Podcasts about Cognac

This week on the Bourbon Showdown Podcast, I'm joined by Kevin Aslan, head distiller and head blender for Hirsch Whiskey, and we go full whiskey-geek. We dig into how Hirsch got its start, Kevin's journey into the brand, and the mythology behind the name (no spoilers—you've gotta listen). This is one of those brands that lived before the craft boom and thrived after it, and Kevin brings that perspective straight to this whiskey conversation. We taste through what Hirsch has on the shelf right now—including their new Cognac-finished release, which I'll spoil just a little by saying it's damn tasty. Buckle up—it's Hirsch Whiskey day on the Bourbon Showdown Podcast.

Rediffusion. 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 sans corps, sans indice, sans aucune piste. Dans le dernier épisode, Caroline Nogueras reçoit Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre, pour parler de ce cold case à la française. Un couple au bord de la rupture 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 ? Un podcast Bababam Originals Ecriture : Virginie Guedj Voix : Caroline Nogueras Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode #211 of the Last Call Trivia Podcast kicks off with a round of general knowledge questions. Then, we're speeding into a theme round of “Off to the Races” Trivia!Round OneThe game begins with a Characters Trivia question that asks the Team to name a classic cartoon character that was based on Ed Norton from The Honeymooners TV show.Next, we have a Literature Trivia question about the final novel written by a famous English author.The first round concludes with an Alcohol Trivia question about a famous Cognac house that uses a centaur as its logo.Bonus QuestionToday's Bonus Question is a follow-up to the Alcohol Trivia question from the first round.Round TwoOn your mark, get set, GO! Welcome to the starting line of today's theme round of “Off to the Races” Trivia!The second round starts with a Slogans Trivia question that asks the Team to name a tire company based on its classic slogan.Next, we have a Sports Trivia question about the NASCAR team known as 23XI Racing.Round Two concludes with a Weights & Measures Trivia question about a unit of measurement used in horse racing.Final QuestionWe've reached the Final Question of the game, and today's category of choice is Literature. Hope you're in the right state of mind!For today's Final, the Trivia Team is asked to name the U.S. state where four different trios of novels are mainly set.Visit lastcalltrivia.com to learn more about hosting your own ultimate Trivia event!

Rediffusion. 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 sans corps, sans indice, sans aucune piste. Dans le dernier épisode, Caroline Nogueras reçoit Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre, pour parler de ce cold case à la française. 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... Un podcast Bababam Originals Ecriture : Virginie Guedj Voix : Caroline Nogueras Learn more about your ad choices. Visit megaphone.fm/adchoices

Redécouvrez bientôt l'affaire sur les disparus de Nöel… 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 sans corps, sans indice, sans aucune piste. Dans le dernier épisode, Caroline Nogueras reçoit Ismaël Karroum, rédacteur en chef adjoint de la Charente Libre, pour parler de ce cold case à la française. Learn more about your ad choices. Visit megaphone.fm/adchoices

Des barricades de 68 aux premiers feux fictionnels Dans cette nouvelle affaire confiée à notre agence de détectives littéraires, la principale suspecte se nomme Dominique Manotti, 83 ans, alias « la mamie rouge du roman noir ». Une multirécidiviste en activité depuis 1995, avec à son actif treize romans violents, rapides comme une balle et froids comme un flingue, salués par la critique, traduits en allemand, en anglais, en grec ou – plus louche – en russe. L'une des (trop) rares femmes du polar français des trente dernières années, qui publia son premier bouquin aux éditions du Seuil… à 52 piges ! Quels sont les secrets de cette fille de la bourgeoisie parisienne, de cette agrégée d'histoire économique aux fortes convictions marxistes anticoloniales, militante pour l'indépendance de l'Algérie ou le droit à l'avortement, cette lanceuse de pavés en mai 68 qui apprit à écrire dans « Les cahiers de mai » avant de devenir syndicaliste CFDT ? Faut-il retourner tous les tiroirs de son bureau pour comprendre comment elle s'engagea en littérature après avoir lu LA Confidential de James Ellroy ? De quelle manière a-t-elle taillé son premier diamant noir : Sombre Sentier, centré sur sa plus grande victoire syndicale dans les coulisses des ateliers textiles clandestins du centre de Paname, vendu à dix mille exemplaires et marqué par le coquin Théo Daquin, son célèbre commissaire gay à « belle gueule carrée », un poulet « chaud lapin » qui fait l'amour à ses indics et dont les bureaux se situent… passage du Désir ? C'est l'objet du premier volet de cette garde-à-vue sans menottes qui entend faire toute la lumière sur le dossier Manotti. L'autrice du mois : Dominique Manotti Née en 1942 à Paris sous le nom de Marie-Noëlle Thibault, Dominique Manotti a enseigné l'histoire au lycée puis à l'université Paris-VIII Vincennes Saint-Denis. Au milieu des années 90, cette spécialiste de l'histoire économique du XIXe siècle entame avec Sombre Sentier un cycle de treize romans noirs aux éditions Rivages ou dans la Série Noire de Gallimard, marqués par ses combats syndicaux. Elle a reçu en 2002 le grand prix du festival de Cognac pour Nos fantastiques années fric (adapté au cinéma par Éric Valette, avec André Dussollier et Rachida Brakni, sous le titre Une affaire d'État) ou, en 2011, le grand prix de littérature policière pour L'honorable société (co-écrit avec DOA). Elle vit et travaille au-dessus d'un cinéma, au bord du bassin de la Villette. Remerciements : Studio Gong, Christophe Siébert Enregistrements octobre 2025 Entretien, découpage Richard Gaitet Prise de son Karen Beun, Mathilde Guermonprez Montage Mathilde Guermonprez, Étienne Bottini Lectures Chloé Assous-Plunian, Richard Gaitet Réalisation, mixage Charlie Marcelet Musiques originales Samuel Hirsch Saxophone, piano, mellotron, violon, violoncelle et trombone Xavier Thiry Illustration Sylvain Cabot Remerciements Studio Gong, Christophe Siébert

Documentation solide, tempo haletant, zéro poésie : la méthode Manotti Dans ce deuxième volet de cet interrogatoire en règle chez le R. G., nous verrons comment Dominique Manotti s'est employée à signer « la chronique noire d'un échec : celle de la génération 68 », Roman après roman, rien n'échappe à son regard laser d'historienne « enragée », prête à remonter jusqu'au sommet de l'Etat : spéculation immobilière et trafic de coke dans le monde hippique (À nos chevaux, 1997), élus corrompus dans les vestiaires de Levallois (Kop, 1998), portrait armé de la diplomatie sous Mitterrand (Nos fantastiques années fric, 2001), délocalisation sans merci d'une usine des Vosges (Lorraine Connection, 2006, vendu à treize mille exemplaires) ou flics ripoux brisés par la « politique du résultat » (Bien connu des services de police, 2010, écoulé à vingt-cinq mille copies). Avec, de nouveau, le flegme savoureux du commissaire Daquin, qui passe parfois le relais à une nouvelle héroïne, Noria Ghozali, tendue comme un schlass planté dans la cuisse des prédateurs. Son œuvre s'apparente à une version papier de la série Engrenages (Canal+, 2005-2020), souvent campée comme chez Manotti dans le nord blafard de Paris. De quelle manière alors s'articulent ses engrenages fictionnels, brefs et méchants, extrêmement documentés, dénués de poésie et de figures de style, mais riches en scènes de cul comme en règlements de compte, livrés dans un style sec, « direct », toujours écrit au présent ? Pour le savoir, poursuivons la déposition. L'autrice du mois : Dominique Manotti Née en 1942 à Paris sous le nom de Marie-Noëlle Thibault, Dominique Manotti a enseigné l'histoire au lycée puis à l'université Paris-VIII Vincennes Saint-Denis. Au milieu des années 90, cette spécialiste de l'histoire économique du XIXe siècle entame avec Sombre Sentier un cycle de treize romans noirs aux éditions Rivages ou dans la Série Noire de Gallimard, marqués par ses combats syndicaux. Elle a reçu en 2002 le grand prix du festival de Cognac pour Nos fantastiques années fric (adapté au cinéma par Éric Valette, avec André Dussollier et Rachida Brakni, sous le titre Une affaire d'État) ou, en 2011, le grand prix de littérature policière pour L'honorable société (co-écrit avec DOA). Elle vit et travaille au-dessus d'un cinéma, au bord du bassin de la Villette. Remerciements : Studio Gong, Christophe Siébert Enregistrements octobre 2025 Entretien, découpage Richard Gaitet Prise de son Karen Beun, Mathilde Guermonprez Montage Mathilde Guermonprez, Étienne Bottini Lectures Chloé Assous-Plunian, Richard Gaitet Réalisation, mixage Charlie Marcelet Musiques originales Samuel Hirsch Saxophone, piano, mellotron, violon, violoncelle et trombone Xavier Thiry Illustration Sylvain Cabot Remerciements Studio Gong, Christophe Siébert

La technique le flow de malade, artistiquement elle se balade Dans son roman L'évasion (Gallimard, 2013), Dominique Manotti libère le seul personnage d'écrivain de son œuvre : Filippo Zuliani, un petit voyou rital de vingt-trois ans qui s'échappe d'une prison romaine mais qui regrettera bientôt d'avoir « marqué un point contre le désespoir » en publiant l'histoire de son compagnon de cellule, ancien membre des Brigades rouges. Le destin punira Filippo d'avoir trahi, en étant à la fois trop précis dans son roman et… trop bavard en interview. « J'ai la conviction que le roman noir sera la grande littérature du XXIe siècle, ce siècle des paradis fiscaux et de la perte de contrôle des Etats sur les masses monétaires à l'échelle mondiale. Le pouvoir change de mains. Il faut le raconter », dit celle qui fréquenta trente ans durant « un certain nombre d'amis flics, démissionnaires ou retraités ». Les ténébreuses silhouettes qui peuplent ses livres-enquêtes commencent à lui parler dans les embouteillages, ou lors de ses moments de repos. « Je respecte les faits, leur ordre de succession, je m'oblige à construire mon histoire sans les déformer. Mais les personnages, je les invente, c'est ma jubilation. Je raconte des hommes qui ne sont ni des monstres ni des anges. Pour moi, il s'agit d'humaniser mes salauds. » Pour Or noir (2015), son imagination « frémit » en situant la nouvelle enquête du commissaire Daquin à Marseille – qui lui fournit ensuite la matière terrible de son dernier roman en date : Marseille 73. Publié par Les Arènes en 2020, vendu à trente mille exemplaires, l'ouvrage restitue jour par jour le récit glacial d'une vague d'authentiques assassinats racistes perpétrés en toute impunité dans la cité phocéenne, en bande organisée. « La technique le flow de malade, artistiquement elle se balade, personne ne peut la canaliser » : si l'on se fie à cette description de Jul, Dominique Manotti, c'est Marseille mémé ! L'autrice du mois : Dominique Manotti Née en 1942 à Paris sous le nom de Marie-Noëlle Thibault, Dominique Manotti a enseigné l'histoire au lycée puis à l'université Paris-VIII Vincennes Saint-Denis. Au milieu des années 90, cette spécialiste de l'histoire économique du XIXe siècle entame avec Sombre Sentier un cycle de treize romans noirs aux éditions Rivages ou dans la Série Noire de Gallimard, marqués par ses combats syndicaux. Elle a reçu en 2002 le grand prix du festival de Cognac pour Nos fantastiques années fric (adapté au cinéma par Éric Valette, avec André Dussollier et Rachida Brakni, sous le titre Une affaire d'État) ou, en 2011, le grand prix de littérature policière pour L'honorable société (co-écrit avec DOA). Elle vit et travaille au-dessus d'un cinéma, au bord du bassin de la Villette. Remerciements : Studio Gong, Christophe Siébert Enregistrements octobre 2025 Entretien, découpage Richard Gaitet Prise de son Karen Beun, Mathilde Guermonprez Montage Mathilde Guermonprez, Étienne Bottini Lectures Chloé Assous-Plunian, Richard Gaitet Réalisation, mixage Charlie Marcelet Musiques originales Samuel Hirsch Saxophone, piano, mellotron, violon, violoncelle et trombone Xavier Thiry Illustration Sylvain Cabot Remerciements Studio Gong, Christophe Siébert

Send us a textToday we talk about Brandy and Cognac while enjoying Magnum Opus from Hearth and Home!Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

For decades, every January 19th, a mysterious figure walked the Westminster Hall and Burying Ground in Baltimore, Maryland. Who was this person?Become a supporter of this podcast: https://www.spreaker.com/podcast/true-stories-with-seth-andrews--5621867/support.

Weekend Cognac Mix, Sir KG Selections #94 Artist - Title - Label !Sooks - Parallels Krippsoulisc - Revolution Charles Webster - Flame (feat. Thabo Tonick) Gari Sinedima, Sir KG - Amigo (77Alburnum Mix) C-Moody & LebToniQ - Listen Children The Deep House Surgeons - One Day Rosetta D33P & LebtoniQ - Descents Thabo Tonick & Sir KG - Misconduct(Original Mix)[forthcoming] Krippsoulisc - Active C-Moody & Sir KG - Against the World Pando G & Jade Nickels - Jadded

Cognac e Brandy non sono sinonimi, ma fratelli di una stessa stirpe, legati tanto al terroir quanto al rigore del disciplinare francese. Il brandy Nel suo significato più ampio, il brandy è un distillato archetipico: l'essenza dell'uva resa spirito, senza vincoli di luogo o lignaggio. Il termine affonda le radici nell'olandese brandewijn – “vino bruciato” – e già questo evoca una certa rudezza marinara: una bevanda più da stiva che da salotto. Il brandy è tutto e nulla: può nascere in Spagna, in Sudafrica, in California o a Modena. Può avere vent'anni o sei mesi, maturare in barrique o in acciaio. Può essere sublime o mediocre.

The French 75 is a classic celebratory cocktail, topped with sparkling wine and based on the fortifying flavor of gin. Or is it Cognac? The gin version has long circulated as the standard, but New Orleans bartender Chris Hannah has given the cocktail fresh life with a Cognac foundation. From his first work with the cocktail at Arnaud's French 75 bar to his current position as a partner at Jewel of the South, Hannah has not only put his own imprint on the cocktail, but made it into a New Orleans favorite. Hannah joins us to explore the French 75's modern evolution, and to walk us through his approach to mixing the cocktail.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn's Pitts and Agi's Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts! Ben Hopkins' Corpse Reviver No. 1 Recipe - 4 dashes Regans' orange bitters - 1 ounce Method sweet vermouth - 1 ounce Distillerie La Monnerie Calvados - 1 ounce D'Ussé XO Cognac (or Hennessy VSOP) - Garnish: grapefruit twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Double strain into a chilled Nick & Nora glass or brandy snifter. 4. Garnish with a grapefruit twist.

It's a rapid-fire round of weird on Strange Brew. Drinks: 1792 Cognac and crack open a few Spotted Cows. From the haunted stacks of Hull Public Library to the mournful Gray Lady of Liberty Hall, the guys swap ghost stories that blur history and haunting. Then the conversation shoots into orbit with talk of 3I/ATLAS: the interstellar object some Harvard minds think could be an alien probe. And just when you think the night's winding down, Wisconsin's own Beast of Bray Road lopes out of the dark to remind everyone that the Midwest has its monsters too.

Join Gareth & Nadgy as they dissect the victory over the Falcons at Levi's Stadium.

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Pairing their need for a complex substitute for wine, for both pregnancy and professional network, Maggie Frerejean-Taittinger and friend Constance Jablonski enlisted Maggie's husband, Champagne and Cognac winemaker Rodolphe to found French Bloom. With four years of R&D prior to launch and constant refinement since, French Bloom aims to redefine the alcohol free premium sparkling wine space. Maggie & Rodolphe delve into the creation of French Bloom, exploring its core markets, target customers, and the factors that have drawn them in. Detailed Show Notes: French Bloom overview500k bottles (2024)Created a premium NA sparkling categoryFocused on sparkling to create complexity, can play with layersLVMH minority investor4 years of R&D to get the desired qualityDe-alc process loses 60% aroma (was 90% in 2021), removes the backbone of the wineBuilt NA wine like Cognac, needs an undrinkable base wineFocused on the South of France (warmer, higher alcohol and body) for stronger wines, more body, Languedoc (more organic 40% vs 3-4% in Champagne)Limoux is the best place for NA sparkling, 300m high, Chardonnay and Pinot Noir, a temple of natural wineBase wine is a bit oxidative, very acidified (used to add lemon juice, now naturally from wine), oaky (new oak, foudre), no sulfites, more tanninCreate blends of different reserve winesExtra Brut (0% abv, 0 sugar) has a base of 30% reserve wine from 2 years, aged in new oak barrels to give more structureBetter to make adjustments before de-alc vs afterUse voile to protect wine from oxidation (like Jura)Flash pasteurization is used b/c no abv, sulfites to protect the wineNA marketWine, beer, spirits - $10B (2020), $20B (2025), believes $30B (2030)Premium NA sparkling - $0.5B (2025), could double next 5 yearsHoly grail is quality NA still wine, not there yetBest distributors are wine / Champagne distributors, Thailand/Belgium have NA-focused distributorsFrench Bloom customersBiggest markets are Champagne markets (France, US #2, UK, Japan, Australia, Belgium, Germany)Younger (25-45), skew female, appreciates both alc and NA sparkling wineSells 20% DTC globally2024 NielsenIQ study on NA purchase behavior - #1 driver - for conscious hosting (aligns w/ French Bloom's ethos of not excluding anybody); #2 health & wellness; #3 drivingMarketing is digital first, leveraging Constance as a tastemaker and key opinion leaderMore partnerships - Coachella, French Open, just signed F1 (10-year partnership, 1st ever official NA sparkling wine, Moet Chandon on podium; F1 new fans are 75% female, 50% Gen Z from Netflix series)Most effective marketing has been the founding story and authentic storytelling (i.e., Maggie's pregnancy, Constance's need for moderation while networking)Marketing through top-tier restaurants, hotels, and shops (e.g., Michelin-starred; became the #1 wine sold at Erewhon in 1 week)Michelin-starred restaurants have 50% non-drinkers at lunch, 20% at dinnerNo sugar, no additives, organic messaging plays well in California, less on the East CoastUses the term “alcohol free” vs. “non-alcoholic”NA trends around NA wine & food pairing, including “moderate pairing” (wine & NA wine/drinks as part of pairing); mirrored cocktails (3 versions ofthe same cocktail - NA, low, full) Hosted on Acast. See acast.com/privacy for more information.

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The team gets into a mail call sent to them by the fine folks at Sazerac, a new release from Barton Distillery, the 1792 Cognac Cask Finish Bourbon. Pour one up as they get into it. Stay Black and Keep it Brown.Instagram: @dablackandbrownpodcast@my_government_name_is @agbk06 @delvinj33 YouTube: https://youtube.com/@blackandbrownpodcast2036

Le whisky est parvenu à se faire une place de choix au pays du Cognac, spiritueux dont la production est exportée à plus de 90 %. Dans « La Story », le podcast d'actualité des « Echos », Pierrick Fay et son invité reviennent sur les raisons de son succès grandissant dans l'Hexagone où des amateurs vont jusqu'à le collectionner.Retrouvez l'essentiel de l'actualité économique grâce à notre offre d'abonnement Access : abonnement.lesechos.fr/lastory« La Story » est un podcast des « Echos » présenté par Pierrick Fay. Cet épisode a été enregistré en septembre 2025. Rédaction en chef : Clémence Lemaistre. Invité : Thierry Bénitah (directeur de la Maison du Whisky). Réalisation : Willy Ganne. Chargée de production et d'édition : Michèle Warnet. Musique : Théo Boulenger. Identité graphique : Upian. Photos : Christophe MEIREIS. Sons : « La Cité de la peur » (1994), Diamond_Tunes « Whisky With Ice », MFCC, « Les Grandes Vacances » (1967), « Le Bon, la Brute et le Truand » (1966), « Sur la route » (2012), Canal+. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

The Eldridge Knight is free! Our hosts guide their players characters through a breakdown of the disappointing LA series and then discuss what it will take for this team to make a meaningful run in the playoffs, which they will definitely make.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Bitter Blue Blood while Matthew is drinking Cardamom & Banana. Recipes below.Bitter Blue Blood1 oz Empress Indigo gin1 oz Benedictine DOM2-3 oz TonicLime wheel for garnishCombine gin and benedictine in a rocks glass with no ice and stir to combine. Fill with ice and top with tonic water. Drop in a lime wheel for garnish.Cardamom & Banana3/4 oz Rye Whiskey3/4 oz Cognac or Brandy1/4 oz Banana Liqueur1/4 oz Cardamom Syrup2 Dashes Angostura Bitters4 drops Cardamom BittersMix all ingredients with ice until well-chilled. Strain into an ice-filled rocks glass. Twist a lemon peel over drink, rub it around rim of the glass, and drop in as a garnish.#doitforginny

The Boys finally pair the remaining Great Lakes Tequila Club pick with a whiskey, and it definitely gets adventurous. Matt talks way too much about a type of whiskey that he is not that fond of (Canadian) while Drew reveals he knows too much about Costco's rotisserie chicken profits. If you stick to the end, you might hear the boys sip on some things that are not exactly whiskey and not exactly tequila. Something in the future, maybe? Unless you are in the Chicago area, you might not get these exact bottles. However, the Boys invite you to find a whiskey and a tequila, invite your friends over, sip and listen along - and Make It A Happy Friday!™

On episode 261 of the Atlantic City podcast, Kyle and Craig play “Would You Rather” with AC trip scheduling, then each give separate reports on very short stops at two... Read more »

We review Kirkland Signature XO Cognac "A Product From France" sold exclusively at Costco Wholesale, sold for $50.99 plus tax here in Connecticut, USA.Text us comments or questions we can answer on the showIf you want to watch the video version of this Podcast check out our YouTube & Rumble channel, just search Two Doomed Men Podcast.Support the showGo to Linktree.com/TwoDoomedMen for all our socials where we continue the conversation in between episodes.

Today on the too Turnt Up Tuesday 8:00 Buzz with Tara Wilhelmi and Antoine McNeail, Johnny Winston, Jr and Shar-Ron Buie join to talk about non-traditional mentoring, supporting the community, the state of Black business and spaces in Madison, and much much more! The post Cognac and a Cupcake appeared first on WORT-FM 89.9.

This week we're reviewing one of the most popular games of 2025: Clair Obscur: Expedition 33! Is this a beautiful journey worth taking, or does it sink under it's own hype weight, like a bag of Esquie's rocks? Special guest Gary joins the show for the first time as we break down this unique RPG experience.Clair Obscur- 1 3/4 oz. Cognac- 3/4 oz.  Lemon Juice- 1/2 oz. Orgeat- Dashes of Peychaud's bittersOn The Rocks does not support underage drinking!____________________________Check us out on iTunes!Email us at PodcastOTR@gmail.com if you have ideas for future drink/pop-culture pairings!

In this new episode of Distilling the West, Dan and Dave welcome a special guest, Logan Perkins, the creator of the popular social media page The Perks of Cognac. Together, they dive deep into the world of cognac, comparing different expressions, exploring tasting notes, and discussing how cognac stacks up alongside whiskey.Logan shares stories from his travels to the Cognac region of France, giving listeners an inside look at the history, traditions, and artistry that go into crafting this world-renowned spirit. From the vineyards and cellars of Cognac to the glass in front of them, the conversation touches on culture, heritage, and the passion of the people who dedicate their lives to this craft.Along the way, the discussion weaves naturally into whiskey, highlighting both the contrasts and similarities between the two spirits. The result is an engaging and educational conversation filled with personal anecdotes, laughter, and a true appreciation for fine distilling. Whether you're a whiskey fan, a cognac enthusiast, or simply someone curious about the stories behind these spirits, this episode is packed with insights you won't want to miss.

Reportage de l'exposition « Jazz Résonances » en hommage au pianiste Michel Petrucciani. L'exposition s'est tenue a Bratislava en 2024 et récemment a Cognac /peintres Francis Teynier, Jozef Svikruha et Rudolf Rabatin/. Hommage a Christian Laur qui a quitté ce monde.

Send us some Fan Mail? Yes please!Well, they finally fuqing did it... The Transatlantic Twats have hit the scene at long last! Dom and Hermes team up for another elevated episode full of travel updates, Epstein morality, and some of the connected tangents that you'll only ever find here at The Scuttlebutt Podcast. ENJOY!Subscribe, rate us 5, come join in all the other fun we offer, but most of all we hope you enjoy! If you liked this, and want to hear more, give us a follow and let us know! Or maybe you just want to tell us how awful we are? Comments help the algorithm, and we love to see ‘em! And as always, don't kill the messenger. Whiskey Fund (help support our podcast habit!): PayPalOur Patreon & YouTube Connect with Hermes: Instagram & Twitter Support the show

Send us a textWe take listeners along on our bourbon hunting adventure in Chicago, revealing how the Windy City's whiskey scene differs dramatically from our experiences in Ohio and South Carolina.• Discovering the density of Chicago's liquor stores – passing 13 stores on one drive to Wrigleyville• Scoring Weller 12 for $50 at Woodman's during a massive 17-case drop• Finding allocated bottles readily available at reasonable prices across the city• Exploring Binny's flagship store, the third-largest liquor store in America• Enjoying a $50 Pappy flight at Binny's tasting bar with generous 2oz pours• Visiting Koval Distillery and sampling their unique wheat whiskey• Meeting with Martin Duffy and experiencing rare scotches at Green Post Restaurant• Ending our adventure at Delilah's bar with a pour of 2018 George T Stagg• Forming new friendships through bourbon, including late-night tastings of Eagle Rare 17Remember to check out our upcoming barrel pick in September and stay tuned for more details on our Crystal Glencairn Club.When six bourbon enthusiasts descend upon Chicago with rental cars and empty suitcases, magic happens. Our weekend adventure through the Windy City revealed a bourbon hunting paradise unlike anything we'd experienced in our home territories.Chicago's whiskey landscape stands in stark contrast to the controlled distribution systems of states like Ohio. Where allocated bottles might drop statewide back home, Chicago's liquor stores operate as independent whiskey islands, each with their own treasures waiting to be discovered. On a single drive from our hotel to Wrigleyville for a Cubs game, we counted thirteen different liquor stores – each offering unique selections at surprisingly reasonable prices.The highlight came at Woodman's, where we stumbled upon a freshly delivered 17-case drop of Weller 12 priced at just under $50 after tax. To put this in perspective, the same store had simultaneously received Weller Full Proof, 1792 Cognac finish, and Buffalo Trace's "Tater Salad" bottles (EH Taylor Small Batch). At Binny's flagship store – the third-largest liquor retailer in America – we indulged in a $50 flight featuring Old Rip Van Winkle 10, Van Winkle Special Reserve 12, and Van Winkle Family Reserve Rye, each poured as generous 2oz servings.Beyond retail therapy, we explored Koval Distillery's innovative grain experiments, savored rare scotches pulled from the vault at Green Post Restaurant alongside Martin Duffy, and capped our nights with pours of George T. Stagg 2018 at the legendary Delilah's bar. Most precious of all were the friendships formed along the way – from chance encounters in bottle release lines to fireside tastings of Eagle Rare 17 that stretched into the early morning hours.Whether you're a seasoned bourbon hunter or simply curious about exploring whiskey culture beyond the traditional Kentucky trail, Chicago offers an unexpectedly rich playground for whiskey lovers. Join us at www.scotchiebourbonboys.com or on our social channels to learn more about our adventures and upcoming barrel picks! Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

The Mishna in Masechet Ta'anit (26b) states that one may not eat meat or drink wine during the final meal before Tisha B'Ab. This is the only restriction on the consumption of meat mentioned by the Mishna or Gemara. On the level of strict Halacha, one is permitted to eat meat during the days preceding Tisha B'Ab, and even on the day before Tisha B'Ab, except during the last meal before the fast. However, customs were accepted among many Jewish communities to abstain from meat already earlier. The Shulhan Aruch (Orah Haim 551:9) brings three customs. Some refrain from eating meat already from after Shabbat Hazon (the Shabbat immediately preceding Tisha B'Ab); others observe this restriction throughout the Nine Days; and others follow the practice not to eat meat throughout the entire three-week from Shiba Asar Be'Tammuz through Tisha B'Ab. The Shulhan Aruch writes that everyone should follow his community's custom. Of course, this prohibition applies only on weekdays. According to all customs, one may eat meat on Shabbat, even the Shabbat before Tisha B'Ab. These customs developed for two reasons: 1) as part of our obligation to reduce our joy during this period when we are to reflect upon the destruction of the Bet Ha'mikdash; 2) the destruction of the Bet Ha'mikdash resulted in the discontinuation of the offering of sacrifices, such that G-d no longer has meat, as it were, so we, too, should not enjoy meat. The Gemara (Baba Batra 60b) states that there were those who, after the destruction of the Bet Ha'mikdash, decided to abstain from meat and wine, since there were no longer animal sacrifices or wine libations offered to G-d. However, they were told that by this logic, they should also refrain from grain products, because flour offerings (Menahot) could no longer be offered, and even from water, because the water libations (Nisuch Ha'mayim) were no longer offered. Quite obviously, we cannot live this way, and so we are not required to abstain from those products which were offered in the Bet Ha'mikdash. Nevertheless, as part of our effort to focus our attention on the tragedy of the Hurban (destruction) in the period leading to Tisha B'Ab, the custom developed to refrain from meat. Notably, not all communities accepted these restrictions. The Maggid Mishneh (Rav Vidal of Tolosa, Spain, late 14 th century) writes that in his area, the custom was to permit meat except on Ereb Tisha B'Ab. The Meiri (Provence, 1249-1315) writes that there was a practice among the exceptionally pious to refrain from meat on Ereb Tisha B'Ab, but even they did not refrain from meat before that day. Regardless, the Shulhan Aruch emphasizes that people whose communities observe the custom to refrain from meat during this period must adhere to the custom. Those who violate this practice are included in King Shlomo's stern warning in Kohelet (10:8), "U'foretz Geder Yishechehu Nahash" – "He who breaches a fence, a snake shall bite him." Even if a restriction that applies on the level of custom, and not as strict Halacha, is binding and must be obeyed. Nevertheless, since refraining from meat is required only by force of custom, there is greater room for leniency than there is when dealing with strict Halachic prohibitions. Thus, it has become accepted to permit meat when a Siyum celebration is held, and one should not ridicule those who rely on this leniency. In fact, it is told that Rav Moshe Feinstein (1895-1986) would conduct a Siyum every night during the Nine Days in the place where he would spend his summers, so that the people could eat meat. Since the prohibition to begin with is observed by force of custom, and not on the level of strict Halacha, the leniency of a Siyum is perfectly legitimate. In practice, when should we begin abstaining from meat? The accepted custom in our Syrian community is to begin refraining from eating meat from the second day of Ab. Although different opinions exist regarding the consumption of meat on Rosh Hodesh Ab, our custom follows the view of the Hida (Rav Haim Yosef David Azulai, 1724-1806) permitting the consumption of meat on this day. This was also the custom in Baghdad, as mentioned by the Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909), and this is the generally accepted custom among Sepharadim. One who does not know his family's custom can follow this practice and begin refraining from meat on the second day of Ab. The Kaf Ha'haim (Rav Yaakov Haim Sofer, Baghdad-Jerusalem, 1870-1939) cites an earlier source (Seder Ha'yom) as ruling that Torah scholars should follow the stringent practice of abstaining from meat already from Shiba Asar Be'Tammuz. However, recent Poskim – including Hacham Ovadia Yosef – ruled that since nowadays people are frailer than in the past, and Torah scholars need strength to continue their studies and their teaching, they should not observe this stringency. They should instead follow the more common custom to refrain from meat only after Rosh Hodesh Ab. One who wishes to eat a meat meal late in the day on Rosh Hodesh Ab should ensure not to recite Arbit early, before sundown. Once he recites Arbit, he in effect ends Rosh Hodesh, and begins the second day of Ab when eating meat is forbidden. One who wishes to recite Arbit early on Rosh Hodesh Ab must ensure to finish eating meat beforehand. The custom among the Yemenite Jewish community was to follow the Mishna's ruling, and permit eating meat except during the final meal before Tisha B'Ab. However, Hacham Ovadia Yosef ruled that once the Yemenites emigrated to Eretz Yisrael, they should follow the rulings of the Shulhan Aruch, and abstain from meat during the Nine Days. This prohibition applies even to meat that is not fresh, such as it if was canned or frozen. The Nehar Misrayim (Rav Aharon Ben Shimon, 1847-1928) records the custom among the Jewish community in Egypt to permit eating chicken during the Nine Days. As mentioned earlier, one of the reasons for the practice to refrain from meat is that we commemorate the loss of sacrificial meat in the Bet Ha'mikdash. Accordingly, Egyptian Jews permitted eating chicken, as chickens were not brought as sacrifices. This is the custom among Jews of Egyptian background even today. The Shulhan Aruch (551:10), however, explicitly includes chicken in his formulation of the custom to refrain from meat during the Nine Days. The Mishna Berura writes that one who is unable to eat dairy products (such as if he suffers from a milk allergy), and thus has limited options for food during the Nine Days, may eat chicken. If one needs to eat meat for health reasons, he should preferably eat chicken instead of beef, as there is greater room for leniency when it comes to chicken. Hacham Ovadia Yosef writes that if one removed the meat from a dish that consisted also of other food – such as if the meatballs were removed from the spaghetti – then, strictly speaking, the remaining food is permissible. Nevertheless, it is customary to be stringent in this regard and refrain from eating food which had been cooked together with meat. If parve food was prepared in a meat pot, the food may be eaten during the Nine Days, since it does not have meat in it. Even if the pot had been used with meat less than 24 hours before it was used to cook the parve food, the parve food may be eaten. This food contains the taste of meat, but not actual meat, and it is thus entirely permissible during the Nine Days. (In fact, according to the ruling of the Shulhan Aruch, this parve food may be eaten together with milk or yoghurt. The meat taste in this food has the status of "Noten Ta'am Bar Noten Ta'am" – a "second degree" taste, as the pot absorbed the taste of the meat, and the parve food then absorbed the taste from the pot. At this point, the taste does not forbid the food from being eaten with milk.) Hacham Ovadia Yosef allowed eating soup from bouillon cubes or bouillon powder during the Nine Days. It is permissible to eat fish during the Nine Days, though some have the custom not to eat fish during the final meal before Tisha B'Ab. One is allowed to eat synthetic meat during the Nine Days. Although one might have thought that this should be avoided due to the concern of Mar'it Ha'ayin – meaning, a person eating synthetic meat might be suspected of eating actual meat – we do not have the authority nowadays to enact new prohibitions out of this concern. If a person forgot that it was the Nine Days, or forgot about the restriction against eating meat, and he recited a Beracha over meat but then remembered that it is forbidden, he should take a bite of the meat, because otherwise his Beracha will have been recited in vain, in violation of the severe prohibition of Beracha Le'batala (reciting a blessing in vain). This is a far more grievous transgression than partaking of meat during the Nine Days – which, as we explained, is forbidden only by force of custom – and it is therefore preferable to take a bite of the meat so that the blessing will not have been recited in vain. (This resembles the case of a person who prepared to eat a dairy food within six hours of eating meat, and remembered after reciting the Beracha that he may not eat the dairy food. In that case, too, he should take a bite of the dairy food so the Beracha will not have been recited in vain. This applies also to someone who recited a Beracha to eat before praying in the morning, and then remembered that he may not eat because he had yet to pray. Even on fast days – except Yom Kippur, when eating is forbidden on the level of Torah law – if someone recited a Beracha over food and then remembered that eating is forbidden, he should take a small bite of the food.) If a person owns a meat restaurant, he is permitted to operate the restaurant during Nine Days, even in a Jewish community, where most or all of his customers are Jews. Given the leniencies that apply, such as permitting meat at a Siyum, and when necessary for health reasons, it is not for certain that the people coming to eat will be violating the custom to refrain from meat. As such, operating the restaurant does not violate the prohibition against causing people to sin. However, it is proper for the restaurant owner to place a visible sign at the entrance to the restaurant informing people of the widely-accepted custom to refrain from eating meat during the Nine Days. Just as many observe the custom to refrain from meat during the Nine Days, it is also customary to refrain from wine during this period. Although the practice in Jerusalem was to be lenient in this regard, and drink wine during the Nine Days, the practice among other Sephardic communities is to refrain from wine. This was also the custom in Arab Soba (Aleppo), as documented in the work Derech Eretz, and this is the practice in our community. There are two reasons for this custom. First, wine brings a feeling of joy, and during the month of Ab, until Tisha B'Ab, we are to reduce our joy and reflect on the destruction of the Bet Ha'mikdash. Secondly, we refrain from wine because we can no longer pour wine libations on the altar. Of course, wine – like meat – is permissible on Shabbat during the Nine Days. The restriction applies only on weekdays. It is permissible to drink other alcoholic beverages during the Nine Days, such as beer and whiskey. Cognac, however, is a type of wine, and is therefore forbidden. One should not drink grape juice during the Nine Days, but grape soda is allowed. Cakes that are baked with grape juice instead of water are allowed during the Nine Days unless the taste of grape juice is discernible, in which case one should refrain from these cakes. Vinegar made from wine is permitted for consumption during the Nine Days, because it has an acidic taste and does not bring enjoyment. Similarly, juice extracted from unripe, prematurely-harvested grapes is permissible. The Shulhan Aruch allows drinking wine at Habdala on Mosa'eh Shabbat during the Nine Days. The Rama (Rav Moshe Isserles, Cracow, 1530-1572), however, writes that according to Ashkenazic custom, the Habdala wine is given to a child to drink. The Shulhan Aruch also writes that one may drink during the Nine Days the cup of wine over which Birkat Ha'mazon is recited. When three or more men ate together, and they recite Birkat Ha'mazon with the introductory Zimun, it is customary for the one who leads the Zimun to hold a cup of wine during Birkat Ha'mazon which he then drinks after Birkat Ha'mazon, and according to the Shulhan Aruch, this cup may be drunk during the Nine Days. However, Hacham Ovadia Yosef rules that since nowadays people generally do not make a point of reciting Birkat Ha'mazon over a cup of wine, this is not permitted during the Nine Days.

This is absolutely incredible. During this conversation with Master of Wine Tim Hanni, I had to step back and take a breather. He speaks on such a level about wine and the errors of the industry and packs so much into a single sentence, one must just ask him to stop to let the listener regroup. And then you can't wait to get to the next subject. Tim Hanni has a knack for stirring up the wine world—and not just in the glass. Master of Wine, self-proclaimed neurodivergent, and recovering vertical thinker, Tim upends every rule you thought you knew about wine and food pairing. In this episode, you'll tumble down the rabbit hole of wine “education,” learning why the very idea of a standardized language for wine is more myth than method, and why trying to force consumers into rigid tasting frameworks makes about as much sense as serving Château Yquem only after dessert. Tim invites us to step outside the vertical “vacuum” of tradition, where “experts” argue endlessly over points, metaphors, and what makes a wine “authentic,” regardless of what real people like or taste. Instead, you'll explore horizontal segmentation—a visionary approach that asks what you enjoy, rather than lecturing you on what you're supposed to like. He'll open your eyes to the untold culinary histories of France, China, and beyond, exposing how local customs—think mixing wine with water, Cognac with Sprite, or the Spanish cult of Calimocho—defied all the snobbery and made wine approachable. Beyond the chemistry and the clichés, Tim shows how genetics, perception, and even childhood memories shape your palate. Unravel the neuroplastic threads connecting culture, biology, and psychology, and discover why language about wine is as personal and subjective as taste itself. Trust us, you'll come away from this conversation empowered to toss aside intimidation, embrace your own preferences, and maybe even splash a little Coca-Cola in your glass—because as Tim reveals, the future of wine isn't about changing you to fit the wine, but letting the wine world finally fit you. ✅ Think wine is all about fancy rules and stuffy traditions? Think again. ✅ Master of Wine Tim Hanni and host Paul Kalemkiarian shatter the myths around wine language, food pairing, and what REALLY matters when you pour a glass. ✅ On this episode of Wine Talks, they dive into why the “rules” of wine are mostly illusions, how perception and neurodiversity shape our tastes, and why the industry needs a massive shake-up. ✅ Bottom line: Forget the snobbery—wine is about YOUR experience, not outdated dogma.  Mentioned in the podcast: Monell Chemical Senses Center Website: https://www.monell.org/   Suntory (Japanese company referenced for scotch and wine ventures) Website: https://www.suntory.com/     #wine #winetalks #timhanni #paulkalemkiarian #wineindustry #wineeducation #neurodivergence #winepairing #sensoryscience #winelover #perception #winemyths #foodandwine #winetasting #winelanguage #winehistory #verticalsegmentation #horizontalsegmentation #mindgenomics #wineculture

The Guys are talking cognac this week. They're exploring the artisanal brand from 4th generation cognac maker Jacky Navarre. They sample through 3 of their older expressions and discuss cognac overall as a category.

Chaque jour, retrouvez le journal de 6h de la rédaction d'Europe 1 pour faire le tour de l'actu.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:14:29 - Journal de 12h30 - La Chine va imposer des droits de douane pouvant atteindre 34,9% sur les eaux-de-vie de vin en provenance de l'Union européenne principalement le Cognac français. Certains producteurs ont toutefois réussi à échapper sous conditions à ces droits de douane.

Duizenden miljarden dollars aan staatsschuld erbij én nieuwe importtarieven voor andere landen. President Trump was druk bezig deze week. Volgens eigen zeggen om America Great te maken, maar hij is volgens onze gast van vandaag bezig om het land juist financieel de vernieling in te helpen. Ook hoor je ook over de uitbreidingsplannen van Air France-KLM. Dat wil een meerderheidsbelang krijgen in Scandinavische concurrent SAS. Volgens de top van het bedrijf is dat nodig om de concurrentie met andere maatschappijen aan te gaan. De 'schlemiel van de luchtvaartanalisten' vertelt je of het wel echt zo'n goede zet is. Verder gaat het over de deal die de Amerikanen sluiten met China. De sfeer is totaal omgeslagen, want in het geheim is de Amerikaanse regering ceo's aan het polsen voor een trip naar het land. In oktober al. We bespreken deze aflevering waar die ommezwaai vandaan komt. Elon Musk sluit de week ook lekker af, want twee bedrijven kregen goed nieuws. Tesla, dat verkoopt ineens méér auto's in een Europees land. En in de VS krijgt 'ie ergens toestemming voor, waar hij eigenlijk al illegaal mee bezig was.Tot slot bereiden we je ook vast voor op de komende maanden. Je hoort waarom je beter niet naar oliebedrijven moet kijken. See omnystudio.com/listener for privacy information.

El último de los grandes saqueos de Roma tuvo lugar entre el 6 y el 14 de mayo de 1527. Ha pasado a la historia como el Saco de Roma y en aquel momento supuso un evento de la máxima importancia. Los responsables fueron las tropas imperiales de Carlos V y no sólo representó la caída simbólica de la Ciudad Eterna, sino que tuvo profundas consecuencias políticas, religiosas y culturales que resonaron durante años. Pero, para entender como el ejército del rey católico pudo saquear el mismo corazón de la cristiandad, hay que comprender antes aquel momento histórico. En la década de 1520 Europa estaba inmersa en las guerras de Italia, una serie conflictos entre españoles y franceses por el control de la península itálica. Carlos V, emperador del Sacro Imperio Romano Germánico y rey de España, buscaba consolidar su dominio frente a Francia y sus aliados. El papa Clemente VII, de la familia Medici, auspició la Liga de Cognac en 1526 en la que se aliaba con Francia, Venecia, Florencia y Milán para contrarrestar el poder imperial. Esta alianza provocó la ira de Carlos V, quien, aunque no ordenó directamente el asalto, permitió que sus tropas, mal pagadas y descontentas, actuaran a su antojo. Las fuerzas imperiales, unos 20.000 efectivos —españoles, alemanes (muchos de ellos luteranos) e italianos—, capitaneados por el condestable Carlos de Borbón, marcharon hacia Roma tras varios meses de campaña en el norte de Italia. Agotados y sin salario, veían en la rica ciudad papal una inmejorable oportunidad de botín. El 6 de mayo irrumpieron en Roma tras un breve asedio. La muerte del condestable de Borbón en el asalto inicial dejó a las tropas sin liderazgo, lo que desató un caos aún mayor. Los soldados saquearon la ciudad durante días. Tomaron al asalto palacios, iglesias, conventos y monasterios. Obras de arte de valor incalculable fueron destruidas o robadas mientras miles de romanos padecían la ira de la soldadesca en carne propia. Clemente VII se refugió en el castillo de Sant’Angelo, pero no pudo evitar ni la humillación de Roma ni su caída. El saco no fue solo una cuestión de pillaje, sino un ataque cargado de simbolismo. Para los soldados luteranos, Roma representaba la corrupción de la Iglesia católica, por lo que su furia se dirigió contra los símbolos religiosos. La ciudad, quedó severamente afectada y muchos artistas e intelectuales huyeron de allí. Carlos V, muy disgustado por el comportamiento de su ejército, se terminó saliendo con la suya obligando al Papa Clemente a capitular a cambio de liberarle de su cautiverio. La humillación del papado fortaleció a los reformistas protestantes y alimentó el cisma en Inglaterra ya que Clemente VII trató de congraciarse con el emperador negando la nulidad matrimonial a Enrique VIII, que quería separarse de su tía Catalina de Aragón. Tras el Saco de Roma la autoridad papal quedó en entredicho y tardó mucho en recuperar su prestigio. La consecuencia más directa de este acontecimiento fue la decisión de convocar un concilio en Trento para rematar la reforma del catolicismo. El Papa se negaba a ello por temor a un retorno al conciliarismo del siglo anterior, pero no le quedó más remedio que ceder tras comprobar que no podía provocar al emperador sin atenerse a las consecuencias. Para hablar de este episodio que tanta relevancia ha tenido en la historia de Europa, nos acompaña hoy Yeyo Balbás, historiador y autor de “Los cuatro pilares”, una novela histórica en clave de thriller ambientada en el saco de Roma. Bibliografía: - "Los cuatro pilares" de Yeyo Balbás - https://amzn.to/4n7IjNX - "Memorias del saco de Roma" de Antonio Rodríguez Villa - https://amzn.to/3HNuS5l - "1527: El saqueo de Roma" de Desiree Bressend - https://amzn.to/3HNuVhx · Canal de Telegram: https://t.me/lacontracronica · “Contra la Revolución Francesa”… https://amzn.to/4aF0LpZ · “Hispanos. Breve historia de los pueblos de habla hispana”… https://amzn.to/428js1G · “La ContraHistoria de España. Auge, caída y vuelta a empezar de un país en 28 episodios”… https://amzn.to/3kXcZ6i · “Lutero, Calvino y Trento, la Reforma que no fue”… https://amzn.to/3shKOlK · “La ContraHistoria del comunismo”… https://amzn.to/39QP2KE Apoya La Contra en: · Patreon... https://www.patreon.com/diazvillanueva · iVoox... https://www.ivoox.com/podcast-contracronica_sq_f1267769_1.html · Paypal... https://www.paypal.me/diazvillanueva Sígueme en: · Web... https://diazvillanueva.com · Twitter... https://twitter.com/diazvillanueva · Facebook... https://www.facebook.com/fernandodiazvillanueva1/ · Instagram... https://www.instagram.com/diazvillanueva · Linkedin… https://www.linkedin.com/in/fernando-d%C3%ADaz-villanueva-7303865/ · Flickr... https://www.flickr.com/photos/147276463@N05/?/ · Pinterest... https://www.pinterest.com/fernandodiazvillanueva Encuentra mis libros en: · Amazon... https://www.amazon.es/Fernando-Diaz-Villanueva/e/B00J2ASBXM #FernandoDiazVillanueva #roma #carlosv Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

In this episode, Johanna Ohmes shares practical and encouraging tips for showing hospitality when you're single, especially when hosting overnight guests. She covers simple ways to make guests feel welcome, including thoughtful touches, easy go-to meals, and the importance of good timing and planning. You'll hear how hospitality isn't reserved for married life and how developing these skills now prepares you well for the future. Plus, get her favorite bathroom cleaning tips and a reminder that perfection isn't the goal. Just start where you are and go for it! We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

Uncle Brad and Jules tackle the luxurious Brandy Alexander – a cocktail so smooth, it practically wears velvet pajamas. This creamy classic may have emerged from the shadow of its lesser-known (but equally delicious) parent cocktail, but it's earned its place as a dessert drink worthy of year-round appreciation.  Uncle Brad starts us off with the traditional Brandy Alexander, made the proper way with cream – because while our friends in Wisconsin might insist on ice cream, we're sticking to the original recipe that put this cocktail on the map. Then Jules shakes things up with her signature Root Beer twist, proving that sometimes the best innovations come from thinking outside the liquor cabinet. Uncle Brad digs into the fascinating origins of this sophisticated sipper and reveals the identity of its mysterious parent cocktail.  Whether you're looking to cap off a dinner party or simply want to treat your taste buds to something special, the Brandy Alexander delivers dessert-level indulgence in liquid form. Just remember: this is a nightcap, not a noon-time refresher... actually, don't let us dictate policy, enjoy it whenever you'd like.  Brandy Alexander  Glass: Coupe  Garnish: Nutmeg  Directions & Ingredients  In shaker glass add:  1.5 oz Cognac / Nice French Brandy  1.0 oz Dark creme de cacao  1.0 oz of Heavy cream  Ice  Shake for 20 seconds or until it's too cold to hold  Strain into your coupe glass  Garnish with fresh nutmeg     Alexander the Float  Rootbeer Alexander Float  A boozy, creamy, spiced summer dessert cocktail  Glass: Pint Glass  Garnish: Nutmeg or shaved chocolate   Ingredients:  2 oz Cognac  1 oz crème de cacao   1/2 oz heavy cream  2 oz root beer (chilled)  1 scoop vanilla bean ice cream  Freshly grated nutmeg (optional)  Instructions:  Add a scoop of vanilla ice cream to your glass  Shake the brandy, crème de cacao, and cream with ice and strain into glass  Top with root beer—slowly! Let it fizz.  Garnish with a dash of nutmeg or a shaved chocolate float.  TIP: Thoughtful question from @Susu_51295 about the differences between syrup, shrub, and oleo sacrum – essential knowledge for any home bartender looking to elevate their craft.     The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle 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

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

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

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.

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)  

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.