Podcasts about 750ml

Here we go again, this was an awesome talk with Ryan. He is a wealth of knowledge for his brand and I can't wait for y'all to see it. Badmotivatorbarrels.com/shop/aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Patreon.com/the_whiskeyshaman A RICH HISTORY The patriotic men of the 10th brought diversity, courage, and hope to the Rocky Mountains when they arrived in the 1940s to train just a few miles south of what is now Vail.   They were part of the greatest generation of men, wanting to make each day count and each day better than the last.  The mentality they had was strong after being shaped from the rigors of mountain warfare, their egos humble. Camp Hale, the legendary home of the 10th Mountain Division, was constructed in 1942, located 22 miles west of Vail between Leadville and Minturn in the Pando Valley. The initial population of Camp Hale included 15,000 soldiers, 3,000 administrative, medical, and other non-skiing staff, 5,000 mules, and 200 dogs. In January of 1945, the 10th deployed to Italy's Apennines Mountains, where they would battle the German army for the next two and a half months. On May 2, 1945, Germany surrendered to the Allies in Florence, Italy, ending the 10th's Italian Campaign. After World War 2, many of the 10th Mountain Division warriors came home to the USA and continued skiing. The 10th Mountain Division veterans started many of the US ski areas we now love. At least 62 ski resorts have been founded and managed by former 10th Mountain Division veterans. The tradition of excellence established by the original 10th Mountain Division continues with today's 10th Mountain Division Light Infantry (LI). Now based at Ft. Drum in Watertown, New York, the 10th Mountain Division LI has the distinction of being the most deployed military unit when a humanitarian, natural disaster, or conflict arises in the world. the mountain lifestyle The 10th Mountain Whiskey and Spirit Company is an extension of the mountain lifestyle, bringing together the old with the new. Generation after generation, men and women alike, all share this same passion, enjoying it for a day, a weekend, a lifetime, or somewhere in between. No matter how long it's embraced the combination of friends, mountains, memories, and spirits, brings people together like no other. To encourage these relationships, to embrace the mountain lifestyle, and to honor the 10th Mountain soldiers who inspired our way of life, we created a tribute spirit company in Vail Colorado. Not only is it a tribute to the 10th Mountain soldier, but it is also a tribute to those that enjoy the mountain lifestyle, living it fully, every day. Hero to Hero Bourbon Hero to Hero focuses on connecting qualified military personnel with first responder careers. This bottle's purchase helps defray the costs of requisite training and associated living and travel expenses, eliminating undue financial stress from this transitional period. AGED: 2 years PROOF: 116 ABV: 58 APPEARANCE: Rich Copper and Bronze  NOSE: Brown Sugar, Caramel, a Hint of Strawberry  PALATE: Less sweet than the nose would have you believe. Toffee, Vanilla and Oak. Buttery mouthfeel  FINISH: Slightly hot, but all the palate's flavors come bouncing back at the end 10th Mountain Rye Whiskey is an award-winning spirit that is sure to please. Distilled with the finest rye grain, this 750mL whiskey has a smooth, balanced taste and a pleasing aroma, making it an amazing drinking experience. MASH BILL 69% Rye with Corn and Malted BarleyAPPEARANCE golden amberNOSE aromas of oak, dark fruit and light caramel with a hint of cinnamonPALATE spicy, full-bodied, touch of toffeeFINISH dry finish with lingering spice and oak notesAGED new charred oak barrel

The wine brand '19 Crimes' has just released a bottle which contains 1,125ml of wine. The bottle is aimed at throuples.But why are standard wine bottles 750ml in size? Leslie Williams joined Sean to discuss...

The wine brand '19 Crimes' has just released a bottle which contains 1,125ml of wine. The bottle is aimed at throuples.But why are standard wine bottles 750ml in size? Leslie Williams joined Sean to discuss...

On this unruly episode, Brad Evans and Nate Lundy drink the entire 750ML on a matchup perfectly crafted for #TequilaThursday. First off, the boys jump in headfirst on a longer odds play riding the PLUS BUS. From there, they dig in on the Fade Five, featuring wagers in New Mexico/St. Mary's and the god awful Panthers/Bears contest. Finally, Brad shares is #TeamHuevos Parlay Play and the guys rifle off additional gridiron, hardwood and on-the-ice selections in BONUS TIME. Listen in just 30 minutes!

One of the web series that I was able to watch as part of this year's Hollyshorts Film Festival was Play It By Ear. Emily Ann Zisko is the co-writer. co-director, and lead actress for this web series. Emily actually found me on Instagram and sent me the link to watch all of the episode, which you can watch on YouTube, and the show was great. Go check it out, here is the link: Play It By Ear Jungle Juice for Episodes 1-3 (https://www.staysnatched.com/jungle-juice-recipe/): Ingredients 1 pound strawberries, sliced in half 750ML bottle of rum 1 gallon lemonade 750ML bottle of vodka (I recommend Western Son, you could even use one of their flavors) 1/2 gallon orange juice 1/2 gallon fruit punch 16 oz cranberry juice 2 oranges, sliced 1-2 cups club soda optional Directions Add the sliced strawberries to the bottom of a beverage dispenser or punch bowl. Then pour in all of the liquor and juices and stir. Toss in the sliced oranges. You can also add in any additional fruit that you wish. Top with club soda. For best results, allow the punch to sit for up to 12 hours/overnight. You want the fruit to soak up the liquor. Notes Makes a little over 2 gallons/2 1/2 gallons of punch. I also used fresh lemons to garnish the punch. This is optional and you can use whatever fruit you wish. Scotch or Martini for Episodes 4-6 (https://www.foodandwine.com/recipes/martini-cocktails-2009): Scotch Scotch is best served at room temperature. Add water, if desired, little by little to your taste. If you do prefer cold scotch however, fill your glass with ice rather than adding one or two cubes. More ice will keep your scotch chilled, without diluting it too much. Martini Recipe Ingredients 2 ¼ ounces dry gin (such as Hayman's) 1 ounce dry vermouth (such as Dolin) 3 dashes Angostura orange bitters 1 lemon twist, for garnish 1 olive (for garnish) Directions Place a martini glass in the freezer. Skewer olives on cocktail pick, and make the lemon twist. Fill a small sidecar bowl with ice for garnishes to sit on.  Combine bitters, vermouth, and gin in a mixing glass filled with ice. Fill glass with ice and stir rapidly. Continue adding ice and stirring until the additional ice has been submerged within the cocktail. Strain the cocktail into the chilled martini glass. Express the lemon twist over the cocktail. Place expressed lemon twist and three skewered olives on the ice-filled sidecar. Serve immediately. Play it By Ear Drinking Rules: Drink when... Mila and Lukas text each other. Martijn (Lukas' bosss) says, "Thanks". Mila looks sad. As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

Apples started their world tour from Kazakhstan but... It is inconceivable but true that in the home land, the epicenter, the frick'n ground zero of all apples globally there is no history of cidermaking in Kazakhstan. Welcome 2022 and the pioneering team of Aizhan, who is Kazak, and her French husband Alex Thomas. Together they are changing the course of history for the worlds' 9th largest country that has the one boast that no other region of the world can claim: Kazakhstan is where apples originated from and then traveled around the world via the Silk Road. Aizhan and Alex Thomas sipping Apple City Cider with a a breath taking view in the background Apple City Cider Based in the city of Almaty or what was once known as Alma-Ata meaning Grandfather Apple, there is now Apple City Cider's new production facility and tasting room. The Thomas ferment Malus Sieversii (wild apples) which there are 400 known varieties. In the rest of the world, cidermakers use Malus Domestica which originally came from Malus Sieversii. It is much like domestic dogs are related to wolves but the two are very different and the reason why Kazakhstan's apple scene is so unique. Malus Siversii In the Tian Shan Mountain range that borders China and Kyrgyzstan lies the largest swath of wild apple forest in the world.  The city of Alma-Ata (now Almaty) in the southern region of the country at one time had only 5000 inhabitants versus the 2 million residents of today and also wild apple forest. Sadly, like many apple trees in countries orchards have been cleared for construction. Thus, the Tian Shan Mountains are critical to the preservation of what remains of the once extensive forest of wild apple trees and is now a Natural Park Reserve. One must secure a permit and be escorted to visit the wild apple forest, which can be a daunting task. But one does not need to visit the mountains to taste the apples, they can simply head to Almaty and visit Apple City Cider! Apple City Ciders Almaty Classic (6.0%) has been bottled. Expect a crisp and refreshing cider made with cultured yeast and wild apples. Alex says it is "fresh, fruity, and acid driven". The Almaty Export is aging in oak and is a blend of native and cultured yeasts. Both ciders and all future Apple City Ciders moving forward are bottled in 750ML with crown caps. The Movie: Cider in Kazakhstan The Thomas filmed a documentary of the wild apple forest with special guests, Andrew Lea, Claude Jolicoeur, Ryan Burk and Peter Mitchell. The documentary is 2 hours and 13 minutes (which is divided up into 3 Parts) has been reformatted into a one hour show and is slated to be featured on Amazon Prime. Watch on Vimeo  Contact for Apple City Cider website: https://applecitycider.com/ Mentions in this Chat CiderCon 2023 Call for proposals - go to ciderassociation.org French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Join the #ciderGoingUP Campaign today! 

A few months back we tried and very much enjoyed a cider from Superstition Meadery located in Prescott, Arizona. Andrew has had a few things from them but the one we had was Lemonade in Retrograde which was fermented with lemons, honey and hops. It was delicious and scary-easy to drink at 13.5% ABV. For this week's show we return to Superstition Meadery but we are going to see what magic they can do with a cider. We will be trying the Blueberry Spaceship Box cider which is made with a blend of tart apples and semi-sweet blueberries. It comes in at 5.5% ABV and costs anywhere from $14 to $19 for a 750ML bottle. Their website says that it is the top rated cider in the world on Ratebeer.com and also on Untapped. Who knows but maybe someday their site will mention AboutBeverages.com and how we feel about one of their products. What did we think? What do you think? Let us know in the comments below or join us live on Thursday nights to give us your feedback while we are live streaming on Twitch.

Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet,  Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US.  As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

Episode 64 features Jaisalmer Indian Craft Gin. The bottle for the tasting is 750mL at 43% ABV, or 86 proof and sells for about $50. Enjoy this episode with some Jaisalmer and Tonic! Jaisalmer's official website: http://jaisalmergin.com/ (http://jaisalmergin.com/) Brief Historical Timeline: 1943 - Distillery is founded 2018 - Jaisalmer is launced at an industry show in Germany 2019 - Awarded "Best in Asia 2019" by The Gin Guide Awards 2021 - Future versions put on hold due to the pandemic Key Cocktails: Gin is made for tonic, or tonic is made for gin. Either way, try Jaisalmer with a quality Indian tonic. References: This episode would not have been possible without the generosity of Mr. Sanjeev Banga, President of International Business for Radico Khaitan, Ltd. https://www.youtube.com/watch?v=a_hnvm1ZkNw (YouTube Review of Jaisalmer) https://www.youtube.com/watch?v=fOYhoBiNLvU (YouTube Overview of Jaisalmer) https://en.wikipedia.org/wiki/Chrysopogon_zizanioides (Wikipedia Article on Vetiver) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 63 features Żubrówka, a Bison Grass flavored vodka from Poland. I ended up with two different bottles. First is Żubrówka brand, 750mL at 40% ABV, or 80 proof and it sells for between $25 and $30. Second bottle is Bak's brand of Bison Grass vodka, 750Ml at 40% ABV, or 80 proof and it sells for $21. Enjoy this episode with Żubrówka on ice, or mixed with apple juice. Żubrówka's official website: https://zubrowkawin.co.uk/ (https://zubrowkawin.co.uk/) Brief Historical Timeline: 14th Century - This is when the earliest recipes for Bison Grass vodka originate 1920s - The European Bison is near extinction 1928 - Żubrówka the modern version and brand is first commercially produced 1954 - The FDA in the US bans the chemical substance Coumarin, removing Bison Grass from the US market 2003 - Żubrówka label listed by the US Alcohol and Tobacco Tax and Trade Bureau (TTB) Certification/Exemption of Label/Bottle Approvals (COLA) shows "Neutralized Bison Grass" presumably having removed the Coumarin 2010 - Żubrówka returns to the US market 2019 - Sales of 9.7 millions 9 liter equivalent cases Key Cocktails: Żubrówka has a cinnamon flavor component to it, and the most popular way to drink it is with apple juice - resulting in a cocktail that tastes like an apple pie. Apple ZU: 50 ml Żubrówka 100 ml Apple Juice Squeeze of Lime Juice Pour ingredients over ice in a tall glass, like a Collins glass. Enjoy! References: https://en.wikipedia.org/wiki/%C5%BBubr%C3%B3wka (Wikipedia Article on Żubrówka) https://www.youtube.com/watch?v=RZUNUGPiKto (YouTube Video on How It's Made) https://en.wikipedia.org/wiki/European_bison (Wikipedia Article on European Bison) https://www.eater.com/drinks/2015/11/3/9660102/bison-grass-vodka-zubrowka (Eater.com Article on Bison Grass Vodka) https://australianbartender.com.au/2014/05/30/distillery-profile-zubrowka-the-original-bison-grass-vodka/ (Distillery Profile) https://www.fragrantica.com/news/Tonka-Beans-and-Coumarin-8140.html (Coumarin History) https://ttbonline.gov/colasonline/publicViewImage.do?id=02365002000042 (Label Sample from 2003) http://offthepresses.blogspot.com/2010/11/zubrowka-vodka-comes-to-us-at-zu-minus.html (Return to the US Market in 2010) https://www.thedrinksbusiness.com/2020/09/11-of-the-worlds-best-selling-vodka-brands/9/ (Sales Figures from The Drinks Business) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 61 features Domaine De Canton French Ginger Liqueur. The bottle for the tasting is 750mL at 28% ABV, or 56 proof and sells for about $28. Enjoy this episode with a pour of Domaine De Canton neat. Domaine De Canton's official website: https://www.domainedecanton.com/ (https://www.domainedecanton.com/) Brief Historical Timeline: 1992 - The Original Canton Delicate Ginger Liqueur is launched by Charles Jacquins et Cie 1997 - Jacquins' ginger liqueur is discontinued 2007 - Canton Ginger & Cognac Liqueur, changed within months to Domaine De Canton 2008 - Domaine De Canton wins Best of Show at the San Francisco World Spirits Competition 2014 - Heaven Hill buys the brand for an undisclosed sum Key Cocktails: Domaine De Canton goes well in a number of cocktails, but try this one: Skinny Mule: 1 1/2 oz. Domaine De Canton 1 oz. Vodka 1/2 oz. Lime Juice 1 oz. Club Soda Build in a copper mug or Collins glass. Fill glass with crushed ice. Add lime juice, Domaine de Canton, and vodka. Stir and top with club soda. Garnish with a lime wedge. References: https://en.wikipedia.org/wiki/Domaine_de_Canton_(liqueur) (Wikipedia Article on Domaine De Canton) https://www.thespruceeats.com/domaine-de-canton-liqueur-760269 (The Spruce Eats Article on Domaine De Canton) https://www.bevnet.com/spirits/2014/heaven-hill-distilleries-inc-acquires-domaine-de-canton-ginger-liqueur/ (Press Release on Heaven Hill Acquisition) https://www.barnonedrinks.com/tips/dictionary/d/domaine-de-canton-ginger-liqueur-3451.html (Bar None Drinks Listing on Domaine De Canton) https://drinkstraightup.com/2013/04/01/domaine-de-canton/ (Drink Straight Up Article on Domaine De Canton) https://maxliquor.com/canton-ginger-liqueur-375-ml.htm (Max Liquor Listing of The Original Canton Delicate Ginger Liqueur) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 60 features Cocalero Clasico, the sacred spirit of the Andes - a coca leaf flavored liqueur. The bottle for the tasting is 750mL at 29% ABV, or 58 proof and sells for about $25 - $30. Enjoy this episode with a pour of Cocalero - try a CocaBomb shot, or just mix it with some tonic. Cocalero's official website: https://cocalero.com/ (https://cocalero.com/) Brief Historical Timeline: 1863 - Coca Wine invented by Angelo Mariani in Paris, and sold as Vin Mariani 1886 - Dr. John Pemberton, inventor of Coca-Cola creates his own version of coca wine, but must remove the alcohol due to the local temperance movement, creating the Coca-Cola soft drink recipe 2004 - John Ralph gets into the spirits importation business in Ireland 2008 - John Ralph branches out to China 2010 - Irish importation and distribution business is sold and John moves to China full time 2013 - Cocalero is launched in Asia 2014 - Cocalero takes off in Japan 2019 - Sales surpass 1 million bottles per year, and they launch in the US market. COVID-19 global pandemic also starts 2021 - Growth ahead with upcoming launches in Russia and India Key Cocktails: Cocalero is consumed on premises primarily, and often served as a CocaBomb: Layer Cocalero over your favor mixer or energy drink in the signature CocaBomb glass (a modified quaffer, double bubble shot glass). References: My thanks to Cocalero inventor, as well as founder and CEO of Intrepid Spirits, John Ralph, for speaking with me for this episode, and for providing the bottle for the tasting. https://en.wikipedia.org/wiki/Pemberton%27s_French_Wine_Coca (Wikipedia Article on Pemberton's French Wine Coca) https://en.wikipedia.org/wiki/Cocalero (Wikipedia Article on Cocalero (the coca leaf farmer)) https://www.drinkhacker.com/2019/10/13/review-cocalero-clasico-liqueur/ (DrinkHacker Review of Cocalero) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

In this episode, Shelley and Phil sit down with Mark Cooke and Debbie Draeger, to talk and taste through four wines that will go with your barbecues this Summer. Mark is the wine buyer for Fred Meyer in Coeur d'Alene and a LOT of wine is purchased for this podcast at Fred Meyer! Whether you're grilling veggies, fish, chicken or beef, you will find a wine in this episode that will fit your food/wine pairing like a glove! #HappyFriday! #ItsWineTime!Wines tasted this episode: 2019 Banshee Rosé2018 Ferrari-Carano Tre Terre Chardonnay 2017 Hullabaloo Zinfandel ($13 from The Culinary Stone)2018 Do Epic ShitFor more information on the Banshee Rosé and other Banshee wines, please visit https://www.bansheewines.comFor more information on the Ferrari-Carano Tre Terre Chardonnay https://www.ferrari-carano.com/wine-label/ferrari-carano-tre-terre-chardonnay/For more information on the Hullabaloo Zinfandel https://www.wespeakwine.com/products/Hullabaloo-Zinfandel-Lodi-2017-750ML.html and http://ninenorthwines.com/hullabaloo/For more information on the Do Epic Shit red blend, please visit https://brownefamilyvineyards.com/wine/do-epic-shit-red-blend/A  special thanks to our sponsors:  Coeur D'alene Fresh, Elsom Cellars, The Social Web Coeur D'alene Fresh: Located in downtown Coeur d'Alene, FRESH wine bar is a place to meet friends, relax and just be Coeur d'Alene. Stop by for a fun time every Wednesday around 5:30 for WINO Wednesday. Consider FRESH wine bar for your next event. Stop by or visit http://www.Coeurdalenefresh.com/Elsom Cellars. Good times are meant to be shared and so are great grapes and great wines! Since 2006, Elsom Cellars has been producing brilliant Washington wines. For more information about Elsom Wines, please visit http://www.elsomcellars.com or call them at 425-298-3082.The Social Web. Are you a small business owner that's ready to grow your business through social media without having to hire a full time staff or a third party company? Honor your business and yourself and become educated in social media! Visit https://thesocialweb.news for more information. And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music (as well as The Social Web sponsorship music!) which is ANYthing but average.  Please contact him at veryaveragemusic@gmail.com Other wines we enjoyed this week:  Côtes des Roses Rosé, Chateau St. Jean Chardonnay, Coeur d'Alene Cellars Chardonnay, Tangley Oaks Chardonnay and Townshend Red Table Wine Mentions: Coeur d'Alene Cellars, Blazen Divaz, Cave B Estate Winery, Brian LaFaille, The Culinary Stone, Drop It Wine Drops. Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!

Episode 59 features Evan Williams Black Label, a Kentucky Straight Bourbon Whiskey. The bottle for the tasting is 750mL at 43% ABV, or 86 proof and sells for about $12. Enjoy this episode with a pour of Evan Williams neat, or on the rocks. Evan William's official website: https://evanwilliams.com/ (https://evanwilliams.com/) Brief Historical Timeline: 1783 - Evan Williams, the man, starts a commercial distillery in Louisville, Kentucky, claimed to be the first to do so 1935 - Heaven Hill Distillery is started by some distillers and an outside group of investors 1957 - Heaven Hill introduces the Evan Williams brand, paying homage to Kentucky's first distiller 2003 - The 7 year age statement on Even Williams Black Label is dropped 2004 - The proof is reduced from 90 to 86 on Black Label 2019 - Sales reach 2.3 million 9-liter equivalent cases, making Evan Williams the second most popular bourbon worldwide Key Cocktails: Evan Williams Black Label is fine on its own, but does mix well. On hot days, try a Mint Julep: Mint Julep: 1 teaspoon Powdered Sugar 2 oz. Evan Williams Black Label 2 teaspoons Water 4 Mint Leaves Muddle the mint, sugar and water together in a collins or double rocks glass. Add the bourbon, then fill the glass with crushed ice. Stir and garnish with a mint sprig. References: https://heavenhilldistillery.com/evan-williams-bourbon.php (Heaven Hill Distillery listing for Evan Williams) https://thewhiskeyjug.com/distilleries/heaven-hill-distillery-history-mash-bills-and-more/ (The Whiskey Jug listing on Evan Williams) https://www.thespiritsbusiness.com/2019/06/the-top-10-best-selling-world-whiskey-brands/4/ (The Spirits Business Sales Figures) https://youtu.be/rVwwlhbxmt8 (YouTube History of Heaven Hill) https://youtu.be/juc4BqBSPyg (YouTube Tasting so Black Label by Parker Beam) https://en.wikipedia.org/wiki/Evan_Williams_(bourbon) (Wikipedia Article on Evan Williams) https://vinepair.com/articles/evan-williams-bourbon-guide/ (Vine Pair Article on Evan Williams) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 58 features Suze, a gentian based aperitif from France. The bottle for the tasting is 750mL at 20% ABV, or 40 proof and sells for about $29. Enjoy this episode with a Suze & Tonic, or try a White Negroni. Suze's official website: https://www.suze.com/ (https://www.suze.com/) Brief Historical Timeline: 1885 - Fernand Moureaux inherits his family distillery and sets out to save it, possibly buying the formula for Suze from Hans Keppeler, an herbalist from the village of Sonvilier in Switzerland 1889 - Suze is launched (but maybe it's first sold as Picotin) 1896 - Henri Porte, partner of Fernand Moureaux, designs the famous Suze bottle 1912 - Pablo Picasso creates the collage named Glass and Bottle of Suze 1933 - Suze sponsors the Tour de France 1945 - The formula is changed, adjusting the proof and adding more sugar 1950s-60s - Suze continues to sponsor the Tour de France 1965 - Pernod purchases the distillery and brand 2012 - Suze is first imported into the United States of America Key Cocktails: Suze is great on its own, but works well in the White Negroni, invented in 2001 by Wayne Collins: White Negroni: 1 oz. Suze 1 oz. Plymouth Gin 1 oz. Lillet Blanc Pour over ice and stir. Garnish with a citrus peel. References: https://www.youtube.com/watch?v=0jTRVApHKRA (YouTube Video: The Story of Suze) https://www.youtube.com/watch?v=iiReTxqejCE (YouTube Video: Controversy Over The Origin of Suze (in French)) https://www.spiritshunters.com/news/where-does-the-suze-liqueur-come-from-france-or-switzerland/ (Spirits Hunter article based upon the French Origin Video) https://fr.wikipedia.org/wiki/Suze (French Wikipedia Article on Suze) https://www.swissinfo.ch/fre/la-suze-hésite-sur-son-ascendance/4638840 (Swiss Article on the Origin of Suze) https://fr.wikipedia.org/wiki/Picotin_(ap%C3%A9ritif) (French Wikipedia Article on Picotin) https://www.diffordsguide.com/beer-wine-spirits/4215/suze-gentian-liqueur (Diffords Guide Listing for Suze) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Gaby has been making cocktails for more than twenty years at some of the world's best bars in the US and UK. Under her direction, her bars have won multiple accolades including “Bar of the Year,” “Best Culinary Cocktail Bar” and “Best Bar Team.” In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink… with Gaby Mlynarczyk. (cocktail recipe below) Rhubarb Strawberry “Pimms” Cup BARTENDER'S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same.    1 bottle gin (750mL), such as Fords 2 bottles Martini Bianco Vermouth (750 mL) 3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using) 1500 grams chopped rhubarb 1500 grams halved strawberries (use the ripest, even mushy, but definitely not green) 1 English cucumber, chopped Peel of 1 lemon   Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours.   When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use.    To serve: 1. Fill a tall glass with ice 2. Pour 4 oz of “pimms” mix over the ice 3. Top with a long splash of ginger beer, such as fever tree 4. Garnish with fresh strawberries and fresh mint sprigs  This episode is Presented by Fords Gin.   Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

Episode 57 features Disaronno Originale, an Amaretto. The bottle for the tasting is 750mL at 28% ABV, or 56 proof and sells for about $30. Enjoy this episode with Disaronno neat, on the rocks, or in a favorite cocktail! Disaronno's official website: https://www.disaronno.com/en (https://www.disaronno.com/en) Brief Historical Timeline: 1525 - Bernardino Luini is commissioned to paint a fresco in Saronno, Italy, and his muse, a local innkeeper, gifts him a bottle of bitter almond liqueur she made as thanks 1600s - Italians routinely make homemade liqueurs from local ingredients, and the innkeeper's recipe may have been rediscovered by Giovanni Reina 1900 - Domenico Reina begins commercially producing what we know today as Disaronno in Saronno, Italy. Sold as "Amaretto di Saronno" 1942 - A squared bottle is used 1947 - ILLVA, the parent company of Disaronno is formed, entirely owned by the Reina family 1960s - Disaronno is exported to the USA and finds a receptive market 1971 - The bespoke bottle is created by glass artisans in Murano, Italy 2001 - The name is officially changed to "Disaronno Originale", relegating amaretto to the back label 2009 - A label update is made Key Cocktails: Disaronno is great on it's own or on ice, but mixes well. I'd recommend trying this recipe: Disaronno Sour: 50 ml Disaronno 25 ml Fresh Lemon Juice 5 ml Simple Syrup Egg White Shake all ingredients with ice vigorously. Strain into an ice filled glass, garnish with a lemon wedge and serve. References: https://en.wikipedia.org/wiki/Disaronno (Wikipedia Article on Disaronno) https://en.wikipedia.org/wiki/Amaretto (Wikipedia Article on Amaretto) https://blog.thenibble.com/2017/04/19/food-101-the-history-of-amaretto/ (The Nibble article on the History of Amaretto) https://www.thespruceeats.com/amaretto-liqueur-history-1805685 (The Spruce Eats article on Amaretto History) http://lilrizzos.blogspot.com/2017/07/the-italian-history-of-amaretto.html (Article on Italian history of Amaretto) https://www.thespiritsbusiness.com/2019/07/top-nine-best-selling-liqueur-brands/3/ (The Spirits Business Sales Data) https://www.alcademics.com/2014/07/disaronno-distillery-visit-in-saronno-italy.html (Alcademics Disaronno Distillery Visit) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

In episode #27 my friend Samantha joins me on the show to chat all about poolside sippers. From rosè and refreshing white wines to light reds and bubbles, we cover it all! We even discuss what glassware and cooling options you have to keep tour pool day simple and care free. You also get a sneak peek into how Samantha set me up with my boyfriend Cris, so it's an episode you don't want to miss! Listen now and don't forget to hit subscribe so that you never miss an episode! ———— Episode Show notes: Great poolside sippers for wine this summer: Rosè: look for lighter colored dry rosè (sugar isn't quite as refreshing on a hot day, so i usually stay away from sweeter options!) Try one of these: Bertrand Cotes de Rose, Chateau de La Noblesse Rose from Bandol, and Sonoma Cutrer White: I love white wines that are light, crisp, and acidic in the hot summer. So Sauvignon blanc and Albariño are two top picks! Try one of the below wines: Martin Codax Albariño, Burgans Albariño, or Licia Albariño Kim Crawford Sauvignon Blanc (A classic New Zealand SB), Domaine Fournier Sancerre (Sancerre is from France and delicious Sauvignon Blanc!), and Duckhorn SB from California Red: lighter red wines can be a good option on a cooler evening or if you chill the bottle more than normal (45-50F degrees). Look for Gamay, Pinot Noir, from the U.S., or even a Lambrusco. Bubbles: you can't beat cava. This inexpensive Spanish sparkling wine is made in the same method as champagne for a fraction of the cost! Try one of my favorites below: Villa Conchi Cava Brut, Campo Viejo, or Borrasca If you want to learn more about canned wines, check out my episode #18 HERE.  Tips for poolside wines: Temperatures: A large corkcicle or thermos is great to keep wines cold by the pool! (Keep in mind that a normal sized bottle of wine is 750mL or 25oz.) Don't add ice or this will water down your wine! Pour wine in small amounts into your glass because the wine will warm up faster in your glass than in the corkcicle. Glassware: If you can't bring glass to your pool, invest in small insulated thermos cups from corkcicle, yeti, or another company. I love my Rifle Paper Co one HERE. You can also try these plastic reusable stemmed wine glasses that look like real glass from Amazon (I love them and they are great quality!!). I hope today's episode was helpful! Please write a review if you learned something new and don't forget to tell your friends about the show!

Episode 56 features Rampur Indian Single Malt Whisky, Double Cask. The bottle for the tasting is 750mL at 45% ABV, or 90 proof and sells for about $90. Enjoy this episode with some Rampur however you like it! Rampur's official website: http://rampursinglemalt.com/ (http://rampursinglemalt.com/) Brief Historical Timeline: 1943 - Distillery is founded 1947 - Indian gains independence from Great Britain 1999 - Radico Khaitan, Ltd., parent company of Rampur, begins producing their own brands 2015 - The master blender samples some matured malts, leading to the creation of Rampur 2016 - Rampur Select is launched at a spirits show in Las Vegas 2019 - Rampur Double Cask is launched Key Cocktails: This whisky is meant to be enjoyed however you like it. Drink it neat, with water, on the rocks, or mixed. References: This episode would not have been possible without the generosity of Mr. Sanjeev Banga, President of International Business for Radico Khaitan, Ltd. https://en.wikipedia.org/wiki/Radico_Khaitan (Wikipedia Article on Radico Khaitan) https://thewhiskeyjug.com/whiskey/ttb-standards-of-identity-for-whiskey-in-plain-english/ (TTB Standards for Whiskey - USA Only) https://en.wikipedia.org/wiki/Salute_state (Wikipedia Article on Salute States) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 55 features Captain Morgan Spiced Rum, the original spiced rum. The bottle for the tasting is 750mL at 35% ABV, or 70 proof and sells for about $20. Enjoy this episode with a Captain & Coke! Captain Morgan's official website: https://www.captainmorgan.com/ (https://www.captainmorgan.com/) Brief Historical Timeline: 1944 - Seagram creates Captain Morgan in Jamaica 1980 - Seagram's North American team developed a new flavored rum, and needs a name - they repurposed the existing Captain Morgan brand for the new rum 1984 - Captain Morgan launched in the United States, and takes off, becoming a major brand 2001 - Diageo buys the brand from Seagram 2014 - Diageo Canada sues Heaven Hill for trade dress infringement with their Admiral Nelson brand, and won three years later 2019 - Global sales reach 11.9 million 9-liter equivalent cases worldwide Key Cocktails: The spirit is made to mix with cola. Just add a shot to a tall glass full of ice and top with cola. References: https://en.wikipedia.org/wiki/Captain_Morgan (Wikipedia Article on Captain Morgan) https://www.boozebusiness.com/the-captain-morgan-story (Booze Business Blog on Captain Morgan) https://en.wikipedia.org/wiki/Henry_Morgan (Wikipedia Article on Sir Henry Morgan) https://historycollection.com/the-real-captain-morgan-was-an-unstoppable-privateer/ (History Collection Article on the Real Henry Morgan) https://vinepair.com/articles/11-things-you-didnt-know-about-captain-morgan/ (Vinepair Article on Captain Morgan) https://www.flickr.com/photos/jbcurio/2593715461/in/photostream/ (Pre-Swagger Captain Vintage Ad) https://www.statista.com/statistics/308863/captain-morgan-rum-global-sales-volume/ (Statista Listing on Captain Morgan Sales) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 54 features Christian Brother Brandy, a very popular brand. This is the "VS", or Very Smooth. The bottle for the tasting is 750mL at 40% ABV, or 80 proof and sells for about $12. Enjoy this episode with some Christian Brothers neat or on the rocks! Christian Brother's official website: https://christianbrothersbrandy.com/ (https://christianbrothersbrandy.com/) Brief Historical Timeline: 1882 - The Christian Brothers order in the USA is founded in Martinez, California 1930 - The Christian Brothers relocate to Napa Valley, California 1935 - Brother Timothy begins making wine for the order at age 25 1940 - Brother Timothy, as cellar master, introduces brandy to the order's wine production 1950s - The Christian Brothers are a major supplier of table wine to the USA 1988 - The Christian Brothers made about $70 million in revenues from their brandy sales. 1989- The Christian Brothers sell their wine and brandy business to Heublein, for a rumored $150 million 1996 - Heublein is rolled into International Distillers & Vintners, as part of Diageo. 1999 - Heaven Hill Brands acquires The Christian Brothers Brandies. Key Cocktails: The spirit is great neat or on the rocks, but works well in any cocktail that calls for brandy. References: https://en.wikipedia.org/wiki/Brandy (Wikipedia Article on Brandy) https://www.heavenhill.com/brands-detail.php?brandid=christian-brothers-brandies (Heaven Hill Brands listing on The Christian Brothers) https://www.latimes.com/archives/la-xpm-1989-05-17-fi-264-story.html (LA Times Article from 1989 on the Sale to Heublein) https://www.winespectator.com/articles/brother-timothy-a-california-wine-pioneer-dies-at-94-2295 (Wine Spectator Article on Brother Timothy's Death) https://www.brothersvocation.org/ (De La Salle Brothers of the Christian Schools Website) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 53 features Heering Cherry Liqueur, the original cherry liqueur. The bottle for the tasting is 750mL at 24% ABV, or 48 proof. Enjoy this episode with a Singapore Sling cocktail! Heering's official website: https://www.heering.com/ (https://www.heering.com/) Brief Historical Timeline: 1818 - Peter F. Heering opens his grocer's store in Copenhagen, making and selling "Cherry Cordial" 1833 - Heering buys his first ship to control liqueur exports 1868 - Peter F. Heering is injured and his son Peter N. Heering takes over the business 1900 - Heering is trademarked in Japan, and leadership is handed over to brothers Harald & William Heering 1915 - The Singapore Sling is invented by Ngiam Tong Boon at the Raffles Hotel in Singapore 1950s - Heering is sold in over 140 markets, with sales of 350,000 cases a year 1970- Liqueur's name is changed to Peter Heering, to differentiate it from cherry flavored pickled herring (fish) 1990 - New owner rebrands, changes the name back to Heering Cherry Liqueur and develops the current bottle shape 2013 - The Sling Awards are created 2015 - 100 year anniversary of the Singapore Sling 2017 - De Kuyper acquires Heering Key Cocktails: Heering is thought to be an original ingredient in the Singapore Sling, and the brand as embraced this with an annual competition, the Sling Awards. Singapore Sling: 3 cl Gin 1.5 cl Heering 0.75 cl Cointreau 0.75 cl DOM Bénédictine 1 cl Grenadine 12 cl pineapple juice 1.5 cl fresh lime juice 1 dash Angostura bitters Shake all ingredients with ice, strain into a Hurricane or Collins glass. Garnish with pineapple and a cherry. References: https://www.diffordsguide.com/producer/1130/peter-f-heering (Difford's Guide Listing on Peter F. Heering) https://www.diffordsguide.com/beer-wine-spirits/95/cherry-heering-liqueur (Difford's Guide Listing on Cherry Heering) https://imbibemagazine.com/elements-cherry-heering/ (Imbibe Magazine Article on Cherry Heering) https://www.forbes.com/sites/drosengarten/2015/04/07/the-resurrection-of-cherry-heering/ (Forbes Article on Cherry Heering) https://www.thespruceeats.com/what-is-cherry-heering-760236 (The Spruce Eats Article on What is Cheery Heering) https://en.wikipedia.org/wiki/Singapore_Sling (Wikipedia Article on the Singapore Sling) https://www.ginfoundry.com/cocktail/singapore-sling-cocktail/ (Gin Foundry Article on the Singapore Sling) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 52 features Galliano, the bright yellow Italian liqueur in the distinctively tall bottle. The bottle for the tasting is 750mL at 42.3% ABV, or 84.6 proof. Enjoy this episode with a Harvey Wallbanger cocktail! Galliano's official website: https://www.galliano.com/ (https://www.galliano.com/) Brief Historical Timeline: 1895 - Giuseppe Galliano becomes a war hero 1896 - Arturo Vaccari invents the liqueur in honor of Giuseppe Galliano 1952 - The "Duke's Screwdriver" cocktail is invented, to be later renamed the Harvey Wallbanger 1969 - George Bednar, marketing director for Galliano's US importer, hires Bill Young to create the Harvey Wallbanger cartoon mascot 1970s - Galliano becomes the best selling liqueur in the USA, selling half a million cases 1989 - Remy Cointreau acquires the brand, changing the recipe and renaming it "Galliano Vanilla Liqueur" 2006- Lucas Bols buys the brand, changing the recipe back to what is billed as the original Key Cocktails: Galliano is forever associated with one cocktail, the Harvey Wallbanger, but can work in many more sophisticated cocktails. The Harvey Wallbanger: 6 oz. Orange Juice 1 oz. Vodka 0.5 oz. Galliano Mix Orange Juice and Vodka over ice in the serving glass, a Collins works well. Top with a splash of Galliano and serve. References: https://en.wikipedia.org/wiki/Galliano_(liqueur) (Wikipedia Article on Galliano) https://www.thespruceeats.com/what-is-galliano-lautentico-liqueur-760240 (The Spruce Eats Article on Galliano) https://www.saveur.com/article/Wine-and-Drink/Harvey-Wallbanger/ (Saveur Article on the Harvey Wallbanger) https://www.townandcountrymag.com/leisure/drinks/news/a3439/harvey-wallbanger-last-word-and-sazerac-cocktails/ (Town & Country Article on the Harvey Wallbanger) https://en.wikipedia.org/wiki/Harvey_Wallbanger (Wikipedia Article on the Harvey Wallbanger) https://www.winemag.com/2015/11/06/say-hello-again-to-harvey-wallbanger/ (Wine Enthusiast Article on the Harvey Wallbanger) https://www.democratandchronicle.com/story/news/local/columnists/andreatta/2016/10/24/andreatta-man-behind-harvey-wallbanger/92685708/ (Bill Young Obituary - Creator of the Harvey Wallbanger Mascot Cartoon) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 51 features Plymouth Gin, a category of one in the world of gin styles. The bottle for the tasting is 750mL at 41.2% ABV, or 82.4 proof. Enjoy this episode with some Plymouth Gin, neat, with tonic, or mixed in a martini. Plymouth's official website: https://www.plymouthgin.com/en-EN (https://www.plymouthgin.com/en-EN) Brief Historical Timeline: 1431 - Building constructed as a monastery 1530s - King Henry VIII dissolved monasteries in England 1620 - Voyagers on the Mayflower spent their last night in England at the distillery site 1793 - The Coates family bought the distillery and started producing Plymouth Gin 1882 - Trademark is registered for Plymouth Gin, creating a geographically protected designation 1930 - Plymouth Gin is listed in more than 20 recipes in the Savoy Cocktail book 1940s - Distillery is bombed during the war and the original recipe is lost 1996 - A management group buys Plymouth and invests in it 2004 - Brand is sold to V&S Group 2008 - Pernod Ricard acquires V&S Group and Plymouth Gin 2014 - Pernod Ricard lets the geographic protected region designation lapse Key Cocktails: Plymouth gin could be an original gin in the Martini. It's also very cocktail friendly. Try Plymouth Gin in a Gin & Tonic, Martini, or other classic gin based cocktail. References: https://en.wikipedia.org/wiki/Plymouth_Gin (Wikipedia Article on Plymouth Gin) https://www.bonappetit.com/story/different-types-of-gin (Bon Appetit Article on Types of Gin) https://www.ginfoundry.com/gin/plymouth-gin/ (Gin Foundry Article on Plymouth Gin) https://youtu.be/SHVsIa1HXwY (YouTube Video on History of Plymouth Gin) https://youtu.be/Wr2LElVcXl4 (YouTube Video on What is Plymouth Gin) https://www.youtube.com/watch?v=CcngSD5eRbE (YouTube Interview with Master Distiller from 2014) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 49 features Crown Royal Deluxe Blended Canadian Whiskey. The bottle is 750mL at 40% ABV, or 80 proof and comes in the iconic purple bag within a beautiful purple box. Enjoy this episode with some Crown Royal any way you like it! Crown Royal's official website: https://www.crownroyal.com/ (https://www.crownroyal.com/) Brief Historical Timeline: 1857 - Seagrams is founded 1939 - Crown Royal is launched to celebrate the royal visit to Canada from King George VI and Queen Elizabeth 1964 - Crown Royal is first sold in the United States of America 2000 - Seagrams implodes and Diageo acquires the Crown Royal brand 2019 - Crown Royal sells 7.8 million 9-liter equivalent cases worldwide, 6.8 million of which are sold in the United States of America Key Cocktails: Just drink Crown Royal however you like! No pomp or circumstance required, regardless of the royal origins. References: https://en.wikipedia.org/wiki/Crown_Royal (Wikipedia Article on Crown Royal) https://en.wikipedia.org/wiki/St_Edward%27s_Crown (Wikipedia Article on St. Edward's Crown) https://www.diageo.com/en/our-brands/brand-profiles/crown-royal/ (Diageo Corporate page on Crown Royal) https://www.statista.com/statistics/308817/crown-royal-whiskey-global-sales-volume/ (Statista.com Global Sales Volume) https://en.wikipedia.org/wiki/Ermine_(heraldry) (Wikipedia Article on Ermine) https://vinepair.com/articles/10-facts-crown-royal-whisky-guide/ (Vinepair.com Listing on Crown Royal) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 48 features Malibu Rum based coconut flavored liqueur. The bottle is 750mL at 21% ABV, or 42 proof and presented in its trademark white color with pair of palm trees against a setting sun. Enjoy this episode with some Malibu in your favorite tropical cocktail! Malibu's official website: https://www.maliburumdrinks.com/ (https://www.maliburumdrinks.com/) Brief Historical Timeline: 1978 - A Caribbean style rum based coconut flavored liqueur named Coco Rico is launched in South Africa by Gilbey's 1979 - Coco Rico is renamed Malibu, and it's promoted in the UK and beyond 2002 - Diageo, then owner of Malibu, sells it to Allied Domecq after acquiring Captian Morgan following the sell off of Seagrams 2005 - Pernod Ricard buys Allied Domecq, getting Malibu in the process 2019 - Malibu sells 3.8 million 9 liter equivalent cases worldwide Key Cocktails: Malibu provides a great coconut flavor to many tropical cocktails, here's one it's heavily associated with: Malibu Pina Colada: 1 part Malibu 1.5 parts Pineapple Juice 0.5 part Coconut Cream Combine ingredients with ice in a shaker. Shake well, pour and enjoy! References: Much of the content for this episode came from the interview given by James Espey, listed below. https://internationalopulence.com/malibu-rum/ (James Espey Interview on Malibu's Origin) https://south-africa-songs-and-language.blogspot.com/2017/08/sabre-wulf-coco-rico.html (Coco Rico Bottle Photo) https://www.nytimes.com/2018/10/23/obituaries/tom-jago-dead.html (New York Times Obituary on Tom Jago) https://scotchwhisky.com/whiskypedia/5989/w-a-gilbey/ (Scotchwhisky.com Article on Gilbey) https://pernod-ricard.com/en/brands/our-brands/malibu/ (Pernod Ricard Page on Malibu) https://en.wikipedia.org/wiki/Malibu_(rum) (Wikipedia Article on Malibu) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 47 features Luxardo Maraschino liqueur. The bottle is 750mL at 32% ABV, or 64 proof and purportedly hand wrapped in synthetic straw with the label on the outside of this wrapping. Enjoy this episode with some Luxardo in your favorite classic cocktail! Luxardo's official website: https://www.luxardo.it/ (https://www.luxardo.it/) Brief Historical Timeline: 1817 - Girolamo Luxardo moves to the city of Zara in modern day Croatia 1821 - Luxardo company is founded to commercialize Risolo Maraschino, or Maraschino liqueur 1839 - Advertisement exists offering Luxardo for sale in New Orleans 1944 - Zara is heavily bombed during WWII, destroying the distillery and displacing the Luxardo family 1947 - Giorgio Luxardo reforms the company in Torreglia, Italy with surviving family members Early 2000s - The return to craft cocktails drives demand for Luxardo, and the family plants additional cherry orchards 2021 - Bicentennial of the company with the 7th generation of the Luxardo family involved Key Cocktails: Luxardo Maraschino is featured in many classic cocktails, but almost always used in a small amount in a supporting role. Here's one of the most iconic: The Aviation: 1.5 oz. Gin 0.5 oz. Lemon Juice 0.5 oz. Luxardo Maraschino 1 barspoon Crème de Violette Maraschino cherry garnish Combine ingredients with ice in a shaker. Shake well and strain into a cocktail glass. Garnish with an authentic Maraschino cherry. References: Much of the content for this episode came from the Luxardo video listed below. https://www.youtube.com/watch?v=LFONeb7bNH4 (The Story of Luxardo on YouTube) https://en.wikipedia.org/wiki/Maraschino (Wikipedia article on Maraschino Liqueur) https://en.wikipedia.org/wiki/Maraschino_cherry (Wikipedia article on the Maraschino Cherry) https://en.wikipedia.org/wiki/Aviation_(cocktail) (Wikipedia article on the Aviation Cocktail) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 44 features Bombay Sapphire London Dry Gin, a very popular gin in a blue bottle. Bottled in 750mL at 47% ABV, or 94 proof for me in the US market, 40% and 80 proof through most of the rest of the world, it retails for about $22. Enjoy this episode with a classic Gin & Tonic! Bombay Sapphire's official website: https://www.bombaysapphire.com/ (https://www.bombaysapphire.com/) Brief Historical Timeline: 1761 - Thomas Dakin founds a distillery and creates a list of botanicals for a gin recipe 1961 - G&J Greenall's of Warrington, England, expands production with room for contract distilling 1960s - American Allan Sorbin begins importing Greenall's Warrington Gin to the United States that is rebranded as Bombay Dry Gin 1987 - Bombay Sapphire is launched 2000 - Bombay Sapphire sells a million cases that year 2019 - Bombay Sapphire sells 4.7 million cases that year, making it the third most popular gin worldwide Key Cocktails: Bombay Sapphire is perfect for a Gin & Tonic. The St-Germain Cocktail: 1 part Bombay Sapphire Gin 3 parts quality tonic, like Fever-Tree Indian Tonic Water Lime wedge garnish Combine all the ingredients over ice in a glass, stir gently and serve with a lime wedge. References: https://www.amazon.com/Gin-Made-Beautifully-Botanical-Cocktails/dp/0008280304 (Gin Made Me Do It) - Book by Jassy Davis https://www.amazon.com/Proof-Science-Booze-Adam-Rogers/dp/0544538544 (Proof: The Science of Booze) - Book by Adam Rogers https://www.bonappetit.com/story/different-types-of-gin (Bon Appetit Article on Types of Gin) https://theginisin.com/regulations/what-is-london-dry-gin/ (London Dry Gin Regulations Overview) https://en.wikipedia.org/wiki/Gin_Craze (Wikipedia Article on the Gin Craze) https://en.wikipedia.org/wiki/Beer_Street_and_Gin_Lane (Wikipedia Article on Gin Lane by William Hogarth) https://www.diffordsguide.com/producers/169/gandj-distillers (Difford's Guide Article on G&J Greenall's) https://en.wikipedia.org/wiki/Bombay_Sapphire (Wikipedia Article on Bombay Sapphire) https://en.wikipedia.org/wiki/Star_of_Bombay (Wikipedia Article on the Star of Bombay) https://www.statista.com/statistics/259743/leading-gin-brands-worldwide-based-on-sales-volume/#:~:text=Global%20gin%20market%3A%20leading%20brands%20based%20on%20sales%20volume%202019&text=In%202019%2C%20Ginebra%20San%20Miguel,of%20the%20distilled%20alcoholic%20drink (Statista Report on Top Selling Gin Brands) https://www.statista.com/statistics/308830/bombay-gin-global-sales-volume/ (Statista Report on Bombay Sapphire Sales Volume) https://www.thespiritsbusiness.com/2015/09/bombay-sapphire-a-brand-history/ (The Spirits Business Article on Bombay Sapphire History) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 43 features Kahana Royale Macadamia Nut Liqueur, a spirit whose story mostly eluded me and whose flavor I wasn't a fan of. Bottled at 750mL and 21% ABV, or 42 proof, it retails for about $15. Enjoy this episode and let me know if you agree with my sentiments! Have something to add to the story? Let me know and I may update this episode. Kahana Royale's official website: None Brief Historical Timeline: 1980s - ? Maybe this is when Kahana Royale was launched 1990s - ? LeVecke Corporation acquires the brand 2010 - I bought this bottle in Maui Key Cocktails: Kahana Royale is best served in a tropical mixed drink, or add it to some coffee. It's not great on its own. Kahana Colada: 1.25 oz. Kahana Royale Macadamia Nut Liqueur 0.75 oz. Meyers Rum 3 oz. Pineapple Juice 3 oz. Coconut Syrup 3 oz. Coconut Milk Combine all the ingredients with ice in a blender. Blend and serve. Be sure to include a cocktail umbrella! References: https://www.levecke.com/ (LeVecke Corporation) https://www.minibottlelibrary.com/mbl/alpha/zz-hawaiian-distillers/ (Mini Bottle Library Hawaiian Distillers) https://www.youtube.com/watch?v=z6757mo4kG8 (YouTube Interview from 2012 with the CEO of LeVecke Corporation) https://www.proof66.com/liqueur/kahana-royale-macadamia-liqueur.html (Proof66.com Listing) http://theliquorcollection.com/single.php?id=2832 (The Liquor Collection Listing) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Episode 42 features St-Germain Elderflower Liqueur, an exquisite and popular spirit known as "Bartender's Ketchup.". Bottled at 750mL and 20% ABV, or 40 proof, it retails for about $35. Enjoy this episode with any cocktail with some St-Germain added! St-Germain's official website: https://www.stgermain.fr/ (https://www.stgermain.fr/) Brief Historical Timeline: 2006 - Robert Cooper founds The Cooper Spirits Co. 2007 - St-Germain is introduced and wins "Best of Show" at the San Francisco World Spirits Competition 2010 - Robert Cooper wins Distiller of the Year from Wine Enthusiast 2013 - St-Germain is sold to Bacardi 2016 - St-Germain's founder Robert Cooper dies suddenly at age 39 Key Cocktails: The St-Germain Cocktail or St-Germain Spritz is simple to make, and the brand sells a carafe made for mixing up a batch to share. The St-Germain Cocktail: 1.5 oz. St-Germain Elderflower Liqueur 2 oz. Brut Champagne or Dry Sparkling White Wine 2.0 oz. Sparkling Water Lemon twist for garnish Combine all the ingredients over ice in a collins glass, stir gently and serve with a lemon twist. References: https://cooperspirits.com/ (The Cooper Spirits Co.) https://www.wsj.com/articles/SB123578523945698543 (Wall Street Journal Article on the Cooper family) http://www.thespiritsbusiness.com/2013/01/a-drink-with-rob-cooper-founder-of-st-germain/ (The Spirits Business interview with Robert Cooper) http://www.thespiritsbusiness.com/2013/01/bacardi-buys-st-germain-elderflower-liqueur/ (The Spirits Business Coverage of Bacardi Buying St-Germain) https://sandstrompartners.com/work/st-germain/ (Sandstrom Partners Portfolio on St-Germain Design) https://www.commarts.com/project/16406/st-germain-liqueur-bottle (CommArts Reference on St-Germain Brand Work) https://drinkstraightup.com/2013/03/25/st-germain (Drinking Straight Up Article on St-Germain) https://youtu.be/b_xGToVfCtg (YouTube of Distiller of the Year Award 2010) https://youtu.be/Ovw1OZl3hZ0 (YouTube Interview with Robert Cooper on Selling to Bacardi) https://www.nytimes.com/2016/04/28/business/robert-j-cooper-39-creator-of-st-germain-elderflower-liqueur-dies.html (NY Times Remembrance of Robert Cooper) https://nationalpost.com/life/food/remembering-robert-cooper-who-turned-elderflower-liqueur-into-a-global-sensation (National Post Remembrance of Robert Cooper) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Hey there, Friends! This week we catch up with Rosay with Jaime and Alex Katz of Protector Cellars! About Rosay with Jaime Jaime Brown is Boston-based Wine & Beauty Freelance Writer and Digital Content Creator. She is the CEO Co-Founder of SWEDISH JEALOUSY LIPSTICKS, a Made for All shades, Cruelty-Free and Gluten-Free Lipstick brand founded to bridge the gap usually found in Lipstick shades. Jaime also works as the Lead Content Writer for TriWine App, a new and advanced wine application that allows you to build your ecosystem of wine tastings! In a nutshell, Jaime is a writer obsessed with Red lipstick and Rosé. About Protector Cellars The roots of any good wine are in the vineyard. When I started making wine in California a decade ago, harvests were still on the kind of schedule they had been on for the previous 30 years. But with each successive year, droughts became more severe, harvests started earlier, and wildfires torched vineyard lands with increasing regularity. I realized that I had the responsibility and the opportunity to do something about it, and that's why I started Protector Cellars. A winery that would actually be CLIMATE POSITIVE. CLIMATE POSITIVE means that we go beyond carbon neutral, and actually have a net positive effect on the environment by pulling more greenhouse gases out of the atmosphere than we put in. So how do we accomplish this ambitious goal? The obvious place to start on this mission was in the vineyard. Typically, about 40% of the greenhouse gas emissions attributable to a bottle of wine are produced in the vineyard. Certified sustainable vineyards go through a rigorous certification process, much of which revolves around environmental stewardship. By reducing electricity, water, pesticides, and fossil fuel consumption, vineyards are able to significantly reduce their greenhouse gas output. That's why all of our grapes come from certified sustainable vineyards. The next and most notable target is the glass bottle. Roughly 50% of the greenhouse gas emissions attributable to a bottle of wine are purely due to the production of the glass bottle

On this 1st podcast episode of Jen's Dish, Jen welcomes her guests, James Davids and Marissa Stashenko owners of Anchor & Hope Winery, a craft, négociant winery located in Rumford, RI. They collaborate with small family farms from around the world to make incredible wines. They tend to focus on lesser known wine regions that are up-and-coming and producing great fruit. The wines ship from the growers to them after harvest and they then care for, age and package them at their winery located riverside in Rumford, RI. Anchor & Hope offers their wine in traditional 750mL bottles, splits, kegs for 'by-the-glass' programs in restaurants and now cans! Jen, Marissa and James enjoyed talking about the creating of a great bottle of wine, pairing their wines with foods and trying some wines in studio for themselves. This episode was originally recorded live in studio and 1st aired in February 2020 (pre-COVID) for airing on Brown Student Community Radio.

Because there is no visual to accompany today's episode, each little "pop" is the sound of 750mL of bourbon manifesting on my desk. #TheMoreYouKnow

In 1996 Bellwether Hard Cider and Wine Cellars opened for business in a repurposed chicken hatchery in upper New York state in the Finger Lakes regions surrounding Lake Cayuga. Now in its 23rd year of business, this family operation makes both cider, wine and is now planning to get into distilling. Bill Barton of Bellwether Cider This chat began outdoors under the covered porch outside the Tasting Room as a soft rain fell. Bill began as a home fermenter making 5 gallon batches of wine and cider and then scaled up to a 1500 gallons when he first started the cidery. Bellwether brings in juice from surrounding orchards and is even making cider for City Orchard based in Houston, Texas, slated to open in November 2019. “Yeast is not a particularly important component” Bill looks for the following in a balanced cider Acid Tannin Sugar He does not pitch any cultured yeast, but instead uses what is called an “Ambient” yeast - which I and other might call “wild yeast” in that it is what is found in both on the skin of the fruit and in the building. Serial #0000 from this one of a kind bottling line for 750ML 750ML Millennium line #0001 Twist Rinser: 12 ounce bottling line Bellwether Ciders ambient yeast back sweetened with sweet reserve “juice” only “if necessary” at bottling Juice from Finger Lakes orchards 6% alcohol by volume is what most ciders ring in at Bellwether ferments dry offers both carbonated and still Flagship ciders Original Liberty Spy - one of the top best sellers. A blend of Northern Spy and Liberty Lord Scudamore - is a Sparkling Cider that has been bottled conditioned for 5 years! Bit of a reverse scene for packaging product at Bellwether Bill started out with 12 ounce beer bottle  - and now only does 750ML. What’s in the future for Bellwether? Bill recently purchased a copper Alembic still from Normandy, France. He plans to move into distilling product once he gets to licensing. Normandy Still to be used at Bellwether Cider, once licensing is complete Contact for Bellwether Hard Cider and Wine Cellars Website: https://cidery.com Address: 9070 NY-89, Trumansburg, NY 14886 Telephone: 607-387-9464 Thank you to the following producers for helping to sponsor Cider Chat’s tour of the Finger Lakes CiderWeek! Bellwether Cider and Wine Black Diamond Cider South Hill Cider Finger Lakes Ciderhouse Redbyrd Cider Go to VisitIthaca.com/craft-cider/ to find the cidermakers by location. Mentions in this Chat October 31st 2nd Annual New England Cider Tour November 1-3 - Franklin County Cider Days Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

While we're sure you can make many puns about their name, The Exceptional Whiskey is nothing to scoff at. This blended whiskey is birthed from the minds of some of the most prolific spirit importers of our time; every expression is made by people who truly love whisk(e)y.Don Suttcliff, co-founder of the brand, joins Pedro in Bar Jackalope to talk about the brand.--What we drank:The Exceptional GrainThe Exceptional MaltThe Exceptional Blend--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/SpiritGuideSociety--From their website:A series of significant small batch Scotch Whiskies created by Don Sutcliffe, managing director of Craft Distillers and 35-year veteran of distilled spirits marketing, in collaboration with Willie Phillips, for 23 years managing director of The Macallan.While others blend to produce year-in, year-out consistency, each edition of The Exceptional will offer a Whisky that is authentically individual, selected from several different distilleries, each barrel chosen for its distinctive & memorable characteristics; every release will be possessed of its own qualitative and stylistic distinction.The inaugural release, autumn 2013, was The Exceptional Grain. The Exception Malt was released in June of 2015; the Exceptional Blend will arrive in late 2015.The Exceptional GrainA blend of remarkable aged grain whiskies, including a barrel of 30-year-old from the Carsebridge Distillery, long since closed. Blended by Willie Phillips, formerly of The Macallan; finished in first-fill sherry casks. Subtle, elegant, authentically individual, with great structure. (750ML/43%abv)The Exceptional MaltComplex and balanced blend of whiskies from Glenfarclas, Ben Nevis, Alt-á-Bhainne, Auchroisk, Clenallachie, Westport, Speyside, and a 30-year-old Macallan, finished in first-fill Oloroso sherry casks. (750ML /43% abv.)The Exceptional BlendMature grain whiskey from North British, Strathclyde, and Cameron Bridge distilleries blended with selected barrels of aged, malt whisky from 11 distilleries, including a 30-year-old Macallan. Deep and layered complexity. Superb whisky. (750ML/43%abv)~ https://craftdistillers.com/trade-info/the-exceptional-info/--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Matt and Hank are back after a bit of a summer layoff. We start our Tales of the Cocktail coverage this year talking pisco (info below). Dänny Ronen stops by for a tasting and a ton of information. After that we discuss some MLB standings and give our thoughts on the start of NFL training camp. Don't forget, use promo code NOLA at Shaker and Spoon for a $10 discount!!!  * Peru’s national spirit * It is made from only 8 grape varietals. * There are three variants of Pisco: puro (single grape expression), acholado (blend of two or more grapes), and Mosto Verde (a style in which the juice of the pressed grapes is partially fermented). * The Denomination of Origin it carries dictates that this grape-based brandy/grape-based distillate (like an unaged cognac) is distilled to proof with NOTHING added -- no water, no color, no wood aging. * Pisco doesn’t age, it rests, in non-reactive vessels. * About 8 lbs of grapes go into making a Puro or Acholado -- it takes 18 lbs of grapes to make a Mosto Verde style Pisco.   WHAT CAN YOU DO WITH PISCO? * Make craft cocktail bar drinks in your own home with the Shaker & Spoon cocktail kit (www.shakerandspoon.com) -- use our special code Nola by July 31st and get $10 off the one box or even a whole subscription -- all you need is Shaker & Spoon's upcoming August "Pisco Fever" box, plus one 750mL bottle of Pisco, and you can create a 12-cocktail party (consisting of three different drinks from three different bartenders, including one from right here in NOLA)! * Try a Chilcano -- delivers the Deep South/South American connection. The Chilcano is one of Peru’s four pillar cocktails and the South American cousin of a whiskey ginger (aka horse’s neck) -- it's a classic Highball, easy to make, just Pisco + ginger beer or ginger ale, splash of lime and a dash of bitters (Angostura or Amargo Chuncho if you can get them).  IF YOU MISSED THE PISCOTARIAN 2.0 EVENT AT TALES OF THE COCKTAIL... ...you can recreate one of the cocktails featured that day -- this one is by Tony Abou-Ganim (aka The Modern Mixologist) from Libertine Social in the Mandalay Bay in Las Vegas. 2019 Passion Punch 1 1/2 oz Pisco 100 Acholado 1/2 oz heavy-dark rum 1 oz passion fruit puree 2 oz freshly squeezed orange juice 1 oz fresh lemon juice 1 oz organic agave syrup 2 dashes Angostura orange bitters Pinch of ground nutmeg, garnish with orange and lemon slices, FILTHY black cherry, and a mint sprig.  To follow the Trade Commission of Peru in Miami, Hashtags/handles are #SpiritofPeru #PiscoisPeru #Piscotarian #PiscoNights @peru.trade

Episode 179: Southern Apples | James Creek Ciderhouse, North Carolina A cider dinner recording from CiderCon2019 in Chicago with Ann Marie and David Thornton of James Creek Ciderhouse in Cameron, North Carolina. Before this main feature I read an email from a Russian cidermaker, helping us learn a bit more about the cider culture in this region of the world. Maxim contacted me when he became a patron of Cider Chat via the Cider Chat Patreon page. The main featured chat begins at 17 minutes into this chat. Ann Marie and David moved to North Carolina in 2002. These two win the award for super duper, cute and kind couple. Ann Marie & David Thornton What got the Thorntons into cider? Ann Marie says, "It was the apples. And reading about Lee Calhoun" Lee Calhoun wrote Old Southern Apples: A Comprehensive History and Description of  Varieties for Collectors, Growers, and Fruit Enthusiasts, 2nd Edition Lee lives about 30 minutes from the Thorntons. Steve Wood of Farnum Hill and Diane Flynt, a James Beard finalist for her work with cider also inspired the Thorntons. Their experimental orchard is based at their home site, but they are in the midst of building a Tasting Room at an off site orchard in the area, so stay tuned for up dates on that! In the meanwhile, if you are in or headed to North Carolina go to this link to find out where you purchase some James Creek Ciders. The Thorntons have two Cider labels. The James Creek Heritage Ciders which are bottled in 750ML glass presentations! And the Stargazer series, which provide a compliment of modern style ciders. Read: fruit ciders and not just any fruit ciders but peaches and berries from their farm! We sipped on the Prowling Peach, a barrel aged cider with peach juice. I was over the moon for this cider. Plus peach is not an easy fruit to work with! All of James Creek Ciders were super tasty and you definitely tell made with a ton of affection for the process. All the apples come from within an area of 100-150 miles and are North Carolina grown. Keep an eye out for these makers, cuz they are not going away in fact they are a perfect example of #ciderGoingUP in North Carolina They began planting apples trees in 2009, putting in 60 classic southern apple varieties. At CiderCon2019 David was elected onto the board for the United States Association of Cider Makers (USACM) Newly elected Board members at CiderCon2019. (ltor) Michelle McGrath, ExDir, Eleanor Leger-Eden Cider, Ben Calvi-Vt Cider Co, David Thornton-James Creek Ciderhouse  Contact for James Creek Ciderhouse Website: http://www.jamescreekciderhouse.com eMail: info@jamescreekciderhouse.com Address: PO Box 1342, Vass, NC 28394 Telephone: 910-695-5480  Follow their FaceBook page: https://www.facebook.com/jamescreekciderhouse/ Mentions in this chat Cider Chat Patreon page Andrew Lea’s cider making book Totally Cider Tour | Normandy September 22-28, 2019 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Join the #ciderGoingUP Campaign today!   

I was recently in southern Utah and anytime I am there I love to catch up with Mr. Turd'l Miller. He always serves as a great trail guide and he took time out of his day to sit down and talk about what he has been up to.  Thanks for the time Turd'l and congrats on being the first 5th time guest of the show.   Show Notes: He's back again- the 750 ml show (The Fifth) What has Mr Miller been up to Thoughts of Joel's announcement Future Plans Lightning Round

West + Wilder is redefining the look and taste of canned wine and setting a new benchmark for quality within a growing category. Dedicated to sustainability and taste, this small wine company with big world values recently added a Sparkling White and a Sparkling Rosé to their portfolio of West Coast inspired wines. With varied backgrounds in marketing and the wine industry, co-founders Matt and Kenny launched West + Wilder in May 2018 with the vision of making wine more accessible, approachable and fun. An opportunity for them to support causes they value, like protecting our National Parks, and making customers smile, they are excited about what they do and how they can share it. For them, West + Wilder is a celebration of the dreamers, the seekers and the thinkers. It’s for those who appreciate good things in life with care, humor, mindfulness and beauty. They scoured the West Coast to discover and uncover the best of each state's wine regions, from Washington, Oregon, and California. Being labeled non-vintage with a broad appellation allows them to focus, without restriction, on quality while offering great value. And cans deliver immediate gratification; these wines are made to be enjoyed at release. No guessing. Generating a buzz (and selling out of the Sparkling Rosé) at Outside Lands Festival in San Francisco this year, cans of West + Wilder are readily available at hotspots up and down the Cali coast, such as the San Francisco’s Ritz Carlton, the Pebble Beach Resort, Yosemite’s Rush Creek Lodge, and the famous Hollywood Bowl. The wines can also be found in Oklahoma, Minnesota and as far East as New Jersey, Pennsylvania, Massachusetts, Rhode Island and Connecticut. They use aluminum cans—one of the world's most recycled materials and the lightest way to package wine. It's one of the ways they’ve committed to sustainability. They’re also dedicated to giving back and have reinforced their commitment by partnering with 1% for the Planet. Their 1% goes to support the preservation of wild spaces for us all to enjoy—now and tomorrow. The illustrations that adorn the cans celebrate these places and the native plants that live there. A 750mL bottle of great wine that happens to come in three 8.4oz cans, designed to pay homage to the special places where the wine is sourced from - an ode to the spirit of the West, West + Wilder’s curated line-up includes a White Wine, a Rosé and now a Sparkling White and a Sparkling Rosé. Not afraid of the unconventional, the brand breaks the perception of the can and makes good wine choices easy and rewarding; both for those who appreciate an active and outdoor lifestyle as well as those who enjoy high-quality, well made wines. West + Wilder drinks well anywhere and anytime. West + Wilder’s line of products are available at retail wine and liquor stores, markets, and restaurants. For more information and a full list of retailers visit West + Wilder’s website (https://westandwilder.com/) and follow them on Facebook and Instagram. In this episode we mention...  West + Wilder Medlock Ames Three Sticks Wine Lands at Outside Lands Wines we drank… Rosé White Blend Sparkling Rosé Sparkling White FOLLOW WEST + WILDER ON INSTAGRAM

The Wonderful World of Wine (WWW) Pizza And Wine 750 ml Bottles Non Alcoholic Wines Corks In NZ Wine

Lee Reeve arrived in Japan in 2003 as an artist from the United Kingdom Today in Yokohama, he is still crafting his magician skills, but his love of cider has led him into Japan’s growing cider market. We chat on the current pulse of cider in the country and what Lee is doing to help inspire cider  makers and consumers alike. And: What kind of apples are used in Japan to make cider and is this changing. French vs English cider Cider events in Japan Lee sees that cider being package in primarily large bottles 750ML as a deterrent to the general public at large not reaching for cider when it is only packaged in large bottles And, the world “cider” in Japan usually refers to a carbonated alcopop versions of cider. Yet, there are many French cidres (the Japanese do use this kind of spelling widely for cider) available, but as mentioned, Lee being from Scotland means he obviously has a hankering for ciders styles that harken back to his homeland. All this cider love lead Lee to meeting Clive Poole the owner of the Full Monty British Pub and Cider House with 7 draft lines of cider and over 80 bottle option too! Lee and Clive created a working relationship where Lee would write about the cider at the Full Monty and in turn get cider. Along with Kai, Clive’s wife, these three entrepreneurs founded the World Cider Experience and now have the magazine InCiderJapan. What is InCiderJapan? - a media, promotion, consulting company - also an importing and retailing cider related good and merchandise. - InCiderJapan is a quarterly magazine with the first edition being this winter’s edition of InCiderJapan. The goal of InCiderJapan magazine is three fold to be educational and informative for the public to provide a platform to Japanese makers to provide the world with a insider’s view of the Japanese cider market Contact for Lee Reeve eMail: mailto:contact@worldciderexperience.com  Website: inCiderJapan Facebook: http://www.facebook.com/inciderjapan Instagram: @inciderjapan Full Monty British Pub and Cider House http://fullmontyyokohama.com/  Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat  

Quebrada del Chucao is a family owned cidery in Villarica (vee aree-ka), a village located in southern Chile. The Nahrwold family along with cousin Diego Rivera have been making cider commercially since 2012. Villarica is located approximately 746 kilometers/463 miles south of the capital of Santiago. In view of the town is a volcano that Diego will describe during this chat as active and illuminated at night "very mystical with lots of local lore'. Says Diego on making cider at the base of the Villarrica volcano. "We can't do much if the volcano explodes, apart from running"   Diego helped me interpret and understand the cidery's name; Quebrada means a water creek. And Chucao is a small hopping bird (it doesn't fly) that stays on the forest floor. Look at the label on Quebrada del Chucao's cider below. Diego is a winemaker full time and heads to Villarica once or twice a month to check the cider. The cidery sits on his Uncle Jorge Nahrwold farm. His son Matías Nahrwold, is Diego's cousin and they work together at the cidery. Chile grows many different varieties of apples. Brought over by the Europeans, the country side does have many old apple trees that are still being discovered. Locals have their own names for apples such as the Roja Chica, which Diego discusses in this chat. It is a small apple that is high in tannins and polyphenols. Quebrada del Chucao Ciders Currently Quebrada del Chucao is producing 7000 bottles of cider in 750ML bottles. The goal is to increase production to 24,000 bottles in the next few years. Apple are bought from local orchards and are then pressed and blended. There is very little sugar added and a bit of yeast. Says Diego, "The goal is slow production and keeping the quality of the cider." They use the Champagne method for making their cider or as they call it Sidra Espumante Brut Nature, which Deigo provides details of in this chat. And, Quebrada del Chucao is experimenting with a Poire or Perry. The Chilean cider scene is growing. There is currently talks on forming a Chilean Cider Association to promote local cider and educate the public. Cider in Chile can not have an abv higher than 8% which Diego says is a bit of a drawback. Quebrada del Chucao info Website: http://www.quebradadelchucao.cl/ Twitter: @quebradadelchucao US importer: Brazo Wine Imports    Follow Cider Chat on twitter @ciderchat

Tasted some great #screwtop #wines with VP Andrew Mc Mcuuray at #zachys in #scarsdale ny. #summer #screwcap Try them! White: Raats Original Chenin Blanc 2014 (750ML) - http://vrl.ht/B69E5 Vinho Verde Muros Antigos 2014 (750ML) - http://vrl.ht/B69EC Samas Bianco Agricola Punica 2014 (91JS) (750ML) - http://vrl.ht/B69FB Red: Dutton Goldfield Spectrum Red  (750ML) - http://vrl.ht/B6A2B Bordeaux Petit Chapeau 2014 (750ML) - http://vrl.ht/B6A34 Tintonegro Malbec Uco Valley 2013 (750ML) - http://vrl.ht/B6A40

The Beer Amigos head to the North Fork Craft Beer Festival on August 8, 2015 to discuss newly-released 750ML bottles with Jimmy Valm of Brooklyn Brewery; to speak with Bobby Rodriguez about the soon-to-be new location of Po' Boy Brewery; to discuss the soon-to-be new location of 1940's Brewing Co. with Charles Becker; to talk about starting a new Long Island brewery with the dudes from Lithology Brewing; Mike Napolitano of the Long Island Beer & Malt Enthusiasts, Matt Spitz of Moustache Brewing Co., and Peter Tripp of Homebrews and Handgrenades pay us a visit; and much more! *** The Beer Amigos is the premier Long Island craft beer podcast. It stars Travis Johnides and Michael Howland, two advocates and lovers of Long Island craft beer. For more information, please visit: http://www.thebeeramigos.com ***