The Speakeasy

This week on The Speakeasy, Damon Boelte is joined by Adam Harris, brand ambassador for Maker’s Mark. Hear about the history of the company and what makes their whiskey recipe so unique. Hear about the companies water renewal program and hear how they utilize the mash that has been used as methane to power their cookers. Learn something new about one of the most popular bourbons in the world on this week’s episode of The Speakeasy. This program was sponsored by White Oak Pastures. “We don’t put ‘small batch’ on our label, we just stick to what we’ve always done – which is making small batch whiskey.” –Adam Harris of Maker’s Mark 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 hangs out and chats with Justin Noel, bartender at 1534 and rep from Prestige Brands. Damon and Joel talk about everything from changing perceptions around gin & tequila to creating characters at hotel bars. Learn more about overlooked spirits behind the bar and find out how to get over your fear of certain spirits by trying the right stuff! This program was sponsored by White Oak Pastures “There’s nothing worse than somebody forcing a brand or product down your throat.” “It’s great seeing people push boarders [with spirits and brands], but it can get gimmicky.” –bartender Justin Noel on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Who says you can’t lose weight while getting wasted? Not Lüc Carl. Tune in to this week’s episode of The Speakeasy as Damon Boelte chats with Lüc, who’s latest book, aptly titled The Drunk Diet: How I Lost 40 Pounds . . . Wasted: A Memoir, helps people get healthy while maintaining a rock star life. Find out how he went from binge parties to running marathons and what it takes to maintain a balance of health and fun. This program was sponsored by Whole Foods Market. “I consider the book more like watching Rocky I, when he was smoking and drinking and Mickey was telling him to give it up. It’s like the anti-diet book. I didn’t want to be told what to do and wanted to encourage people to diet while having fun.” “There’s nothing more rock and roll than going out there busting your ass for four hours and running. That’s what rock and roll is all about – excess.” –Lüc Carl 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 Boelte catches up with Matt Carr and Tom O’Neil of Betto with Johnny Gaffney of Kanon Vodka. Tune in as they celebrate the arrival of spring with a lively discussion on amaros, grappas and delicious refreshing cocktails that can be made with either. Learn how having a bar in a restaurant is convenient when it comes to ingredients and why there’s nothing wrong with a bull shot here and there. Also find out more about Kanon Vodka and their single distilled process. This program was sponsored by Hearst Ranch. “A little beef stock in a breakfast drink is always good.” –bartedner Matt Carr 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 sits and chats with Michael J. Neff of Ward III & Rum House. Tune in to hear how he and his journeymen bartender colleagues turned their dreams into reality with Ward III and what it takes to run a successful bar in New York City. Find out why Michael prefers free pouring over jiggers, and how it changes the drink making process. Why is it so hard to get a good cocktail at a sports bar? Why do some “cocktail bars” frown upon people ordering vodka sodas? Hear more about what Damon and Michael think about the “golden age of bartending” and what developments are taking place across the country. This program was sponsored by Hearst Ranch. “[With Ward III], we wanted to see what would happen if journeymen bartenders opened the bar they’ve always wanted.” “We’re not trying to be all things to all people, but to me the word bar implies that you can get a cocktail.” “Free pouring is a very interesting art…it’s a matter of training.” –Michael J. Neff 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 Boelte checks in with celebrated bartender Toby Maloney of The Violet Hour, a pre-Prohibition era-inspired speakeasy in Chicago recently nominated for the Outstanding Bar Program James Beard Award. Learn how Toby found his way to The Violet Hour and what has influenced his style as a bartender. Find out what it takes to run a successful bar and find out what “Malort” is and why it’s popular in Chicago. This program was sponsored by Whole Foods Market. “The Violet Hour is definitely a group effort. No one person opens a bar.” “Malört is kind of like drinking a tiger fire. It’s the most bitter thing I can possibly think of.” –bartender Toby Maloney 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 sits and chats with James Menite of Don Q Rum. Learn how James went from a normal job to becoming one of New York City’s premiere bartenders. Learn more about why James thinks rum is the next “breakout spirit” and how hospitality is more important than people think when it comes to bartending. This program was sponsored by S. Wallace Edwards & Sons. “If you make it as a bartender/mixologist in New York City, the world is your oyster.” “We’re in a lucky business. People are winning cash prizes for bartending and traveling across the world. There’s no other profession where you get that luxury.” “When cocktails are so expensive, people don’t just want a drink they want an experience…[because of that], hospitality driven establishments are doing really well right now.” –bartender James Menite 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 Boelte returns to the airwaves with the man behind The Dutch’s Spirits, Jonathan Forester. Tune in and learn more about their sugar wash moonshine, aged peach brandy and other old school spirits. Learn about the history of prohibition, small distilleries, the importance of forgotten spirits and the effectiveness of well made bitters. This program was sponsored by Whole Foods Market. “Every peach brandy was different in the 1700’s and 1800’s. I wanted to make a product that was a blend of all of them.” “You never get repeat customers by making lousy stuff.” –Jonathan Forester of The Dutch’s Spirits on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does Tiki mean to you? Damon Boelte is joined by “The Tiki All-Stars” on a deliciously rummy episode of The Speakeasy. Tune in as they talk about Tiki Mondays at Lani Kai, make drinks on-air, discuss Tiki culture and elaborate on some of the classic beachy cocktails invented by pioneers such as Dom the Beachcomber and Beachbum Berry. Get in that summer state of mind as the snow falls this winter – listen immediately! This program was sponsored by Hearst Ranch. “Tiki drinks come out of the times of depression and escapism.” –Jim Wrigley of Santa Teresa on The Speakeasy “What one rum can’t do, three rums can.” –Dom the BeachcomberSee 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 sits down and chats with friend Robert Newton of Seersucker in Carroll Gardens. Hear why he thinks it’s important to feature American foods and wines at his restaurant and how Southern cuisine plays such an integral role in his menu. From catfish to moonshine, Seersucker should be a destination spot for anybody in the area. Tune in and learn more about his cocktail list and the seasonal ingredients that are at the base of all of his dishes. This episode was sponsored by Cain Vineyard & Winery. “The best way for us to advance the wine industry is to drink our own juice. Not every single wine from New York is great, but neither is every wine from France. There’s enough good wine out there made in America that you can comprise a list that’s entertaining and tasteful.” –Robert Newton of Seersucker on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.