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Liquor, bars, cocktails: the people and companies who make them, sell them and drink them, plus everything & everyone in-between, with your host, globetrotting spirits guy and escaped bartender, Philip Duff.
75 Episodes
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David Gluckman is a drinks industry legend, and he reeaalllly doesn't like the concept of the new non-alcoholic "spirits".This from the man who invented Baileys Irish cream liqueur, Tanqueray TEN gin, The Singleton whisky, and many more liquor brands. (You can read, watch and listen all about it, with links to old ads, videos and music jingles, by buying his book "That Will Never Sell" here: https://tinyurl.com/bdzx2anc, and read his views on non-alc "spirits" for free both here: https:...
Back with a bang after a few months off, I thought I'd do a roundup of all the news of 2022: world news, bar & cocktail news, spirits business news and what I was up to myself. Damn thing ran to almost two hours and I still forgot to mention that Netflix show "Drink Masters". Get yourself a large beverage to hand, make sure you're sitting comfortably and hit play...Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we’re only interested in havin...
There's been a lot of debate recently as to whether gin (which was definitely first created in England) descended from Dutch genever - or from somewhere else. In this seminar I add a lot of information only available from Dutch-language sources, and try to explain why, although gin didn't have a single ancestor from a single country, the most influential distillate that led to the creation of gin was genever. Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.o...
I sat down last week with my old friend Oron Lerner in Tel Aviv , where he's beverage director for the World's 50 Best Bars-listed Imperial Craft bar, as well as their other excellent outlets La Otra and Bushwick. Over a few martinis and quite a bit of genever, we chat about life in a war zone, perceived happiness, the one kind of diversity people don't want to get behind and why you should turn your phone off and kick back with a glass of liquor in each hand from time to time, as well ...
I had huge fun taping this epic two-hour episode with the hilarious noted drinks writer and music fiend Tony Sachs, wherein we drink Silver Bullet cocktails with hundred-year-old kummel, Improved Holland Gin Cock-tails with hundred-year-old angostura bitters, ponder if you should lisp when you say Jerez, what a Katy Perry cocktail would taste like and have a celebrity basketball players' tequila taste-off. Also, Tony drinks a fifty-year-old bottled daiquiri. Don't forget to Like, Subscribe an...
FINALLY an episode that's just me hanging out with someone, slurping down drinks and shooting the shit! Me and Dan solve all the world's problems, from his troubling lack of Tales of the Cocktail Spirited Awards to how everyone can crash at my place in Portugal this summer, to what it was like to fly maskless on a plane, how Ray Charles loved genever and how Ted Haigh got it onscreen, all while we're inhaling Old Duff Genever and Fresh Victor cocktail mixes. This was a fun one. Get in to...
An OG seminar I first gave way back in 2010, on behalf of the French grape-based G'Vine Gin. It's been really popular and I'm usually asked to teach it again every couple of years, most recently at Cabo Cocktail Festival in Mexico in 2017. It's a mini- Genever 101 and a mini-Gin 101, but mostly it traces the origins of gin from when distilling knowledge first came to Europe, through genever to the birth of what we would recognise as gin in England, which was complete when the column sti...
This is a rebooted version of a seminar named The Science of Citrus that I debuted at the much-missed Manhattan Cocktail Classic in, well, Manhattan waaaay back in 2011 (I say 2015 on the recording, oops). Because it's now online and we can't nose the liquid samples we had back then of decanal, limonene etc., and because I've also edited out the organic chemistry portion that explained what those nosing samples were, I've renamed this The Joy of Citrus. This one has it all - goats in ge...
This podcast episode started life as a seminar at the Tales of the Cocktail festival many years ago, and the Powerpoint deck on my Slideshare.net account (www.slideshare.net/philipduff )was the most-viewed of all the decks I uploaded, so this is the audio narration for that deck, updated for 2022. You can see the deck and hear this audio over on my YouTube channel, and there are a few amusing visuals there too. Strap in to hear about DCL, Irish dairy farms, P Diddy, David Gluckman and Unicorn...
OK, not every episode will be like this, but we gotta start somewhere! This is the audio for a webinar you can see on my YouTube channel, and its a great place to start if you don't know much about genever (or mixology) - there are more in-depth seminars on my YouTube too, by the way. If you're a pro, you'll like the second bit of this podcast, when I showcase some of the more impressive and innovative cocktails being made with genever, by some of the best bartenders working all around the wo...
Zev's had one of the most interesting career arcs of any bartender I know, but when we finally sat down to tape an episode, it turned out to have even more twists and turns than I thought! From Brooklyn to Melbourne to Montreal and back to NY, and from bartending for Heston Blumenthal Down Under to manning the shakers in the Meyerverse* that is Union Square Hospitality Group at it's Michelin-starred The Modern, to a COVID-era swerve into working as one of less than half a dozen spirits specia...
Anna is brilliant and this episode - taped partly in a hotel lobby in London, and then on Zoom - is just like having a drink with her, which is always great. She's not afraid to say the things others won't, and her goal is to elevate anyone she works with, and especially to make bars better and get more women to embrace hospitality as a career option. Enjoy!Anna on IG: https://www.instagram.com/annasebastian3/?hl=enAnna at Tales of the Cocktail: - "The Evolution of the Modern Hotel Bar", Mond...
Well, I've know Agostino since he was a fresh-faced young buck at Montgomery Place, one of London's best cocktail bars back in the day. I remember when he moved to take the reins at the Connaught when it reopened, and the dream opening duo that was him and Erik Lorincz. In the sixteen years since, Ago built a core around him with stunning professionals like Maura Milia and Giorgio Bargiani, presented at every bar show in the world and won every single accolade, too, as well as personally crea...
Benji (whose actual name is Fabio), is a friend, and a tremendous host even among his fellow Italian bartenders, which is really saying something. After studing philosophy and being a professional soccer player (!), Benji went into bartending and is now a partner in the Farmily hospitality group that includes 1930 Bar, MAG Cafe and Tripstillery, all in Milan, as well as Bitter Fusetti, a bittersweet Turin-style bitter which has fast become a cult favorite throughout Italy, and the group makes...
I kept bumping into David at events (like Philip Duff Show stalwart Tony Sach's regular get-togethers for writers and other waifs and strays) and he was always good fun to chat with, so me and him sat down in a shady spot inside Central Park* on a hot-as-balls day, on camp chairs, with a nearby wheelie cooler bag full of ice cold Negra Modelo beers and some 1960s IW Harper Whiskey (him) and some special releases from Widow Jane whiskey & FEW whiskey (me). He's hilarious, as you'll le...
What to say about my old mate Gegam Kazarian? In his native Armenia, he studied biochemistry, then floral design, then silversmithing, started bartending, followed his passion for Spanish classical guitar by emigrating to Spain, started several bars and a mixology lab, won the Havana Club Rum European championships, the G'Vine Gin Connoisseur Program world championships, then moved back to Armenia after COVID, and started Yerevan Cocktail Week in 2023, and is launching Magika, a range of very...
Shannon, a Charleston native, is a powerhouse: an artist who left art due to its restrictions, a New York City bartender who championed rum when no-one cared about it (spoiler: a lot of people still don't care), the award-winning author of "Tiki: Modern Tropical Cocktails" and a consultant and ambassador for brands including Denizen Rum, Privateer Rum and Myrtle Bank rum. We sat down in the back room of Porchlight bar in NYC over quite a few rums to talk brand creation, just how crucial ...
Me and Jim met in 2006, when he entered the Bols 200 contest I organised, and I dropped by Pegu Club to see him next time I was in New York (I was living in Holland at the time). He went on to open PDT (Please Don't Tell) in 2007, which almost immediately became the most famous cocktail bar in the world (and also served the best hot dogs to be had in any cocktail bar, too!) authored The PDT Cocktail Book, Meehan's Bartender's Manual (which I think is the best single volume all-round book abou...
Robb's been a mate for a long time - I think we met when he was a Tales of the Cocktail Cocktail Apprentice (CAP) - and the first event we ever did after I launched Old Duff Genever in Minnesota was at his bar, Meteor, which he opened in late 2019. Timing, eh!Robb and his business partners and staff weathered the madness of the 'rona, and recently garnered not just nominations from Tales of the Cocktail and the World's 50 Best Bars Discovery list, but also a Pin in the first worldwide release...
Another first for the Philip Duff Show!Bianca, a Barcelona-based PR maestra, is a good friend and we were chatting about all sorts of things during the recent Paradiso Sustainability Summit* in Barcelona, and it turned out we both were interested in the practice and study of negotiation.So, we agreed she’d read a book on the topic that I recommended - “Getting More” by Stuart Diamond - and I’d read a book she recommended - “Never Split The Difference” by Chris Voss - and we’d meet up at...
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