Claim OwnershipThe Centre Cut
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Whiskey, and everything else.
205 Episodes
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Today we’re joined by Brendan Carty, owner and head distiller at Killowen Distillery. Alongside a small, committed team, Brendan is hard at work crafting some of the finest spirits produced on the island of Ireland — including Irish Poitín, Whiskey, Rum, Gin, and Liqueur.
Pound for pound, Killowen might just be producing some of the best spirit in the world — in our opinion, anyway.
Tune in and stay sound x
When is the last time you took a punt on a bar you’ve never been to before?
Believe us, it’s not how it sounds.
The title of todays podcast really captures the essence of what we talked about, come join us.
This week we’re thinking out loud about evening rituals and habits, from a glass of whiskey or vino with a movie to a bit of doomscrolling on those slower nights that creep in now and then.
It’s part three of our Pub Quiz series, easing us into those colder, darker nights.
This one’s part love letter to bartenders, part look at the different personalities we’ve come across in the bar world so far.
It's really not that funny.
Today we’re joined by an all-round beautiful soul, Anne Zagar of 51 Cornmarket fame. Anne is the owner-operator of this gorgeous Cork establishment and has kindly joined us to chat about her approach to modern Irish hospitality—an approach we couldn’t be more aligned with. Tune in and stay sound.
This one is about Electric Picnic, random Scotch drops on Irish bar shelves, and Belfast.
But also:
Footsteps on the dance floor (remind me baby of you). Teardrops in my eyes (next time I’ll be true, yeah). Whispers in the powder room (she cries on every tune, every tune, every tune).
Welcome to the sixth episode of our Wine with Brian series, where we chat with Brian O’Connor of Brian’s Wines. Brian is our longest standing friend and guest of the pod, one of the most genuine people you could hope to meet. He’s a worldly importer of low-intervention natural wines for the Irish market, and today he’s back to deepen our understanding of how the natural wine world works.
If you haven’t listened to the earlier episodes in the series, we’d strongly suggest starting there. Just type “wine” into the search bar on the Centre Cut feed, and you’ll find them.
We’ve been jumping from one thing to the next over the past few weeks. Sometimes, you have to ask yourself—can you have too much fun?
Hot takes, an influencer’s philosophical approach, and commentary on the food and drinks scene, all rolled into one neat little podcast package.
We’re just back from one of our biggest weekends ever at All Together Now. Today’s episode is all about recapping the weekend — chatting through the festival’s highlights, plus some afterthoughts on the setup, layout, and overall atmosphere over the few days.
Today, we’re joined by the sweet man himself, Stephen Magennis, Global Head of Sales at Echlinville Distillery, for a little chinwag.
Stephen’s a long-time whiskey man and, believe it or not, a former neighbour of Mike’s. He gives us a brilliant insight into the global perspective of someone managing one of the most exciting and steadfast Irish whiskey brands in existence.
Hey there, sexy thing.
In this episode, we dive into our latest thoughts on pairing whiskey and food—what works, what doesn’t, and how certain foods can elevate (or kill) your drop. We also riff on some deeper stuff, like religion, and take a look at how regional bars are using (or misusing) social media.
Today’s topic is ‘age versus maturity’. We take a moment to reflect on our own ages and what that means to us right now, alongside a deeper conversation about what age means in whiskey.
Today on the podcast, we reflect on being late—by a week and a day. We talk about what it’s like to record a podcast from two different hotels in two different countries, and the lingering terror young people still seem to have around whiskey.
This week on the podcast, we're diving into fresh and fruity bits and pieces — from our deeply thought-provoking cultural observations on the rise of American country music in Ireland, to all-time classic movies, and the potential of small Irish drinks brands like Killahora Orchards.
We’ve started to wonder: do seasoned outdoorsmen see pitching a campsite as just a walk in the park?
We also wanted to chat about the facilities in the “additional” areas at large-scale outdoor festivals and gatherings—how to prep, how to plan, and how to make the most of it all. Plus, a bit about what life’s like at the moment.
Fair play to you, you’re gorgeous, stay well.
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