Podcasts about genever

The BanterThe Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The ConversationThe Restaurant Guys have Philip Duff on the show to hear about his genever.  The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside TrackThe Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry.“You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025BioPhilip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions. He began Liquid Solutions, the on-trade consultancy. He founded Holland's first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand. Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters. He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World's 50 Best Bars, and the Spirited Awards.InfoOld Duff Geneverhttp://www.oldduffgenever.com/Philip's podcasthttps://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846Francis demonstrates decanting BurgundyFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our 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/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**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

Wandering Works for Us PodcastDate: 29 November 2024Title: Our First trip to Amsterdam–what we did!Summary of Episode Amsterdam is a city we must always return to because well, there is never enough time to see it all!We spent 7 full days exploring the city and the surrounding area and had an amazing time. Museums, restaurants, and things to do are featured in our podcast!Our full itinerary can be viewed on our blog post and we will also make some notes below and places we mention.Key Topics[2:30] Beth starts to tell us what she loves most–which there is a lot of food [3:30] Rijksmuseum [5:20] Van Gogh Museum[6:35]  Anne Frank House[10:55] Getting around  Amsterdam   –and there is a metro line (we just never used it).[13:55] Dutch Food: pancakes, poffertjes, drop, stroopwafles. We went to Hans Egstorf, the oldest bakery in Amsterdam! But they are just as good off a truck somewhere. Stampots are awesome. Bistro Amsterdam is the restaurant we mentioned.[23:07] Cheese shop: De Kaaskamer[24:00] Genever tasting: A. van Wees Tasting Locality, Mango the bar cat…Beth loves that cats get to come inside. There is such a variety of food –not just Dutch.  [27:43] Types of Cafes–don't get them confused

Kyle and Stuart are joined by farmer and consultant Liz Genever, one of the founders of the Carbon Calling conference, to talk about change, the value in making people uncomfortable and feeding the 'good wolf' in us all.

Awildan (ah-WILL-den) is an Old English word meaning to make or become wild. At Awildan Distilling, Jeff Olson is inspired by the natural world and humankind's long, intertwining connection to the wild. Awildan Distilling was founded with the mission to heighten the joy of living, and to elevate life's experiences through exceptional whiskey and spirits.Derrick and Jonathan join Jeff in the Awildan tasting room in Sun Prairie, WI to taste their way through a journey of spirits including Genever and Poitin and Spiced Rum. Jeff brews beer too so we chat about his transition from being a brewer to distilling spirits and how those experiences compare.Jeff believes if he isn't proud of the spirits he's creating, it isn't worth the work. Check Out Awildan Distilling in Sun Prairie, WI:https://www.awildan.com/ Follow Pour Another Round:Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPod

Chris and www.abarabove.com which he founded with his wife Julia, is a bit of a legend. They've been cranking out top-notch online education centered around spirits, cocktails and mixology since 2013, with 661 (!) videos on YouTube and over 200 podcast episodes (including one with me, about gin & genever - link below!), all building on Chris' decade-plus career bartending in San Francisco's Bay Area and his desire to give young bartenders the education and tools he didn't have when he was coming up. Today the company produces sought-after high-quality barware and has launched a number of in-depth online mixology training courses on their website. Chris is an enormously affable chap, and we kick it about the next steps after bartending, doing the future you a solid, finding factories on Alibaba, the nerdy details of jigger construction, the even nerdier details of shaker construction and (I couldn't stop him by this stage) the staggeringly nerdy details of Lewis bag construction, why only one of your tins should be weighted for shaking with eggwhites, building your 'rizz, making your life easier by actively cultivating regulars, serving your listeners, and much, much more. A Bar Above: https://abarabove.com/ (Check out their Shop for barware, and the online courses!)A Bar Above on YouTube: https://www.youtube.com/@Abarabove/featuredEpisode on Gin & Genever with ME! https://www.youtube.com/watch?v=4TFglHZhEi0A Bar Above podcast: https://open.spotify.com/show/1qQSbJ4neKg1Q8XrsHHGcGA Bar Above on IG: https://www.instagram.com/abarabove/A Bar Above on Facebook: https://www.facebook.com/ABarAboveMixology Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

In een wereld van smaken, rijk en puur, Ontdekken we een schat, een vintage avontuur. De Elements of Whisky, brengt dit naar voren, Een ode aan Rynbende, hier herboren. Proost op avontuur LINKJES: Wil je meer weten over het podcast abonnement? Kijk dan op ⁠⁠⁠⁠⁠⁠⁠www.elementsofwhisky.nl/podcast⁠⁠⁠⁠⁠⁠⁠ Volg Max op Instagram ⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/elementsofwhisky⁠⁠⁠⁠⁠⁠⁠⁠ Volg Lucia op Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/elementsoflucia⁠⁠⁠⁠ Timestamps: 0:00-Intro 7:12-Leuk stukje geschiedenis 11:27-Nosing and tasting 17:21-In gesprek met Sjaak 29:48-Outro

In Part 1 of my two-part conversation with bar consultant and spirits expert Philip Duff, some of the topics we discuss include: How a small Irish town of 5,000 people played host to the busiest pub in all of Ireland thanks, in part, to a trip to Texas, some stained glass, and knack for documenting its drink recipes The shift in consumer consciousness from fun, flair-driven pours to more complex and serious cocktails with the opening of the Atlantic Bar and Grill in London in 1995. How real estate moguls, hotel chains, and venture capitalists radically transformed the rules of the game and opened the doors for mid- and high-end bar and restaurant chains in the 90s and 2000s.  And what it takes to train and retain a high-quality bar staff in the wake of a pandemic that decimated the talent pool available to our industry.. Along the way, we cover the design similarities between Air Force One and certain bar programs, the heavy-hitting Spillstop 28550 Pour Spout, how to say “hamburger” in Italian, and much, much more.

Where do we begin with Mr. Philip Duff? Phil is a Grade A multipotentialite. Commander of Old Duff Genever, educator, marketer and consultant for Liquid Solutions, founder of Door 74 in Holland, and former academy chair for the US for the World's 50 Best Bars... and that's barely skimming the pot. Phil rolled into Club Carraway with a historical lineup of Genever-to-gin-to-rye-whiskey-- purely for educational purposes, of course-- and gave Ben and Charles a rousing, spiritous mini seminar on the history of these distillations. Commingled with the customary hijinx you've come to expect from your boys at LFE:

This episode is the second part of the selection of Chris Maffeo's chat with Philip Duff. They started speaking about how to avoid spreading yourself too thin by entering numerous markets you cannot control effectively; having one person handle to trade at the street level while avoiding bureaucratic processes that may hinder your progress is better. They closed the episode by discussing how brands should avoid relying too much on past success when looking toward future growth opportunities. What works today might not work tomorrow due to changing market dynamics or consumer preferences. If you enjoyed the episode, please rate it and share it with your friends and colleagues. Listen to the Philip Duff Show (podcast) to find out more. About the Host: ⁠⁠⁠Chris Maffeo⁠⁠ About the Guest: ⁠⁠⁠⁠Philip Duff

This episode is a selection of Chris Maffeo's chat with Philip Duff. They spoke about the difference between beer, wine, and spirits and what Spirits marketers can learn from the beer industry by better understanding the ecosystem - from breweries/distilleries through importers/distributors/wholesalers/bar owners/staff/bartenders/consumers. The importance of avoiding the far too common disconnect between marketing guidelines and actual bar practices. They spoke about cocktail occasions being a popular trend many brands want to participate in. Some have a credible story, while others seem like random marketing inventions. If you enjoyed the episode, please rate it and share it with your friends and colleagues. To find out more, listen to the Philip Duff Show (podcast). About the Host: ⁠⁠⁠Chris Maffeo⁠⁠ About the Guest: ⁠⁠⁠⁠Philip Duff

Thanks for listening. I'd love it if you'd write us a review on your podcast platform or send an episode to a friend. ---Find Phil on Instagram, Twitter, watch his presentation "How the Global Drinks Business Works", and listen to his podcast conversation about NA spirits, which he says are Veblen goods (aka luxury goods). Old Duff Genever is made at the Herman Jansen distillery, which has operated since 1777."Delightes for Ladies" by Sir Hugh PlatPhil mentions attending a Beefsteak at Gage & TollnerIf you want to know what's going to happen in spirits and cocktails, read beer books from 10-20 years ago like Beer Blast and Grit & Grain. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Max stapt in de auto en gaat naar Groningen, naar de graanrepubliek om precies te zijn! Niet de stokerij de graanrepubliek maar de regio om dan nog preciezer te zijn... Daar spreekt hij af met Freek van de Groningse Genever Stokerij. Zoals de naam al een beetje doet verklappen maakt Freek veel verschillende soorten jenevers, maar daarnaast heeft hij ook een paar fruitlikeuren op de plank. Maar stiekem liggen er ook een paar vaten whisky te rijpen! Dat is reden genoeg voor Max om de reis te maken. Want Freek heeft special voor jullie een cask sample getrokken zodat we een 17 maanden oude spirit kunnen proeven... Is het whisky? Nog niet! Kunnen we niet wachten totdat het whisky is? REKEN MAAR VAN YES! Deze "whisky in de maak" en het hele verhaal van Freek en zijn stokerij hoor je in deze aflevering! Meer info over het Podcast Abbonement! Volg Max op Instagram Volg Lucia op Instagram Volg ons op Facebook

In this episode you'll learn what the state of the Spirits led  On Trade is like around the world in 2023 from a global expert and Judge of The 50 Best Bars in the World.Phillip Duff of Liquid Solutions Consulting has seen and done it all over the last +30 years in the drinks industry, as a bartender, mixologist, speakeasy owner, global brand ambassador, consultant and one man Genever evangelist. A well travelled speaker at industry events and seminars, his insights are always in high demand from bar staff and brand owners alike. He gives us his views on the post pandemic changes that are here to stay and the trends for the future.On our Desert Island, Neil Playfoot of Asian Beer Network arrives all the way from China. Having worked in England, France, Bermuda, Armenia and as one of the most experienced craft brewers in China he's perfectly placed to compare the contrasting beer cultures across countries and continents.Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2023.01.19.524473v1?rss=1 Authors: Stone, A. P., Rand, E., Thornes, G., Kay, A. G., Barnes, A. L., Hitchcock, I. S., Genever, P. Abstract: The heterogeneity of bone marrow stromal cells (BMSCs) has been revealed more in recent years through the advent of single cell RNA sequencing. However, protein level characterisation is likely to provide a deeper understanding of the functions of individual subsets and may reveal insights into the co-ordination of the cell phenotype maintaining niche. Here, by analysing heterogeneity in BMSC populations using human stromal cell lines to model extremes of cell morphology and migration characteristics, we identified plastic cell phenotypes that can be modified through secreted proteins. Transfer of secreted signals from a differentiation-competent stem cell phenotype was able to stimulate migration in a slow-moving stromal cell, observed via label-free ptychography. Subsequent untargeted proteomic interrogation of the secreted factors from these cell lines identified a highly significant enrichment of extracellular matrix (ECM) protein production by the differentiation-competent cells compared to non-stem cells. The most highly enriched proteins, aggrecan and periostin, were identified on the endosteal surfaces of mouse and human bone, underlying CD271+ stromal cells in the latter, indicating that they may represent key non-cellular niche-components important for cell maintenance and phenotype. ECM from stem cells was further capable of enhancing migration in non-stem cells in a focal adhesion kinase-dependent manner. Overall, we demonstrate the importance of the ECM in co-ordination of cellular phenotype and highlight how non-cellular components of the BMSC niche may provide insights into the role of BMSCs in health and disease. Copy rights belong to original authors. Visit the link for more info Podcast created by Paper Player, LLC

Vi har vår akevitt, mens nederlendere og belgiere har genever. Vi tar for oss historien, stiler, smak, produksjon og bruk av brennevinet som inspirerte engelskmennene til å lage gin. Idar Sørensen forklarer. -- Vinmonopolets eksperter, Anne Enggrav og Anders Roås Stueland, gir deg råd og tips om mat og drikke, øl og vin - og mye mer. Takk til alle som abonnerer og kommenterer på Vinmonopolets podcast! Gi oss noen stjerner i iTunes hvis du liker det du hører, og skriv gjerne hva du liker med podcasten.

There's been a lot of debate recently as to whether gin (which was definitely first created in England) descended from Dutch genever - or from somewhere else. In this seminar I add a lot of information only available from Dutch-language sources, and try to explain why, although gin didn't have a single ancestor from a single country, the most influential distillate that led to the creation of gin was genever. Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

https://www.whisky.de/p.php?id=XGGENDEMA Nosing 02:15 Wir verkosten den de Borgen Malt Genever. Der Malt Genever der Holländischen Marke de Borgen wird nach einem Rezept aus dem 16. Jahrhundert destilliert. Die Wacholder-basierte Spirituose Genever ist der niederländische Vorgänger des heutigen Gins und fand aufgrund ihrer Beliebtheit ihren Weg nach England. Diese Abfüllung von de Borgen besinnt sich zurück auf die Wurzeln und besteht aus einem Malzbrand aus Mais, Weizen und Roggen, der mit Wacholderbeeren in kupfernen Brennblasen destilliert wird. Weitere Botanicals sind Kümmel, Fenchel und Waldmeister. Eine anschließende Reifung in Oloroso Sherryfässern verleiht dem Genever mehr Tiefe. Jetzt auch als Podcast: https://www.whisky.de/shop/newsletter/#podcast Geschmacksbeschreibungen und Informationen finden Sie in unserem Shop auf Whisky.de Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 Instagram: https://www.instagram.com/whisky.de/ Telegram: https://t.me/whisky_de Merch: https://whiskyde-fanartikel.creator-spring.com/

 An OG seminar I first gave way back in 2010, on behalf of the French grape-based G'Vine Gin. It's been really popular and I'm usually asked to teach it again every couple of years, most recently at Cabo Cocktail Festival in Mexico in 2017. It's a mini- Genever 101 and a mini-Gin 101, but mostly it traces the origins of gin from when distilling knowledge first came to Europe, through genever to the birth of what we would recognise as gin in England, which was complete when the column still was first patented in 1830. Hope you like it, and if you'd like a deeper dive into genever, check out some of the other seminars here on the podcast, and as ever, Like, Subscribe and tell a friend!Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Philip Duff (with one L) joins the band from Old Duff Genever to talk Dutch spirits, the next class of bartending conferences, Rip Van Winkle, porn star martinis, Teslas and honestly just about everything, including what you shouldn't say on a podcast. Hilarity ensues. The Speakeasy is not brought to you by State Farm.Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#HRN10Years #DrinkingOnTheRadioPhoto Courtesy of Buda Photography.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

OK, not every episode will be like this, but we gotta start somewhere! This is the audio for a webinar you can see on my YouTube channel, and its a great place to start if you don't know much about genever (or mixology) - there are more in-depth seminars on my YouTube too, by the way. If you're a pro, you'll like the second bit of this podcast, when I showcase some of the more impressive and innovative cocktails being made with genever, by some of the best bartenders working all around the world. I read out the recipes on this episode but check the YouTube video (its me narrating a PowerPoint) if you'd like to transcribe them. This seminar premiered in real life in late 2021 at the awesome A Bar Called Gemma in Stockholm, Sweden, and I'm kinda stoked about it. Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Kelso Norris, beverage director of LA's Genever (nominated for 2022's Outstanding Bar Program by the James Beard Foundation), guides us through her years of becoming a bartender while fronting a band in NYC during the heady '00s resurgence of both craft cocktails and indie rock of all sorts. Stay tuned to hear a track from her previous band, Una Lux, and check out her playlist here: https://open.spotify.com/playlist/4vlueHyqBcAQmTUEs6bFTk?si=bbe01877e7d14c94

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This week the guys are joined by a pair of special guests to talk about the spirit that came before gin, Genever. The group gets into what this spirit is and where it comes from (and how great it is). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week on Neat! we talk genever, the malty father of gin!

Diese Woche geht es in der Rockhütte ans eingemachte, denn die 3 Gs ziehen sich auf die ein oder andere Weise durch die gesamte Episode.... erstmal geht es um die aktuell debattierten 3Gs im Zusammenhang mit Konzerten und Veranstaltungen. Welches Los dabei nunmal Veranstalter und Künstler gezogen haben und nicht in der Lage sein können allem gerecht zu werden erfahrt ihr hier. Eine angeregte Diskussion auch wie man innerhalb der Bandfamilie Wege finden musste um weiterhin aktiv sein zu dürfen ohne sich vor irgendeinen Karren spannen zu lassen. "G"ehen wir über in den nächsten Buchstabensalat im Spieleparadies mit "Ein anderes Wort für" um dann wieder nostalgisch in den jugendlichen glanzzeiten unserer damals noch unsterblichen Leber zu verlieren bei "Gefeiert gesoffen gekotzt" ...langsam vom G "G"nervt hilft auch kein Genever mehr...es wird persönlich...wir decken die Ticks der anderen auf, schließlich kennen wir uns lange genug um zu wissen wer sein Klopapier immer gleich aufrollt. Monk würde sich vor Freude einnässen. Beim Mixtape sind sich zum Glück alle wieder einig was gute Musik für gute Laune bedeutet denn danach wird es wieder ernst. Auf der ewigwährenden Suche nach dem neuen Superkanzler legen wir uns ins Zeug um doch noch das Ruder rumzureißen vor den Wahlen, bisher wurden wir nicht erhört. Eine "G"anz "Große" "G"schmeidige Episode

Gin distiller Simon Brooke-Taylor (and yes, he is related to the late Tim Brooke-Taylor from 'The Goodies') founded Hurdle Creek Still in Milawa, North East Victoria, with his partner Wendy Williams in 2014.Hurdle Creek produces gin, genever, liqueurs and aperitifs that champion locally sourced ingredients.And it's one of a handful of Australian distilleries that produces its own base spirit from scratch, in this case using locally sourced grain.Coming from a brewing background, Simon considers base spirit somewhat similarly to role malt plays in beer.In contrast to some of the distillers we've heard from previously on this podcast who say they need a completely neutral base spirit to show off the botanicals in their gin, Simon likes having a base with character that adds layers and texture to the flavour of his gin.He wants to educate drinkers that there is much more to gin than just the dry styles that currently dominate the market.First up though, Simon recounts his path from studying biochemistry and toxicology at university to becoming a master brewer, and the evolution of his distilling hobby into a professional career.

Drew and Chris welcome Jessie Smyth of The Stubborn Nail onto the Good Bottle Podcast this week. Jessie recently was running the only gin bar in LA called Genever, and then during the Pandemic pivoted to running cocktail classes virtually. This week's stories include a raffle for a rare bottling of Red Breast Irish Whiskey, and the recreation of an ancient still for an ancient varietal of rye grain to create a truly one of a kind whiskey. Dope Follows: @modernistfresno @anniemoberg @wearefluidconcepts New Podcast: A Little Off The Top Pod --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/goodbottlepodcast/support

https://mixologytalk.com/193 Join our conversation with gin and genever expert Philip Duff of Old Duff Genever to learn all about these spirits. Hint: they’re very different!

Was one of your resolutions to learn more about the history of the spirits behind the bar? On Industry Night, two experts - Zach Patterson, of Melrose Umbrella Co. bar in LA and a Genever (Gen-aa-ver) Category Ambassador & Glendon Hartley of DC's Service Bar - chatted pandemic survival, building a better bar and the history of one of the original spirits, Genever. @WorldofGenever @imbibelife @servicebardc @deussenglobalcommunications @cocktailery_tomfoolery

Tonight's Random Read is an awesome one! I follow The Read with an Ernest Hemingway cocktail... Death In The Gulf Stream! Hemingway always created awesome cocktails. I read 2 articles tonight. First, the Mayor of the City of Austin, TX want to close shop again... what a genius. Next, I read an article of how the Republican Party has committed SEPPUKU (Japanese for suicide pretty much). I give my thoughts on it as I read. I veer off to talk about how WE MUST ALWAYS remember how we got to where we are at now with the corruption being so bad. Complacency is what got us here. We must always stress the importance of the AMERICAN VALUES to our children because OUR freedom has been paid for with blood and we can never forget that. To close out the bar, I encourage you, the listener, to pursue YOUR HAPPINESS. Whatever that maybe embrace every moment of your journey as it matures you. TONIGHT'S RANDOM BIBLE READ- THE BOOK OF MARK, CHAPTER 4, VERSES 21-24: SET YOUR CANDLE ON A CANDLESTICK TONIGHT'S DRINK: DEATH IN THE GULF STREAM- INGREDIENTS: 1 FULL LIME (PEELED, JUICED, MUTTLED, AND USED FOR GARNISH), 2 OZ. GENEVER, & 5 DASHES OF AROMATIC BITTERS ALL STIRRED AND HIGHBALLED. SERVED OVER ICE IN A COLLINS GLASS. FOLLOW ME ON THE FOLLOWING SOCIAL MEDIA OUTLETS. PLEASE SHOW SUPPORT BY LIKE, SUBSCRIBE, & SHARING. JOIN MY SUBSCRIBESTAR OR DONATIONS ARE GREATLY APPRECIATED VIA THE LINKS BELOW. HELP ME GROW TO DO MORE EPISODES AND ADD MORE FEATURES TO THE PODCAST. THANK YOU AGAIN & GOD BLESS YOU PATRIOTS. FACEBOOK: https://www.facebook.com/john.matrex.568 INSTAGRAM: https://www.instagram.com/thespeakuneazy/ SUBSCRIBESTAR: https://www.subscribestar.com/thespeakuneazy BIT CHUTE: https://www.bitchute.com/channel/8p211ae6igKP/ YOUTUBE: https://www.youtube.com/channel/UCIunf_jjCWmTq73gl5c-4JA PARLER: @TheSpeakUNEazy GAB: https://gab.com/TheSpeakUNEazy CLOUTHUB: @TheSpeakUNEazy DLIVE: @TheSpeakUNEazy DISCORD: THESPEAKUNEAZY RUMBLE: @TheSpeakUNEazy Donations maybe made to my paypal as this is a listener funded podcast at: paypal.me/TheSpeakUNEazyLLC Title: Soft Jazz Ballad (Piano Trio, Acoustic, Smooth Ambient) - P5 License: Individual License, Commercial, SOCAN Title: I Can't Help But Wonder (Jazz Vocal Ballad) License: Individual License, Commercial, ASCAP, BM --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thespeakuneazy/message Support this podcast: https://anchor.fm/thespeakuneazy/support

Though most of our alcohol consumption happens at home these days, it turns out that people do still drink during a pandemic (who knew?) and Alchemy Distillery — producer of Boldt whiskey, bourbon and gin — has been as busy as ever distributing its products to help make pandemic life a little more bearable. It also turns out that during a pandemic alcohol serves an even greater purpose than getting us sauced! Which is why earlier this year Alchemy temporarily shifted all its efforts to producing thousands of bottles of hand sanitizer to donate to local medical staff and other essential workers. On this week’s episode of Humboldt Holding Up, co-owner of Alchemy Distiller Amy Bohner shares the story of how the business stepped up when sanitizer was in low supply and what else Alchemy has been up to during COVID. Other topics discussed with Bohner include: Genever style gin? What’s that? The other family business, Alchemy Construction What’s the story with this whiskey made out of bagels? Bohner’s latest crazy whiskey project Her great relationship with husband and business partner Steve and how his beard brought them together So pour yourself a glass of your favorite spirit, and click the audio player above to hear Bohner’s chat with LoCO’s Andrew Goff and Stephanie McGeary and/ or scroll through past guests below. Please listen responsibly!

Peter Genever was recently appointed Head Coach of Hong Kong's National Squash Team. This is a new challenge, a challenge that he's no doubt ready for after guiding Malaysia for 7 glorious years. Peter describes the new challenges the lie ahead in HK,and we look back at how he landed here, as a sought after and highly respected national team head coach after what he deemed an unfulfilled playing career. Peter leaves us with some very insightful thoughts on Egypt's dominance in the game and compares what they're doing to a traditional, perhaps outdated approach to coaching and playing the game.

Join Howard as he goes back to Frederick, Maryland, to meet Mark Vierthaler, Head Distiller at Tenth Ward Distilling Company. They’re going to talk about the emerging craft distilling industry in Maryland and their mission to ward off the ordinary with their unique but high-quality bottled spirits. If you want to know more about Maryland’s first Absinthe, you better stick around! In this episode, you’ll learn: ●     Why is Genever considered the grandfather of modern gin? ●     Caraway Rye spirit’s distinct and divisive taste; either you’ll love it, or you’ll hate it! ●     The truth about Absinthe, and the “holy trinity” behind it.  ●     Treating their customers with one-off releases - Pawpaw-infused spirit, anyone? ●     Why American whiskey has a more aggressive taste than European whiskey? ●     Giving craft spirits a chance; Just because it's local doesn't mean it's terrible. ●     And more!   About Tenth Ward Distilling Company:   We are Tenth Ward Distilling Company. We are proud to be woman-owned. We are located in what used to be the Tenth Ward of Frederick City. Specializing in a variety of year-round spirits, we take claim to producing Maryland’s first absinthe (heck yes, it’s real absinthe), and have a passion for developing small-batch, one-time-only limited releases. Everything we make is non-traditional and unconventional, which is why we live fearlessly by our slogan – #wardoffordinary.   You can find Tenth Ward Distilling Company on: ●     Website - https://www.tenthwarddistilling.com/ (https://www.tenthwarddistilling.com/) ●     Facebook - https://www.facebook.com/tenthwardco/ (https://www.facebook.com/tenthwardco/) ●     Twitter - http://www.twitter.com/tenthwardco (http://www.twitter.com/tenthwardco) ●     Instagram - http://instagram.com/tenthwardco (http://instagram.com/tenthwardco)   You can find Barrel Tasting with Howard Fletcher on: ●     Website: https://barreltastingpod.com/ (https://barreltastingpod.com/) ●     Facebook: https://www.facebook.com/BarrelTastingPod (https://www.facebook.com/BarrelTastingPod) ●     Instagram: https://www.instagram.com/barreltastingpod (https://www.instagram.com/barreltastingpod) Twitter: https://twitter.com/fletchDC (https://twitter.com/fletchDC)

It's Nick's episode this week and we're whirling into the fashionable yet deadly world of Belgian Borgia, Marie Alexandrine Becker - an independent woman who had expensive appetites.What drove her to obtain money by such devilish means? Did she give her gigolos a decent breakfast? And will we ever get over the astonishing power of this week's cocktail?The secret ingredient is... Genever!Download, share, tell your friends! Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Matt went and got all fancy hipster on us this week, digging up a bottle of Genever, which is what gin was before it was something all the cool kids did, and he's got a fascinating history of gin to go along with it as he and Justin quaff drams of historical coolness.

Broken Heart Spirits Episode 17 Welcome to the Still Magic podcast, your one-click audio stop for all things gin be it gin making, gin production, gin distilling, gin manufacturing, gin commercialising, gin tasting, gin drinking, gin steeping and everything else in between. Distilled in the Pure South of New Zealand for the moments in-between, Broken Heart Gin is a two-time IWSC medallist. It is the product of a 3-year commitment by Joerg Henkenhaf and the late Berndt Schnabel to create a gin that neither had tried before. Broken Heart is the flagship in a broad suite of products from the home of Broken Heart Spirits, located in Queenstown, New Zealand. https://www.brokenheartspirits.com/ Joerg’s product making philosophy is steeped in a passion for organic and fresh, forged as youngster growing up with his sister and parents in Grünwettersbach, Karlshruhe. Broken Heart's botanical line up takes in elements of the New Zealand’s South Island; heather, lemon peel, orange blossom and water from the southern alps. The gin classics are there too with juniper, coriander and angelica. Interestingly, the gin also uses malt and hops, giving its contemporary style a connection to Genever, widely regarded as the forefather to modern gin. A mouth-watering line-up like that is hard to beat. Join me and my co-contributor - affectionately known as the Antipodean Harpie, as we put Broken Heart through its paces in 4 formats; neat, with tonic, as a Martini and as a Southside. Be bold. Enjoy yourself. Let’s create a new gin narrative To learn more about Joerg and Berndt, check out the 2-part Broken Heart story on the Still Magic podcast here. https://pod.co/still-magic/the-distillers-voice-broken-heart-spirits-part-1 https://pod.co/still-magic/the-distillers-voice-broken-heart-spirits-part-2 The Still Magic paperback, digital and audio books are available from your favourite online stores https://www.amazon.com/Still-Magic-distillers-guide-beginners-ebook/dp/B07QZ4VFRV/ref=sr_1_1?dchild=1&keywords=still+magic&qid=1596545333&sr=8-1 Narrator: Marcel Thompson Narrator: @antipodeanharpie Editor: @alexiepigot bookings@alexiepigot.com All rights reserved

Charles picks a bourbon and we sit down to talk about "the time of our lives" in regard to race and the relationships between the races; definitions of words we use to articulate our feelings; the consequences of elections and how we choose the paths going forward. Charles Hardwick has over 30 years experience behind some of the most iconic bars in New York City, among them Pravda, The Odeon, Waldorf-Astoria, the Office and Aviary in New York. He is currently the New York City Category Ambassador for Genever. Robin Robinson is the author of "The Complete Whiskey Course" and runs a boutique consulting company for small, independent brands entering the marketplace. His class, "Whiskey Smackdowns" at Astor Center in New York City is the longest running whiskey class in the US, now in its 11th year.

Our podcast guests this week are Jill Kuehler and Molly Troupe, Founder and Master Distiller, respectively, of Freeland Spirits, one of history's very few women-owned and -operated distilleries. Freeland makes a growing collection of spirits, including an excellent Bourbon, plus a very characterful Gin and a Genever, a rare endeavor for an American distillery. Please visit our website at spiritsofwhiskey.com for show notes. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

It has been a tough couple weeks for the world, and Elias and Kristina share their thoughts (link to resources list below & in instagram bio). Then, in S1E4, “New Amsterdam,” the couple chokes down two different Amsterdam-style drinks made with Genever (drink lesson at 7:34) and take on Pete and Betty’s attempts to cope with their new worlds (recap starts at 13:00). They weigh in on the old money vs. new money parenting style, locks of neighborhood mom hair as childhood currency, and learn a valuable lesson on the workings of New York City from Business Guru Bert Cooper. https://docs.google.com/spreadsheets/d/1fpdRY5fwoyt04Il6y9bToWjv4wUaIoMAQERoE2A140U/edit#gid=2000819637 --- Send in a voice message: https://anchor.fm/mad-men-tonic/message

This rhyme is available with transcript at https://www.youtube.com/watch?v=eimdDqUFYWs If you know the answer to any of Genever's questions, do send them in at monmonrhymes@gmail.com

Whisky writer since 1988, Dave Broom, is undoubtedly one of the world's leading commentators on spirits.Dave was in Australia recently for the film premiere of The Amber Light, a documentary that follows Dave on a tour around Scotland where he explores the history of whisky as a cultural product.Production of the film was partly funded by Fever-Tree, a valued sponsor of this podcast, so it's thanks to Fever-Tree that I had the opportunity to sit down with Dave.Prior to enjoying some Fever-Tree whisky highballs at the premiere, Dave and I discussed the film, his career to date, and some of the most important recent developments – good and bad – in the world of whisky.

False facts are all around us. And one that has been with us for almost 80 years is the "tongue map." That little visual we were shown in our textbooks as children is not quite as true as we've been led to believe. Join me as we talk tasting history, learn how to we taste, and apply that to how we approach experiencing whisky and writing our tasting notes. Cheers!

“Genever is what whiskey was, its literal living history” - Philip Duff   Philip Duff is renowned for being the industry's much-loved cocktail and spirits expert and presenter. He served as the Director of Education at Tales of the Cocktail and through his consultancy brand 'Liquid Solutions', created trade engagements programs such as the Bols Around The World and G'Vine Gin Connoisseur global bartending competitions. He successfully launched his own brand of Genever 'Old Duff' in America and is now traveling the world to share his spirit with us.  Enjoy!   Contact info Insta: philipsduff Old Duff Genever Website: Liquid Solutions    ***** Before we get started I wanted to talk first about Patreon and how you can be a part of the podcast.    Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.    In this world we live in being a creator is about creating communities around mutual topics of interest and this is what I want to do for you.    Please follow the link below and join the community!  https://www.patreon.com/user?u=15884314  ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future.  You can find show notes soon on gastronomerlifestyle.com Or follow us on social media here Facebook: gastronomer lifestyle  Instagram: on_the_back_bar Contact me on christopher@gastronomerlifestyle.com   

At 9:50, I mention that Sustainability Victoria helped households, schools and businesses save a million dollars on energy costs. Sustainability Victoria actually helped households, schools and businesses save around 11 million so my apologies for the mistake.If you want to watch the whole podcast, Jump over to this episode on my YouTube channel:Simon’s Youtube: https://www.youtube.com/channel/UCvnBCIj2Y5EtFEZGcfHjMAA/featured The iTunes Podcast App: https://podcasts.apple.com/au/podcast/think-beginning-not-end/id1490193188 Spotify: https://open.spotify.com/show/67mET8zc4nZ1s5MB3A9Qpf?si=pw7zmKBUTRaupecvvstiFw A couple weeks ago we sat down with Matt Genever, Director of Resource recovery at Sustainability Victoria. With over 15 years experience across the Resource Recovery sector and has worked in both the public and private sector in government. The conversation broadens over a few topics such as the Kerbside Recycling system and CDS as well as the current and future situation of recycling here in Victoria. Such a great chat, looking forward to catching up with Matt again soon!Matt Genever:Linkedin: https://www.linkedin.com/in/matt-genever-4b176b17/Sustainability Victoria:Website: https://www.sustainability.vic.gov.au/ Linkedin: https://www.linkedin.com/company/sustainability-victoria/ Simon:Linkedin: https://www.linkedin.com/in/simon-van-leuven-48354980/Twitter: https://twitter.com/SimonVLeuvenInstagram: https://www.instagram.com/simonvanleuven/Facebook: https://www.facebook.com/simonVleuven/

TQ 109 Jasmijn from Belgium Finally I am giving you a new podcast episode! I've been using old Listen and Repeat episodes for over a year, but now I have a Ten Questions episode. When I started the podcast, the original idea was to interview people so that my listeners could hear many different types of accents in English. After a few months I realized that there was a need to help people improve their intonation (similar to accent), so I started making Listen and Repeat podcast episodes. Its been almost a year and a half since I posted a new interview, so newer listeners won't realize that I used to post them often. This interview actually was made back in the fall of 2018, when I was still living in China. I have three interviews on my old laptop that I have never edited and used in my podcast. Here is the first one. The others will come later. Jasmijn, 26, is from the town of Hasselt, Belgium. At the time she was staying with me (from couchsurfing.org) she had already been traveling in China for two months and was about to go to Vietnam. Listen as she talks about how she studied to become a silversmith and jewelry designer, and about a festival for an alcoholic drink (Genever or Jenever) in her hometown, and about how she visited the Uyuni Salt Flats (Salar de Uyuni) in Bolivia. Also listen as I say that I lived in Xi'an, China for two years. That was obviously a slip of the tongue, because I lived in Xi'an for five years. Here are some words and phrases that you may not know: internship, to work on my technique, coal, grottoes, pottery, porcelain, surrealist painter.

Exploring Gin's volatile and polarized history, origins of various styles, and a celebration of the spirit's revival. Resources from this episode: Books: Barnett, R. (2011) The Book of Gin. New York: Grove Press. Broom, D. (2013) Distilling Knowledge: A professional guide to spirits and liqueurs. London: Wine & Spirits Education Trust. Broom, D. (2015) Gin: The manual. London: Mitchell Beazley. Grossman, H., & Lembeck, H. (1983). Grossman's Guide to Wines, Spirits, and Beers (7th ed.). Hoboken, New Jersey: Wiley. Nickles, J. (2019). 2020 Certified Specialist of Spirits Study Guide. San Bernadino, California: Society of Wine Educators Solmonson, L. (2012). Gin: A global history. London: Reaktion Books. Teacher, M. (2014). The Spirit of Gin: A stirring miscellany of the new gin revival. Kennebunkport, Maine: Cider Mill Press. Websites: Bols https://bols.com/brand-promise The Botanist https://www.thebotanist.com/wild-foraged-distilled/ By the Dutch https://www.bythedutch.com/genever/ Thrillist: Celebrating 25 Years of “Gin & Juice” https://www.thrillist.com/culture/snoop-dogg-gin-and-juice-25th-anniversary Glass in session® is a production and registered trademark of Vino With Val, LLC. Music: Addict Sound - Happy Acoustic - (Jamendo.com cc_Standard License, Jamendo S.A.)

It's Asheville Week as the NC F&B Podcast travels to the mountains for Chow Chow, an Asheville Culinary Event. This episode features Gin! Geek out as we discuss, , , the history of Gin and the future of it in North Carolina Listen all week for new episodes dropping, all about Asheville!   **Support Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs! Follow them on Instagram @bestowbakedgoods **Need wine & beer? Of course you do, get it at Use promo code 'NCFB' at checkout!   Hospitality industry veterans,Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina three years ago and works as a wine distributor. For questions, comments and booking, contact us at For any form of criticism, email: Eat & Drink Merrily!

Myriam Hendrickx (Master Distiller for Rutte Gin and Food Scientist) and Kevin Joseph (Founder of New York Oyster Week) join us for cocktails and cold smoked oysters! Their collaboration for New York Oyster Week is a “Rutte Celery Gin with Celery Leaf Spirited Pearl” which involves a process of reverse osmosis to create a delicate membrane around Rutte Celery Gin. Other conversation topics include merroir, women in distilling, and the environmental benefits of oyster farming. HRN Happy Hour is powered by Simplecast.

Our guest on this episode is Dr. Liz Genever, who is an independent sheep and beef consultant. She talks about: The place for cows and sheep on the UK's 65% of land that only has grass on it. Making animal agriculture more efficient to reduce emissions and cost per kilo of food. Increasing welfare both because farmers like to care for their animals, and to improve animal health for meat quality. How farmers are improving their communication with the media to explain how much of what you hear about UK animal agriculture is wrong. Being proud of UK agricultural output which is high welfare and high quality. Videos of mistreatment of animals. FaceTime a farmer. How we should have an honest discussion about best use of our land. The nutrient cycle and depletion in soil. Plus we get Liz's dog's hot take on things. Remember to subscribe to the show and leave a five star review. And don't forget to visit our sponsor at www.paleocanteen.co.uk where you can get top quality Scottish meat and restaurant quality meals delivered chilled to your door round the UK! Use code CANTEEN15 to get 15% off your first order. Liz can be found at: Twitter - twitter.com/LizGenever Ally can be found at: Twitter - twitter.com/paleocanteen YouTube - youtube.com/c/AllyHouston

What an opportunity to sit down with mentor and friend and chat about his latest endeavor along with brand work and what's in store for 2020. Join us every Tuesday & Friday as award winning industry stalwart, Shawn Soole interviews some of the hospitality industries top talents from around the world including bartenders, venue owners, distillers and industry supporters. Get points of view, advice and the backstories every week. Brougth to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLOW UN ON TWITTER - https://twitter.com/ShawnSoole --- Send in a voice message: https://anchor.fm/post-shift/message

If you’ve ever heard the expression 'Dutch Courage', it refers to the dutch national spirit Genever, which the English soldiers would swig just before battle when fighting alongside the Dutch in the late 1500s.Often dismissed as just an old version of Gin, Genever is actually a distilled malted spirit so is actually closer to an unaged Whiskey. Genever is one of those spirits that could easily have been lost to history if it wasn’t for brands such as Old Duff that has revived two of the original recipes. To understand more about this spirit, we talk to the founder of Old Duff Genever, Philip Duff about the history of the spirit, what cocktails it works well in and why old Duff is worth having on your home bar.

The second week of Bravery Chef Hall and a big thank you to all of our guests and downtown residents! Linda Salinas talks about Genever.

De meest gedronken sterke drank van Nederland is nog steeds jenever. Met 11 miljoen liter per jaar staat dit oubollige goedje stevig bovenaan. Kever Genever wil het imago opschudden. Co-founder Ruben Wolvekamp vertelt in Top Names over het veroveren van de drankmarkt, de likability factor en de toekomst.

This week we complete the history of Genever, the precursor to gin which remains hugely popular today. We also have a Gin of the Week special featuring a tasting Isle of Harris, plus an interview with their brand ambassador Iona Cairns. Plus all the latest gin news.

In honour of World Gin Day, we return with a show dedicated to gins around the world. We learn about the history of Genever, we play Top Trumps - around the world in eight gins, plus we have an interview with Thomas Steinhart, from the Steinhart distillery in Canada. And of course all the latest gin news. 

Born and raised on the right side of the Fen and far enough away from the smell of cabbages in Lincolnshire, Liz Genever grew up to be a significant driver of knowledge transfer in England.  A force of nature within AHDB Beef & Lamb for a number of years, she was key to helping get the Ram Compare and Challenge Sheep projects up and running; she was one of the first specialists to seriously talk about rotational grazing and she even set up a project that introduced Farmax to the UK. Anyone who has been to the Sheep Breeders Roundtable will be under no illusions that she might have organised it all. She has recently left AHDB to start up on her own as an independent consultant.   An hour and ten minutes wasn't really enough but hope you enjoy it.    

Äntligen åter till ett avsnitt helt dedikerat till en spitsort, nämligen genever! Ginens maltiga förfader och på sätt och vis även märkligt nog vodkans kusin. Vi sörplar bland annat kopstootjes så det står härliga till - proost!

In this craft spirits conversation and tasting with distiller Nate Groenendyk, some of the topics we discuss include: How a duo of spirits enthusiasts converted their love for craft spirits into an agricultural and distilling operation that’s pumping out delicious apple brandy and dutch style gin. A comparison of Dutch-style gin and London Dry gin, specifically looking at differences in production methods, flavor profiles, and cocktail applications. We also really dig deep into all the little choices that each craft distiller must make regarding ingredient sourcing, fermentation, distillation, and maturation that all build upon one another to create the unique fingerprint of each distillery. Nate fantasizes about traveling back in time to let his great grandfather in the Netherlands taste his version of Genever. Eric asks some typical probing questions about barrels and mash bills. And we both sample a little bit of Sangfroid’s delicious Hollands Style gin.

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This Week: Feature Interview - Philip Duff on cocktail culture. Free Pour Five - Rogerio Igarashi with Hisatsugu Saito from Bar Tram, Tokyo. Philip Duff is a consultant, educator, producer, writer, judge and former venue owner. He's also hilarious. The Irishman has done it all since establishing Liquid Solutions 20 years ago: He's owned the Netherland's first speakeasy - door 74, mentored some of the world's best bartenders (including Marcus!) and he's now the Director of Education at Tales of the Cocktail. Oh, and he also produces Old Duff Genever Single Malt, one of only three brands permitted to carry the seal of Schiedam. Phil's always ahead of the curve, which makes him the perfect person to kick off 2019 with. Our wide-ranging interview covers the cocktail revolution, where and what he's most excited about in 2019, what he'd tell bartenders starting out today (he's one of the most accomplished mentors going around) and what he regards as the most important of the many positions he's held to date. Then, we bring you the Free Pour Five with two of Asia's best bartenders - Rogerio Igarashi and Hisatsugu Saito - to explore the unique world of bartending and cocktail culture in Japan. Key points: 10:00 Changes Phil has seen in his time at Tales of the Cocktail. 17:00 Why Phil regards Australia as the best pound-for-pound cocktail nation in the world. 19:00 Where Phil thinks the cocktail revolution is at and where it’s headed 24:50 What Phil thinks people are looking to drink in 2019. 26:40 What Phil looks for when judging cocktail competitions. 33:10 The advice Phil would give to bartenders starting out today. 39:50 Phil’s most memorable drinking experience. 44:00 We bring out Phil’s soft side! 48:50 The Free Pour Five with Rogerio Igarashi and Hisatsugu Saito from Tokyo. Resources, bars and products mentioned: Malabusca Gin Tales of the Cocktail Philip’s Old Duff Genever Proof & Company Please Don’t Tell (PDT) New York Phil’s old bar, door 74 – the first speakeasy style cocktail bar in the Netherlands Eleven Madison Park New York The NoMad Hotel New York The Baxter Inn Sydney Rogerio Igarashi’s Japanese bars, Bar Tram and Bar TRENCH Nikka Coffey Gin

Stories about art, commerce and being unapologetically Filipino American. Featuring Ruby Ibarra, Genever bar in Los Angeles’ Historic Filipinotown, and H.P. Mendoza’s film "Bitter Melon." With a quick field trip to The Oinkster.Learn more at LongDistanceRadio.com.Support our work.CREDITS:Long Distance is written, mixed, hosted, and produced by Paola Mardo. Co-producer is Patrick Epino. Cover art by Celina Calma. Title design by Paola Mardo.Music in this episode is by Dee Yan Key, Dinah Dominguez, Francis Magalona, H.P. Mendoza, Lee Rosevere, Rosie Plaza, and Ruby Ibarra. Theme Song is "Comin' Along" by C. Light and the Prisms.

Stories about art, commerce and being unapologetically Filipino American. Featuring Ruby Ibarra, Genever bar in Los Angeles’ Historic Filipinotown, and H.P. Mendoza’s film "Bitter Melon." With a quick field trip to The Oinkster. Credits. Long Distance is written, mixed, hosted, and produced by Paola Mardo. Co-producer is Patrick Epino. Cover art by Celina Calma. Title design by Paola Mardo. Theme Song is "Comin' Along" by C. Light and the Prisms. Music in this episode is by Dee Yan Key, Dinah Dominguez, Francis Magalona, H.P. Mendoza, Lee Rosevere, Rosie Plaza, and Ruby Ibarra. Help us build the future of Long Distance and join the Long Distance Radio Club on Patreon. Learn more about Long Distance at longdistanceradio.com.

Myriam Hendrickx, Master Distillerin bei Rutte Gin über die Herstellung & Historie von Genever und seine Verwendung in der Bar.

Today Adam, Jeremy, and Kurt sample the Gin Old Fashioned.  It's a surprisingly refreshing drink.   The guys also discuss the intersection between possessing firearms and regulation of Medical Marijuana.  If you have a Medical Marijuana card, could you forefeit your firearms?  Yes.  Jeremy gives his legal analysis. Is smoking a joint on You Tube illegal?  Jeremy also provides you an answer.   I can't believe it's not Baltimore.  Fentanyl is bad.  That is all. Jeff Sessions rears his southern drawl.  Again. The Golden Child is discussed as possibly the greatest cinematic masterpiece of all time.  Clearly it is.  I want the knife. Finally, a former Raven's kicker was beat up in a "not so nice" neighborhood.  Some sage advice from your Lawyer's on the Rocks.  Read more about the story here. Thanks and enjoy the episode! Gin Old Fashioned 1 sugar cube 2 dashes Bitters -- Angostura bitters 1 teaspoon water 2 ounces gin -- gin old-fashioned glass Instructions: Place the sugar in an Rocks glass or other smallish heavy-bottomed tumbler. Add 2 dashes bitters -- Angostura or Peychaud's -- and a teaspoon of water and muddle the sugar until it dissolves. Add 2 ounces gin -- Genever or London Dry -- stir well, and add 2 large ice cubes. Let sit for a couple of minutes and have at it.   Lawyers on the Rocks features Jeremy Eldridge, Kurt Nachtman and Adam Crandell. This triumvirate of lawyers will give you their unsolicited opinion on everything legal and illegal, while enjoying a handcrafted cocktail. Lawyers on the Rocks is sponsored by the Law Office of Eldridge, Nachtman & Crandell, LLC and produced by Up Next Creative, LLC.  

Story: The Disappearing Prime Minister - Australia is a crazy place. It's huge, empty, and full of things that can kill you. And every once in a while one of their Prime Ministers will disappear without a trace. Not figuratively, either.  Guests: Mike Bridavsky, owner / engineer of Russian Recording, member of Memory Map, and LIL BUB's (@IAMLILBUB) human dude. Yes, the same BUB who became a darling to millions as a famous Internet Cat. Bub raises $100k annually, and over a half-million dollars total so far, for charities like Lil Bub's Big Fund for the ASPCA. BUB also delights fans and has lots of fun projects (including the pilot episode of a series Animal Planet canceled for being too weird) at lilbub.com Cocktail of the Month: Genever. It's not a cocktail. It's an ancestor of gin that lurks in the shadows at well-stocked liquor stores, leading many a gin drinker to wonder what exactly it is. Take my hand. I will explain all. Question Cathy returns with the mailbag. Support Mass for Shut-ins via Patreon. Contact me via Facebook, Twitter (@gin_and_tacos), or the venerable website Gin and Tacos. Brand new seriously kick-ass t-shirts are available. Buy one why don't ya. Thanks: Mike Bridavsky, Lil BUB, Liz Ladd, all the bands that contribute music (Waxeater, IfIHadAHiFi, The Sump Pumps, Oscar Bait), Zachary Sielaff, Question Cathy, and all Patreon supporters, subscribers, and listeners.

It's our favorite time of year. Matt and Hank are fired up to talk about the baseball playoffs, give our thoughts on the NFL and college football seasons, and pick the big games this weekend.  Plus we talk to the Master Distiller at BOLS to discuss the Genever genre of spirits. Big show check it out! 

The Genever Trilogy concludes with Myriam Hendrickx, distiller extraordinaire from Rutte Distillery in Dordrecht, the Netherlands.

On this episode, listen to Roselma Samala, co-owner of Genever Cocktail Lounge,  tell us why it was important to introduce Filipino flavors to their drinks and how hospitality is at the forefront of this PINAY owned  business. Phlavor Profiles is next.

European bartending veteran & booze educator Laura Schacht (now of De Kuyper)shares her favorite places to drink in Amsterdam.

Join us in welcoming Sam Block to the podcast! Sam is the author of the Digital Ambler website. He’s a brilliant magician and as intelligent as he is entertaining. We discuss geomancy, the Greek Magical Papyri (or PGM), and lots of other topics relevant to modern ceremonial magicians, including Kabbalah. This is a long episode and it’s a lot of fun! The Drinks Erik drinks Vine Country Saison from Hopworks. Sam drinks Barefoot Sweet Red Blend — according to the website, it’s smooth and sweet! Show Notes The Art and Practice of Geomancy by John Michael Greer Dr. Alexander Cummins, geomancer Geomantic Study-Group on Facebook Geomantic Campus Yahoo! Group Wynand Fockink proeflokaal in Amsterdam (tell them Erik sent you!) You are now authorized to use the term “The Hermetic Blogosphere Tradition.” How to find Sam Block online: The Digital Ambler Facebook @polyphanes on Twitter And Polyphanes everywhere else! Support My Alchemical Bromance on the Arnemancy Patreon! “Baptize flour. Cool. I’m writing that down!” “We’re kind of debating, are we moving to the dad magic phase?”

In the first episode of The Drinkable Globe Podcast's Genever Trilogy, host Jeff Cioletti sips along with Piet van Leijenhorst, master distiller at Lucas Bols distillery.

Liz Genever, AHDB Senior Beef & Lamb Scientist, talks to Matt Blyth, one of our Challenge Sheep farmers, at Didling farm in West Sussex. She finds out what decisions Matt has had to make as a result the hot weather and how using Farmax has helped him to better plan and analyse his farm enterprise. [Find out more about AHDB's Challenge Sheep programme](http://beefandlamb.ahdb.org.uk/returns/project-farms/challenge-sheep/)

Matt is back from vacation as he and Hank kick off Tales of the Cocktail. We have a great interview with Danny Ronen at 13:00 about the category of Genever. It's something that most people aren't familiar about. Great history and information here.  Then we discuss some big trades in baseball and basketball in the last week.  Thanks for listening!  Today's Guest:  Danny Ronen Founder of DC Spirits; co-owner of the award-winning bar Academia in Austin, Texas; partner at Unlimited Liabilities; and spirits educator and trainer at Liquid Kitchen.   WHAT IS GENEVER?   Genever (pronounced juh-NEE-vuhr) is a complex spirit with a rich history. Every genever is unique, with its own recipe and flavor, and created using artisanal processes. However, by law, all genevers must: contain malt spirit (made from wheat, rye, barley, maize, oat, buckwheat, and/or triticale) and juniper berry be a distilled spirit made from natural ingredients (such as grains and botanicals) ALL GENEVER Amount of malt spirit: min. 1.5% of the alcohol volume Amount of sugar: max. 20 grams per liter Colorings: possible, but only with caramel Flavorings from juniper berries and possibly other botanicals and malt spirit Alcohol percentage: min. 30%   In addition, NEW STYLE GENEVER A younger/newer style that originated more recently with a lower malt spirit content and usually more botanicals Amount of malt spirit: min. 1.5% up to max. 15% Amount of sugar: max. 10 grams per liter Color: none Alcohol percentage: min. 35%   In addition, OLD STYLE GENEVER The old or traditional style, with a more pronounced grain flavor due to more malt spirit Amount of malt spirit: min. 15% up to 100% Amount of sugar: max. 20 grams per liter Color: from light yellow through to darker brown (depending on ageing) Alcohol percentage: min. 35%   Since January 15th 2008, genever (also officially known as jenever and genièvre) has had its own Protected Geographical Indication, meaning that it is geographically protected by the European Union, just like Scotch whisky and Cognac. This gave genever its own ‘appellation,’ and product that carries the name genever can now only be made in Belgium; Holland; the Nord and Pas-de-Calais departments of France; and the North Rhine-Westphalia and Lower Saxony regions of Germany. Genever is considered one of the most versatile and interesting spirits, because:   It offers a variety of flavor that is rarely found in other distilled spirits. It can be rich in botanicals — predominantly juniper but also, for example, coriander and angelica. At the other end of the spectrum it can be full of malt and the dark aroma of years spent in wooden casks. The variance in the balance of juniper, malt spirit, botanicals, distilling, and blending techniques allow an enormous diversity of flavor: from aromatic, zesty, and fresh like gin, to earthy, malty, and rich lie, whiskey. Genevers have been made for more than 500 years, yet the industry remains a source of constant experimentation, and innovation.   Genever has existed since the middle ages and was initially used in a medicinal capacity. Later, it came into fashion for recreational usage in the Lowlands of the Netherlands, and in the 17th century became the country’s national drink.   In the early 19th century, the Dutch began shipping the spirit to the U.S. as there was a large population of ex-patriates living there. This coincided with the increasing popularity of cocktails, and in 1880, approximately one in four cocktails in America were made with genever. Following two world wars and Prohibition, however, though genever remained the national spirit of the Lowlands, it disappeared from the world stage.   Since the beginning of the 21st century classic cocktails have soared in popularity and the demand for genever has returned. The genever category is now growing once again, particularly driven by cocktail bars around the world.

This week, we talked with Lennart Deddens, one of the owners of Boilermaker & one of the most passionated ambassadors for the category of Jenever in Belgium & the Netherlands. If you dont know anything about jenever, you might want to listen to this episode to get you a bit warm for this category! www.boilermaker.nl

This "extra" episode is an interview with the main men from feijoa, THE bar for bartenders in Amsterdam. We talk about the importance of a team, personality, genever and a couple of different other topics. This episode aired on the same day as Episode 2 to kick off Amsterdam Cocktail Week! I hope you guys enjoy it! www.feijoaamsterdam.com Special thanks to my buddy Shtevil to let me use the songs from his new Album "stung" www.shtevil.com or find media on spotify, youtube & soundcloud!

Vorgestern sprachen wir über einen meiner kubanischen Lieblingsdrinks -den Periodista. Jan Halfpap das ganze sozusagen geneverisiert und holländisch journalisiert. Mit einem Lächeln. Und Augenzwinkern. Jan Halfpap presents THE SAVELBERG at DIFFORDSGUIDE  savelberg_cocktail_20160315-164732.mp4 -- Peter Badenhop über den Savelberg http://www.faz.net/aktuell/stil/essen-trinken/das-comeback-des-wuerzweins-13971256/savelberg-13971314.html Peter Badenhop über Genever und Rutte http://www.faz.net/aktuell/stil/essen-trinken/genever-ist-der-grosse-bruder-des-trendgetraenks-gin-14689611.html -- Rob Savelberg https://de.wikipedia.org/wiki/Rob_Savelberg Rob Savelberg fragt Angela Merkel

  Vorgestern sprachen wir über einen meiner kubanischen Lieblingsdrinks -den Periodista. Jan Halfpap das ganze sozusagen geneverisiert und holländisch journalisiert. Mit einem Lächeln. Und Augenzwinkern. Jan Halfpap presents THE SAVELBERG at DIFFORDSGUIDE  savelberg_cocktail_20160315-164732.mp4 Peter Badenhop über den Savelberg http://www.faz.net/aktuell/stil/essen-trinken/das-comeback-des-wuerzweins-13971256/savelberg-13971314.html Peter Badenhop über Genever und Rutte http://www.faz.net/aktuell/stil/essen-trinken/genever-ist-der-grosse-bruder-des-trendgetraenks-gin-14689611.html Rob…

Heute gehts um Genever. Als Gin Freund sollten Sie sich diesem einmal zuwenden – ein „Old Simon“ wird Sie nicht enttäuschen ! Rutte Old Simon: www.rutte.nl   Die Martinez Variante  (shaken not stirred) von Marian, wie wir Ihn im Le Lion servieren: Simon’s Cat Shaker,…

“I notice the bottles.” A brief history of gin. Genever, and more. Greg mentions KGB Spirits gin. “Mobsters slinging it around.” We taste Dry Gin, New Western Gin and Old Tom Gin. Greg mentions Ransom and Left Turn‘s Old Toms. “The tequila shooters of their time.” Download Season 3, Episode 7 (direct link).

I dette afsnit afrunder vi genever-kapitlet, og Theis tager fejl omkring sin alkohol. Greve har taget en Bols genever med og Theis en Aberlour 16 års. Vi har nyt i #chocolatebooz-sagaen, som får dig til at revurdere den måde, hvorpå du tænker om chokoladelikør… I er altid meget velkomne til at skrive til os, hvis der […]

It worked for our guest today, but I don’t recommend it unless of course you are as talented as he. Missing deadlines, ignoring briefs, but using his quick wits and competitive spirit, Michael Mann has rightfully garnered the title UK Brand Ambassador of Bols Genever and Galliano.    We are also joined by Jess Mili, who didn’t miss deadlines, read her brief, and went on to beat 2,000 entrants from 75 countries, grabbing the title of Bols Around the World Champion. It was great to catch her in London as her year begins representing Lucas Bols around the world. Genever, the precursor to Gin, is sampled in bars all over the Netherlands. Little shots of potent juniper-flavored spirit served morning, noon and night. It’s been around since the Dutch King William of Orange took the boat west in the 17th C, legalized its production, and allowed every Brit to own his own still. Today, we may have more of a penchant for Gin, but Michael and Jess are changing all of that by reintroducing us to the original. Galliano, the number one liqueur sold in the USA in the 1970’s, is being exhumed from the cellar and dusted off to be used in newfangled cocktails. The old Harvey Wallbanger’s new BFF is Michael Mann! You can catch Michael and me at Also Festival in Warwickshire the last weekend in June - talking Harvey Wallbangers and Espresso Martinis! If you want more information on Also Festival, please go to their website: www.also-festival.com Where you can hear me drinking next: Next week it’s from Holland to Flanders we jump. There, in the university town of Ghent, we’ll meet with Joerden and Tina who developed their grandmother's elderflower liqueur into a national drink.   Are you a regular listener of the Best Sips Worldwide podcast? You can get this and all future audio files automatically downloaded to your mobile device easy. If you’re on iOS, you can listen with iTunes. It’s easy to listen on Android, too. Or click the player or link below to listen to just this episode. (But trust me, you’ll want to subscribe!)   Download the audio

Have you been on holiday and want to bring a bit of that sunshine home with you?  On my last trip to Menorca, I met our guest today, Maria Teixidor, at the distillery of Gin Xoriguer in the capital city of Mahon. We discussed the history of gin on the island and how the Pomada became their go-to summer cocktail. The Spanish drink more gin than anyone in the world. Yes, more than the British. They may have brought it with them in the 1700s, but the Menorcans have claimed it as their own. Mahon gin has been on the menu since that time and the Pomada is the drink of choice. Gin Xoriguer, in its iconic bottle, is seen (and sipped) all over the world, on and off the island, for the past 350 years. Made from a grape-based spirit (vinic alcohol), this gin is different from the usual grain-based gin we are familiar with in the UK. Needless to say, it combines perfectly with lemon and, thus, the Pomada was born. Where you can hear me drinking next: Next up we venture back in time before gin had come to Menorca. We were in Holland and it was called Genever. We’ll speak with Michael Mann, the UK Brand Ambassador for both Bols Genever and Galliano, the Italian liqueur, and  Jess Mili, the Canadian Bartender,  who just won the Bols World Championship 2017 with her cocktail, entitled Still Life. Are you a regular listener of the Best Sips Worldwide podcast? You can get this and all future audio files automatically downloaded to your mobile device easy. If you're on iOS, you can listen with iTunes. It's easy to listen on Android, too. Or click the player or link below to listen to just this episode. (But trust me, you'll want to subscribe!) Download the audio

I denne ellevte episode af Barskabet dykker vi ned i Ginens historie, da vi smager på gins fader genever. Dette er starten på Old Tom, og den vi kender bedst i Danmark: London Dry Gin. Theis fortæller en lille historie om ginens oprindelse og udviklingen af genever. Greve tager en meget flot fødselsdag gave med: […]

So you're newly dating and considering telling the world about your new found passion blasting it all over social media. Well, we here at the Charlie Tonic Hour have some advice to share. Along the way we'll catch you up on some fun we've been having, try a spirit we've never discussed on the show before and give you a music recommendation we discovered while in bed together. All this an more as the show of shows returns!

This week the crew digs into Genever, gin's older, Dutch-er cousin.

Kate Genever discusses the relevance of Ruskin's essays to artists, and the construction of public spaces and parks today.

A bit of a love fest, really. Official wine tasting terminology, such as “Yummy yummy likey likey.” Of course, someone (not mentioning any names) is double fisting Scottish Gin & Dutch Genever in the middle of the afternoon. Juice boxes, square boxes, and get a straw … it’s all here in our final stab at alternative packaging & drinking outside your wine box. [Pre-recorded 30 June 2015]  

On the Bartender Journey Podcast #111 we talk about the somewhat mysterious sprit Genever.  Brand Ambassador Anthony Pullen gives us an education on the product that the Bols company has been making for hundreds of years!  Plus we mix up some Genever cocktails. The Book of the Week is the classic from Dale DeGroff:  The Craft of the Cocktail.  Every Bartender have a copy of this book! In industry news – a bourbon crime wave?  A bizarre real-life story. Join us for great cocktail, spirit and Bartender talk on the Bartender Journey Podcast!

Mix up a new classic American cocktail at home with this step-by-step guide to Star Lake, Josey Packard's original cocktail creation for Smithsonian's Raise a Glass to History.

State drinks discussed, everything loses to bourbon. Never a Bud Lite cocktail. Genever pronunciations at we taste Bols Genever. “Is that an allergic reaction?” We make the #1 cocktail that is an Eagles song: the Tequila Sunrise. Grenadine talk (check out the comparison post here). We know our sunrises. Pour them slowly. Download Episode 8. If you enjoyed the […]

Jen and Erica are drinking Bols Genever, which is a sort of an ancestor of gin.

Damon is back from Tales of the Cocktail and he’s joined in studio by Antonia Fattizzi of Lucas Bols. Antonia and Damon chat about Bols Genever and how it’s slowly gaining popularity in the states. Genever is extremely popular in Amsterdam and drinks like a gin but is closer related to whiskey. Learn more about this interesting spirit and tune in as they make a Holland Razorblade on air! This program was sponsored by S. Wallace Edwards & Sons. “Genever actually outsells vodka by 4 to 1 in Amsterdam.” “Galliano is no longer just anis in your face! There’s so much more going on in the bottle now.” –Antonia Fattizzi of Lucas Bols on The Speakeasy