Podcasts about Bourbon

Get new episodes early and ad-free by becoming a Patron https://www.patreon.com/cw/solidlisten A woman reads the emails her deceased ex-husband sent to the men he was trying to meet up with for casual sex, Peter from Vanderpump Rules' new venture with his girlfriend, Lika O. LINKS Brandi Hammond aka blue.panties.and.bourbon https://www.tiktok.com/@blue.panties.and.bourbon Peter and Lika O. announce their new series "Love or Lie" gender-reveal style https://www.instagram.com/p/DZVUr0_A6dA/ Follow your hosts, Rob and Molly and check out their other podcasts: RobSchulte.com MollyMcAleer.com Mother, May I Sleep With Podcast? https://pod.link/1143932988 Vanderpump Robs https://pod.link/1826094584 AFFILIATE LINKS Get $30 worth of credit on Eaze https://eaze.com/share/l/icfnvjo Sign up for Robinhood with my link and we'll both pick our own gift stock

Steve, McNew, Justine, Jeff & Tim & Kathy discuss the legacy of this show. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/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

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the Gurkha Nicaragua Series in Toro with Paraduxx Proprietary Red Blend 2022. The guys dive deep into Gurkha's fascinating history and catalog, they discuss how Gurkha pioneered the now-common focus on cigar packaging/marketing and they catch up on listener emails.PLUS: Gurkha's Long-Lasting Marketing Impact, 2026 Update: Bringing Cubans into the USA, Gurkha's Incredible Catalog, New J.J. Fox Selección Line Announced for Ireland and U.K., Cubans Selling their Farms for Pennies & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

Adam Speas from LaGrange, GeorgiaLooking for Bourbon, Seinfeld, and Star WarsQuizzes with Greenie's Pit at Your Pie in LaGrange and with his brother John on Throwback Trivia TakedownPlugging Star Wars & Whiskey Pours podcast.John Speas from Las Vegas, NevadaLooking for Classical Music, Food, and the 2000 Drum Corps International World Championships Division I FinalsQuizzes with his brother John on ⁠Throwback Trivia Takedown⁠Plugging Throwback Trivia Takedown⁠⁠ podcast.#######TRIVIA NATIONALS 2026We're heading back to Las Vegas this year - and I'll be hosting the Pop Culture Bee! Get your tickets at ⁠⁠⁠⁠trivianationals.org⁠⁠⁠⁠ JOIN THE DISCORD!!!The best way to get the latest updates about the podcast and the Tuesday Sunday night Twitch stream is to join the Discord server. It's easy to do by clicking this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/7FQgJXfXEa⁠Want to build your own game of Tangents?All you have to do is pick a date that works for you: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://calendly.com/triviaworkshop/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠And be sure to check out the other Trivia Workshop links here:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/TriviaWorkshop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thank You Patreon Crew!This podcast wouldn't be possible without your support. Thank you all - and welcome to our newest member, Matt Lamia! If you'd like to join, it's easy! Just go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/TriviaWorkshop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for your options.And as always, thanks to the entire Patreon Crew - Adam Wendell, Alissa, Andrew Buxbaum, Anne Putnam, Asha Ouseph, Brandon Fellows, Brian Irving, Brock Kwiatkowsky, Bryan Nash, cheyenne fletcher, Chris Collins, Christian Hernandez, Claire Bancroft, Dalton McGhiey, Danielle Fields, Ian Schulze, Jane Hansen, Jay Borsom, Jeff Clear, Jillian Hawkins, JJaz, John Liu, Kevin Kuschel, Leslie Hyman, Luc Leavenworth, Madeleine Garvey, Martin Ebert, Matt Lamia, Marc Poland, Nabeel Bader, Nanci Skinner, Nicole Bates-Rush, Paul Paquet, Quizmaster Caleb, Samantha Kuchar, Sara Callori, Sarah Collins, Scott Anglemyer, Scott Barber, Shaun Bernstein, Steven Beningo, StitchinStacey, Tamara Morgan, The Professional Left, Tim Robert Gomez, Tony Schmit, Wendy Curtis, and Will Gilbert

The guys review the Arturo Fuente Casa Cuba Divine Inspiration, the final cigar blend created by Carlos Fuente Sr. Does its combination of white pepper, wood, leather and unexpected nuttiness earn it a permanent place in the humidor? They pair it with Maker's Mark Made for the Brave Cask Strength bourbon, a 110.5-proof bottle supporting Project One Vet at a Time. Plus, Snickers Cake Bites wildly exceed expectations, a parasite causes some very unpleasant digestive problems, Tony questions whether you can make real barbecue without a grill, and Fingers reveals the little white lies bartenders tell when the bar gets slammed. Also: homemade pastrami, permanent daylight saving time, China's attempt to ban AI romantic chatbots—and perhaps the finest explosive-diarrhea callback in podcasting history. Find everything at [EatDrinkSmokeShow.com](EatDrinkSmokeShow.com)

Steve, McNew, Justine, Jeff & Tim & Kathy talk about the newest release of Yellowstone LE. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Chip Tate (Foley Family Wine & Spirits) joins Bourbon Lens to break down the creative process behind some of the most talked-about whiskey projects on the market today — including Gambit No. 6 and Ampersand.In this episode, Chip dives deep into Gambit No. 6, a Kentucky Straight Bourbon Whiskey finished across wine, apple brandy, sherry, and Tokaji casks. He explains how the final blend is built like a Bordeaux — layered, structured, and balanced with fruit, tannin, texture, and complexity — and breaks down the role of retasted Chardonnay barrels, the impact of deep toasting on wood character, and why secondary maturation can add nuance without overwhelming the whiskey underneath.Jake and Chip also get into:How American whiskey drinkers are warming up to blending and finishingWhy tasting notes are personal, not prescriptiveHow a whiskey can be both highly complex AND easy-drinkingThe idea of "session whiskey" — subtlety, approachability, and complexity in one glassWhat makes a whiskey feel like "home"The versatility of whiskey across cocktails, highballs, and neat poursThe episode wraps with a look at Ampersand 51/49, an experimental rye and Calvados-based release, plus a preview of Gambit 2.0 — a hundred-proof expression built for a different kind of drinking experience.Whether you're a bourbon collector, a whiskey finishing nerd, or just curious how a master distiller thinks about blending, this conversation is packed with insight straight from one of the industry's most respected voices.Timestamps:00:00 Introduction to Foley Family Wine and Spirits01:03 Ampersand and Opimus Release01:21 Diverse Projects and Collaborations02:29 Role and Responsibility at Foley Family04:01 Game of It Number Six: Kentucky Straight Bourbon Whiskey08:41 Secondary Maturation and Extended Age Cask Maturation12:56 Toasting and Impact on Chardonnay Barrel23:29 Tasting Notes and Personal Experience25:00 The Art of Session Whiskey26:00 Complexity and Approachability27:18 The Essence of Home28:00 American Influence in Whiskey29:13 The Versatility of Whiskey30:44 Ampersand: A Unique Blend32:03 Exploring New Boundaries33:54 The Appeal of Ampersand35:11 The Highball Experience37:06 Gambit 2.0: A Hundred Proof Experience42:10 Blending and Ideal Audience

In the 1440s, the Burgundian Court began to be rocked by a question: should Burgundy align itself with England or France?Time Period Covered: 1444-1454Notable People: Philip the Good, Isabella of Portugal, Charles the Bold, King Charles VII, Isabella of Bourbon Countess of Charolais, Charles I Duke of Bourbon, Richard Duke of York, Edmund Beaufort Duke of Somerset, Margaret of Anjou Queen of France, King Henry VINotable Events/Developments: Factions at the Burgundian Court, Changing Relations with France, Madness of Henry VI, Beginning of the Wars of the Roses, Relations between the Burgundians and the Yorkists, Charles the Bold's Childhood, Marriage of Charles the Bold and Isabella of Bourbon

It's Mouth Experience Monday!!  On this episode, Dude and JD are blinded by one of our listeners.  So… sit back, grab a pour, kick up your feet, and enjoy this episode of…  The Bourbon Hunters. Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. –Tags– #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey — Tags — the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Steve, Miss Beka Sue, Lenny & Jeff discuss the Old Fitzgerald Decanters hitting England. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Steve, McNew, Matt M., Katie & Kathy discuss the fact Heaven Hill is discontinuing barrel aging in Deatsville but have one big last release featuring whiskey from that location. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

If you stroll through the quiet neighborhood of Shively, just south of Louisville, Kentucky, you might catch the faint scent of sweet vanilla and deep oak lingering in the air. You're standing near a legend.  Today we will be covering the Cathedral of Bourbon, the birthplace of the most coveted, mythologized, and expensive whiskey on the planet on this… Bourbon Brief. Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. –Tags– #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey — Tags — the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Steve, Miss Beka Sue, Lenny & Jeff discuss the bourbon release from the George Washington Distillery at Mount Vernon. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

The Guys revisit a stop from their infamous Kentucky trip, Larrikin Bourbon Co. Joined by their friends from Bonding Over Bourbon, they sample through a few familiar expressions and quite a few new ones. They break down these incredibly unique expressions while discussing the history of the brand and its founders.

Send us Fan MailWe sit down with Alex Castle and Matt Grove to talk about how Augusta Distillery grows fast without losing its cask strength, unfiltered identity. We dig into the Ohio OHLQ collaboration, why the $59 small batch matters, and how meeting people in stores and at festivals turns shelf bottles into home bar staples. • why Augusta moves from single barrels into three to six barrel small batch while keeping a single barrel mindset • how the Ohio OHLQ custom small batch and Buckner's 13 release land with fans across the state • why cask strength and no dilution stay non-negotiable for the brand • the real work behind barrel picks, blending decisions, and building a balanced flavor profile • why pricing is part of trust, giving new drinkers a lower risk way to try Augusta • what “boots on the ground” tastings change for a brand in a crowded bourbon market • how Augusta's distillery experience keeps evolving, from tours to bottle your own to cocktails Whether you listen to us or you watch us, make sure you leave us good feedback. A $59 bourbon can sound like a compromise until you taste what Augusta Distillery is putting in the bottle. We're joined by master distiller Alex Castle and brand ambassador Matt Grove to unpack the thinking behind Augusta's cask strength small batch, built from six barrels and designed to drink with the same care you'd expect from a single barrel program. No dilution, unfiltered, and largely made from 7 to 9 year old bourbon, it's positioned as a real entry point for people who have stared at premium Buckner's bottles and thought, “I need to taste this before I bet that kind of money.”We also get into Augusta's Ohio push with OHLQ and what it's like taking the show on the road, hitting tastings across Cleveland, Columbus, and Cincinnati at some truly weird hours, then finding lines of fans already waiting. If you know Ohio, you know the love for weeded bourbon runs deep, so we talk about the reception for Augusta's weeded single barrel and why face to face tastings still matter in a world of constant releases and crowded shelves.Along the way we swap festival stories, explain why barrel picking and blending is harder than it looks, and tease what Augusta is planning for Kentucky Bourbon Festival. If you're hunting bottles, planning a bourbon tourism trip, or just want a cask strength pour that overdelivers for the price, this conversation gives you the context and the practical tips. Subscribe, share this with a bourbon friend, and leave us a review so more listeners can find the show. If You Have Gohsts voice over Whiskey ThiefSupport 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/

When your entire professional life revolves around premium spirits, late-night industry events, and endless barrel selections, the lines between work and life don't just get blurry—they can completely disappear. The bourbon lifestyle promises a lot of camaraderie and incredible pours, but what does it actually cost your health, your calendar, and your family dinner table? On this week's episode Fred and I sit down for a deeply personal conversation about balancing bourbon with the reality of raising kids. We're not going to be hitting on tasting notes or anything like that but it's a look into our personal lives of school, sports, tracking timeboxes on a calendar, and trying to stay present for our kids as they grow up. Show Notes: Navigating school forms and schedule shifts while managing a global spirits brand The hidden physical toll of the whiskey trail: Managing sleep, health, and late-night industry expectations Kenny's calendar timeboxing strategy for forcing boundaries between work and family Tasting vs. Consuming: Deconstructing moderation and the critical importance of drinking with intent Radical transparency: How Fred and his wife talk to their sons about alcohol, driving, and fentanyl Using the grueling discipline of youth wrestling to foster positive peer groups and work ethic The hidden financial trap of trying to turn a personal bourbon collection into a media business The reality of tax write-offs, charity auctions, and the true cost of over-collecting A definitive look at long-term responsibility, family support systems, and the power of being present Learn more about your ad choices. Visit megaphone.fm/adchoices

Steve, McNew, Matt M., Katie & Kathy discuss the latest Prohibition Collection from Buffalo Trace. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

This is a Vintage episode from 2006.Why This Episode MattersHow America's cocktail golden age flourished from the Gilded Age through Prohibition and how it eventually gave way to highballs and vodka.Why pre-Prohibition whiskey was stronger, more aromatic and dramatically different from much of what followed.How cocktail historians reconstruct forgotten drinks using antique bar guides, vintage bottles and nearly vanished ingredients.Why Ted Haigh believes cocktails should engage an adult palate rather than conceal alcohol beneath sweetness.BanterMark Pascal and Francis Schott explore the emerging trend of beer cocktails, from shandies and Black Velvets to some considerably more questionable corporate creations.The ConversationCocktail historian Ted Haigh, better known as Dr. Cocktail, traces the rise, decline and early revival of the American cocktail. He explains how elaborate Gilded Age drinks survived Prohibition, only to be displaced by blended whiskey, highballs and increasingly neutral spirits.Ted shares how he uncovers forgotten recipes in antique books and newspapers, then searches for the obscure bottles needed to recreate them. The conversation moves from bonded whiskey and Amer Picon to drinks that deserved to disappear, vodka's reliance on marketing and the disputed 200th anniversary of the cocktail.Guest BioTed Haigh, widely known as Dr. Cocktail, is a cocktail historian, author and award-winning graphic designer. His research, writing and extensive collection of historic bar books, bottles and artifacts helped introduce a new generation to overlooked drinks from the pre-Prohibition and Prohibition eras. He was also one of the founders of the Museum of the American Cocktail. Timestamps00:00 Beer cocktails, shandies and pairing beer with food08:24 The golden age of American cocktails—and the rise of the highball12:19 Pre-Prohibition whiskey and the value of acquired tastes16:31 How forgotten cocktails are discovered and reconstructed20:05 Amer Picon, obscure ingredients and drinks best left behind25:20 The cocktail's disputed anniversary, vodka and raw eggsInfoTed's book Vintage Spirits and Forgotten Cocktails: Prohibition Centennial Edition Museum of the American CocktailCafe D'Alsace https://www.cafedalsace.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This week on the Bourbon Bytes podcast... Kavalan shocked the whiskey world at the 2026 International Whisky Competition, taking three of the top five spots with Taiwanese single malt releases including the Peatist Oloroso Sherry Cask, Solist Ex-Bourbon Single Cask Strength, and Solist Madeira Cask. Then Buffalo Trace announced Camp Buffalo Trace, a new 21+ summer camp-style experience featuring bourbon education, blind tastings, single barrel challenges, barrel stave workshops, and even overnight luxury camping at the distillery. Buffalo Trace also quietly revealed a new Bourbon Lemonade canned cocktail, made with Buffalo Trace bourbon and real lemon juice, available at the distillery this summer. Then it's time for a Byte-Sized Review of a Buffalo Trace Single Barrel Store Pick from K&L Wine and Spirits. This 9 year, 2 month Buffalo Trace store pick was bottled in a 1.75L handle for around $65, making it one of the best values I've found from Buffalo Trace in a while. It brings classic Buffalo Trace character with extra age, oak, brown sugar pastry, candied apple, cherry, caramel, chocolate, and a surprisingly solid finish for 90 proof. Is this the best way to drink Buffalo Trace?

Kevin Stinnett from The Bourbon flight joins Kruser to talk about overturning a Canadian ban on US exported liquors and younger drinkers have came up with a new word for people who get their drinking started just a little bit earlier. See omnystudio.com/listener for privacy information.

Tension-first. Functions as a trailer. The listener must hear the episode to get the answers. Jess Loseke spent 16 hours last weekend on her employee handbook. With AI. Your first question is probably the same as ours: why would that take 16 hours with AI? That is the wrong question. The right one is harder to sit with. "What is a pain to me are the things that are not getting done in my business because I cannot afford to hire for them. Those are the things that are killing the growth of my business right now." Jess Loseke, Co-founder, Midwest Barrel Company Jess co-founded Midwest Barrel Company, the first company to put a barrel (think Bourbon or Whiskey) on the internet. She runs lean, she's tech-forward, and she's ignoring the most common piece of AI advice right now. She's not starting with her most repetitive tasks. She's starting somewhere that, on the surface, sounds like the wrong place. Her business partner has a PhD. He's the best salesperson she's ever met. He sat down in a meeting and said, "I'm failing to see how I'm going to use this in sales." If a co-founder at an AI-forward company is saying that, what does it mean for the rest of us? Jess has an answer. It starts with a number: 75%. And it changes the math on what "good enough" means when the alternative is zero. This conversation with host Erik Martinez goes somewhere most AI conversations don't.

Steve, Miss Beka Sue, Lenny & Jeff talk about a new Star Trek bourbon offering. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Tim's husband Chris works for Make A Wish and they are doing an incredible bourbon raffle. Here are all the details! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Open Championship Preview | Royal Birkdale Insight | Recent Golf Trips & MoreThe Open Championship Preview show. We get into the field and put down some capital on the event. It's going to be a fun week. Cal and Dan discuss recent travels, golf adventures, sports updates, betting strategies, and humorous anecdotes, all wrapped in their signature casual style. Perfect for sports fans, golf enthusiasts, and those who enjoy a good laugh.Chapters00:00 Introduction and Travel Updates01:48 Golf Adventures and Summer Vices03:57 Sports Updates: Tennis, Soccer, and Betting09:48 Open Championship Preview and Betting Strategies19:57 Golf Course Insights and Player Picks30:10 Humorous Anecdotes and Personal Stories44:58 Betting Parlay and Final Predictions01:00:06 Closing Remarks and Upcoming GuestsSlab Cigars - https://slabcigars.comRoyal Burkdale Golf Course - https://www.pgatour.com/venue/22772/royal-burkdaleThe Open Championship Official Site - https://www.theopen.comDraftKings Sportsbook - https://www.draftkings.comApparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://turtleson.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠/⁠⁠⁠⁠ Thanks to Fantasy National Golf Club for providing the stat engine for the show. They can be found at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.fantasynational.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Neat Glass. Be sure to check out The Neat Glass online at ⁠⁠⁠⁠theneatglass.com⁠⁠⁠⁠ or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram (@birdies_bourbon)

Send us Fan MailWe sit down with Greg from Hayner Distilling to trace a 150-year Ohio whiskey legacy from 1866 through Prohibition to a modern revival built on blending, transparency, and great barrels. We also dig into what makes a memorable tasting-room experience and why limited releases and community events can pull people off the shelf and into the story. • Hayner Distilling history from 1866 to Prohibition to a 2020 relaunch • Rebuilding the brand by reverse-engineering a 1904 bottle sample • Why Hayner uses Bardstown Bourbon Company for contract distilling • Blending philosophy vs single barrels, chasing complexity over “smooth” • Rye and bourbon combinations that win blind tastings • Barrel proof experience with fill-your-own bottles from the barrel • Expansion plans for a larger 1910s to 1920s themed space • Troy, Ohio stops to pair with a distillery trip • Craft whiskey marketing realities, crowded shelves, and earning the second bottle • Event talk: Bourbon and Cigars at Mother Stewart's plus an exclusive Hayner bottle www.scotchybourbonboys.com for all things Scotchy Bourbon Boys. And then also we're on Facebook, YouTube, Instagram, X make sure, and then also Apple iHeart and Spotify, whether you listen to us or you watch us, make sure that you leave us good feedback. Become a member on YouTube or even on Facebook. But either way, also if you're on Apple, please leave us a good review. Five-star reviews are great, they get us better algorithm and searches. And then remember, good bourbon equals good times and good friends. Make sure you drink responsibly, don't drink and drive, and be like us. Live your life uncut and unfiltered. And AI is going to take us out. A forgotten Ohio whiskey giant is back and it's not pretending the old world never changed. We're joined by Greg from Hayner Distilling in Troy, Ohio to unpack how a brand founded in 1866 became the largest distiller in the state, shut down with Prohibition, and then re-emerged in 2020 with a very modern playbook: transparency, barrel selection, and serious whiskey blending.We get into the nuts and bolts of the revival, including how Hayner took a 1904 bottle sample to Bardstown Bourbon Company to help reverse-engineer an original-style mash bill, then built today's lineup while their own barrels come of age. If you care about craft whiskey, sourced bourbon done right, MGP rye, and what separates a smart blend from a random mix, you'll love the way Greg talks about complexity, mouthfeel, and why blends often beat single barrels in blind tastings.Then we shift from liquid to experience. We talk distillery visits, Hayner's barrel proof “fill-your-own” setup, and the big expansion into a larger 1910s to 1920s themed tasting space with a whiskey thieving room and a dedicated history area. We also preview the Bourbon and Cigars event at Mother Stewart's and the exclusive Hayner bottle tied to it, plus why limited releases and community-driven events still matter in a crowded bourbon market.If you're into Ohio bourbon, American whiskey history, and the future of blending culture, hit play. Subscribe, share this with a whiskey friend, and leave us a five-star review so more people can find the show. If You Have Gohsts voice over Whiskey ThiefSupport 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/

Steve, McNew, Matt M., Katie & Kathy discuss a huge win for Sazerac. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

This was recorded on-location at Bar Convent Brooklyn 2026Why This Episode MattersHow five generations of the Hayman family helped shape London gin and why James Hayman sees himself as a guardian rather than an owner.Why Old Tom gin is not simply London Dry with extra sugar, and how its robust botanical profile changes classic cocktails.How authentic sloe gin is made with wild blackthorn fruit, months of infusion and considerably more patience than its neon-red reputation suggests.Why rising costs may tempt spirits companies to compromise and why James believes tradition and quality are the family business's best protection.BanterMark Pascal and Francis Schott reflect on Bar Convent Brooklyn and Tales of the Cocktail as places where bartenders, producers and increasingly knowledgeable consumers come together to exchange ideas, discover new spirits and renew old friendships. They also observe that cocktail culture has spread far beyond major cities and debate whether anyone attending an afternoon spirits convention is realistically going to work afterwardThe ConversationRecorded at Bar Convent Brooklyn, Mark and Francis sit down with fifth-generation gin distiller James Hayman to explore more than 160 years of family history of Hayman's Gin.James recalls growing up around the family distillery, where the aromas of botanicals made an early impression and visits to bottle shops became part of family vacations. He explains the responsibility of protecting recipes and methods developed generations earlier while still allowing the business to evolve.The conversation traces gin's transformation from the rough, inconsistent spirit of eighteenth-century London to the more refined styles that emerged during the nineteenth century. James explains the origins of Old Tom gin, why Hayman's helped revive it for modern bartenders.They then turn to sloe gin: wild blackthorn berries, high-proof gin, several months of extraction and the British tradition of carrying a flask to cold-weather sporting events. Francis contrasts real sloe gin with the syrupy versions that once appeared in drinks such as the Red Death and makes the case for restoring the good stuff to the modern cocktail bar.James also discusses Navy Strength gin, the wonderfully questionable gunpowder story behind its proof and the family's determination to keep making gin in London without cheapening its process. The episode closes with a frozen Martinez so good that Mark and Francis briefly consider the practical limitations of employing a frozen bartender.Guest BioJames Hayman is a fifth-generation gin distiller and co-owner of Hayman's Gin, which he runs with his sister, Miranda Hayman, and their father, Christopher. The family has distilled gin since 1863 and continues to produce its London Dry, Old Tom, Sloe and Royal Dock gins using longstanding family recipes and methods. Timestamps00:00 Bar Convent Brooklyn, Tales of the Cocktail and the value of cocktail gatherings07:22 James Hayman joins Mark and Francis at BCB09:00 Growing up inside a five-generation gin family13:00 How London gin evolved—and the origins of Old Tom17:42 Real sloe gin, the Blackthorn cocktail and the Red Death23:38 Why American and British gin habits are so different25:00 Protecting quality when costs rise27:43 The story behind Navy Strength gin30:10 The freezer Martinez and frozen-bartender logisticsInfoHayman's Gin www.haymansgin.com/Bar Convent Brooklyn: Event information www.barconventbrooklyn.com/Email TheGuys@RestaurantGuysPodcast.com for cocktail recipesIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/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

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair Stoic Equanimity in Wisdom with fifteen years aged Redbreast Single Pot Still Blended Irish Whiskey. The guys detail discuss how drastic cigar pricing differences can be around the world, they share a listener email on a disastrous situation in his humidor and Senator shares that he's joined an 'exclusive member club'.PLUS: Limited Avowed Sampler, Listener Asks: "Are My Cigars Ruined?", The Trouble with Thermoelectric Humidors, Alaska Bans New Lounges, Cuban Tobacco in Non-Cuban Cigars, New 11,000 ft² Cigar Bar & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

See omnystudio.com/listener for privacy information.

Send us Fan MailYou've heard the name. You've probably chased the bottle. But do you actually know the story behind Buffalo Trace Distillery — the one operation in Frankfort, Kentucky that somehow makes the most affordable and the most impossible-to-find bourbons in America at the same time?In this episode of Bottles & Bites Without Borders, we go deep on the distillery that's become the holy grail of American whiskey. We're talking real history dating back to the 1700s, the four mash bills that power an entire universe of brands, the surprising truth about who actually owns what comes out of those rickhouses, and the real reason a $25 bottle sits next to a bottle people pay thousands for on the secondary market.Whether you're a seasoned bourbon hunter or just bourbon-curious, this one's for you. Pour something good and let's get into it.

fWotD Episode 3357: Maraba coffee Welcome to featured Wiki of the Day, your daily dose of knowledge from Wikipedia's finest articles.The featured article for Tuesday, 14 July 2026, is Maraba coffee.Maraba coffee (Kinyarwanda: Ikawa ya Maraba; French: Café de Maraba) is grown in the Maraba area of southern Rwanda. Maraba's coffee plants are the Bourbon variety of the Coffea arabica species and are grown on fertile volcanic soils on high-altitude hills. The fruit is handpicked, mostly during the rainy season between March and May, and brought to a washing station in Maraba, where the coffee beans are extracted and dried. At several stages, the beans are sorted according to quality. The farmers receive credits based on the amount and quality of the beans they provide.The beans are sold to various roasting companies, including Union Coffee Roasters of the United Kingdom who produce a Fairtrade-certified brand, and Community Coffee of the United States. Rwanda Smallholder Specialty Coffee Company (RWASHOSCCO) buys from Maraba and sells to the domestic market. Maraba coffee is also brewed into a beer.About 500,000 smallholder farmers grow the coffee plants under the Abahuzamugambi cooperative, founded in 1999. Since 2000, the cooperative has been supported by the National University of Rwanda (UNR) and the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL). The cooperative has improved coffee quality and penetrated the speciality market.This recording reflects the Wikipedia text as of 01:07 UTC on Tuesday, 14 July 2026.For the full current version of the article, see Maraba coffee on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm standard Amy.

The "Summer of Habanos" begins with the My Father La Lealtad, a hefty 6x60 cigar delivering balanced notes of cedar, coffee, tobacco, and subtle sweetness. Tony and Fingers also review Costco's Patriot Eagle Bourbon, debate the greatest Southern foods, question the purpose of warm potato salad, and prepare themselves for Indiana State Fair creations involving honey buns, melted butter, and absolutely no restraint. Plus, Walmart cuts prices, Tinder heats up during the World Cup, Adam Sandler causes ridiculous social media outrage, and baby boomers are getting divorced in record numbers. Find everything at [EatDrinkSmokeShow.com](EatDrinkSmokeShow.com).

Steve, Miss Beka Sue, Lenny & Jeff talk about making the word whiskey plural. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

It's time to get past the marketing and historical redirects and get down to the business of discovering the true origins Bourbon. It's a story you might think you know. But do you really?  It's time to toss out 90% of the myths and lore and starting fresh, looking for the people who made America notice this thing we call Bourbon. And like the story of Tennessee whiskey, this reveal of the story will be part of a book. That book is not yet written, but you have the unique opportunity to hear it AS it is being written. I've outlined the chapters, completed most of the research, and all that's left are a few interviews and the crafting of the prose.  What you're going to hear over the next few months is a rough draft of the book. Items may be added and subtracted. But doing this as a release to you, my podcast family, helps me keep you satisfied with new historical content, while it keeps me motivated to provide the next chapter. This preface will explain the scope and why I think this book is so important in correcting our understanding of the origins of Bourbon. Enjoy listening and return for our next Monday episode, when you'll hear Chapter 1 of The Lost History of Bourbon. And to catch any bonus content and supplemental information, become a member of the Whiskey Lore Speakeasy or Club 1897. https://patreon.com/whiskeylore  Cheers and slainte mhath, Drew © 2026 Travel Fuels Life, LLC

Steve, McNew, Kathy, Katie & Matt talk about Steve's trip out to Las Vegas to be a part of his daughter's wedding. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

For decades, you wouldn't have found his name anywhere on the label. In fact, he was arguably the most influential master distiller in America that the general public had never heard of.  Today we are discussing the story of the ultimate "ghostwriter" of the whiskey world, Greg Metze… On this Bourbon Brief. Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. –Tags– #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey — Tags — the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today's Cruise News covers three developments across the industry. A hairstylist working aboard Virgin Voyages' Brilliant Lady, employed by a third-party concessionaire, faces two federal counts of abusive sexual contact tied to a nine-night Alaska sailing that departed June 23, 2026; his first court appearance was held July 6 in Tacoma, Washington. Carnival Cruise Line has revised two 2026 sailings in its Sailings Exclusively for Adults, or SEA, program: an 11-night Carnival Firenze departure from Long Beach on November 2 with a reordered Mexican Riviera port sequence, and an 11-night Carnival Conquest departure from Miami on November 30 that replaces St. Maarten with St. Thomas. And Holland America Line has placed a Jefferson's Bourbon barrel aboard each of its 11 ships to mature at sea for at least six months, expanding its Single Barrel Series as part of the line's America's 250th anniversary program.

Steve, Justine, Lenny & Luke Sazerac's new RTDs. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Le 16 septembre 1824, mourrait le roi Louis XVIII, frère de Louis XVI, né comte de Provence et longtemps exilé sous la Révolution. Retour sur la vie de celui qui se qualifiait lui-même de « roi sans jambes ».Franck Ferrand nous plonge dans la fascinante destinée de Louis XVIII, dernier roi de France à mourir sur le trône. Retour sur le parcours d'un souverain marqué par l'adversité, qui a navigué entre absolutisme et conciliation pour tenter de sauver la monarchie.Né en 1755 sous le nom de Louis Stanislas Xavier, comte de Provence, le futur Louis XVIII a dû attendre près de 68 ans pour accéder enfin au pouvoir. Favori de ses parents face à son frère aîné le dauphin, il cultive très tôt une image de prince brillant et ambitieux. Mais lorsque son frère devient Louis XVI, Provence doit se contenter du second rôle, nourrissant une jalousie tenace envers le nouveau roi.Avec l'avènement de la Révolution, le comte de Provence opère un revirement politique inattendu, se présentant comme un défenseur des idées nouvelles. Mais ses manœuvres pour s'emparer du trône échouent lamentablement. Contraint à l'exil, il assiste impuissant à l'exécution de Louis XVI et à l'avènement de la République, avant de finalement être rappelé sur le trône en 1814.Affligé de nombreuses infirmités, Louis XVIII va devoir naviguer entre concessions et fermeté pour tenter de concilier l'Ancien Régime et les acquis révolutionnaires. Un règne difficile, marqué par les tensions avec son frère le futur Charles X, et qui s'achèvera dans la souffrance et la maladie. Malgré les épreuves, ce roi « sans jambes mais pas sans tête » aura incarné une certaine constance et résilience face à l'adversité.

Il y a 200 ans, le comte d'Artois, ancien lieutenant général du royaume et qu'on appelait « Monsieur » à la cour, montait sur le trône à la mort de son frère.Le 16 septembre 1824, Louis XVIII s'éteint, laissant le trône à son frère, le comte d'Artois, qui devient alors le roi Charles X. Mais le nouveau souverain, malgré ses qualités personnelles, ne saura pas s'adapter aux réalités de son temps, précipitant ainsi la chute de la Monarchie. Franck Ferrand revient sur les derniers jours du règne de Louis XVIII et sur l'avènement de Charles X, un roi trop ancré dans l'Ancien Régime pour gouverner la France du début du XIXe siècle.

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

Steve, Justine, Lenny & Luke discuss a bikini bar located near a Huntington Beach elementary school. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Join us for the Season 3 finale featuring our friend Trevor as we discuss the signs you are officially an Unc!

For the 4th of July, the 250th birthday of America, Adam did the most Okie thing a man can do to celebrate: he took the family to a rodeo. Both boys went mutton busting, Friday and Saturday. Leo, six, drew a slow sheep the second night and rode it a full 17 seconds, hanging on and hollering "keep going, keep going!" into its ear because he knew he needed that sheep to move to score.-----------Sponsor: The Amen app (from the Augustine Institute)The Amen app is the free Catholic prayer app the guys use to prep the family for Sunday, listening to the Sunday Gospel on the way to Holy Mass so the kids are ready to receive it before they walk in. No paywall, no subscription trap, no upfront cost. Download the Amen app right now.Sponsor: Select International Tours: selectinternationaltours.comWhen Adam and Dave decided to lead their first pilgrimage, one name kept coming up: Select International Tours. Having used them, the guys can vouch for it. Wherever in the world you want to go, Select has a tour ready. Whether you want to lead a pilgrimage or attend one, head to selectinternationaltours.com and see everything they offer. You won't regret it.----------He placed top three, took home a little money and a free snow cone, and nobody's sure which one he was prouder of. John, three, puffed his chest out all day, crumbled at the chute, rode two seconds, hit the dirt, cried, and then immediately declared he was doing it again tomorrow. He did. Same result. He was in it for the story.Then there's Adam and the bull. He's always had the itch to put himself on the line, to go where it takes fortitude and prudence and a whole lot of luck. So he slipped up to the chute with the cowboys, just to feel the atmosphere next to something that powerful. A storm blew in and cut the bull riding short. Adam's calling that one Providence, same as the fight that got cancelled back when COVID shut down the world. Some signs you don't get to ignore.The pour is Teeling Wonders of Wood Single Pot Still, Virgin Swedish Oak. Ninety three dollars, and worth it. No Jim on hand to work the yummy scale, so the guys guessed it might've metamorphosed into a 7.321. Deep, resonant, dangerously delicious.The prayer request is Mary. She's a little over four months now, still in the NICU. Adam sent a photo of her smiling right through all the tubing, and it melted everybody. It's been a hard stretch, a step back, but she recovered fast, her breathing's improving, and there's talk of scheduling open heart surgery in the next four to six months. Adam described the NICU "tree," the pole that once held fifteen to twenty bags and lines and now holds four. Look where they were. Look where they are. Thank you for the prayers. They have not been in vain, and Lady Haylee has been heroic through all of it.Then the topic: what to do when you're struggling. Not just spiritual struggle. Focus, work, sin, the whole weight of it. Most of it isn't laziness. It's disorder, a misalignment between the intellect and the appetites, an internal civil war stoked by stress and exhaustion and distraction. Aquinas names it. Augustine sharpens it: the mind commands the body and it obeys instantly, but the mind commands itself and is resisted. Adam's own admission cut deepest. There is a part of him that does not want to be holy. Naming that was the whole battle. Once he saw the enemy clearly, fasting and prayer stopped feeling like punishment and started feeling like war worth waging. Protect, provide, establish, and fight for your own soul while you're at it. Win the next 15 minutes. Then win the next one. Raise your glass.TOPICS COVEREDCelebrating the 4th of July, America's 250th, the most Okie way possible: a rodeoLeo and John mutton busting both nights, and Leo riding a slow sheep 17 seconds while yelling at it to keep goingJohn, three years old, crumbling at the chute, crying, and immediately signing up to do it againThe bull that jumped the arena into the stands, and Adam's lifelong itch to ride oneAdam sneaking up to the chute and the storm that cut the bull riding short as ProvidenceCarl's 4th of July party, the Declaration recited by teenagers, the bike parade, and drinking a beer while riding a bike ("bunking")Bourbon of the week: Teeling Wonders of Wood Single Pot Still, Virgin Swedish Oak, $93Running the yummy scale without Jim and guessing at a 7.321Prayer update on baby Mary: four months in the NICU, a smiling photo through the tubing, and open heart surgery on the horizonThe NICU "tree" as a visualization of progress, from twenty lines down to fourWhy most struggle is not laziness but disorder and a lack of a clear vision of the endThe human person broken down: intellect, will, and appetites, each with different triggersSt. Thomas Aquinas on the harmony between intellect and appetite, and the civil war when they misalignSt. Augustine on the mind that commands the body instantly but resists commanding itselfThe full life of St. John Paul II as a case study in struggle met with faith and joyWhy you should tell your kids and grandkids your real struggle stories, not hide themRedemptive suffering, and the shortage of real perseverance stories for kids raised on pop cultureTolkien on dragons: children already know dragons exist; they need to know dragons can be beatenCuriosity as the quiet vice, and choosing the good over even a lesser goodWhy it's about atmosphere and scenarios, not willpower, because willpower gives out fastAdam's admission that part of him does not want to be holy, and going to war against itFortitude as the virtue of winning by not losing, and building a habit of small victoriesThe Dave Ramsey debt snowball as a picture of stacking winsCustody of the eyes, stopping the struggle before it starts, and "today, I will be a saint"REFERENCED IN THIS EPISODEBooks & Writings:Confessions by St. Augustine (the mind commands itself and is resisted)Summa Theologiae by St. Thomas Aquinas (harmony and misalignment of intellect and appetite)The Aeneid by Virgil (Adam reading it aloud with his boys over the summer)Tolkien's line on dragons in children's stories (misremembered on air as "Jetson")Saints & Church Figures:St. John Paul II, Karol Wojtyła (the extended story of his life and suffering)St. Thomas AquinasSt. AugustineThe bishop referenced in the "bishop's flattery" aside, may he rest in peacePeople:Adam Minihan (host; the rodeo, the chute, baby Mary, M6 Marketing, The Grounded Builder on Substack)Dave Niles (host; Lady Pamela and the kids)Lady Haylee (heroic through Mary's NICU stay)Leo and John Minihan (the mutton busters)Karl Graham (friend of the show; the 4th of July party)Dave Ramsey (the debt snowball and the philosophy of stacking wins)

For the full episode click here 

Steve, Justine, Lenny & Luke discuss the fact the rules for wine are very different than those for distilled spirits… and even beer. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

This is a Vintage episode from 2010.This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode MattersFred Harvey built one of America's first national hospitality systems, proving that restaurants could scale without abandoning quality, standards, or service.The Harvey organization changed railroad dining from a punchline into a disciplined operation built on fresh ingredients, trained staff, speed, and consistency.Stephen Fried's story connects restaurants to railroads, tourism, the Grand Canyon, Native American art markets, and the development of the American West.Mark Pascal and Francis Schott draw clear connections between Harvey's 19th-century service systems and the invisible cues still used in fine dining today.BanterMark and Francis begin with a discussion of a then-new Princeton study on high fructose corn syrup and weight gain. Francis uses the study to talk about how new food ingredients enter the American marketplace, while Mark argues that the rise of high fructose corn syrup seems difficult to separate from broader changes in the American diet and health.The ConversationStephen Fried joins The Restaurant Guys to discuss Appetite for America, his book about Fred Harvey and the railroad hospitality empire that helped shape dining in the American West. After years of eating terrible food while working around the railroads, Harvey began building trackside restaurants along the Santa Fe Railway. What started as a practical solution for hungry passengers became a national hospitality organization built on fresh ingredients, systems, and service.Stephen explains how Harvey's restaurants served high-quality meals during short train stops, using railroad logistics and refrigerator cars to bring fresh fish, steaks, imported ingredients, and regional specialties to places where good dining was rare.The conversation also explores the Harvey Girls, the trained female workforce that became central to the company's identity and service model. Their precision, speed, and hospitality helped define the Fred Harvey standard.Stephen also discusses the company's role in building American tourism, especially at the Grand Canyon and throughout the Southwest, and addresses its complex relationship with Native American art and culture. After the interview, Mark  and Francis reflect on the “magic” of restaurant service: the invisible signals, staff communication, and hospitality systems that make guests feel known without exposing the machinery behind the experience.Guest BioStephen Fried is an award-winning investigative journalist, essayist, author, and adjunct professor at Columbia University. His book Appetite for America tells the story of Fred Harvey, the entrepreneur whose restaurants, hotels, dining rooms, retail operations, and tourism ventures helped define American hospitality along the Santa Fe Railway and across the West.Timestamps00:00 Mark and Francis discuss a Princeton study on high fructose corn syrup.08:00 Stephen Fried joins the show to talk about Appetite for America and Fred Harvey's railroad hospitality empire.13:00 Fresh ingredients, regional cooking, refrigerator cars, and the surprising sophistication of Harvey's menus.17:00 How the company expanded into hotels, retail, dining cars, the Grand Canyon, and American tourism.21:00 Fred Harvey's relationship with Native American art, commerce, and Southwestern tourism.25:00 The hidden difficulty of running hospitality businesses and the systems Harvey used to maintain standards.33:00 The Harvey Girls, women in hospitality, 37:00 The “cup code,” table signals, fresh coffee, fast service, and the invisible systems behind great hospitality.46:00 Why the Harvey empire failed to become the next Howard Johnson or Hilton.50:00 Mark and Francis reflect on restaurant tells, hospitality magic, and America's contribution to restaurant service.InfoStephen's bookAppetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Princeton HFCS study & articlehttps://www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-promptshttps://paw.princeton.edu/article/study-high-fructose-corn-syrup-stirs-criticsOprah suedhttps://www.yahoo.com/entertainment/tv/articles/why-us-beef-industry-once-213000339.htmlIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/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

Steve, McNew, Kathy & Matt talk about the newest Old Fitzgerald decanter. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.