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#80 Jillian Vose: From Cheeky Hustle to World Class Bartender
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#81 Tobin Ellis: Why Do Bars Still Ignore Bartenders?
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#82 Bobby "G" Gleason: 1 Rule That Separates Good From Great Bartenders
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#83 Brian Grossman: Why Your Favorite Beer Actually Tastes Better
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#84 Philip Greene: The Formula the Built a Hundred Classic Cocktails
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#85 Robbie Wilson: Neuro-Spicy Cocktail Flavor Master Class
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#86 Seth Alexander: The Happy Hour Lie...Why Busy is Killing Your Bar
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#87 Kim Haasarud: Are Bar Owners Waiting for a Guest Who No Longer Exists
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#88 Wine with Anya: Will Wine Certification Help Your Career?
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#89 David Kong: Upgrade Your Glass, Upgrade Your Life
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#9 Tim Hanni MW: Wine Pairing Is Total Bulls*ht, A Master of Wine Said It
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#90 Alice Feiring: What's Actually In Your Wine Glass?
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#91 Chris Morris: Bacardi to Balvenie, a Bartender's Life
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#92 Ralph Mandarino: Necromantic Beers in a Gluten Filled World
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#93 Steve Matthiasson: What Exactly Does the Wine World Need?
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#94 Wink Lorch: Little Known Grapes and Regions in France You Need to Know About
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