Guest: Stacy Lee, host of Dark Hearts, a podcast about true crime, cults, and mysteries

Story Highlight: In 2005, Mark Anderson deliberately set fire to Wines Central, destroying over $250M in rare wines. Anderson had been embezzling wine from the facility for years before setting the blaze. One victim said: “It felt like someone burned down my family tree.”

Dark Hearts: True crime, cults, and conspiracies—episodes every Monday and Wednesday

Platforms: Available on all podcast apps and YouTube Follow: @DarkHeartsPodcast

• Aaron Vaccaro, CEO of Liquor Lab Former Topgolf exec who helped grow it from 10 to 70+ locations and $1.1B in revenue. 🍸 What You’ll Hear:

• Aaron’s journey from finance and venture capital to building experience-driven brands

• The Topgolf transformation—how it evolved from a driving range to an entertainment empire

• Why Liquor Lab is the “Topgolf of cocktails”—accessible, social, hands-on

• Cocktail classes: 90 minutes, ~$70, 3 drinks, taught by professionals in Nashville and Louisville

• Insight into cocktail formulas, mixology tips, and Aaron’s favorite: the Port Manhattan

• How Liquor Lab is adapting to changing alcohol trends—like low ABV, NA options, and Gen Z habits

• Why the focus isn’t on drinking—it’s about flavor, education, and connection

🔥 Quotables:

“You’re not just mixing cocktails. You’re mixing memories.”
“Most cocktails are riffs on six basic templates.”
“We want to break down barriers and make aspirational things accessible.”

🥂 Bonus:

• Learn how Liquor Lab builds brand loyalty through experience

• Hear how Aaron applies the same strategy he used at Topgolf to transform hospitality at scale

• 🎧 Learn more: LiquorLab.com Classes in Nashville, TN & Louisville, KY

• Follow: @LiquorLab | @TheBestWinePod

Topic: Creating palm wine sustainably without harvesting palm trees

Guest: Onye, founder of Ikenga Wines

Environmental Impact: Avoids traditional palm farming to reduce carbon footprint and forest clearing

Production Philosophy: Source-agnostic and rooted in molecular replication of palm sap

The Journey: From 2019 epiphany to today’s artistic exploration of flavor and sensory expression

Palm Wine Variants: Focus on oil palm chemistry; acknowledges coconut and raphia varietals

Wine Styles: Experimental, seasonal, and undefined—exploring a “white space” of winemaking

Vision: If money were no object, Onye would open a store with food service and a portfolio of underrepresented global beverages

Takeaway: Palm wine is just the beginning of a much bigger adventure in redefining tradition through innovation

Onye shares his pivot from Harvard University to launching a palm wine company

Discusses exploring Nigeria’s palm wine culture and production methods

Explains how palm wine can be preserved and bottled for U.S. markets

Insight into their sparkling palm wine labels and West African food pairings

Anecdotes about former classmates, including a researcher 3D printing a human heart

Talks about filling the beverage gap in fine dining experiences for African cuisines

Website sales live now; restaurant and retail distribution coming soon

Topic: Palm wine – an ancient, non-grape wine made from palm tree sap

What is Palm Wine? Naturally fermenting sap collected from palm trees; typically consumed the same day

Traditional Use: Morning (low-alcohol, sweet) vs. evening (higher alcohol); if left too long, it turns to vinegar

Innovative Twist: Onye creates a molecular palm sap from plant-based sources, allowing for controlled fermentation

Wine Style: Sparkling, pet-nat-inspired, unfiltered and hazy

Alcohol Content: Traditional palm wine: ~3–4%, Ikenga Wines: ~8–10%

Fun Fact: Palm wine may date back to prehistoric times and is naturally consumed by animals like bats and primates!

• Guest: Onye Ahanotu, founder/winemaker at Ikenga Wines

• Location: Berkeley, California

• Origins: Grew up in Sonoma County, inspired by the rise of the local wine industry

• Educational background: Chemical Engineering (UC Irvine) + Materials Science (University of Michigan)

• Cultural Influence: Nigerian roots, family meals, fufu, and palm wine traditions

• Philosophy: Wine as a fusion of science, food, travel, and art

• Fun Fact: Palm wine can be a breakfast drink in Nigeria!

David shares his personal journey from Buffalo to highlighting his culinary influences. The discussion promotes the idea that champagne should be enjoyed regularly, not just on special occasions. Avid Vines aims to elevate everyday dining experiences by pairing organic champagnes with various cuisines. We encourage you to explore the unique flavors of organic champagne and how they complement food. The episode concludes by inviting you to also engage with Avid Vines through their newsletter and wine club.

Forrest Kelly chats with Aaron, CEO of Liquor Lab, about how cocktail culture is evolving — and how Liquor Lab is making mixology approachable, experiential, and social. From the decline of traditional liquor sales to the rise of alcohol alternatives and Gen Z drinking trends, Aaron shares how Liquor Lab is removing the intimidation from cocktail making and turning every class into a memorable moment. Whether you're planning a date night or a corporate event, Liquor Lab is raising the bar — literally and figuratively. Instagram: @LiquorLab @thebestwinepod