Ever wondered why certain smells make you think of different flavors? How certain colors and even music affect flavors? Or whether Dijon mustard would be good in a brownie? Mandy Naglich, author of How To Taste joins Greg and Sother to discuss the science of tasting on a chemical, biological, cultural, and competitive level. You’ll have a newfound appreciation for all the hard work your tongue does after this. Plus, it’s the first day of summer in NYC! Greg and Sother talk about upcoming warm weather travel, including an upcoming trip to New Orleans. Stay tuned!Don’t forget to click SUBSCRIBE and RATE the show if you can. ??Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business.FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER:Sother Teague @CreativeDrunkSpeakeasyRadio @SpeakeasyRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.