Episode

Bitter Sweet

An Italian favorite and the curious intersection of bitter times with bitter flavors. 

Episode

If You Can't Ferment Raw Agave, How Do We Have Pulque?

I feel like the title of this episode also serves as the description. Unless you don’t know what pulque is. So … pulque is a fermented beverage, and it’s made from the uncooked agave. Now...

Episode

Tales, Cocktails and Community

The one and only Caroline Rosen joins the band for the Speakeasy’s first semi-live recording in over a year!

Episode

Bursting Bubbles: From Shortages to Seltzer

When you think of bubbles, what pops into your mind? Is it rainbow colored soap? Carbonated soda? Perhaps even social distancing bubbles? 

Episode

The Luck of the Irish

It’s a very special pandemic St. Patrick’s Day! Again! Jillian Vose of Dead Rabbit joins Greg and Sother to talk about the big day last year, what’s changed since then and what it’s like ...

Episode

A F.E.W. Good Ideas

Whiskey, Cheezits and Rock n’ Roll! Paul Hletko of F.E.W. sits down with the band to talk guitars, distilling, and when it’s the right time to break the rules.  #HRN10Years #DrinkingOnThe...

Episode

Got Any Gregs?

Greg Benson - the Dewar’s brand ambassador for India - joins Greg Benson - the podcast host - and Sother to talk distilling, highballs and what it is about Scotch whisky and coconuts that...

Episode

John DeBary: The Restaurant Workers Community Foundation

Join Vallery and Ethan for a conversation with John deBary, co-founder and board president of the Restaurant Workers Community Foundation, a nonprofit focused on improving the quality of ...

Episode

The Arnold Palmer of Pulque

Before there was mezcal, there was pulque: the undistilled, fermented sap of the uncooked agave. If you’ve never had it, you’ll want to go find it after listening to Chava and Lou talk wi...

Episode

Building Without Sugar

Jen Ross and Cristina Ros Blankfein, are co-founders of Swoon, zero sugar cocktail mixers and syrups, and now!, ready-to-drink sugar free lemonades.