This week on The Speakeasy, Damon Boelte returns to the airwaves with the man behind The Dutch's Spirits, Jonathan Forester. Tune in and learn more about their sugar wash moonshine, aged peach brandy and other old school spirits. Learn about the history of prohibition, small distilleries, the importance of forgotten spirits and the effectiveness of well made bitters. This program was sponsored by Whole Foods Market.

"Every peach brandy was different in the 1700's and 1800's. I wanted to make a product that was a blend of all of them."

"You never get repeat customers by making lousy stuff."

--Jonathan Forester of The Dutch's Spirits on The Speakeasy

Why are chefs so crazy? This week on The Morning After, Jessie Kiefer and Jen Tullock call up Scott Haas, clinical psychologist and author of Back of the House: The Secret Life of a Restaurant. Scott followed the restaurant staff at Tony Maws' Craigie on Main in order to learn the psychology of the restaurant kitchen. How did Tony react to the book, and why are kitchen staffers so good at leaving their emotions and problems at the door? Later, Jessie chats with Brady Konya and Ryan Lang of Middle West Spirits. Learn the steps of the distilling process, and find out how Brady and Ryan's history got them interested in distillation. Find out why Americans are so uniformed about vodka! Also, hear about Middle West's seasonal infusions. What's on the menu at Chardonnay's this week? Jessie and Jen are serving up some 90s-inspired bloody marys! This episode has been brought to you by Whole Foods.

"Restaurant cooking is diametrically opposed to what we do at home." [19:00] -- Scott Haas on The Morning After

"We love our food- not as an art, but as a craft." [33:10] -- Brady Konya on The Morning After

On this week's At the Root of It, Erin brings us an interview and tasting from the field with Tal Nadari of Bols Genever. The pair talk about the history of genever, its flavor profiles, and what to expect from Bols Genever in the future.