In part one of my two-part waltz through the flavors and landscapes of Australia with James Young of Old Young's Distillery, some of the topics we discuss include:

• The history and evolution of the Australian distilling industry, specifically with respect to the development of the Australian whisky scene and the rise of distinct gin and rum traditions.

• The impact of Australian agriculture and wine on the types of grains, casks, and other production choices that have come to define Australian whisky on the world stage.

• The flavor and culture phenomenon that is Australian gin, including the story behind Four Pillars' Bloody Shiraz and the proliferation of wine-flavored gins and a survey of unique endemic botanicals to look out for.

• Along the way, we also take time to consider the six seasons you'll experience in Perth, Australian brands and bottles to keep your eye out for on American liquor store shelves, the fine line between lemon myrtle use and abuse, and much, much more.

In part two of my exploration of flavor and memory with Dr. Kevin Peterson, some of the topics we discuss include:

• What the Big 5 personality index (also known as OCEAN) might be able to teach us about how guests think about factors like novelty and comfort in the cocktails they enjoy.

• The difference between the highest-rated drink (on average) on most Castalia menus, versus the highest-rated drinks for specific individuals.

• How people respond when asked to describe their ideal cocktail - including the aesthetics and memories they tended to focus on, and which qualities they most often left out of the description.

• We also explore a somewhat half-baked theory I propose about flavor as an "attractor," which is an explanatory concept taken from complex systems science that deals with nonlinear dynamics.

• Along the way, we muse on the complexities of serving baijiu cocktails in the midwest, what kinds of cocktail experiments Dr. Peterson would run if we were all guinea pigs in his flavor lab, the sublime transcendence of cauliflower and pomegranate marinated lamb, and much, much more.

Please head over to sfumatofragrances.com to check out Cocktail Theory and pre-order his upcoming book, Data-Driven Drinks, and I hope you enjoy the thrilling conclusion of my latest interview with Dr. Kevin Peterson.

In this data-driven conversation with Dr. Kevin Peterson, some of the topics we discuss include:

• How winding down Castalia and Sfumato after a decade of service provided the impetus for this new project, and why Kevin has set out to address a very different set of questions than in his last book, Cocktail Theory.

• Why matching a person with their ideal drink is very different (and much more difficult, it turns out) from trying to make the optimal Old Fashioned or Negroni or Daiquiri.

• This leads to a conversation about all the variables that go into cocktail preference: sweetness, acidity, bitterness, booziness, effervescence, egg white, spiciness, and so much more - how does one begin to build such a high-dimensional beverage algorithm in pursuit of aesthetic pleasure?

• We also discuss some of the algorithmic tests that good bar programs and bartenders can implement in order to zero in on guest preferences more quickly. These include good menu writing, the classic bartender's choice speed interview, and the possibility for creating a guest profile with likes and dislikes.

• Along the way, we explore why spicy drinks are a trap, the sea change I experienced the first time I tasted Green Chartreuse, the idea of perceptual thresholds in cocktails and in life, and much, much more.