The Speakeasy

Ever wondered what bar consultants do, and specifically what they do if they’re asked to build a bar inside of a 140 year old Singaporean national monument? Bobby Carey and Tom Hogan of Studio Ryecroft are here to answer that question and more, as they discuss their approach to realizing a high concept venue, building out luxury hotel bars, night clubs and the occasional Irish Pub, and the challenges and joys of working on projects across Southeast Asia

PLUS does washing a cocktail with Fruity Pebbles milk actually… do anything? Sother and Greg weigh in on a trend that may have jumped the milk-washed shark.

Follow Studio Ryecroft on Instagram at @studio.ryecroft
Follow Bobby at @runbobbyc
Follow Tom at @thetomhogan

LINKS

Become a Regular: patreon.com/SpeakeasyRegulars
For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
Check 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.

The Scottish Highlands are many things, but “tropical” isn’t usually listed as one of them. However, Stewart Walker, distillery manager of Fettercairn Whisky talks about how they’ve found a way to get passionfruit, pineapple, and other notes more commonly associated with tiki cocktails into their Scotch. Stewart talks with Greg and Sother about Fettercairn’s long history in the highlands, their storied past as makers of blended scotch before they delved into single malts, the unique cooling ring technique that gives them their tropical house style and their advanced age statements, including a 40 year-old scotch whisky that your hosts are lucky enough to try.

PLUS, French citizens consumed more beer than wine recently for the first time in recorded history. Greg and Sother break down what that means and if it has anything to do with the recent resurgence of pregaming in the United States.

Follow Fettercairn on Instagram at @fettercairnwhisky

LINKS

Become a Regular: patreon.com/SpeakeasyRegulars
For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
Check 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.

Sotol is not an agave product, but it often gets marketed that way to consumers, posing a conundrum for the folks that make it. Aaron Dujovne, Co-Founder of Casa Lotos Sotol sits down with Greg and Sother to talk about differentiating his product from agave spirits, what makes a desert spoon plant unique, how you market sotol to today’s consumer and how the heck this stuff is distilled anyway
PLUS, is Alamo Drafthouse enshittifying? Greg breaks down a recent experience and discusses whether ordering off a screen is the death knell of customer service.
Follow Casa Lotos on Instagram at @casalotos

LINKS
Become a Regular: patreon.com/SpeakeasyRegulars
For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
Check 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.

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 speakeasies outside of Japan. Kevin Lee, lead bartender of Tokyo Noir sits down with Greg and Sother to talk about the impact of classics on modern bar programs, how to make a high concept cocktail bar accessible to the general public, and what exactly a Tokyo style food and beverage program looks like in the first place… and how to build one from the ground up.
PLUS, Attaboy unionized. Greg and Sother break down the momentous news out of one of New York City’s premiere craft cocktail bars and what it could mean for the rest of the city, and the service industry at large..
Follow Kevin on instagram at @kevinbyunghun
Follow Tokyo Noir at @tokyo.noir.bar

LINKS
Become a Regular: patreon.com/SpeakeasyRegulars
For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
Read Vinepair’s article on Attaboy’s Union: vinepair.com/booze-news/attaboy-employees-nyc-vote-to-unionize/
The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
Check 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.

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 show to talk about their new concept, discuss the “permanent exhibits” that will adorn their menu, (as well as the special exhibits) and break down all the diverse and wonderful ways they draw inspiration from the natural world. From crystals to zombies to tarantulas that keep tiny frogs as pets, they’re doing their best to create a third space that’s fun and inspiring.
PLUS, a lot of news happened during spring break. Tune in to hear the rundown of the Pernod Ricard/Brown Forman merger that wasn’t, how home distilling was legalized, and the thrilling arrest of the founder of SantaCon found himself behind bars.
AND Sother’s doing an event with Sandwiches of History and Garrett Oliver to benefit Brooklyn Org. Wednesday, May 6th at 6pm at Brooklyn Brewery.
Follow The Museum on instagram at @themuseumnyc

LINKS
Become a Regular: patreon.com/SpeakeasyRegulars
For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
Support the Salt Cure Fund at thesaltcurefund.org
The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
Check 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.