Podcasts about abv

America where we drink stuff off the ground@Shacksbury @Originalsincider @hudsonnorthcider @badseedcider @graftcider #cider #podcast #radioshow Co hosts : Good ol Boy Dave, Good ol Boy Mike, Good ol Boy Drew, and Good ol Gal Julieanna SUDS  Episode – In this episode of Sips, Suds, & Smokes, we're diving into a delightful assortment of hard ciders from the Northeast! Join us as we taste and rate a selection of unique ciders. Mike gives us a quick refresher on cider apples vs. table apples. He also answers that question full of useless answers - “Why was cider so popular in early America?” With plenty of laughs, engaging discussions, and our signature ratings from 1-5, this episode is sure to delight cider enthusiasts and newcomers alike.09:02 Arlo – partnering with Petritegi Sagardoa, located just outside of San Sebastian in Spain, Petritegi presses and ferments their apples in enormous, decades-old chestnut barrels; then ships this fermented cider to Vermont where it is blended with fruit sourced from New England.  6.0% ABV  Shacksbury Cider, Vergennes VT with Petritegi Bidea 20115 Astigarraga, Gipuzkoa.  SUDS- 5   19:24 Strawberry Rhubarb Cider - with strawberries and rhubarb 5% ABV.  Hudson North Cider Company, Newburgh, NY SUDS-  3    22:58 Drier Side Unfiltered Cider- classic unfiltered hard apple cider. 4.5% ABV.  Downeast Cider House, Boston, MA  SUDS-4   25:18 Flagship Dry Hard Cider – fermented with sauvignon blanc yeast. 6.9% ABV. Bad Seed Cider, Highland, NY. SUDS- 3  35:08 Farm Flor Dry Rustic Table Cider – using their Solera program, each batch includes 10% cider from their 75-barrel oak foudre, then add 10% fresh juice back into the foudre to continue the Solera process. The remaining 90% is fermented from Hudson Valley apples and co-fermented with a tea of woods like French oak and Spanish cedar, then blended together.  6.0% ABV  SUDS-4 37:35 Black Widow – cider with blackberries. 6.0% ABV.  Original Sin Hard Cider, Lafayette, NY  SUDS- 3 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsVoiceover talent: Hank Stromenger and Charles SettlesPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeHard Ciders, Shaxbury Cider, Hudson North Cider, Strawberry Rhubarb Cider, Down East Cider House, Bad Seed Cider, Graft Cider, Original Sin Ciders, Cider Tasting, Cider Ratings, Northeast Cider, Cider Subscription, Cider Apples, Craft Cider, Cider Reviews, Cider Pairing, Fermented Cider, Basque Cider, Cider Education, Cider Culture

We get to try some amazing beers on this show. Every once in a while we get to try some really outstanding beers. This is one of those episodes. Frosty Beard Marcus brought some insane beers for this episode. Corporate Ladder Brewing DisSOULution Apple Pie is an English Barleywine at 12.5% ABV. Sure that's the style but the flavor is cinnamon, vanilla beans and apple, aged on apple brandy barrels. Remember Cycle Brewing? They did all those Rare DOS beers and other incredible stouts. Well Doug from Cycle has launched a new brand called DFC (Doug from Cycle) Brewing. We got to try Prichards Brandy Barrel Aged Barleywine Vanilla, which is another Barleywine, this time American. It's aged in Prichard's Brandy barrels with Madagascar vanilla. Pure bliss. #beer #craftbeer #drinks #barleywine #barrelaged

The crew reviews Dancing Goat Distillery, two inaugural whiskey expressions of Stillman's Sonder whiskey, which represent  three generations of dedication to the craft.   Bourbon — aged in both Andean and American Oak barrels with texture and concentration pushed through several double oaked components. Barrels were spoon proofed at times with encouraged oxidation through short fills and vatting before bottling at 94 proof (47% ABV) American Single Malt — distilled in Indiana and aged in Wisconsin. After initial maturation, it underwent three rounds of blending, re-barreling, and finishing across a range of casks – including virgin oak, ex-bourbon, Wisconsin brandy, Cognac, and Calvados – before bottling at 96.4 proof (48.2% ABV)

This week on Banter over Whisky, we're joined by Simon from Southern Spirit Syndicate and Vic from Vic.Whiskey to talk about their very first Australian whisky barrel pick!

Episode 281 of Beer, Blues, and BS delivers spicy kitchen payback, high-tech Vegas news, and an abrupt system crash you won't want to miss! Howard Blues recounts a legendary story about how nuclear-level jalapeño poppers became his ultimate weapon against a freeloading housemate—sparking a fierce debate on spice limits and JS's upcoming batch of homemade salsa. At the bar, the reviews hit extreme highs and rock-bottom lows. Doc scores big with a high-gravity canned cocktail, while Mark Kidder faces a "No Frills" pilsner so bad it leaves an immediate coating on his tongue. Plus, the guys react to the sudden closing announcement of a major Vegas production at the Wynn, spot local landmarks in American Truck Simulator, and get hit with a forced Windows update right as the episode wraps up. On Tap This Episode: Doc: 503 Cocktails Vodka Cranberry Crush (11% ABV). JS: Blake's Classic Apple Cider & Peach Party Hard Cider. Mark Kidder: Schell's "No Frills Pils" Howard Blues: Live Dr. Cherry Berry Pre & Postbiotic Soda.   Recorded: 8.21.26 0:00 – Intro 2:21 – What's on Tap? 20:40 – Spicy Cookies 23:57 – The Love of Spice 35:37 – What's on Tap? Round 2 43:18 – Awakening 47:21 – RIP Hayden 51:44 – Push Bumpers 54:25 – Howard's Memory 56:44 – Flashing Lights 1:03:38 – Cheap Plugs 1:07:55 – Final Thoughts   https://streamlabs.com/beerbluesbs https://beerbluesbs.podbean.com/ https://www.youtube.com/@BeerBluesBS?sub_confirmation=1 https://open.spotify.com/show/1pnho1ZzuGgThbLpXbAs3t https://open.spotify.com/playlist/2Unmhz98iRYU97l18uJp99 https://www.twitch.tv/tuez13 https://www.youtube.com/@HowardsCaveofWonder?sub_confirmation=1 https://www.twitch.tv/krdneyewitnessweathernow 09:21 #BeerBluesAndBs #Podcast #TripleBBSPodcast #Podcast #ComedyPodcast #BeerPodcast #Brews #Laughs #BrewsAndLaughs #podcast #tripleb #Comedy #Beer #Blues #Bs #SpiceTolerance #CraftCider #NoFrillsPils #VegasAwakening #FlashingLights #SpicySalsa #AmericanTruckSimulator #BismarckND #PodcastLife

There is no shortage of atmosphere at Kilowatt Brewing, from the lighting to the beer, there is a vibe that fits the space and today's beer is a pefect reflection of of that vibe. Kon-Tiki is a beer in thier sour series that was inspired by the tiki culture and cocktails. It's big on flavor and low on ABV.

Talking with McBride Sisters Wine Company Lead Winemaker David Bratcher to talk about the official launch of the NEW McBride Sisters Collection Chardonnay!

DEFENDANT: The Odyssey EVIDENCE: "Odyssey" Miner Family Winery Red Blend 2021 SCENE OF THE CRIME: Napa, CA -- Hey friend — welcome to our Season 6 kickoff of True Crimes Against Wine! We popped a slightly fancier Napa GSM, uncorked some ancient Greek drama, and laughed (and cried a little) our way through Polyphemus, Calypso, and the many questionable choices of Odysseus. We took this bottle on a little detective walk-through — sniffing eucalyptus, tasting red plums, and decoding why the wine felt lighter than expected. It's a celebration-splurge kind of pour: balanced, food-friendly, and surprisingly low-ABV for a Napa blend. We also dove into Christopher Nolan's new Odyssey film — casting surprises, scene highlights (hello sirens and practical effects), and the ways the movie leans into war trauma more than the racy bits of the original epic. Plus, a rapid-fire Greek-or-not quiz that may have gotten a little too competitive, lots of gossip about wishbone and pop culture, and of course, a plea for listeners to Venmo us so we can go sample vineyards in person. This episode is cozy, honest, and full of nerdy joy — think wine notes, mythological tangents, and big feelings about dogs, hubris, and how language evolves. Pour yourself something special and join us for the ride — we're loud, affectionate, and absolutely here for season six.

Jonny and Scott review the Larrikin Australia Series are bottled at a cask strength of 104 proof (52% ABV). This 6 barrel blend that was finished into 3 unique products, will be released at this years KBF. Sugar Cane Rum, Golden Wattle and Manuka Honey all bring something we haven't seen yet. 

Send us Fan MailChocolate, pumpkin, spice, and a beer that quietly turns into “night night juice” if you're not paying attention. We're kicking off fall seasonal beer season the way we actually live it: a little food talk, a little chaos, and two Ohio craft beers that taste like completely different versions of autumn.First up is MadTree Harvest Brown, a brown ale with chocolate plus a full pumpkin-spice lineup. We dig into real tasting notes, not just “yep, it's fall,” and we're surprised by how much the chocolate and roasty malt lead the experience while the spices hang back in the background. Then life stuff takes over: long hours, heat exhaustion, and that weekend feeling where you want to get things done but your body says no.From there we jump into Hell Let Loose Vietnam, a tactical shooter that's more strategy than run-and-gun, and we talk roles, tutorials, and why the game feels so punishing at first. The conversation turns reflective with 9/11 memories and the eeriness of grounded flights and quiet skies, before we reset with our second pour.Jackie O Barking Pumpkin brings bigger pumpkin flavor and a higher ABV, and we break down why it shines cold and gets harsher as it warms. We wrap with “this or that” cards, a near-death story, final ratings, and our reasons to drink this week. If you're into pumpkin beer, brown ale, Ohio breweries, and unfiltered friend talk, hit subscribe, share it with a buddy, and leave a review. What's your top fall beer right now?Support the showwww.anotherreasontodrink.com

Send us Fan MailSo… what if the greatest threat to faith isn't doubt—but being absolutely certain you already understand everything?EPISODE NOTESEvan went to a pastors' conference in Dry Ridge, Kentucky, and received a free pass to the Ark Encounter. Naturally, we made him review it.The verdict: the building itself is genuinely impressive. The empty cages with fake animal growls, dinosaur “kinds,” Ark-era blacksmith shop, and animatronic biblical world-building were… less convincing.What begins as a review of Christian Disneyland quickly becomes a much bigger conversation about young-earth creationism, old-earth creationism, science, biblical interpretation, and what happens when one person's theory gets presented as the only faithful way to read Scripture.The real issue isn't whether someone believes the earth is young or old. It's the insistence that one interpretation is the load-bearing brick holding all of Christianity together. When churches teach speculation as unquestionable fact, they don't protect people's faith. They make it dangerously fragile.The conversation digs into the different kinds of writing found in Scripture, why the Bible isn't a science or history textbook, and how the Noah story speaks within the world of ancient Mesopotamian flood narratives. Rather than merely answering questions about dinosaurs, geological layers, and animal storage, the story reveals something far more important about the character, redemption, and purposes of God.From there, we talk about how churches teach children, why pastors need actual theological formation, and how both fundamentalist and progressive readings can flatten Scripture in opposite directions.Eventually, we arrive at the real theological tension: doubt may not be the enemy of faith at all. Doubt requires faith—because you can only wrestle with something you first care enough to believe. Certainty, however, can eliminate curiosity, growth, transformation, and the need for faith altogether.Also, Evan gives the Ark Encounter a 2/10.One point for the zoo. One point for the zip line.WE DIG INTO:Evan's visit to the Ark EncounterThe difference between an impressive building and a convincing argumentYoung-earth and old-earth approaches to creationWhy creation debates existed long before modern scienceKen Ham, animal “kinds,” dinosaurs, and the logistics of the ArkWhat happens when biblical interpretation is presented as scientific factReading Scripture according to genre, context, and purposeNoah's Ark and other ancient Mesopotamian flood narrativesWhat the flood story reveals about the character of GodTeaching children more than one permanently simplified version of ScriptureThe need for theological education and pastoral formationHow fundamentalists and progressives can flatten the Bible in opposite directionsThe demonization of doubt within American ChristianityWhy certainty may be the intellectual enemy of faithChristianity as lifelong transformation rather than rule-followingEPISODE DRINKING NOTESBEST DAY BREWING – KölschNon-Alcoholic Kölsch-Style BeerGUINNESS – GuinnessSpecific variety and ABV not statedCOFFEEBrand and preparation not statedSHOW NOTE TAGSArk Encounter, Noah's Ark, young-earth creationism, old-earth creationism, Genesis, Genesis 1–11, biblical interpretation, biblical genres, science and faith, Ken Ham, Answers in Genesis, Mesopotamian flood narratives, fundamentalism, doubt and faith, religious certainty, Christian education, pastoral formation, biblical literacy, deconstruction, Discount DisciplesSupport the show––––––––If this podcast has been helpful to you, share it with someone who is asking hard questions about faith, church, doubt, or what comes next.BE A MONTHLY SUPPORTERhttps://www.buzzsprout.com/1019536/supportLINKS AND SOCIAL MEDIAFacebook  •  InstagramEmail: discountdisciplespod@gmail.com

We're moving beyond doubles. This week we're hitting triples. TIPAs that is. We got two of the best breweries doing TIPAs. One from the US and one from Canada. Trade wars be damned, we're building bridges with beer. Monkish Brewing Moonk is a 10.2% ABV baddie made with Comet and Galaxy hops. It's a strong entry in the TIPA game. Canada doesn't want to be outdown so Messorem Temporalis #0056 comes up to bat. This juice bomb is 10% ABV and has HBC 1183, Citra and Citra Dynaboost. Whose the winner in this game? Listen and find out. #beer #craftbeer #drinks #tipa

Many valuation reports include all the required sections but still leave readers asking one question: How did you get to that conclusion?  Valuation experts Bethany Hearn and Dr. Victor Jarosiewicz discuss the "missing link" problem in valuation reporting and explain how practitioners can create reports that are clearer, better supported, and easier to defend.  This conversation offers practical guidance for producing reports that better communicate professional judgment, assumptions, risk, and valuation conclusions. Continue reading to learn about key resources available at AICPA-CIMA.com to improve your valuation analyses. Guests: Bethany Hearn, CPA/ABV/CFF, Partner, MH CPA Dr. Victor Jarosiewicz, ASA, CFA, CAIA, Georgia State University Host:  Nene Glenn Gianfala, CPA/ABV, Senior VP and Shareholder, Chaffe & Associates, Inc.  ---------------------------------------------------------------------------------------------------------------------------------------- Thanks for listening. We'd welcome your feedback at https://www.aicpa-cima.com/podcastsurvey or contact us directly at podcast@aicpa-cima.com. ------------------------------------------------------------------------------------------------------------------------------------------ If you're using a podcast app that does not hyperlink to the resources, please visit our podcast platform to access the show notes with direct links.  RESOURCES FOR FURTHER EXPLORATION 2026 Forensic and Valuation Services Conference - Beyond the technical sessions, conferences can offer something just as important—the opportunity to connect with peers, share experiences, and hear how others are approaching similar challenges in their work.  Early bird savings through Sept 20 plus additional savings for AICPA members and ABV/CFF/CVFI holders AICPA Business Valuation School - Learn valuation essentials and build a solid foundation to gain the confidence to apply valuation techniques and establish a solid foundation in valuation knowledge before performing high-stakes valuations. Valuation Standards AICPA Statement on Standards for Valuation Services (SSVS)/ VS Section 100 Toolkit AICPA - Understanding and Applying Statement on Standards for Forensic Services (SSFS No. 1) Uniform Standards of Professional Appraisal Practice (USPAP) International Valuation Standards (IVS) Join:  The FVS Engage365 Member Community to collaborate with fellow AICPA® members, exchange ideas, and shape the future of the profession together. Early career guidance:  Welcome to a career in forensic and valuation services FVS Practice Aid Library: This library is open to all visitors. Access to and download of the full practice aids is an exclusive benefit of FVS Section membership.   Click here to join the AICPA FVS Section An active community of FVS peers. You will get 16 credits of complimentary CPE and access to exclusivetechnical content FVS Valuation Podcast archives: IVS Updates Explained: AI, Valuation Ranges & Quality Control From Analysis to Testimony: Key Skills for a Career in Forensic and Valuation Services ESOPs: Preserving Culture, Valuation and Empowering Employees LEARN MORE ABOUT THE FOLLOWING AICPA CREDENTIALS: Accredited in Business Valuation (ABV®) – Visit the home page and check out the ABV infographic Certified in the Valuation of Financial Instruments (CVFI®) – Visit the home page and check out the CVFI infographic Certified in Financial Forensics (CFF®) - Visit the home page and check out the CFF infographic  ---------------------------------------------------------------------------------------- This is a podcast from AICPA & CIMA (https://www.aicpa-cima.com). Enjoy more conversations from our global community of accounting and finance professionals by exploring our network of free shows at www.aicpa-cima.com/podcast.  

Many valuation reports include all the required sections but still leave readers asking one question: How did you get to that conclusion?  Valuation experts Bethany Hearn and Dr. Victor Jarosiewicz discuss the "missing link" problem in valuation reporting and explain how practitioners can create reports that are clearer, better supported, and easier to defend.  This conversation offers practical guidance for producing reports that better communicate professional judgment, assumptions, risk, and valuation conclusions. Continue reading to learn about key resources available at AICPA-CIMA.com to improve your valuation analyses. Guests: Bethany Hearn, CPA/ABV/CFF, Partner, MH CPA Dr. Victor Jarosiewicz, ASA, CFA, CAIA, Georgia State University Host:  Nene Glenn Gianfala, CPA/ABV, Senior VP and Shareholder, Chaffe & Associates, Inc.  ---------------------------------------------------------------------------------------------------------------------------------------- Thanks for listening. We'd welcome your feedback at https://www.aicpa-cima.com/podcastsurvey or contact us directly at podcast@aicpa-cima.com. ------------------------------------------------------------------------------------------------------------------------------------------ If you're using a podcast app that does not hyperlink to the resources, please visit our podcast platform to access the show notes with direct links.  RESOURCES FOR FURTHER EXPLORATION 2026 Forensic and Valuation Services Conference - Beyond the technical sessions, conferences can offer something just as important—the opportunity to connect with peers, share experiences, and hear how others are approaching similar challenges in their work.  Early bird savings through Sept 20 plus additional savings for AICPA members and ABV/CFF/CVFI holders AICPA Business Valuation School - Learn valuation essentials and build a solid foundation to gain the confidence to apply valuation techniques and establish a solid foundation in valuation knowledge before performing high-stakes valuations. Valuation Standards AICPA Statement on Standards for Valuation Services (SSVS)/ VS Section 100 Toolkit AICPA - Understanding and Applying Statement on Standards for Forensic Services (SSFS No. 1) Uniform Standards of Professional Appraisal Practice (USPAP) International Valuation Standards (IVS) Join:  The FVS Engage365 Member Community to collaborate with fellow AICPA® members, exchange ideas, and shape the future of the profession together. Early career guidance:  Welcome to a career in forensic and valuation services FVS Practice Aid Library: This library is open to all visitors. Access to and download of the full practice aids is an exclusive benefit of FVS Section membership.   Click here to join the AICPA FVS Section An active community of FVS peers. You will get 16 credits of complimentary CPE and access to exclusivetechnical content FVS Valuation Podcast archives: IVS Updates Explained: AI, Valuation Ranges & Quality Control From Analysis to Testimony: Key Skills for a Career in Forensic and Valuation Services ESOPs: Preserving Culture, Valuation and Empowering Employees LEARN MORE ABOUT THE FOLLOWING AICPA CREDENTIALS: Accredited in Business Valuation (ABV®) – Visit the home page and check out the ABV infographic Certified in the Valuation of Financial Instruments (CVFI®) – Visit the home page and check out the CVFI infographic Certified in Financial Forensics (CFF®) - Visit the home page and check out the CFF infographic  ---------------------------------------------------------------------------------------- This is a podcast from AICPA & CIMA (https://www.aicpa-cima.com). Enjoy more conversations from our global community of accounting and finance professionals by exploring our network of free shows at www.aicpa-cima.com/podcast.  

The summer selling season wraps up this weekend with Labor Day Monday, and one of the hottest segments of the summer has been hard sports drinks.   Brewbound editor Justin Kendall and senior reporter Zoe Licata dive into the fast-growing segment and how their views have shifted on it over the last year. They look at who is leading the segment now and new entrants looking to fast-follow, including Boston Beer Company.   The duo also recap several rounds of layoffs, including Sapporo USA's wind-down of the Stone Brewing-branded locations in Escondido, California; Mark Anthony's integration of the Finnish Long Drink and coming sales team cuts; and Diageo's ongoing $1.2 billion restructuring effort hitting its NYC headquarters.   Plus, Justin and Zoe discuss low-ABV beers (and Justin cracks Sierra Nevada's new Go-Two IPA) and Pabst's viral stolen beer marketing campaign.

See omnystudio.com/listener for privacy information.

Join The Maffeo Drinks Substack for Episode Analysis!Marcus Pedersen builds the aquavit category internationally for Anora.“We don't go brand specific, we build the category,” says Marcus Pedersen.00:00 Why does creating demand for a spirit require a completely different playbook than beer?00:19 Why does rotation matter less in beer than it does in premium spirits?02:08 Why does a niche category like Aquavit need to be sold before the brand can be?03:58 Who is Aquavit actually competing against once it leaves the Nordics?05:08 How is Aquavit's traditional-to-modern journey the same one Italian Amaro already made?06:53 How do you choose which bars to target when a whole category is still unknown?07:59 Why does a bartender in Milan need Aquavit explained through gin and mezcal first?10:07 Why do brands fail when they hand bartenders a top-down signature cocktail?11:43 What is a “local business area,” and why build a city one bar at a time?12:30 Why does on-trade matter differently in a dark market versus an open one?15:27 Why has Chris Maffeo abandoned “target consumer” in favor of “target occasion”?16:24 Why are Swedish students now doing low-ABV shots instead of full-strength ones?Find all episodes featuring Marcus Pedersen at themaffeodrinkspodcast.com.Bottom up. This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.MAFFEO DRINKS is a leading drinks business podcast, listened to in 120 countries with 130+ episodes. How the industry actually works, from the bar and what it means for the boardroom.Wanna know what the conversation above means for your team? It's in the paid section.You get access to Maffeo Confidential (Private Podcast), this analysis, and the full catalog of 130+ episodes, each one translating industry conversation into the commercial decisions underneath it. Find out more at maffeodrinks.com or on Substack.

Send us Fan MailPumpkin beer is here, the nights are getting cooler, and we're starting the season the only way we know how: cracking cans and telling the truth. We taste Market Garden Giant Pumpkin out of Cleveland, Ohio, a hefty 9.5% ABV pumpkin yam beer that claims “pumpkin pie in a glass.” We dig into aroma, flavor, and that lingering bitterness on the finish, then get into the bigger question every craft beer fan runs into each fall: how much spice is too much, and when does clove ruin a perfectly good pumpkin beer?From there we pivot to a totally different style with Brew Kettle Pumpkin Drop Lager, a lighter, crisp pumpkin lager that actually fits the “sit by the fire” vibe without overwhelming your palate. We talk carbonation, dryness, and why subtle pumpkin can beat a spice bomb, especially when you want an easy-drinking fall beer you'd actually buy again. Along the way, we name-check our personal pumpkin beer benchmarks and explain what we mean when we say we want pumpkin flavor, not just a cupboard full of spices.You'll also hear what we've been up to off-mic, including camping food experiments, a smoked Italian pulled beef sandwich with au jus and giardiniera, and a few “would you rather” questions that go off the rails fast. And because football season is creeping in, we vent a bit about the Cleveland Browns, the money tied up at quarterback, and why being a loyal fan sometimes requires a backup team.If you love pumpkin beer reviews, craft beer ratings, and unfiltered hangout energy, tap follow, share this with your favorite fall beer friend, and leave us a review so more people can find the show.Support the showwww.anotherreasontodrink.com

“On a scale of 1 to 5 Honks, how many Honks would you give it…for their performance at the show?”   The STRAP IT DOWN TOUR (featuring Spirit In The Room, Helmet, and Down) kicked off in relentlessly heavy fashion on Saturday, August 15, 2026, at The Eastern in Atlanta, Georgia, and we made our way down into the heart of the city to experience opening night firsthand, in the flesh.   “I don't wanna say anything off-putting…”   The turnout was incredible, the venue was awesome, and the whole vibe of the entire evening was perfectly dialed in, with merch lines resembling what one might see at an amusement park and well-rehearsed, tight performances from each of the bands that were delivered loud and crystal clear (yet “not necessacelery” so loud that we were all “screaming at each other and not listening”), with the final crescendo of the evening being a massive jam that can only be described as “controlled chaos” as EVERYONE in the first two bands took the stage and proceeded to jam with Down on the outro to “Bury Me In Smoke” until the riffs and the grooves left everyone with a contact high.   “Man, I hate those things!”   Get ready for a taste of the brand-new DOWN tune, Blood Oath, remember why you should NEVER put your concert shirts in the dryer after you wash them, discover why being ultra “relaxed” is the only way to EVER travel in a Waymo, and get ready for some BONUS concert reflections worth its weight in Honks when you JOIN US as we share our post-game wrap-up of the first night of the STRAP IT DOWN TOUR!   Visit www.metalnerdery.com/podcast for more on this episode Help Support Metal Nerdery https://www.patreon.com/metalnerderypodcast Leave us a Voicemail to be played on a future episode: 980-666-8182 Metal Nerdery Tees and Hoodies – metalnerdery.com/merch and kindly leave us a review and/or rating on your favorite Podcast app Follow us on the Socials: Facebook - Instagram - TikTok Email: metalnerdery@gmail.com Can't be LOUD Enough Playlist on Spotify Metal Nerdery Munchies on YouTube @metalnerderypodcast (00:01): “Getting more exercise in one night than I've had in 5 years…”/ #TheEastern /  “Dude, I was really, really concerned…bro turned so red…” / #HailTheLeaf /  “The cop and the Waymo thing was probably my favorite part of the night…” /  ***WARNING: #listenerdiscretionisadvised *** / “That is dericious…” /  “We are 6 days after…almost a week to the day…” / “Hey…note where the letters start and stop…these are my nips…perfectly engineered shirt…that's what we're talking about today…” ***WELCOME BACK TO THE METAL NERDERY PODCAST IN THE BUNKERPOON CENTER FOR METAL EXCELLENCE!!!*** “Someone saw this shirt and thought it said ‘Doom'…and I'm like ‘Well you're not wrong…'…” / “I think I have too many hats…but hats are a good thing to have…”/ #snapback / “I asked for both of them in 2XL…” / #dontdryconcertshirts / “It's not the washing, it's the drying…” / “That (Down) long sleeve…that thing's roomy…”/ “We don't do the beer of the episode much anymore...but this is the Allagash Haunted House Hoppy Dark Ale, 6.6%ABV and there's a 6-pack of cans in there… #666   (06:43): ***PATREON US AT patreon.com/metalnerderypodcast *** / “Or they get sick of you talking about June…”/ “I'd like to stuff June Cleaver's beaver…”/ “Bring the hair back…we miss it.” / #TheScience /  ***SOCIAL MEDIA US at #metalnerderypodcast on #Facebook #TikTok #Instagram & #YouTube / EMAIL US at metalnerdery@gmail.com and VOICEMAIL US at 980-666-8182!!!***   (12:00): “In the spirit of this show, this particular episode…” / “It's tuned down to C standard…” / #Down #VolumeV #DownV BLOOD OATH (Volume V – 2026) /  “You know that rehearsal space is LOUD!”/ “There's one part there, right before the chorus…it reminded me of ‘The Small Hours'…” (from Garage Days Re-Revisited)    (18:51): #TheDocket / STRAP IT DOWN TOUR – (First show of the Tour) in Atlanta, Georgia on Saturday, August 15, 2026, at The Eastern (Spirit In The Room, Helmet, & DOWN) / “We did get a lot of goodness…basically we got the first album…and then Lyrsergik and Ghosts Along The Mississippi…”/  “To kick off a tour, that's not a bad way to warm up…since that's where it all started… (with NOLA)” / The rooftop bar and stage TV & viewing area at #TheEastern /  “It's like super ultra surround sound…”/  “We were upstairs initially when #SpiritInTheRoom started…”/ “I don't wanna say anything off-putting…”/ “Okay, well then maybe it was a dude with tits…that's totally fine.”/ “Uh, dude, I don't know if you've noticed…we ALL have tits, dude…women just have the best ones…”/ “I think (Spirit In The Room) were playing through Helmet's rigs…”/  #FryetteAmps #VHT / “It's just one lady, bro…” /  “The drummer looked like he just got out of highschool…” “Everything (Spirit In The Room) played that night fit in the pocket of the #Down and #Helmet stuff…”/ “We're all interneting at the same time…” / #recordscratch / “Apparently they're on #HousecoreRecords (Phil's record label)…”/ “Here's the setlist…none of those songs are on this list…”/ #SpiritInTheRoom U R MY RELIGION    (31:42): “Let's dive into the Helmet…”/ “They opened with Holiday (from LEFT)…I think (Page) changed the lyrics…”/ “He mentioned he was 7 months sober (to the day, on the day of the concert) …”/  “They played 14 songs…”/ “I think the magic and the power is in that fuchsia-colored ESP…he's been playing that guitar for 30 years!”   (37:00): “I didn't really know DOWN until the podcast…” /  “We need to do a Melvins show…they've got 29 albums…”/ “Pot brownies got me into Melvins…”/ “I think that was my 3rd DOWN show…”/  “I feel like The Eastern and the new Masquerade…they've perfected it (the soundcheck and changeover between bands).”/ “You guys didn't wear protection…”/ “I never got one warning…every time I'm in an environment that's over 90 decibels, my watch will tell me…I have no idea what they're doing…even though we were there and we felt the music, it didn't seem too loud…”/ “We're screaming at each other and not listening…”/ “Collectively, I think we all enjoyed the Helmet…”   (42:00): “Let's move on to ‘The Down'…the set by…DOWN…”/ “Why do they keep saying ‘The'?” / “I knew it wasn't NOT gonna be good…I knew automatically it was NOT gonna suck.”/ #markthetime / “Bro, I was exhausted when I got home…”/  “If you had to pick 2 or 3 favorite moments of the Down set, what do you think?”/ #BuryMeInSmoke #killercloser /  ***Go check out the #Doomsicle version of Bury Me In Smoke on Patreon*** “Not necessacelery…”/ “As a first show experience, how would you rate it, on a 1 to 10?” / “Look at it this way…what you basically, essentially got was the Live Undead/Origin of the Feces version of NOLA…” / “If you like any of these bands, go see them!”/ #moneywellspent  “I was just gonna say…I've never seen Waymos before in my life… #Waymos are like #Ubers that drive themselves…”/ “Man, I hate those things!” / “The person freaked it out…”/  #NoMoWaymo   (54:23): “I don't wanna let this one go…I also went to another concert last week…” #RussellsReflections #MotleyCrue #Tesla #Extreme / “I didn't buy tickets…”/  “Wand seats…”/ “I've seen the videos…of your honk…”/  “We got there right before Extreme starts…”/ #VanHalenIII / “It's better than St. Anger…”/ “Whoa! So, it was Extreme, Tesla, AND Motley Crue!? Damn, and you got free tickets to THAT!? Even Bill might have gone to that show…that's pretty awesome!” “I'm not a Tesla guy…”/ “If you've heard Mechanical Resonance, you know most of that album…we're gonna do a dive on that at some point…we totally are.”/ #noteven /  “Because I've decided not to shit on singers anymore… (he just pees on ‘em now…)” /  “So, Vince Neil and his Honk…” / “I'm gonna read the (Motley Crue) setlist…” / #AISlop /  #CarnivalOfSins / “But then…they bring the grand piano out…and Tommy starts playing the piano (with his dick) …”/  “On a scale of 1 to 5 Honks, how many Honks would you give it…for their performance at the show?” / #untilthenext #untilnext #outroreel  

(8/27, pt. 2 of 2) Barry Bicker, Moonlight Brewing co-owner and President, joins Herlinda Heras and her other guests on Brew Ha Ha. Also in the studio for today’s show are Ron Silberstein and Kim Sturdevant from Admiral Maltings. This is part two of their conversation. Part one is right here. On September 19, Admiral Maltings is putting on a promotion called “It’s the Malt!” Moonlight Brewing will be one of the breweries at the party on September 19. Moonlight Brewing Co. will be holding their 34th anniversary party, on Saturday, August 29. Brian Hunt founded Moonlight Brewing in 1992. They are releasing a new beer called Deep Cut Lager, with Deep Cut Cascade hops from Yakima Valley. They have DJs and live bands. It is family friendly and dog friendly. Herlinda first met Barry Bicker when he was at Lagunitas. She remembers bringing Moonlight and Lagunitas to a beer festival in Lithuania. The Moonlight beer never got out of customs, but the Lagunitas got through and it was a hit. They were so excited to get Lagunitas which they had only heard of at that time. Sweden was Lagunitas’ first export market. Herlinda met Ron when he was doing Thirsty Bear Beer in San Francisco. Unfortunately, the pandemic got it.  Change Is the Only Constant Herlinda has seen so many changes in the craft brewing business since she started doing this show over a decade ago. Firestone-Walker has taken over the brewing for Stong. She has seen Kim’s career progress too through several different breweries. Herlinda noticed a comment on Sayre Pietroski’s blog saying that things are going local. The guests agree. ++++++Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.++++++ As people drink lower ABV beers, lagers are more popular again. Hop farmers are also planting grain. Growing barley is a great rotator crop for farmers. Some people can make beer from hops and grain from the same farm. As the great imaginary pendulum of changing tastes swings slowly back and forth, lagers and subtle flavors are more popular again. ******Visit our sponsor Pro Chiller online for all the info about their new CO2-based Pro Green Solutions.****** Herlinda notices how the careers of her three guests have progressed. Barry sees more consolidation happening, but not for Moonlight. They believe that local is important and there is more quality and good, fresh products. There is great beer being brewed in a lot of places now. But now that people are used to having craft beer, the bar is set higher for quality. Also, the personal touch of local people is priceless. They taste a Moonlight beer called Working for Tips, which is flavored with the tips of redwood trees. Ron says it is the best non-hopped beer he has ever tasted. Brews have been flavored with spruce and juniper branches in Nordic countries. As people drink lower ABV beers, lagers are more popular again. Hop farmers are also planting grain. Growing barley is a great rotator crop for farmers. Some people can make beer from hops and grain from the same farm. As the great imaginary pendulum of changing tastes swings slowly back and forth, lagers and subtle flavors are more popular again. 

Who doesn't love the sweet almondy goodness of a classic Italian biscotti? Dipping it into a hot expression to enjoy. Now image that in a high ABV imperial stout. Yeah, I know you want you. You want it so bad. Goose Island is gonna give it you first with Bourbon Country Brand Biscotti Stout from 2022. Proving why they are still one of the kings of barrel-aged stouts, this 14.3% AVB baddie holds up extremely well despite its age. Dude Brewing Red Power The Whale is part of their cake line. This is the Red Velvet Biscotti Cake Stout. It's a younger fresher beer but don't let its age full you. It still packs a mighty 12.5% ABV. #beer #craftbeer #drinks #imperialstout #pastrystout

Send us Fan MailThe bums are finally back in the rail yard (mercifully) after a length summary hours hiatus with S6:E0157, where the sports gods prepare to unleash National Football League football in a mere matter of weeks (everyone rejoices); but before that, the Los Angelos Lakers have new dickhead ownership (the woe); the bums eclipse 8,000 downloads (ring the bell); some cautious realism is in Chicago's MLB air  - both north and south; the Cross Town Classic will always include fights in the stands (it wos good enough for the Jets and Sharks, it's good enough for the Cubs and Sox); Rob Manfred can't do shit right; National League soon to be MVPer, PCA, has logged 30/30 with more season to go; the Seahawks ownership group has a share in the Niners (huh, isn't that a CoI?); a CTC IDKNT edition ensues (more rejoicing); Rocky gets season tickets to his alma mater's 2026 Football campaign in the brand spanking New Ryan Field (woohoo).The flop snaps off with another intergalactically famous beer review, from the good people at Five Shores Brewing with their “Rhinegeist” (4.7% ABV) creation; Paddy connects warfare and craft beer with a special IDNKT segment (thanks Rude Dude); Rocky's adventure in the Alaskan wilds fishing with the bears is recounted; Rocky and Paddy see a few firsts at Wrigley (comedy and blues edition); guess what drives why we can't kick the plastic water bottle habit; Rocky has a rough few days between more Rat Wars and a deflated rack.   Get some before summer is gone.  Recorded on August 20th, 2026 at B.O.M.'s global headquarters, Paddy's Southside Cave, in Chicago, IL.  

Note: As a reminder, Rumcast Reserve bottles are officially available in stores and shipping from our online retailer! You can grab your bottles here.You can watch the video version of this episode on YouTube.This is an episode that's been months in the making. After our Rumcast Reserve project, Main Rum Company put together a mystery box of old and rare cask samples that they promised would wow us. Thanks to U.S. customs, it took nearly a year for us to actually get our hands on the samples, but once we finally did we can definitively say they did not disappoint. They were some of the finest rums we've ever tasted.For an extra bit of fun, we decided to try our luck at guessing their origins. This episode shows you how we did, all in real time, followed by a ranking of our personal favorites at the end. Here's a look ahead at what we tasted:1992 Pampero aged for 34 years in ex-bourbon and ex-Scotch malt whisky casks, 42.3% ABV1989 (or 1991?) Caroni aged 34-37 years in an ex-rum cask, 45.4% ABV, TMC8 mark1983 blend of various Hampden and Long Pond marks (including DOK, HGML, CH, H, HLCF, LPS, and STC♥E), full aging details not revealed, 48.6% ABV, listen for more detailsBlend of Barbados, Jamaica, and Guyana rums with an average vintage of 1990, though rums from '82, '83, '86, and '89 are also in the blend, 48.9% ABV1989 Guyana (Uitvlugt Port Mourant) aged for 37 years in ex-bourbon and ex-Scotch malt whisky casks, 56.7% ABV1984 Clarendon (MMW mark) aged for 42 years (including 34 at origin) in an ex-rum cask, 59.7% ABVThese were all cask samples from Main Rum Company, so everything is cask strength and single cask. Have a listen, and see how wrong we were!

Dave is back from northern Michigan, and reality is terrible. The family cabin—built by a relative generations ago—delivered everything Tulsa could not: low-80s afternoons, cool nights, fires, golf, and a lake smooth enough for water skiing.Dave's three oldest girls all learned to ski, which meant it was time for their seasoned-skier father to show them how it's done. The only problem was the pontoon boat. It had enough power to pull the kids, but not quite enough to launch a grown man from a shallow-water slalom start. After several attempts and several falls in front of his daughters, Dave accepted the indignity of starting on two skis and kicking one off. His father's old rule—“In this family, we don't fall”—was not enforced.The pour is Celestial Hazy IPA from Chainsaw Brewing, an overtly Catholic brewery in Richland, Washington. Adam has the Dominions can; Dave has the Thrones. Same beer, different celestial artwork, 6.5% ABV, and Revelation-level labels covered in angels, eyes, and hops. If you want a good IPA from a Catholic brewer, support Chainsaw Brewing and help them #BeerEvangelize.Sponsor: Select International ToursWhen Adam and Dave decided to lead their first pilgrimage, the same recommendation kept coming back: Select International Tours. Having traveled with them, the guys can attest that they're excellent. Whether you want to lead a pilgrimage or join one, visit selectinternationaltours.com and see where they can take you.Sponsor: The Amen appSunday morning is not exactly easy like Sunday morning when you're trying to load a Catholic family into the van and beat Father down the aisle. The free Amen app helps the guys prepare their children for Mass by listening to the Sunday Gospel on the drive. It also includes Catholic classics like Divine Mercy in My Soul and True Devotion to Mary. No paywall, subscription, or upfront cost. Download the Amen app and help get it from 950,000 downloads to one million.The prayer request is Mary. She recently had surgery to place a G-tube, which should make feeding more comfortable and eliminate the constant gagging caused by the tube in her mouth. The immediate goals are to stabilize her, wean her from oxygen, and help her continue gaining weight so heart surgery can be considered in the coming months. A recent video caught her wide awake, smiling, and full of joy in the middle of a life that has involved more struggle than most. Keep Mary, Lady Haylee, and the whole family in your prayers.The Catholic Man Show Campout is also approaching. Registration should open near the end of August, with the campout taking place during the final weekend of September at Clear Creek Abbey. Brandon Sheard will return for a hands-on animal-butchering class, with foraging and woodworking also planned. Those experiences are valuable, but the heart of the weekend is the opportunity to pray with the Benedictine monks and step into the ordered rhythm of monastic life.Then the guys turn to the theological virtue of hope—the virtue a man in heaven no longer needs and a man in hell can no longer possess. Hope belongs to the man in the middle, the wayfarer who has not yet arrived. That means every one of us.Drawing from St. Thomas Aquinas, they explain the four marks of hope's object: it must be good, future, arduous, and possible. Theological hope is not the same as hoping for good weather or a Cowboys Super Bowl. Natural hope rests on circumstances, probabilities, and human ability. Supernatural hope rests on God's goodness, providence, and promises. Its ultimate object is not a better job, a healed body, or a trouble-free life. Its object is God Himself.That is why hope is “cashed in” when a soul reaches heaven. The good is no longer future; it is possessed. Souls in purgatory still have hope because the happiness they await remains future, arduous, and possible—even though their final destination is certain.Josef Pieper helps identify the two ways a man can abandon the road before reaching its end: despair and presumption. Despair decides the promise will not be fulfilled. Presumption decides the reward is already guaranteed without repentance, conversion, or cooperation with grace. Both seize the verdict before the journey is finished.Presumption is not too much trust in God. It is too little. It imagines a God too small to care about justice, transformation, and whether we become the men He created us to be. Despair makes a similar mistake by deciding that God's mercy may exist in general but cannot reach this sin, this failure, or this man.The deeper question is whether we actually trust God. Will He make us happy, or will surrendering to Him leave us regretting what we gave up? We repeatedly hang the weight of our hope on hooks that cannot bear it: a spouse, career, reputation, new client, new car, food, drink, or entertainment. Those things may be good, but none can carry the full weight of the human heart. Only Christ can do that.St. Francis de Sales brings the discussion into moments of panic, temptation, self-loathing, and spiritual dryness. Devotion is not a feeling of sweetness or consolation. It is a firm and active will to do what pleases God. When anxiety hits, do not make major decisions from agitation. A trapped bird only tightens the net by thrashing. Let the water settle, then move.Self-contempt is not humility either. Anger at yourself can be another form of pride because it still assumes you should have been able to save yourself. The better response to sin is quiet displeasure followed by courageous amendment: “Poor heart, rise up again bravely.” Hope allows a man to admit that he is nothing on his own while remembering the immense dignity God gave him through baptism.Spiritual dryness can also teach. If prayer tastes like nothing, examine what you have been eating. Screens, alcohol, entertainment, comfort, and constant stimulation can train the appetite to find spiritual goods tasteless. Keep praying without demanding an immediate emotional reward. Sometimes hope looks like doing the next faithful thing while feeling nothing at all.Dave shares a moment from adoration when he admitted that he was afraid God would ask him to leave a successful career and live in poverty through full-time ministry. His yes was reluctant, but it was still a yes. The answer he sensed was simple: “I just wanted your yes.” Years later, professional success has brought the same temptation back in a different form—the temptation to believe he can provide for himself and no longer needs to depend on God. Surrender is not something a man completes once. God keeps saying: do it again.The practical path is equally simple. Offer the trial already in front of you. Pray for an increase in hope. Pray the Rosary even when you do not feel like it. Make an act of gratitude when despair begins closing in. And stop demanding that this life provide what only the next life can give.We are on the Lord's team—the winning side. Raise your glass.

Todd Ritter flies solo as host this week on The Bourbon Road, welcoming Chip Tate — Master Distiller of Innovation for Ampersand Spirits (a Foley Family Spirits project) — for a deep dive into one of the most inventive new whiskey series to hit shelves. Chip brings his decades of distilling philosophy, his background founding Balcones Distillery in Texas, and his stint crafting copper pot stills, all to bear on a four-expression lineup that challenges every assumption about what American whiskey can be. From a nine-year-old neutral grain spirit aged in ex-cognac barrels to a six-way wine barrel finish on a high-malt bourbon, every pour here tells a story of deliberate curiosity. On the Tasting Mat: - Ampersand Vinea: A 92-proof blend of 75% rye whiskey and 25% neutral grain spirit that spent over nine years in ex-cognac barrels — a happy accident born when barrels bought in France in 2015 for another project were kept wet and simply never emptied. The result is thin in body but surprisingly aromatic, with grapevine, cognac-cask fruit esters, and a firm French-oak tannin structure that recalls aged Scottish grain whiskey. Non-chill filtered. *(00:01:28)* - Ampersand Malice: Also at 92 proof and non-chill filtered, Malice blends 51% rye whiskey with 49% Calvados (French apple brandy) into a cross-category spirit that Chip frames as a chef sourcing ingredients from two different farms. The nose erupts with apple-cinnamon potpourri; the palate delivers stewed apple, warming rye spice, and a richness that proves Calvados can stand toe-to-toe with a robust rye. MSRP $59.99. *(00:13:07)* - Ampersand Opumus (Batch 1 — 116.6 proof): The crown jewel of the lineup, Opumus starts with 15-year-old Kentucky straight bourbon (sourced from Wild Turkey) that Chip found overly tannic on its own, then finishes it in Tokaji wine barrels for approximately one year per batch. At cask strength near 58.3% ABV, this is a dramatic whiskey: deep floral and juicy-fruit aromatics, stewed raisin, leather, tobacco, and a sweetness drawn from the mold-ripened Tokaji. Limited to roughly 55 barrels per release; when it's gone, it's gone. *(00:30:35)* - Gambit No. 6: Bottled at 92 proof (46% ABV) and non-chill filtered, Gambit begins with a six-year-old high-malt bourbon that first passes through stripped-and-re-toasted Chardonnay barrels before being split into four finishing streams — Oloroso Sherry, Muscatel, Tokaji, and Laird's apple brandy barrels — where it rests for 18-plus months. The resulting blend is deliberately Bordeaux-like in concept: the Chardonnay provides structure and brightness, the Oloroso brings nuttiness, the Tokaji adds juiciness, and the apple brandy ties every fruit note together. Soft, integrated, and sessionable at its proof. MSRP approximately $65. *(00:41:01)* Chip Tate is one of the most analytically minded distillers working in American craft spirits today, and this conversation makes that abundantly clear. Whether he's explaining why 46% ABV is the floor for non-chill filtration, drawing parallels between broken hollandaise and a misproofed blend, or describing how he shepherds hundreds of individual barrels through a six-way finish, his precision is matched only by his genuine love for the unexpected. Listeners who want to track down these bottles can find them through Southern Glazers distribution in most markets, or via direct-to-consumer options on the Ampersand and Gambit websites. A teaser for an upcoming fifth Ampersand release — described only as "a brother from another mother" to Opumus — should have fans of that expression paying close attention to Chip's Instagram at @ChipTateWhiskey.

Allen and RD try Park Ranger by ETX Brewing Co out of Tyler Texas. This Hazy IPA has a 6.6% ABV.Cheers!#beer #craftbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

What does it actually look like to drink like an Alcohol Minimalist?This week, as part of Summer's Greatest Hits, I'm revisiting one of the most downloaded and foundational episodes of the Alcohol Minimalist Podcast, originally released in September 2022.Being an Alcohol Minimalist isn't just about counting drinks or adding more alcohol-free days to your calendar. It's about changing the way you think about alcohol, planning intentionally, paying attention to how alcohol affects your body, and ultimately creating a relationship with alcohol that feels peaceful—not restrictive, stressful, or out of control.In this episode, I'm sharing practical strategies you can use when you choose to drink, including how alcohol by volume affects what actually counts as a standard drink, why eating before you drink matters, and how slowing down can make it easier to stick to your plan.I also talk about an important distinction that sits at the heart of the Alcohol Minimalist approach: I don't drink alcohol with the intention of getting drunk.If intoxication is the primary reason you want to drink—if alcohol is how you escape, let go, numb out, or create fun—that's worth getting curious about. Your most peaceful relationship with alcohol might look different than someone else's, and for some people, that may ultimately mean choosing not to drink at all.In this episode, you'll learn:Why making a drinking plan ahead of time is an act of empowerment—not punishment or deprivationHow small, 1% improvements can help you build evidence that you are capable of changing your drinking habitsWhy checking the alcohol by volume (ABV) matters, especially with higher-ABV beers like IPAsHow choosing lower-ABV beverages or combining alcoholic and non-alcoholic options can reduce your total alcohol intakeWhy drinking on an empty stomach can cause alcohol to be absorbed more quicklyHow food, mixers, carbonation, caffeine, and other factors may influence your experience with alcoholWhy paying attention to your drinking pace mattersHow alternating alcoholic beverages with water or non-alcoholic drinks can help you slow downWhy you never have to finish the drink simply because it's sitting in front of youThe difference between intentionally including alcohol in your life and intentionally drinking to become intoxicatedWhy “alcohol makes things more fun” is a belief worth questioningHow to recognize when your most peaceful relationship with alcohol might actually be no alcohol at allThe Characteristics of an Alcohol MinimalistIn the episode, I also share the eight characteristics I believe define an Alcohol Minimalist.A Question to ConsiderIf the only reason you want to drink alcohol is because you want to feel drunk, what are you actually asking alcohol to do for you?You don't need to answer that question with judgment. Answer it with curiosity.Because becoming an Alcohol Minimalist isn't about following somebody else's rules for drinking. It's about becoming more intentional, understanding your own patterns, and creating a relationship with alcohol that supports the life you actually want to live.Take something you learned from this episode and put it into action. Changing your drinking habits and creating a peaceful relationship with alcohol is possible.Until next time, choose peace.Resources MentionedDownload Characteristics of an Alcohol Minimalist.Join the private Alcohol Minimalists: Change Your Alcohol Habits Facebook community for ongoing support and practical tips.Learn more about Sunnyside Med and its medication-supported approach to reducing alcohol cravings through the link provided with this episode.Learn more about working with Molly and the resources available for changing your relationship with alcohol at MollyWatts.com.Low risk drinking guidelines from the NIAAA:Healthy men under 65:No more than 4 drinks in one day and no more than 14 drinks per week.Healthy women (all ages) and healthy men 65 and older:No more than 3 drinks in one day and no more than 7 drinks per week.One drink is defined as 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of 80-proof liquor. So remember that a mixed drink or full glass of wine are probably more than one drink.Abstinence from alcoholAbstinence from alcohol is the best choice for people who take medication(s) that interact with alcohol, have health conditions that could be exacerbated by alcohol (e.g. liver disease), are pregnant or may become pregnant or have had a problem with alcohol or another substance in the past.Benefits of “low-risk” drinkingFollowing these guidelines reduces the risk of health problems such as cancer, liver disease, reduced immunity, ulcers, sleep problems, complications of existing conditions, and more. It also reduces the risk of depression, social problems, and difficulties at school or work. ★ Support this podcast ★

Send us Fan MailA double hazy IPA with an 80s-pink can shouldn't be this smooth, but Grimm Artisanal Ales' Lambo Door (Brooklyn, New York) has us drinking fast and talking even faster. We get into real craft beer tasting notes, why an 8% ABV can still feel dangerously easy, and the truth about paying close to $18 for a four-pack. Then we take a detour through the everyday stuff that somehow always turns into a bigger rant, including gas prices that jump overnight and the feeling that none of it makes sense. Food shows up like it always does, because beer pairing is a lifestyle. We break down a killer gumbo dinner and talk about what changes when you cook it camping-style in a Dutch oven over an open fire. After that, we share a Blackstone griddle idea that's basically built for parties: candied peaches caramelized with butter, brown sugar, and hot honey, layered onto a bruschetta-style bite with pesto, fresh mozzarella, cured ham, jalapeño, and basil from the garden. Sweet, salty, spicy, and ready for your next backyard hang. After the break, we crack Toppling Goliath Brewing Company Caramel Apple Fandango, a fruited sour that drinks like a caramel apple dessert. We debate the finish, rate it honestly, and talk fall beer season strategy, including when to start the pumpkin beers and whether Oktoberfest brews deserve more love. Somewhere in the middle we also play would you rather, attempt “beer math,” and close out with golf plans and NFL preseason hype. Subscribe, share this with your drinking buddy, and leave a review with your pick: hazy IPA or caramel apple sour?Support the showwww.anotherreasontodrink.com

This one comes with a small warning, ABV may be higher than it appears! Sean and Peter from Roadies are back again with thier staple, San Diego Common other wise know as the Double IPA called Headbander Double IPA.

We're double dipping; double dipping into the wax. We are waxing deeply about wax dipped stouts. We start with Spanish brewery Menno Olivier Brewing's Dark Alley. This 14% AVB barleywine is barrel aged for 9 months in Wyoming whiskey barrels. It's a smokey, slightly boozy treat. Romanian brewers Hop Hooligans has released a series of wax dipped beers under the Parasomnia line. Yellow Wax has an ABV of 17% has maple syrup, vanilla and aged in different mystery barrels. They are really great barrels.  #beer #craftbeer #drinks #stout #barleywine #barrelaged

All week Mo from Deft Brewing has been going easy on us with the ABV, well he just cranked it up to 11 with his DeftCon 4 Belgian Quad but he does it in Deft style...a ton of flavor and still very clean and dry on the back end.

In the first episode of our Tales of the Cocktail 2026 series, Damian sits down in New Orleans with legendary bartender and hospitality leader Leo Robitschek.Leo helped transform Eleven Madison Park from a busy New York restaurant into a three-Michelin-starred institution and the number one restaurant in the world. He later created the acclaimed bar programmes at The NoMad, becoming a managing partner and helping expand the brand from New York to Los Angeles, Las Vegas and London.Over a low-ABV tomato and basil Negroni, Leo explains why exceptional hospitality begins with culture rather than cocktails. He shares how collaboration between the bar, kitchen and dining room changed Eleven Madison Park, why the world's best bars need a distinctive identity, and how training people to understand “why” is more powerful than simply teaching them what to do.The conversation also explores staff education, empowering junior team members, turning difficult guests into loyal fans, avoiding the destructive pursuit of perfection, and Leo's latest project, Second Sip: a 20% ABV London Dry-style gin designed to deliver the full experience of a Martini or Negroni with half the alcohol.This is a practical masterclass in building bar culture, developing hospitality teams and creating experiences that guests genuinely remember.Key TakeawaysGreat hospitality starts with an engaged and empowered team.A technically excellent bar still needs a clear identity and a reason to exist.Eleven Madison Park's transformation began when the team stopped imitating other restaurants and discovered its own voice.Breaking down the wall between the kitchen, bar and dining room created space for genuine collaboration and creativity.Bartenders occupy a unique position between production and guest experience, allowing them to notice details others may miss.Listening carefully gives hospitality teams opportunities to personalise a guest's experience.Culture cannot simply be written into a training manual. It has to be reinforced through leadership, education and everyday behaviour.People are more likely to remain invested when they feel they are learning, growing and contributing.Managers should actively catch people doing things right instead of looking only for mistakes.Training should explain why something matters, not merely how it should be done.The best bars are not always those with the most technically impressive drinks. They are the places that make guests feel something distinctive.Perfection is impossible, but attention to the smallest details can still transform the overall experience.Bartenders and chefs need to step back from their creations and consider how a guest will experience them over an entire visit.Lower-alcohol cocktails can extend an evening without sacrificing flavour, ritual or connection.Episode Highlights12:20 – The need for “more Miles Davis” How Eleven Madison Park realised that technical excellence was not enough without a distinctive identity of its own.23:10 – Caviar and Cheez-Its Leo reveals how one carefully observed hospitality gesture transformed a sceptical guest into a loyal fan.25:15 – What would people miss if your bar closed? A powerful question for any bar seeking to understand its identity, purpose and place within its community.31:45 – Building a culture of continuous education How peer-led learning, regular tastings and professional development helped The NoMad create a more engaged team.33:05 – Teach the “why,” not just the “how” Why great hospitality requires employees who understand the purpose behind the standards and feel empowered to use their own judgment.Links and ResourcesFollow Leo Robitschek on InstagramDiscover Second Sip GinThe NoMad LondonEleven Madison ParkEmployees OnlyBar LeoneTales of the CocktailThe World's 50 Best BarsThe Cocktail Academy Podcast on InstagramVisit The Cocktail Academy Hosted on Acast. See acast.com/privacy for more information.

A deposition can put a business valuation expert in the hot seat, where every answer is tested and every assumption may be challenged. In this episode, we discuss how depositions differ from other professional interactions, what effective preparation looks like, and how experts can work with counsel, handle challenging questioning, and maintain credibility under oath.  Key takeaways A deposition is adversarial by design — you're answering questions, not telling your story. Preparation starts the day the subpoena arrives. You're there for numbers, not emotions.  Continue reading to learn about key resources available at AICPA-CIMA.com to improve your valuation analyses. Guest: Dan Branch, CPA/ABV, ASA, IAG Forensics & Valuation Host:  Gregory Saunders, CPA/ABV/CFF, ASA, Keiter CPAs If you're using a podcast app that does not hyperlink to the resources, please visit our podcast platform to access the show notes with direct links.  Thanks for listening. We'd welcome your feedback at https://www.aicpa-cima.com/podcastsurvey or contact us directly at podcast@aicpa-cima.com. RESOURCES FOR FURTHER EXPLORATION Take your expert witness skills to the next level at the AICPA Expert Witness Skills Workshop, Sep 14-16, 2026, Washington, DC, a hands-on, courtroom-style experience featuring case studies, practice sessions, and a live mock trial, with enrollment limited to just 18 participants to ensure personalized coaching from judges, attorneys, and seasoned experts. At the 2026 Forensic and Valuation Services Conference - B2 hour workshop, Becoming an Effective Expert Witness: Practical Skills for Emerging Professionals (for in-person attendees).  Sharpen your expert witness skills through realistic deposition, arbitration, and courtroom scenarios that help you prepare, communicate effectively, and avoid common credibility pitfalls.  Early bird savings through Sept 20 plus additional savings for AICPA members and ABV/CFF/CVFI holders Join:  The FVS Engage365 Member Community to collaborate with fellow AICPA® members, exchange ideas, and shape the future of the profession together. Early career guidance:  Welcome to a career in forensic and valuation services FVS Practice Aid Library: This library is open to all visitors. Access to and download of the full practice aids is an exclusive benefit of FVS Section membership. AICPA Statement on Standards for Forensic Services (SSFS No. 1)  Click here to join the AICPA FVS Section An active community of FVS peers. You will get 16 credits of complimentary CPE and access to exclusivetechnical content Serving as an Expert Witness or Consultant — FVS Practice Aid   Two perspectives on the path to becoming an FVS expert for litigation  FVS Valuation Podcast archives: From Analysis to Testimony: Key Skills for a Career in Forensic and Valuation Services Expert Witness - Defending your Business Valuation in Litigation Implementing AI in your Valuation Practice LEARN MORE ABOUT THE FOLLOWING AICPA CREDENTIALS: Accredited in Business Valuation (ABV®) – Visit the home page and check out the ABV infographic Certified in the Valuation of Financial Instruments (CVFI®) – Visit the home page and check out the CVFI infographic Certified in Financial Forensics (CFF®) - Visit the home page and check out the CFF infographic  

Tuesday 4pm: Jason talks about a Wisconsin gubernatorial candidate that gave an ultimate word-salad answer to what SHOULD be an easy question. Why didn't she just say "no"? Then on a LOADED DeRusha Eats, Jason talks with Josh Hoyt the owner of Le Burger about MN Burger Week and how you can get a $10 burger. Then he's joined by Ben Jordan, the CEO of ABV, about why they've bought Bauhaus Brew Labs and are planning to reopen it soon!

On a LOADED DeRusha Eats, Jason talks with Josh Hoyt the owner of Le Burger about MN Burger Week and how you can get a $10 burger. Then he's joined by Ben Jordan, the CEO of ABV, about why they've bought Bauhaus Brew Labs and are planning to reopen it soon!

On Tuesday's Drivetime with DeRusha... 3pm Hour: Jason talks about the latest broadside from the MN GOP establishment against Mike Lindell - are they doing him a favor? Then he talks with Chris Riemenschneider from the Star Tribune about why ticket prices for Noah Kahan's show at Target Field have gone up so unbelievably high? 4pm: Jason talks about a Wisconsin gubernatorial candidate that gave an ultimate word-salad answer to what SHOULD be an easy question. Why didn't she just say "no"? Then on a LOADED DeRusha Eats, Jason talks with Josh Hoyt the owner of Le Burger about MN Burger Week and how you can get a $10 burger. Then he's joined by Ben Jordan, the CEO of ABV, about why they've bought Bauhaus Brew Labs and are planning to reopen it soon! 5pm Hour: tonight is National Night Out and Jason wants to know if you feel safe in your neighborhood? His answer - like yours - is a little complicated. Then he's joined by Greg Swan who has some tips for how to prepare to unplug from being online during a vacation!

Any Questions Or Advice You Want the Chicos Tóxicos to Answer? Amigos Tóxicos™ is an alcoholic beverage. Please enjoy responsibly.GOVERNMENT WARNING: (1) According to the Surgeon General, womenshould not drink alcoholic beverages during pregnancy because of the riskof birth defects. (2) Consumption of alcoholic beverages impairs yourability to drive a car or operate machinery, and may cause health problems.Never drink and drive.Product availability, pricing, alcohol by volume (ABV), packaging, andspecific product formulations may vary by state and local market and aresubject to applicable federal, state, and local laws and regulations. Someproducts may not be available in all areas. Consult local retailers for specificShop the merch here!⬇️https://chicostoxico.comFollow the chicos toxicos here!    / @chicostoxicos  ​⁠​Diego's personal YT: ​⁠    /  ‪@Diegovnoboa‬ ​⁠​⁠​⁠​⁠​⁠ ​⁠​​⁠ Felipe's personal YT:    ​⁠ / ​⁠​⁠​⁠​⁠ ​⁠​⁠​⁠​⁠​⁠ ​⁠ ‪@felipito967‬ Chicos Toxicos YT: ​⁠​⁠​⁠​⁠​⁠ ​⁠ ​⁠ ‪@Chicostoxicos‬ ‪@DonBrandom‬ ‪@WWE‬ ​⁠ ​⁠ ​⁠ ​⁠  ​⁠FOLLOW FELIPE ON:INSTAGRAM:   / .  .SNAPCHAT: ITSSS.FELIPETIKTOK: FELIPITO96FOLLOW DIEGO ON:INSTAGRAM:   / diegovnoboa.  .SNAPCHAT: DIEGONOBOAATIKTOK: DIEGOVNOBOA  / discord  FOLLOW BRANDON ON:INSTAGRAM:   / donbrandom  

Send us Fan MailHappy Holidays, y'all!Recently we got together to celebrate Christmas in July.  We've heard the term for a long time and just thought it was something that was really nothing, but apparently it has an origin story and we'll share that with you.To celebrate we did the only appropriate thing.  On the 25th of July we sat down and cracked into all 12 of the Bruery's 12 Beers of Christmas, in order.  Way back in 2024 Brian acquired this set and it took us a couple of years to come together and enjoy but here we are.We'll share our tasting notes and favorites.  Let us know yours.  Cheers!The beers...Partridge In A Pear Tree| Belgian Quadrupel with spices | ABV: 12.0% 2 Turtle Doves | Belgian Strong Dark Ale Brewed with Orange Peel and Spices |  ABV: 10.6% 3 French Hens | Oaked Belgian-Style Dark Ale |  ABV: 10.0% 4 Calling Birds | Belgian-style Dark Strong Ale with Spices |  ABV: 11.1% 5 Golden Rings | Belgian-Style Golden Ale with Pineapple and Spices |  ABV: 11.7% 6 Geese-A-Laying | Belgian-Style Dark Ale with Cape Gooseberries |  ABV: 11.7% 7 Swans-A-Swimming | Belgian-style Quadrupel Ale |  ABV: 9.1% 8 Maids-A-Milking | Belgian-style Imperial Milk Stout |  ABV: 11.3% 9 Ladies Dancing | Belgian Strong Dark Ale Brewed with cacao nibs, milk sugar, coffee, and vanilla | ABV: 11.0% 10 Lords-A-Leaping | Dark imperial wit ale brewed with dried apples and spices | ABV: 10.8%11 Pipers Piping | Scotch-style ale brewed with Candi sugar and coriander | ABV: 11.0%12 Drummers Drumming | Belgian-style quadrupel ale with bourbon barrel-aged old ale | ABV: 12.0%Thanks for listening to Beer Guys Radio!  Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher  | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon.  Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

We are back with round 2. But this isnt some rigged fight for pay per view. This is Campbelltown in a glass. History and liquid included. I cant wait for yall to see this. And Andy thank you again. Be Blessedus.glenscotia.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Campbeltown is a small town in Argyll and Bute in Scotland, situated on the Kintyre Peninsula, bordered by the Mull of Kintyre to the West and the Kilbrannan Sound to the East. Historically, Campbeltown was a significant centre for whisky production, fishing, and ship building. Our Campbeltown home was once known as the “whisky capital of the world” due to the rich heritage in whisky production. Our location inspires our signature style in all of our single malts, giving our whiskies a unique maritime coastal Campbeltown influence. Campbeltown has a rich maritime and industrial past, and while whisky production remains an important part of the local economy, the towns industries have diversified over the years. Fishing, tourism, agriculture, and service industries now also contribute to Campbeltown's economy. Campbeltown Cross is a prominent symbol of the town's heritage and history, standing proud in the town centre since the 14th century. The Cross originally served as a market cross, where merchants would gather and conduct trade. The Campbeltown Cross has various decorative details and carvings, depicting religious scenes, heraldic motifs, and medieval icons which reflect the craftmanship of the local town. Such icons are prominent in our ‘Icons of Campbeltown' range of limited edition whiskies.  Throughout the year, Campbeltown hosts various cultural events and festivals, celebrating music, arts and local traditions. Every year the town hosts the Campbeltown Malts Festival, when we host our annual Whisky Dinner and Distillery Open Day. Community is at the heart of Campbeltown, and we do our upmost at Glen Scotia to support our local community. We donate to local charities and groups throughout the year, and we support a huge variety of local events and fundraising. To name a few, we support our annual Mull of Kintyre 10k and Half Marathon, the annual Mull of Kintyre Music Festival, and each Christmas we run a festive whisky tasting and donate all proceeds to a local charity or community group.750ml • 40% ABV$69.99A unique flavour profile of rich oils, green fruits and citrus, and our signature maritime nuances.See the earlier release of Glen Scotia Double Cask in its previous bottle designA unique flavour profile of rich oils, green fruits and citrus, and our signature maritime nuances.Seaspray, sliced apple, lemon zest and toasted oakSyrup, melted brown sugar, orange marmalade,tangy pineapple, creamy oak vanillaLong with gentle ground ginger andcinnamon spicinessAs far as Scotch distilleries go, the home of Glen Scotia has a story (and a single malt whisky) for everyone. The Glen Scotia scotch whisky distillery in Campbeltown is one with an illustrious past and irresistible present.The Glen Scotia distillery is one of the smallest Scotch whisky distilleries but one of the big names in Campbeltown, the former whisky capital of the world.Our historical distillery still maintains much of its original design dating from the 1830s — including the mash tun, stillroom and dunnage warehouse — so our celebrated heritage and history influence the award winning whisky produced here.The last century saw turbulent times for Campbeltown whisky distillers, yet our legacy endures.Rich in original features and equipment, the Glen Scotia Distillery in Campbeltown is an evocative and unique place to work and visit for whisky tours. We work hard to maintain the distillery's historic buildings and whisky making process with care and pride.

It's no secret we love lambics. When we found that 3F did two collaborations with two of our favorite American brewers, we had to try them. This might come as a shock, but we loved them. First we tried the Side Project Panache. This is a 6% lambic blend of Fermier 2024 with a 2020 Oude Lambik. The result is a funky, tart delicious treat. Next is De Garde Meer & More. It comes in at 9% ABV and blends a spontaneous wild ale with a lambic blend with Mourvedre grapes. Then it's aged on oak barrels for 2 to 7 years. If you can get your hands on this one, you're in for something special. We hope 3F does more of these collaboration in the future if they stay this amazing. #beer #craftbeer #drinks #lambic #saison #wildale

How do you scale a THC beverage brand to 100K cases while preparing for the possibility that the category could be disrupted by federal regulation?Jason Dayton and his co-founders launched Trail Magic just 19 days after Minnesota opened the door to hemp-derived THC beverages. The brand quickly grew from one wholesaler to more than 60, reached roughly 5,000 retail doors, and closed last year at about 100,000 cases, with approximately 25% year-over-year growth.In this episode, Jason explains what enabled that early momentum and what became harder as the business expanded. He shares how Trail Magic moved from racing into every available market to launching more deliberately, supporting distributors more closely, and focusing on the accounts most likely to drive sustainable velocity.We also explore what actually works at retail. Jason discusses the importance of sampling, displays, consumer education, and consistent account follow-up, along with why Trail Magic performs best in stores where shoppers value flavor and quality rather than simply seeking the most THC for the lowest price.Jason also takes us inside the company's relationship with Target and explains what it takes to earn the trust of a major retailer in a category with significant compliance and reputational risk.With hemp-derived THC facing the possibility of a federal ban, Trail Magic is now preparing for multiple outcomes. Jason shares how the company is protecting cash, managing inventory, and diversifying beyond THC with a new line of Trail Magic Cocktails in 2.9% and 8% ABV formats.This is a candid conversation about first-mover advantage, the operational strain of rapid growth, and how to protect a brand when the rules governing its fastest-growing category may change.For the latest updates, follow us:Business of Drinks website (sign up for our newsletter!)Business of Drinks YouTubeBusiness of Drinks LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.Erica Duecy LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.Scott Rosenbaum LinkedInSubscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

At a Fleischmanns street fair, a bottle with a bright red label and bold white type — Station Navy Strength Gin — stops Brett at the Skillers booth. Owner James Rooney pours a taste and explains why British sailors once needed their gin strong enough that gunpowder would still ignite if it got splashed with the stuff. That bottle leads to a drive up to Lexington, NY, to see where it's made.Skillers Mountaintop Distillery occupies a small pre-fab barn in what started as Rooney's ski house property near Hunter. Kaatscast walks us through some of the New York state laws that made a small operation like his possible — the Micro Distillery Act of 2003, which cut licensing fees enough to let small producers in; the Farm Distillery Act of 2007, which let distillers open tasting rooms and sell direct, the way wineries already could; and the Craft New York Act of 2014, which simplified licensing further and let farm distilleries sell in satellite locations. In exchange, farm distilleries have to source at least 75% of their ingredients from New York — Skillers uses 100% New York corn as the base for all three of its spirits, filling in the small remainder with botanicals like coriander that can't be grown locally.The three bottles get a full tasting. Greywacke vodka takes its name from the bluestone bedrock under the Catskills, and Rooney credits its stony, mineral edge to Schoharie Creek water that's filtered through that rock. The navy strength gin, bottled at 57% ABV, is built specifically to survive being mixed into a Negroni without landing flat. And horilka — a honey and chili spirit named for the Ukrainian word for flower (kvitka) — nods to the area's Ukrainian community, using local honey and an ultrasonic extraction process to pull flavor from Thai chilies.Gin-smith Jeff Graham describes running the still, watching a batch drip for hours to yield about 20 gallons at a time. Marketing director Todd Spire talks about the tasting room's weekend acoustic music series. And we learn that Skillers spirits are now on shelves at Elevated Wines in Hunter and behind the bar at Small Talk in Woodstock and Peekamoose in Big Indian. Next up: a Skillers Negroni made entirely in-house, which means Rooney is now considering his own line of vermouth.FeaturingJames Rooney, founder and owner, Skillers Mountaintop DistilleryJeff Graham, gin smithTodd Spire, director of marketingRic Rawlins, tasting guestMusic: "Growing Up Catskills" by Josh Roy Brown, from the documentary of the same name.

Step inside the newly reimagined Dalmore Distillery with Craig Bridger, Head of Advocacy at The Dalmore, as he sits down with Jake Lewellen to unpack the artistry behind one of Scotland's most iconic single malt Scotch whiskies. After a three-year renovation that doubled production capacity and reinvented the visitor experience, The Dalmore is entering a new era — and this conversation goes deep into what that means for whisky lovers everywhere.We explore the launch of The Dalmore 17-Year-Old in the United States and how it compares to the beloved 15-Year-Old, breaking down tasting notes like toffee, salted caramel, and dried fruit that come from meticulous sherry cask maturation. Craig walks us through the exclusive Gonzalez Baez sherry casks and how different sherry styles — Matusalem, Apostoles, and Amoroso, each leave a distinct fingerprint on the final spirit. We also dig into the role of American oak, the blending process behind The Dalmore's signature flavor profile, and why proof point (42% ABV) matters for flavor nuance.Beyond the glass, we talk whisky tourism — why visiting a distillery in its place of origin changes how you experience the spirit — and the communal, social side of whisky enjoyment that makes every dram better in good company. Whether you're a seasoned single malt collector or just getting into Scotch, this episode is packed with insight into cask selection, rare and limited releases, and the craftsmanship behind every Dalmore bottle.Timestamps:00:00 – Introduction to The Dalmore's latest innovations and distillery reopening02:02 – The detailed renovation and capacity doubling at Dalmore in Scotland03:19 – The immersive experience of Dalmore's new still house and distillery tour highlights04:49 – The role of community, shared experiences, and ambiance in whisky enjoyment05:50 – Spotlight on The Dalmore 17-Year-Old, sherry cask influence, and tasting notes07:47 – The proof point of The Dalmore 17 and its flavor nuance at 42% ABV10:55 – Cask selection, Gonzalez Baez sherry, and the aging process14:01 – Rich, viscous notes: toffee, salted caramel, and dried fruit15:57 – Comparing The Dalmore 15-Year-Old and 17-Year-Old17:43 – Sherry finish versatility and pairing ideas, from desserts to ice cream18:48 – Palo Cortado and other sherry styles' flavor nuances20:13 – Blending and aging in American oak versus sherry casks23:28 – Limited cask access and craftsmanship behind rare releases like Matusalem and Apostoles27:48 – Deep appreciation and experimental exploration of sherry-influenced whisky30:24 – The rigorous cask selection process and its impact on flavor complexity33:08 – The story behind the 15-Year-Old versus the 17-Year-Old37:40 – Final tasting impressions and the sensory journey through The Dalmore whiskiesLinks:

The MAFFEO DRINKS Podcast is a leading drinks business podcast, listened to in 120 countries worldwide with 125+ episodes. Honest conversations about how the industry actually works, from the bar and what it means for the boardroom.This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.Chris Maffeo is welcoming Jean-Robert Bellanger, co-founder of Amaretto Adriatico, the new-generation amaretto brand from Puglia available in more than 40 countries.How do you build a brand in a category nobody is paying attention to?Why does drink strategy matter more than product quality alone?How do you manage a portfolio across different ABV levels and limited editions without losing focus?And why is reinventing something that already exists always more powerful than inventing something from scratch?Find all episodes featuring Jean-Robert Bellanger at themaffeodrinkspodcast.com.Timestamps:00:00 Introduction, BCB Berlin and launching Amaretto Adriatico just before COVID01:33 Reviving the amaretto category, the Amaretto Sour and what Jeffrey Morgenthaler changed04:57 Why most amaretto is no longer made with almonds and the gap Amaretto Adriatico was built to fill08:17 Movement as a brand strategy, how new recipes recruit new drinkers into a category13:25 Spotting cocktails versus inventing them, Campari and the Negroni, Aperol and the Spritz18:36 The three SKU portfolio, how Adriatico Roasted, Bianco and Zero came about24:20 How different markets consume the product, Italy versus UK versus America30:09 The role of the homeland, why being distributed by Velier in Italy opened every door after33:44 Boots on the ground, why distribution without people on the field is useless40:00 Collaborations as a brand building tool, from cognac cocktail kits to chocolate in duty free49:45 Limited editions, Evan Williams bourbon cask, Caroni, Bonollo Grappa and Maison Ferrand cognac53:00 The US push and final thoughts, go where nobody else is and do not read IWSR data alone Wanna know what the conversation above means for your team? It's in the paid section.For €100 a year you get access to Maffeo Confidential (Private Podcast) and get this analysis and access to the full archive of 125 episodes, each one translated from industry conversation into the commercial decisions underneath it. Find out more at maffeodrinks.com

With so much talk about session meads they have planned for the summer, the guys go through some best practices to keep in mind for getting those light delightful little low-ABV meads from fermented to tasting great in a bottle. They also take a few minutes to talk about the challenges and approaches to using … Continue reading "Episode 332 – Finishing Session Meads & Citrus"

Jack Daniel's 14-Year Batch 2 is an ultra-aged Tennessee Whiskey released in Spring 2026. Part of the brand's premium, age-stated lineup, this limited release features the classic mash bill (80% corn, 12% rye, 8% malted barley) and is bottled at a barrel proof of 117.6 (58.8% ABV). Cheers!

Adam's about to be Coweta's biggest celebrity. Porter and Prairie Farm's SEO game has worked so well that a Tulsa news station called wanting an interview about egg prices and how they're crushing family farms. Problem is, Adam has no idea what egg prices are doing anywhere else. He just knows what he charges, and that they've lost 35 chickens in two weeks. Lady Haylee, in her prudence, said maybe skip the interview. Adam already said yes. The real debate of the week: overalls or no overalls for the camera. Overalls, obviously. Carhartt, not blue jean, collared shirt underneath. Now both guys want branded farm overalls, Niles Ranch and Fecundity Farm for Dave, Porter and Prairie Family Farm for Adam.Sponsor: Amen app (from the Augustine Institute) The Amen app is the free Catholic prayer app the guys use to walk through the Sunday Gospel with their kids on the way to Mass, plus free access to classics like Divine Mercy in My Soul and True Devotion to Mary. No paywall, no subscription trap. Download the Amen app right now.Sponsor: Select International Tours When Adam and Dave planned their first pilgrimage, Select International Tours is who everyone pointed them to, and having used them, the guys can vouch for it. Wherever you want to go, head to selectinternationaltours.com and see what they offer.Dave's week wasn't any calmer. He harvested and shucked 500 to 700 ears of corn with the whole family, then blanched all of it late into the night while Lady Pamela held down a house full of unexpected company. His exact line on the way out the door: "I gotta go drink with my buddy for Jesus. It's a ministry, babe." Piglets are due any day, and this time he's praying they're born alive.The pour is a revisit: Salterra 14-Year Single Malt Scotch, finished in an Oloroso barrel, 48% ABV. Warm, not hot. Worth going back to.The prayer request is Mary. She's got an eye procedure Thursday, lasers, to make sure her retina stays attached so she doesn't go blind. She needs to put on weight first. Some days she gains 70 grams, some days she loses it. Thank you for praying. Keep it up.Then the real topic: what actually happens to your soul between the moment you die and the resurrection of your body. Can fire really burn something with no body to burn? Pulling from Aquinas's Summa, the guys walk through it. Your body dies, your soul doesn't, and it faces judgment immediately, heaven, hell, or purgatory on the way to heaven. The senses go dark since they run through bodily organs, but the intellect and the will, the parts that never needed a body to operate, stay fully awake. Aquinas's answer to the fire question: it doesn't burn the soul like a stove burns wood. It binds it. In sin, you subjected your higher self to a lower appetite, so in justice, a lower thing, fire, now holds your higher self captive. It's God's instrument, not chemistry.Then the bonus round: limbo. The limbo of the fathers, emptied by Christ at the Harrowing of Hell. The limbo of infants, never defined as dogma, still debated, and Dave's new coinage for where he thinks it actually belongs: limburgatory. A place with no suffering doesn't belong bolted onto hell.Protect what you love. Provide the truth even when it costs you something. Establish your kids in what's actually at stake. Raise your glass.TOPICS COVEREDPorter and Prairie Farm's SEO play working so well a Tulsa news station wants an egg price interviewLosing 35 chickens in two weeks and having zero idea what egg prices are doing anywhere elseThe overalls debate: Carhartt over blue jean, collared shirt, and the case for branded farm overallsThe economics of homesteading: it only "pays for itself" if you value your own labor at zeroDave shucking and blanching 500 to 700 ears of corn with the whole family in one night"I gotta go drink with my buddy for Jesus, it's a ministry, babe"Piglets due any day and praying for a better outcome than last timeBourbon of the week: revisiting Salterra 14-Year Single Malt Scotch, Oloroso barrel finish, 48% ABVPrayer update on baby Mary: a Thursday laser eye procedure to protect her retina, and the fight to gain weightWhat actually happens to the soul between death and the resurrection of the bodyMatthew 25:41 and what "everlasting fire" could mean for a devil who has no body to burnThe difference between your particular judgment at death and the general judgment at the end of timeWhy death is genuinely abhorrent: the violent separation of body and soul, not just leaving earthAquinas on why the intellect and will stay fully awake after death even though the senses go darkSt. Gregory versus Aquinas on whether merely seeing hellfire is itself the punishmentAquinas's actual argument: fire doesn't cook the soul, it binds it, as an instrument of divine justiceWhy the fires of hell and purgatory are, per Aquinas, the very same fireThe three conditions required for mortal sin, and why hell is always a freely chosen destinationThe limbo of the fathers, the bosom of Abraham, and Christ emptying it at the Harrowing of HellThe limbo of infants, the 2007 theological commission document, and why it was never defined as dogmaBaptism of desire and the "intent of an intent" question for unbaptized infantsDave's case for "limburgatory" against Dante's placement of limbo as an annex of hellWhy presuming on God's mercy is itself a sin, and how that shapes the whole limbo debateREFERENCED IN THIS EPISODEBooks & Writings:Summa Theologiae, Supplement, Questions 69 and 70, by St. Thomas Aquinas (compiled by his students after his death)The Divine Comedy by Dante Alighieri (limbo placed as an annex of hell)Diary: Divine Mercy in My Soul by St. Maria Faustina Kowalska (free on the Amen app)True Devotion to Mary by St. Louis de Montfort (free on the Amen app)Catechism of the Catholic Church, paragraph 1261 (hope for children who die without baptism)The Hope of Salvation for Infants Who Die Without Being Baptized, International Theological Commission, 2007 (approved by Pope Benedict XVI)Saints & Church Figures:St. Thomas AquinasSt. Gregory (the Great)St. AugustineSt. Francis de SalesSt. Maria Faustina KowalskaSt. Louis de MontfortPope Benedict XVIDr. Peter Kreeft (referenced via the Matt Fradd interview clip, and the recent death of his wife of 63 years)People:Adam Minihan (host; Porter and Prairie Family Farm, Lady Haylee, baby Mary's NICU and eye procedure update, M6 Marketing, The Grounded Builder on Substack)Dave Niles (host; Fecundity Farm, Niles Ranch, Lady Pamela, the corn harvest, coiner of "limburgatory")Lady Haylee (Adam's wife)Lady Pamela (Dave's wife)Matt Fradd (interviewer in the referenced Peter Kreeft clip)

Send us Fan MailA glowing white rock on a river island sounds peaceful until you remember the packing list: canoes, kayaks, eight people, and a truly irresponsible amount of beer. We're on the eve of our White Rock camping trip, so we talk through the hype, the logistics, and why getting off the grid with friends is still one of the best ways to slow your brain down for a minute.Then we get into the craft beer reviews. First up is Ribbon Rock, a “peach summer ale” that looks like it should be an easy win, but the taste takes a turn into bitterness and a weird, almost sour edge that leaves us asking, where's the peach? After the break, we crack a German-style Munich dunkel from Coastal (North Charleston, South Carolina), and it's the kind of dark lager that surprises you: smooth, light, and coffee-forward without feeling heavy, all at 4.5% ABV.Between sips, we swap Fourth of July weekend stories, power outages, a near-basement flood saved by a generator, golf struggles, and the “beer gauge” theory of why your shots start drifting when you've had too much. We also toss in a chaotic round of Ricky's Bad Choices for anyone who likes their beer podcast with a side of adult humor.If you're into beer tasting notes, honest ratings, camping trip talk, and real-life stories that feel like your own friend group, hit play. Subscribe, share the episode with a buddy, and leave us a review so more people can find the show.Support the showwww.anotherreasontodrink.com

One family recipe has grown into one of the fastest-rising brands in ready-to-drink cocktails. Inspired by her mother's gin, lemonade, and mint summer cooler, Meredith Mills-Merritt founded The Original Southside with a vision to bring premium ingredients, elevated branding, and transparency to a category that had long prioritized convenience over craftsmanship. Leveraging her background in prestige beauty, she obsessed over every detail—from developing a proprietary gin to creating a cocktail that's certified organic, vegan, gluten-free, and 10% ABV. That attention to detail has fueled remarkable growth. Since launching in 2024, Southside has expanded into more than 20 markets, landed on shelves at Whole Foods and Total Wine, increased shipments by more than 370%, and continues its national expansion through Meijer, Rouses, and more than 90 additional Whole Foods locations. Beyond the product itself, Meredith is reshaping conversations around alcohol transparency as co-founder of the Clean Alcohol Collective, advocating for clearer ingredient standards across the industry. Make sure to check them out at: https://www.drinksouthsides.com   Check out my new book on Amazon: https://amzn.to/4kRKGTX Watch our mini-doc - Starting Small: The Raw Truth Behind Entrepreneurship and the American Dream: https://youtu.be/eHuq93wIxs0?si=eDB-ycngvWNapRLO Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle   Thank you to this episodes mid-break sponsor, YETI. Summer is all about getting outside—whether that's hosting friends, firing up the grill, spending the day on the water, or packing up for a weekend away. That's why we've been using YETI. No matter where you're gathering, there's a YETI Hard Cooler built for the moment. We have the YETI Tundra 105, and it's been perfect for keeping food and drinks ice-cold through long days outside. Like every YETI Hard Cooler, it's built to handle just about anything, easy to haul wherever the crew is meeting, and designed with the legendary ice retention YETI is known for. If you're looking for a cooler that's built to last for years of adventures and backyard gatherings, check out the full YETI Hard Cooler collection at https://www.yeti.com/   Starting Small is powered by Riverside.fm, the AI-powered platform that lets you record, edit, repurpose,and distribute studio-quality content as easily as if you had a crew behind you. Check them out now at https://creators.riverside.com/CameronNagle

The Wild Turkey Austin Nichols Archives Collection is a limited-edition annual series led by Associate Master Blender Bruce Russell. The inaugural release is the Gold Foil Edition, a 16-year-old, 120-proof (60% ABV) non-chill filtered bourbon. Retailing at about $400, it pays homage to vintage, highly sought-after 1980s and 90s "Cheesy Gold Foil" releases. This whiskey is exciting enough on it's own, but we must blind. Ever since the Gold Foil Edition came out, we've all been asked how it compares to other recent sought after Wild Turkey releases. So, here it is, the new Gold Foil Edition blinded against Beacon, Russell's 15, and WT Generations. Spoiler alert: the results weren't consistent across the board, but they were pretty compelling. So join for this episode as we taste and talk about some of the best modern Turkey releases compare to one another. We also give you our full take on Gold Foil;-------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!