Podcasts about apertif

Join us on our latest episode where we talk about all things Indian Whisky.  In this episode we try and review 2 single malt Indian whiskies from Rampur.  Is Indian Whisky any good?  How do they compare to Scotch?  American Whiskey?  Are any of them worth it?  Only one way to find out...Featured are: 1. Rampur Double Cask Indian Single Malt Whisky      https://rampursinglemalt.com/double-cask/2. Rampur Asava Single Malt Whisky (finished in Cabernet Sauvignon barrels)     https://rampursinglemalt.com/asava/https://rampursinglemalt.com#newrelease #indianwhisky #rampur #singlemalt #cask #drinkreview #podcast #isitworthit #arsenicculture  This Country Drinks More Whiskey Than Anyone (It's Not America)-E103https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Join us on our latest episode where we try Japanese Whiskey created in America?  Thanks to the patented Takamine Process, which uses Japanese Koji mold to help ferment the barley, this 8-year whiskey "perfectly blends rich umami character with an underlying sweetness" per their website.  What do medical adrenaline, cherry blossom trees in Washington, D.C. and Koji Whiskey have in common? Is Koji Whiskey any good? Is it worth it?  Only one way to find out...Special guests on this episode are our friends Brandon and Justin from Ethereal Brewing and The Void Sake Company in Lexington, KY.https://takaminewhiskey.com/?srsltid=AfmBOooQIxy_xT_ZqsGoiiB9z7CGq0lJWe5k-CM6XgnVBpGfZ0nLKQvChttps://www.winebow.com/knowledge/takamine-whiskey-story#whiskey #koji #japanese #koji #spiritreviews #drinkreview #podcast #isitworthit #arsenicculture  The Harrowing Escape Of Takamine And His Coveted Koji Whiskey-E99https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

In heel veel afleveringen van deze podcast hebben we het gehad over raadsels in dit heelal. Om vaak af te sluiten met dat meer onderzoek nodig is, dat we het in de gaten zullen houden, dat we hopen dat er met de James Webb ruimtetelescoop meer over ontdekt wordt, etc. Hoe aardig om vandaag eens een keer met deze trend te kunnen breken. Misschien heeft u het al in het nieuws gelezen: er is onlangs het een en ander gepubliceerd over snelle radioflitsen, ook wel bekend onder hun engelse naam: fast radio bursts.Raadselachtige radioflitsen blijken verre neutronensterren:https://www.astronomie.nl/nieuws/raadselachtige-radioflitsen-blijken-verre-neutronensterren-4419Comprehensive analysis of the Apertif fast radio burst sample:https://www.aanda.org/articles/aa/full_html/2025/01/aa50953-24/aa50953-24.htmlOorsprong van mysterieuze snelle radioflitsen:https://www.youtube.com/watch?v=_S7wyc3FLjwTwo mysterious fast radio bursts originated from wildly different places in space:https://edition.cnn.com/2025/01/24/science/fast-radio-burst-origins/index.htmlDe Zimmerman en Space podcast is gelicenseerd onder een Creative Commons CC0 1.0 licentie.http://creativecommons.org/publicdomain/zero/1.0

Join us on our latest episode where we try the most consumed spirit in Japan, Shochu.  This Japanese distilled beverage is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots.  The main crucial ingredient in shochu is Koji and is a cooked grain (rice, soybeans or barley, etc) that has been inoculated with a fermentation culture called Aspergillus oryzae, koji mold. Koji is prepared by adding koji mold to steamed grains, then carefully kept in warm, humid conditions that promote growth. Rice is the most frequently used grain for making koji.Is Shochu good?  Does it really deserve to be the most consumed spirit in Japan?  Is it worth it?  Only one way to find out...Special guest on this episode is our friend Brandon from Ethereal Brewing and The Void Sake Company in Lexington, KY.https://www.satsuma.co.jp/english/con-shiru-shochu.htmlhttps://honkakushochu-awamori.jp/english/professional/shochu-production-method/koji/#newrelease #shochu #koji #spiritreviews #drinkreview #podcast #isitworthit #arsenicculture  https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arseniccultureShochu And The Mold That Makes IT Great-E98https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Join us on this episode where we try Korea's most iconic spirit, and one of the most popular types of booze in the world, Soju.  This national spirit of South Korea is known for being affordable and approachable with a full flavor profile.  If this drink is so readily available, how have we never tried it?  Watch (or listen) and find out all the details for yourself.Special guest on this episode, our friend Brandon from Ethereal Brewing and The Void Sake Company in Lexington, KY.https://www.bonappetit.com/story/what-is-soju?srsltid=AfmBOopJq-qIf2wTSGdyWhXjETcbtZ5C_ehA39Ahw-VBZM0nyNyh-uzq#soju #bestbooze #soju #podcast #drinkreview #newrelease #arsenicculture  The Best Booze You've Never Had-E92https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

First release of Apertif imaging survey data by Elizabeth A. K. Adams et al. on Wednesday 23 November (Abridged) Apertif is a phased-array feed system for WSRT, providing forty instantaneous beams over 300 MHz of bandwidth. A dedicated survey program started on 1 July 2019, with the last observations taken on 28 February 2022. We describe the release of data products from the first year of survey operations, through 30 June 2020. We focus on defining quality control metrics for the processed data products. The Apertif imaging pipeline, Apercal, automatically produces non-primary beam corrected continuum images, polarization images and cubes, and uncleaned spectral line and dirty beam cubes for each beam of an Apertif imaging observation. For this release, processed data products are considered on a beam-by-beam basis within an observation. We validate the continuum images by using metrics that identify deviations from Gaussian noise in the residual images. If the continuum image passes validation, we release all processed data products for a given beam. We apply further validation to the polarization and line data products. We release all raw observational data from the first year of survey observations, for a total of 221 observations of 160 independent target fields, covering approximately one thousand square degrees of sky. Images and cubes are released on a per beam basis, and 3374 beams are released. The median noise in the continuum images is 41.4 uJy/bm, with a slightly lower median noise of 36.9 uJy/bm in the Stokes V polarization image. The median angular resolution is 11.6"/sin(Dec). The median noise for all line cubes, with a spectral resolution of 36.6 kHz, is 1.6 mJy/bm, corresponding to a 3-sigma HI column density sensitivity of 1.8 x 10^20 atoms cm^-2 over 20 km/s (for a median angular resolution of 24" x 15"). We also provide primary beam images for each individual Apertif compound beam. The data are made accessible using a Virtual Observatory interface. arXiv: http://arxiv.org/abs/http://arxiv.org/abs/2208.05348v2

First release of Apertif imaging survey data by Elizabeth A. K. Adams et al. on Tuesday 22 November (Abridged) Apertif is a phased-array feed system for WSRT, providing forty instantaneous beams over 300 MHz of bandwidth. A dedicated survey program started on 1 July 2019, with the last observations taken on 28 February 2022. We describe the release of data products from the first year of survey operations, through 30 June 2020. We focus on defining quality control metrics for the processed data products. The Apertif imaging pipeline, Apercal, automatically produces non-primary beam corrected continuum images, polarization images and cubes, and uncleaned spectral line and dirty beam cubes for each beam of an Apertif imaging observation. For this release, processed data products are considered on a beam-by-beam basis within an observation. We validate the continuum images by using metrics that identify deviations from Gaussian noise in the residual images. If the continuum image passes validation, we release all processed data products for a given beam. We apply further validation to the polarization and line data products. We release all raw observational data from the first year of survey observations, for a total of 221 observations of 160 independent target fields, covering approximately one thousand square degrees of sky. Images and cubes are released on a per beam basis, and 3374 beams are released. The median noise in the continuum images is 41.4 uJy/bm, with a slightly lower median noise of 36.9 uJy/bm in the Stokes V polarization image. The median angular resolution is 11.6"/sin(Dec). The median noise for all line cubes, with a spectral resolution of 36.6 kHz, is 1.6 mJy/bm, corresponding to a 3-sigma HI column density sensitivity of 1.8 x 10^20 atoms cm^-2 over 20 km/s (for a median angular resolution of 24" x 15"). We also provide primary beam images for each individual Apertif compound beam. The data are made accessible using a Virtual Observatory interface. arXiv: http://arxiv.org/abs/http://arxiv.org/abs/2208.05348v2

Uncle Brad gives us the recipe for a perfectly balanced Daiquiri, and a history lesson on the origin and rise of the drink that JFK loved so much, he tried to invade Cuba. Jules takes a foundational classic and gives it a little zhuzh to make it next level. Want to make it alongside Jules and Brad? Go buy the following Daiquiri: Light Rum (Puerto Rican rum works fine here) Limes Sugar Ice Boston Shaker  Hawthron strainer  Fine Mesh Strainer Coupe glass Make sure you have a 1oz / 2oz graduated jigger Jules Zhuzhed up Daiquiri  Rum, I like to use a dark rum here but you can use a light rum (it's truly preference here) Limes Vanilla simple syrup 1 Egg White Aperol or I used this Apertif called VESO which is a Strawberry, raspberry, grapefruit and valencia orange liqueur and its beautiful.  Lavender bitters Garnish: Lime wheel, dehydrated Shaker, boston tin is preferred here Jigger Citrus squeezer Coupe glass The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Our featured guest for this special 100th episode is Dr Vanessa Moss, astronomer and Head of CSIRO’s ASKAP Science Operations. CSIRO is Australia’s leading science organisation and ASKAP is the Australian Square Kilometre Array Pathfinder radio telescope array in Western Australia. Vanessa tells us about her PhD  ‘The Galactic ecosystem: Outflow and infall in the halo of the Milky Way” and her work at Sydney Observatory. We hear about her move over to Dwingeloo in the Netherlands to work as a telescope scientist with ASTRON, working with the Apertif upgrade on the WSRT and LOFAR, We look at the Big Data issues growing in radio astronomy and her vision to harness VR as a way of visualising both data, workflow and instrument training. We hear about her current Milky Way Halo research, the SEAFOG project and working on the FLASH team.

Vad dricker du före och efter middagen? Vi bakar in en franskalektion i avsnittet, testar punsch och ett populärt musikbands egna rom. Pierre visar Oscar var skåpet ska stå och sprit-entusiasten uppmanas att lyssna ansvarsfullt samt med måtta.

whewww chile! Special guest this week! #shoutout to @Kang_Chase! We're here in #LibraSZN and shit is getting real! Who knew arms could be a non-sexual turnon.. Say #ToxicTexts 3 times fast.. lol Can love and romance be a solo journey? What's the best way to take bad news in the bedroom?

...the legend you didn't know you didn't know, shares a brief tale of how he met Buck Perry all those decades ago on Orange Lake, Florida.

I've never had this before @AperolUSA  @campari  @AmaroMonte @FernetBranca @beermakesthree @straightup615 @goodoleboydave #amaro #negroni #italiancocktail #digestif Co hosts : Good ol Boy Sparky, Good ol Boy Kendall, Good ol Gal Cary Ann, Good ol Boy Dave, and Good ol Gal Julieanna SIPS  Episode – Amaro 101, oh this very confusing beverage of herbs and spices. Quite popular in Italy but this beverage has origins back to the Egyptians.  It's fabulous neat, with some simple mixers, and in cocktails. You will get beyond that same old routine and venture to some cool stuff on that back bar you always wondered about. This episode is a pre requisite to all of our amaro episodes. We taste and discuss the following Amaro:  Aperol – 11% manufactured by Campari group Headquarters in Milan SIPS- 4 Campari – 20.5-28.5% depending on the country in which it is sold.  Manufactured by Campari  Group headquarters in Milan – SIPS – 4 Amaro Montenegro – 23% produced in Bologna, Italy by Gruppo Montenegro  SIPS-3 Cynar – 16.5% Manufactured by Campari Group – SIPS-4 Fernet Branca -39% produced in Milan Italy by Fratelli Branca Distillerie SIPS-5   Cocktails   Spritz – 3 ounce Prosecco, 2 ounce seltzer water, 1 ounce Aperol In an old-fashioned or Collins glass, pour in Prosecco and Aperol and top off with selzer water.  Garnish with orange slice  SIPS – 4   Negroni- 1 ounce Campari, 1 ounce gin (Beefeater was used in this cocktail) And 1 ounce Sweet Vermouth (Carpano Antica Formula Sweet Vermouth was used in this cocktail)    Add ingredients together in a cocktail shaker.  Shake well with cracked ice.  Strain into an old fashioned either neat or with ice and serve with an orange peel twist.  SIPS – 5   Some references that helped in the making of this episode: Articles:             The Complete Amaro Guide:  Amaro 101 https://vinepair.com/explore/category-type/amaro/   Amaro 101: An Introduction to Italian Amari | Inu A Kena https://inuakena.com/spirit.../amaro-101-an-introduction-to-italian-amari/   Amari 101: Your Guide to Italy's Essential Bittersweet Liqueurs https://www.seriouseats.com/.../amari-101-your-guide-to-italys-essential-bit...   A Field Guide to Italian Amaro | Saveur https://www.saveur.com/guide-italian-amaro/   Books Spritz – Italy's Most Iconic Apertivo Cocktail with recipes by Talia Baiocchi and Leslie Pariseau Apertivo – The Cocktail Culture of Italy by Marisa Huff Apertif – A spirited Guide To The Drinks, History and Culture of the Apertif by Kate Hawkings The Negroni – Drinking To La Dolce Vita, with Recipes and Lore by Gary Regan Amaro: The Spirited World of Bittersweet, Herbal Liqeurs, with Cocktails, Recipes and Formulas by Brad Thomas Parsons Bitterman's Field Guide to Bitters & Amari:  500 Bitters; 50 Amari; 123 recipes for Cocktails, Food & Homemade Bitters (Vol 2) by Mark Bitterman I'm Just Here for the Drinks:  A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails by Sother Teague info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave's Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave Sparky's work release conditions were amended just for this episode. You can catch him on his blog https://parentingwhileintoxicated.com/ Kendall got lost on the way to a SUDS episode but still enjoyed the distraction. Check out his blog at: www.beermakesthree.com Princess Cary Ann of all things alcohol is just stuck on 5. Check out her blog at: www.straightup615.com Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

I’ve never had this before @AperolUSA  @campari  @AmaroMonte @FernetBranca @beermakesthree @straightup615 @goodoleboydave #amaro #negroni #italiancocktail #digestif Co hosts : Good ol Boy Sparky, Good ol Boy Kendall, Good ol Gal Cary Ann, Good ol Boy Dave, and Good ol Gal Julieanna SIPS  Episode – Amaro 101, oh this very confusing beverage of herbs and spices. Quite popular in Italy but this beverage has origins back to the Egyptians.  It’s fabulous neat, with some simple mixers, and in cocktails. You will get beyond that same old routine and venture to some cool stuff on that back bar you always wondered about. This episode is a pre requisite to all of our amaro episodes. We taste and discuss the following Amaro: Aperol – 11% manufactured by Campari group Headquarters in Milan SIPS- 4 Campari – 20.5-28.5% depending on the country in which it is sold.  Manufactured by Campari  Group headquarters in Milan – SIPS – 4 Amaro Montenegro – 23% produced in Bologna, Italy by Gruppo Montenegro  SIPS-3 Cynar – 16.5% Manufactured by Campari Group – SIPS-4 Fernet Branca -39% produced in Milan Italy by Fratelli Branca Distillerie SIPS-5   Cocktails   Spritz – 3 ounce Prosecco, 2 ounce seltzer water, 1 ounce Aperol In an old-fashioned or Collins glass, pour in Prosecco and Aperol and top off with selzer water.  Garnish with orange slice  SIPS – 4   Negroni- 1 ounce Campari, 1 ounce gin (Beefeater was used in this cocktail) And 1 ounce Sweet Vermouth (Carpano Antica Formula Sweet Vermouth was used in this cocktail)    Add ingredients together in a cocktail shaker.  Shake well with cracked ice.  Strain into an old fashioned either neat or with ice and serve with an orange peel twist.  SIPS – 5   Some references that helped in the making of this episode: Articles:           The Complete Amaro Guide:  Amaro 101 https://vinepair.com/explore/category-type/amaro/ (https://vinepair.com/explore/category-type/amaro/)   Amaro 101: An Introduction to Italian Amari | Inu A Kena https://inuakena.com/spirit…/amaro-101-an-introduction-to-italian-amari/   Amari 101: Your Guide to Italy’s Essential Bittersweet Liqueurs https://www.seriouseats.com/…/amari-101-your-guide-to-italys-essential-bit…   A Field Guide to Italian Amaro | Saveur https://www.saveur.com/guide-italian-amaro/   Books Spritz – Italy’s Most Iconic Apertivo Cocktail with recipes by Talia Baiocchi and Leslie Pariseau Apertivo – The Cocktail Culture of Italy by Marisa Huff Apertif – A spirited Guide To The Drinks, History and Culture of the Apertif by Kate Hawkings The Negroni – Drinking To La Dolce Vita, with Recipes and Lore by Gary Regan Amaro: The Spirited World of Bittersweet, Herbal Liqeurs, with Cocktails, Recipes and Formulas by Brad Thomas Parsons Bitterman’s Field Guide to Bitters & Amari:  500 Bitters; 50 Amari; 123 recipes for Cocktails, Food & Homemade Bitters (Vol 2) by Mark Bitterman I’m Just Here for the Drinks:  A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails by Sother Teague info@sipssudsandsmokes.com (mailto:info@sipssudsandsmokes.com) @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave’s Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave Sparky’s work release conditions were amended just for this episode. You can catch him on his blog https://parentingwhileintoxicated.com/ (https://parentingwhileintoxicated.com/) Kendall got lost on the way to a SUDS episode but still enjoyed the distraction. Check out his blog at: www.beermakesthree.com...

An aperitif is a bitter, effervescent drink that eases the transition between daylight and dusk. On this episode of Speaking Broadly, Rebekah Peppler talks about this lovely French tradition. Peppler also shares some significant transitions in her life: from food stylist to author; from denizen of Brooklyn to Paris; from straight to queer. And she discusses her controversial, top-trending piece in the New York Times, "The Aperol Spritz is Not a Good Drink." Peppler's lesson for cocktails: start by following recipes and then think, and drink, for yourself. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in! Speaking Broadly is powered by Simplecast.

Vanessa and her Cosmic PuddingEpisode 41:In this episode, Tom talks with the Vanessa Moss, Astronomer extra-ordinaire. Vanessa knows her telescopes and was very informative to talk to. We chatted about STEM, Astronomy (lots of astronomy!), dancing Christmas puddings, Science communication and we said hello to our juice!You might remember Vanessa from our June 2016 STEMpunk quiz show, and you can hear it here or over on iTunes etc. Vanessa follows the worldwide adventures of the Cosmic Pudding who you can find at the Cosmic Pudding's YouTube channelVanessa answered Ben Newsome's question of "What would you do with $10m?" and asked her own question: How do we increase the science literacy for EVERYBODY, not just the already engaged? Thanks so much to Vanessa for her time, that was great interview, lots of fun, good times.In late July, STEMpunk producer and host Tom Gordon will be at the Splendour in the Grass Science Tent. You'll here about this more very soon, but in short we'll be doing some interviews with some STEM, comedy and music people, as well as some voxpops and special events such as panels and debates. It's pretty exciting, stay tuned.STEMpunk will be running another STEM based Trivia and entertainment and variety Night "STEMquiz" on Tuesday in Science week on Tuesday August 14, hosted by our friends at the wonderful Wayward Brewing Company. Details for tickets are on our Facebook page or Eventbrite.You can Find Vanessa on Twitter here: @cosmic_pudding, and some of Vanessa's projects at ASTRON, LOFAR & APERTIFIntro: STARSET -Down with the fallen.Outro: Cameron Stiff's trackBoth used with permission.STEMpunk PodcastLook: Website, Twitter, Facebook, AEON.net.auListen: iTunes, Stitcher, PlayerFM

Jen and Erica finish off our 14th season, appropriately, with Underberg, an herbal digestif.

Oh snap. I'm in.

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00:00:00 - The Paleopals have returned to America and they've brought a show with them! The first topic on the chopping block is the US Senate putting corn-based ethanol on the chopping block. Some of you might know it as maize, others as a solution to oil, but the Paleopals try to set the record straight. 00:18:53 - Speaking of ethanol, the Paleopals are each consuming some. Charlie, having returned from France, is having some vermouth on the rocks as an apertif, whatever that is. Patrick has no treats from Alaska, but he's slogging through a Sommersault from New Belgium. And Ryan both has and explains his Mezcal Reposado con Gusano straight out of Mexico! 00:27:09 - It wasn't out when we recorded so Captain America, the latest in the string of summer comic book movies, takes center stage for Trailer Trash Talk. Will the Paleopals support their homeboy hero? Or will taste overcome patriotism? 00:41:44 - Charlie has gotten all excited about bacteria that claim to have things in common with Batman. Ryan tries to explain the science behind it. And then things get a bit philosophical before moving on to... 00:56:30 - PaleoPOWs are a lot like ethanol, humans smell them better than dogs. Patrick is excited for some Australia hair from Beck and plugs his project one last time. Charlie has a comment from Steve left at the Brachiolope gallery asking about mammal coloration. And Ryan was e-mailed an explanation for Jeff Sykes' behavior when he was a guest on the Conspiracy Skeptic!   Thanks for listening! The blog has more than just the Paleopals, it has guests too! Find it at the Paleocave.com   Music for this week's show: The Engine Driver - The Decemberists Señorita - Los Lonely Boys America - Fozzie Bear (Available on Vinyl!) Hangingaround - Counting Crows