The Cottonmouth Club Presents: Bars, Bar Culture, Cocktails & Spirits

Season Two opens on the Anniversary of the Covid-19 shout down of bars all across the world, and coincides with the decision of the Governor of Texas lifting all restrictions and mask mandates, essentially putting the entire public at risk. This risk is amplified in bars, and we have a fair amount to say on the subject. This episode channels the rage and frustration felt in the bar community all around the country and funnels it into a recap of where we’re at, a crystal ball looking at where we might be going, and an exploration of the risk, both emotional and physical, of opening too irresponsibility and too soon. Join our host, Master Bartender Michael J. Neff, in this live-stream podcast. The conversation was recorded on our nightly live stream, which you’ll find on Instagram @thecottonmouthclub, in which we discuss everything bar related with people from all over the world. The Cottonmouth Club Presents is a podcast on Bars, Bar Culture, Cocktails & Spirits. This is our last episode of the 2020, and we look forward to bringing you more conversations in 2021. Support the show

For those of you who listen to this podcast, you know that we talk a lot about the importance of bars, what they’re for, and what role they play in hosting communities. Few other types of bars show this more starkly than the good ol’ American Dive Bar. But what is a dive bar? What defines one, and how are they made? These questions aren’t well discussed, but are important as we stand on the brink of a post-pandemic world. Our host, Master Bartender Michael J. Neff brings on a very special guest for exactly that discussion for this, the final podcast episode of 2020. World-renowned cocktail historian and veteran dive-bar appreciator, Dr. David Wondrich, is best known as the author of two books that have inspired generations of bartenders and mixologists: “Imbibe” & “Punch.” He was also the storied drinks editor for Esquire Magazine during the heyday of the modern cocktail revival, which has since turned into a movement. There are few people who know the value of a good dive bar better, and we are honored that Dr. Wondrich came on to discuss them with us. The nature of the conversation guarantees a lot of ground is covered, but you’ll also end up with a list of great dive bars around the country to visit when the world gets anywhere close to back to normal. If they survive the economic onslaught of this pandemic, they will definitely need your support. The Cottonmouth Club Presents is a podcast on Bars, Bar Culture, Cocktails & Spirits. This is our last episode of the 2020, and we look forward to bringing you more conversations in 2021. Weirdo-paced Banjo Music: “Hound Dog Song” & “Old Reuben” Support the show

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discusses the different phases of mastery with some of the finest bartenders from around the world. In this episode, we’re talking with Modern Bartender, ms. franky marshall. This is the second of our two-part conversation with ms. marshall. You can find part one on our web site at https://thecottonmouthclubpresents.com. Ms. marshall has been a bartender for a hot minute—both before the modern cocktail movement in nightclubs & dive bars around New York, and after at such storied cocktail bars as The Holiday Cocktail Lounge, Clover Club & The Dead Rabbit. She has also traveled around the world studying spirits, cocktails, and the culture that surrounds them. Her insights in this, the first part of our conversation, are valuable to anyone with an interest in life on either side of the bar. Support the show

In this episode, General Manager & Distiller of George Dickel Tennessee Whiskey Nicole Austin talks with us about the traditions in Tennessee Whiskey, the idea of imbibing a place, and why she doesn’t use the title “Master Distiller.” A wonderful primer into the nuances of whiskey-making in general, Nicole offers insights into the art of distilling, and how to make choices based on both tradition and the drive to succeed as a business. In the meantime, she dispels some myths about the whiskeys of Tennessee and talks about its relation to bourbon. This is Part Two of our two-part conversation. We hope you enjoy it—you can find part one or check out our other Spirit School entries on our website (https://thecottonmouthclubpresents.com), or browse conversations with some of the world’s best bar professionals in our Masterclass Series. Nicole Austin came up in Kings County Distillery in the early days of the Craft Spirits movement, breaking into the business with a degree in Chemical Engineering and a desire to work in spirits. From her interview with The Tennessean: “I didn’t have the right last name to work in Kentucky or the right degree for Scotland, so I was like, ‘What am I going to do?’ ” Austin said. “In 2010, Kings County got the license to distill … and I basically knocked on their door and was like, 'I’m going to work for you now. I’m done asking, I’m telling.’ ” After working for the consulting company of the legendary late distiller Dave Pickerell, she took a job with Tullamore Dew Irish Whiskey before being tapped for the top-job at Cascase Hollow Distillery, maker of George Dickel Tennessee Whiskey. An advocate for the craft spirits movement, Ms. Austin helped found the American Craft Spirits Association, New York Distillers Guild, and helped create the idea of Empire Rye. Weirdo-Paced Banjo Music: “Lady Gray” Support the show

In this episode, General Manager & Distiller of George Dickel Tennessee Whiskey Nicole Austin talks with us about the traditions in Tennessee Whiskey, the idea of imbibing a place, and why she doesn’t use the title “Master Distiller.” A wonderful primer into the nuances of whiskey-making in general, Nicole offers insights into the art of distilling, and how to make choices based on both tradition and the drive to succeed as a business. In the meantime, she dispels some myths about the whiskeys of Tennessee and talks about its relation to bourbon. This is Part One of a two-part conversation. We hope you enjoy it—stay tuned for the second part coming up. In the meantime, check out our other Spirit School entries on our website (https://thecottonmouthclubpresents.com), or browse conversations with some of the world’s best bar professionals in our Masterclass Series. Nicole Austin came up in Kings County Distillery in the early days of the Craft Spirits movement, breaking into the business with a degree in Chemical Engineering and a desire to work in spirits. From her interview with The Tennessean: “I didn’t have the right last name to work in Kentucky or the right degree for Scotland, so I was like, ‘What am I going to do?’ ” Austin said. “In 2010, Kings County got the license to distill … and I basically knocked on their door and was like, 'I’m going to work for you now. I’m done asking, I’m telling.’ ” After working for the consulting company of the legendary late distiller Dave Pickerell, she took a job with Tullamore Dew Irish Whiskey before being tapped for the top-job at Cascase Hollow Distillery, maker of George Dickel Tennessee Whiskey. An advocate for the craft spirits movement, Ms. Austin helped found the American Craft Spirits Association, New York Distillers Guild, and helped create the idea of Empire Rye. Weirdo-Paced Banjo Music: “Lady Gray” Support the show

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discusses the different phases of mastery with some of the finest bartenders from around the world. In this episode, we’re talking with Modern Bartender, ms. franky marshall. Ms. marshall has been a bartender for a hot minute—both before the modern cocktail movement in nightclubs & dive bars around New York, and after at such storied cocktail bars as The Holiday Cocktail Lounge, Clover Club & The Dead Rabbit. She has also traveled around the world studying spirits, cocktails, and the culture that surrounds them. Her insights in this, the first part of our conversation, are valuable to anyone with an interest in life on either side of the bar. Some highlights include: “You have to put as much effort into making that vodka soda as you do in making a Japanese Whisky Highall.... You should be taking pride in your work, so that every single drink you make, even the simplest one, is going to be great.” “As a trainer, you need to be able to give and you need to be generous with your knowledge.” “(Relating to people is) why you need to read books, or travel, or look at art, so you have other things to to give to people across that bar.” Support the show

In this episode, Tequila Ocho Global Brand Ambassador Jesse Estes joins us to talk all about agave spirits, diving specifically into Tequila! This isn’t your average tequila talk—our topics range from the two categories of Tequila and the process of making Tequila Ocho to “What is a diffuser and why is it controversial?” There is something for both experts and neophytes in this, the second of our two-part conversation with Jesse Estes. Stay tuned for Part Two. In the meantime, check out our other Spirit School entries on our website (https://thecottonmouthclubpresents.com), or browse conversation with some of the world’s best bar professionals in our Masterclass Series. Jesse Estes is a London-based spirits educator, author, and former award-winning bartender. He has worked behind the bar at establishments like The Lonsdale, Green & Red, All Star Lanes, CalloohCallay, and The Luggage Room, as well as performing guest bartending shifts around the world. He has won a number of cocktail competitions and regularly acts as a judge and chairman for various cocktail competitions and spirits awards including the Drinks International's International Spirit Challenge and the Tequila Masters. In 2013, Jesse developed the bar program for London's first 'agavería' – a bar specializing in Agave Spirits – El Nivel. That same year, Jesse was named one of London's Best Bartenders by the Huffington Post. He is often consulted as an expert on agave spirits, and has been interviewed or featured in publications such as: Imbibe, Esquire, Shortlist, Spirits Business, Forbes and Drinks International, among others. In 2019, Jesse was one of the first people to sit the WSET Level 3 in Spirits, which he passed with Merit. Jesse is now the Global Brand Ambassador for Tequila Ocho and can be found leading seminars, tastings, and masterclasses on tequila and other agave spirits across the world. He is also the author of two cocktail books, Tequila Beyond Sunrise and From Dram to Manhattan, and regularly contributes articles to trade publications. Jesse recently became the Agave Spirits Curator for Spirits Kiosk, a craft online spirits retailer directed at discerning drinkers. Get in touch at jesse@ochotequila.com Weirdo-paced Banjo Tune: “East Virginia” Support the show

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. This time, we’re focusing on Mastery of the Heart with special guest Ms. Yael Vengroff (aka Yael Stormborn). Yael is a long-time bartender who cut her teeth in some of the most storied bars in Houston (Grand Prize) & New York City (Pegu Club, Painkiller) before moving to Los Angeles to take over as Bar Director for The Spare Room in the Roosevelt Hotel in Hollywood and Genghis Coen. The group also has bars in Seattle and Nashville, which Yael helms, as well. She has many accomplishments to her name, including winning the women-only charity speed competition Speed Rack, as well as being named Best American Bartender at the prestigious Tales of the Cocktail. Some highlights from Part 2 of our conversation: “I think that vulnerability is mastery. Vulnerability is Mastery of the Ego.” “You have to be able to crush yourself to death and break yourself down enough to fully embody Mastery.” “You can be vulnerable and logical at the same time, but it requires removing your emotions.” Weird-tempo Banjo Tune: Katy Hill Support the show

In this episode, Tequila Ocho Global Brand Ambassador Jesse Estes joins us to talk all about agave spirits, diving specifically into Tequila! This isn’t your average tequila talk—our topics range from the changing definitions in agave spirits generally to how everything about tequila can be thought of in...reverse? There is something for both experts and neophytes in this, the first of our two-part conversation with Jesse Estes. Stay tuned for Part Two. In the meantime, check out our other Spirit School entries on our website (https://thecottonmouthclubpresents.com), or browse conversation with some of the world’s best bar professionals in our Masterclass Series. Jesse Estes is a London-based spirits educator, author, and former award-winning bartender. He has worked behind the bar at establishments like The Lonsdale, Green & Red, All Star Lanes, CalloohCallay, and The Luggage Room, as well as performing guest bartending shifts around the world. He has won a number of cocktail competitions and regularly acts as a judge and chairman for various cocktail competitions and spirits awards including the Drinks International's International Spirit Challenge and the Tequila Masters. In 2013, Jesse developed the bar program for London's first 'agavería' – a bar specializing in Agave Spirits – El Nivel. That same year, Jesse was named one of London's Best Bartenders by the Huffington Post. He is often consulted as an expert on agave spirits, and has been interviewed or featured in publications such as: Imbibe, Esquire, Shortlist, Spirits Business, Forbes and Drinks International, among others. In 2019, Jesse was one of the first people to sit the WSET Level 3 in Spirits, which he passed with Merit. Jesse is now the Global Brand Ambassador for Tequila Ocho and can be found leading seminars, tastings, and masterclasses on tequila and other agave spirits across the world. He is also the author of two cocktail books, Tequila Beyond Sunrise and From Dram to Manhattan, and regularly contributes articles to trade publications. Jesse recently became the Agave Spirits Curator for Spirits Kiosk, a craft online spirits retailer directed at discerning drinkers. Get in touch at jesse@ochotequila.com Support the show

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. This time, we’re focusing on Mastery of the Heart with special guest Ms. Yael Vengroff (aka Yael Stormborn). Yael is a long-time bartender who cut her teeth in some of the most storied bars in Houston (Grand Prize) & New York City (Pegu Club, Painkiller) before moving to Los Angeles to take over as Bar Director for The Spare Room in the Roosevelt Hotel in Hollywood and Genghis Coen. The group also has bars in Seattle and Nashville, which Yael helms, as well. She has many accomplishments to her name, including winning the women-only charity speed competition Speed Rack, as well as being named Best American Bartender at the prestigious Tales of the Cocktail. Some highlights from Part 1 of our conversation: “Our biggest mountain to climb after (COVID) is, how do we keep the sexy, how do we keep the romanticism, how do we keep all these things.” “Vulnerability breeds vulnerability. It means accountability. It means admittance. It means transparency.” “If you’re not a bartender-owner, your top-tier management better be that soldier that is so intuitive and that leads back to vulnerability. People without vulnerability don’t know how to listen.” “The reason that I can do what I do, and that I do what I do, is that I’m not afraid to talk about my weaknesses. And my shortcomings. And my mistakes.” Weird-tempo Banjo Tune: Katy Hill Support the show

In this, the second wave of shutdowns across cities due to the shocking rise of Covid-19 cases, the bars in America are bearing an undue burden and forced to make a terrible choice: shut ourselves down and risk our lives, our livelihoods, and those of everyone who works for or around us; or find some way to skirt the rules, stay open, and contribute to the general health crisis that is crippling our country. If bars in a community fail, the economic and cultural impacts to that community will be felt well beyond the bar industry itself. Bars promote local economies, and it is the local economies that will suffer, sometimes for decades to come. There is a way to prevent both of these tragic outcomes: a bailout. We’ve bailed out many industries before, and in this podcast, we examine what those are, and apply the same kind of thinking to bars and the local economies they anchor. Oh, and there might be some conversation in here about a church diocese or two. Listen to find out how these things relate, and please share this with anyone who will agree and, maybe as importantly, those who won’t. Support the show

Cognac is a category of spirit that is steeped in history, and has been associated with quality in so many different ways for hundreds of years. To many modern drinkers, it has also been steeped in mystery, with governing bodies and definitions that many people, both bartenders and consumers, don’t always have the experience to understand. To help us get to know the intricacies of Cognac, we reached out to ms. franky marshall. Not only a Modern Bartender (you’ll hear her in our Masterclass Series coming up soon), ms. marshall is also a certified spirits educator, and works with the governing body of Cognac—the BNIC—educating the trade on this most historic of spirits. Don’t expect a dusty guide to such an exciting spirit. Our conversation touched on many topics that you won’t hear in a typical spirits lecture. We talked about the association with Hip Hop culture, classic Cognac cocktails, and if the regions of Cognac were styles of music, what would they be? Support the show

This is a live-stream podcast, taken from our nightly “Virtual Bar” on Instagram @thecottonmouthclub. The threat of Covid-19 is existential, which is pretty clear, but the risk to the rest of society isn’t always. Here, we have a conversation that breaks down why this time is different. For the second time, we’ve been closed down, but this time, it’s just us. This conversation was inspired by, of all people, Vice President Mike Pence after we followed him on a live news conference with Fox Business. Don’t let that dissuade you. Part one of two. Support the show

To support what we’re doing, you can leave a contribution in our virtual tip jar on Venmo at theCottonmouthClub-staff, or at www.paypal.me/michaelneff. Thanks so much. The city of Houston is the first major city in the United States to reopen its bars and restaurants. Despite the best intentions of many operators and many patrons, there are enough bad actors on both sides of the bar to create an environment that, we believe, is actively unsafe, both for staff and clientele. This podcast was pulled directly from our Live Stream bar, which happens every night on Instagram @thecottonmouthclub. From that, we asked our virtual regulars to share a video we made, essentially telling people that we, all of us, are in jeopardy. And we need help. That led to a massive campaign of sharing, which led to over 30,000 views. One of the first requests was to put up the conversation that sparked the original video. Here is that conversation. Warning: the gloves are off and we pull no punches. If you are offended by the occasional grown-up word, then this podcast is most likely not for you anyway, but you’ve been warned. We got a bit heated at a couple points. Wear your masks! Take care of each other. Please share this with everyone you know in states that have yet to reopen. Weirdo Banjo Track: “That’s Where My Money Goes” Support the show

In Part Two of our conversation with Sly Augustin, we discuss the place his bar, Trailer Happiness in Notting Hill, has in the grand scheme of the Modern Tiki Revival. "Is the bar that sparked the Modern Tiki Revival in the UK allowed to be a tiki bar?” - Sly Augustin “What’s more important for tiki: the drink and the philosophy, or the flotsam?” - Sly Augustin In this episode, we talked about the history of Trailer Happiness, what it means to be tiki, finding hidden treasures, and bottled cocktails. Here’s what you’ll hear: Support the show

The current Covid-19 pandemic has hit the bar industry particularly hard. Bars are gathering places, and people gathering is the threat that necessitated quarantine and sequester orders all across the United States and around the world. This crisis is international, and we wanted to find out if the challenges facing bars in America were similar to those faced in other countries. To do that, we spoke with Sly Augustin, owner of Trailer Happiness in Notting Hill in London. Trailer Happiness is a fantastic bar, and one that is generally considered to have sparked the modern Tiki Revival in the UK. We spoke a lot about what is happening to the bar industry currently, what we think people will do in the future, and the similarities between being forced to shut down our bars in two different countries. This is the first of a two-part conversation. Some highlights include: Support the show

This episode is one in a series of podcasts from our Live Stream Virtual Bar, in which we discuss how the bar industry is really the business of humanity, how that relates to the current social and economic unrest in America, and how bartenders should be trained to insist on the idea that we are all responsible for the lives of every person who comes into our bars. #blacklivesmatter Support the show

Friday, May 22nd was the day the Governor of Texas declared that bars in the state could re-open after the mandated COVID-19 shutdown up to 25% capacity. We at The Cottonmouth Club thought long and hard about whether or not to do that, and ultimately decided we would, though the safety protocols we instituted were above what was recommended. In this podcast, edited by our friend Blair Ault of Whiskey Women Podcast, you’ll hear the audio from our live stream Virtual Bar, which we hosted for the first time in an actual bar that was actually open. Her editing captured all of the questions, all of the anxiety, all of the euphoria, and all of the interactions between the staff themselves and the guests, both virtual and real, that they hosted. Extra special thanks to Blair Ault for her guest edit, and to all of the people who came and followed the rules we laid out for them. To all of you who will have to make this choice in the future, we wish you the best and hope that you, too, choose to do the best you can. Weirdo-tempo Banjo Song: Wayward Stranger Support the show

The Cottonmouth Club Presents promotes bars, bar culture, cocktails and spirits. In this episode, we do a deep dive into American Single Malt Whiskey with Westland Distillery’s Chris Riesbeck. Our discussion starts with Westland Whiskey, but we ended up talking about so many aspects of whiskey, how it’s produced, and the idea of provenance as it applies to distilled spirits. Some highlights include: - What is American Single Malt? - The specific science of distillation - How malting is like a Giant Hamburger - The Barley Economy - Microclimates in the Northwest - The utility of barley as a flavor component - Distilling 101 - Mind your teeth! - What do yeast eat? - How local is local? - Why America should be known for its single malts - Prohibition resets the clock - What is the American Spirit? - Cultural Terroir - Beer connection to the Northwest - The craft spirits movement as true craft - Where you age matters - Air dried vs. kiln dried barrels - Tannins - Coopers and the things they know - What about charcoal? - Do you have to be so dorky? - Regional topicity (whatever that means) - Whiskey as an agricultural product - What about cocktails? - Seattle as an incubator of ideas Music: The following samples were retrieved from the Free Music Archive of the Library of Congress, Web Archives Division: “The Place that Never Get Old,” “A Weird Mechanism,” “Every Myths Are True,” “Frog in the Well” Support the show

If you would like to leave a virtual tip for the bar staff who helped produce this podcast, you can go to Venmo and contribute to TheCottonmouthClub-Staff. All proceeds go to the staff for food & essentials until we all have some clarity as to how this will all play out. Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discussed the different phases of mastery. This time, we’re focusing on Mastery of the Heart with special guest Mr. Toby Maloney. Mr. Maloney has worked in bars for many years, working behind the stick at dive bars and nightclubs around the country, as well as some of the most renowned cocktail bars in modern memory. He was the very first bartender hired at the original Milk and Honey in New York, and has opened storied cocktail bars in Minneapolis, Nashville and Chicago, where he currently co-owns The Violet Hour and the soon-to-open Mother’s Ruin Chicago. The Violet Hour received the James Beard Award for Best Bar Program in 2015. Some highlights from Part 2 of our conversation: “It comes down to the confidence you exude, and if you can nail those flair moves, people’s drinks taste better.” “(Bartending) is kind of like acting and kind of like drugs...” “People will go back to a bar that has great service and mediocre drinks, but if you have great drinks and mediocre service, people are like...meh.” “The difference between cooking and bartending is cooking is a marathon and bartending is figure skating. Both are insanely hard, but no one cares what you look like after a marathon.” Weird-tempo Banjo Tune: Tomcat Blues Support the show