Podcasts about Cognac

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

Au menu de cet épisode : une petite baisse du CAC 40 dans un contexte de prudence avant de nouvelles négociations commerciales entre les États-Unis et la Chine. Pernod Ricard et Rémi Cointreau tirent leur épingle du jeu.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Au menu de cet épisode : une petite baisse du CAC 40 dans un contexte de prudence avant de nouvelles négociations commerciales entre les États-Unis et la Chine. Pernod Ricard et Rémi Cointreau tirent leur épingle du jeu.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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

In this game-changing episode of the SEOLeverage Podcast, Gert Mellak is joined once again by SEO pioneer Dixon Jones (founder of Majestic, InLinks, and now Wake – What AI Knows About You). Together, they explore how search engine optimization has evolved beyond rankings and backlinks — into a world where LLMs (Large Language Models) like ChatGPT and Gemini are shaping brand perception, traffic flow, and user journeys in real time. You'll discover: Why mentions without links now influence AI more than traditional SEO signals How your brand could be misrepresented — or even misunderstood — by AI tools What it really means to “optimize” in an era of zero-click search and AI-driven overviews How Wake helps uncover the semantic gaps between your site and your market The importance of building topical authority outside your website Whether you're a seasoned SEO, a digital marketer, or a business owner trying to stay ahead of the curve, this episode will give you a new perspective on visibility, trust, and search in the age of AI.   Podcast Highlights: 13:45 – 15:20 SEO Has Changed—And It's Not About Clicks Anymore Dixon explains how the core of SEO is shifting from driving website clicks to influencing what AI systems understand about your brand. This moment introduces the powerful idea: "SEO is now about what AI knows about you." 6:35 – 8:30 - How Microsoft Lost Control of Its Brand Narrative Dixon shares a real-world case where Microsoft.com blocks Gemini from crawling its site—leading AI to form opinions based only on third-party content. A striking lesson in why brand visibility in AI matters more than ever. 2:59 – 4:20 - The Real Risk of Ambiguity in AI: The Hennessey Example Dixon explains how an SEO agency's brand name, spelled similarly to a well-known Cognac, led LLMs to misclassify it — showing how context and clarity are vital for AI interpretation. 10:15 – 11:25 - The Rise of AI-Only Purchase Journeys Dixon recounts spending £2,000 on a high-performance PC without ever clicking a website—researching, validating, and buying entirely through LLMs. A powerful real-life example of zero-click search in action. 24:00 – 25:40 - Your Website Alone Is No Longer Enough Gert and Dixon discuss how LLMs pull from multiple sources—not just your website—to build brand understanding. The takeaway: to influence AI, you need consistent signals across the web. 35:49 – 37:30 - Fixing AI Misunderstandings Is the New SEO Priority A single mistaken review labeled InLinks as a rank tracker—and LLMs picked it up as fact. Dixon shows how correcting small details in third-party content can instantly clean up your AI reputation.   Links: Official Website

L'économiste Jean-Marie Cardebat est l'invité des Quatre saisons du vin. Le président de l'association européenne des économistes du vin livre son éclairage sur les grandes mutations en cours et grands cycles économiques pour les marchés du vin du monde et de France (Bordeaux, Cognac, Champagne…) : marchés, innovations et basculement entre générations, évolution des consommations, distribution, nouvelle "proximité". “Les vins blancs peuvent sauver Bordeaux”, explique ainsi cet expert reconnu. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Weekend Cognac Mix, Sir KG Selections #92 Artist - Title - Label Kotonova & MSM.DE94 - Nightfields Dynamic Soul & Academic Deep - For The Floor {M} Deep Essentials - Sublime[Basement Art] UMngomezulu - Mirror Mirror (feat. French August) Dwson - New Day (Original Mix) TimAdeep - Novem Gruv Kali Mija - Stay (Extended Mix) InfernoDeep & Syaman Deep RSA - The return of us Tiiano - Nguwe Blaqlup & aFrikaSoul - Soul Shaker Thabo Tonick - The Source Sir KG, C-Moody - U & I (Main Mix)[forthcoming on Basement Art] Mark de Clive-Lowe, Atjazz - Sweat No Sleep

In dieser Episode nominiert Torsten die TOP 3 der besten Markenwelten. Folgende Markenwelten treten u.a. gegeneinander an: GUINNESS Storehouse in Dublin, LINDT Home of Chocolate in Kilchberg, World of COCA-COLA in Atlanta, BMW Welt in München, Maison HENNESY in Cognac.

En este episodio conversamos con Axel Pimentel, bartender corporativo, educador y embajador de marcas, sobre el presente y futuro de la coctelería en México.Axel nos comparte su visión de la industria, la importancia de profesionalizarse a través de la educación y la certificación, y nos lleva por un recorrido de los bares más destacados en ciudades como Tijuana, Morelia, Guadalajara, Oaxaca, Monterrey, Mérida y más.

On this week's episode of That Peter Crouch Podcast, Crouchy, Chris, and Sids kick back with a glass of cognac as they dive into some of your listener messages.From awkward handshakes and cultural greeting rituals to the ultimate pub chat: could a relegation playoff transform the Premier League? The lads unpack a genius listener suggestion for turning end-of-season misery into box office gold.They also spotlight a football league where weight loss adds goals, discuss the tragicomic reality of football freestyle stars not making it pro, and weigh in on Arsenal's growing rep for “Spursiness.” There's a heartfelt moment too, as a listener shares how Chris's cancer story helped during his own diagnosis—reminding everyone to check their balls.With a powerful mix of humour, nostalgia, and top-tier pub debate, this is a classic “messages” episode—and maybe the start of a Premier League revolution.Chumbawamba 00:00 – Cognac-fuelled kickoff00:04:34 – Meeting Harry Redknapp & the evolution of the handshake00:10:27 – Listener Jack invents relegation playoffs00:14:16 – “Walk past a mirror of shame” – brutal ideas for playoff losers00:22:18 – Weight loss football leagues: genius motivation and brilliant team names00:25:00 – “Ballers” vs real footballers: the truth behind freestyle stars not making it pro00:29:10 – Peter and Sids' unplayable 5-a-side legends00:32:35 – Joe Taylor: the non-league striker outscoring Haaland00:35:56 – Are Arsenal more Spursy than Spurs?00:39:00 – The All or Nothing curse: how documentaries changed Arsenal's rep00:40:13 – Listener's cancer diagnosis inspired by Chris Stark's story00:51:00 – The Sandwich XIFollow our Clips page https://www.youtube.com/channel/UCLNBLB3xr3LyiyAkhZEtiAA For more Peter Crouch: Twitter - https://twitter.com/petercrouch Therapy Crouch - https://www.youtube.com/@thetherapycrouch For more Chris Stark Twitter - https://twitter.com/Chris_StarkInstagram - https://www.instagram.com/chrisstark/For more Steve Sidwell Twitter - https://twitter.com/sjsidwell Instagram - https://www.instagram.com/stevesidwell14 #PeterCrouch #ThatPeterCrouchPodcast Hosted on Acast. See acast.com/privacy for more information.

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!

In this week's Friday edition of That Peter Crouch Podcast, Crouchy, Chris, and Sids dive into the madness of managerial meltdowns, controversial club decisions, and the best kind of sh*thousery the Premier League has to offer.Chris unpacks the sacking of Tom Cleverley at Watford and the brutal cycle of losing the dressing room, before the boys weigh in on Trent Alexander-Arnold's now officially confirmed Real Madrid move, the emotional weight of leaving your boyhood club, and how it plays out among loyal fans.From wild predictions and Wolves' revival to Oktoberfest fantasies and Jamie Vardy's hilarious whistle blow, this is one to enjoy sat back with a Cognac - with your families very well regarded. Plus, there's a Gogglebox moment with Unai Emery watching the pod while prepping for match day… you've got to hear it to believe it.Chumbawamba 00:00 – Cognac Fridays begin with a bang00:58 – Tom Cleverley's Watford exit sparks emotional debate02:52 – Chris opens up on receiving a message from Tom during tough times06:01 – Trent's Real Madrid move – reactions from a Liverpool POV10:19 – Crouchy reflects on Trent's contribution to Liverpool's rise12:06 – Unai Emery watches the pod to prep for his match – wild moment15:32 – Jamie Vardy blows ref's whistle – tactical genius or foul play?16:52 – Oktoberfest plans - Peter Crouch in Lederhosen?20:25 – This week's predictions with plenty of twists30:01 – 100 seagulls vs 1 wolf debate33:12 – New forfeit ideas: Rename your house after the winner?!38:32 – Double-row van sighting: the Matrix of motor vehiclesFollow our Clips page https://www.youtube.com/channel/UCLNBLB3xr3LyiyAkhZEtiAA For more Peter Crouch: Twitter - https://twitter.com/petercrouch Therapy Crouch - https://www.youtube.com/@thetherapycrouch For more Chris Stark Twitter - https://twitter.com/Chris_StarkInstagram - https://www.instagram.com/chrisstark/For more Steve Sidwell Twitter - https://twitter.com/sjsidwell Instagram - https://www.instagram.com/stevesidwell14 #PeterCrouch #ThatPeterCrouchPodcast Hosted on Acast. See acast.com/privacy for more information.

Fri, 09 May 2025 02:04:00 +0000 https://bikers-paradise.podigee.io/247-new-episode 674cba4fd9f180b69f5be61350f434d7 Jean-Marie Magro ist Münchner, Provençale und vor allem rasender Reporter: Mit dem Rennrad hat er Frankreich erkundet, auf einer realen Tour de France: von Paris aus zu den Schtis, vom Mont-Saint-Michel über Cognac und Bordeaux ins friedvolle Baskenland. Von den Pyrenäen hoch auf Alpe d'Huez und Mont Ventoux. Wie ein richtiger Bretone Galettes isst und Parodisten sich feinsinnig über die Politik lustig machen, warum Streik Nationalsport ist und Mangas im Land von Asterix die Herzen der Jugend erobern, wieso 56 Atomkraftwerke für Franzosen nicht zu viel sind und weshalb immer mehr Menschen – vor allem in seiner Provence – so zahlreich Marine Le Pen wählen: All das erzählt Magro liebevoll in seiner bunten Radatouille. Heute hat er uns ein bisschen Hinter die Kulissen geführt und uns gezeigt, warum seine Hommage an die Tour de France so schön ist. Lehnt euch zurück, schnappt euch euren Lieblings französischen Snack und stellt es euch vor, als wärt ihr live dabei gewesen. Viel Spaß! BIKERS PARADISE ist eine Produktion von Good Guys Entertainment und wird moderiert von Martin Gertz und Alex Hüfner. 247 full no Good Guys Entertainment

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

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

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.

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

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

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

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

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