Dan and WWD’s Official Roving Correspondent, Brad Japhe, get “cordial” as they explore the sweet, flavorful world of liqueurs — from nutty to citrusy, creamy to herbal — featuring Disaronno, Luxardo, Kahlúa, Italicus, and Lillet Blanc. It’s a spirited dive into the bottles that make cocktails sing.

A Halloween edition of 3-Minute Bartender resurrects the legendary Corpse Reviver #2, the gin-driven classic once prescribed to wake the dead, or at least the deeply hungover.

Dan sits down with Delamain Cognac’s Charles Braastad, ninth-generation family member and Cellar Master, to talk time, terroir, and how climate change is reshaping Cognac. Plus, Dan drops some all-time great celebrity quotes and recites Billy Collins’ poem “Drinking Alone.”

Comedian Jonas Garvin joins Dan to promote his new stand-up special Somewhere Over the Rainbow, and the two go “Full Old Man Mode” riffing on everything from non-alcoholic beer to airport drinking rules. Plus, Dan ponders the lasting appeal of Tony Orlando & Dawn and shares a new History at Work and in the Making segment about cocktail pioneer Jerry Thomas.

Dan uncorks the rich history and craftsmanship behind Cognac, exploring how it’s made and what makes it special. He’s joined by Nicolas Nexon of Hine, Jasmin Goldstein of Martell, and Alexandre Gabriel of Maison Ferrand, each offering their own unique perspective on this timeless spirit.

Fantastic Fall Wines swaps summer porch-pounders for soulful, complex bottles from six top American wineries. Wines with the backbone and character to warm you like a crackling fire.

Silver Oak CEO David Duncan joins to discuss building an iconic winery, plus Dan riffs on why entertainers lean liberal and shares a vault clip of Steven Soderbergh praising Francis Ford Coppola.

Renowned cocktail historian David Wondrich joins the show to talk about his brand-new book, The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On. We dig into the myths that refuse to die, the bartending legends, past and present, who shaped the craft, and the painstaking research process that’s made Wondrich the industry’s most trusted voice. Along the way, he reflects on his long, colorful career chronicling the evolution of booze culture, and why the history of the cocktail is really the history of us.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this week’s edition of “3-Minute Bartender," we take a decadent detour into dessert-cocktail territory with the Irish Mudslide. Legend has it the original Mudslide was born in the 1970s at the Wreck Bar on Grand Cayman, when a bartender swapped Baileys Irish Cream into a White Russian after running out of cream. A happy accident, and history was made.Dan spins the tale forward with his Irish twist: ditch the vodka, bring in a proper Irish whiskey—his pick is Egan’s Bonder’s Blend, which layers in spice, butter, coconut, and a whiff of clove. Blend that with Baileys, Kahlúa, and a little cream, and what you’ve got is basically an adult milkshake that tastes like a trip to Dublin by way of the islands.Variations get their due too: add some mint or espresso, drizzle chocolate syrup or caramel, or even serve it frozen. However you shake it, the Irish Mudslide is proof that a cocktail can be rich, playful, and just a little indulgent—exactly the kind of drink that makes three minutes feel like a holiday.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode, Dan welcomes two whiskey powerhouses and adds his own poetic flair to the mix. First up is Noah Rothbaum, acclaimed spirits authority and author of The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit. Noah breaks down why whiskey remains a global obsession, offering insights, history, and a few surprising stories you won’t find anywhere else.Then, Dan sits down with Blake Johns, the man behind Smokeye Hill, an exciting new whiskey brand that’s already turning heads. Blake shares the vision, passion, and flavor profile that set Smokeye Hill apart in a crowded market.And because no summer is complete without a proper cocktail, Dan closes things out with something special: an original poem—his ode to the refreshing drink that helped him survive the sweltering heat of Los Angeles.Whiskey wisdom, entrepreneurial spirit, and a dash of poetic comedy... this one’s got it all.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Recorded on-site at Baby Blues BBQ in Venice Beach, this episode of What We’re Drinking—titled “The Audible: Calling Smarter Game Day Pours”—focuses on the art of tailgating done right. Host Dan Dunn is joined by actor Oliver Cooper, Baby Blues pitmaster Rick McCarthy, spirits expert Joe Brooke, and wine authority Geoff Whitman for a lively roundtable that covers everything from perfect barbecue to smart drink choices for game day.Featured pours include Old Forester Bourbon, Prescription Vineyards Wine, Deep Eddy Vodka, Smokeye Hill Whiskey, Bubba’s Secret Stills, and Tequila Corralejo, each bringing its own character to the table. Between the conversation, the food, and the drinks, it’s a complete guide to elevating the tailgate experience.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode of What We’re Drinking, Dan shares the story of getting called in for jury duty and, let’s just say, not exactly rising to the occasion. We’ve also got a brand-new installment of our enormously entertaining and egregiously neglected segment What’ll It Be, featuring a major Hollywood star as the guest in our bar—served, of course, by Lloyd, the creepy bartender from The Shining. And we wrap things up with a small announcement we think you’ll enjoy. Pour yourself a drink and settle in.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, Dan takes you inside one of the best dinners of his life—an omakase feast at Asakura in Los Angeles, where legendary chef Makoto Okamoto (La Bombance, Tokyo) was behind the counter. We dive into the artistry of omakase, the history of sake, and a remarkable story from brewmaster Takafumi Sumikawa, whose family’s Sumikawa Brewery nearly collapsed after a devastating flood in 2013, only to come back stronger than ever with their award-winning Toyo Bijin sake. Also, in "Drinks of the Week," we keep the good stuff flowing with a few bottles you’ll definitely want on your radar.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It’s hotter than the hinges on the gates of hell, so we’re cooling down with the neon, tropical legend that is the Blue Hawaii. Born in 1957 at the Hilton Hawaiian Village thanks to bartender Harry Yee and a bottle of Windex-colored booze, this drink became Hawaii’s unofficial liquid postcard. We’ll shake it up, spill some wild Elvis trivia (including questionable Hollywood casting choices and age gaps that would get you two disturbing Netflix docuseries today), and drop a few jokes that might get us banned from Waikiki. Grab your rum, your pineapple juice, and let’s Yee-haw into paradise.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week on What We’re Drinking, Dan heads to the heart of Napa Valley for a sit-down with Rob Lloyd, the powerhouse winemaker behind Lloyd Cellars. Recorded on location among the vines, the conversation covers Rob’s journey from UC Davis to becoming one of the most respected names in California Chardonnay, his winemaking philosophy, and why he thinks wine should be fun, not fussy. Plus, Dan gets into a few bottles (purely for research purposes) and tries to convince Rob to launch a canned wine called “Lloyd Rage.” Spoiler: it doesn’t go well. (Spoiler #2: Just kidding.) Cheers to great stories, even better wine, and another unforgettable Napa adventure.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Dan is in Napa Valley with three heavy hitters: Braiden Albrecht of Mayacamas, Kristy Melton of Freemark Abbey, and Matt Crafton of Chateau Montelena. These wineries aren’t just legends, they helped put Napa on the map at the 1976 Judgment of Paris. Nearly 50 years later, they’re still setting the standard for California wine. We talk history, tradition, and what it takes to keep making world-class juice in one of the most competitive wine regions on Earth. Grab a glass and join us.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It’s the dog days of summer, and Dan’s teaming up with drinks expert Brad Japhe to help you chill out in style. We’re talking frosty, flavor-packed cocktails like the Watermelon Mint Cooler and the Cucumber Basil Gimlet—perfect for turning any scorcher into a poolside paradise. That’s just the tip of the ice cube… there’s plenty more frozen magic waiting for you in this episode. Hit play, cool down, and let’s make summer taste better.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This is an encore presentation of “The 3-Minute Bartender,” because Dan is currently on vacation celebrating his birthday—and by vacation, we mean drinking professionally in a different zip code. In about the time it takes to jot down a grocery list or purge your social media feed, he’ll tell you everything you need to know about The Last Word, a classic, gin-based Prohibition-era cocktail that’s as easy to make as it is to drink way too many of. Dan will hit you with its backstory, a few fun facts, and maybe a joke or two, because learning is more fun when it’s lubricated. Cheers to encores, birthdays, and cocktails that never go out of style!Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode of What We're Drinking, Dan unloads on the worst spirit he's ever tasted, calling it nothing short of “Chernobyl in a bottle.” We also debut a brand-new segment, History at Work, kicking things off with a deep dive into Rum Row, the floating lifeline that kept Americans buzzed during the buzzkill that was Prohibition. And in Drinks of the Week, we’re shouting out Kleos, the Greek spirit your summer absolutely needs.Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this festive installment of 3-Minute Bartender, we’re trading stars and stripes for a splash of green with a bold, Irish-inspired cocktail: the Shamrock Sour. Sure, it sounds like a St. Paddy’s Day special, but Dan makes the case for celebrating America’s birthday with a nod to the 33 million proud Irish-Americans who helped build (and booze up) this country.Dan mixes up a modern riff on the classic whiskey sour using Egan’s Irish Whiskey—his go-to—plus lemon, simple syrup, a touch of green (crème de menthe or food coloring, your call), and the optional egg white for that silky, firework-worthy finish. It’s smooth, citrusy, and just gimmicky enough to make your backyard BBQ guests raise a brow and a glass.Along the way, you’ll get a quick history lesson (spoiler: St. Patrick wasn’t even Irish), some charming Irish trivia, and a few groan-worthy jokes that’ll make you laugh in spite of yourself. So grab a coupe, shake it like a Roman candle, and get ready to toast freedom with a drink that’s proudly Irish—and just American enough to crash the 4th of July party. Sláinte!Our Sponsors:* Check out Diet Smoke and use my code WWDPOD20 for a great deal: https://www.dietsmoke.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy