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#48 Eddie Heintz: Can You Really Teach Hospitality?
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#47 Camper English: Clear Ice, Toxic Cocktails, and the Science of Booze
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#46 Andrew Hurley: the Man who Built a Vegas Wine Empire
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#45 Franck Desplechin: The Chef Who Learned English in a Kitchen Warzone
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#44 Kelli White: Wine Confidence Is a Superpower
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#43 Becky Garrison: From Antifreeze to Artisanal...Spirits Reborn
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#42 Stefano Catino: From Small Town Italy to World’s Best Bars
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#41 Kate Holowchik: Donuts, Toxic Kitchens, and the Power of Saying No
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#40 Why Sother Teague Refuses to Serve Margaritas
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#39 Edward Slingerland: Why Society Needs Alcohol More Than You Think
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#38 Aaron Goldfarb: Inside the Underground World of Vintage Spirits
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#37 Adam Fox: Canard Vineyards, How a Burned Winery Rose From the Ashes
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#36: Natalie Migliarini Breaks Every Cocktail Rule, But it Sure Is Beautiful
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#35 Molly Bradbury: The Hidden Heat Behind Bitter End’s Global Rise
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#34 Stanislav Harcinik: Why This Bar in Bratislava Shocks the World
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#33 Man Made Mead: Brewing Mead Is Easier Than You Think (And Way More Fun)
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