Long-form conversations with the leading minds in drinks, spanning history, science, culture, and craft, with bestselling author and bartender Tristan Stephenson.
The Curious Bartender Podcast
Claim This Podcastby Tristan Stephenson
5.0(37 reviews)
80 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇬🇧
76
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality84
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YouTube86
Engagement85
Podcast Overview
Long-form conversations with the leading minds in drinks, spanning history, science, culture, and craft, with bestselling author and bartender Tristan Stephenson.
Language
🇺🇲
Publishing Since
11/24/2024
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76
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality84
Social0
YouTube86
Engagement85
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excellent
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Recent Episodes
June 1, 2026
#80 Julio Bermejo - 61 Years of Tommy's, Tequila Production, Margaritas, Mexico, 100% Agave, Dre Masso, Tom Estes
<p>Julio Bermejo is the owner of Tommy's Mexican Restaurant in San Francisco, which is the bar credited by the Wall Street Journal as "the epicentre of tequila in the United States" and the place where the Tommy's Margarita was created in the 90's. In this episode we trace his journey from the family's Yucatecan roots and the early days of a restaurant that didn't even hold a liquor licence until 1972, through his decision in the mid-1980s to go exclusively 100% agave on the well — years before the mainstream caught up — and into the creation of the Blue Agave Club, now with over 7,000 members worldwide. We get into the philosophy behind the Tommy's Margarita itself: why agave syrup replaced triple sec, and how Dre Masso, Henry Besant and others carried the drink into bars globally before it became the first venue-specific cocktail ever added to the IBA Official list. Julio also shares what his early distillery trips taught him, from meetings with Guillermo Romo de la Peña at Herradura, Don Felipe Camarena at Tapatio and Fernando Gonzales at Siete Leguas, to the lesson about never putting your opinions in a tequila menu — as well as his principled stance on regulation and safety, the Highland versus Valley divide, what agave boom-and-bust cycles reveal about the industry, and the persistent problem of contracted tequilas and shifting NOM numbers. We also talk about Tommy's post-pandemic reality, what his mother Elmy — now 92 — still brings to the place, and the 60 pop-ups in 20-plus countries he did to mark the restaurant's 60th anniversary.🍋🟩 Fever-Tree - For the very best mixers that taste pretty damn good even by themselves☕ Algebra Drinks - The world's best coffee liqueur (partly because it's low in sugar - get 15% off at http://www.algebradrinks.com with the code CURIOUS15🌾 Belvedere Vodka - Organic vodka, with substance, made from Polish rye and absolutely no additives.🍷 Denver & Liely - The best glassware on the planet - get 15% off at http://www.denverandliely.com with the code CURIOUS15</p>
May 25, 2026
#79 Yumi Yoshikawa - Chichibu Distillery, Ichiro Akuto, Japanese Whisky, Mizunara Oak, Floor Malting, Scotch Whisky
<p>Yumi Yoshikawa is the global brand ambassador for Chichibu Distillery, the small operation in Saitama Prefecture, Japan, which has become the most celebrated whisky producer in the world.</p><p>We map out the full picture: two malt distilleries in Chichibu and a brand-new grain distillery that started production in Hokkaido in January 2026, before going deep into what actually happens at Distillery I — the multi-origin barley programme, the floor malting Ichiro Akuto spent years visiting England to learn, the Mizunara oak washbacks and the lactic bacteria they bring to every fermentation, and the switch to direct fire at Distillery II that Ichiro always wanted but waited a decade to attempt. </p><p>We discuss cask management and work through an extraordinary range of wood: bourbon, sherry, wine, cognac, rum, Madeira, port, IPA beer, tequila and the occasional grappa cask. We taste three whiskies together, including the first UK pour of the Distillery II single malt, an unreleased Double Distilleries blend, and a cask sample straight from the warehouse — seven years old, local Japanese barley, 59.4%, 100% Mizunara Oak — that has no right to taste as good as it does. </p><p>We also cover Ichiro's story: 21 generations of brewing, the loss of Hanyu, the rescue of 400 casks and the two years he spent visiting 2,000 bars across Japan to build support for a distillery he hadn't yet opened. </p><p>Yumi's own journey closes things out: a bartender who cycled around Scotland with her CV, worked at The Highlander Inn in Craigellachie alongside a young Tatsuya Minagawa, negotiated simultaneous seasons at both The Highlander and Bruichladdich, and joined Chichibu in 2013</p><p><br></p><p><strong>With thanks to our sponsors:</strong></p><p><br></p><p><a href="https://fever-tree.com/" target="_blank" rel="ugc noopener noreferrer">Fever-Tree Mixers</a> for the best fizzy liquids going</p><p><a href="https://www.belvederevodka.com/" target="_blank" rel="ugc noopener noreferrer">Belvedere</a> for additive free, organic Polish vodka</p><p><br></p><p>🥃 Get <strong>15% off</strong> the world's best drinking vessels at <a href="https://denverandliely.com/" target="_blank" rel="ugc noopener noreferrer">Denver & Liely</a> using the discount code CURIOUS15 at checkout</p><p>☕ Get <strong>15% off </strong>the best coffee liqueur I have tried at <a href="https://www.algebradrinks.com/" target="_blank" rel="ugc noopener noreferrer">Algebra Drinks </a>with code CURIOUS15</p><p><br></p><p>📷 Follow me on Instagram</p><p>📚 I've written <a href="https://www.thecuriousbartender.com/" target="_blank" rel="ugc noopener noreferrer">quite a few books</a> on spirits and cocktails</p><p><br></p>
May 18, 2026
#78 Freddy Andreasson - El Gallo Altinero, Tequila & Jalisco, 50 Best, Terroir, Coffee
<p>Freddy Andreasson is a 6'4" Swede from the small town of Falkenburg who grew up working a conveyor belt at the Falcon Brewery, spent his late teens dealing weed, and bought a one-way ticket to Melbourne with the proceeds.He arrived in Melbourne with nowhere to stay and a litre of Jim Beam in his bag. That journey through Australian kitchens and coffee machines, via a period of real personal darkness in Guadalajara, eventually led him to co-found El Gallo Altanero in 2017: a bar dedicated entirely to independent agave spirits from Jalisco, with a menu that changed every week. Eight years in, the bar the bar has been featured on global 50 Best list, and Freddy has just been named the 2026 Altos Bartenders' Bartender Award winner for North America — the only peer-voted accolade in the programme. On the episode we talk about what it actually takes to earn the trust of Mexican tequila producers as an outsider, why terroir means more in agave than almost anywhere else in the spirits world, and what happened when the 50 Best spotlight hit a bar that was never designed to be a destination. We also get into the new bar — Fandango, a classics-only concept two years in the making, built around a simple question: what do you actually want to drink? — plus the politics of mezcal DOCs, raicilla, why the most romantic bars in the world are often the most stubborn, and a dream distillery project coming soon.</p><p>With thanks to our sponsors:</p><p>🍋🟩 Fever-Tree - For the very best mixers that taste pretty damn good even by themselves</p><p>🌾 Belvedere Vodka - Organic vodka, with substance, made from Polish rye and absolutely no additives.</p><p>🍷 Denver & Liely - The best glassware on the planet - get 15% off at http://www.denverandliely.com with the code CURIOUS15</p><p><br></p><p><br></p><p>📷 Follow me on Instagram - https://www.instagram.com/tristanstephenson/📚 I've written quite a few books on spirits and cocktails - https://www.thecuriousbartender.com/</p>
80 total episodes available
Recent guests on The Curious Bartender Podcast
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Rémy Savage
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Sandor Katz
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Serge Valentin
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Tony Cecchini
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Harold McGee
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Jeffrey Morgenthaler
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Jared Brown
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Anastasia Miller
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Kevin Armstrong
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Dave Broom
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Henrietta Lovell
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David Mabberley
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Frequently asked questions
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- What is The Curious Bartender Podcast?
- How often does this podcast release new episodes?
This podcast updates daily.
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This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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Yes, this podcast regularly features guests.
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