What We're Drinking with Dan Dunn

In this episode of What We’re Drinking, Dan is joined by Colm O’Connor, Guinness Brewery Ambassador straight out of the legendary Guinness Storehouse in Dublin. Together, they dive deep into all things Guinness—its rich history, the craft behind the perfect pour, enduring myths, and why it remains one of the most iconic beers on the planet. With St. Patrick’s Day upon us, Colm shares how the holiday is celebrated in Ireland versus the States, along with a few insider tips to help you drink Guinness the way it was meant to be enjoyed.

But it’s not all pints and craic. Dan also takes a moment to pay tribute to a dear friend who recently passed, reflecting on a life well-lived and the kind of friendship that leaves a lasting mark. It’s an episode that balances celebration and remembrance, raising a pint to both.

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In this St. Patrick’s Day–themed episode, Dan is joined by esteemed spirits writer Brad Japhe for a deep dive into the rich history and remarkable resurgence of Irish whiskey. Tasting their way through five standout expressions—Jameson Triple Triple, Redbreast Moscatel Wine Cask Edition, Midleton Barry Crockett Legacy, Green Spot, and Powers Gold Label—the two explore what makes each bottle unique while unpacking the centuries-old traditions behind Ireland’s most iconic spirit. Along the way, they break down the origins of St. Patrick’s Day, share a few favorite Irish whiskey cocktails, and offer plenty of spirited commentary for anyone looking to celebrate the holiday with a proper pour. Sláinte!

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Jon Taffer is back, and this time he’s raising hell in honor of Season 10 of Bar Rescue. The hospitality hitman joins me to talk about a decade of blowups, breakdowns, and barstool breakthroughs, what still shocks him after all these years, and why so many owners keep screwing up the same fundamentals. We get into the psychology of failing bars, the art (and science) of turning them around under the glare of reality TV, and what this milestone season says about the state of the bar business in America.

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This week on What We’re Drinking with Dan Dunn, we welcome one of the true mad scientists of the spirits world: Alexandre Gabriel, founder and master blender of Maison Ferrand.

Our main focus is the release of Batch No. 2 of Planteray Mister Fogg Navy Rum, a bold, high-seas-inspired expression that channels the swagger, strength, and storytelling tradition of classic Navy rum. Alexandre walks us through his long-standing fascination with maritime rum history, from the British Royal Navy’s daily tot to the complex blending traditions that defined the category. What started as historical curiosity evolved into a full-blown passion project, and ultimately into Mister Fogg itself.

We also dig into the innovative techniques behind the bottle, including Maison Ferrand’s dynamic aging philosophy and the uniquely named “Navy Active Vatting” process—a method designed to mimic the movement, mingling, and oxidative influence rum once experienced aboard ships at sea. The result? A layered, muscular spirit that manages to feel both historically grounded and strikingly modern.

If you’re into rum, naval lore, obsessive blending, or simply listening to a master at work, this one’s for you. Pour yourself something sturdy and join us.

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National Margarita Day falls on February 22nd, and we’re celebrating accordingly at WWD Headquarters. On this special episode, Dan is joined by Margarita Time author Caroline Pardilla and spirits expert Brad Japhe for a deep dive into America’s most beloved tequila cocktail, and the agave spirits that make it all possible.

We break down why the Margarita remains endlessly popular, deceptively simple, and perpetually reinvented, then get into an in-depth assessment of standout agave spirits that shine in the glass. The tasting lineup includes four tequilas—Código 1530, Olmeca Altos, G4, and El Tesoro—alongside two mezcals, Del Maguey and Hedonistas de la Fe.

It’s part history lesson, part tasting session, and part spirited debate about what really makes a great Margarita...just in time to raise a glass on February 22.

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