U.S. Importer of rare hand-distilled spirits. Retired Army vet • filmmaker • distiller • MSc Brewing/Distilling. TX direct + DTC 47 states. Open 10/1/26
Ed Sheeran on Theo Von: “UK pubs are for mates, US bars are for getting f... up.”
He said in Britain, grabbing a couple of pints after work or on a Friday is just normal life with friends.
In America, it’s often straight to “I’m here to get absolutely hammered.”
It’s funny how the same drink can feel so different depending on the culture around it.
Drinking culture shapes how we socialize, unwind, and even our health.
After years of traveling, tasting, harvesting, & working alongside farmers around the world, this is the question I keep coming back to:
How much of an agricultural product’s flavor potential is preserved, and how much is lost before it ever reaches the malt house or distillery?
The research shows 84% still view drinking as a major cultural component. Individuals aren’t abandoning the ritual. They’re abandoning the product when it fails to justify itself.
Nobody told you this about Peruvian food — and that's the problem.
Japanese techniques. Chinese flavors. African heritage. Spanish influence. Incan roots.
All layered into the same bowl for centuries.
Full episode drops Thursday on my YT channel
#Peruvianfood#Peru
Happy St. Paddy’s Day! ☘️. “Here's to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold Guinness and another one!".
Peat takes 1,000s of yrs to regenerate one meter.
The scotch whisky industry burns it to flavor barley.
Tradition vs. Sustainability- which side are you on?
Most people think vodka was designed to taste like Nothing. But Vodka was never meant to be flavorless. Thank you rectification technology that could strip a spirit of basically everything. Efficient? Yes. Interesting? Debatable.
There are over 7,000 whiskey brands in America's SKUs. The average bar has 40 of those. Of those 40 they only sell 17 and of those 17 almost 70% of the revenue comes from 3." — Jon Taffer, Fox News, The Sunday Briefing (Jan 11, 2026)
Oz: "Alcohol is a social lubricant that brings people together. In the best case scenario, I don't think you should drink alcohol, but it does allow people an excuse to bond and socialize and there's probably nothing healthier than having a good time with friends in a safe way."
I’ve been filming, learning and making beer, wine, and spirits across Peru. Its been one of my favorite trips thus far! Its drink culture is a tapestry woven from the influences of indigenous traditions, colonial history, and cultural fusion. Episodes coming later this year!
One of the many things I love about traveling is seeing all the amazing architecture from all over the world.
Architecture should speak of its time and place, but yearn for timelessness.
I cannot overlook the flavors of agave to its terroir when I enjoy mezcal. This is particularly true considering that agave usually takes between 5 to over 30+ years to mature, during which it absorbs minerals, nutrients, and "essences" from its growing environment.
I’m excited to share the story of Route 66 with everyone.
Ch. 1: The Road Less Traveled comes out Jan. 9th and Ch. 2: The “Route” of 66 is available Jan. 30th
The Most Interesting drink I tried in 2024 was Jeppson's Malört! Has anyone tried this before? This liqueur is notoriously bitter, herbal, and citrus-flavored liqueur that has become a symbol of Chicago. I would recommend chasing it down with a pint of @oldstylebeer
My videos aren’t just about the drinks; it’s a tribute to the culture and passionate souls behind them.
The tireless artisans who craft the beverages that accompany our good times and the bad, our special moments, and unforgettable nights with friends and family.
If I can sum up these past 7+ years of my journey, it is to Live life outside your comfort zone, pursue the unfamiliar, and create a life that YOU want to live. The goal is to die with memories not dreams.
@markreynier What I’ve learned from you and your team at Waterford about terroir, heritage barley etc. was second to none. I will continue to take the knowledge I’ve learned from Waterford and apply it to future recipes and filming around the world. Thanks Mark!