It’s been a year since we’ve had Ben Jones on the show. The last time around (Rhum Agricole with Ben Jones) we were talking all things Martinique. This time he’s back to talk about St. Lucia Distillers, a relatively recent addition to the Spiribam portfolio. Learn a bit about how the islands work together, how the hurricanes affected the islands, the Ti’ Punch Cup, and rum salad. So grab a bottle of Chairman’s Reserve and have a listen.
This week we planned on talking with Chris Benedyk of Love Handle about the breakfast/brunch revolution. We planned on talking about how chefs that traditionally opened dinner-only restaurants are now rethinking their concepts and cooking innovative food for the morning hours. We planned to get deep into what makes a dish a “brunch dish”. We planned on delving into the world of offal and how it can elevate a breakfast. Instead we got drunk. With Chris Benedyk. In an hour.
Episode title stolen from The Boogie Monster Podcast
Vermouth, Amaro, and Haus Alpenz or:
How I Learned To Stop Worrying and Tell Jake to Shut The F*ck Up
If there are two confusing categories of alcohol, vermouth and amaro are at the top of the list. There are few people as knowledgeable on the subject as Jake Parrott of Haus Alpenz. He’s an old friend of the show so expect some NSFW language and ribbing along with some twisting rabbit holes of information. This is a very deep subject and the best way is to dive right in. We recommend giving this episode a few listens while making some of the simple cocktail recipes that Jake offers up for our listeners. And don’t forget to check out their instagram feed for even more inspiration
Alexandre Gabriel, Master Blender and Owner of Maison Ferrand, has turned the company into one of the most important producers of fine spirits in the industry. He’s a bibliophile, voracious reader of historic texts, a farmer, and a perfectionist. As the charismatic leader of a band of misfits, he and his team have brought the world elegant Cognac, obtained permission to distill gin in Cognac stills during the off-season, and produces liqueurs that recall his childhood in Burgundy. But one of the biggest marks he’s leaving on the industry is with Plantation Rum. There is nary a rum producer that he doesn’t know. His Grands Terroirs series of rums exhibit the very essence of the islands from which they’re produced. His recent acquisition of the West Indies Rum Distillery in Barbados is guaranteed to ensure that we’ll be tasting new expressions of Plantation Rums for decades to come.
Still bar hopping in Amsterdam, this week Ed and Arthur met up with Timo Janse of Door 74. He started out working at hotel bars before there was a cocktail scene in Amsterdam and soon enough he was running a place considered one of the World’s 50 Best Bars. As an active participant as a judge and competitor at cocktail festivals around the world, he’s proven that the Dutch are a force to be reckoned with. With such a diverse population around him, he draws inspiration from cultures all over the world and the spirits that connect us. So grab a glass of baijiu and have a listen.
The guys are in Amsterdam and hitting some of the best bars in the world – in Amsterdam. Born in Argentina, raised in Miami, and now residing in Amsterdam, Guillermo Gonzalez is operating one of the best bars in the world. This week he sits down to talk with the guys about life in Amsterdam, how he operates his bar, Hiding in Plain Sight (HPS), under the radar and still serves some of the best drinks in town, and how the cocktail scene in Amsterdam has grown by leaps and bounds over the last several years.
Aric Geesaman of Ash Blaeds has a background in the sciences, but his frustration with cheap knives lead to a whole new business. He drops by to talk about metallurgy, forging blades, making custom knives for professional chefs and home cooks, reality television, choosing the right sword for the right armor, and “The Blondes Age”.
It’s our Independence Day Episode! What better way to celebrate the Fourth of July than with BBQ and heavy metal? This week’s guest does it all – a food truck, competitions, full-time work in Criminal Justice, and brings it all together with the edge of black metal. Chris Morrison’s Black Metal BBQ has been working it’s way up to the top of BBQ competitions. Though he’s relatively new to the circuit, he’s been barbequing for over a decade. Chris fills us in on regional styles, how the competition judging works, and offers some tips for those of you looking to become the neighborhood pitmaster. Hint: drink a lot of bourbon.
Patrick Aledo took over as General Manager of Pierre Sparr in Alsace, France in 2009. Under his direction, the winery has released some beautiful expressions of the Alsace terroir. Uniquely situated on the border between France and Germany, Alsatians make wines that, according to The World Atlas of Wine, are “Germanic wine in a French way”. Varietals like Muscat, Pinot Blanc, Sylvaner, and Gewurztraminer thrive here, but Riesling is king. Patrick discusses why wines of Alsace are so different from their French and German cousins, a bit of the history of Pierre Sparr, Alsatian dogs, and invites us to the Alsace Wine Fair – which we immediately decided we would attend. Look for shows from Europe in August.
Mony Bunni is one of Chicago’s hardest working bartenders – working three jobs while serving as a brand ambassador for Bodegas Lustau sherry. Fresh off her win at Speed Rack, Mony drops in to talk about sherry, brandy, travel, and the Speed Rack competition and how the organization helps raise money and awareness for breast cancer research. Special note to bartenders: there is a Lustau cocktail competition happening now. We talk about it at the end. You have until June 30th, 2017 to submit.