Podcasts about rum bar

The secone episode of March’s new release series is jam packed with quality new tunes. There’s the usual lengthy set of brand new Rum Bar releases, including some highights of the upcoming free Swagger Second Shot compilation. Big Stir Records is represented by the latest by Chris Church. There are old faves such as Bob Mould, The Liminanas, Jason Isbell, and Gary Louris of The Jayhawks. Vista Blue celebrates the return of baseball with “Clearing the Benches”. The Tubs and Horsegirl have new sophomore efforts as strong as their debuts. But what excites me the most this week are the first two tunes of the show. “(That Ain’t One I’m) Willin’ to Lose” marks the Ledge debut of Sioux Falls songwriter Meriwether Raindelay & The Original Star Band. I’m hoping it’s the beginning of a series of fabulous releases. And there is also the latest by The Ex-Bombers. The wrestling nerd that I am loves the fact that they have yet another theme for the ring, and this time “He’s a Bad, Bad Man” is the entrance theme for NWA’s Jeremiah Plunkett. Even better is that the band AND Plunkett recorded intros for the show! For more info, including setlists, […]

The secone episode of March's new release series is jam packed with quality new tunes. There's the usual lengthy set of brand new Rum Bar releases, including some highights of the upcoming free Swagger Second Shot compilation. Big Stir Records is represented by the latest by Chris Church. There are old faves such as Bob Mould, The Liminanas, Jason Isbell, and Gary Louris of The Jayhawks. Vista Blue celebrates the return of baseball with “Clearing the Benches”. The Tubs and Horsegirl have new sophomore efforts as strong as their debuts. But what excites me the most this week are the first two tunes of the show. “(That Ain't One I'm) Willin' to Lose” marks the Ledge debut of Sioux Falls songwriter Meriwether Raindelay & The Original Star Band. I'm hoping it's the beginning of a series of fabulous releases. And there is also the latest by The Ex-Bombers. The wrestling nerd that I am loves the fact that they have yet another theme for the ring, and this time “He's a Bad, Bad Man” is the entrance theme for NWA's Jeremiah Plunkett. Even better is that the band AND Plunkett recorded intros for the show! For more info, including setlists, […]

This week, We are rum drinking our way around Key West. 2 distilleries and one full on rum bar.... This island is sooo amazing if you LOVE rum like we do. First Legal Rum Distillery https://www.keywestlegalrum.com/ Pilar: https://www.papaspilar.com/ The Rum Bar https://www.rumbarkeywest.com/ Here is the GO FUND ME for our friend that we lost in the DC plane crash. RIP Mikey. The world will miss you

December is here, and so are we! As we slowly progress towards show 2000, let's enjoy nine songs from Apocalypse Babys, The Cornfed Project, Abraskadabra, Batwolf, Charlie Ace, The Incurables, The Speed Of Sound, The Hellflowers and Uitwaaien.Apocalypse Babys, Voice of Jeff, Comedy Suburbs, Rum Bar, Tony has your Facebook comments, film reviews, WAMBOLT!, last week, new office, band practice, new recording soon, parking permit, Forest v Man Utd, Morbius, dehydrating people, Gregg Wallace, From the Vaults, Tony's International Gig Guide, this week, Tony's off to Camberley, Christmas Tree, Fiverr, illustrations, no Izzatwat, Batman The Movie and a reminder of the ways you can listen.Song 1: Apocalypse Babys – Drunk AgainSong 2: The Cornfed Project – Date NightSong 3: Abraskadabra – Do We Need A SignSong 4: Batwolf – I AM The DevilSong 5: Charlie Ace – Silver And GoldSong 6: The Incurables - SomedaySong 7: The Speed Of Sound – West WindSong 8: The Hellflowers – I CriedSong 9: Uitwaaien – Memories Of Tomorrow

Tickets are available for our New York Comedy Festival edition of the critically acclaimed show, "Drunk Black History" at www.drunkblackhistory.com! Show is on Friday, November 8th at Littlefield in Brooklyn, New York!On this month's episode, Brandon is joined by comedian Rell Battle (Peacock's "Killing It") to discuss the legacy of George Edwin Taylor, the first Black American to run for the President of the United States. DBH Links:- https://www.instagram.com/officialdrunkblackhistory- https://www.drunkblackhistory.com/ - https://www.youtube.com/@drunkblackhistory- https://www.teepublic.com/t-shirt/16706941-dbh-logoSponsor Links:Overhaul FM download link"Read It and Screech" PodcastGuest:Rell BattleHosts:Brandon Collins"Drunk Black History" was recorded at Omars Kitchen and Rum Bar in the Lower East Side of Manhattan. "Drunk Black History" is a production of Casa de Collins LLC. Music by Slot-A. 

Part two of this month’s new release series is highlighted by long-awaited returns by legendary veteran bands. The Dictators celebrate their 50th anniversary with their first album in 25 years. The Fastbacks are back after a 23 year hiatus. Peter Noone of 60’s pop idiols Herman’s Hermits is back with vocal contributions to a Buffalo Springfield-Rolling Stones hybrid cover created by The Weeklings. Other veteran artists with new tunes include Nick Cave & The Bad Seeds, The Jesus and Mary Chain, and Jon Spencer. There’s also a plethora of brand new tunes from our friends at Rum Bar Records, including the kickoff of a new monthly singles campaign by The Dogmatics. There’s hot new singles from Rum Bar regulars The Laissez Fairs, Cheap Cassettes, along with Junior Varsit, Joe Jennings MVP’s, and a Dogmatics side project called Hotbox. Besides all of those hot acts, there’s a ton of female voices heard on this episode. Cherrie Currie collaborates with the Dead Boys on a “believe it or not” cover of Taylor Swift. Lura Jane Grace is back with a wondefully angry new EP. There’s also new music by The Bell Rays, The Dahlmanns, Vicious Dreams, and many others! For more info, […]

Part two of this month's new release series is highlighted by long-awaited returns by legendary veteran bands. The Dictators celebrate their 50th anniversary with their first album in 25 years. The Fastbacks are back after a 23 year hiatus. Peter Noone of 60's pop idiols Herman's Hermits is back with vocal contributions to a Buffalo Springfield-Rolling Stones hybrid cover created by The Weeklings. Other veteran artists with new tunes include Nick Cave & The Bad Seeds, The Jesus and Mary Chain, and Jon Spencer. There's also a plethora of brand new tunes from our friends at Rum Bar Records, including the kickoff of a new monthly singles campaign by The Dogmatics. There's hot new singles from Rum Bar regulars The Laissez Fairs, Cheap Cassettes, along with Junior Varsit, Joe Jennings MVP's, and a Dogmatics side project called Hotbox. Besides all of those hot acts, there's a ton of female voices heard on this episode. Cherrie Currie collaborates with the Dead Boys on a “believe it or not” cover of Taylor Swift. Lura Jane Grace is back with a wondefully angry new EP. There's also new music by The Bell Rays, The Dahlmanns, Vicious Dreams, and many others! For more info, […]

DONATE TO THE ZEST AND GET A COOL STICKER!Randy Wayne White is the author of dozens of novels set in Florida, including the fan favorite series about fictional marine biologist Marion “Doc” Ford. White's latest Doc Ford novel is One Deadly Eye—as in, eye of the storm, just in time for peak hurricane season. The novel took him on a book tour that included stops at—where else?—Doc Ford's Rum Bar & Grille.The restaurant, which White owns with two business partners, has four locations along Florida's Central Gulf Coast. In June, the Terra Ceia resident stopped by the eatery's location at the St. Pete Pier, where he'd come to do a reading and book signing. But first, he settled into a booth with Dalia for a chat.Related episodes:Conscious Cuisine: How to Choose Sustainable Seafood20 Tips for a Better Hurricane Food Kit: Advice from Janet KeelerMarjorie Kinnan Rawlings' “Cross Creek Cookery” Turns 80: Reflections from Food Writer Jeff Houck

Randy Wayne White is the bestselling and award-winning author of the prolific and longstanding Doc Ford series. In 2022, Randy endured Hurricane Ian on Sanibel Island in Florida, which caused historic damage, destroying houses and knocking out the only bridge to the island. Randy stayed on the island through the storm, unreachable for a tenuous period. Now, he's rebuilding, like everyone else on the island.   This dramatic experience became the inspiration for his new Doc Ford novel ONE DEADLY EYE (Hanover Square Press) as Ford rides out the deadliest storm to hit the island in a century and tries to stop a gang of criminals who swoop in to take advantage of the evacuation and pillage and kill, during the twelve hours of chaos that follow the passing of a storm's dangerous eye.   Here, White combines his expertise of nature writing, Florida, and masterful craft of crime thrillers, to bring us ONE DEADLY EYE.   MORE ABOUT THE BOOK: A Russian diplomat disappears while Doc is tagging great white sharks in South Africa, and members of a criminal brotherhood, Bratva, don't think it's a coincidence. They track the biologist to Dinkin's Bay Marina on the west coast of Florida, where Brotherhood mercenaries have already deployed, prepared to pillage and kill in the wake of an approaching hurricane. No one, however, is prepared for a cataclysmic event that will forever change the island and leaves Doc to deal with escapees from Russia's most dangerous prison, including a serial killer—the Vulture Monk—who has a taste for blood. His only ally is an enigmatic British inventor whose decision to ride out the storm might have more to do with revenge than protecting a priceless art collection. Doc has a lot at stake—the lives of his fiancée, Hannah Smith, and their son, plus the fate of his hipster pal, Tomlinson, whose sailboat has disappeared in the Gulf of Mexico. The greatest threat of all, though, is a force that cannot be escaped—a Category Five hurricane that, minute by minute, melds sins of the past with Florida's precarious future.   ABOUT THE AUTHOR: Randy Wayne White is the New York Times bestselling and award-winning author of the Doc Ford series. In 2011, White was named a Florida Literary Legend by the Florida Heritage Society. A fishing and nature enthusiast, he has also written extensively for Outside Magazine, National Geographic Adventure, Men's Journal, Playboy and Men's Health. He lives on Sanibel Island, Florida, where he was a light-tackle fishing guide for many years, and spends much of his free time windsurfing, playing baseball, and hanging out at Doc Ford's Rum Bar & Grille. Sharks Incorporated is his middle grade series, including Fins and Stingers. For more info on the book click HERE  

Tomme Beevas is an amazing chef and a wonderful success story here in the Twin Cities. He joined Jason to talk about growing Pimento Jamaican Kitchen & Rum Bar and the obstacles he's overcome.

Hello again, good people! This episode we tell you all about how Softball was started in Chicago! Such an interesting start. And in Bronzeville! Plus, we had some amazing food at Marina's Bistro & Rum Bar, as well as a nice conversation will Owner/Chef Eric!Support the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠media@77flavorschi.com⁠ WATCH US ON YOUTUBE ⁠HERE⁠! Visit our website ⁠https://www.77flavorschi.com⁠ Follow us on IG: 77 Flavors of Chicago ⁠@77flavorschi⁠ Dario ⁠@super_dario_bro⁠ Sara ⁠@TamarHindi.s

A few weeks ago, Malibu Lou from Rum Bar Records sent me his latest free digital compilation. Accompanying the fabulous 35 tracks was this declaration: “Swag·ger-ing: Rum Bar Records extended family and friends of artists and musicians performing, writing or otherwise making art inspired by Jagger, Dolls, Heartbreakers (Thunders & Petty), Stardust, Rebel Rousers, Barroom, Struttin’ Glimmer & Glam anthems, with hints of Punk, power-pop, dashes of alt-country, out-of-the-garage riveting, soul shakin’ rock n’ roll. Tends to inhabit and play said music loudly in hole in the wall dive bars. Swaggering rock n’ roll is general enjoyed best with your fist raised air guitar, a warm beer and cold shot in a corner at a neighborhood watering hole.” Sounds like a declaration of a typical episode of The Ledge, right? That’s why Rum Bar’s Swagger comp dominates this week’s episode, with four sets of tunes representing the release. But there’s plenty of “swagger” from other sources – one set is devoted to material from the all-girl power pop cop Heroes of the Night Vol. 2. Other compilations devoted to The Mosquitos and Helen Love are highlighted. And there’s also great power pop and garage rock from current artists such as The Goods, The Far Outs, […]

A few weeks ago, Malibu Lou from Rum Bar Records sent me his latest free digital compilation. Accompanying the fabulous 35 tracks was this declaration: “Swag·ger-ing: Rum Bar Records extended family and friends of artists and musicians performing, writing or otherwise making art inspired by Jagger, Dolls, Heartbreakers (Thunders & Petty), Stardust, Rebel Rousers, Barroom, Struttin' Glimmer & Glam anthems, with hints of Punk, power-pop, dashes of alt-country, out-of-the-garage riveting, soul shakin' rock n' roll. Tends to inhabit and play said music loudly in hole in the wall dive bars. Swaggering rock n' roll is general enjoyed best with your fist raised air guitar, a warm beer and cold shot in a corner at a neighborhood watering hole.” Sounds like a declaration of a typical episode of The Ledge, right? That's why Rum Bar's Swagger comp dominates this week's episode, with four sets of tunes representing the release. But there's plenty of “swagger” from other sources – one set is devoted to material from the all-girl power pop cop Heroes of the Night Vol. 2. Other compilations devoted to The Mosquitos and Helen Love are highlighted. And there's also great power pop and garage rock from current artists such as The Goods, The Far Outs, […]

Paul's packing his bags and preparing for his big journey across the pond. So in the mean time, excuse us whilst we play nine songs from Jean Mignon, The Short Fuses, The Kairos, Blanco Teta, The Gadjits, Angela Tini, The Answer Is No, The Hip Priests and Wasting Time.Comedy Suburbs, Tina, Voice of Jeff, Tony has your Facebook comments, ponce, Stoff, Syncolima, last week, not a lot happened, getting ready for the US, Nutty Nottingham tours, Grand National, From the Vaults, Paulyb picks a gig in the world yeah, Rum Bar, this week, Paul talks about his plans for his trip, getting a bit dark, Izzatwat and a reminder of the ways you can listen.Song 1: Jean Mignon – Moped With A GunSong 2: The Short Fuses – Drop The NeedleSong 3: The Kairos – Price On PeaceSong 4: Blanco Teta – RNRSong 5: The Gadjits – One Stone's Throw Away From A RiotSong 6: Angela Tini – Let's Talk About ItSong 7: The Answer Is No – Pop SensibilitiesSong 8: The Hip Priests – Pissed On PowerSong 9: Wasting Time – Losing My Mind

Jinkies! it's very nearly Punky's favourite time of year, so before we dive into the darkness, let's enjoy a lovely set of nine songs from Feather Trade, Paytron Saint, Doctor Explosion, Unsound Advice, Ruts, The Sensational Country Music Wonders, The Jackets, Legless Trials and Zodiac Mindwarp And The Love Reaction.Voice of Jeff, Comedy Suburbs, Tony has your Facebook comments, Rum Bar, last week, She-Hulk, Andor, Steve, Tories, Biden, Ruts!, From the Vaults, Paulyb picks a gig, in the world, yeah, this week, drummers, punk rock speed, Tonus!, no Izzatwat this week, Halloween movies, Sacha Baron Cohen and a reminder of the ways you can listen.Song 1: Feather Trade – Dead BoySong 2: Paytron Saint – Possibly HonestSong 3: Doctor Explosion – El Dia Que David Bowie MurióSong 4: Unsound Advice – Not Like YouSong 5: Ruts – What The Fucking Fuck Are We Gonna Do Now?Song 6: The Sensational Country Music Wonders – There's A Hole In The Fabric Of My RealitySong 7: The Jackets – Pie In The SkySong 8: Legless Trials – MAGA CitySong 9: Zodiac Mindwarp And The Love Reaction – Untamed Stare

A new Rum Bar record compilation has come our way so this week we feature 4 tracks which we hope will tickle your Punky bone. So let's enjoy nine songs from nine songs from Lucifer Star Machine, The Downhauls, Pavid Vermin, Jo Carley And The Old Dry Skulls, The Smugglers, Banda Destruida, Diablogato, The Streetwalkin' Cheetahs Feat. Denis Tek and Responsa.Lucifer Star Machine, Voice of Jeff, Poetry Corner, Comedy Suburbs, Tony has your Facebook comments, Crash Induction, confusion, Walrus..., Jo Carley, last week, drummers, Paul went to Spain, Marbella, Forest v Villa, From the Vaults, Tony's International Gig Guide, Nottingham Bars, this week, a correction, Carl, cat, Izzatwat and a reminder of the ways you can listen.Song 1: Lucifer Star Machine – CensorshippedSong 2: The Downhauls – Lost SoulSong 3: Pavid Vermin - MouthbreatherSong 4: Jo Carley And The Old Dry Skulls – Don't Need No DevilSong 5: The Smugglers – Rock'n'Roll Was Never This FunSong 6: Banda Destruida - PrepontenciaSong 7: Diablogato – Take The RideSong 8: The Streetwalkin' Cheetahs Feat. Denis Tek – More FunSong 9: Responsa – Walk With Clarity

Sam and Max are in the room...and my goodness we went deep…I try a rum suggested by Mr. Jesse Mayshark of the Compass and I must admit I enjoyed it….BUT…this week we get down and dirty on Knoxville's new most famous criminal mastermind and his arreste, Chicago is dumping cash bail systems, Alabama has figured out a new way to kill criminals, a special piraty annoucement and so so so so much more. Check us out on our website, Facebook, or Twitter

Food Friday! Mojo Cuban Kitchen and Rum Bar. Nick and Chef Janice. Planning to open in August on Grant just east of Campbell. For address, hours, and menu, visit mojocuban.com or follow them on social media for their grand opening date. Freshly made pastries for Chris and the crew! Congressman Andy Biggs talks about taxpayer resources used to for illegal immigrants, gun hearing on Capitol Hill, and the use of oil from the Strategic Oil Reserve.

Ron Rosse's grandfather Andy Rosse purchased the fishing pier now known as McCarthy's in 1940. 80 years later Andy Rosse lane is a dining hub on Captiva. Hear how all this came to be on this episode of The Sanibel Captiva Guide Podcast. Check out www.thesancapguide.com for everything Sanibel & Captiva. Support our channel: Patreon: https://www.patreon.com/sancapguide Buy Us A Coffee: https://buymeacoffee.com/sanibel Etsy: https://www.etsy.com/shop/SheSellsSanibel A special thank you to our sponsors and supporters. Please pay them a visit! Sponsors: Bailey's General Store, for all your island supplies. https://baileys-sanibel.com Doc Ford's Rum Bar and Grille, a popular local eatery with incredible Yucatan shrimp! https://www.docfords.com Spoondrift Island Bowls, fantastic healthy eating on the island. http://sanibelspoondrift.com GatorBites Tail & Ale Restaurant, Fort Myers' best Sports Bar! https://www.gatorbitesfortmyers.com Three Crafty Ladies, tropical quilting & craft supply destination. http://www.threecraftyladies.com Suncatchers' Dream, unique gifts, amazing jewelry, local artists' work. http://www.suncatchersdream.com Sanibel Carts, street legal golf carts. https://sanibel-carts.com Priscilla's Of Sanibel, empowering gifts created by women. https://www.priscillasofsanibel.com Coco y Cabana, sophisticated women's clothing boutique. https://cocoycabana.com --- Support this podcast: https://anchor.fm/nick-adams19/support

This week's episode is all about the St. Petersburg Pier where Craig Pittman was married! That was 30 years ago and took place at the "old" Pier, the inverted pyramid pier. This week, we're talking to Raul Quintana, St. Pete's city architect, who was instrumental in overseeing the planning, design and project management for the fabulous new St. Pete Pier which opened in summer of 2020.The all-new attraction features 26 acres of park, playground, beach and market on the city's picturesque waterfront. Visitors will find endless adventures and experiences from walking and biking to sunbathing and swimming at Spa Beach, shopping, dining (Doc Ford's Rum Bar and Grille!), enjoying native plants in the Coastal Thicket and educational opportunities at the Tampa Bay Watch Discovery Center and St. Petersburg Museum of History.There's a splash pad for kids along with a "destination" playground completed at a cost of $1 million, family park and picnic area. Fishing. Public Art. Concerts. Guests never run out of things to do and see at the new St. Pete Pier.

The weather is certainly very weathery lately isn't it? So whilst we deal with life and look forward to the summer, let's all enjoy nine songs from Chad Calamity & The Cars That Go Backwards, Damn Vandals, Loose Articles, Gramms, 999, The Dogmatics, Lorne Behrman, London Plane and Bad Mojos.Chad Calamity, Tony has your Facebook comments, JenGlenGlenJen, Bender, last week, bat update, Gods Favourite Idiot, From the Vaults, Paulyb picks a gig, in the world... yeah, Rum Bar, this week, no drummer update, Paul's Dads funeral, no Izzatwat, Comedy Suburbs, Voice of Jeff and a reminder of the ways you can listen.Song 1: Chad Calamity & The Cars That Go Backwards – Kindness CoinsSong 2: Damn Vandals – Mr Lemon ShakeSong 3: Loose Articles – Kick Like A GirlSong 4: Gramms – Shut Up A SecondSong 5: 999 – Black Flowers For The BrideSong 6: The Dogmatics – Drop That NeedleSong 7: Lorne Behrman – A Little MidnightSong 8: London Plane – Watch That Madman GoSong 9: Bad Mojos – Weekend Warrior

Where the backbeats meet the spirits. Right in my own backyard, we got a gem of a bar that's about 100 years old and full of history. We took a drive down to Delray Beach and met with owner Annie Blake who's the owner of The Falcon House and Bar and she's the VP of Sales for the Cocktail Kingdom. We talk about her journey into the spirits world starting off in publishing to owning a bar, the history of the Falcon house, music, and of course rum! Their rum bar has a great selection and not just ones from the big guys.In Four Sips or Less:Neat or on iceSince you're original from NJ like me and probably still considered yourself a Jersey Girl at heart, what was your go-to music club?I know the Painkiller is one of your favorite cocktails. What rum is going in itWhat's something most people would find interesting about publishing?Check out these links: http://www.falcondelray.comhttp://www.cocktailkingdom.comVisit Club Tiki at   https://www.clubtikico.com/ to order rum-based cocktails in a can. Use promo code "DRUMSANDRUMS" to receive a discount and free shipping when you order4 four-packs or some merchandise.This podcast is brought to you by Embroidery and Sew More, Drums and Rums apparel makers.----------------------------------------------------------------------The opening track is  Once Upon a Bottle of Rum by Brad BrockDon't forget  to check out Brad Brock's Jams ' N' Cocktails Podcast live every Wednesday at 8:pm EST----------------------------------------------------------------------Don't forget to check out our site and linksDrums and Rums websiteFOLLOW us on Facebook, YouTube,  InstagramSupport the show

Today we had on Alison Todd to tell us all about biking Sanibel and Captiva. She is a member of The Sanibel Bike Club, listen to find out how you can get involved. https://sanibelbicycleclub.org/ Check out www.thesancapguide.com for lots of island information. Email us at thesancapguide@gmail.com for questions and comments If you would like to help support our creation check out: https://www.patreon.com/sancapguide BUY US A COFFEE (OR TEA): buymeacoffee.com/?via=sanibel A special THANK YOU to our amazing sponsors and supporters. Without them, this channel would not be possible. PLEASE PAY THEM A VISIT! Sponsors: Bailey's General Store for all your island shopping needs https://baileys-sanibel.com Spoondrift Island Bowls- fantastic healthy eating on the island http://sanibelspoondrift.com Three Crafty Ladies- tropical quilting & craft supply destination http://www.threecraftyladies.com GatorBites Tail & Ale Restaurant https://www.gatorbitesfortmyers.com/ Sanibel Carts: https://sanibel-carts.com/ Suncatcher's Dream: http://www.suncatchersdream.com/ Doc Ford's Rum Bar and Grille: https://www.docfords.com/ Priscilla's Of Sanibel: https://www.priscillasofsanibel.com/ Coco Y Cabana: https://cocoycabana.com/ --- Support this podcast: https://anchor.fm/nick-adams19/support

Charles Lebuff has dedicated his life to the island of Sanibel, thankfully for us, he has written many of his stories down in his books. Check out some of his stories in today's episode. Check out www.thesancapguide.com for lots of island information. Email us at thesancapguide@gmail.com for questions and comments If you would like to help support our creation check out: https://www.patreon.com/sancapguide BUY US A COFFEE (OR TEA): buymeacoffee.com/?via=sanibel A special THANK YOU to our amazing sponsors and supporters. Without them, this channel would not be possible. PLEASE PAY THEM A VISIT! Sponsors: Bailey's General Store for all your island shopping needs https://baileys-sanibel.com Spoondrift Island Bowls- fantastic healthy eating on the island http://sanibelspoondrift.com Three Crafty Ladies- tropical quilting & craft supply destination http://www.threecraftyladies.com GatorBites Tail & Ale Restaurant https://www.gatorbitesfortmyers.com/ Sanibel Carts: https://sanibel-carts.com/ Suncatcher's Dream: http://www.suncatchersdream.com/ Doc Ford's Rum Bar and Grille: https://www.docfords.com/ Priscilla's Of Sanibel: https://www.priscillasofsanibel.com/ Coco Y Cabana: https://cocoycabana.com/ --- Support this podcast: https://anchor.fm/nick-adams19/support

On today's episode of the JKR Podcast, host Jayce Riegling sits down with Creative Sports Producer Omar Husain. Omar formerly worked with the Georgetown Athletics Media team and now creates his own creative sports content. They discuss Omar's start in the industry, his motivations, the production process, how he got connected with the FTB Phillis and Canes Baseball program, and much more. Today's episode sponsor is Kalao Restaurant, Night Club, & Rum Bar. https://jkrpodcast.com Build A Legacy | Blue Collar Mentality | White Collar Industry | Embrace The Personality | Continuously Evolve Follow The JKR Podcast on Twitter, Instagram, and LinkedIn for more updates and fan engagement! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Tomme Beevas lives out his values in ways that we hope will inspire you too! In this episode we talked about the tremendous work he participated in at:Pimento Relief Services - learn more and follow them on socials: Facebook, Insta, Twitter, LinkedIn and of course, you can donate here.Facebook: @pimentoreliefInsta: @pimentoreliefservicesLinkedIn: https://www.linkedin.com/company/pimento-relief-services/Website:   https://pimentoreliefservices.org/Pimento Jamaican Kitchen and Rum Bar is Tomme's restaurant and there are many tv episodes that feature he or the restaurant - this is the newest…a dinner with the Beevas family on the Magnolia NetworkFacebook: @pimentokitchenInsta: @pimentokitchenTwitter: @pimentokitchenTomme notes that Pimento Relief Services was created for those “on the front lines of liberation.” Pimento Relief Services was created after the lynching of George Floyd. He later talks about the 99' murder of Amadou Diallo as well. As I write these notes, we have just learned of the shooting of 4 year old Arianna Delane, George Floyd's niece, who was asleep in her bed when a yet-to-be-identified person shot into her apartment.Tomme lists Marcus Garvey as one of the north stars of Pimento Relief Services, and quotes him saying: “Take advantage of every opportunity; where there is none, make it for yourself.”Michelle refers to her experience at Sexual Violence Law Center, talks about the Harlem Nutcraker by Spectrum DanceTomme refers to the UN's Sustainable Development Goals which we could use to see how US cities are developing - as the US holds other countries to these standards…Process: Here are a few notes about what Tomme lists as how Pimento Relief Services was built to serve the community:They took a meeting place that already existed as a safe, community-based space: Pimento Jamaican Kitchen and Rum BarFriends and community members were invited to identify their own needs!Needs included food as the primary need for which they threw a food drive. (Tomme points out that Minneapolis is the food headquarters of the world, and yet Minneapolis had a food desert in their city.)They coordinated an active list of needs for those on the frontlines of liberation - reporting needs out in real time via social media (needs ranged from fire extinguishers to insulin, diapers to food.)A week later, they threw a healing event, involving yoga, art, and other healing modalitiesThe following week they held a gathering with 150 of the top leaders of the community in the small backyard of the restaurant - including religious leaders, the mayor, business leaders etc talking about how these groups could provide services to those on the frontline of liberation in the communityTomme defines liberation in three categories:Economic Liberation: How do we create more Black business leaders, how do we elevate folks in their occupations?Social Liberation: Tomme includes Food Justice, Social Justice, Academic Justice (women in academia, accurate political and social history,Political Liberation: How do we get people to show up for voting, running for office - what resources do they need to run their campaign, political action committee that funds candidatesBig pieces of wisdom:Tomme drops wisdom through the entire episode, from how we use consultants, how we create community, how to center people from the beginning, what liberation looks like and overarching philosophy about our highest purpose. But here are just a few quotes: “Start with Trust. Trust the people you're serving to know what they need, and know what they want...I simply got out of the way and allowed them to build the community that they needed in the space that I happened to be a steward of.”“Growing up in Jamaica, we recognized that even if there is just one loaf of bread…that's enough to feed our whole community.”“The roots of it go back to that greater responsibility to serve one's community. Because our purpose is much bigger than we are. And when we think of our community itself, I feel as if each and every one of us have a greater responsibility. So for example, as a black man, I have a greater responsibility to my community. As a Jamaican, I have a greater responsibility specifically to my Jamaican community. I'm imagining as a white man, he should have a greater responsibility..and in the LGBTQ plus community. We each have a greater responsibility…And so it's answering that call to service, you know, stepping up and doing one's duty for that greater responsibility is how I've ended up here. And if nothing else, that's what I hope that people get from this conversation today. And if nothing else, I hope that's something I can pass on to my children.”

If you don't have spring (early fall?) fever, you will after this episode! Laura and Haley sit down to start their conversation about travel: their favorite destinations, favorite activiites, best lodging, and even some vacations they have waiting in the que. Coast-to-coast, beach-to-mountain, we've got you covered. What did we miss?  LAKE TAHOE: The Landing Resort & Spa Hyatt Lake Tahoe Heavenly Ski Resort | Heavenly Ski Resort Incline Village Resorts WINSHAPE:   Winshape Marriage USVI SAILING: LIME OUT BRECKENRIDGE: One Ski Hill Shock Hill Majestic Peak 8 House Corkscrew Flats GRANBY: Granby Ranch, Colorado - A Mountain Ski Resort Community Base Camp One COLORADO PIZZA LOVE: Beau Jo's Pizza TURKS: Turks and Caicos Resorts | Official Site | Seven Stars Resort & Spa Infiniti Restaurant & Raw Bar | Grace Bay Club da Conch Shack Restaurant and Rum Bar in Turks and Caicos Coco Bistro BAHAMAS:  Harborside Resort Atlantis YOSEMITE:  Rush Creek Lodge Mist Trail

Farenheight Crew No Rum Bar Dubs 100% Dubs (Dancehall) by GeniusinHD

Master Distiller Brent Elliott joins us from Kentucky for an all encompassing, bourbon fueled conversation about Four Roses Distillery--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Brent: (fourrosesbourbon.com)Being Master Distiller is something Brent Elliott says is hard to call a job because, to him, “it's a privilege and a passion to be a part of Four Roses.”A native of Owensboro, Kentucky, Brent became Master Distiller at Four Roses in September 2015 and he is uniquely qualified for this role… after all, he's been involved in Producing Four Roses premium Bourbons since he began with the company in 2005.As the Distillery's Director of Quality, Brent's years of experience with Four Roses include everything from applying his Chemistry degree in production, managing barrel inventories, production planning, to selecting barrels for special Single Barrel bottlings and Limited Edition products. Brent applies his on-the-job experience to his role of Master Distiller, ensuring that each Four Roses product has the fruity, smooth and mellow character, along with a hint of spice, that the brand has become known for around the world.Every stage of the production process is critical and you'll find Brent's heart and soul in every one of them. Named Master Distiller/Blender of the Year at the 2020 Icons of Whisky America award ceremony, Brent Elliott is particularly proud of Small Batch Select, the distillery's newest permanent product-line extension since 2006, and the biggest addition to the storied history of the brand since he became master distiller. Cheers.--A Q&A With Master Distiller Brent ElliottWe know you don't like to toot your own horn, but what makes you an ideal Master Distiller?In many ways, I am somewhat reserved. I think that aspect of my personality and my interest in science are what led me into the field of chemistry. But, after coming to Four Roses, leaning more about Bourbon and interacting with visitors to the Distillery, I began to realize that I never felt reserved when it came to Bourbon. I think the key is the excitement that surrounds any conversation about Bourbon…from both sides!What is your responsibility as Master Distiller?My focus will always be what got me to where I am, and what got the Four Roses brand where it is today, and that's quality. It will be a challenge to be as involved in Quality as I always have been and to promote a brand that I love, but it's a challenge I welcome!If we maintain the same quality that has come to define Four Roses and I successfully share my experiences and passion with the growing number of Bourbon enthusiasts, then I will be doing my job. This brand speaks for itself, and I'm committed to maintaining the product and sharing Four Roses Bourbon with as many people as possible.What's been your favorite thing about working at Four Roses Bourbon thus far?If you look at Four Roses, you can see the tremendous growth over the past 5-10 years. In that time there has been a surreal feeling of excitement surrounding the brand and the industry as a whole. As Four Roses has grown, this excitement has attracted more wonderful and passionate people to the company. Working with them and sharing in the excitement is my favorite part of being here.What can the fans expect in years to come?More Bourbon of the same quality they know and love. And, with our recent investments to increase our capacity, even more people will have the chance to enjoy Four Roses.What gives you the most satisfaction at Four Roses?I'm happiest either when I am so deep into a project or task that I lose track of everything else OR when something is finally complete and I can take a big step back and take pride in the finished project. One thing that comes to mind is the first sip of a Limited Edition after all the barrels are dumped. That's satisfying! Describe a typical day in the life of Brent Elliott.Fortunately it is impossible to answer that question. Every day is different for me at Four Roses. I enjoy that there is no real routine. I mentally prepare my daily goals on my way to work every day. If I'm lucky, my day resembles my plan. Usually, it doesn't.Do you remember your first taste of Bourbon?I remember my first drink of unmixed bourbon. Years ago, a good friend of mine introduced me to Bourbon on the rocks. I was very excited and grateful at the time. I'm even more grateful now, and I've told him so.Where did you grow up?Owensboro, KY.UK or UofL?I graduated from UK. That's all I should say.Do you have a favorite Four Roses recipe?I can't even say what my favorite Four Roses product is. It changes depending on my mood and even on the time of year. I seem to lean toward Single Barrel in the cooler months and the Yellow Label and Small Batch in the warmer months.Are you into music? Favorite band?I love music. Picking a favorite band or genre is similar to the question about my favorite recipe. There is a whole world of rich, wonderful music out there. There are a million tangible and intangible factors that at any particular time make a certain sound “perfect”.How did you feel when you were named Master Distiller at Four Roses Bourbon?Of course Joy and excitement, but more than that I felt honored thatFour Roses was putting their confidence in me.What's the perfect meal to accompany Four Roses Bourbon?Because I am from Owensboro, KY, I was recently asked about pairing Bourbon with Western Kentucky Barbeque. Honestly I have not tried to pair these, yet, so I could not properly answer. However, I promise that on my next trip to Owensboro I'm going to have fun getting to the bottom of this question.How do you prefer to drink Four Roses?Usually I drink my Bourbon on the rocks or neat. However, when I get the chance for a talented bartender to make me a cocktail, I never pass it up. The creativity and skill of many bartenders is amazing.--About Four Roses:In 1884, Paul Jones Jr, moved his thriving business to Louisville, Kentucky, where he opened an office in a section of historic Main Street called, “Whiskey Row”. Four years later, he trademarked the name Four Roses, claiming production and sales back to the 1860s. In 1922, the Paul Jones Company purchased the Frankfort Distilling Company.In 1943, Seagram purchased the Frankfort Distilling Co. primarily to acquire the most noted and recognized name in the business at that time – Four Roses' Kentucky Straight Bourbon. Even though Four Roses was the top selling Bourbon in the U.S. in the 30s, 40s and 50s, Seagram made the decision to discontinue the sale of Four Roses' Kentucky Straight Bourbon in the United States, and Four Roses was moved to the rapidly growing European and Asian markets where it quickly became and still is a top-selling Bourbon in both Europe and Japan today.In 1966, a young man named Jim Rutledge, who would later become one of the world's most legendary Master Distillers, joined Seagram in the Louisville Plant's Research and Development Department. In 1975, he was transferred to Corporate Headquarters in New York until 1992, when Jim asked to return home to Kentucky to help with the Four Roses brand. In 1995, he replaced Ova Haney as the Master Distiller. For the next several years, Jim worked tirelessly to return the Four Roses brand back to the States – a dream that would become a reality in hands of a new owner.In February 2002, the Kirin Brewery Company, Ltd. purchased the Four Roses Bourbon brand trademark and production facilities. The new acquisition was named the Four Roses Distillery LLC. Shortly thereafter, Four Roses was once again sold in the United States and quickly earned the reputation of being one of the most notable names in the Bourbon world.In August 2015, Jim Rutledge retired as Master Distiller and Brent Elliott, who had worked alongside Jim for 10 years, became the company's new Master Distiller.The people who work at the Four Roses Distillery in Lawrenceburg, KY and at our warehouse facility in Cox's Creek, KY continue the legacy that began with Paul Jones in 1888. Their passion for quality and pride in handcrafting an award winning Bourbon is evident in the smooth, mellow taste that has become the signature of the Four Roses Brand.--Samba Isobel by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4316-samba-isobelLicense: http://creativecommons.org/licenses/by/4.0/

If you're looking for the historic legacy of Tennessee Whiskey, you do not want to miss our livestream tonight! Charlie Nelson, great-great-great grandson of Nelson's Green Briar Distillery founder Charles Nelson, is joining us to chat with Pedro about how he's relaunching the family's brand for the first time since 1909.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Nelson's Green Briar: (greenbrierdistillery.com)The Nelson's Green Brier HeritageCharles Nelson was born July 4, 1835 in Hagenow, a small town in the Mecklenburg-Schwerin state of northern Germany. He was the eldest of six children whose father, John Philip Nelson, owned a soap and candle factory. When Charles was 15, his father decided he wanted to move his family to America for a better life. He sold his soap and candle factory, converted all of the family's earthly possessions to gold and had special clothing made to hold all of that gold on his person during the journey. In late October of 1850, he gathered his family and boarded the Helena Sloman to set sail for America. As fate would have it, on November 19 of that year, intense storms and gale force winds sent many of the nearly 180 passengers overboard. John Philip Nelson was one of those unfortunate souls and weighed down by the family fortune, he sank directly to the bottom of the Atlantic Ocean. Luckily, the rest of the family arrived safely in New York, but with only the clothes on their backs, and 15 year-old Charles found himself man of the house.The Move to NashvillePenniless yet determined, Charles and his brother began doing the only thing they knew how to do: making soap and candles. After saving some money, the Nelson family moved west, settling in Cincinnati, Ohio. It was there that Charles, merely 17 years of age, entered the butcher business and acquainted himself with a number of fellow craftsmen who educated him in the art of producing and selling distilled spirits, particularly whiskey.Several years later, just before the start of the Civil War, Charles set out for Nashville seeking a fresh start and another American dream took tenuous root. He opened a grocery store which flourished from sales of his three best-selling products: coffee, meat and whiskey. The quality of both his products and service quickly built Charles a reputation that went unmatched in Nashville's merchant circles. His honesty and fair dealings brought about great prosperity for his business as well as an elevated social status in the community. Very quickly however, Charles realized that the demand for his whiskey far exceeded his supply, revealing to him the opportunity to focus solely on whiskey. So he sold the grocery business. Legend has it the blend of coffee was then brought to the Maxwell House Hotel in downtown Nashville, where patrons would later proclaim it as “good to the last drop”. His butcher stayed in business and the store soon grew into a successful Nashville-based grocery chain that is still in business today.Beginnings Of A DistilleryCharles bought the distillery that was making his whiskey in Greenbrier, TN, and a patent for improved distillation. He expanded the production capacity in order to keep up with demand. With this expansion, Nelson was not only creating more jobs, he was making a name for Tennessee Whiskey. By 1885, there were hundreds of whiskey distilleries in Tennessee, but only a handful were producing significant volume. That year, Charles Nelson sold nearly 380,000 gallons, that's around 2 million bottles, of Nelson's Green Brier Tennessee Whiskey. In comparison other well-known brands had a maximum production capacity of just 23,000 gallons at that time. Green Brier Tennessee Whiskey was in such demand that it was being sold in markets ranging from Jacksonville, FL to San Francisco, CA to Paris, France, to Moscow, Russia, and the Philippines. This reach of distribution was possible in part because Charles was one of the first to sell whiskey in bottles rather than selling it by the jug or the barrel. The distillery, which was commonly known as “Old Number Five” due to the fact that it was registered distillery number five and was located in the fifth tax district, became a favorite stop of federal regulators and tax inspectors due to the warmth and hospitality shown to them by Charles and his employees. It is safe to say that by introducing the category of Tennessee Whiskey to the world and offering a superior product, Charles Nelson had indeed become a household name but after decades of great struggle and brilliant triumph, Charles Nelson passed away on December 13, 1891. His wife Louisa assumed control of the business, becoming one of the only women of her time to run a distillery.ProhibitionIn 1909, statewide Prohibition was adopted in Tennessee. This forced Louisa to discontinue operations and Nelson's Green Brier Distillery closed its doors. The property in Greenbrier was sold and as the years went by the once great distillery was dismantled and fell into disrepair. Presently, the grain house and a barrel warehouse stand, the spring still runs, the property is listed on the National Register of Historic Places, and descendants of distillery employees recount stories passed down to them about how their ancestors once proudly made the whiskey that made Greenbrier world famous. TodayOn a hot summer day in 2006, Bill Nelson invited his two sons, Andy and Charlie, to go see a butcher in Greenbrier, Tennessee. As the three men drove to Greenbrier, they recalled the stories that had been passed down to them about the family whiskey business that had been located in the small town.When the trio arrived and started asking questions about the old Nelson Distillery, the butcher, Chuck, could hardly contain his excitement. “Look across the street over there,” Chuck exclaimed. “Your granddaddy built that warehouse. This street is Distillery Road, you know, and that spring, it's never stopped running. It's as pure as pure can be.”Bill, Andy and Charlie eagerly walked over to explore the land that was once home to the nation's largest producer and supplier of Tennessee Whiskey. After quenching their thirst with the crisp, cool spring water, Chuck pointed them in the direction of the Greenbrier Historical Society.Here, the Nelsons met with the curator, who revealed her most prized possessions: two original bottles of Nelson's Green Brier Tennessee Whiskey.For a moment, time stood still.It was love at first sight. Charlie and Andy stared at the perfectly preserved bottles and then looked back at one another, knowing what the other was thinking: “This is our destinyWith sincere conviction, they made a pact to bring the family whiskey business back to life.After three years of research, planning and hard work, the Nelsons re-formed the business that had closed exactly 100 years earlier in 1909 during Prohibition. With the spirit in their blood, Charlie and Andy followed their hearts, devoting their lives to resurrecting Nelson's Green Brier Whiskey and producing top-quality product, appreciated by aficionados everywhere.About Charlie & Andy NelsonBrothers Andy Nelson and Charlie Nelson have always had a lot in common. Both graduated from Loyola Marymount with degrees in the Humanities concentrating on Philosophy; both are history buffs, true southern gentlemen and proud of their family roots. But when they set out to resurrect Nelson's Green Brier Distillery, founded in the 1800s by their great-great-great grandfather Charles Nelson, the boys realized their kinship ran deeper than blood. They both had spirit pulsing through their veins. So in their mere 20s, the Nelson brothers have set on a grand journey—not just to make and sell whiskey—but to rebuild a business that helped bring the term 'Tennessee Whiskey' to America and Europe. Through researching, seeking capital, crafting brands from Charles Nelson's original recipes and putting bottles of their small-batch bourbon on shelves, they are the essence of the American dream and spirit.--Samba Isobel by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4316-samba-isobelLicense: http://creativecommons.org/licenses/by/4.0/

Jack Daniels is the #1 Selling Whiskey in the world and for the past 12 years has been under the stewardship if Jeff Arnett. Jeff joins us today from the Jack Daniels distillery in Lynchberg, TN for a wide ranging conversation about this historic brand. It's a fantastic conversation that you do not want to miss!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Jack Daniels (jackdaniels.com)Born to Make Whiskey: The Story of Jack DanielsCrafting something that endures for over 150 years takes time and character. You'll find plenty of both in the people and history that make Jack Daniel's.Our FoundingJasper Newton Daniel, more commonly known as Jack, introduces the world to Old No. 7, his signature charcoal-mellowed Tennessee Whiskey.1864Jack leaves home and is taken in by Reverend Dan Call. At the Call family farm, he learns the art of whiskey making from the preacher and an enslaved man named Nathan “Nearest” Green. Jack would later hire Nearest as the Jack Daniel Distillery's head distiller, what we call the Master Distiller today.1866The Jack Daniel Distillery is officially established, making it the very first registered distillery within the US, with Jack as the Master Distiller. The opening of his now-famous distillery would follow shortly thereafter, right next to Jack Daniel's prime resource: the mineral-rich Cave Spring Hollow.1904Old No. 7 takes a gold medal at the World's Fair in St. Louis, Missouri. It's the first of seven gold medals Old No. 7 is awarded.1906After arriving at work early and unable to open his safe, Jack kicks it out of frustration and breaks his toe. The injury worsens and will eventually take his life.1907With no wife or children as heirs, Jack leaves his land and distillery to his nephew, Lem Motlow.PROHIBITIONMaster Distiller Jess Motlow and his older brother Lem Motlow see the distillery through its greatest challenges—Prohibition and the Great Depression1911Jess takes everything he and Lem learned from Jack and becomes the whiskey's Master Distiller.1919The 18th Amendment is ratified and Prohibition becomes the law of the land. Jess can't legally sell his supply of whiskey, so he stores it in warehouses in Birmingham, Cincinnati, and St. Louis. For several years, a whole lot of good whiskey winds up doing a whole lot of nothing.1933Prohibition is repealed and happy days are here again. But it would be several more years before Jess resumed production of Jack Daniel's, as quality ingredients were in short supply post-repeal.WWIIIn the years following Prohibition, Master Distiller Lem Tolley helps the Jack Daniel Distillery weather the second of only two shutdowns in its history1941Lem commissions a life-size statue of Jack to be erected in front of the cave spring.1942A supply shortage makes Old No. 7 harder to come by, but savored all the more by those able to find it. Demand skyrockets.1944WWII builds to a peak. During this time the distillery ceases production so that resources can be redirected to help serve the war effort.1947In a New York City bar, Jackie Gleason introduces Frank Sinatra to Jack Daniel's Tennessee Whiskey. It's the start of a friendship that will endure the ages.1951Rock n' roll takes over the airwaves as production at the distillery inches closer to pre-Prohibition levels.COMING OF AGEMaster Distillers Jess Gamble ('64-‘66) and Frank Bobo ('66-‘88) watch the brand come of age, overseeing Old No. 7's transformation from a little known regional whiskey to an American icon as synonymous with rock and roll as the electric guitar.1964Jess helps make Jack Daniel's iconic, black and white ad campaign famous. Remarked a Nashville Magazine reporter, “Using a reverse sophistication, the ads draw the eye like an old photograph of Abraham Lincoln.”1966The British Invasion. Future greats of rock and roll cross the pond and conquer the States. Already taken with authentic American blues, they also take to authentic American whiskey.1977The punk movement is in full force. Now legendary clubs in New York City play host to the genre's biggest names. A constant partner in the revolution: Jack Daniel's.1981Hair metal takes hold on the Sunset Strip in California. While still a Tennessean at heart, Jack Daniel's becomes a fixture of the California scene.MODERN ERAAn exciting new era of innovation begins with Master Distiller Jimmy Bedford's ('88-'07) introduction of Gentleman Jack, and continues with the biggest expansion to our family of brands in 150 years under Master Distiller Jeff Arnett ('08-present).1988Jimmy introduces double-mellowed Gentleman Jack to the American market.1989A testament to Old No. 7's place in BBQ culture, Lynchburg plays host to the first annual Jack Daniel's World Championship Invitational Barbecue® competition.1997The very first bottles of Single Barrel Select are drawn from our finest barrels, hand-selected by Jimmy himself.2008Jeff Arnett joins a short and storied list of those entrusted with the responsibility of stewarding Mr. Jack's fine Tennessee sipping whiskey.2011Jack Daniel's introduces its first flavored expression, Jack Daniel's Tennessee Honey, inspiring a whole new generation of Jack drinkers.2014To keep up with global demand, Jack opens a brand new cooperage in Lawrence County, Alabama. Hundreds of barrels are built by hand here every day.2015Our first new mash recipe since Old No. 7 is bottled: Single Barrel Rye. Once America's choice of whiskey over bourbon, rye's renaissance is underway—and thriving in Tennessee.2015We welcome Jack Daniel's Tennessee Fire to the family with it's smooth yet fiery finish. Best enjoyed chilled.2016The Jack Daniel Distillery registered with the federal government in 1866, making it the oldest in the U.S. In 2016 we celebrated our 150th anniversary.2017Great whiskey begins with quality grains. Under the guidance of Jeff Arnett we've upped the rye and welcomed a spicy and complex new member to the Jack Daniel's family - Jack Daniel's Tennessee Rye2018Every October folks flock to Lynchburg for more than just a glimpse of our Distillery. This year marks our 30th Annual Jack Daniel's World Championship Invitational Barbecue. 2019Bushel and barrel unite. Jack Apple brings together real crisp apples and real Jack Daniel's.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

COVID-19 can't stop us! We've got Rachel Potts from BenRiach with us talking about their delicious core line of spirits. Please follow her @cocktails_and_dogtails--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About BenRiach:Distillery founder John Duff travelled to Kentucky and South Africa in pursuit of whisky adventures, returning to Scotland in 1898 to build the BenRiach Distillery. It is in his adventurous spirit that BenRiach boldly approaches the art of distillation and cask maturation. We call it BenRiach Maltology®As progressive Speyside whisky distillers, BenRiach crafts unpeated, peated and triple distilled malt whisky and holdssome of the most experimental casks in Speyside. Small wonder the distillery team have nicknamed the distillery‘The Lab'.We are one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floormaltings, a time honoured method that is celebrated for one month each year.Welcome to BenRiach Maltology.Rachel Barrie: Master BlenderRachel Barrie started her 26 year career in whisky after graduating with a first class honours in chemistry from Edinburgh University. Her first experience of malt whisky began in the Garioch district in Aberdeenshire, where she was born and brought up to appreciate the nuances of the locally distilled malt whisky. Rachel is the Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We're practicing Social Distancing and trying to do some good in the world at the same time. Johnnie Mundell, formerly Beam Suntory's Japanese Whisky Ambassador, is now here in his new role at Maker's Mark to talk about the brand, the newly initiated Restaurant Worker's Relief Fund and some DAMN good bourbon.--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--ABOUT THE RESTAURANT WORKER'S RELIEF FUND:In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker's Mark, launched The Restaurant Workers Relief Program. This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. The overwhelming response from the community inspired other chefs around the country to create similar programs, working directly with The LEE Initiative and Maker's Mark. Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. Times, days and exact details vary between relief centers.Most of these relief centers are funded for the next two weeks but are hoping to be able to stay open longer with donations via www.leeinitiative.org. These relief centers include:Louisville Chef Edward Lee at 610 MagnoliaWashington, DCChef Edward Lee at SuccotashCincinnatiChef Jose Salazar at Mita'sLos AngelesChef Nancy Silverton at Chi SpaccaChicagoChef Paul Kahan at Big StarSeattle Chef Edouardo Jordan at SalareDenverChef Alon Shaya at SaftaBrooklyn Chef Greg Braxtrom at Olmsted and Nate Adler at Gertie'sLexingtonChefs Ouita Michel and Samantha Fore at Great Bagel BakeryNew Orleans Chef Donald Link at CochonAtlantaChef Linton Hopkins at Restaurant EugeneFor more information on the relief efforts, please follow The LEE Initiative on social media https://www.instagram.com/leeinitiative/ . For details on each chef's relief center, including addresses, days and times of operation, and more, please visit their individual social media pages, linked above.About Chef Edward LeeChef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and in DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee won a James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine (Artisan Books, April 2018). He also authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). His documentary film, Fermented, follows him around the world as he explores the rich culinary and cultural traditions of fermented food. For more information on Chef Edward Lee, please follow him on Twitter or Instagram or visit www.chefedwardlee.comAbout Maker's Mark® BourbonIn 1953, in Loretto, Kentucky, Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency, and finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a "commodity" into a premium handmade spirit, and today Maker's Mark® continues to make its bourbon the same way. In recent years, Maker's Mark has introduced thoughtful, super-premium innovations to its portfolio including Maker's Mark 46™ Maker's Mark® Cask Strength, and Maker's Mark Private Select®, the brand's first-ever custom barrel program. In 1980, the Maker's Mark distillery became the first distillery in America to be designated a National Historic Landmark and has also been decreed as the "world's oldest operating bourbon whiskey distillery" by Guinness World Records. It remains one of the Commonwealth of Kentucky's most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, visit makersmark.com. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.Maker's Mark®, Maker's Mark® Cask Strength and Maker's Mark 46™ Bourbon Whisky, 45-57% Alc./Vol.©2020 Maker's Mark Distillery, Inc., Loretto, KY.SOURCE The LEE Initiative and Maker's Mark--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

As part of our Stay At Home/Drink At Home series, we're chatting with the host of "Drinks Made Easy"/longtime Seven Grand Bartender Paul Masterson.--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About the GoFundMe:Hey there Whiskey FamilyWhile your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop.With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help.Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they've come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can't wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we've ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love.We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”.In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support!Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people).Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We'll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. --Follow Paulhttps://www.youtube.com/drinksmadeeasyIG: @masterson.paul/@drinksmadeeasyTwitter: @PaulDMasterson--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We're all Socially Isolated, but that doesn't stop the Spirit Guide Society! Pedro is broadcasting live from his home with Seven Grand Assistant General Manager Manny Nieves teaching us how to make the perfect Gold Rush cocktail!--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund----Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About the GoFundMe:Hey there Whiskey FamilyWhile your favorite bar In the entire world is currently in hibernation we've got some ideas up our sleeves to keep you up to date and in the loop.With that said we have a crazy amount of die hard regulars who are family to us and frankly we need your help.Over a decade ago, Seven Grand made its debut, and we have had the unique and wonderful opportunity of serving DTLA delicious cocktails and whiskey. As we are facing a mandatory closure for the unforeseeable future, our hourly staff at Seven Grand and Bar Jackalope have found themselves without the income they've come to rely on. We humbly ask for your help in the midst of this unprecedented situation. Anything helps our family stay afloat. We can't wait for when this all blows over to throw the biggest celebration since the end of the prohibition if we've ever made you an old fashioned, a whiskey sour or even made you smile now is the time so show them some love.We are going to be doing some virtual cocktail demos, whiskey classes, and really “working from home” can and will be our platform for “tips”.In exchange for your donations, we'd like to offer tiered reward packages to be used on brighter days. Please email (manuelnieves@pouringwithheart.com) in order to redeem. Thank you for your support!Donate $100 — Get a round of old fashioneds for you and your friends (up to 10 people).Donate $300 — Bottle of A Seven Grand Single Barrel in Bar Jackalope's Bottle Locker. We'll tag it with your name and store it safely in our bottle locker for future visits! Donate $500 — Receive both of the above rewards along with a personal mixology cocktail class with our AGM, Manny Nieves. --Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

While this may not be what we normally talk about on this podcast and we hope things get back to normal soon, we're coming to you today with stories of some of the people who have been affected by the recent Shut Down.With all of the uncertainty in today's society, many of the people on the front lines make their living in the Hospitality Industry. With so many people being forced to stay at home, these Bartenders, Bar Backs and waiters are facing an unknown future. Today, Ivy Mix joins us for a No Holds Barred conversation with Pedro about the state of her bar, Leyenda, and the issues she is facing with her bartender charity, Speed Rack.-A GoFundMe has been setup for the staff at Seven Grand where we record all of our Whiskey podcasts. Please consider checking it out:https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--Follow Ivy and tell her that the Spirit Guide Society sent you:@IvyMix@leyendabk@speed_Rack--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Our guest, Author and Educator Robin Robinson, got his start in whisk(e)y when he was hired to play a fake Scotsman (true story!) What began as a $300 gig at a party turned into a love affair with the brown spirit. Let him tell you all about it on this podcast!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Robin:Robin Robinson is a renowned whiskey educator who created the popular Whiskey Smackdown series at the Astor Center in New York City. He has taught at the Culinary Institute of America and the Institute for Culinary Education, and given lectures and seminars at the American Distilling Institute, Bar Institute, and Tales of the Cocktail, among others. He has been featured in the pages of AlcoholProfessor.com, Chicago Sun Times, Playboy.com, VinePair.com, WhiskeyWash.com, and other publications. Whisky magazine awarded him a 2014 Icon of Whisky Award, their highest commendation for brand ambassadors.About the book:Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country's whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

(Originally Aired 1/22/19)Although Dewar's is a blended Scotch, it played a major part in the history of whiskey in America. Gabe Carterela joins us to taste us through four of their delicious marks that successfully defy the notion that Dewar's is "your granddad's whiskey!" As one of the oldest blended Scotch labels, these whiskey pioneers didn't get to be a powerhouse in the whiskey world without making some darn good whiskey! You can't tell the history of whiskey without talking about Dewar's so please sit back and enjoy this podcast.--What we drank:Aberfeldy 12Aberfeldy 21Dewar's 18Dewar's 25--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

F. Paul Pacult is a legend in the world of alcohol. Forbes has called him "America's foremost expert on distilled spirit." He has a laundry list of accomplishments in so many areas of the alcohol industry and has forgotten more about it than most people will ever know. Paul was generous enough to join us from his home in New York for an all encompassing conversation about the spirits world and the many ways in which he has shaped it. This was a very special conversation for spirits lovers and we are very happy to bring it to you today. Please share it with anyone you think would enjoy it!--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From Forbes: (forbes.com)F. Paul Pacult is America's foremost expert on distilled spirits. He is author of Kindred Spirits and The Spirits Journal; a wine, beer and spirits journalist; and an educator, lecturer and consultant. After working for Sonoma County winemaker Rodney Strong from 1973 to 1982, Pacult relocated to New York, where he founded his wine school, Wine Courses International. From 1982 to 1990, he contributed to a wide array of publications, including Playboy, Wine & Spirits, Cheers, Connoisseur, MarketWatch, Travel & Leisure, Men's Journal and The New York Times Magazine. He produced and co-hosted two syndicated radio shows, The Happy Hour (1997-1999) and Paul Pacult's Good Life (2000) and has appeared in two landmark History Channel documentaries. Currently, Pacult is publisher/editor of F. Paul Pacult's Spirit Journal; special projects editor for The New York Times Magazine; monthly columnist for Delta Sky, the award-winning Delta Air Lines in-flight magazine; a contributor to CARGO magazine; judging director for the San Francisco World Spirits Competition; contributing editor for Beverage Dynamics; and columnist and spirits-tasting director for Wine Enthusiast magazine. He also hosts a critically acclaimed monthly tasting series in New York City, the Masters Series at Keens Steakhouse. He is also a founding partner of Beverage Alcohol Resource LLC (BAR), the preeminent spirits and mixology institute in the world. He is the author of A Double Scotch: How Chivas Regal and the Glenlivet Became Global Icons (Wiley, 2005), the best-selling American Still Life: The Jim Beam Story and The Making of the World's #1 Bourbon (Wiley, 2003), as well as Kindred Spirits (Hyperion, 1997) and The Beer Essentials (Hyperion, 1997). Paul also won an award for wine journalism excellence in 2001 from the Academy of Wine Communications. He is the only journalist in the world to concurrently be a life member of Keepers of the Quaich whisky society (Edinburgh, Scotland), a life member of Kentucky's Bourbon Hall of Fame and a life member of France's Company of Armagnac Musketeers. F. Paul Pacult's Spirit Journal has been the most trusted newsletter on spirits, wine, and beer in America. Published quarterly, F. Paul Pacult's Spirit Journal does not accept advertising and, as such, renders unbiased reviews and ratings that are considered the gold standard within the alcoholic beverage industry.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Did you know that Teeling's holds the world record the most expensive new bottle of whiskey ever sold at auction! It's true! Someone paid 10,000 pounds for a bottle of the whiskey that Rob Caldwell brought us for this podcast. Spoiler alert: you won't have to pay that much for it:--What we drankTeeling Small BatchTeeling Single MaltTeelings Single GrainTeeling Single Pot StillAn undisclosed secret whiskey.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Teeling: (teelingwhiskey.com)“With one eye on the past, but looking to the future, we're the new generation of Dublin distillers. We approach our craft with a respect for generations passed but with the confidence to forge the next chapter of Irish, Dublin and Teeling Whiskey”~Stephen TeelingWhiskey making and entrepreneurship has been in the Teeling genes as far back as 1782, when Walter Teeling set up a small craft distillery on Marrowbone Lane in the industrial heart of Dublin City.Since 2012, Jack and Stephen Teeling, the latest generation of Teeling Whiskey makers, have been putting their own mark on Irish Whiskey and came full circle in 2015 when they proudly opened the new Teeling Whiskey Distillery just down the road from where the original family distillery once stood. The Teeling Whiskey Distillery today is the first new distillery in Dublin for over 125 years.We are situated just a stone's throw from our ancestral distillery, right in the heart of the Golden Triangle, the historic distilling district of the city.Here at Teeling Whiskey we are renowned for our vision in doing things differently. Our Whiskeys embody this unconventional spirit with innovation at the core of everything we do. For us, it's what's inside the bottle that counts – we let the liquid do the talking, and our liquid has plenty to say.The delicate base of Irish Whiskey is the perfect canvas upon which to layer flavour and character. Varying the time, style and number of barrels used during the maturation process adds to the subtlety and complexity of flavour we pride ourselves in. Now that we have our own Dublin distilled spirit coming of age, our ingenuity is the only limitation to the unique styles and expressions we can craft in the future.After putting all this care and attention into what goes into our Whiskey, we don't like to take anything out. We don't chill filter our Whiskey prior to bottling, leaving as much of the body, character and richness in the bottle. We bring our Whiskey from cask strength to our signature ABV of 46%, allowing us to bottle with no chill filtration, maintaining the true natural character of all our Teeling Whiskeys.Team Teeling are dedicated to bringing more choice and innovation into Irish Whiskey. Inspired by the influence of time and innovative cask maturation techniques, our young team of craftsmen and craftswomen are producing small batch bottlings of unique Irish Whiskeys. Our goal is to retain the drinkability of Irish Whiskey while introducing new and interesting flavours to complement the naturally smooth and sweet taste of Irish Whiskey. We aim to encapsulate our passion for quality, authenticity and craft in every bottle of Teeling Whiskey.Alex Chasko, our Master Distiller and Blender, is a case in point. Originally hailing from Portland, Oregon he started his journey working in the emerging craft brewing scene on the West Coast of the US. Through his Irish wife, he found himself in Ireland looking to get into the emerging Irish Whiskey industry. In meeting Jack Teeling, it became immediately clear that they shared the same vision and saw the opportunity to re-invent Irish Whiskey. Alex was employee no.1 back in 2012 and has been instrumental in the building of the new distillery and the creation of our award winning Teeling Whiskey range. Come and sample our range at the Teeling Distillery by booking your visit today.A trip to Dublin would not be complete without seeing the first working distillery in Dublin for decades in all its glory, so simply choose a tour that is most suited to your needs, get booked on and we look forward to extending the traditional warm, Irish welcome, in the modern Teeling way.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We find ourselves in New York for this week's podcast! Seven Grand was fortunate enough to be nominated for an Icons of Whiskey 2020 award and WE were lucky enough to have Phoebe Calver, Editor in Chief of American Whiskey Magazine, join us for a conversation before the show. We chatted in the famous Flatiron Room about all things American Whiskey! She was nice enough to share her journey from Norfolk to America, tell us what's currently in her glass, and predict the direction in which she sees the whiskey moving.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About American Whiskey Magazine: (americanwhiskeymag.com)American Whiskey Magazine brings you up to date features, interviews, tastings and more from the world of Bourbon, single malts, grain and wheat. Whatever your whiskey preferences, we are sure to have something for you. Find out how you can subscribe here and have each issue delivered to your doorstep.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Until 2006, the Taiwanese Government had a monopoly on distilling and selling alcohol in the country. However, when those regulations were lifted, we lovers of whisky were blessed with the magic that is the Kavalan Distillery.Master Blender Dr. Ian Cheng joins us in the Society to talk about the history, artistry and process of this spirit that Jim Murray called the best new whiskey of 2012.--What we drank:Kavalan Distillers EditionKavalan Port Cask FinishKavalan King Car ConductorKavalan Ex-Bourbon OakKavalan Sherry OakKavalan Vinho BarriqueKavalan Port Cask Strength--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From Kavalan's website:Established in 2005, Kavalan is Taiwan's first whisky maker and the nation's only family-owned whisky distillery. Kavalan takes the old name of Yilan county where the distillery is located in northeastern Taiwan. The pure water and fresh air make this part of the subtropical island the ideal environment for the production of whisky.Kavalan Distillery is an entrepreneur's dream come true. Mr. Tien-Tsai Lee, the founder of King Car conglomerate had long dreamed of producing a Taiwanese whisky, yet it was not until 2002 when Taiwan joined the WTO that his goal could be achieved.The distillery brings together a professional whisky R&D team with a world-class master blender, Ian Chang, as well as the expertise of renowned whisky specialist, the late Dr. Jim Swan.The team implements the highly specialized distilling and blending skills that King Car Group has cultivated for more than 30 years through beverage experience and knowledge.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

In the age of celebrity whiskey, it's rare to find a brand whose namesake loves the brown spirit as much as Josh “Warmaster” Barnett. Since he teamed up with Sespe Creek Distillery, he's been working with Dr. David Brandt to create the Warbringer whiskey. The three whiskies we tasted on today's episode feature big smokey flavors that put your taste buds in a choke hold (and we meant that in a good way!)--What we drank:Unreleased RumWarbringer Mesquite Smoked Southwest BourbonWarbringer Mesquite Smoked Southwest Bourbon Small BatchWarbringer Warhammer Edition--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About David (from Sespe Creek's website)After a long career in biotechnology, David stepped off the beaten path to start his own distillery. His career in biotech and pharmaceuticals spanned 20 years, where he contributed to many milestones of drug research and development. David received his Ph.D. from the James Graham Brown Cancer Center, University of Louisville School of Medicine. He was a Research Fellow and Associate Professor at the University of California, San Diego School of Medicine and his research interests have been focused in the development of novel therapeutics and developing technologies that can improve the process of patient diagnosis, treatment, and overall care.David's extensive experience with chemistry, technology and medicine has given him a unique perspective on the distillation process. David's lab is located inside our Oxnard, California distillery where everyday he brings the spirit of innovation and exploration to the field of craft spirits. --Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

On today's podcast. we were joined by the incomparable Johnnie "The Scot" Mundell who deconstructed the five main whiskies that make up the Hibiki Harmony blend. It was a truly Harmonious occasion!--What we drank:Hibiki Harmony--About Hibiki: From WikipediaHibiki (響, meaning "resonance" or "echo" in Japanese) is a premium blended whisky produced in Japan by Beam Suntory (a subsidiary of Suntory Beverage & Food Ltd, which itself is a subsidiary of Suntory Holdings of Osaka, Japan). It is a premium-category product, and has won several awards.For producing the blends available as of 2010, more than 30 whiskies were used in the mix, including some that were aged more than 30 years and some that were aged in old umeshu casks. A bamboo charcoal filtering step has also been used. The company said the process "Gives it a very sweet and gentle flavor". In 2015, it was reported that at least 10 malt and grain whiskies were used from three distilleries (Yamazaki, Hakushu, and Chita, aged in five different cask types, with some elements aged up to approximately 20 years or longer. Three brand expressions are currently available as of October 2017.History and brand expressionsThe brand was introduced in 1989 by Suntory, originally with expressions having age statements of 17 and 21 years. (In the convention for whisky age statements, the age stated is the age of the youngest whisky in the blend.) A 30-year expression was introduced in 1997, and a 12-year expression was introduced in 2009.In 2014, the brand was moved into an American-headquartered subsidiary called Beam Suntory when the subsidiary was created following the company's purchase of Beam Inc.A new expression called "Japanese Harmony", with no age statement, was introduced in 2015. The new blend was said to use the same malt and grain whiskies used in the first Hibiki blend, being a blend of at least 10 malt and grain whiskies from three distilleries, aged in five different cask types, with some elements aged up to approximately 20 years.As of October 2017, the brand is available in three variations (and the blends with age statements of 12 and 30 years are no longer listed on the company website):Hibiki 17 and 21 years oldHibiki Japanese Harmony (no age statement)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--"Samba Isobel" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The story of how the brand Uncle Nearest came into the world was truly a story of kismet for Sherrie Moore, who came out of retirement to take on the role of Chief Whiskey Officer (Director of Whiskey and Distillery Operations) for the brand. It is truly an amazing story and we are very happy to present it, along side three marks from the brand, on the podcast.The true story of Jack Daniels can't be told without also telling the story of Nearest Green. Uncle Nearest, as he was known, taught Jack Daniels how to make whiskey while he was enslaved on a plantation owned by Jack's Uncle. Many years later, Sherrie also learned how to make whiskey, this time from Nearest Green's great-grandson. That's where her journey begins.--What we drank:Uncle Nearest 1884Uncle Nearest 1820 Single BarrelUncle Nearest 1856--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From Wikipedia:Uncle Nearest, Inc., launched the Uncle Nearest Premium Whiskey brand in July 2017 and subsequently announced plans to expand into domestic and international markets. As of April 2019, it is sold in 47 states and eight countries. In late June 2018, Uncle Nearest LTD (based in London) announced it would not add recently created trade tariffs – which took effect July 1, 2018 – to its whiskey prices in Europe. The company's first 11-year-old, single-barrel whiskey premiered in October 2018 via the British Bourbon Society under the name Nathan Green 1870 Single Barrel.Uncle Nearest Premium Whiskey is the first spirit named after an African-American.Nathan "Nearest" GreenKnown as Uncle Nearest, Nathan "Nearest" Green has been acknowledged since about 2016 as the first African-American master distiller on record in the United States. He taught Jack Daniel to make Tennessee whiskey and served as the first master distiller – formerly called "head stiller" – for the Jack Daniel Distillery. He was reportedly instrumental in developing the Lincoln County Process, the charcoal filtering method used to make most Tennessee Whiskey.Nearest Green DistilleryThe company said its distillery would be at Sand Creek Farms, a Tennessee walking horse farm and event center in Shelbyville, Tennessee. In December 2017, the Bedford County Board of Commissioners approved a rezoning proposal for Sand Creek Farms to accommodate a whiskey-themed, tourist-based business. According to the county planning and zoning director, Chris White, a hay barn on the property would be renovated for use as a barrel house, and a new building would be constructed for charcoal mellowing and bottling.The company plans to grow over 100 acres of corn and build natural spring water wells and walking paths. The distillery is also considering building its own malt house, but some existing buildings at the site are expected to be renovated for use in distillery and tourist operations, including a tasting room.A horse barn on the property is planned to become the site of the Nearest Green History Walk, a guided walking tour through an interactive gallery honoring the history of African-American contributions to the whiskey industry, with a focus on Nearest Green. Current plans also include a 600-seat arena onsite that will serve as a concert venue for country music artists. The company intends to maintain Sand Creek Farms as a working farm with horses and cattle in addition to operating the distillery.WhiskeysThe Uncle Nearest brand originally included a silver and an aged whiskey, both distilled from locally sourced grains and bottled in Tennessee. The silver whiskey takes 25 days to make using an 11-step process that includes a triple charcoal mellowing system designed for the brand. The company added a single-barrel whiskey in July 2018. Whiskey makers in Nashville – not the Jack Daniel Distillery – are producing the Uncle Nearest whiskeys for the company until renovations are complete for a distillery in Shelbyville.The recipe behind the Uncle Nearest Tennessee whiskeys dates back to the whiskeys made in the late 1800s in Lincoln County. According to Fawn Weaver, co-founder of the Nearest Green Foundation, "It was saved from a fire just behind the square in Lynchburg and is now under lock and key at the Farmers Bank in Lynchburg, the bank Jack Daniel founded in 1888." The recipe includes corn malt, a former whiskey ingredient long missing from Tennessee whiskeys.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Today's guest pulled out all the stops! Greg Glass is the Master Distiller of Jura, a beloved brand from the Whyte & Mackay portfolio, and not only did he bring a TWENTY-ONE year old whisky, he holds the distinction of being the first and only guest to bring an edible bubble machine. (Be sure to check out our YouTube channel to see Pedro try to catch the bubbles in his mouth.)--What we drank:Jura New Make (11:05)Jura 10 (19:06)Jura Seven Wood (24:48)Jura 18 (33:03)Jura 21 (41:41)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--About Jura: From WikipediaThe distillery was founded by the Laird of Jura, Archibald Campbell in 1810. The distillery fell into disrepair but was restored in 1884. Around 1900 it was again in disuse and dismantled. In the 1950s two local estate owners Robin Fletcher and Tony Riley-Smith keen to revive the local economy had the distillery rebuilt and expanded by the architects Lothian, Barclay, Jarvis & Boys with input from whisky and distillery expert William Delmé-Evans. The work was completed in 1963, and included the installation of taller stills, allowing the distillery to create a mix of malts.The island of Jura is seven miles (11 km) wide and thirty miles (48 km) long and it has only one road, one pub and one distillery. There are seven estates on Jura: Ardfin, Inver, Jura Forest, Ruantallain, Tarbert, Ardlussa, and Barnhill. Less than 200 people live on the island (while it has a red deer population of around 5000). The inhabitants of Jura are known as Diurachs, which is their Gaelic name."Extremely unget-at-able" was how George Orwell described the location of the Isle of Jura in 1946, and it was here in 1948 he completed his novel Nineteen-Eighty-four : the island remains difficult to reach today. Most travellers to Jura go by CalMac car ferry from Kennacraig on the Kintyre Peninsula to Islay, and then cross to Jura from Port Askaig on Islay by the MV Eilean Dhiura, a small vehicle ferry which is run by ASP Ships on behalf of Argyll and Bute Council. Islay can also be reached by air: Islay Airport is served by daily flights from Glasgow. From March to October there is also a passenger ferry from Tayvallich on the west coast of Scotland.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

We were incredibly lucky to catch Danny Kahn, Master Distiller of Barton's/1792, while he was in Los Angeles! We covered all areas of his expertise, including how he came into his position AND the process behind making 1792 Full Proof, which was just named Best Whiskey in the World by Jim Murray's Whiskey Bible!--What we drank:1792 Small Batch (10:25)1792 Single Barrel (17:20)1792 Bottled in Bond (21:24)1792 Full Proof (24:00)--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--From the 1792 website: 1792bourbon.comRaise A Glass To Raised Expectations1792 Small Batch Bourbon is sophisticated and complex. A distinctly different bourbon created with precise craftsmanship. Made from our signature "high rye" recipe and the marriage of select barrels carefully chosen by our Master Distiller. 1792 Bourbon has an expressive and elegant flavor profile. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. Elevating whiskey to exceptional new heights, 1792 Bourbon is celebrated by connoisseurs worldwide.Limited Edition ExpressionsThese rare and special whiskeys are truly distinct and extraordinary. Released on a limited basis, each offers a rich flavor profile achieved through flawless distillation, unique recipes, patient maturation, and perfect proofing. Seven limited special expressions of 1792 have been bottled thus far, with more new offerings crafted periodically and bottled as our Master Distiller determines when each one is ready.Single BarrelIn order to create this unique bourbon, the finest barrels are selected and tasted from the best aging warehouses. Only those barrels deemed "exceptional" are then bottled individually, one by one. This preserves the distinct character of each barrel.Bottled in BondIn 1897, the Bottled-in-Bond Act revolutionized the quality of American whiskey. Carrying on that tradition, this well-aged bourbon comes from only barrels filled during the same distilling season and is bottled at exactly 100 proof for a bold taste and lingering finish—a testament to the Bottled-in-Bond Act established over a century ago.Full ProofBourbon insiders have long acknowledged that full proof bourbon has a distinguished and rich flavor. This bourbon underwent a distinct filtering process,forgoing the typical chill filtration and passing only through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full, rich and bold flavor. Bottled at its original 125 barrel entry proof, just as it was years ago when the barrels were first filled, 1792 Full Proof Bourbon is exceptionally distinct.--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Former Seven Grand Bartender Luke Ford is back with us on the podcast and he's brought some Incredibly tasty treats from the Woodford Reserve Masters Collection! If you heard the last time we had Luke joining us, you'll remember his famous whale joke; be sure to stick around til the end of the podcast when he brings another fantastic one!--What we drank:Woodford Reserve Kentucky Straight MaltWoodford Reserve Kentucky Straight WheatWoodford Reserve Chocolate Malted RyeWoodford Reserve BourbonWoodford Reserve Kentucky Straight RyeWoodford Reserve Double Oaked--About the Woodford Reserve Masters Collection (From WoodfordReserve.com)Chris Morris knows whiskey. As the second Master Distiller at the Woodford Reserve Distillery, Chris was an integral character in the development of Woodford Reserve. As head Master Distiller of one of the world's fastest growing bourbons, he spends his days innovating and planning future releases.The mastermind behind Woodford Reserve Double Oaked, Rye, and Master's Collection, Chris knows the keys to making good whiskey are time and patience, but having a sense of good craftsmanship is also a talent that goes a long way.“The idea is to create new and different things with an artisan's touch, Chris said. “Things nobody's ever done before while maintaining the essence of Woodford Reserve that everyone loves.”Chris began his career in bourbon in 1976 as a trainee in Brown-Forman's central lab. In 1997, he found himself as an understudy to Lincoln Henderson, Woodford Reserve's Inaugural Master Distiller, who in 2003 Chris succeeded. In the years that followed, Chris was responsible for creating the world's first bourbon finished in Chardonnay and Pinot Noir Barrels. He's also credited with developing the world's first maple barrel; a difficult feat made easier when you command your own cooperage.In the early 1800s, our Woodford County Distillery, thanks to owner Oscar Pepper and Master Distiller James Crow, was the site for landmark discoveries and innovative techniques in bourbon-making.Pepper and Crow are credited with refining and defining key processes such as sour mashing, yeast propagation, copper pot distillation and the maturing of whiskey in new, charred oak casks. Their work defined bourbon and subsequently rye whiskey as we know them today.Woodford Reserve Distillery's Master's Collection™ honors the pioneering work of Pepper and Crow, applying their handcrafted methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys.Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Just like last year, Hotaling & Co's Brand Development Manager, Maurice Chevalier, had too many bottles in his personal whiskey collection and decided to share some with the Spirit Guide Society! Join us as be brings in some very special end of the year treats!--What we drank:Old Potrero Straight RyeOld Potrero Hoatlaing's 11 Year Rye WhiskeyLot 40 Canadian RyeGooderham and Worts Four Grain WhiskeyDingle Irish WhiskeyKavalan Distillery SelectNikka 17--From the Hoataling & Co. website: hotalingandco.comA Craft Beer Pioneer Sets His Sights On SpiritsThe original Anchor Distilling Company was established in 1993 by Fritz Maytag, the same beverage visionary who sparked the craft beer movement with his purchase of Anchor Brewing in 1965. Maytag had rescued the struggling brewery and its iconic steam beer, and after several decades of exclusively producing beer, Maytag saw an opportunity to expand into the distillation of spirits.The Return Of Pot-Distilled Whiskey To The United StatesFritz's vision of a rye whiskey revival was fueled by the bold realization that there were no pot-distilled whiskeys being made legally in America at the time. Finding inspiration in the rye whiskeys of America's past and the great single malt whiskies of Scotland, Fritz gathered a small team to begin top secret research and experimentation in the distillery. The first whiskey went into barrel in 1994, and the distillery soon began producing three rye whiskeys under Fritz's guidance, all pot-distilled spirit from a mash of 100% malted rye. Over time, the range of spirits expanded into other categories, with the addition of Junípero Gin and Genevieve genever. The creation of Junípero was particularly significant, as it effectively started the movement towards high-end craft gin in the United States.An Independent Distiller Transforms Into A Portfolio Of Global Craft SpiritsIn 2010, Fritz Maytag retired and sold Anchor Distilling Company to a business partnership that included Tony Foglio and London's oldest wine and spirit merchant, Berry Bros. & Rudd. With the sale, Anchor Distilling Company expanded beyond production on Potrero Hill to incorporate importing a collection of super-premium craft spirits from around the world.A New Chapter As Hotaling & Co.In 2017, Anchor Brewing Company was sold, and although Anchor Distilling Company was not part of the sale, it relinquished the rights to use the “Anchor” trademark. In early 2018, the new name of “Hotaling & Co.” was announced, a reference to one of Anchor Distilling's most beloved small batch whiskies and to the San Francisco legend A.P. Hotaling, who came out West during the Gold Rush and quickly became one of the most reputable spirits dealers in the country.Born in 1828, Hotaling moved from New York to California in 1852, where he found his calling in San Francisco as a purveyor of fine whiskies and proceeded to build the largest liquor wholesaler in the West. In San Francisco drinks culture, Hotaling's name became immortalized when his whiskey warehouse on Jackson Street survived the 1906 San Francisco earthquake and fire. Today, the Hotaling name remains a part of San Francisco drinking culture as the distillery celebrates 26 years of production, a proud tradition that will continue into the future alongside the other core pillars: importing and consumer education.--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/c/spiritguidesociety--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Syd Wilder (@SydWilder) joins us in the Bar Jackalope to learn about whisk(e)y while talking about her life as an actress/model/producer in Los Angeles! We learn about what it takes to achieve digital fame while convincing her that there's better whiskey than what she drank when she was 14!Be sure to follow her journey on her podcast @GirlInstarupted.--What we drank:Compass Box HedonismGlendronach 12Russel's Reserve Seven Grand Single Barrel--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesochttps://www.youtube.com/channel/UCoO-l4Ny3QJn2Mc7445qMrg--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/