Chicago has undergone a rebirth of craft beer production, with small breweries like Off Color Brewing and 5 Rabbit Cervecería. Steve and Rick sit down with Jim Cibak, Brewmaster at Revolution Brewing, crack open a few brews and sip suds while talking about the rebirth. They even taste a beer brewed just 4 hours ago.

Steve goes down under the Green Door Tavern on Chicago’s River North neighborhood to a legitimate speakeasy, The Drifter and speaks with owner Annemarie Sagoi about aperitifs. Then, back in the studio, Steve and Rick share some of their favorite aperitifs as an opener.

Rick heads to the mecca of bourbon, the Maker's Mark Distillery.  From distillation to aging in the barrel, he is joined by Roy Lee Wigginton for a tasting at each step in the process.

Travel to Oaxaca with Rick, as he sits down with Iván Saldaña, one of the master minds behind Montelobos Mezcal, to talk about the science behind making the alcohol, mezcal.

We try to class up the joint and go a little Downton Abbey with some cognac.  James Bube, Director of Education at Heritage Wine Cellars joins Steve, Lindsey and Rick for some delicious sips.

This week Jill Gubesch, Wine Director at Frontera Grill and Topolobampo explores Lindsey's drink of choice, red wine.

Steve has been bitter this week, so he headed down to The Whistler in Chicago’s Logan Square neighborhood to taste some cocktails made from the Italian herbal liqueur, Cynar.

Want something other than a Chinese Beer with your stir-fry?  May we suggest a Riesling?  Rob Hultman, from Heritage Wine Sellers, comes in to the test kitchen to share some varieties to pair with Chinese food.

Steve heads off to Peru for a taste of the unique distilled spirit, Pisco, then the guys get a lesson in pisco sours and chilcanos from the folks at Tanta.

The BEST bartender in the world, Charles Joly stops by to shares his favorite Mezcal cocktail.