Tetsuro Miyazaki of Iichiko Shochu joins the band to talk about the history of this wonderful and unique spirit, how hard it is to get Americans to drink distilled spirits with a meal, and how he’s found a sneaky little workaround.

Grab some sunscreen and join us as founder of Bahamian craft cocktail bar Bon Vivants, Kyle Jones, joins us from the islands!

Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be nerve-wracking.

Alex Showerman of Athletic Brewing joins the band to discuss their new N/A Blood Orange IPA, how brands can change the world and that classic summer love story, bikes and beers

There are edible plants all around us, but without an expert, you shouldn’t go tasting random bushes. 

Amaro distiller and unwittingly vegan meat producer Louis Catizone sits down with Greg and Sother to talk innovation, adventuring into the RTD market and the surprising spots on our bodies that can sense bitter flavors.

Bartending has existed since, well…. forever. For as long as people have been drinking, there have been people who have made, sourced, and poured those beverages into cups in front of people for money.

Sign language interpreter, absinthe maven, ukulele hero, and all-around ray of sunshine, Jessica Graves, sits down with the band to talk makin’ absinthe in the lone star state, and branching out into the exciting world of floral amaro.

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.

Thank you for attending HRN's Mezcal and Tequila Cocktails - Party and Tasting!