{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-speakeasy.simplecast.com%2Fepisodes%2F9e999ead-9e999ead","width":444,"version":"1.0","type":"rich","title":"Episode 157: Will Peet","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/2fa4b6/2fa4b6b4-a3ef-4796-9fe9-4601c854cf60/ce232089-4fa2-4cbc-b49c-8a5ee634c81f/1455213036artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/ce232089-4fa2-4cbc-b49c-8a5ee634c81f\" height=\"200\" width=\"100%\" title=\"Episode 157: Will Peet\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on The Speakeasy Damon chats with multi-talented bartender Will Peet of Donostia and the NoMad. The two have a casual conversation about everything from the nature of bartending to the subtleties of Sherry. This program was brought to you by Union Beer. Those barrels [For Wine] have been used for hundreds of years, youre gonna get some really cool s\\*\\*t from them. [20:00] Its doing gods work man [Making Sherry Wine]. [24:00] -- Will Peet on The Speakeasy\n\n"}