Podcasts about blind tasting

This week, Juliet and Jacoby share their thoughts on Chipotle's CEO telling customers to ask for more food, discuss whether they would eat perpetual stew, and cover multiple new food promotions. For this week's Taste Test, Juliet blindly tastes potato chips. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call.  Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more!  Shop for Activia near you at www.activia.us.com Hosts: Juliet Litman and David Jacoby  Producers: Mike Wargon and Stefan Anderson Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us Fan MailWe hand Watershed the keys and let Ryan Venrick run our first distillery-led blind tasting, and we learn fast that we're not as good at guessing as we think. The reveals turn into a real lesson on slow water reduction, finishing choices, and how Watershed is reshaping Ohio bourbon from the barrel up. • Ryan's career path from bottling line to blending and barrel management • Why Watershed's bourbon portfolio changed after the mash bill shift • Blind tasting format and why pairing samples exposes process differences • Apple brandy finish side-by-side with crash dilution vs slow reduction • How slow water reduction affects mouthfeel, perceived proof, and flavor • Bottled-in-bond vs toasted bourbon and what “toasted” is meant to add • Uncut Unfiltered Batch 7 reveal and why proof placement matters in tastings • Nochino finished bourbon and the labor of harvesting unripe walnuts • The elevage program and why only a small number of distilleries do it • Watershed closing the restaurant and building new on-site experiences • What's coming next: OHLQ single barrels, fall finishes, maple finale, Japan tease • Blending philosophy: start with a base then shape with “one trick pony” barrels www dot scotchyburbonboys.com for all things scotchy bourbon boys make sure you check us out we've got glenn's we've got t-shirts we've got bourbon balls and then make sure you follow us on facebook instagram youtube and axon along with apple iheart and spotify and anywhere else you listen or watch us no matter what make sure you leave good feedback become a member definitely support us in any way that you can and support the brands that we bring on like when you see these brands support them support ohio support whoever it is but because support them because good bourbon equals good friends and good times don't drink and drive drink responsibly and live your life uncut and unfiltered Crash dilute or slow reduce, can you actually taste the difference? We bring on Ryan from Watershed and hand him full control of a five-pour blind tasting built to show where Watershed has been and where their bourbon is headed. The curveball: two glasses are the exact same apple brandy finished whiskey at the exact same proof, but diluted two different ways. Once you hear what's happening in those barrels, you'll never think about proofing water the same way again.From there we work through the lineup and put names to what our palates are telling us: a core Bottled-in-Bond, a limited toasted bourbon done with a short, targeted finish, and a final punchy reveal that lands at 123 proof with Uncut Unfiltered Batch 7. Along the way we get into the real “why” behind mouthfeel, perceived heat, oak extraction, and how slow water reduction can preserve flavor compounds and create a more cohesive pour. If you love blind tastings, barrel finishes, and nerdy whiskey process talk that stays practical, this one delivers.We also zoom out to the bigger story of Ohio whiskey. Ryan shares how Watershed is building an elevage-style program, why scaling techniques like slow reduction is hard, and what's next as they invest in better visitor experiences like a blending class and a bottle-your-own option. We talk upcoming OHLQ single barrels, the fall finishing series, and why the maple finish is designed for balance, not syrup.Subscribe, share this with a bourbon friend who swears they can always call Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

It's been a minute since we hit some blinds. In this short, we knock the rust off and ready our palates for some good ole' blind tastings. We also discuss our forthcoming appearance on "poor guesses" which is a blind taste off with the Bourbon Junkies. We also talk about recent barrel picks and all kinds of other fun stuff. So please join us this week and we attempt to guess age, proof, and distillate of three blinds samples. Two of the blinds are from large heritage distillers and other is single barrel from another podcast. Want more info than that - just give us a listen.--------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Step into the minds of sommeliers and wine professionals to discover what really happens when they sit down to identify wines in a blind tasting. In Episode 175, recorded live at Vino Venue, we bring together a panel of seasoned blind tasters who are veterans of Atlanta's annual “Somm Smackdown” blind tasting competition. This conversation unpacks the art, intuition, and discipline behind identifying an unknown wine with nothing but your senses. What started as a question from someone who attended the competition as a spectator in the past – “how do you even train your palate to do this?” - evolves into an energetic, deeply insightful conversation filled with real-world strategies, personal stories, and the occasional myth-busting moment. As bonus dialogue and to provide full context for this discussion, we kick things off with Sommelier Ryan Mullins, the first-ever Somm Smackdown Champion, who shares the history and evolution of this competition along with some of his own philosophies for why he continues the pursuit of refining these skills. Whether you're a curious beginner or a seasoned industry professional, this episode pulls back the curtain on one of wine's most fascinating and humbling challenges. You can visit www.vinovenue.com for a list of all the past Somm Smackdown Champions as well as to discover information about their retail shop and full calendar of upcoming events. FEATURING:Ryan Mullins, WinebowPepe Fundora, Casa NuovaBriana Pope-Pettis, Court of Master SommeliersJoe Herrig, Georgia CrownBrian White, Epicurean AtlantaEmily Mendyka, Vino VenueRecorded April 13, 2026 with a live audience at Vino Venue in Dunwoody, GA-----------------*** Check out our ⁠⁠MERCH SHOP⁠⁠ to directly support the show, and visit www.acorkintheroad.com for all upcoming events and media contributions

This week, Juliet and Jacoby revisit the McDonalds CEO, discuss whether it's fair to critique a restaurant after one visit, and share their thoughts on portion sizes. For this week's Taste Test, they try to guess the flavors of unique chips without looking. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Podcast Description: In Part 1 of this two-part episode of Whiskey, Jazz & Leadership, host Galen Bingham sits down with Bobby DeMars, founder and CEO of Blind Barrels, for a one-of-a-kind conversation about whiskey, entrepreneurship, and the art of taking risks. Bobby shares his journey from a creative career in filmmaking to building a unique whiskey tasting experience that's redefining how people discover craft spirits.   This episode is packed with stories of resilience, creativity, and the bold decisions that come with being an entrepreneur. Bobby also guides Galen through a blind whiskey tasting, offering insights into the nuances of whiskey and the importance of savoring the experience.   Listen in as Bobby Reflects on: The Entrepreneurial Spirit: Lessons learned from his father, a prolific inventor, and how they shaped his approach to risk and creativity. The Art of Whiskey Tasting: Why blind tastings are the ultimate way to discover the hidden gems of the craft whiskey world. Attention to Detail: How focusing on the small things creates a top-shelf experience for customers. Improvisation in Business: Why being adaptable and present is key to navigating the unexpected. Building Community: How Blind Barrels is connecting people through shared experiences and supporting small American distilleries.   What you drinking? Galen holds off on his pour until Bobby guides him through a blind tasting experience. Among the samples, Galen discovers Southern Star Cask Strength, a bold and complex whiskey that surprises and delights with its depth. Meanwhile, Bobby sips on Southern Star Red Label, sharing the story behind this hidden gem and why it's one of his favorites.   Want more? For four dollars a month, you can become a Patreon VIP. You'll get early access to every Part Two episode. A deep archive of exclusive conversations. Insight into who's coming next. And direct access to Galen himself.   Join the VIP circle today Click Here. Cheers to leadership that matters!

In this episode of GuildSomm: Into the Glass, Master Sommelier Myles Trapp joins host MS Chris Tanghe to blind taste three red wines, identifying quality tiers within the Pinot Noir category. Chris and Myles also discuss how they focused their studies to accelerate their blind tasting skills. Myles currently works on partnerships and experience development for the Tastefuli app, a mobile platform designed to help travelers discover and book curated wine country experiences. His initial sommelier training was in France, and he built his career in restaurants and education before passing the Master Sommelier exam in 2024.  Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

There are always new trends in beer, and surprisingly the latest trend are breweries making "premium American lagers" or low-calorie beers. Thing macro lagers like Miller Lite or Bud Light. Roger gathered twelve beers that are craft, craft-adjacent or macro, for a blind taste test. Miller Lite Short's Local's Light Montucky Cold Snacks Coors Light Old Style Light Miller High Life Light Shiner Light Garage Beer Light Yuengling Light Lager Bud Light Half Acre Light Lager Busch Light If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.  

There are few things we love more than interaction with our dear Padcost listeners. Tom J. (aka "Tomnamurchan") is one of our more active listeners. He's always sending questions in, letting us know when he's appreciated a podcast episode or a new bottling. Add to this, he's just a nice guy all around.  A while back he sent us samples to taste blindly and, together, while they were in Scotland, the J-Team tasted through these whiskies and recorded the blind tasting. Add to this, Joshua brought in an insanely special pour to blind taste Jason and Jess on. Will the J-Team get these whiskies right? Will they get them wrong? There's really only one way to find out. Thanks again to Tom for sending the samples in. We appreciate you more than you can know.  ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Joshua Hatton for producing and editing

In this episode of the Bourbon Lens, we dive deep into the art of the blind tasting—where labels don't matter and your palate tells the real story. We kick things off with a rigorous bourbon tasting and analysis, breaking down complex flavor profiles and sharing our unfiltered tasting notes. From there, the conversation shifts into personal anecdotes and reflections, featuring the lighthearted banter and behind-the-scenes stories you've come to expect.Watch (or listen) as we navigate a blind bourbon flight that threw us for a loop, revealing unexpected favorites and the challenges of identifying specific nuances under pressure. We rank the lineup based on pure taste, explore our personal preferences, and offer unique insights into the ever-evolving world of Kentucky's finest spirits. Whether you're a seasoned connoisseur or just starting your whiskey journey, this episode provides a candid look at how to trust your taste buds.

Can instant coffee be just as good, (if not better) than espresso? Hugh Kelly seems to think so! The three time Australian Barista Champion and longtime Head of Coffee at Ona joined us to discuss the ways instant coffee can be used to uplift the industry as a whole - making coffee more accessible, consistent, and dare I say tasty…! Plus stay tuned for Hugh's expert tips on how to make a banging cup of instant. 00:00 Trailer 01:00 The Big Question: Is Coffee Becoming Too Complicated? 01:56 Introducing Hugh Kelly (ONA Coffee) 02:16 Espresso vs Filter - What Coffee Pros Actually Drink 06:20 Instant Coffee: The Most Consumed Coffee in the World 12:21 How Instant Coffee Is Actually Made 15:52 The Real Limits of Instant Coffee 25:30 Blind Tasting: 7 Instant Coffees 30:51 Can Instant Replace Espresso in Milk Drinks? 33:36 The Café Industry Problem: Too Many Coffee Shops 43:00 The Future of Coffee Convenience 52:00 Final Thoughts - Making Coffee Easier If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee! Hugh Kelly: https://www.instagram.com/hugh_t_kelly/ Ona Coffee: https://www.instagram.com/onacoffee/ Want more coffee content? IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236 Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by: Marco Beverage Systems: https://www.instagram.com/marcobeveragesystems/ Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/ Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of GuildSomm: Into the Glass, Master Sommelier Maddy Jimerson joins host MS Chris Tanghe to blind taste three white wines. Before the tasting, she explains how she elevated her tasting game to prepare for various levels of certification.    Maddy is the wine director for the restaurant Casa Tua in Aspen, Colorado, and cofounder of Winomad Productions, which makes short films about the regions of Italy. She found her passion for Italian wine while working as a brand ambassador in the Bay Area, representing iconic Piedmontese wineries. Maddy passed her Master Sommelier Exam in 2022.  Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

YOU READ THAT RIGHT! Three-time Sniffer Hannah Crosbie returns to the pod to showdown against our wine-expert in a match for the ages - what is this wine and which celebrity vanity project is it tied to? However, in this part it's mainly Riley being late and us talking about 2 girls, 1 cup, a wasted boob job and how we can improve monkeys. Follow Hannah at @hannahcrosb Get the Patreon-exclusive second part of this episode (45 mins of bonus content) here: https://www.patreon.com/posts/150437284 WE NOW HAVE MERCH! Get your Glue t-shirts, mugs and totes in time for Christmas here (discount code for Patrons is on the Patreon): https://visualanticsapparel.com/collections/glue-factory Olga's special taping and tour dates can be found here: https://www.rocknrolga.com/ Milo's tour dates can be found here: https://www.miloedwards.co.uk/liveshows Follow us online to get Glue-related clips and updates: https://linktr.ee/gluefactorypod Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Rox and Jake of Vino Gusto as they sit down and catch up over a glass.Wine Tasted:Az. Agricola Matteo Correggia Roero Arneis 2024Vergelegen Estate Reserve Chardonnay 2023Bruno Murciano 'Pieles Doradas' Blanco Seco Valencia 2023Vinteloper NeoNoir 2025

Grab a glass and join us for a lively new episode of Behind the Label, where we sit down with Maxime Pierlot, General Export Manager at A. Bergère Champagne. We dive straight into the action around a blind tasting built on one simple but tricky question: “Champagne or not Champagne?” From the first sip, we taste, debate, challenge our assumptions, and let the wines speak.Along the way, Maxime takes us inside the world of A. Bergère: a family grower Champagne shaped by five generations, driven by terroir, and guided by a bold, modern vision. We talk about the rise of grower Champagnes, the importance of blending versus plot wines, Champagne at the table, still wines from Champagne, climate change, and even the future of non-alcoholic wine.It's geeky, honest, playful, and deeply human. If you love Champagne, blind tastings, and behind-the-scenes stories from the people who make the bottles you drink, this episode is made for you. Tune in, you might just rethink what's in your glass.

Which rye whiskey from the western United States will take the top spot? To wrap up Rye January, Dan and Dave dive into a blind tasting of five rye whiskeys from the western United States to see how they stack up when labels, hype, and price tags are stripped away. The guys have tasted some amazing rye whiskeys from the west so they pitted some of the best of the west in a head to head blind tasting. From spice to sweetness and everything in between, the guys break down each pour and share their honest reactions in this special episode they're calling Rye January Blind Tasting.

In this episode of GuildSomm: Into the Glass, newly minted Master Sommelier David Reuss joins host MS Chris Tanghe to blind taste three red wines. Before David starts tasting, they discuss the experience of passing the exam, the preparation and best practices that helped David reach that milestone, and what he plans to do next. David is the national education director for Jackson Family Wines. He previously worked in some of Colorado's best restaurants, including Frasca Food and Wine in Boulder and Shanahan's Steakhouse in Denver. David passed the Master Sommelier Exam in fall of 2025. Listen in and guess the wines along with David! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Tonight, we are tasting three wines. Two will be around $10, and a third wine will be over $20. Can we taste the difference?Tonight, we are tasting:2022 Epicuro Aglianico from Puglia, Italy. Purchased from Trader Joe's for $5.99. Blackberry and cherry with light spicy notes. Smooth and velvety. 13% alcohol. Single varietal wine, fermented in stainless steel tanks followed by maturation on the lees for several months before bottling. Does have some residual sugar. 2023 Tribunal Red Wine from the North Coast of California. Purchased at Trader Joe's for $12.00. Bold and full-bodied. Jammy fruit forward wine with lots of spice. People say it can be a little hot, but pairs well with burgers, pizza, and tacos.2017 Skylark las aves from the North Coast of California. This was purchased from Wine Styles for around $25. Mendocino County California. A Spanish inspired blend of 33% Carignane, 27% Syrah, 26% Grenache, and 14% Cabernet Sauvignon. Received a 92 rating from Wilfred Wong. Aromas of red cherry and raspberry, floral violet, and forest floor.Denise liked the $12 wine, the Tribunal. I preferred the $25 Skylark. However, if you like fruity, jammy, oaky red wines, and are looking for a bargain. You might want to try the Tribunal. I can really indorse the Skylark. I found this to be very smooth with good acidity and very well balanced. Next week, we are having our first Austrian wine, a Zweigelt.

Send us a textFive heavy hitters enter a blind tasting; a tie forces a live tiebreak and the crown goes to Old Man Winter With a prestige French oak finish. We trade hype for flavor, argue proof vs. balance, and learn how availability shapes a worthy Scotchy Bourbon Boys “Bourbon of the year.”• sponsors thanked and distillery updates shared• lineup set for the blind: five bourbons, one wild card on the side• simple scoring rules agreed, color coding to prevent bias• first-pass notes on cola, peanut, vanilla, and fruit-forward profiles• proof chat and how it affects palate, not just heat• debate on noses vs palates, dryness vs sweetness• tally confusion resolved, two-way tie identified• audience tiebreak selects Old Man Winter as winner• value and availability weighed against rarity and price• honorable mentions and how oxidation changes bottles over timeMake sure that you leave us good feedback on Apple and iHeart and Spotify five-star rating and everything. Leave a review and then become members.What happens when you strip away labels, lock in a scoring system, and let the glass do the talking? We gathered the full crew, poured five of the year's most talked-about bourbons completely blind, and chased the truth through cola notes, peanut vibes, dessert-like vanilla, and bright, fruit-forward finishes. The lineup was stacked: Knob Creek 21, Russell's Reserve 13 (2025), A Midwinter Night's Dram, Cathedral French Oak, and Old Man Winter from Preservation. Expectations were sky high for the heavy hitters—but the scoreboard had other plans.We walk you through the tasting rules, the early favorites, and the turning point when pour number three changed the room's mood. Proof chasers met balance seekers as a silky 90s-proof contender outperformed its label, while a 110-proof nose bomb turned out more polarizing on the palate than predicted. Cathedral French Oak cast a spell on the nose. Knob 21 delivered oak-driven structure. Russell's 13 flashed that rich sweetness many love. Midwinter offered juicy fruit and charm. But the question we kept asking was simple: which glass makes you want another pour?By the end, scores tied between two colors and we pulled in a live audience to break it. The winner? Old Man Winter—an underdog that paired layered fruit, spice control, and a welcoming finish with the practical upside of being findable at retail. We dig into why availability matters for a “Bourbon of the Year,” what blind tasting reveals about our biases, and how time in the bottle can flip your rankings weeks later. Stick around for honorable mentions, lessons learned from oxidation, and a reminder that great whiskey doesn't always wear the most expensive label.If you enjoyed this blind battle, follow the show, share it with a bourbon friend, and drop your own top pick of the year in a review. Your palate belongs in this conversation.voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

It's another blind tasting game - with Mike, Chris, and Shana from Haas Hops. Who will win???Email Eletters to: Insiders@craftbeertemple.comMailing address: The Beer Temple 3173 N. Elston Ave. Chicago, IL 60618Intro/Outro Music: Gorilla Meat by Jogger UYD4L!

This week, Albert and Heisey jump into a blind tasting that pits Weller and Van Winkle head-to-head. They break down the notes, compare favorites, and have a few “did not expect that” moments once the bottles are revealed.

What is it really like inside the legendary Len Evans Tutorial, where elite tasters spend a week benchmarking themselves against the world's greatest wines? What are the surprising lessons that come from tasting ultra-rare wines blind? What happens when famous labels disappoint, or a legendary bottle proves why it earned its reputation? Why did the McLaren Vale's ancient bush-vine Grenache go from being a "blend filler" to one of Australia's most exciting fine wine styles? How did a handful of producers help drive that transformation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Key Takeaways The current vintage of the Romanée-Conti Grand Cru is about $15,000 on release. Not only was the legendary Len Evans Tutorial a great opportunity to taste these holy grail wines that would otherwise be inaccessible, but it was also insightful to taste them blind because, as he says, sometimes the emperor has no clothes and they're not quite all they're cracked up to be. Or they are, which is actually a better story. It's a career-changing benchmarking exercise for a professional taster. Wes still refers back to that tasting when judging competitions years later.  Grenache loves the heat, so it was often picked after Shiraz. Therefore, it traditionally had lots of alcohol and flavour and was used as backfill. In 2010, a few McLaren Vale producers realized they could be fine wine with Grenache and started changing the way it was harvested and made.  The science behind how yeast releases flavor compounds when they eat sugar during fermentation is fascinating. The esters have fruity flavors, while the organic acids are less appealing. When the spinning cone column dealcoholizes Sauvignon Blanc, you lose the less appealing acetates, but the three-mercaptohexanol compounds smell lovely, like passion fruit, and they stay. However, if the grape doesn't have these compounds, like Chardonnay, you don't get that retention of that character.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/podcast.

This week on GuildSomm: Into the Glass, Master Sommelier Jesse Becker joins host MS Chris Tanghe to blind taste three red wines. Before he starts tasting, Jesse discusses his career and tasting journeys, including the challenges he faced as he was honing his blind tasting skills prior to passing the Master Sommelier exam. Jesse is the US sales manager for Veritable Wines & Estates, an importer of premium German and Austrian wines, and brand owner at ROCKWERK Grüner Veltliner. Over the last two decades, he has worked in nearly every facet of the wine and hospitality industries. Listen in and guess the wines along with Jesse! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Check out our tasting study guide to brush up on the basics of tasting: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Discover more tasting resources: https://www.guildsomm.com/learn/blind-tasting/ Learn more about ROCKWERK Grüner Veltliner: https://veritable-usa.com/rockwerkwine

Sorry for any delays - we had a bit of a data breach and are trying to recover a few shows we recorded last month. In the mean time - Mike and Chris teamed up to see if together they could compete with a Beer Temple employee on a bling tasting challenge!Email Eletters to: Insiders@craftbeertemple.comMailing address: The Beer Temple 3173 N. Elston Ave. Chicago, IL 60618Intro/Outro Music: Gorilla Meat by Jogger UYD4L!

In the latest blind tasting episode of GuildSomm: Into the Glass, sommelier Tori Testa discusses her tasting journey with host MS Chris Tanghe before blind tasting three red Italian wines. Tori is a beverage manager at Grill 23 & Bar in Boston. She graduated from the Culinary Institute of America, holds the WSET Level 3 Award in Wines, and is working toward her Advanced Sommelier certification through the Court of Master Sommeliers, Americas. Listen in as Tori shares her tasting challenges and tips, then guess along with her as she tastes blind! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Explore more tasting resources: https://www.guildsomm.com/explore/w/tasting 

In this sparkling episode of Eat Sleep Wine Repeat, Janina is joined by Cokie Ponikvar – shortlisted (and later winner) for the IWSC Emerging Talent in Wine Communication, Advanced Sommelier, and now on the path to both Master Sommelier and Master of Wine. Known to nearly half a million Instagram followers as Cokie's World of Wine, Cokie's infectious passion and disciplined study style have inspired a new wave of wine lovers worldwide. Together they dive into the fascinating world of Champagne vs. Crémant – uncovering why Champagne's history and terroir make it unique, what the grower Champagne movement means for drinkers, and how eight French regions (plus Luxembourg) produce high-quality Crémant that can rival Champagne at a fraction of the price. Expect insights into blind tasting challenges, producer styles, and practical tips for studying sparkling wine. You'll also discover: [02:26] – Luxembourg's Crémant: spotlight on Bernard-Massard, the country's leading producer [04:43] – How Cokie approaches studying wine and structuring learning.  [05:26] – The most difficult part of passing the Advanced Sommelier exam.  [09:22] – How long it really takes to become a Master Sommelier and Master of Wine.  [11:35] – The “craziest” decision Cokie has considered: attempting both titles simultaneously.  [14:11] – What Champagne truly means to her – and how a visit to Roman-dug caves in Reims changed her perspective forever.   [15:44] – Visiting Champagne houses like Taittinger and Ruinart: history carved into chalk cellars. [21:41] – The rise of grower Champagne: unique stories, pros and cons versus the grandes marques.  [24:14] – Understanding Champagne bottle labelling (RM vs NM codes).  [27:16] – Why Champagne commands higher prices – and when it's worth it.  [30:07] – Breaking down Crémant: eight French regions and their grape varieties, terroirs, and styles.  [34:00] – Spotlight on Savoie and the Altesse grape: alpine freshness and minerality.  [37:02] – Carcassonne and Limoux: tasting history in the birthplace of sparkling wine.  [38:45] – The challenge of lining up Crémants in comparative tastings – and why producer style matters as much as region.  [42:28] – The purpose of the Crémant appellation and how to use it as a reliable Champagne alternative.  [44:22] – Study tips for identifying sparkling wines in blind tastings.   [46:53] – Making wine inclusive: pronunciation, accessibility, and why wine should be for everyone. Follow Cokie on her Crazy wine journey HERE.

Ain't Nothing Like the Real Thing Baby, Or Is It@asahisuperdry @heineken @stellaartoisusa @coronausa #beer #nonalcoholic #radioshow #podcast #beerreview Co hosts : Good ol Boy Dave, Good ol Boy Mike, and Good ol Gal Julieanna SUDS  Episode – Join us for a Summer of Questionable Decisions as we dive into the world of macro lagers and their non-alcoholic counterparts! This episode features a blind tasting of fan favorites including Asahi Super Dry, Stella Artois, Heineken, and Corona, paired with their 0.0 versions. Our hosts will put their taste buds to the test to see if they can tell the difference between the real deal and the NA versions. Expect plenty of laughs, spirited debates, and some surprising revelations as they rate each beer on a scale from 1 to 5. Whether you're a beer enthusiast or just curious about the growing trend of non-alcoholic options, this episode promises to be both entertaining and informative! 8:041.Asahi Super Dry Japanese Rice Lager -5% ABV.  Mike-SUDS-2 Dave SUDS-32.Asahi Super Dry 0.0 NA Japanese Rice Lager 0% ABV Mike-SUDS-4 Dave SUDS-3Asahi Group Holdings- brewed and bottled by Birra Peroni  Rome Italy14:251.Heineken 0.0- NA lager- Mike SUDS-3 Dave SUDS-32.Heineken- Euro Pale lager 5% ABV Mike SUDS-3 Dave SUDS-3Heineken Macro Brewery Zoeterwoude, Zuid-Holland Netherlands23:361.Stella Artois 0.0%- NA Lager- Mike SUDS-2 Dave SUDS-32.Stella Artois Pale Lager- 5% ABV Mike SUDS-3 Dave SUDS-3Stella Artois Macro Brewery Leuven, Vlaams Gewest Belgium29:401.Corona Extra- 4.5 ABV Mike SUDS-3 Dave SUDS-32.Corona Non-Alcoholic  Mike SUDS-2 Dave SUDS-2Groupo Modelo Cuidad de Méxicoinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeBeer Tasting, Non-Alcoholic Beers, Macro Lagers, Asahi Super Dry, Heineken, Stella Artois, Corona Extra, Blind Tasting, Summer Of Questionable Decisions, Alcohol-Free Beer, Beer Reviews, Craft Beer, Beer Pairing, Beer Culture, Taste Test, Beer Comparison, Brewery Innovations, Beer Trends, Drinking Alternatives, Beverage Industry

Send us a textThe Scotchy Bourbon Boys conduct a blind tasting of three years of Maker's Mark Cellar Age releases to determine which vintage delivers the most exceptional flavor profile. Our expectations are completely overturned when the 2024 release unanimously wins with its stunning caramel, cherry, vanilla, and apple notes, scoring a perfect 19/18 on our rating scale.• We discuss our recent barrel selection experience at Maker's Mark with Rob Samuels• Rob Samuels explains how Maker's created their innovative limestone cellar for aging bourbon beyond 10 years without bitterness• Each Cellar Age release features different compositions: 2023 (11 & 12-year), 2024 (12 & 13-year), and 2025 (11, 13 & 14-year)• Tasting reveals the 2024 Cellar Age (119.3 proof) as our favorite with exceptional caramel, toffee, cherry, and apple notes• We explore how wheat whiskey changes dramatically when bottles remain open, with flavors evolving and improving over time• The newest 2025 release shows more oak influence, which divides opinions among tasters• We compare our Cellar Age findings with a fresh Kentucky Bourbon Festival private select with a chocolatey stave profileCheck out WWW.ScotchyBourbonBoys.com for Glen Cairns, t-shirts, and all things Scotchy Bourbon Boys. Find us on Facebook, Instagram, YouTube, and X, along with Apple, iHeart, Spotify, and everywhere else you listen to podcasts.What happens when wheat whiskey ages for over a decade in a revolutionary limestone cellar? We found out in our most revealing blind tasting yet.Tonight, we journey through time with all three releases of Maker's Mark Cellar Age – the limited edition series that challenged everything we thought we knew about aging wheated bourbon. After visiting Maker's Mark and spending time with Rob Samuels, we gained a deeper appreciation for how this historic distillery is pushing boundaries while honoring tradition.The Cellar Age concept is fascinating – taking fully matured Maker's Mark and transferring it to a climate-controlled limestone cellar where it can develop complexity without acquiring bitterness. Each annual release features a unique blend of well-aged whiskeys: 2023 combines 11 and 12-year bourbon, 2024 features 12 and 13-year, while 2025 incorporates three different ages including their first-ever 14-year component.Our blind tasting delivered shocking results that completely upended our expectations. The winner wasn't what any of us predicted, showcasing notes of burnt caramel, toffee, dark cherry, and what we can only describe as an "apple caramel extravaganza." One sample was so impressive it scored a perfect 19/18 on our rating scale – something that's never happened before.We also discovered how dramatically these wheated expressions evolve once opened. As one host explains, "Wheat is a much finer, softer, more impressionable grain," making these bottles living entities that transform over months. The bottle that had been open longest revealed how these expressions hit their peak and then subtly shift toward oakier profiles.Whether you're a devoted Maker's Mark fan or simply curious about how wheat whiskey develops with extended aging, this episode offers rare insights into one of bourbon's most innovative modern experiments. Subscribe now and join us next week when we explore Maker's Mark Star Hill Farm Wheat Whiskey! Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Wine Talks is deeply connected to the Judgement of Paris. Not only were the Barretts good customers of our wine shop, Warren Winiarski stayed in our home on a trip to Los Angeles. The industry was completely different then. California wine had always been a thing, particularly before prohibition. It had even made its way to the east coast in the 1800's. But then came that fateful day in Paris at the Intercontinental Hotel, the Americans won. In Paris, there was a journalist named George Taber. He had heard about this tasting pitting California's boutique gems against the equivalent (at least from a grape standpoint) French stars. It turned out to be no contest and set the wine world on its ears. Can you imagine, French judges choosing American vintages over their beloved French wines?  George Taber was the only journalist to show up...and almost didn't. George Taber never meant to shake the wine world—he just happened to be the only journalist in the room when California shattered centuries of French pride. As you join us on Wine Talks, you'll walk beside Taber through the candlelit salons of 1970s Paris, where the unsuspecting French sat down to a blind tasting designed to showcase their invincibility, only to watch that myth dissolve, glass by glass. In this episode, you'll learn how a simple event—what began as a friendly challenge orchestrated by Steven Spurrier—ended up catalyzing the global rise of American wine and undermining the Old World's complacency. You'll get an intimate portrait of the Parisian wine scene in its heyday: corner wine shops, eager expatriates, and the odd British merchant shaking things up with unorthodox ideas. Follow Taber's transformation from a young Time magazine reporter, new to France and mostly ignorant of wine, to the accidental chronicler of one of history's most dramatic palate shifts. Discover how logistical headaches and legal loopholes almost kept California's best bottles out of the competition, and what happened when French wine judges realized—too late—that their favorite “Meursault” was actually a Napa Chardonnay. You'll hear about the aftershocks reverberating through both continents; how careers were built, fortunes made, and the entire wine business transformed overnight. Plus, Taber reveals the stubborn role of luck in history and how something as small as attending the right tasting at the right time can change everything. By the end, you'll not only understand the Judgment of Paris, but also the passion, humility, and disruption that lie inside every bottle. #WineTalks #JudgmentOfParis #CaliforniaWine #FrenchWine #GeorgeTaber #StevenSpurrier #ChateauMontelena #StagsLeapWineCellars #NapaValley #WineHistory #WineTasting #WineEducation #BlindTasting #WineIndustry #PodcastInterview #WineStorytelling #WineCulture #CorkHistory #FrenchLifestyle #NewWorldWines   Time Magazine Website: https://time.com (Armen refers to working as a journalist at Time magazine.) Chateau Montelena Website: https://www.montelena.com (Referenced in the discussion about the Judgment of Paris tasting.) Stag's Leap Wine Cellars Website: https://www.cask23.com (Mentioned as one of the winning wineries in the Judgment of Paris.) Charles Krug Winery Website: https://www.charleskrug.com (Referenced in a story about being poured at an event with President Eisenhower.) Sebastiani Vineyards & Winery Website: https://www.sebastiani.com (Mentioned when Paul recalls stocking the shelves.) Ackerman Wines Website: https://www.ackermanwines.com (Ackerman, a major New York wine retailer, is referenced.) St. Francis Winery & Vineyards Website: https://www.stfranciswinery.com (Discussed in context of early synthetic cork usage.) Barefoot Cellars Website: https://www.barefootwine.com (Mentioned regarding synthetic corks.) Taylor Wine Company (Taylor Cellars) Website: https://www.taylorwine.com (Referenced in the cork closure story.)

So I got a Blind from The Rye Guy. Does blind tasting make your palate better. Thats what were here to find out. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==What is Blind Whiskey TastingA blind whiskey tasting is the process of sampling and evaluating whiskey without knowing its brand, price, or label. This eliminates bias and allows the taster to form an opinion based purely on the spirit's aroma, taste, and finish. It is a popular practice among both casual drinkers and experts for exploring new whiskies and challenging their own palates. Why taste whiskey blind?Removes bias: The influence of a prestigious name or high price can unconsciously sway a taster's perception of quality. Tasting blind ensures that judgment is based solely on sensory experience.Focuses on quality: It directs attention to the whiskey's inherent characteristics, such as craftsmanship, complexity, and balance. This can reveal that an inexpensive bottle is more enjoyable than a supposedly high-end one.Enhances education: For both novices and seasoned enthusiasts, blind tasting is a fun way to improve sensory skills. It trains the palate to identify specific flavor notes like oak, smoke, fruit, and spice without relying on marketing claims.Levels the playing field: In a group setting, blind tasting allows people with varying levels of experience to participate equally. It promotes discussion about what each person is experiencing, which can highlight nuances others might have missed. Why you should taste your whiskey blindNov 4, 2020 — If two identical wines were served, the subjects preferred what they believed to be the more expensive option. Turns out, there's a psychological reason behind ...RackHouse Whiskey ClubWhen Going Blind Is an Advantage - Whisk(e)ySmiths.comNov 23, 2016 — Are you brave enough to challenge what you know? A blind tasting will help you set aside your expectations. One time, LeAnne and I were doing a double blind tas...whiskysmiths.comHow to host a blind tastingTo ensure a fair and fun tasting experience, preparation is key. Select the whiskies: Choose a group of three to five whiskies, as more can fatigue the palate. For the most accurate comparison, select whiskies of a similar style and proof range (within 10 proof points).Conceal the identities: Before guests arrive, have a non-participant—or yourself, if you are participating—pour each whiskey into identical, numbered vessels, such as carafes or vials.Take notes: Use a tasting mat or scoresheet with numbered spaces corresponding to the samples. The scoresheet can include sections for notes on appearance, aroma, taste, and finish.Taste and discuss:Set out the numbered glasses, palate cleansers like water and crackers, and tasting sheets.Have participants taste each whiskey one by one, recording their personal impressions.Save discussion until everyone has completed their evaluation to avoid influencing others.The big reveal: Once all samples have been scored, unveil the identities of the whiskies and compare notes. This is often the most surprising and enjoyable part of the event. Tell me more about how blind tastings help develop a whiskey palateBlind whiskey tastings are one of the most effective ways to develop a whiskey palate because they eliminate bias and force the taster to rely purely on their senses. Regular blind tasting hones your ability to identify and differentiate subtle sensory characteristics, building a strong "sensory memory" over time. 

In the latest blind tasting episode of GuildSomm: Into the Glass, host and Master Sommelier Chris Tanghe chats with Erica Orr, a Washington winemaker and enologist. Erica crafts the wines for her own label, Orr, and also has a lab service providing wine analysis and consulting for other Washington wineries. Chris pours her a white, a rosé, and a red. After Erica tastes the wines blind, she and Chris discuss winemaking cause and effect. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Erica ran analysis on the wines that she and Chris tasted, which you can find on our website. Click over only when you're ready for the wines to be revealed! https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/tasting-with-winemaker-erica-orr  Find out more about Erica's wine lab: https://www.orrwinelab.com Learn about Orr Wines: https://ericaorrwines.com Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Discover more GuildSomm blind tasting resources: https://www.guildsomm.com/learn/blind-tasting/

In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe takes a different approach to the study of blind tasting with a close look at Grüner Veltliner. He discusses the typicity of Grüner Veltliner and demystifies some misunderstood characteristics of the variety. Be sure to check out all the resources on GuildSomm.com, including our tasting materials and our new infographics on the typicity of classic grape varieties. Start here: https://www.guildsomm.com/public_content/features/staff-training/b/new/posts/tasting-la-cata  If you're not yet a GuildSomm member, check out our summer membership opportunity! Stay sharp this summer with full access to GuildSomm for three months at the discounted rate of US$35. Sign up by August 31: https://www.guildsomm.com/public_content/features/b/announcements/posts/summer-membership-offer Our latest article is a spotlight on the London wine industry, featuring an impressive group of London wine professionals: https://www.guildsomm.com/public_content/features/articles/b/spotlight/posts/london-spotlight  Thanks for listening and supporting our efforts here at GuildSomm. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Welcome back to All Things Whiskey Podcast!  On this episode Hosts Mike Outcalt and Devin Mitchell host a super patron mega fun-time extravaganza blind tasting with Patron supporter Spencer Snell!  Join us as we go through 3 blind whiskies with 2 extra special pours at the end of the episode.  We have lots of fun with this tasting, share stories, and keep everyone informed on recent life updates.  We mention several times that we are expecting a baby soon, but whoops - she actually showed up 5.5 weeks early so expect a delay in new content from our end as Mike and Rose are focusing on being new parents!  Thanks to all of our Patron supporters and to the fans of the show.  Its been a wild ride!  Support the show

On the second of a two part series, we dive into the Release 13- Heat- tasting box from Blind Barrels, the first and only double blind whiskey tasting experience. While putting our whiskey knoweldge to the true test, we chat about being fanboys for Blind Barrels, King of the Hill, the tasting table, having a language with which to discuss the whiskey, the high stakes for this tasting, who is the more knowledgable Whiskey Wizard, naking sure we use the app to assess age, proof, and type of whiskey, day old coffee, rating systems of 1-10, an extra 2 points, 1st grade nicknames, apricots and figs and cherries and quinces, The Drep and Stone Blind Barrel Box, a turnt Hershey's bar, the funk of an older bourbon, a formidable whiskey, entering the transcendence, and our overall Tasting Score and results from the Blind Barrels App.  Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #297

In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe pours a flight of three red wines for Master Sommelier and Master of Wine Doug Frost and Master Sommelier Jonathan Eichholz. Doug is a partner in Echolands Winery, located in the Walla Walla Valley of Washington, and he also helps run the American chapter of the Association de la Sommellerie Internationale.   Learn more about Doug: https://www.mastersofwine.org/doug-frost-mw   Explore our new staff training on tasting, perfect for beginning your tasting journey or training your team: https://www.guildsomm.com/public_content/features/staff-training/b/new/posts/tasting-la-cata   If you're an intermediate taster, don't miss our study guide on tasting: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

On the first of a two part series, we get the opportunity to talk with Bobby DeMars of Blind Barrels, the first and only double blind whiskey tasting experience. We chat about the bespoke spirits tasting box, being screwed by Father's Day orders, filling bottles in a basement with a funnel, the power of the distributors, highlighting rockstar whiskies, the ills of the three tier system, kissing a bunch of frogs, whiskey wizards, why you can't drink whiskey all day, a healthy and mindful approach to whiskey, the communal aspect of whiskey, you know there's a problem when you have floor whiskey, putting up accent walls and baking bread, the greatest life hack ever, wading through the red tape, differences between chimps and monkeys, The Kansas City Mob, and putting 6-8 years of whiskey knowledge into a tasting.  Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #296

Text us your wine questions, craziest wine experiences, or if you just have a comment for us. . Blind tastings are a fun way to hone your skills. In this episode, I have assembled a team of amazing tasters to help solve the mystery wine. Will anyone get it right? Is that the point? Find out as we taste through a wine that Blair shared with us. Welcome to the Sipsters Podcast! Thank you for listening to the Sipster's Podcast. Find us online at sipsters.ca. Support the showPurchase copies of “The Sipsters Pocket Guides” here! Support Sipsters by subscribing! Contact me at sipsterswinepodcast@gmail.com!Read Sipster's ICONS (Because sometimes more IS more.)Find me online at sipsters.ca or lukewhittall.comThanks again for listening!

In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe pours the always-tricky-to-parse Gamay and Pinot Noir comparative for Advanced Sommelier Max Goldberg. Max is based in Los Angeles and is currently the sommelier at Santa Monica's SELINE, a fine-dining restaurant from Chef Dave Beran that opened last year. Previously, Max curated the beverage programs at The Maybourne Beverly Hills and The Peninsula Beverly Hills. He is a graduate of the Culinary Institute of America.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!   Listen to more tasting podcasts: https://www.guildsomm.com/tags/Tasting_2D00_Podcast   Read our Science of Tasting expert guide: https://www.guildsomm.com/research/expert_guides/w/expert-guides/2441/the-science-of-tasting   Dive into more blind tasting resources on the GuildSomm site: https://www.guildsomm.com/learn/blind-tasting/       Explore GuildSomm membership: https://www.guildsomm.com/recurly/v1/join

In this gloriously unprofessional episode, the Bros and special guest Ty Rambo attempt a blind tasting showdown between high-end and low-end whiskeys — and chaos absolutely ensues. Featuring pours from Pappy Van Winkle, Old St. Nick, Booker's, E.H. Taylor, Buffalo Trace, Early Times, Evan Williams Bottled in Bond, and Longbranch — the night spirals into intense debates about tasting notes, trash talking, philosophical reflections on drinking culture, and the official coronation of our audience as The Unprofessionals. Some whiskeys soared, some legends crumbled... and at some point, microplastic cleanse theories and heated debates over driveway weeds somehow entered the chat. If you've ever wondered whether taste, price, and reputation actually matter—or if you just want to hear grown men nearly come to blows over cinnamon notes—this is your episode. Dead bottles everywhere. Reputations nowhere to be found. Welcome to the way whiskey was meant to be judged: unfiltered, unapologetic, and beautifully unprofessional.#DeadBottlesEverywhere #WhiskeyBrosPodcast #TheUnprofessionals #BlindTastingMadness #WhiskeyWisdom #CinnamonCity #UnfilteredAndUnapologetic #BuffaloTraceConfusion #TasteBudsBetrayed #HighEndLowTaste #MiddleAgedAndMagnificent #WeedWarsAndWhiskey #CertifiedUnprofessional #DrinkersWithoutBorders #UnqualifiedSommeliers #BuffaloTrace #EarlyTimes #EvanWilliams #LongbranchBourbon #PappyVanWinkle #OldStNick #BookersBourbon #EHTaylor

Fr. Ben creates three amazing dishes for Silvia and Khira that they've either never tried or there's a surprise twist. With this idea of surprises that one can find in food, the topic of God allowing surprises to happen to us becomes a topic of discussion. Listen as we discuss the good, the bad, and the ugly when it comes to surprises in life. Got a question you'd like to ask Fr. Ben? You can submit questions and topic ideas for the podcast through Facebook or you could email us at soulfoodpriestmemphis@gmail.com. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!

This week Jim and Todd welcome Bobby DeMars of Blind Barrels. Blind Barrels is an exclusive blind whiskey tasting experience that features highly curated blind whiskey expressions. Listen in as we walk through one of their experiences and choose our favorite bottle. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  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!

In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe pours the dreaded so-called Bermuda Triangle of white wines for Texas sommelier Skyler Ring.   Skyler has quickly risen through the sommelier ranks and has passed both the theory and service portions of the Master Sommelier exam, with just the tasting portion remaining before he becomes Austin's next Master Sommelier. Skyler began his hospitality career in New York City managing restaurants, and his focus shifted exclusively to wine after moving to Texas, where he has worked at Jeffrey's in Austin and Mastro's Steakhouse in the Post Oak Hotel in Houston. He currently works for importer Wilson Daniels.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

We're Back! In this episode we share travel suggestions, some more shenanigans, and surprising results of a red wine blind tasting. Pour yourself a glass of your favorite wine and listen to our latest episode.Winecamp23@gmail.comInstagram: https://www.instagram.com/wine_camp_podcast/Music: Windows Rolled Down by The 126ers, Wes Hutchinson Windows Rolled Down - The 126ers Wes Hutchinson % - Free Music Download For Creators (happysoulmusic.com)

In the latest episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe mixes up the format of the blind tasting series. This and upcoming episodes will feature single blind comparatives, which help tasters overcome common misidentifications of similar wines and develop a better understanding of the data points that drive cause and effect.   For this episode, three Chardonnays are poured for Advanced Sommelier Wendy Shoemaker, the Western Regional Sales Manager for Frog's Leap Winery in Napa Valley. Wendy, who has a chemistry background, has also worked in some of San Francisco's great restaurants, including Californios and the St. Francis Yacht Club.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Join us for an exciting episode as Texas Whiskey Geek returns to the podcast! The hosts discuss industry news, including Marlene Holmes' historic induction into the Whiskey Magazine Hall of Fame. Googs revisits Blood Oath, Pack 9, while Vinnie rediscovers a forgotten Ford Hamilton Double Barrel whiskey.The highlight of the episode? A blind-tasting challenge full of bold guesses, surprising reveals, and plenty of laughs. Packed with whiskey insights, camaraderie, and lighthearted banter, this episode is a must-listen for whiskey lovers. Tune in as the hosts continue their journey through the world of whiskey!

In the latest episode of Into the Glass, Master Sommelier Chris Tanghe pours a red wine for two Seattle sommeliers aspiring to achieve the Master Sommelier Diploma. Chris Lara has worked for top Seattle restaurants for the last 30 years, including Matt's in the Market, Crush, John Howie Steak, and Metropolitan Grill, where he is currently the wine director. Seattle native Torrey Lewis got his start in the kitchen as a pastry cook before he fell for wine. He is now the wine director for Willows Lodge and Barking Frog restaurant in Woodinville, Washington. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

In the latest episode of the GuildSomm blind tasting podcast, Master Sommelier Chris Tanghe pours a white wine for two Master Sommeliers from opposite sides of the country while chatting with them about their approaches to blind tasting, what has been challenging for them, and how they apply blind tasting skills to their work. Rebecca Fineman is a partner in San Francisco restaurants Ungrafted and Glou Glou and has previously written for GuildSomm. Scott Tyree works out of Freeport, Maine, as an educator and consultant, and he spends part of the year in Cape Town, South Africa. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

In our latest blind tasting podcast, host and Master Sommelier Chris Tanghe chats with Jonathan Eichholz,MS, about proven study methods that have helped both of them develop the skill to not only pass the Master Sommelier exam but also continue to improve their tasting ability and adapt to evolving wine typicity. Working with the GuildSomm team, Jonathan keeps the compendium up to date and occasionally teaches classes. He has worked at the acclaimed New York City restaurants The Modern and Aquavit, and he passed the Master Sommelier exam in 2023.  Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Jordan and Max talk a recent Summer ingredient fuelled meal at Stella: West Hollywood, before returning days later to undertake a meaty marathon of a blind beef tasting. Into the Beverly Blvd. restaurant the boys went to help chef Rob Gentile and team determine the best tasting steak out of eight worthy prime and wagyu opponents. Smacking of lips on mic occured, keto lifestyles were maintained, and a winner was crowned.

In our latest blind tasting podcast, host and Master Sommelier Chris Tanghe speaks with two Seattle sommeliers, each working in a different sector of the business, about how they apply blind tasting skills to their daily routines. They taste a white wine that tends to be a bit tricky! Ally Lanoue is the assistant wine director at the Canlis restaurant, a Seattle icon that has been open for more than 70 years on Lake Union. Originally from Massachusetts, Ally studied violin at the Boston Conservatory at Berklee and found her way into restaurants while attending school. She moved to Washington in 2018 to take a serving job at Canlis and has progressed through the ranks, turning her career focus to wine. Paul Swanson is the regional account manager for WineBid, where he evaluates and acquires private cellars for the online company. He is also an educator for the wine studies program at South Seattle College. Paul found his passion for wine during college while working at Bern's Steak House, in Tampa, where he discovered how vast the world of wine is. He moved to Seattle in 2008 and, in 2011, was part of the opening service team of RN74, where he worked with Chris and a team of other talented sommeliers and later became the lead sommelier. Enjoy the show and leave us a review if you found it helpful in your own pursuit of becoming a better taster and beverage professional!