EPISODE · Apr 21, 2026 · 37 MIN
#91 Chris Morris: Bacardi to Balvenie, a Bartender's Life
from Serves You Right · host Andrew Roy
Most bartenders approach spirit education backwards. They master what they love, then try to share it…and wonder why it doesn't land. Whether it's peated Scotch, high-proof mezcal, or a Manhattan that's 80% Carpano, the instinct to share your passion is exactly what loses people. Chris Morris, former single malt ambassador for Brown-Forman and veteran of Houston's serious cocktail scene, has spent a career doing the opposite: finding the entry point that makes someone want to go further on their own. This episode is the tactical framework behind that instinct, and it applies whether you're selling a spirit, building a program, or just trying to get your buddy off Canadian Club.Expect to Learn:Why the first question you ask a spirit-curious guest matters more than the bottle you reach for, and how Chris actually does itThe Brown-Forman origin story that turned an off-shift whiskey session into a brand ambassador gig (and what made it work)What a bad Manhattan trend from 2014 reveals about how most bartenders think about cocktail componentsThe philosophy behind hiring at Anvil (Houston's most influential craft cocktail bar) that has less to do with skill and more to do with personality fit to the jobWhy Chris gave six months' notice for bartending at a Michelin-starred bar, what that decision cost him, and what it unlockedLinks:Bar Zolo, Houston, TXEazy's Liquor Lounge, Houston Heights, TXTwo of Chris' favorite scotches:Bunnahabhain , Kilchoman Service starts now.Follow the show: Spotify, Apple Podcasts, YouTubeI talk to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in bars. Said another way: I am trying to make sense of this wild, beautiful mess that can be a life working in bars, and help others that are feeling similarly confused and/or lost. Check out the Podcast Website Here and get in touch with me!Classic Episodes You May Like:Doug Frost MW MSJeffrey MorgenthalerET: Entrepreneur (and creator of Surfer on Acid)Edward Slingerland's Masterful work on IntoxicationAndrew Hurley of Vegas.WineChris Tunstall of A Bar AboveTony Abou-GanimBobby "G" GleasonAs always, I’m just here taking notes, trying to figure out what it all means.Cheers
What this episode covers
Most bartenders approach spirit education backwards. They master what they love, then try to share it…and wonder why it doesn't land. Whether it's peated Scotch, high-proof mezcal, or a Manhattan that's 80% Carpano, the instinct to share your passion is exactly what loses people. Chris Morris, former single malt ambassador for Brown-Forman and veteran of Houston's serious cocktail scene, has spent a career doing the opposite: finding the entry point that makes someone want to go further on their own. This episode is the tactical framework behind that instinct, and it applies whether you're selling a spirit, building a program, or just trying to get your buddy off Canadian Club.Expect to Learn:Why the first question you ask a spirit-curious guest matters more than the bottle you reach for, and how Chris actually does itThe Brown-Forman origin story that turned an off-shift whiskey session into a brand ambassador gig (and what made it work)What a bad Manhattan trend from 2014 reveals about how most bartenders think about cocktail componentsThe philosophy behind hiring at Anvil (Houston's most influential craft cocktail bar) that has less to do with skill and more to do with personality fit to the jobWhy Chris gave six months' notice for bartending at a Michelin-starred bar, what that decision cost him, and what it unlockedLinks:Bar Zolo, Houston, TXEazy's Liquor Lounge, Houston Heights, TXTwo of Chris' favorite scotches:Bunnahabhain , Kilchoman Service starts now.Follow the show: Spotify, Apple Podcasts, YouTubeI talk to people in and around the service industry space. I'm looking to hear from the people I wish I could have talked to when I was coming up in bars. Said another way: I am trying to make sense of this wild, beautiful mess that can be a life working in bars, and help others that are feeling similarly confused and/or lost. Check out the Podcast Website Here and get in touch with me!Classic Episodes You May Like:Doug Frost MW MSJeffrey MorgenthalerET: Entrepreneur (and creator of Surfer on Acid)Edward Slingerland's Masterful work on IntoxicationAndrew Hurley of Vegas.WineChris Tunstall of A Bar AboveTony Abou-GanimBobby "G" GleasonAs always, I’m just here taking notes, trying to figure out what it all means.Cheers
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#91 Chris Morris: Bacardi to Balvenie, a Bartender's Life
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