I just listened to the episode on Tequila. Very interesting. Troy mentioned Clase Azul as a good $100 bottle of tequila. I was at a party where we sipped a Clase Azul Reposado, and I loved it. Fancy beautiful bottle and here in Oregon, the state liquor store price is around $180. A few years later, I learned that many tequilas have additives to enhance flavor, often to make it taste sweeter and enhance the flavor profile - this includes Clase Azul. What is the point of paying $100+ for a tequila that is an overpriced pretty bottle? You spent a lot of time talking up the importance of honoring the agave plant & not hiding a good tequila in a cocktail, but never talked about additives. It seems that a tequila that uses additives is hiding low quality blue agave that was not allowed to develop its full potential naturally. I’d love your take on the whole additive trend & whether additive containing tequilas qualify as quality tequila.

Love this! I normally don’t listen to content involving this topic but I found it to be informative and entertaining. Eli does a great job breaking it down for folks who aren’t familiar with the industry- exactly what I look for out of a podcast!

Enjoying the new approach this podcast is taking in exploring beverage and hospitality- while “craft” can be present in so many industries, food and beverage is how most folks experience true craft regularly. The conversations are carried by a true professional’s nuance and a foundational curiosity that is relatable and aspirational- overall worth the listen every time.

…Think Alike! I upgraded to the Micra two months ago after 3 years with a Gaggia Classic. My wife and I enjoy Camp4’s Silverhammer beans for our milk drinks. Keep up the great work!

Jonathan, the host, is a smart guy whose curiosity leads him to seek out people making cool stuff. His questions bring their creative processes to life.

Loving the episodes on coffee and coffee gear. None of my friends care about coffee enough to have a deep dive. It is nice to live vicariously through people willing to buy 2 grinders and go deep on roasting and brewing. Keep up the good work.

Paul Forward is a National Treasure and should be protected as such. Seriously. Appreciate the nuance and thoughtful conversations here.

I think Jonathan has a great interview style, and he draws out such great information from the folks on this show.

Definitely worth a listen

Wonderful insight from folks who are consumed by their craft.