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Brett Adams just finished writing his second book. Good thing he had a lot of time since his day job is curating a bar with thousands of different bottles. Brett, author of “Raising the Bar” and “The Bartender’s Library” sits down with Greg and Sother to talk about his work as Spirits Curator and E…
What does it take to be one of the 50 Best bars? And what does “Best” mean anyway? Emma Sleight from 50 Best sits down with Greg and Sother to discuss how a bar makes the list, whether she’s still impressed with hospitality and what role these kinds of lists play in the hospitality industry at larg…
“Sustainable” and “Farm-to-Table” sound good on a business plan, in a press hit and on social media. But what does it actually mean for a bar to be sustainable? Fred Beebe has taken one approach, and focuses on sourcing almost everything at Post Haste in Philadelphia from east of the Mississippi. F…
When Damola Timeyin co-founded Bayab Gin he set out to “put Africa on the world’s back bar.” Greg and Sother chat with Damola about what that entails, how his company is aiming to avoid the mistakes of colonialism, and what that means the gin in the bottle actually tastes like. Spoiler, one of his …
Mixers have to fight an uphill battle to make an impression. They’re not as sexy as whiskey or gin, and if you’re starting a new company one question inevitably comes up: Does the world really need another tonic water? Fortunately David Vogel, the Founder & CEO of Badger Bevs has the answers. H…
Feragatname: Bu sayfaya yerleştirilmiş podcast ve sanat eserleri, sahibinin mülkiyetinde olan ve Listen Notes, Inc.'e bağlı olmayan veya tarafından onaylanmayan Heritage Radio Network'e aittir.