The Speakeasy

In a special late night edition of The Speakeasy Hennessy Ambassador Sean Johnson joins Greg and Sother to talk about the historic cognac brand’s legacy, the art of selling a spirit everyone thinks they already understand, and what it was like to start this job in summer of 2020, when not much was happening really. Sean also gets into Hennessy’s roots in Black culture and his recent experience at Bar Five Day, the Navy SEAL training of the bar world. PLUS, a happy and solemn Lent to all who celebrate. Sother unpacks the surprisingly jovial history of lenten beers and how they made fasting fun. And Greg has officially returned from Las Vegas, albeit a little worse for wear. Follow Sean at @wellbalancedsean LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycalliancethesaltcurefund.orgyoutube.com/@Speakeasy.Podcastquioteimports.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Who are better customers, Democrats or Republicans? Nycci Nellis, longtime Washington, DC food and drinks writer, radio host, consultant and more sits down with Greg and Sother to talk about the cocktail scene in the nation’s capital. Together they talk business, branding, wine and which political party is better for local businesses… all while reminiscing about some of their favorite establishments in the DMV PLUS, Greg was on a different podcast and learned something shocking about one of his favorite bars. Sometimes you really can’t go home and drink a hubcap full of margarita again… Follow Nycci at @nyccinellis LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycalliancethesaltcurefund.orgyoutube.com/@Speakeasy.Podcastquioteimports.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is Branded Content the future of journalism? Or put another way, does a news outlet that springs out of a lifestyle brand hold the keys for journalism’s survival? That’s what Rashaun Hall, Editor-in-Chief of The Whiskey Lifestyle is here to discuss. He sits down with Greg and Sother to talk about transforming from a music into a spirits and cocktail journalist and whether retail holds the key to independent news’s future. They also get into diversity in the drinks space and what’s doing alright vs. what needs to improve. PLUS, if you found a porron of delicious martini buried in one of New York City’s many semi-permanent snowbanks right now… would you drink it? Be honest. Follow Rashaun at @bartimestories LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycalliancethesaltcurefund.orgyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Canadian Whisky? Heck yeah. Canadian Gin? I mean sure, why not? Canadian Wine??? Now we’re getting weird. Kristin Rose Pike, Founder of Northern Rose Selections joins Greg and Damon to talk about the delicious drinks made by our neighbors to the north, from gin to amaretto to cold weather wines. She talks about the terroir of the highest tide in the world, the increasingly tense bourbon diplomacy between the US and Canada, and whether or not Canadian Whisky is poised for a massive comeback. PLUS, let it snow, let it snow, let is snow! Most of the country is frozen in and Greg & Damon compare their blizzard beverages of choice. Follow Northern Rose Selections at @northernroseselections LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What’s more punk rock than opening a cocktail bar in a strip mall? A psychedelic harp maybe? Bartender and lifelong musician Paul Finn knows a little something about both after opening up Little Gem in Chapel Hill, NC. Together with Greg, Sother and Damon he unpacks his philosophy for hiring, training and explaining new concepts to guests, making the transition from bartender to bar owner, and of course how his love of music built the concept for his new bar, consciously or otherwise. PLUS, Happy Burns Night lads and lassies! The Scottish Cinco de Mayo is upon us, leading to a lively discussion about whether this holiday should be celebrated by everyone, or whether it’s better to leave it to folks in the know. Follow Paul at @stardustbeverage Follow Little Gem at @littlegembar LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rob Lam-Burns has bartended all over the world: Thailand, Hong Kong, Maison Premiere and now LenLen, a new Thai spot in the Flatiron district. He joins Greg and Sother to talk about his philosophy behind putting new and unexpected flavors in front of people, the divisive magic of Durian, “the king of fruits” and of course, professional skateboarding. PLUS, chili and cinnamon rolls? A culinary sensation from the great state of Nebraska gets its time in the limelight, and Greg and Sother discuss how refreshing it is that there are still some things in life yet to be explored. Follow Rob at @rob.hlss Follow LenLen at @lenlen.nyc LINKS patreon.com/SpeakeasyRegularsflatwaterfreepress.org/chili-and-cinnamon-rolls-warm-welcoming-and-a-little-unexpected-just-like-nebraska/nouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

New Year, New Us! We were awfully mean to the good people of Lansing, MI and in 2026 we’re going to do better, starting today. To help us make good on this resolution, Gregg Smyth and Brian Phillips of Phillips Cider Bar in Lansing sat down to tell us why the capital of the Wolverine state is actually a pretty cool place. Plus, they delve into the history of their sixth generation orchard, talk about the transition to making hard ciders, and help us pick the new town we’ll be dumping on for the next 365 days. PLUS The Speakeasy turns 15! Greg, Sother and Damon reminisce about episode 1 and reflect on how the more things change, the more they stay the same. Follow Phillips Cider at @phillipsorchards LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.Podcastquioteimports.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In their annual year end wrap-up show Greg, Sother and Damon sit down to talk about what the heck just happened. They unpack some of the leading trends of 2025, including Hi-Fi Lounges, High-Dives, Premiumization and the migration to the extremes of either luxury or ultra-discount experiences. Are we too used to curated experiences to accept risk in our bars and restaurants? Can a true high-end dive really exist? And why does Sother have such a fascination with the US Postal Service anyway? All that and more is answered in the final Speakeasy of 2025. LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Boomerang! episode Greg travels to the Second City of Anaheim, where he meets with Strong Water’s “Fleet Commander” Ying Chang. They discuss how the bar was assembled almost entirely from estate sales, how the idea of elevated tropical bar with great rum cocktails came to fruition, their impending high dive concept, and what it’s like running a James Beard Award finalist bar in the “middle brother” of Los Angeles and San Diego Follow Strong Water at @strongwateranaheim LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

David Wondrich is one of the few people in the world of spirits and cocktails that truly needs no introduction. The James Beard and Spirited Award-winning author of Imbibe!, Punch, and The Oxford Companion to Spirits and Cocktails is back with a new book, The Comic Book History of the Cocktail. He sits down with the band to talk about breaking new ground in the world of cocktail history, picking the right collaborator for a work of this size and answering the age old question that eats at all of us: Cocktails… what are they for? PLUS, Jimmy’s Corner, a hidden gem in Times Square, is in danger of closing. Greg, Sother and Damon discuss why it’s so hard to get a decent drink in that part of the world (for less than forty dollars) and what losing a storied institution like this would mean for the theatre district, and for New York City. Follow David at @splificator LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this Boomerang! episode Greg sits down with Stephen Julander, Senior Ops Manager at Woody Creek Distillers to talk about his new gig, what it’s like to distill and age whiskey over a mile above sea level, and how needing more space to grow potatoes for vodka brought a movie star into the company. Follow Woody Creek at @woodycreekdistillers LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you put a barrel inside a barrel? That’s the question Dixon Dedman looked to solve when he founded 2XO, a Kentucky Straight Bourbon brand that uses two times the oak on all of their whiskies. Dixon sits down with Greg and Sother to discuss his innovative solution to this problem (it involves a very fun prop) his long family history in Kentucky Bourbon, and how blenders might finally be getting the respect they deserve in the world of whiskey. PLUS: Raccoons. They’re just like us. And as a recent news story makes clear, if you've been on a bit of a bender, those cool bathroom tiles feel mighty good, no matter what your species is. Follow 2XO at @2xowhiskey Follow Dixon at @dixon_dedman Follow Til Death at @tildeathkc LINKS patreon.com/SpeakeasyRegularsvcp.orgnouswithoutyou.la/@thenycallianceSauced kickstarter.com/projects/timmckirdy/sauced-the-podcastyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the second Boomerang episode from Kansas City Greg sits down with Phil Worden and Andrew Loos of Til Death, the famous speakeasy located below a fully operational funeral home. In a surprisingly deep and moving conversation the three of them chat about the relationship between alcohol, grief and celebration, the similarity between the job of a funeral director and a bartender, and the character of a city at a crossroads. Also, they talk about how a bar wound up in a mortician’s basement a half century ago, and the practical concerns of having a casket for a bar top. Follow Til Death at @tildeathkc Learn more about Veterans Community Project at vcp.org LINKS patreon.com/SpeakeasyRegularsnouswithoutyou.la/@thenycallianceSauced kickstarter.com/projects/timmckirdy/sauced-the-podcastyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Greg travels to Kansas City to chat with Ryan Maybee, Co-Founder and keeper of history about rediscovering and re-founding KC's famous long-lost distillery. The two of them chat about the historic campus the new distillery sits on, what the Kansas City Whiskey style entails (hint: sherry is involved) and how the cocktail culture of Kansas City reflects its storied past. Follow J. Rieger at @jriegerco See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Think about some of the world's most iconic dishes: Beef Bourguignon, Coq au Vin, Penne alla Vodka. What do they all share in common? Not only do we love accompanying them with something delicious in the glass, they literally incorporate booze into the dish. That's the premise of “Sauced,” a new podcast that's been teased here on the Speakeasy feed before. Today, Greg and Sother are joined by Tim McKirdy, who’s co-hosting and launching Sauced with Sother. He sits down with the band to dig into what makes an ideal Sauced dish, whether it's ever appropriate to pair cocktails with classic cuisine, and what typical episodes will look like — all in the name of cooking with booze and drinking with food. PLUS, stick around for an exclusive 3-minute clip from the Sauced pilot at the end of the episode to get a taste of what's coming. Follow Sauced on Instagram: @sauced.pod Sauced Kickstarter Campaign: https://www.kickstarter.com/projects/timmckirdy/sauced-the-podcast/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There’s a certain, very specific green liqueur that’s become difficult to find in the past few years… impossible in some places. Jessica Leigh Graves, the founder of Violet Crown Spirits in Austin Texas, set out to make a “twin” (her word) of this bottle, and did pretty damn well for herself. She sits down with Greg and Sother to talk about making absinthe in Texas, what it’s like to try and recreate one of the most famous cordials ever, and what she and her partner are doing on a farm they’ve set up in Texas’s hill country. PLUS, congress recently closed a farm bill loophole that could have massive implications for the THC beverage industry. Greg breaks down what’s happening, and why, on this particular issue, he actually agrees with Ted Cruz. Follow Jess & Violet Crown at @violetcrownspirits LINKS patreon.com/SpeakeasyRegularsvioletcrownspirits.com/buy-online/nouswithoutyou.la/@thenycallianceSauced kickstarter.com/projects/timmckirdy/sauced-the-podcastyoutube.com/@Speakeasy.Podcastquioteimports.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 is going strong as Chase Haider joins Greg and Sother to discuss Klaris, the company he spearheads that makes crystal clear ice cubes and fits on an a household countertop. Chase digs into how his baby works, how he knew there was a niche in the market he could fill, and why he thinks this struck such a nerve with home bartenders. Follow Klaris on Instagram at @craftklaris and check out their ice machines at craftklaris.com and for 10% off use code SPEAKEASY10 at checkout! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week continues with Jill Cockson of Kansas City's own Chartreuse Saloon and Swordfish Tom's, both of which use crystal clear ice that Jill makes in her very own back room with her very own Clinebell machines. Jill chats with Greg and Sother about the process of making ice this way as a proprietor, including how it works and why anyone would go through the trouble of doing that in the first place. She also talks about running an ice delivery service in KC and why she eventually shut that business down - spoiler alert, it wasn't for lack of demand. And of course, Jill shares her tips for keeping cool in the Missouri heat. Follow Swordfish Tom's on instagram at @swordfishtoms.kc Follow Chartreuse Saloon at @chartreusesaloon Check out Klaris's countertop clear ice machines atcraftklaris.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 continues with Richard Boccato, an alumni of Milk & Honey and founder of Hundredweight, a bespoke ice vendor operating out of NYC. Richard walks the band through the founding of hundredweight and how he knew there was a market for fine frozen water, how he plys his trade, and how his time running iconic New York watering holes Fresh Kills and Dutch Kills prepared him for the job. Follow Hundredweight on Instagram at @hundredweightice Check out Klaris's countertop clear ice machines at craftklaris.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ice Week 2025 kicks off with Camper English, author of "The Ice Book" and winner of the Spirited Award for Best New Cocktail Book in 2024. Camper and the band dive into the origins of his obsession with making crystal clear ice, the clear ice trend for home bartenders, and how anyone can make clear ice in their very own freezer - spoiler alert, it has nothing to do with boiling the water beforehand! Follow Camper on Instagram at @alcademics and at alcademics.com Check out Klaris's countertop clear ice machines at craftklaris.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.