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Tune in to The Speakeasy, every Wednesday at 2PM EST, where hosts Damon Boelte and Sother Teague will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid univers...
At the end of an alleyway, behind a burrito shop, on a relatively unassuming street in Long Beach is one of the newest Tokyo style speakeasi...
A Natural History Museum-themed cocktail bar is coming to Bushwick and Greg couldn’t be more thrilled. Misha Chavez and Bobbi Adler join the...
Where do you go for arguably the best pint of Budweiser in America? Why, Wilmington, North Carolina of course, where Robby Dow, formerly of...
What do you do if the spokesperson for your brand is an actual bear? What if the creative partner for your brand is a famous actor from a hi...
What makes a good sommelier? Encyclopedic knowledge of the wine world? The ability to sell anything to anyone? Or something more empathetic...
In another Boomerang! episode from Raleigh, North Carolina Greg sits down with Patrick Shanahan in his new bar space Rosebud to talk about t...
What is Texification, and why do it to Kentucky whiskey? Heather Greene, Master Blender of Milam & Greene hops on with Greg and Sother to an...
Ever age tequila in oak, cherry AND acacia barrels? Mijenta Tequila has and Natasha Sofia, their Global Advocacy Director, is here to tell u...
In a special late night edition of The Speakeasy Hennessy Ambassador Sean Johnson joins Greg and Sother to talk about the historic cognac br...
Who are better customers, Democrats or Republicans? Nycci Nellis, longtime Washington, DC food and drinks writer, radio host, consultant and...
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...
Canadian Whisky? Heck yeah. Canadian Gin? I mean sure, why not? Canadian Wine??? Now we’re getting weird. Kristin Rose Pike, Founder of Nort...
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...
Rob Lam-Burns has bartended all over the world: Thailand, Hong Kong, Maison Premiere and now LenLen, a new Thai spot in the Flatiron distric...
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 ma...
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 lea...
In this Boomerang! episode Greg travels to the Second City of Anaheim, where he meets with Strong Water’s “Fleet Commander” Ying Chang. They...
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...
In this Boomerang! episode Greg sits down with Stephen Julander, Senior Ops Manager at Woody Creek Distillers to talk about his new gig, wha...
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 b...
In the second Boomerang episode from Kansas City Greg sits down with Phil Worden and Andrew Loos of Til Death, the famous speakeasy located...
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-...
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 on...
There’s a certain, very specific green liqueur that’s become difficult to find in the past few years… impossible in some places. Jessica Lei...
Ice Week 2025 is going strong as Chase Haider joins Greg and Sother to discuss Klaris, the company he spearheads that makes crystal clear ic...
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 Ji...
Ice Week 2025 continues with Richard Boccato, an alumni of Milk & Honey and founder of Hundredweight, a bespoke ice vendor operating out of...
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. C...
Hidden just off the casino floor of The Bellagio is a tiny, ornate 50 seat cocktail bar called “The Vault.” Craig Schoettler, Executive Dire...
What would you do with a long lost Ernest Hemingway story? Print it? Sell it? Or resurrect the 99 year old magazine it originally came in wi...
No one else in spirits really thinks the way Rob Easter does. His Workhorse Rye brand is based on heirloom grains sourced specifically to ma...
Being a full-time spirits writer is barely a job that exists anymore, so if you’re gonna be one you gotta stay sharp. Multi-award-winning au...
How is New York City like 19th century Japan? There might be more similarities than you think and Shige Kabashima wants to show them to you....
22 years ago the minds behind Dale’s pioneered good beer in a can. Today they’re taking it one step further and serving those cans with a si...
We talk a lot about how whiskey is made, mixed, marketed and just generally talked about. But not how it’s distributed. Fortunately Angela B...
Why drink a gin that clocks in at only 20% ABV? That’s the question Sharelle Klaus wanted to answer with Second Sip Gin, a gin that isn’t fu...
Greg and Sother sit down with David Page, creator of Diners, Drive-Ins and Dives to talk about his new podcast “Culinary Characters Unlocked...
How do you scale a molecular mixology program up from one property to several dozen? The first step is to love being busy and fortunately Ma...
If people know one thing about Sherry, they usually think they don’t like it. But Daniel Azarkman likes it so much he opened El Lopo, a San...
Is the world ready for a mesquite-smoked Aguardiente? John Campbell sure seems to think so, which is why he’s bringing his Warbringer Aguard...
Are we loving mezcal to death? That’s just one of the questions Tim McKirdy set out to answer when he began working on a mezcal docuseries f...
In our final Boomerang! from Tales of the Cocktail Greg and Phil sit down with Amir Babayoff, beverage director at Ophelia in NYC. The conve...
Live from Tales of the Cocktail 2025 Greg and Phil sit down with Sahil Bari of Australian Bitters Co. Together they discuss the creation of...
In a second live poolcast from Tales of the Cocktail Greg and Phil return to talk to Alexandre Gabriel and Matt Pietrek about their new book...
In a special live poolcast from Tales of the Cocktail 2025 Greg Benson and Phil Duff of the Philip Duff show take a dip with Guy Brennan and...
The high/low, upstairs/downstairs, elevated dive concept has been in the news and on peoples’ minds for a while now, but you know who’s real...
THC drinks have come a long way - they don’t taste like someone put a joint out in a beer anymore! Darnell Smith, consultant and entrepreneu...
Live from BCB Brooklyn and Industry City Greg and Damon catch up with Lalo González of Lalo Tequila. They stop by Lalo’s booth to discuss th...
There’s so much more to Korean drinking culture than just soju and Haera Shin wants to tell everyone all about it. From the distinctive (and...
When Steve Jackson stopped drinking in 2023 he noticed something odd. As much as non-alc drinks have improved over the past twenty years no...