Podcasts about Cognac

If Larrikin Bourbon Company is unfamiliar to you, then you are in good campany. Prior to this week's episode, we had never heard of this brand. Well, we thought we had never heard of them — but it turns out that we did. In 2022, Lawrenceburg Bourbon Company was founded, but after only a short about of time, the company rebranded to Larrikin. The distillery is proudly owned and operated by Greg Keeley who is a combat veteran with service in both Australian and U.S. navies. Greg's story is as unique as the whiskeys that they offer. This week, we taste and review two different Larrikin bottles: (1) Single Barrel High Wheat Rye Aged 8 years (2) Decade Cognac Finished Rye Whiskey Aged 10 years. Two very unique products with great age statements from a start up brand. You'll have to listen to hear our thoughts on these ones. Even though you are here for the whiskey talk, you'll be treated to an expose on Kenny's birthday week of bourbon! --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyTW: https://twitter.com/themashupkyMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Filmed in style at the House of Rémy Martin, this week's episode finds Alex, Hask, and Jonny May enjoying life in Cognac-deep in wine country and not far from Bordeaux's dismantling of Toulouse-as they unpack a seismic weekend in the Investec Champions Cup. Northampton's young guns stun Leinster, prompting big praise for Pollock, Smith, Freeman and more. But how might the Saints' heroics shake up Andy Farrell's Lions selection? Plus, Jonny faces another pronunciation test-this time courtesy of Bielle-Biarrey. Please enjoy your Rémy Martin responsibly. Season 5 is sponsored by Continental Tyres.  WOB Group & GB&R Competition Entry Form

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Cognac schmuggeln von Frankreich nach England – da wittert eine Banditen-Bande das grosse Geschäft! Doch wie machen: per Boot, per Flugzeug? Oder wie wäre es mit der Pipeline, die auf dem Grund vom Ärmelkanal liegt ... ? Eine humorvolle Krimi-Komödie aus England mit viel Retro-Charme! (00:00) Beginn Episode (02:25) Beginn Hörspiel (67:36) Gespräch (75:32) Sendung über den Saccharin-Schmuggel ____________________ Mit: Gerd Mayen (Towell), Robert Tessen (Simpson), Robert Messerli (Barman Joe), Jaromir Borek (Terry), Rudolf Hofmann (Crump), Olaf Bison (Ted), Harald Oslender (Harry), Michael Arco (Constable Bodkin von Stoness), Trudi Roth (Stewardess), Albert Werner (Zöllner), Rainer Litten (Clemant), Martin Plattner (Jacques), Buddy Elias (Pierre), Max Knapp (Auktionator), Karlrobert Schäfer (Kurator), Willy Buser (Wirt), Matthias Von Spallart (Leutnant Asher), Berthold Büche (Korporal Boinke), Hans Hausmann (BBC-Sprecher), Mogens Von Gadow (Kommentator), Walter Bremer (Sir Anthony Thompkins), Maximilian Wolters (O' Flaherty), Hans H. Hassenstein (Polizeichef), René Besson (Verkehrspolizist) ____________________ Komposition: Hans Moeckel – Tontechnik –Ernst Neukomm, Maja Schaub, Päuli Steiner-Schmid – Bearbeitung und Regie: Albert Werner ____________________ Produktion: SRF 1965 ____________________ Für alle, die mit spitzen Ohren zuhören: Wolfram spricht in dieser Episode «Saccharin» konsequent falsch aus. Entschuldigt bitte! ____________________ Einen Bericht über die aktuellen Zölle auf Cognac und die Auswirkungen auf die Produktion in Frankreich findet Ihr hier: https://www.srf.ch/news/international/trumps-zollpolitik-cognac-produzenten-fuerchten-massiven-einbruch

Allison Parc, founder of Brenne French Single Malt Whisky, shares her incredible journey from professional ballerina to creating a whiskey brand in Cognac, France. With humor and passion, Allison talks about the challenges and triumphs of her beautiful (and sometimes anxiety-inducing!) career path

Chaque Lundi de 19h à 20h30 Didier et son équipe reviennent sur les rencontres du weekend, décortiquent les résultats, commentent l'actualité sportive locale, régionale, nationale et […]

***** DISCLAIMER********LISTEN AT YOUR OWN RISK, NOT FOR THE EASILY OFFENDED. LISTENER DISCRETION ADVISED IN THIS EPISODE WE POP OPEN SOME GOOD WINE, BEER AND DRINK SOME GOOD WHISKEY. WE HAVE WORLDLY DISCUSSIONS LIKE FAIR USE OF COPYRIGHTS AS WE GOT HIT WITH IT THIS WEEK, ESKELETO AND WHISKEY J PISS IN POOLS? THE HOUR OF POWER IS SHOULD WE CLONE EXTINCT ANIMALS? AND WHY DOES GARY NOT WANT TO GO VEGAS? .. WE ANSWER FAN QUESTIONS AND KING MEXICO QUESTIONS.. IT IS WHAT IT IS. WE LIVE UP THE NAME " THE MOST UNPROFESSIONAL PODCAST" AND #1 PODCAST IN UNINCORPORATED WHITTIER.REMEMBER WE'RE EQUAL OPPORTUNITY OFFENDERS EVERYONE GETS IT, YOU KNOW HOW WE ROLL. YOU KNOW HOW WE ARE. ANYTHING HAPPENS AND IS SAID WHEN YOU LISTEN TO US. ENJOYRAMBLE ARMY PLEASE SHOW YOUR SUPPORT. SUBSCRIBE, SHARE AND LIKE!!! JOIN THE RAMBLE ARMYRAMBLE+PATREON:patreon.com/RamblingnetworkchannelLINKTREE: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/Ramblingalcoholics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Emission : Office du Tourisme présenté par Enrico et Jérôme tous les vendredis 11h/12h et redif. le samedi 12h/13h. Cette semaine, Enrico & Jérôme reçoivent Sophie […]

First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.Learn more about VinePair's Best New Bartender competition here! Abe Vucekovich's East India Cocktail Recipe Ingredients - 2-3 dashes Angostura Bitters- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)- ¼ ounce Luxardo Maraschino Liqueur- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy- Garnish: pineapple wedge and skewered cherryDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until chilled and strain into a rocks glass over a large cube of ice.3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.

In this cask-strength conversation with spirits judge, educator, and master blender Nancy Fraley, some of the topics we discuss include: Nancy's journey to spirits blending, from Harvard Divinity School, to maritime law, to her apprenticeship under the legendary brandy maker Germain Robin. The story of the first Cigar Blend Bourbon (developed, of course, by Nancy) and how she weaves together factors like fermentation style, maturation humidity, cask finishes, and more to achieve the elusive flavor note known as rancio. A crash course in blending theory, which draws on architectural and corporeal metaphors to describe how to build flavor profiles in barrel-aged spirits Why the terms “master distiller” and “master blender” have become watered down in recent decades, which underscores the importance of humble practice day after day, year after year, in the pursuit of world-class distillates. We also explore the tension between the intellect and the instinct in spirits blending, using Nancy's experiences to illustrate how and when to let the wisdom of the body triumph over the chaos of “monkey mind” and the dance of contingency. Along the way, we divulge the connection between French brandy and rotting pheasant, trace the story of an all-but-forgotten yeast strain, share how you can sign up to taste some of the rankest, most flawed distillates in Nancy's “Nosing for Faults” class,  And much, much more. This episode was made possible with editing and sound design by Samantha Reed, whiskey blending insights and some delicious pours brought to you by Nancy Fraley, and support from The American Distilling Institute. This has been a Direct Fire Studios production, copyright 2025.  

Greg Morley isn't reinventing himself at midlife—he's been reinventing all along. As a Gen X leader who's shaped HR and DEI strategy at Disney, Hasbro, and Moët Hennessy, Greg represents the quiet force of a generation that never needed to go viral to make an impact.>>From Complaint Calls to Corporate Change“80% of the calls were complaints. That's how I learned to listen—fast.”Greg started in the trenches and never forgot what real work feels like. That early frontline experience now shapes how he has led global people strategies with heart and head.>>Gen X Leaders Don't Wait for Playbooks—They Write Them“I didn't plan to be in HR. I planned to understand people.”Whether designing HR strategy at Hasbro or rewriting DEI systems at Moët Hennessy, Greg leads with insight, not instruction manuals. >>Diversity Without the Optics“Rewiring beats rebranding—every time.”Greg breaks down how he rebuilt DEI from the inside out, ditching the optics for honest structures, tough conversations, and measurable change.>>Global Insight, Local Action“Diversity in Cognac, France doesn't look like diversity in New York. That's the point.”From Paris to Hong Kong, Greg's work proves that inclusion isn't a one-size-fits-all program. It's a flexible framework built on understanding where you are—and who you're there for.>>Bond: The Book That Calls BS on Performative Belonging“People don't want politics. They want to be seen, heard, and valued.”In his new book Bond, Greg cuts through the noise and reframes inclusion as something human—not hype. This isn't theory. It's the Gen X guide to building meaningful connection in work and life._________________________Connect with us:Host: Vince Chan | Guest: Greg Morley  --Chief Change Officer--Change Ambitiously. Outgrow Yourself.Open a World of Expansive Human Intelligencefor Transformation Gurus, Black Sheep,Unsung Visionaries & Bold Hearts.10 Million+ All-Time Downloads.Reaching 80+ Countries Daily.Global Top 3% Podcast.Top 10 US Business.Top 1 US Careers.>>>130,000+ are outgrowing. Act Today.

A decade ago, if a beer spent a few months in a single bourbon barrel, its release would cause fanfare amongst craft beer obsessives. These days, beers are blended from an increasing number of different barrels for extended periods of time, so we decided to sample beers that represent an increasing number of different barrels to see if more barrels actually means better results. To help us better understand the barrel side of the beer world, we talk to Ethan Schulenberg of Midwest Barrel Company, who provides a variety of barrels for a large number of American craft brewers. He explains the role of a “barrel broker” and how he helps brewers find the right vessel for aging, among many other topics. Also, Craig shouts out Revolution's clever event planning, we challenge our highest ABV beer record, and one of us is slowing turning into E.T. by the end. Ethan Schulenberg Interview  (00:06:49 - 00:45:26) Beers Reviewed Flipside Brewing - Barrel-Aged Decision Fatigue (Imperial Stout aged in Weller 12 barrels) Mikerphone Brewing - Sweet Drams, vol. 2 (Triple Mash Imperial Stout aged 27 months in Pappy Van Winkle's Family Reserve 15-Year barrels) Half Acre Beer Co. - Triple Barrel Wilderness of History (Barleywine aged in Weller, Russell's Reserve, and Cognac barrels) More Brewing Company - Roaming Elephant (Barleywine aged in Eagle Rare 10 year, Parker's Heritage 14 year, Elijah Craig 18 year, and Elijiah Craig 19 year barrels)  

Today we walk hard in honor of Bob's birthday. Frizz pours some cognac and Bob pours Old Louisville's new Cognac-finished whiskey as we talk about one of the all-time greats, Dewey Cox. Learn how a poor, smell-blind boy from Alabama became a major influence on Johnny Cash, The Beatles, and Bob Dylan, all while seemingly inventing punk music, hosting a variety show, never paying for drugs, and creating the idea of "shmusic." It's time to open your mind, learn to play the theremin, and walk hard.

Blueberry Muffins in Cognac and an Ice Cream Collab Waiting To Happen Allison Parc began as a ballet dancer, and nearly 20 years after leaving that career behind, she still exudes the confidence and posture of one about to assume first position. Her new career, embarked upon at just 23 years old, was wildly different: one grounded in a product of indulgence and imbibing. Even she was unsure if she'd succeed - yet succeed she has, going from renting a Citi-bike and riding around NYC selling Brenne by the bottle to multiple acquisitions and international acclaim.  Brenne is the first French whisky to grace the podcast, and that was purposeful. France has thousands of distilleries making whiskies and brandies, many of them as small as the smallest craft producers in the US yet putting out incredibly unique spirits. For Allison, Brenne was born of a partnership with a cognac-maker who spent a few weeks every year making spirit from malt rather than grapes. The stills, the terroir, the maker all combine into a flavor profile that is so recognizable I'd argue it can't be blinded (blueberry pancakes or muffin tops are shared notes by everyone I know who has tasted it).  Whether the soft approachability of the Brenne Estate Cask or the more assertive reward of the Brenne 10 Year Old, this is a beautiful pair of whiskies. These profiles were built on years of testing the market, sending bottles on a barrel-by-barrel basis to see which ones hit the consumer the best (the first time I've heard of this method, and one requiring great patience). Singular. Unique. These words are overused, but here I found them more appropriate than for most.  As Allison steps back from full-time work at Brenne toward her next chapter, she joined me to reflect on the steps taken and her own journey. Allison's candid reflections on the challenges of entrepreneurship, including the realities of burnout and the need for self-care in a demanding industry will resonate with you as with me. Most of all, remember these two thoughts of wisdom from Allison: we all have trauma, and it is our responsibility to deal with it, and that only you can achieve your dreams. Take the first step, and the support net will grow.  Thank you to Allison for entering to the Whiskey Ring! Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring The Bottle Share Club - the $25/month Patreon level - is SOLD OUT! You can still support the podcast for as little as $1/month, and $5/month patrons will have first dibs if a $25/month member retires.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  Brenne Whisky Brenne Whisky Website Brenne Whisky on Instagram Brenne Whisky on Facebook Brenne Whisky on X

Florent Morillon, président du bureau national interpro Cognac commente la prolongation de l'enquête sur le cognac menée actuellement par la Chine, « un dernier sursis » Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Une grande tablée sous une lumière dorée d'automne.Au beau milieu des vignes.C'est la promenade Charentaise que nous propose Géraldine Landier, qui dirige le domaine Rémi Landier, dans le nouveau portrait chinois d'Eau-de-vie.Et une fois n'est pas coutume, elle tire le portrait d'un spiritueux en cours de création : un cognac XO en hommage aux 100 ans de Rémi Landier, son grand-père.Un épisode sous le signe de la nature et du lien entre les générations.---Dans cet épisode de Eau-de-Vie, Constance rencontre Géraldine Landier, représentante de la cinquième génération de la maison de Cognac Rémi Landier. Elles explorent l'héritage de cette maison, les enjeux de la transmission familiale, le parcours de Géraldine, ainsi que les liens historiques avec le terroir et l'impact de celui-ci sur la qualité des eaux de vie produites. Géraldine partage également des informations sur la création de la marque et les différents terroirs de l'appellation cognac. Dans cette conversation, Géraldine partage son expertise sur le vieillissement des cognacs, la gamme de produits de la maison Rémi Landier, ainsi que l'héritage familial dans la production de vin. Elle évoque également la création de l'apéritif Capucin, un projet familial qui a nécessité plusieurs années de développement. Enfin, elle partage des souvenirs de dégustation mémorables, soulignant l'importance des moments et des personnes qui accompagnent ces expériences.Pour en savoir plus sur le Cognac Rémi Landier

durée : 00:02:06 - Le grand format - Les professionnels du secteur sont plongés dans l'incertitude et l'inquiétude la plus totale depuis plusieurs semaines : il faut dire que 98 % de leur production est destinée à l'export, Chine et États-Unis en tête ! Reportage avec les producteurs et négociants de cognac en Charente.

Chaque dimanche, William Leymergie vous fait découvrir de nouveaux lieux partout en France. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

**Music Mick's Mick's Vibez Show Replay On Trax FM & Rendell Radio. This Week Mick & The Mixvibez Show Gave Us 70's & 80's Grooves/Dance Classics From Sahara, Patrick Cowley, Partners, Norma Jean, Lowrell, George McRae, Cognac, The Trammps, Heatwave, InfinityJackie Moore, Colonel Abrams, Gwen Guthrie, Hi Tension & More. #originalpirates #soulmusic #boogiefunk #disco #danceclassics #boogie Catch The Music Mick's Mixvibez Show Every Saturday From 4PM UK Time On Trax FM & Rendell Radio Listen Live Here Via The Trax FM Player: chat.traxfm.org/player/index.html Mixcloud LIVE :mixcloud.com/live/traxfm Free Trax FM Android App: play.google.com/store/apps/det...mradio.ba.a6bcb The Trax FM Facebook Page : https://www.facebook.com/profile.php?id=100092342916738 Trax FM Live On Hear This: hearthis.at/k8bdngt4/live Tunerr: tunerr.co/radio/Trax-FM Radio Garden: Trax FM Link: http://radio.garden/listen/trax-fm/IEnsCj55 OnLine Radio Box: onlineradiobox.com/uk/trax/?cs...cs=uk.traxRadio Radio Deck: radiodeck.com/radio/5a09e2de87...7e3370db06d44dc Radio.Net: traxfmlondon.radio.net Stream Radio : streema.com/radios/Trax_FM..The_Originals Live Online Radio: liveonlineradio.net/english/tr...ax-fm-103-3.htm**

C dans l'air du 8 mars 2025 - Défense : l'Europe va t elle acheter français ?"Il est plus facile de traiter avec la Russie". Voilà ce qu'à finalement déclaré Donald Trump hier, quelques heures seulement après avoir menacé la Russie de nouvelles sanctions si elle ne cessait pas de "pilonner" l'Ukraine. Le président américain souffle le chaud et le froid en déclarant faire confiance à Poutine alors même qu'une nouvelle attaque massive de drones et de missiles russes a été lancée sur des villes et infrastructures ukrainiennes, et a fait au moins quatorze morts. Une semaine après sa vive altercation avec Zelensky, Trump continue de bousculer l'ordre géopolitique mondial. Dans cette situation, l'Europe n'a pas tardé à se montrer soudée autour de Zelensky. Réunis dimanche dernier ç Londres, les dirigeants des principales puissances du Vieux continent ont affirmé leur souhait d'une paix durable, avant qu'Ursula von der Leyen annonce cette semaine un plan de 800 milliards d'euros pour réarmer l'Europe. Dans ce contexte, la France pourrait avoir une carte à jouer. L'Hexagone est en effet devenue, début mars, le deuxième exportateur mondial d'armes, derrière les Etats Unis et devant la Russie et la Chine. Les exportations tricolores sont portées par le succès du Rafale auprès de l'Inde, du Qatar et de l'Egypte. Le récent lancement de la fusée Ariane 6 permet aussi à Paris de renforcer la couverture satellitaire européenne. Pendant ce temps, à Cognac, les viticulteurs sont inquiets. Alors que la filière connait depuis quelques mois déjà une baisse des ventes, la possibilité d'une hausse des tarifs douaniers américains fait craindre le pire. Alors, quelle est la stratégie de Donald Trump sur la qustion russo ukrainienne ? Quelle rôle peut jouer la France dans le réarmement de l'Europe ? Comment la filière viticole peut elle faire face à la guerre commerciale annoncée par les Etats Unis ?Les experts :Général Dominique Trinquand : ancien chef de la mission militaire française auprès de l'ONUCaroline Bruneau : Journaliste industrieYves Bourdillon : journaliste spécialiste des questions internationales aux EchosSylvie Matelly : Economiste, directrice de l'Institut Jacques DelorsPRÉSENTATION : Caroline Roux - Axel de Tarlé - REDIFFUSION : du lundi au vendredi vers 23h40PRODUCTION DES PODCASTS: Jean-Christophe ThiéfineRÉALISATION : Nicolas Ferraro, Bruno Piney, Franck Broqua, Alexandre Langeard, Corentin Son, Benoît LemoinePRODUCTION : France Télévisions / Maximal ProductionsRetrouvez C DANS L'AIR sur internet & les réseaux :INTERNET : francetv.frFACEBOOK : https://www.facebook.com/Cdanslairf5TWITTER : https://twitter.com/cdanslairINSTAGRAM : https://www.instagram.com/cdanslair/

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.See omnystudio.com/listener for privacy information.

In this episode we're taking our tastebuds on a journey that goes from London via Latin America, Kentucky to England and various stops in between. We start with Never Say Die, a whiskey distilled in Kentucky, then shipped to England for its final maturation. We then head to Sweden for a taste of Bex Almqvist's fresh take in a traditional Nordic spirit, Rejmyre Akvavit.This week's read is a must for anyone who wants to know anything about the history of American drinks, it's the incredible Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich.That's north America's drinks history sorted, in west London the team at Viajante87 celebrate the flavours, tastes and traditions of Latin America in their new menu Cocktail + Culture. Then we're in New York where we catch up with this week's guest, the much travelled vision in pink and violet that is ms. franky marshall. We chat to her about her love of craft bartending, the joys of Cognac and her unwavering positivity.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Jameson Cold Brew Tonic50ml Jameson Cold Brew125ml tonic waterOrange wedge to garnishMethod:Fill a Highball glass with ice. Pour in Jameson Cold Brew, top with tonic water. Garnish with orange wedge.In this episode:Almqvist Destilleri Rejmyre AkvavitImbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrichms. franky marshallNever Say Die Rye Whiskey Viajante87With thanks to our partners at Cider Mill PressThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

San Francisco's Elixir dates its history back to 1858, when it opened in the city's Mission District along a plank road at the corner of what is now 16th and Guerrero. The bar still has its Gold Rush-era look and feel, thanks to careful restoration work led by owner H. Joseph Ehrmann. We'll talk with head bartender Nick Madden and general manager Shea Shawnson on this week's WhiskyCast In-Depth. In the news, English Whisky is a step closer to getting its own geographical indicator status, though not without some objections. Campari is considering layoffs because of declining Cognac sales, and Suntory Holdings is reporting a slight gain in 2024 sales. We'll have the details, along with the week's tasting notes and much more. 

This episode features a conversation with Guillaume Maugeais, a seasoned barrel cooper and winemaker with a diverse background in the global wine industry. Guillaume shares his journey from becoming a copper in Burgundy to exploring winemaking across continents, including his experiences in Cognac, New Zealand, Australia and California. We discuss the role of oak in winemaking, how Guillaume evaluates a cooper's toasting abilities, barrel sanitation in a winery, caring for empty barrels, and seasoning of barrels including chimney stacking staves, which is unique to the barrels Guillaume represents for Tonnellerie Bernard.  This episode is full of useful information for winemakers to have when thinking about the barrel chioces for their wines.   Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Tonnellerie Bernard https://charlois.com/en/tonnellerie-bernard/ This episode is sponsored by Harvest Pillar concrete trellis posts.  Want to learn more about Harvest Pillar concrete trellis posts and how they can help you save money in the long run? https://www.harvestpillar.com/  Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

On this episode of The Smoke Pdocast we had Memphis Wine Society president Norbert Mede and he dropped a lot of knowledge about wines and for The Smoke Podcast he talked about Cognac which is made from grapes in France and we tried a Armagnac and paired it with a great Cohiba. This and other episodes of The Smoke Podcast can be heard wherever good podcasts are offered.

Bibiana grew up in Columbia, where vineyards are virtually non-existent. So, in 2001, she packed her bags and left for France where she immersed herself in all things wine. She ultimately earning a degree in viticulture and enology from Cognac followed by a degree in enology from the University of Bordeaux. She completed her research for her thesis at the famed estates of Château Haut-Brion and La Mission Haut-Brion. Her passion for wine has sent her around the globe. Today, calls California home. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bibiana grew up in Columbia, where vineyards are virtually non-existent. So, in 2001, she packed her bags and left for France where she immersed herself in all things wine. She ultimately earning a degree in viticulture and enology from Cognac followed by a degree in enology from the University of Bordeaux. She completed her research for her thesis at the famed estates of Château Haut-Brion and La Mission Haut-Brion. Her passion for wine has sent her around the globe. Today, calls California home. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stupid News 1-23-2025 8am …He blamed his 14-year-old kid for the Robberies he committed …Luciano Pavarotti sings Nickelback songs …World's Oldest Bottle of Cognac has been found

Ironroot Republic Distillery (Denison, TX) WF0041 The Great 48 Tour heads to a family run distillery that is celebrating 10 years of mixing French distilling techniques with Bourbon and other spirits. Join me as I chat with Robert Likarish, co-founder of Ironroot. We'll talk about the distillery's origins, working with barrels in Texas heat, and how they set their distillery experience apart from the rest. Find details about Ironroot and all of the other distilleries we profile on the show at whiskey-lore.com/flights (and make sure to sign up for the free wish list feature, to keep track of your favorites).

***** DISCLAIMER******** LISTEN AT YOUR OWN RISK, NOT FOR THE EASILY OFFENDED. LISTENER DISCRETION ADVISED IN THIS EPISODE WE POP OPEN SOME GOOD WINE, BEER AND DRINK SOME GOOD WHISKEY.. WE START THE B-DAY WEEKEND OF THE CULT LEADER, THE CARNITAS KINGS GABE JOINS US. WE HAVE WORLDY DISCUSSIONS LIKE BOOTLEG HOT CHEETOS, SALMA HAYEK AMPUTEE. AND RANDOM RAMBLE TALK ..WE ANSWER FAN QUESTIONS AND KING MEXICO QUESTIONS.. IT IS WHAT IT IS. WE LIVE UP THE NAME " THE MOST UNPROFESSIONAL PODCAST" AND #1 PODCAST IN UNINCORPORATED WHITTIER.REMEMBER WE'RE EQUAL OPPORTUNITY OFFENDERS EVERYONE GETS IT, YOU KNOW HOW WE ROLL. YOU KNOW HOW WE ARE. ANYTHING HAPPENS AND IS SAID WHEN YOU LISTEN TO US. ENJOY RAMBLE ARMY PLEASE SHOW YOUR SUPPORT. SUBSCRIBE, SHARE AND LIKE!!! JOIN THE RAMBLE ARMY RAMBLE+ PATREON: patreon.com/Ramblingnetworkchannel LINKTREE:  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/Ramblingalcoholics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Have you ever wondered some of the flavors you pull out of whiskey like. Buttered popcorn or banana has a lot to do with still type and the esters and congeners it pulls over. Today we scrap the surface on it all, stay tuned. We have some great sponsors you need to check out. Badmotivatorbarrels.com/shop/?aff=3 https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Hinterhausdistilling.com Texaswhiskeyfestival.com Patreon.com/the_whiskeyshaman A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (as contrasted with Coffey or column stills, which operate on a continuous basis). Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired. Spirits distilled in pot stills top out between 60 and 80 percent alcohol by volume (ABV) after multiple distillations.[citation needed] Because of this relatively low level of ABV concentration, spirits produced by a pot still retain more of the flavour from the wash than distillation practices that reach higher ethanol concentrations. Under European law and various trade agreements, cognac (a protected term for a variety of brandy produced in the region around Cognac, France) and any Irish or Scotch whisky labelled as "pot still whisky" or "malt whisky" must be distilled using a pot still. Method of operation During first distillation, the pot still (or "wash still") is filled about two-thirds full of a fermented liquid (or wash) with an alcohol content of about 7–12%. In the case of whiskey distillation, the liquid used is a beer, while in the case of brandy production, it is a base wine. The pot still is then heated so that the liquid boils. The liquid being distilled is a mixture of mainly water and alcohol, along with smaller amounts of other by-products of fermentation (called congeners), such as aldehydes and esters.  At sea level, alcohol (ethanol) has a normal boiling point of 78.4 °C (173.1 °F) while pure water boils at 100 °C (212 °F).[7] As alcohol has a lower boiling point, it is more volatile and evaporates at a higher rate than water. Hence the concentration of alcohol in the vapour phase above the liquid is higher than in the liquid itself. During distillation, this vapour travels up the swan neck at the top of the pot still and down the lyne arm, after which it travels through the condenser (also known as the worm), where it is cooled to yield a distillate with a higher concentration of alcohol than the original liquid. After one such stage of distillation, the resulting liquid, called "low wines", has a concentration of about 25–35% alcohol by volume. These low wines can be distilled again in a pot still to yield a distillate with a higher concentration of alcohol. In the case of many Irish whiskeys, the spirit is distilled for a third time. However, cognac and most single malt Scotch whiskies are distilled only twice. A still used for the redistillation of already-distilled products (especially in the United States) is known as a doubler – named after its approximate effect on the level of the distillation purity. Distillers from the early 1800s with sufficient resources to operate both a primary still and a separate doubler would typically use a smaller still for the doubler (typically about half the capacity) than for the first distillation.

Cognac isn't just a drink–it's a story of history, people, and craftsmanship. This week on Wine Talks, Paul K takes you to the Double Barrel Whiskey Tavern in Beverly Hills for a deep dive into the world of cognac. He's joined by Eric Le Bouar and Charles Bertrant from Maison Delamain, one of the most renowned names in the industry. Together, they'll uncover the artistry behind crafting high-quality cognac, from its roots in France's unique terroirs to the meticulous process that sets Delamain apart.  Learn how tradition and innovation shape the world of cognac, discover the evolving trends in fine spirits, and gain insights into the unique challenges and opportunities within the cognac industry. Whether you're a seasoned connoisseur or simply curious, this episode will deepen your appreciation for premium spirits. Tune in now!   Key Takeaways: Introduction (00:00) What makes cognac unique (02:30) The importance of appellation and tradition (05:22) Consumer trends in fine spirits (09:35) Delamain's craftsmanship and legacy (13:53) Understanding cognac labels and education (21:10) Cellars as the second terroir (25:15)   The role of passion in selling cognac (27:10) Challenges and opportunities in the cognac market (32:49) Understanding cognac's appellation and terroir (34:39) The impact of historical events on cognac (38:30) Innovation in cognac production (42:45) Episode wrap-up (49:41)   Additional Resources:

Que sont devenus Jacques, Pierrette Méchinaud et leurs 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 Martina Hingis, le revers caché du tennis pro Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Date de première diffusion : 26 décembre 2022 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 Martina Hingis, le revers caché du tennis pro Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Date de première diffusion : 22 décembre 2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Que sont devenus Jacques, Pierrette Méchinaud et leurs 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 Martina Hingis, le revers caché du tennis pro Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Date de première diffusion : 19 décembre 2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Que sont devenus Jacques, Pierrette Méchinaud et leurs 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 Martina Hingis, le revers caché du tennis pro Un podcast Bababam Originals Ecrit par Virginie Guedj et raconté par Caroline Nogueras Réalisé par Jean-Gabriel Rassat En partenariat avec upday.  Date de première diffusion : 15 décembre 2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Connaissez-vous l'histoire des disparus de Noël ? Dans la nuit du 24 au 25 décembre 1972 près de Cognac, Jacques, Pierrette Méchinaud et leurs deux fils Eric et Bruno se sont volatilisés sans laisser de trace. Cette affaire est un mystère encore non résolu aujourd'hui. Un mystère sans corps, sans indice, sans aucune piste. En cette fin d'année, retour sur ce drame qui hante encore les gendarmes et les enquêteurs, plus de 50 après. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron's batched Eggnog recipe — and don't forget to like, review, and subscribe! Aaron Goldfarb's Eggnog Recipe (serves 12) Ingredients - 12 eggs, separated - 1 cup demerara sugar - 3-4 cups milk - 1 16-ounce carton heavy cream - 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum - Garnish: nutmeg Directions 1. Beat egg whites to a soft peak and set aside. 2. Separately, mix egg yolks and sugar until sugar is dissolved. 3. Add cream and milk until thoroughly combined. 4. Carefully fold in egg whites then add alcohol. 5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve. 6. Garnish with freshly grated nutmeg.

Dawn Brodey has a big brain, and a big sense of humor! Comedian, Actress, History Channel SME, Houseboat Captain, and host of the hilarious historical podcast, HILF: History I'd Like to F*ck. Together, the 3 of us make the La Louisiane and yet another, Vieux Carre. This time Uncle Brad ACTUALLY get's into the history of the drink(s). Be sure to check out the history of... toasts on Daws show HILF 74 – The Toast with Jules and Uncle Brad    A La Louisiane Glass: Coupe Glass  Garnish: Fancy cherries (2)   Directions & Ingredients  In mixing glass add:  1.0 oz Rye Whiskey (100 proof best)  1.0 oz Sweet Vermouth  0.5 oz Benedictine D.O.M. liqueur  0.5 tsp of Absinthe  2 dash Peychaud's bitters  2 tsp of chilled water  Stir for 20 seconds  Strain and pour into your coupe glass  Add garnish, 2 fancy cherries     Vieux Carre  Glass: Double rocks glass  Garnish: none  Directions & Ingredients  In mixing glass add:  0.75 oz of Straight Rye Whiskey  0.75 oz of Cognac  0.75 oz of Sweet Vermouth  2 tsp of Benedictine DOM liqueur  2 dash Peychaud's bitters  1 dash Angostura bitters  Ice  Stir for 20 seconds  Strain contents over ice in your rocks glass  No garnish    TIP: If you find yourself in Salem in 1718, stick to... mmmaybe just listen and find out    HILF Podcast  IG: @hilfpodcast    Dawn Brody  Website: www.dawnbrody.com   IG: @dawnbrodey    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this new Tasting Talk on Distilling the West, Dan and Dave explore a Cognac Finish Bourbon from Branch Point Distillery out of Dayton, Oregon. They discuss how the cognac cask aging imparts a rich and nuanced layer to the bourbon, adding notes of dried fruit, subtle spice, and a velvety finish. The hosts share their tasting notes, highlighting the interplay between the bourbon's robust base and the elegant influence of the cognac barrels.As always, their engaging discussion offers a deep dive into the craftsmanship behind this unique craft spirit from the western United States. Perfect for fans of innovative bourbon expressions!

Adam, Joanna, and Zach break down the recently-released list of VinePair's Top 50 Spirits of 2024, including excitement about Cognac, rum, and barrel-finished spirits in general. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: Arnaud Lambert "Clos David" Saumur BlancJoanna is drinking: Turf ClubAdam is drinking: Domaine Bernard Defaix Premier Cru "Les Vaillons" ChablisInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

On this week's The Last Drop, JB & Khody continue Cognac, Armagnac & Brandy month. Back in 2022, JB reviewed Le Portier Shay but now Khody opens up the 2024 edition of Le Portier Shay Cognac to give his thoughts. 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 at checkout 'TheLastDrop' to receive 20% off on all your purchases.  #Sponsored #ad

On this week's The Last Drop, JB & Khody kick off December with Cognac, Armagnac & Brandy month. JB goes over the shows schedule for the last few weeks of 2024. A little chat on some of the bottles purchased this week. Finally, JB opens a bottle of Hennessy Paradis to give his thoughts. 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 at checkout 'TheLastDrop' to receive 20% off on all your purchases.  #Sponsored #ad

An ancient recipe that spawned many different variations of this warm, spiced wine beverage. Uncle Brad gives us a surefire recipe, a real banger! You will honestly love the smell, the taste, and the story. So stick around for the history of Gloog.    Glogg   (gloo-guh)  Glass: Heat safe mug    Garnish: Spoon + blanched almonds and raisins  Directions & Ingredients  Make your spice bag: grab a cheese cloth, add the following, and then tie it off with string so the contents won't come out.  20 (cracked) cardamom pods  10 cloves  Ginger (about 5 inch piece) peeled and sliced into ½ inch pieces  1 – 2 orange peels  2 cracked cinnamon sticks  In large saucepan, stockpot, or stewpot add:   2 bottles (750ml) of inexpensive Merlot  0.5 cup golden raisins  0.5 cup of blanched slivered almonds  1 cup honey (Acacia honey works best)  Your spice bag  Heat on stove over low heat for at least 2.5 hours but not more than 6. NEVER LET THIS BOIL.  Add 0.5 cups of Aquavit 30 minutes before serving (Linie Aquavit works really well with this recipe)   Serve in mug with spoon so guests can eat the almonds and raisins as they enjoy their Glogg    Crimson & Clove  Glass: Nick and Nora  Garnish: Nutmeg  Directions & Ingredients  1.5 oz dry red wine, such as Pinot Noir, or Grenache  1.5 oz Cognac  1/2 oz sweet vermouth  1/2 oz vanilla syrup  1/2 oz allspice dram  1/2 oz fresh lemon juice  Fresh nutmeg on top  Add all ingredients into a shaker and shake with ice!  Double strain into a nick and nora glass  Garnish with nutmeg on top!     TIP: why we temper our glasses.     Get your Zbiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The name is a mouthful. Is it worth the cost? Justin, Jon, and Andrew review the Hirsch Cask Strength: Cognac Finish 2024. Say that three times fast. YouTube: https://youtu.be/5WGBvDG82Lw Editing by: Danny Boy Productions Royalty Free Music: "8 Bit Win!" By HeatleyBros ⁠⁠⁠⁠youtu.be/vX1xq4Ud2z8⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/nerdisthenewcool/support

Dave and Chuck the Freak talk about little girl in the UK who freaks out about ice cream truck price, Russia is running out of butter, main topics that can start a fight at family gatherings, phone stolen at market place meet up, dad discovers son is a Kia Boy, driver in 30s had medical episode, sushi restaurants close down after parasite was seen in reviewer's food, man saved by co-workers with CPR, 70 people on month-long cruise catch Norovirus, café that gives you a free coffee if you walk in dancing, Dave saw a leaf on bathroom floor and thought it was a turd, Brady may be in trouble for interview with Patrick Mahomes, Lions now have become Super Bowl favorites, The Simpsons alt cast simulcast stopping NFL from moving game, bench clearing brawl after football game, class action lawsuit against Netflix for Tyson/Paul fight, Jay Leno fell down a hill and got hurt, Jenny Mollen got on a plane with lice, Gladiator II getting good reviews, My Chemical Romance tour sells out, guy created his own masturbation tree, drunk man jerks in front of house, have you ever been tased by a family member?, kid brought an old grenade in to school for show and tell, dog sitter filmed OnlyFans content in client's home, documentary talking to couples in Ashley Madison hack, woman attacked 7-Eleven employee with improvised flame thrower, update on the people who were trapped on amusement park ride, 2 people busted running a lotto scam, underground bunker available for $2.7M, officials buzzing bears with drones playing heavy metal, bear in a candy store, attempted arrest escalated when guy flees on lawnmower, idea of retaking drivers test at 50, worker who helped lady find lost ring in recycling bin, flights grounded after hamster got loose, Delta announces partnership with Shake Shack, Pizza Hut's pizza-flavored wine, Cognac auction, 9-year-old stopped van from rolling away, and more!

The BanterThe Guys chat about when it's all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section.The ConversationThe Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discovering and importing products from family distillers of these libations and how he used the Normandy Invasion to do it!The Inside TrackThe Guys and Charles have the same goal: finding lesser-known, high-quality products made by small producers and sharing them with a broader audience. They have carried Charles Neal Selections for decades and appreciate Charles' good taste and tenacity.What Charles said about a particular trip to France where his adventure began:Charles: And so I thought what I'll do is I'll go there and in three months I'll see every Armagnac producer because I had a list of them and there were about 120 of them.Francis: I like your style! I wish I had been on that trip.-Charles Neal on The Restaurant Guys Podcast 2024BioCharles Neal is an importer and distributor of wines and spirits based in San Francisco, California. His company, Charles Neal Selections, has been in existence since 1998. He is a leading authority on Armagnac and Calvados, having written benchmark books on both brandies Armagnac: The Definitive Guide to France's Premier Brandy and Calvados: The Spirit of Normandy. His book on Cognac will be coming out in 2025.In addition to these spirits, Charles imports wines from nearly every French wine region. He pursues those who make quality products and continue to hone their craft, humble producers carrying on a tradition from generations past and building a future for generations to come.​InfoCharles Neal Selectionshttp://www.charlesnealselections.com/Charles Neal's Bookshttp://www.charlesnealselections.com/books.htmlReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This week, we're talking about Barton 1792 Distillery and 1792 Bourbon. Master Distiller Ross Cornelissen joins Bourbon Lens to talk about the workhouse bourbon distillery. Barton 1792 is a historic distillery in the Bourbon Capital of the World and owned by Sazerac Company. We discuss three limited releases from Barton 1792, including Sweet Wheat, Aged Twelve Years, and Thomas S. Moore Port Cask Finished Bourbon. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 6 years. We must give the biggest shoutout to our amazing community of Patreon supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to find our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens About Barton 1792 Distillery: Barton 1792 Distillery was established in 1879 and continues today as the oldest fullyoperating distillery in Bardstown, Kentucky. Situated in heart of bourbon country on 196 acres, Barton 1792 Distillery boasts 29 barrelaging warehouses, 22 other buildings including an impressive still house, and the legendary Tom Moore Spring. About Sazerac: With over 400 years of history, Sazerac is one of the world's largest distilled spirits companies. Now in the fourth generation of the current family ownership, Sazerac strives each day to bring the finest spirits to consumers and communities around the world. Over 500 of the world's most extraordinary brands are part of the Sazerac portfolio, including 1792 Bourbon, Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers's Rum, White X Cognac, Sazerac de Forge Cognac, Paddy's Irish Whiskey, and many more. Sazerac is also the steward of many fine distilleries internationally, including Barton 1792 and Buffalo Trace Distillery in Kentucky, United States; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Lough Gill Distillery in County Sligo, Ireland. Additional impressive locations can be found in New Orleans, Montréal, London, Cork and Sydney, to name a few.    To learn more visit 1792bourbon.com or sazerac.com.

With all the Diddy news coming out, it's time to revisit this episode where Rachelle is joined by Nadira Goffe to dive into the firestorm engulfing two 2024 interviews on Shannon Sharpe's delightfully dishy podcast Club Shay Shay. Katt Williams and Mo'Nique sat down with Sharpe in separate three-hour-long interviews that have set the internet ablaze. Both of the legendary comedians dished about their long-standing beefs with figures such as Ludacris, Oprah, Tyler Perry, Cedric the Entertainer, Kevin Hart, D.L. Hughley, Tiffany Haddish and (somehow!) more. Accusations of Illuminati memberships fly. Cognac is sipped. And a new gossipmonger is born. This episode was produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices

With all the Diddy news coming out, it's time to revisit this episode where Rachelle is joined by Nadira Goffe to dive into the firestorm engulfing two 2024 interviews on Shannon Sharpe's delightfully dishy podcast Club Shay Shay. Katt Williams and Mo'Nique sat down with Sharpe in separate three-hour-long interviews that have set the internet ablaze. Both of the legendary comedians dished about their long-standing beefs with figures such as Ludacris, Oprah, Tyler Perry, Cedric the Entertainer, Kevin Hart, D.L. Hughley, Tiffany Haddish and (somehow!) more. Accusations of Illuminati memberships fly. Cognac is sipped. And a new gossipmonger is born. This episode was produced by Se'era Spragley Ricks, Daisy Rosario, Candice Lim and Rachelle Hampton. Learn more about your ad choices. Visit megaphone.fm/adchoices