Podcasts about cask

It's This Week in Bourbon for August 14th 2026. The Bourbon and Beyond line up with set times has been announced, US Circuit Court of Appeals has reversed the decision on Bad Spaniels, and Chattanooga Whiskey has announced Chattanooga Whiskey Moldovan Ice Wine Cask Finished.Show Notes: Festival details and culinary lineup revealed for 8th annual Bourbon & Beyond in Louisville 9th Circuit Court rules for VIP Products, overturning Jack Daniel's dog toy sales ban California craft distillers face deadline as direct-to-consumer delivery rights near expiration Next Century Spirits acquires Chicken Cock Whiskey and Grain & Barrel Spirits portfolio Brown-Forman partners with E! network for new "Cocktail Wars" competition series Indianapolis-based Circle City Whiskey Co. celebrates major growth as an independent bottler Copper & Kings expands reach with new direct-to-consumer online shipping program Hard Truth Distilling announces Master Distiller's Reserve Dark Roast Rye for fall release Garrison Brothers reveals 2026 Cowboy Bourbon at 141 proof for September release Chattanooga Whiskey launches Moldovan Ice Wine Cask Finished bourbon Learn more about your ad choices. Visit megaphone.fm/adchoices

Hilchot Basar Bechalav Part 24: Fruit shakes?! Sherry cask is just not worth the lachatz… All the herbs are rough times. Ashki Maror and the Rav almost died!!!

Step inside the newly reimagined Dalmore Distillery with Craig Bridger, Head of Advocacy at The Dalmore, as he sits down with Jake Lewellen to unpack the artistry behind one of Scotland's most iconic single malt Scotch whiskies. After a three-year renovation that doubled production capacity and reinvented the visitor experience, The Dalmore is entering a new era — and this conversation goes deep into what that means for whisky lovers everywhere.We explore the launch of The Dalmore 17-Year-Old in the United States and how it compares to the beloved 15-Year-Old, breaking down tasting notes like toffee, salted caramel, and dried fruit that come from meticulous sherry cask maturation. Craig walks us through the exclusive Gonzalez Baez sherry casks and how different sherry styles — Matusalem, Apostoles, and Amoroso, each leave a distinct fingerprint on the final spirit. We also dig into the role of American oak, the blending process behind The Dalmore's signature flavor profile, and why proof point (42% ABV) matters for flavor nuance.Beyond the glass, we talk whisky tourism — why visiting a distillery in its place of origin changes how you experience the spirit — and the communal, social side of whisky enjoyment that makes every dram better in good company. Whether you're a seasoned single malt collector or just getting into Scotch, this episode is packed with insight into cask selection, rare and limited releases, and the craftsmanship behind every Dalmore bottle.Timestamps:00:00 – Introduction to The Dalmore's latest innovations and distillery reopening02:02 – The detailed renovation and capacity doubling at Dalmore in Scotland03:19 – The immersive experience of Dalmore's new still house and distillery tour highlights04:49 – The role of community, shared experiences, and ambiance in whisky enjoyment05:50 – Spotlight on The Dalmore 17-Year-Old, sherry cask influence, and tasting notes07:47 – The proof point of The Dalmore 17 and its flavor nuance at 42% ABV10:55 – Cask selection, Gonzalez Baez sherry, and the aging process14:01 – Rich, viscous notes: toffee, salted caramel, and dried fruit15:57 – Comparing The Dalmore 15-Year-Old and 17-Year-Old17:43 – Sherry finish versatility and pairing ideas, from desserts to ice cream18:48 – Palo Cortado and other sherry styles' flavor nuances20:13 – Blending and aging in American oak versus sherry casks23:28 – Limited cask access and craftsmanship behind rare releases like Matusalem and Apostoles27:48 – Deep appreciation and experimental exploration of sherry-influenced whisky30:24 – The rigorous cask selection process and its impact on flavor complexity33:08 – The story behind the 15-Year-Old versus the 17-Year-Old37:40 – Final tasting impressions and the sensory journey through The Dalmore whiskiesLinks:

In this episode of Whiskey Lens, we step into the world of bespoke, age-old Scotch whisky with James Mackay of Artisan Cask (Artisanal Spirits Company). From rare drams to the art of private cask ownership, this conversation unpacks how exclusive cask experiences can elevate your entire whisky journey — and what it actually takes to own one.James shares stories from his years in premium Scotch, including one of the rarest pours of his career: a 52-year-old grain whisky that sold at auction for $20,000. We dig into the unique profile of the Mortlach 1991 Artisan Cask No. 304590 — its natural cask strength, craftsmanship, and surprising approachability for bourbon drinkers — along with why cask re-racking and multi-stage maturation matter so much for building complexity.The conversation also covers:What it's actually like to own a private cask — sampling, aging decisions, and bottle deliveryThe social and personal side of ownership, including exclusive events and communityRegionality and terroir in Scotch, with real examples from Islay, Speyside, and beyondHow cask type — sherry vs. bourbon — shapes flavor over timeThe right glassware for tasting high-end Scotch, and why presentation mattersScotch's growing role in cocktail culture and pairing ideasA deep dive into Bunnahabhain 1989 and long-maturation complexityPeated Islay whisky and how peat profiles evolve over decades of agingWhat it takes to actually partner with Artisan Cask — minimum investment, entry pricing, and the full processWhether you're a Scotch collector, a whisky-curious bourbon drinker, or just fascinated by how the ultra-premium end of the spirits world works, this episode is packed with insider knowledge you won't find anywhere else.Timestamps:00:00 Introduction to Whiskey Lens and guest James Mackay00:45 Overview of Artisan Cask and bespoke cask ownership01:30 James Mackay's background and experience in premium Scotch03:00 Highlighting rare whiskies, including a 52-year-old grain whisky auction04:40 The story behind the auction-winning whisky and its significance05:15 Tasting notes and profile of the Mortlach 1991 Artisan Cask06:57 How non-typical casks create unique flavors08:00 Artisanal Spirits' approach to cask selection and individual character10:40 The nose and palate of the Mortlach cask and approachability for bourbon drinkers11:26 The ownership process: sampling, aging, and bottle logistics12:54 Ownership intimacy: tasting samples and choosing bottling time14:26 Personal stories about cask ownership and its lasting impressions15:50 Tasting experience and glassware preferences16:42 Exploring Bunnahabhain 1989 and complexity from long maturation18:36 Cask management and secondary maturation processes20:18 Impact of re-racking and depth of whisky development22:42 Specifics on cask types: refill bourbon, sherry, and their influence24:38 Pairing whiskey with desserts and cocktails25:28 The social aspect of ownership: exclusive events and community26:38 High-net-worth audience and the premium experience27:09 Scotch in cocktails and regional diversity31:03 The nuances of peated Islay whiskies and aging effects34:01 The uniqueness of a special peated Islay cask36:14 The evolution of peat profiles over long aging periods38:27 Using cask-strength Scotch in premium cocktails39:20 Choosing a "desert island" cask for endless refills48:01 The partnership process with Artisan Cask: minimum investment and next steps50:21 Entry point and pricing details for exclusive cask ownership53:19 Final thoughts, thanks, and future meet-ups

It's the Entrance of The Niche! At long last, in this special “regular” episode of the Not Quite Write podcast, Ed and Amanda unpack the (Not Quite) Complete Works of Edgar Allan Poe. Join us as we delve into Poe's Single Effect Theory and what it means for flash fiction and short story writers, then stick around as we share our favourite Poe pieces. At the end of the episode, we cap it all off with a dramatised (and somewhat emotionally invested) reading of Poe's epic tale of revenge, ‘The Cask of Amontillado'. If that's not enough for you Poeverts, enjoy as we launch our new Patreon bonus show, aptly titled ‘The Niche'. It's so much fun, you'll be bricking shits! Become a Poevert by joining our Patreon! https://www.patreon.com/NotQuiteWrite Reading Recs for Poeverts: https://notquitewritepodcast.com/reading-recs-for-poeverts/ Edgar Allan Poe Museum: The Poe Museum – Richmond, VA Enter the Not Quite Write Prize for Flash Fiction: Not Quite Write Prize for Flash Fiction

This week on Market Maker, Anthony Cheung and Stephen Barnett break down the £5.7 billion bidding war for easyJet and explain why private equity firms are suddenly competing to buy one of Europe's best-known airlines.Using the deal as a case study, they explore how investment bankers value airline businesses, why easyJet became an attractive takeover target, and what students can learn about mergers & acquisitions from a real live transaction. Along the way they explain key airline metrics such as ASK, RASK and CASK, discuss why airlines are notoriously difficult businesses to run, and reveal why the value of airport slots and aircraft fleets matters so much to investors.Whether you're preparing for investment banking interviews, building your commercial awareness, or simply curious about how billion-pound acquisitions happen, this episode provides a practical insight into corporate finance using one of the UK's most recognisable companies.(00:00) Why easyJet a Takeover Target(01:38) The £5.7bn Bidding War Explained(09:58) Why Private Equity Wants easyJet(15:10) How Airlines Are Really Valued(19:50) ASK, RASK & CASK Explained(20:49) Why easyJet Looks Undervalued(29:27) Breaking Up the Business(34:05) Why Airlines Are Difficult to Run

https://www.whisky.de/p.php?id=BALVE12GO Nosing 02:33 Wir verkosten den Balvenie Golden Cask 12 Jahre. Der Balvenie Golden Cask ist ein 12-jähriger Single Malt aus Schottland, genauer gesagt der Speyside. Der Whisky wurde nach der Destillation in Ex-Bourbonfässern gereift und dann in Fässern nachgereift, die zuvor mit einem Rum-Blend belegt waren. ► Balvenie Brennereibesichtigung: https://youtu.be/jqUiV7UOQbI ► Balvenie Playlist: https://www.youtube.com/playlist?list=PL7BEDD41F88E2E5BA ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

Send us Fan MailWe sit down with Doug McLaughlin of M&O Spirits to hear how a film-and-production background turned into a grain-to-glass distillery south of Columbus. We taste through Ta-Da, Pumpkin Spice, Black, Smoke, and a cask strength pour while Doug breaks down the process choices that make his whiskey stand out. • Doug and Mike's path from basement R&D to a fully licensed Ohio craft distillery • Why M&O sticks to 55-gallon barrels and waits for real maturity • The double oaking method using custom toasted and charred staves • Long fermentation for fruit esters and a cleaner, drinkable distillate • Ta-Da white whiskey: wheat-heavy recipe, multi-run pot distillation, quick oak touch for whiskey designation • Pumpkin puree in the mash and spice satchels in the barrel for a balanced holiday finish • Black vs Smoke: same mash bill, different distillation count, different flavor profiles • Cask strength tasting notes and how proof can mean concentrated flavour • Where to buy, distillery hours, and why some cask strength bottles are distillery-only • Our July 25 tasting event plug and why “try before you buy” matters www.scotchybourbonboys.com. Make sure whether you listen to us or you watch us to become a member, subscribe, leave good feedback, all that stuff. A lot of craft bourbon talk is hype. Doug McLaughlin from M&O Spirits shows what it looks like when the hype is backed by process, patience, and a distiller who can explain every decision from mash to bottle. We're joined by Doug (calling in from Asheville, Ohio) and we taste through the lineup while he lays out how M&O went from an off-the-books R&D basement setup to a fully legal, award-winning grain-to-glass distillery.  We dig into the techniques that shape the flavor: a long 20-day fermentation designed to build fruit esters, pot still runs that change the entire personality of the same mash bill, and a double oaking approach that uses custom white oak staves toasted, charred, and smothered to lock smoke into the wood. You'll hear why Black (triple distilled) lands smoother and more “classic bourbon,” while Smoke (double distilled) keeps a bigger mouthfeel with brighter fruit and built-in campfire notes that shine in an Old Fashioned.  Then we get into the fun bottles: Ta-Da, a wheat-forward white whiskey that surprises people who expect “gasoline,” and a pumpkin spice spirit made with real pumpkin puree in the cook and spice satchels aging in the barrel for years so the finish feels like dessert, not a candle. We also talk cask strength, non-chill filtering, careful cuts, and how small allocations impact where you can actually buy the rare stuff.  If you're near Columbus, Doug shares how to visit, tour, and taste at the distillery, plus how to catch him at the July 25 event at Mother Stewart's. Subscribe, share this with your bourbon group, and leave a review so more people can find the show and the makers behind the bottles. 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/

SOM ATT SLÄNGA ISLAYWHISKY PÅ FINOFAT. Vi kör en riktig sommarspecial med High Coast Distillerys egen Roger Melander och fokus är helt och hållet på sherryfatens inverkan på whisky. Hur matchar man t. ex. rökig whisky med rätt sherryfat? Kan smakerna krocka mellan sherryn och whiskyn? Passar en viss typ av new make bättre till sherryfat än andra? Hög nördvarning utfärdad! Hopp iväg till hängmattan och lyssna! Vad var det i glaset? Mathias tjuvsmakade på High Coast The Festival 2026. David hade Smögen 15 YO batch 1, 55,7%, och Jeroen hade en olorosolagrad Eden Mill som David buteljerat. Sherry och Roger Melander Det där med paxarette kan man läsa och höra om till exempel här: Ralfy, ”ralfy review 888 Extras - paxarette”, 4/8 2021: https://youtu.be/ZBUr69W8s7M?si=4Of4aFApgs5cmVpy Philp, J. M., ”Cask quality and warehouse conditions”, i Piggott, Sharp & Duncan, red., The science and technology of whiskies (1989), s. 264–294. van Meersbergen, Michel, ”Paxarete, the unloved saviour of sherry casks?”, Malt maniacs E-pistle 2007/050: http://www.maltmaniacs.net/e-pistle-2007050-paxarete-the-unloved-saviour-of-sherry-casks/ The whisky professor, ”The history of paxarette and Scotch whisky”, 1/7 2019:https://scotchwhisky.com/magazine/ask-the-professor/26246/the-history-of-paxarette-and-scotch-whisky/ Ett intro om sherry och whisky finns här: Derbidge, Andrew, ”The whisky lover's complete guide to sherry”, 22/8 2021:https://www.whiskyandwisdom.com/whisky-lovers-complete-guide-to-sherry/ Gordon & MacPhail hittar man här: https://www.gordonandmacphail.com/ The Cairn: https://www.thecairndistillery.com/ Här når du oss: En trea whisky på Facebook Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960 Special Guest: Roger Melander.

British pubs, pub culture, the perfect pint and one Essex barmaid's extraordinary 53-year career come together in this episode of Mark and Pete. Sally Ward began pulling pints on her eighteenth birthday and, more than half a century later, has finally called time. Fifty-three years behind the bar. That is rather more stability than British politics has managed, and with noticeably better customer service.We look at Sally's remarkable working life and what it tells us about the role of the traditional British pub. A good pub is not merely somewhere that sells beer. It is a meeting place, a refuge, a community noticeboard, an unofficial counselling room, and occasionally the only place where somebody notices that an elderly regular has not appeared for three days.But what actually makes the perfect pint?Mark and Pete examine beer temperature, clean glasses, properly maintained beer lines, the correct head, cellar conditions, and the long-running north-south disagreement over whether foam is part of the pint or an elaborate means of charging for air. Cask ale should generally be served cool rather than freezing cold, with clean lines and a glass free from grease, detergent and the lipstick of a previous customer. Standards, in other words. A dangerous concept, but worth trying.We also discuss the decline of the British pub. Nearly one in five UK pubs has disappeared since 2010, while more than one in four has closed since the year 2000. Rising costs, changing drinking habits, business rates, taxation and the loss of younger customers have all played a part. When a pub closes, however, the community often loses far more than a bar.This episode explores pub closures, village pubs, real ale, beer quality, hospitality, loneliness, local communities and the value of places where strangers gradually become neighbours. We also correct the famous Benjamin Franklin quotation. He probably did not say that beer proves God loves us and wants us to be happy. He was talking about wine. Still, the sentence has been hanging in pubs for years now, and nobody wants to cause a scene.The perfect pint matters. But the perfect pub matters more: well kept, warmly run, open to newcomers, and staffed by somebody who remembers your name, your usual order and, ideally, when you have already had enough.

Jonny, Brian and Scott review Filmland's latest Kentucky only release The Crimson Cask. The label and custom bottle design feature a pulp-fiction movie poster theme, this one chronicling the saga of "Scarlett Cross". Mash Bill: 75% corn, 21% rye, and 4% malted barley. Aging & Proof: Aged at least four years in #3 char American oak and bottled at an honest 90 proof (45% ABV).

This week I'm joined by Carissa and Jocelyne to discuss two horror films that are currently dominating the box office. Obsession and The Backrooms.Two movies requires two drinks so I break the seal on the 2026 batch of Nelson Brothers Honey Cask and Nelson Brothers Bottle Your Own 11 year old single barrel tennessee whiskey.

Tommy & Josh are the co-owners of Watch Hill Proper located in Louisville, Kentucky. Watch Hill Proper is the largest American Whiskey bar in the world. The point of the American Whiskey Show is to have fun with whiskey and to share a little knowledge about it in the process. Grab a pour and join us on our journey.     Episode 133: Dark Arts Whiskey House Armagnac Cask Aged 10-Year Bourbon www.watchhillproper.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 Perez-Carrillo Pledge Purple with Glenlivet Fusion Cask Single Malt Scotch Whisky. The Lizards share their wide-ranging interview with industry titan Ernesto Perez-Carrillo from PCA 2026, where they discussed his long history in the industry, his intentional blending process and how it all comes back to music.PLUS: EPC on American Tobacco & Humidity Preferences, New Perez-Carrillo Deep Blue Launches, When to Buy a Tower Humidor, Is Gurkha Back?, Most Cuban-like Experience from Non-Cuban Cigars, Bam Loves His Navage & 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

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This week we are discussing Lindsay Lohan and her incredibly popular album that no one has ever heard of before called Speak, released December 7, 2004. This episode is worth it just for the history alone, if you thought Lindsay had some issues with the law prepare to meet her father Mike. He makes Tim seem like a reasonable human. In this episode we discuss fans showing up in our day to day lives, the WIHTA bump, what to do if Lindsay shows up at your movie shoot uninvited, the Herbie movies, New York geography, fashioning a key from human bones, The Cask of Amontillado, the rules about sinning in heaven, bad genetics, and so much more! Hatepod.com | TW: @AlbumHatePod | IG: @hatePod | hatePodMail@gmail.com  Episode Outline: Top of the show "Do you hate it?" Personal History History of Artist  General Thoughts  Song by Song - What do they mean!?! How Did it Do Reviews Post Episode "Do you hate it?"

Getting caught in a hole How old is too old for goon of fortune? Fingerprint Theft LINKS Alex Dyson's new book 'The Apocalypse and Other Mild Inconveniences' HERE Listen to Chopped Unc Mixtape, an album by Boilermakers on #SoundCloud HERE TICKETS TO MATT OKINE AUSTRALIAN COMEDY TOUR HERE If you've got something to add to the show, slide into our DMs @matt.and.alex CREDITSHosts: Matt Okine and Alex Dyson Produced by: Bronwyn Dojcsak Post Production: Darcy Thomson Find more great podcasts like this at www.listnr.com See omnystudio.com/listener for privacy information.

The Beard Gang is back in rare form for this one… and this ain't your granddaddy's rye.

We're diving deep into all the entertainment aboard the brand-new Disney Destiny — from Broadway-style stage spectaculars and immersive themed lounges to trivia, game shows, deck parties, live music, and everything in between. If you're wondering what's actually worth your time onboard, this is the episode for you. We break down Disney Cruise Line's newest entertainment offerings, including our full thoughts on Hercules, Frozen: A Musical Spectacular, and Seas the Adventure, discussing everything from the live vocals and special effects and emotional moments that make Disney cruise entertainment so unique.  Beyond the theater, we explore the ship's bars and lounges including De Vil's Piano Lounge, the mysterious Sanctum Lounge, the Haunted Mansion Parlor, and the pirate-inspired Cask and Cannon. We talk atmosphere, theming, crowd vibe, hidden details, late-night energy, and even some of the surprisingly impressive zero-proof cocktail offerings onboard. Of course, Disney cruises are about more than stage shows and lounges, so we also cover Pirate Night, Sail Away celebrations, trivia, Match Your Mate, live music, character encounters, Funnel Vision movies, and all the little entertainment moments that help bring the ship to life throughout the sailing. And finally, we head ashore to Disney Lookout Cay at Lighthouse Point to discuss the beaches, food, entertainment, cultural influences, layout, and how it compares to Castaway Cay, and our thoughts may surprise you! Whether you're sailing on the Disney Destiny soon or just love hearing about all things Disney Cruise Line, this episode is packed with honest opinions, laughs, tips, and plenty of Disney magic.

Jim Shannon and Todd Ritter welcome Stephen Corrigan — Barrel Master and Spirits Production Manager for Latitude Beverage LLC — for a four-bottle deep dive into two of the company's brands: Wheel Horse Whiskey and Copper and Cask Spirits. Stephen shares his winding path from organic farming and European viticulture to founding a DC craft distillery and ultimately landing at Latitude, where his focus is entirely on the art of blending and cask finishing. The conversation explores what it means to be a transparent non-distilling producer, the close relationship Latitude has built with Green River Distillery in Owensboro, Kentucky, and how aging barrels across wildly different climates — from the cold, damp Rhode Island coast to the sweltering Florida interior — coaxes remarkably distinct flavor profiles from the same base distillate. On the Tasting Mat: - Wheel Horse Barrel Master Kentucky Straight Bourbon Whiskey (Batch 002): 113 proof, 5-year age statement, sourced from Green River Distillery (70% corn, 21% rye, 9% malted barley), blended from 14 barrels, non-chill filtered. Rich cherry cola on the nose, brown sugar and baking spice on the mid-palate, and a satisfying oak-driven finish with a full, coating mouthfeel. Retails for approximately $40. *(00:01:51)* - Wheel Horse Barrel Master Kentucky Straight Rye Whiskey (Batch 001): 120.2 proof, 5-year age statement, sourced from Green River Distillery (95% rye, 5% malted barley), blended from 11 barrels, non-chill filtered. Reportedly the first cask-strength Green River rye released commercially. Candied orange and dark fruit on the nose give way to a lively rye spice on the finish, with a notably viscous and oily texture. Retails for approximately $40. *(00:13:57)* - Copper and Cask Small Batch 16 Kentucky Straight Bourbon Whiskey: 116 proof, 11-year age statement, sourced from MGP (60% corn, 36% rye, 4% malted barley), blended from 24 barrels across two distinct lots laid down in September 2014, non-chill filtered. One lot delivers cocoa powder and austere oak depth; the other brings maraschino cherry, citrus, and a youthful vibrancy. Together they yield cream soda, fruitcake, and a ginger-tinged finish. Retails for approximately $84.99. *(00:25:54)* - Copper and Cask Sauternes Cask Finish Bourbon (Single Barrel, Influencer Pick): 119.8 proof, 8-year age statement, sourced from MGP (60% corn, 36% rye, 4% malted barley), finished approximately 16 months in a Sauternes barrel, non-chill filtered. Selected in collaboration with whiskey influencers Whiskey Fly and Bourbon Hunt. Deep mahogany color; grape must, raisin, plum, and fig on the nose; a viscous, almost tawny port-like texture on the palate with a dry rye-spice counterpoint on the finish. Retails for approximately $64.99–$69.99. *(00:39:15)* Beyond the bottles, Stephen opens up about the blending philosophy that guides every Latitude release — letting the whiskey dictate its own proof point, building toward a finish that lingers, and keeping price points honest so drinkers can pull a bottle off the shelf on any random Tuesday. He also teases the possibility of a future crossover product bridging the Wheel Horse and Copper and Cask lines, and confirms that Florida-aged barrels will be returning to the Copper and Cask single barrel program after a brief hiatus. Whether you're drawn to the accessible value of Wheel Horse or the premium craft of Copper and Cask, this episode makes a strong case that Rhode Island is quietly becoming one of the more interesting addresses in American whiskey. Be sure to checkout https://thebourbonroad.com

In our cask maturation episode with Matt Strickland, where we discussed ex-Bourbon barrels, we dug into the science behind the wood and how it interacts with spirit. In today's episode with David Blackmore, Global Brand Ambassador for Glenmorangie & Ardbeg and dear friend to both Joshua & Jason, we have a more philosophical conversation around "Cask Finishing". Glenmorangie are pioneers, masters, and champions of cask finishing. Let's dig in people. This is going to be a wild ride. ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Joshua Hatton for producing and editing

This week on Chill Filtered, Cole and Bryan explore a special release from Sagamore Spirit: their 8-year Rye finished in Amontillado casks. It's a sophisticated pour with a lot of character, and the boys spend some time breaking down why that specific sherry finish interacts the way it does with their rye. Before they crack the bottle, they warm up the conversation by chatting through some names in the industry—like Heaven Hill or Good Times—and getting into a fun discussion about those elusive whiskeys that hit those rich, dark cherry notes that are always a treat to find. On Whiskey World News, the guys have a lot to talk about regarding the legal landscape. Bryan brings everyone up to speed on the recent federal appeals court ruling that struck down the long-standing ban on home distilling. They break down the nuance of the decision and why it is not quite the "green light" for your garage distillery just yet. And for “What Whiskey Would You Choose?”, the boys pose a question that highlights the dilemma of every collector: Would you prefer higher availability allocated whiskeys with higher price tags, or lower availability allocated bottles with lower prices? A great rye, some industry news, and a debate on accessibility—grab a glass and hang with us!

Andy and Jon discuss everything Copper & Cask!

Your deadicated hosts enjoy this feature reel of Vincent Price in TALES OF TERROR (1962), a horror anthology from Roger Corman! Unfortunately, writer Richard Matheson stumbles in adapting Edgar Allan Poe's short stories "Morella," "The Black Cat," "The Cask of Amontillado," and "The Facts in the Case of M. Valdemar." But does that matter when Price, Peter Lorre, and Basil Rathbone get to come together? Context setting 00:00; Synopsis 45:15; Discussion 59:17; Ranking 1:21:46

Send us Fan MailThe bums are back in the rail yard with another milestone episode — our 150th (back in the Eagle's Nest HQ where it all started)!!!  The bums come off the top rope with Round 1 Master's banter; March Madness wrap-up is covered with an emphasis on Maize-and-Blue's epic journey (about fucking time the Big Ten had a decent showing; MLB opens as former Cub Jorge Soler and Reynaldo Lopez crack off pugilism style; the Cubs injury list (ouch, it hurts); Jamaican-America umpire C.B. Bucknor sucks a bag of you-know-whats (as receipts are now viewed in the public eye); Tiger hits his driver (again); an Angel heads south; and close as the Lady Vols are taking applications. The bums slide under the bottom rope with Part 2, and yet another “remote double-feature” beer review for the ages — showcasing Tampa Bay Brewing Co.'s “Reef Donkey” (ABV 5.5%), a likable American Pale Ale (APA) with a cool name that most won't guess its meaning ANDOld Irving Brewing's “Sir Reginald” (ABV 5.5%) a crisp Czech/Bohemian-style pilsner, hopped with 100% noble hops; a collab with Beard & Belly and Honey Pie for their 6th anniversary (and oh yeah, Rocky left it in the freezer too long — it was a little slushy but still tasty AF); the City of Chicago gets more FUs than a Trump rally; an secret revelation from a character from the pop-cult movie “Caddyshack”; the bums take LBK Florida by storm (the good kind); Paddy's favorite local LBK haunts include ‘Shore' on LBK, ‘Cask and Ale' downtown Sarasota, and ‘Euphemia Haye and Haye Loft' on LBK; and close with a shout-out to Eddie's eldest (Miss O) as she continues to make us all feel older.  Get some of E150 before Miss O gets another year older — it's going too fast.  All of this and some sketchy call-in sound quality, what's not to like (that wasn't a question).Recorded on April 9th, 2026 at B.O.M. northwest headquarters ‘The Eagle's Nest' in Chicago, IL USA.

Joshua and Jason discuss the ins and outs of bourbon cask maturation while using Matt Strickland's book "Cask Maturation for Distillers" as well as their previous padcost conversation with him as a touchstone & jumping off point. Add to this, the boys discuss 3 new US Online Exclusive bottlings being launched in April -- all Bourbon Cask Matured Scotch whiskies, mind you! ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Joshua Hatton for producing and editing

Steve, Renee and Jeremy talk about the second release of the Wild Cask brand from the University of Kentucky distilling institute program. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: ABV Network Shop: https://shop.abvnetwork.com/ YouTube: https://bit.ly/3kAJZQz Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Maker's Mark Cask Strength Bourbon debuted all the back in 2014. More than ten years after the fact, this offering got an upgrade of sorts from the iconic brand. At the beginning of 2026, Maker's Cask started appearing on the shelves with an age statement. This is a permanent change for the brand and every batch of Maker's Cask Strength Bourbon will carry an age statement that will be between 7-8 years old and proof will vary from 107-114. The bottle we taste and review for this episode is 7 years, 2 months old and comes in at 112.6proof. Even though we love a good age statement, we are always more concerned with how the whiskey tastes. Join us this week as we give our honest thoughts on this updated offering. We also compare it to it's non-age stated counterpart for the ultimate test. The results will surprise you. --------------------------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!

It's opening day and jones and Keefe are live from the Cask 'n Flagon! How important is a win for the Sox today and who needs to step it up the most?

What roster moves did the Red Sox make ahead of today's home opener? // Do the Red Sox lack discipline? // Top Five Friday: Cask 'N Flagon Menu Items //

What roster moves did the Red Sox make ahead of today's home opener? // Do the Red Sox lack discipline? // Top Five Friday: Cask 'N Flagon Menu Items // How do the Bruins match up with the rest of the Eastern Conference? // Red Sox Insider Rob Bradford on the urgency to get on the right track // Why did Jaylen Brown's position in the MVP race change? // Who on the Red Sox has the most to prove? // Friday Four-Pack // Week in Review //

Strap in dear Padcost listeners as Jason and Joshua are going to get their geek on with Whisky Maker, Teacher, and Author of "Cask Management for Distillers" (amongst other titles) Matt Strickland. The trio discuss the science behind oak, entry proofs (or ABVs if you're like Joshua and prefer that term), and so much more. ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Joshua Hatton for producing and editing

For this special St. Patty's Day episode, The Boys line up 3 Irish whiskies - all from Jameson.  Matt brings the standard Jameson: a whole 50ml airplane bottle.  Drew shares some European finds: Jameson Crested, and what he was told was a DUB airport exclusive, the Jameson Single Pot Five Oak Cask Release. Grab some Irish whisky, invite your friends, listen and sip along while The Boys enjoy some Jameson and tangent on Biathlons, Pulp Fiction, The Big Short, Smoky And The Bandit, Yuengling Beer and footsie. Thank you to Irish Tenor, Paddy Homan, for our opening.  And as always, thank you Joby of Fourche Creek Podcast for the jingles and songs! May the luck of the Irish enfold you, May the blessings of Saint Patrick behold you, and may you Make It A Happy Friday!™ Slainte!

Welcome to the Terror! This week it's Frozen Frights #9, Haunted #14, and Short Ghost and Horror Collection 4: The Cask of Amontillado! Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back with our continuing fourth collection. This week it's: "The Cask of Amontillado" by Edgar Allan Poe. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back with our continuing fourth collection. This week it's: "The Cask of Amontillado" by Edgar Allan Poe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the Terror! This week it's Frozen Frights #9, Haunted #14, and Short Ghost and Horror Collection 4: The Cask of Amontillado! Learn more about your ad choices. Visit megaphone.fm/adchoices

Send a textInteresting things about the distillery:Johnnie Walker and Sons have been around since roughly 1854. Johnnie, known as John, owned a grocery store and became known as the guy who could get you things.By things, we mean tea, fine wines, and spirits. He found his way into the whiskey world by blending the whiskey that he got inCreating something newJohn passed away in 1857, and his son, Alexander, took over when he was old enoughIn 1843, with railroads in place, Alexander established a distribution network that shipped his whiskey worldwide. In 1862, sales averaged 100,000 gallons each year. “Old Highland Blend” was the first copyrighted blend to hit shelves in 1867Johnnie walker Black label Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

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Send a textWe blend fairways, flavor, and smoke with Brian Bailie of Golf Cask, exploring how golf, whiskey, and cigars create a deliberate pace and a richer way to spend time together. From Irish pubs to private barrel picks, we map the culture, the pairings, and the growing community.• five pillars of Golf Cask: golf, whiskey, cigars, travel, community• designing “whiskey golf trails” from cigar to course• pairing logic: rye complements, bourbon counterpoints• links vs parkland and how terrain shapes pours• the art and timing of single-barrel rye picks• clubs expanding whiskey programs and private barrels• AI as a creative assistant for editing and design• event design, small groups, and shared experiences• Irish season, travel strategies, and airport bottle hacks• younger golfers moving toward premium sippers• dream foursomes, dream pours, and the 19th holeRemember, good bourbon equals good times with good friendsMake sure you drink responsibly, don't drink and drive, and live your life like us, uncut and unfilteredWhat if your round didn't end at the flag but kept unfolding through flavor, smoke, and conversation? We sit down with Brian, longtime NCAA golf coach and founder of Golf Cask, to explore a lifestyle that blends golf, whiskey, and cigars into one intentional experience. From the first tee to the 19th hole, he shows how to choose pours that match the moment, pair cigars that elevate rather than overwhelm, and design “whiskey golf trails” that start with a stick, find the right bottle, and finish on a course that fits the mood.Brian shares how an evening in an Irish pub sparked the vision for a community built on five pillars: golf, whiskey, cigars, travel, and connection. We dig into the craft—why rye steals his heart with herbal punch, how single barrels demand decisive timing, and when a mellow corn or high-rye bourbon can surprise you. We compare links and parkland courses, then map pairings to terrain: sea-breeze malts for open dunes, caramel-rich bourbons for tree-lined fairways, and fuller cigars when the whiskey goes light and airy. You'll hear how clubs are expanding whiskey programs, venturing into private barrel picks, and turning tastings into member magnets.This conversation also reveals the practical side: building a 100-page magazine, using AI to tighten copy and speed creative, capping events at a dozen to keep the vibe right, and traveling smart for Irish season with bottle limits and duty-free strategy. We talk stateside vs European culture—party during the round or save it for the pub—and why the best pour is the one shared with the right people after the right day. Whether you love rye, chase single barrels, or just want a better 19th hole, this is a roadmap for slowing down and savoring what matters.Subscribe, share with a friend who loves golf or whiskey, and leave a review to help more people find the show. What's your perfect 19th hole pairing?voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Classic Edgar Allan Poe horror stories—gothic terror, madness, murder, and psychological dread—all in one chilling anthology. If you love classic horror, dark literature, and Victorian-era nightmares, this Poe compilation is built for you: guilt that won't stay buried, revenge sealed behind bricks, obsession that rots the mind, and survival-horror fear sharpened to a razor's edge.Inside this episode:• The Black Cat — a confession soaked in alcohol-fueled violence, guilt, and the uncanny feeling that something is watching from the dark.• Morella — grief, identity, and a haunting that crawls into the heart of a family and refuses to let go.• The Cask of Amontillado — Poe's coldest revenge tale: a smiling invitation, a wine cellar, and a final brick laid in silence.• The Pit and the Pendulum — pure claustrophobic survival horror: imprisonment, panic, and the merciless countdown of the pendulum's arc.• Berenice — obsession turns grotesque as love, memory, and fixation spiral into something unspeakable.Whether you're here for classic ghost stories, murder confessions, or psychological horror that still hits hard today—press play, turn the lights down, and let Poe do what he does best.

This week Matt joins me to chat about Timothy Daltons first James Bond outing, "The Living Daylights". Now that i've seen all the Bond films and I've had some time apart, I wanted to revisit this one to see if my opinion on it has changed. Is this a top 10 Bond film for me now? I also get matts perspective on it as someone seeing it for the first time, and someone who has never seen any of the Roger Moore films that precede it.Since it was Valentines week when we recorded this I thought it would be nice to try a wine finished whiskey. Enter Nelson Brothers Mouvedre cask.From their site "Nelson Brothers Mourvèdre Cask brings a piece of the Sierra Foothills of California down to Nelson's Green Brier Distillery in the heart of Nashville, Tennessee. Southern grain meets Northern California grapes thanks to this partnership with Withers Winery out of Sonoma County.  Known to appeal to richer wine drinkers, Mourvedre brings notes of dark plum and cracked peppercorns to every bottle. The bourbon touts notes of cherry cobbler, almond, sweet mint and honey."

Support us at https://buymeacoffee.com/whiskeytangent This is a very newly established distillery who started out sourcing highly aged whiskey then blending and finishing them into interesting (and expensive) expressions. And the contents of this particular bottle were blended together, then separated into three different casks, and blended back together again. But will that unique combination of whiskeys and finishes and barrels be special enough to justify its price? Press play to find out! Music Credits: Freedom courtesy of Choc Mic McNeil at https://soundcloud.com/chocmic/freedom • Fireflies by Kevin MacLeod at https://incompetech.com/music/royalty-free/music.html

This week on the Bourbon Bytes Podcast, I'm diving into the brand-new Redbreast Moscatel Wine Cask Edition — the latest release in the Iberian Series — to see if this sweet Spanish cask finish lives up to the hype. Does Moscatel bring bold citrus and floral complexity… or is it too dessert-like for a classic single pot still Irish whiskey? I break down the nose, palate, finish, value, and where this release ranks among other Iberian Series bottles — plus whether it's worth grabbing at retail. Timecodes below to jump straight to the review

Hemorrhoids, President's Day, Manspection, Flushing Drugs, Fluoride, Aquariums, Poop River, and Milam & Greene Port Cask Rye

John O'Donnell and Tim Webb from the Campaign for Real Ale (CAMRA) answer homebrewer Omar Al-Nidawi's cask serving questions.

This week on Bourbon Bytes, I'm digging into a tequila-finished American single malt from Copperworks Distilling and breaking down whether this experimental cask finish actually works. I also cover whiskey headlines, new releases, and industry chatter before delivering a full ‘Byte-Sized Review' of the Copperworks American Single Malt finished in Arette tequila casks. From malt-forward sweetness to chocolate notes and surprising agave influence, I share exactly what stood out and where this bottle lands on my scale. If you love experimental finishes, American single malt, or just honest tasting notes beyond the hype, this one's for you. Join the conversation in our Discord and tell me what you think: bourbonbytes.com   Timecodes: 00:00 Welcome to Bourbon Bytes   1:51 Whiskey News: Garisson Brothers 6yr Bottled-In-Bond Bourbon 3:56 Whiskey News: Return of New Riff Balboa Rye Whiskey 5:01 Whiskey News: Rebel Root Beer Whiskey Returns 5:51 Whiskey News: Buffalo Trace's 'Charred and Chilled Festival' 7:28 Video Game News: Ubisoft Cancels Prince of Persia: Sands of Time Remake 10:07 Video Game News: Microsoft's New 'Fable' Revealed 11:10 Byte Sized Review: Copperworks Arette Tequila Cask Finished American Single Malt Whiskey 20:32 Final Thoughts & Outro

Learn about taps and tools that make beer taste different than it tastes at home, from cask conditioning to Czech side-pour faucets.Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full beer-nerd on service tools that change mouthfeel and foam: first, the Czech LUKR faucet (wet foam + “milk pour”), and second, a two-spout Japanese sharp-pour faucet designed to trap CO₂ under a tight cap of foam.After the beer break, Lane discusses the German Stichfass (the celebratory gravity keg you hammer-tap), why Roaring Table's new kitchen “pie” program is such a big deal, and the surprisingly sessionable side of “dark beer.” He shares his Munich Dunkel with Brian and Cody before moving on to a New Zealand Pilsner and a discussion of what makes NZ hops taste different than American hops. Plus: Roaring Table's beloved Tuesday Vinyl Night and a nitro pub ale that drinks like creamy, cascading pub perfection.0:00 Roaring Table Brewing in Lake Zurich2:07 Doing things the hard way in brewing3:27 Why brewers respect Roaring Table6:02 Emptying bourbon barrels7:48 Brewing many beer styles10:15 Pitching a brewery to your spouse12:11 Why Roaring Table chose Lake Zurich16:44 Why cask beer tastes different19:55 What a LUKR faucet does to lager20:38 Japanese sharp pour faucet explained21:44 Japanese rice lager vs traditional lager24:15 Munich Dunkel tasting notes27:37 What is a stichfass keg29:10 Why the pizza program matters32:50 New Zealand pilsner tasting34:05 How New Zealand hops taste different36:48 Tuesday vinyl night at the brewery40:38 Nitro pub ale and cascading foam45:38 New brewhouse and cellar plans47:45 Biggest pride after 8 years48:53 Final four brewing questions50:53 What makes their Helles special54:33 Final toastAbout Roaring Table Brewing Co: Located in Lake Zurich, Illinois, Roaring Table Brewing focuses on classic lagers, English cask ales, and beer service that makes each pour taste better than it would at home. Learn more on their website (and find the tap list) at https://roaringtable.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.comOur executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Japanese-style rice lager, Helles lager, Munich Dunkel, English mild ale, English best bitter, English pub ale, nitro beer cascade, beer engines on draft, cellar temperature beer service, low carbonation beer flavor, beer carbonation levels, CO₂ trapping foam, Czech pour technique, two-spout beer faucet, sharp pour beer, wet foam beer, beer service techniques, lager mouthfeel science, English cask ale service, beer tasting science, beer foam texture, Untappd beer profiles, craft beer tasting notes, brewery taproom experience, brewery kitchen pairing, Detroit-style pizza pairing, vinyl night at brewery, brewery event night, brewer workflow stories, brewery expansion plans, small brewery scaling topics, brewer career transition, Lake Zurich craft beer, Chicago suburbs craft beer, Chicagoland beer scene, beer style comparison, brewing technique explanations, beer ingredient spotlight, beer flavor profiles, and brewery culture and community.

Revealing your secrets in the wasteland can be a big mistake. HUGE. Jim and A.Ron, The Fallout Boys, are here to expose everyone's secrets. Ever wonder how much jerky you can make out of A.Ron's behind? Where did the weevils come from? Why is there an advantage to being from vault 31? Find out (some) of the answers and more on this episode of Fallout Boys!  The Cask of Amontillado by Edgar Allan Poe Send your feedback to fallout@baldmove.com. Hey there!  Check out https://support.baldmove.com/ to find out how you can gain access to ALL of our premium content, as well as ad-free versions of the podcasts! Join the Club! Join the discussion:  Email | Discord | Reddit | Forums Follow us: Twitch | YouTube | Twitter  |  Instagram  |  Facebook Leave Us A Review on Apple Podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices