If this week’s guest sounds familiar, you probably recognize her last name. Eve Bergeron, granddaughter of the late Trader Vic Bergeron, is now helping to run the family business that just celebrated it’s 90th Anniversary. For those unfamiliar with Tiki and Polynesian Pop history, Trader Vic is one of the “Big Three” and his biggest claim to fame is the Mai Tai (or arguably Crab Rangoon). Eve is now protecting that legacy. Not only does she travel the world promoting the Trader Vic’s brand and helping to open new concepts, but she has been very active in preserving and archiving historical documents and ephemera surrounding her grandfather and Trader Vic’s.

But she is no “nepo baby”. In fact, she wasn’t even really aware of the impact the restaurants had made on the world by the time she was eating there with her parents in the late 70’s and 80’s. She just knew that her family was in the food business. Nothing more. But after spending time in the hospitality industry in Europe, she made her return to the states and a return to the family legacy (yes, I know… I use that word a lot in this episode). She now wears a lot of hats, and today you’ll hear about some of them.

Photo of Eve Bergeron courtesy of Jeffrey Bond Photography

During my first visit to Alaska, I had to check off the requisite activities… salmon fishing on the Kenai, Halibut fishing off Kachemak Bay, Denali National Park, and of course, Denali Brewing Company. So, on my way out of Talkeetna, I stopped by to chat with Co-Founder Sassan Mossanen. In a 15 years, Sassan has piloted his brewery through expansion after expansion, the launch of a large production facility, a new distillery, retail sales outlets, and… well, tune in to find out.

This wasn’t his original intention. He’s moved around a lot throughout the United States, but mountaineering and Denali pulled him to Talkeetna, Alaska. Talkeetna is known as a home base for mountain climbers seeking to check Denali off their list. It’s a town whose motto is “A drinking town with a climbing problem”, and that is in no small part due to the fantastic brews and spirits available from Denali Spirits and Denali Brewing Company.

A special shoutout goes to Sassan, too, for inviting me to join a meeting with his team to offer tasting notes for a whisky Denali Spirits bottled for Three Bears grocery. Those notes are for advertising to be used in their stores throughout Alaska. It was a fun project to join. 

Rum nerds and mid-century Mavens, Martin and Rebecca Cate are back on the show!

Check out Tiki Guru and The Cult of Tiki to hear previous interviews.

This week, we’re diving into their place in the world of rum and the Rumbustion Society at Smuggler’s Cove, where their collection of fine and rare rums tops the 1000 mark. Over the course of the years, their rum club has offered amazing perks such as distillery tours to Jamaica, Martinique, and all over the US. As the club gained in popularity, and the bar’s profile grew, it became a full-time job for the duo just to manage the inventory and memberships.

This week it’s all about rum. Refer back to previous episodes to hear about Martin’s start in Tiki, and how to power couple became synonymous with Bay Area Tiki.

You can buy those mugs and other Smuggler’s Cove merch at smugglerscovesf.com

Marie King has been making cocktails longer than most of us in the tiki bar business. She got an early start in hospitality at the age of 16 and couldn’t wait to get behind the bar. But, in order to do that, she’d have to move away from her home in Southern California and make her way to The Big Easy, New Orleans. But her travels weren’t done yet. She spent time trekking across Europe and getting a feel for a different way of doing things behind the bar before returning to Los Angeles to run LA’s oldest tiki bar, the Tonga Hut.

Now ten years later, she finds herself running the iconic beverage program for THE tiki originator… Don The Beachcomber. It’s been an incredible journey, one that would be nigh impossible to replicate in modern times. Mix up a Zombie and tune in to hear how she did it.

Mahalo Satan!

Eric Kaye spent decades of his life as a professional musician and amateur rum aficionado. But, as a composer for film and television, technological advances brought the barrier-to-entry intro so low that the competition for those film contracts started to dry up by 2017, as producers looked for cheaper options, even emplying AI services to do the work previously done by a musician. So Eric Kaye decided it was time to turn his passion for rum into a full-time career.

Eric decided the path he would take would be as an independent bottler of fine rums. As a musician accustomed to travel, it was a logical step that would allow him to visit distilleries, rum caches, and blending houses such as E&A Scheer and the Main Rum Company. He launmched Holmes Cay in 2018 and made big waves immediately with the first release, a Barbadian rum distilled at Foursquare.

In the years following, Holmes Cay has garnered a loyal following by rum and spirits geeks from far and wide. He now offers a wide variety of labels under two primary categories – the Single Cask rums that are hunted and collected by the hardcore rum nerds, and the Single Origin blends that offer a taste and terroir of a particular place like Fiji and Reunion Island.

And just a few days after this episode drops, on June 1 2024, there will be three more releases. So what better time than now to grab a bottle and eavesdrop on this conversation between Eric and myself? Cheers!

It’s always a great time when I get a chance to talk with Zan Kong of Worthy Park Estate. But, despite the many hours of sharing Jamaican rum together, I’ve never really asked about his background and how he ended up in Jamaica from Canada. Well, this was my opportunity to remedy that. Tune in to find all about his big move from hospitality to rum production, and everything about Worthy Park Estate rum – where it’s made, how the climate affects the finished product, and what the rum landscape is like on the island at the moment.

If you’re trying to hunt down some of this rum in the USA, and I highly recommend you do since it’s one of my go-to rums, check out Backbar Project. And you can find Zan on Instagram at @zankong

I’ve been working on getting Christophe Rossi on the show  since mid-August of last year. His bar, L’Escamoteur, came highly recommended from several Kyoto locals while I was in Japan. I dropped in expecting to have a drink or two, but ended up  staying all night. And several subsequent nights. The cocktails were perfect and delivered with a bit of magic, but the real draw was the sense of customer service. He was born in Marseilles and lived in India for nearly a decade studying sitar and Indian Classical music before moving to Japan. In Japan, he spent his time as magician before diving head first into the craft cocktail business.

Christophe mentions the word “resonation” several times throughout this interview. And I couldn’t think of a better title of the episode. He strives to find that resonation of everything within himself. When he is doing some sleight-of-hand magic while handing you a cocktail, it’s the connection he makes with you that makes the experience special. That resonation is a important part of being a musician, too. Especially playing the sacred ragas of India. To say he’s an enigma would be an understatement. But he’s one of the most naturally-talented and driven entrepreneurs that has ever graced my show.

Lately, there seems to be a theme of guests that had a specific path in life only to find it disrupted and hijacked by the craft spirits business. And this week is no exception.

Jason Cox was working as a translator when he decided to spend a few months studying Mexican slang and dialects.  When he attended his first mezcal tasting, he was immediately drawn into a world of fine-dining, mezcal, and Oaxacan rum.

It’s been a circuitous path him but it’s safe to say his life is even more incredible now than it would have ever been as a legal translator. He has now lived in Oaxaca for 15 years and, after founding 5 Sentidos Mezcal, he learned that one of the mezcaleros he had been working with had extensive experience fermenting rum from local sugarcane. Which has now found its home in a bottle labeled Alambique Serrano.

This is the story of how it all came to be.

“Yes, there are two paths you can go by, but in the long run… there’s still time to change the road you’re on”.