Season 1 of Distillate just wrapped, and this is a short thank-you before the break and a quick word about what's next and where to find it.

New episodes return this fall. In the meantime, keep the show followed — there'll be some things showing up in the feed during the hiatus. You can also find The Alchemist's Bar on Instagram @the_alchemists_bar and at thealchemistsbar.com, and The Alchemist's Ledger — the free monthly newsletter — sends a new set of drinks and a little history on the first of every month. All three will carry the Season 2 announcement the moment there's a date.

Distillate: The Hidden History of Cocktails, Spirits & Drink Culture is a production of The Alchemist's Bar, part of the Obscura Meridian family of projects. New episodes every Tuesday at 6:00 AM Central.

Full show notes, research sources, and transcript at thealchemistsbar.com.

Follow The Alchemist's Bar on Instagram @the_alchemists_bar. Subscribe to the Alchemist's Ledger — the monthly newsletter where the research that didn't fit in the episode lives — at thealchemistsbar.com.

Hosted on Acast. See acast.com/privacy for more information.

In 1806, a twenty-two-year-old Boston merchant loaded a ship with a hundred and thirty tons of ice and sailed for the Caribbean, with no buyer waiting on the other end and a local newspaper already mocking him before he'd even left the dock. Frederic Tudor lost almost everything on that first voyage. Thirty years later, his ships were delivering ice to Calcutta, India, after crossing the equator twice, and he had built an industry that changed what people everywhere could eat, drink, and store.

This episode traces the actual physics behind the ice trade — the sawdust insulation that solved storage, and the horse-drawn ice cutter that made it scalable — alongside the unlikely literary witness to it all: Henry David Thoreau, who watched Tudor's crews harvest Walden Pond in the winter of 1846 and wrote about it in real time. It also covers how ice reshaped what was in the glass, from the invention of the modern mint julep to the sherry cobbler's role in popularizing the drinking straw, and how the trade's own legacy — the cold chain that still moves food across the country today — outlived the ice itself.

Full show notes, research sources, and transcript at thealchemistsbar.com.

Distillate: The Hidden History of Cocktails, Spirits & Drink Culture is a production of The Alchemist's Bar, part of the Obscura Meridian family of projects. New episodes every Tuesday at 6:00 AM Central.

Full show notes, research sources, and transcript at thealchemistsbar.com.

Follow The Alchemist's Bar on Instagram @the_alchemists_bar. Subscribe to the Alchemist's Ledger — the monthly newsletter where the research that didn't fit in the episode lives — at thealchemistsbar.com.

Hosted on Acast. See acast.com/privacy for more information.

Dom Pérignon never said "Come quickly, I am tasting stars." The quote doesn't appear anywhere until an English-language advertisement in the 1880s, roughly 170 years after he died — and the actual historical record shows him spending most of his career trying to eliminate the bubbles, not celebrate them.

This episode traces the real history of champagne: the English physician who documented deliberate secondary fermentation six years before Dom Pérignon even arrived at his abbey, the coal-fired English glass that made pressurized bottles physically possible, and the nineteenth-century engineering — Veuve Clicquot's riddling table, the precisely calculated sugar dosage, the wire cage built to contain 90 pounds of pressure per square inch — that turned a recurring cellar disaster into the world's most recognizable celebration ritual. It also covers how champagne houses built the drink's association with royalty and aristocracy, then sold that same fantasy to the rising middle class, and how a 1936 trademark deal turned a monk who hated bubbles into the face of a $300 bottle of wine.

Full show notes, research sources, and transcript at thealchemistsbar.com.

Distillate: The Hidden History of Cocktails, Spirits & Drink Culture is a production of The Alchemist's Bar, part of the Obscura Meridian family of projects. New episodes every Tuesday at 6:00 AM Central.

Full show notes, research sources, and transcript at thealchemistsbar.com.

Follow The Alchemist's Bar on Instagram @the_alchemists_bar. Subscribe to the Alchemist's Ledger — the monthly newsletter where the research that didn't fit in the episode lives — at thealchemistsbar.com.

Hosted on Acast. See acast.com/privacy for more information.