The Modern Bar Cart Podcast

In this aquatic maturation deep-dive with Danny and Billy Dalla Polla, Eddie Odabachian, and Nick Carmer of Reef Rum Supply Co. , creators of the Seagroni, some of the topics we discuss include: The genesis story of the project, starting with the question: "what if there was sunken treasure in this reef?," and culminating in a fateful Negroni week experiment that changed everything. What happens t...

This time around, we explore the fascinating flavors of different Drambuie releases. If you haven't heard of it, it's a honey and whiskey liqueur made in Scotland, and if you have heard of it…well, you know that you can't make a Rusty Nail cocktail without it. In this episode, the bottles we taste through include: Today's Drambuie base expression A bottle from maybe 4 or 5 years ago…just to see if...

In this Down Under conversation with James Young of Old Young's Distillery, some of the topics we discuss include: The influence and defining characteristics of the Australian cocktail scene, which differs starkly from what you might find when you travel to Europe and is responsible for such mixological gifts as Mr. Black Coffee liqueur and the butterfly pea coloring craze. How to plan your travel...

In part one of my two-part waltz through the flavors and landscapes of Australia with James Young of Old Young's Distillery , some of the topics we discuss include: The history and evolution of the Australian distilling industry, specifically with respect to the development of the Australian whisky scene and the rise of distinct gin and rum traditions. The impact of Australian agriculture and wine...

In part two of my exploration of flavor and memory with Dr. Kevin Peterson , some of the topics we discuss include: What the Big 5 personality index (also known as OCEAN) might be able to teach us about how guests think about factors like novelty and comfort in the cocktails they enjoy. The difference between the highest-rated drink (on average) on most Castalia menus, versus the highest-rated dri...

In this data-driven conversation with Dr. Kevin Peterson , some of the topics we discuss include: How winding down Castalia and Sfumato after a decade of service provided the impetus for this new project , and why Kevin has set out to address a very different set of questions than in his last book, Cocktail Theory. Why matching a person with their ideal drink is very different (and much more diffi...

In this fascinating conversation with Max Well and Alex Lamb , directors of The Donn of Tiki , some of the topics we discuss include: How a COVID-era YouTube short on the history of Tiki in LA snowballed into a full-length feature film on one of the most iconic bar entrepreneurs of the 20th century: Ernest Gantt, AKA Donn Beach, AKA "Don the Beachcomber." The way that stop-motion puppetry and clev...

Eric kicks off 2026 with an audio essay rant targeted at the ham-fisted "percentage" math that people use to answer the question: "How much of a whiskey's flavor comes from the barrel?" In the censored words of George Carlin: "It's all BS, and it's bad for ya." To demonstrate this, we sift through GC-MS whiskey sample results, human neurobiology, and behavioral economics. In the end, it's a poorly...

This time around, we'll be taking a look at drinking rituals from around the world. A few months back, my friend  Reece Sims asked me to write an article about drinking rituals for her new publication, The Flavour Report . She has graciously agreed to let me read the article on-air and give you all a bit of a "Director's Cut" version of the article, entitled: Sacred Serves: The Rituals That Make D...

Eric interviews Toby Maloney ( @tobycocktail ) about his award-winning book,  The Bartender's Manifesto . Some of the topics covered in this conversation include: How Toby thinks about cocktail development, including the importance of inspiration, intention, comfort, and curiosity The importance of curated attention in the creative process, allowing you to notice aspects  of the world around you t...

In this modern classic conversation with bartender and beverage consultant Toby Maloney , some of the topics we discuss include: Toby's journey through the food and beverage world, from bussing and dishwashing, to culinary school, to tending bar, eventually landing gigs at famous venues like Milk & Honey, and Pegu Club, and going on to open The Violet Hour in Chicago. The decisions and philosophie...

In this smokey, robust conversation with cigar and whiskey expert Maggie Kimberl ( @lougirl502 ), some of the topics we discuss include: A working definition of "cigar blend whiskey," plus some specific thoughts on the ideal proof point for these types of blends. The two primary pairing strategies that you can use to pair any two items in the flavor world, whether you're talking about wine and foo...

In this smooth-sailing conversation with Malcolm Gosling Jr., 8th generation steward of the Goslings Rum company, some of the topics we discuss include: How a lapsed ship charter to Virginia kicked off the Gosling family's spirited enterprise on the humble 21 square mile rock in the middle of the Atlantic known as Bermuda. The ways in which Goslings rum both conforms to and expands what most rum n...

View the video of this seminar:  here! What's shakin' drinks fans? Thanks for joining me for this special industry shop talk episode, where I give you a free, behind-the-scenes look at some of the content I produce specifically for people who work in the spirits and cocktail industry. This time around, you'll get to sit in on a seminar I presented a few weeks ago at the 2025 American Distilling In...

In this true, blue interview with Lucas Bols Co. Master Distiller Monique ten Kortenaar ( @distillermo ), some of the topics we discuss include: The history of the Curaçao liqueur category, how it differs in production and flavor to similar products like Triple Sec, and how the color blue first entered the picture about 100 years ago. How Bols Blue 1575 separates itself from non-premium Blue Curaç...

In part two of my conversation with rum trailblazer Maggie Campbell , CEO of American Cane , some of the topics we discuss include: The project of American Cane, and why Maggie is excited to kick off the brand with an affordable rum offering that's focused on conviviality, celebration, and togetherness. How the American rum category differs in its identity from the many Caribbean traditions we are...

In this spirited conversation with Maggie Campbell , CEO of American Cane , some of the topics we discuss include: Maggie's road to rum, which winds through philosophy, spice shops, wineries, and legendary brandy houses before arriving at her break-out role as distiller (and later President) at Privateer Rum Why sales and distribution are the hardest part of the spirits industry and how her experi...

Eric tastes through several rare and vintage Benedictine Liqueur expressions, alongside friends and colleagues from the spirits industry at the 2025 American Distilling Institute International Spirits Competition. In this recording, he's joined by: Mr. David T. Smith (who generously provided the Benedictine samples from his personal collection) and who is the head steward at the ADI competition Jo...

In Part 2 of my high-flying conversation with Charles Joly , some of the topics we discuss include: The 2014 Diageo World Class win that elevated Charles to global bartending celebrity, and the story of the innovative cocktail that put him in the winner's circle. The importance of timing in cocktail builds and presentation and how effective manipulation of timing can play on a guest's anticipation...

In part 1 of my conversation with acclaimed bartender Charles Joly , some of the topics we discuss include: The two predominant "schools" of cocktail programs you might encounter in the early 2000s, and how Charles found his home and his voice in the seasonal and ingredient-focused program at a place called The Drawing Room . The conditions and events that led Charles to take on his break-out role...

In this cask-strength conversation with spirits judge, educator, and master blender Nancy Fraley , some of the topics we discuss include: Nancy's journey to spirits blending, from Harvard Divinity School, to maritime law, to her apprenticeship under the legendary brandy maker Germain Robin. The story of the first Cigar Blend Bourbon (developed, of course, by Nancy) and how she weaves together fact...

Eric presents selected recordings from the 2024 ADI Gin Summit to provide a few extra perspectives on botanical spirits from some of the world's best category experts, including: David T. Smith - a prolific gin judge and author of The Gin Dictionary and many other excellent cocktail books, Natasha Bahrami - creator of The Gin Room in St. Louis and Gin World , which is an international gin educatio...

In this Navy Strength conversation with Bobby Freeman ( @nononsensegin ), creator of the hit YouTube Channel,  No Nonsense Gin Drinking , some of the topics we discuss include: Bobby's journey through gin, beginning with the gin & tonic that launched his obsession and all of the stylistic preferences and affinities he's developed along the way A discussion of recent gin trends in the UK, including...

Eric continues his two part investigation of the rise of Artificial Intelligence in the cocktail and bar world with special guest Rob Nester, creator of the hit podcast,  Drinking with Robots .  Some of the topics covered include: Why AI and human bartenders have some of the same tendencies, especially when it comes to picking base spirits for cocktails. The role that "cognitive outsourcing" plays...

Eric interviews Rob Nester , creator of the hit podcast, Drinking with Robots , about the rise of artificial intelligence in the cocktail space. This is part 1 of a two-part investigation that poses the following question: in what ways might AI transform how we create, enjoy, and perhaps even think about cocktails in the future? In this installment, we talk about Rob's origin story, how he came up...