Distilled & Fermented: Alcohol's Past, Present and Future

On this week's episode of Louisiana Eats! sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R'evolution.

Then, documentarian Ken Burns talks about the era of Prohibition in American history.

We'll also take a quick jaunt to Shreveport for a local delicacy and close out the program with instructions from Rita Held about cooking with an essential cocktail ingredient, Angostura bitters.

Mixologist Adam Segar consults many bars and fine dining establishments across the country, including New Orleans' Restaurant R'evolution.