The Speakeasy

Star bartenders and all-around awesome gals Ivy Mix & Julie Reiner are back on The Speakeasy, this time to talk about their brand new bar – Leyenda in Cobble Hill. With a focus on Central American spirits, Leyenda carries some of the high-quality tradition of Clover Club while shifting the attention to a particular part of the world. Hear how they opened the space and what plans are next for this powerful duo. This program was brought to you by S. Wallace Edwards & Sons. “Let’s do something different and not pigeonhole ourself in this taco tequila sombrero world. Let’s go further south!” [03:50] –Ivy Mix on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy Damon chats with multi-talented bartender Will Peet of Donostia and the NoMad. The two have a casual conversation about everything from the nature of bartending to the subtleties of Sherry. This program was brought to you by Union Beer. “Those barrels [For Wine] have been used for hundreds of years, you’re gonna get some really cool s**t from them.” [20:00] “It’s doing god’s work man [Making Sherry Wine].” [24:00] — Will Peet on The Speakeasy See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in for a canid conversation between cocktail professionals on this week’s episode of The Speakeasy. Damon is joined by April Wachtel, a phenomenal spirits + cocktail educator. She’s worked for Lani Kai, the Bacardi portfolio, and Solbeso. She is currently teaching recreational cocktail classes at Astor Center, Haven’s Kitchen and ICC and has recently launched her own consulting and education company, Swig and Swallow . This program was brought to you by The International Culinary Center. “If I see a beautiful cocktail across the room I just want to go consume it!” [02:00] –April Wachtel on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy Damon interviews Jimmy and Eddie Russel of Wild Turkey Bourbon. Jimmy and Eddie talk about their experiences within the company over the past decades and their first experiences with bourbon. The two give their opinions on flavored whiskey, current whiskey demographics, and how the industry has changed and how they view these changes. This program was sponsored by The International Culinary Center. “I’ve worked here [Wild Turkey] since 1981 and i’ve loved every minute of it.” [5:00] — Eddie Russel on The Speakeasy See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, Damon Boelte is joined by bartender, musician and all around great guy Kevin Denton. Denton crafts cocktails that utilize obscure ingredients and modern techniques. Denton worked his way up as a journeyman bartender at establishments steeped in classic and neo-classic form.Denton was born in Lawrence, Kansas in 1979. He earned his Bachelors and Masters of Regional Planning degrees from the Architecture, Art and Planning College of Cornell University in 2001, and 2003. Following a brief period as a land use planner in Philadelphia, Denton moved to New York in 2005 to become head bartender at Danny Meyer’s “Tabla.” He worked as a bar consultant in Siena, Italy, for a boutique, historic hotel. Upon returning stateside, he assisted in opening “Hotel Delmano” in Williamsburg (2008) and shortly thereafter was part of the opening staff at the Tequilaria “Mayahuel” in the East Village.His most recent work experience was as General Manager and Beverage Director for Gramercy Terrace at the Gramercy Park Hotel, where he established the city’s first rooftop bar and restaurant garden. Denton, and his cocktails, have been featured in The New York Times, Esquire, GQ, Details, and Men’s Health magazines. He has also been featured on the Martha Stewart Show, and as a guest Mixologist for the Cooking Channel’s Holiday programming (2012). This program was brought to you by The International Culinary Center. “WD50 allowed people, without much thought to the bottom line, to explore and be creative.” [03:00] –Kevin Denton on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re talking Moonshine today on The Speakeasy as host Damon Boelte is joined by Brent Thompson from Sugarlands Distilling Company. Sugarland produces craft quality moonshine and whiskey. The distillery in downtown Gatlinburg, Tenn. is a popular attraction where guests are invited to taste free samples of authentic Sugarlands Shine, take behind the-scenes tours of the production, and purchase a variety of moonshine flavors, mountain merchandise, and apparel. The distillery also offers live music, Appalachian storytelling, and outdoor adventure tours in the Sugarlands, an area of the Great Smoky Mountains National Park historically referred to as “moonshiners’ paradise.” The company is East Tennessee-owned, with a focus on bettering the local community through a variety of events and charitable giving. Sugarlands Distilling Co. opened its downtown Gatlinburg distillery in March 2014 to perform the age-old craft of distilling fine Sugarlands Shine. Its authentic spirits, barn-house location, and first-class entertainment offer visitors the complete Tennessee moonshine experience. Sugarlands Distilling Co. is a proud, locally owned, community-minded, “give-back” brand. This program was brought to you by Visit Napa Valley. “We like to say that white corn is for whiskey, yellow corn is for critters.” [08:00] “A lot of spectators thought this was a flash in the pan and that moonshine would go away. What has happened is that it’s started to stick.” [23:00] –Brent Thompson on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy Damon interviews Jamie Salas, the Milagro Tequila Brand Ambassador. Salas tells us about the evolution of the tequila industry and how the openness of the industry has changed over the past few decades. The two then discuss the expense of producing tequila and how it can be an extremely taxing process. This program was sponsored by the International Culinary Center “Tequila is one of the most expensive spirits to produce.” [45:00] “Its a labor of love [Producing tequila].” [50:00] — Jamie Salas on The Speakeasy See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The one and only Jordana Rothman rejoins Damon Boelte on The Speakeasy for a candid thirty minute conversation on everything from leather aged cocktails to national spirit trends. Jordana, formerly of Time Out New York, has been freelancing, focusing on bigger picture journalism and just finished working on Alex Stupak’s upcoming book with Clarkson Potter. Damon and Jordana asses some of the things going on across the country in the world of cocktails and spirits and give listeners some real insight, tips and takeaways. This program was brought to you by The International Culinary Center. “I’m doing less service style journalism and more bigger conversation stories now.” [08:00] “I have some triggers around the hipster whiskeys that are made [at a facility] in Indiana but the consumer thinks they’re having something distilled and bottled locally. There’s a real lack of consumer education around that. Everybody thinks they’re having one thing but there’a a lot of labeling noise.” [12:00] –Jordana Rothman on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you like your drinks bitter and stirred, Amor y Amargo is for you. Tune in to a brand new episode of The Speakeasy as Damon Boelte is joined by Sother Teague and Austin Hennelly of the aforementioned Amor y Amargo – a small bar in the East Village that bills itself as a “bitters tasting room and general store”. Tune in and find out what inspires them behind the bar, why the 240 square foot space was meant to be a clubhouse and what both guys are excited about in the industry today. This program was brought to you by The International Culinary Center. “Every drink we’ve ever made at Amor y Amargo – as long as the bottle exists we can still make it today.” [03:00] –Sother Teague on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve Schneider is the star of the film Hey Bartender, Principal Bartender at Employees Only NYC, 2012 Cocktail World Cup World Champion, 6-time Speed Bartending Champion and an all-around American badass who now has his own podcast, The Steve Schneider Show. Tune in to a brand new episode of The Speakeasy as Steve catches Damon up on what’s been going on in his life and shares some of his thoughts about the beverage industry. He also serves up a mean Macho Man Randy Savage impression. This program was brought to you by The International Culinary Center. “I try to give everybody my all at all times. It’s a good problem to have” [04:00] –Steve Schneider on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.