Laura Newman joins the band live from Birmingham, Alabama!

Greg, Sother and Damon finally find a spirit that shuts them up, courtesy of Roberto Rosa and Maestro Dobel’s new Pavito pechuga tequila.

The story of the very first cocktail - where it came from, the strong opinions it breeds and what the way we drink it says about us.

This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp.

Georgette Moger-Petraske sits down with the band and talks oysters. Did you know a single oyster can filter 40 gallons of water over its lifetime? Did you know oysters are still technically alive when you eat them?

Marc Farrell, founder and CEO of Ten to One Rum sits down with the band to talk rum culture, what he has in common with Tony Stark and the future of commerce as we all move into the brave new w

When we think about spirits, we tend to think of a commodity alcohol that tastes the same from one batch to the next.

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

Seattle’s Anu Apte sits down with Greg and Sother to talk about flipping concepts, non-stop education and designing a cocktail for a 200-year-old flag with squares cut out of it.

Capitalism made the Moscow Mule - birthed it, shaped it and groomed it into the superstar it is today. But it also left behind a mystery that took 75 years to solve.