The Curious Bartender Podcast

Simon Ford is the co-founder of The 86 Co. and creator of Ford's Gin, and the man widely credited as the first brand ambassador the modern spirits industry ever produced (though he's not so sure about that). In this episode, we trace his career from a London wine shop job secured despite admitting he didn't actually like wine, through his years at Ideal Brands working on Absolut alongside Nick Blacknell, Dick Bradsell and Wayne Collins, to opening the celebrated Koba bar in Brighton and the call that sent him off to launch Plymouth Gin around the world. We follow Simon through his years as Plymouth's North America ambassador, the move to New York in 2006 at the height of the craft cocktail renaissance, and the senior Pernod Ricard directorship he turned down to build something of his own. We dig deep into the founding of The 86 Co. in 2012 alongside Employees Only's Jason Kosmas and Dushan Zaric — the survey of 149 bartenders that shaped Ford's Gin, the 90-plus formula iterations before Simon was satisfied, the moment Dale DeGroff invested on the spot after tasting it at the distillery, and the blind taste test at Pegu Club where Audrey Saunders put Ford's up against 14 other gins and Simon picked it out. We cover the famously oversubscribed Tales of the Cocktail launch party in 2013 (which I was at), the 2019 acquisition by Brown-Forman — including the full story of how it came together and the day Simon fell fully clothed into a pond on the Louisville campus — and the unvarnished realities of scaling a spirit brand from nothing. The episode closes with Simon's current projects: a campaign to revive sloe gin, a new Ford's innovation in development at Thames Distillers, and the annual Ford's Gin party at Tales of the Cocktail.🥃 Get 15% off the world's best drinking vessels at ⁠Denver & Liely⁠ using the discount code CURIOUS15 at checkout☕ Get 15% off the best coffee liqueur I have tried at ⁠Algebra Drinks ⁠with code CURIOUS15

Padraig Fox has spent 21 years at Guinness, starting out as a tour guide at the Storehouse in Dublin and working his way through sales, quality, and trade before landing the title of Global Brand Ambassador.In this episode, Padraig takes us deep into the world of Guinness: what's behind the brand's remarkable recent surge in popularity, the surprisingly exacting science of pouring the perfect pint, and why the two-part pour is a hill Padraig is prepared to die on. We get into the history: Arthur Guinness's audacious 9,000-year lease on a rundown Dublin brewery in 1759, the switch from ale to Porter recorded on a single turned-over page of a recipe book, and the Welshman who quietly invented draught Guinness in a London lab. We also explore how a brand that refused to advertise for 150 years eventually gave the world the toucan, the surfer ad, and the Guinness Book of Records. And what it actually means to pour the same beer consistently from Dublin to Astana.Get 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 CURIOUS1500:00 Why is Guinness Having a Moment? Taste, Look, Quality03:50 Arthur Guinness’ 9000 Year Lease, Bringing Porter to Dublin, The Difference Between Stout & Porter07:30 The Size of the Guinness Today09:05 Guinness Variants: Guinness Original, Guinness Foreign Extra Stout, Draught Guinness, Innovation Products, Foreign Markets11:42 Ingredients for Guinness: Roasted Barley, Malt, Hops, Yeast14:35 Why Is Guinness Creamy? Introducing Nitrogen Gas, What Nitrogen Does to Flavour17:00 Why Is Guinness Poured in Two Parts?18:30 Where is Guinness Brewed?19:40 What Temperature Should Guinness Be Served At? Guinness Extra Cold21:50 What is the Correct Mix of Gas for Guinness?23:30 The Secret to A Great Tasting Pint of Guinness: Line Hygiene 27:00 The Correct Glass for Guinness31:35 The Cult of Guinness, Discernment & Taste Acquisition35:20 Best Guinness in Dublin37:30 Why Is the Irish Bar Exported? Difference to British Pub, Balancing Irishness42:00 Guinness Advertising: The Surfer, the Toucan, Evolution Ad47:45 Association with Rugby & Other Sports49:45 Guinness Goes Viral51:02 Guinness 0.0 - Production, Scale53:20 Guinness Book of Records55:20 Is the Trend for Guinness Sustainable?56:20 The Opengate Brewery: Innovation, Nitrogen Foreign Extra Stout, Barrel Aged Guinness59:00 Being the Guinness Brand Ambassador1:00:00 The Guinness Storehouse Experience1:01:40 Is Guinness a Craft Beer?📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/

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

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, Pride07:30 Where Does Cider Brandy Fit Into the Cider World09:15 Origins of Somerset Cider Brandy: Local Tradition, French Tradition14:22 Licensing a Cider Brandy Distillery in the 1980s - Bertrand Bulmer, Precedent, Customs, Museum Licenses, Protected Geographical Indication (PGI), Changing Regulation21:20 The Importance of Being a Family Business: Building for Future Generations, Planting Pear Trees25:00 Tasting Apple Eau de Vie, Apple Varieties & Styles29:10 Comparing Somerset Cider Brandy to Calvados31:20 Distillation at Somerset Cider Brandy, Continuous Distillation36:11 Tasting 10 Year Old Somerset Cider Brandy, Cask Management, Somerset Barrels47:50 Tasting Alchemy, PX Casks, Evaporative Losses and Bottling Strength53:00 Tasting 20 Year Old Cider Brandy, Partnering with Glenfiddich58:00 Tasting Pomona & Kingston Black Aperitif1:02:15 Why Aren’t There More Cider Brandy Distillers? Pride in Somerset, Politics1:08:45 Somerset vs Herefordshire, Loss of Orchards1:12:15 The South West of England Cidermakers’ Association1:14:00 Can Cider Brandy Become a Bigger Category? Applejack1:23:45 Glastonbury Festival1:27:35 Tasting Quince Liqueur, Growing Fruit1:32:10 The Craft Distillery Movement, Business & Passion, Marketing, 101M Views on Instagram1:45:45 The Prospect of 30 Year Old Cider brandy*, Apple Blossom, Seasons1:51:28 New Product Development1:54:45 Comparing 15 Year Old to 20 Year Old1:59:00 Tasting 2 Year Old Cider Brandy Aged in Somerset Oak2:03:15 Balancing Romance & Businesshttps://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/

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 Bartending04:20 *What it Takes to Become a World Class Flair Bartender07:10 How Flair Competitions Work - IBA, FBA, WFA - Competition Structure, What Its Like Competing in a Flair Final, How Competitions Have Evolved15:35 The Flair Bartending Book18:24 The Origins of Flair Bartending - Jan Steen, Jerry Thomas, Japanese Flair20:47 John Mescall - The First Modern Flair Bartender, TGI Friday’s21:40 Cocktail Movie - Tom Cruise, John Bandy25:40 The First Flair Competition - Bartender Olympics26:37 Regional Distinctions Between Flair: US vs European, Lee Miller & Bottle/Tin31:25 Working in Flair: Bennigan’s, TGI’s, Ray Blade, Everyone’s a Flair Bartender36:00 Craft Flair: Marian Beke, 5-Star Flair40:30 Flair During a Bar Shift 45:10 Bar Magic, Dickens50:07 The Golden Era of Flair - Nicholas Saint Jean, Christian Delpeche, Tom Dyer, Neil Lowey59:15 Flair in Las Vegas in 2004: Mindaugas Gradeckas1:01:35 Tom Dyer Flair: Bottle Tin Is King1:02:35 Legendary Flair Bars, Opening a Flair Bar Today - Pressure, Failure1:08:20 Social Media: Flair Education, Entertainment, Exposure1:12:52 The Difficulty of Originality1:15:00 Physical Punishment of Flair Bartending1:17:42 Current Flair Competitions: Arctic Flair, Las Vegas, Food Town Flair, Legends World Flair1:19:42 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/

Peter Dorelli has worked in UK hospitality for 65 years, having moved from Rome in the 1950's when he was 18. He is best known as the sixth head bartender of the American Bar at the Savoy (arguably the top bar job in the world) where he worked for over two decades. Despite his 'retirement' in 2003, Peter is still a regular feature on the London and international bar scene, serving as a judge for World Class and often seen at parties with his partner in crime, Salvatore Calabrese (who has also been on the show).On the episode Peter shares stories from his early years as an illegal immigrant in the UK, which include drinking competitions with Scottish trawler men, how a surprise fire burnt down the hotel he was working at in Leamington, and what it was like working under the legendary Joe Gilmore at the Savoy. We also get into a bit of a debate about whether bartenders should taste drinks before serving them. It was a great pleasure to interview Peter and I'm grateful to him for lending his time to the show.If you like these conversations, please consider subscribing, liking it, and sharing with other people who will like it too. This genuinely helps grow and support the show, and will allow me to continue recording conversations with people like Peter.00:00 The Last of the Dinosaurs - How Has Bartending Changed? The Cycle of Classic Cocktails, Creating Stories07:45 Has Bartending Lost Some of its Romance? Ambition and Pace of Younger Bartenders, Knowledgee Acquisition 14:20 Peter’s Early Career - Arriving in UK, Pendower Hotel, Becoming a bartender27:00 Becoming a Fugitive, Challenging a Scottish Trawler Man to a Drinking Competition* 40:35 Burnt Down Hotels in Leamington & Becoming a Butler, Going Legal53:00 Stones Restaurant, Pebbles Bar: Roger Moore, Alec Guinness1:02:55 The American Bar & Joe Gilmore: Art of Hospitality, Becoming a Master1:15:50 The American Bar in the 1980’s: Team, Operations, Cocktails, Savoy Cocktail Book, Harry Craddock & Ada Coleman, Being a Custodian, Peter’s Style1:34:30 DEBATE: Is it Necessary to Taste Every Drink Before Serving?1:47:40 The UKBG: Founding and Function1:51:20 Cocktail Competitions, Ego, Lessons Learned: Shoes2:00:00 Retiring & Closure of the Savoy (2004 - 2010), American Bar Stories, DeathSpotify not accepting videos from me for some reason - video version of this podcast is available on YouTube along with images to illustrate some of Peter's stories.📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/

Is the British pub dying?In this episode I’m joined by beer and pub writer Will Hawkes, who has spent years travelling the country and visiting thousands of pubs for his reporting. We talk honestly about where British pub culture stands in the 2020's: the closures, the economic pressures, but also the surprising resurgence of affection for traditional boozers with carpets, darts boards and multiple rooms. Will argues that while the industry has been shrinking for over a century, what people still crave is the warmth, social glue and sense of belonging that only a great pub can provide. From there we explore how pubs have evolved since the post-war years, from the dominance of breweries and the rise of the Big Six, through to gastropubs, craft beer and the shifting power of pub companies. Will explains why the person running a pub matters more than anything else, how regional quirks still define pub culture, and why some fiercely idiosyncratic rural pubs continue to thrive despite being miles from anywhere. We also dive into pub history – from gin palaces and tiled Victorian interiors to misleading claims about “the oldest pub in England” – and what really separates a pub from a bar or restaurant. It’s a wide-ranging conversation about class, nostalgia, architecture, community and why, despite everything, pubs still matter.https://www.willhawkes.net/Thanks for listening, to support please share, like and subscribe.