode to Islay annual bottlings.
• Along the way, we pen a love letter to the humble javelina, reenact one of the worst drams Eric ever ordered at a bar, try our hand at designing the ultimate distillery cat, 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 complex, yet surprisingly potent conversation with Brandon and Kim Grilc of The Kazan Room in Kobe Japan, some of the topics we discuss include:

• How this husband and wife duo cultivated their passion for Tiki at one of America’s most celebrated tropical drinks bars, inspiring them to open their own tropical drinks concept in Japan, where they now live.

• What it means to be a “Tiki Snob” or purist, and why Tiki culture is constantly evolving like a living organism.

• The ins and outs of Tiki menu design, including cocktail origins and attributions, glassware and garnish art, and the ever-important indicator scale of drink potency.

• Some of the cultural and logistical differences and opportunities that distinguish opening a bar in Japan vs. here in the United States.

• And how to plan your next trip to the Japanese “Kansai” region and the city of Kobe, where the Kazan Room resides alongside pampered cows, roaring surf, and picturesque mountains.

• Along the way, we cover why it’s hard to quantify a “vibe,” tips for designing the perfect magical Aloha shirt, why three rums are sometimes better than one, and much, much more.

For those of you who would like to get updates on everything that’s going on at The Kazan Room, you can follow them on Instagram @thekazanroom and be sure to pull them up on your favorite maps app when you’re planning your visit.

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 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.