1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"Part of the reason why we've lost flavor in the rum categories is because of tax subsidies the US government provided islands like Puerto Rico. The subsidies are tied directly to quantity, not quality."
--Nick Pelis of Denizen Rum on The Speakeasy
"White rum shouldn't be expensive, by virtue of what it is. It's an inexpensive thing to make and doesn't need to cost a lot."
--Marshall Altier of Denizen Rum on The Speakeasy
Tags:Denizen Rum, Holland, Amsterdam, white rum, rum cocktails, mixology, Daiquiri, taste profiles, aged rum, Havana Club, mixers, subsidies, cocktail competitions, spirits, Rum and Coke,
Tags:Damon Boelte, The Speakeasy, Heritage Radio Network, S Wallace Edwards & Sons, Ray Raymond, National Sales Manager, Edixon Caridad, Brand Ambassador, Henrique Vollmer, Owner, 5th generation, Daniela Curiel, brand manager, Santa Teresa, rum, Venezuela, estate rum, sugar cane, alcohol distilled on site, molasses, rum for connoisseurs, dignifying rum, it was once thought of as the people's drink, 1796 Santa Teresa, cocktails,
"If you make it as a bartender/mixologist in New York City, the world is your oyster."
"We're in a lucky business. People are winning cash prizes for bartending and traveling across the world. There's no other profession where you get that luxury."
"When cocktails are so expensive, people don't just want a drink they want an experience...[because of that], hospitality driven establishments are doing really well right now."
--bartender James Menite on The Speakeasy