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Distillate: The Hidden History of Cocktails, Spirits & Drink Culture
The history, science, and human story behind what’s in the glass.
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5. La Fée Verte: Absinthe, the Green Hour, and the Case Against the Green Fairy
27:50||Season 2, Ep. 5In July 1912, three men at the Department of Agriculture signed a food-purity ruling that kept absinthe from crossing a state line in America, with no vote and no hearing. Today it can cross again, as long as the label can say “thujone-free,” which federal rules define as under ten parts per million. In between, the drink’s reputation went further than its chemistry.This episode follows how that reputation was built. It starts with two sitters in a Degas painting who lost their good names to a glass on a table. It then goes through the Pernod Fils factory floor, the phylloxera bug that made wine scarce and absinthe cheap, the Belle Époque cafés at l’heure verte, and the nickname la fée verte. It continues with a doctor’s guinea pig experiment, a Karlsruhe lab that measured thirteen pre-ban bottles for thujone, laudanum and hashish in the same cafés, and a wine trade with its own reasons to point at a rival. It ends with the Swiss valley that kept distilling through a ninety-four-year ban, and a small museum outside Paris where the spoons are still on display.Full show notes, research sources, and transcript at thealchemistsbar.com
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4. The Cocktail Hour: Tiki Culture, the Dry Martini, and the 1950s Cocktail Party
27:21||Season 2, Ep. 4In 1956, the United States Navy put it in writing: stay at a cocktail party for two or three drinks. The 1950s wrote down the start time, the length of the visit, the vermouth ratio and the look of the bar in the rumpus room, and never wrote down who made the drinks.Along the way: a Levittown house and the GI Bill that backed it, a Dry Martini that went from half vermouth to one part in eleven, a vodka sold with the line “No Smell, No Taste,” and the guest who wasn’t drinking and the drink they were handed. Then the Hollywood and Oakland tiki bars, Donn Beach’s numbered bottles, Victor Bergeron’s shark story, a two-Zombie limit, the fight over the three-martini lunch, and a bar on Sunset Boulevard that opened eight days after President Kennedy said “It’s deductible” should pass from our scene.Full show notes, research sources, and transcript at thealchemistsbar.com.3. Proof of Fire: Japanese Whisky, Rhum Agricole, and the Evolution of Spirits
30:04||Season 2, Ep. 3Until April 1, 2021, a bottle labeled Japanese whisky could be made from whisky imported from somewhere else. Japan had no formal definition of the category until industry standards took effect that spring, more than a century after Masataka Taketsuru went to Scotland in 1918 to learn how to make Scotch.This episode follows what happens to a spirit when the technology behind it crosses a border and meets new water, new wood, and a new climate. It covers Taketsuru’s training in Scotland and the Yamazaki Distillery he helped build in 1923, the different still shapes inside a single Japanese distillery, what makes Mizunara oak so hard to work with, how altitude changes the boiling point of ethanol, why tropical heat speeds up aging and the angel’s share, the rise of rhum agricole and Martinique’s AOC, and the Japanese Highball.Full show notes, research sources, and transcript at thealchemistsbar.com.2. Women and the Brewer's Craft: Alewives, Hops, and the Hidden History of Beer
16:38||Season 2, Ep. 2On a high mountain mesa in southern Peru, the ruins of a 1,000-year-old imperial brewery hold a secret: scattered across the floor among massive fermentation vats are ornate metal shawl pins worn exclusively by high-status, aristocratic women.In ancient Mesopotamia, Sumerian hymns celebrated female tavern keepers, and in medieval England, over seventy-five percent of commercial ale traders were women known as brewsters. So how did a craft that began across the ancient world as the sacred, exclusive domain of women become, centuries later, an industrial trade that explicitly barred them from entering the room? This episode examines the history, economics, and chemistry behind women and the brewer’s craft. From the legal doctrine of coverture and the arrival of hops to the true origin of the surname Brewster and the dismantling of popular witch myths, this explores how commercialization transformed a domestic art into a capital-intensive trade—and what that history left behind in the glass. Full show notes, research sources, and transcript at thealchemistsbar.com.1. The September Compromise: Oktoberfest, Märzen, and the Bavarian Brewing Calendar
27:30||Season 2, Ep. 1The six-pack labeled "Oktoberfest" on an American grocery shelf carries two names that both point backward. The festival it advertises opens in September, and the amber Märzen style inside traces back to a 1553 Bavarian law that banned summer brewing from April 23 to September 29.Also covered: the 1810 royal wedding and horse race that started the festival, Georg Lang, the Nuremberg innkeeper who used straw bidders to build a giant beer hall in 1898, Josef Sedlmayr's amber Märzen of 1872, the paler golden beer the Munich breweries pour today, and the Fischer-Vroni fish tent, whose famous founder is a nickname. Plus a Märzen and Festbier pairing, with an alcohol-free pour at equal standing.Full show notes, research sources, and transcript at thealchemistsbar.com.Deep Dives: Vanilla
13:47|In 1841, on a French colonial island, a twelve-year-old enslaved boy solved a problem that had defeated European botanists for decades — a technique so simple it took seconds per flower, and so effective it's still how nearly every vanilla bean in the world gets pollinated today. He received nothing for it. A rival tried to steal credit for it twenty years later. He died in a public hospice in 1880, in an unmarked grave whose location nobody knows. This episode tells his story directly, using his own obituary as its closing word.It's also a genuinely strange chemistry story: the same flavor compound in real vanilla forms independently inside a charred oak barrel, has been extracted from cow dung by a Nobel-adjacent researcher, and was recently synthesized from PET plastic bottles by scientists trying to turn waste into flavor. And the actual pollinator of the vanilla orchid in the wild — the thing Albius's technique replaced by hand — remains, after two centuries, scientifically unconfirmed.Full show notes, research sources, and transcript at thealchemistsbar.com.Distillate - Season 2 Trailer | The Hidden History of Cocktails, Spirits & Drink Culture
01:45||Season 2The history, science, and human story behind what's in the glass — and what it reveals about the world that made it. Season 2 returns October 6, 2026.