Podcasts about liqueurs

Ektoras Binikos has had quite a life in the New York cocktail scene. From Sugar Monk up in Harlem (which was recently named a 50 Best Discovery) to Bitter Monk in Industry City, the boozy entrepreneur is now at the helm of Atheras Spirits. They're making a bunch of new creations, ranging from a straightforward distillate flavored with fig leaves (which may or may not be pre-used by The Speakeasy's hosts) to an amaro based on the preservatives used in mummification. Ektoras sits down with Damon & Greg to talk about running a microdistillery in Brooklyn, sourcing weird botanicals, and what the customer can expect from these very off-the-beaten-path liqueurs.Plus, it's daylight savings time! Be sure to set the clocks on your microwave and stove ahead this weekend. Everything else is probably good.Follow Ektoras on Instagram at @ektorasbFollow Atheras on Instagram at @atherasspiritsLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, video podcasts, access to pre-sales and drink recipes from all our guests. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout. Don't forget to click SUBSCRIBE and RATE the show if you can. 

Join us for a sit-down with Julien from No8 Distillery, one of New Zealand's most unique and innovative spirit makers. We dive into the world of craft distilling, exploring their incredible range of gins, liqueurs, and more. Julien shares the journey behind No8, the inspiration for their flavors, and what it takes to create award-winning spirits. Whether you're a gin lover, a cocktail enthusiast, or just curious about the craft, this episode is packed with insights and great conversation. Cheers!

Send us a textIn this episode you'll learn how Mouse Kingdom Liqueurs believe that honesty > sustainability when it comes to making luscious, low-impact, local liquids in Manchester. We jump straight into a discussion with Felix Crosse who started Mouse Kingdom Liqueurs with a mission to improve the quality and sustainability of the liqueurs used in the leading UK bars. Hands on and honesty are the hallmark of his approach and he shares the insights of building wonderful liquids from "waste". If life gives you left over lemons, make a local Limoncello!Support the showFor more high-lights and low-downs follow @BizBevPod on "X" 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 and help keep us ad free.

Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals. Sociologist Nicola Nice takes a look at how women brought the cocktail home. Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist. Balo Orozco shops the farmers' markets to make seasonal shrubs.

De Kuyper is an icon in the drinks world. It's been producing spirits for over 300 years, and the liqueurs, for which is rightly famous, for more than a century.So in this special episode we're thrilled to be joined by De Kuyper Master Distiller Myriam Hendrickx, and De Kuyper Global Brand Ambassador Max de Smit to find out more, including what makes De Kuyper so special, insights into some of the delicious expressions in the portfolio and, of course, how these liqueurs can inspire bartenders in their cocktail creations. For more from The Cocktail Lovers, visit thecocktaillovers.comWhat we're mixing:SidecarIngredients1 part De Kuyper Curacao2 parts cognac1 part lemon1 bar spoon sugarMethod:Shake all ingredients with ice and strain into a coupe glass.To find out more about De Kuyper Liqueurs, visit De Kuyper and follow Max de Smit @xamsmith and Myriam Hendrickx @myriam_hendrickx_rutteThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Simone has come a long way since his Italian childhood in Como: while part of a legendary double-act with Alex Kratena, he led London's Artesian Bar to an unprecedented four #1 listings in World's 50 Best Bars. Simone's post-Artesian career is even more impressive: Sips, his Barcelona bar together with business partner Marc Alvarez, was crowned #1 in 2023, he bought the revered classic Barcelona bar Boadas, the spirits brands he has co-founded, Canaima Gin, Amaro Santoni and MUYU liqueurs, go from strength to strength, and the online training portal he created, The Art of Shaking, reaches thousands of aspiring bartenders daily, teaching them techniques and mentalities that simply can't be communicated in noisy bar shows. We sat down in Sips while it was being renovated - Simone's hands were coated with silicone residue and dried paint - and chatted about the before, the now and the future. Enjoy! Simone on IG: https://www.instagram.com/simonecaporale_/Sips on IG: https://www.instagram.com/sips.drinkeryhouse/Boadas on IG: https://www.instagram.com/boadascocktails/Canaima Gin on IG: https://www.instagram.com/canaimagin/MUYU liqueurs on IG: https://www.instagram.com/muyu_liqueurs/The Art of Shaking: https://www.instagram.com/theartofshaking/ 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, plus we don't edit, 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.orgPhilip 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/oldduff...

Whether before or after dinner, or any time of the day, there's a place for the more spicy and flavored spirits that you may be missing out on.  The Black & Spirited Crew shares their approach to experimenting with liqueurs & fortified wines, when to drink them, and how to razzle dazzle your palate aside from your daily pour or cocktail. @blackandspirited @bourboninblack @cedricsummerall @boss_ladyvs @so_dramgood @bourbon_griot  

In this episode, hosts Logan and Ana talk about the spirit world (or Liqueurs as they are better known! As always there are some fun facts, some reddit stories and both hosts talk about guest bartending and Logan talks about the "Pour Decisions Tour" that he is currently on! Check us out on instagram at ChinaOTRocks for photos and more fun stuff!

We are joined by Caitlin Bartlemay, Master Distiller for Hood River Distillers and their portfolio of brands, including Clear Creek, McCarthy's, and Trail's End.  Caitlin was recently appointed to the role of Master Distiller after many years with the company, a testament to her passion for the brands and distilling.  We discuss their portfolio, including two Single Malts from McCarthy's, the FIRST American Single Malt Whiskey, and Trail's End Bourbons. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 5 years. We must give the biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to read our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens   About Hood River Distillers: Founded in 1934 and headquartered in Hood River, Ore., Hood River Distillers is the Northwest's largest and oldest importer, distiller, producer, and marketer of distilled spirits. Timberline® Vodka, Forthwest® Whisky, Big Gin®, Batanga® Tequila, Easy Rider® Kentucky Straight Bourbon Whiskey, Trail's End® Finished Small Batch Bourbon, DeGroff™ Bitter Aperitivo and New World Amaro, Clear Creek® Fruit Brandies and Liqueurs, McCarthy's® Oregon Single Malt, Old Delicious® Apple Brandy, Sinfire® Whisky, Lucid®Absinthe Supérieure, ULLR® Nordic Libation, Yazi® Ginger Vodka, Lewis and Clark® Spirits, HRD® Vodka and the complete line of Monarch® distilled spirits are distributed across the country. For the complete product portfolio and more information, visit www.hrdspirits.com.  About Caitlin Bartlemay: Bartlemay joined Clear Creek Distillery in 2010 as a logistics coordinator and worked her way through the ranks to distiller. In 2014, Clear Creek was acquired by Hood River Distillers, joining the two oldest operating distilleries in Oregon, and returning Hood River Distillers to its original roots of creating fruit brandies. Bartlemay was named Head Distiller in 2021 and now oversees production of some twenty different distillates including McCarthy's Oregon Single Malt, the 1st American Single Malt; the award-winning Timberline Vodka; and the renowned Clear Creek brandies and eaux de vie. Bartlemay grew up as a hard-working wheat rancher in Eastern Oregon. Her father started a winery when she was in middle school, and she became fascinated by the science of fermentation. She studied Food Science and Technology at Oregon State University  earning her bachelor's degree in 2010. During her last semester of college, Bartlemay sent letters to every distillery across the Pacific Northwest  (at that time there were only 12) inquiring about job opportunities. Steve McCarthy, owner of Clear Creek Distillery, never told her to stop calling, so she didn't. She started work there the week after graduation.

- Le constat désastreux du Canada de Trudeau avec Jeff, Gerry et MisterWhite. - Gilles Parent fait le tour de différents sujets qui l'on marqué dans l'actualité dans la dernière semaine. - Gerry L'Aubergiste présente un vin en importation privée via La Fontaine Vins et Liqueurs, voici le Pavillon de Trianon Rosé. - MisterWhite ouvre son Labo pour dévoiler ses cuts audio de la semaine. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Moi j'adorerais me lancer un jour et créer une marque de spiritueux, mais par où commencer ? La marque, la recette, la cible ?C'est justement le beau programme qu'on t'a concocté avec Marlène ! Elle est Master Blender, autrement dit "maître d'assemblage". Elle travaille à trouver l'équilibre parfait entre des arômes pour te proposer des liqueurs et spiritueux uniques.Recherche de producteurs et inspiration (00:04:27) Discussion sur la recherche de producteurs, l'inspiration et l'admiration pour l'innovation dans la création de boissons.Style, proposition, et recette (00:07:21) Importance d'avoir un style et une proposition distincts, ainsi que la phase de création de la recette.Le processus de création (00:12:27) Le processus de création de spiritueux ou liqueurs, comparaison avec le travail des parfumeurs.Le ciblage et la création (00:23:26) Discussion sur la définition de la cible et l'approche de création dans l'industrie des boissons.Dégustation et retours (00:34:03) Le stress lié à la dégustation de ses spiritueux créés, les retours des clients et les ajustements nécessaires.Travail sur les ingrédients (00:42:22) La réflexion sur l'utilisation des ingrédients lorsqu'on créé une boisson et la diversité des possibilités de création.Sourcing des matières premières (00:48:55) La sélection et l'approvisionnement des matières premières pour ses liqueurs ou spiritueux, en tenant compte de la provenance, des normes de production et des conditions de travail.Tu peux retrouver Marlène Staiger sur Instagram et sur son Linked In.Et bien sûr, Origines sur l'Instagram.Bonne écoute !L'abus d'alcool est dangereux pour la santé, à consommer avec modération.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Découvrez l'entrepreneur Olivier Cuilleret de Fauve, une entreprise spécialisée dans le recrutement. Opérant sa business sur deux continents, Olivier nous partage avec passion son histoire.

Formulation d'arômes, stage chez Gabriel Boudier liquoriste dijonnais et immersion R&D dans une start-up incubatrice Le Laboratoire : c'est parti pour les coulisses du parcours de Marlène Staiger, Master Blender et directrice de création de spiritueux notamment.Voilà le programme :Les molécules aromatiques (00:01:09) : Discussion sur les industries produisant les molécules aromatiques, les parfums, et leur utilisation dans les produits de consommation courante.L'art et la science de l'aromatisation (00:05:33) : Marlène partage son expérience dans la recherche et développement aux côtés de David Edwards et son exploration de l'art et de la science.Le rôle de master blender (00:11:01) : Marlène explique son rôle de master blender, associant l'art, la science, les couleurs et les saveurs dans les assemblages de spiritueux.Collaboration en R&D et contrôle qualité (00:17:05) : Marlène décrit son travail en collaboration avec les équipes R&D et qualité, soulignant l'importance des évaluations sensorielles.Les familles aromatiques (00:25:11) : Elle explique les grandes familles aromatiques, telles que les notes vertes, mentholées, épicées, florales, et fruitées, ainsi que les molécules spécifiques.Histoire et importance de l'odorat (00:27:24) Steiger mentionne l'importance de l'odorat dans l'histoire, avec des références à Brillat-Savarin, la rétro olfaction, et les perceptions culturelles.La rétro olfaction (00:31:58) : Marlène t'explique le concept de rétro olfaction en utilisant l'exemple de manger du chocolat lorsqu'on est enrhumé.Le rôle d'une directrice de la création (00:44:18) : Marlène explique les différentes facettes de son métier de directrice de la création.00:52:41 - Approche de la dégustation et spécificités de l'olfaction : Discussion sur les différentes approches de dégustation et les spécificités de l'olfaction.00:55:55 - Conseils pour développer son odorat : Marlène donne des conseils pour développer la mémoire olfactive et l'identification des odeurs lors d'une dégustation de vin ou de spiritueux.Tu peux retrouver Marlène Staiger sur Instagram et sur son Linked In.Et bien sûr, Origines sur l'Instagram.L'abus d'alcool est dangereux pour la santé, à consommer avec modération.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

- Jeff rend hommage à Nathalie Elgrably sur son texte sur la Déconsommation, qui mène droit vers la pauvreté. - On parle avec P-L Côté de La Fontaine Vins & Liqueurs de tout ce qui tourne autour de l'industrie du vin au Québec. - Place à la fabuleuse Boîte à Pizza de Gerry du vendredi. (Carlos The Punisher est en studio). - Un spectacle éternué par MisterWhite. Learn more about your ad choices. Visit megaphone.fm/adchoices

An engaging conversation with Jeff Roslund and Ryan Boudreau, the innovative minds behind Dapper Barons, a company at the forefront of crafting near sugar-free liqueurs and zero-sugar ready-to-drink cocktails. In a culture where sugar consumption is a growing concern, especially among those following ketogenic and low-carb diets, Jeff and Ryan shared their journey and passion for revolutionizing the cocktail industry. Jeff explained the genesis of their idea, "We're the first company to create near sugar-free liqueurs, as well as zero-sugar ready-to-drink cocktails. We knew if we could pull the sugar out of these liqueurs, you could go back to making cocktails the way they're meant to taste." Their conversation covered the nuances of alcohol's impact on the body, particularly in relation to a ketogenic lifestyle.  Jeff clarified a common misconception about the sugar content in spirits. He noted, "All of these products like vodka, gin, tequila, whiskey, are sugar and carbohydrate-free. When you start to get into the flavored spirits, that's where brands are starting to reintroduce sugars." This distinction is crucial for those striving to make healthier choices without giving up on enjoying a drink occasionally. The conversation touched on the often overlooked aspect of calorie content in alcohol which Ryan stated was normally around 80 to 90 calories per ounce, depending on the base spirit.  It emphasizes the point that even if a product is sugar free there are often still calories associated with it which we need to be aware of. One of the most striking moments of the discussion came when Jeff presented a visual comparison to illustrate the sugar content found in typical liqueurs, comparing it to the sugar in a Hershey's candy bar. "So, you know, you're looking at about 300 grams [of sugar in a bottle of Kahlua]. That's the level that we're talking about." This vivid imagery serves as a stark reminder of the hidden sugars in many popular beverages and the necessity of transparency in labeling, a challenge the alcohol industry continues to face. You can find out more about getting some to try out on their website and click on the 'Where To Buy' menu option.

Est-ce que tu connais le Vespetrò ? Cette liqueur traditionnelle italienne du 18ème siècle.Aujourd'hui, je t'emmène avec moi découvrir le Vespetrò, une liqueur herbacé et anisé que j'ai découverte en Bretagne. Voilà le programme :Introduction (00:00:10) Présentation du sujet, découverte de la liqueur "Vespetro" en Bretagne.Visite de la cidrerie (00:00:57) Expérience de dégustation de cidre et découverte de la liqueur "Vespetro" en Bretagne.Origine et composition de la liqueur (00:01:57) Origine italienne de la liqueur, processus de fabrication et composition des ingrédients.Signification du nom et usage de la liqueur (00:02:51) Origine du nom "Vespetro", recommandations de consommation et cocktails.Historique et popularité de la liqueur (00:03:49) Historique de la liqueur, référence à Louis XV et évolution des liqueurs traditionnelles.Origine de la recette en Bretagne (00:05:09) Histoire de la recette par un pharmacien à Quintin, ajout d'ingrédients et évolution de la recette.Liqueurs médicinales et conclusion (00:06:05) Évolution des liqueurs médicinales, recommandation de conservation et conclusion de l'épisode.Comme d'habitude, n'hésites pas à mettre 5 étoiles sur ta plateforme d'écoute préférée. Ça m'aide à avoir un meilleur référencement sur Spotify, Apple Music, etc et à faire connaître le podcast. Et surtout, ça me fait super plaisir de voir que le podcast te plait.Tu peux aussi retrouver Origines sur instagram.Allez, bonne écoute de cette histoire liquide du Vespetrò !L'abus d'alcool est dangereux pour la santé, à consommer avec modération.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Growing up in a small village near Düsseldorf, Germany, Ute Londrigan was deeply inspired by her grandmother's tradition of crafting homemade liqueurs from locally sourced fruits in the basement. After a transformative shift from corporate positions that took her around the world, Ute decided to establish her own distillery in Mamaroneck, NY. Drawing from her grandmother's century-old tradition, Ute meticulously crafts liqueurs that honor the flavors of her German heritage. In this episode, we delve into Ute's remarkable transformation into a founder and mompreneur. We explore the artistry and craftsmanship behind Heimat New York's exquisite liqueurs, which are made using local fruits, bottled seasonally, and are entirely natural. Through our conversation, we witness the fusion of German heritage and the vibrant atmosphere of New York, as Ute creates a unique blend that embodies both!

Growing up in a small village near Düsseldorf, Germany, Ute Londrigan was deeply inspired by her grandmother's tradition of crafting homemade liqueurs from locally sourced fruits in the basement. After a transformative shift from corporate positions that took her around the world, Ute decided to establish her own distillery in Mamaroneck, NY. Drawing from her grandmother's century-old tradition, Ute meticulously crafts liqueurs that honor the flavors of her German heritage. In this episode, we delve into Ute's remarkable transformation into a founder and mompreneur. We explore the artistry and craftsmanship behind Heimat New York's exquisite liqueurs, which are made using local fruits, bottled seasonally, and are entirely natural. Through our conversation, we witness the fusion of German heritage and the vibrant atmosphere of New York, as Ute creates a unique blend that embodies both!

Thousands of years ago, the first humans accidentally created the first beer and wine. This occurred naturally when yeast in the air converted sugars into alcohol.  However, it wasn't until thousands of years later that new techniques were developed to process those beverages, but even then, the products they created weren't designed for consumption.  Eventually, these techniques were perfected to a point where they could be consumed, and they resulted in entirely new categories of beverages.  Learn more about Spirits and Liqueurs, what the difference is, and the various types on this episode of Everything Everywhere Daily. Sponsors BetterHelp Visit BetterHelp.com/everywhere today to get 10% off your first month ButcherBox Sign up today at butcherbox.com/daily and use code daily to choose your free steak for a year and get $20 off."  Subscribe to the podcast!  https://link.chtbl.com/EverythingEverywhere?sid=ShowNotes -------------------------------- Executive Producer: Charles Daniel Associate Producers: Peter Bennett & Cameron Kieffer   Become a supporter on Patreon: https://www.patreon.com/everythingeverywhere Update your podcast app at newpodcastapps.com Discord Server: https://discord.gg/UkRUJFh Instagram: https://www.instagram.com/everythingeverywhere/ Facebook Group: https://www.facebook.com/groups/everythingeverywheredaily Twitter: https://twitter.com/everywheretrip Website: https://everything-everywhere.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca Rapidement après ses études, Marie-Ève s'est plongée dans le monde de l'entrepreneuriat, armée de détermination et de créativité. Une femme d'exception, Marie-Ève incarne l'esprit entrepreneurial : pour elle, chaque obstacle est une opportunité de trouver des solutions. Elle partage son parcours inspirant et les valeurs qui animent sa vision d'entrepreneure.

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca Nous avons eu le bonheur de discuter avec

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca Nous avons eu l'immense privilège de recevoir un invité exceptionnel :

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca Nous sommes ravis de vous présenter mercredi prochain, le 7e épisode de notre podcast, où nous accueillons un invité spécial,

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca Rencontre exclusive avec

Dans cet épisode, nous avons l'honneur de recevoir

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca Dans cet épisode, nous mettrons à l'honneur les brillants entrepreneurs

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca   Nous accueillons

Cet épisode est commandité par La Fontaine Vins & Liqueurs : https://la-fontaine.ca  Nos invitées spéciales :

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Marco Dionysos helped San Francisco become one of the most influential cities of the contemporary cocktail renaissance, and his Chartreuse Swizzle has become a modern cocktail classic. For this episode, we explore the drink's origins and how it grew to prominence, and Dionysos (now a bartender at Comstock Saloon) shares his experiences seeing his recipe become a global favorite, and his thoughts on approaching the drink at a time when Chartreuse may be harder for some consumers to find.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Liquore Strega and the bewitching power of literature (A presentation by Luca Cottini, PhD)* The fascination for "La" Strega (the witch) and the apprenticeship at "Lo" Strega liqueur factory* Poster #advertising and the aura of Strega. The blue, green, and red "witch" by Marcello Dudovich* The Roman city of Benevento, the legends of witchery, and the #drink of Giuseppe Alberti* A Southern Italian excellence from 1860 to the present. Guido Alberti as #entrepreneur* The passion for #storytelling. The Nazi occupation of Rome and the salotto of Maria Bellonci* The birth of Premio Strega, a laboratory of postwar culture & Italy's most important literary award* From literature to #cinema. The acting career of Guido Alberti, from Fellini to Rosi* Of #cocktails and literary imagination. What do #stories do? What is their added value?* Guido Alberti. A complex entrepreneur and #intellectual in search of never-fading #beautyCheck out all the other episodes in the content library and make sure to join the newsletter of the show at www.italianinnovators.com. Don't forget to leave your comment here below and subscribe to the YouTube channel. Thanks for listening!

When we think of cocktails, we often think of the spirits that we use to make them, but the modifiers, the Liqueurs, the Cremes, the Vermouths, and the Amaris, that balance the drink, often become an afterthought. But one brand not only seeks to bring those liquids into the spotlight but also explore the history and seek out modifiers that may have been lost over time. Tempus Fugit, a Latin term that means time flies, is a brand that has been digging through the annals so as to source and recreate rare spirits and cures and their latest release. Creme De Moka is a perfect example of this. To find out more, we talked to John Troia from Temps Fugit about history, cocktails, and the archaeology of liquids. 

We've hit April, and the podcast is back for a brand new (lengthy) episode! After yet another road trip, Tom Canterbury and Gray Robertson are here to discuss everything you need to know about Alabama, the SEC, and much more. Here's your trip around the bases:    At the Plate (0:00-21:21): Tom and Gray look back at the Missouri series for Alabama and discuss everything, including Montana's dominance, Kenleigh Cahalan's improvement, Sunday's snowball effect, Prange's home run swings, and much more. Then, the guys look ahead to a home series with South Carolina. Advancing to First (21:29-40:42): The guys look back at the weekend's SEC action, including South Carolina's stunning series win, Georgia-Kentucky, Texas A&M's battle with Tennessee, and more. Plus, another FGCL Player of the Week is selected and Gray presents his second Bracketology of the year. Stealing Second (40:50-1:10:51): SEC Network analyst and Texas A&M All-American Tori Vidales makes her podcast debut and discusses the Tennessee-Texas A&M series, the pitching staff for the Lady Vols, the upcoming series between the Aggies and Mississippi State, Florida's issues, Georgia's chance to win the league, Jo Evans in California, the new regime in College Station, and much more. Rounding Third (1:11:04-1:42:47): The Midseason Boxies are BACK! Tom and Gray hand out some hardware for the best players, pitchers, coaches, and teams at the halfway point for the SEC, the FGCL, and the national landscape. Plus, the usual awards for Alabama return (Note: some audio issues popped up during this segment...our apologies). Heading Home (1:42:58-2:23:12): To close the show, Tom and Gray look at some big games coming this weekend. Then, the guys make picks for upcoming SEC series and Florida State-Clemson before once again diving into a hefty edition of “Off the Wall.” Finally, “Tom's Hungry” returns after a great trip to Columbia. Note: The Crimson Tide Sports Network's softball radio team is back! To listen to games, tune in to 97.5 FM Tuscaloosa, download the 97.5 FM app (https://t.co/MC0HVxSw2T), or visit https://nick975.com/listen-live/popup/. ALSO: Alabama Softball is BACK on the Varsity App for the rest of the season! Download the app here: https://apps.apple.com/us/app/the-varsity-network/id1574519982

Dans l'épisode d'aujourd'hui, l'œnologue Béatrice Dominé est en compagnie de Jeanne Dominé, cheffe pâtissière, pour vous proposer de délicieux accords desserts et spiritueux à la carte dVine. Comment pouvons-nous marier un whisky, un cognac ou un rhum avec un dessert ? Jouer sur des arômes communs ou un contraste de texture, c'est l'exercice auquel nos deux expertes ont su répondre dans l'épisode d'aujourd'hui. 

Dans l'épisode d'aujourd'hui, l'œnologue Béatrice Dominé retrouve son assistant en œnologie, Maël Prigent, pour répondre à la question : c'est quoi un spiritueux ? Reconnus comme ayant un fort pourcentage d'alcool, les spiritueux sont issus d'un produit ayant eu préalablement une fermentation alcoolique. Après cette fermentation, ce produit va être distillé pour obtenir une nouvelle boisson : un cognac, un gin, un whisky, etc 

This week we tackle What to Drink when you're not drinking! Whether it be Dry January, March Sadness, or Sober 'Tober, a reset is nice every once in a while. Avoid the "Empty Hand" syndrome at parties with Lyre's Non-Alcoholic Spirits. These libations are meant to sub in for all the classics (Gin, Whiskey, Rum, Liqueurs, etc.) so that you can become an amateur mocktail-mixologist (Mock-tologist?) at home OR ask your bartender to "make it a Lyre's." Nick Crutchfield, Lyre's Global Head of Education, gives us the skinny on this line of Spirits and RTD's (Ready-to-Drinks). --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message

These sweetened, creamy alcoholic beverages may be perceived as simplistic, but are actually achievements of science and marketing. Anney and Lauren dip into the storied history of cream liqueurs.See omnystudio.com/listener for privacy information.

First we address a few discussions from our social media community before diving into Krampus, the anti-Santa. Then we cover a variety of interesting Christmas-y liqueurs and the multi-cultural fruit cake. And as always, we end with mental health tips! --- 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/folkandfad/message Support this podcast: https://anchor.fm/folkandfad/support

We're sampling smoky Mezcal in Mexico, Cacique in Costa Rica, Ginginha in Portugal, Gin in Amsterdam, and Genziana in Abruzzo. [Ep 209] Show notes at https://radiomisfits.com/ded209/ Maria Itaka talks Mezcal on Destination Eat Drink Maria's first appearance on Destination Eat Drink Oaxaca food tour from Culinary Backstreets Articles about Oaxaca written by Maria Itaka Maria's website Adriana Font talks about Costa Rica on Destination Eat Drink Foodie Tours Costa Rica Rob Rose talks about Portugal on Destination Eat Drink Raw Travel TV show website Brent's story about Ginjinha Grandma Sammy Dunham and Peter Austin talking about Abruzzo on Destination Eat Drink Life in Abruzzo Facebook page Life in Abruzzo website Peter Austin Photography website Thijs van Royen talks about Amsterdam on Destination Eat Drink  Amsterdam Food Tours Brent's story on Volto-Ja

The HospoX  crew share stories of their most annoying customers aka Killer Karens (and Darren's?)They share their thoughts on Karen's Diner and just what can be done to manage a killer Karen or Allan on a mission to complain.Special guest: Anthony Khoury from Showtek Entertainment.Product Tasting: Bernie's Social Craft Spirits and Liqueurs. Available for purchase via the Bernie's Social website.

- Video on BitChute: https://www.bitchute.com/video/PnnvUVEd7Fei/ - Video on Rumble: https://rumble.com/v1rtf14-censorship-inflation-sanctions-european-and-canadian-collapse-decentralizat.html - Video on Odysee: https://odysee.com/@chycho:6/CurrentEvents_Oct30_2022:1 - Intro Video on CensorTube: https://www.youtube.com/watch?v=QDijgDGsmBs ***SUPPORT*** ▶️ Patreon: https://www.patreon.com/chycho ▶️ Substack: https://chycho.substack.com/ ▶️ Paypal: https://www.paypal.me/chycho ▶️ SubscribeStar: https://www.subscribestar.com/chycho ▶️ Streamlabs at: https://streamlabs.com/chycholive ▶️ ...and crypto, see below. ▶️ Guilded Server: https://www.guilded.gg/chycho PLAYLIST: Podcasts https://soundcloud.com/chycho/sets/chycho SELECT TIMESTAMPS: - CensorTube Introduction (0:00-15:17) - New Tech, Humanities Reply to Censorship by the Ruling Class: Facebook & Twitter, Mark Zuckerberg, Jack Dorsey & Elon Musk (7:20-11:30) - Elon Musk Should Fire 95% of Twitter Employees (11:57-12:49) - More on Twitter and Elon Musk - Jordan Peterson (17:38) - Centralized Power is a Plague on Humanity (20:16) - Russia Didn't Cut Oil Supplies to Europe, Europe Is Refusing to by Russia Energy: Western Sanctions On Russia Are the Problem (21:11-21:44) - Western Ruling Class Is a Plague on Humanity, They Musty Be Dealt with at Some Point (21:44-25:21) - Karen Jeppe (25:21) - Centralized Power Commits Genocides: Decentralization Is the Only Positive Future for Humanity (27:20-30:35) - Censored Society Is the Ultimate Dystopian Future for Humanity, Zero Tolerance for Censorship: Warren Ellis's Transmetropolitan (32:52-36:22) - Democrats Are On the Leading Side of Censorship are Pure Fascists: The Duran Interview with Diane Sare: https://rumble.com/v1q66zv-taking-on-the-deep-state-candidate-wdiane-sare-live.html - This Is the Difference Between Local Gangs and Centralized Power of Government (38:29-41:04) - Russian Sanctions: European Societies Drinking the Kool-Aid, Destroying Their Source of Cheap Energy (41:15-44:45) - Canada Is On the Verge of Economic Collapse: Many Canadians Are About to Become Insolvent and Lose Everything (44:52-48:12) https://rumble.com/v1qbo2c-flashback-the-bank-of-canada-gov.-said-there-wouldnt-be-inflation.html - More Random Discussion, Including About Comic Books - Our New Favorite Insult: "You Sound like You Are up to Date with Your Boosters" (52:04-57:04) - What's Causing Inflation - Comic Books - Music - Inflation Due to Centralized Control of Our economies: Printing Money, Wall Street & Breaking the Supply Chain (1:05:21-1:09:01) - Printing chycho Crew T-shirts? - Pelosi Attack - UK Coup - Some Random Discussion - A Funny Hot Knifing Story: Advice on How to Stay Safe, A Public Service Announcement (1:23:19-1:26:39) - Liqueurs and Foods, Making and Preserving - Advice on Writing a Statement of Purpose for a PHD: How Our Education System Is Set Up (1:49:52-1:52:43) - Midterm Elections - NASA and Asteroids - ... and more. VIDEO: The Duran: Taking on the Deep State candidate w/Diane Sare (Live) https://rumble.com/v1q66zv-taking-on-the-deep-state-candidate-wdiane-sare-live.html VIDEO: FLASHBACK: The Bank of Canada Gov. said there wouldn't be inflation https://rumble.com/v1qbo2c-flashback-the-bank-of-canada-gov.-said-there-wouldnt-be-inflation.html MUSIC: Quintuple Crown Octobirthdaze 2022 (live recording) https://soundcloud.com/loblova/quintuple-crown-octobirthdaze-2022 ***VIDEO PLATFORMS*** ▶️ BitChute: https://www.bitchute.com/channel/chycho ▶️ Rumble: https://rumble.com/c/chycho ▶️ Odysee: https://odysee.com/$/invite/@chycho:6 ▶️ YouTube: https://www.youtube.com/@chycho ▶️ Twitch: https://www.twitch.tv/chycholive ***SOCIAL MEDIA*** ▶️ Minds: https://www.minds.com/chycho ▶️ Gab: https://gab.ai/chycho ▶️ Vk: https://vk.com/id580910394 ▶️ Parler: https://parler.com/#/user/chycho ▶️ Bitclout: https://bitclout.com/u/chycho ▶️ Gettr: https://gettr.com/user/chycho

Spirits is a big heading, and the two primary distinctions within this category are liquors and liqueurs. Does this distinction matter? Actually, yes! Tune in to find out what the distinction is as well as a list of our staple liqueurs should you desire to have some on hand for an at-home cocktail bar. See acast.com/privacy for privacy and opt-out information.

If you're like Marc, you're not sure what what liqueurs and schnapps are, other than a very few cocktails or drinking them straight as a teenager. Fortunately Ann Arbor Distillery joins us this week to explain what they are, and how to best enjoy them, including as always some fun facts and great cocktails to try. Pour yourself a glass and enjoy! Cheers! Marc Website: www.theunsophisticatedpalate.com Music: Happy Clappy by John Bartmann Artwork: Marlon Kalis

Jason Johnson, owner of Wagon Wheel liqueurs, Inc., Wagon Wheel Liquors, Inc. is located in Owens Cross Roads, and is part of the Beer, Wine, and Liquor Stores Industry. If you want fine wine, liquor, and lots of choices of beer, come on down and visit them! They will try to order anything you want. Open 7 days a week. They want you to be happy! Visit wagonwheelliquersal.com for more information. --- Support this podcast: https://anchor.fm/alabamaentrepreneur/support

Jason Johnson, owner of Wagon Wheel liqueurs, Inc., Wagon Wheel Liquors, Inc. is located in Owens Cross Roads, and is part of the Beer, Wine, and Liquor Stores Industry. If you want fine wine, liquor, and lots of choices of beer, come on down and visit them! They will try to order anything you want. Open 7 days a week. They want you to be happy! Visit wagonwheelliquersal.com for more information. --- Support this podcast: https://anchor.fm/alabamaentrepreneur/support

John Lamey is the Executive Vice President/General Manager at San Luis Spirits, home to the award winning Dripping Springs Vodka & Gin, 1876 Vodka/Bourbon, Paula's Liqueurs, Republic Tequila/Whiskey, Pepe Zevada Tequila, and Martine Honeysuckle Liqueur. His 30 years in the Wine & Spirits industry included 18 years at a wholesaler, 4 years at the supplier level, and 3 years in retail. His career began at the Julius Schepps Distributing Co. in Dallas, TX. After 14 years at Republic National Distributing, he accepted the Vice President of Operations position at H&H Beverages (Retail Spirits Chain). John attended Texas Tech University on a golf scholarship and graduated with a BBA in Marketing. He enjoys spending time with his wife of 29 years and 26-year-old daughter who is also employed in the wine industry. --- Support this podcast: https://podcasters.spotify.com/pod/show/grayson-mask/support