Podcast Summary: Kennedy Saves the World
Episode: Happy Hour: Crafting the Perfect Cortado
Date: November 7, 2025
Host: Kennedy
Guest: Theo Rutherford (Bib and Tucker Bourbon)
Overview
In this convivial "Happy Hour" edition, Kennedy welcomes Theo Rutherford from Bib and Tucker Bourbon to discuss and craft the perfect Cortado cocktail. Their chat spins through bourbon-making history, unique infusions, favorite cocktail tips, and the joy of experimenting with drinks. Equal parts informative and entertaining, the episode blends whiskey wisdom with relaxed, friendly banter—and quite a few laugh-out-loud moments.
Key Discussion Points & Insights
1. New Bourbon Innovations
- Bib and Tucker Gold Roast:
- Theo unveils their latest creation: Bib and Tucker Gold Roast, made by "filling an entire barrel with coffee beans" and topping it with bourbon to create a "bourbon cold brew" (00:38–01:13).
- This unique method is rare—"No, we were the only ones," says Theo when asked if anyone else is doing this (01:17).
- Why this method?
- Rooted in whiskey history, distillers once used any barrels available—even coffee or fish barrels. Charring barrels originally came from a need to "get all of those flavors out" and avoid unwanted tastes.
- Theo: "You were using coffee barrels. One of the reasons they were charred is you would use fish barrels ... so you didn't want your fish taste so you charred the inside." (01:42–01:54)
2. Bourbon Basics and Myths
- Ingredients and Regulations:
- To be classified as bourbon: must be at least 51% corn, use new American oak barrels.
- After aging, other woods or grains may be used but must be listed on the bottle (02:22–02:36).
- Gluten-Free Assurance:
- Kennedy assures listeners that distilled spirits are gluten-free, even if made with grains like rye or barley, unless flavors are added later (02:53–03:05).
- Theo: "Any spirit ... once it's distilled, it is gluten free until you add flavors." (02:59)
3. Crafting the Cortado Cocktail
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Recipe Inspiration:
- Theo introduces the Cortado as "a great brunch cocktail," especially enjoyable during the holidays (03:30–03:38).
- Uses good coffee—Stumptown Cold Brew—and a "secret weapon": sweet Madeira wine.
-
What is Madeira?
- An oak-aged wine often made with the Solera method, resulting in barrels that may have traces from the 1800s.
- Theo: "There are literally barrels of Madeira that have things from the 1800s, theoretically, drops of that still in it." (04:13–04:46)
- Kennedy finds it smelling "nice" and learns it is quite affordable unless a specific vintage (04:49–04:56).
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Building the Cortado: Ingredients and Ratios
- Core ingredients: Bib and Tucker Gold Roast bourbon, cold brew coffee (Stumptown), Madeira, simple syrup, Angostura bitters.
- Ratios:
- 1.5 oz Bib and Tucker Gold Roast
- 0.75 oz Madeira
- 0.5 oz cold brew
- 0.25 oz simple syrup
(07:58–08:02)
- Optional: Choose Madeira on the sweeter side, add or skip simple syrup depending on taste (07:55–08:13).
4. Mixology Tips and Cocktail Attitudes
- Shaking vs. Stirring:
- Kennedy jokes about shaking for flair: "But then you can't do the shake weight." (06:02)
- Theo says the shaking is for show and fun, especially when entertaining (06:10–06:19).
- Sweetness Preferences:
- Kennedy enjoys sweeter drinks—"I just love tiki drinks" (05:33)—while Theo prefers less sugar but confesses a shared love for tiki drinks (05:28–05:38).
- Bar Pet Peeves:
- Kennedy mentions her aversion to cosmos: "And I'm like, get it away from my face. Disgusting." (06:19)
- Theo quips in reply: "No, please give me seven more." (06:36)
5. Memorable Moments & Quotes
- Praise for Theo's Skills:
- Kennedy: "You're obviously really good at what you do, so this is very perfectly balanced, Theo." (08:18)
- After sampling: "My God, you're really good at this, Theo." (09:18)
- On Drinking Bourbon:
- Theo: "It is America's native spirit. So you are actually doing your patriotic duty by investigating Bib and Tucker and drinking." (08:55)
- Perspective on Cocktails:
- Theo: "It makes a day a little bit brighter when there's a cocktail." (08:38)
Notable Quotes & Timestamps
- On historical barrel use:
- Theo: "One of the reasons that they were charred is you would use fish barrels ... so you didn't want your fish taste, so you charred the inside." (01:42)
- On bourbon classification and experimentation:
- "It has to be at least 51% corn. And after that you can use any cereal grain you want. So I've seen ones that have quinoa, that have spelt, that have brown rice. They aren't very good." (02:36)
- On Madeira's mystique:
- "There are literally barrels of Madeira that have things from the 1800s, theoretically, drops of that still in it." (04:46)
- On showmanship in cocktail-making:
- Kennedy: "But then you can't do the shake weight." (06:02)
- On cocktail differences:
- Kennedy: "Get it away from my face. Disgusting." (06:19)
- Theo: "No, please give me seven more." (06:36)
- Compliments for the drink:
- Kennedy: "This is fantastic. Like, I think it's only you and Peter Suderman and the guy from Langen's who've made me drinks. And this is ... such a nice break from the ordinary." (08:26)
Timestamps for Important Segments
- Introduction and New Product Announcement: 00:10–01:17
- Bourbon Barrel History & Charring: 01:17–02:22
- Bourbon Regulations & Gluten-Free Info: 02:22–03:05
- Cocktail Creation—The Cortado: 03:19–07:10
- Mixology Tips & Bar Banter: 05:25–07:02
- Full Ingredient List & Ratios Recap: 07:19–08:13
- Patriotic Bourbon Drinking & Outro: 08:38–09:24
Tone & Style
Warm, friendly, and conversational, with chemistry between Kennedy and Theo that mixes humor with genuine enthusiasm for bourbon, coffee, and creative cocktails. It's equally educational and entertaining, aimed at both cocktail nerds and casual listeners looking for a twist on their next brunch.
Summary in a Sip:
Kennedy and Theo’s deep dive on crafting the perfect Cortado is a love letter to the art of cocktails, American whiskey history, and the joys of sharing a great drink with friends—one recipe, one story, one laugh at a time.