This episode of Unfiltered finds Erin Fitzpatrick returning from a brief hiatus and joining Brian DiMarco for a tasting of Châteauneuf-du-Pape at the top of the show. Fresh off of a trip from a trip to Oaxaca, Mexico, Erin gives us a primer on mezcal and tequila. and the difference in their signature ingredients, agave, as well as the process in which they are created. The conversation continues on to the subject of online wine retailers which seem to still be burgeoning in today's economic times though in turn hurting local wine retailers. Finally get a preview of next week's episode and get in the Turkvember spirit as Erin and Brian give hints as to some of their favorite Thanksgiving wine pairings. This episode is sponsored by The Barterhouse.

This week on The Speakeasy, Damon Boelte is joined by former head bartender of Death & Co. Phil Ward, currently of Mayahuel. Phil discusses his interest in agave based spirits and tequila cocktails as well as the past, present and future of agave production in Mexico. Tune in to learn more about the Tequila Interchange Project, a venture dedicated to promoting awareness about the culture of tequila for industry professionals in USA and Mexico. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com

This week on In the Drink, Joe Campanale sits and chats with renowned bartender and co-founder of The 86 Company, Simon Ford. From running a wine shop to opening some of England's most lauded cocktail bars, judging spirits in competition and marketing some of the biggest brands on the planet have made Mr. Ford a highly respected voice in the spirits industry. Simon reflects on his experiences through the years in the industry and how things have changed since he helped re-launch Plymouth Gin. Find out why he thinks Pisco could be the new Mezcal and follow along as Joe and Simon taste a few spirits on air and talk shop. This program was sponsored by Fairway Market

"Whoever thought that from being a bartender you'd be flown to places like Sydney and Hong Kong to teach people how to stir a martini?" [2:15]

"Bartenders by their general nature always want something they can't have."[13:58]

--Simon Ford on In the Drink