Podcasts about bottled

Micheál bottled itAs Fianna Fáil this year marks its 100th birthday, where does it stand on the issue of Irish Unity? According to its Constitution, Fianna Fáil's first aim is; “To secure in peace and agreement the unity of Ireland and its people.” Very worthy but has the party in or out of government during the last century actually done anything to achieve it?Currently, while the conversation on unity is daily taking place An Taoiseach Micheál Martin is seen by many as the greatest impediment to progress. When asked he waffles and generally dissembles. Ethnic Cleansing of PalestiniansImagine, if at any point during the decades of conflict, the RUC and British Army had invaded Ballymacarrett/Short Strand in East Belfast and forcibly evicted its residents and systematically destroyed every home, shop, school, St. Mathew's, and tore up the roads, sewage and water infrastructure. Imagine too if this policy had been applied to other nationalist areas like Crossmaglen or the Bogside.This is the reality of life for the Palestinian people of the west Bank at this time. A new report by B'Tselem – an Israeli human rights organisation - is a damning indictment of Israeli aggression and apartheid against the Palestinians. It records, in its detailed 200 page report, entitled ‘The Elimination Project,' that as of June this year 64 Shepherding communities have been forcibly expelled from their homes. In the last 20 months the Israeli military has also displaced 33,000 Palestinians from the Jenin, Tulkarm and Nur Shams refugee camps. It destroyed homes, buildings and infrastructure.Imagine, if at any point during the decades of conflict, the RUC and British Army had invaded Ballymacarrett/Short Strand in East Belfast and forcibly evicted its residents and systematically destroyed every home, shop, school, St. Mathew's, and tore up the roads, sewage and water infrastructure. Imagine too if this policy had been applied to other nationalist areas like Crossmaglen or the Bogside.This is the reality of life for the Palestinian people of the west Bank at this time. A new report by B'Tselem – an Israeli human rights organisation - is a damning indictment of Israeli aggression and apartheid against the Palestinians. It records, in its detailed 200 page report, entitled ‘The Elimination Project,' that as of June this year 64 Shepherding communities have been forcibly expelled from their homes. In the last 20 months the Israeli military has also displaced 33,000 Palestinians from the Jenin, Tulkarm and Nur Shams refugee camps. It destroyed homes, buildings and infrastructure. The B'Tselem report is available: https://www.btselem.org// Buíochas  I consider it a great honour for me to have a column  published by the Belfast Media Group. I don't know how many people pay heed to my musings but I am grateful to have a platform to write about whatever takes my fancy. Thats' what the Andersontown News and The Irish Echo do. They provide an alternative viewpoint to the line  promolgated  by the establishment media. An inclusive community based response.You don't have to agree with the editorial line all the time but I for one, and many many others have an affinity with our Andytown News that we will never have with other newspapers.  A newspaper of its own is a mighty asset for any community to have.

Send us Fan MailWe pour Southern Star Paragon Bottled in Bond and discover a high-wheat North Carolina bourbon that stays light, sweet, and surprisingly nuanced at 100 proof. Along the way, we dig into Carolina spirits history, why distribution can hide great brands, and how a softer tobacco pairing can let a delicate wheater shine. • Southern Star Paragon overview and why it gets recommended • Statesville backstory and North Carolina's early prohibition history • Farm to glass sourcing and what local grain can change • Bottled-in-bond basics and the Paragon lineup • Tasting notes focused on delicate sweetness and a gentle palate ride • Who this profile fits and beginner-friendly comparisons • MSRP talk, craft pricing expectations, and why value matters • Beach bottle versus cabin bottle debate and how season changes preference • Online ordering reality, shipping rules, and why availability varies by state • Tobacco pairing notes plus cellaring and aging conversations • Craft hunting mindset versus big-name collecting • Customer service, brand loyalty, and why great companies win long-term If you want more great content and other perks, be sure to support the show by clicking the link in the show notes. We can be reached on our website, whiskey tasterspomma.com, with any ideas for the show.Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

This week on The Whiskey Trip, Big Chief heads north to New York's Hudson Valley to sit down with Paul Coughlin, founder of Taconic Distillery.   Paul shares how Taconic got its start, what it's been like building a family-owned distillery in New York, and the story behind the American Foxhound that has become such a recognizable part of the brand.   And you know Big Chief isn't making this trip without drinking some whiskey.   First Half   Taconic Bottled in Bond Bourbon – 100 Proof Taconic Founder's Straight Rye – 90 Proof   Second Half   Taconic Double Barrel Maple Bourbon – 90 Proof Taconic Distiller's Select Bourbon – 6 Years Old, 134 Proof   The ride starts with Bottled in Bond and rye before moving into the Maple Bourbon and finishing BIG with that 134-proof Distiller's Select.   Along the way, Paul and Big Chief talk whiskey, family, the Taconic story, and what it takes to build a distillery while staying true to your roots.   And don't forget about this week's Taconic giveaway! Head over to The Whiskey Trip social media pages for all the details and get entered before time runs out.   Grab a glass, pour yourself something good, and come hang out with Big Chief and Paul.   Cheers! Take the Ride!

What happens when you combine seriously old whiskey, a little patience, a little stubbornness, and just enough swagger?We sit down with Ed Bley of Rising Tide Spirits to find out.Ed brings us into the world behind Rising Tide Spirits and the stories behind Old Swagger and Old Stubborn, including a 13-year Bottled in Bond bourbon, a 12-year rye, and a 12-year Old Swagger rye.We talk about what happens when you let whiskey age, why patience can be one of the hardest parts of the whiskey business, and how two whiskeys the same age can somehow develop completely different personalities.And because this is Whiskey Rocks, we don't just talk about the whiskey. We drink it.We break down all three bottles, talk tasting notes, compare their personalities, and even figure out which bands these whiskeys would be if they showed up at the bar. Spoiler alert: Old Stubborn has some serious Social Distortion energy.Along the way, Ed shares the story of how he got into whiskey, the philosophy behind Rising Tide Spirits, and what happens when you decide you're willing to wait for whiskey to become exactly what you want it to be.It's old whiskey. It's rye. It's bourbon. It's Rising Tide.And yeah… there's a little swagger involved.Whiskey Rocks, Sip Hard.Follow us @thewhiskeyrockspodcast on TikTok and Instagram

A Knights and Dolphins grand final would be a fairytale for the NRL. The Australian's Andrew Webster joins Adam Hawse to discuss why someone other than Penrith, Melbourne or the Roosters winning the premiership would be great for the game, and take a deeper dive into the unevenness of the competition. While the Warriors were on the end of some dubious calls, the attacks on referee Ashley Klein were disgraceful and should yield life bans. In light of some bunker decisions, we ask, is the bunker being used correctly? And Sam Walker...will he or won't he play? For all your NRL news, follow the Continuous Call Team wherever you watch or listen to your podcasts. It’s your one stop shop for the latest in rugby league. You can find us on YouTube and on Instagram - just search ‘Continuous Call Team’. See omnystudio.com/listener for privacy information.

Fluent Fiction - Norwegian: Unlocking Secrets: The Mystery of Vågåmo's Bottled Message Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-09-19-07-38-19-no Story Transcript:No: Det var en frisk høstdag i Vågåmo.En: It was a crisp autumn day in Vågåmo.No: Lufta var klar og kjølig, og det knaste i bladene under føttene til dem som vandret langs stiene.En: The air was clear and cool, and the leaves crunched under the feet of those who walked along the paths.No: Sindre var på vei ned til Lake Vågåvatnet med fiskestangen sin, akkurat som han gjorde nesten hver dag.En: Sindre was on his way down to Lake Vågåvatnet with his fishing rod, just as he did almost every day.No: Han elsket stillheten ved vannet og lyden av bølger som lappet forsiktig mot stranden.En: He loved the silence by the water and the sound of waves gently lapping against the shore.No: Denne morgenen oppdaget han noe uvanlig.En: This morning, he discovered something unusual.No: En flaske lå mellom noen steiner ved vannkanten.En: A bottle lay between some stones by the water's edge.No: Den glinset i sollyset, og inni flaska så Sindre et stykke papir.En: It glistened in the sunlight, and inside the bottle, Sindre saw a piece of paper.No: Øynene hans lyste opp av nysgjerrighet.En: His eyes lit up with curiosity.No: Han bøyde seg forsiktig og plukket opp flaska.En: He bent down carefully and picked up the bottle.No: En beskjed i en flaske – noe fra et eventyr.En: A message in a bottle – something out of a fairy tale.No: Elin, en besøkende fotograf, gikk langs sjøen med sitt kamera.En: Elin, a visiting photographer, was walking along the lake with her camera.No: Hun hadde ankommet Vågåmo for å fange høstens skjønnhet.En: She had arrived in Vågåmo to capture the beauty of autumn.No: Men bak linsa lette hun egentlig etter noe mer – en savnet gnist.En: But behind the lens, she was actually searching for something more – a missing spark.No: Når hun så Sindre undersøke flaska, ble hun interessert og gikk bort til ham.En: When she saw Sindre examining the bottle, she became interested and walked over to him.No: "Hei, hva har du der?En: "Hi, what do you have there?"No: " spurte hun.En: she asked.No: "En beskjed," svarte Sindre mens han vridde korken av.En: "A message," Sindre replied as he twisted off the cork.No: Sammen leste de ordene på det gamle papiret.En: Together they read the words on the old paper.No: "Faren nærmer seg.En: "Danger is approaching.No: Vokt landsbyen," sto det i en vaklende håndskrift.En: Guard the village," it said in shaky handwriting.No: De stirret på hverandre, forvirrede men også tenta av mysteriet.En: They stared at each other, confused but also sparked by the mystery.No: Ord om fare spredte seg raskt blant innbyggerne.En: Words of danger spread quickly among the inhabitants.No: Sindre visste at han måtte finne ut av beskjedens betydning.En: Sindre knew he had to find out the meaning of the message.No: Han tenkte på gamle legender fra landsbyen.En: He thought of old legends from the village.No: Kanskje denne beskjeden var knyttet til dem?En: Maybe this message was connected to them?No: Elin bestemte seg for å følge med, hennes kamera klart til å dokumentere.En: Elin decided to tag along, her camera ready to document.No: De begynte å følge ledetråder i nærheten av sjøen.En: They began to follow clues near the lake.No: Gamle merker, en steinstøtte som knapt kunne sees gjennom de høstfarget trærne.En: Old marks, a stone pillar barely visible through the autumn-colored trees.No: De fant en helt spesiell stein som hadde sittet der lengre enn noen kunne huske.En: They found a very special stone that had been there longer than anyone could remember.No: Elin knipset bilder mens Sindre utfordret seg med å forstå symbolene gravert inn i steinen.En: Elin snapped pictures while Sindre challenged himself to understand the symbols engraved into the stone.No: Snart oppdaget de sannheten.En: Soon they discovered the truth.No: Beskjeden i flaska refererte ikke til en kommende fare, men en glemt hendelse fra fortiden.En: The message in the bottle did not refer to upcoming danger, but a forgotten event from the past.No: Det var en advarsel som hadde forhindret en katastrofe for mange år siden.En: It was a warning that had prevented a catastrophe many years ago.No: Nå, steinen fortalte historien, men hadde vært skjult av tidens tann.En: Now, the stone told the story but had been hidden by the ravages of time.No: Med denne nye forståelsen delte Sindre og Elin sine funn med landsbyen.En: With this new understanding, Sindre and Elin shared their findings with the village.No: Angsten ble erstattet med lettelse, og en dypere interesse for lokal historie oppsto.En: Anxiety was replaced with relief, and a deeper interest in local history emerged.No: Elin følte inspirasjonen bruse gjennom seg som en frisk høstvind.En: Elin felt inspiration rushing through her like a fresh autumn wind.No: Hennes fotografier, nå rike med mening, ble til en hyllest til stedet og folket.En: Her photographs, now rich with meaning, became a tribute to the place and its people.No: Sindre, med en fornyet respekt for landsbyens fortid, delte historier han aldri før hadde tenkt mye på.En: Sindre, with a renewed respect for the village's past, shared stories he had never thought much about before.No: Vågåmo føltes mer levende, koblet sammen av felles arv og et nytt kapittel skrevet i høstens gyldne farger.En: Vågåmo felt more alive, connected by shared heritage and a new chapter written in the golden colors of autumn. Vocabulary Words:crisp: friskcrunched: knasteglistened: glinsetcuriosity: nysgjerrighetspark: gnistcork: korkshaky: vaklendeinquiry: forespørsellegend: legendepillar: steinstøtteengraved: gravertravages: tidens tanncatastrophe: katastrofeheritage: arvautumn: høstautumn-colored: høstfargetphotographer: fotografdocument: dokumentereshore: strandcataclysm: kataklysmeinhabitants: innbyggerneobserve: observereventure: vandremystery: mysterietribute: hyllestinvigorate: bruseunderstanding: forståelseshared: fellessparked: tentacapture: fange

New News: MGP Experiences Shocking Decline in Sales • Irish Whiskey Rules Under Review • Scientists Study Antarctic Whisky • Powering Tiny Machines with Whisky • Man Drinks Bottle of Whiskey Before Going to the Airport • Woman Arrested After Whiskey-Fueled Country Club Crash New Whiskeys: Baker's 13 Year Single Barrel Bourbon • Basil Hayden Cognac Cask Reserve Bourbon • Blue Note Cherry Wood Cask Finished Bourbon • Bulleit ‘87 Whiskey • Jack Daniel's American Single Malt • Jameson Distiller's Batch Irish Single Pot Still • Joseph Magnus 10 Year Cask Strength Rye • MGP Chapter One Bourbon • Michter's US*1 Toasted Barrel Cask Strength Rye • New Riff Sherry Finish Malted Rye • Penelope Cigar Sessions Chapter 2 Blended American • Redemption Single Barrel Bonded Bourbon • Repeal Reserve Series X Bourbon • Remus Repeal Reserve Rye • Stranahan's Bottled-in-Bonded American Single Malt New Music Credits: Retro News at Nine (Stinger 1) by Steve Oxen and Just Breaking (Softer) by David Fesliyan from https://www.fesliyanstudios.com • News Sting and Beauty Flow by Kevin MacLeod from https://incompetech.filmmusic.io

https://www.whisky.de/p.php?id=HEAVH07B7 Nosing 06:02 Wir verkosten den Heaven Hill Bottled in Bond 7 Jahre. Heaven Hill Bottled in Bond 7 Jahre steht für eine der ältesten gesetzlichen Whisky Traditionen der USA. Noch heute erfüllt die Handwerkskunst, die in Heaven Hill Bottled in Bond gesteckt wird, die strengen Vorgaben des Bottled in Bond Acts von 1897. ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Vecinos Miami Beach | Vecinos IG | Josh Wagner | Christine Wiseman | Caracas BakeryGardenista | Matsuhisa AspenChef Gabe Bertaccini | Chef Dena MarinoFeld Restaurant | Chef Jake Potashnick | Feld IG postBoos Board | Apex | PlasticJoanne Chang | Flour Bakery | The Joy of Cookies | Share Our StrengthThe Spice House | Vulcan's Fire SaltFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Hunters, get your salt! This week, V and Emily are joined by friend-of-the-pod Heidi Tandy, who calls in from San Diego Comic-Con 2026 to discuss the fandom that spells SDCC for her, and thousands of others in the fannish community: Supernatural. The premiere of the show on the WB (progenitor of The CW) in 2005 changed fandom permanently, in more ways than could possibly be discussed in one hour. But SPN also changed fandom for Heidi, personally, in ways big and small, and we're delighted to hear all about them from the room where it happened. We dish about LiveJournal's early rush to create communities, the prevalence of Wincest fanfiction, and how Supernatural's relationship to its fans evolved over its long run. Supernatural, like the other S-named fandoms before it (Star Trek, Star Wars, and Sherlock Holmes, natch) is a Fandom Of All Time. How many seasons have you watched?SourcesTimeline of Supernatural FandomHeidi's Fanvids on YouTubePromoRe: Dracula - Re: Dracula takes the famous horror tale, breaks it up chronologically (every entry of this epistolary novel has a date), and sends the story directly to your podcatcher as it happens. Every time something happens to the characters, Re: Dracula publishes an episode, in as close to real time as it happens. Some episodes are short (less than a minute), and others are lengthy (over half an hour). Re: Dracula is a faithful, text-accurate adaptation, featuring a full cast to tug on your heartstrings and sound design to keep you on the edge of your seat.TGI Femslash - Our favorite fan convention, TGIF/F, is happening soon! The con is back on February 18-21, 2027, in Los Angeles, and registration is open now. The convention is limited to 100 attendees, so make sure you register soon to experience a wonderful, intimate, friendly con full of like-minded femslash lovers as you make friends with fellow queer fans, dance the night away to vids at Club Femslash, participate in the one-of-a-kind Fic Battle, and attend fascinating panels. You can get more information and register for your spot at http://www.tgifemslash.com. We'll be there, and we hope you will, too!Sex Ed with DB - When you think back on your high school days, do you feel like you got the sex ed you deserved? Probably not. Well, good news: Sex Ed with DB is a podcast about the sex ed you should have gotten in school. Host DB has a Master of Public Health from Columbia University with expertise in sexuality, sexual, and reproductive health – so rest assured that the podcast is always medically accurate and based in actual science. It's also warm, funny, and entertaining! Sex Ed with DB just wrapped its fourteenth season, which focused on PLEASURE, ranging from foot fetishes to getting strapped to gooners to polycules to pleasure as RESISTANCE. You can check out a great starter episode ("Late Bloomer Lesbianism with YouTuber Alayna Joy") right here on your podcast app of choice!This Week In Fandom History is a fandom-forward podcast that tells you… what happened this week in fandom history!Follow This Week in Fandom History on Tumblr at @thisweekinfandomhistoryWe're now on Instagram! @thisweekinfandomhistorySign up for our newsletter on our website, http://www.thisweekinfandomhistory.com!Check out our Fandom Primer playlist via linktr.ee/twifhYou can support the show via our Patreon at http://www.patreon.com/thisweekinfandomhistoryPlease remember to rate the show 5 stars on your listening platform of choice!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bourbon Heritage Month is officially heating up, and this week's Bourbon Bytes is packed with limited-edition whiskey news, a huge Nintendo surprise, and a fall-ready Elijah Craig review. Heaven Hill kicks things off with the 20th Parker's Heritage Collection: a 14-year Kentucky straight bourbon made using rye backset during fermentation. Bottled at 118 proof and limited to just 100 barrels, this is one of the releases I'm most excited to hunt this fall. Brown-Forman is also bringing Kentucky Boy Bourbon back from the dead for a special release honoring master distiller Chris Morris' 50-year career, while Four Roses is blending a massive 23-year-old OESK component into its 2026 Limited Edition Small Batch. Then Woodinville finally reaches double-digit age with its first 10 Year Bourbon, and Ardbeg adds a new permanent 15-year-old expression, Trudernish, to its core lineup. On the gaming side, Nintendo dropped one of the biggest nostalgia bombs of the year: The Legend of Zelda: Ocarina of Time is getting a full Nintendo Switch 2 remake. We're talking modernized visuals, fully voiced cutscenes, expanded dialogue, orchestral music, and a November 5 release date. As someone who grew up with classic Nintendo, this one hit me right in the nostalgia. Then it's time for a Byte-Sized Review of the 2025 Elijah Craig Ryder Cup Limited Edition. This 94-proof bourbon takes classic Elijah Craig and finishes it with toasted sugar maple and applewood staves as a nod to the 2025 Ryder Cup at Bethpage Black in New York. The result surprised me. Expect oak, brown sugar, caramel pie crust, cinnamon, baked apple, maple sweetness, and a rich dessert-like profile that immediately made me think of warm apple pie at Thanksgiving. Originally released around $70 and now showing up in some markets for considerably less, is this forgotten Ryder Cup bottle actually worth grabbing?

Colonel E.H. Taylor, Jr. Four Grain Bourbon has returned for 2026 as an ongoing annual limited release from Buffalo Trace Distillery. Bottled-in-Bond at 100 proof (50% ABV) and aged for 10 years. Notes of sweet caramel, vanilla, cherry candy, oak, and clove spice, with the wheat adding softness and the rye providing structure. Cheers!

It's This Week in Bourbon for September 4th 2026. Kentucky Bourbon Boys has officially launched KBB Reserve, the American Whiskey Scholars program, and Starlight has 2 brand new releases.Show Notes: Kentucky Bourbon Boys launches KBB Reserve three-tier travel concierge service American Whiskey Scholars debuts three-level self-paced online certification program Buffalo Trace Distillery On Tour returns with four-city complimentary roadshow BBQ, Bourbon & Burlesque event set for October 24 in Evansville, Indiana Old Forester unveils 2026 Birthday Bourbon and Alpha Industries jacket collab Oak & Grist Distilling debuts nine-year American Single Malt Whiskey Barrel #09 Shortbarrel launches fifth-year limited-edition Cigar Batch #4 with Sherry finish Sagamore Spirit debuts nationwide eight-year Bottled in Bond Straight Rye Baker's Bourbon returns 13-year Single Barrel release for Baker Beam's 90th birthday Chattanooga Whiskey introduces Bottled in Bond Vintage: Fall 2018 four-grain bourbon Town Branch Distillery debuts IMPERIUM MMXXVI cask-strength wheated bourbon blend Starlight Distillery announces 5th Annual Pink Bottle Release for breast cancer support Starlight Distillery launches rare 10-Year Mizunara Reserve via lottery and distillery sale Learn more about your ad choices. Visit megaphone.fm/adchoices

Whiskeys: Benchmark Bonded Bourbon • Benchmark Single Barrel Bourbon • Col. E.H. Taylor Jr. Small Batch Bottled-in-Bond Bourbon • Col. E.H. Taylor Single Barrel Bottled-in-Bond Bourbon (Bob) Tangents: Gabe and a new guest (our old friend Joe) join us for a blind (and unblind) tasting of Buffalo Trace expressions, all of which have the same mashbill • Everyone likes Gabe on the podcast (except Ed) • Joe's name wasn't Joe on Facebook • Tasting all four expressions double-blinded • Apparently, “Gabe being immature” is a nosing note now • #orchardidity • The winners will defenestrate the losers • Joe speaks a little Spanish and the Pineys revolt • #cinnamy • That time when Joe literally needled Gabe • We raise a glass to Ed's dad who passed 30 years ago • She's my berry pie! • Morrissey Tangent • Col. E.H. Taylor Jr. was neither a colonel nor a junior, discuss • Scott recites the Bottled in Bond act • Not Peaches and Herb • Ed recites the difference between small batch and single barrel • So much shade today • Our blind rankings v. our unblind rankings • Gabe, wake up and take a shot! • Taylor Single Barrel is like a Peppermint Patty for your balls Music Credits: Whiskey on the Mississippi, River Valley Breakdown, Bama Country, and Fig Leaf Rag Distressed by Kevin MacLeod from https://incompetech.com

A legendary, highly coveted Bottled-in-Bond expression from Buffalo Trace Distillery. Revered by collectors as a true "unicorn" bottle, this unprecedented 17-year-old masterpiece was crafted from Buffalo Trace's iconic low-rye Mash Bill #1. It pays homage to the meticulous standards of the "Father of the Modern Bourbon Industry," Colonel E.H. Taylor, Jr.What sets the original Cured Oak apart is an extraordinary focus on barrel engineering. Standard white oak barrel staves are typically seasoned for six months. For this special project, the white oak staves were left to air-dry in the open elements for a full 13 months before being coopered into barrels. This extended, more-than-doubled curing period allowed natural weather cycles and microbes to deeply alter the wood's composition. The process reduced harsh wood tannins while drawing immense terpene development to the surface.The result is a bourbon that pulled deep, highly localized complexities from the wood during its nearly two decades of slumber inside the historic, steam-heated Warehouse C. Cheers!

Todd welcomes Drew Hannush back as co-host for a deep dive into one of bourbon's most storied and resilient revived brands — Chicken Cock Whiskey. Joining them is Will Woodington, National Brand Ambassador and Director of Brand Engagement for Chicken Cock, who walks listeners through the brand's remarkable history stretching back to 1856 in Paris, Kentucky, its prohibition-era smuggling days, and the meticulous care taken to resurrect it in the 21st century under Grain and Barrel Spirits. Drew, who conducted historical research on the brand, adds rare archival insights about founder James A. Miller, the brand's Bourbon County roots, and the evolving paper trail that keeps surprising even the most seasoned researchers. On the Tasting Mat: - Chicken Cock Kentucky Straight Bourbon: The flagship expression and top-seller, bottled at 90 proof with a high-rye mash bill of 70% corn, 21% rye, and 9% malted barley. Produced in collaboration with Bardstown Bourbon Company using hand-selected American white oak logs with a medium-plus toast and level-three char. Tasting notes include baking spice, clove, orange zest, apricot, butterscotch, apple, cinnamon, and a gentle warming finish. *(00:02:07)* - Chicken Cock Kentucky Straight Rye Whiskey: A 90-proof rye built on a 95% rye, 5% malted barley mash bill, aged a minimum of two years with barrels ranging two to four years in the blend. Approachable and well-balanced, offering gentle white pepper spice, lemongrass, citrus, spearmint, cinnamon, and a toasted wood note with a hint of bubblegum sweetness on the nose. *(00:18:32)* - Chicken Cock Weeded Bourbon: A newer core expression bottled at 94 proof, featuring a mash bill of 68% corn, 20% wheat, and 12% malted barley. Inspired in part by historical evidence that James A. Miller incorporated wheat into early Chicken Cock production. Tasting notes include honey bread, raspberry cream, soft sweetness, and a rich, approachable mouthfeel that distinguishes it clearly from the high-rye flagship. *(00:18:44)* - Chicken Cock Double Oak Kentucky Whiskey: A 10-year-old expression distilled in 2014 with an 80.5% corn, 11% rye, 8.5% malted barley mash bill. Due to an industry-wide oak shortage, the distillate was aged seven years in used bourbon barrels before Chicken Cock transferred it to brand-new level-four char barrels at the top of the Bardstown rickhouse for an additional three years. Bottled at an undisclosed proof, it delivers caramel, dark fruit, toffee, coconut, and a long, rich finish without the aggressive oak often found in traditional double-oak expressions. *(00:46:20)* - Chicken Cock Miller's Reserve: A limited 2025 release bottled at 115 proof, blending four whiskeys from four states that border the Ohio River — a 10-year Chicken Cock double oak from Kentucky, an 8-year high-rye bourbon from Indiana, a 10-year weeded bourbon from Ohio, and an 8-year weeded bourbon from West Virginia. Created to honor the 1860 loss of 475 barrels of Chicken Cock whiskey when the steamship A.O. Tyler sank in the Ohio River. Tasting notes include dark fruit, fig, pipe tobacco, butterscotch, and a decadent, long-lasting finish. *(00:38:40)* Whether you're a longtime Chicken Cock devotee or encountering the brand for the first time, this episode offers a rare blend of serious whiskey tasting and genuine historical detective work. Will, Todd, and Drew leave no stone unturned — from original medicinal pint bottles and saloon match dispensers to cornerstone time capsules and mysterious grave markers — making a compelling case that Chicken Cock is far more than a memorable name. It is a living piece of American whiskey history.

Send us Fan MailThis episode, the table's full — my son and two friends joined me for a deep dive into one of bourbon's most iconic names: Colonel E.H. Taylor. We tasted through the entire core lineup — Small Batch, Single Barrel, Straight Rye, and Barrel Proof — comparing notes on nose, palate, and finish across all four.Before we started pouring, I gave the guys some background on who E.H. Taylor really was and why he's often credited as the father of modern bourbon, including his role in shaping the Bottled-in-Bond Act.As a bonus, we cracked open a Wyoming store-pick Stagg to see how it measured up against the Colonel's own lineup — and the reactions did not disappoint.Pour yourself a glass and join us for an honest, unfiltered tasting session.

In this episode we're partnering with Estée Lauder for the first in a new series: Fragrant Focus. This is where we take our time exploring a single scent - smelling it together and sharing our thoughts. And we have an exciting GIVEAWAY for you to enter! Listen and read on to find out how to enter, hear our reviews of Glimmer, and the beautiful inspiration behind its launch.We have a plethora of exciting new launches to tell you about, from niche names, designer and heritage houses alike. But we begin with an emotional journey to capture the scent of something very special to Suzy…MANE Dad's RoseSuzy got very emotional about this olfactory delivery, as MANE - a fragrance creation house in the U.K. who've made scents for some of the biggest brands out there - managed to capture the scent of a rise her father planted for her when she was a little girl. One of MANE's standout innovations is their ‘Jungle Essence™' technology. In some ways similar to ‘headspace' captures of previously unusable materials in perfumery, these essences are utterly unique and exclusive to MANE. And to see it in action is just MIND BLOWING!Jungle Essence™ is a patented, eco-friendly scent and flavor extraction technology created by the fragrance house MANE. It uses supercritical carbon dioxide (CO₂) to capture the exact, true-to-life aroma of a raw material—whether it is a spice used in men's cologne, a flower, or wood—without using harsh chemical solvents or high heat. You can hear all about the process in a special Patron only extra episode on patreon.com (search for ‘On the Scent podcast' to find us)Penhaligon's The Manoeuvres of The BaronessSuzy and Nicola got very excited about this latest character in the Portraits collection (and it's an orange blossom - one of the notes they regularly swoon over!) Key notesOrange Blossom, Chantilly, Sandalwood‘Collector of secrets and quiet conspiracies, the Baroness has always ruled from the shadows. Orange blossom sparkles with influence next to Chantilly. A whispered order of sandalwood. She doesn't outrun danger; she outsmarts it.'Jil Sander collectionBoth Suzy & Nicola were hugely impressed by the latest Jil Sander fragrances, and these were Suzy's two favourites:Lily‘Caught by surprise by an enchanting perfume on a warm Florentine night.Lilies are white, sensual flowers that primarily release their fragrance after sunset.In Jil Sander Lily the aldehydes bring the flower's metallic, blooming facets to life, while the floral power of the CO₂ extracted Jasmine Sambac, the warmth of Benzoin from Vietnam, and the verticality of the upcycled Cypress structure and balance this luscious, radiant fragrance.This new majestic Floral White Flower fragrance magnifies the ephemeral into a lasting form.'Mahogony:‘The supreme energy of a tropical forest captured into a scent.For the depths of its hues where red turns to black, mahogany is one of the most fascinating trees.Jil Sander Mahogany pays homage to this exceptional expression of nature in a fragrance that fuses upcycled Cedarwood with the profound leathery facets of Cypriol from India, the fizzy, spicy notes of CO₂ extracted Ginger, and the aldehydes.A rich and sophisticated Woody Leathery fragrance that raises mahogany to new heights.'Nicola was so impressed by how realistic the Jil Sander Sesame was (though admits she may not be brave enough to wear it yet), while Suzy thought it was cosy and comforting.French Cowboy Mezcal Chocolate (available at Wild Iris)Suzy continues to be wowed by this exciting new niche house, and cannot wait for cooler weather in which to indulge in this one.‘Mezcal Chocolat is fueled by extraordinary raw materials. It hits like a shot of mezcal: it opens with a sparkling Lime Oil, sharpened by Olibanum from Somalia for smoky depth. To push it further, our perfumer added an ultra-rare Rhum extract (as costly as some of perfumery's finest Iris!).Instead of just a synthetic cacao accord, Mezcal Chocolat goes all in on Cacao Absolute: the most precious form of cocoa, used here in unprecedented amounts. Its creaminess melts into a bed of woods: Virginia Cedarwood, prized for its soft smoky creaminess, and Cypriol Oil from India, adding shadow, depth, and a dark, earthy glow.'Byredo Future MemoriesAnother fascinating take on vanilla, and our hosts both adored the juicy blackcurrant note balance g the sweetness here. ‘Byredo captures the tension between now and next: an invitation to live fully, to choose deliberately, to imprint the present with intention. Held like a quiet mantra at the back of the mind, one question remains: What do you choose today, to remember tomorrow?A scent crafted like a memory in motion. The fragrance opens with the vivid green freshness of galbanum, illuminated by the juicy brightness of blackcurrant and a veil of aldehydes that diffuse light through the composition. At its heart, powdery iris unfolds alongside warm, resinous labdanum, creating a textured impression that settles gently onto the skin. In the base, vanilla emerges in full, enriched by Ambrofix and an intimate veil of musks lingering on the skin as a subtle trace of what remains.Top Notes: Galbanum essence, blackcurrant accord, and fresh aldehydes for a bright, sparkling, and green start.Heart Notes: Iris butter, labdanum resinoid, orange blossom, and white vanilla accord providing powdery floral warmth.Base Notes: Madagascar vanilla CO2, vanilla liqueur accord, Ambrofix, and sensual musks.'Nishane Thorns Become RosesWhen a rose is velvety and gorgeous but still displays its sharpness… This is by Julien Rasquinet, and inspired by the Rumi quote "With love, thorns become roses"‘Thorns Become Roses is a contemporary, contrast-driven rose that embodies transformation, evolving from a vivid, luminous opening into an intense floral heart, and settling into a deep, enveloping woody amber trail. Crafted as an extrait de parfum, it redefines the rose through a balance of tension and softness, offering a structured yet sensual and evolving olfactive experience.Lychee and raspberry, luminous and vibrant, meet the metallic sharpness of saffron and cardamom, evoking the harsh brilliance of noon light on Petra's cliffs.At its heart, Turkish rose unfolds with dense, velvety depth, held in contrast by the green-leathery facets of violet leaf and the powdery softness of mimosa. A rose both thorned and tender, asserting its beauty through contrast.The base settles into a mineral, enduring trail of amberwood and patchouli, softened by creamy sandalwood. Here, tension gives way to a quiet radiance, neither sweet nor austere, but balanced, tactile, and lasting.Top Notes: lychee, raspberry, saffronHeart Notes: rose, mimosa, blackcurrantBase Notes: patchouli, amberwood, aetoxylon'FRAGRANT FOCUS:AD: Estée Lauder GlimmerExtraordinarily, this is the first new main line fragrance for 12 years, and the first ever gourmand style fragrance for the house! But Suzy and Nicola think that unmistakable Lauder DNA shines through. Indeed, this a scent that celebrates shining - finding your own light and the things that lift you every single day.Dominique Ropion, Anne Flipo and Jean-Marc Chaillan are the incredible perfumers.Top Notes: raspberry, orange blossom, milk mousse and mandarinHeart Notes: Cashmeran, macarons, vanilla and roseBase Notes: amber, tonka bean, sandalwood, patchouli and cedarwood.Bright, sparkling and mouthwatering. Fruity-rosy raspberry, a fresh lift of mandarin, and a soft orange flower glow.Warmer and more enveloping. Macaron Rose Accord comes forward with its gourmand impression, wrapped in the radiant depth of Amber Embrace Accord and Shimmering Patchouli, with a smooth, skin-warmed softness.The fragrance settles into a lingering, addictive trail, a glowing blend of Amber, Patchouli, Woods and Tonka Bean notes. Still warmed by a whisper of sweetness that stays close and feels unforgettable.Estée Lauder says:This is the fragrance for life's most extraordinary moments. It's a scent not just to be worn, but to be felt, remembered, and shared. Because when you find what makes you glimmer, it lights up everyone around you.For the full sizes, a beautiful rectangular bottle embodies femininity and strength. Sculpted semi-circles catch and reflect each ray of light. A circular gold-tone cap adds a luminous finish.Travel Size:The Travel Size is a deluxe mini fragrance spray. Perfect for on the go, to gift to a friend, or to try for the first time. 10ml travel size £25Also comes in 30ml, 50ml & 100mlGIVEAWAY:We have a full size bottle of Glimmer to giveaway - see the post on our Instagram to enter!How to enter: Follow both @onthescentpodcast and @esteelauderuk on Instagram, then like and comment on the giveaway post on our Instagram account. That's it!Entries must be made before 8.00 pm BST on Thursday, 3 September 2026. Because of delivery restrictions we can only accept entries from U.K. residents.Terms...

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

Welcome back, roadies! Todd and Jim are joined in the corner of Rick House in Frankfort, Kentucky by returning guest Drew Hannush of the Whiskey Lore podcast for his sixth appearance on the show. The crew had just come off a big night in Lawrenceburg attending the premiere of Bo Cumberland's documentary *Spirit of Lawrenceburg*, a film tracing the deep distilling heritage of Anderson County — and they brought a very special bottle back from the event to kick things off. Drew also shares details about his ongoing research into the early history of bourbon, including a new book project that he is releasing chapter by chapter on his podcast as he writes it, inviting listener feedback in real time. On the Tasting Mat: - WH McBrayer 250th Special Edition Kentucky Straight Bourbon Whiskey: A limited release of only 1,776 bottles celebrating 250 years of the McBrayer legacy. Bottled at 105 proof from a blend of 11 barrels aged five to seven years, using the distinctive Bloody Butcher corn mash bill (88.4% Bloody Butcher corn, 5.8% Heritage Rye, 5.8% Malted Barley). The nose opens with stone fruits — pear and apple — alongside a well-aged grain character and a light mint note. The palate is full and lingering, leaning sweet upfront before drying out with oak, rye spice, and cinnamon on the finish. MSRP $100, available at select Northern Kentucky retailers and at Bourbon on the Bank. *(00:01:58)* - Hard Truth Double Oak Sweet Mash Bourbon: A limited release from Hard Truth Distilling Co. in Nashville, Indiana, bottled at 106.1 proof. Made from a mash bill of 73% corn, 19% rye, and 8% malted barley, this expression undergoes a secondary aging of over one year in a second custom-char new American oak barrel. Only 28 barrels were produced. The nose is relatively subdued with mild herbal notes, but the palate delivers a rich, concentrated punch of sweetness backed by dark fruits, graham cracker, toasted granola, and a bitter dark chocolate finish with hints of cola. The secondary barrel adds sweetness without overwhelming the whiskey with char or marshmallow notes. MSRP approximately $60. *(00:17:30)* - Bardstown Bourbon Company Victoria Pineapple Barrel Finish: A finished American whiskey blending 10- and 11-year-old straight bourbon and rye, aged 27 months in rum casks that previously held premium rum aged with prized Victoria Pineapple — with fresh pineapple also added directly to the barrel during finishing. Bottled at 106.1 proof and available only in Kentucky. MSRP $140 for a 750ml. The nose is immediately tropical and warming, with grilled pineapple and a gentle burn. The palate is lush and syrupy-sweet — not quite cloying — with a mouthfeel that lingers, layers of tropical fruit, and just enough rye spice and dark cherry emerging on subsequent sips. The panel agreed this pours like a cocktail in a glass, with strong potential as a highball or warm-weather sipper. *(00:30:00)* - Potter Jane Big Fat Liar Kentucky Straight Bourbon Whiskey: The first aged whiskey release from Potter Jane Distilling Company in Springfield, Kentucky, founded by industry veterans Denny Potter and Jane Bowie. The name playfully references their earlier vow never to source whiskey — a promise this bottle good-naturedly breaks. Aged six years, vatted for seven months in American and French oak casks, and bottled at 109.4 proof. Limited to approximately 1,200 bottles, released during Kentucky Bourbon Week. MSRP $49.99. The nose is light and classic, with vanilla, a touch of apple, and a hint of citrus. The palate is well-balanced and viscous, with a sweet sizzle on entry, apple cobbler, restrained dark chocolate, and a quiet coffee-bean note on the finish. Crushable and approachable at proof, with nothing out of place. *(00:33:26)* Four bottles, four personalities, one memorable evening in Kentucky bourbon country. Whether you caught the *Spirit of Lawrenceburg* premiere or are just tuning in for the whiskey, this episode covers the spectrum from heritage grain bourbons to tropical barrel experiments — all in a tight proof band that made for a genuinely competitive tasting mat. Be sure to check out Drew Hannush and the Whiskey Lore podcast, and head over to thebourbonroad.com to join the Roadie Bar, search our full archive of 1,360-plus tasting notes, and keep up with everything happening on the Bourbon Road.

World's Oldest Cat Drinks Only Spring Water as She Celebrates 31 Years Old Secret to 31-year-old cat's long life? Bottled spring water Contact the Show: coolstuffdailypodcast@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

A playlist that goes from the Snug all the way to the Shannon. Blackwillow Starling brings Lughnasadh morning vibes, River Driver takes us to Donegal Bay, and Leevy delivers that Top Road energy. Plus new music from Sean Griffin to close things out. It's the Irish & Celtic Music Podcast #767.  -  -  Subscribe now at CelticMusicPodcast.com! Arise & Go, Boxing Robin, Blackwillow Starling, Tulua, Dervish featuring Cathy Jordan, Leevy, Colin Steele, CaliCeltic, The Tan and Sober Gentlemen, River Driver, Dropkick Murphys, Sean Griffin GET CELTIC MUSIC NEWS IN YOUR INBOX The Celtic Music Magazine is a quick and easy way to plug yourself into more great Celtic culture. Enjoy seven weekly news items with what's happening with Celtic music and culture online. Subscribe now and get 34 Celtic MP3s for Free. VOTE IN THE CELTIC TOP 20 FOR 2026 This is our way of finding the best songs and artists each year. You can vote for as many songs and tunes that inspire you in each episode. Your vote helps me create this year's Best Celtic music episode. You have just three weeks to vote this year. Vote Now! THIS WEEK IN CELTIC MUSIC 0:02 - Intro: Emily Huffman 0:10 - Arise & Go – "Munlochy Bridge / The Editor's Favourite / Portencross Castle / MacKinnon's Other Rant / Attwood O'Connor's / Dr. Alasdair MacKenzie's / The Lassie's Fashion / The Primrose Lass" from Moments of Light 5:48 - WELCOME 7:13 - Boxing Robin – "The Scots Guards Set" from Land of the Noon - Day Moon 11:17 - Blackwillow Starling – "Lughnasadh Morning" from Thornaeppel 16:33 - Tulua – "Ebb and Flow / Dawn of Dara / Scartaglen (Waltz / Jigs)" from In The Snug 21:54 - Dervish featuring Cathy Jordan – "The Broad Majestic Shannon" from The Great Irish Songbook Vol 2: Poets & Storytellers 26:04 - FEEDBACK 27:53 - Plastic Free July 30:46 - Leevy – "The Top Road Band" from Baile Mhúirne or the Soldiers March the Paps of Anú 34:45 - Colin Steele – "Elgin Laddie" from Stramash II 39:49 - CaliCeltic – "The Humours of Whiskey - Stick to the Craytur - Paddy's Panacea" from West of Shannon 44:21 - THANKS 46:11 - The Tan and Sober Gentlemen – "Waterbound" from Veracity 48:28 - River Driver – "Donegal Bay" 52:34 - Dropkick Murphys – "Chesterfields and Aftershave" from For The People (Expanded Edition) 56:59 - CLOSING 57:42 - Sean Griffin – "People Are Mad" from People Are Mad 1:00:44 - CREDITS Support for this program comes from Hank Woodward. Support for this program comes from Dr. Annie Lorkowski of Centennial Animal Hospital in Corona, California. Support for this program comes from John Sharkey White, II. Support for this program comes from International speaker, Joseph Dumond, teaching the ancient roots of the Gaelic people. Learn more about their origins at Sightedmoon.com Support for this program comes from Cascadia Cross Border Law Group, Creating Transparent Borders for more than twenty five years, serving Alaska and the world. Find out more at   www.CascadiaLawAlaska.com The Irish & Celtic Music Podcast was produced by Marc Gunn, The Celtfather and our Patrons on Patreon. The show was edited by Mitchell Petersen with Graphics by Miranda Nelson Designs. Visit our website to follow the show. You'll find links to all of the artists played in this episode. Todd Wiley is the editor of the Celtic Music Magazine. Subscribe to get 34 Celtic MP3s for Free. Plus, you'll get 7 weekly news items about what's happening with Celtic music and culture online. Best of all, you will connect with your Celtic heritage. Please tell one friend about this podcast. Word of mouth is the absolute best way to support any creative endeavor. Finally, remember: plastic isn't just a waste problem, it's a climate problem. Most plastic is made from oil and gas, and producing it releases greenhouse gases at every step. This July, take part in Plastic Free July. Swap single use plastics for reusable bags, bottles, and containers. Solar and wind are now the cheapest power sources in history. Cutting plastic is another way to shrink demand for the fossil fuels behind it. Reduce your waste this month, one choice at a time. Promote Celtic culture through music at http://celticmusicpodcast.com/. WELCOME THE IRISH & CELTIC MUSIC PODCAST * Helping you celebrate Celtic culture through music. I am Marc Gunn. I'm a Celtic musician and also host of Pub Songs & Stories, where I share stories behind my songs and those of other Celtic and folk musicians. This podcast is for fans of all kinds of Celtic music. We are here to build a diverse Celtic community and help the incredible artists who so generously share their music with you. If you hear music you love, please email the artists to let them know you heard them on the Irish & Celtic Music Podcast. As with all things, it is important to support our community, whether that is local or in a small niche we love like "Celtic music". Skip the big corporate businesses and bands. Instead, spend your money where it will make a difference. You can do that with each of the artists on today's show OR your favorite artists. Buy a CD, Album Pin, Shirt, Digital Download, or join their community on Patreon. You can find a link to all of the artists in the shownotes, along with show times, when you visit our website at celticmusicpodcast.com. ALBUM PINS ARE CHANGING THE WAY WE HEAR CELTIC MUSIC Looking for a fresh way to support the music you love? Meet the Album Pin. Album Pins are lapel pins themed to a specific album — and each one comes with a digital download. Wear your music. All of my latest pins are wood - burned and locally produced, which means a smaller footprint and a one - of - a - kind feel you won't find anywhere else. Pick yours up at magerecords.com THANK YOU PATRONS OF THE PODCAST! Because of generous patrons like you, the Irish & Celtic Music Podcast releases new episodes nearly every single week, including this one. Your support doesn't just fund the show, it fuels a movement. It helps us share the magic of Celtic music with thousands of new listeners and grow a global community of music lovers, all while spotlighting artists like Arise & Go, Tulua, Dervish, and the rest of this week's lineup. Your contributions pay for everything behind the scenes. Audio engineering. Stunning graphics. Weekly issues of the Celtic Music Magazine. Show promotion. And most importantly, buying the music we feature from indie Celtic artists like the ones you heard today. And if you're not yet a patron? You're missing out! Patrons get: Early access to episodes Music - only editions Free MP3 downloads Exclusive stories and artist interviews A vote in the Celtic Top 20 All of this lives over at SongHenge.com. A special thanks to our newest Patron: Manuel Duarte HERE IS YOUR THREE STEP PLAN TO SUPPORT THE PODCAST Go to our Patreon page. Decide how much you want to pledge every month, $4, $12, $30. Keep listening to the Irish & Celtic Music Podcast to celebrate Celtic culture through music. You can become a generous Patron of the Podcast on Patreon at SongHenge.com. TRAVEL WITH CELTIC INVASION VACATIONS Every year, I take a small group of Celtic music fans on the relaxing adventure of a lifetime. We don't see everything. Instead, we stay in one area. We get to know the region through its culture, history, and legends. You can join us with an auditory and visual adventure through podcasts and videos. Learn more about the Celtic Invasion of Hiking the Isle of Skye in 2027 at http://celticinvasion.com/ #celticmusic #irishmusic #celticmusicpodcast I WANT YOUR FEEDBACK What are you doing today while listening to the podcast? Send me a photo. If you're in a Celtic band, send me an audio recording of you performing live. Just audio. I'll use it in a podcast episode later this year. Email me at follow@bestcelticmusic. Jonathan Dyer emailed: "Hey Marc, Thank you thank you. Lovely programme as always (I'm currently listening … as far as Dál Riata so far… whilst sending the final DDP and artwork off for the album.  So it's really finished.… and trying not to melt in the unseasonably weather that we're really not cut out for. Much love" John Mahony messaged on Patreon: "Mark, thanks and bravo for the stand on AI. It seems it's getting harder and harder to avoid, let alone the impact on the environment and people's jobs in other fields. Let's keep finding ways to support real people making real music! Slainte!" John Sharkey White, II messaged in response to the Plastic Free July PSA: "Hi Mark, I was listening to one of your latest podcasts and, as a physician, thought I could add to your discussion of plastics. I wanted to share some important health information about plastic containers. New research shows that tiny pieces of plastic — called microplastics — may be getting into our bodies more than most people realize. What Are Microplastics? Microplastics are very small plastic pieces, usually smaller than a pencil eraser. They break off from larger plastics over time. Scientists have found these particles in human blood, lungs, liver, and even in unborn babies. This means most people are already being exposed. How Do They Get Into Our Bodies? Plastic food and drink containers are one of the main sources. When plastic containers get scratched, worn out, or heated up, they can release tiny particles into your food or drink. Bottled water and packaged foods are also common sources. Plastics also contain added chemicals — like phthalates and bisphenols — that can leak into what you eat and drink. Why Does It Matter? Scientists are still learning how harmful microplastics really are, but early studies suggest they may cause inflammation, cell damage, and problems with the immune system. Some research also points to possible links with heart disease and reproductive health. Most experts agree that more studies are needed before we fully understand the risks. What Can You Do? The good news is there are simple steps you can take to lower your exposure: Switch to glass, stainless steel, or ceramic containers when you can Never microwave food in plastic — heat causes plastic to release more particles and chemicals Use a reusable stainless - steel water bottle instead of single - use plastic bottles Cut back on bottled water Try to buy food with less plastic packaging Throw away old or scratched plastic containers Dust and vacuum your home regularly — microplastics can float in the air too You probably can't avoid microplastics completely, but these small changes can make a real difference while scientists continue to study the long - term effects."  

Natale Olivieri wanted to sell bottled drinks so people could take them home. Noticed no premade chocolate milk, so… YooHoo! Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [Central Heating & Air Ad] Dave Young: Welcome to the Empire Builders Podcast. Dave Young here alongside Stephen Semple. And we’re talking about empires, big businesses, big enterprises that have gone global, have gone ballistic and become huge, huge names. And Stephen whispered in my ear that we’re going to be talking about Yoo-hoo. Stephen Semple: Yoo-hoo. Dave Young: Not yahoo. Stephen Semple: Yoo-hoo. Dave Young: I thought he was just trying to get my attention when he said it. But no, Yoo-hoo. It’s a soft drink, right? Is it like the predecessor of Mountain Dew? Is it related? Stephen Semple: Somewhat. Somewhat but it’s a- Dave Young: I kind of remember drinking a bottle of Yoo-hoo when I was a kid. Stephen Semple: It’s a chocolate drink though. Dave Young: Oh, it’s the chocolate thing. Yeah, yeah. No, I don’t think I’ve ever drank a bottle of that. Stephen Semple: Yeah. Well, and the reason why it’s kind of a predecessor to a bunch of things is that it really was the first in the made to drink category. It actually invented that category of made to drink type. Dave Young: Made to drink as opposed to a soda fountain where you’re mixing the syrup and the soda at the point of consumption. Stephen Semple: Correct. Or an orange juice where you mix the concentrate. It was sort of, again, one of the very first made. Today it’s part of Keurig. And as we- Dave Young: Is it really? Stephen Semple: Yeah. It’s part of Keurig today. Yeah. Dave Young: I don’t know why that doesn’t seem to fit what I think of- Stephen Semple: Well, Keurig owns a bunch of things now, like their Dr. Pepper and there’s a number of things in the Keurig world today. Dave Young: I’m not keeping up with the… Pretty soon they’re all going to be owned by one company. Stephen Semple: Well, you’re not keeping up with the mergers and acquisitions? Dave Young: No, not at all. Try to hide from it. What are you going to do? Stephen Semple: Because Keurig doesn’t break out the sales, the estimates are somewhere between 100 million and 300 million in sales through Yoo-hoo. But what we do know is it’s a pretty big deal to be part of that group now. Now it was started by Natale Olivieri in 1928 and he sold it to Max Geller, who was an advertising executive in the early 1960s for a million bucks. But a million bucks in the 1960s was good money, right? Dave Young: Probably good retirement for the guy in the ’60s. Stephen Semple: And that’s basically what he did. He retired, moved to Florida, and didn’t work again. Natale’s an Italian immigrant and he’s a soda shop owner in New Jersey. Dave Young: That makes sense. That tracks. Stephen Semple: Yeah. And he’s making his own bottle of fruit sodas, but he’s struggling to differentiate from Orange Crush and Nehi. Dave Young: Okay. Stephen Semple: And his drinks are called True Fruit and he uses these high quality ingredients and they’re sold in these take-home bottles, which was unusual at the time. But what he noticed is a lot of people, he was losing a lot of business to the chocolate drinks sold at the soda fountain across the street. Dave Young: Okay. Stephen Semple: Because remember, soda fountains is where we used to go and get all sorts of things like milkshakes. Right? Dave Young: Yeah. But he was doing bottled drinks and take them home. Stephen Semple: Bottled fruit drinks. Dave Young: Fruit drinks. Stephen Semple: Yeah. Bottled fruit drink. Dave Young: Okay. Not sodas. Stephen Semple: Yeah. Not sodas. But he also looked around, he saw there was no pre-bottled chocolate milk on the market. Dave Young: Okay. Yeah. Stephen Semple: So he had this idea, what if I could make a shelf-stable chocolate drink that customers could have anywhere, anytime? All that sort of stuff, unprecedented idea, right? Dave Young: Sounds like a million-dollar idea. Stephen Semple: Yeah. It turned out to be, but there were some challenges along the way. The first challenge is people don’t have refrigeration. It’s not widespread. Milk spoils. Dave Young: Put some milk in a bottle and yeah, that seems problematic. Stephen Semple: Yeah. So how do you create a milk-like experience and taste without milk? That’s kind of challenge number one. So he experiments with a bunch of different things, and he comes across this whole idea of a milk protein and this dairy byproduct that he put together that suddenly created this milky flavor with lower fat and better freshness, had more shelf life. But despite that this was now whey-based, it was still not really and truly a shelf stable product. It was better than milk, but it was not yet what was needed. Dave Young: Got you. Stephen Semple: And in fact, he was working so hard on this that he started to kind of almost ignore his soda business and that actually began to falter. And he reached the point where frankly he almost gave up. Dave Young: Wow. Okay. Stephen Semple: So he’s at the end of his rope, he’s almost given up, and he got actually inspired one day when he was home and he watched his wife canning fruit using the hot fill method. Dave Young: Okay. Stephen Semple: Now what the hot fill method is, you heat the bottle interior and the liquid to just over 200 degrees Fahrenheit. I think it’s like 214 or something like that. And then seal it while it’s hot, which basically prevents bacterial contamination. Dave Young: The end result is when it cools, there’s a vacuum that’s formed and- Stephen Semple: There’s a vacuum that formed and also all the bacteria was killed. Dave Young: Yeah. Stephen Semple: Or a good chunk of it, enough of it that now the product is quite shelf stable. So he applied this to his drink and now he’s able to produce a shelf stable drink that’s smooth, cocoa flavored, dessert-like, sweet, all the things that he’s looking for. But he also realizes he has another problem. He can’t call it True Fruit. Dave Young: It’s chocolate fruit. Stephen Semple: Because that would be kind of confusing. Dave Young: My favorite chocolate fruit. Stephen Semple: Yeah. Kind of a confusing name for chocolate drink. So he decides to call it Yoo-hoo. And Yoo-hoo was inspired by a line in the song called the Indian Love Call. And literally the Indian Love Call, Yoo-hoo. Right? Dave Young: Okay. Stephen Semple: You can actually go back and listen to this old song. He heard the song and he said, “That’s what I’m going to call the drink.” MUSIC: Back in our days of happy childhood, Yoohoo means please come out and play I was so bashful in the wild-wood Now I am bolder, I wrote and told her You’ll hear me calling Yoohoo, ‘Neath your window some sweet day You’ll hear me calling Yoohoo, Yoohoo, Then you’ll know I’m home to stay When I hear your cheery answer, It will make my dreams come true Because I know that Yoohoo Means I love you Stephen Semple: Now here’s the part that I know, Dave, you would love about this. People were skeptic because it gave no clues to the product. Yoo-hoo doesn’t say chocolate. Dave Young: Yoo-hoo, try it. Stephen Semple: It doesn’t say drink. It doesn’t say any of those things. All it is different and memorable. Dave Young: Yeah. I think that’s great. And honestly, stealing a line from a song, not the worst idea. Stephen Semple: Yeah. Yeah. Dave Young: Especially if it’s in the popular vernacular. Stephen Semple: It was at the time. It was at the time. And the thing I loved about it is, Dave, how often do we talk about where people are trying to name things right on the money and it’s uninspiring and uninteresting and not memorable? Here’s a guy who I guess in a former life you were him because you called it Yoo-hoo. Dave Young: Yoo-hoo. I would’ve called something else Yoo-hoo, but he already did it. So no, I like that. And I think it just never became huge enough brand. I don’t know that I’ve ever seen it in a store. Stephen Semple: Well- Dave Young: But I could just not be looking for it either. Stephen Semple: There was a time it did get big versus everybody else, so we’ll talk a little bit about that next. So it’s 1928 Olivieri starts basically selling the world first shelf stable bottled chocolate drink. Now, why do we call it chocolate drink? Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell] Dave Young: Let’s pick up our story where we left off and trust me, you haven’t missed a thing. Stephen Semple: Now, why do we call it chocolate drink? Because the FDA required it to be called chocolate drink because it contained no milk. Dave Young: Got you. So was that whey or milk proteins, the stuff in it? Stephen Semple: So that’s why they couldn’t call it chocolate milk. Yeah, it’s milk proteins and whey. So basically the FDA said, “You can’t call it chocolate milk because it’s not milk.” So it’s called a chocolate drink. Dave Young: So he invented… What he did is he invented the protein shake. Stephen Semple: Basically. Yeah. I guess I hadn’t thought about it that way, but yeah, basically. Yeah. Dave Young: CrossFit didn’t exist back then. Stephen Semple: It did. Dave Young: So there was no real market for crookie shakes. Stephen Semple: Yeah. That was called… They had a different name for it back then. It was called work. Dave Young: How do those people get away with calling that other one muscle milk? Stephen Semple: I don’t. Dave Young: I don’t know. I’m chasing a rabbit into the woods. Let’s get back to Yoo-hoo. Stephen Semple: Okay. So Yoo-hoo becomes a local hit. It’s pretty popular in New Jersey, then moves into Pennsylvania. Consumers like it. Restaurants start carrying it, starts getting onto grocery store shelves because people love the durability of it. And really again, this whole idea is the product created this new category. Ready to drink chocolate that’s shelf stable. Now through the Great Depression and into the 1950s, he scaled production. He got to the stage where they were pretty big. He got to the stage where they were manufacturing 250 bottles a minute. Dave Young: Wow, okay. Yeah. Stephen Semple: In the facility in New Jersey and in South Carolina, the facility in South Carolina, they were doing 300,000 cases a year. Dave Young: Okay. Stephen Semple: So pretty big. Dave Young: It’s a lot of Yoo-hoo. Stephen Semple: Pretty big. And basically one of the things that he did to make it popular, because what he knew was he was competing against Nestle and Hershey’s because they very quickly came out with things like that. So in 1955, comes up with this marketing idea because he’s now facing this competition. He’s no longer the only game in town. So he has this chance meeting with Yogi Berra. As we know, Yogi Berra was the winner of two American League MVPs. He was a five-time consecutive World Series champion, right? Pretty popular guy. Dave Young: Mm-hmm. And famous for his weird slip-ups with language. It was just these Yogi Berra-isms. Stephen Semple: Yeah, Yogi Berra-isms. Dave Young: Yeah. Stephen Semple: One of my favorite ones is no one goes to the mall any longer because it’s too busy. Dave Young: Yeah. Oh, that restaurant used to be really popular till everybody started going there. Stephen Semple: Exactly, exactly. Or my favorite one of his is deja vu all over again. Dave Young: Uh-huh. Yeah. So Yogi Berra becomes their spokesman? Stephen Semple: Yeah. And he actually created an endorsement deal that was innovative for the time, but has now been done a lot because he didn’t have a lot of money to give Yogi Berra. So what he gave Yogi Berra was stock options. Dave Young: All right. Stephen Semple: And that led to endorsements also from Mickey Mantle and Whitney Ford. So he’s got Whitney Ford, Mickey Mantle and Yogi Berra. And basically they start branding it the drink of champions. Dave Young: Okay. That’s cute. Stephen Semple: Right. Dave Young: Yeah. Stephen Semple: Predated the breakfast of champions, right? Dave Young: Yeah. That’s right. Stephen Semple: The drink of champions. But could do it because he had these people who were champions endorsing- Dave Young: They were champions. Yeah. Stephen Semple: … endorsing the product. So it’s the early 1960s and Olivieri has this opportunity to sell to Max Geller for a million bucks, which would be roughly like 10 million today, retires at Florida. Soon afterwards, now Max was a smart guy because soon afterwards they do a distribution deal with Pepsi. Dave Young: There you go. Yep. Stephen Semple: And then later Yoo-hoo would be acquired by Keurig. And at the time that the acquisition with Keurig happened, they were doing a hundred million bottles a year of Yoo-hoo. So still 100 million bottles a year is nothing to sneeze out. Dave Young: With my mouth, you’d think I’d stumble across one now and then. Stephen Semple: Yeah. And I’ve always just sort of thought maybe it’s not in Canada. I’ve not stumbled across it but- Dave Young: I think when I look at it and I think about the name and I don’t know the Indian song, so it just feels like a child’s drink. Stephen Semple: Yeah. Maybe. Maybe. Dave Young: Yeah. Stephen Semple: But I thought it was pretty cool from the standpoint of here he is and he’s seeing this thing happen and decides to invent this thing that no one has done before, which is this shelf stable chocolate drink and then decided to do this really fun name and then had this opportunity for the endorsement deal and didn’t go, “Oh, I can’t endorse Yogi Berra. I have no money.” Dave Young: Yeah. Yeah. Stephen Semple: Instead looked at it and went, “Well, wait a minute. If he endorses it and we do well, the stock price will go up, so why don’t I give him stock options?” Dave Young: So Yogi and Mickey and Whitey Ford, they did okay too. Stephen Semple: Yeah. I’m sure they did just fine. And that became a standard for endorsements going forward where celebrities much more, instead of taking the cash, would have royalties or shares in companies or things along that lines, which not only made endorsements more lucrative, but also opened the door for smaller businesses to be able to do it. Dave Young: Yeah. You see it all the time. Even movie stars are like, “Don’t pay me as much, but give me a percentage of profits.” Stephen Semple: Yeah. Dave Young: Yeah. Stephen Semple: And from what I was able to gather, the Yogi Berra was literally, if not the first endorsement done that way, one of the very first endorsements done that way, which really showed innovative thinking because it would be easy to get caught in the, “I can’t afford it” rather than, “Huh, what’s an alternative solution to this problem?” Dave Young: So next time you’re on the Wizard Academy Campus, I think you should bring a couple of bottles of Yoo-hoo and we’ll sip some Yoo-hoo. I don’t know, is it a breakfast drink or is that an afternoon… Because I would for sure make a cocktail out of it. Stephen Semple: Well, then it’s afternoon. Dave Young: I bet it tastes really good with Kahlúa or creme de cocoa. Stephen Semple: I’m sure. You know what? With Kahlúa, it’d be great, I think. Dave Young: Yeah. I think so. I think this is worth exploring is what I’m saying. Stephen Semple: You know what? I think we owe it to the world- Dave Young: We owe it to our audience to- Stephen Semple: … to do a little bit of experimentation on this to determine what is the best way to drink Yoo-hoo. Dave Young: Uh-huh. It can’t just be straight off the shelf because that’s just not how science works. Stephen Semple: It’s not. Well, and if we’re going to do science, we got to do a couple of different iterations. Dave Young: Sure. I mean, is it a whiskey drink? If so, is it an Irish whiskey drink? I feel like that might be good. Stephen Semple: Yeah. Yeah. We’ll give them Baileys, this Irish whiskey. I’m going to say it’s probably more of the Irish whiskey side. Dave Young: That’s probably where it’s headed. All right. Well, I’m looking forward to it now, my first taste of Yoo-hoo. Stephen Semple: We’re taking it from a shelf stable drink to a making us instable drink. Dave Young: When I say my first drink of Yoo-hoo, it makes me sound like that’s a word that you would use to bleep something else out. Right? I hit him right in the yoo-hoo. Oh, what a fun story. I hope he had a wonderful retirement in Florida and I’m looking forward to- Stephen Semple: I’m sure he did. I’m sure he did. Dave Young: … looking forward to raising a glass of Yoo-hoo next time we’re in the same room, Stephen. Stephen Semple: All right. Awesome. Thanks. Okay. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big fat juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute Empire Building session, you can do it at empirebuildingprogram.com.

On The Kick Off, the panel tears into Thomas Tuchel's World Cup decisions, questioning the tactics, squad management, and key moments that shaped the tournament. Was it a case of missed opportunities, poor game management, or did the criticism go too far? Expect passionate debate, tactical analysis, and strong opinions as they break down whether Tuchel let football's biggest stage slip away. Learn more about your ad choices. Visit megaphone.fm/adchoices

At six foot five and 118 kilos, Brando Peričić is one of the most physically imposing heavyweights in the UFC. But behind the fighter is a story most people never see, a story of an absent father, childhood bullying, depression, suicidal thoughts, and a young man who had every reason to fail, yet refused to. In this episode of I Catch Killers, Gary sits down with the Adelaide-born UFC heavyweight in a raw, honest, and deeply personal conversation that goes well beyond the octagon. Brando opens up about growing up in a Croatian household with a single mother working two jobs, a father who went to prison, and a childhood marked by anger, confusion, and pain he didn't know how to carry. From getting expelled in year 10 and working Adelaide's roughest pub doors, where he was stabbed, bottled, and coward punched, to sleeping in the gym while chasing a dream everyone told him was impossible, Brando's journey is as brutal as it is inspiring. Subscribe to our new Youtube channel. Follow I Catch Killers:Instagram: @icatchkillersTiktok: @icatchkillerspodcastFacebook: @icatchkillersSee omnystudio.com/listener for privacy information.

So much went on in this episode, I had to say a little prayer at the end. We did a blind from DOC and lets just say it turned the episode into a real thing. Hope you enjoy.Patreon.com/offtopicwhiskeyhttps://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Badmotivatorbarrels.com/shop/?aff=3Blue corn has emerged as a major trend in craft distilling, celebrated for introducing complex, bold alternative flavor profiles to American whiskey.Unlike mass-produced yellow dent corn (Yellow No. 2), which is maximized for crop yield and ethanol efficiency, heirloom blue corn varieties have been selected for generations entirely for human consumption and superior taste.Flavor ProfileBlue corn shifts the sensory boundaries of traditional whiskey, typically exhibiting the following characteristics:Earthy and Savory: It is notably less sweet and significantly more rustic, introducing deep, minerals-and-soil qualities to the spirit.Nutty and Oily: Due to a rich concentration of natural oils in the grain, blue corn creates a highly viscous, velvet mouthfeel. It often tastes of roasted nuts, toasted sugar, popcorn, and cocoa.Dark Fruits: Many distillers and reviewers note distinct dark fruit or "purple" traits, including heavy undertones of blackberry, plum, and blueberry compote.Challenges in DistillingWhile it creates an exceptional spirit, blue corn is notoriously difficult to work with for two main reasons:Low Yield: The heirloom crop generates far less fermentable starch per acre than industrial corn, making it far more expensive to source.The "Masa" Effect: During the mashing process, the heavy proteins and starches in blue corn create a thick, sticky paste (similar to tamale or tortilla dough). This frequently clogs distillation equipment and pipes.Prominent Distilleries and BottlesSeveral innovative distilleries have built high-profile releases around this grain:Balcones Distillery: The Texas craft pioneer was among the first to popularize the grain with their iconic Balcones Baby Blue. It is crafted from 100% roasted blue flint corn, displaying a heavy, buttery profile.Still Austin: Known for its highly coveted, seasonal winter Bottled-in-Bond Blue Corn Bourbon, which balances a high-rye mash bill with deep blueberry and brown sugar notes.Bluegrass Distillers: Based in Kentucky, their Blue Corn Bottled-in-Bond features a 75% blue corn mash bill that yields an earthy, bakery-fresh croissant and spice flavor profile.Smokeye Hill & Jeptha Creed: Both distilleries have captured industry attention with high-proof, single-barrel, or specialty heirloom blue corn expressions that lean heavily into savory old-school profiles.Mashing and distilling blue corn requires significant deviation from standard yellow corn workflows due to the unique structural properties of the grain.The Mashing ProcessTraditional raw corn consists of tightly packed, small starch granules that require substantial heat energy to unravel. Blue corn, specifically heirloom varieties like Hopi or Mexican atole, possesses a dense protein matrix and higher natural oil content that drastically alters mashing dynamics.High-Temperature GelatinizationBefore enzymes can convert corn starches into fermentable sugars, the grain must be gelatinized.The Workflow: Milled blue corn is mixed with water and heated to roughly 190°F to 200°F (88°C to 93°C). It must be held at this near-boiling temperature for 30 to 60 minutes to completely fracture the starch structures.The "Masa" Problem: As blue corn hits its gelatinization threshold, it binds water intensely. It transforms almost instantly into a thick, purple concrete-like paste. If left unchecked, this paste will burn onto the bottom of the mash cooker or seize up mechanical stirring paddles.

England bottled the semis and Boyle is bottling the driving in Spain.  New here? This podcast is best experienced from the beginning. Start with Episode 1 - Day 1 here: https://open.spotify.com/episode/2JgKkhVHML52uyNRvcvkGv?si=uXMVkkdfTh2ky49nO3MJvw I'm Quitting Alcohol is a daily sobriety podcast hosted by Australian comedian David Boyle. If you're wondering how to stop drinking, thinking about quitting alcohol, or already on your sobriety journey - this is the most honest account of what it actually looks like. Recorded every single day since the day he quit drinking - thousands of episodes, not one missed. Raw, unfiltered, real recovery. No script. No filter. No drinks. Just one day at a time. Covering everything from alcohol addiction and withdrawal to sober living, mental health, and what life looks like years into recovery - told with humour, honesty and zero corporate wellness speak.

Todd flies solo this week on The Bourbon Road, welcoming back Rick and Ricky Johnson of 15 Stars Bourbon for their third appearance on the show. The father-and-son team behind one of Kentucky's most decorated independent blending operations returns to walk through the newly revamped First West lineup — four expressions that mark a landmark moment for the brand: the first releases to feature whiskey distilled entirely by the 15 Stars team, including juice made from their proprietary heirloom corns. Rick and Ricky share the full origin story of why they got into the business, how a single black popcorn corn variety sparked the whole journey, and why patient, fully mature whiskey and obsessive flavor-proofing sit at the core of everything they do. The conversation covers the philosophy behind blending for the best possible flavor rather than chasing a predetermined profile, the surprisingly visual experience of fermenting black corn (picture a literal witch's brew), the distinct flavor contributions of red, white, blue, and black heirloom corns, and why filtration matters just as much as proof when it comes to mouthfeel. Rick teases a very limited, very old upcoming release and an exclusive cigar-blend expression set to debut at the Kentucky Bourbon Festival — and Todd can barely contain himself. On the Tasting Mat: - First West Explorer: A five-grain wheated bourbon blending 15 Stars' own six-year-old black corn mashbill (70% black corn, 18% wheat, 12% malted barley) with a five-year-old yellow corn mashbill (70% corn, 18% rye, 12% malted barley). Bottled at 95 proof and retailing around $49.99, this is the first 15 Stars release made entirely from juice they distilled themselves. Expect meringue-level dessert sweetness, buttery vanilla wafer, caramel corn, and a distinctive peppery finish that traces directly back to the black corn. *(00:12:57)* - First West Small Batch: A six-grain blend anchored by 15 Stars' proprietary red, white, and blue corn mashbill — all three distilled together — combined with two separate yellow corn bourbon mashbills. Maximum 25 barrels per batch, bottled at 102 proof and retailing around $59.99. The red, white, and blue corn entry sits at 103 proof into the barrel. Softer and more fruit-forward than the Explorer, with dark cherry pie, citrus lift, and rich caramel on the palate. *(00:26:27)* - First West Toasted Oak: Built on a base very similar to the Small Batch, then finished in two distinct toasted oak profiles simultaneously — 60% in a sweeter caramel-and-maple profile, 40% in a more oak-forward profile — before the two portions are recombined. Bottled at 98 proof and retailing around $69.99. The toast adds depth and richness without overwhelming the underlying bourbon character; the nose delivers a satisfying layered complexity of toasted wood and the fruit-forward notes of the base blend. *(00:39:13)* - First West Extra Aged: The only expression in the First West line without heirloom corns, and the only one featuring a high-malted-barley mashbill (at roughly 10% of the blend). A blend of three different eight- and nine-year-old bourbons, bottled at 110 proof (confirmed from label review). Retails around $79.99. The extra barrel time delivers elegance and softness: grain character has receded and rich barrel influence steps forward, with plum, dark stewed fruits, orange marmalade, and a full-bodied depth anchored by that malted barley accent. *(00:58:17)* First West is available at retail in approximately 20 states across the eastern United States, with select availability at the Bardstown Bourbon Company distillery. All four expressions — and additional 15 Stars and Kentucky County releases — can be ordered online at 15stars.com with shipping to 43 states. Stay current with new releases and early announcements by signing up for Ricky's personal newsletter at the 15 Stars website, or follow the brand on Facebook and Instagram at @15StarsBourbon.

In this episode of the Essential Wellness Podcast, we explored Endless Summer, doTERRA's uplifting seasonal blend designed to promote emotional balance, mental clarity, and renewed energy. Through perspectives from Traditional Chinese Medicine, naturopathy, and energetic wellness, the discussion revealed how this unique blend supports both body and mind. Listeners learned how ingredients like citrus oils, jasmine, eucalyptus, frankincense, sandalwood, and osmanthus work together to encourage healthy qi flow, reduce emotional stagnation, support respiratory wellness, and create a sense of optimism. The episode also shared practical ways to use Endless Summer for motivation, focus, chakra balancing, and everyday emotional support. The conversation highlighted how one blend can help you reconnect with joy, embrace fresh beginnings, and bring the feeling of summer into every season.  

It's This Week in Bourbon for July 10th 2026. Fawn Weaver and Keith Weaver have been terminated from Uncle Nearest, a new investigation into Canada's ongoing boycott of American alcohol, and Barton now has their 1792 Kentucky Straight Rye Whiskey.Show Notes: Court-appointed receiver terminates Fawn and Keith Weaver from Uncle Nearest, Inc. amidst Humble Baron's collapse Jack Daniel Distillery partners with USO for national "United We Toast" campaign honoring the Armed Forces WhistlePig Whiskey sells Moriah Business Park auxiliary facility for over $17,000,000 to Zags 26 Wyoming Whiskey returns to local ownership as WW Partners, LLC acquires an 80% stake from Edrington Congresswoman Claudia Tenney introduces the "Canada Act" to investigate Canada's ongoing boycott of American alcohol Country Boy Brewing expands into spirits production with Country Boy Distilling launching this autumn Shady Knoll Orchards & Distillery fights Washington's direct-to-consumer shipping restrictions in federal appeals court Kentucky Bourbon Trail expands to 74 total stops by welcoming four new distilleries to the trail Buffalo Trace Distillery debuts "Camp Buffalo Trace" immersive overnight adult summer camp experience Knob Creek introduces limited-edition 9-Year-Old Independence Edition with a blue wax seal for America's 250th Redwood Empire Whiskey officially releases Colonel Armstrong Wheated Bourbon, a premium four-grain blend Woodinville Whiskey Company launches national rollout of premium Single Barrel Bourbon and 100% Rye program Sagamore Whiskey announces nationwide launch of its 108-proof High Rye Straight Bourbon Whiskey Brush Creek Distillery expands 2026 Heroes Edition Straight Bourbon Whiskey release to three barrels Buffalo Trace Distillery unveils the third limited-edition release of its historic medicinal Prohibition Collection B.H. James Distillers launches Spirit 76 line of flavored Kentucky Bourbons at 76 proof Jackson Purchase Distillery debuts its first house-branded Bottled in Bond and Select Bourbons Barton 1792 Distillery introduces permanent Straight Rye expression alongside ultra-aged 1792 XV Bourbon Garrison Brothers Distillery announces the return of Laguna Madre alongside a new Cask Strength companion bottle Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to the Bourbon Road Bar, where Jim and Todd settle in for a five-bottle session packed with limited releases, aged expressions, and a little bit of everything the whiskey world has to offer right now. Tonight's lineup spans wheat whiskey, high-rye bourbon, east-coast rye, and some serious Beam family heavy-hitters — all barrel strength, all worthy of serious attention. On the Tasting Mat: - Makers Mark Star Hill Farms Wheat Whiskey 2026: A 116.4-proof wheat whiskey bottled at 700ml, featuring a revised mash bill of 62% malted wheat, 27% wheat, and 11% malted barley — including undisclosed amounts of hard red and hard white wheat, plus experimental barrels pulled from three warehouses with a 20-point proof swing. Aged 7–8 years. The nose opens with earthy cherry, turkey figs, and dark fruit, while the palate delivers an oily, velvety texture with baking spices, vanilla, and a distinctive wheat whiskey bite on the back of the palate. MSRP $100. *(00:01:48)* - New Riff 10 Year Bourbon 2026: Bottled at 116.9 proof from a mash bill of 65% corn, 30% rye, and 5% malted barley, this Kentucky bourbon offers a nose of caramel, vanilla, and baking spices with a hint of root beer. On the palate, a honeyed peach and dried apricot character emerges alongside tobacco, leather, and mature oak — drying toward the finish with impressive length. Available at New Riff Distillery and to whiskey club members. MSRP $89.99. *(00:09:50)* - New Riff 10 Year Rye 2026: A 95% rye, 5% malted barley mash bill bottled at 118.8 proof, this east-coast rye comes in at the same price point of $89.99. The nose is immediately striking — spearmint, pine forest, citrus zest, and dried orange. The palate is exceptionally thick and viscous, carrying the mint and zest through with clove, pine nut, and a cooling quality that gives way to a long, peppery oak finish. Available at New Riff Distillery and to whiskey club members. *(00:17:00)* - Little Book Chapter 10 "All the Wiser" 2026: Freddie Noe's tenth Little Book chapter is an homage to the beloved Chapter 3 "The Road Home," blending 11-year Knob Creek, 14-year Basil Hayden, 10-year Booker's, 9-year Baker's, and a 4-year Jim Beam finished in sherry and toasted casks — all uncut at 122.6 proof. The nose is rich and mahogany-dark with vanilla, nuttiness, and a subtle sherry influence. The palate is decadent: dark Luxardo cherry, chocolate, snicker-like nuttiness, molasses, and a long, spicy, sizzling finish that simply refuses to leave. MSRP $160 for 750ml. *(00:27:17)* - Booker's 2026-01 "Big Easy Batch": The first Booker's batch of 2026, named in honor of Booker Noe's legendary love of New Orleans, is aged 7 years, 2 months, and 15 days at a big 129.1 proof. Mash bill is 77% corn, 13% rye, and 10% malted barley. The nose presents caramel apple, green apple, and pie crust. On the palate, a perfectly cooked caramel apple pie character develops with a noticeable fruitiness that runs a bit off the typical Booker's nutty profile — finishing with warmth and spice. MSRP $100 for 750ml. *(00:37:14)* Five barrel-strength pours, two distilleries, and one very tough call at the end — this is the kind of evening that makes the Bourbon Road Bar worth pulling up a stool for. Whether you're hunting shelf staples or chasing limited releases, tonight's lineup has something to put on your radar. As always, check out the full tasting notes and scores over at TheBourbon Road.com, and we'll see you down the Bourbon Road.

Monica Nassif, founder of Mrs. Meyer's Clean Day and Caldrea, reveals hard‑earned lessons on entrepreneurship, leadership, and building a successful consumer brand from the ground up. Nassif emphasizes the importance of simplicity, resilience, and belief—highlighted through her “plant, water, weed, believe” philosophy—as well as the mindset that failure is simply learning. She explains how successful entrepreneurs must commit fully, embrace risk, and develop bravery over time while pairing self-awareness with a big, disruptive business idea. The conversation explores key startup principles including preparation, market research, financial discipline, and having “skin in the game,” along with practical advice on raising capital, overcoming fear, and executing with urgency when opportunity strikes, as well as the value of creativity, hard work, and perseverance as essential “superpowers".Mentioned in this episode:Click here to get your copy of the Problem-First Method.Kevin Dias / Problem First MethodClick here to get your copy of the Problem-First Method.Kevin Dias / Problem First Method

Video with Bonus Cocktail: https://youtu.be/vr7A7Gi5pyU Ever since they opened their own distillery in 2017, Bulleit has been doing some interesting things with their whiskeys, including higher-aged versions of their Bourbon and Rye, an American Single Malt, and even a Bottled-in-Bond. But now they've gone and done something truly unique by replacing the rye component in their own-make Bourbon with some mesquite-smoked malted barley. Will it be too smoky? Or not smoky enough? Will we miss the rye? Or will it strike the balance between single malt and bourbon that the mashbill implies? Tune in and find out! Music Credits: Freedom courtesy of Choc Mic McNeil at  https://open.spotify.com/artist/5Vb55i9ubwPnxUnY6OG3nH • River Valley Breakdown by Kevin MacLeod at https://incompetech.com/music/royalty-free/music.html

India consumes more whiskey than Scotland produces. It is a nation of 1.4 billion people, of spirits and celebration, where wine accounts for barely one percent of the alcohol market. And yet, something is shifting. A growing middle class, an expanding cohort of women entering the workforce, and a wave of new free trade agreements with the European Union, the United Kingdom, and Australia have placed India at the threshold of becoming one of the world's most consequential wine markets. In this episode, we speak with Sonal C Holland, India's first and only Master of Wine, about the decade-long journey that took her from a Fortune 500 corporate career to the highest credential in the global wine trade. We explore India's wine scene, the structural barriers of duties and state-by-state distribution, and the quiet revolution underway among a new generation of consumers. Connect with Sonal C Holland, Master of Wine, on Instagram and discover more about her remarkable journey in her new book, One In a Billion: Becoming India's First Master of Wine. Special thanks to Rachel Mamane for putting this piece together and to Jeff for the audio editing. Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things wine, food and beverages from across the world. Connect with us on LinkedIn or Instagram @bottled.in.chinaPodcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

It's a very sad episode this week on Overtime on Inferno, because Jack didn't back karrigans move to Falcons, he has identified himself as a fraud who doesn't understand Counter-Strike. In fact, this brought him so much shame that he has decided to leave the podcast so he can restore honour to his bloodline.Oh and by the way, we also talk about how Cologne was greatest Major of all time this week. Long live Counter-Strike.Join the discord:https://discord.gg/X3jU4djxUK

This week on Chill Filtered, Cole and Bryan pour a rye whiskey that celebrates America: Rittenhouse 10-Year 250th Anniversary Edition. It's a special, allocated Bottled-in-Bond release celebrating the country's upcoming milestone while throwing back to the brand's historic roots.   Before jumping into the glass, the boys catch up on life, talking about swimming and navigating life with kids. They also dive into a bit of whiskey history, exploring the fascinating shift of how classic ryes evolved from being physically distilled in Pennsylvania to honoring Pennsylvania heritage while being produced down in Kentucky.   On Whiskey World News, Bryan reads an article about an incredibly ambitious project from independent bottler Lost Lantern: their "United States of Bourbon" release, which features a single blend composed of straight bourbon whiskies sourced from all 50 states.   And for “What Whiskey Would You Choose?”, the boys talk barrel finishes:What is your absolute favorite finishing cask type for whiskey?   A patriotic decade-aged rye, some cross-country blending news, and a deep dive into finishes—pour a dram and join us!

A.I says...Colonel E.H. Taylor, Jr. Four Grain is an incredibly rare, limited-release bourbon by Buffalo Trace that features an unconventional mashbill of corn, rye, wheat, and malted barley. Bottled-in-bond at 100 proof, the sought-after whiskey balances the sweetness of wheat with the classic spice of rye. Unless you've been living under a rock, you probably saw that Buffalo Trace recently released this bottle after an almost 10 year hiatus. It was met with much fanfare and calamity at the distillery. But, was it worth the hype? Join Kenny and El Jason as they guide you through a tasting of this bourbon and compare it with other four grain bourbons. --------------------------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!

Send us Fan MailWe hang out with Greg Keeley from Larican Bourbon Company and trace how a military career, a Kentucky road trip and a string of coincidences turn into a real bourbon distillery with a loyal following. We taste and talk through what sells, what the maker actually likes, and how new releases get built from the barrel up. • Greg's path from the Royal Australian Navy and US Navy to Kentucky distilling • Finding the farm and distillery building by pure coincidence • Being steps from Wild Turkey and earning visitor referrals • Building a destination experience with staff hospitality, cigar lounge and bar • Australian identity in the brand, merch and food truck menu • Amburana finishing and why cigar blends keep selling out • Bottled-in-bond blending with heavy tasting and minimal note taking • New nine-year rye details, proof preferences and how rye changes with age • Breaking news on Deep Purple, a bottling robot and barrel-aged Manuka honey www.scotchyburbonboys.com for all things Scotchy Bourbon Boys, Glenn Karen's t-shirts, check it out there or contact me direct. Whether you watch us or you listen to us, make sure that you become like a top shelf member that Kirk has become and leave super chats on YouTube or five-star reviews on Apple. A distillery a quarter mile from Wild Turkey sounds like a master plan, but Greg Keeley tells us it was closer to dumb luck and a willingness to say “yes” before everything was figured out. We sit down with the Larican Bourbon Company founder to unpack how a career that spans the Royal Australian Navy and the US Navy turns into Kentucky craft distilling, and how a farm search on a random Sunday leads to the place he now calls home. Along the way, we talk about what “grain to glass” really signals to drinkers, and why “uncut and unfiltered” is more than a slogan when you're the one making the calls.Then we get into the fun arguments bourbon fans actually have: finishing, flavor and what the market rewards. We debate Amburana, cigar blends and the line between finished bourbon and the flavored whiskey crowd, plus why some releases sell out even when the maker personally wouldn't reach for them first. We also hit the visitor experience side of Kentucky bourbon tourism, from being so close to Wild Turkey that guests get sent over daily, to building a welcoming space with a cigar lounge, a standout humidor and a team that earns name-checks in reviews.If you love process, the bottled-in-bond segment delivers. Greg explains blending by tasting through dozens of barrels, trusting a simple “yes or no” palate, and refining batches without turning it into a lab experiment. We close with real-time distillery updates: a new nine-year rye coming as picks, a rare Deep Purple drop, plans for a bottling robot, and barrel-aged Manuka honey that sets up a future honey-finished bourbon with an Australian twist. Subscribe, share this with a whiskey friend, and leave us a five-star review if you want more conversations like this.voice over Whiskey Thief 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/

A summer job that turned into a 45-year legacy! In this episode of Bourbon Lens, we raise a glass to Wild Turkey Master Distiller Eddie Russell to celebrate his incredible 45th anniversary milestone at the distillery.We break down the highly anticipated spring release of Russell's Reserve 13-Year-Old Bourbon, featuring a special commemorative label honoring Eddie's craftsmanship. Bottled uncut at a unique 121-proof barrel proof, this rare and highly allocated expression brings a rich blend of history and flavor. Discover the inside story of how a rare 18-year-old barrel hand-pulled by Eddie during the filming of his new documentary, "His Own Way," made its way into this legendary 13-year blend.We also explore the pour's complex tasting notes, from initial aromas of citrus, baking spice, and cola, down to a heavy palate layered with rich fruit, sweet cola, rich tobacco, and smooth leather finishes. Plus, we share details on upcoming premiere events and exclusive screenings held at the Wild Turkey Visitor Center.Timestamps:00:00 - Introduction to Wild Turkey's Russell's 13 and Eddie Russell's milestone00:44 - Details of the limited release, proof, and historical context01:44 - Description of the whiskey's packaging and thematic elements02:14 - The role of 18-year-old barrels in this blend02:44 - Upcoming cultural events: June 23rd screenings and tastings03:14 - Ticket info for the June 30th visitor center experience03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola03:45 - The significance of Wild Turkey's limited editions and Eddie's dedication04:00 - Final thoughts on enjoying and sharing this special bourbon4:30- Closing remarks and toast to Eddie Russell and the Russell family

Episode 122 features Amer Picon. Bottled in 1L at 21% ABV, or 42 proof and it retails for about 25 t0 30€.Enjoy this episode as you like.Amer Picon's official website: https://www.piconaperitif.com/Brief Historical Timeline:1830 - The brand's namesake founder Gaétan Picon enlisted in the French military and was stationed in Algeria.1837 - Picon founds a distillery in the Algerian city of Skikda, also known as Philipeville.1872 - Picon left Algeria and opened a distillery in Marseille, France, the spirit becomes known as "Amer Picon" from then on.1909 - Picon's son and five son-in-laws are running the business with eight total distilleries.1937 - For the brand's centennial an illustration is commissioned showing a man on horseback with a woman and a bottle of Amer Picon. See it here!1960s - Amer Picon is no longer available in the United States due to a banned ingredient, Calamus root.1970s - The ABV is stepped down to the current 21% from the original 39%.1995 - Diageo acquires the brand.2022 - Campari Group purchases Picon and owns the brand as of this recording.Key Cocktails:Amer Picon is featured in pre-Prohibition cocktails, so you if you get a bottle you may want to try it in the Brooklyn Cocktail. But it also has a knack for making beer more drinkable.References:Wikipedia Article on Amer PiconGood Beer Hunting Article on Amer PiconSaveur Article on Amer PiconDiffords Guide Article on Amer PiconWashington Examiner Article on Amer PiconPress Release on Campari Group Buying PiconLink to Historic Poster Showing the Woman Behind the Man on the HorseDrinking French by David Lebovitz (pages 98-99) - BookOxford Companion to Spirits & Cocktails - BookContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/

The Ghost of Jerry Thomas Has Notes | AI, Dale DeGroff & the Future of Cocktails Mark and Francis attempt the impossible: an interview with Jerry Thomas, the 19th-century bartending legend who helped write the book on American cocktails. With help from AI and a performance by cocktail icon Dale DeGroff, Jerry returns to judge the modern bar, defend showmanship, and remind bartenders that the guest still comes first.Why This Episode MattersJerry Thomas is one of the founding figures of American cocktail culture, and his influence still runs through modern bars.This episode uses AI as a creative tool, not a shortcut, pairing the technology with Dale DeGroff's voice and deep cocktail authority.“Jerry” has strong opinions about today's bar world: better ice, better vermouth, more care, but also too much ego, smoke, and overcomplication.The conversation lands on a timeless hospitality truth: a great drink is not just what's in the glass; it's how the guest feels.It is strange, funny, historically rooted, and exactly the kind of thing that could only happen on The Restaurant Guys.The ConversationJerry Thomas, imagined through AI and voiced by Dale DeGroff, returns from the great beyond to take a look at the modern cocktail world. He is pleased to see bartenders caring again about ice, vermouth, technique, and classic recipes. He is less impressed by drinks built for cameras, fog machines, and bartender ego. His verdict is sharp: effort is not the same as excellence.The conversation moves through showmanship, simplicity, cocktail books, bottled cocktails, with Jerry drawing a clear line between theater that serves the guest and performance that gets in the way. For all the novelty of the premise, the message is pure hospitality. It's not just about the drink, but about how someone feels at your bar. Timestamps0:00 The Restaurant Guys bring Jerry Thomas back from the great beyond2:15 Ego, excess, and why “arrogance is not flavor”3:30 Showmanship, simplicity, and drinks made for the camera5:00 Bottled cocktails, zero-proof drinks and Jerry's final word on hospitalityFeatured GuestJerry Thomas was one of the most influential figures in American bartending, remembered for his theatrical presence behind the bar and his landmark cocktail books. In this special episode, he is imagined through AI and voiced by Dale DeGroff, one of the modern cocktail world's most important figures.Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This week we're sipping Tin Cup Fourteen, the Mount Sneffels release, and following a thread that ties straight back to last week's pour. Same Colorado founder, a different bottle, and a story that wanders from a ghost town saloon at ten thousand feet to a Jules Verne novel that somehow ended up on a Colorado license plate.There's a high-rye mash bill aged fourteen years, a tiny splash of single malt hiding inside, and a mountain named after an Icelandic volcano because a surveyor in 1874 was apparently really into science fiction.Pour something interesting. We'll do the climbing for you. Hosted on Acast. See acast.com/privacy for more information.

You guys… I'm literally not OK after this episode and neither is Kristi.This week I sat down with my ride-or-die, food influencer and content creator extraordinaire — Kristi Keith, aka the woman behind blond2eat — and we get into EVERYTHING. How she built her brand from scratch, the reality of being a content creator, burnout, balance, and the Dallas food hot takes you didn't know you needed.Oh, and we ended the episode taking shots of her hot sauce. Obviously.If you're a foodie, a fellow chaotic girlie, or just someone who needs to hear that nobody actually has it together — this one's for you.Send this to your Dallas bestie and subscribe so you never miss an episode!

This week on The Whiskey Trip Podcast, Big Chief heads to Lyons, Colorado — the gateway to Rocky Mountain National Park — to sit down with Craig Engelhorn from Spirit Hound Distillers for a ride through mountain whiskey culture and handcrafted American Single Malt.   With a deep brewing background, Craig shares how his passion for grain and fermentation shaped Spirit Hound's whiskey program, along with the story behind the incredible still he hand crafted himself.   On the first half, the guys sip Spirit Hound's American Single Malt with a touch of peated malt before diving into their Bottled in Bond Palo Cortado Finished American Single Malt loaded with dark fruit, roasted nuts, and an unforgettable horehound candy finish.   The second half climbs even higher with the Colorado Honey Finished American Single Malt, where the honey enhances the whiskey without overpowering it. They finish the ride with a monster rye whiskey made from 70% rye and 30% malted barley bottled at a staggering 155.6 proof. Big, bold, spicy, and unapologetic just like the Rocky Mountains it calls home.   Take the Ride with Big Chief.   Cheers. 

Indian paintbrush showed up at Porter Prairie Family Farm this week — native Oklahoma wildflower, first time Adam's seen it on his property. He didn't plant it. Nobody did. The seed bank was just dormant, waiting for the soil to be right. Two years of cattle grazing in the back pasture, no mowing, better land management — and something long dormant finally decided it was safe to bloom. Joel Salatin talks about this: when the practices change, when a property gets new stewardship, the land seems to know it. So does grace.David's been busy in a different direction. He wired up an automatic door for the chicken coop — actuator, relay, battery, timer — a sliding gate that covers the nesting boxes so the younger chickens stop sleeping in them and fouling the eggs. Under $150 total, including an actuator that lifts 300 pounds for thirty bucks. When he asked Lady Pamela what she wanted it to look like, she said: prison bars coming down. "We'll call it the Henna Tincture." David said say no more. The Henna Tincture it is.This week we're sipping Heaven Hill Bottled in Bond, Kentucky Straight Bourbon, 7 years — same distillery as Elijah Craig and Evan Williams. No gimmicks, under fifty bucks, smooth finish with a peanut butter quality that works. Bottled in bond since the Act of 1897. Very solid.Quick update on baby Mary: she's still having good days. Praise God. Keep her and Lady Haylee in your prayers. Adam also headed out to Arkansas over Mother's Day weekend to be with his goddaughter JoJo Kleine for her First Holy Communion — and got to watch nephew Danny Kleine go two-for-two at the plate with at least one RBI. After months of watching a daughter fight for her life in a NICU, sometimes what a soul needs is family, a Mass, and a kid absolutely cranking baseballs.Then we get into it: the papacy. A year in with Pope Leo XIV — the first American pope, the man who took the name knowing exactly whose shoes he was stepping into — and what does all of it mean? Where does that authority come from, and what's it actually for?Dave traces it back to the Davidic kingdom. When the king left for war, he handed the keys to his steward, who operated with full royal authority until the king returned. Matthew 16 isn't symbolism. "What you bind on earth will be bound in heaven" — the Jews at the time knew exactly what that meant. That's why Peter is listed first among the apostles almost every time. He was their leader. He had the keys. Two thousand years of unbroken succession later, here we are.But then the conversation goes somewhere unexpected. Authority is given to you so that you might serve those over whom you have authority. Not for your own glory. Not so people owe you. The pope is literally titled Servant of the Servants of God. The same authority Christ handed to Peter is the same authority He described in the upper room — the pagans lord it over their subjects, but not so among you. You will be the one who serves.For fathers, that cuts. Pope John Paul II stood up against governments, even after taking a bullet. He kept going out. What does that courage look like in an ordinary household? Probably not a wound in the square. More likely a different kind of martyrdom — the kind where you make a decision for your family that nobody else understands, that your kids resent for a season, that costs you something in your social circle. You make it anyway. Because you've prayed about it, talked it through with your wife, and you know in your gut it's the right thing for your people. You stand on the island by yourself if you have to.Dave closes with something worth trying: he prays specifically to the Holy Spirit to give Lady Pamela strong motherly intuition into the inner lives of their children. When she says something feels off, he pays close attention. That's him exercising his authority — his fatherly papacy — to draw more grace into his household. Not to control everything himself. To pray for the right graces for the right people.The fatherly papacy, if you will.Raise your glass.TOPICS COVEREDIndian paintbrush flowers appearing at Porter Prairie — and why the land responds to new stewardshipJoel Salatin and the School of Traditional Skills on how cattle and management change soil biologyDavid's automatic chicken coop door: actuator, relay, timer, and the Henna TinctureDavid's wheat harvest coming up — 12,000 square feet, building a grain cradle for the scytheBourbon of the week: Heaven Hill Bottled in Bond, 7-year Kentucky Straight BourbonJoJo Klein's First Holy Communion and nephew Danny Klein's two-for-two at the plateBaby Mary update — still having good days, keep her in your prayersPope Leo XIV's one-year anniversary — the first American pope and what it means to hear him speak in American EnglishThe modern problem of instant information and why it's harder than ever to be the popeWhy interview questions on a plane, stripped of all context, are unfair to any human beingThe name you give a child is an inheritance — a new name inherits nothingWhy Adam named Leo Thomas after Pope Leo XIII and Thomas Aquinas, and John Dominic after the Apostle and the DominicansPope Leo XIII: the Marian pope, the social doctrine pope, the first pope ever filmedThomas Aquinas on the papacy — Contra Gentiles and the SummaThe Davidic kingdom and the keys: Matthew 16 as a transfer of royal authority, not a metaphorThe question of authority — Trent Horn, Protestants, atheists, and why it always comes down to thisWhy the things closest to heaven get attacked the hardest — authority and sexuality as parallel examplesThe pope as Servant of the Servants of God — and what that actually costsPope John Paul II standing up against communist governments even after being shotWhat putting yourself in harm's way looks like for fathers: social martyrdom, not bulletsMaking decisions for your family that your kids, their friends, and their friends' parents all disagree withThe German church and what a timeout looks like at the universal levelWhy the Church has been around for 2,000 years and what that tells youPraying for your wife's specific graces — and why Dave prays for Lady Pamela's motherly intuitionAuthority as the source of efficacious prayer — a father's prayers for his childrenThe TOTUS TUUS decision and trusting a mother's intuitionPope Leo's upcoming AI encyclical — and why millennials are the generation tasked with figuring this outThe fatherly papacy — what domestic authority and universal authority shareREFERENCED IN THIS EPISODEBooks & Writings:Summa Theologiae by St. Thomas AquinasSumma Contra Gentiles by St. Thomas AquinasSaints & Historical Figures:St. Thomas AquinasPope Leo XIII (social doctrine, Marian encyclicals, first pope ever filmed)Pope Leo XIV (Robert Prevost, first American pope)Pope John Paul II (stood against communist governments, continued ministry after assassination attempt)Pope Francis (repose of his soul — the men still catching themselves saying the wrong name)King David / the Davidic kingdom (Old Testament typology for the papacy)St. Peter (first pope, holder of the keys)People & Guests:Joel Salatin — School of Traditional SkillsTrent Horn (Catholic apologist, debates on authority)Patrick Stephen (listener and Instagram follower who suggested the topic)JoJo Klein — Adam's goddaughter, received First Holy CommunionDanny Klein — Adam's nephew, baseballLady Haylee MinihanLady Pamela NilesLuke Minihan (Adam's oldest)Mary Minihan (in the NICU)Programs:TOTUS TUUS (Catholic youth formation program)School of Traditional Skills (online homesteading video subscription)Scripture:Matthew 16:18-19 — "I give you the keys to the kingdom"John 20:23 — binding and loosingSPONSOR BLOCKSponsor: Select International Tours — selectinternationaltours.comWhen Adam and Dave decided to lead their first pilgrimage, they asked around, and the same name came up over and over: Select International Tours. Having used them, they can tell you it's deserved. Whether you want to lead a pilgrimage or join one, Select has a tour ready for wherever the Lord is calling you. Head to selectinternationaltours.com and take a look.

It's This Week in Bourbon for May 15th 2026. Brown-Forman has officially rejected a $15 billion all-cash takeover bid from Sazerac, FBI Director Kash Patel is facing scrutiny with personalized bottles of Woodford Reserve, and Penelope Bourbon has announced Architects of Golf. Show Notes: Brown-Forman rejects Sazerac's $15 billion takeover bid to maintain family-owned independence Sixth Circuit strikes down Ohio's unconstitutional ban on out-of-state wine shipping "Free Our Spirits" campaign launches to privatize North Carolina's government-run liquor system FBI Director Kash Patel under fire for gifting personalized Woodford Reserve bottles Little Book Chapter 10 “All the Wiser” debuts with intuitive blending at 122.6 proof New Riff 2026 Single Malt features heirloom British barley and five-cask finishing Wenzel Distillery Batch 2 Sherry Barrel Finished Bourbon launches as a 119.1 proof limited release Green River Honey Finished Bourbon utilizes 100% local, raw honey inside the barrel Chattanooga Whiskey marks 10th Bottled in Bond vintage with new five-grain mash bill Maker's Mark honors America's 250th anniversary with patriotic red, white, and blue bottle Town Branch releases 6-Year Wheated Bourbon as its first dedicated wheat expression Penelope Bourbon debuts "Architects of Golf" trilogy featuring variable stave finishing intensity Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, we welcome Monica Nassif, Founder of Mrs. Meyer's Clean Day and author of I Bottled My Mother — a brand that proves even the most overlooked categories can be completely reimagined if you're willing to challenge what everyone else accepts as “good enough.” What started as a simple idea—to make cleaning products that actually smelled good, felt good, and worked—turned into a category-defining brand that disrupted a $30 billion industry. Not bad for something most people never thought twice about. In this episode, Monica breaks down what it really takes to see opportunity where others don't—and have the conviction to act on it. We get into building emotional connection in unlikely places, why failure is often the real teacher, and how instinct—not just data—can shape breakthrough brands. She also shares the deeply personal story behind her new book, I Bottled My Mother, and how family, resilience, and perspective shaped not just her life—but her leadership. If you care about building something meaningful, navigating both success and failure, or learning how to think differently about opportunity—this one's worth your time.   Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks.   To learn more about Monica Nassif, Mrs. Meyer's Clean Day and I Bottled My Mother:https://www.monicanassif.comhttps://www.instagram.com/themonicanassif/https://www.linkedin.com/in/monica-nassif-686876335/   Sponsored By: Acorns - Head to Acorns.com/KARA or download the Acorns app to get started. Dell - Find technology built for the way you work at Dell.com/DellPCs Cash App - For a limited time, new customers can get $10 added to their balance. Use code CASHAPP10 when you sign up, and send at least $5 to a friend in the first two weeks. Download Cash App Today: https://click.cash.app/ui6m/0s6pfdl7 #CashAppPod Merit Beauty - Meritbeauty.com to get your free signature makeup bag with your first order. Physician's Choice - Go to Amazon or PhysiciansChoice.com and use code PCPODCAST10 for 10% off your entire order Chime - Join the millions who are already banking fee-free today. Head to Chime.com/KARAGOLDIN. LinkedIn Jobs - Head to LinkedIn.com/KaraGoldin to post your job for free.   Check out our website to view this episode's show notes: https://karagoldin.com/podcast/837

→ Shop all my verified, tested and preferred wellness products - includes most up to date brands: https://theswellscore.com/pages/drg → Get My Brand Masterlist: https://drchristiangonzalez.com/best-brands-form-2-2/ Episode Description Bottled water isn't safer than tap. Tap water isn't safe either. And almost nobody actually knows what's in either one. There are over 90 regulated contaminants in municipal tap water — and another 100+ that are completely unregulated. Bottled water is regulated by the FDA, which holds it to less stringent standards than what your city requires for tap. And research shows that people who rely on bottled water ingest roughly 90,000 more microplastics per year — coming straight from the plastic bottle itself. Dr. G ran the investigation so you know exactly where to put your money and what to stop buying immediately. In this episode, you'll find out:  • The 5 categories of contaminants hiding in your water right now — disinfection byproducts, PFAS forever chemicals, heavy metals, microplastics, and pharmaceuticals — and why the legal limit is not the same as safe  • Which bottled water brands actually passed transparency testing and which ones are just repackaged tap water in plastic  • The best filtration systems at every budget — from under $100 pitchers to countertop reverse osmosis — and what each one actually removes You drink water every single day. This is the episode that tells you what's actually in it. Timestamps: 0:00 - Tap vs. Bottled Water: The Answer Is Kind of Neither  1:22 - What's Actually in Your Tap Water Right Now  2:59 - The 5 Chronic Threats in Municipal Water (And What They Do to Your Body)  5:53 - Why Bottled Water Isn't the Solution You Think It Is  6:36 - What Dr. G Asked Every Water Company Before Recommending Them  7:23 - Best Bottled Water Brands That Passed the Transparency Test  9:40 - Budget-Friendly Filters Under $100 That Actually Work  10:43 - Why Reverse Osmosis Is the Gold Standard (And the Two Best Options)  12:06 - Final Word: How to Be an Empowered Water Consumer Learn more about your ad choices. Visit megaphone.fm/adchoices

It's This Week in Bourbon for May 1st 2026. Merger discussions between Brown-Forman and Pernod Ricard are over, four North Carolina lobbyists have been indicted for organizing a bourbon tasting, and Blade and Bow re-releases of its ultra-premium 22-Year-Old Kentucky Straight Bourbon Whiskey. Show Notes: Brown-Forman and Pernod Ricard merger talks collapse, reopening the door for Sazerac's $15B bid Bardstown Bourbon Company launches NFC-enabled "Bourbon Gifting Reimagined" for personalized digital messaging North Carolina lobbyists indicted for illegal bourbon trip while "Operation High Octane" sweeps illicit secondary sales Maker's Mark partners with basketball star Kelsey Plum for "Yam Jam" Private Selection and charity cocktail Major spirits brands pivot to TikTok as platform finalizes age-gating for organic and influencer content Blade and Bow re-releases ultra-premium 22-Year-Old Kentucky Straight Bourbon for April 2026 Wenzel Distillery announces Batch 2 of Sherry Barrel Finished Bourbon following World Whiskies Award win A. Smith Bowman returns to rye after 16 years with experimental 11-year Abraham Bowman release Blue Run Spirits debuts Blueprint Series as its new national flagship Kentucky Straight Bourbon Starlight Distillery unveils inaugural Dana Huber signature Bottled-in-Bond Bourbon release Learn more about your ad choices. Visit megaphone.fm/adchoices

Jim Shannon and Todd Ritter are back at the Bourbon Road bar for a dedicated rye whiskey night, working through five distinct expressions that showcase the breadth and character of American rye. From honey-finished blends to farm-strength single-grain pours, the lineup spans distilleries across Nevada, Ohio, Maryland, Kentucky, and Atlanta, giving listeners a wide-angle view of what rye whiskey looks like in 2025 and beyond. On the Tasting Mat:** - Short Barrel After Swarm 2: A blend of MGP and Green River 95/5 rye finished in Kelvin Cooperage barrels previously soaked with Oregon meadow foam honey for approximately 10–11 months, then aged an additional 11–12 months in those honey-conditioned staves. Bottled at 108.6 proof and retailing around $115, this six-plus-year expression opens with unmistakable honey on the nose alongside coconut and vanilla, leading to a syrupy, well-balanced palate of rye muffin, honey butter, and toasted pine nuts, with a finish that drifts toward Mexican chocolate and dried chili. *(00:01:19)* - New Riff 10 Year Malted Rye: A special limited 375ml release from New Riff Distilling in Newport, Kentucky, drawn from a two- to three-barrel blend of 100% malted rye aged a minimum of ten years and bottled at 118.8 proof (approximately $46 for the 375ml). The nose offers earthy, chalky minerality with underlying fruit and aromatic spice. On the palate it shows a softer, grain-forward character with dry dark chocolate, mint, and a coniferous, living-forest quality on the finish. *(00:09:23)* - Frey Ranch Farm Strength Uncut Rye: A 100% Canadian winter rye expression from Frey Ranch in Northern Nevada, distilled and aged on the same 2,500-acre farm where the grain is grown, aged a minimum of six years and bottled at cask strength, 124.52 proof. Available exclusively through the distillery's online shop at $79.99, this pour delivers an exceptional grain-forward nose with cream sweetness, fresh strawberry, and an almost field-fresh rye character. The palate is smooth and deceptively easy-drinking for the proof, with candy cinnamon and a long, clean finish that highlights the integrity of the single-farm grain. *(00:16:01)* - Pursuit United Triple Mash Rye: Blended and bottled by Pursuit United in Louisville, Kentucky, this expression combines three distinct mash bills — Sagamore Spirits high-corn rye (52% rye / 43% corn / 5% malted barley), Sagamore Spirits 95/5 rye, and Bardstown, Kentucky 95/5 rye — with barrels ranging roughly four to eight years old, all bottled at barrel proof of 124.8 and retailing for $79.99. The nose is warm and holiday-spiced with dark fruit, nutmeg, cinnamon, and a hint of citrus. The palate is buttery and velvety with blueberry, lemon sorbet, and a trefoil-cookie sweetness, finishing long and satisfying. *(00:25:53)* - Archer Eland Cashmere Rye: A collaboration between founder Wendy Pevich (formerly of Penelope Bourbon) and Middle West Spirits in Columbus, Ohio, this expression uses 100% Ohio-grown rye — a combination of standard and malted rye — aged approximately seven years and bottled at 126 proof, retailing for $84.99. The nose leads with dried apricot, peach, and a malt-forward fruitiness. On the palate it balances earthiness, ripe fruit, and a pronounced spicy mint-pepper character, with a medium-length finish carrying peach soda and fresh mint. *(00:32:38)* Rye whiskey night at the Bourbon Road bar proved once again that the category rewards exploration. Whether you gravitate toward the softer, sweetened side of the spectrum or prefer high-proof grain-forward expressions straight from the farm, this lineup offered something for every rye enthusiast. All five bottles are available now or through their respective distillery channels, and every one of them makes a compelling case for keeping a rye or two on your shelf year-round. Check out our new site at: https://thebourbonroad.com