What We're Drinking with Dan Dunn

Ghosts, goblins, jack-o'-lanterns, and booze. Halloween has come a long way in 2,000 years, but one thing hasn't changed: people have been celebrating with spirits—both supernatural and alcoholic—for centuries. In this special Halloween edition of History at Work and in the Making, Dan traces the holiday's fascinating history, from the ancient Celtic festival of Samhain to the Irish immigrants who brought their traditions to America. Along the way, we discover why people started wearing costumes, how trick-or-treating evolved from medieval customs involving food and ale, why jack-o'-lanterns were originally carved from turnips, and what bobbing for apples once had to do with finding a spouse.

Plus, the origins of Halloween mischief, the surprising role of hard cider, and how a holiday devoted to warding off evil spirits became one of America's favorite excuses to enjoy the good ones. Pour yourself something delicious and settle in for a spirited journey through Halloween history. Presented by Warbringer Mesquite Smoked Southwest Bourbon. Learn more at warbringerbourbon.com. Because good stories deserve good pours.

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Dan welcomes actor Dulé Hill, entertainment industry veteran Tom Caltabiano, and Brad Japhe for an episode that pairs exceptional Scotch whisky with a candid, wide-ranging conversation about the state of modern entertainment.

As the foursome explore an impressive lineup of whiskies from Glenglassaugh, The Glenlivet, Rosebank, Glen Scotia, and Laphroaig, they dig into the seismic changes reshaping Hollywood, from the shifting economics of television and film to the challenges facing creative talent in an industry that seems increasingly unsure of what audiences actually want. Along the way, they share stories, insights, and plenty of laughs, with a special appearance by Martingale Cognac adding a little French sophistication to an otherwise Scottish affair.

It's an entertaining collision of show business and the spirits business, featuring great whisky, strong opinions, and an unfiltered look at an entertainment industry in the midst of a major identity crisis.

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Liqueurs don't always get the respect they deserve. We're here to change that. Just in time for National Liqueur Day, Dan Dunn and acclaimed spirits writer Brad Japhe explore one of the drinking world's most colorful, versatile, and deliciously misunderstood categories. It's a spirited journey through centuries of history, fascinating origin stories, closely guarded recipes, and the people who turned humble botanical concoctions into some of the world's most beloved drinks. Along the way, Dan and Brad celebrate an all-star lineup featuring Disaronno, Tia Maria, Averna, Fernet-Branca, Aperol, Campari, Sarti Rosa, Domaine de Canton, Hpnotiq, and PAMA.

From Italian aperitivo culture and the enduring appeal of amaro to the surprising stories behind iconic bottles, this episode is a full-throated celebration of the sweeter, bitterer, and occasionally weirder side of the spirits world. Consider it our love letter to liqueur. Sealed with a kiss. Served with a twist.

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It’s cocktail hour, and Anna Vocino is here to make sure there’s something good to eat with whatever’s in your glass. The actress, comedian, bestselling cookbook author and founder of Eat Happy Kitchen joins Dan to talk about her new book, Eat Happy Cocktail Hour: Deliciously Gluten Free and Low Carb Sips, Dips, and Bites and the art of eating and drinking well without sucking all the fun out of it.

Also on the show, Dan revisits an article he wrote years ago about the ruination of one of Venice Beach’s most iconic streets and discovers, somewhat depressingly, that the damn thing may be even more relevant today than when he wrote it. And finally: Ever wonder what it would be like to have drinks with Yoda? Of course you have. Well, wonder no more.

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This week, Dan sits down with acclaimed bartender Kenta Goto and award-winning drinks writer Noah Rothbaum to talk about their new book, The Goto Bartender’s Guide, a look at Japanese cocktail culture through the drinks, techniques, traditions, and philosophy that have shaped Goto’s singular approach to bartending and hospitality.

Also on the show: a fresh round of Drinks of the Week, with Dan cracking into wine, vodka, and rye whiskey. And in the latest History at Work and in the Making, we go back to a time when putting ice in a cocktail wasn’t just a given—and trace the unlikely history of how frozen water became one of the most important ingredients behind the bar.

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