Podcasts about Cognac

The guys drink an upper-class cocktail from the turn of the century.STINGER RECIPE1.69oz/50ml Cognac.66oz/20ml White Crème the MenthePour all ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled martini glass. Garnish with mint (optional.)Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

SUBSCRIBE | COMMENT | SHARE our YouTube channel: https://www.youtube.com/channel/UCmWFlAZD09D0siXlvCcFBaA  All things Soul Palate:https://www.deestilled.co/soulpalate Find The Line-up:https://www.seelbachs.com  Tasting Line-up:Doc Swinson's Exploratory Cask CS 'French Toasted' BourbonDoc Swinson's Exploratory Cask CS 'Dos Padres' BourbonDoc Swinson's Exploratory Series L' EspritDoc Swinson's Alter Ego Triple Cask BourbonDoc Swinson's Alter Ego Rum Casks Solera RyePosts Featured on this episode: “Ham Sandwhich” Karen https://www.instagram.com/reel/CnKOgSvoNnA/?igshid=YmMyMTA2M2Y= “Relationship Material” or Nah: https://nypost.com/2023/01/06/dating-expert-says-women-with-male-friends-arent-relationship-material/ Are you honest about your own toxicity? https://www.instagram.com/reel/Cmv_Q_nOSSX/?igshid=YmMyMTA2M2Y=  Follow on IG:https://www.instagram.com/drinkseelbachs/https://www.instagram.com/soulpalatepod   https://www.instagram.com/deestilledhttps://www.instagram.com/kapri.possible#SoulPalate #SoulPalatePod #Whiskey

The gang is back.....again..... In this episode the Henny Haters, with their first guest of the season Asha, give a quick update, discuss current trails, movies, reddit and ask a few deep questions. --- Support this podcast: https://anchor.fm/henny-haters-club/support

Support: PositiveSarcasm.com/Donate Location: York Harbor Crest Inn - York, Maine Segment 1: Tipsy from Cognac and warm bubbles, I talk some reckless shit about how to approach the new year and how to capitalize on other people's stupidity, all from the comfort of a Jacuzzi sweet at the York Harbor Inn. New Sponsor! MagicMind.co/Learn Feel the difference for yourself! FREE STOCKS!!! I'M NOT KIDDING!!! https://a.webull.com/S4xAPPzv9rXFMdF8Q4 PositiveSarcasm.com - 2014

Its “bottoms up” in this week's episode of Implicit Bias!Joint the Krewe, with a new member, from the TSPL this week as we explore the REAL way to implement change.We'll also start @thomassmoorebourbon month with their Cognac cask finish from @nunusmarkets

Que sont devenus Jacques, Pierrette Méchinaud et leur deux fils Eric et Bruno disparus dans la nuit du 24 au 25 décembre 1972 près de Cognac ? Cette question reste depuis 50 ans sans réponse. L'affaire Méchinaud est un mystère. Un mystère sans corps, sans indice, sans aucune piste. Depuis 50 ans, les gendarmes cherchent à savoir ce qui est arrivé à la famille Méchinaud. Dans cette nouvelle saison de Home(icides), Caroline Nogueras s'intéresse à ce cold-case à la française, avec comme invité dans le dernier épisode, Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre. 50 après, où en est-on ? Suicide, meurtres, fuite à l'étranger. Le mystère de la disparition des Méchinaud reste entier. Depuis 1973, les recherches ont mobilisé des centaines d'hommes, des moyens financiers et humains considérables. Sans aucun résultat. Jacques, Pierrette, Eric et Bruno Méchinaud ont disparu sans laisser une trace derrière eux. Comme s'ils s'étaient volatilisés. Et pourtant, en 2020, l'enquête repart. Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre est l'invité de Caroline Nogueras. Connaitra-t-on enfin la vérité ? Découvrez la saison précédente en intégralité : L'affaire Kulik, ou le combat d'un père Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Que sont devenus Jacques, Pierrette Méchinaud et leur deux fils Eric et Bruno disparus dans la nuit du 24 au 25 décembre 1972 près de Cognac ? Cette question reste depuis 50 ans sans réponse. L'affaire Méchinaud est un mystère. Un mystère sans corps, sans indice, sans aucune piste. Depuis 50 ans, les gendarmes cherchent à savoir ce qui est arrivé à la famille Méchinaud. Dans cette nouvelle saison de Home(icides), Caroline Nogueras s'intéresse à ce cold-case à la française, avec comme invité dans le dernier épisode, Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre. Va-t-on enfin retrouver les corps ? Jacques, Pierrette, Bruno et Eric Méchinaud ont été vus pour la dernière fois le 25 décembre 1972. Depuis, les enquêteurs n'ont rien trouvé. Ils n'ont aucune piste, aucun début d'indice. À Boutiers, la famille disparue n'est jamais tombée dans l'oubli. Ce fait divers s'est inscrit dans la mémoire locale comme une légende. Les habitants espèrent sans trop y croire un dénouement. Sauf qu'en 2011, l'affaire rebondit. Découvrez la saison précédente en intégralité : L'affaire Kulik, ou le combat d'un père Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Cognac Boyz Podcast Season 9 Episode 5 ( We Thinking More Than Drinking Season) COGNAC BOYZ PODCAST STARRING COMEDIAN FREDO DAVIS & RON DA DON "We Talk The Best Ish" Special Guest Comedian Christy Gaynell & ATL SAUCI 1 EMAIL:COGNACBOYZ3@Gmail.com FOLLOW ON Instagram: https://www.instagram.com/cognacboyz/?hl=en @ComedianFredoDavis @RonDaDon71 Twitter: https://twitter.com/cognacboyz3 Facebook: https://www.facebook.com/cognacboyzpodcast Check Out Our Youtube Channel & Subscribe: https://www.youtube.com/channel/UCOkb8VmKaTNdMObd6OPQ4Hg --- Send in a voice message: https://anchor.fm/cognacboyz/message Support this podcast: https://anchor.fm/cognacboyz/support

Folks on this super special Christmas episode we are gonna tell you about some tools to help cope with that cousin you don't see quite eye to eye with, with help from our good friend Jerod from Texas Beverage and Package. We try out the texas beverage and package barrel pick of Blue Note Doc Swinson Sherry & Cognac cask Penelope Valencia Hendrix Neptunia and George Dickel 17 year. We hope you all have as much fun listening as we did recording and that you all have a safe and merry Christmas!

On this weeks The Last Drop, JB & Khody bring Cognac to Mix & Match. Episode is dedicated to all the loved ones lost this month including JB's good friend KD. Then we get into the 20 year anniversary of God's Son & 21 year anniversary of Stillmatic by Nas. Khody opens up a bottle of H by Hine VSOP Cognac while JB opens up a bottle of Shay by Le Portier VSOP Cognac. As always, sit back, turn your headphones up, don't stop, keep pouring & your balls will thank us. Head over to https://www.manscaped.com/ & use promo code 'TheLastDrop' to receive 20% off on all your purchases.  #Sponsored #ad

Que sont devenus Jacques, Pierrette Méchinaud et leur deux fils Eric et Bruno disparus dans la nuit du 24 au 25 décembre 1972 près de Cognac ? Cette question reste depuis 50 ans sans réponse. L'affaire Méchinaud est un mystère. Un mystère sans corps, sans indice, sans aucune piste. Depuis 50 ans, les gendarmes cherchent à savoir ce qui est arrivé à la famille Méchinaud. Dans cette nouvelle saison de Home(icides), Caroline Nogueras s'intéresse à ce cold-case à la française, avec comme invité dans le dernier épisode, Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre. La piste du mari jaloux En décembre 1972, quand la famille Méchinaud disparaît, Maurice Blanchon est l'amant de Pierrette depuis près de deux ans. C'est lui qui s'inquiète en premier et qui donne l'alerte auprès des proches de la famille. Maurice Blanchon a rencontré Pierrette quand elle a emménagé dans la maison en face de celle de ses parents. Les deux bâtisses sont séparées par un grand jardin. Un simple grillage délimite l'espace de chacun. Jacques Méchinaud avait-il découvert le pot aux roses ? Découvrez la saison précédente en intégralité : L'affaire Kulik, ou le combat d'un père Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Don't listen to this episode around your kids, because it contains the shocking truth about the REAL Santa Claus: he's a big, fat, greedy, moneygrubbing jerk! This episode also features a very special guest: a seer, sage, and soothsayer from the Middle-East named Cognac the Fairly Decent. Though he is not famous himself, he is the illegitimate stepchild of a famous person (Carnac the Magnificent of Tonight Show fame). You're in for a real treat! This episode of The Crazy Comedy, Humor & Satire Podcast is brought to you by Libsyn, where you can begin your own great podcasting adventures. Sign up with promo code "DanielD" and get two months of free podcast hosting! Find out more at https://signup.libsyn.com/?promo_code=DANIELD Don't forget to subscribe to the podcast, so you don't miss out on any future fun! And for even more weirdness from Daniel D, visit www.CrazyComedyHumor.com and AGhostInTheMachine.substack.com! #christmas #santaclaus #comedypodcast #humor #humour #satire

Welcome to your monthly Tarantino Bible Study. This month I am joined by my special guest Pat Fornies, host of The Binouze USA Podcast, as we drink some Whiskey Sours and reminisce about the time we trained with a flamethrower. So join us as we discuss one of Tarantino's finest character intro scenes, Rick's meeting with Marvin scene from Once Upon A Time In Hollywood. So pour yourself a nice Cognac, light up a Cuban cigar, and settle in for one helluva career retrospective. Follow the Binouze USA Podcast on their socials: Facebook & Twitter: @binouzeusa Instagram: @binouzeusa_podcast Listen to their podcast: podcasts.apple.com/us/podcast/binouze-usa/id1377471265 Become a member of The Church of Tarantino by following us on our socials: Facebook: @ChurchOfTarantino Instagram: @TheChurchOfTarantino Twitter: @TheChurchOfQTPod --- Send in a voice message: https://anchor.fm/thechurchoftarantino/message

Que sont devenus Jacques, Pierrette Méchinaud et leur deux fils Eric et Bruno disparus dans la nuit du 24 au 25 décembre 1972 près de Cognac ? Cette question reste depuis cinquante ans sans réponse. L'affaire Méchinaud est un mystère. Un mystère sans corps, sans indice, sans aucune piste. Depuis 50 ans, les gendarmes cherchent à savoir ce qui est arrivé à la famille Méchinaud. Dans cette nouvelle saison de Home(icides), Caroline Nogueras s'intéresse à ce cold-case à la française, avec comme invité dans le dernier épisode, Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre. Une disparition mystérieuse le soir de Noël L'histoire débute le 25 décembre 1972, à Boutiers-Saint-Trojan, petite commune à l'ouest de la Charente. Au petit matin, Boutiers se réveille. Tout semble normal. Sauf peut-être la maison des Méchinaud. Ce jour-là, comme les suivants, les volets verts resteront fermés. Désespérément fermés. Jacques, Pierrette Méchinaud et leurs deux fils sont absents. Les voisins pensent qu'ils sont partis en vacances. Et puis, les jours passent... Découvrez la saison précédente en intégralité : L'affaire Kulik, ou le combat d'un père Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's time to wrap up the Cognac Connection segment of season 5, and we do so with a fancy-sounding Cognac cocktail called the Vieux Carré. Who will find the best cigar pairing for the drink? Tune in to find out. Pairings Randy: Vieux Carré & Las Calaveras '22

Audra Gaiziunas is the founder and CEO of Brewed for Her Ledger, a management consulting firm helping businesses and entrepreneurs in the craft brewing and cider communities improve profitability through business plan reviews, operational auditing, designing financial management systems, and providing full-service bookkeeping solutions. She is a Maven of Breweries and Wineries that has worked exclusively in the craft beer industry for a decade. She holds an undergraduate degree in accounting and business management from Loras College and a graduate degree from the prestigious Kenan-Flagler OneMBA Program at the University of North Carolina at Chapel Hill. Audra joins me today to share how she became known as a “fractional CEO” and beer maven. She shares her first experience of home brewing an all-grain smoked porter beer and why she runs half marathons for beer. She explains how your systems and processes impact your numbers and why it's important to review and update your Chart of Accounts regularly. She also shares some of the most common mistakes she sees small breweries and wineries make as well as the benefits of working with a “fractional CEO” to improve your business operations and increase profits.   This week on Consuming the Craft: ●     What is a “Fractional CEO” for breweries and wineries?●     How Audra helps brewery and winery CEO's bridge the gap between their passion for bubbly beer and understanding the numbers.●     Her first foray into home brewing.●     Why she runs a half marathon to “earn her beer.”●     How your systems and processes can help you improve your numbers without sacrificing quality.●     The benefits of working with a “fractional CEO.”●     The impact of trying to micromanage your brewery employees.●     The most common mistakes Audra has seen in breweries and wineries.●     The Super Boozey Booze Clues orange golden toffee liquor and the unconventional lessons Audra has learned from her mother.●     The different flavor profiles between blackcurrant and redcurrant.●     Audra's mother's Eastern European spirit concoctions - including her interesting take on a traditional cavass recipe.●     The interesting - yet unknown - Lithuanian beer culture.●     Why the Lithuanian beer culture is the heart of craft artisan beer.●     The Game of Thrones Viking Effect of mead.  Connect with Audra Gaiziunas: ●     Brewed For Her Ledger●     Brewed For Her Ledger Facebook●     Instagram●     LinkedIn    This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more our seasonal inventory and delicious creations you can make with our homegrown produce. 

A very special 300th episode, they have a limited release from Iron Root. They smoke the CAO BX3 with this brandy and talk about the connection between Iron Root and the Cognac region of France. Eventually, they discuss a new rare earth discovery on a mountain side in Maine.  Anomaly on Maine mountaintop is rare minerals, USGS says | Miami Herald

Armagnac Primer with Benoit Hillion of Dartigalongue Armagnac

Forget the mixers, forget the garnish, set aside any other added ingredients, because this week on Flavor Odyssey it's straight-up cognac. That's right, folks, on this episode of Flavor Odyssey, your hosts seek out the best cigar pairing with cognac. Grab a glass and a cigar and join the show. Pairings Sensei: D'Usse VSOP & Padron 1964

The Cock Flock is together again on Repeal Day celebrating the end of prohibition! Tiny, Gin and The Kid have a blast on this podcast of the Scotchy Bourbon Boys! They celebrate by cracking open one of Chicken Cocks best Chanticleer Cognac finished whiskeys!  Find out all about what the boys think and join them for all the fun in this episode!   www.logstilldistillery.comSupport the show

Comment trouver du sens dans son travail ? Travail (en cours) revient pour vous proposer des outils pratiques et des clés d'analyse pour insuffler du sens dans votre vie professionnelle. C'est pourquoi nous vous proposons de redécouvrir l'épisode "Où naissent les vocations", qui a été diffusé pour la première fois le 18 mars 2021. Bonne écoute !Initialement emprunté à l'histoire religieuse et au domaine de la théologie, la vocation désigne avant tout un “appel de Dieu”. Mais la vocation semble aujourd'hui avoir envahi tous les univers professionnels. On parle de vocations dans le monde artistique, sportif, politique, ou dans le secteur de la santé par exemple. On dit souvent de ces personnes qu'elles ont de la chance d'avoir trouvé leur voie, leur destinée… Mais est-ce que ça leur est simplement tombé dessus ? En fait, comment et où naissent les vocations ?Dans cet épisode de Travail (en cours), Rozenn Le Carboulec s'est entretenue avec Céline Bessière, professeure de sociologie à l'Université Paris-Dauphine et membre du laboratoire IRISSO, l'Institut de Recherche Interdisciplinaire en Sciences Sociales. Au travers de ses activités d'enseignement, elle s'intéresse également à la sociologie du genre, et à la sociologie du travail. Dans l'ouvrage De génération en génération, elle a étudié les transmissions familiales des exploitations viticoles de Cognac. Elle s'intéresse au rôle de la socialisation, dans le cadre de la famille notamment, dans la construction des vocations. Travail (en cours) est un podcast de Louie Media. Présentatrice : Camille Maestracci. Journaliste : Rozenn Le Carboulec. Louise Hemmerlé est chargée de production. Cet épisode a été monté et réalisé par Cyril Marchan. La musique est de Jean Thévenin et le mix a été fait par Olivier Bodin. Marion Girard est responsable de production, et Maureen Wilson responsable éditoriale. Mélissa Bounoua est à la direction des productions et Charlotte Pudlowski à la direction éditoriale. Pour que les podcasts de Louie soient accessibles à toutes et tous, des retranscriptions écrites des épisodes sont disponibles sur notre site internet. Si celle de l'épisode que vous cherchez n'est pas encore disponible, vous pouvez nous écrire à hello@louiemedia.com Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Time StampsIntro - 00:28The History of Privacy - 1:50Recent Changes in Digital Privacy - 15:25Everything Internet Cookies - 17:00How Changes in Privacy Laws Affect Digital Marketing - 28:30We are back this week and bringing you everything you need to know about Digital Privacy! Kelly and Ryan are joined by Get Community's Digital Developer, Joey Grable. Joey takes us through the history of privacy laws, all the way back to the turn of the century. We also cover everything there is to know about online cookies, recent changes in digital privacy law, and how they affect your marketing strategy! So mix yourself up the featured cocktail and enjoy your happiest hour of the week.Cocktail of the Week - Sidecar2 oz Cognac 1 oz Cointreau1 oz lemon juiceLemon twist or orange twist for the garnishSugar for rim (optional)Cut a notch in a lemon wedge, then run the lemon around the rim of a cocktail glass. Dip the edge of the rim into a plate of superfine sugar. Place all ingredients in a cocktail shaker with a handful of ice and shake until cold. Strain the drink into the prepared glass. Garnish with a lemon twist or orange twistCreditsHosted by Kelly Borgen and Ryan Canton, Owners of Get Community Music Composed and Performed by: Levi Irwin Edited by: LeighErin JassConnect with Get Community!Instagram - LinkedIn - FacebookVisit our website at getcommunity.com

Philippe Jouhaud, bordelais d'origine et diplômé d'une Ecole de commerce, était attiré par le monde des spiritueux et des relations internationales.  C'est donc naturellement qu'il a fait ses premières armes professionnelles dans une maison de négoces qui changera de main à plusieurs reprises et qui a dans son escarcelle la marque de cognac Baron Otard.     Il est aujourd'hui Directeur Marketing et commercial de Château de Cognac et co-président de la commission communication au BNIC, le Bureau National de l'Interprofession du Cognac. Il nous explique dans cet épisode comment une des plus anciennes maisons de Cognac s'est réinventée en s'associant à l'un des rappers  américains les plus connus, le fameux Jay-Z.   A découvrir avant de réécouter un bon "Empire State of Mind"

On this episode of The Smoke Podcast, we had a great friend of the show, none other than The Super Nupe himself Randy Orsby. For Randy (who doesn't smoke) we paired a couple of great cigars with a delicious Cognac by Martell. Needless to say, this pairing was delicious. Be sure to listen to this and other episodes of The Smoke Podcast wherever great podcasts are served.

Robby and Randy start a brand new segment of Flavor Odyssey Season 5, and this time they focus in on Cognac. The first round will feature the Black Rose, which is a simple yet delicious cocktail that should go great with a premium cigar. But what cigar will pair best? Tune in to find out. Pairings Randy: Black Rose & Ferio Tego Generoso

Cognac Boyz Podcast Season 9 Episode 1 @KLEONTHECOMEDIAN Individual Interviews with Baltimore comedians on the ole team tour!! Make sure you follow & subscribe @CognacBoyzPodcast EMAIL:COGNACBOYZ3@Gmail.com FOLLOW ON Instagram: https://www.instagram.com/cognacboyz/?hl=en @ComedianFredoDavis @RonDaDon71 Twitter: https://twitter.com/cognacboyz3 Facebook: https://www.facebook.com/cognacboyzpodcast Check Out Our Youtube Channel & Subscribe: https://www.youtube.com/channel/UCOkb8VmKaTNdMObd6OPQ4Hg --- Send in a voice message: https://anchor.fm/cognacboyz/message Support this podcast: https://anchor.fm/cognacboyz/support

Back again at the New Town Throw Down with Mark Bland from the The show with special co host Queenie of The Cognac Corner Podcast. Mark opens up with praise for the game of Cornhole and Queenie shares her podcast journey plus her experiences with Cornhole.

Back again at the New Town Throw Down with Mark Bland from the The show with special co host Queenie of The Cognac Corner Podcast. Mark opens up with praise for the game of Cornhole and Queenie shares her podcast journey plus her experiences with Cornhole.

"that thrill-a-minute stuff in Harrods"

We're celebrating our 200th episode of Bourbon Lens this week. And we couldn't think of a better way to celebrate than with The Last Drop Distillers. Last Drop recently released their rare, ultra premium blend of Kentucky Straight Whiskies. Our guests today are Rebecca Jago, managing director of The Last Drop Distillers, and Drew Mayville, Sazerac Master Blender and founding member of The Last Drop Assembly. Find out more about this ultra-exclusive release which retails for $3,999 in this week's episode. You can read our full tasting notes here in our recent review on BourbonLens.com. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.   We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our freshly redesigned website BourbonLens.com to check out our blog posts, whiskey news, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens   Press Release from September 22, 2022:  The Last Drop Distillers of London continues its quest for curating and creating the world's rarest and most remarkable spirits with the release of its second Signature Blend: Release No 28: The Last Drop Signature Blend of Kentucky Straight Whiskeys. Created by Sazerac Master Blender Drew Mayville, a founding member of The Last Drop Assembly's panel of spirits industry experts, this bespoke spirit comprises a blend of vintage straight bourbon and rye whiskeys. Impossible to replicate, 1,458 bottles will be released worldwide and available in the U.S. as of October 2022 at a suggested retail price of $3,999 (750ml/121.4 proof). Since becoming Sazerac's Master Blender in 2004, Drew has cultivated a dream of creating an ultra-rare whiskey for the most discerning of connoisseurs. To achieve this, he began preserving extremely small quantities of his favorite whiskeys at Buffalo Trace Distillery to fulfill this vision. He was confident that using his lifetime of expertise, knowledge and his masterful palate, combined with the incredible liquids available to him, he could make a unique and unparalleled blend. To bring his vision for The Last Drop to life Drew blended vintage whiskeys that he had been saving since he joined the Buffalo Trace Distillery team. He tasted more than 40 different vintage bourbon and rye whiskeys, creating multiple combinations of these spirits before arriving at the final masterpiece that bears his signature. Bottled at 121.4 proof, Drew left this high-proof blend uncut and unfiltered to maximize its flavor and complexity. The resulting liquid is a celebration of the art of blending, allowing the individual components to shine while creating a majestic whole that is truly remarkable and impossible to replicate. Drew uses the analogy of an orchestra to explain his intention: “As a master blender, I wholeheartedly believe that one can take individual components that are already exceptional to create an extraordinarily-beautiful end product,” says Drew. “As with music, a clarinet can be beautiful in its own right. However, when you combine it with other instruments in an orchestra you create a symphony – a masterpiece. This blend fully epitomizes this notion, and it's been a dream come true to create this truly one-of-a-kind spirit for my friends at The Last Drop.” Drew's Blend follows The Last Drop Distillers first Signature Blend: a 50 Year Old Blended Scotch Whisky created by Master Blender Colin J.P. Scott. Released in July 2021, this was the brand's first foray into the creation, as well as curation, of extraordinary spirits by the talented members of The Last Drop Assembly. “It has been a wonderfully exciting experience to work with my friend, colleague and inspiration, Drew Mayville, to create this phenomenal blend,” says Rebecca Jago, managing director, The Last Drop Distillers. “The creation of The Assembly in 2020 was one of The Last Drop's proudest achievements: to see the visions of such stellar icons of the industry come to life in a Last Drop bottle is, for me, a dream come true.”  Drew Mayville's Tasting Notes: COLOR: A rich, golden amber hue speaks of the wood, the age and the maturation these whiskeys have been through. The high proof can be seen in the long legs which linger on the glass. NOSE: This reminds me of walking into one of Buffalo Trace's most famous warehouses, built all those years ago: the atmosphere, the history and the provenance – it packs an evocative punch. Deep, dark fruit, figs, and dates on the nose, some raisins, and an aromatic spiciness, with citrus zest. There is some spiciness from the straight rye, and a creamy, vanilla from the bourbons, yielding a complex and layered flavor. PALATE: To begin with, there are dark fruits, candy and orange peel upfront. From there, we begin a journey through a veritable spice merchant's storeroom, and into a saddle room full of worn leather and wax. The ages of the whiskeys in this blend, and the magnificent impact of the American oak are here in perfect balance with the individual elements of the blend. A crescendo of rich and raw spiciness transitions across your palate: that balance is pure magic. CONCLUSIONS: The spiciness is challenging the dark fruit, the chocolate notes, and the sweet vanilla. This is the balance and sophistication that arises only rarely when the tangy spice of the rye and the creamy chocolate of the bourbon whiskeys - combined with the sublime influence of the oak - all collide in perfect harmony. Each bottle of The Last Drop Signature Blend of Kentucky Straight Whiskeys is individually numbered and bears Drew's physical signature. As with all recent Last Drop bottlings, it is artfully-contained in a bespoke bottle that suspends mid-air in an oak frame, held within in a signature green leather case alongside a 50ml miniature for private enjoyment, certificate of bottling and pocket-sized tasting book. About Drew Mayville, Sazerac Master Blender: Drew Mayville has more 40 years of experience with some of the largest companies in the beverage alcohol industry. Drew joined Sazerac (at its Buffalo Trace Distillery location) in 2004 as the Master Blender and Director of Quality. The vast breadth of his experience comes from almost 23 years of experience with Seagram's, where Drew was the last Master Blender to serve under the Seagram dynasty. At Sazerac, Drew has worked hands on with all the award-winning products produced at Buffalo Trace in addition to the other highly acclaimed spirit categories of the company. Drew is active in overseeing a number of award-winning products produced at various locations for Sazerac, and promoting and educating the public on some of the world's finest spirits. His passion is not only to make the finest quality products but also to delight and excite the consumer with his work. About Rebecca Jago: Rebecca Jago is the only daughter of Tom Jago, co-founder of The Last Drop Distillers, and legend of the drinks industry. She grew up in London with her parents and three brothers, learning about wine, beer and spirits (and Baileys!) almost by osmosis. Following a degree in linguistics and a career in the design industry, Rebecca joined The Last Drop in 2014 to work alongside her father and his co-founder James Espey. She is now the Managing Director, leading the team as they bring the wonders of The Last Drop bottles to customers around the world. Rebecca is in her element sharing the stories of The Last Drop discoveries and her passion for the business with friends new and old. She has two grown up children: her daughter has the distinction of having our intuitive decanter, Phoebe, named after her. Rebecca's favourite of our releases (so far) is the 1925 Grande Champagne Cognac: in her own words “as well as being a truly delicious cognac, with a remarkable story to tell, it has the added significance of having been distilled the year my father was born, and bottled the year he died: a fitting testament to a wonderful man.” About The Last Drop Distillers: The Last Drop Distillers was founded in 2008 by two icons of the spirits industry, Tom Jago and James Espey with over 80 years of experience between them. Their aim was to curate the world's most remarkable spirits by finding treasures across aged spirit categories and sharing them with those who seek the genuinely extraordinary. In 2016, The Last Drop was acquired by the Sazerac Company, one of America's oldest private, family-owned, distillers. Rebecca continues to lead The Last Drop as Managing Director. To date, The Last Drop Distillers has released just 28 limited bottlings across Scotch Whisky, Cognac, Bourbon and Rum and Japanese Whisky, comprising fewer than 12,000 bottles. Seeking nothing less than exceptional in the spirits they curate, the company's unwavering commitment is to the quality of the liquid and the pleasure of sharing the treasures they uncover. For more information about The Last Drop visit https://www.lastdropdistillers.com and @lastdropdistillers. For more information about Sazerac visit https://www.sazerac.com. About The Last Drop Assembly: Drew Mayville is one of the six founding members of The Assembly, formed by The Last Drop in 2020. The Assembly is a carefully selected panel of experts drawn from across the spirits industry, each a renowned world-leader in their own category. The inspiration for The Assembly arose from The Last Drop's passion for sharing: not just the delights of exceptional spirits, but also the knowledge, ideas, expertise and creativity that sit at the heart of the industry. This cross-category forum, unique in the world of spirits, encourages the exchange of knowledge and experience from different industry fields, bringing fresh ideas and new thinking to help inspire and drive The Last Drop's pursuit of the extraordinary.  The Assembly members also include: Colin Scott, Master Blender for The Last Drop, Richard Seale, Master Distiller & Blender, Foursquare Rum, Louise McGuane, Owner & Bonder, JJ Corry Irish Whiskey, Michael D'Souza, Master Distiller & Blender, Paul John Whisky and Denis Lahouratate, Cellar Master, Domaine de Sazerac, Cognac.  Online & In the News: Last Drop Distillers Exploring The World Of Rare Spirits With The Last Drop Distillers  The Last Drop Releases Some Of The World's Rarest Whiskies The Last Drop Distillers Launches New American Whiskey Blend – Robb Report The Last Drop Distillers Introduces Release No. 28 - BevNET.com The Last Drop Distillers: a brand history - The Spirits Business  

Whiskey tasting and review of Savage & Cooke's Lil Guero Bourbon Whiskey at 7 years old and Guero Rye Finished in Cognac Barrels as Master Distiller Jordan joins Bourbon expert Tom Fischer in this podcast. These limited edition offerings are only part of the whiskey portfolio from Napa winemaker Dave Phinney's Nothern California Distillery. Feeling thirsty? We host Bourbon tastings . Contact us at tasting@bourbonblog.com about both our virtual and in-person whiskey and Bourbon tasting services. --- Support this podcast: https://anchor.fm/bourbonblog/support

On today's episode we have a glass of  Brenne French Single Malt! A light, floral single malt from the cognac region of france.  We talk single malts, cognac, and the french! All that and more on today's episode of Whiskey Chasers!Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Be sure to show some love for the company that brought you today's bottle!https://www.brennewhisky.com/ I am a part of a secret santa whiskey exchange and one of the couples in the group told me about this awesome French single malt whiskey that they found and fell in love with. I went looking-Brenne was founded and started by former ballerina turned whiskey entrepreneur, Allison Parc-Created with the help of a third generation cognac maker on his family farm in cognac France-There are over 40 distilleries in France that produce French whiskey. Not all are single malt some a blends-The first French whisky was produced at Warenghem distillery in 1987, who then introduced the first single malt French whisky in 1998-According to a study in 2016, the French are the largest consumers of single malt whisky in the world, especially ScotchRules for French Whiskey-The country as a whole follows the same rules as Scotch/Irish whiskey, but two regions of the country don't have to adhere to the those rules because they already had rules:-Brittany• Mashed, fermented, distilled, and aged in oak for a min. of 3 years in Brittany.• Bottled at 40% ABV or greater.• Distilled once, twice, or continuously in a pot, column, or hybrid still.• May use malted barley, corn, wheat, rye, spelt, triticale, oat, or buckwheat (which is also used to make the region's famous crêpes, called galettes).• Caramel coloring is permitted.-Alsace• Mashed, fermented, distilled, and aged in oak for a min. of 3 years in Alsace.• Bottled at 40% ABV or greater.• Double-distilled in a pot still (hybrid pot-columns with no more than three plates are allowed).• Made from 100% malted barley.• May be moved to a non-oak cask after 3 years of maturation.• Age statements permitted for whisky 6 years of age or more.• No coloring is permitted.-Two types of heirloom barley grown on the estate are the starting point for Brenne. After malting, a proprietary strain of yeast that has been in the distiller's family for generations is added for fermentation, creating a beautiful floral mash.-It is then twice distilled in an Alembic Still, an early version of a pot still and works the same way.  Often considered the first still, invented in Egypt. -The liquid is then rested in signature barrels, new French Limousin oak and Cognac casks, before being proofed with water from the Charente river for bottling. The result is Brenne, the first single malt to be aged only in these 2 barrels.-This bottle, the 10 year old, is only produced and bottled once a year.-300 cases annually selected from 4 barrelsWebsite:www.whiskeychaserspod.com Facebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

On this week episode Marcus is joined by Comedian Marvin Davis. Marvin shares with us how being a comedian and dating works with and against him. Marvin opens up on what type of woman best fits his lifestyle and his up coming shows. Marcus speaks on his growth as a man and finding his person. Marvin also works at the first black own Chinese food restaurant in St Louis. Very fun episode between two black men.

In this episode of On The Back Bar Podcast, Chris talks to Giacomo Gianotti and Margarita Sader the proud owners of Paradiso! Paradiso, Barcelona, ranks No.1 in The World's 50 Best Bars 2022. It marks the first time this accolade has been won by a bar outside New York or London. Enjoy! Links https://paradiso.cat/en/about/ ***** Join our community on Facebook! Beverage Network This podcast relies on our listeners to keep the show going! If you could support us by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me. Or you can just buy me a coffee to say thanks with the link below! :)  https://www.patreon.com/onthebackbar buymeacoffee.com/chrismenning                 ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast in the future. Head over to our website gastronomerlifestyle.com Contact me at Christopher.menning@gmail.com

Recorded at the Ten86 Cigar Lounge in Hawthorne, New Jersey, the lizards celebrate their one year anniversary with the Padrón 1926 Serie 80 Years in Maduro with Remy Martin 1738 Cognac & Bollinger and Pol Roger Champagnes. The guys announce the new website, lizard merch store and ratings archive (loungelizardspod.com), they discuss the rich history of Bollanger, and they share thoughts about the first year of the podcast.Join 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: @loungelizardspodThis episode is brought to you by PerfectCigarBlend.com - the exclusive Lounge Lizards online new world cigar retailer. Use promo code "LIZARD" at checkout to save 15% off your first order! Free domestic US shipping included.

It was her grandfather's Manhattan that inspired our guest to love the art of making cocktails, but what was it about that Manhattan that would lead her to New Orleans? I'm Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time.Joining us today on our episode sponsored by Louisiana Tourism is the fabulous Abigail Gullo. Creative Director, Loa Bar in the Beaux Arts wonder that is the International House Hotel which won the best Hotel Bar in America in 2019.She was the First winner of the Heaven Hill Bartender of the Year and a legend in the business. Originally a New Yorker, she has found her home in the Big Easy. Have you ever been to Louisiana? I love it for its Creole and Cajun culture, Mardi Gras, and the beautiful city of New Orleans, but the Pelican State offers so much more, including the amazing live music scene covering everything from Jazz to Swamp pop and Zydeco, a fascinating history combining diverse cultures, over 400 festivals a year and adventures including kayaking on the bayous and lakes, hiking in the many National and State Parks throughout the state or the newly launched Louisiana Civil Rights Trail. If you didn't know already, it's the home of the cocktail, not only the Sazerac, gumbo, jambalaya, Tabasco hot sauce, King Cake, and beignets! Louisiana offers a food and drink experience that is second to none. Meet craft distillers, brewers, and mixologists who are working with local traditions and making a name for themselves on the Louisiana Culinary Trails or Louisiana Libations Trail.Let the endless beauty of Louisiana feed your soul and inspire you. You can check out more by visiting louisianatravel.comThe French 75 is a New Orleans classic and our cocktail of the week. This is how we make it the Loa way.INGREDIENTS 1 ounce Cognac or Gin1/2 ounce Lemon juice 1/2 ounce Simple Syrup3 ounces ChampagneMETHODAdd the gin or cognac, sugar syrup, and lemon juice to a cocktail shakerAdd iceShake, shake, shakeStrain into a Champagne glassTop up with ChampagneStir gentlyGarnish with a lemon peelIf using gin and making it the Loa way, Abigail suggests garnishing it with fresh herbs from your garden, like Basil, Rosemary, Sage, Mint, Lavender, or Thyme. You'll find this recipe, more Louisiana cocktails, and all the cocktails of the week at alushlifemanual.com, where you'll also find all the ingredients in our shop.Full Episode Details: https://alushlifemanual.com/how-to-drink-your-grandfathers-manhattan-with-abigail-gullo-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more! Produced by Simpler MediaFollow us on Twitter and

Today's episode of Fabulously Delicious is all about the harvest time in Cognac and the making of Cognac. You better to tell us about this than the husband of our previous guest Thérèse Bertrand, Seph Hall. Seph is informative and educational and taught me more about Cognac in this interview I did for France Today magazine back in September. I hope you enjoy it. You can find out more about Cognac Bertrand via the link below. https://www.cognac-bertrand.com/en/ Also if you want to join me on future France Today magazine livestreams or listen to previous ones via the link below. https://francetoday.com/france-today-live/?utm_source=France+Today&utm_campaign=0701b2e8cd-LPJ_10_02_2016_COPY_01&utm_medium=email&utm_term=0_48663ae590-0701b2e8cd-296090517&mc_cid=0701b2e8cd&mc_eid=9567106041 Whilst you are here please do check my website and socials and follow me wherever you love to follow people and send me pics, ideas, stories, or potential guest and topic ideas. I love that. Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulously Facebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. You can find more information via the following link https://www.andrewpriorfabulously.com/in-person-cooking-french-cooking-experiences Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Check out my website to book a call and itinerary plan made just for you via following this link https://www.andrewpriorfabulously.com/france-itinerary-services So subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf   Merci beaucoup and bon app!

Don't call it a Cognac Manhattan: On today's episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who's also the founder of San Francisco's Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler's Harvard recipe — and don't forget to like, review, and subscribe! Thad Vogler's Harvard Recipe Ingredients - 1 ½ ounces Cognac, such as Cognac Dudognon- 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso- 1 barspoon Maraschino liqueur- 1 barspoon gum syrup- 3 dashes aromatic bitters, such as Angostura Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coupe glass and garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

This week Ben and Frane blasted out a crazy week of NFL news from an outdoor location, where football should be played and football podcasts should be recorded! We recap the Week 7 games and pick the Week 8 matchups and break down the betting lines. The Chiefs roll over the 49ers, Seahawks unplug the Chargers, Packers collapse against Washington, Buccaneers fall apart against Panthers and Ravens, Ravens beat Browns and Buccaneers, Giants win against Jaguars to keep pace, Jets beat the hapless Broncos, Steelers go fishing and lose to Dolphins, Matt Ryan benched by the Colts, and much more.Frane concocted the shot of the week. We sampled and reviewed Frapin Cognac 1270 and Gaffel Kölsch.Follow us at @GoalThirst on Twitter and @thirstand on Instagram. You can listen and subscribe at thirstandgoal.buzzsprout.com. Please also check us out on Pandora and Amazon Music! To send us a question or comment, email: podcastthirstandgoal@gmail.com. Leave us a voicemail at (818) 350-2680 (Be aware: we may play it on the air). 

This week, the boys continue with more finished spirits. Episode 8 features Glenlivet 14 and Tequila Ocho Continental, two great sippers that are aged in Cognac Casks.  Matt brings a surprise bottle to prime the taste buds, and the QuickSip™ reveals that it's hard to top perfection. The Glenlivet is readily available, the Ocho Continental is out there, but you have to hunt around.  Two great bottles that are worth the time, money, and effort!

We're heading to the 8th Arrondissment for today's cocktail, The Champs Élysées, and we're exploring it with Wilmer Nolasco, head bartender at Leroy's in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco's Champs Élysées recipe — and don't forget to like, review, and subscribe! Wilmer Nolasco's Champs Élysées Recipe Ingredients - 1 ½ ounces Cognac, such as Cognac Park VS - ½ ounce green Chartreuse - ½ ounce fresh lemon juice - ⅓ ounce rich demerara simple syrup (2:1) - 2 dashes Angostura bitters Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until well chilled. 3. Double strain into a chilled Nick & Nora glass. Hosted on Acast. See acast.com/privacy for more information.

On this week episode Marcus is joined by DeJuan Jones and Deandra Jackson. Marcus opens up the show with the week that was then leads into put it on my tab. Dj is a barber from Jack Of All Fades on 8003 St. Charles Rock Rd 63114. Marcus announces the Halloween Live Show at Social House in Soulard at 1551 S. 7th Street 63104. During Cognac Thoughts DJ opens up about why women don't care about a mans emotional needs (6:20). Deandra drop gems of her own during Cognac Thoughts that leaves Marcus speechless. Very enlightening episode....Drink Up and Enjoy!!

It's party time, because this week, Justin has six trivia questions all about cocktails! We also pour out some discussions of baseball, poetry, and a famous crime movie (but probably not the one you're thinking of)!2:19: Q1 (Movies & TV): What 1971 crime thriller film starring Gene Hackman won the Oscar for Best Picture, and lends its name to a cocktail consisting of equal parts Cognac and Amaretto9:07: Q2 (Sports & Games): While a “Harvey Wallbanger” is vodka, Galliano, and orange juice, “Harvey's Wallbangers” was a nickname for the power-hitting 1982 incarnation of what MLB team, whose name is related to a different alcoholic beverage?14:39: Q3 (Times & Places): Noted for the brutal tactics they used against the Irish Republican Army, what “colorful” British reinforcements from the Irish War of Independence share their name with a drink made of a dark stout and a pale ale?21:33: Q4 (Music): Typically consisting of equal parts dark rum, vodka, and orange juice, the “Brass Monkey” is also the name of a song on the 1986 album Licensed to Ill, by what American rap-rock group?27:08: Q5 (Arts & Literature): An “Ancient Mariner” is a complex Tiki drink whose name comes from The Rime of the Ancient Mariner, by what British Romantic poet, who published it in Lyrical Ballads, co-written with William Wordsworth?32:13: Q6 (Everything Else): Composed of gin, dry Vermouth, orange bitters, maraschino, and Absinthe, what cocktail shares its name with the American name for the style of men's attire that Brits call a “dinner suit”?Theme music: "Thinking it Over" by Lee Rosevere, licensed under CC BY 2.0E-Mail: quizandhers@gmail.com Facebook: https://www.facebook.com/quizandhers/Twitter: https://twitter.com/quizandhersInstagram: https://www.instagram.com/quizandhers/Rock and Roll Up Podcast: https://podcasts.apple.com/us/podcast/rock-and-roll-up-podcast/id1460163380George Holt on Twitter: @triviacop

We're back with season 3! We begin by interviewing Chris Smalls – the founder and president of the Amazon Labor Union and the face of the growing labor movement in America. Chris tells us about his #hotlaborsummer tour and his travels across the country to lead protests in front of CEO mansions and penthouses. We discuss his “new school” approach to organizing that has done so much to energize young workers across America and beyond. On top of bringing the party to the picket line, Chris and others at the ALU are showing the world what solidarity looks like. Tune in to hear us discuss how the ALU provides mutual aid to fellow workers in a way that has created a powerful culture of support and solidarity. Amazon is the largest employer in America, so the fact that Chris, Derrick, and their fellow organizers have succeeded in unionizing the first Amazon location in history is a phenomenal accomplishment. Don't miss this episode, where we discuss how the labor movement is working to combat the heartless, exploitative forces of capitalism!Cheers & solidarity!HOT LABOR SUMMER COCKTAILTo celebrate Hot Labor Summer — a hashtag popularized by Chris Smalls — our resident anticapitalist bartender Jesse Torres crafted a delicious spicy cocktail by the same name. It's perfect for on the patio, by the pool, or on the picket line.60ml Kentucky Bourbon or Cognac (other spirits substitute nicely)30ml Pineapple juice15ml Good quality Grenadine15ml Lime juice1 dash Aromatic BittersJalapeños (for muddling)Method:Muddle 2-3 slices of jalapeños in a shaker tin with the bourbon. Add the rest of the ingredients and shake well with ice. Double strain into a rocks glass rimmed with chili lime salt like Tajin, and fill with ice. Garnish with a grilled pineapple spear or jalapeño slice.Support the show

On episode 480, Lisa Green shares her stay at the Grand Floridian, a four night cruise on the Disney Wish and her first stay at the Riviera Resort. Featuring: Grand Floridian Disney Wish Cruise Riviera first time Skipper Canteen Citricos AK, Nick Maglio, Judith Lee and Tiffins Jiko and wine talk The Disney Wish Cruise Mickey's Smokestack BBQ Really loved the quick service food Arendelle sit down and show Cognac tasting Castaway Key World of Marvel dinner Alladin show Back to Disney World and the Riviera EPCOT day Bull and Bear anniversary dinner She makes friends at HS and Brown Derby Reach Momma and Auntie Judy for trip planning – TravelinTiaras@gmail.com Contribute to the show at www.patreon.com/geekinonwdw Show tshirts available at our Teepublic store Email me at curt.stone@GeekinOnWDW.com

Learn how to host a fondue party with these 5 steps (+ MENUS), and start your own annual fondue party tradition! Don't miss this episode as we share the ultimate fondue party planning guide with tips, tricks, and all the recipes you need to host an epic fondue party this holiday season!  IN THIS EPISODE YOU WILL LEARN:Delicious food recipes for your fondue partySimple tips for stress-free party planningThe best party planning scheduleWays to help you set the perfect mood and atmosphere RESOURCES/LINKS MENTIONED:Triple Cheese Fondue: https://hammersnhugs.com/triple-cheese-fondue/Honey Roasted Carrots: https://hammersnhugs.com/sheet-pan-honey-roasted-carrots/Smoked Cauliflower: https://hammersnhugs.com/smoky-roasted-cauliflower/Italian Steamed Broccoli: https://hammersnhugs.com/italian-roasted-broccoli-recipe/Crispy Roasted Garlic Potatoes: https://hammersnhugs.com/crispy-roasted-garlic-potatoes-recipe/The BEST Chocolate Fondue Recipe: https://hammersnhugs.com/chocolate-fondue/Wilbur Chocolate: https://www.wilburbuds.com/How To Create A Vintage Tea Cart: https://hammersnhugs.com/how-to-create-vintage-tea-cart/Hamilton Beach Silver Coffee Urn: https://bit.ly/2JR9QF8Keurig's Classic Coffee Maker: https://bit.ly/3kgsiTUMy 100 Year Old Home: https://my100yearoldhome.com/A Home to Share by Leslie Saeta: Hardcover: https://amzn.to/3EEXtqb10 Mistakes to Avoid When Renovating a Kitchen: https://hammersnhugs.com/mistakes-avoid-renovating-kitchen/Spend more time enjoying yourself and less time in the holiday hustle with the Holidays at Home digital bundle. Go to https://hammersnhugs--myhomierhome.thrivecart.com/holidays-at-home-bundle and access 30+ unique digital products worth $600 for only $49. Promo runs until October 8, so don't miss it!Do you want to know how to host a perfect fondue party? Visit https://hammersnhugs.ck.page/products/ultimate-guide-to-hosting-a-fondue-party and get the ultimate guide to hosting a fondue party for only $9.99.CONNECT WITH US:Website: http://www.hammersnhugs.comYouTube: https://www.youtube.com/c/AhnaFulmerHammersNHugsInstagram: https://www.instagram.com/ahna_hammersnhugs/Facebook: https://www.facebook.com/hammersnhugs

This week's show is short but extremely valuable! We tell you about one of the best value regions in the wine world: Lisboa, the area around Lisbon in Portugal.   Although it has extensive hills and regional variation in climate, the real action is less in the smaller DOCs (Denominacão de Origem Controlada) and more within the larger Lisboa IPR (Indicação de Proveniência Regulamentada or Protected Designation of Origin). Using the freedom of the larger IPR, winemakers are making spectacular blends of native and international grapes for prices that seem too good to be true.   The city of Lisbon. Photo: Pexels   The pressure is off to feel like you have to age these wines, spend a lot of money, or save these bottles for a special occasion. For less than US$10 you can often get a lovely bottle of red or white that drinks above its price point and is great for weeknight drinking.    Here are the show notes: We give an overview of the Lisboa Region Location: It's the wine region around the capital of Portugal, Lisbon. It extends 150 km/93 miles up the coast, following the Serra de Montejunto, which go north from Lisbon, and divide Lisboa in half. Wines near the Atlantic side in the west are influenced by strong winds, mists, and weather. On the other side of the hills, the climate is warmer and the ripening more predictable (the wines are often better!) One of Portugal's most prolific regions (there are many co-ops here), until recently it was called Estremadura and was relatively unknown until it changed the name of the IPR to Lisboa, making it easier to recognize on the shelf Wine has been made in the region since the Phoenicians and regions around Lisbon became famed in England over the centuries but have lost much of their cachet Map: Wines of Lisboa   Terroir: Lisboa is a large, hilly, varied region with two main soil types: clay-limestone and clay-sand Due to the mountains and Atlantic influence, there are hundreds of microclimates so wines come in many styles The climate is either marked by strong Atlantic influence on the coast with high winds and fall rains OR by a Mediterranean climate, when the vines are protected by the Montejunto   Grapes: More than 30 grape varieties are used, the majority for white wine production. Almost all are blends. The main grapes include: Whites: Arinto, Fernão Pires, Malvasia, Seara-Nova, Vital with Chardonnay, Sauvignon Blanc and other international whites. They tend to favor the Arinto grape and can have richness but with balanced acidity to go well with seafood. Reds: Alicante Bouschet, Aragonez, Castelão, Tinta Miúda (Graciano), Touriga Franca, Touriga Nacional, Trincadeira with Cabernet Sauvignon, Syrah, Merlot and other international reds. Reds are known to be quite fruity but with balanced acidity and tannin and no to low oak treatment Arinto grape. Photo: Wines of Portugal    Subregions: There are nine DOCS within a short drive of the capital city South, very close to Lisbon: Bucelas, Colares and Carcavelos Center: Alenquer, Arruda, Lourinhã, Óbidos, Torres Vedras North: Encostas d'Aire   Photo: Courtesy of MC Ice Here is a short summary of the DOCs: Bucelas: “the prince of Portuguese wine” this is the best of Lisboa's regions for white wine and as such, it's delimited only for whites. Arinto dominates and is likely native to here. The wines are like citrus and they have high acidity with salinity, minerality and sparkling Bucelas is also made successfully in the region. This wine was famed during the Age of Exploration, cited by Shakespeare in Henry VI, and a favorite of the royal family in England under King George III   Colares: Very close to Atlantic, northwest of Lisbon, there are only166 acres/67 ha left to this DOC. The area gained fame because it was one of the only places in Europe never touched by phylloxera -- its loose sandy soils allowed ungrafted Ramisco vines to thrive on coastal sand, even while everything else perished. The sandy soils have clay underneath to hold the grapes in the ground. The Malvasia Fina grape makes aromatic whites, and the famed red is the flavorful, tannic Ramisco with Castelão   Photo: Sands of Colares, (c) Wines of Portugal   Carcavelos: A small area of just 47 acres/19 ha, Carcavelos is west of Lisbon and the area is pretty much gone because of urban sprawl, although some producers are reviving the fortified sweet wine of Galego Dourado, Ratinho, Castelão and Arinto. The wine can be vintage or non-vintage, white or red     Center of the Lisboa IPR: Alenquer: The most esteemed of the sub-regions with Bucelas, Alenquer is an inland region on the southeast side of the Serra de Montejunto. The mountains shield Alenquer from cold, Atlantic winds. The warmer climate ensures good ripening of red grapes, although aromatic whites and rosé are also made in Alenquer. The wines are blends of the main grapes (mentioned above)       Óbidos: Located near the Peniche peninsula, west of the Candeeiros mountains, and an hour north of Lisbon, this very windy and cold area is close to the coast and makes top sparkling wines. Cold, wet winds, and high humidity seep in through breaks in the mountains, making viticulture a challenge. The moisture promotes vigor, so it is very hard to make quality dry wine here, although some producers are trying to make red.       Arruda: Behind hills, protected from storms, Arruda makes red and whites (mainly blends) from indigenous and international grapes. The reds are better known than the whites.     Torres Vedras: A bulk wine region of red and white grapes. Most of the wines are designated Vinho de Mesa even though it is a DOC     Lourinhã: Windy and cold, the grapes don't ripen so this area is demarcated for Aguardente or Brandy. The sauce is made from the Tália varietal, which is Ugni Blanc (also used to make Cognac and Armagnac) North Encostas d'Aire: On limestone slopes and hills in the western Candeiros and Aire Mountiains, this DOC makes full, fruity reds, and acidic but ripe whites from traditional grapes. It's the largest DOC in Lisboa.   Lisbon, Photo: Pixabay Bonus: MC Ice was just there so he shares some advice on food and wine pairing!    Lisbon is a great city to visit and it's easy to get to the wine regions. Better yet, it's SO affordable that traveling there nightly through your glass is 100% attainable!   _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes    

Aurélien Guichard reaps what he sows... and then facets it. The rose and tuberose in his fragrances? It's sourced directly from his own organic flower farm in Grasse. So yeah, in addition to being an illustrious, brilliant, 7th-generation perfumer responsible for some of your favorite smells (*cough cough* Gucci Guilty, Versace Eros, Narciso Poudree, Burberry Hero) Guichard is redefining what it means to be sustainable, natural, and locally-sourced (and not in an annoying greenwashing way). We discuss his path to perfumery, the inspiration behind Matière Première, and how you never know when an old fragrance formula might resurface and become the next... Gucci Pour Homme. FRAGS MENTIONED: Scents of Wood Plum in Cognac, BDK Gris Charnel, Robert Piguet Petit Fracas, Matière Première: Neroli Oranger, Cologne Cedrat, Santal Austral, Encens Suave; Robert Piguet Fracas, Giorgio Beverly Hills Giorgio, Robert Piguet Petit Fracas, Matiere Premiere French Flower, Guerlain Aqua Allegoria Anisia Bella, Sean John Unforgivable, Gucci Pour Homme, Matière Première Crystal Saffron, Gucci Guilty, Narciso Rodriguez, Narciso Poudree, Burberry Hero, Versace Eros, Matière Première: Radical Rose, French Flower; Kenzo FOLLOW: @matierepremiereparfums @aurelienguichard SHOP: luckyscent.com (code: 10pr for 10% off orders over $40) FOLLOW PERFUME ROOM: @perfumeroompod (IG) @emma_vern (TT)