Bill Fehn über Bourbon, Bauchgefühl und Barkultur

What this episode covers

Eine Bar ist kein Labor und auch keine Bühne – sondern ein Ort, an dem man ankommen soll. Bill Fehn, der das Münchner Jaded Monkey seit dreizehn Jahren betreibt, erklärt, warum Atmosphäre wichtiger ist als jede Technik und weshalb das Cocktailhandwerk gerade in eine merkwürdige Doppelbewegung gerät. Ein Gespräch über Bourbon, Bauchgefühl und eine Stadt, die weniger trinkt.

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Frequently Asked Questions

How long is this episode of Gin And Talk?

This episode is 39 minutes long.

When was this Gin And Talk episode published?

This episode was published on May 14, 2026.

What is this episode about?

Eine Bar ist kein Labor und auch keine Bühne – sondern ein Ort, an dem man ankommen soll. Bill Fehn, der das Münchner Jaded Monkey seit dreizehn Jahren betreibt, erklärt, warum Atmosphäre wichtiger ist als jede Technik und weshalb das...

Is there a transcript available for this episode?

Yes, a full transcript is available for this episode. You can read the complete transcript on the episode page.

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