Podcasts about michter

Send us Fan MailWe retrace our 11-day run through Kentucky leading up to the Kentucky Bourbon Festival and tell the real story behind the bottles, the bus tour, the volunteer work, and the people who make Bardstown feel like a second home. We share what went right, what surprised us, and why the best pours often happen outside the official tasting lines. • kicking off Season 8 and setting the festival mission • hunting a 1965 I W Harper Bottled In Bond through Revival Vintage Spirits • using Bardstown as the perfect bourbon travel hub • early distillery stops and gift shop strategy at Jim Beam and Heaven Hill • hosting Dan McKee for dinner plus a night that goes sideways fast • Louisville barrel thieving with Tegrity and a visit with Amin • volunteering to load in distilleries and how the festival runs backstage • tasting Dark Arts releases with Macaulay Minton in Lexington • Scotchy Bourbon Boys bus tour stops at Whiskey Thief Four Roses and Buffalo Trace • picking a Whiskey Thief barrel and how to find the Scotchy pick • Bourbon In The Air highlights plus why some lines feel worth it • Old Forester Kentucky Boy release and our take on value vs price • Whiskey House events and the My Kentucky Home dinner train • meeting Jim Gaffigan and gifting bacon bourbon balls • wrapping the weekend with final bottle pickups and goodbyes Remember www.scotchybourbonboys.com for all things scotchy bourbon boys, Glenn Carons and t-shirts are available. Whether you listen to us or you like us, make sure that you leave good feedback, especially on Apple. Write a review, give us five stars, that helps us out so much. Eleven days. Multiple towns. More bottles than we planned. Season 8 starts with our full Kentucky Bourbon Festival travel diary, from the first volunteer meeting in Bardstown to the last goodbye pour on the way home. We talk through the real mechanics of doing bourbon country the right way: where to base yourself, how to book meals and tastings, when to buy early, and how to avoid burning out your palate before the main events even begin.We get into the moments that made this year different: tracking down a vintage 1965 I W Harper Bottled In Bond through Revival Vintage Spirits, stacking distillery stops like Jim Beam and Heaven Hill, and hosting Michter's master distiller Dan McKee for a laid-back dinner that turns into a night none of us will forget. We also hit Louisville for barrel thieving at Tegrity and a visit with Amin, then head to Lexington to taste Dark Arts festival releases with blender and owner Macaulay Minton.Once the Kentucky Bourbon Festival events kick off, we break down what worked: smoother Will Call, better line flow, strong food, and a media tent setup that makes live interviews and quick conversations easier. We share highlights from our Scotchy Bourbon Boys bus tour with stops at Whiskey Thief, Four Roses, and Buffalo Trace, including a Whiskey Thief barrel pick you can ask for by name. And yes, we also tell the story of meeting Jim Gaffigan and handing over bacon bourbon balls.If you love bourbon, Bardstown, barrel picks, and the culture behind the glass, hit play, subscribe, and leave us a review so more bourbon fans can find the show. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Welcome back to Chill Filtered, the podcast where we drink whiskey so you don't have to (but you probably should)! This week, Cole and Bryan dive into a bottle with one of the most unbelievable backstories in spirits history: the brand-new Bruichladdich 14-Year "Yellow Submarine [Reclassified]" (2026 Release)! Before getting to the glass, the guys talk Scotland vacation planning, Cole's love of Paris, his recent trip to the home office in Ohio (featuring half-off whiskey night in Wadsworth), a top-secret family Disney trip in the works, and huge updates for the Phoenix Meetup—including hopefully hosting the Found North private barrel pick with Nick Taylor inside an authentic WWII airplane hangar!

Send us Fan MailWe get ready for the Kentucky Bourbon Festival and relive how a bourbon trip becomes a mix of friends, schedules, and chasing the next great pour. Then we dig into why Michter's keeps winning us over and argue about whether festival bottle lines count as real bourbon hunting.• Kentucky Bourbon Festival plans with the full crew, house schedule, and bus tour energy • Bourbon balls for the holidays, merch updates, and where to follow us online • Why Michter's shelf lineup stays consistent and drinkable • Quality-first releases versus mash bill transparency, including skipping a 10-year release • The Michter's rye bottles that changed our minds and shaped our palates • Bottle-your-own at Michter's Fort Nelson, anniversary pours, and the chair story in Shively • What went wrong with last year's long lines and limited allocated bottles • How Jim Beam handled festival sales better, plus why single barrels matter • Whether a festival-only batch release solves the problem or kills the huntPlease, please leave us a five-star review with a review about what you like about usWaiting in a bourbon line for two hours and walking away with nothing changes how you see a festival. We're gearing up for the Kentucky Bourbon Festival with the whole crew, but we also want to talk honestly about what worked, what didn't, and what we hope gets fixed this year, because the festival is supposed to feel like the Super Bowl of bourbon, not a lesson in frustration.We spend a big chunk of time on Michter's, one of our favorite distilleries to drink and to visit. We talk through why Michter's Sour Mash and their core lineup are such reliable pours, how their team protects a consistent flavor profile, and why they're willing to skip a release when it doesn't meet their standard. It turns into a real conversation about whiskey transparency versus quality: do you need the mash bill, or do you trust what's in the glass?Then we jump back into festival strategy. We break down last year's Kentucky Bourbon Festival bottle situation, the Heaven Hill line chaos, and why Jim Beam's setup felt smoother for actual festival-goers. We also spotlight festival single barrel picks as a smart move when allocated bottles get messy, and we dig into a rumor we've heard about a Kentucky Bourbon Festival only release designed to keep people from leaving empty-handed. Of course, that leads to our favorite argument: is the festival still “the hunt,” or is it a stocked pond where you just choose your fish?If you love bourbon travel, distillery visits, allocated bottle drama, and honest tasting talk, hit play. Subscribe, share this with your bourbon crew, and leave us a review so more whiskey fans can find the show. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

If you've listened to the podcast before, you know that we are generally fans of Michter's products. For this short, we taste and review this years version of Michter's 10 Year Straight Rye Whiskey. This is one of the more premium (but attainable) offerings from Michter's and it doesn't release annually. The release is made up of many ultra-aged single barrels and this whiskey is very sought after by newbies and seasoned enthusiasts. So join us this week as we give you our take on this rye. We are also joined by our friend Todd Ritter (The Bourbon Road) and he participates in pass, try, or buy. --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

"I tend to think taking the Lord's name in vain has less to do with a swear or curse moment, but a lot more with having a human agenda that is not good, unjust... and then using the Lord's name to justify it and make it good." In this episode of We Should Know Better, the guys pour a fresh glass of Michter's and traverse through the absurdity of modern culture. After raising a glass to Dolly Parton and mourning Big Bear's beloved bald eagle, they dissect a Homeland Security recruitment video using Isaiah 6:8 and dig into what "taking the Lord's name in vain" truly means beyond just swearing. The conversation heats up as they examine the bad-faith trolling of Enes Kanter Freedom and Royce White entering the WNBA draft, the bizarre world of longevity biohacker Bryan Johnson, and whether optimizing every second of your health means forgetting how to actually live. To wrap things up, the crew compares their late-mid-40s skincare routines and tackles long-winded YouTube comments. 00:59 - Intro & In Memoriam for Dolly Parton 07:14 - Delivering Bad News & The Tragedy of Jackie the Bald Eagle 11:45 - When Job Candidates Discover the Podcast 19:15 - DHS Propaganda, Isaiah 6:8, & Weaponizing Scripture 30:43 - What Does Taking the Lord's Name in Vain Actually Mean? 46:42 - Enes Kanter Freedom, Royce White, & WNBA Controversy 01:16:23 - Bryan Johnson, Longevity Obsessions, & Missing the Point of Life 01:27:43 - Skincare Regimens & Red Light Therapy for Men in Their Late 40s 01:40:28 - Reading YouTube Comments & AI Thumbnail Disasters 01:51:52 - Peacock Discoveries & Wrap-Up SUBSCRIBE & SHARE us this week!Contact Us: brosbiblesbeer@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Leave Us A VoicemailYouTubeSimpleCastSpotifyApple PodcastsXInstaWe Should Know Better is: Zack Krater & Andy McCraw Find us wherever fine podcasts are distributed. Oh, and share us with a friend this week! Grace. Peace. Cheers! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

SKALAN ÄR BRUTEN. Nu har vår kära (?) 100-poängsskala använts till max – en whiskey har fått 100 poäng. Vi lustmördar texten till denna utmärkelse och utlovar högläsning! David har dammat av fakta om destilleriet Tambowie som la tassarna i vädret 1914. Eller kanske inte …? Dessutom: Beef tea och högljudda nosningar i glas. Vad var det i glaset? David hade en bourbonlagrad 13-årig Bruichladdich på 61,8%, privatfat. Mathias njöt av en Laphroaig Willem Dafoe. Jeroen körde en PX-lagrad åttårig Eden Mill, även det ett privatfat. Ruby Capital gick in som nya ägare Eden Mill distillery 2025: https://www.thespiritsbusiness.com/2025/11/equity-firm-saves-eden-mill-from-administration/ Dravelprosa om Michter's Celebration Sour Mash 2025 Edition – ”tack” Jocke Storm för tippset! Detta är ett otroligt bottennapp till text: https://www.livetsgoda.se/michters-celebration-sour-mash-2025-edition-exklusiv-mojlighet-for-livets-godas-vin-whiskyklubb/ David konstaterar att han säger ”jag ska inte nosa på whiskyn för nära glaset!” när han menar ”jag ska inte nosa på whiskyn för nära micken!” Hur knäpp är denna man?!? Ett långt trassel kring destilleriet Tambowie… British newspaper archive: https://www.britishnewspaperarchive.com/ Scotch Missed: Townsend, Brian, Scotch missed: The original guide to the lost distilleries of Scotland, 4 upplagan (1993; Glasgow: The angels' share, 2015). Citat med beef tea kommer från denna märkliga bok: Thomson, Alexander, Random notes and rambling recollections of Drydock, the Dock, or Kelvindock, all now known by the more modern name of Maryhill: 1750–1894 (Glasgow: Kerr & Richardson, 1895). Och vad fan var beef tea då? Jo: https://history.rcp.ac.uk/blog/beef-tea-very-19th-century-remedy Här når du oss: En trea whisky på Facebook Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

We fresh-cracked the 2026 Michter's 10 Year Rye to see if it still lives up to the hype. Sweet oak, cherry, and a surprise tropical twist made this one a fun pour to revisit.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're back! Sorry for the delay...it's been a busy Summer. The wait will be worth it as Justin, Jon, guest Brian, and Justin's dad Bill are here to tackle the Michter's Barrel Strength Bourbon. We can't tell if it's the 24B or 24C...so let's all enjoy the experience together, shall we? Hope you like the episode and see you next week!YouTube: https://youtu.be/OZ63fYjJp5oEditing by: Danny Boy ProductionsRoyalty Free Music: "8 Bit Win!" By HeatleyBros ⁠⁠⁠⁠youtu.be/vX1xq4Ud2z8⁠

Happy Friday and welcome to the Whiskey Tequila Fridays Podcast 4th Year Anniversary Episode!  For Episode 100, The Boys review the previous 12 months, including a few of their favorite QuickSips™. This 'sode features Don Fulano Reposado, Michter's Unblended American Whiskey, Centinela Reposado (Tall Bottle), Sazerac Rye 125, an Eagle Rare Single Barrel, and the El Tequileno 50th Anniversary Anejo, and a special surprise bottle from our guest, Jeff Huber of the Wheaton Whisky Club. Okay, it's a Pappy 20... no big deal! This episode is the first to appear on video!  Head on over to YouTube and show The Boys some love! https://youtu.be/cURUysQNBdA So pull up a chair, keep the screen in view, gather your friends, open some bottles, listen, watch, and sip along, and Make It A Happy Friday™! This first video edition of the podcast includes some shady audio at times- The Boys will get that straightened out eventually. Plus, the Hype Horn was completely removed by noise cancellation. If you want to get a little more of the full experience, why don't you head on over to wherever you listen to podcasts and download all of the previous 99 audio-only episodes! "Thank You" to Brad Niccum of  @Tastingtequilawithbrad  and John Siracusa of Listen Deck, producing podcasts for professionals. Find John at  @Listendeck  www.listendeck.com and https://www.linkedin.com/in/siracusa/ A HUGE "Thank You" to the great folks at Subourbon, the sexy speakeasy recording location for this episode. https://subourbon.bar/ 120 W Wesley St, Wheaton, IL 60187 And the BIGGEST "Thank You" to YOU! Whether this is your first episode or your hundredth, The Boys appreciate your support.

This week on the Bourbon Bytes podcast, we're diving into a packed lineup of new whiskey releases before revisiting one of my favorite barrel-strength rye whiskeys of all time: Michter's Barrel Strength Rye. New Riff is releasing its oldest Headliner blend yet, featuring 10+ year components including malted rye bourbon, rye, and Balboa rye. Bardstown Bourbon Company is getting tropical with Victoria Pineapple Finished Whiskey, a bourbon and rye blend finished in pineapple rum casks with fresh pineapple added to the barrel. Yellowstone is back with a limited edition finished in ruby and tawny port casks, and Heaven Hill is unveiling a first-of-its-kind Double Mash Bottled-in-Bond bourbon that blends its traditional bourbon mash bill with its wheated bourbon mash bill. Then it's time for a Byte-Sized Review of Michter's Barrel Strength Rye. This 2016 release is one of the earlier batches of Michter's barrel-strength rye, likely around 113–114 proof, and it gave me a very different experience than I remembered from later releases. Expect an herbaceous rye nose, mint, citrus, vintage copper notes, brown sugar, burnt sugar, oak, plum, cinnamon, clove, and a long holiday-spice finish. I used to think of Michter's Barrel Strength Rye as one of my favorite rye whiskeys ever — but does this older bottle still hold up in 2026?

Kyle Lloyd joins The Bourbon Life Podcast for an in-depth conversation about his journey through the world of whiskey and the path that ultimately led him to Preservation Distillery. This week, Mark sits down with Kyle to explore his background and education, his time working at Michter's, and the experiences that helped shape his approach to whiskey before joining the team at Preservation Distillery. The conversation then turns to the fascinating history of Preservation Distillery and its owner, Marci Palatella. Kyle shares the story behind the distillery, Marci's incredible background and long history in the bourbon industry, and the vision that has helped Preservation build a portfolio of distinctive and highly sought-after whiskey brands. Kyle also takes Mark inside his role as Master of Maturation, explaining what that title means, how maturation decisions can shape the character and quality of a whiskey, and the work that goes into managing exceptional barrels as they continue to age. They also look ahead at the future of Preservation Distillery, the opportunities that lie ahead, and what whiskey fans can expect from Kyle and the team in the years to come. And, of course, no episode of The Bourbon Life would be complete without an incredible lineup of pours. This week, they taste and review: • Preservation Distillery Pot Distilled Wheated Bourbon • Very Olde St. Nick Immaculata 2026 Release • Wattie Boone 16-Year American Whiskey From Kyle's journey through the bourbon industry and the remarkable story behind Preservation Distillery to the art and science of maturation and three unique whiskeys, this episode offers a fascinating look at the people, history, and craftsmanship behind one of Kentucky's most interesting distilleries. Whether you're interested in learning more about whiskey maturation, discovering the history behind Preservation Distillery and its brands, or simply enjoy hearing great stories while sharing a few exceptional pours, this is an episode you won't want to miss. This episode is sponsored by District 7 and The Kitchen Table at the James B. Beam Distilling Co.

For Dry July we're revisiting one of our all-time favourite interviews. We roll back to sit down with Michter's Master Distiller Dan McKee and Master of Maturation Andrea Wilson while enjoying their incredible 2024 Michter's 10 Year Bourbon. The conversation explores why Michter's once delayed an entire 10 Year release because it didn't quite meet their standards, how heat cycling changes whiskey maturation, why lower barrel entry proof creates richer flavours and how every bottle is blended to create an unforgettable drinking experience. It's one of the most insightful conversations we've had about what separates great bourbon from truly exceptional bourbon.

Tommy & Josh are the co-owners of Watch Hill Proper located in Louisville, Kentucky. Watch Hill Proper is the largest American Whiskey bar in the world. The point of the American Whiskey Show is to have fun with whiskey and to share a little knowledge about it in the process. Grab a pour and join us on our journey.     Episode 135: Michter's Barrel Strength Sour Mash Review www.watchhillproper.com  

On this week's episode, Kevin Carlson returns to the show and takes total control of the conversation with a rapid-fire set of “whiskey myth-busting” questions that every enthusiast needs to hear. We tackle the age-old debate head-on: was bourbon actually better before the boom, or are we living in a golden era of variety and innovation? We break down whether the concept of a true "daily drinker" is officially dead for the enthusiast, and touch on the eternal battle of proof versus flavor. We argue why higher proof doesn't automatically mean a better whiskey, because there are fan favorites like Michter's 10 and Weller 107. Then there is the polarizing rise of American light whiskey and the truth behind age statements. We close things out by busting the romantic myths surrounding dusty bottles, the actual hands-on role of a modern Master Distiller, and whether the little guy stands a chance against heritage giants when releasing an ultra-premium bottle. Show Notes: Comparing the lower prices and dusty availability of the past to today's massive variety and diverse product landscape Analyzing how the explosion of available expressions has changed purchasing habits for casual vs. serious consumers Why every whiskey has an ideal balance point and how chasing high proofs can sabotage a spirit's true profile The technical reality of the category and why it gets overhyped when marketed under the guise of traditional bourbon Why age statements act as a guide rather than a guarantee of quality for aging barrels in Kentucky climates How premium presentation impacts consumer perception and the fine line between creative finishing and masking weak distillate The operational reality of today's heritage producers and why a corporate Master Distiller acts more like a ship captain than a hands-on operator Learn more about your ad choices. Visit megaphone.fm/adchoices

Andy and Jon discuss everything Michter's Barrel Strength!

On this week's Bourbon Community Roundtable, our panel is tackling one of the deepest geek-out topics in the entire whiskey world: the battle over barrel entry proof and how it has evolved over time. While the modern industry has largely settled into an efficiency-driven standard of 120 to 125 proof, we're digging into the history to ask the ultimate question: did the industry get it completely wrong in 1962, and does the next decade of bourbon belong at 105? With Buffalo Trace dropping a massive new 15-year-old wheated bourbon at a 105 entry proof and Michter's continuing to dominate the premium space with their signature 103 entry proof, we debate whether a lower entry proof creates a fundamentally superior water-wood-spirit interaction. We're breaking down the financial temptation that drove the historical shift to 125 proof, the divide between casual drinkers and the hyper-informed enthusiast market, and examining real-world case studies from Wild Turkey, Maker's Mark, and New Riff to see if low entry proof is a guaranteed flavor hack or if it still comes down to the skill of the producer. Show Notes: How and why the industry legally moved from 110 to 125 proof in the early 1960s Analyzing how volume, barrel costs, and efficiency drove production changes over flavor considerations How lower entry proof alters wood interaction to deliver enhanced sweetness, complexity, and mouthfeel Distinguishing how everyday casual drinkers view production specs versus the hyper-focused whiskey enthusiast Examining experimental releases and standards from Michter's, Buffalo Trace, New Riff, and Wild Turkey Predictions on whether craft innovation will force legacy heritage brands to lower their entry proofs Learn more about your ad choices. Visit megaphone.fm/adchoices

Gavin catches up with long-time friend and whiskey expert Raven Fuller to trace her remarkable journey through the evolving spirits industry. Moving from central Illinois to the heart of bourbon country in Louisville, Kentucky, in 2017, Raven shares her transition from casual cocktail drinker to industry insider at Michter's, detailing the explosive growth of whiskey tourism over the past decade. 

On this episode of Only Bourbon Fans, the guys line up Michter's Straight Bourbon Small Batch, Angel's Envy, and Basil Hayden for a blind bourbon tasting, comparing flavor, proof, and overall drinkability before revealing the bottles and giving their final rankings.

Some Central Pennsylvania Moonshining History for you! Prince Farrington was the man to know in central Pennsylvania during Prohibition. With a network of 30-odd stills in ghost towns, stone donuts, and The Florida Fruit Farm, this North Carolina transplant and his perpetually angry wife Martha ran a business that kept whiskey in the glasses of people in Philly, Pittsburgh, Harrisburg, and reportedly as far away as Toronto.  But Repeal didn't stop him. He kept on moonshining until the FBI caught him in a Florida fish camp, where he was making a batch of orange brandy! A rare solo episode of Seen Through A Glass, just me and the mike and a glassful of unorthodox history. Enjoy! What I'm Drinking Today is a new release from Michter's, a first-ever barrel-strength release of their US*1 Sour Mash Kentucky Whiskey, and it is a doozy.  The Smack Dab In The Centre segment is, appropriately, about Centre County's two distilleries, Big Spring Spirits and Barrel 21.  Next episode will be about...something. Something good!  See you in two weeks! Until then? TELL YOUR FRIENDS ABOUT THE PODCAST! Seen Through A Glass is sponsored by the Happy Valley Adventure Bureau. Come visit Centre County!   This episode uses these sounds under the following license: Creative Commons CC BY 4.0   https://creativecommons.org/licenses/by/4.0/ "Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/ arrow-impact-87260 Sound Effect found on Pixabay (https://pixabay.com) "Glow" by Scott Buckley | www.scottbuckley.com.au  Music promoted by https: //www.chosic.com/free-music/all/ All sounds sourced by STAG Music Librarian Nora Bryson, with our thanks.

Michter's 10 Year is back and the lines are real. This 2026 release (94.4 proof) delivers big fruit, creamy soft serve vibes, and rich cherry oak. Is it worth the wait?DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Bourbon Bytes podcast, we're diving into a packed week of whiskey news before heading to Northern California for a Byte-Sized Review of Redwood Empire Haystack Needle. Michter's is releasing its first-ever Barrel Strength Sour Mash Whiskey, Maker's Mark is back with a new edition of Star Hill Farm Whisky, Widow Jane is finishing bourbon in Tequila Ocho casks, Jack Daniel's has a new hazmat rye release, and Four Roses is expanding its single barrel lineup. Plus, we take a quick look at upcoming video game releases, including Forza Horizon 6 and 007 First Light. Then it's time for the main event: a review of Redwood Empire Haystack Needle, an 8 year, 7 month California bourbon single barrel pick from K&L Wine and Spirits, bottled at 119 proof. This bottle completely surprised me with bright red fruit, strawberry shortcake, dark chocolate, oak, and a finish that makes me wonder if Redwood Empire is helping define the future of California whiskey.

On this episode we pair Michter's Sour Mash Whiskey against Shenk's Homestead Sour Mash Whiskey.  We talk about an upstairs goal, doing six 5ks in a row, what happens when great minds think alike, that summer bod, whiskey is a health drink, barrel differences,  church lady toffee with white diamonds, strong Mellow Corn notes, adding half a glass of water to your whiskey, the algorithms are linked up, the Super Mario Galaxy movie, polarizing opinions, substance versus specaticle, everything needs to have a point, have you ever CoComeloned, when does Nintendo have a moral stake, serving agenda versus narrative, Mario is definitely against climate change, story loving animals, going back to fat crayons, and Christopher Nolan's new animated feature.  Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #343

In this episode of The Bourbon Life Podcast, Mark and the crew are back in the studio for a laid-back, no-guest hang—just good bourbon, good stories, and plenty of unfiltered conversation. With Stacey and Chad out, the guys take full advantage of the opportunity to dive into a wide range of topics, from what's happening in the bourbon world right now to some classic behind-the-scenes banter that only the Crew can deliver. Across three segments, the conversation flows naturally (as it tends to do), mixing bourbon insights with plenty of laughs, strong opinions, and a few moments that probably went just a little off the rails—in the best way possible. It's the kind of episode that feels like you're sitting at the table with them, glass in hand. The guys talk about recent updates on the Bardstown Bourbon and Uncle Nearest litigation as well as the proposed merger between Brown Forman and Pernod Ricard. They also taste and review a 2018 Eagle Rare 10 Year Bourbon , the brand new 2026 Michter's 10 Year Bourbon, and the brand new Rare Perfection 10 Year Bourbon from Preservation Distillery. As always, the reviews are honest, the takes are unfiltered, and the conversation is exactly what you've come to expect from a Crew episode—relaxed, entertaining, and full of bourbon passion. Pull up a chair, pour yourself something neat, and enjoy this fun, free-flowing episode with The Bourbon Life Crew. This Episode is sponsored by District 7 and The Kitchen Table at the James B. Beam Distilling Co.

On the eve of St. Patrick's Day, Adam, Joanna, and Zach are joined by VinePair spirits editor Aaron Goldfarb to discuss his recent list of the 14 best Irish whiskies, as well as the state of the category as a whole. Is any spirit more dominated by the biggest brand in it more than Irish whiskey? Can distilleries interest high-end collectors in their premium Irish whiskey offerings? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: Weird Al'Gonq'ovich at AtomaJoanna is drinking: Turbo GuinnessAdam is drinking: Gibson at A Pop-Up Called PancakesAaron is drinking: Michter's "Celebration" Sour MashInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Send a textWe catch up with Tracy and Barb Napolitano as they lay out the biggest upgrades to New Orleans Bourbon Festival, from a new self-contained downtown venue to a rooftop Grand Tasting with sweeping views of the city and the Mississippi River. We also dig into the dinners, ghost tours, VIP judging, seminar lineup, and the barrel picks that support charity while keeping the whole weekend easy to navigate on foot.• new downtown venue that keeps tastings, seminars and hotels close• rooftop Grand Tasting setup with a full outdoor atmosphere• Britannia Theater seminar experience with comfortable seating and service• French Quarter ghost tour ending at Oddfellows Rest Cemetery• Dark Arts tasting in the cemetery as a true New Orleans twist• VIP judging experience and what makes it special• brand and distillery presence including Four Roses, Sazerac, Michter's, WhistlePig, Barrel, Penelope, Proof and Wood, Old Carter and more• why the festival prioritises passionate whiskey people over empty booth pours• awards judged by real bourbon fans and everyday drinkers• Friday and Saturday seminar schedule highlights including cigar pairings, women's panel and next generation panel• barrel pick reservations through the festival website with festival pickup only• charity focus behind bottle sales and how proceeds are handled• ticket timing for dinners and ghost tours plus remaining festival ticketsA bourbon festival can be big and still feel close knit, but only if the layout, the people, and the programming are built with intention. That's why we sat down with Tracy and Barb Napolitano to get the real plan for this year's New Orleans Bourbon Festival, including the biggest change yet: a brand-new downtown venue that keeps the weekend together and walkable.We talk through what that actually means on the ground. The Grand Tasting moves fully outdoors to a rooftop overlooking the New Orleans skyline and the Mississippi River, while the seminar track shifts into the Britannia Theater for a true sit-back-and-learn experience with comfortable seating. We also hit the event schedule: VIP judging, brand dinners, late-night meetups, and the kind of after-parties that make New Orleans the perfect backdrop for a whiskey weekend.Then we get into the line-up and why it matters. You'll hear which distilleries, blenders, and personalities are coming, plus why this festival leans into independent and craft whiskey alongside heavy hitters like Four Roses and Sazerac. We also break down barrel pick reservations, the no-shipping rule, and how bottle proceeds support charity. And yes, we cover the ghost tour that ends with a Dark Arts tasting in a haunted cemetery, because New Orleans is going to New Orleans.If you're planning a bourbon festival trip, want the best bourbon seminars, or just love whiskey travel stories, this one is your blueprint. Subscribe, share this with your festival crew, and leave us a five-star review on Apple so more bourbon fans can find the show.www.scotchybourbonboys.com for all things scotchy bourbon boys. Make sure you check us out on Facebook, Instagram, YouTube, X, and Patreon. Also on iHeart, Spotify, and Apple. Make sure you become members, you subscribe, you do all that, but leave us good feedback, five-star reviews on Apple.voice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Send a textWe trace Michter's from its 1753 Pennsylvania roots to a Kentucky rebirth built on low entry proof, heat-cycled warehouses, and ruthless quality control. We taste a 2019 Toasted Barrel Sour Mash, debate the brand's most defining bottle, and share memories with Dan McKee and Andrea Wilson.• sponsor spotlight for Middle West Spirits• agenda: Michter's journey, bottle-your-own recap, Old Louisville breakdown• community shoutouts, platforms, and membership drives• Fort Nelson bar experience and gift shop selections• Pennsylvania origins, rye dominance, and Bomberger era• Prohibition shutdown, 1950s rename, 1970s decline• bankruptcy, lost barrels, and brand dormancy• Kentucky rebuild under Joe Magliocco and Dick Newman• roles of Dan McKee and Andrea Wilson clarified• low barrel entry proof and heat-cycled maturation• small-batch scale around 20 barrels and select single barrels• tasting notes and ratings of 2019 Toasted Sour Mash• myths vs facts about history, sourcing, and age statements• homage releases: Shenk's and Bomberger's• Fort Nelson Select nuances and gift shop batching• closing thanks and responsible drinking reminderA whiskey brand that predates the United States doesn't usually get a second act—but Michter's did, and it turned that comeback into a masterclass on flavor. We trace the line from Shenk's 1753 Pennsylvania rye to a modern Kentucky rebirth, where low entry proof, heat-cycled warehouses, and uncompromising standards define how every bottle earns its label. Along the way, we revisit Fort Nelson memories, the bottle-your-own experience, and the friendships that make great pours even better.We sit with the choices that changed the trajectory of Michter's: rebuilding in Kentucky under Joe Magliocco, tapping legendary guidance from Dick Newman, and empowering Dan McKee and Andrea Wilson to release only what meets the mark. That means small batches around 20 barrels, single-barrel highlights, and the guts to skip the 10 Year when the whiskey isn't ready. We unpack why 103 proof going into the barrel deepens oak sweetness at approachable bottle proofs, and how heat-cycling keeps extraction alive through winter for a rounder mid-palate and cleaner finish.Tasting the 2019 Toasted Barrel Sour Mash brings the philosophy to life: cherry, maple, and toasted marshmallow on the nose; a light-to-medium body that still coats; honeyed sweetness with a snap of pepper; and a dry, medium finish. We also explore how Michter's helped popularize toasted barrel finishing, why age statements don't guarantee balance, and how homage releases like Shenk's and Bomberger's honor Pennsylvania roots while Fort Nelson Select grounds the present in Louisville. The result is a consistent, distinctive profile that collectors chase and newcomers can enjoy without a learning curve.If you love whiskey history, crave insight into maturation choices, or just want tasting notes you can use tonight, you'll feel right at home. Tap play, subscribe, and leave a review so more whiskey lovers can find us. What Michter's pour best defines the brand for you?Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patreon, listen on Apple, iHeart, and Spotify, become a member, leave a five-star review, and write a review each yearMake sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patvoice over Whiskey Thief Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Steve, Justine, Tim, Joe & Kathy talk about the latest Michter's Celebration release. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

It's This Week in Bourbon for February 20th 2026. E. & J. Gallo announced its plans to acquire Four Roses, Uncle Nearest will remain under court-ordered receivership, and Michter's Releases their Celebration at $6,000 a bottle.Show Notes: E. & J. Gallo expands its spirits portfolio with a $775 million acquisition of Four Roses Distillery from Kirin A U.S. District Judge ruled that Uncle Nearest will remain under court-ordered receivership through March amid insolvency allegations Frey Ranch Distillery debuts "Harvest the Savings," a new farm-to-glass subscription program offering up to 15% off and free shipping A Texas judge blocked the immediate liquidation of Stoli Group USA and Kentucky Owl, opting for a structured Chapter 11 wind-down A new Kentucky bill proposes a 4% regulatory fee on alcohol sales, shifting the tax burden from producers to consumers Unicorn Auctions' 2025 report reveals a democratized secondary market where 80% of bottles now sell for under $250 Green River launches a 109.3-proof wheated bourbon at a $50 price point across 25 markets this February Black Diamond Distillery introduces a $25 wheated bourbon "Mineshaft" expression designed specifically for cocktails Maker's Mark partners with artist Ashley Longshore on a limited-edition label benefiting women's leadership through Vital Voices Yellowstone Bourbon celebrates America's semiquincentennial with 250 limited-edition Bottled-in-Bond single barrels Michter's prepares to ship the rare 2025 Edition of its Celebration Sour Mash, limited to just 315 bottles globally Buffalo Trace and Chris Stapleton evolve their partnership with the nationwide release of Traveller Whiskey Full Proof at 121 proof Rebel Bourbon joins forces with NASCAR champion Kyle Busch for a limited 108-proof single barrel release Penelope Bourbon upgrades its core Barrel Strength expression to a 7-year age statement for a limited 13,000-case release Southern Distilling Company releases a Statesville-exclusive Southern Star Paragon Bourbon finished in Zinfandel wine casks Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Bourbon Bytes Podcast, I'm diving into the brand-new Redbreast Moscatel Wine Cask Edition — the latest release in the Iberian Series — to see if this sweet Spanish cask finish lives up to the hype. Does Moscatel bring bold citrus and floral complexity… or is it too dessert-like for a classic single pot still Irish whiskey? I break down the nose, palate, finish, value, and where this release ranks among other Iberian Series bottles — plus whether it's worth grabbing at retail. Timecodes below to jump straight to the review

In this episode we discuss the process of making Sour Mash whiskey and three whiskeys that use that process. 

This is a Vintage episode from 2005.Why This Episode MattersHow globalization began reshaping wine style, taste, and production in the early 2000sWhy market pressure and critical consensus can lead to homogenized winesThe tension between wines made for place versus wines made for approvalWhat is lost when tradition and restraint give way to international samenessA timeless argument for authenticity, terroir, and consumer responsibilityThe BanterMark Pascal and Francis Schott open the show reflecting on recent dining experiences and a private screening of Mondo Vino as a lens into the changing wine world.The ConversationNeal Rosenthal, one of America's most influential wine importers, joins Mark and Francis to examine the impact of globalization on the wine industry. The conversation explores how powerful markets and critics shape production decisions, often at the expense of regional character. Rosenthal celebrates wines that express place, and challenges consumers to protect them.Timestamps02:13 – Mondo Vino and the globalization debate11:01 – Globalization's impact on wine style14:00 – Consumer responsibility in the wine market15:44 – The homogenization of wine21:22 – Sustainable agriculture and authenticity28:40 – Ageability and identifying quality wines35:54 – Wrap-upBioNeal Rosenthal is an American wine importer and founder of Neal Rosenthal Selections, known for championing small, family-run producers and wines that express terroir.InfoNeal's company www.rosenthalwinemerchant.com/Mondovino (2004) on Tubihttps://tubitv.com/movies/506270/mondovino?start=true&tracking=google-feed&utm_source=google-feedThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

Why This Episode MattersBartenders are central to hospitality cultureIndustry legacy plays a critical role in preserving bar professionalism Non-alcoholic cocktails require intention, balance, and structureThe future of the bar depends on respecting craft while adapting to changeThe BanterMark Pascal and Francis Schott open the show riffing on old-school hospitality, handwritten reservation books, and whether pencil-and-paper elegance can survive the modern restaurant world.The ConversationRyan Foley shares his perspective on bartending as a profession shaped by history, mentorship, and responsibility. The discussion traces the legacy of his father, Ray Foley, founder of the Bartender Hall of Fame, and examines how Bartender Magazine has long served as an advocate for bartenders and bar culture. Together, they explore how foundational skills intersect with the modern craft cocktail movement—and why non-alcoholic cocktails deserve the same respect as their spirited counterparts.Timestamps00:00 – Talk of analog reservation taking becoming trendy9:50 – Ryan Foley joins /Bartender Magazine and bartender advocacy22:30 – The Bartender Hall of Fame35:36 – How bartending skills and expectations have evolved42:38 – Ryan's book Non-Alcoholic Drinks for Dummies53:24 – Non-alcoholic cocktails and building drinks with intention1:00:00 – Wrap Up 80s DrinksBioRyan Foley is a hospitality industry publisher whose family owns Bartender Magazine and Bartender.com, continuing a legacy of advocacy for bartenders, bar culture, and the craft behind the bar.InfoWebsite: https://www.bartender.comFor the Fuzzy Navel and Cold Brew Martini recipes, email TheGuys@RestaurantGuysPodcast.comThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

This is a Vintage episode from 2011.Episode DescriptionMark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.Timestamps00:00 – Opening banter: travel, family, and restaurant culture09:18 – Gabrielle joins the conversation17:08 – Early life, travel, and formative experiences27:57 – Prune: food, philosophy, and hospitality33:10 – Iron Chef, fame, and closing thoughtsGuest BioGabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.Guest InformationBook: Blood, Bones & ButterThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

The BanterMark Pascal and Francis Schott return to the restaurant floor with stories about hospitality as a lifelong condition—why you never stop working the room, why saying “goodnight” at lunch still feels natural, and how unusual guests and moments are part of the job. The Guys share a truly unsettling encounter with a guest who can't eat meat and reflect on why restaurant life is a magnet for stories you can't make up.The ConversationThe Guys sit down with Noah Rothbaum, spirits writer and author of The Whiskey Bible, to talk about how whiskey's real history has been buried under decades of marketing and myth. Noah explains his goal of writing a book that welcomes casual drinkers while still rewarding experts—and why deep research often reveals stories far better than the legends.They explore how whiskey nearly vanished in the 1970s, how the modern revival took shape, and why understanding the backstory makes every drink more meaningful.The Inside TrackThis episode covers the turning points that shaped today's whiskey world, including:Booker Noe and Elmer T. Lee's role in creating small batch and single barrel bourbonWhy barrel differences were once hidden—and are now celebratedHow regional whiskey styles actually differWhy adding water or ice is part of the tradition, not a weaknessProhibition's long shadow BioNoah Rothbaum is the author of The Whiskey Bible, editor-at-large for Bartender Magazine, spirits editor for Men's Journal, founding editor-in-chief of Liquor.com, a fellow of the James B. Beam Institute for Kentucky Spirits, and a Kentucky Colonel. His work has earned awards from the James Beard Foundation, Tales of the Cocktail, and the American Library Association.InfoNoah's bookThe Whiskey Bible: A Complete Guide to the World's Greatest SpiritThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

In this Episode of The Bourbon Life Podcast, The Bourbon Life Crew (minus Stacey) spend some time hanging out together in The Bourbon Life Studios sharing some great conversation and great pours. The Crew talk about the recent BourbonCon event that was just held in Lexington, KY for the 4th year, some updated news regarding several troubled distilleries and brands and the impact that may have on the Bourbon industry, and they each make their predictions for the Bourbon industry in 2026. They also taste and review the new Angels Envy Two-Grain Kentucky Bourbon, the new Michter's Toasted Barrel Finish Kentucky Sour Mash Whiskey, and 15 Stars Artisan Collection 12-Year Old Bourbon. This Episode is sponsored by District 7 and The Kitchen Table at the James B. Beam Distilling Co.

Episode Description This is a Vintage Selection from 2005. Chef, author, and Saveur editor Melissa Hamilton joins the Restaurant Guys to talk about community feasts, food culture, and the role shared meals play in bringing people together. The conversation centers on the joy of cooking for one another.The BanterMark and Francis reflect on restaurant culture in the mid-2000s, touching on critics, clever reviews, and the era of the snooty maître d'—setting the stage for a broader discussion about how food and restaurants were experienced at the time.The ConversationThe Guys welcome Melissa Hamilton, chef turned food writer and editor at Saveur. Melissa discusses community feasts, collaborative cooking, and how shared meals shaped restaurant culture and food writing in the early 2000s. The conversation explores food as a social act, the importance of gathering around the table, and how publications like Saveur supported these ideas.The Inside TrackThe Guys share why Melissa's restaurant has long been one of their favorites and how her work bridges the restaurant world and food writing.Guest BioMelissa Hamilton is a chef, author, and food writer who served as an editor at Saveur magazine. With experience in both kitchens and publishing, she brought a thoughtful, community-focused perspective to food storytelling in the early 2000s.Timestamps00:00 – Episode Start 03:30 – Restaurant Reviews in the Mid-2000s 08:40 – Melissa Hamilton Joins the Conversation 12:40 – What's Great about Saveur Magazine15:15 – Community Feasts and Dinner Parties 22:00 – Cohesive Articles and Themes in Saveur35:00 – Wrap Up with an Amusing Ad InfoRuth Reichl episode of The Restaurant Guyshttps://www.restaurantguyspodcast.com/2390435/episodes/17591435-ruth-reichl-critic-in-disguise-vThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/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

Episode DescriptionMark Pascal and Francis Schott share stories from recent travels through Ireland and Austria on this travel food podcast, exploring wine, history, and memorable restaurant experiences along the way. From pub culture and historic cities to standout meals abroad, the episode ends with a cautionary tale from a marina restaurant in Florida—and what it reveals about hospitality.The ConversationFrancis recounts his journey through Ireland and Austria, including visits with family and friends in Belfast, Dublin, and Vienna. He shares observations on pub culture, regional dining, wine, and historic landmarks, along with practical travel tips for Austria. The discussion highlights how context, culture, and the small details intersect when you travel well.The Inside TrackMark shares a cautionary tale from a marina restaurant in West Palm Beach, underscoring why location alone doesn't guarantee good hospitality. The episode closes with lessons on service, expectations, and what truly makes a restaurant worth returning to.Timestamps00:00 – Vacations in January03:30 – Ireland: Homey Pubs to Luxury Hotels7:40 – Ireland: Historic Sites While Traveling16:10 – Austria: The Place and People21:35 – Austria: Wine and Dining Recommendations32:40 – A cautionary tale from West Palm BeachInfoIrelandMrs. O's Bar at the Merchant Hotelhttps://www.themerchanthotel.com/AustriaHotel Topazz & Laméehttps://www.hoteltopazzlamee.com/Vinothekhttps://www.vinothek1.at/Heunisch & Erbenwww.heunisch.atThursday, February 5  Michter's Whiskey Tastinghttp://stageleft.com/event/2-5-26-michters-whiskey-tasting/Wednesday, February 25 Martinelli Wine Dinner https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

We take a look at the 2025 Michter's Toasted Barrel Sour Mash Whiskey, an 86-proof release that delivers bold popcorn and kettle corn notes from nose to finish. This Whiskey Quickie breaks down the aromas, flavors, and overall profile of this unique toasted barrel expression.DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode from back in 2023, Jason C from the Mash and Drum joins Dude and Brett to taste some highly anticipated 2023 LTOs. We discuss a replacement phrase for neck pour, and we work our way through Michter's Toasted Rye Barrel Strength, Russells Single Rickhouse from Camp Nelson F, and the Four Roses Small Batch Limited Edition.  Find out how we ranked them on this episode of… The Bourbon Hunters. #hymanpour Have you thought about supporting our podcast?  Head on over to our website at https://www.bourbonhunters.com  where you can, by purchasing Bourbon Hunters products, and sign up for our Patreon, which includes exclusive access to single barrel announcements from our Private Single Barrel Club. --Tags-- #punkrockandcocktails #thebourbonenthusiast #bourbonhunters #bourbonlover #breakingbourbon #bourbondrinkers #bourbonporn #kentuckystraightbourbon #kentuckybourbon #thebourbonalliance #bourbon #bourbonlife #bourbonlifestyle #bourbonenthusiast #bourbonwhiskey  #bourboncountry #deckpour #bourbongram #instabourbon #yourbourbonyourway #yourbourbonroad #blantons #pappyvanwinkle #vodkasucks #bourbonpodcast #columbuspodcast #bourbonneat #smokewagonbourbon #woodinvillewhiskey   -- Tags -- the bourbon enthusiast  bourbon hunters  bourbon lover  breaking bourbon  bourbon drinkers  bourbon porn  kentucky straight bourbon  kentucky bourbon  the bourbon alliance  bourbon  bourbon life  bourbon lifestyle  bourbon enthusiast

Rick Atkinson: Manhattan (2 1/2 ounces Michter's rye, 1 ounce sweet vermouth, dash bitters served up with Luxardo cherry)  Rick names the most intelligent of the Founding Fathers, shows the ways King George III has been misrepresented in history, explains his experiences visiting the battlefields he writes about and why the visits are important, talks through the ways to manage personal finances in the career of a writer, and suggests that a knowledge of history can help us to cope with life in the present day.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Michter's is known as the "world's most desired whiskey." So on this Black Friday edition of The Mash Up, we taste and review three different limited production whiskeys from the distillery: 10 year old bourbon & rye and barrel strength bourbon. Each year that these products release (because they don't always release annually), they are highly allocated and highly sought after. What starts off as an expose on Michter's, quickly turns to the usual fun and spirited conversation along with many random blinds. We hope you all had a wonderful Thanksgiving and we hope you enjoy our take on these Michter's limited production whiskeys. --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Steve, Miss Beka Sue, Jeff, Tim & Ryan talk about how they always manage to find cherry-forward bourbon barrels when Michter's sources bourbon for their Bomberger's brand. TBD music by Kevin MacLeod (incompetech.com).   Important Links: Patreon: https://www.patreon.com/theabvnetwork Our Events Page: bourbonpalooza.com Check us out at: abvnetwork.com. The ABV Barrel Shop: abvbarrelshop.com   Join the revolution by adding #ABVNetworkCrew to your profile on social media.

It's This Week in Bourbon for November 14th 2025. Tennessee Distilling to Acquire Waterford Whiskey, Michter's Drops their 20 Year Bourbon, and Willett Distillery has announced its new Willett Family Estate Small Batch Bourbon.Show Notes: Tennessee Distilling Group (TDG) is in exclusive talks to acquire the collapsed Irish company Waterford Whisky for €6M, excluding its existing cask inventory Hong Kong authorities report a rise in drug trafficking, with narcotics like liquid cocaine increasingly concealed within alcohol and wine shipments Buffalo Trace will open "Perfectly Untamed" in Spring 2026, a remote Wyoming tasting room with wild buffalo views, offering guided tastings with Freddie Johnson for a $500 donation Castle & Key announced its 2025 Cask Strength releases: a 7-year Wheated Bourbon and an Experimental Rye finished in Extra Old Haitian Rhum Casks Southern Distilling Company released the highly anticipated second batch of Southern Star Bourbon Finished in Honey Barrels (108.4 proof) in North Carolina Garrison Brothers announced the 11th annual release of its Cowboy Bourbon, an 8-year, uncut, and unfiltered straight bourbon bottled at a robust 146.4 proof Yea Alabama (the NIL entity) partnered with Bespoken Spirits to launch the Yea Alabama Bourbon line, featuring two expressions celebrating the Crimson Tide Willett Distillery released the Willett Family Estate Small Batch Bourbon, a new cask-strength blend of two distinct mashbills from Master Distiller Drew Kulsveen Michter's 20 Year Kentucky Straight Bourbon (114.2 proof, $1,200 SRP) has been approved and begins shipping to retailers on December 1st Fr. Jim Sichko concluded his "Papal Series" with a limited 11-year Wheated Bourbon honoring Pope Leo XIV, with proceeds supporting various charities Jack Daniel's increased its donation to $150,000 for the 15th year of "Operation Ride Home," helping service members travel home for the holidays Booker's Bourbon's fourth 2025 batch, the "Phantom Pipes Batch" (126.4 proof), is inspired by old distillery remnants and aged over seven years Bardstown Bourbon Co. concluded its 2025 Reserve series with the Normandie Calvados Brandy Barrel Finish, an 11-12 year bourbon finished for 28 months Buffalo Trace introduced Sazerac Rye Whiskey Full Proof (125 proof) as a new, permanent addition to the Sazerac Rye portfolio, retailing for $39.99 Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Clifton dives into the newest limited-edition release from the Lone Star State: the Garrison Brothers Sonora Bourbon, a seven-year, 108-proof expression finished in rye barrels. Crafted under the guidance of Samantha Olvera, Texas's first female Latina distiller, Sonora is more than just a whiskey, it's a celebration of women shaping the future of bourbon. Plus, he covers the biggest whiskey headlines of the week, including:

What's in the teeny tiny bottle@Luxrowdistillers @michterswhiskey @oldforester @fourrosesbourbon @heavenhilldistillery #whiskey #bourbon #podcast #radioshow #hostCo hosts : Made Man Maury, Made Man Brent, Good ol Boy Harmeet, Good ol Boy Justin, Made Man BobSIPS – Get ready for a thrilling ride through the world of whiskey in our Fall Release Episode #1 for 2025! Join the Good Ol' Boys as they dive into a lineup of exceptional spirits recently released. Expect lively banter, insightful tasting notes, and spirited debates as our hosts share their thoughts on each whiskey.From the unique blend of bourbons in Blood Oath to the rich history behind Michter's, this episode is packed with everything you need to know about these sought-after releases. Our hosts will rate each whiskey from 1 to 5 sips, giving you a taste of what to look for on your next trip to the liquor store.Don't miss out on this exciting episode filled with laughter, camaraderie, and, of course, great whiskey!5:35 Blood Oath Pact No. 113 SIPS11:30 Michters 10 Year Rye4 SIPS17:22 Old Forester Birthday Bourbon4 SIPS25:42 Four Roses Limited Edition Small Batch 2025 5 SIPS30:08 Parkers Heritage Collection 20254 SIPS33:49 2025 King of Kentucky5 SIPSinfo@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeWhiskey Tasting, Blood Oath Pack No. 11, Michter'S 10 Year Rye, Old Forester Birthday Bourbon, Four Roses Limited Edition, Parker'S Heritage Collection, King Of Kentucky 2025, Bourbon Reviews, Distillery Insights, Craft Whiskey, Whiskey Enthusiasts, Spirits Podcast, Tasting Notes, Whiskey Ratings, Limited Release Bourbons, Bourbon History, Whiskey Community, American Whiskey, Whiskey Culture, Sipping Experiences

This is a TEASER in our Martini Expo seriesInside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsJoe Magliocco is the president of Michter's Distillery, where he has been instrumental in reviving the historic American whiskey brand. His company is involved in creating eco-sustainable Farmer's gin.Dale DeGroff known as “King Cocktail,” is a legendary bartender, author, and educator known for reviving the craft of the classic cocktail. Dale is a James Beard Award winner and founding president of the Museum of the American Cocktail.David Wondrich is a cocktail historian, author, and James Beard Award winner recognized as one of the world's foremost authorities on drinks and drinking culture. Robert Simonson, co-founder of The Martini Expo and The Mix with Robert Simonson, is an award-winning journalist and author who writes about cocktails. He has authored several acclaimed books, including The Martini Cocktail. Mary Kate Murray, co-founder of The Martini Expo and The Mix with Robert Simonson, is a drinks writer and event producer. Her career spans communications and media where she shares a deep love for the communal spirit of drinking.Lisa Laird Dunn is the ninth-generation family member behind Laird & Company, America's oldest licensed distillery and the historic producer of Laird's Applejack. Info Martini Expo 2025 https://martiniexpo.com/David's book The Comic Book History of the Cocktail The Mix with Robert Simonson https://robertsimonson.substack.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.com/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

This week on The Whiskey Trip, Big Chief sits down with Todd Grube and Dominic Sung to celebrate the 10th anniversary of the Houston Whiskey Social. We kick things off with a special Elijah Craig 10-Year private barrel selected for the anniversary, then dive into some legendary dusties. Todd brings out a 1994 Old Grand-Dad Bottled-in-Bond, followed by an unforgettable 1991 Austin Nichols Wild Turkey 101. To close, we raise a glass of Michter's Barrel Proof Rye—a pick from the very first Social back in 2015. Throughout the conversation, we talk about how the Houston Whiskey Social has grown into one of the premier whiskey events in the country. We explore why dusty bottles carry a flavor profile unlike anything on modern shelves and share advice on how to pace yourself when faced with so many rare and remarkable pours. Listeners will also want to pay close attention, because there are three amazing giveaways tied to this episode. The details are all inside, and you won't want to miss your chance. Ten years in the making, this is more than just a whiskey festival—it's a family reunion for bourbon lovers, rye hunters, and dusty chasers alike. Legendary bottles are cracked open, friendships are forged, and stories are poured neat.  This week, you're not just listening to a podcast—you're climbing aboard and taking a ride on The Whiskey Trip. So grab your Glencairn, press play, and join us as we celebrate one of the greatest whiskey gatherings in the country. Get your tickets and join the celebration.

It's This Week in Bourbon for September 19th 2025. Van Winkle 2025 Lineup Is Announced, 2XO has released its first rye, and Penelope Bourbon has partnered with FCancer for two limited-edition whiskeys.Show Notes: Bourbon with Heart hosts a raffle featuring hand-painted barrel heads and Michter's 10 Year to support local artists and nonprofits The Kentucky Bourbon Festival is raffling two exclusive lots of 17 hand-selected single barrel bourbons to benefit its nonprofit mission Old Rip Van Winkle and Buffalo Trace announced the 2025 Van Winkle Whiskey Collection release, including a rare 25-year-old bottle for a charity auction Caleb's Crossing and Rare Bird 101's David Jennings are releasing a blend of seven-year Kentucky bourbon and twelve-year Indiana rye 2XO Whiskey releases White Oak Rye, its first rye whiskey, featuring blender Dixon Dedman's "double oak" technique Liberty Pole Spirits and Dad's Hat Pennsylvania Rye collaborated on a one-of-a-kind blend of two barrels, available exclusively at their distilleries Brother's Bond Bourbon launches a new expression and portfolio-wide packaging redesign featuring grains from regenerative agriculture Rolling Fork Spirits releases Bourbon de Luxe Batch 4, a rum cask-finished bourbon blended to be a lighter "summer bourbon." Chattanooga Whiskey introduces Batch 045: Kola Infused, a bourbon liqueur infused with all-natural ingredients including kola nut and citrus Frey Ranch Distillery is releasing its highly-anticipated Harvester Series: Second Harvest, a limited-edition ultra-premium wheat whiskey Penelope Bourbon partners with nonprofit FCancer to release two limited-edition whiskeys with a combined donation goal of $500,000 Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

It's This Week in Bourbon for August 22th 2025. Four Roses Distillery is releasing its 2025 Limited Edition Small Batch Bourbon, Old Forester is releasing its most anticipated annual whisky: Birthday Bourbon, and The James B. Beam Distilling Co. is releasing a limited-edition Beam Pin Bottle.Show Notes: Evan Williams Bourbon expands its college partnerships with three new schools and ESPN reporter Molly McGrath as its new brand ambassador. The Kentucky Distillers' Association will host its second annual World Bourbon Toast live from the Bourbon & Beyond Festival. Knob Creek is teaming up with Eli Manning for the return of its Bold Picks campaign, along with a limited-edition single barrel cask strength bourbon. Buzzard's Roost Distillery is releasing a new 6-year-old, 105-proof Cigar Blend Bourbon just in time for the Kentucky Bourbon Festival. Four Roses Distillery is releasing its 2025 Limited Edition Small Batch Bourbon, a blend of four recipes aged up to 19 years. Single Cask Nation is releasing three new American whiskey expressions from New York Distilling, Balcones, and Cedar Ridge. Woodford Reserve is introducing a new 12-Year-Old American Single Malt Whiskey as part of its limited Distillery Series. Old Forester is releasing its 2025 Birthday Bourbon, a 12-year-old expression created with a sweet mash process for the first time. Chicken Cock Whiskey is launching Miller's Reserve American Whiskey, a limited-edition blend of four 8-10-year-old whiskeys. Larrikin Bourbon Co. will debut its new “Cigar Lounge” 9-year-old bourbon finished in five different barrels at the Kentucky Bourbon Festival. Old Dominick Distillery is launching its 8-Year Reserve Bourbon, an expression as old as the distillery itself. James B. Beam Distilling Co. is celebrating its 230th Anniversary with a new limited-edition Beam Pin Bottle. Remus Bourbon is releasing Repeal Reserve Series IX, a rare blend of bourbons aged between 10 and 18 years, at the series' highest-ever proof. Blue Run Spirits is releasing Glimmer, a limited-edition Kentucky Straight Bourbon Whiskey finished in gin barrels. Michter's will release its US*1 Toasted Barrel Finish Sour Mash Whiskey, continuing its series of toasted barrel whiskeys. Maker's Mark announces the 2025 release of Cellar Aged, blending 11-, 13-, and 14-year-old bourbon aged to taste. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

On this Whiskey Quickie by Bourbon Pursuit, we review Michter's 10 Year Bourbon. This 10 year old bourbon is 94.4 proof and $195 MSRP. Let us know what you think. Cheers!DISCLAIMER: The whiskey in this review was provided to us at no cost courtesy of the spirit producer. We were not compensated by the spirit producer for this review. This is our honest opinion based on what we tasted. Please drink responsibly. Learn more about your ad choices. Visit megaphone.fm/adchoices