Podcasts about apple brandy

How We Seeez It! Episode 276  Ex Machina (2015) “He looked up at me and he said, 'you're not a man, you're a God'” Nathan...  This month's throwback is a 10-year-old release from 2015. Alex Garland first director credit, starring Oscar Isaac, Domhnall Gleeson, Sonoya Mizuno and Alicia Vikander. A Sci-Fi psychological thriller that will definitely create some great discussions about AI and life in general.  We cover our thoughts on it and there is so much to talk about in this one, so join us for the discussion and don't forget about our cocktails for this episode. Should be some good ones.         As always, mix a drink, have a listen, and let us know what you think. Or if there is something you watched that we might enjoy or a can't miss series. Also please rate and review show on all your favorite podcast apps. "Robo Boogie" 2 oz Apple Brandy  ½ oz Lemon Juice ½ oz Honey Syrup  ½ oz Benedictine ¼ oz Sirene Amaro 1 Egg White 2 dashes Angostura Bitters splatter with Pollock inspired drip garnish “The Dirty Robot” 2 oz Peach whisky  1.5 oz Midori  Topped with ginger ale.   Show links. HWSI LinkTree HWSI Facebook Link HWSI Instagram Link HWSI Youtube link !!  You can also email the Podcast at the.HWSI.podcast@gmail.com

We are excited to have Matt Booth, Room 101, on the show to talk about his story and feature the Hit and Run Redux cigar. We are also sipping on Watershed's newest bottle of the Fall Finishing Series, Apple Brandy Barrel Finished, which is "available" now.   Ask questions on the feed during the show or after if you want to be part of the conversation! Pour one more...light up another...we'll figure it out together. Please Drink Responsibly byjack.com/bourbonandbs to buy some shirts! Thanks to our sponsors: All of you that have been supporting us! Join our patrons at patreon.com/bourbonandbspodcast to help support the continuing growth of the show and the community. Tinder Box at Easton for the weekly featured cigar and check them out for their current featured cigar at eastontinderbox@gmail.com Altadis USA for the weekly second cigar and the continued support BS Cigar Company for the continued support! Check them out at bscigarcompany@gmail.com for ordering the BS Gold and BS Silver

Gin, Apple Brandy, Whiskey...and Pechuga?   What if participating in local farmer's markets could boost your brand more than major media coverage? In the latest episode, I sit down with Max Lents, the passionate founder and CEO of Baltimore Spirits Company. Max takes us through his journey of reviving Maryland rye whiskey, from the company's birth in 2013 to its first spirit release in 2015. Emphasizing the power of community engagement and grassroots marketing in creating authentic customer connections, Baltimore Spirits Company weaves storytelling and tradition into each bottle, making a significant mark on the craft distilling scene.   We also dive deep into the other spirits being produced by BSC, including a Szechuan gin and a Pechuga, which I had heard of maybe once and never actually tried. Maryland - and Baltimore - is more than just rye country. It's apple brandy, gin, and spirits of all kinds.    You'll also hear about the unique methods that set Baltimore Spirits Company apart, such as pot distillation, open wooden vat fermenters, and a distinctive mash bill with dual yeast strains. We also discuss the critical contributions of Eli (originally from Peabody Heights Brewery), whose expertise in industrial-scale fermentation has been a game-changer.   From the release of Epoch Rye to innovative creations like Fumas Pumila, Max shares the meticulous process and passion behind each spirit, ensuring a product that stands out in the market. Finally, Max discusses the collaborative spirit within the Union Collective and the challenges and successes of expanding production. He and his partners have the long-term vision of becoming the premier rye whiskey distillery on the East Coast and the formation of the Maryland Distillers Guild.   Thanks everyone for listening, and thank you to Max for entering the Whiskey Ring!   Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn Thanks to our Lead Sponsor, Black Button Distillery  Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring There are 2 more spots available at the $25/month bottle share club level.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  Baltimore Spirits Company Baltimore Spirits Company Website Baltimore Spirits Company Instagram Baltimore Spirits Company Facebook

This week Todd take Jim off-roading with some interesting pours... "not bourbon". Listen in as we stretch our palates a bit with some interesting whiskeys and non-whiskeys as well. Lots of fun! Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

For Valentines Day we are bringing you a cocktail from the golden era of cocktails, the Pink Lady. A once popular drink among men and women, but then pink became uncool for men. Foolishness! Brad takes us through the history of the Pink Lady, bathtub gin, and why pink became uncool. Of course, we get a fantastic Pink Lady cocktail recipe, taken from Death & Co.'s cocktail book. Jules brings us The Pink Fizz.  The Pink Lady In your Boston Shaker add:  Egg white ½ oz Laird's Apple Brandy  1.5 oz Plymouth Gin ¾ oz Lemon Juice ¾ oz Acacia Honey Syrup (any light honey syrup will do) ¼ oz Grenadine Dry shake… hard (30 seconds later) Add ice and shake again (20 seconds) Pour over ice in your double rocks glass Garnish with 3 cherries on a pick (I used brandied)  How to make Acacia Honey Syrup 2 parts honey, 1 part warm water - in a jar, shake until incorporated The Pink Fizz: In your Boston Shaker add: 1 egg white 1.5 oz gin, or gin alternative ½ oz Apple brandy, or n/a apple cider* ¾ oz lemon juice ¾ oz hibiscus syrup ½ oz grenadine Dry shake… really hard (30 seconds) Add Ice… shake hard again (20 seconds) In a tall Collins glass, pour approx. 1 oz club soda on the bottom, strain cocktail over the club soda and top with approx. 2oz club soda on top. Can garnish with cherries on a cocktail pick! TIP: How to make grenadine  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Martelle, Mike, and Randy in another exciting episode of the "Buckhorn Podcast," where the trio opens the mics to share tales of adventures and taste experiences. Mike takes the lead by recounting a recent cruise ship trip, setting the stage for a lively discussion. The episode kicks off with an unconventional choice – pickle backs featuring Jack Daniels Single Barrel 100 proof Travelers Exclusive. As the guys navigate through different pours, Mike shares his victory in the Ohio Bottle Lotto, leading to a questionable tasting experience with Watershed whiskey, one of the worst on the show. Brace yourselves as they also delve into Watershed's Apple Brandy, which, unfortunately, doesn't earn high praise. With glasses raised and tales shared, the "Buckhorn Podcast" captures the essence of camaraderie, tasting adventures, and the unpredictability of whiskey exploration. Remember to subscribe, share, and look forward to more spirited discussions and tasting escapades in upcoming episodes. Until next time, keep sipping, keep exploring, and keep embracing the vibrant side of life. [Disclaimer: "Buckhorn Podcast" promotes responsible enjoyment and genuine conversations. The views expressed in this episode are those of the hosts and their guests.] YouTube https://www.youtube.com/@buckhornpodcast Podbean / Apple Podcast / Google Podcast https://podfollow.com/BuckhornPodcast Spotify: https://open.spotify.com/show/2uhj7Vzq8u3SPvB01VqAh7 Show music provided by: This Fires Embrace - Warrior Poets #whiskey #whisky #bourbon #whiskeygram #cocktails #whiskygram #bourbonwhiskey #whiskylover #whiskeylover #whiskyporn #vodkasucks #drinks #beer #bourbongram #alcohol #whiskeyporn #cheers #bourbonporn #instawhiskey #instawhisky #podcast #liquor #politics #BBQ #comedy #talkshow

Moonshine ice cream BeersGlass Dolls Italian PilsPilsner - Other 4.5% ABVWayfinder BeerPortland, OREach light-bodied sip teems with biscuity notes of fresh baked bread and delicate accents of honey sweetness. A kiss of floral wildflowers on the back end deepens the flavors, leading to a truly sublime snappy finish.Crisp, Refreshing, Clean, LightBeer Wednesday, March 8th Batton the hatches and shiver me timbers, Wednesday, is a Barleywine Style Ale aged in Cognac Orange Liqueur Barrels with Vanilla and dedicated to the one and only Gasparilla Pirate Parade. With a flavor profile as big as the parade itself this brew boasts hints of toffee and orange liquor with subtle notes of vanilla and dark fruit.Beer Thursday, March 9th Thursday is a blend of Imperial Brown Ale aged in Cherry Brandy Barrels, Old Ale Aged in Coconut Rum Barrels, and Imperial Stout aged in Apple Brandy barrels. This delectable cuvee' is as eclectic and complex as the Tampa water-ways that inspired the label art. Subtle notes of apple, toffee, red fruit, and vanilla work together seamlessly in this beast of a barrel-aged brew.Sommeil De La Mort Double Barrel Aged Stout17.1 ABV 26 IBUDID YOU KNOW?Aging since 2020, Sommeil De La Mort has rested in both Grape and Brandy barrels inviting sweet wine and berry jam flavors, finishing with hints of cocoa powder and pumpernickel toast.Sommeil De La Mort features sweet wine and berry jam flavors and finishes with hints of cocoa powder and pumpernickel toast.

Ninth generation brandy professional and company president/global ambassador/living legend Lisa Laird Dunn joins the band to talk about all things apple brandy. What goes into making it, how it's waxed and waned in popularity, and what it's like working with your father and your kids in the same company. Plus, RIP Dry January 2023. You will not be missed.The Speakeasy is nominated for a viewer's choice TASTE AWARD. Cast your vote before February 17th.Don't forget to click SUBSCRIBE and RATE the show if you can. 

Jason Jorgensen Co-Founder & Head Distiller of Alley 6 Craft distillery joins Alfonso and Erik. Jason takes us through the journey and inspiration behind creating Alley 6 Craft spirits. Alley 6 is a small craft distillery in Healdsburg California. They produce a Rye Whiskey, Single Malt Whiskey, Harvest Gin, Barrel Gin, Spiced Peach liqueur, Apple Brandy, and other products. https://www.alley6.com/

On today's episode, Myke and Ryan sample a request from a friend of the podcast named Luke.One Night Stand Review: Apex by Roja ParfumsScent of the Day: Apple Brandy By KilianTheColognePodcast.comSupport the show

Celebrities in Cider flocking to CiderDays 2.0 CiderDays and has now been dubbed as CiderDays 2.0 and the celebrities attending can both be found in the bottles and the new and familiar face of cider today at this November 4th -6th.  Finally the return of in person events and friends from afar flocking to western Massachusetts to raise a glass. Bookmark the Schedule Page for CiderDays 2.0 Celebrities in the Bottle Let's start with what is in the bottle first cuz there are a whole bunch of additions to the menu of tastings. Calvados and American Apple Brandy Guided Tasting A 7th Apple Brandy has been added to this November 4th 6-8:30 pm event Apple Brandy from Beaver Pond Distillery in Petersham, MA Yes, 7 pours of Brandy! 4 Calvados (France) and 3 American Apple Brandies The Château Du Breuil Calvados was aged in a Port cask! This is quite unique and makes one wonder if the French are taking cues from American makers where anything goes with fermentation! On the French Cider Tour 2022 we tasted Calvados with Etienne Dupont out of Scotch Whisky barrels and Cherry wood barrels. The future is here! The Port cask leaves an ultra smooth finish to this 6 year old Calvados from Pays d'Auge, Normandy. Thanks to David Catania, Spirits Category Manager at Burke Distributing Corporation for helping out with this project! Bottle Celebrities at the Cider Dinner The Cider Dinner Menu has some very special releases Heirloom Barrel Aged Ice Cider from Eden Specialty Cider in Vermont. This is a never before released Ice Cider which used barrels from Laird's and Company - America's Oldest Distiller dating back to 1698. 9th Generation Laird, Lisa Laird Dunn who is attending the dinner and also presenting at CiderDays 2.0 doesn't yet know about this Ice Cider and how her family's used oak barrels were used to condition this special blend. The Ice Cider will now accompany the dessert, which is an Apple Crisp with the whipped cream infused with Laird's Straight Apple Jack. Eden is owned by the current President of the American Cider Association Eleanor Leger, who is renown both in the US and Internationally as the Ice Cider Queen. The dessert was already delicious but the side glass of this Heirloom Barrel Aged Ice Cider is going to bring it completely over the top -  bridging 2 celebrated makers in America. We will also be having a Special Release of a single varietal cider from Eden made with Golden Russet apples Special Release from Ragged Hill Cider in West Brookfield Mass called Flora. Flora is a blend of Roxbury Russet, Cortland, and McIntosh apples. It has a high gravity (alcohol by volume) that is much like wine at 11.7%. Ragged Hill used a  blend of a fruit from 2018-2020 using the Solera method of winemaking where you make fractional blending to produce a final product. Flora is going to captivate the diners at this premier dinner. Celebrities in Attendance CiderDays Founder Paul Correnty who wrote one of the first books on cider called the Art of Cidermaking (1995) will be attending all the CiderDays 2.0 events. Raise a glass with him at the Wheelhouse Cider Tap Take Over on Friday Night November 4th where you can taste his newest creation "Simply Dry". Chef Paul, as he is known, is now Head Cidermaker at Carlson Orchards in Hudson MA. He will be pouring samples of cider from Carlson's at The Pushkin Cider Pop UP on November 5th from 2-4:30 pm Mo's Fudge Factor of Shelburne Falls will also be at Cider Pop UP dipping apples on a stick in her signature fudge. Vermont Quince will have an assortment of Quince jams and be there to answer your quince questions. Yes Quince is related to Apples and used in cidermaking. Morris Dancing from 1-2pm next to the Greenfield Common. One of the groups is called Wake Robin and is an all women group of dancers. Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis CiderDays 2.0 - Tickets on sale and updates Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Welcome back to another episode of The Everyday Wine Aficionado Podcast! Today, we are delving into the world of spirits with Erik Chapman! Erik has extensive experience in distilled spirits and fermented beverages, spanning multiple tiers of the industry from production and design to policy and compliance. In his current role, Erik manages production and packaging — and is helping to usher in the next chapter of NEFT. He is responsible for scaling NEFT to meet growing demands while maintaining the ultra-premium quality of the ingredients and final vodka, and unique custom packaging.  He joins NEFT from the craft world having worked as a distiller and brewer as well as a consultant for wineries and cideries. With over 15 years in the industry, he has created hundreds of unique and successful formulas for a range of brands including core SKUs and white-label options for major retailers such as Trader Joe's and Kroger. He currently resides in his native Pacific Northwest with his family. He enjoys playing around with the beverage recipes — distilling and cocktails — in his free time. Let's dive into his story   00:32 - 07:36] Eric Chapman on NEFTT Vodka and the Future of Craft Spirits Erik Chapman is the Chief Operating Officer of NEFT Vodka. He is responsible for scaling NEFT to meet growing demands, maintaining the ultra-premium quality of the ingredients, and developing unique custom packaging. Chapman started his career in beverage alcohol on the on-premise side, owning and operating a craft cocktail bar in Seattle. He then sold the business after he started distilling and brewing. Erik add that He was distilling and brewing for Capitol Hill's Brewery & Distillery.   [07:36 - 15:00] Sustainable Vodka Made with Local and Mineral-Rich Ingredients That process starts with agriculture that process starts with a grain that is typically considered a peasant grain rye. Rye is different in Europe than it is in the US, and Erik has worked with both There are different grades of rye, and some can be used to make vodka. Erik likes sourcing things from dry-farmed. Here in the US that is called Salmon Safe certified. Organic farming doesn't make a huge difference to me on the land, but it does create better sustainability for workers and the community.     [15:00 - 23:04] Neft Vodka Becomes Trending Beverage in Kansas City It has been selling well in Europe and India but struggles to find a foothold in the United States. NEFT is trading up, encouraging customers to trade up from lower - quality vodka options.   [23:05 - 31:22] NEFT Spirits: Just, You Know, That Craft Spirit in There The Company is positioned as a premium spirit with a craft spirit feel, focusing on quality ingredients and filtration to produce a smooth, flavorful drink. NEFT produces a variety of spirits, including neutral ethanol burn vodka and gin. For those interested in learning more about spirits, NEFT recommends looking for local resources or taking classes offered by American Distilling Institute.   [29:10 – 33:29] Closing Segment Learn everything you need to grow your wine, business, or brand with Wine Business Bootcamp where I help other wine producers master the fundamentals of digital marketing, nail their customer experience, and convert more wine tasters into their wine clubs and other offers. Just send me a dm or email at kris@krislevy.comwith the subject: Wine Business Bootcamp Favorite Cocktail It's seasonal - especially now that it's raining Erik loves, Apple Brandy. Favorite go-to pairing Duck a l'Orange and Gin Cocktails Wine Resource  American Distilling Institute (ADI) Distilled Spirits Council the United States Connect with Erik Chapman Website: www.neftvodka.com   Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, and LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com. TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast with someone who wants to join the wine conversations. Go ahead and take a screenshot, share this in your stories, and tag me on Instagram! JOIN THE CLUB through this link and handpick wines every month, from up-and-coming wineries, winemaker-owned brands, and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.     Tweetable Quotes:   “It's a misconception that all vodka can be made from whatever and taste the same. It's, it's wildly untrue. Just like anything else in the world, any other beverage, alcohol, your base grain affects your output, your final product” - Erik Chapman      

So what is the oldest distillery company in America? Well, its not a bourbon or rum distillery - no, it is a brandy distillery. And before you say "hey, its not whiskey, so I'm not interested" - you might be surprised at how much this ex-bourbon barrel aged spirit relates to great whiskeys. Join me as I invite the 9th and 10th generation of Laird distillers on the show. We'll deep dive into the history of a brand that George Washington liked so much, he asked for the recipe.

For more of Me & Jess talking about SpiceVisit: https://theflakyfoodie.com/Watch: https://youtu.be/K_2pZ3VhbwQListen: https://theflakyfoodie.com/2022/09/447/For Juneteenth - https://theflakyfoodie.com/2022/08/19-juneteenth-365-with-nicole-a-taylor-watermelon-redbirds/Grilled Cheese: https://theflakyfoodie.com/2022/09/21-grilled-cheese-restaurant-impossible-with-tim-of-the-melting-truck/And Finnish Sandwich Cake: https://theflakyfoodie.com/2022/05/16-finnish-food-sauna-culture-and-more-with-rachael-jukarainen/This week - cider takes center stage, hip checking beer out of the spotlight. And it comes with opinions on liberty and labor. Carrie Nation will come for cider later, but in the 18th century was the virtuous drink, over wine, brandy, rum and even beer.Also learn about Apple Jack and how it was different, initially from Apple Brandy.And whatever you do, don't drink rubbing alcohol.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFood

OOOOKLAHOMA… and the Chip Episode!Happy Wednesday everyone! Well, it's time for us to really start to just blindly select beers that we are starting to find in the back of the beer coolers.  This week, we were lucky to get our hands on a “very” old bottle of Prairie Artisan Ales Apple Brandy Barrel Noir Imperial Stout.  The funny thing is - we have no idea where this bottle came from, it's storage history, or the epic journey it may have taken to end up at 504 BUT it's worth trying it to see how it's held up!In addition, we found a complete collection of the Prairie Deconstructed Stouts just to try for fun.  Each of these has the Prairie base stout with variations of flavors to entice the palette.  Again- origin unknown.Most importantly perhaps, is that we convince our dear sweet friend Eric to try the Paqui 2022 One Chip Challenge- poor thing. For those “not in the know” this is the hottest chip IN THE WORLD and so why not give it a try and see how good it really is?! Video recording to come- but we feel bad so I snagged Eric's Venmo for his troubles… give a kid a dollar HAHAHAHA

New Hampshire's Oldest Distillery | Flag Hill Brian Ferguson is a Pennsylvania native who came to Flag Hill via the Cayman Island and ever since both he and his wife Maggie have continued to transform what was once a farm into a multi venue location. Driving up to the farm one will see vineyards that are helping to win gold medals, acres of corn and an inviting entrance that screams "sit a while and enjoy". Apples play a major role at the Distillery The hybrid pot still with column at is working non stop at the distillery. There are over 500 barrels alone in the aging warehouse for the coveted Josiah Bartlett Apple Brandy.  Expect a smooth mouthfeel and light amber hues in this lightly from this 6 year old brandy that is aged in toasted barrels. Along with the Apple Brandy, Flag Hill uses apples in the distillation of the Karner Blue Gin named after the state butterfly. This is a heavenly drink and will make anyone a gin lover. Maple Sugar Liqueur decadence in a bottle, this liqueur is a perfect gift for the holidays or you own personal stash for cooking and afternoon/evening sipping. General John Stark Vodka A must for cocktail fans! Those are just the Apple Based spirits. There are more delicious spirts. In this Chat We speak with owner/distiller Brian Ferguson and Company Wingman David Breslin Flag Hill Owner and Distiller Brian Ferguson and Company Wingman David Breslin Historical overview of Flag Hill – farm, distillery, winery, events venue Type of still – column – explanation of the process from apples to Apple Brandy Apple Brandies made at Flag Hill - The Dusty Collection Apples used. Varieties. Source. Fermenting cider for distillation Oak used, Aging conditions, length of time Josiah Bartlett Apple Brandy - Who is Josiah Bartlett? What to expect from Josiah Bartlett Apple Brandy Flag Hill's Josiah Bartlett Apple Brandy will be at CiderDays 2.0  Calvados and American Apple Brandy Guided Tasting  Contact for Flag Hill Winery and Distillery Website: https://www.flaghill.com/ Address: 297 North River Road (Rt. 155) Lee, NH 03861 Telephone: (603) 659-2949 eMail: wine-info@flaghill.com Support  Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sign up for the September 29th Q&A by visiting Fermentis.com Mentions in this Chat Click  to purchase CiderDays 2.0 Tickets CiderDays 2.0 November 4th & 5th, 2022 Tickets links below to CiderDays 2.0 event Calvados and American Apple Brandy Guided Tasting November 4th Orcharding for Homeowners with John Bunker History of Apple Jack with Lisa Laird Dunn CiderDays 2.0 Cider Dinner November 5, 2022 Mentions in this chat Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

How the Laird Family honed the making of Apple Jack In Part 1 of this two part series on Laird's & Company, we met with 9th generation Lisa Laird Dunn. Lisa is the COO and Global Ambassador of this family business. In that episode #333 Lisa shared the family's 324 year history beginning in 1698 to present day. In this episode, we meet both Lisa's son Gerard and her father Larrie Laird. Gerard joined his mother to discuss the current state and future of Laird's and Larrie brings us into the massive barrel room for a walk about aging casks of Laird's famous Apple Brandies and Apple Jack. Lisa (9th generation), Gerard (10th generation), Larrie (8th generation) In this chat Laird's product line – Apple Jack to Apple Brandy Let's talk oak barrels - How many and the kind? Oldest in use? Laird's Virginia based distillery in North Garden – lets discuss this location and sourcing local apples Listeners hold southern apple in high esteem and would love to know varieties used and orchards What Laird's Apple Brandy is and what it is not American's misconception of Apple Brandy - It is NOT flavored apple brandy. Next steps for Laird's & Company A museum, visitor center and tasting room Cider barrel aged in Laird's brandy barrels. Listen to Part 1 on the Laird's Family history in Episode 333 Larrie, Gerard, Lisa Contact for Laird's & Company Website: https://lairdandcompany.com/ Mentions in this Chat Click  to purchase CiderDays 2.0 Tickets CiderDays 2.0 November 4th & 5th, 2022 Tickets links below to CiderDays 2.0 event Calvados and American Apple Brandy Guided Tasting November 4th Orcharding for Homeowners with John Bunker History of Apple Jack with Lisa Laird Dunn CiderDays 2.0 Cider Dinner November 5, 2022 Mentions in this chat 306 Ciders for Every Season | Elegast, Netherlands Episode 26: Neil Worley Keeving Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

America's Oldest Distillery is Laird's & Company Lisa Laird Dunn and Cider Chat MC Ria Windcaller had a sit down chat at the main offices of Laird's & Company in Scobyville, New Jersey. They met in what was once the  Laird's family's home ( a couple generations ago), but which is now the main headquarters for the company. Lisa  is a the 9th generation Laird, her son Gerard who you can hear on Part 2 of this two part series  and now working on site is a 10th generation Laird. Lisa's father Larrie Laird, who is an 8th generation Laird, will be heard talking about the production and barreling of their apple brandies in Part 2 episode 334. Laird's has the choice position of being America's first licensed distillers (note the No 1 on the door below). The fact that they are well known for their Apple Jack, made back in 1698 and have survived for over 300 years is commendable and speaks volumes of their family and products and is a cider podcaster's dream interview! Laird Family in front of door bearing the distilling licensed No 1! Walls behind is black due old still that was situated next door to this room which released gas that coated the building.  l to r - Lisa (9th generation), Larrie (8th generation) , Gerard (10th generation Laird) Larrie, Gerard, Lisa In this chat Lisa Laird Dunn's role at company - Global Ambassador and Chief Operating Officer Historical overview of Laird Family history in distilling to present day Laird Family time line from 1698 to 2022 Did Robert Laird give George Washington the Apple Jack recipe as request and noted in Washington's diary? Getting a federal license to distill during Prohibition  Production numbers (capacity) from 1780 to today - to show the growth Family anecdotes of growing up a Laird? Tips on maintaining a family legacy and keeping future generation engaged?  Apple Jack distillation technique in 1698 vs today in North The Lisa Cocktail made with Laird's Straight Apple Jack 86 Contact for Laird's & Company Website: https://lairdandcompany.com/ Mentions in this Chat CiderDays 2.0 November 4th & 5th, 2022 Calvados and American Apple Brandy Guided Tasting November 4th CiderDays 2.0 Cider Dinner November 5, 2022 Episode 265 Calvados Tasting with Étienne Dupont | Domaine Dupont Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Today we'll be reviewing Spirits Of French Lick Old Clifty Hoosier Apple Brandy - Selected by Seelbach's B#481 If you have any questions or comments, or simply want to reach out, contact me at bourbonstuff@gmail.com. You can also check me out on Instagram under the username Bourbon_and_Stuff. Any donations (https://anchor.fm/bourbonstuff/support) to the channel will be put towards improved equipment, new bourbon and stuff, and even the ability to give back to you, our amazing listeners! --- Send in a voice message: https://anchor.fm/bourbonstuff/message Support this podcast: https://anchor.fm/bourbonstuff/support

What do you think about the format of this book? Join us as we discuss all the different layers of the book The Woman in the Library by Sulari Gentill. Because there are so many layers we decided to give you choices in the drinks! Forbidden Apple Cocktail Recipe: 1 oz Apple Brandy 1/2 oz Orange Liqueur 3 dashes of bitters Champagne Mix the apple brandy, orange liqueur, and bitters in a champagne flute. Top with champagne. OR Ambrosia Cocktail Recipe: 1/4 cup coconut rum 2 Tbsp orange juice 2 Tbsp pineapple juice Splash of grenadine Garnishes: marshmallows, coconut flakes, and cherries Fill an 8 oz glass with ice. Stir in rum, orange juice, pineapple juice, and grenadine. Garnish, if desired.

On the eave of The Alan Bishop Experience being released to you tube 7/2/22, Tiny dedicates the whole podcast to Alan and The Spirits of French Lick!  JoinTiny in tasting almost the full line of French lick while Alan fact checks him and Jolee sets him straight on the details that he misses, all live on Facebook.  William Dalton BIB, Mattie Gladden BIB, Lee W SinClair, Fascination Street Absinthe, The Right Way, Rye whiskey finished 2 years in absinthe barrels, The Wheater, and Hoosier Apple Brandy. the line up is impressive and Alan and Jolee along with French Lick Distillery have supported us from the start! Plus let us know what you think of Kenny Fuller's Scotchy Bourbon Boys theme song! you just can't miss this podcast of The Scotchy Bourbon Boys! Click the link to go to The Experiencehttps://www.youtube.com/watch?v=DCwqSylEftEwww.logstilldistillery.com Support the show

Josh and Scott review the Traverse City SiB and BBC and Copper & Kings Apple Brandy Collaboration. This one was a surprising split decision. Listen to find out who preferred what.

Welcome Whiskey Ringers! Today's guest comes to me via Bourbon & Banter, where I reviewed Watershed Distillery's Apple Brandy-finished Bourbon and their Bottled-in-Bond Bourbon last year. I got to try their original cask strength (5-grain, including spelt) and their apple brandy, too. TL;DR, I'm impressed. Watershed is putting out solid bourbon with its own unique twist, and it's priced at a point where you can take a flier and not regret it if it's not your thing.  I also won the Watershed/Eaves Blind bottling, but I'll get to that later... There are only 5 tickets left for the Jack Daniel's Tennessee Whiskey Event! Sign up for your samples here: Jack Daniel's Tasting Events and grab them before May 12th! If you haven't joined the Patreon community, now is the time: you can now support the site and podcast for as little as $1 a month. There are also $5 and $25 tiers available, and you'll want to get in on the ground floor today for big events coming up this year. Just go to patreon.com/whiskeyinmyweddingring to sign up. If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Finally, please subscribe to the Whiskey Ring Podcast on your favorite podcast platform today! Please leave a 5-star rating and review and share with your friends and fellow whiskey lovers. Thank you for listening and for supporting, and please enjoy this episode with Greg Lehman, Founder and CEO of Watershed Distillery. Watershed Distillery Watershed Distillery Website Watershed Distillery on Facebook Watershed Distillery on Instagram Watershed Distillery on Twitter Thanks to our Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter

Brought to you by The Real Voice - Mel Allen. Providing voice over for commercials, podcasts, explainer videos, and more. Samples and demos at https://therealvoice.com Dogfish Head has another spirits release out. The 90-proof “Alternate Takes Volume 3: Whiskey Finished in Apple Brandy & Apple Cider Barrels” is distilled from 100% pale malt and finished for 36-plus months in freshly-emptied Dogfish Head American oak apple brandy barrels and French oak apple cider barrels from Angry Orchard (so definitely some of that sharing we expected with the Boston Beer merger). It's on shelves in Delaware, Maryland, and DC. It's headed to New Jersey and Washington. Later this spring you can also expect to find them on shelves across New York. As this one works its way onto shelves, more Dogfish head spirits are expected to go into distribution too. https://craftspiritsmag.com/2022/02/24/dogfish-head-debuts-new-whiskey-expands-distribution-of-full-proof-spirits-to-new-york/ Wine's portrayal on TV is changing - which is a good thing considering today's wine drinkers, makers, and influencers are a pretty diverse group of individuals. The wine space is evolving in pop culture too on shows like; NBC's “Grand Crew,” Hulu's “Promised Land,” and OWN's “The Kings of Napa”. The shows may not be a great place to go for wine education and information - but hey - you take a W where you can. The shows are all running now and hopefully if nothing else - it'll be good to see people making and enjoying wine, perhaps fighting and getting all dramatic over it too, who look a lot more like today's audience. https://vinepair.com/articles/wine-tv-shows-diversity-inclusion/ One thing's for sure - Hill Farmstead's Edward is popular in Vermont - but there are other beers here too. Don't forget that this is the region that also created The Alchemist's Heady Topper (though I prefer Focal Banger more - ssshhhhh). It's tough living in a place that's been called the home of the best beers in the world. OK, only when I travel to a place with a lot of less than stellar beers (which thankfully is becoming harder). Lots of places I've made regular stops at crown Shaun Hill and company as the King of the land though including feedback from Three Penny Taproom, Kingdom Taproom, Blackback Pub (try their house nachos - they will blow you away), and the Worthy group (made up of Worthy Burger, Worthy Kitchen, and Worthy Burger Too). https://www.burlingtonfreepress.com/story/life/2022/02/23/vermont-beer-bars-most-popular-brews-vt/9175220002/ Next Time: More Boozebuddy Update: Another Round interviews have been scheduled, so the lull between episodes will, hopefully, be short-lived! Remember - don't drink and drive, stay safe, drive sober and support the booze that supports your local community. Find me: Website: https://BoozebuddyUpdate.com Twitter: https://Twitter.com/The_Boozebuddy Facebook: https://www.facebook.com/TheBoozebuddyUpdate TikTok: https://www.tiktok.com/@the_boozebuddy Instagram: https://www.instagram.com/theboozebuddy/ --- Support this podcast: https://anchor.fm/boozebuddy/support

On this Whiskey Quickie by Bourbon Pursuit, we review Watershed Bourbon Finished in Apple Brandy Barrels (Batch 002). This 6 year old finished bourbon is 120.8 proof and $90 MSRP. Let us know what you think. Cheers! DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly.

In our Holiday Bonus Episode, Kelli from Drunk Theory joins us to talk about, "Not Real" Conspiracies, meaning conspiracies about things that people think don't exist. You know, like birds. That's right. Birds. Or Finland. Or Australia. Or that the years 614-911 never happened. And yes, we do talk about Flat Earthers. Again. The Drink:The Fake Empire1 1/2 oz Bourbon1 oz of Calvados (or Apple Brandy)1 oz Lime Juice1 oz of Apple Cider3/4 oz of Cinnamon SyrupReferences and Notes:Chicago TonyWaco ConspiracyJFK ConspiracyBirds Aren't RealClash of the TitansTom's "Karen Meets Medusa" StoryFinland Isn't RealEnsiferumDrunk Theory and Flat Earth EpisodeThe Moon Isn't RealWyoming Theories:Urban Dictionary (Wyoming, Wyoming Sex)Reddit (Wyoming, Wyoming Doesn't Exist)AP News. "Growing Online Theory Says Wyoming Doesn't Exist." November 22,2020.Garfield Wyoming SceneThe Phantom Time HypothesisAustralia Isn't Real:Buzzfeed News. "Everything You Need To Know About The Conspiracy Theory That Australia Does Not Exist." March 23, 2017.Contact Info:Hate-mail, questions or topic ideas for the show, hit us up on twitter at @BCBoozecast or email us at bcboozecast@gmail.com. Bryan can be reached on twitter @RussianLitGuy.  Tom can be reached on twitter @Intelligiant2. We are on TikTok as bicoastal_boozecast_podFind excerpts on YouTube:https://www.youtube.com/channel/UC3YkD89dRCIih82ExBd3PkAFind more of Bryan at:https://thinkingoutcloud.org/Find Tom as Donnie Kruger at:https://www.youtube.com/channel/UC_oaVG9YC-lZ9Lao50t-hzw

on our way home from Kentucky we stopped by watershed distillery to pick up a bottle of their newest release a apple brandy Caskl finish 6 year barrel strength bourbon!  I already like their regular release of this in a 4 year so I was excited to taste along with Anne, Xavier, and super Nash!  find out what we thought in this podcast of the Scotchy Bourbon BoysSupport the show (https://www.patreon.com/scotchybourbonboys)

Florida's first execution since Diaz.

Today we'll be reviewing Copper & Kings Cask Strength Port Finished Apple Brandy (Distillery Exclusive). If you have any questions or comments, or simply want to reach out, contact me at bourbonstuff@gmail.com. You can also check me out on Instagram under the username Bourbon_and_Stuff. Any donations (https://anchor.fm/bourbonstuff/support) to the channel will be put towards improved equipment, new bourbon and stuff, and even the ability to give back to you, our amazing listeners. --- Send in a voice message: https://anchor.fm/bourbonstuff/message Support this podcast: https://anchor.fm/bourbonstuff/support

Steve and McNew interview Greg Lehman of Watershed Distillery about two new products they are releasing. TBD music is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Tiny Talks Craft distilleries and their positioning in the market. plus he shares his trip down to the Watershed Distillery in Columbus Ohio.  A lot has happened in this week and the scotchy bourbon boys are here to bring it to you in this podcast of The Scotchy Bourbon Boys !Support the show (https://www.patreon.com/scotchybourbonboys)

It's an episode of disappearances here. First Jen takes us into South America with Percy Fawcett... never to return. Then Fraser returns to colonial America to wrap up the story of the Lost Colony of Roanoke. For this week's Creepy Cocktail, we present another favorite of the American colonial days - the Stone Fence. Or more specifically, Martha Stewart's Apple Brandy and Cider, which is a sort of riff on the Stone Fence. Drink up! Follow us on social media: Twitter @CreepyHist and Instagram @CreepyHistPod."Stone Fence" Recipe4 oz Apple Cider4 oz Applejack1 oz dry vermouth2-3 dashes orange bittersOrange twist for garnishCombine ingredients in a shaker over ice and shake. Strain into a glass filled with ice. Add twist to garnish.Enjoy!Credits:Fraser Coffeen (Twitter @FCoffeen)Jennifer Coffeen (Twitter @JenCoffeen)Music by Fraser and Charlie Coffeen (Instagram @CharliesKeys)

We’re in Astoria at RivercrestNY and getting ready Grilling Season

Max and Matt continue their tour through Here's what they discovered: is a 100+ year old cattle farm that dry ages the entire carcass.  What are best practices for marbling beef and why that's important. Did you know that Wilkes is the largest corn producing county in the state? BTW, the cows love it! - taught us how to balance what a chef wants to cook (fresh seafood/Napoli cuisine) vs what the guests want/ expect (central Italian cuisine) The best way to cook Octopus Why an Italian immigrant who happens to be a talented chef, ended up in Wilkes County.     Support our Sponsors: Use promo code 'NCFB' at checkout! And listen to your Boss... and don't forget to use the promo code: "ncfbpodcast" for 10% off your purchase on Amazon.com The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact:  or  

November is diabetes awareness month! In today’s discussion, we touch on the complications of diabetes from a personal experience with one of our muses. Of course, our silly commentary includes yummy meals, pumpkin patches, and rotten tomatoes. There are plenty of laughs but excellent health tips waiting for you within this episode. Oh, and here is Shanna’s Stuffing Recipe: Shanna’s Perfect Stuffing Recipe: Maple Apple Stuffing 4 tablespoons butter 2 cups unpeeled diced apples (granny smith works well) 1 small, sweet onion thinly sliced 2-4 cups artisan bread torn to medium chunks Extra Virgin Olive oil 1/4 cup Maple Syrup (or more to taste) 1/2 teaspoon Nutmeg 1/2 teaspoon Cinnamon 1/2 - 3/4 cup broken pecans (depending how much you like pecans) 1/2 cup Apple Brandy (optional) (split to ¼ each) ¼ cup dark brown sugar In ¼ cup of the brandy, soak the pecans. Lay bread chunks and onion on a cookie sheet. Drizzle with olive oil. Bake in a preheated oven at 350 degrees for about 10 minutes or until toasted on the outside. Remove to a 9” by 13” baking dish. Sauté apples in butter until almost soft, add maple syrup, nutmeg, cinnamon, and 1/4 cup brandy. Let simmer about 10 minutes. Pour the apple mixture over bread and stir to coat. Strain pecans reserving the brandy. Toss the pecans with the brown sugar and sprinkle on top of the stuffing. Drizzle remaining brandy over the top. Bake at 350 degrees for 20 minutes. Serve hot

We will be talking to Dave Angel, owner of Elevated Mountain Distillery in Maggie Valley, NC. We will be talking about the revival of the craft beverage industry in the Smoky Mountains and the history of Moonshine.Tune in for this fun conversation at TalkRadio.nyc or watch the Facebook Livestream by clicking here.Show NotesSegment 1Joseph McElroy's guest today is Dave Angel, his cousin through marriage and the owner of Elevated Mountain Distillery. The Scottish Gaeilic call it “Uisce Beatha,” which translates to “Water of Life.” When the Scottish arrived at the Smokies they didn't just bring their musical influence, they also contributed the practices of distilleries. To this day some believe that the medicine of the mountains only works with the help of moonshine. Throughout the 20th century, moonshine had its place within the local economy. Dave made his first moonshine when he was 14 years old. It was his goal to learn and pass on the tradition. Moonshine is alcohol that is not made legally. People often think of moonshine as a knock off but the only difference is the legality. Moonshine can be made from many things, including fruit. In the 1930s people used to distil grains and apples to make an Apple Brandy.Segment 2Whiskey is alcohol distilled from grain so it starts with beer, also known as mash. Whiskey boils at 174 degrees. After separating it from the water, you get the whiskey. When it comes down to making good whiskey you need to understand what the head and the heart are. The head is the toxic chemicals that are extracted. Ethanol in bad moonshine can make a person go blind. Once the head is gone you get the whiskey. This is normally a 20 hour process. As the ethanol comes out you start to get a lot of interesting flavor. That is when you get the tails, and depending on when you make certain cuts the flavor can change dramatically. A good distillery know how to make sure your whiskey has a long enough tail. Soft water with a good mineral base is also key. Dave believes that the water in the Smokie is great for moonshine, people come to Maggie Valley looking for moonshine because of it. It is part of the reason that he has his distillery where it is, the purity of the water. Maggie Valley has a long history of moonshine and David's business was welcomed with open arms.Segment 3Guests at the Elevated Mountain Distillery can enjoy their wide range of drinks, see how it's made, and even enjoy live music. Dave talks about the differences in how whiskeys are made. Tennessee whiskey is bourbon that goes through a charred mapple filter. Shotish whiskey and Irish whiskey are distilled in bourbon barrels. In his distillery they use this method and many more. According to Dave one of the most popular Distilleries in Tennessee is Ole Smoky Moonshine in Gatlin, TN. The water of the Smoky Mountains has allowed so many distilleries and wineries to produce incredible wine, beers, and whiskeys. The most visited winery in America is in Asheville, North Carolina.Segment 4The talk about Popcorn Sutton, an American Appalachian moonshiner and bootlegger who gained popularity when he appeared in the Neal Hutcheson documentary, “Mountain Talk.” People were so excited when his truck pulled up that they would rush to buy his moonshine. Moonshiners in the past cared more about making money over quality but there is a renewed interest, in part due to the popularity of shows such as “Moonshiner.”

Episode 32 features Old Delicious Double Bourbon Barreled Apple Brandy. A product of Hood River Distillers, made by their brand Clear Creek Distillery in Hood River, Oregon. A revival of an old recipe with a twist, this apple brandy is bottled at 42.5% ABV, or 85 proof. Enjoy this episode with some Old Delicious! My thanks to Hood River Distillers for speaking with me and for providing me with the bottle for the tasting! Old Delicious' official website: https://www.hrdspirits.com/ Brief Historical Timeline: 1934 - Hood River Distillers is founded, making fruit wines and brandies from discarded fruit 1985 - Clear Creek Distillery is founded to make Eau de Vie and fruit brandy 2014 - Hood River Distillers buys Clear Creek Distillery 2019/20 - Old Delicious is launched Key Cocktails: Think of Old Delicious as if it were any other apple brandy, or treat it like a whiskey for mixing in cocktails! Here's a cocktail recipe from Hood River Distillers: Old Delicious Old Fashioned: 2 oz Old Delicious Double Bourbon Barreled Apple Brandy 4 dashes Angostura Bitters 2 dashes orange bitters 1 sugar cube Muddle the sugar cube with the bitters in an Old Fashioned glass, add a few drops of water to help the sugar dissolve. Add one large ice cube, the spirit, and stir. Garnish with a twist of orange peel. References: I spoke with a number of people from Hood River Distillers and Clear Creek Distillery for input on this episode. https://en.wikipedia.org/wiki/Hood_River_Distillers (Wikipedia article on Hood River Distillers) http://www.clearcreekdistillery.com/ (Clear Creek Distillery) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Cool weather months are perfect for some Calvados cocktails! This month we talk with Maxime Potfer about how to enjoy this French spirit alone and in cocktails.

Plan the Perfect Cider Road Trip! This is Part 1 of a two part series on the new Cider Trail for Franklin County CiderDays 2020. The following is a recommended loop to visit 5 venues on the map. You can go in either direction of this loop - look to ciderdays.org to find the map and additional info on the other stops along the Cider Trail 1. Beaver Pond Distillery A German-made copper still for only 50 gallons, means every batch is hand-crafted and lovingly distilled, catching the heart of each run. Look for the Apple Brandy - double distillation - 1 year in oak Contact: 88 Woodward Rd. Petersham, MA 01366 By appointment only Beaver Pond Distillery Website Beaver Pond Distillery Facebook Page (978) 724-3443 Also available at Stan's Liquor Mart New Salem General Store - by the Next stop on the Cider Trail Ryan & Casey Liquors 2. Stan's Liquor Mart, with over 75 different hard ciders with their main focus on ciders made in New England! With everything from artisanal table ciders to 4 packs of fruited sweet ciders they try to carry a broad spectrum of the category. Stan’s Liquor Mart is a family-run business with over 30 years of experience. Besides the large selection of hard ciders, they focus on craft beer and fine wines and have an extensive selection of whiskies and other liquors. experience a a safe clean shopping experience and located 5 minutes off of Route 2. Contact: 1586 South Main Street, Athol, MA 01331 (Covid hours) Monday – Saturday 10-8 Sunday 11-5 (978) 249-9550 3. New Salem Cider In addition to apples, cider donuts, sweet and hard ciders and preserves, several vendors will also be on site to sell local products. Space will be limited by state restricted event capacity and we will post this as well as any updates on the website and Facebook pages as the dates approach. Contact 67 South Main St. in New Salem, Massachusetts. Parking available in marked areas across from driveway. Farm Store open every day, 10am-6pm Cider Garden open 12pm – 6pm and staffed on weekends (617) 634-9392 The cider garden will stay open up to Thanksgiving, with a fire pit lit on weekends, and growlers will be for sale the first two weeks of December. Halloween weekend, weather permitting, we will be offering small outdoor workshops on home cider making, vinegar making, pruning and orcharding; check the website and Facebook page for additional information and times. 4. Phoenix Fruit Farm Orchard with 20 acres of apples, 5 acres of peaches, and a farm store featuring locally grown produce and locally made foods. Phoenix Fruit Farm was founded in 2017 by Elly Vaughan, a graduate of U. Mass with a degree in Plant and Soil Science. We press and sell our own ra of raw, unpasteurized cider and actively building toward making our own hard cider, as part of our diversification plans. Contact 49 Sabin Street (farm), 401 Mill Valley Road (store), Belchertown, MA 01007 Store open daily, Mon-Sat 8-6, Sun 10-6 (978) 430-9459 5. Ragged Hill Cider Ragged Hill Cider Company is an award-winning orchard-based craft cidery, specializing in small batch ciders made using traditional methods with no added sugar. All the apples we use are proudly grown, picked, pressed, fermented and bottled at our 100% solar-powered orchard and cidery in West Brookfield, Massachusetts. Located in a beautiful hilltop orchard just East of the Quabbin Reservoir. The orchard offers pick-your-own blueberries, raspberries, peaches, pears and about 30 varieties of apples. All of our ciders are made in the orchard with fruit grown solely at the orchard. Cider Offerings: Traditional Dry ABV 6.4% -Light, crisp, refreshing Traditional Semi-Dry ABV 5% - Light, aromatic, fruity Rasé (Raspberry Rosé) ABV 5% - Semi-dry, raspberry infused Honeycrisp ABV 7.1% - Semi-sweet, medium bodied, notes of honey and ripe stone fruit Ice Cider ABV 12% Our location is easily accessed from Route 9 or Route 32. Other local attractions include hiking at Rock House Reservation and the Quabbin Reservoir, breads and pastries at Rose32 Bakery, and Farm to Table dining at Salem Cross Inn & Tavern. Contact 94 John Gilbert Rd, West Brookfield, MA 01585 From Sept. 1-Dec 31, Friday 2p-5p, Saturday 11a-4p, Sunday 11a-4p (415) 405-5215 This next stop can be a full stand alone day trip with stops at The Spruces , The Clark Art Institute and MassMoCA. Berkshire Cider Project  Berkshire Cider Project is a new craft cidery focused on dry sparkling ciders. Located in a beautiful former textile mill with adjacent café and distillery. We’re open for tastings, CIDER merch, and bottles to-go. Berkshire Cider Project opened in July 2020. Our dry ciders start in the orchards and forgotten apple trees across Berkshire country. We focus on traditional techniques to craft sparkling ciders that are refreshingly complex yet accessible! Our bright labels and tie-dye accessories are inspired by warm Berkshire summers and the modern art at MassMoCA, just down the road. By partnering with orchards across the county we hope to share our deep interest in agricultural development and sustainability. Located at the beautiful Greylock WORKS facility– a former textile mill turned event venue, co-working space and food incubator. An adjacent café, The Break Room, is open Thursday-Sunday 8am-3pm. Check our website for special CiderDays events Contact: 508 State Road, North Adams, MA 01247 Friday and Saturday 12-6pm. Check our website for special CiderDays events. (413) 409-6058 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Don't miss this exciting episode where we talk with Alan Bishop the Master Distiller of The Spirits Of French Lick Distillery!  We talk everything distilling, from Bourbon Bottled in Bond to Absinthe. You don't want to miss this one Alan is an old soul but a new generation distiller making a name for himself and his distillery in the spirits industry!  He has a dedication and love of family and history which is taking Indiana distilling in to its rightful place amongst the great distillers of the United States! Support the show

Santa Fe Spirits Distillery Founder Colin Keegan tastes and chats with Whiskey expert Tom Fischer live in this podcast as they taste the Colkegan Whiskey collection. Colin is also a founding member of The American Single Malt Whiskey Commission (ASMWC), so they discuss the regulations and definitions of American Single malt and the category as well as craft distilleries. The Santa Fe, New Mexico craft distillery is famous for their Apple Brandy, Silver Coyote Pure Malt Whiskey, and Colkegan Single Malt. --- Support this podcast: https://anchor.fm/bourbonblog/support

The Henny Haters club, with special guests from The Black Table Talk Show, BobbyPowers & Anonymous Taylor, debate the difference between protests, discuss white guilt, black porn, and dating while incarcerated. Music: LFU300MA (Intro) - Big K.R.I.T. Do You Love What You Feel - Rufus Free Joe Exotic (feat. Sada Baby) - Bfb Da Packman

Watch at http://Youtube.GoBeyondTheTap.com Beyond the Tap is back in the saddle with a very special episode featuring Matt Poe and Kyle Alexander from RG Macon & Carson Apple Brandy. This week Brian and Bianca dive into their glasses and the history of one of the nations largest fruit brandy distilleries. Still wanting more? Check us out on Patreon. https://patreon.com/beyondthetap https://facebook.com/beyondthetap https://instagram.com/gobeyondthetap https://twitter.com/beyondthetap Support this podcast

Today, we will be reviewing Bardstown Collaboration Copper & Kings Apple Brandy Finished Bourbon. If you have any questions or comments, please leave a voice message. Any donations (https://anchor.fm/bourbonstuff/support) to the channel will be put towards improved equipment, new bourbon and stuff, and even the ability to give back to you, our amazing listeners. Be sure to subscribe on Instagram @bourbon_and_stuff. Remember, bourbon is meant to be shared! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bourbonstuff/message Support this podcast: https://anchor.fm/bourbonstuff/support

In this episode of the Distillery Nation Podcast, we had the absolute pleasure of talking with Alan Bishop. Alan is the distiller behind Spirits of French Lick, located in Indiana and best known for their line of whiskeys, brandy, and aquavit. Alan talks about his family history, why reviving Apple Brandy is so important, we get detailed into yeast selection, history, pot distillation and so much more!

Tasting 65 could have gone off the rails quick... and it did. Even with a crew of five, we decided to pop open eight bottles of barleywine and we lost. We welcomed back our buddy Aaron Young and guest from season 1, Irie_viewbrew (AKA Ben). They both brought some fire and great conversation to this episode. We hope we were able to bring some semblance of drunk entertainment at the very least! Thanks for listening and Till the Last Drop! Beer Line-up: It's Provocative (Blonde Barleywine with Cherries and Vanilla) - by Barreled Souls Brewing Company and Southern Grist Brewing Company Barrel Aged Vermilion Barleywine - by Perennial Artisan Ales Double Barrel Iced Barleywine - by Untitled Art 2008 Big Foot (Barrelwine Style Ale) - by Sierra Nevada Brewing Company Hand of Glory (Barleywine Ale Aged in Bourbon Barrels) - by Holy Mountain Brewing Company Tipple Barrel Circle of Wolves (English Barleywine Ale Aged in Apple Brandy, Bourbon and the Port Barrels for a combined 30 months) - The Veil Brewing Company Before the Dawn (Barrel Aged Black Barleywine Ale Malt Beverage Aged in Bourbon Barrels) - by Steel Toe Brewing Endless Ending (Barleywine & Imperial Stout Blend) - by Anchorage Brewing Company Intro and Exit Music provided by bensound.com

Bartender, Author, and host of The Speakeasy podcast Sother Teague visits Gary and Elliot to promote his cocktail book I'm Just Here for the Drinks, and gives Elliot some valuable drink-making advice! Today's featured drink: Sother Knows Best1 ½ oz. Laird’s Apple Brandy½ oz. Cynar½ oz. fresh-squeezed lime juice½ oz. simple syrup2 dashes Fee Bros. Cherry BittersCombine all ingredients in a cocktail shaker with ice and shake until cold. Strain into a coupe, and if you’re so inclined, garnish with a Luxardo maraschino cherry. LiLike the sound of that cocktail? Then check out Elliot's book Create 100 Cocktails, available right now in print on Amazon! Also available as an ebook on Gumroad.And now you can support the show and a good cause with Daydrinking with Gary & Elliot official podcast swag available at teespring.com/daydrinking! Right now, 100% of the proceeds from every sale are going to Mothers Against Drunk Driving, because we want you to drink responsibly.Questions? Comments? Praise? Email us at daydrinkingwithgaryandelliot@gmail.com

The tables are set with 6 stemmed glasses per person, each holding a tasting of Calvados or American Apple Brandy. There are over 60 settings. It is a sold out night. At 6:30 pm, the house lights are lowered and it is ready-set-go! On this 1st of November we are here to taste brandy and find out the difference between Calvados and Apple Brandy, and believe me there is a very wide difference between these two spirits. The event is is the kick off to the 25th Annual Franklin County CiderDays. I have asked Ambrosia Borowski to present, because like me we both love Calvados and have traveled to France to taste this spirit where it is born. Ambrosia Borowski and Ria Windcaller This episode will follows my typical script of having an intro and an end. You also have the option to view the presentation at the Cider Chat YouTube Channel and see the slide show presentation too. Here are the main topics discussed. How to Taste Calvados Look Smell Taste Imagine How to taste Calvados History Brandy Calvados American Regions Normandy Climate American Major Regions Regulations Norman AOC American Brandy Laws Apple Jack Brandy vs eau de vie Distillation Alembic Still Hybrid Still Maturation Barrel Types Climate Blending Order of Products Tasted Uncle John's Apple Brandy, Michigan Rhine Hall - Apple Brandy - Louisville, Kentucky Copper & King Apple Brandy Sang-Froid single variety Grimes Golden, Maryland - this is a bonus Brandy that was brought to the Tasting by the producer Calvados Claque-Pepin Fine Calvados  Coquerel  Calvados Chauffe Coeur VSOP Slide 1: Calvados and Brandy producers All these products can be found in the US. Ask your local liquor store to for these and other fine Calvados spirits. Click on link below to view the Slide Show Presentation used at this Tasting Calvados & Apple Brandy Tasting Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Golden Moon Apple Jack is distilled from a blend of Colorado-grown cider apples. They work with the cidery to begin processing the cider for distillation at the point where the apples are crushed. Golden Moon will pitch yeast for fermentation as the apples come out of the crusher and then transfer the cider back to the distillery where it is allowed to ferment. This insures that they capture the freshness of the fruit in our final product. Once fermentation is completed they distill the cider to make a traditional American-style apple brandy or Apple Jack. This is then lightly oak-aged and bottled.

In the spirit of Fall, the spirits made from apples deserve a little Glass in Session® Winecast corkdorkery treatment. So here's to Calvados, Applejack, and the hundreds of years of history that brought us this goodness, unfolded on a Friday night with a bottle of Calvados Pays d'Auge. Did your exuberant host cover federal codes, shipwrecks, the Revolutionary War, and the cartoon character, Shmoo? Yes, yes she did. Did she have way too much fun putting this together for you? It's pretty obvious. Resources from this episode: Books: Certified Specialist of Spirits Study Guide (Society of Wine Educators), Nickles [Kindle Version] (2019) Distilling Knowledge: A professional guide to spirits and liqueurs (Wine and Spirits Education Trust), Broom (2013) Websites: Charles Neal Selections http://www.charlesnealselections.com/calvados1.html Cornell Law School Legal Information Institute 27 § CFR 5.22 (d) Class 4; brandy https://www.law.cornell.edu/cfr/text/27/5.22 Discover Magazine (Shmoo) http://discovermagazine.com/2007/nov/stupid-science-word-of-the-month-shmoo Interprofession des Appellations Cidricoles http://www.idac-aoc.fr/index.php/fr/filiere-aoc-aop/cahiers-des-charges.html Laird & Company https://lairdandcompany.com/our-history/ Liquor.com https://www.liquor.com/articles/applejack-apple-brandy/ Popular Mechanics (Francine Maroukian) https://www.popularmechanics.com/home/a23956/how-to-make-applejack-whiskey/ Glass in session® is a registered trademark of Vino With Val, LLC. Music: Addict Sound - "Happy Acoustic" - (Jamendo.com cc_Standard License, Jamendo S.A.) Applejack segment music: ”Fife and Drum" Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 4.0 License

Hosts Mike and Kenneth welcome back Pat Halloran of Henrietta Red for a deep dive on the most autumnal of spirits: Apple Brandy. Later, Pat blows their minds by breaking out a very special, rare bottle of Calvados.

Episode 4! Bartender, Author, and host of The Speakeasy podcast Sother Teague visits Gary and Elliot to promote his cocktail book I'm Just Here for the Drinks. Today's featured drink: Sother Knows Best 1 ½ oz. Laird’s Apple Brandy ½ oz. Cynar ½ oz. fresh-squeezed lime juice ½ oz. simple syrup 2 dashes Fee Bros. Cherry Bitters Combine all ingredients in a cocktail shaker with ice and shake until cold. Strain into a coupe, and if you’re so inclined, garnish with a Luxardo maraschino cherry. Like the sound of that drink? There's plenty more like it in Elliot's book, Create 100 Cocktails, available digitally on Gumroad: https://gum.co/aWfNX And now in print on Amazon! https://www.amazon.com/dp/1791870589

The Honeymoon Cocktail seems to first appear in Hugo Ensslin’s Recipes for Mixed Drinks (1917), and contains an unusually sweet and fruit-based combination of ingredients, calling for Apple Brandy, lemon juice, curacao, and Benedictine. We take a look at what Benedictine is and how the Honeymoon Cocktail encountered a swapping out of the Apple Brandy for Calvados and more Apple Jack. We also explore the history of honeymoons, where the term originated, and origin myths surrounding this tradition in relation to marriage.

This week we try a listener's Apple Brandy, our ESC Gose, and then dive into BCJP style 15B Irish Stout

Hillary and Randy Mann, owners and operators of Post Falls very own Up North Distillery have brought distilling to North Idaho. Winners of 3 Gold Medals in the Denver International Spirits Competition with their Honey Spirits, Barrel Finished Honey Spirits, and Apple Brandy. They were also featured in Playboy as “Idaho’s Most Unique Spirit”. With...

Delve into the flagship red label, Mosswood's Apple Brandy Barrel aged Whiskey, describing the process, where the barrels come from, and the whiskey aging techniques used for this original whiskey. 

Matt & Justin sip the fine, fine beverage of the holidays: Calvados Apple Brandy and reminisce on the holiday season. It's the bizniz this episode.

If an “apple a day keeps the doctor away,” then apple brandy, a distilled liquor which seeks to concentrate the form and flavor of the apple, must keep them away for a whole week! This week, we talk Apple Brandy Cocktails. The post Episode #047: Apple Brandy Cocktails and Cider Cocktails appeared first on Speaking Easy.

Today on Fuhmentaboudit, Jesse Fergeson of Interboro Spirits and Ale joins the crew, which is back in the studio in full force for the first time this season! Interboro Spirits is the only combined distillery and brewery in New York City ("We're lucky," Ferguson says. "New York State was amenable to both of the permits existing in the same facility."

On this audience-participation episode of the Ale Evangelist Show, Scotsman and Drew talk about why anyone in their right mind would brew an oyster stout. (Turns out 21st Amendment would!) They also hit up some beer news concerning Stone Brewing, BrewDog out of Scotland, and talk about some upcoming breweries opening in Sacramento. The guys also crack a VERY special show beer in the Prairie Artisan Ales Apple Brandy Barrel Noir! Oh man...they were impressed and floored by the quality of this amazing beer. Next time Patrick gets some, you NEED to drop the cash and pick up a bottle or 4! (If Patrick doesn't limit you.) Seriously...an amazing beer.

In this episode we're shelling out the facts on a new way of farming oysters in North Carolina. We're heading to Cedar Island to meet Jay Styron and find out how he's helping restore the Carolina oyster to it's rightful place on our dinner tables. Then it's in tot he kitchen at Raleigh's 42nd Street Oyster Bar to whip up some tasty oyster recipes that'll have you bellyin' up to the oyster bar.

Picture a vineyard in your mind and chances are there's no beach in sight - but once you see Sanctuary Vineyard in Currituck County that just might change. Host Lisa Prince takes us to the coast to see how a farm family with deep roots on the Outer Banks is growing a thriving business in the world of wine, then shares some fabulous wine infused recipes.

It's a peach of an episode when we hit the road and head to Candor and Johnsons Peaches. The Johnsons have been growing perfect peaches for almost 80 years. Host Lisa Prince leanrs the secret of the perfect peach, and then of the perfect fried peach pie from Chef James Clark of Crossroads Restaurant in the historic Carolina Inn in Chapel Hill.

Which came first, the chicken or the egg? Can't answer that one, but we can answer just about any other egg question when host Lisa Prince takes us to Nashville and Braswell Foods cape free egg operation. Then, she scrambles it up with David Brigham of Brigs Restaurant in Cary and samples the "prince" of egg dishes.

Farming is hard. Breaking in to farming is even harder. In this episode host Lisa Prince takes us to Clayton to meet a couple carving out a life in farming for themselves - one acre at a time. And digs up the dirt on the humble potato. Then Chef Chad McIntyre of Raleigh's Market Restaurant shows viewers how to take that potato to a whole new level.

Moonshine is coming out of the shadows and into the mainstream. In this episode host Lisa Prince introduces viewers to the guys behind Lenoir's Carolina Distillery and Carriage House Apple Brandy. An old family recipe and great local apples - it's a match made in heaven! Then it's off to the Wine Cellar and Bistro where Chef Susan Collins shares her favorite apple brandy infused recipes.

We head for the hills of Wilkes County and Apple Brandy Beef. Host Lisa Prince learns the story of this farm family and how they care for gheir herd and their land - including tgheir scenic pastures on the Blue Ridge Parkway. Then it's on to Blowing Rock and in to the kitchen with Chef Andrew Long of Storie Street Grille.