How To Be A Better Drinker

The boys are knocking back beverages with Riley aka the Norm MacDonald Super Fan, and discussing Norm's legacy, the I'm Not Norm Youtube channel, and the upcoming celebration of Norm at Gasworks Park in Seattle!

The fellas are sipping Maker's Mark Private Select, and sampling a selection of Arizona beers, courtesy of last week's guest!

Matt & Justin are joined by Social Distance Drinking Club's Yousef Hawash to contemplate Dogfish Head's gin, the remains of last week's Jeppson's Bourbon, talk mid-week weddings and to bestow an amazing gift on an old friend.

The boys are drinking spritzes, giving each other positive affirmations, and wondering why their producer is obsessed with Funco.

Did you know Jeppson's, makers of the infamous Malort, also made bourbon? Neither did we, until Matt James pulled one out of his bag. It's an interesting little tipple from an unexpected source. Bottoms up!

With Justin on a secret mission to bring back the head of Jared Leto, Matt and Producer Keith review some new gins.

The fellas are tipping back a few with the owner of one of America's best bars (according to GQ), Erik Hakkinen of Seattle's Roquette!

The boys are tipping back some tasty adult beverages with one of the Seattle bar industry's stalwarts, Andy McClellan, a man who has worked behind the bar, behind the scenes and a few other places. He's talking his history with Matt, his history in the biz and all the stories that go with it.

The boys are revisiting an old friend, the oft-misunderstood and oft-maligned absinthe. No ears were lost in the making of this episode.

The guys are joined by Seattle distillery Fast Penny Spirits rep Adam Fream to talk expressions, tipples, the biz of being a startup and more!

The fellas are sitting down with a bottle of gin from one of the few women-led distilleries in the region. Freeland Gin tastes like feminism, delicious, delicious feminism. We’re kidding. It tastes like gin. A quite good gin. Dig find out why you should be sipping something progressive.

As the world starts to open up, the fellas are starting to venture back out into the world, and what better way to get back in the groove than the surprisingly tasty and respectable Maker’s Mark 101.

We’ve decided to suffer so you don’t have to: the boys are sampling Peanut Butter Whiskey. Thank us later.

The fellas are sipping on nostalgic bottle this week, Don Q rum which it turns out is the family well rum from Justin's childhood. Along with the Puerto Rican spirit, the boys are joined by their producer and ex-cook Keith to talk about the recent article in the NY Times that exposed an iconic PNW restaurant as being toxic and creepy AF.

Matt sits down with Maxwell Bennett, the bar manager of Rocco's Pizza, one of Seattle's favorite upscale drinks & slices spots. He breaks down what they've been doing to survive the pandemic, takeout food, takeout booze and why being nimble is a learning process.

The fellas aren\'t sipping moonshine, but they have certified smart person and moonshine expert Brad Feather on the podcast to give everyone Moonshine 101!

The boys are sipping fermented seaweed fortified wine. Say that three times fast...jump in, it\'s a weird one.

The boys are sipping on Argentinian Malbec, talking space wine, Aliens vs. Jeff Bezos, Drizzly\'s $1 billion acquisition, and an all-time favorite celebrity drinking story.

This episode guaranteed to bring back bad memories and maybe help you create some new ones! The boys are sipping through a variety of beverages that one might turn to in their lowest moments!

The fellas welcome brewer Reid Spencer of Georgetown Brewing to the show to talk how they navigated the Pandemic, how the Keanu Reeves classic Point Break has influenced the brand and GB evolved out of one of the PNW\'s iconic microbrew labels.