We’re talking science and booze on this week’s episode of U Look Hungry. Helen Hollyman is joined by Tristan Willey, the bar manager of Booker and Dax in the Momofuku Ssam Bar. Tune in to learn why Tristan initially moved to New York City, and why he was called back to the food service industry. Hear about some of the techniques and technologies that Tristan uses at Booker and Dax to create a unique brand of cocktails. Learn about Tristan’s introduction to the world of spirits with Kings County distillery, and his opinions about coopers. Hear about the state of the cocktail scene in New York City, and hear as Helen and Tristan taste bourbon and moonshine on air! Today’s episode has been brought to you by Tekserve.
“We’re trying to identify where we can make the process easier, better, more efficient, create better ingredients… rather than re-invent the wheel of cocktails.”
“There’s a terroir to spirits, which has been wildly debated before because you’re not talking earth tones and grapes. But considering how much the process of aging spirits flavors them- we’re talking 80 to 90% of the flavor coming from the barrel and how everything sits it- environment plays a big role.”
— Tristan Willey on U Look Hungry