Join me in my deep dive into the spirits, cocktail, and hospitality industry as I interview people from around the field. [decodingcocktails.substack.com] (https://decodingcocktails.substack.com?utm_medium=podcast) 


Decoding Cocktails

Dr. Nicola Nice is the author of <a target="_blank" href="https://wwnorton.com/books/9781682688717">The Cocktail Parlor:</a><a target="_blank" href="https://wwnorton.com/books/9781682688717"> How Women Brought the Cocktail Home</a>. This book helped me think about cocktails and entertaining more holistically. Clubs, bars, hotels, and restaurants may be where many drinks originally came to life, but women are the ones responsible for bringing them into the home.The book has a nice forward by <a target="_blank" href="https://substack.com/profile/2792372-robert-simonson">Robert Simonson</a>, who Dr. Nicola says encouraged her to write the book, after she showcased to him how many women are overlooked in the history of cocktails.Fun fact: the <a target="_blank" href="https://www.sazerachouse.com/the-cocktail-party-an-old-fashioned-origin-story/?srsltid=AfmBOopuc1XMifln06lqGK1PP09qwdsvuov84fq2FxGAFVcH-QIG7P7Q">first-ever cocktail party</a> was hosted by Miss Clara Bell Walsh in 1917 in my city of St. Louis. Doesn’t she look like a real party animal?If you want to buy the book, you can <a target="_blank" href="https://wwnorton.com/books/9781682688717">find it here</a>. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 75: Dr. Nicola Nice, How Women Brought the Cocktail Home

Colin Asare-Appiah (<a target="_blank" href="https://www.instagram.com/cocktailcolin/">Instagram</a>) is the trade director of multicultural and LGBTQ advocacy at Bacardi and the co-founder of the AJABU Festival (<a target="_blank" href="https://www.instagram.com/ajabufestival/">Instagram</a>, <a target="_blank" href="https://ajabufestival.com/">website</a>), a platform for the African hospitality industry. See highlights from the first year below. Know someone who might enjoy this? Share it. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 74: Colin Asare-Appiah, AJABU Festival

After roughly 18 years with <a target="_blank" href="https://www.williamgrant.com/">William Grant & Sons</a> in a wide array of positions, including Global Head of Brand Ambassadors, <a target="_blank" href="https://www.instagram.com/charlottehdovoisey/">Charlotte Voisey</a> is now serving in the newly created role of Executive Director for <a target="_blank" href="https://talesofthecocktail.org/">Tales of the Cocktail</a>.Having been to Tales three times, and preparing for my fourth, it was a delight to chat with Charlotte. Her enthusiasm for the organization and its work psyched me up for this year’s week-long adventure in the beautiful city of New Orleans.Enjoy this conversation. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 73: Charlotte Voisey, Tales of the Cocktail

Matt Foster (<a target="_blank" href="https://www.instagram.com/mattkfoster/">Instagram</a>) is the founder of Sol Luna | Coffee Whiskey (<a target="_blank" href="https://www.sollunacoffeewhiskey.com/">website</a>, <a target="_blank" href="https://www.instagram.com/sol.luna.coffeewhiskey/">Instagram</a>). With a background as a barista, bartender, and the 2019 winner of the <a target="_blank" href="https://uscoffeechampionships.org/coffee-in-good-spirits">Coffee in Good Spirits Competition</a>, Matt says you should think of Sol Luna as a blend of aged bourbon and fresh cold brew that is barista tested and bartender approved.There are already plenty of coffee flavored products out there, so why did Matt create this one? As he puts it, many, but not all of the coffee flavored products out there strike him as one where the actual coffee flavor was an afterthought. Matt wanted to bring you a deeply nuanced and drier coffee liqueur that accentuates the bourbon upfront and coffee on the back end. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 72: Matt Foster, Sol Luna | Coffee Whiskey

Back in November, I was invited to take part in an entrepreneur-centric event in my city called <a target="_blank" href="https://www.stlouisstartupweek.com/">STL Startup Week</a>.I knew I’d talk about how I ended up running a cocktail business and what all that entails, but it also felt important to cover how hard and emotionally draining it is. To that end, I felt it was important to talk about the “fuel” I’ve found that sustains me when the going gets tough.When we start a business, I think it’s also important to ask, “Why am I even doing this?” Is this for money, fame, because I feel pressure, because I want to, or something else? For the toll it takes, I worry about people making the decisions for reasons that are about money, fame, or impressing others.We’re at a time in history when entrepreneurship is being lionized. It’s hard and perhaps admirable. But, I also believe that running a company is not a more ennobled path. It is simply a path. We need to be honest with ourselves because life is too short to be doing things for others.In the talk, I mention a Google Doc with links, quotes, etc. <a target="_blank" href="https://docs.google.com/document/d/1_3pycBihgbnu1gY8KoZZcZBFlhKdvhUZoHumK-bb_eU/edit?usp=sharing">You can access it here</a>.It’s <a target="_blank" href="https://youtu.be/Tsx2p1-6HYs?si=lHe6zvYSIG-oe5XF">also available here on Youtube</a>. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 71: Chris LeBeau on running a cocktail business

Zack Abbott is the co-founder and the inventor of the proprietary technology behind <a target="_blank" href="https://zbiotics.com/">ZBiotics</a>. This product is built upon the idea that we have been attempting to tackle those rough mornings after drinking alcohol incorrectly for decades, if not longer. Long-standing research shows that neither dehydration nor electrolyte imbalance is what causes that next-day misery. 😲<a target="_blank" href="https://zbiotics.com/pages/how-it-works">Getting into the science</a>, when the body begins to break down alcohol, one of the bi-products that is created is called “acetaldehyde”. This is highly toxic. As I understand it, the liver is great at managing acetaldehyde, but not all of it makes it to the liver. Some of it lingers in your gut, where it is not broken down well, gets absorbed into the body, and wreaks havoc many of us are familiar with. Zack and his team have worked to create a product that helps your gut do a better job at breaking down the acetaldehyde in your cut called, “pre-alcohol”.Do you know someone who might like this? Please share it.They’re not here to claim they have a magical cure-all, but a growing number of customers are swearing that it is making their next mornings much better, if not completely better. I have tried it on a couple of occasions when I’ve had some drinks and feel that the following days were great.Aside from the alcohol space, Zack and his team are working to reclaim the term GMO (Genetically Modified Organism) as one that can be a good thing. On every bottle, you’ll find “Proudly GMO” written. Zack talks about this in the episode. <a target="_blank" href="https://zbiotics.com/pages/mission">Read more from them here</a>. Thanks for reading Decoding Cocktails's Substack! Subscribe for free to receive new posts and support my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast: ep. 70: Zack Abbott of ZBiotics

Alexandre Gabriel (<a target="_blank" href="https://www.instagram.com/alexandregabriel.masterblender/">Instagram</a>) is the owner of <a target="_blank" href="https://maisonferrand.com/en/">Maison Ferrand</a>, which produces products like Citadelle Gin, Ferrand Cognac, and Planteray Rum (formerly Plantation Rum). Several years ago, among many conversations about rum, Alexandre realized that no one could tell him with great clarity about the rules and history of Navy Rum. He decided to get to the bottom of things and commissioned the author and enthusiast <a target="_blank" href="https://substack.com/profile/5496875-matt-pietrek">Matt Pietrek</a> to get to the bottom of things. Matt spent time in England researching things and not only began to uncover important details but also met a gentleman named Michael Fogg, who ended up providing a world of information they came to rely upon.This year at Tales of the Cocktail, Matt and Alexandre hosted an event to announce the release of an entire book on Navy Rum, 300 Years of Royal Navy Rum and its Techniques. It has two different sections. In one, Matt showcases the history of Navy Rum and in the other, Alexandre lays out the 7 pillars of producing it. I was fortunate to receive an advanced copy for my conversation with Alexandre, but it appears the book still has not been released. You can <a target="_blank" href="https://www.wonkpress.com/pages/navy-rum-book-signup">sign up on Matt’s website</a> to be notified when it is released.Do you know someone who might enjoy this? Please share it.To honor Michael’s contributions to the research, Alexandre named the rum “<a target="_blank" href="https://news.maisonferrand.com/planteray-mister-fogg-navy-rum/">Mister Fogg Navy Rum</a>”, as Michael has since passed away. Thanks for reading and listening. Subscribe for free to keep up with my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 69: Alexandre Gabriel, owner, Maison Ferrand

<a target="_blank" href="https://www.totalwine.com/discover/trusted-picks/expert-picks/molly-horn-picks">Molly Horn</a> is the Cocktail Strategy Manager for <a target="_blank" href="https://www.totalwine.com/">Total Wine & More</a>, the country’s largest retailer of wine and spirits (<a target="_blank" href="https://www.forbes.com/sites/lizthach/2024/02/14/how-total-wine--more-became--largest-us-wine-retailer/">Forbes</a>). Molly’s responsibilities include tasting, recruiting, branding, and marketing new first-to-market spirits, as well as educating sales floor team members on spirits and mixology. Before the pandemic, spirit sales accounted for ~27% of Total Wine’s sales. As a result of the pandemic and a growing national interest in spirits and cocktails, in some stores, spirits now account for as much as 50% according to Molly. The company created her role to help them keep up with demand and enthusiasm.In this conversation, we talk about additive-free certifications in tequila, the NA movement, some of her guilty pleasures, how she thinks about training her staff, and more.To the NA movement, according to Total Wine’s internal numbers, ~80% of NA sales are made to people who also drink alcohol, which helps highlight that its growth is being fueled by people who are enjoying NA products at times instead of or in addition to products with alcohol.Do you know someone who might enjoy this? Feel free to share it.Molly came to Total Wine with more than a decade of expertise developing and managing bar programs in the D.C. Metro area. She was head bartender at <a target="_blank" href="https://www.farmersrestaurantgroup.com/">Farmers Restaurant Group</a>. She is a Certified Sommelier and a judge for events like the <a target="_blank" href="https://www.iwsc.net/people/profile/754/molly-horn/judge/all">IWSC</a> (International Wine & Spirit Competition).Thanks for reading. Subscribe for free to keep up with my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 68: Molly Horn, Cocktail Strategy Manager, Total Wine & More

Natasha Bahrami, aka “The Gin Girl” (<a target="_blank" href="https://www.instagram.com/thegingirl/">Instagram</a>) fell in love with the spirit of gin after an eye-opening experience with a dirty gin martini in her early years as a restaurateur. Since then, she has worked to expand the knowledge, experience, access, and appreciation of the gin spectrum with her guests and the world. Elevation of the spirit of gin is her priority.Natasha is the proprietor of The Gin Room and Salve Osteria (<a target="_blank" href="https://www.instagram.com/natashasginroom">Instagram</a>, <a target="_blank" href="https://www.natashasginroom.com/">website</a>) in St. Louis, MO, boasting hundreds of fine gins and an ever-changing creative cocktail list. She is also the owner of the bottle shop, Grand Spirits.In 2015, she expanded her focus nationally, launching a robust education platform Ginworld (<a target="_blank" href="https://www.ginworld.com/">website</a>), a company created to help elevate the category of gin in cities domestically and abroad. For the last 6 years, Natasha and the Ginworld Ambassadors have hosted the largest gin festivals in the United States bringing distillers, educators, and brands together to expand knowledge and experience with the spectrum of gin. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 67: Natasha Bahrami, The Gin Girl

Dr. Kevin Peterson (<a target="_blank" href="https://www.instagram.com/drkevinpeterson/">Instagram</a>) is one of the driving forces behind the perfumery Sfumato Fragrances (<a target="_blank" href="https://sfumatofragrances.com/">website</a>, <a target="_blank" href="https://www.instagram.com/sfumatofragrances/">Instagram</a>) and Castalia Cocktails (<a target="_blank" href="https://www.castaliacocktails.com/menu">website</a>, <a target="_blank" href="https://www.instagram.com/castaliacocktails/">Instagram</a>) in Detroit.Kevin landed on my radar because of his book, <a target="_blank" href="https://sfumatofragrances.com/products/cocktail-theory">Cocktail Theory - A Sensory Approach to Transcendent Drinks</a>. In addition to calling on his background in perfumery as a study of flavor, one of the things in particular that Kevin investigates is how to extend the lifetime of a drink, which involves working against the forces that can throw a drink out of its ideal state: temperature, dilution, and aeration.Do you know someone who might like this? Please share it. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep 66: Dr. Kevin Peterson of Sfumato Fragrances & Castalia Cocktails

Charles Joly (<a target="_blank" href="https://www.charlesjoly.com/">website</a>, <a target="_blank" href="https://www.instagram.com/CharlesJoly/">Instagram</a>) is a renowned mixologist, media personality, and innovative bartending entrepreneur. We met to discuss his latest collaborative venture The Riff Raff Club (<a target="_blank" href="https://www.riffraffnyc.com/">website</a>, <a target="_blank" href="https://www.instagram.com/theriffraffclub/">Instagram</a>) with Virgin Hotels.Do you know someone who might like this? Feel free to share it.Charles says if you want to see more pictures of his dog Jackson, follow him on Instagram. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 65: Charles Joly and Virgin Hotels

Joe and MariElena Raya launched are the driving force behind <a target="_blank" href="https://bittermilk.com/">Bittermilk Bottling Co</a>. They produce an array of cocktail/mocktail mixers and syrups as well as ready-to-drink (RTD) cocktails. They met at the <a target="_blank" href="https://www.ciachef.edu/cia-new-york/">Culinary Institute of America</a>, and when they decided to return to Charleston, MariElena’s hometown, they took over a space her family had run for years and opened <a target="_blank" href="https://www.theginjoint.com/about">The Gin Joint</a>, which is considered to be one of the city’s original cocktail bars of the modern era. Know someone who might enjoy this? Please share it.Thanks for reading! Subscribe for free to keep up with my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 64: Bittermilk Bottling, Joe & MariElena Raya

Allen Katz (<a target="_blank" href="https://www.instagram.com/nydistilleryman/">Instagram</a>) founded the New York Distilling Company (<a target="_blank" href="https://www.nydistilling.com/">website</a>, <a target="_blank" href="https://www.instagram.com/nydistilling">Instagram</a>) in 2011. He was in the industry for many years before this and during a trip to the town of Plymouth, England to visit the Plymouth Gin Distillery, Allen was overcome by the urban location of the distillery. Many historic distilleries were often located in the countryside to be near the produce when it was harvested from farms. As a proud resident of New York City, this left him wondering if this might be possible in New York. Since its beginning, NYDC has focused on distilling products with historic ties to New York, specifically gin and rye whiskey.Do you know someone who might enjoy this? Please share it.Not long into the running of the distillery, Allen found himself at <a target="_blank" href="https://cals.cornell.edu/">Cornell’s College of Agriculture</a> discussing grains with historical ties to the region. He was later sent 10 seeds in a white envelope called Horton Rye. After years of cultivating these seeds into an amount that could be field tested, 14 years later they now have a rye whiskey called <a target="_blank" href="https://jaywalkrye.com/">Jaywalk Rye</a>. Thanks for reading and listening. Subscribe for free to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep 63: Allen Katz of the New York Distilling Company

Marshall Minaya (<a target="_blank" href="https://www.instagram.com/marshallvincent">Instagram</a>) is the beverage manager of <a target="_blank" href="https://www.valerienewyorkcity.com/">Valerie</a>, <a target="_blank" href="https://www.madamegeorgenyc.com/">Madame George</a>, and <a target="_blank" href="https://www.lolitanewyorkcity.com/">Lolita</a> in Midtown Manhattan. The work of running three programs aside, we sat down to discuss his newest “project”, being a father to Florence, and how he is attempting to balance it with work.Do you know someone who might like this? Please share it. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 62: Marshall Minaya, Beverage/Baby Manager

Today’s conversation is about the upcoming book The Bartender’s Pantry (<a target="_blank" href="https://www.thebartenderspantry.com/">website</a>, <a target="_blank" href="https://www.instagram.com/bartenderpantry">Instagram</a>), which was written by Jim Meehan (<a target="_blank" href="https://www.instagram.com/mixography/">Instagram</a>), Bart Sasso (<a target="_blank" href="https://www.instagram.com/bartsasso/">Instagram</a>), and (<a target="_blank" href="https://www.instagram.com/emmajanzen/">Instagram</a>).This multi-year project was catalyzed when Jim began to wonder if the teachings he’d learned about drink mixers and garnishes hadn’t reached the next generation of bartenders. At the same time, he reflected on some of the things he believed about them that he’d never investigated and verified.In the book, you’ll find variety of categories to explore like sugars, grains, nuts, dairy, fruits, ferments, coffee, tea, and more.In addition to being a partner in the Atlanta-based bar <a target="_blank" href="https://www.ticonderogaclub.com/">Ticonderoga Club</a>, Bart’s background in design can be seen in illustrations throughout the book aimed at distilling kitchen projects onto one page.Do you know someone who might enjoy this? Please share it.After years of being deep in research, testing, and writing, Jim and Bart asked (maybe begged?🙏) Emma to help them turn their mountain of information into a coherent and enjoyable story. Thus, the book is now here for all to read. It comes out on June 11th.Thanks for reading. Subscribe for free to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 61: "The Bartender's Pantry"

Ben Branson (<a target="_blank" href="https://www.instagram.com/seedlip_ben/">@Seedlip_Ben</a>) launched <a target="_blank" href="https://www.seedlipdrinks.com/en-us/">Seedlip</a>, the world’s first non-alcoholic spirit in 2015. Today it is available in roughly 25 countries and because it carries the designation non-alcoholic, it can be easily shipped to your door in the mail.Do you know someone who might enjoy this? Please share it.Seedlip has four products, with its most recent launch being <a target="_blank" href="https://www.seedlipdrinks.com/en-us/shop/seedlip-notas-de-agave/">Notas de Agave</a>, which is only sold in the US. They have an AI tool named Elli, which can help you decide what to buy and how to use it.The two biggest takeaways from my conversation were: 1) a drink whether it has alcohol or not, deserves the same amount of care and attention. 2) when you buy a drink, are you paying for the ABV or the flavor and experience?According to IWSR, the non-alcoholic market is now <a target="_blank" href="https://www.theiwsr.com/no-alcohol-share-of-overall-alcohol-market-expected-to-grow-to-nearly-4-by-2027/#:~:text=Latest%20data%20from%20IWSR%20shows,now%20worth%20over%20USD%2013bn.">worth more than $13 billion</a>. Ben believes there will be upcoming consolidations in the market as it balloons, but the overall trend is upward.Ben mentioned a 17th-century document, <a target="_blank" href="https://wateetons.com/wp-content/uploads/2018/07/the-art-of-distillation.pdf">The Art of Distillation</a>, which helped him learn how to make basic non-alcoholic products. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

Podcast ep. 60: Ben Branson, founder of Seedlip

Kip Moffitt (<a target="_blank" href="https://www.instagram.com/kipmoffitt/?hl=en">@kipmoffitt</a>) is the head bartender of Superbueno (<a target="_blank" href="https://www.superbuenonyc.com/">website</a>, <a target="_blank" href="https://www.instagram.com/superbuenonyc/?hl=en">Instagram</a>). A Mexican-American bar that opened for just over a year in Manhattan’s East Village and was just awarded the #2 spot on North America’s 50 Best Bars list.The genesis of the bar came from Ignacio “Nacho” Jimenez (<a target="_blank" href="https://www.instagram.com/hopignacio/?hl=en">@hopignacio</a>) and explores the intersections he has experienced as a resident of New York who is from Mexico.Kip and I talked about Mexican brandies coming on the market, particularly one he likes from <a target="_blank" href="https://www.mezcaltosba.com/">Tosba</a>. They use one in their Green Mango Martini. We also discussed their margarita, which contains a mushroom called “huitlacoche” that grows on corn.A fun fact about their menu is that their most “sciency” cocktail as Kip put it, is their Vodka Y Soda cocktail. While you should definitely listen to my conversation with Kip first if you want to go in-depth on the Vodka Y Soda, check out <a target="_blank" href="https://vinepair.com/cocktail-college/vodka-soda/">Nacho’s conversation on the Cocktail College</a> podcast. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://decodingcocktails.substack.com?utm_medium=podcast&#38;utm_campaign=CTA_1">decodingcocktails.substack.com</a>

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