Taste of Place

In this episode, Trey sits down with John, a true pioneer who’s punched through barriers in both craft brewing and beverage manufacturing. You’ll discover how one college kid’s accidental brew obsession turned into a career that revolutionized brand-building, product innovation, and team leadership in beer. John shares never-before-told tales of scaling from tiny startup breweries to industry game-changers, plus the high-stakes decisions that saved legendary beers like Dogfish Head’s 120 Minute IPA.

In this episode, host Trey Malone sits down with Propaganda, a celebrated recording artist and spoken word poet, to explore the profound connections between coffee, justice, and art. Propaganda shares his journey from hip-hop icon to coffee innovator, revealing how his passion for music and poetry led him to create Terraform—a brand that embodies a vision of building a more livable world. Through stories of his travels to Honduras and Ethiopia, Propaganda delves into the spiritual and cultural significance of coffee, highlighting its roots in social justice and sacred work.

Host Trey Malone talks with Zach Erickson from Key City Brewing, who reveals how creativity and craft beer have transformed Vicksburg into a vibrant community hub. Discover the art of blending West Coast bitterness with East Coast smoothness, and how creative beer names like Death on Two Legs turn every sip into a story. This episode is perfect for craft enthusiasts and entrepreneurs alike, eager to see how passion can spark transformation and community connection.

Join host Trey Malone in this engaging conversation with Viva Lenoir, a wine and whiskey expert, sensory educator, and passionate force behind Le Nez du Vin, Le Nez du Café, and Le Nez du Whisky. We delve deep into the concept of terroir, the artistry of tasting, and how beverages foster human connection across cultures and memories.

Host Trey Malone and guest John Britton of Treehouse Distillery and Brewing explore the intricate world of craft spirits, focusing on the art of distillation, the evolution of IPAs, and the importance of terroir in crafting beverages. They discuss the balance between authenticity and modern techniques in the industry, emphasizing the human connections fostered through shared experiences over drinks. John shares personal anecdotes about his journey in the craft beverage scene, highlighting the significance of community and flavor in creating memorable moments.

In this episode of Taste of Place, host Trey Malone speaks with Conner Reeves and William Paden at Fertile Ground Beer Co. in Jackson, MS about the intricacies of craft beer brewing, focusing on Fertile Ground collaborative efforts, the origin story of the brewery, and the community's enthusiastic adoption of their beers. They delve into the brewing process, the importance of water chemistry, and the challenges of naming new beers while maintaining high quality. The discussion highlights the brewery's commitment to creating approachable beers that resonate with local tastes and foster connections within the community.

In this episode, host Tret Malone discovers how Austin Hille, a native of the Pacific Northwest, found his passion for specialty coffee in Jackson, Mississippi. Through his startup Beanline, he's revolutionizing access to local roasters and elevating Southern coffee culture—one subscription at a time.This episode highlights the power of regional craftsmanship, connecting communities through curated coffee experiences, and supporting Southern entrepreneurs shaping the future of specialty coffee.

In this episode, Trey Malone and Harry Fontenoy delve into the world of specialty coffee, exploring its evolution from commodity coffee to the nuanced flavors of the third wave. Harry, the Vice President of Coffee Strategy and Culture at North Shore Specialty Coffee, shares insights on sourcing micro lots and the importance of building relationships with coffee producers. The conversation highlights the distinction between commodity and specialty coffee, emphasizing the ethical practices and quality that define the specialty market. They discuss the significance of processing methods, such as washed and natural processes, and how these affect the flavor profiles of the coffee. The episode also touches on the role of importers and the importance of community in the coffee industry, showcasing how personal connections enhance the coffee experience.

In this episode of Taste of Place, Northshore's Trey Malone sits down with Wade Johnson and Alison Anderson, the mother-daughter duo behind Exploradora Coffee in Oxford, Mississippi. It's a conversation about sourcing exclusively from women-owned farms around the world, building connection in divided times, and why the best business partners might just be family.You'll hear about Honduran honey process, cold brew science, and the radical act of paying women farmers what they've always deserved. With a "come one, come y'all" philosophy, this is coffee as community-building—one woman-grown bean at a time, from origin to your cup.

In this episode of Taste of Place, Northshore's Trey Malone sits down with Chaz Lindsay, owner of Pulito Osteria and Rowan's in Jackson's Belhaven Town Center, to talk about the journey from rock star to restaurateur. From touring with the band The Weeks to running what has become the heart of Jackson's dining scene—a high-end Italian restaurant that makes all its own pasta and sources locally, paired with a dive bar serving cast iron hamburgers and jello shots—it's a conversation about taking the leap, building trust in your hometown, and the power of going all in on both ends of the spectrum. You'll hear about fried bologna sandwiches, capacity crowds, and why understanding your numbers might just be the most rock and roll thing you can do. Because sometimes you build community one handmade rigatoni at a time—and sometimes over a can of beer and old school country music.

In this episode of Taste of Place, Northshore's Trey Malone sits down with Bartholomew Jones, founder of Cxffeeblack in North Memphis, to talk about the journey from White Haven apartments to the coffee forests of Ethiopia. From wanting to be a missionary or video game designer to running what Bart calls "a mix of the barber shop, a coffee nerd's dream, and a DJ set," it's a conversation about divine logic, unadulterated connection, and the power of saying "God don't make no junk." You'll hear about naturally processed Guji, the theology of terroir, and why an anti-gentrification coffee shop that blesses people on their way out the door might just be the most missionary thing you can do. Because sometimes the face of God shows up in a cup—and sometimes in the conversation that happens over it.

In this episode of Taste of Place, Northshore's Trey Malone sits down with one of his oldest friends in the coffee industry, affectionately known to all as "Bear" from Onyx Coffee Labs, to talk about the journey from San Diego to Northwest Arkansas. From burned-out barista to wholesale director, and from imposter syndrome to learning how to show himself the same kindness he naturally extends to others, it's a conversation about the invisible work of hospitality. You'll understand the power of employers who ask "what do you want to do?" instead of just telling you what to do, and why sometimes the most important conversations happen over coffee.

Join host Trey Malone as he sits down with the legendary Beachbum Berry at Latitude 29 in New Orleans' French Quarter for an unforgettable deep dive into the world of Tiki.Over glasses of the Hamilton Beachbum Berry Navy Grog blend, they explore the fascinating origins of Tiki culture—from Ernest Raymond Beaumont Gantt's (aka Don the Beachcomber) rum-running grandfather in Mandeville, Louisiana, to the revolutionary cocktail techniques that transformed Hollywood during Prohibition. Beachbum reveals how Don's innovative approach of blending multiple rums and using the electric blender as cutting-edge technology created the "rum rhapsodies" that launched a 40-year cultural phenomenon.This episode goes beyond the drinks to examine what Tiki truly represents: a mini-vacation, an escape from reality that thrived during the Depression, World War II, and the Cold War. Beachbum Berry addresses the evolution of Tiki drinks in the craft cocktail era, the important distinction between cultural appreciation and misappropriation, and why rum became the spirit of choice when whiskey and gin drinkers wanted nothing to do with it. Whether you're a Tiki enthusiast or just discovering this world, you'll gain new appreciation for the art, history, and human connection at the heart of Tiki culture.

Join host Trey Malone for a captivating mixology lecture from the inaugural Jackson Coffee Fest. With 13 years in the specialty coffee industry, Trey takes you on an entertaining journey through the history of cocktails (an American invention!), the evolution of coffee culture, and the magic that happens when these two craft movements collide.Discover the fascinating origin stories behind bourbon, the Old Fashioned, and even the word "cocktail" itself, while learning how Prohibition actually advanced cocktail innovation. Trey shares his expertise on flavor balance, essential mixology tools, and why coffee works as a super ingredient in spirits—from White Russians to coffee mojitos. And, we learn about Trey's creation of Hoodoo Espresso Vodka, a collaboration with Cathead Distillery.Whether you're a coffee professional, home mixologist, or simply curious about craft beverages, this episode delivers practical tips for creating balanced coffee cocktails at home, along with insights into the interconnected world of craft beer, spirits, and specialty coffee that's thriving in Mississippi.

Join host Trey Malone for an inspiring entrepreneurial journey with Richard Patrick and Austin Evans, the dynamic duo behind Cathead Distillery, Mississippi's first licensed distillery since Prohibition. Richard and Austin share how their college friendship at the University of Alabama led them to launch what would become Mississippi's premier craft distillery empire.Discover how two friends went from hitting every single liquor permit in Mississippi to building a portfolio of award-winning brands including Cathead Vodka, Old Soul Bourbon, Bristow Gin, and Hoodoo liqueurs. Richard and Austin reveal the challenges of pioneering craft spirits in what many considered the country's worst alcohol market and how Cathead Jam grew from a front-yard gathering to Jackson's biggest music festival.From sleepless nights perfecting their latest collaboration, Hoodoo Espresso Vodka, to their vision for building brands that bring people together, this episode celebrates the power of friendship, persistence, and staying true to your roots.

Join host Trey Malone for an inspiring journey through the world of specialty coffee with Kyle Ramage, the 2017 US Barista Champion and co-founder of Black and White Coffee Roasters. In this heartfelt conversation, Kyle shares his remarkable path from a small Mississippi town to coffee competition glory, revealing the unexpected science behind his championship-winning technique of freezing coffee beans before grinding.Discover how Kyle's groundbreaking research with computational chemist Christopher Hinden led to revolutionary insights about coffee grinding and temperature control - even though their original thesis turned out to be completely wrong! Kyle opens up about the challenges of entrepreneurship, from making life-changing decisions to working 100-hour weeks building Black and White Coffee.From touching moments with Honduran coffee producer Benhamin Paz to serendipitous connections across the global coffee community, this episode celebrates how coffee creates authentic human connections and transforms lives - both for those who grow it and those who serve it.

Join host Trey Malone for a deep dive into the world of rum with Ed Hamilton, the self-proclaimed "Prime Minister of Rum" and founder of Hamilton Rums. In this spirited conversation, Ed shares his journey from sailing the Caribbean and smuggling rum bottles to becoming one of the most respected importers in the industry.Discover the fascinating differences between molasses-based rums and sugarcane juice spirits like rhum agricole, cachaca, and clarin. Learn why Ed tastes his samples at cask strength before diluting them down to 20%, and get insider knowledge about rum production across the Caribbean islands.Ed tells the story of his serendipitous friendship with tiki legend Beach Bum Berry and explains how the modern tiki revival has opened people's eyes to rum's incredible diversity. From his $1.99 bottles in St. Thomas to premium aged Demerara rums, Ed reveals why rum is the most varied of all distilled spirits and perfect for both sipping neat and crafting cocktails.Whether you're a rum novice or seasoned aficionado, this episode will expand your appreciation for this underrated spirit category and the passionate people who bring these Caribbean flavors to your glass.

Join us for an extraordinary conversation with Dr. Hoby Wedler, a blind organic chemist and certified sensory analyst who experiences the world through flavor. Born without sight, Hoby has transformed what others might see as a limitation into his greatest strength, becoming a master of terroir and sensory storytelling.Discover how childhood soup-making sessions shaped his palate, why he believes blindness allows him to "see in flavor," and how vulnerability creates deeper connections over shared beverages. From Hungarian paprika to Santa Cruz mountain wines, Hoby reveals the profound beauty of terroir and how our senses can paint vivid pictures when we learn their language.This isn't just about overcoming obstacles; it's about embracing a completely different way of experiencing life's richness. Hoby's infectious curiosity and "wetworking" philosophy will change how you think about flavor, connection, and the art of being present.Dr. Hoby Wedler holds a PhD in Organic Chemistry from UC Davis. Connect with him at [email protected] or follow @HobyWedler on Instagram.

Join us for an inspiring conversation with Jared Truby, co-founder of Cat & Cloud Coffee and a US Barista Champion. Discover how childhood memories with his grandfather sparked a passion that transformed specialty coffee.Jared reveals the philosophy behind Cat & Cloud's legendary customer service and explains why genuine human connection drives everything they do. From grinding beans at 3 AM with grandpa to building a company that prioritizes relationships over transactions, this is a masterclass in turning passion into purpose.Whether you're a coffee professional or entrepreneur, this conversation will inspire you to think differently about hospitality and community.Cat & Cloud Coffee is based in Santa Cruz, California. Learn more at catandcloud.com

Get ready for a new podcast from Northshore Specialty Coffee, launching in August 2025!