Adam, Joanna, and Zach debate whether cocktail bars should be so enamored with fancy ice programs - do they truly enhance the drinks and the guest experience, or do they add unnecessary costs and come across as more snobby than sophisticated? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.
Zach is reading: Fortified Wines Are ‘Cool’ Again — So Why Are Their Regions in Crisis?
Joanna is reading: The Cocktail College Podcast: The (Re)Martini
Adam is reading: How to Tip at Casinos, According to a Vegas Bartender
Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair
Twitter: @adamteeter @joannasciarrino, @zgeballe, @vinepair
Hosted on Acast. See acast.com/privacy for more information.
Do Most Wine Drinkers Care Where Wine Comes From?
Can Craft Beer Enter the Light Lager Conversation?
How Many SKUs Are Too Many for Wineries?
How Big Can the Paloma Get?
The Future of Tequila with GALLO’s Britt West
Where Does Rosé Go From Here?
Surging Labor Costs Are a Nationwide Challenge for Bars and Restaurants
Do Medals Move Bottles?
Wine Is Art, But Wineries Need to Be Businesses
Does Going National Make Sense for Domestic Wine Brands?
Who Is Responsible For Making Wine More Accessible?
Inside Infused Tequila's Ascent With 21Seeds
Is Craft Beer's Optimistic Tone Defensible or Delusional?
Exploring the Outer Limits of the Margarita
Just How Much Will People Pay for Blanco Tequila?
What Drink Will Own Summer 2024?
Is It Criminal For American Restaurants to Not Sell American Wine?
Can Restaurants Keep Up With Cocktail Bars?
Why Do We Care About Sustainability in Wine, and Not in Spirits?
Do "Functional Beverages" Actually Function?
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Walk-In Talk Podcast
Gastropod
The Federalist Papers
A Tale of Two Cities
The Recipe with Kenji and Deb
Christopher Kimball’s Milk Street Radio