Podcasts about bottled

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."  

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.  

SummaryThis week, all the Field Days interviews are out, and there's a big uptick in podcast traffic. Physical media gets the axe as Sony goes digital-only, while Germany's massive game archive suddenly shuts down.Discover why wedding air is selling for $50,000, inside tales from a colonoscopy, a vigilante taping suspects to lampposts, and the mystery behind microwaving stainless steel.LinksTrump Ruins World CupDirty RussiansMexican VigilanteUV Light for CarsKelly Slater Wave CoGaming Problems in GermanyKickstart or Dropkick - SproutKickstart or Dropkick - Misenware Hosted on Acast. See acast.com/privacy for more information.

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

  The season has wrapped up, Arsenal won the league, but Roger and Anthony Young are NOT holding back after a shocking Champions League final defeat to PSG!   From Arteta's "Tapas" defensive masterclass that looked more like Tony Pulis rugby-ball than Wenger's champagne football, to the missing VAR handballs and the absolute "cowards" on the pitch during the penalty shootout—the boys break down exactly where it all went wrong for the Gunners.   Plus, we are officially in World Cup mode! Roger and Anthony run through Groups A to L, call out the English national team "handbrake" football, debate whether Mason Mount should ever wear the Man Utd United #7, and give their definitive predictions for who is lifting the trophy (Spoilers: Put your money on Brazil!

The Special Reserve Was Bottled With More Than WineBecome a supporter of this podcast: https://www.spreaker.com/podcast/dark-mysteries-unsolved-mysteries-forgotten-secrets-unanswered-questions--5684156/support.Darkest Mysteries Online

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/

Most whiskey companies start with a still.Root Shoot started with a farm.In this episode of Whiskey Rocks, Joel and Chris sit down with Heyward Gualandi and fifth-generation farmer Todd Olander to explore one of the most unique stories in American whiskey. Instead of building a distillery and sourcing grain, Root Shoot flipped the traditional model on its head…growing, harvesting, and malting their own grain before partnering with distilleries best suited to bring their vision to life.Along the way, they discuss the importance of grain, the rise of American Single Malt, regenerative farming, terroir in whiskey, and why owning the supply chain may matter more than owning the still. They also share the story behind Root Shoot's award-winning whiskeys (including some fun bourbons on the way), the patience required to take grain from field to bottle, and the larger mission of helping distillers across the country make better spirits.Plus, Joel and Chris taste and review Root Shoot's Bottled in Bond American Single Malt and Homestead High Proof Series, compare them to classic rock albums, and put their guests through the Whiskey Rocks Lightning Round.Pour a dram, turn up the music, and discover why at Root Shoot, the story begins long before the barrel.Whiskey Rocks. Sip Hard.To learn more about Root Shoot visit https://www.rootshootspirits.comFollow us @thewhiskeyrockspodcast on TikTok, Instagram and YouTube.

Send us Fan MailWe put the Old Fashioned to the test by tasting bottled RTDs, pre-batched bar styles, and homemade builds to see where convenience truly holds up. We dig into history, ingredients, proof, and technique, then land on what we'd actually buy again and what we'd rather fix with our own bitters and syrup. • why the Old Fashioned stays the gold standard cocktail • whether higher proof RTDs taste closer to a true Old Fashioned • bitters that change everything, especially black walnut bitters • sweeteners that work best, from agave to barrel-aged maple syrup • the Yellowstone ready-to-serve pour and how citrus zest shifts balance • Penelope bottled Old Fashioneds and why the black walnut stands out • Prohibition's influence on muddled fruit and soda habits • the Wisconsin Old Fashioned style and the brandy versus bourbon debate • why barrel-aged Old Fashioneds feel more integrated and smooth • glassware and ice choices that improve texture and dilution • how sugar makes Old Fashioneds hit harder than neat whiskey • the bacon fat washed Old Fashioned build and why it works • our final ranking, including why Handy and Schiller holds up best www.scotchybourbonboys.com for all things scotchy bourbon boys. Check it out, Glenn Karen's t-shirts, and contact us. Also, follow us on Facebook, Instagram, YouTube, and X along with Apple, iHeart, Spotify. Whether you listen to us or watch us, make sure you leave good feedback, become members, do super chats on the podcast, and you know, everything to support us, every single cent that we get goes right back into this. The Old Fashioned looks simple until you start comparing what's in the glass. We line up homemade builds, bottled ready-to-drink Old Fashioneds, and bar-style barrel-aged batches to answer a real question for bourbon fans: is the classic Old Fashioned still king, or have RTD cocktails finally gotten good enough to keep stocked year-round?  CT joins us as our resident mixologist and we get hands-on with what actually changes the drink: proof, dilution, bitters, sweeteners, citrus, cherries, ice, and even the weight of the rocks glass. We taste through popular options and talk straight about what works and what tastes like “every bad bar Old Fashioned,” including how to rescue an orange-heavy pour with lemon zest, or rebalance sweetness by cutting syrup and leaning into rye whiskey or higher proof bourbon.  We also dig into Old Fashioned history, from the 1806 cocktail definition to Prohibition-era muddled fruit, plus the Wisconsin Old Fashioned tradition with soda. Then we go full experiment mode with barrel-aged flavor, smoking tools, and a showstopper: a bacon fat washed Old Fashioned built with black walnut bitters, a touch of chocolate bitters, and barrel-aged maple syrup.  If you love bourbon cocktails, bitters, and practical home bartending tips, you'll want this one. Subscribe, share the episode with a whiskey friend, leave a review, and tell us your go-to Old Fashioned build: classic, Wisconsin-style, or something weird that somehow works?voice over Whiskey Thief If You Have Gohsts Support 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/

"The story you are about to hear is true. Only the names have been changed to their username in the discord." With so many members of the amazing 70mm podcasts' VHS Village, 70mm Rejected thought it fitting to (re)introduce you to some of your fellow possums and favorite posters. Learn a little more about how they found the 70mm podcast, why they joined the discord and, of course, their top 4 on Letterboxd.This week we sit down and welcome Mike Scott to the Possum Files. Listen in to hear about his love of Bond, books and sappiness!And don't miss out on Mikes amazing podcasts: Bottled 'n' Bonded and Spirited Movie CompanionsAnd, if you're not already a Villager, you can join 70MM's Patreon by clicking the link below.https://www.patreon.com/70mm

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

Send us Fan MailWe walk the bourbon aisles in May 2026 and track what is genuinely sitting on shelves, what has become a reliable repeat buy, and what still feels like a surprise. The big story is availability and pricing shifting in real time, with several formerly allocated bottles now showing up like normal shelf bourbon. • yearly shelf check and what it reveals about supply and demand • Baker's returning as a consistent shelfer plus High Rye showing up • Dark Arts as a steady pick and why we say do not sleep on it • price corrections across familiar brands including Rabbit Hole and Woodford • Heaven Hill Bottled in Bond and Elijah Craig Toasted becoming easier to find • Bulleit expanding with Bottled in Bond plus single malt variants • Penelope range on shelves and how pricing looks compared with launch • surprise sightings including Jack Daniel's Heritage Barrel and Larceny Barrel Proof • ready to drink whiskey cocktails from Buffalo Trace and what to watch for www.scotchyburbonboys.com for all things Scotchy Bourbon Boys. If you go there, leave us a five-star review.We walk the bourbon aisles in May 2026 and track what is genuinely sitting on shelves, what has become a reliable repeat buy, and what still feels like a surprise. The big story is availability and pricing shifting in real time, with several formerly allocated bottles now showing up like normal shelf bourbon.  • yearly shelf check and what it reveals about supply and demand  • Baker's returning as a consistent shelfer plus High Rye showing up  • Dark Arts as a steady pick and why we say do not sleep on it  • price corrections across familiar brands including Rabbit Hole and Woodford  • Heaven Hill Bottled in Bond and Elijah Craig Toasted becoming easier to find  • Bulleit expanding with Bottled in Bond plus single malt variants  • Penelope range on shelves and how pricing looks compared with launch  • surprise sightings including Jack Daniel's Heritage Barrel and Larceny Barrel Proof  • ready to drink whiskey cocktails from Buffalo Trace and what to watch for  www.scotchyburbonboys.com for all things Scotchy Bourbon Boys.  If you go there, leave us a five-star review.voice over Whiskey Thief If You Have Gohsts Support 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/

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.

"POISON GAS FROM SPACE"

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

What an absolute gut-punch at Stade Saputo.Orlando City looked poised to escape Canada with a hard-fought road point, only for a complete mental collapse in stoppage time to hand CF Montréal a 2-0 victory. To make it hurt ten times worse? The daggers were twisted by none other than our own former players.First, Luca Petrasso—whom we let walk—drew the controversial 94th-minute penalty that Daniel Ríos converted. Then, as if that wasn't painful enough, Dagur Dan Thórhallsson—traded away just last December for GAM—comes off the bench to smash an absolute stoppage-time golazo in the 98th minute to seal our doom.On this live episode of Loud and Proud Orlando, we are venting. How does this team beat Inter Miami one week, only to completely lose focus in the final four minutes of the next? We are talking Jansson's penalty, the lack of late-game concentration, and whether our past transfer business is officially coming back to haunt us.Grab a drink, get in the live chat, and let's scream about this one together.#OrlandoCity #MLS #CFMontréal #DagurDan #LucaPetrasso #StoppageTime #OrlandoCitySC #StadeSaputo

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

Everton's European prospects are bleak after one of the most frustrating results of the season. Matt and Paddy assess the team's recent defensive disintegration and look at why the mentality has been wrong in the last five games. In short, have the Blues bottled it? We then look at our priorities for the summer - Matt goes a bit Walter Smith - and give kudos to Beto after his brilliant goal.

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

→ 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

A single drop of water can either unlock the hidden soul of a bourbon or flatline its flavor entirely. In an industry where collectors often focus more on the label than the liquid, understanding the chemistry of the "tame and maim" is what separates the enthusiasts from the experts. We sit down with resident authority Russ Kempton to break down why the market is finally shifting back in favor of the consumer.We get into a head-to-head comparison between the legendary Buffalo Trace and the bold, high-heat maturation of Still Austin's Bottled-in-Bond Red Corn. The conversation covers the tactical reality of Texas whiskey production, the legal requirements for "straight" bourbon designations, and the trilogy of tasting: proof, oak, and cereal grains. Russ also explains the molecular fracturing that occurs during aeration and why your "uneducated palette" might be missing notes of marzipan and stone fruit.The unglamorous truth is that whiskey aging is at the mercy of the elements; a barrel in the Texas Hill Country loses nearly triple the "Angels' Share" compared to one in Kentucky, drastically changing the cost and intensity of the final pour. You'll walk away from this episode with a system for grading your own shelf and a clear warning on how to avoid "killing" a high-proof spirit with too much ice.

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

This week, Sam Allardyce and Natalie Pike are joined by former Manchester City, Tottenham Hotspur and Leeds United midfielder Michael Brown to break down all the biggest Premier League talking points.They react to a thrilling Super Sunday clash as Manchester City beat Arsenal 2–1 in the Premier League title race, including analysis of Erling Haaland vs Gabriel Magalhães and what it means for both teams.The panel also discuss the struggles at Tottenham Hotspur, with debate over their form and future, plus mounting pressure on Eddie Howe at Newcastle United. Could José Mourinho be the next Newcastle manager?There's also focus on Leeds United and their push for Premier League survival, with Daniel Farke linked to Manager of the Year discussions.Plus, insights on rising managers Liam Rosenior and Michael Carrick, and a deeper debate on whether modern football is being overcomplicated.

What does it take to bridge two wine worlds?  Lenz Moser has made 75 trips to China over 21 years, transforming from curious visitor to pioneering winemaker at Chateau Changyu Moser XV in Ningxia. As the fifth generation of Austria's legendary Lenz Moser wine family, whose grandfather invented the revolutionary trellising system used across Europe. In this episode, we discuss how Lenz brought his vision and winemaking wisdom to China's emerging wine frontier. After managing Austria's pre-eminent winery and serving as General Manager for Robert Mondavi in Europe, he turned his attention east in 2005. In this episode, Lenz shares his journey from that first overwhelming moment in Beijing Airport to becoming the winemaker Chateau Changyu Moser XV in Ningxia. We discuss how he spent 10 years building trust before Changyu appointed him head winemaker, and why understanding China's contradictions: patience versus speed, became essential to his success. He reveals the secret behind Ningxia's world-class wines: the smallest Cabernet Sauvignon berries on earth, grown in a desert terroir that went from unknown to World Atlas of Wine recognition in just over a decade.   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

Join Sam Matterface, Alex Crook and Kevin Hatchard for a look back at all the weekend's Premier League action!This week: 'Tepid' title contenders, wobblers galore, deluded owners and is the year of the Gunners just a pipe dream?!Instagram: @talkSPORTTwitter: @talkSPORT YouTubeWebsite Hosted on Acast. See acast.com/privacy for more information.

Welcome back to another exciting episode of The Bourbon Road! This week, hosts Jim Shannon and Todd Ritter are broadcasting from the Corner Rickhouse at the Frankfort Bourbon Society. They are joined by a very special recurring guest and friend of the show, Drew Hannish. Drew is the creator of Whiskey Lore, a seasoned whiskey historian, and the author of the new travel guide Experiencing American Whiskey. Drew drops in while traveling to the James B. Beam Institute Industry Conference to share his elite palate and incredible whiskey knowledge with the guys. The theme of the day is cross-country craft whiskey, thanks to the incredible team at Lost Lantern. Founders Adam Polonski and Nora Ganley-Roper have sent over their highly anticipated 2026 Spring Collection. Known for sourcing exceptional casks from under-the-radar craft distilleries across the United States, Lost Lantern has curated a lineup that pits high-proof monsters against nuanced, lower-proof gems. It wouldn't be a true Bourbon Road episode without an epic tasting mat. The guys travel across the map, hitting four different states and a special seven-state blend, experiencing some of the highest proofs ever poured on the show! On the Tasting Mat: Montgomery Distillery Montana Straight Bourbon: Distilled in Missoula, Montana, this 4-year-old single barrel clocks in at 104.6 proof. With a wheated mash bill of 70% corn, 20% wheat, and 10% malted barley, it offers a bright, dry, and mineral-forward profile. The guys pull out intriguing notes of stone fruit, green banana, and a lingering underlying sweetness shaped by the cold Montana climate. Broad Branch Distillery North Carolina Straight Rye: Heading to Winston-Salem, North Carolina, this 8-year-old release marks Lost Lantern's first "hazmat" rye, coming in at a scorching 141.6 proof. Made from 100% prairie rye and aged in a Char 4 barrel, it drinks surprisingly smooth for its octane. The hosts rave about its dessert-like nose, finding notes of dark chocolate, mint, and burnt orange that perfectly mimic eating Thin Mints and Samoas Girl Scout cookies. Dread River Distilling Company Alabama Straight Bourbon: Distilled in Birmingham, Alabama, this 6-year-old wheated bourbon (60% white corn, 30% winter wheat, 10% malted barley) sits at another hazmat level of 141.8 proof. Named after a mythic underground river, this dark, rich pour delivers a "warm river of flavor." The crew finds deep, syrupy notes of dark cherry, molasses, cola, and a smoky baking spice that coats the palate. Days to File Idaho Straight Bourbon: An incredibly rare 10-year-old bourbon sourced from a now-closed distillery in Shelley, Idaho. Boasting a massive 154.4 proof, it utilizes a unique mash bill of 76% corn, 11% triticale, and 13% malted barley. It is an unapologetic, intensely hot pour that challenges the palate with aggressive heat and concentrated oak. Lost Lantern Far-Flung Bourbon 4: To showcase the magic of blending, Adam Polonski combined straight bourbons from seven distilleries across seven states (MD, SC, MS, AZ, TX, IL, WI). Bottled at 120.7 proof, it is a beautifully balanced masterpiece. The guys pick out complex layers of licorice, lemon zest, leather, chocolate, and cherry cola. To wrap up the show, Todd attempts his own "Blendageddon" by mixing the first few high-proof pours together in his glass. Does his makeshift blend rival the masterful touch of the Lost Lantern team, or does it become a disjointed hot mess? Tune in to hear the final verdict, listen to the guys rank their favorites, and join the conversation as they explore the wild frontier of American craft whiskey!

What happens when a nurse-turned-speechwriter has a eureka moment in a big-box store and decides to reinvent the way America cleans? In this episode of the Balancing Act podcast, host Andy Temte talks with Monica Nassif—the founder of Mrs. Meyer's Clean Day and Caldrea—about building brands rooted in authenticity, disrupting a $30 billion market, and knowing when to let go of the business you built from nothing. Monica Nassif is a serial entrepreneur, brand builder, consultant, and author based in Minneapolis. She founded Caldrea in 2000 and Mrs. Meyer's Clean Day in 2002, scaling the brands into more than 20,000 stores nationwide before selling to SC Johnson in 2008. Her career began at Target Corporation (then Dayton Hudson) as an executive speechwriter, and she went on to found the marketing communications agency Kilter Inc. Monica has been inducted into the Minnesota Business Hall of Fame and named University of Minnesota Entrepreneur of the Year and Ernst & Young Entrepreneur of the Year (Midwest Division). Her work has been featured in The New York Times, Fast Company, and Real Simple. She also appeared on NPR's How I Built This with Guy Raz. Her new book, I Bottled My Mother: The Mrs. Meyer's Story: Grit, Grime & Growing a Business (IdeaPress Publishing, March 2026), is her third book. Monica's rocket-booster moment came at 28—the oldest intern in Target's history—when her English advisor slid an internship application across the table and changed the trajectory of her career. That experience ignited a love for retail and consumer products that eventually led her to walk a big-box store in Atlanta, look at a pallet of garish cleaning products, and ask, “What if that was awesome?” Guest: Monica Nassif Website: monicanassif.com Book: I Bottled My Mother: The Mrs. Meyer's Story: Grit, Grime & Growing a Business (IdeaPress Publishing, March 2026) LinkedIn: linkedin.com/in/monica-nassif-686876335 Host: Andy Temte Website: andrewtemte.com Available on YouTube, Apple Podcasts, Spotify, Podbean, and all major streaming platforms.

It's This Week in Bourbon for April 3rd 2026. Brown-Forman Corp. and Pernod Ricard have confirmed mutual interest in a merger, two lawsuits have been dismissed for competing bourbon brands, and Larrikin Bourbon has released its third annual “Pour for the Roses". Show Notes: Brown-Forman and Pernod Ricard confirm mutual interest in a "merger of equals" to consolidate two of the world's largest spirits portfolios while maintaining family control Green River Distilling parts ways with Head Distiller Aaron Harris as the Owensboro facility faces further workforce contractions LF Heritage Distilling Co. property ordered to foreclosure and sale following a $5 million debt dispute with construction contractors MGP Ingredients clears securities fraud lawsuit after a judge rules leadership mismanaged market shifts rather than intentionally misleading investors Brough Brothers loses appeals court challenge against Fresh Bourbon over the "first" Black-owned Kentucky distillery claim Larrikin Bourbon launches "Pour for the Roses – 2026 Running," a 9-year single barrel expression featuring vintage feed bag packaging for the Kentucky Derby Proof & Wood introduces its first Bottled in Bond expression with an 11-year Tumblin' Dice Straight Bourbon featuring a unique 99% corn mashbill Hard Truth Distilling Co. debuts its first 7-year age-stated trio, featuring Sweet Mash Rye, Bourbon, and Wheated Bourbon crafted entirely on their Indiana campus Learn more about your ad choices. Visit megaphone.fm/adchoices

What you don't say… Will eventually cost you everything. In this episode of The Level Up Podcast, Paul Alex breaks down the silent killer inside growing businesses—bottled resentment and lack of communication. Most leaders think avoiding tough conversations keeps the peace… But in reality, it creates tension, confusion, and slow execution. When standards aren't enforced and problems aren't addressed, your team doesn't improve—they normalize mediocrity. And once that happens, your business starts to stall. The truth is simple: What you tolerate, you encourage. In this episode, you'll learn: Why avoiding hard conversations drains your energy and leadership authority How delayed feedback turns small issues into massive problems Why immediate, direct communication creates faster results and stronger teams How radical transparency builds a high-performance culture Great leaders don't avoid tension… They address it immediately and move forward with clarity. Because when your team knows exactly where they stand, execution speeds up—and results follow. Your Network is your NETWORTH! Make sure to add me on all SOCIAL MEDIA PLATFORMS: Instagram: https://jo.my/paulalex2024 Facebook: https://jo.my/fbpaulalex2024 YouTube: https://www.youtube.com/channel/UCGhDAD1JyGGzSQUPD9lc9HQ LinkedIn: https://jo.my/inpaulalex2024 Looking for a secondary source of income or want to become an entrepreneur? Check out one of my companies below to see if we can help you: www.CashSwipe.com FREE Copy of my book “Blue to Digital Gold - The New American Dream”www.officialPaulAlex.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to another episode of The Bourbon Road! After a brief hiatus, the man, the myth, the legend—Jim Shannon—is officially back in the host chair. Jim recently returned from a trip to Florida, where he experienced the wild swings of winter weather, going from 80 degrees down to 35. Of course, Kentucky wasn't about to be outdone, greeting him with 70-degree days followed immediately by threats of snow and heavy rains. As Jim and Todd Ritter settle back into the Bourbon Road bar, they take a moment to reflect on the crazy weather and look back at the anniversary of the historic Frankfort floods, thankful that the waterfront survived mostly intact this year. But enough about the weather—it is time to drink some incredible whiskey. For this highly anticipated review episode, the guys are diving into something truly special: the brand-new King of Kentucky Small Batch releases from Brown-Forman. If you follow the brand, you know that King of Kentucky is historically known for its ultra-rare, high-proof single barrel releases. However, the team at Brown-Forman found themselves with around 100 barrels that had incredibly low yields—some containing only 20 to 30 bottles worth of liquid due to heavy evaporation. Rather than release them individually, they decided to batch them together. This special release was created in honor of the upcoming 250th anniversary of the United States. These small batches feature bourbon aged between 12 and 18 years, and surprisingly, they utilize a slightly different mash bill than the standard releases: 75% corn, 15% rye, and 10% malted barley. Bottled in 700mL formats with an MSRP of $299, these are still incredibly hard to find. Fortunately, Todd and Jim were lucky enough to get their hands on samples of all three batches thanks to their good friend John Peetz (aka Top Dog), whom they recently joined for an excellent barrel pick at Bluegrass Distilling. On the Tasting Mat: King of Kentucky Small Batch 1: Coming in at 105 proof, this first batch sets the stage with a classic, robust Brown-Forman nose full of cherry pie crust, toasted coconut, and vanilla. However, the palate takes a sharp turn into an incredibly dry and tannic profile. Lacking any real sweetness, it delivers bitter dark cacao, leather, and heavy oak tannins that linger on the back of the palate for a remarkably long finish. It is a complex, dry pour that demands your attention and pairs perfectly with a dark Maduro cigar. King of Kentucky Small Batch 2: Stepping up to 107.5 proof, Batch 2 shifts away from the dry tannins of the first pour and moves into darker, spicier territory. The nose is rich with dark fruits like dates, figs, and dried palm fruits. On the palate, it brings a leathery tobacco bite accompanied by a sizzling cinnamon and black pepper spice that dances across the tongue. It retains a dry character but balances the heavy oak with a fantastic, mouth-watering sizzle. King of Kentucky Small Batch 3: The heaviest hitter of the trio clocks in at 110 proof. This batch brings a completely different energy, opening with a bright, fresh nose of rich chocolate, citrusy lemon, and a distinct Coca-Cola note. The palate introduces a "faux sweetness"—a luscious cherry cola syrup flavor that perfectly masks the high proof while delivering a spicy, full-mouth tingle that coats the entire tongue beautifully. After sipping through the three official batches, Todd flexes his "Blendageddon" skills for the final pour of the night. By combining equal parts of Batch 1, Batch 2, and Batch 3, Todd creates a custom "Batch 4" that sits right around 107.5 proof. The guys evaluate this impromptu blend to see if combining the dry tannins, the dark fruit spice, and the sweet cherry cola notes results in a masterpiece that rivals the individual batches. Tune in to hear Jim and Todd's full tasting notes, their discussion on the secondary market values for these rare bottles, and their personal rankings of the King of Kentucky Small Batches. Which batch will take the crown? Grab your favorite glass, pour something special, and join us down the Bourbon Road. Cheers! Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome back to another episode of the Bourbon Road podcast! This week, Todd Ritter is holding down the fort solo while Jim Shannon escapes to warmer weather. But Todd isn't drinking alone at the Bourbon Road bar; he's joined by two fantastic returning guests to celebrate the Bottled in Bond Act. Amsey Wenning, the "Alec Baldwin of the show" from the Frankfort Bourbon Society and Bourbon on the Banks, is back, along with filmmaker Bo Cumberland, the director behind the Frankfort: The Heart of Bourbon documentary. The guys dive into a deep discussion about Bo's recent documentary work. With his Frankfort film approaching 22,000 views on YouTube, Bo shares the overwhelmingly positive response it has received. He also talks about his exciting new series, Forging a Bourbon Legacy, which explores the deep, intertwining roots of bourbon history in Anderson County. Through short-form episodes, Bo is uncovering the fascinating stories of families and figures like the Ripy family, the Bonds, Judge McBrayer, and the history behind Wild Turkey, proving that Kentucky's bourbon history is anything but simple. Amsey also shares some incredible news about the Bourbon on the Banks festival, revealing that the charity-driven event recently distributed over $100,000 to local organizations, with volunteers getting a say in where the funds go. Of course, a Bottled in Bond celebration requires some stellar 100-proof whiskeys, and the tasting mat is loaded with unique and highly anticipated pours: First up is a true dusty: 1992 Old Crow Bottled-in-Bond. This 4-year-old Japanese export delivers a classic bourbon nose with rich caramel and dark colors that defy its age. The guys marvel at its luscious mouthfeel and cherry caramel notes, finding it vastly superior to modern iterations of the brand and proving that the "good Old Crow" was truly something special. Next, Amsey brings a unique bottle to the table: Angel's Envy Cask Strength Bottled in Bond. A rare combination of terms, this 6-year-old bourbon achieves its 100 proof through a lower barrel entry proof and meticulous blending rather than adding water. The crew discovers an intriguing almond and amaretto nose, followed by a soft, fruity palate with hints of green apple, light caramel, and a sweet confectioner's sugar finish that drinks surprisingly gentle. Finally, they head south to sample the Old Dominick Bottled in Bond Tennessee Whiskey. Produced in Memphis, this expression features a mash bill of 75% corn, 13% rye, and 12% malted barley. It undergoes the Lincoln County process and is aged in West Tennessee white oak with a heavy #4 alligator char. The result is a bold, earthy pour with notes of dark cherry, sweet pipe tobacco, and a pleasant graininess that finishes with a spicy, white pepper kick. Tune in as the guys sip through these incredible bonded whiskeys, debate the merits of short-form versus long-form storytelling, and share plenty of laughs along the way. Cheers! Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

Welcome to episode #466 of TMT•Celtic fight back to rescue the title race at Ibrox•Did the tactics get us into trouble?•Do we need more control in games?•Once again the recruitment has made little differenceand much moreTreat yourself or the 20MT listener in your life, as well as supporting the podcast with some 20MT merch at 20mt.bigcartel.com/You can help support the production of these podcasts, get AD FREE content as well as gaining access to over 1200 extra episodes at patreon.com/20MinuteTimsSign up for Celtic's Youth Development Lottery The Celtic Pools and help shape Celtic's future here - https://celticpools.securecollections.net/index.aspx?Agent=353920MT Hosted on Acast. See acast.com/privacy for more information.

It's This Week in Bourbon for February 20th 2026. E. & J. Gallo announced its plans to acquire Four Roses, Uncle Nearest will remain under court-ordered receivership, and Michter's Releases their Celebration at $6,000 a bottle.Show Notes: E. & J. Gallo expands its spirits portfolio with a $775 million acquisition of Four Roses Distillery from Kirin A U.S. District Judge ruled that Uncle Nearest will remain under court-ordered receivership through March amid insolvency allegations Frey Ranch Distillery debuts "Harvest the Savings," a new farm-to-glass subscription program offering up to 15% off and free shipping A Texas judge blocked the immediate liquidation of Stoli Group USA and Kentucky Owl, opting for a structured Chapter 11 wind-down A new Kentucky bill proposes a 4% regulatory fee on alcohol sales, shifting the tax burden from producers to consumers Unicorn Auctions' 2025 report reveals a democratized secondary market where 80% of bottles now sell for under $250 Green River launches a 109.3-proof wheated bourbon at a $50 price point across 25 markets this February Black Diamond Distillery introduces a $25 wheated bourbon "Mineshaft" expression designed specifically for cocktails Maker's Mark partners with artist Ashley Longshore on a limited-edition label benefiting women's leadership through Vital Voices Yellowstone Bourbon celebrates America's semiquincentennial with 250 limited-edition Bottled-in-Bond single barrels Michter's prepares to ship the rare 2025 Edition of its Celebration Sour Mash, limited to just 315 bottles globally Buffalo Trace and Chris Stapleton evolve their partnership with the nationwide release of Traveller Whiskey Full Proof at 121 proof Rebel Bourbon joins forces with NASCAR champion Kyle Busch for a limited 108-proof single barrel release Penelope Bourbon upgrades its core Barrel Strength expression to a 7-year age statement for a limited 13,000-case release Southern Distilling Company releases a Statesville-exclusive Southern Star Paragon Bourbon finished in Zinfandel wine casks Learn more about your ad choices. Visit megaphone.fm/adchoices