Acquired Tastings

Wines for you to consider for your Thanksgiving gathering:Dad shares Domaine Durban Beaumes de VeniseMarie shares Natura Pinot NoirJosh pours Bianca Vigna Prosecco, Selbach Incline Riesling, Granbazan Albarino, Darting Pinot Meunier, and Guy Burton Cote du BrouillyJosh brings a smorgasbord of Thanksgiving food.  He has sous vide turkey breast, Josh's homemade stuffing, roasted potatoes with leaks, and instead of mac and cheese Josh made risotto with cooked onions on top.  Marie brings her spinach and kale mixed salad. Because it's Thanksgiving in the Mills house you have to have pecan pie! 

Dad pulls out of the archives the Seltzer episode that Josh and Jordan did in May of 2022.  They did Fruit Smash Pink Lemonade seltzer from New Belgium, and they cracked open the Strawberry Guava Topo Chico hard seltzer.  They discuss these seltzers and the flavor profiles.  Josh brings up how much he likes Sunboy Spiked Coconut water Seltzers.  This gave Dad the idea to revisit Sunboy since he had a recent trip to North Carolina where he bought a 12 pack of Sunboy and actually met one of the co-founders Yair Tygiel.  Listen to him telling the story and sipping on a Pineapple Sunboy.  Cheers! 

With Spring in the air and with some days even warmer than that, Josh and Dad are thinking Spring Cocktails.  Dad brings the Miami Vice; A frozen concoction of half Pina Colada and half Strawberry Daiquiri.  Josh as always thinks outside the box. He has a Peach mint Pisco Sour. Josh's recipe is 2 oz. Pisco, 1 oz lime juice, 3/4 oz peach syrup, with muddled mint leaves and an egg white.  Do a dry shake followed by a wet shake and double strain into a coop glass.  Cheers!Dad's recipe for his uses Pina Colada using Coco lopez to make it extra creamy.  His Strawberry Daiquiri is a standard build. Cheers!  

Josh is Back on the AT podcast!  Josh and Dad are doing Paso Robles' wines.  For Dad's wine he is doing Tooth & Nail's Destina Carbonic Grenache since he couldn't the Union Sacre's Chipie Carbonic Sangiovese that Josh brought.  For their food Dad brings a roasted chicken, and Prosciutto wrapped around mozzarella cheese. Josh has roasted chicken with pan gravy, parmesan and prosciutto.They have red wines as well. Josh has Hubba, Mushroomhead wine, and Dad brings Harvey and Harriet red blend.  Dad brings a second plate consisting of the Gene's famous beef tenderloin, British hard white cheddar cheese, Boursin goat cheese and crackers.They have a great time together drinking these Paso wines and eating their food.  Josh tells stories about his and Jeff Ford's trip and wine tasting to the Paso Robles wine region.    

Dad pulls out of the Archives the Irish Beers Episode.  In this episode John and John explore some of the classic Irish beers. Josh cracks open Smithwick's Irish Red and serves up some classics, corned beef, Irish soda bread, and 5 cheese pizza. John pours the Irish favorite Guinness draft from a nito can. He pairs it with fish and chips, and Dubliner Irish cheddar with stout.Have a Happy St. Patrick's Day 2024! Slainte'!   

From the Archives at the end of January 2024 Dad brings out this Non-Alcohol Episode.... At the start of "Dry February" Dad and Josh decide to do a special cocktail episode. In this episode they both make non-alcoholic cocktails. Dad uses the Ritual 0 Proof Rum Alternative to make a Dark and Stormy. Josh make 2 different cocktails with the Seedlip Grove 42. First he makes a classics egg white sour and then a Seedlip and ginger beer. They really enjoy these NA cocktails.   They enjoy cocktail ritual of the making and this NA cocktail show.

Dad and Josh are joined by Anne Marie for New Year's Eve wines. Josh's Champagne was Pierre Gimonnet Blanc de Blanc.  Josh brings popcorn with two different sauces. One sauce was a Sichuan Chili crisp and the other was Zhong sauce.  Both were made by Fly By Jing.  He also brings Duckham, and Porchetta di Parma. Dad brings the J. Lassalle Premier Cru Champaign.  His sides were planned to match a New Year's Eve or Christmas meal.  He brings Prime Rib, steamed Broccoli and a simple baked potato.  Marie brings Chandon Brut sparkling wine.  For her sides she brings an amazing cheese, garlic bread,  cheese mushroom caps and Ferrero Rocher chocolate cups.  She tells about her special connection with Chandon wines on three continents.  They have a great time sipping and snacking! Dad again gets all "heated up" and has to figure out how to put the fire out.

From the Archives; Dad and Josh enjoy Christmas Beers.  Dad brings the Sierra Nevada Celebration Fresh hop IPA.  Dad shares some baked brie with chestnut honey, blueberry coffee compote, green bean bundles, and gingerbread cookies. Josh pours the Delirium Noel from Belgium. His pairings are Murrays Maxx Extra aged cheese, sausage rolls, and braised short ribs. They have a great time getting into the season.  They have a great time talking about Christmas and sipping their beers and eating their Holiday snacks.Hope you enjoy this Episode from the Archives.  Cheers!  

Josh, Marie and Dad enjoy Thanksgiving food with their different wines to pair.  At the end each have a cocktail as well.  It was a fun time!For Josh's wine he brings the Brut Rose Reserve from Loimer. Dad couldn't find that Rose so he brought a can of Underwood Brut Rose'. Marie couldn't find it either so she has Le Grand Noir Brut Sparkling Rose' for her wine. For Josh's food he has thick sliced oven roasted turkey from the deli; layered cheese leek organon; fruit cup size sausage dressing. He also had fresh cranberries cooked down with white and brown sugar, orange peel and whole orange juice, with a splash of balsamic vinegar. Josh had a strawberry cream cheese cake in honor of his upcoming birthday paired with a straight pour of Probitas blended White Rum from Barbados.  Dad has for his food; stove top stuffing enhanced with special herbs; whole cranberry sauce with walnuts and orange peal; he also has a smoked sweet potato with a maple syrup compound butter. For his wine he brings Decoy 2021 Merlot. Marie had the Decoy 2019 Merlot. Josh couldn't find it so he had a 2014 Sent DeYoung Gran Cru from LaGrande instead. Dad's desert was an Juicy Apple Bourbon cocktail paired with an caramel apple blossom.Marie's wine is Imagery's Cabernet Sauvignon. Dad couldn't find this wine either so he bought a four pack of Sutter Home Cabernet Sauvignon. Josh couldn't either so he has Chateau de Grandeur French red.  Marie's food consisted of; frozen cranberries cooked down with sugar with orange and lemon zest; traditional sage stove top dressing; sweet potato with home grown rosemary thyme and sage. Marie had an Apple Cocktail. It uses Josephine's Montana Rye, Chrystal Ridge Apple pie moonshine from Hot Springs Arkansas, and Shmallow Hotel Tango Bourbon from Indiana.  That makes it a little bit of all of us!WE HOPE YOU ENJOY THIS THANKSGIVING PODCAST AS MUCH AS WE ENJOYED MAKING IT FOR YOUR LISTENING PLEASURE! CHEERS!   

Josh and Dad Celebrate the third year of the Acquired Tastings Podcast with cocktails!  Josh celebrates with a Fall Smash that he created.  Dad celebrates with a Champaign Cocktail.  They talk about the origin of these different drinks.  Dad and Josh discuss some of the AT podcast statistics. They enjoy their cocktails and riminess about the Acquired Tastings journey.  We are glad that so many of you have downloaded our episodes and enjoyed the different wine or beer or liquors with the food pairings with us. You might be talked about in this episode if you are a known listener or have been on the show. Keep listening!Cheers!

In this Episode from the archives Dad and Josh drink Octoberfest beers.  Dad brings the local beer from Lost Forty called Hunter and Josh brings a German beer called Ayinger Oktoberfest. The boys have a great time sipping these Mazen beers and snacking on their food.  Dad brings traditional German food.  Josh brings an array of non-standard German food to try as pairings.Join Josh and Dad for Cocktails on the Oct. 19th AT Episode for their third year Celebration of Acquired Tastings!

Dad and Marie do a remote podcast where they taste the same wines and have the same food prepared.  Marie brings the Ostatu Blanco.  Dad could not get that specific wine in Arkansas so he brings a similar Spanish wine; the Campo Viego "The Vibrant Blend".  They both have a medley of Spanish cheeses from Trader Joe's.  The medley includes Iberico (Sheep, goat and cows milk),  Cabra (Goats milk), and Manchego (Sheep's milk).  Both also bring Spanish red rice augmented with their own version of mushrooms.  They both also brought Pan Con Tomato.  Each had a different variation of their Spanish tomato bread, that they discuss.  Dad brings today the Marques De Caceres Crianza 2018 and Marie has the same wine except it is the Reserve 2017. Listen closely for the story why these wines are different.Cheers!  BTW Acquired Tastings has 14,262 downloads as of this recording date! THANKS TO ALL OF YOU; LISTENERS!

From the Archives, Josh and Dad do Event Cocktails. They enjoy the Wimbledon and the US open tennis signature cocktails. Josh brought his version of the Honey Deuce (without the honeydew melon balls) and called it the Love Deuce!   Instead of using Grey Goose Vodka, Josh premiers Delta Dirt Distillery Sweet Blend Vodka.  It is a Black owned sweet potato vodka with deep roots from Helena Arkansas.  Dad brings the Pimm's Cup; the Wimbledon signature cocktail.  He has a good friend that turned him on to the Pimm's Cup.  His friend Nancy Keith allowed him to tell her first experience of the Pimm's Cup.  Her husband was an Ensign on the USS Stickell, DD888.  There was a lawn party in Thurso, Scotland that served Pimm's Cup and Date nut cream sandwiches.  Thanks to Nancy, John had Date nut cream sandwiches and Cucumber sandwiches to share.  He also had strawberries with whipped cream just like at Wimbledon.  I hope you enjoy this episode from the Archives.  Make yourself one of these cocktails and enjoy! 

One of Dad's favorites from the Archives "Smoke in a Glass".Josh and John capture smoke in their glasses and taste a Mezcal and an Islay scotch. Josh brings the Del Maguey Vida Mezcal. He pairs a brisket taco with goat cheese and sweet palmiers with a cherry sauce. John stays in Scotland and travel to the island of Islay and brings Laphroaig 10 year old single malt scotch. To taste along side of this scotch he has smoked salmon, seared lamb and dark chocolate truffles. Grab a glass and come along.

Marie brings Ports to Arkansas so Dad and she can enjoy a tasting and food pairing with  them!  She does the  Churchill dry white Port.  She brings some Portuguese sardine pate, fig sausage, and an herb goat cheese.  Dad does the Churchill Reserve Port.  He brings stinky cheese to the table.  He brings Humboldt fog and blue Stilton.  The house provides chocolate brownies. Marie and Dad have a great time sipping and tasting.   Marie tells about her adventures in Portugal.  Marie also gives advice for travelers going to Portugal and Spain. They also explain the difference between wine, fortified wines and Ports.Cheers!

Dad pulls out an AT Episode from the archives.  It's a beer week, specifically when Josh becomes a BeerVenger.  The BeerVenger podcast is one of our favorites and a sister to us.  We provided them some Lost Forty Nighty Night for their podcast enjoyment.  They in turn invited Josh to be on their podcast.  Josh tells his Origin story and tells about his special tasting abilities.  As a BeerVenger you receive a super hero name.  He wasn't named in this episode but was later named Dos Uber Taster!Cheers! I hope you enjoy this AT Episode.  Please stay tuned!

Josh is settling in his new home in Montana and Dad is recuperating from his knee surgery.  It's officially summer 2023 so let's get to grilling.  For this AT episode Dad pulls the previous recorded episode "Beers for Grilling".I hope you enjoy!  

Dad does the Barbazzale Rossa wine. For his pairings he brings an artichoke Sicilian style, Tounarelli al nero di seppia (squid ink spaghetti) and Octopus pieces on a seaweed salad. Josh brings the Grillo from the winery Luna Gaia. For his pairings he brings speck, boursin cheese, a strawberry goat cheese and lastly he brings a pistachio-limoncello gelato. THE BOYS ANNOUNCE DAD'S UPCOMING KNEE SURGERY AND JOSH'S MOVE TO MONTANA TO BE A MANAGER OF THE HAWTHORN BOTTLE SHOP & TASTING ROOM IN HELENA.  IT MAY BE A FEW WEEKS BUT PLEASE STAY TUNED AS WE REVAMP THE SHOW.

The Boys record on Cinco De Mayo so they do Tequila!  Dad does the1800 Reposado tequila.  His pairings are Chimichanga, Burrito, Ro-Tel cheese dip and of course black beans.  Josh brings La Gran Senora Anejo tequila.  His pairings are white cheese dip, beef nostos, and birria tocos. 

Dad and Josh drink beers that they like.  Josh brings from Shiner Brewing their Strawberry Blonde beer. For the food he wants to eat he brings; buttered popcorn spiced up with Gates rub, Big Orange Southwest burger that has shoestring onions. He also brought bresaola.  Dad brings Rochefort 10 for his beer.  For his sides he has baked camambert cheese with special unusual added ingredients;  His variation on Belgium style beef stew (Carbonnade) and French Fries with mayonnaise, Belgium style.

Josh and Dad sip Italian white wine for this episode in preparation of his upcoming trip to Italy.  Dad brings Soave from Tenuta Santa Maria; Gaetano Bertani's family Vineyard. This is a DOC wine. For his snacks he has Laughing Cow cheese, Lean Cuisine's Chicken Fettucine and Lemon Meringue pie.  Josh has from the producer, Luna Gaia in Sicilia; Mandricardo Catarrato. This a IGP wine.  For his sides he has a lemon garlic squid ink pasta and Chocolate chip cannoli.   

Josh and Dad do smoked Cocktails!  Not to be confused with "smoke in the glass".  Dad does his original smoked Old Fashioned.  Dad for his early birthday bought a glass top smoker for cocktails.  It uses a butane torch which used different woods to smoke your cocktails. He patterned his old Fashioned from Steve-O Shepard's Old Fashioned.  He used oak wood to smoke his cocktail.  Josh does a smoked pear and apple martini!  He started by infusing only one element. He infused applewood smoke into white vermouth that he had added crushed apples into the vermouth .  He used Contratto Bianco Vermouth. When it was time to build the cocktail he added the infused ingredients into pear vodka.  They talk about the different methods and the different woods you could use for the different possible cocktails.Write Acquiredtastings@gmail.com with your recipes!

Josh brings the Barn Hill gin handcrafted in Vermont from Caledonia Spirits.  He Brings honey macerated strawberries and blood orange fruit, Blood Orange cake with honey sugar icing and a Ponzu pork noddle bowl.  Dad does the Malfy Con Arancia Italian gin.  For his sides he did an Italian theme.  He brought Italian dry sausage, Goat cheese with crackers, and mozzarella cheese wrapped Prosciutto.  They have a great time sipping these tasty gins.  They talked about JoAnne's Gin party using eight gins, eight snacks and two different cocktails with seven of her good friends. 

Dad goes with the Chocolate Noir Stout from Prairie Artesian Ale Brewing in Oklahoma, City.  He brings three sides Irish Whiskey Chips, His homemade BBQ ribs and Irish Porter cheddar cheese.  Josh brings the Left Hand Brewing dry stout on Nitro.  Josh brings from Fly Brewing their Duck Confit nostos, their cheddar bomb bugger that Josh added some corn beef "bacon".  He also brought some limoncello cookies.  Josh and Dad talk about the hard transition between Josh's beer pick at 4.3% ABV and Dad's that is 14.3%.   

Dad brings the Ron Rubin Pinot Noir from the Russia River AVA.  He made the food for this podcast.  He made Corn Beef and cabbage, carrots, new potatoes with soda bread.  He also brought Irish cheddar, Dubliner stout cheese and a Rubin sandwich. Josh brings the Gruner Veltener wine from the Nikolaihof winery in Austria.  The boys enjoy these wines paired with their St. Patrick's day podcast food. They enjoy talking, eating and sipping these wines.  Are these wines choices wines you could bring to your St. Patrick's day feast? Listen to find out what the boys decide.

With St. Patrick's day approaching Dad and Josh decide to do Irish cocktails.  Josh does a Gallick flip. Josh explains a flip uses a whole egg! Dad does an Irish Eyes cocktail.  The Irish Eyes recipe that he used causes the drink to be green!  Dad brings some snacks for the boys to munch on as they sip.  He brings Irish cheddar, Dubliner stout cheese, Corn Beef and some thousand Island dressing for dipping.  Dad pulls out the Limericks.... and a surprise hidden on the cabinet behind Him!  

Dad brings the Famous Grouse blended Scotch whisky.  He brings very simple sides.  He brings milk chocolate covered raisins, dates stuffed with cheese, almonds with maple syrup drizzled on them and dry hard Italian salami.  Josh brings Compass Box artist Blend whisky. Josh brings for his sides Spaghetti alla Carbonara. He brings Antipasti including duck ham, bresaola with three cheeses; cheddar, parmesano, and goat cheese.  For a sweet he brings oatmeal chocolate chip cookies.  The boys enjoy talking about blended scotches and how either of these could be your entry level scotch.  Nether have much smoke.  Both of these have sister scotches to check out when you are ready.  They are drinking these neat so you will know the profiles when you mix them in your cocktails. 

Dad and Josh picked big beers for this Gilling Episode.  Dad brings the "Sixth Glass" from Bouvard Brewing in Kansas City.  His sides are BBQ potato chips, Gates rubbed Pork chop (with a secret ingredient) and last but not least a fudge brownie.  Josh brings from his "beer corner" the 2022 bourbon barrel aged Love Honey Bock from Lost Forty Brewing in Little Rock, AR.  His sides are coffee rubbed New York Strip steak, Italian seasoned chicken and his third was a grilled burger with goat cheese with other special fixing's including an English Muffin instead of a hamburger bun.

Dad has bubbles this week!  He has the Gerad Bertrand Crémant De Limoux Brut Rose' 2020.  His sides are a shrimp cocktail, smoked salmon and a chocolate fudge cake.  Josh brings from Ken Wright Cellars the Shea Vineyard 2021 Pino Noir.  For his sides he has pork belly burnt ends, Chinese sticky brazed pork belly and two types of chocolates. He brought a Lindal's truffle and raspberry stuffed Portuguese chocolate.  The boys have a great time talking about what foods and wines you can have with your Valentines meal. Josh talks about "Pulling out the Stops" for Valentines. 

Dad does the "Paper Plane" for his cocktail that includes an amaro and a bitter.  Josh does a cocktail called the "Bitter Swagger".  Josh noted it's a riff on a Pisco sour or a whiskey sour!  Dad brings a board of snacks.  He has on the board, Italian dry sausage, some sharp cheddar cheese, a cut Baggett, Pimento stuffed olives, potato chips, air dried steak, Prosciutto, and salami cheese roll-ups.  Dad has this big board since in his mind these cocktails have an Italian flair. He wanted the podcast to have an Italian feel.  The AT boys have a great time sipping and snacking and talking about the recipes for their drinks.

Dad and Josh enjoy Arkansas distilled Liquors this week.  Dad brings from Rogers, Arkansas'  Fox Trail Distilling their Wild Parelle Straight Bourbon.  For his sides he has bacon wrapped dates, a smoked chicken and a caramel cake.  Josh brings from Hot Springs Distilling their BearClap Blended Bourbon.  For his sides he brings Blood Oranges because they are finally in the markets in Arkansas.  He also brings what he calls Birria Wantons and he brings some molasses cookies.  They both really enjoy the fact that there are more Arkansas whiskeys to choose from.  Cheers!  

This week Dad and Josh enjoy flavored beers.  Dad brings to the party Left Hand Brewing's Peanut Butter Milk Stout.  For his sides he brings roasted potatoes, and two different types of Count Porkula BBQ. He brings their ribs, and their pulled Pork.  For his third he brings Trader Joe's Dark chocolate peanut butter cups.  Josh brings Prairie Artisan Ales', Vape Tricks, aged on cherries sour ale, from Oklahoma City, OK.  For his food he brings mozzarella balls with Italian Balsamic vinegar.  From a new Food truck in town called "Smash and Stack" he brings a "Oh My Cheesous" Burger.  His third was a very dark Portuguese chocolate with a raspberry filling.   They have a great time as always discussing the food and sipping on the beers. As is the tradition with a beer week Dad tries to figure out the beer blind.

Acquired Tastings after dark!  Josh brings Gloria Ferrer Blanc de Blanc Sparkling wine.  It clocks in at 12.5% ABV.  Jordan brings Lucien Albrecht Sparkling wine and it clocks in at 12% ABV. They bring one plate of snacks this week.  On the plate is a patty melt, rice and goat cheese Arancini, and Philly cheesesteak fries. Josh explains his philosophy about low alcohol wines.  On the simple side it is 12% ABV, aka double most beers.  But on the complicated side; well you need to listen. You also need to listen to Jordan and Josh's thoughts of what would go well with these wines that was not on their plate.  They even talk about Antelope and Moose pairings! 

Dad Josh enjoy Italian Liquors.  Dad brings Amaro Nonino.  For his food he brings Duck breast a l'Orange. He also has roasted Brussel sprots with a vegetable medley, and as a desert treat he has a caramel s'more. Josh brings from Contratto Aperitif Liqueur.  For his pairings he brings Mozzarella  cheese on toast with olive oil and balsamic vinegar from Italy and cheese straws (sticks).  As a special treat he made Arancini, with fried rice.   The boys have a debate of what the recipe is for a "paper plane".

Dad brings Ayinger Dopplebock Celebrator as his beer.  This beer comes from Germany.  For his sides he brings prime rib sliders, bacon wrapped pork ribeye, and wood fired pizza using his new Ooni Frya.  Josh brings New Providence Mindful Hive, honey rye golden ale. That's a mouthful but there is a mouthful of flavor.  This beer comes from Rogers, Arkansas.  For his sides he has brisket and pulled pork, some ParaGard Gouda , and a cheese and roast beef sandwich (Arby's).  Josh and Dad enjoy these wonderful beers and the food to bring in Acquired Tastings 2023 first podcast.  

Dad and Josh are joined by Anne Marie for New Year's Eve wines. Josh's Champagne was Pierre Gimonnet Blanc de Blanc.  Josh brings popcorn with two different sauces. One sauce was a Sichuan Chili crisp and the other was Zhong sauce.  Both were made by Fly By Jing.  He also brings Duckham, and Porchetta di Parma. Dad brings the J. Lassalle Premier Cru Champaign.  His sides were planned to match a New Year's Eve or Christmas meal.  He brings Prime Rib, steamed Broccoli and a simple baked potato.  Marie brings Chandon Brut sparkling wine.  For her sides she brings an amazing cheese, garlic bread,  cheese mushroom caps and Ferrero Rocher chocolate cups.  She tells about her special connection with Chandon wines on three continents.  They have a great time sipping and snacking! Dad again gets all "heated up" and has to figure out how to put the fire out.

Dad and Josh enjoy Holiday or Winter Cocktails using the liquor from last weeks episode. Dad brings his take on a Cranberry Manhattan.  Josh brings his mix of a Hot Buttered rum that he calls "Ginger, Cherry Hot Buttered Rum".  Both of these drinks are J&J originals.  Josh and Dad talk about ways to tweak the Cranberry Manhattan to make it even better.  For the recipes to these drinks listen to this fun podcast.  Dad brings some snacks.  He brings Pecan Sandies, Pecan Neapolitans and Cranberry cake cookies.  We hope everyone is having a great holiday season. Cheers!   

For Dad's Winter warmer; he brings Angel's Envy Finished Rye.  He brings Aged Manchego cheese, a belladonna bourbon barrel aged cheese, Beef Garlic summer sausage and he also has blueberry and raspberry newtons.  Josh brings Domaine Canton de Ginger liqueur.  He brings for his snacks, Gus's "World Famous" Chicken, goat cheese and a ginger vanilla cookie.  Josh and Dad have an interesting time tasting.  Dad explains that M.A.S.H. was why he brought the fig newtons.  Dad is amazed by what happens with the ginger liqueur and the spicy chicken. 

Dad brings the New Belgium brewing  Holiday Ale from Fort Collins Colorado.  For his sides he brings Orange Turkey Tacos, the also has turkey dressing with giblet gravy and cranberry sauce.  and last but not lease he has strawberry cookies.  Josh did the St  Bernardus Christmas ale.  His snacks are Lomo, duck ham, and a ginger sandwich cookie. Yum! they had a good time reminiscing Christmas' past and Christmas beers.

Josh and Dad do big red wines.  Dad does the 2018 Arrowood Sonoma Estates Cabernet Sauvignon.  For his pairings he brings Eggplant Parmesan, meat balls and beef pot pie.  Josh brings the 2018 Pagani Ranch Zinfandel.  For his pairings he brings Asian dumplings, Brazed Short ribs on top of Polenta and, a taco soup.Help! Josh's cocktail from last week needs a name!  It's up to you, the listeners to name this cocktail.  Cheers!

Dad and Josh have cocktails for Thanksgiving or Fall.  Dad does an Apple Cider Old Fashioned.  It is served on ice with a cinnamon stick.  He brings some snacks to munch on.  He brings Deviled eggs, a bacon cheese ball and bacon wrapped dates.  Josh brings a cocktail that needs a name.  It uses Hamilton pot stilled Jamaican Rum, with sweet vermouth, a mulled simple syrup with fall spices and Calvados. It's served up so it's up for a name.  Help! This cocktail needs a name!  It's up to you, the listeners to name this cocktail.  Cheers!

Dad and Josh drink after Thanksgiving Liquors.  Dad is back in the house just in time for after thanksgiving drinks.  He brings Pierre Ferrand 1840 1er Cru De Cognac.  For his after dinner snacks he brought three different type of cheese cakes; they are Chocolate Marble, Strawberry swirl, and Brownie cheese cake.  Josh brings Henriques & Henriques Madeira cooked fortified wine from Madeira Islands, Portugal off the west coast of Africa.  For his snacks he brings traditional apple pie, a brownie M&M cookie, a chocolate caramel biscuit called a Tim Tam, and a Strawberry icing layered white cake. There was an epiphany moment for Dad tasting the Madeira!  Both enjoyed this podcast and the epiphany moment. 

Jords is back with an amazing idea for our podcast. We happen to have a four year vertical of nighty night imperial Stout. They enjoy this amazing experience trying these aged beers and getting a bit nerdy. The also have short ribs and French onion soup. 

Dad shares Domaine Durban Beaumes de VeniseMarie shares Natura Pinot NoirJosh pours Bianca Vigna Prosecco, Selbach Incline Riesling, Granbazan Albarino, Darting Pinot Meunier, and Guy Burton Cote du Brouilly

Dad brings the Haunted Graveyard Cocktail using Kings Distillery's Chocolate whiskey. Josh brings his original Misfits S'more using the Screwball Peanut Butter Whiskey.  Dad brings a few Halloween snacks.  He brings, Severed Toes in Bandages, Cheese-Stuffed Mummy peppers, Pigs in a blanket (that lost their ears in the oven) and Reese's Cups.  Josh uses coffee cups with faces made by Dad's brother at the Hot Springy Dingy located at 409 Park Avenue, Hot Springs, AR.  Josh and Dad have a great time snacking and sipping on their delicious cocktails.  Dad and Josh tell some Arkansas Ghost Stories. Dad throws in one from New Zealand. 

Dad brings the chocolate flavored whiskey from Kings Distillery in Brooklyn New York.  His parings are a waffle with maple syrup, mole pollo and chocolate cake.  Josh brings screwball peanut butter whiskey.  He brings beef teriyaki, chocolate fudge and a Carmel covered rice crispy treat.  Josh and Dad enjoy these two whiskeys with their pairings.  Screwball is extremely popular.  Kings chocolate whiskey has a high bitter cacao taste.  if you like a high cacao chocolate bar this is the whiskey for you!  All of the pairing when very well with these flavored whiskeys.  Join us next week to hear about these flavored whiskeys used in Halloween cocktails.

Dad brings Dale's Pale Ale from Oskar Blues Brewing, Lyons Colorado to drink.  Dad's pairings are Scotch eggs, Beer Potato Cheese soup and Beef pot pies.  Josh brings Long Pool Pale Ale from Point Remove Brewing in Morrilton, Arkansas to drink.  His pairings are sweet potato fries, peperoni pizza and a cheddar burger with onion straws.  Dad and Josh have a great time enjoying these pale ales and the food pairings.

Ah! The temperature is dropping its time to think about what wines work for this season. Wine writer Seth Barlow joins Josh for this episode. Seth brings the Waits-Mast Mariah Vineyard 2014 Pinot Noir. With this he pairs, truffle deviled eggs, bacon wrapped dates, lomo, coppa, and duck ham. Josh pours the silver label monastrell (mouvedere) from Juan Gil. His pairings are, birria tacos with cheese and without cheese, and humbolt fog. They have a wonderful time with the wines and the fall time.

Josh is once again joined by Jords, Will and Bryan to talk about their favorite sippers. Josh choses sour mash bourbon and pours the Belle Meade Bourbon and pairs pork belly barbacoa tacos and black bottom creme brûlée. Jords shares Chairmans Reserve Spiced rum and has lamb crostini and salted chocolate oatmeal cookies. Will brings interesting pairing of St. Elizabeth Allspice Dram and jerk chicken, defiantly give this one a try. Brian rounds out the tasting with some Rock Town Bourbon cream and phyllo cups filled with baked brie and blueberry preserves. They have a great time with these pairing and talk about their memories. 

While Dad is off traveling Josh invited some friends for an Oktoberfest party. He invites friends Jords, Will, Bryan, and Denise. Will brings the Oktoberfest from Great Raft Brewing, deviled eggs, brats, and apple strudel. Denise brings Aynger's oktoberfest with some pretzels with German mustard and cheese sauce. Jords shares Left Hand Brewing's Oktoberfest with cheddar brats and Dubliner cheddar with Irish Stout. Josh opens Hacker Pschorr Oktoberfest with rosemary steak. They have a great time enjoying the beers and each other's company. 

For Dad's Washington wine he brings the Horse Heaven Hills AVA wine.  For his snacks he Brings the Philly cheese Steak sandwich from Brood and Barley.  Dad couldn't decide which cheese would go best so he brought two; Humboldt Fog and Steelton.  He also brought apples and Carmel dipping sauce.  Josh brought the Velvet Devil Merlot for his wine. For his snacks he brought Toulouse sausage with caramelized onions., duck prosciutto, bresaola air dried beef, and an oatmeal and cranberry cookie. They have a great time eating and drinking these really overlooked Washington State wines.