The Curious Bartender Podcast

Agostino Perrone is the Director of Mixology at The Connaught Bar in London — one of the most acclaimed bar programmes in the world, and the only bar to have featured in the World's 50 Best Bars list every year since its inception, claiming the top spot in both 2020 and 2021. Originally from Lake Como in northern Italy, Ago moved to London in 2003 and worked his way through the city's bar scene — from Dusk in Battersea to the beloved neighbourhood bar Montgomery Place in Notting Hill — before being approached in 2008 to launch and lead the newly reimagined Connaught Bar. What followed is nothing short of a legacy: he has been recognised as Industry Icon at the World's 50 Best Bars 2022, Best International Bar Mentor at Tales of the Cocktail Spirited Awards 2023, and in 2024 saw the publication of The Connaught Bar book with Phaidon. He is also an accomplished fine art photographer, with exhibitions across Europe and beyond.On the episode we explore what it really means to build something that lasts. Ago takes us through the philosophy of Italian hospitality, how growing up in a culture of community, generosity, and warmth provides a natural foundation for world-class service, and why those soft skills translate seamlessly to the highest stages in the world. We discuss patience as a professional virtue in an industry increasingly driven by speed and visibility, and how the slow, organic accumulation of experience ultimately wins out over ambition alone. We get into the famous Connaught Martini Trolley — its origins, its evolution, and the clever way it turns flavour into a conversation about how a guest is actually feeling. We talk about the balance between creativity and innovation, the symbiotic relationship between a bartender and their bar, what it takes to build a team that endures, and how to stay mentally healthy when awards and recognition start reshaping your world. Ago also reflects on photography as meditation, legacy as mentorship, and what he would say to his younger self walking into the Connaught Bar for the very first time.Be sure to check out The Connaught Bar book, published by Phaidon, and follow Ago's photography work on Instagram @agodragos @a_perrone_photographyhttps://www.the-connaught.co.uk/bars/connaught-barGet 15% off the world's best drinking vessels at Denver & Liely using the discount code CURIOUS15 at checkout - https://denverandliely.comGet 15% off my favourite coffee liqueur at Algebradrinks.com with code CURIOUS15📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/00:00 Watering the Plants of Opportunity03:10 Paying Attention - Learning the Basics, 50,000 Hours06:10 The Vision of The Connaught, Changing Fashions08:40 Montgomery Place: Inspiration & Style12:00 Fundamentals of Hospitality & Italian Culture, Generosity, Patience22:10 The Relationship Between Bar & Bartender, Understanding Business Needs, Humility29:30 The Martini Trolley: Bitters, Menu Development in 2008, Theatre38:00 Creativity: Evolution of the Connaught, Innovation, Beauty in Bars, Theatre in Pouring & Ice49:05 The History of The Connaught Hotel & Connaught Bar50:37 A Home Away From Home55:50 Longevity, Consistency, Enjoyment, Sustainability, Approach to Awards1:10:02 Recruitment at The Connaught1:13:10 Visual Content at The Connaught1:18:40 What Brings You Joy? Photography as a Snapshot of Life, Exhibitions, Art, Meditation1:27:05 Advice To Your Younger Self

Tom Oliver is one of the UK’s most respected cider and perry makers, based in Herefordshire. A farmer first and foremost, he works with traditional orchards, rare varieties and long, slow fermentations to produce some of the most expressive cider and perry in the country. His approach is hands-on, low intervention, and deeply rooted in place.In this conversation we get into why perry is so difficult to make well. From awkward fruit that sinks instead of floats, to tannins that can return in bottle, to fermentations that refuse to behave. Tom explains why you can do everything “right” and still end up fighting nature. And why that struggle is exactly what gives great perry its depth.We get into the agricultural reality of managing orchards across the full calendar year, from winter pruning and wassailing through to blossom, pollination, frost risk and the impact of drought. Tom explains why perry pears demand extraordinary patience. Some can take up to twenty years before yielding properly, yet once established they may live and produce for centuries. That long view shapes everything.We also discuss fire blight and the very real threat it poses to traditional pear trees, along with the biannual nature of cropping, shifting climate patterns and the hard economics of growing fruit in Herefordshire. It is a precarious balance between agriculture, time and cashflow.On the production side, we explore wild fermentation and the idea of house character. Where does the yeast really come from. The fruit, the air, or the buildings themselves. We talk about why cider can ferment for months, sometimes right through winter, and how that slow, unmanaged process builds complexity you simply do not get in rapid fermentations.From there we move into keeving, residual sugar and bottle conditioning, and how sweetness, tannin and acidity can be structured with intent rather than correction. We debate blending versus single variety bottlings, and whether the romance of a named orchard fruit sometimes overshadows the craft and judgement of the blender.Finally, we look at premium cider as an alternative to wine. Not just in theory, but at the table. Can cider outperform wine with food. And if it can, why is it still fighting for that recognition.Along the way we taste a still, barrel-aged perry that would sit comfortably alongside white Burgundy, and debate whether apples suffer from over-familiarity. If they grow everywhere, do we take them for granted?https://oliversciderandperry.co.uk00:00 The Incredible Challenges of Making Perry, Perry as Route Into Premium Cider05:50 Cider & Perry as an Alternative to Beer & Wine, Respect09:30 Managing an Orchard: Traditional vs Bush, Tree & Fruit Development, Harvesting, Yield, Fire Blight32:30 A Year of Cider Making: Wassail, Pruning, Weather, Climate Change, Foxwell Apple, Fermentation & Yeast*, Blending53:40 Tasting Eskimo Eyes Still Perry - Barrel Ageing56:30 Keeving - Process, Purpose, Tannin & Sweetness & Alcohol1:08:40 Filtration. Pasteurisation & Bottling, Bottle Fermented Perry1:12:40 Cider Regions: Hereford & Somerset1:16:00 Single Variety Cider vs. Blends, Intention of the Cider Maker, Oliver’s Orchard Variites1:23:00 Origin Stories: Why Become a Cider & Perry Maker?1:26:00 The Search for Good Eau de Vie, Apple Pommeau, Royal Cider, Development of Cider Brandy📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/

The Temperley family oversee the Somerset Cider Brandy Company, which became the UK's first independent distillery in living memory when it commenced operations in 1987. Thus, for almost 40 years, the Temperley family have been committed to reviving and preserving England’s traditional apple spirits. They have planted and maintained orchards with over 100 apple varieties, and earned a coveted Protected Geographical Indication for their cider brandy. Matilda handles day‑to‑day operations and looks to the future, while her father Julian draws on decades of craft knowledge and a passion for Somerset’s agricultural heritage.
In this wide‑ranging conversation, we trace the fascinating history of cider brandy in England: how clandestine stills and museum licences paved the way for the Temperleys to become the country’s first licensed craft distillers. We explore the family’s deep connection to their land: planting pear and oak trees for generations yet to come, fostering a "if we don't grow it we don't use it" policy, and championing the unique character of Somerset’s smallholdings. Matilda and Julian explain the strict rules they set to mirror Calvados production, their use of Coffey stills to retain fruit character, and the impact of different casks, from sherry and port to locally coopered Somerset oak.
Along the way we taste through their range, from perfumed eau‑de‑vie to five and ten‑year cider brandys, and the dessert‑style Pomona. We also discuss the romance and pragmatism of running a family farm, and hear how collaborations with whisky makers like Glenfiddich showcase the versatility of cider‑brandy casks. The episode concludes with reflections on the meaning of “craft,” the challenges of taxation and regulation, and what the future holds for Somerset’s apple‑spirit tradition.
00:00 Why Make Cider Brandy? Cider, Heritage, Pride
07:30 Where Does Cider Brandy Fit Into the Cider World
09:15 Origins of Somerset Cider Brandy: Local Tradition, French Tradition
14:22 Licensing a Cider Brandy Distillery in the 1980s - Bertrand Bulmer, Precedent, Customs, Museum Licenses, Protected Geographical Indication (PGI), Changing Regulation
21:20 The Importance of Being a Family Business: Building for Future Generations, Planting Pear Trees
25:00 Tasting Apple Eau de Vie, Apple Varieties & Styles
29:10 Comparing Somerset Cider Brandy to Calvados
31:20 Distillation at Somerset Cider Brandy, Continuous Distillation
36:11 Tasting 10 Year Old Somerset Cider Brandy, Cask Management, Somerset Barrels
47:50 Tasting Alchemy, PX Casks, Evaporative Losses and Bottling Strength
53:00 Tasting 20 Year Old Cider Brandy, Partnering with Glenfiddich
58:00 Tasting Pomona & Kingston Black Aperitif
1:02:15 Why Aren’t There More Cider Brandy Distillers? Pride in Somerset, Politics
1:08:45 Somerset vs Herefordshire, Loss of Orchards
1:12:15 The South West of England Cidermakers’ Association
1:14:00 Can Cider Brandy Become a Bigger Category? Applejack
1:23:45 Glastonbury Festival
1:27:35 Tasting Quince Liqueur, Growing Fruit
1:32:10 The Craft Distillery Movement, Business & Passion, Marketing, 101M Views on Instagram
1:45:45 The Prospect of 30 Year Old Cider brandy*, Apple Blossom, Seasons
1:51:28 New Product Development
1:54:45 Comparing 15 Year Old to 20 Year Old
1:59:00 Tasting 2 Year Old Cider Brandy Aged in Somerset Oak
2:03:15 Balancing Romance & Business
https://somersetciderbrandy.com/📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/

Henry Jeffreys is a drinks writer and historian. On this episode we talk about how deeply the British Empire shaped the way the world drinks. We start with a simple counterfactual: If the British Empire had never existed, which drinks would look completely different today, or perhaps not exist at all.
Henry reflects on his book Empire of Booze, now nearly ten years old, and why the book has had such a long, slow life. From there, the conversation widens into a broad look at how British tastes, trade networks, and commercial priorities influenced everything from port and Madeira to Marsala, Bordeaux, cognac, rum, and Scotch whisky. Not just where these drinks were sold, but how they were made, fortified, blended, and priced.
We talk about early booze marketing, the rise of Bordeaux as a prestige wine deliberately aimed at London, and the way fortified wines evolved as much in response to consumer demand as to the practical realities of long sea voyages. Marsala’s forgotten golden age, Madeira’s strange modern undervaluation, and the loss of clear drinking rituals around these wines all come into play.
Beyond wine, we dig into empire, alcohol, and power. Why the British seemed compelled to make alcohol wherever they went, rather than simply importing it. How rum functioned as currency, medicine, morale booster, and disciplinary tool in the Royal Navy. And how booze sat at the intersection of curiosity, science, commerce, and conquest in a way that feels distinctly British.
We finish by talking about historical drinking habits, Winston Churchill’s often misunderstood relationship with alcohol, and how modern attitudes to daytime drinking differ sharply from those of the past. It’s a wide-ranging conversation about how history, taste, trade, and alcohol are far more entangled than we usually admit.
00:00 Writing and Promoting Empire of Booze
03:15 If the British Empire Never Existed Which Drinks Would Never Have Existed?
05:45 How the English Established Bordeaux Wine
10:30 The Birth of Cognac: Dutch, English
13:00 Why Fortify Wine? Transport & Taste, Thomas Jefferson
16:15 What is Marsala Wine? History, Production, Brands, Comparison to Sherry
24:45 What’s Up with Madeira Wine?
29:15 Did the British Empire Need Booze to Function? Brokering, Producing, Trading
36:10 The British Navy & Rum
40:10 Was Winston Churchill an Alcoholic? Day Drinking, Beer for Recovery
52:45 Drinking with George Washington: Toasting, Rum, Revolution
57:20 Becoming a Writer
59:03 English Wine: Development, People, Quality
1:06:05 Gin - Craft vs. Classics, Cocktails
1:10:20 Favourite Cocktails, Exploring Flavours of the World
1:16:10 Is Cider England’s Wine?
1:20:47 The Invention of ‘Strong Glass Bottles’
1:24:20 John Mytton - Legendary Drinker and Party Animal
1:26:20 Future Project: Wine & Class⁠
Henry on Substack⁠ 
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📷  ⁠Follow me on Instagram⁠ 
📚 I've written ⁠quite a few books⁠ on spirits and cocktails

Tom Dyer is a flair bartender, founder of the World Flair Association, and a bartending educator. Tom rose through the ranks of the flair bartending in the early 2000s and over a fifteen year stretch he won 12 UK championship titles, 2 World Championship titles and over 80 international flair bartending competitions across the globe. 
Unlike many of his contemporaries Tom has remained one of the leading figures in the flair community to this day, so is uniquely positioned to comment on the history and current status of this often misunderstood side of bartending. Tom has recently co-written the Flair Bartending book, which chronicles in great detail the story of flair going back almost 400 years!
On the episode we discuss the history of flair, from the early days of TGI Fridays, through to the movie Cocktail, and into flair competitions, the so-called 'golden age' of flair in the noughts, right up to present day stars of flair. We also touch on the evolution of flair, discussing craft flair, bar magic, and much more.This was such a fun conversation and Tom is genuinely the best ambassador for flair bartending that I can imagine.
⁠The Flair Bartending Book is available here⁠
*DISCOUNTS ON STUFF I LOVE*
☕ The best coffee liqueur from Algebra - use discount code CURIOUS15 for 15% off in ⁠their web shop⁠.
🍷 Get 15% off the world's best drinking vessels at Denver & Liely using ⁠this link ⁠
00:00 Documenting the History of Flair Bartending
04:20 *What it Takes to Become a World Class Flair Bartender
07:10 How Flair Competitions Work - IBA, FBA, WFA - Competition Structure, What Its Like Competing in a Flair Final, How Competitions Have Evolved
15:35 The Flair Bartending Book
18:24 The Origins of Flair Bartending - Jan Steen, Jerry Thomas, Japanese Flair
20:47 John Mescall - The First Modern Flair Bartender, TGI Friday’s
21:40 Cocktail Movie - Tom Cruise, John Bandy
25:40 The First Flair Competition - Bartender Olympics26:37 Regional Distinctions Between Flair: US vs European, Lee Miller & Bottle/Tin
31:25 Working in Flair: Bennigan’s, TGI’s, Ray Blade, Everyone’s a Flair Bartender
36:00 Craft Flair: Marian Beke, 5-Star Flair
40:30 Flair During a Bar Shift 
45:10 Bar Magic, Dickens
50:07 The Golden Era of Flair - Nicholas Saint Jean, Christian Delpeche, Tom Dyer, Neil Lowey
59:15 Flair in Las Vegas in 2004: Mindaugas Gradeckas
1:01:35 Tom Dyer Flair: Bottle Tin Is King
1:02:35 Legendary Flair Bars, Opening a Flair Bar Today - Pressure, Failure
1:08:20 Social Media: Flair Education, Entertainment, Exposure
1:12:52 The Difficulty of Originality
1:15:00 Physical Punishment of Flair Bartending
1:17:42 Current Flair Competitions: Arctic Flair, Las Vegas, Food Town Flair, Legends World Flair
1:19:42 Who are The Current Best Flair Bartenders in the World? Who are the Best of All Time?
1:22:50 Learnings from Writing the Book
📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/
📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/