Laura Newman joins the band live from Birmingham, Alabama!

I think I prefer mezcal at room temperature. I mean, I’ve had it cold and didn’t find it as complex as room temp, which actually helped me get into it, in the beginning. But I’ve also had it out of the still and it was delicious, but … that had to have been at least warm, right?

Most cocktails call for a sweetener of some type. Maybe there’s a better way to make simple syrup? Learn how to sweeten your cocktail game in this episode of Agave Road Trip!

Jeff Morgenthaler, 25 year veteran of the bartending world talks with Greg and Sother about how bars have changed, how people stay the same and what it’s like to love something and clean up its puke at the same time.

Clay fermentation vessels … wood-fired pot stills … glass garafones filled with clear liquid. From the pictures you might think you’re looking at heritage agave spirits in rural Mexico. But in fact, you’re looking at heritage feni being made in rural India.

Join us for a conversation with Andre Springer, Founder of Shaquanda Will Feed You. Andre was born in the Bedford Stuyvesant neighborhood of Brooklyn, NY, and is of Barbadian descent.

If you’re not pouring a cross on the ground as a gift to the earth … if you’re not bowing to the south in gratitude to the land from which your mezcal came from … if you’re not performing a Mayan Cħa Chac ritual chant before that first sip, you may be drinking your mezcal all wrong.

⭐️Two Time @Tales_of_the_Cocktail Spirited Award nominated podcast⭐️

This week we’re airing another episode from the road featuring Denver’s legendary hospitalitarian and third generation bartender Sean Kenyon @SeanKenyon13.

On this episode, Damon catches up with longtime friend of The Speakeasy Thomas Waugh. Thomas spent time behind the bar at Death and Company before becoming the bar director for Major Food Group and has recently moved in to a sales position.