The Speakeasy

“Sustainable” and “Farm-to-Table” sound good on a business plan, in a press hit and on social media. But what does it actually mean for a bar to be sustainable? Fred Beebe has taken one approach, and focuses on sourcing almost everything at Post Haste in Philadelphia from east of the Mississippi. Fred sits down with Greg and Sother to unpack his decision to source most of the ingredients he uses from somewhere you can drive to in under 18 hours, what that means in terms of common bar ingredients (like lemons and limes) and what it’s like to open a Philly bar as a native New Yorker.PLUS, can I get that in a man’s glass? Greg and Sother unpack a patriarchal trend that’s once again rearing its ugly head, and how that relates to the future of unreasonable hospitality (as seen on “The Bear”!)Follow Post Haste at @posthastephillyLINKSBecome a Regular: patreon.com/SpeakeasyRegularsBon Appetit’s piece on the end of unreasonable hospitality: bonappetit.com/story/will-guidara-unreasonable-hospitality-criticismFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.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.

Mixers have to fight an uphill battle to make an impression. They’re not as sexy as whiskey or gin, and if you’re starting a new company one question inevitably comes up: Does the world really need another tonic water? Fortunately David Vogel, the Founder & CEO of Badger Bevs has the answers. He sits down to talk about breaking into the business, the R&D required to get the quinine and citrus in his tonic just right, and how working for a pet food company gave him a secret edge in supply chain managementPLUS, new bobbleheads just dropped, and Greg and Sother take a moment to reflect on one of their favorite regional traditions: the beloved local beer of, let’s say less than stellar quality.Follow Badger Bevs at @badger bevsLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.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.

When Damola Timeyin co-founded Bayab Gin he set out to “put Africa on the world’s back bar.” Greg and Sother chat with Damola about what that entails, how his company is aiming to avoid the mistakes of colonialism, and what that means the gin in the bottle actually tastes like. Spoiler, one of his four gin expressions is absolutely bursting with pineapple flavor.PLUS, a beer heist and a new, slightly less simple way to make simple syrup. It’s news you can use!Follow Bayab at @bayabginLINKSBecome a Regular: patreon.com/SpeakeasyRegularsRead Damola’s substack: theafricanflavourmanifesto.substack.comFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.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.

What does it take to get consumers to try Vermouth straight? Not in a Negroni, or a Manhattan or a Martini, but by itself? And would it be any easier if you told them hey, that’s the way they drink it in Barcelona? Raj Nallapothola and Àlex Cardona, the co-founders of LAIE Vermouth join Greg and Sother for the first show of their fall season to discuss the native Catalan ingredients that make this bottle taste like home, why you should really just try vermouth by itself, and why putting it in a cocktail “ruins it.”PLUS, Greg and Sother catch up on the industry news from their time off the air, including AI in promotional posters and whether or not anyone is impressed with your guest shift.Follow LAIE at @laievermouthFollow Àlex at @aborigensFollow Raj at @rajnallapotholaLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.PodcastLearn more about Luxardo at luxardousa.comCheck 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.

We're on summer break this week but we've got an announcement about the community we're building.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.