The Tattooed Heretic of Wine and Whiskey, Richard Betts (#110)

Richard Betts

“Wine is a grocery, not a luxury.”  Richard Betts

Richard Betts (@yobetts) served as the wine director at The Little Nell in Aspen from 2000 to 2008. Much more interesting to me, Richard passed the Court of Master Sommeliers’ Masters Exam on his first attempt, becoming the ninth person in history ever to do so.

I first met Richard through investing wunderkind Chris Sacca, and we immediately hit it off. Richard can help you train your senses for anything, including wine, whiskey, his current love of mezcal, and far beyond.

He’s also done a lot of wild experiments, gotten a lot of tattoos, almost been shot in Mexico, and developed an incredible ability to simplify the complex. We get along.

In this conversation, we talk about nearly everything, ranging from the value of quitting to tricks of the trade, travel tips (he’s traveling 300+ days per year), and “starter” wines.

We also drink a boat-load of whiskey, me tasting and Richard teaching. The pictures below show a sample. Side note and cool rule of thumb: did you know it’s spelled “whiskey” when from countries that have “e” in their names (e.g. America) but “whisky” when from countries that don’t have an “e” in their names (e.g. Scotland, Japan)? Richard taught me that.




Last but not least, Richard is the author of a brand-new book, “The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All,” which is sitting on my kitchen table with whiskey stains all over it. It distils (see what I did there?) a couple of lifetimes worth of study down to 24 pages…then makes them smell good. Definitely check it out. At the very least, it gives you a bunch of rules of thumb (like the whiskey vs. whisky trick), so you can impress your friends and not look like a dumb-ass at the bar. Sweet! Less dumb-ass and more smart-ass is always good. Get ‘er done.

You can find the transcript of this episode here. Transcripts of all episodes can be found here.

#110: The Tattooed Heretic of Wine and Whiskey, Richard Betts

Want to hear another conversation that leaves no topic uncovered? — Listen to my conversation with Chris Sacca. In this episode, we discuss being different and making billions (stream below or right-click here to download):

#79: Chris Sacca on Being Different and Making Billions

This podcast is brought to you by MeUndiesIf I’m not going commando, then I’m wearing MeUndies. I’ve been testing out pairs for about 3 or 4 months now, and, as a result, I’ve thrown out my other underwear. They look good, feel good, have options for men and women, and their materials are 2x softer than cotton, as evaluated using the Kawabata method. Not only does MeUndies offer underwear, but they also have incredible lounge pants. I wear them when I record the podcast, and when I’m out and about grabbing coffee.

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QUESTION(S) OF THE DAY: What is your favorite whiskey or wine? What is it about the brand(s) that make it a favorite? Please let me know in the comments.

Scroll below for links and show notes…


Selected Links from the Episode

Siete Leguas | Tequila Ocho | Tequila Astral

The Breakfast Club | Baraka

Twitter | Instagram | Facebook | Wine Specific

Wine Mentioned in this Episode:

Whiskey/Whisky Mentioned in this Episode:

Show Notes

  • Why Richard Betts got into wine? [7:22]
  • Characteristics of those who would excel as line cooks [20:15]
  • On the decision between culinary school and getting a job [21:40]
  • The story of falling in love with wine and becoming a sommelier [22:55]
  • Lessons learned as a sommelier [36:55]
  • The importance of the observation process [43:50]
  • Visual cues for seeing alcohol levels in wine [44:45]
  • How to correctly taste wine [36:50]
  • Understanding wine flavor characteristics [52:20]
  • Favorite zinfandels [45:50]
  • Common misconceptions about wine [58:15]
  • The sweet spot in terms of cost and value of wine [59:35]
  • What is the difference between bourbon and whiskey? [1:11:29]
  • Taste testing whisk(e)y [1:18:54]
  • The story of the convoy: explaining mezcal [1:52:14]
  • Rapid fire questions: Who is successful, when do you lose track of time, most gifted books, and fear of failure [2:00:24]
  • If Richard Betts was teaching a 9th-grade class, what would the subject be? [2:05:14]
  • Morning rituals for staying healthy while traveling [2:10:24]
  • A purchase of $100 or less that had the biggest impact [2:16:24]
  • Favorite movies and documentaries [2:18:09]
  • Advice for your 25- and 30-year-old self [2:23:54]
  • If you could put up a billboard anywhere and write anything on it, where would it be and what would it say? [2:30:39]
  • Describing The Essential Scratch & Sniff Guide to Whiskey [2:31:29]
  • An ask of the audience [2:35:39]

People Mentioned

The Tim Ferriss Show is one of the most popular podcasts in the world with more than 900 million downloads. It has been selected for "Best of Apple Podcasts" three times, it is often the #1 interview podcast across all of Apple Podcasts, and it's been ranked #1 out of 400,000+ podcasts on many occasions. To listen to any of the past episodes for free, check out this page.

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81 Replies to “The Tattooed Heretic of Wine and Whiskey, Richard Betts (#110)”

  1. Keep that success train running! Discipline, although not my strong point, has been the surest way to manifest my dreams! Discipline + effort = the good stuff. – btw Tim, thanks for your encouragement, continued support and sweetness…

  2. Tim! I’ve never been able to enjoy wine. Just tastes sour to me, no matter how expensive. Same goes for spirits: they most taste like alcohol. Beer is slightly better but I can tell I’m not getting the full enjoyment.

    For most of my life I just chalked it down to wine people being snobs who pretended to like wine. The emperor’s new clothes, and all that. Recently, I’m starting to think there might be something wrong with *me*.

    Ideas for troubleshooting my problem? Genetic mutations (I have heterozygous MTHFR and homozygous COMT and VDR)? Nasal polyps? Zinc deficiency?

    If I could fix this problem, a whole new world might emerge 🙂

  3. I know you like people to listen to the whole podcast first and then comment, but I also am under the assumption you only read the first few comments 🙂

    I’m halfway through so far this guy is pretty fascinating, I will never look at dandelions quite the same way.

    Also wanted to thank you (indirectly) for the underpants #geishanotincluded. What’s the best way to let meundies know that they are getting a good ROI.

    thank you Timothy.

    1. Also, re: improving your sense of smell, I haven’t used these but have you heard of ‘aroma kits’? Apparently for wine aficionados (read: snobs) that train your nose to recognize umm smokey, blueberry chocolate with a hint of monkey poop something something.

      1. They are also available for us Beer “Snobs”. Our Homebrew Club has been working through one such kit. It’s VERY educational.

        And it’s not about snobbery in many cases, it’s about being able to experience an aspect of your life to the fullest.

    1. So do the French and the English (English Whisky Co.) It’s only Ireland and America that spell Whisky with an E. No need for a rule.

  4. killer read… bout to listen… I’m pretty certain another great t.ferriss-guest

    session that will make me laugh and wiggle.

  5. Hey Tim the MeUndies discount isn’t working. I ordered a pair on your recommendation but the discount wasn’t applied at checkout. I called and left a message. MeUndies called back and provided the discount, but that’s more time intensive than necessary. Just wanted to let you know.

  6. Fascinating… If Betts writes a scratch and sniff guide to tea, I’ll be reading it for certain. Tea and whiskey can go together quite nicely which is why I have been experimenting with mixing the two. So far my favorite is iced peppermint tea with a shot of Bulleit Bourbon and a slice of lemon (approx 4/1 tea to bourbon ratio. Sometimes 3/1 if the situation calls for it).

    Typically, my go to drink is Jameson Black Reserve on the rocks since it has the subtleties of Jameson, but is much smoother.

    My favorite Scotch would be Balvenie Double Wood 12 year (neat) since it is smooth, complex, nutty and has an almost cinnamon like quality too it.

    Thanks for drinking on the job Tim. 🙂

  7. Tim I have read your books and listen to your podcasts, and watched some of your TV episodes. This was podcast was by far the best! And not just because it was about something as fun as booze!

    I actually was able to really connect with the concept of how to “deconstuct” and “tease out” as you would say through Richard’s ability to teach and explore wines and whisky.

    I’m sure it has everything to do with 20+ years in food and bev as well. But I really feel like his methods have made the process so clear to me now.

    Don’t get me wrong, I love how you bring on uber-successful people (ie: Chris Sacca, the Governator, etc) but its nice to a more diverse range of experts and teachers.

    Thank you! I know this is going to have a lasting impact.

    PS – this is the first time I’ve ever taken the time to comment online. The show was THAT good!

    1. Travis, I’m totally with you. I never comment either but I came to the blog post because I wanted to look at the show notes.

      By far one of my fav episodes and I’ve heard nearly 99% of them so far. I grew up drinking wine as a youngster but in my adult age found that it makes me way too sleepy…BUT, I think Richard just changed my entire perspective on wine that I’m going to get into it because I’m missing out on life’s pleasures 🙂

      I also want to try some Whiskey cuz now I’m just curious.

      Epic conversation!

  8. Great show!! Richard is such an interesting guy. I love when you listen to a podcast and learn. Wish more time was spent on the topic of wine but what I got was excellent. Highlight “wine is grocery, not luxury” – love that line.

  9. Listened to the podcast twice; so much to absorb. I started my whisk(e)y journey on the Emerald Isle and, though it’s been fun, I feel like I’ve been shooting blind when it comes to picking the next bottle to try. Richard’s book and the process you two discussed sounded so simple and Ferriss-ish, I grabbed a copy of Richard’s book on the way home.

    Look forward to the first run through this evening.

    Once again, thank you Tim. Sláinte.

  10. Hmm!:

    “cool rule of thumb: did you know it’s spelled “whiskey” when from countries that have “e” in their names (e.g. America) but “whisky” when from countries that don’t have an “e” in their names (e.g. Scotland, Japan)?”

    Okay, so ‘rules of thumb’ doesn’t have to 100% accurate but definition; but they should at least be correct most of the time to conform.

    Off the top of my head, whisk(e)y production countries with an E in their name:

    USA – Whiskey

    Ireland – Whiskey

    England – Whisky

    Wales – Whisky

    New Zealand – Whisky

    Sweden – Whisky

    Espanol/Spain – Whisky – (fight over that one).

    so that doesn’t work as a rule of thumb.


    Scotland – Whisky

    Australia – Whisky

    India – Whisky

    Japan – Whisky

    so that does work. Half a rule of thumb maybe. I’m sure there’s a more extensive list with a Google.

  11. Classy podcast, another winner. You always seem to have Japan on the brain, come out here to live man, you’ll love it!

  12. Very timely episode, I’ve just gotten into whisky over the past month! I was going pretty deep down the rabbit hole of scotch, but now I’ll have to try the Japanese. Thanks!

  13. It’s awesome that Betts was able to recognize, so intuitively, that so many of “life paths” are not necessarily what will make you happy. I also noticed that Betts was able to practice his craft in a low risk environment at first (in Montana), giving him the freedom to make mistakes and continue to learn while doing.

  14. Your best episode ever!!!! Extremely engaging, wide ranging and informative. I second the recommendation to watch Somm. It’s a great documentary

    and good on him for making and pushing Aussie wines. They are the best in the world!

  15. Another great episode! One of my favorite topics. I really loved Richard’s passion and enthusiasm. I would like to offer a couple points of clarification….Jack Daniels is not bourbon it’s Tennessee whiskey. They use an extra step, running the distillate through chard maple before barreling which certainly impacts the character of the beverage and technically makes it different from bourbons. Also, the reason Jamison’s is so subtle is because it is a blended whiskey. It is blended with neutral spirits, as are blended Scotchs, which makes for a gentler, more approachable beverage.

    1. I knew someone would make this comment. Jack Daniels is in fact bourbon. The Tennessee Whiskey label is self-imposed. Almost every bourbon uses a charcoal filtering method that in no way disqualifies it from being bourbon

      1. It is not Bourbon. The charcoal disqualifies it from being Bourbon. Therefore no Bourbon is charcoal filtered. That’s a technique that I am pretty sure is only used Tennessee. A recent law actually now requires charcoal filtering if it is labeled “Tennessee Whiskey”. You can have Bourbon from Tennessee but it can’t be label Tennessee Whiskey. Trust me, I’m in the business. Ask anyone from Jack (Brown Forman) and they will tell you that it is not Bourbon. They will recommend Woodford or Old Forester which they own.

  16. Great episode! Sometimes I think you are producing content tailored for me specifically. Perhaps my ranging interest in Japanese, Venture Capital, Writing, and delicious scotchy scotch scotch puts me in the center of your target market.

    I immediately ordered this book as I have always had a love of whiskey. This post was very timely as I just began research for an article I will title: Know Shit About Whiskey. In trying to understand more about whiskey I have found most of the material on it to be overly complicated on purpose. The literature available makes every step in the process of whiskey creation seem like it is very complex, when really its just distilled beer that varies by what they put in the beer and where that beer comes from.

    The complicated descriptions, additional vocabulary, and format of what is out there makes learning such a barrier to entry and is inhibiting people from really enjoying the drink and living in HD (A useful phrase). If we can break down the process into its simplest part, we can then have a model to build our knowledge of whiskey around. We can learn to ask the right questions, how to not stare blankly at out one hundred options in the liquor store, and do this without the fear of looking silly that seems to surround this topic along with many others (Wine, Whiskey, Cars, Cigars, Fine food, to name a few). We can have more people having meaningful conversation and experiences and we can avoid this drunken charade that usually goes on where someone mumbles something about rye and the other says it tastes peaty when neither know what that means and are afraid to admit it.

    Does anyone have any suggestions beyond Richard Betts book for deconstructing whiskey into its simplest form so it can be easily understood? I am particularly interested if anything exists that lays out how to understand whisky from Scotland based on its location.

    Thanks Tim for a great episode and a great resource!

  17. Dear Mr. Ferriss,

    I’ve recently discovered your podcast and book(s) and have become a huge fan. I think you should try to interview a guy named Burnie Burns, founder of Rooster Teeth Productions. He’s used the internet to create an extremely successful web entertainment company. I think it would make an awesome podcast. Just a suggestion!

    Your now avid fan,


  18. This is one of those GREAT episodes! I have been a homebrewer for the last 4-5 years and have been diving into Craft Beer in a similar way. I was into Craft Beer before, and didn’t realize the depth of it until I started brewing. What Mr. Betts describes with Wine, and Whiskey can be expanded to ANY aspect of your life. It is truly gratifying to live this way. Even if it’s only for a few “subjects”. I learned alot from listening to a very popular brewing podcast where they often talked about beer this way, and introduced me to the Cicerone program. They often interviewed Masters and shared, similar to this interview, the important parts of the tasting, and teaching people.

    A very important note regarding your inability to vocalize your perceptions. THIS IS NORMAL! A major point from the Cicerone interviews was that vocalizing your perceptions is a Trainable. It’s part of the preparation for the Cicerone tests. It’s said, Tasting/Perceptions come from the same part of the brain that deal with Feelings and Memories, much like Mr Bett’s comments on smelling drinks and being instantly taken into a memory. The part of your brain used for speaking is on the opposite side. Which makes it difficult for people to vocalize those perceptions. But you can train your brain to operate that way. Something as simple as tasting with other people, esp if they are trained like Mr Betts, can help you. Women are often VERY good at this function, not surprisingly, because they more frequently talk about their feelings, and have more practice when connecting those two locations in the brain.

    Some things to remember.

    You aren’t wrong with your perceptions, they are YOUR PERCEPTIONS.

    A common language helps. Its about communicating your perceptions.

    Practice with more than just the subject you want to learn. As you said in the interview “I just need to start smelling everything”. YES, build those “muscles” and work on a library of perceptions you can pull from.

  19. Hey Tim, some research on improving sense of smell:

    The chocolate one sounds like a fun afternoon actually. Also, there’s some research on scents affecting cognition, notably the Terpenes in Rosemary potentially preventing the breakdown of acetylcholine. Interesting stuff.

    Unrelated, an idea for an in-betweenisode: travel tips for people who are not (yet) globe trotters. The convoy story and associated anecdotes were pretty scary/ interesting, and it’d be nice to hear more “things you wouldn’t think of before traveling that you should probably know can happen”. Or alternately surprisingly amazing travel moments.

  20. Oh and btw, “Whiskey and Spirits For Dummies” is a good book for those wanting to dig a little deeper, and the full book can be found “freely” on the first page of results if you Google the title. Stealing is bad

  21. Tim,

    I am not a bourbon snob. I have nothing against Jack Daniels. Yet, as a Kentuckian, I feel a bit trolled. I’d say to Betts, “Check your facts.”

    Jack Daniels may technically qualify as bourbon, but it doesn’t consider itself one. It adds the ‘Lincoln County Process’, or an extra filtration step to distinguish itself. It’s in a category of its own, “Tennessee Whiskey.” The ‘impurities’ removed from filtration in some cases are highly sought after qualities.

    I hope you’ll consider visiting Kentucky. It’s an exciting time to be here. Bourbon tourism is taking off, but it’s still early. You are invited to take a private tour of Scotland Farm, Colonel E.H. Taylor’s haunted mansion. Come sample the finest bourbons in the world from the lab at The Buffalo Trace Distillery.

    Thanks for all you do!

  22. Loved this podcast because you talk about whisky, which is a passion of mine. By the way, I finally started my whisky website because of a challenge from a previous podcast.

    Anyway, here’s a whiskey joke I found on Twitter for you…

    How many of the whiskey jokes out there are corny? 51% of them! Ha! Get it!? A bit of dRYE humor for you!

  23. The idea and place of terroir and place are coming back into craft beer brewing (1:08:00) with breweries like Jester King outside Austin, where they talk a lot about the taste of the hill country, and with their house “blend” of wild-harvested yeast. Also with smaller breweries like Three Taverns in Atlanta, again in capturing and growing wild and place-centric yeast blends, or Wrecking Bar Brewpub (also ATL) for the same.

    The history of a lot of beers are tied to place as well (Vienna lager as an apt example) – having mostly to do with the wild and air-borne yeasts, and also from the character of the water.

    Not disagreeing with Betts – a lot of craft breweries commit the cardinal sin of trying to recreate the water of a different place through RO filters and then the addition of mineral salts – but the trend is back towards place emphasis in (good) craft brewing.

  24. Great episode. With respect to your interest in quantitative smell assessment, check out the Monell Center ( in Philadelphia. Incredible scientific work going on there in the realms of taste and smell.

  25. Fantastic podcast as always, it just occurred to me that it would have been great to hear what Richard thinks about your stick blender decant method

  26. So my newly graduated son read your book, the four hour work week recently and set up this company a few days later! seriously impressed – thanks for your inspiration! proud mum

    [Moderator: link removed]

  27. Hey Tim,

    I noticed you’re getting into more investment reading recently! I really love your stuff, and enjoy the original and straightforward way you present things. There aren’t that many thought leaders I would say I “trust” but I must say I trust your advice completely.

    On Investing though I wanted to add some things for you to check out!

    1. Seth Klarman’s Margin of Safety (since you loved Greenblatt) – no longer in print sells for ~$2k but you can find it online.

    2. Schiller PE and cyclical investing research – In the current market across almost all asset classes the 10 Year expected returns are actually very low! we’re in a somewhat unprecedented market from that perspective. What are some cool way’s you’re diversifying your investments? ( Many VC’s I talk to say that startup funding is getting out of hand and may result in a major bubble bursting in Silicon Valley in the near future)

    For instance I’m buying exotic cars that are no longer available to diversify, and because its fun.

    3. Where can we see you in person? will you be having any events in the near future?

  28. Hi Tim. Funny you mentioned Hao Jiu Bu Jian. During my internship in a Chinese administration, I was reading my Chinese text book in the elevator and a colleague asked what I was learning. I told him: Hao Jiu Bu Jian Le.

    He burst out laughing.

    Turns out “Jiu” pronounced in a certain way means “time” – so “hao jiu” = “long time” – but pronounced another way, it means “alcohol”.

    Instead of saying “I haven’t seen you in a long time” I’d said, “I haven’t had good booze in a while”, which in the context of this episode would be a very appropriate mistake to make. Cheers!

  29. 9th grade class: “How to Love Yourself”. Can we launch a campaign to make that mandatory? “Time is everything”, being a core module somewhere in the middle. Thanks for what you’ve taught me about time as the most valuable currency Tim.

    Again such a telling answer from your guests to “who do you think of when you hear the word success”. Though I think I prefer the wording that comes out in so many answers: “what does success mean to you”. I missed the recently tested (Jocko*): “what do you struggle with”?

    *hope Jocko’s twitter followership blew up nicely after the episode!

    Lastly, loved the intermittent puppy commentary.

  30. Yes, I have also notice that certain smells bring back a tidal wave of memories in a quick instant. Very strange I think and something that is not often discussed.

    Or some scents having a texture, or what feels like texture, such as garlic breath, skunk odor or freshly cut grass, for example.

    And lastly, the ability to imagine or recreate a smell in your mind I find bizarre.

    Will definitely try the Taketsuru Whisky soon, as it is sold in the convenient stores here for pretty cheap.

  31. Hi Tim

    Thoroughly enjoyed this episode! I especially liked the the real narrative way that you navigated through Richard’s stories. It was fascinating to understand the progression from leaving law school to getting involved with cooking, wine, whisk(e)y, etc.

    Some real gems of knowledge in there. Loved the stories behind the tattoos as well.

    Well done, sir. Greetings from Sydney, Australia!



  32. Tim!! I am LOVING this episode (I’m at 1:25 as I write this) I even broke out a bottle of 14 Hands Cab while I am studying at my desk on my computer listening to your podcast. 2+ hours is a fantastic interview time. I AM a big Guinness and other dark beer fan also, but totally enjoy wine (better actually) while I am working late night at home etc.

    Personal note: My nephew, whom everyone thought was a late bloomer at 25, now is a brewer at Carl Strauss in San Diego (I’m in OC). After brewing his own stuff for a few years in college, and using my spare fridge to chill beer for a paid taste testing (it was excellent), he ended up going to school in TN for brewing and was happily accepted to join the Car Strauss company to further his knowledge when he returned to CA. Your interview kinda gave me an insight into what his path has been like as well. All family members that thought he was nuts or an underachiever are looking at him differently today.

    Love what you do. Thanks man! 🙂

  33. Tim, as an Englishman I can tell you that Scottish people are just that, Scottish, NOT scotch and are easily offended when called so.

    The episode was extremely enjoyable and silences were not a blight on the audio.

  34. This was a great podcast in general but what really set it apart for me was when Richard defined success. This is an amazingly hard thing to do well, and it is different from person to person, but so many people commonly get it wrong, and can’t even answer this question.

    He defined success as:

    “It’s finding your way to happiness.”

    Then followed that up with:

    “Someone who maybe, against odds, has figured out how to do what they love to do.”

    Such a great response.

  35. Loved the podcast, but was hoping to hear Richard mention how great South-African wines are.. sadly no mention.. Have you ever tried it Tim? If so, please let me know what you think..

  36. gErmans call it Whisky though … no ‘E’

    which, goes against that ‘practical spelling rule’ you suggested in the interview, does it not?

    Cheers Tim


  37. Definitely one of my new favorite episodes.

    I’m living in Spain teaching English and one of my students works at a sherry vineyard and I thought it’d be great for him to listen to this episode. The English is a little quick so I figuerd I’d print the transcripts and he could follow along but for some reason I can’t access them! I put in my email and it sends me to a “Thank you” page, nada mas tio. Little help would be great!

    1. received an email with all the transcripts up until Triple H! Any chance I can get RIchard Betts or will I have to wait?

  38. This is one of the few of podcasts that I’ve listened to twice, in addition to the Tony Robbins episode. There was just so much information! I have since ordered all of the books mentioned that I did not already own (I already have yours). I can’t wait to get sucked in to them. Thanks Tim and Richard!

  39. I’m not a podcast kind of guy but read about your podcast in the Wall St Journal and am hooked. On a side note, I clicked your link and ordered 1 pair of meundies in XXL only because you said with your waist you could wear an XL. Jeez, the XXL is good but I ordered more today in XXXL to see how they fit. I swear my azz is not this big. Cool thing is I got a hat with my first order and 20% off. Good suggestion on the unders.

    1. Thanks for listening, Ponto. I’m super curious — do you have a link to the podcast mention in the WSJ? I’d love to see it, if so!

      1. Hey Tim-I’m an avid reader of the actual paper version so it might take me a little time to find the article online but will post it soon. It was in the personal journal section and you were listed as a top Podcaster to listen to. There was a top 10 or so list. I listened to the first one with Kevin Rose and got hooked. I trust the wsj and they are always right.

  40. loved this show

    Your both way into the material, I am a very know glass artist and professor as well as one of the top dog trainers out there. To see my glass or see my dogs just google my name Curt brock or then hit images to see my glass

    Seems like your way into your new pup.Your getting into the material but this material is in flux changing every minute every day, you will need to be adapting to these changes

    Love to help you or share what I know, or perhaps you should do a pod cast with a few different trainers ? Just and idea

    reach out of your interested if not enjoy the pup as dogs can touch your life in a deep and meaningful way, what you put into them in the way of knowledge and love is what you get back from them in the way of connection and cooperation



    [Moderator: phone # removed]

  41. Tim, I would look in the future to interview Dushan Zaric and Jay Cosmos. They are world famous bartenders and owners. They are almost singlehandedly responsible for the craft cocktail revolution, and they are amazing to talk with. They have graduated from owning bars (world famous Employees Only Bar in NYC) to started a very successful growth spirit company (The 86 company) I would do one with both of those guys as they strongly feed off each other like Seth Rogen and Evan Goldberg.

  42. During the podcast Tim asked if there was a standardized smell test. This is an active area of research that has had a big result in the last year. Search for ‘Nature’ + ‘Human nose can detect 1 trillion odours’ and you’ll find the story. Alternatively use the doi:10.1038/nature.2014.14904. To answer the question `Are some people better at smelling than others?’ the authors answered yes to that question in an interview with Bob McDonald on the Quirks and Quarks show. The authors used the test to screen their test subjects if I recall correctly.

  43. I would love to hear what Richard has to say about cocktails. We have built a cocktail delivery app [Moderator: link removed]. We have done a ton of research but have not found anything from somms about cocktails. Wondering if there are great food paring tips etc for cocktails–or do we have to create them?

  44. Just caught up to this one, too great. Didn’t hear any mention of South African wines though (unless I missed it), tut tut.. so much too learn.. 🙂

    Thanks for the show!

  45. Tim,

    Great episode. Would love to hear more wine related episodes. Have you ever considered interviewing Dave Phinney from Orin Swift? Or perhaps Philippe Melka? Could be good.


  46. That was a great podcast, made wine/whisky tasting sound delicious. I tend to get bored pretty fast when doing so with people that value the ritual over the wine.

  47. The rule of thumb isn’t true. Both France and Wales refer to whisky as whisky with no E. See Penderryn as an example.

  48. Hello!

    Richard is such an interesting guy. I love when you listen to a podcast and learn. I wish more time was spent on the topic of wine but what I got was excellent. Highlight “wine is grocery, not luxury” – love that line.

    [Moderator: link removed.]