The Modern Bar Cart Podcast
Summary: The Modern Bar Cart Podcast is a weekly discussion of the tools and techniques that make great drinks. Hosted by Modern Bar Cart CEO Eric Kozlik, this cocktail podcast gives great information for home bartenders and industry professionals alike. If you’re looking to take your cocktail game to the next level, this is the podcast for you.
In this episode, we focus on bitters - bitter cocktails, and more importantly, two new bespoke cocktail bitters flavors we developed for our friends over at Catoctin Creek Distilling Co. and Sagamore Spirit Distillery.
We set out to investigate the cocktal/mocktail issue to the fullest of our capabilities. This audio essay (and the embedded rant it contains for comic relief) are our way of presenting the debate as we see it, confronting what we understand to be some potentially problematic issues along the way.
We chat with RB Wolfensberger, head distiller at Gray Wolf Craft Distilling, about his new American Agave Spirit: Lobo.
Max Lents and Eli Breitburg-Smith run the Baltimore Spirits Co. During this episode, we sample through Baltimore Spirits Company’s smoked apple brandy and their limited release pechuga-style version, featuring local persimmons, black walnuts and paw-paws. We also nose and taste their three amaro offerings: Szechuan, Coffee, and Fernet.
In this 100th episode, Modern Bar Cart co-founder Ethan Hall takes the reins as host and grills Eric on emerging spirits & cocktail trends, podcasting wisdom, and a few new and exciting lightning round questions. Celebrate 100 episodes with us!
In this episode, we take a deep dive into all things carbonated and watery. Some of the things we discuss include: The difference between seltzer, club soda, and sparkling water A little exploration of how CO2 influences our world How carbonation works at a chemical level An abbreviated history of carbonation and how it was initially popularized An in-depth tasting of several popular carbonated water products A few carbonation-adjacent topics And much, much more
In this episode, we hang out with bartender Zac Hoffman and focus in on cocktail competitions and the craft bartender experience. What does it take to become a real bartender, how do you deploy those skills to build a career, and what’s it like going head-to-head with other skilled mixologists to create a cocktail that rises above the rest?
This time around, we chat with Andy Keller, head distiller for Blackwater Distilling, Maryland’s oldest currently operating craft distillery. We examine one of the really unique and ambitious projects they began just a couple years ago: aging some of their product in a solera system.
In this episode, we interview distiller Yianni Barakos of Mason Dixon Distillery in Gettysburg, PA. We taste through a selection of his spirits and chat about what it means to take a local approach to distilling and hospitality.
In this episode, we interview Tyler Lloyd of Louisvile CBD about CBD cocktails, Cannabinoid compounds, and basically everything you need to know to incorporate CBD into you mixology experiments.
In this continuation of our liquid tour of Islay Scotch with Adam Safir, we nose and sample more beautiful whisky expressions from Islay and tackle some lightning round questions.
In Part I of this in-depth interview and Scotch tasting with Adam Safir of the DC Islay Scotch society, we discuss the nuances of Islay Scotch, including production methods and tasting notes.
In this continuation of our sake-driven discussion with wine and spirits expert Lara Victoria, we dig into sake/food pairings and creative sake cocktails.
In this episode, we interview WSET certified educator Lara Victoria about one of her passions - sake, including production methods, koji, classifications, and quality indicators.
In this episode, we answer some of the best mailbag questions we've received from listeners over the past several months.