Podcasts about Cognac

Site insolite : Camping « Les Castels » - Domaine de la Ville Huchet (Ille et Vilaine)  Tarif : A partir de 20€ la nuit pour un emplacement / 434€ pour une semaine en locatif  www.les-castels.com  www.lavillehuchet.com    Restauration :  La Maison du sarrasin  A Saint Malo  Salon de thé avec crêpes  www.lamaisondusarrasin.fr    Site savoir faire – Visite des chais de la maison Hennessy à Cognac (Charente)  Inscription en ligne sur le site Hennessy  Ouvert tous les jours aux beaux jours  Tarif : 29€ / Personne  www.hennessy.com    Restauration :   Restaurant « La Courtine »  A Cognac  Plat du jour : 17,90€  www.restaurant-la-courtine.fr    Site patrimoine – Le château de Castelnaud  (Dordogne)  Ouvert tous les jours de 10 h à 19 h, et de 9 h à 20 h en été  Tarif : 12,90€ / adulte – gratuit pour les moins de 10 ans  www.castelnaud.com/visite/    Restauration :   Les terrasses de la Roque  A la Roque Gageac (à 6 minutes en voiture du château)  www.lesterrassesdelaroque.com    Partie 4 – Balade culinaire – Fabrice Mignot – La bourride    Ingrédients :   Sel  Poivre  2 carottes  1 oignon  2 poireaux  1 kg de baudroie  200 g de blette  2 cuillères à soupe d' huile d'olive  40 cl d' huile d'olive  12 pommes de terre  5 gousses d' ail  1 cl de vinaigre de cidre  2 jaunes d'œuf    Préparation  Étape 1  Éplucher les poireaux en conservant 2 cm de vert, les émincer. Émincer l'oignon.  Laver puis ciseler le vert de blettes.  Étape 2  Dans une sauteuse avec 2cl d'huile d'olive, sur feu moyen mettre l'oignon, le poireau, les blettes, les carottes coupées en dés. Couvrir, laisser suer 5 mn.  Étape 3  Incorporer le poisson coupé en tranches. Couvroir avec de l'eau, saler, poivrer.  Faire cuire à feu vif 5 mn. Retirer le poisson, conserver au chaud.  Étape 4  Baisser le feu, laisser cuire les légumes.  Étape 5  Dans un saladier, fouetter les jaunes d'oeufs, le sel, le poivre et le vinaigre. Ajouter l'huile d'olive en filet pour monter comme une mayonnaise. Peler et piler l'ail en pommade, l'ajouter à la mayonnaise. Incorporer un peu de jus de cuisson jusqu'à obtenir une sauce légèrement nappante.  Étape 6  Verser l'aïoli sur le poisson et les légumes. Accompagner de pommes de terre vapeur et de pain grillé frotté d'ail.    Site plein air : Balade en calèche sur le territoire de Belfort  A partir de 40€ la balade pour 2 personnes  Tél. : 06 07 12 85 71    Hébergement :   Les Cabanes des grands reflets  A Joncherey  Des cabanes dans les arbres ou sur l'eau pour 2 à 7 personnes  A partir de 185€ la nuit  www.cabanesdesgrandsreflets.com    Site insolite – Le moulin d'Ignières, ancienne propriété de Marcel Pagnol à Parcé-sur-Sarthe (Sarthe)  Réservation auprès du moulin  Tarif : A partir de 55€ / personne   Pour dormir : A partir de 1700€ le week-end pour 12 à 14 personnes  www.moulindignieres.com    Restauration :   Maison Drans  Pour manger des sablés  A Sablé-sur-Sarthe  www.maisondrans.com      Balade culturelle : Exposition « Superbe Marché » au MIAM (Musée International des Arts Modestes » à Sète  Jusqu'au 8 mars 2026  https://miam.org/superbemarche-papiers-dagrumes.com  Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Site insolite : Camping « Les Castels » - Domaine de la Ville Huchet (Ille et Vilaine)  Tarif : A partir de 20€ la nuit pour un emplacement / 434€ pour une semaine en locatif  www.les-castels.com  www.lavillehuchet.com    Restauration :  La Maison du sarrasin  A Saint Malo  Salon de thé avec crêpes  www.lamaisondusarrasin.fr    Site savoir faire – Visite des chais de la maison Hennessy à Cognac (Charente)  Inscription en ligne sur le site Hennessy  Ouvert tous les jours aux beaux jours  Tarif : 29€ / Personne  www.hennessy.com    Restauration :   Restaurant « La Courtine »  A Cognac  Plat du jour : 17,90€  www.restaurant-la-courtine.fr    Site patrimoine – Le château de Castelnaud  (Dordogne)  Ouvert tous les jours de 10 h à 19 h, et de 9 h à 20 h en été  Tarif : 12,90€ / adulte – gratuit pour les moins de 10 ans  www.castelnaud.com/visite/    Restauration :   Les terrasses de la Roque  A la Roque Gageac (à 6 minutes en voiture du château)  www.lesterrassesdelaroque.com    Partie 4 – Balade culinaire – Fabrice Mignot – La bourride    Ingrédients :   Sel  Poivre  2 carottes  1 oignon  2 poireaux  1 kg de baudroie  200 g de blette  2 cuillères à soupe d' huile d'olive  40 cl d' huile d'olive  12 pommes de terre  5 gousses d' ail  1 cl de vinaigre de cidre  2 jaunes d'œuf    Préparation  Étape 1  Éplucher les poireaux en conservant 2 cm de vert, les émincer. Émincer l'oignon.  Laver puis ciseler le vert de blettes.  Étape 2  Dans une sauteuse avec 2cl d'huile d'olive, sur feu moyen mettre l'oignon, le poireau, les blettes, les carottes coupées en dés. Couvrir, laisser suer 5 mn.  Étape 3  Incorporer le poisson coupé en tranches. Couvroir avec de l'eau, saler, poivrer.  Faire cuire à feu vif 5 mn. Retirer le poisson, conserver au chaud.  Étape 4  Baisser le feu, laisser cuire les légumes.  Étape 5  Dans un saladier, fouetter les jaunes d'oeufs, le sel, le poivre et le vinaigre. Ajouter l'huile d'olive en filet pour monter comme une mayonnaise. Peler et piler l'ail en pommade, l'ajouter à la mayonnaise. Incorporer un peu de jus de cuisson jusqu'à obtenir une sauce légèrement nappante.  Étape 6  Verser l'aïoli sur le poisson et les légumes. Accompagner de pommes de terre vapeur et de pain grillé frotté d'ail.    Site plein air : Balade en calèche sur le territoire de Belfort  A partir de 40€ la balade pour 2 personnes  Tél. : 06 07 12 85 71    Hébergement :   Les Cabanes des grands reflets  A Joncherey  Des cabanes dans les arbres ou sur l'eau pour 2 à 7 personnes  A partir de 185€ la nuit  www.cabanesdesgrandsreflets.com    Site insolite – Le moulin d'Ignières, ancienne propriété de Marcel Pagnol à Parcé-sur-Sarthe (Sarthe)  Réservation auprès du moulin  Tarif : A partir de 55€ / personne   Pour dormir : A partir de 1700€ le week-end pour 12 à 14 personnes  www.moulindignieres.com    Restauration :   Maison Drans  Pour manger des sablés  A Sablé-sur-Sarthe  www.maisondrans.com      Balade culturelle : Exposition « Superbe Marché » au MIAM (Musée International des Arts Modestes » à Sète  Jusqu'au 8 mars 2026  https://miam.org/superbemarche-papiers-dagrumes.com  Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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/

« Remontez dans le temps, voyage garanti au Paléosite à Saint Césaire entre Cognac et Saintes. Des activités pour toutes la famille à vivre tout l'été […]

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.

Weekend Cognac Mix, Sir KG Selections #93 Artist - Title - Label TimAdeep - Behind the Rain (Part 1) [Basement Art Pty Ltd] Judy Jay & Oscar MBO - Love Theory Kinetic Torch - Ekukhanyeni[Basement Art Pty Ltd] DVRK Henning - Unica Te (Instrumental Mix) C-Moody - Overdue Sir KG ft Gari Sinedima - Amigo (Kinetic Torch Remix)[forthcoming on BA] Mosebo & Bee-Bar - Muzik Deep Owen - Otokogi V-Vyper & Ian Kay HQ - The Way You Work It Lapie, Tiyani & Dvine Lopez - Without You (MBUSHA Remix) Thakzin & Divine Keys - Stick Around DJ Fresh (SA) feat. Dr Phil RSA & Canoe Deep - World War II (feat. Dr Phil RSA & Canoe Deep) Z.E.N - Ancestors Secret Passage (Original Mix) Chronical-Deep-Bring-Another-Bass Deep Essentials - Sublime[Basement Art Pty Ltd] C-Moody & Mr Shane - I Need A Guy Called Purple - Need Ya (feat. Leoyanda) Exte C - Something Real !Sooks - Kintsugi (Original Mix) DJ Maphorisa, Xduppy & Kabza De Small - Abantwana Bakho (feat. Thatohatsi, Young Stunna & Nkosazana Daughter)

[REDIFFUSION FORMAT ÉTÉ]Retour en 2013 avec Robin Thicke, Pharrell Williams, T.I. et le titre « Blurred Lines ».Au programme : les seins d'Emily Ratajkowski, du plagiat et de nombreux retournements de vestes...Pour plus de contenu exclusif et chaud comme la braise, viens suivre le N'importe cul sur InstagramSi tu es curieuse·x...Attention ! Certaines de ces pages internet hébergent des contenus non adaptés à un public de -18 ans Blurred LinesLe clip version censuréeLe clip version non censuréLes paroles de la chansonAutres sources citéesLe clip “Get Lucky” des Daft Punk Ft. Pharrell WilliamsLe clip "Happy" de Pharrell Williams“Got to Give it up” de Marvin GayeLe Wiki de la réalisatrice du clip Diane MartelLa performance "Blurred Lines" aux MTV Music Awards de 2013 Ft. Miley CyrusLe site de Rémy Martin, qui est bien une marque de Cognac et pas d'eau pétillante (même si ça colle bien selon Jade)Margot Robbie dans "Le Loup de Wall-Street", film qui a lancé sa carrière, dans lequel elle apparait nue et est constamment sexualiséeLa géniale parodie de "Blurred Lines" par Bart BakerLa parodie féminine de "Blurred Lines" par Sofia BouvierCréditsCréé et animé par Mina et Jade. Produit par Mauvaises Ondes. Générique par Jade. Musique de Stefano Mastronardi. Illustration d'Amandine Jonniaux. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

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.

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.

En partenariat avec le Théâtre de l'Avant-Seine, les élèves du Lycée de Cognac-Jay à Argenteuil, ont pu découvrir la pièce Marius par Joël Pommerat, librement inspirée de la pièce de Marcel Pagnol. Iels ont assisté à un atelier radio à Radio Campus Paris, et le résultat de cet atelier sont les émissions suivantes : JUST ON VIBE Animée par Assya, l'émission est consacrée à la pièce de Marius, et plus précisément à la question : Le coeur ou la raison ? Molany, journaliste, recevra Monel pour identifier précisément les forces de cette pièce. Enfin, Aissalan donnera son avis sur le choix qu'à fait le personnage principal. Réalisation : Alina et Amina  Musique :Vibe sonila de Eldon *** PLAN A OU PLAN B Dans cette émission présentée par Emma, vous entendrez parler de la pièce de Théâtre Marius à travers l'interview entre Sarah, Paolina et Aude. Kady donnera son avis sur la pièce à travers le prisme de "L'amour ou la raison".  Réalisation : Kahila Musique : Maroon 5 - Girl Like You *** COGNACQ-JAY AU MICRO Jade est la présentatrice de cette émission, elle passera le micro à Nour qui interviwera Malek et Elicia pour qu'elle puisse donner leur avis sur la pièce Marius. L'émission finira avec Safa et Naya pour une chronique sur la pièce. Réalisation : Tessa Musique : Show me the love de Wizz  *** Ces émissions ont été réalisées dans le cadre d'ateliers d'initiation aux pratiques radiophoniques en juin 2025 proposés par Radio Campus Paris en lien avec le Théâtre de l'Avant-Seine qui a pu faire découvrir la pièce de Théâtre Marius par Joël Pommerat, librement inspirée de la pièce de Marcel Pagnol Un cycle d'ateliers animé par Gabrielle Bayer et Rosalie Berne.

Playlist ; Interview James Danino aka Sir James Part1 interview James Danino débuts dans le reggae Peter Tosh - Whatcha gonna do 1977 CBS Part 2 interview James Danino blog Daweh Congo - Iration 2000 Charm Part 3 interview James Danino livre conférence projets The Cimarons - Free As Life - 1976 - Lp On the Rock - Vulcan Leroy Smart - Mr Smart - 1977 Fi-Mi Time Big Youth & Junior Byles - Sugar Sugar - 1977 Tanasha Peter Tosh - Stand Firm - 1978 - Lp Bush Doctor – Rolling Stones Records Cornell Campbell - Whenever you need me - 1978 Thompson Sounds The Heptones - Can't hide form jah- 1979 Greensleeves Records Israel Vibration - Survive - 1980 - Lp Unconquered People -Tuff Gong Misty in Roots - Poor and needy - 1983 People Unite Little John - The More We Are Together - 1984 Live & Learn Records Looney Roots – You dont mind 2025 Mystic Firm feat Anthony B – Reggae free my mind 2025 Mr Hammer – The songs of courage 2025 Naya Rockers feat Queen Omega – Words of wisdom 2025 JYND – We see each other 2025 Minna Lafortune – Summer love 2022 Zaraya – No ring 2025 Mafio House & Suku (Ward 21) – Cognac 2025 Materio Music – Subaru 2025 Dasha Pearl - Night Till Day 2025 Kml & Blackmagique – Voyage sans retour 2025 KML Lord D Vadher compilation « Children Of War Hope » 2025 Shades of Red Records Power Dread - Ruff Choice Dub 1 Errol Bellot & Rod ADF - Open your eyes Vibronics ft. Boney L (Vibronics) - Temperature Rising Fikir Amlak & King Alpha - Serious Time Mystical Warrior - Hornsman Dub Verse 1 Nollie Dub - Fight for the Good Iyah Ranks meets ViolinBwoy - Crucial Time Shadrak meets Marshall Neeko - Mafia-(Adapted) 2025 Jah-Golden-Throne-Records Lloyd Parks

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.

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.

Une sélection des actualités du jour qui ont un impact direct ou indirect sur vos finances personnelles. Avec : Laurent Grassin, directeur des médias Boursorama, et Antoine Larigaudrie, journaliste BFM Business.

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.

durée : 00:02:31 - L'éco avec - En matière de guerre commerciale, il n'y a pas qu'avec les États-Unis et Donald Trump que l'Europe négocie. Avec la Chine aussi et les producteurs de cognac sont fébriles. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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.

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.

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.

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

***** 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

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.

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

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:

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!