Podcasts about Oloroso

Adam's on the front porch watching one of those Oklahoma sunsets that make you forgive the state for everything else. Dave pulls up. Walks toward the house, chest out, confident, ready to record. Adam asks the only question that matters: did you bring the equipment? He did not. New baby syndrome. Joshua got his first bath that night, Lady Pamela's still on the mend and bending over a tub isn't on the menu yet, and somewhere between bathing the kids and getting out the door, the recording gear stayed home. So Dave logged a solid hour of windshield time driving back and forth across town to fetch it. The baby's worth it. Six days old and already back to birth weight, sleeping three hours at a stretch, an almost unfairly easy kid for a man who's had colicky ones before.The pour is a curveball: Saltire, a 14-year independent bottling distilled at Tomar, a first-fill Oloroso sherry cask. It's a Speyside, but nobody at the table would've guessed it. It drinks salty, like saltwater taffy, like it grew up near the ocean. The notes promise polished leather, dried cherries, tobacco, and, if you add water, burnt sugar, hazelnut, and "speckled chocolate milk," a phrase that derailed the conversation for a solid minute because nobody could agree what speckled chocolate milk is supposed to be. Cheers to Jesus. We're on the winning side.Then Adam reaches past the planned backbiting episode, grabs Francis Weiser's Handbook of Christian Feasts and Customs off the shelf, and lands on something better: the Solemnity of the Nativity of St. John the Baptist, June 24th.Here's the hook that got him. The Church only celebrates three birthdays. Jesus. Our Lady. And John the Baptist. Everybody else gets honored on the day they die, because for a saint that's the real birthday, the day they enter eternal life. So why John? The tradition says all three were born free from original sin. John wasn't conceived without it like Jesus and Mary, but he was sanctified in the womb when he leapt at the sound of Our Lady's voice at the Visitation. Born clean. St. Augustine treats it as a settled tradition, and if the Fathers are in, the guys are in.The logic of the date is the part that'll stick with you. June 24th rides the summer solstice, the longest day of the year, and from there the light starts to wane all the way down to Christmas and the winter solstice, when it turns and climbs again. John said it himself: I must decrease, so that He must increase. That's not just a calendar coincidence. It's a map of the soul. The more room you take up in your own heart, the less there is for Christ. If you want Him to be king there, you've got to get out of the way.Then the fun: how to actually live it. Put it on the calendar and get to Mass. Pray the Benedictus as a family and light a candle. Build a bonfire on the eve, John the Baptist is one of the three fires on the Catholic year. Feed the kids honey sticks and, if you're brave, dried crickets, locusts and wild honey, desert food. Make it the anchor of your summer. This is the Establish pillar in the flesh, the small traditions that hand your kids an identity they'll carry for life. Catholic spice. Raise your glass.TOPICS COVEREDDave forgets the recording equipment thanks to "new baby syndrome," and logs an hour of windshield time driving back for itJoshua Niles at six days old, back to birth weight and sleeping three hours at a stretch, an unfairly easy babyLady Pamela still recovering, and a dad bathing the kids to take the load offThe aside on Irish twins, baby formula, and why breastfeeding affects fertilityElizabeth Niles getting blessed by Pope Leo, and which popes "bless with their kisses"Whiskey of the week: Saltire 14-year, an independent bottling distilled at Tomar, first-fill Oloroso sherry caskA Speyside that drinks salty, like saltwater taffy, and the mystery of "speckled chocolate milk"Dave's wheat experiment, tripling the planting and cutting it by hand with a scythe, and the open call for a small-scale wheat-farming expert to email the showThe broody-hen saga, abandoned eggs, four surprise chicks, and Adam's "apartment" trick for relocating broody hens at nightWhy the episode pivoted from a planned backbiting topic to living liturgicallyFrancis Weiser's Handbook of Christian Feasts and Customs as a source for feast-day livingThe Solemnity of the Nativity of St. John the Baptist on June 24thWhy the Church celebrates only three birthdays: Jesus, Mary, and John the BaptistThe tradition that all three were born free from original sin, and John sanctified in the womb at the VisitationWho John was: son of Zechariah and Elizabeth, Zechariah struck mute, "no one greater born of women"The small-t tradition that John's parents died young and he was raised in the desert by angelsJohn as the forerunner and the "best man" escorting the bride to Christ the BridegroomFifteen churches dedicated to John the Baptist in ancient Constantinople aloneJohn as patron of tailors, shepherds, and masons, and why each one fitsWhy June 24th: the summer solstice and "I must decrease so that He must increase" as a map of the soulThe real reason it's the 24th and not the 25th: the Roman calendar counting backward from the kalendsWeiser's pushback on the idea that the feast was a baptized pagan partyJust how high this feast ranked in the early Church: three Masses, abstaining from servile work, and a 14-day fast prescribed by a German synod in 1022The other two feasts of John: the Decollation (Aug 29) and the East's celebration of his conception (Sep 23)St. John Paul II on Christ as door, vine, mother hen, and actual BridegroomTier-one celebration: put feast days on your calendar and get to Holy MassJoseph Pieper on a true feast requiring the divine and abundanceFamily traditions like pierogies, and how they hand kids a Catholic and ethnic identityPraying the Benedictus (Luke 1:68-79) as a family and lighting a candleTier-two celebration: a bonfire on the eve, the three fires of the Catholic year, and feeding the kids crickets and honey sticksTier-three celebration: making the feast the anchor of your family's summer vacationREFERENCED IN THIS EPISODEBooks & Writings:Handbook of Christian Feasts and Customs by Francis X. Weiser, S.J. (out of print; the episode's primary source)Jesus and the Jewish Roots of the Eucharist by Brant Pitre (the best man / bridegroom imagery)Jesus and the Jewish Roots of Mary by Brant Pitre (recommended alongside it)The Gospel of Luke, chapter 1 (Zechariah and Elizabeth; the Benedictus, vv. 68-79; Gabriel telling Mary that Elizabeth is in her sixth month)Saints & Church Fathers:St. John the Baptist (the Nativity, June 24; the Decollation, Aug 29; the conception, Sep 23 in the East)St. Augustine (the tradition that John was sanctified in the womb)St. Joseph (referenced for his multiple feasts, including St. Joseph the Worker)St. Faustina and Divine Mercy Sunday (an example of a feast the Church raised up for the times)St. Louis de Montfort, True Devotion to Mary and the confraternity (the first-Saturday plenary indulgence)People:Adam Minihan (host; founder of M6 Marketing; writes The Grounded Builder on Substack)Dave Niles (host; Porter Prairie homestead)Lady Pamela Niles (recovering after the birth of baby Joshua)Joshua Niles (six days old) and the Niles children, including Joseph and ElizabethPope Leo (who blessed Elizabeth Niles) and Pope FrancisJoseph Pieper (Adam's private devotion; on the nature of a feast)St. John Paul II (Christ as Bridegroom)Programs & Institutions:Select International Tours (sponsor; the guys' pilgrimage company)SPONSOR BLOCKSponsor: Select International Tours: selectinternationaltours.comWhen Adam and Dave decided to lead their first pilgrimage, they asked around for who to work with, and one name came back over and over: Select International Tours. The best. Having used them now, the guys can attest to it. No matter where in the world you want to go, Select has a tour ready for you. Whether you want to lead a pilgrimage or attend one, do yourself a favor and head to selectinternationaltours.com to see everything they offer. You won't regret it.Amen App by the Augustine InstituteThe Amen app is the free Catholic prayer app that inspires your daily conversation with God through faithful meditations and nourishing Scripture. Please enjoy this latest offering from the Augustine Institute.

It's This Week in Bourbon for May 29th 2026. New updates happening in the Uncle Nearest case, Wild Turkey brings back the Cheesy Gold Foil, and Bardstown Bourbon Company is going to Mars.Show Notes: A federal judge has expanded Uncle Nearest's receivership to investigate a secret $20 million loan from Jay-Z's firm. Blending pioneer Nancy Fraley is retiring from Jos. A. Magnus & Co., leaving her legacy with Head Distiller Will Fabry. The Kentucky Bourbon Festival introduces a secure, face-value official ticket resale platform via TIXR. Filmland Spirits releases The Crimson Cask, a 90-proof noir-inspired bourbon exclusive to Kentucky. Blue Run Spirits collaborates with the Indianapolis Motor Speedway for a limited-edition 111-proof bourbon. Evan Williams launches officially licensed America250 commemorative whiskeys, donating $75,000 to Folds of Honor. Titanic Hotel Belfast partners with Titanic Distillery to launch an exclusive historic Quarter experience package. Heaven Hill designates its 2026 Grain to Glass lineup as the "Year of Wheat" across three limited expressions. Remus Bourbon introduces the Lou Gehrig Reserve, donating proceeds to the Live Like Lou ALS charity. Shortbarrel announces the return of Sapsquatch Bourbon, utilizing a unique two-stage maple finishing method. Bradshaw Bourbon rolls out personalized engraved gift sets for Father's Day through late June. Heaven Hill releases a 10-year-old Rittenhouse Rye commemorative edition for America's 250th anniversary. Buffalo Trace revives Colonel E.H. Taylor, Jr. Four Grain and Cured Oak expressions for May 2026. Veteran-owned Four Branches Bourbon debuts Liberty Reserve to honor America's Semiquincentennial anniversary. Proof & Wood announces Tumblin' Dice 13-Year Rye, featuring a 95% rye mashbill at barrel proof. 15 STARS debuts First West Explorer, its first bourbon crafted from 100% in-house black corn distillate. Garrison Brothers launches the Ranch Reserve Series featuring PX and Oloroso sherry cask-finished Texas bourbons. Wild Turkey introduces the Austin Nichols Archives series, debuting with a 16-year-old "Cheesy Gold Foil" tribute. Bardstown Bourbon Company debuts a first-of-its-kind Japanese Single Malt co-aged blend with Hombo Shuzo. Learn more about your ad choices. Visit megaphone.fm/adchoices

https://www.whisky.de/p.php?id=OCTOM1620 Nosing 05:04 Wir verkosten den Octomore 16.2 - 5 Jahre. Der Octomore 16.2 präsentiert sich als eine innovative Ergänzung der 16. Edition und hebt sich mit seiner besonderen Fassauswahl deutlich von den beiden anderen Octomore Whiskys ab. Der Islay-Whisky wurde zunächst in ehemaligen Oloroso- und Bordeaux-Fässern gereift, bevor er in Madeira- und Moscatel-Fässern ein komplexes Finish erhielt. ► Bruichladdich Brennereibesichtigung: https://youtu.be/kYA7UnGuNUQ ► Octomore Playlist: https://www.youtube.com/playlist?list=PL0c4kGdVapNSKUZVs0hg7jT7H6jrAh-79 ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

Send us Fan MailDisney feels expensive now. Crowded now. Scheduled now. So we try something different: we time travel, cocktail in hand, and rebuild two Disney vacations from the ground up to see what the parks were really like when the rhythm was slower and the price tags were smaller.We start at Geo-82 in spirit with a Brulee Banana Highball: whiskey, banana liqueur, espresso syrup, Oloroso sherry, club soda, and cacao bitters. Then we jump straight into the challenge. One of us goes deep on Disneyland 1973, when ticket books still shaped your whole day and the Main Street Electrical Parade is brand new. The other maps out Walt Disney World 1984 with an old-school stay at the Polynesian, early EPCOT details, and side quests like River Country and Discovery Island.Along the way we compare admission prices, hotel rates, dining costs, and the feel of attractions across decades, from classic Magic Kingdom lineups to the edutainment-heavy early EPCOT era. We also get honest about what we'd actually want from the past: not “better,” just different, including one hill we'll die on, bringing back the PeopleMover.If you love Disney history, Disney nostalgia, trip planning, or just arguing about what the parks gained and lost over time, hit subscribe, share this with a Disney friend, and leave us a review with the year you'd time travel to.

Hey everyone, welcome back to Spanish Loops! We are Jorge and Fran. Today… we're taking you straight to the south of Spain, where history, culture, and flavor come together in a glass.We're talking about Sherry. Or as we say in Spain… Jerez.Now here's the first twist; “Sherry” isn't even a Spanish word. It's actually an English adaptation of Jerez, the city where it all began. Over centuries, traders (especially the British) couldn't quite pronounce Xérès or Jerez, so “Sherry” stuck… andwent global.But this isn't just wine. This is history in liquid form.We're going back over 3,000 years, when the Phoenicians first brought vines to this land around Cádiz. Then came the Romans, the Moors, and later the Christian kingdoms,each leaving their mark on what would become one of the oldest wines in the world. And here'swhere things get really interesting…The massive production? That explosion of popularity? You can thank international trade, especially with England. By the Middle Ages, Sherry was already being exported in huge quantities, becoming a favorite across Europe and turning Jerez into a wine powerhouse.Now let's talk grapes, because not all wines are created equal.Sherry is mainly made from three types:Palomino — the backbone of most dry Sherries.Pedro Ximénez — rich, sweet, almost syrup-like.Moscatel — aromatic and naturally sweet.And the result? A universe of styles.From the light and salty Fino and Manzanilla, to the deeper, nuttier Amontillado and Oloroso, all the way to those dark, dessert-style wines made from sun-dried grape.What makes it unique? A magical process called flor, (flower), a layer of yeast that transforms the wine as it ages, and the famous solera system, blending generations of wine into one consistent flavor.So today, we're not just drinking Sherry…We're tasting centuries of conquest, trade, culture and identity.Stay with us. This story gets even better.

Hey everyone, welcome back to Spanish Loops! We are Jorge and Fran. Today… we're taking you straight to the south of Spain, where history, culture, and flavor come together in a glass.We're talking about Sherry. Or as we say in Spain… Jerez.Now here's the first twist; “Sherry” isn't even a Spanish word. It's actually an English adaptation of Jerez, the city where it all began. Over centuries, traders (especially the British) couldn't quite pronounce Xérès or Jerez, so “Sherry” stuck… andwent global.But this isn't just wine. This is history in liquid form.We're going back over 3,000 years, when the Phoenicians first brought vines to this land around Cádiz. Then came the Romans, the Moors, and later the Christian kingdoms,each leaving their mark on what would become one of the oldest wines in the world. And here'swhere things get really interesting…The massive production? That explosion of popularity? You can thank international trade, especially with England. By the Middle Ages, Sherry was already being exported in huge quantities, becoming a favorite across Europe and turning Jerez into a wine powerhouse.Now let's talk grapes, because not all wines are created equal.Sherry is mainly made from three types:Palomino — the backbone of most dry Sherries.Pedro Ximénez — rich, sweet, almost syrup-like.Moscatel — aromatic and naturally sweet.And the result? A universe of styles.From the light and salty Fino and Manzanilla, to the deeper, nuttier Amontillado and Oloroso, all the way to those dark, dessert-style wines made from sun-dried grape.What makes it unique? A magical process called flor, (flower), a layer of yeast that transforms the wine as it ages, and the famous solera system, blending generations of wine into one consistent flavor.So today, we're not just drinking Sherry…We're tasting centuries of conquest, trade, culture and identity.Stay with us. This story gets even better.

 The Sam's open with the battle at the bottom that saw Forest make a big step to safety, while Spurs and West Ham switched spots and back again in the last 10 minutes of their respective matches. City took the league lead in the midweek to see Arsenal claim it back over the weekend but neither side scored many goals. The cherries kept their winning streak going and the Reds and Man United are both finishing strong. The crew also checks in on the FA Cup semis which has final nobody wants. They enjoy #2 on Whisky Advocates Top 20 2025 Oban 15yr Oloroso and Pablo Cortado Finished. Forest 5 - Sunderland 0 West Ham 2 - Everton 1 Spurs 1 - Wolves 0 Man City 1 - Burnley 0 Arsenal 1 - Newcastle 0 Brighton 3 - Chelsea 0 Leeds 2 - Bournemouth 2 Fulham 1 - Villa 0 Liverpool 3 - Palace 1 Man U 2 - Brentford 1 FA Cup Semifinals www.Dufootballshow.com Facebook @DUfootballshow Instagram @DUfootballshow TikTok @DUfootballshow YouTube @DUfootballshow   Support the bar tab and get extra content: https://www.patreon.com/dufootballshow www.DUdripshack.com 

What do sherry casks, Speyside tradition, bold character, Spanish flair and Tamdhu Distillery have in common…? … They're at the very heart of this brand-new episode of The Barrel Talk.For this episode, Miri is joined by two fantastic guests: Sandy McIntyre, distillery manager and the man behind the day-to-day magic at Tamdhu, and Carlos Pérez Arnau, European brand ambassador for Ian Macleod, whose Spanish roots make the distillery's slogan “From Spain to Speyside” feel especially personal. Together, they make for a dynamic duo to bring both the technical craft and the cultural story behind Tamdhu whisky to life.Tamdhu is a distillery with a clear identity—fully dedicated to sherry cask maturation—and you can feel that focus as well as the pride and passion that comes with this dedication throughout the entire conversation. From the revival of the distillery to its commitment to exclusively using Oloroso-seasoned casks, Sandy and Carlos share what makes Tamdhu stand out in the crowded world of Speyside whisky.Pour yourself a rich dram and join us for an episode of Spanish-Scottish storytelling that's just as full-bodied and characterful as Tamdhu whisky itself.

Why do Irish distillers believe triple distillation creates a smoother, more refined whiskey? What makes a whiskey feel warm and smooth on the palate instead of fiery or harsh? Why does the Belfast origin of ginger ale make it such a natural pairing with McConnell's Irish Whisky? In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Kelly, CEO of the Belfast Distillery Company, responsible for reviving one of Belfast's most famous brands, McConnell's Irish Whisky. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights Why does Irish whiskey traditionally favour triple distillation while Scotch producers rely on double distillation? How do first-fill American bourbon barrels shape the citrus, vanilla, and floral character of McConnell's five-year-old whiskey? Why does the balance between grain and malted barley affect whether a whiskey feels warm and smooth or fiery on the palate? How does a higher malt content contribute to a longer, more persistent finish in blended Irish whiskey? What are the three classic styles of Irish whiskey? Why does McConnell's focus on blending grain and malt whiskey rather than pot still whiskey? Why did the distillery choose Oloroso sherry casks for finishing, and how does sherry influence both color and flavor? What role does a higher bottling strength play in enhancing flavor and cocktail versatility? How did Belfast play an unexpected role in the invention of ginger ale? How do cognac casks create a more refined whiskey profile with notes like dried pineapple, caster sugar, and ginger spice?   About John Kelly   John Kelly is a highly respected drinks industry veteran, with over 30 years' experience in the sector, including 22 years with Diageo, where he held senior roles in sales, marketing and general management within Ireland, Europe and the Middle East. John also worked with Walsh Whiskey in Carlow, Ireland. In 2021, John joined Belfast Distillery Company as CEO and is building the team, bringing distilling back to Belfast in the repurposed Crumlin Road Gaol. In his spare time, John enjoys playing golf, coaching, and ferrying his children around to their various sports events, and best of all, watching from the sidelines.       To learn more, visit https://www.nataliemaclean.com/382.

Fortified wines might be some of the most misunderstood wines in the world — often dismissed as “old-fashioned,” too sweet, or too strong. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos dive deep into the world of Sherry, Port, and Pedro Ximénez, unpacking why these wines deserve far more attention than they get. From the Sherry Triangle in southern Spain to the steep vineyards of the Douro Valley in Portugal, Carlos breaks down how fortified wines are made, why they’re aged the way they are, and how styles like Fino, Amontillado, Oloroso, Tawny Port, Ruby Port, LBV, and Vintage Port all differ. Along the way, Angus shares a deeply personal memory of secretly drinking his grandmother’s sherry after school, while Carlos explains how some fortified wines can literally be hundreds of years old, growing thicker, darker, and more concentrated over generations. They also tackle the big question: Why did fortified wines fall out of favour, and what would it take to make them cool again? If you think fortified wines are uncool, overly sweet, or irrelevant — this episode might completely change your mind. SPONSORS Grays.com https://www.grays.com/search/wine RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Chapters & Timestamps 00:00 – Welcome back to Got Somme (and a fortified wine confession) Angus kicks off 2026 with a story involving his grandmother, WWF, and sherry. 02:00 – Why fortified wines are misunderstood Alcohol, sugar, warmth — and why modern drinkers avoid them. 02:40 – What is Sherry? The Sherry Triangle explained Jerez, Puerto de Santa María, and Sanlúcar de Barrameda. 04:05 – Sherry styles explained (Fino, Amontillado, Oloroso) Biological vs oxidative ageing, flor yeast, and flavour profiles. 06:30 – Pedro Ximénez: how a white grape turns black and sticky Sun-dried grapes, raisining, and extreme concentration. 08:20 – A wine memory that unlocks childhood nostalgia Angus realises he’s been drinking sherry since high school. 10:30 – Australian fortified wines & Rutherglen legends Chambers, ancient barrels, and wines that predate living memory. 12:40 – Port explained: Douro Valley to Porto Why port is made in one place and aged in another. 15:00 – Why fortified wines feel “uncool” today Generational drinking shifts, stigma, and missed opportunities. 17:30 – How Spain made sherry relevant again through food Chefs, Michelin stars, and smart cultural positioning. 20:00 – Port styles explained: Tawny vs Ruby vs Vintage How ageing works and why vintage port can outlive you. 22:30 – Big Got Somme goals for 2026 Touring, international wineries, and what’s next for the show. 24:10 – Final thoughts and a fortified farewell Saúde. Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

https://www.whisky.de/p.php?id=GALLA1202%2BD2 Nosing 05:53 Wir verkosten den Glenallachie 12 Jahre. Der 12-jährige Glenallachie bildet das Herz der Serie im neuen Design. Er reifte in ehemaligen Sherryfässern (Pedro Ximenénz und Oloroso) und in neuen, unbelegten Eichenfässern. Unter der Leitung von Billy Walker, dem ehemaligen Master Distiller berühmter Brennereien, wurde Glenallachie neues Leben eingehaucht. ► Glenallachie Brennereibesichtigung: https://youtu.be/_83sFaHneyk ► Glenallachie Playlist: https://www.youtube.com/playlist?list=PL0c4kGdVapNSsYosT2r1ZUoJCuftXBZoF ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

In this new Tasting Talk, Dan is joined by guest host Oliver as they dive into a special release from Branch Point Distillery — the Rare & Limited Oloroso Cask Finish.They explore how the Oloroso sherry cask shapes the whiskey's aroma, flavor, and strikingly dark color, discussing what that deep, rich hue says about the cask influence and extended finishing time. Dan and Oliver break down layers of banana, dried fruit, nutty sweetness, and oak-driven complexity while talking about why sherry finishes can add both depth in flavor and intensity in appearance.They also discuss what makes this limited release stand out, the role of secondary maturation, and why rare cask-finished whiskeys like this are worth paying attention to.

The "Maltmigos" ride again! Jim and Todd welcome back recurring guests and fellow whiskey lovers, Amsey and Rob, for a long-awaited reunion show. Dubbed "The Revenge of the Maltmigos," this episode strays from the bourbon path to explore a diverse lineup of Irish whiskeys and Scotch whiskies, including a rare and experimental rye from a legendary Islay distillery. The tasting begins with a duo from Two Stacks Irish Whiskey. First up is The First Cut Complex Blend, a unique combination of grain, pot still, and malt whiskeys aged in virgin oak, ex-bourbon, and Oloroso sherry casks. At 86 proof, it surprises the group with a nose that Amsey likens to "freshly opened motor oil" (in a good way) alongside notes of peach, honey, and hay. Next, they sample the Two Stacks Double Barrel Single Grain, a 94% corn and 6% malted barley blend aged in ex-bourbon and finished in Oloroso sherry casks. This 92-proof pour delivers a richer, darker profile with notes of coffee, cold brew, and a savory "fudgy" finish that impresses the table. Moving to Scotland, the group travels to Campbeltown with the Glen Scotia 15-Year-Old. Matured in first-fill bourbon barrels, this 92-proof single malt brings the funk with a nose described as "rubber baby buggy bumpers," iodine, and band-aids—classic Campbeltown markers that evolve into notes of apricot, sea spray, and a buttery texture on the palate. Next is a trip to the Highlands with the Loch Lomond 18-Year-Old. Aged in three types of American oak, this expression offers a "bready" and "crusty" profile with hints of blackberry, peach, and a "whisper of smoke" akin to sweet barbecue or a Dutch oven cobbler cooked over an oak fire. The final pour is a true curiosity: Bruichladdich "The Laddie" Rye. This experimental 7-year-old release from Islay is made with 55% rye and 45% malted barley. Bottled at 100 proof, it defies expectations with a nose of "corn pops" cereal and a palate that balances the spicy kick of rye with the creamy texture of a pot still whiskey. The hosts debate whether it leans more toward a Kentucky rye or something entirely new, picking up notes of clove, leather, and honey. The episode wraps up with the "Winner Winner Chicken Dinner" segment, where the four "Migos" struggle to rank such a varied lineup. Opinions are split, with the Glen Scotia and the Bruichladdich Rye battling for the top spot, proving that there's plenty of room for debate when good friends and great whiskey come together. Be sure to check out our private Facebook group, "The Bourbon Roadies" for a great group of bourbon loving people. You will be welcomed with open arms!

On this week's episode of The Whiskey Trip, Big Chief takes listeners on a ride to the heart of Muhlenberg County, Kentucky, where music, history, and whiskey all share the same soul. He sits down with Thom and Kim Bard, the founders of The Bard Distillery, inside their beautifully restored 1920s schoolhouse to talk about heritage, community pride, and the craftsmanship behind their exceptional lineup of spirits. The first half of the show opens with a pour of Cinder & Smoke 10 Year, a bold and expressive bourbon that reflects the Bards' commitment to long aged, character driven whiskey. As they sip, Thom and Kim share the story behind the Cinder & Smoke series, the inspiration for its name, and how their small town roots and historic distillery shape the identity of everything they make. The conversation moves into the next pour, the Cinder & Smoke finished in Oloroso sherry barrels, a whiskey that deepens the experience with layers of dried fruit, rich oak, and soft smoke. Big Chief and the Bards explore how the sherry influence complements the base bourbon and why these types of finishes matter to them creatively. The second half begins with something truly meaningful: "You Got Gold," their tribute whiskey honoring the legendary singer songwriter John Prine. Thom and Kim talk about their personal connection to Prine's work, the emotional weight behind creating a whiskey in his honor, and the care that went into crafting a bottle worthy of his legacy. The moment is heartfelt, a blend of memories, music, and the unmistakable Kentucky spirit that shaped both Prine's songwriting and the Bards' approach to distilling. To wrap up the ride, they pour Muhlenberg Kentucky Bourbon Whiskey, a spirit dedicated to the county they call home. Big Chief and the Bards discuss what Muhlenberg means to them, how the local community continues to support their journey, and why this bourbon stands as a living tribute to the people and pride of Western Kentucky. The conversation closes with reflections on the future of Bard Distillery, their hopes for growing their footprint without ever losing the authenticity that defines them, and the importance of family, music, and tradition in every drop they release. By the end of the episode, listeners walk away not just with an appreciation for the whiskey, but with a deeper understanding of the heart and grit behind The Bard Distillery. Thom and Kim's passion, their commitment to their craft, and their dedication to their community make this ride one that truly captures the spirit of The Whiskey Trip, where every bottle has a story, and every story is worth the pour.

Send us a textWe share a club night full of rare pours and smart pairings, then put Hemingway Bourbon and Rye through a dueling bottle breakdown that challenges price bias and highlights finish, body, and balance. Plans shift as we preview Bourbon History Part Two and extend an invite for a Wild Turkey special with Greg.• Crystal Glencairn Club tasting lineup and takeaways• Cheeses, caramels, and pumpkin muffins as pairing tools• Blind compare of KC21 vs KC9 to reset bias• Red Bull palate test and why context changes flavor• Hemingway Bourbon specs, tasting notes, and value score• Hemingway Rye finish profile with rum-seasoned Oloroso casks• Price-to-performance talk and scoring recap• Upcoming Wild Turkey deep-dive with Greg• Annual club meet timing and participation detailsRemember: www.scotchybourbonboys.com — follow us on Facebook, Instagram, YouTube, X, and TikTok; listen on iHeartRadio, Apple, Spotify; become a member, subscribe, and leave good feedback because that helps us grow. Good bourbon equals good times and good friends. Don't drink and drive. Live your life responsibly. Drink responsibly and live your life uncut and unfiltered.A porch, a few cigars, and a lineup that made our whole crew lean in—this one starts with community and ends with two bottles that punch above their price. We revisit our Crystal Glencairn Club tasting where Parker Heritage, Hardin's Creek, Knob Creek 21, and Cathedral met cheeses, caramels, and pumpkin muffins. Then we get tactical: a blind Knob Creek 21 vs 9-year comparison to check bias at the door, plus a sneaky Red Bull palate reset that proved how sweetness and acidity can tilt a pour into new territory.From there we dive into Hemingway Whiskey. The bourbon, a Kentucky blend aged six and four years at 98 proof, reads like a cinnamon graham cracker with chocolate and a frosted apple turnover vibe. It's one of the best $40 flavor rides we've had, with a soft, medium finish that fades clean. The rye brings the drama: a blend finished in rum-seasoned Oloroso sherry casks, pouring brown sugar, caramel, and sherry warmth without the harsh greenness that turns some drinkers off rye. Thick legs, lush body, and a finish that keeps talking pushed it ahead in our scoring.We also talk brand craft—the Call family's eight generations, the Ernest Hemingway-inspired design, and why story matters when you pour for friends. If you care about value bottles, smart pairings, and learning how context shapes flavor, you'll leave with new moves for your next lineup. Stick around for a tease of our upcoming Wild Turkey deep-dive with Greg and a reminder to join the club if you want first dibs on picks and annual tastings.If you enjoyed this, follow the show on your favorite podcast app, subscribe on YouTube, and leave a quick review. Share the episode with a friend who loves a good pour and an even better story.Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

We've been away too long! We kick off Season 7 with some Jameson Triple Triple that Nathan picked up in a random airport. And speaking of the triple triple, who knew Malaga was a white dessert wine? But, either way, we need something to taste it against so we pull some Jameson Black Label off the shelf. Then Amy and Jonathan decide that's not good enough for their bourgeoise selves, so they break out a bottle of (not under $50!) Doc Swinson's Oloroso cask finish. It was a great kick-off and we can't wait to have you follow along on this season's journey. We have great tastings and a lot of fabulous episodes lined up. Cheers! 

La palabra geranio debería llevarnos a los auténticos geranios botánicos, es decir, a las plantas del género Geranium, pero lo habitual es que, cuando alguien dice la palabra “geranio”, se refiera a las plantas del género botánico Pelargonium, como las gitanillas o el geranio de toda la vida, de hojas suaves y de flores blancas, rojas, rosadas… Aclarado este punto, Eduardo Barba nos cuenta todo sobre  este cultivar extraño, el Pelargonium suaveolens ‘Bontrosai'.

*Leçon n°279 : L'Amontillado – Le Jerez entre Fino et Oloroso (tout comprendre en 7 MINUTES !)* : --------------------------------------- Connaissez-vous l'Amontillado ? C'est l'un des styles les plus mystérieux et fascinants du vin de Jerez… un vin qui vit deux vies : d'abord comme un Fino, puis comme un Oloroso. Mais comment un vin peut-il être à la fois fin, sec et délicat… puis devenir puissant, complexe et oxydatif ? Tout s'explique par deux secrets de l'élaboration : Le mutage : on ajoute de l'alcool pour fixer le style et stopper la fermentation. La solera : un système d'élevage unique, qui mélange des vins jeunes et anciens pour créer une continuité de goût. Résultat : l'Amontillado dévoile des arômes inimitables de noisette, épices, tabac blond, et une pointe saline. Dans cette nouvelle leçon vidéo, je vous montre : La différence entre Fino, Oloroso et Amontillado Le rôle de la flor (le fameux voile de levures) Suivez le guide ! En 7 minutes chrono, vous aurez toutes les clés pour comprendre ce style de vin emblématique de l'Andalousie. *Suivez-moi sur les Réseaux Sociaux* : ---------------------------------------- Suivez-moi sur Instagram : https://www.instagram.com/yann_rousselin_lecoam/ Rejoignez-moi sur Facebook : https://www.facebook.com/LeCOAM Découvrez mes vidéos sur TikTok : https://www.tiktok.com/@yannrousselin.lecoam *Pour Aller Plus Loin* ---------------------------------------- Formez-vous au vin sur http://www.lecoam.eu Rejoignez le 1er Club à distance pour vivre sa passion du vin : https://club-du-degustateur.com/ Retrouvez tous mes articles et podcasts ici : https://www.le-vin-pas-a-pas.com/

_NOUVELLE VIDÉO DISPONIBLE_ Connaissez-vous l'Amontillado ? C'est un style de vin de Jerez (Xérès) à mi-chemin entre le Fino et l'Oloroso. Pour faire simple : Le Fino est protégé par un voile de levures (le flor). L'Oloroso vieillit, lui, au contact direct de l'air. L'Amontillado, c'est un peu l'enfant des deux mondes : il commence comme un Fino, puis poursuit son chemin comme un Oloroso. Dans ma nouvelle vidéo , je vous explique tout : le rôle du mutage, de la solera, et surtout comment déguster et apprécier pleinement ce vin andalou. Rendez vous sur ma chaine Youtube, ou Cliquez ici pour découvrir la vidéo : Les styles de Xérès, expliqués simplement (en 7 minutes chrono) : Fino, Oloroso, Amontillado Dites-moi en commentaire : avez-vous déjà goûté un Amontillado ?

In this episode of The Bourbon Road, Jim Shannon and Todd Ritter return for Part Two of their deep dive into Lost Lantern's 2025 Summer Collection — and this time, it's all about the rye. The duo tastes through a curated lineup of four standout rye whiskeys, plus a bonus pour, delivering flavor notes, backstories, and some playful banter along the way. The tasting kicks off with Far North Spirits from Minnesota, a 4-year-old rye clocking in at 111.5 proof. It impresses with grain-forward notes, minty freshness, and a candy-like sweetness that evolves into a spicy finish — evoking everything from Melba toast to black licorice jellybeans. Next is the return of Fray Ranch from Nevada with a 6-year, 118.6-proof rye that blows both hosts away. With tasting notes of mint chocolate chip, brandy-like fruit, and a chocolate-dipped finish, it emerges as a strong contender for favorite pour of the episode. Colby and the Fray Ranch team continue to prove why their farm-to-glass model is producing truly unique and exceptional whiskey. The episode is peppered with exciting bourbon news, including: The upcoming release of Heaven Hill's Grain to Glass Kentucky Straight Rye (Batch 2) The return of Elijah Craig and Larceny barrel-proof expressions Jacob's Pardon Collective Series — a 16-year-old whiskey finished in 50-year-old Oloroso sherry casks Upcoming limited releases from Old Forester, Chattanooga Whiskey, Boone County, and New Riff As always, Jim and Todd keep it real, sharing not just tasting notes but honest opinions about value, availability, and flavor. They also highlight Lost Lantern's growing influence in the craft whiskey space, with recurring praise for past favorites like Whiskey Acres. Whether you're a seasoned rye lover or a curious newcomer, this episode is packed with flavor, insight, and plenty of road-tested recommendations. Don't miss the bonus pour at the end — a surprise worth sticking around for. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

In this episode of the Bourbon Road podcast, hosts Jim Shannon and Todd Ritter are joined by Joe O'Sullivan, Master Distiller at Minden Mill Distilling, for an in-depth exploration of their unique Nevada-born spirits. This episode offers a fascinating look into the world of estate distilling, where Minden Mill grows 85% of its own grains right in the challenging high-altitude climate of Nevada, just a stone's throw from Lake Tahoe . The conversation kicks off with a tasting of the Minden Mill Nevada Straight Rye. O'Sullivan details its 80% rye, 10% wheat, and 10% barley grain bill, all grown on-site . A standout feature of Minden Mill's process is their innovative solution to Nevada's harsh aging climate. Due to a staggering 3% angel's share loss per month in the dry local environment, they employ a climate-controlled rickhouse that precisely mimics the temperature and humidity of Bardstown, Kentucky. This 94-proof, 4-year-old rye delivers a distinct "candied orange" flavor profile, a direct result of its unique terroir and estate-grown winter rye . The hosts are immediately impressed by its sweetness and complexity, noting it drinks well beyond its age . Next, they dive into the Nevada Straight Bourbon, a four-grain whiskey featuring a special heirloom "earth tones" corn. Unlike the sweet yellow dent corn, this starchy variety is compared to a potato raw but transforms through the distilling process to produce a remarkable "cherry cola" note . This bourbon, also 4 years old and 94 proof, is aged in the same Kentucky-mimicking conditions and utilizes wooden foeders for fermentation, which adds a layer of complexity similar to a sourdough starter. The hosts praise its unique, cool, and fresh sweetness that coats the palate. The final tasting features the 5-year-old American Single Malt, a category O'Sullivan is deeply passionate about, having been mentored by Steve McCarthy, the pioneer of the first American single malt. This expression is a testament to technological and traditional craftsmanship. It's produced using custom Forsyth stills and a thermal oil calandria heating system that achieves a Maillard reaction, creating high-ester, flavorful whiskey right off the still. The aging process is just as intricate, taking place in a rickhouse that emulates the chilly, coastal climate of Ballindalloch, Scotland, and uses a combination of new American oak, used bourbon barrels, STRs, and Oloroso sherry casks . The result is a whiskey with a nose of deep, sweet honey-pear and butterscotch apricot. Throughout the episode, O'Sullivan shares insights into their water source from the Sierra Nevada snowpack, their in-house malting facility, and the collaborative spirit of the American whiskey industry. He also gives a glimpse into the future of Minden Mill, including experimental heirloom corns like Jimmy Red and upcoming special releases finished in unique casks like orange wine barrels . Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

This is a special episode! Mike and Duncan had the opportunity to an exclusive tasting session accompanied by Michael Henry, aka Michelle 'Enry, Master Blender, and Nick Bradley, Prestige Portfolio Manager, from The Loch Lomond Group.The chaps get to try some spectacular, once in a lifetime whiskies. The new Elements of Campbeltown, Release No.1 Air. Limited to 100 individually numbered decanters, it is Glen Scotia's first ever 50 year old whisky. Distilled in 1973, and fully matured in refill American oak.If that wasn't good enough Michelle and Nick pulled out a Loch Lomond 50 year old, matured in a careful selection of refill American Oak and then first fill Bourbon hogsheads, before a final finish in the finest first fill Oloroso hogshead for over five years.

This week on The Whiskey Trip, Big Chief barrels into Northern Kentucky—a land where whiskey history runs thicker than molasses and the ghosts of rectifiers past still linger in the mash. He sits down with Bill Whitlow of Wenzel Whiskey, housed in a restored 1873 brick beauty that's equal parts heritage and hustle. Together, they toast to the long-overlooked rectifiers—those scrappy, bootleg-era blenders who kept the whiskey flowing when times were rough and barrels were rougher. First up: Wenzel's Sherry-Finished Bourbon. Aged four years, then wooed for three more in Oloroso casks, this 109-proof sipper hits with coffee liqueur, dark chocolate, and dried fruit that could charm a priest into sin. Then comes their four-grain wheated bourbon—65% corn, oats, wheat, and barley—with a 112.4 proof kick. It smells like breakfast in heaven (toast, honey, butterscotch) and finishes like dessert with a twist of lemon and a slap of white pepper. Finally, they light the fuse with the Rectifier's Rye—three 7+ year barrels of 95/5 rye, bottled at 114.4 proof. It's hot, sticky, and spiced like a love letter from the devil. Think hot honey, oak, molasses, and a finish of black licorice that hangs around longer than your in-laws. This episode is a whiskey-fueled nod to history's hidden heroes—and a damn good time. Pour a glass. Buckle up. This is The Whiskey Trip.

In the brewing and distilling industries there is a mutual appreciation of the craftsmanship, skill and process involved in creating these fantastic liquids. And today's guest, having worked and studied in both fields, is well placed to do just that. Earlier this month Glen Scotia, part of Loch Lomond Distillery, unveiled Glen Scotia 50 Year Old. Glen Scotia Elements of Campbeltown Release Number One: Air is described as an exceptional 50-year-old single malt which marks a pivotal moment in the distillery's history, as its oldest ever release.And this prestigious release follows on from the launch of Loch Lomond Whiskies 50-year-old single malt. These esteemed liquids have seen the light of day thanks to the stewardship of Michael Henry, a reputed distiller who has a background in both brewing and distilling. A whisky five decades in the making, Loch Lomond 50 Year Old is drawn from Loch Lomond Distillery's oldest reserves and is exclusively limited to 100 individually-numbered bottles worldwide.  Distilled in 1973 in the distillery's unique straight neck pot stills, it uses 100% unpeated malted barley. It was then aged in a combination of refilled American oak casks, first fill bourbon casks and Oloroso sherry hogsheads. The maturation process was carefully managed by Loch Lomond Whiskies' master blender, Michael Henry, who joined Loch Lomond Distillery in 2007. And the distillery's oldest and rarest whisky casks remain exclusively under his personal care.In this episode, Michael talks us through in his involvement in this special project, he takes us through his career to-date and also shares what keeps him driven and inspired.

Happy New Year and welcome to our special New Year's Day episode! As we kick off 2025, we take a moment to reflect on the incredible whiskies we've had the pleasure of experiencing over the past year. We're joined once again by our good freind Jayac (aka The Whisky Amateur) and of course Posh, to help us round up our favourite whiskies of 2024. From new discoveries to old favourites, we open some truly special bottles, including some we've featured before and some exciting new ones. Thank you to everyone who has supported us this year—whether you're a long-time listener or new to the Uncut & Unfiltered family. Your support means the world to us, and we can't wait to bring you even more whisky adventures in 2025. Grab a dram, sit back, and join us for an epic recap of 2024's best whiskies. Cheers to an amazing year ahead!

This week on Drinks and a Movie, we're diving into Park Chan-wook's Joint Security Area (2000), a gripping mystery-thriller set in the heart of the Korean DMZ. When a fatal shooting leaves two North Korean soldiers dead and a fragile peace hanging by a thread, a neutral Swiss investigator is sent to unravel the truth. What unfolds is a tense, emotional, and deeply human story about friendship, loyalty, and the devastating consequences of division.And what better way to pair a film about international tensions than with a whiskey that brings a unique twist to a classic? We're tasting the Jack Daniel's Sherry Finish Distillery Exclusive, a bold Tennessee whiskey finished in Oloroso sherry casks. Does this special release live up to the hype? And how does Joint Security Area hold up over 20 years later? Pour a glass and join us for the conversation!

The Flask at Hand is back and kicking this episode off with a tasting of Auchentoshan Three Wood, a Lowland single malt aged in bourbon, Oloroso, and Pedro Ximénez casks. We break down its soft, marshmallowy mouth feel and dark cherry flavors pondering just how much whiskey is too much before discussing bizarre science. From there, we dive into the fascinating world of dolphins and how unihemispheric sleep is necessary for their survival. Then, we take an unexpected turn into the surprising uses of poop as medicine (some not AS useful as others). We then delve into some early hypnosis tales that lead to experiments suggesting that plants might "respond" to stressors under polygraph testing. Can plants feel our thoughts? A dram in hand, a mind full of weird facts—just another night with The Flask at Hand. Thanks for listening! The Whiskey: https://www.auchentoshan.com/whiskies Sources of our info:  https://us.whales.org/whales-dolphins/how-do-dolphins-sleep/#:~:text=This%20type%20of%20sleep%20is,need%20without%20ever%20losing%20consciousness.

New Riff Sour Mash Single Malt Enters Its Second Batch Join us as we welcome the singular Jay Erisman, co-founder of New Riff Distillery. From his beginnings as a fine spirits manager at the renowned Party Source to collaborating on innovative projects with Buffalo Trace and Four Roses, Jay's story is one of passion and ingenuity. Together with Ken Lewis, Jay turned a serendipitous moment into the creation of New Riff Distillery, a hub of creative whiskey production known for its experimental releases like the Backsetter series. More info on the Single Malt: https://www.newriffdistilling.com/single-malt/ Discover the art and science behind New Riff's single malt whiskey – now celebrating its second batch – where traditional techniques meet groundbreaking experimentation. Jay reveals the distillery's use of both new charred oak and a variety of used barrels, such as Portuguese brandy and Oloroso sherry, to craft complex and intriguing whiskey expressions. Inspired by Scottish traditions yet distinctly American, New Riff's creations push the boundaries of flavor, offering a peated malt whiskey that stands as a testament to their inventive spirit and dedication to crafting bold and flavorful spirits suited for diverse proof preferences. Explore the future of craft whiskey with insights into New Riff's upcoming releases and the art of whiskey blending. Learn how pioneering distilleries like Springbank and innovators like Compass Box inspire New Riff's approach to blending different malt whiskeys and cask types. With exciting prospects like whiskey number six, the Chevalier, and Paolo Cortado sherry casks on the horizon, New Riff continues to captivate whiskey enthusiasts with rich, smoky expressions that intrigue both bourbon and scotch lovers. Tune in to experience the harmonious balance of tradition and innovation that defines New Riff's unique approach to whiskey-making. Thanks everyone for listening, and thank you to Jay for entering the Whiskey Ring!   Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn Thanks to our Lead Sponsor, Black Button Distillery  Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring There is 1 more spot available at the $25/month bottle share club level.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  New Riff Distillery New Riff Distillery Website New Riff Distillery on Instagram New Riff Distillery on Facebook New Riff Distillery on Twitter New Riff Distillery on YouTube

  This single barrel of cask strength Angel's Envy finished in Oloroso sherry cask and bottled at 115.3 proof is a fruit and leather showstopper. Cinnamon candy on the nose with subtle red fruit and toffee. On the palate, traditional bourbon notes lead with leather, vanilla, apricot and chocolate, but from mod-palate on the sherry takes over imparting a very rich raspberry wine note that pairs PERFECTLY with the whiskey. Based on the retail of cask strength AE the last several years, this is a deal!

Jake takes a deep dive into Scotland in this week's episode featuring Tamdhu Single Malt Whisky.  He's joined by Gordon Dallas, Brand Development & Advocacy Director for Tamdhu, for an informative and enlightening comparative tasting of a portion of the Tamdhu portfolio of sherry cask whiskies. 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 Tamdhu: Tamdhu is owned by Ian MacLeod Distillers, one of Scotland's leading independent family-owned distillers. Tamdhu is 100% matured in the finest Oloroso sherry oak casks from Spain. Tamdhu uses only the best Oloroso sherry seasoned American and European oak casks giving the award-winning single malt its natural, dark amber color, intense richness on the palate and its deep, long finish. Born on the banks of the River Spey in 1897, its quality is also defined by the wisp of peat in its malted barley and the natural Speyside water that is drawn directly from the Tamdhu spring. About Gordon Dundas, International Brand Ambassador for Ian MacLeod Distillers: Gordon has been working in the whisky industry directly for over 17 years. Although initially having been an engineer and then working in the Sport events and hospitality industry, he had always had an interest in the wonderful whisky world. Gordon started working for international title Whisky Magazine in 2003 gaining incredible insights and knowledge of the whisky industry and setting up the famous Whisky Live shows internationally in the US, Asia and Australia. In 2011, Gordon then joined Morrison Bowmore Distillers (and laterally Beam Suntory) as Global Brand Ambassador working in European, Asian and Travel Retail markets. Working on Bowmore, Auchentoshan and Glen Garioch initially then the whole Beam Suntory whisky portfolio. Gordon was honoured to be appointed a Keeper of the Quaich in 2013. In 2017, Gordon joined family owned Ian MacLeod Distillers Ltd (IMD) as International Brand Ambassador. IMD were awarded Whisky Magazine's 2018 Distiller of the Year, and are producers of the award winning Glengoyne, Tamdhu and Smokehead single malt whiskies along with Edinburgh Gin. In 2017 IMD also purchased Rosebank and are currently in the process of re-building this iconic distillery. Gordon's whisky journey is always ongoing and he loves the international travel it brings, the fabulous people around the world enjoying whisky and working with a team of talented people! Tamdhu Whiskey Portfolio Snapshot: Tamdhu 12 Year Old Single Malt Scotch (SRP: $67.99) - Matured in ex-sherry casks for 12years, this drink holds aromas of cinnamon rolls, orange candy, fresh oak, raisins & traces of mint. The palate offers notes of banana, raspberry jam, malty biscuits & toasted oak, with cinnamon and dried fruit flavors that linger in finish. Tamdhu 15 Year Old Single Malt Scotch (SRP: $129.99) - Aged in Oloroso Sherry casks, this 15 year old Tamdhu has aromas of apple pie, spiced currants and orange zest. The palate is full of juicy apricots, vibrant raspberries and bitter almonds, before a long finish full of malty biscuits and creamy sherry notes. Gold Medal winner at the 2024 San Francisco International Spirits Competition Tamdhu 18 Year Old Single Malt Scotch (SRP: $199.99) - The oldest expression at Tamdhu is fully matured only in Oloroso seasoned Sherry Casks. Both the richness of European Oak and the more subtle American Oak flavors combine with the fruity this very limited edition.

Diálogo nocturno con desde Bogotá, Colombia, con los Infrequent Drinkers, whisky club de amigos formado por Andrés Baquero, Andrés Cuervo, Miguel Mesa, Luis Noguera y Jorge Velázquez. Hablamos de clubes de whisky, de compartir botellas con amigos, de whisky de colección, y las historias detrás de las botellas.Bebimos Glendronach Hand Filled 11 años PX (52.8% ABV), Arran Barrel Reserve Infrequent Tawny Port Finish (43% ABV),  Edradour 10 Años Bourbon Cask (60.4% ABV), Bladnoch Dragon Series 1st fill Bourbon & Sherry (49.9% ABV), Glendronach Cask Strength Batch 10 Oloroso & PX Sherry (58.6% ABV), y Signatory Secret Speyside 2009 14 Años ex-Bourbon for The Whisky Barrel (64% ABV).

With Memorial Day Weekend fast approaching, the Delicious City gang have scoured the internet (i.e. we polled our followers) for the best beach experiences that'll turn a typical holiday weekend into a legendary party. We've got the info for you, plus the scoop on the new restaurant from the mind of Liz Grothe, self-described “fearlessly silly” Philly chef.  (00:00:00) Everybody vote for Dave Wez for Philly Mag's Influencer of the Year award!  (00:07:04) Liz Grothe tells us about how she landed in Philadelphia, via a food safety job involving cheesesteaks (00:27:45) The story behind Couch Cafe, the in-home dinners that Liz began after she quit her corporate job. She tells us how her own couch became the hottest seat in town, and the crew discuss how collab culture in Philly has rapidly grown in the past few years  (00:34:00) Liz reveals the debut plans for Scampi, and Italian concept opening this summer in the spot that Neighborhood Ramen currently occupies (but not for much longer!)  (00:47:22) Best Bites include a mini golf breakfast, a classic pizza, oyster with ramp sauce, and a pork gyro (01:00:47) Bored with burgers and dogs on the grill? Try something new this Memorial Day Weekend! Eli, Marisa and Dave suggest local businesses that'll bring ice luges, mechanical bulls, oyster shuckers and even a mobile hibachi grill to your house party  (01:14:04) In It To Win It! We're partnering with Oloroso for your chance to win an amazing Spanish experience right here in Philly. Listen for the secret word and DM it to @deliciouscitypodcast on Instagram to enter. Visit olorosophl.com to learn more. (01:18:43) Food News: several Philly mainstays are celebrating milestone anniversaries, like Pumpkin and Vetri Cucina. Plus, two cheesesteak mainstays have big announcements, and a couple coffee shops opening up soon  (01:26:46) Pop-Up Run-Down - Festival season is in full swing!    And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow We are so excited for our newest partner, Dewey Beer. Check them out to see all the incredible flavors that they are brewing right here in the mid-Atlantic region! Balancing a busy life and eating healthy is a challenge for anyone. Make your life easier and more delicious with Performance Meal Prep Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs

As always the start is about our travels and community speaking events was from Miami to Bremen we talk about Tetsi flies and the rule of ‘Don't look at the Boob' when Steve knew it was the answer to another memory problem…The Boys talk about the new gameshow “ It Depends” which you can find here  https://www.youtube.com/channel/UCcB3Ba6K6N3HMUbt6yVT1Bg After 15 minutes of community talk the boys went around the world… Ami Diamond posted a great LinkedIn article comparing M365 to the new wonders of the world.  It was so cool that we decided it required more in-depth expertise from Steve and Marijn.https://www.linkedin.com/feed/update/urn:li:activity:7159248067244765186?updateEntityUrn=urn%3Ali%3Afs_feedUpdate%3A%28V2%2Curn%3Ali%3Aactivity%3A7159248067244765186%29So maybe this is AKA Jules Verne “Around the M365 World in 80 minutes”.So, enjoy the humour of Steve and Marijn as they discuss Ami's great post… check it out.Listen to Steve try all the tough words from around the world as we describe the output from the post and add a bunch of disrespect and fun…Then eventually the podcast gets technical as we bring in the M365 bits and break down the article from AMI.Enjoy even if the Chat GPT analogies are weak, the humour is good supermarket listening.Then we drank a whisky, I know a surprise right?  This was something interesting: a special bottled edition of the Edradour distillery from 1st fill Oloroso casks out of the smallest distillery in Scotland.  Dark and a powerhouse of flavour.

Old Pulteney, sounds like a bad British food choice #whisky #scotch #whiskey #peaty #podcast #radioshow #host Co hosts : Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man BobSIPS – On this episode we discuss Balvenie, Glendronach, Old Pulteney & Ardbeg. Imagine savoring the Balvenie French Oak 16, a single malt that dances on the palate with floral notes and hints of apple skin. Or the Glendronach Batch 12, with its marriage of Pedro Ximénez and Oloroso sherry casks that Rachel Barrie, a master blender, has turned into a symphony of flavor. And then, there's the Old Pulteney lineup—the 12, 15, 18, and 25-year-olds—each offering a different shade of the coastal distillery's signature maritime charm. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:Balvenie French Oak 16 Year Old Single Malt Whisky 4 SIPSGlendronach Cask Strength Batch 12 Single Malt Whisky 4 SIPSOld Pulteney 12 Year Old Single Malt Whisky 3 SIPSOld Pulteney 15 Year Old Single Malt Whisky 5 SIPSOld Pulteney 18 Year Old Single Malt Whisky 4 SIPSOld Pulteney 25 Year Old Single Malt Whisky 5 SIPSOld Pulteney Huddart Single Malt Whisky 4 SIPSArdbeg Heavy Vapours 4 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download 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 SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: 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: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobWhiskey Tasting Podcast, Balvenie French Oak 16, Glendronach Batch 12, Old Pulteney 12, Old Pulteney 15, Old Pulteney 18, Old Pulteney 25, Old Pulteney Huddart, Ardbeg Heavy Vapors, Single Malt Scotch, Whiskey Ratings, Sip Suds Smokes, Whiskey Enthusiasts, Distillery Insights, Flavor Profiles, Aroma Exploration, Peated Whiskey, Scotch Whiskey Reviews, Whiskey Education, Limited Release WhiskeyBalveniehttps://www.thebalvenie.com/Glendronachhttps://www.glendronachdistillery.com/Old Pulteneyhttps://www.oldpulteney.com/Ardbeghttps://www.ardbeg.com/Apple TVhttps://www.apple.com/apple-tv-plus/Slow Horseshttps://tv.apple.com/us/show/slow-horses/umc.cmc.3s4mgg2y7lj0t4c5x6o54e5m3YouTubehttps://www.youtube.com/Dr. Bill Lumsdenhttps://www.ardbeg.com/en-gb/our-whisky-committee/dr-bill-lumsdenRachel Barriehttps://www.brown-forman.com/team/rachel-barrie/David C. Stewart MBEhttps://www.maltwhiskytrail.com/mwt-members/david-c-stewart-balvenie/ Hosted on Acast. See acast.com/privacy for more information.

Old Pulteney, sounds like a bad British food choice #whisky #scotch #whiskey #peaty #podcast #radioshow #host Co hosts : Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man BobSIPS – On this episode we discussBalvenie, Glendronach, Old Pulteney & Ardbeg. Imagine savoring the Balvenie French Oak 16, a single malt that dances on the palate with floral notes and hints of apple skin. Or the Glendronach Batch 12, with its marriage of Pedro Ximénez and Oloroso sherry casks that Rachel Barrie, a master blender, has turned into a symphony of flavor. And then, there's the Old Pulteney lineup—the 12, 15, 18, and 25-year-olds—each offering a different shade of the coastal distillery's signature maritime charm. We will be discussing this whiskey and rating them from 1-5 with 5 being the best: Balvenie French Oak 16 Year Old Single Malt Whisky                            4 SIPSGlendronach Cask Strength Batch 12 Single Malt Whisky  4 SIPSOld Pulteney 12 Year Old Single Malt Whisky                                  3 SIPSOld Pulteney 15 Year Old Single Malt Whisky                                  5 SIPSOld Pulteney 18 Year Old Single Malt Whisky                                  4 SIPSOld Pulteney 25 Year Old Single Malt Whisky                                  5 SIPSOld Pulteney Huddart Single Malt Whisky                                       4 SIPSArdbeg Heavy Vapours                                                                       4 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download 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 SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparx TITLE: 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: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobSingle Malt Scotch, Whiskey Ratings,, Whiskey Enthusiasts, Scotch Whiskey Reviews, Whiskey Education, Limited Release WhiskeyApproved version45 day campaign

Tasting Notes  This classic Highland single malt is aged for 12 years in a combination of Oloroso and PX sherry casks, providing a fruit and sweetly cream driven malt with ginger cookie, dried red fruit, and orchard fruit. The malt has a touch of lemon curd, but the rich fruit takes over and leads to a balanced finish both malty and spicy.

In Short... the boys look at what is on the roadmap and mix them in with some of their own ideas that might not be true... can you work them out

It's the end of year and of course we have one last episode to give you. Drinking tasty beers takes no breaks and neither do the episodes. As always, Martin brings his best to the episode with an outstanding 3 Fonteinen. Zenne Frontera Blend No 94 is a blend of five lambics aged in nine Oloroso barrels and one Amontillando barrel.  Stefan didn't want to be out done so he brings one of the stellar Lervig Off the Rack imperial stout. Off the Rack Port is a collab beer with Basqueland Brewing. The 13.4% ABV imperial stout is aged in tawny port barrels for 9 months. 2023 is over now and we're really excited about 2024...because that means more beers! Have a Happy New Year! #beer #craftbeer #drinks #3fonteinen #lambic #gueuze #imperialstout #lervig

Sherry is a complex wine with lots of terroir, tradition, and winemaking possibilities. In episode 495, we go over the stats on the region, the history, the terroir, and details on winemaking, including the solera system. We then describe the biologically aged wines – Fino and Manzanilla.    This show is a continuation of episode 495 but after listening to the show I did with MC Ice, I realized it was too meandering, so I recorded this version on my own.   This second part of the Sherry refresh has many aspects to it, and I do my best to be as clear as possible with it all. Here are the topics we cover: First, I give a 5 minute review of Sherry winemaking. I explain, anew, the biological aging process and then explain the Oxidative aging process of Olorosos and other wines I explain, in greater detail, the “in between” styles – Amontillado and Palo Cortado, which have been made by a combination of biological and oxidative aging but are slightly different Photo: Different types of Sherry. Source: Vinos de Jerez I talk about the three categories of Sherry styles: Vinos Generosos: the dry styles of Sherry – Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso Vino dolces Naturales: Pedro Ximénez, Moscatel Vinos Generosos de Licor: Pale Cream, Medium, Cream Sherries I discuss the aging categories, which have been effect since 2000: VOS: Vinum Optimum Signatum or Very Old Sherry that has been in a solera for 20 years VORS: Vinum Optimum Rare Signatum or Very Old Rare Sherry that has been in a solera for 30+ years Photo: Legal age statements in sticker format from the Consejo Regulador   I wrap with some small changes to the DO that happened this year, sent to me by Patron Chaim G (thanks to Chaim!).   I give a thanks to the mixologists for keeping Sherry alive and then sign off!   Here is the show with Tio Pepe I mentioned... Ep 249: Revisiting Sherry with Andrew Sinclair of Tio Pepe Full show notes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople   Most information for the show from the Jerez DO _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. The holidays are almost upon us -- don't forget to stock up for your holiday feasts and get a Wine Access gift card for everyone in your life!  Get 10% your first order with my special URL.    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Working with a spirit of innovation involves a constant process of unlearning and relearning. You want to refine what has worked in the past and trim away what is not needed within your new process. When you lay that new template over the business of whiskey production, you also have to factor in the idea of “hurry up and wait” before you can make more changes and move a new product into its final form. On this episode, we talk once again with Master Distiller Chris Fletcher about the brand-new global travel retail (GTR) product American Single Malt finished in Oloroso sherry casks, about how the word “single” doesn't always correlate with the word “simple,” and about how this new endeavor just might bring about a new set of frequently asked questions, Around the Barrel. 

Tasting Notes:  Blood Oath Pact 9 is a blend of 16yr and 12yr old Kentucky straight bourbon along with a 7yr old finished in Oloroso sherry casks, bottled at 98.6 proof. Intensely lifted herbal notes on the nose with mint, pine, and honey emerging, some yellow fruit as well. On the palate, a very rich and warming center palate, exploding with orange fruit, leather, and spice. Best mid-palate intensity I've ever had in a bourbon. Extremely spicy finish with a touch of fruit at the end.

Brown Forman is an American company, best known as the owner of Jack Daniel's Tennessee Whiskey, and bourbon brands Old Forester and Woodford Reserve.But in 2016, it got into Scotch whisky in a big way, buying The BenRiach Distillery Company, which included three distilleries: Benriach of course, in Speyside; the famous Highlands distillery, Glendronach; and also in the Highlands, but somewhat lesser known, Glenglassaugh.Stewart Buchanan held his role since 2012, prior to which he was Benriach's production manager, so he has tremendous insight into these distilleries and the Scotch whisky industry generally.He was in Australia for the launch of Glendronach 50 Year Old, the oldest expression it's ever released.Distilled in 1971, The GlenDronach Aged 50 Years has quietly slumbered over five long decades in rare Pedro Ximénez and Oloroso sherry casks from the Spanish bodegas of Jerez in Andalucía.

On today's episode we have a glass of Laphroig Lore! Continuing our scotch series with special guest Ryan from the club, an Avid scotch fan! We talk about Lagavulin vs. Laphroig, the peating and malting process, and BBQ. All that and more on today's episode of Whiskey Chasers! Be sure to Like us on Facebook and follow us on instagram, as well as rate and review the show wherever you are listening, it really helps us out.Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Be sure to show some love for the company that brought you today's bottle!https://www.laphroaig.com/en/lore Last time we had Laphroaig on the podcast we talked about their colored past involving the war between two families/distilleries. More specifically we talked about the war over the water that is used and here is whyThe water supply that they pull from is already, naturally peated. Kilbride ReservoirThey hand cut their own peat3 months for it to dry out, weather permitting “Grassy roots and fungi” and “mainland peat is pull from the forest not by the sea”  is what makes Islay peat different than mainlandMalt their own BarleySteeping the malt (Soaked for 2 days)Still use a malting floor (Holds 7 tonnes=to 7.7 tons) Windows stay open to help maintain the right temperature (about 60 degrees)They also have to turn the barley once a dayPeating their BarleyThe peat it before it dries 17 hour process They use a cold smoke method (kind of like smoking cheese)This bottle:Created using techniques that have been passed down for generations, this single malt Scotch is made from some of the most precious whiskies in our Atlantic storehouse. Our master distillers select spirits from five different cask types, including ex-Bourbon barrels, 19th Century-style quarter casks and large Oloroso sherry butts.Aged anywhere from seven years to 21 years, each spirit brings its own element — and lore — to the blend.The result is the richest expression of our unforgettable peated whisky. Sparkling gold, this rich and smoky Scotch tastes of fall days by the ocean with hints of ash and bitter chocolate. A long, sweet finish and spicy chili tingle make this dram utterly unparalleled. Serve neat, or over ice.Complex blend of small-batch Scotch whisky, matured in five casksRich, smoky taste with hints of dark chocolate and ocean airCrafted based on traditions passed down through generationsAged from 7 to 21 years for the richest possible Laphroaig flavor2019 International Wine and Spirit Competition SilverSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

This week, Tony and Fingers reviewed the Padrón 50th Anniversary Limited Edition Maduro and Middle West Oloroso Wheat Whiskey. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Topics this week include; Krispy Kreme is discontinuing its grocery store doughnut line. We review some of their products. We also review Guinness Chocolate Stout Loaf Cake. That's right, Guinness cake. Why there may be no return to ‘normal' for the U.S. used vehicle market. The most annoying people at airport security, according to the TSA. Peanut butter is now a liquid, according to the TSA. All that and much more on episode 231 of Eat Drink Smoke. More information on the Padrón 50th Anniversary Limited Edition Maduro. Size - 6 1/2 x 50 Wrapper - Nicaragua Binder - Nicaragua Filler - Nicaragua Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)

7-day FREE trial of our Intermediate Spanish course, Spanish Uncovered: www.storylearning.com/podcastoffer Join us on Patreon: www.patreon.com/storylearningspanish Glossary igual: same ventana: window mojarse: to get wet basura: trash ordenado: tidy podrido: rotten sin más: expression. "Without further ado" Follow us on social media and more: www.linktr.ee/storylearningspanish

Follow Steven (Instagram) and keep up with Lustau (Instagram)(website)Some sherries are sweet like port but ~95% of what is produced is dry. The style that caught Steven's attention was the driest, Fino. If you're looking for a sherry to begin with, he suggests Amontillado.  Yeast, referred to as "Flor", is used in the production of all wine. In biologically-aged sherries, this yeast is left in for years as the sherry ages, thus removing a greater amount of the wine's sugar, accounting for its striking dryness. Like Champagne, Sherry can only come from a designated region in southern Spain (The Consejo Regulador).Only 3 grape varietals are permitted for making Sherry: Palomino Fino, Moscatel, and Pedro Jiménez. Are you looking for a place to start with Sherry in cocktails? Use Fino or Manzanilla in a sour like a daiquiri in place of the rum or cut out half and substitute it in. Try a Manhattan-style cocktail with Amontillado, Palo Cortado, or Oloroso in substitution for the vermouth. Did I mention Lustau also makes vermouth?! They're fantastic!!I referenced Talia Baiocchi's book, Sherry. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

On today's episode we have a glass of Laphroaig Select  This is our first bottle of Laphroaig on the podcast, and it's chris's favorite scotch brand!  This was all of our first time on this bottle, and we were impressed, definitely a different type of laphroaig!  We talk about Scotch feuds, types of scotch drinkers, and how much smoke is to much in scotch?All that and more on today's episode of Whiskey Chasers! Our Website is www.whiskeychaserspod.com, check us out! Thanks, and enjoy the show!Be sure to show some love for the company that brought you today's bottle!https://www.laphroaig.com/en/select Story:Started in 1815 after there was a surplus in Barley from the crop grown for the cattle Donald offered his brother Alexander £350 for his share of Laphroaig. Alexander agreed, and later emigrated to Australia where he lived to a ripe old age, dying in 1881.Unfortunately, Donald only lived until 1847. It is believed that he died after falling into a vat of partially-made whisky.Donald's only heir was his son, Dugald. At just 11 years old, he was too young to take over, so the distillery was looked after by his uncle, John Johnston, and a local farmer, Peter McIntyre.War raged between Mackie and Co, the blenders for Laphroaig, and the owners of Laphroaig from 1857-1921 Laphroaig firing Mackie and Co because they thought they were too big Several court casesMackie and Co blocking the water supply for LaphroaigMackie attempts to learn how to make Laphroaig to recreate it and sabotage it. Steals their head distiller Mackie figures out he sucks at making Laphroaig and tries to buy out the distiller, then the land, then the supply (but realizes it will cost too much to do any of that)By 1994 the distillery had the approval and love of Prince Charles. He visited the distillery and stamped his seal of approval Prince Charles revisited his beloved Laphroaig in 2008 as a part of his 60th birthday celebrationNow owned by Beam SuntoryThis Bottle (the Select)Our master distiller carefully draws whisky matured the historic way in Oloroso sherry butts, Pedro Ximinez seasoned hogsheads, and first-fill bourbon quarter casks to create this distinctive blend. The heart is drawn from a final maturation in new, American oak — a rarity in Scotch whisky production — which adds bold flavor.The final addition is our quintessential single malt scotch, Laphroaig 10, which is aged for a decade. With flavors of smoky peat,  spicy oak and a surprising sweetness, Laphroaig Select is a fantastic introduction to peated whisky.   A hand selected blend of single malt casks create a unique characterMix of American and European oak sherry and bourbon casksHeart of spirit drawn from American oak casks, rarely used in scotchComplex, deep whisky with notes of oak, peat and sweetnessWebsite:www.whiskeychaserspod.comPatreon: https://www.patreon.com/WhiskeychaserspodFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

How many times have you tried a sherry-finished whiskey?  How many times have you tried the sherry it was finished in?  This week, I brought in sherry expert Monique Huston to talk about this fascinating fortified wine from Jerez, Spain. From Fino and Amontillado to Oloroso and Pedro Ximénez, sherry and wine-finishing has played an outsized role in whiskey maturation in the last century-plus.  In this episode, Monique and I talk through the history of Sherry (itself an Anglicization of Jerez) and how sherry came to be, how it became useful in European whisky-making, and why it deserves much more attention and appreciation.  Oh - Monique will also be back in the future. She's a multi-time panelist for tasting competition and an agave-spirit lover who has taken on the challenge of making me one too.  _________________ Before we jump into the interview just a few quick notes: If you haven't joined the Patreon community yet, please consider doing so! The $5 tier has access to the Patreon-only segment called “Under the Influencer”, where some of your favorite YouTubers/Instagrammers/Podcasters and more join me to talk whiskey, life, and influencing. This tier will also have priority access to upcoming barrel picks, including one coming up in partnership with the This is my Bourbon Podcast.  The $25 tier - for people who really want to propel the pod and website forward - will have the same benefits as the $5 tier plus right of first refusal to join me on future barrel picks, access to bottles I'm sent to taste and review, and more. The first three boxes of samples have already been sent and only 6 spots remain!  You can still support for as little as $1 a month if you'd like to stay up to date with these changes and news about what we've got coming up.  Finally, please do like and subscribe on Apple Podcasts, Spotify, or wherever you're listening - it really helps the Whiskey Ring Podcast move up the rankings.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and Twitter, and subscribe to the newsletter on the website.  Thanks for reading! Now here's Monique Huston of Winebow Fine Wine and Spirits. Thanks to our Sponsor, ImpEx Beverages https://impexbev.com ImpEx on Instagram ImpEx on Facebook ImpEx on Twitter Thanks to our Sponsor, Scotch Malt Whisky Society SMWS Website SMWS of America Website (Use code WRP for 20% off your membership!) SMWS/A Facebook SMWS/A Instagram SMWS/A Twitter SMWS/A YouTube

Do we still love Scotch, as it's been a few episodes since we've tasted some? We crack a bottle of Laphroaig Select and give our thoughts on where our tastebuds are leading us this evening. Laphroaig describes on their website how they craft this bottle. "Our master distiller carefully draws whisky matured the historic way in Oloroso sherry butts, Pedro Ximinez seasoned hogsheads, and first-fill bourbon quarter casks to create this distinctive blend. The heart is drawn from a final maturation in new, American oak — a rarity in Scotch whisky production — which adds bold flavor." Join us as we have fun, taste some whiskey, and enjoy our friendship. Learn more about Laphroaig Distillery online at - https://www.laphroaig.com/en/select Catch us on the web at - http://thewhiskyfriends.com/ Music by Adam Whitehead - https://www.facebook.com/adamwhiteheadmusic Email us at - thewhiskeyfriends@gmail.com

Part 6.1 of IT'S THE END OF THE WORLD AS WE KNOW IT (AND I WANT WINE) How did fifteen years of development hell lead to what is inarguably* the greatest action movie of all time? What does 2022's post-isolation Jamie have to say about Max Rockatansky's sad loner vibe? What is “sculpting in time” and how does Scott connect it to this madcap, high octane, heavy metal, shiny and chrome car chase epic? Why does cartoonish warlord Immortan Joe strike our hosts as even more frightening now than he did when the movie first tore up the silver screen in 2015? WHO KILLED THE WORLD?! Answers to these questions and many more can only be found by crossing the desert of a world gone mad all the way to the Green Place… Where you'll find the “Play” button. Go on, press it now. The Lustau ‘Pata de Gallina' Oloroso Almacenista is available from K&L Wines for $30 USD. MAD MAX: FURY ROAD (2015) is directed by George Miller and stars Charlize Theron, Tom Hardy, and Nicholas Hoult. It is available to stream on HBOMax Follow the show on Instagram, Twitter, and Facebook @BiggerBottlePod Music is selected from Camille Saint-Saëns' ‘The Carnival of the Animals - XII. Fossils' as performed by the Seattle Youth Symphony, licensed under Creative Commons (https://creativecommons.org/licenses/by-sa/3.0/legalcode)