Podcasts about Sazerac

Join hosts Luke Carignan and Bo Brabo for a lively episode of The ASHHRA Podcast, where they chat with Victor Gaines, AVP of Talent Acquisition at Wellstar Health System. Kicking off with NFL banter and a playful scoop on Taylor Swift and Travis Kelce's "engagement" (spoiler: it's all in good fun), the conversation quickly dives into Victor's eclectic career journey—from finance and TV to healthcare, pizza at Papa John's, and bourbon at Sazerac—now circling back to innovative TA in healthcare.Victor shares how his cross-industry experience (spanning high-volume hiring at Comcast and Papa John's to specialized roles at Fiserv and McKesson) equips him to tackle post-pandemic challenges like agility, digital transformation, and operational efficiency. The trio explores the transformative power of AI in TA: from automating scheduling and screening to combating bias and "hallucinations." Thought-provoking questions arise—can AI eradicate human biases, or does it amplify them? How close are we to AI-driven individualized learning or even clinical efficiencies?Key takeaways:Diverse Backgrounds Fuel Innovation: Victor's non-traditional path highlights why healthcare is increasingly recruiting external talent for fresh perspectives.AI's Double-Edged Sword: Essential for high-volume tasks but demands a "human in the loop" to mitigate risks like unintended bias or outdated data.Future-Proofing TA: Insights on pre-boarding, ambient listening in clinics, and ethical AI use—could we see 30%+ efficiency gains in five years?Victor's wisdom: "We've seen unprecedented change; now it's about agility to persevere." Whether you're in HR, TA, or curious about AI's role in work, this episode sparks debate on balancing tech with human judgment.Tune in on your favorite podcast platform or visit ashhra.org/ashhra-podcast. What biases lurk in your processes? Share your thoughts!From Our Sponsors...Optimize Pharmacy Benefits with RxBenefitsElevate your employee benefits while managing costs. Did you know hospital employees fill 25% more prescriptions annually than other industries? Ensure cost-effective, high-quality pharmacy plans by leveraging your hospital's own pharmacies. Discover smarter strategies with RxBenefits.Learn More here - https://rxbene.fit/3ZaurZNStreamline HR Compliance with oneBADGEhealthcareSimplify screening, credentialing, and compliance for healthcare HR. oneBADGEhealthcare from ISB Global offers a tailored solution to keep your workforce compliant and efficient. Built for healthcare leaders, it's your all-in-one compliance tool.Get Started here - https://isbglobalservices.com/onebadgeunitedstates/ashhra/ Support the show

Building a successful business often means solving problems nobody else sees coming. In this episode of Building Texas Business, I sit down with Merrilee Kick, founder of BuzzBallz, to talk about how she transformed a poolside idea into a ready-to-drink cocktail empire she sold to Sazerac in 2024. Merrilee shares her journey from high school teacher to manufacturing pioneer who bootstrapped through engineering challenges and suppliers who refused to sell her essential components. Her approach demonstrates that when traditional paths close, entrepreneurs must forge their own. We explore how Merrilee built a family-like culture with minimal turnover through practical benefits like daily cooked meals and extended holiday breaks. She discusses why fairness matters more than equality in building loyal teams. During COVID, she created an on-site school for employees' children and manufactured hand sanitizer for hospitals, showing how adaptability serves both business continuity and community needs. Merrilee reflects on mistakes that shaped her success, from coconut cream that solidified at room temperature to trusting the wrong people. She emphasizes that entrepreneurs must trust their gut instincts and move quickly when something isn't working. Her discussion about selling to Sazerac reveals the cultural shifts that come with acquisition and why selecting the right buyer matters as much as the price. The conversation reveals how a teacher's frustration with glass by the pool became a multi-million dollar business through relentless problem-solving and genuine employee care. Listen to discover why sometimes the best business education comes from cleaning your own warehouse bathrooms. SHOW HIGHLIGHTS "S#@t doesn't smell any better with age" - why firing fast is critical to maintaining culture and performance When suppliers demand hundreds of thousands for R&D, sometimes you have to source from Canada and figure it out yourself A $10 daily lunch investment eliminated production delays and built the family culture that kept turnover near zero Creating an on-site school during COVID kept the production lines running when competitors shut down People quit managers, not companies - know your employees' kids' names and eat lunch with them Trust your gut over resumes - the West Point MIT grad who couldn't deliver taught her that credentials don't guarantee performance LINKSShow Notes Previous Episodes About BoyarMiller About BuzzBallz GUESTS Merrilee KickAbout Merrilee TRANSCRIPT (AI transcript provided as supporting material and may contain errors) Chris: In this episode, you'll meet Merrilee Kick, founder of BuzzBallz. Merrilee shares her story of going from a high school teacher grading papers to a multimillion dollar manufacturer of ready to drink cocktails by trusting her instincts, being honest and fair, and keeping sales concepts funny. Merrilee, I want to welcome you to Building Texas Business. Thank you for taking the time to come on in the podcast. Merrilee: Thanks Chris. Chris: So let's start. You founded a very interesting company called BuzzBallz. Love the name. Tell the listeners what is BuzzBallz, what is the company and what's it known for? Merrilee: So BuzzBallz is a ready to drink cocktail company. It's a manufacturing company based in Texas, and I started it back in 2009. Our first sale was in 2010 and I sold it. I ran it for 15 years and then I sold it last year, may of 2024 to Sazerac, a big company, one of the world's largest manufacturers of bourbon and alcoholic spirits. And they were very interested in us because it was the convenience store channel and it was ready to drink. And so it was a little bit different twist for them. Chris: Very good. So what was the inspiration for you in 2009 to start a alcoholic beverage company? Merrilee: I was going through some hard times with my marriage and I was a high school teacher at the time and I wanted to be more financially independent. And my high school that I was working at said that they would give me a teacher's enrichment program to where I could go get my master's in administration and be a principal. And I was like, oh my God, no, I don't want to be a principal. No, I want to go into my own field, which was business because I taught entrepreneurship, business law, international business marketing, computer science, all those kinds of wonderful subjects to high school kids, and I wanted to get my degree and get my MBA in that. So I convinced them to let me do it. Got my MBA and BuzzBallz was my master's degree thesis project. I was grading papers by the pool thinking of what should my project be for my capstone, my final project for my MBA and I had a little vo of candle with me and drinking a cocktail like a good teacher would, and I should probably not have a glass glass out here by the pool where I'm grading papers. I need to have something plastic. So I came up with the idea and the concept of a little party ball, a little ready to drink cocktail in a ball shape. Then my family and I, we sat down at dinner and we came up with the name Buzzballz. I love it. So catchy. And so that's where it came from and it stuck, you know, and it's one of those names you don't forget. So, that's the genesis of it all. Chris: What a great story. So high school teacher grading papers by the pool comes up with a cocktail and turns it into a wildly successful business. That is a coolest story I think I've ever heard. Merrilee: Yeah, we started out with six different flavors and they were pretty edgy. I'm a pretty edgy person, I guess. So, we came out with names like OJ Screamer because it was right when OJ Simpson was on trial and we had an orange juice and vodka screwdriver and we thought, okay, this will be funny, and funny sells, and it makes people laugh again. It makes it fun. So, We came up with some funny, funny names, strawberry Rum job, you know, like kind of edgy, dirty names, but funny and people loved it. Since then, it's kind of calmed the waves a little bit. We've mellowed it down a little bit, toned it down for the general grocery store shoppers, and more more family focused. But we've been through many renditions, many different flavors and sizes and things over the years. Yeah, Chris: It is really cool. Let's go back to kind of that 2009 or maybe time period. So I guess you had your MBA and you had this idea, but what did you do to get this off the ground and what kind of hurdles were you facing in order to do that? There Merrilee: Was so many hurdles. I didn't know anything manufacturing. I didn't know anything business. I was told by bankers all around Texas that I've applied for loans with that you're just a teacher, you don't have any experience, you don't have any collateral, you don't have any knowledge of manufacturing, how are you going to pull this off? And I just googled everything. Google was a really good friend, but I was looking at how many pounds per square inch does a Coke have on the inner walls of its container and will my container hold that and will this plastic have BPA in it and will it leach into my product? And what is the oxygen scavenging ratio of will oxygen permeate this plastic and degrade the product and what kind of petaloid base do I need on this? So there's a lot of engineering involved to create the container because it is a custom container. And then I was almost to the finish line and then a company, I wanted to put these metal lids on the container and a company came to me and they said, we want you to pay us hundreds of thousands of dollars so that we can r and d and see if your product really can be a good product for the market. And I couldn't afford it, so I just did it myself and I had to launch it myself and they said they wouldn't sell me any lids because of it. So I had to buy 'em from Canada. I had to buy 'em from overseas and then do it myself. So one of the things I learned is you just have to do everything yourself. You have to clean the bathrooms, you have to clean the warehouse, you have to set up the equipment, you have to do all the QuickBooks, you have to do the shipping, you have to do the billing, you have to understand all the details of this business inside now before you can pass it on to anybody. Chris: That's a very common theme amongst entrepreneurs, especially in the startup. You have an inspiration or a passion or something or idea that you believe so much in and are so passionate about that despite all the hurdles you run into, you just figure out ways over the hurdles. Merrilee: That's because if you don't, your failure to do anything and try to get it right means bankruptcy. And most entrepreneurs are going on their last thread, maxed out their credit cards. They can't afford a complete and utter failure. They can afford mistakes, but they quickly pivot and fix it and keep going. They keep swimming Chris: To that point. So you said you have to be able to do everything to get it going. Those are early days. How do you then transition once you've got some legs underneath it to start letting go of some things and bringing people in because it's your baby and you have to learn to trust some people to take care of it, Merrilee: And you make a lot of mistakes trusting people too. So you'll have a lot of duds people that you hire, some family and friends I would steer away from as much as possible unless that family is under your control, like cousins, aunts, uncles, those are more difficult to work with than your own sons because your sons will do whatever you tell 'em to do. Chris: And I know you have your sons in the business, Merrilee: But it was difficult when I hired friends because they were entitled. They thought they would be able to have more. So it's very different when you're having to hire people that are friends, Chris: That's having a strong team around you is so critical to the success of any business. What did you learn along the way? And aside from maybe don't hire friends to really hone in on your process to improve your hit rate on making sure you were hiring people that you could trust and they could do the job Merrilee: Well, sometimes you hire somebody based on their resume or their referrals or whatever, and that's a good first step, but you're going to still make mistakes. I remember I had a guy that had all the accolades in the world. He was a West Point grad, he was MIT, he had all these accolades, but he couldn't seem to get anything done and talk about delegation. I had to have my son because I was out of town. I was like, Hey, you get to fire this guy and here's this guy that's 30 years his senior and my son has never fired anyone before. And he had to have that experience. It was difficult. But one thing I've learned is crap doesn't smell any better with age. So you've got to get rid of people that are toxic or that even if you have a relationship, a friendly relationship with them, sometimes it just isn't going to work for whatever reason. Either something legal that they did or something that was immoral that they did or just basic laziness or in capability to get the job done. So sometimes if you don't feel it, it's almost like a gut feel. If it's not working right, then there's something wrong and you got to make moves. A Chris: Couple of things there, right? First I think the adage of hire slow fire fast is very true. Easier said than done. I Merrilee: Don't hire slow. I don't like that. I don't like that saying because I think sometimes you hire fast and it's okay. I think the important thing is fire fast if you have grounds to do so and try to get somebody to replace them as quickly as possible. You got to do everything fast when you're an entrepreneur. Chris: So on the fire fast side, right? I mean I think it's whether it's performance or cultural fit, if it's not working, the sooner you move, the better your organization's going to be. Merrilee: But on the cultural fit too, that's a big one because they may have the capability to do it, but maybe at their own pace or maybe not at your pace or maybe they just have a different idea of work altogether. Chris: And one of the things we say here, it doesn't necessarily make 'em a bad person. This isn't the right organization for them and they need to go find that organization that will fit them better. But speaking of culture, how would you describe the culture that you built at BuzzBallz? Merrilee: Okay, so my culture at BuzzBallz, we hardly had any turnover because I treated it like family. I think that people quit managers, and I've heard that before, but people do quit, managers and they quit companies that don't believe in them. And I think that is a big cultural learning. You've got to do things together, you got to take them to lunch, you got to talk to them, you got to get involved with their family life, know their kids' names. You need to know something about the people that report to you. Now when you have a thousand people reporting to you can't possibly do all that, but you can have parties and you can have celebrations and you can recognize people at every level of the totem pole. And I think some of the things to do to build culture, we would have a cook on staff that cooked for everybody every day because that $10 a day savings meant more to, and it meant a lot to me because they could start the lines on time. I didn't have to wait for somebody to go get a burrito down the street and come back. They could just go ahead and keep together. And it built culture that way too. They started to trust each other, they started to rely on each other. And the other thing that we did was we all rolled up our sleeves. It didn't matter whether you were the lead accountant or if you were the CEO, if something needed to get done, you go do it. Chris: I think Merrilee: That's great. So it's not that it's above you or it's somebody else's job. Chris: Yeah. Kind of lead by example, right? No task is above anyone. It's all about getting the job done. Merrilee: Correct. Chris: And I think to your point of knowing your people as best you can, when you start to scale the business as you did, I think it breaks into tier. So within your direct reports or a level or two, you have the ability to get to really know them. And then I think it's important to teach them that they take it another level down and really have good connections within their direct reports and then you can layer that through the organization so that people feel connected. And so Merrilee: One thing I learned too, Chris, is I learned that people are better managers than me. I'm more of an inventor. I'm an entrepreneur. I'm not really a good manager of people. I'm a good people person and I'm a good salesperson, but I don't like doing the management of the day to day of my car broke down or I'm sick or I need PTO approved or I need blah, blah, blah, blah. I don't like doing any of that. All the administrative stuff that comes with management I'm terrible at. It's not that I'm terrible, it's just that I don't want to do it. I would rather have somebody that's better at it do it. I think that it's really important that people see your genuine self and that you're honest and fair to them more than equal. Equality is different than fairness. And I think fairness trumps equality, fairness. Somebody who comes to work every day works their butt off every day, takes care of you, always says they're going to get it done. That person is a person I want to hire versus somebody who's complaining and moaning about equality. If you gave them a day off, I want a day off, I need a PTO day just because I just need a de-stress day, it's buzz off. I don't need you to complain about your daily work. Chris: Everybody has stuff. So despite that, we still have to get a job done and that gets lost sometimes. And that just goes back to the hiring process and making sure, and I agree with you, no hiring process is perfect. It's more of an art than a science, but if you really focus on some of the right things, you're going to have better hits. But again, like we said earlier, once you realize you've made a mistake, you got to make a move. Merrilee: And also about the speed of hiring. When you said hire slow, I've been with companies that hire too slow and they drag prospective employees on for so long doing too many rounds and they lose them Chris: For sure. I guess it slows relative, but yes, if you drag it out immersively long, if you have a good process, you know what you're looking for. And within a couple rounds of an interview, you should know whether that person's going to hit fit or not. We talked a little bit about culture and I guess one thing would be interesting is how do you believe that you've been through a transition in the last 12 months? Has that culture been impacted by that Merrilee: Tremendously? Yeah. Culture is completely different with a big company versus a small entrepreneurial company. Entrepreneur companies are more freewheeling, more giving in terms of the things they allow people to do. They help people more. Bigger companies are more rigid. They have more rules because they have to, they're just bound by more legal problems if I could say. So just they've got more issues to have to Chris: Worry, maybe legal hurdles and regulations and such, Merrilee: And they have just a bigger spotlight on them. So people are always looking at them trying to find fault and trying to sue them for anything possible. There's rules and regulations that they have to abide by that I didn't. So culture has changed also with they had to let go a lot of people and that was really hard because these are people that I loved and people that I cared very dearly about that helped me build the business, but they had their own internal structure and people already filling some of those roles so it didn't make financial sense or business sense to string them along and have two people doing the same thing. So there were some business decisions that were made that affected culture. Yes, Chris: It's almost inevitable when that type of combination happens, right? Because there's going to be some overlap and a business has to run efficiently and can't have two people doing the same thing Merrilee: And they just run it differently. It's not that one's better or one's worse. They just are different. And I tried to pick a company to buy us that would be as close as possible to our culture and I tried to pick one that was privately owned and family owned and manufacturing instead of some other kind of company. I didn't want private equity or anything like that. I wanted somebody that held some of the same beliefs I did and I think I did a good job with this company. I really like them and I think they have a lot of great ideas, but it's different than how I would've done it. Chris: Hello friends. This is Chris Hanzlik, your building Texas business host. Did you know that Boyer Miller, the producer of this podcast is a business law firm that works with entrepreneurs, corporations and business leaders. Our team of attorneys serve as strategic partners to businesses by providing legal guidance to organizations of all sizes. Get to know the firm@boermiller.com and thanks for listening to the show. So let's talk a little bit about innovation because what you did there was nothing like it on the market. Obviously the initial concept seems unique and novel As you grew the company over those 15 years, how did you incorporate or encouraged innovation within the company to keep it going? Merrilee: We would have so much fun together. We always had happy hours after work and we would sit and brainstorm with a cocktail in our hand and just anything goes. We would talk about anything and everything and we would do fun marketing things too. Things that were a little edgy maybe too far. Like we had Buzz Ball condoms for spring break and we had crazy stuff for marketing and now the marketing is a little more toned down because it's going to the general populace instead of just craziness. So I think that that's changed for sure. Tell me again what you were asking about Chris: Kind of incorporating innovation into Merrilee: Innovation. Yeah, so it's just Chris: Propelling success. Merrilee: We would try different flavors and this tastes gross or this tastes like medicine or no, I don't like it or I don't like the color of it or whatever. So we had an r and d team and they were fun people and that was really important to me. I wanted the ability to have the science aspect of it, but I also wanted the ability, we had a good formulation going so that we could do that. Now, one thing we decided when it was around, I don't know, four or five years in, we were thinking, oh, sales are starting to slump a little bit, wonder what's going on. We should start our own vodka and our own rum and our own gin and our own bourbon and start making those. We could do that. And so we started doing that. The thing we didn't do well was marketing of those products. So those products felt flat over two or three years. We had distribution, but we didn't know how to sell it because we had been selling in a different channel in a different way. So we went back and focused on our core learning from that mistake, just innovation is something else. Do you want to make things in a different shaped container? So we came out with the biggie, the giant biggie, and I had always wanted to make a big bowling ball sized buzz ball and everywhere I went, they were like, no, the Chris: Party size, we Merrilee: Can't do it party size, we can't do it. That's what they kept saying, you can't do it, you can't make it. It won't work. We found a way to make it work and it's one of the coolest looking things on the market and we've got witches potion coming out pretty soon. We've got biggie, BuzzBallz everywhere. Chris: I think one of the things you mentioned there, just it's okay to try new things and expand, but you've got to stay on top of 'em and I guess you said with the vodka and the bourbon and whatnot, eventually we're not as good at this. So you have to know just higher or firing fast, you have to know when to cut that off and go back to your core to really just focus on what you're good at and be the best at that. Merrilee: And so what we did with all that excess booze that we made is we just drank it in our bar. We had it at our bar at work. We had a nice big bar at work, so we would Chris: Some cost savings. We had to go buy support Merrilee: Our habits. Chris: So I'd be interested to know, you said you were in the Dallas area when you started this company. Do you feel that being in Texas as a entrepreneur and startup business had its advantages that allowed you to achieve the success that you have? Merrilee: I knew that Texas is a little bit cheaper than some of the other big cities out there, la, New York, and it's centrally located, so that helps a lot in terms of shipping, but I don't think that Texas particularly helped me other than this is where I grew my family and it was home Chris: Cheaper real estate. I think typically a legislature at the state level that's business friendly. Merrilee: Yeah, yeah, it is. I think that the other thing I wanted to make a point of is we have a big labor pool, not necessarily good though, it's a big labor pool, but sometimes you have to go through a bunch of people to find the right kind of people. What's that work ethic thing? Chris: Of course. So let's talk a little bit then about leadership and how you would describe your leadership style and how you think that evolved over time. Merrilee: I'm a hugger. I walk down the hall, I smile at everybody, I talk to everybody. I give them a hug, I eat lunch with 'em. It's an open door. So I think that is one thing that's different about me. I care about my employees so much. When COVID hit, one of the things we did that I'm especially proud of was we started our own little school. So I knew I needed employees to show up for a manufacturing plant, but how could they do that if they had to stay home to take care of their kids? Their kids' school was closed, so I was like, I'll start a school. And so I started a school onsite, a buzz ball school, hired a Texas education, the agency teacher and an aide, so a TE, a certified teacher and an aide, and we converted a conference room, big conference room into a kids learning center and we got headphones and we had them get their PCs from all their different schools. We had kids' books, we had play mats, we had tents, we had all kinds of stuff. We cooked breakfast for 'em, we cooked lunch for 'em, we gave them a snack, we helped them with their homework and then their parents could bring 'em to work at 6:00 AM before school starts, but 6:00 AM We had somebody there to greet those kids when their shift started, the people working and we'd help the kids, give them a snack, give them their homework, make sure they got everything done, and then their parents could eat lunch with them if they wanted to during that day and then pick 'em up at two or three o'clock in the afternoon when their shift was over. But that's one of the things I'm really proud of. That's like a different thing that we had to do for COVID. So we did a lot of things like the lunches, the free lunches. We also gave everybody time off between Christmas and New Year's, right around December 22nd to January 2nd, I just said everybody gets that time off because of when I was a teacher. That was really important to have that family time and when you're working your job for your first year when you're out of college, or even if you never went to college, you get two weeks vacation. That's not enough for the whole year. So two weeks vacation plus a week of PTO for sick time, and then you get this extra 10 days off paid and you don't have to come to work. You can make that plan and go to New York for your family. And then we also give them a bonus at Christmas so that they could buy some Christmas presents. Some of them were paycheck to paycheck and so it meant lot. Yeah, just little celebrations, chili cook-offs and dinosaur races and silly stuff, but it was good. It was a good relationship, good culture. Chris: What you just mentioned about the school during COVID is fascinating to me and brilliant by the way, so kudos to you that would fit within my definition of innovation. Thinking outside the box and going, one, you have to keep your business going and so how can I do this given what my workforce is dealing with? And you found that is an amazing solution. Merrilee: We also decided that we would be an essential business, so we made BuzzBallz, hand sanitizer, we took some of our spirit based vodka and rum and gin and put these little toppers on them instead of the 50 ml size that's on the airplane that had a screw cap, put these tops on 'em and then made hand sanitizer, gave it out to all the lab corps, all the hospitals in the Dallas-Fort Worth area, all of the grocery stores, Southwest Airlines, American Airlines, spirit Airlines, we gave it out to so many people and all the hospitals and everything. So that was one way that we could stay in business made us essential. Chris: It's funny, I had some clients do some similar things with hand sanitizers during that time. Of course, looking back, if you remember the spike in alcohol cells during COVID, it seems like it would've been a natural essential business anyway, right? Merrilee: Straight answer from any kind of government saying essential business or not. I was like, we're going to make ourselves essential, and people wanted to buy our hand sanitizer and I'm like, no, we're giving it for free. We're not doing it for money. We're doing it for the betterment of mankind. Chris: At that point, it was so uncertain, right? Merrilee: Yeah, we thought we were going to die, we're going to all Chris: Die. Thank goodness that didn't happen. We've suffered that. I think there's been a slow progression back to normalcy in the business world as a result of COVID. You see it more and more the work remote versus now just this year a lot more about five days a week back in the office, which four or five years ago, you never thought that would happen. Merrilee: That really made me mad too, that everybody was expecting to work from home forever, and I was just like, that's not real life people. You need to collaborate with other people. You need to get things done. And you can't do it in a bubble unless you're like a computer programmer and that's all you do all day is sit in front of your pc. It doesn't make any sense if you're in a people oriented business. Chris: I couldn't agree with you more. And that's what our firm is, people oriented, customer service, customer facing professional services, and we say we're better together and the collaboration is key. It's where learning and training and development come from, and we think where our best client service comes from. So we got to be together. We actually got back in the office in May of 2020 in a smart and safe way, but it was that critical. Merrilee: It's changed time and leveraging technology. I've just noticed such a flowing in customer service and an accountability and when you call somebody to set up an appointment for something, you get some robot on the phone and you push one and you push two and then you push one and then you push three and then you get somebody that's a voicemail or whatever. It's so frustrating. There is such a decline in accountability. It's like somebody's always passing the buck to somebody else or that's not my department. I don't do that. And companies have gotten so big, and I'm talking about the big at ts, the big companies that don't ever answer their phone, they don't have a human that answers their phone. You can't get support. And I think that when it's just so refreshing when you have a company that actually answers their phone, that actually responds to your email that you sent, even if it's a complaint, somebody listened. Somebody responded, oh crap, I'll buy their stuff forever because of that. I was mad, but now I'm happy. Chris: So true. So you mentioned something, it was a while back, but you talked about making mistakes along the way. Can you give us an example of maybe one or two where you're like failure or mistake, but that you learned through persevered through made you better because you had that experience? Merrilee: Yeah, so I had so many mistakes. I think that it's so important to make mistakes because you don't get better unless you make mistakes. Mistakes don't mean failure. Overall. Mistakes mean it's an opportunity to change it for the better, to make your product better, to make it more solid. One of the things early on that I did was I was making a pina colada and I was using real coconut cream. A lot of these entrepreneurs come to me, I'm going to do everything with real stuff. It's healthy, it's this, it's that. It's whatever. I'm not going to use anything artificial. That's great. Okay, go for it. Is it shelf stable? Was it going to rot on the shelf? All those kinds of questions I have that come up when you do a commercial product. But anyway, I was making this pina colada coconut cream. What I didn't know, what I didn't Google was that coconut cream freezes and turns solid at 70 degrees Fahrenheit. So I'm sitting here making this coconut cream. Oh my gosh, taste is so good. The pina coladas were so awesome. And then after that sat there on the shelf for about two or three months, it started to clump up and it looked like cottage cheese in the container. So when people would open it up, they're like, so that was one mistake that I learned from and had to fix, and we did and it's awesome. Another mistake I made was I was using real orange juice in my, instead of triple suck, I was using some orange juice in my tequila, Rita, it was a margarita, and I wanted just a little tad of orange juice in there. That orange juice pulp turned brown over time and you don't notice it when you make it. You don't notice it when you test it, but it looked like fish food floating around in the bottom of my container. You could see through my container Chris: Once it goes on the shelf and sits for a while right then, Merrilee: And people are going, I'm shaking it and there's brown specks going around in here. What is that? So these were all early lessons learned, just things you learned just by running the machinery or by cleaning products or by making the containers. I can't even tell you how many mistakes I've made, but I think most of my mistakes were later on more with people than with product And also just learning who to trust. Trusting your gut instinct I think is one of the most important things entrepreneurs have to do. When you feel something's wrong, it is wrong. Even if you meet somebody that seems to be nice or really important, they might just be weird or they might have a problem. So got to keep your distance. Chris: That's good. On that point, any advice you received along the way from someone that really stuck with you and helped you through the journey? Merrilee: There was lots of times I had advice, but it wasn't really framed in terms of advice. I remember when it was pretty early on, my dad came to see me and it was before we knew any level of success and he sat there and he looked at the buzz ball and he goes, I think you might have something here. And that just felt so good to me to hear that from someone else. And it wasn't because he was my dad, it was just like he was just a normal person looking at a normal product and he was judging it and I thought, wow, okay. He said that. Another one that comes to mind is Blair Casey. He was an original distributor for me, and he was the first guy to bring in my buzz ball product into Texas. He worked for Glazer's at the time, and then I hired him in 2017. He came on board and became my head of sales. Anyway, this guy was always positive. I relate him to Ted Lasso, but he's just so positive. But he always was, glass is always half full with that guy, and I always remember his way of being more than him saying the glass is half full, but the glass was always half full with Blair. And even when you focus on how it's half empty, you got to remember that it's also half full. Chris: Look for the positives in the learning though. That's great. Great stuff. Merrilee really appreciate your insights and sharing your story. A couple of things just to maybe wrap things up more Texas specific. Is there anything, having been in Texas for a long time, any traditions or things that you and your family like to do in the state or in the dallas Fort Worth area? Merrilee: I like to go to Stars games and things like that. My husband loves to play golf. My kids, I've got five grandkids now, so home is special to me. My home is the most important place to me and there isn't really, I can't say I like State Fair of Texas or the PBR Rodeo or anything like that is sticking out in my mind. I like to go occasionally, but I like to stay home a lot and I like to spend time at work a lot and I love Christmas holiday lights. Just the holiday season, seeing all the lights, it just warm my heart. It just makes me feel good. Chris: That's great. Okay. Here's a question for you. Do you prefer TexMex or barbecue? Merrilee: TexMex with lots of cheese. Chris: Lots of cheese. I can relate to that. Merrilee. This has been great. I really appreciate your time. Congratulations on just what a cool story coming from a teacher to a very successful alcoholic beverage manufacturer. Merrilee: Oh, thank you. Thank you. I'm on my new things now and I'm actually making some barbecue sauce and doing some other things with gourmet land that's a completely different new products, new company, and that's where I'm spending a lot of my time now. And RAC is carrying the torch for BuzzBallz and they're doing a great job. Chris: Well, it sounds like you meet the definition of some of my favorite people, which is serial entrepreneur onto the next thing. Merrilee: Can't stop. Chris: I love it. I love it. This has been a pleasure. Thanks again and wishy continued success. Merrilee: Thank you so much. I appreciate it. Chris: And there we have it. Another great episode. Don't forget to check out the show notes at boyer miller.com/podcast and you can find out more about all the ways our firm can help you@boyermiller.com. That's it for this episode. Have a great week and we'll talk to you next time. Special Guest: Merrilee Kick.

Ever wondered what happens when you mix high fashion, premium bourbon, and fighting cancer? The Suits and Sneakers charity event delivers a uniquely exhilarating experience that's changing the fundraising landscape in Northwest Arkansas.This fifth annual celebration, scheduled for Friday, October 17th at the Fayetteville Town Center, brings together bourbon enthusiasts, sneakerheads, and philanthropists for an unforgettable night of giving. As Lisa Bores of Sazerac and Catherine Tapp from the American Cancer Society share with the B-Team crew, this year's theme, "Cheers to Five Years", promises a birthday party atmosphere on a grand scale, complete with new surprises that build on the event's stellar reputation.Bourbon takes center stage thanks to Sazerac's exceptional offerings. This year's whiskey pool allows attendees to enjoy unlimited pours of allocated bourbon throughout the evening, take home a commemorative glass, and receive a surprise bottle, all for a $100 contribution. The signature auction will feature an exclusive Eagle Rare barrel experience, following last year's Buffalo Trace barrel that raised an impressive $30,000.What truly sets Suits and Sneakers apart is its fashion component. "Sneaker police" roam the event, issuing "citations" to guests with exceptional footwear, directing them to a sneaker stage for recognition. Categories include most innovative, most spirited, and most sparkly, with winners receiving coveted prizes. The event has even spawned a thriving custom sneaker industry in Northwest Arkansas, with artists creating one-of-a-kind designs specifically for the occasion.Beyond the bourbon and fashion, entertainment abounds with a human slot machine featuring Buzz Balls, a fashion show showcasing cancer survivors alongside athletes, and Buffalo Trace root beer floats during the dance party. All proceeds support the American Cancer Society's critical mission of funding cancer research and providing essential services like transportation and lodging for patients.Don't miss your chance to participate in this extraordinary event where doing good feels this good. Tickets and sponsorships are available now at suitsandsneakersAR.com. Secure yours before they're gone!

Send us a textBrand new proof, same old Sazerac rye? Well, Buffalo Trace wants to proof (see what I did there?) that they've got a few tricks left up their sleeves, even if it is a familiar rye whiskey with a little less water on board! Time to find out if they're making it work or not! Enjoy.Become a patron of the show at http://www.patreon.com/mybourbonpodcastLeave us a 5 star rating and review on your podcast app of choice!Send us an email with questions or comments to thisismybourbonshop@gmail.comSend us mail to PO Box 22609, Lexington, KY 40522Check out all of our merch and apparel: http://bourbonshop.threadless.com/Leave us a message for Barrel Rings at 859.428.8253Facebook: https://www.facebook.com/mybourbonpod/Twitter: https://twitter.com/mybourbonpodInstagram: https://www.instagram.com/mybourbonpod/YouTube: https://www.youtube.com/thisismybourbonpodcastPayPal, if you feel so inclined: PayPal.me/pritter1492Link to our Barrell Rye Armagnac Finished Pick: https://shop.whiskeyinmyweddingring.com/products/barrell-private-release-rye-1a03Support the show

Send us a textHe created Baileys, Malibu, and Johnny Walker Blue Label — and still got fired.In this unforgettable conversation, I sit down with James Espey, the legendary brand builder who helped turn simple ideas into global liquor empires. From launching the #1 liqueur in the world to boldly betting $100 million on a vision no one else believed in — James shares the real behind-the-scenes of how these iconic brands came to life.We talk about:Why Chivas Regal 18 was launched as a direct answer to Johnny Walker BlueThe corporate egos, boardroom politics, and the speech that changed everythingHis philosophy: “The customer is the only real CEO”And what happened when his bold ideas finally got him fired — only to be honored 30 years later for the same decisionThis is more than a branding story. It's a raw, inspiring masterclass in vision, leadership, and legacy from one of the greatest marketers of our time.If this inspired you, send it to a friend who's still carrying too much.

It's This Week in Bourbon for July 25th 2025. Luca Mariano files for chapter 11, Kentucky's Attorney General files a lawsuit against Temu, and Sazerac releases Sazerac Rye 100.Show Notes: Luca Mariano Distillery files for Chapter 11 bankruptcy. Kentucky AG sues Temu over privacy, forced labor, and IP theft, naming Buffalo Trace & Churchill Downs. Sazerac sues "John Doe" for impersonating Master Distiller Harlen Wheatley on social media. Whiskey House of Kentucky inks long-term supply deal with Germany's Berentzen-Gruppe. Buffalo Trace launches Sazerac Rye Whiskey 100 Proof. 15 STARS introduces new First West line with Small Batch, Toasted Oak, and 8-Year-Old Bourbons. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textRoss Cornelissen, Master Distiller at 1792 Barton, shares the inside story of one of Kentucky's most historic and authentic whiskey production facilities and reveals how his scientific background shapes their distinct bourbon expressions.• Starting as a food science student who wanted to make cereal, Ross found his calling in fermentation and distillation• MGP provided invaluable technical experience working with countless mash bills, fermentation styles, and distillation techniques• 1792's distinctive flavor profile comes from high-rye mash bills and a proprietary yeast strain producing pronounced banana notes• Sweet Wheat has developed a cult following as the distillery's only wheated bourbon expression• Barrel aging locations dramatically affect flavor development with top-tier warehouse positions reaching 130-140 proof• The historical 1940s distillery focuses purely on production rather than visitor experiences• Master distilling involves technical expertise, leadership, and constant problem-solving rather than just tasting whiskey• The Bardstown distilling community features a welcoming, down-to-earth culture despite deep historical roots• Sazerac's long-term approach allows barrels to age until genuinely ready instead of rushing product to market• Small batch bourbon creation requires careful barrel selection and blending to maintain consistent flavor profilesRoss Cornelissen, Master Distiller at 1792 Barton, takes us deep into the heart of authentic Kentucky whiskey production in this fascinating conversation about science, tradition, and the relentless pursuit of quality.Far from the polished visitor experiences of many distilleries, Barton 1792 represents bourbon-making in its most authentic industrial form. The facility, dating back to 1879, features original equipment from the 1940s alongside modern production methods—all focused on creating exceptional spirits rather than entertaining tourists. As Cornelissen explains, "It's not about show. It's all about making bourbon."Cornelissen's unexpected journey to master distiller began with dreams of cereal production before a pivotal microbiology course revealed the fascinating world of fermentation. His technical education at MGP provided invaluable experience with countless variations in mash bills and distillation techniques. Now at Barton, he merges scientific precision with deep respect for Kentucky's distilling heritage.The conversation demystifies several bourbon-making secrets, from 1792's distinctive high-rye mash bill and banana-forward yeast strain to the dramatic effects of barrel positioning within rickhouses. Particularly fascinating is Cornelison's detailed explanation of small batch blending—a process requiring meticulous barrel selection to maintain consistent flavor profiles despite natural variations in aging. The coveted Sweet Wheat expression earns special attention, with Cornelissen confirming their willingness to reduce release sizes rather than compromise on quality.Beyond production techniques, Cornelissen offers refreshing honesty about what a master distiller's job actually entails. Far from the romanticized image of simply tasting whiskey all day, his role demands technical expertise, leadership skills, and constant problem-solving across every aspect of operations.Discover the science, history, and passion behind one of Ken Add for SOFL If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Intro and outro @fiverr. This episode reviews my experience at the Sazerac House in New Orleans. Follow the show @dreaspointofview on ig, fb and threads. Follow the show @dreapoint on x and spill. Leave a review or catch up on episodes at www.theedreaspointofview.com.Subscribe to my free weekly newsletter at dreaspointofview.Substack.com.

Send us a textThe Scotchy Bourbon Boys dive deep into A. Smith Bowman Cask Strength, discovering what might be the best non-Kentucky bourbon ever tasted. Tiny conducts a solo tasting that results in a perfect score for this remarkable Virginia whiskey.• Discussion of Whiskey House of Kentucky's recent business developments and financial stability• History of A. Smith Bowman Distillery, Virginia's oldest distillery founded in 1934• Background on A. Smith Bowman's acquisition by Sazerac, owner of Buffalo Trace and 1792• Detailed analysis of A. Smith Bowman Cask Strength Batch 4 (139.7 proof, 10 years old)• Perfect score of 18/18 in the Old Louisville Whiskey Company Barrel Bottle Breakdown• Tasting notes featuring remarkable cherry cola flavors and exceptional body• Announcements about upcoming appearances in Lexington, Frankfurt, and Bardstown• Recommendations for bourbon destinations including House of Commons Bourbon Library and Brad Bond's Vintage Spirits and Bottle ShopRemember to check out our website at scotchybourbonboys.com for merch and updates. Please like, comment, subscribe, and leave good feedback on your podcast platform of choice. Good bourbon equals good times and good friends.A remarkable journey through Virginia's whiskey legacy unfolds as Tiny conducts a solo tasting of A. Smith Bowman Cask Strength Bourbon. This exceptional spirit from Virginia's oldest distillery reveals itself as possibly the finest non-Kentucky bourbon ever encountered on the show.The story of A. Smith Bowman begins in 1927 when its namesake purchased a 7,200-acre farm for dairy and grain production. When his fields yielded excess grain, Bowman made a decision that would change Virginia's spirits landscape forever—establishing a distillery in 1934 that became the state's sole legal whiskey producer until the 1950s. Now owned by Sazerac (the company behind Buffalo Trace), A. Smith Bowman has evolved into an award-winning distillery creating some of America's most distinguished spirits.What makes this particular bourbon exceptional is found in its contradictions. Despite its intimidating 139.7 proof (69.85% ABV), the 10-year-old whiskey delivers astonishingly little ethanol burn. Instead, drinkers experience a symphony of cherry, vanilla, and distinctive cola notes that create what Tiny describes as "the biggest body I've ever had in a bourbon." The experience culminates in a unique Coca-Cola finish unlike anything previously encountered.The Old Louisville Whiskey Company Barrel Bottle Breakdown system awards this bourbon a perfect 18/18 score—with the body category even receiving the rare "butt-up-up" designation for exceeding the normal scale. This places A. Smith Bowman Cask Strength among the most highly-rated spirits in the show's history.Between sips, Tiny shares exciting updates about Whiskey House of Kentucky's financial developments and announces upcoming appearances across bourbon country. He also highlights must-visit bourbon destinations including House of Commons Bourbon Library in Frankfurt and Brad Bond's Vintage Spirits in Covington.Subscribe to the Scotchy Bourbon Boys on your favorite podcast platform, follow on social media, and visit scotchybourbonboys.com for merchandise and updates. Remember—good bourbon equals good times and good friends, so drink responsibly and live your life uncut and unfiltvoice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

This week on The Whiskey Trip, Big Chief heads down to the legendary streets of New Orleans for a visit to the heart of one of the most iconic names in American whiskey, The Sazerac House. In the first half of the episode, Big Chief sits down with Matt Ray and Gregg Trishe, two key players behind the scenes at Sazerac, and they open a bottle of something truly special: the new Eagle Rare 12-Year Expression. They dive into what makes this age-stated bourbon stand out, how it builds on the legacy of the original Eagle Rare 10, and the barrel magic that comes with a couple extra years of patience. As the glasses empty and the stories flow, the conversation shifts to marketing, storytelling, and the power of place, how Sazerac weaves together heritage, history, and branding into a spirit that's not just sipped, but experienced. In the second half, the crew pops the cork on the highly anticipated 1792 Pinot Noir Finish, a bold new expression from Barton 1792 that blends rich fruit notes with classic bourbon character. It's a deep, flavorful pour that sparks discussion about finishing barrels, innovation in the Sazerac family, and where the whiskey world is heading. Big Chief and the team also discuss:             •          The recent flood at Buffalo Trace and what it means for the warehouses and future stock.             •          What new expressions are quietly aging in the rickhouses.             •          How the Sazerac family continues to balance tradition and experimentation—from Kentucky to New Orleans and beyond. This episode is a deep pour of insight, flavor, and Southern charm. Whether you're a fan of historic brands or just love discovering what's next in whiskey, this one's for you.

Send us a textThe Krewe is back at it again, solving problems and sampling new whiskies!  Join us as we have a fresh crack of Sazerac, talk what happened to WW3, political assassination and the crazy coincidences, balls falling from the sky and so much more!Also, notes on Implicit Birthday and what pours you can get at Mr. Lester's Steakhouse at Cypress Bayou Casino!Don't miss it!Support the show

Send us a textWe compare the newly released 2025 1792 Sweet Wheat bourbon with the 2023 release that's been open for a year, exploring how wheated bourbons evolve over time while scoring each on body, nose, taste, and finish.• 1792 Sweet Wheat is a 91.2 proof wheated bourbon that represents the classic bourbon style from Barton Distillery• Barton 1792 Distillery was founded in 1879 by Thomas Moore and is now owned by Sazerac Company• The freshly opened 2025 release shows strong vanilla, toast, and developing cherry notes with an excellent body presence• After a year open, the 2023 bottle displays significantly more caramel, an intense butterscotch-to-cherry transition, and a shorter finish• Both bottles scored 15/18 on our rating scale but achieved this through different strength categories• Wheated bourbons benefit substantially from being open for extended periods, allowing oxygen to develop the flavors• The colonial-styled 1792 bottle design reflects the historical significance of the year Kentucky became a stateVisit www.scotchybourbonboys.com for merchandise including our Glencairn glasses and t-shirts. Follow us on Facebook, Instagram, YouTube, and X, and listen to us on Apple, iHeart, Spotify, or any major podcast platform. Remember, good bourbon equals good times and good friends.Dive into the fascinating world of wheated bourbon with our comparative tasting of the 1792 Sweet Wheat 2025 release against its 2023 counterpart. This episode uncovers the remarkable transformation that happens when a quality wheated bourbon sits open for a year, developing complex layers of flavor that weren't present upon first pour.The Barton 1792 Distillery, established in 1879 by Thomas Moore, continues its tradition of excellence with their Sweet Wheat expression. At 91.2 proof, this bourbon replaces the traditional rye grain with wheat for a softer, more approachable profile while maintaining the distillery's signature character. Our side-by-side analysis reveals how oxygen exposure dramatically enhances this whiskey's profile over time.Our freshly-opened 2025 bottle immediately impressed with its long legs in the glass and a beautiful body that coated every corner of the mouth. The nose offered toasted notes with prominent vanilla, reminiscent of Brach's candy chews, eventually developing subtle cherry hints. On the palate, it delivered a remarkable cherry transition that one taster described as a "cherry flavored cigar" with a lengthy finish that earned it high marks in our rating system.Meanwhile, the 2023 bottle that had breathed for a year showed the magic that happens with patience. Its nose had transformed to showcase significant caramel development, while the taste featured an intense "momentary butterscotch" explosion that transitioned beautifully to cherry notes. Though its finish was shorter than the fresh bottle, its evolved complexity earned it equal overall points through different strengths.Whether you're new to wheated bourbons or a seasoned enthusiast, this episode offers valuable insights into how these spirits develop over time. The next time you crack a bottle of wheated bourbon, consider setting some aside to experience months later – you might be surprised by how dramatically it transforms. Subscribe to our podcast for more comparative tastings and bourbon adventures that will enhance your whiskey jovoice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Dr. Bill Lumsden is best known as the head of whisky creation for The Glenmorangie Company, but he's also the master blender for Beyonce's Sir Davis American whiskey. Much of the day to day work of blending Sir Davis falls to master blender Cameron George, who took on the role when Sir Davis was launched last year. We'll talk with both of them on this week's WhiskyCast In-Depth, and we'll also be joined by Ireland's first female master blender, Helen Mulholland of Sazerac's Hawk's Rock Distillery. She's just released the first whiskey from Hawk's Rock, the Garavogue 20-year-old Irish single malt. In the news, investors ran away from Brown-Forman shares this week following a disappointing earnings report, and two fledgling Kentucky distilleries are facing lawsuits and liens over construction bills. 

It's This Week in Bourbon for June 6th 2025. Lisa Wicker joins Whiskey Thief, Binder's Stash announced a partnership with Willett Distillery, and Old Fitzgerald 7-Year-Old Bottled-in-Bond is officially releasedShow Notes: Lisa Roper Wicker joins Whiskey Thief Distilling Company as Director of Distilling. "Hitchcocktails: Lethal Libations Inspired by the Master of Suspense" cocktail book by Laurence Maslon available July 29, 2025. Mellow Moments Club Hub launches for member benefits and updates. Sazerac debuts Legacy de Forge, a global e-commerce platform for rare spirits. Republic National Distributing Company to exit California by September 2, 2025. Binder's Stash partners with Willett Distillery for access to inventory and bottling. Four Roses releases 15yr OBSF for Father's Day. Heaven Hill releases Old Fitzgerald 7-Year-Old Bottled-in-Bond at 100 proof. 15 STARS releases Founders Reserve Fine Aged Rye at 95 proof. Old Forester President's Choice Bourbon and new President's Choice Rye now available nationwide. Castle & Key and Kentucky Black Bourbon Guild release "The Untold Story of Kentucky Whiskey Chapter 4" at 104 proof. Derby City Gaming releases The Great Gambit, a 16-year Kentucky Straight Bourbon at 122.22 proof. Lost Lantern announces Summer 2025 Collection of estate blends and single casks. Wyoming Whiskey launches Buffalo Bill Cody, a 6-year, 97 proof, Wyoming-exclusive bourbon. RD1 Spirits introduces Kentucky Straight Whiskey Finished with Japanese Mizunara and French Oak at 102 proof. High West releases The Prisoner's Share, bourbon and rye finished in red wine barrels. Penelope Bourbon debuts Cigar Sessions Chapter 1 at 101 proof. Support this podcast on Patreon Learn more about your ad choices. Visit megaphone.fm/adchoices

In 1983, the Louisiana legislature named crawfish as the official state crustacean. In 2008, they proclaimed the Sazerac as New Orleans' official cocktail. And on June 1, 2024, Billy Nungesser, Lieutenant Governor of Louisiana, proclaimed Blue Plate Mayonnaise to be the official mayo of poor boy sandwiches. On this week's show, we explore some other essential poor boy ingredients. We begin with the story of the first poor boy loaf ever baked from the inventor's grandson and great-grandson, John and Jason Gendusa. The Gendusa family bakery has been inextricably tied to that famous New Orleans sandwich since 1929. Next, Sandy Whann of Leidenheimer Baking Company shares the story of his family's bakery which dates back to 1896. We also speak with his son William Whann, who is carrying on the family business. Finally, we have a taste of Chisesi Brothers and hear the delicious story of their 100-plus year-old family history from fifth generation Nicholas Chisesi and his octogenarian dad, Philip. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1983, the Louisiana legislature named crawfish as the official state crustacean. In 2008, they proclaimed the Sazerac as New Orleans' official cocktail. And on June 1, 2024, Billy Nungesser, Lieutenant Governor of Louisiana, proclaimed Blue Plate Mayonnaise to be the official mayo of poor boy sandwiches. On this week's show, we explore some other essential poor boy ingredients. We begin with the story of the first poor boy loaf ever baked from the inventor's grandson and great-grandson, John and Jason Gendusa. The Gendusa family bakery has been inextricably tied to that famous New Orleans sandwich since 1929. Next, Sandy Whann of Leidenheimer Baking Company shares the story of his family's bakery which dates back to 1896. We also speak with his son William Whann, who is carrying on the family business. Finally, we have a taste of Chisesi Brothers and hear the delicious story of their 100-plus year-old family history from fifth generation Nicholas Chisesi and his octogenarian dad, Philip. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Send us a textIn this episode, Lady Petra and Saffermaster chat with Domme Jez about interrogation play for Part 6 of the Edge Play series over a Sazerac. The Kinky cocktail Hour is brought to you by Motorbunny, the best saddle style vibrator on the market today. Save $40 on your Motorbunny purchase with the code LADYPETRAPLAYGROUND at Motorbunny.com You can order the TechRing, "Where health meets pleasure" at http://myfirmtech.com using the code "KINKY" to save 15%. Put a ring on it!Support the showListen on Podurama https://podurama.com

Happy Friday, y'all!  Today the Boys mix up a few of their favorite cocktails using their favorite ingredients. Matt gets it started with a Bloody Mary made with Koval White Rye, an unaged, unoaked rye. Drew follows with two he makes with the El Tequileno Blanco Mixto (yes, a mixto!): a Margarita and a Paloma, both with fresh ingredients. Matt shares his spin on a traditional Old Fashioned using his own Infinity Bottle of Bottled In Bond bourbons! Drew finishes the tequila side with his version of a Tequila Sunrise using Tapatio 110 blanco for a little extra proof punch. Not to be outdone, Matt makes a Sazerac using the Neeley Family Distillery Liqueur Absinthe Verte and 139 proof Jack Daniels Single Barrel Barrel Proof Rye! And to top it off, Joby performs a cover from the Cocktail soundtrack! These cocktails can be endlessly tweaked to your taste, most of these bottles are available on the shelf, so scoop 'em up, don't forget a bag of ice, invite your friends, mix a cocktail, listen and sip along, and Make It A Happy Friday™! 

Eshan Ponnadurai, the Head of Meta's Consumer Marketing, joins Barbara Kahn & Dr. Americus Reed to discuss his background in the industry, how Meta connects with consumers, and WhatsApp's campaign with F1 driver Lewis Hamilton. They are also joined by Sara Saunders, Chief Marketing Officer at Sazerac, to talk about their TikTok campaign for Fireball whiskey, responsible digital advertising, and more. Hosted on Acast. See acast.com/privacy for more information.

Join 99.5 ZPL on Saturday, May 10th for Indulge Indy: A Summer Beverage Preview Party at the Ritz Charles in Carmel. Indulge yourself in wine, spirits and ready to drink cocktail samplings along with delicious food samples… perfect to take to all of your Summer parties! Indulge Indy: A Summer Beverage Preview Party is sponsored by Payless Liquors. We’ll have tons of food and drink to sample at Indulge Indy, including some brand new products just being released for this summer!See omnystudio.com/listener for privacy information.

In this week's episode, Kayla and Taylor discuss Margot Douaihy's 2023 novel Scorched Grace. Topics include lemon ribbons, New Orleans and how much we love it, how not upsetting a murder mystery is, the uniqueness of a nun (and a punk nun at that) solving mysteries, kickass feminist nuns, Sister Holiday's views on religion, how Nina is THE WORST, the interesting partnership between Sister Holiday and Riveaux, and the tragedy of Sister Augustine. Plus, we talk about our latest independent bookstore adventures. This week's drink: Sazerac via Friday Night Cocktails by A.J. DeanINGREDIENTS:¼ oz absinthe, to rinse1 tsp sugar4 dashes Peychaud's bitters2 oz rye whiskeyLemon twist, for garnishINSTRUCTIONS:In a lowball glass, add the absinthe and swirl to coat the inside of the glass. Discard the excess and set the glass aside.In a mixing glass filled with ice, add the sugar, bitters, and a few drops of water and mix until well combined. Add the whiskey and stir until chilled.Strain into the prepared cocktail glass and garnish with a lemon twist.Current/recommended reads, links, etc.:Blessed Water by Margot DouaihyAngels & Demons by Dan Brown (and really the whole Robert Langdon series)The Return of the Soldier by Rebecca WestWine: Taste, Pair, Pour by Charlotte Kristensen (from the Norwich Bookstore in Norwich, VT!)Follow us on Instagram @literatureandlibationspod.Visit our website: literatureandlibationspod.com to submit feedback, questions, or your own takes on what we are reading. You can also see what we are reading for future episodes! You can email us at literatureandlibationspod@gmail.com.Please leave us a review and/or rating! It really helps others find our podcast…and it makes us happy!Purchase books via bookshop.org or check them out from your local public library. Join us next time as we read A Tree Grows in Brooklyn by Betty Smith.

From his days with Seagram's to his current role as Master Blender for Sazerac, Drew Mayville has worn a lot of hats in the spirits industry. He witnessed the rise (ryes) of the Buffalo Trace brand and continues to oversee Sazerac's new and existing projects. Benchmark Single Barrel Kentucky Straight Bourbon Benchmark Bonded Kentucky Straight Bourbon Benchmark Full Proof Kentucky Straight Bourbon Sazerac Straight Rye Buffalo Trace Bourbon Cream Liqueur If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.  

Send us a textChiTucky Bourbon Brothers take a deep dive into the newest release of Buffalo Trace's legendary Sazerac 18 Rye Whiskey, a cornerstone of their coveted Antique Collection. After years of mixed reviews, this 2024 expression marks a triumphant return to form that has whiskey enthusiasts buzzing with excitement.We explore the fascinating history behind this elusive spirit, from competing origin stories to the transition from steel tank aging to traditional barrel maturation. Despite its modest 90 proof bottling strength, Sazerac 18 delivers remarkable complexity without overwhelming the palate. The nose offers inviting aromas of cherry lozenges, leather, and oak without any harsh alcohol burn, while the taste reveals a perfectly balanced symphony of subtle rye spice, cinnamon, and vanilla that drinks more like a high-quality bourbon than a typical spicy rye.Whether you're a dedicated whiskey collector or simply appreciate the artistry behind America's finest spirits, this Sazerac 18 deserves a place in your tasting journey. Subscribe to our podcast for more deep dives into exceptional whiskeys and join our community of passionate bourbon enthusiasts.

This episode of Drinks and a Movie is blasting off into one of the most outrageous Bond adventures ever—Moonraker (1979). Roger Moore's 007 goes from Venice to space in a spectacle filled with laser battles, deadly centrifuge tests, and the return of the unstoppable Jaws. It's over-the-top, it's ridiculous, and it's pure late-'70s Bond fun.For a movie this bold, I had to pair it with a whiskey that packs just as much punch—the Thomas H. Handy Sazerac Rye from the Buffalo Trace Antique Collection. Uncut, unfiltered, and full of intense spice and caramel sweetness, this rye whiskey hits hard, much like the G-forces in Drax's centrifuge.Join me as I break down Bond's most out-of-this-world adventure while sipping on a rye that's as powerful as a Moonraker laser blast. Buckle up, pour yourself a glass, and let's talk Bond. Cheers!

Send us a textChiTucky Bourbon Brothers take a deep dive into the newest release of Buffalo Trace's legendary Sazerac 18 Rye Whiskey, a cornerstone of their coveted Antique Collection. After years of mixed reviews, this 2024 expression marks a triumphant return to form that has whiskey enthusiasts buzzing with excitement.We explore the fascinating history behind this elusive spirit, from competing origin stories to the transition from steel tank aging to traditional barrel maturation. Despite its modest 90 proof bottling strength, Sazerac 18 delivers remarkable complexity without overwhelming the palate. The nose offers inviting aromas of cherry lozenges, leather, and oak without any harsh alcohol burn, while the taste reveals a perfectly balanced symphony of subtle rye spice, cinnamon, and vanilla that drinks more like a high-quality bourbon than a typical spicy rye.Whether you're a dedicated whiskey collector or simply appreciate the artistry behind America's finest spirits, this Sazerac 18 deserves a place in your tasting journey. Subscribe to our podcast for more deep dives into exceptional whiskeys and join our community of passionate bourbon enthusiasts.

This week, Scott joined his Lawfare colleagues Natalie Orpett and Eric Ciaramella to talk through the week's big national security news, including:“In Mother Russia, Sometimes Bear Poke You.” Discussions over a possible broader ceasefire in Ukraine—beyond the temporary (and limited) energy and Black Sea ceasefire agreements last week—appear to have ground to a halt over Russian demands. Many observers suspect this is simply a stalling technique by Russian President Vladimir Putin, as Russia prepares for another offensive intended to improve his negotiating leverage. President Trump, meanwhile, in a rare swipe at the Russian dictator, has said he's “pissed off.” But will Trump bring leverage to bear enough for Putin to budge? Or are the ceasefire negotiations like to stay stuck in the mud—and, if so, will Trump know who to blame?“Nuukin' Futs.” Vice President J.D. Vance visited the northernmost U.S. military base in Greenland last week and delivered a speech in front of U.S. service members that accused Denmark of neglecting its Greenland protectorate and failing to adequately protect it from China and Russia—shortcomings that, in his telling, justify President Trump's stated intent to gain U.S. control over the island nation. Is there any truth to Vance's allegations? And will his remarks help or hurt the Trump administration's purported objective of securing Greenland and improving U.S. access to its various resources? “Third Term's the Charm.” In an interview this week, President Trump insisted to reporters that he was serious about potentially pursuing a third term and suggested that there were “methods” by which he could do so, in spite of the 22nd Amendment's two-term limitation on presidents. How seriously should we take his threat? Are there arguments that could carry water — and will it matter?In object lessons, Natalie—tire-d of DC traffic—“spoke” highly of her beloved ebike. Scott, flying solo in NYC, curled up with his Kindle at Amor y Amargo, contemplating the question: how many Amaros does it take to make the perfect Sazerac? And Eric praised “Language City: The Fight to Preserve Endangered Mother Tongues in New York,” by Ross Perlin—a fascinating portrait of linguistic diversity and the fight to preserve it.To receive ad-free podcasts, become a Lawfare Material Supporter at www.patreon.com/lawfare. You can also support Lawfare by making a one-time donation at https://givebutter.com/lawfare-institute.Support this show http://supporter.acast.com/lawfare. Hosted on Acast. See acast.com/privacy for more information.

This week, Scott joined his Lawfare colleagues Natalie Orpett and Eric Ciaramella to talk through the week's big national security news, including:“In Mother Russia, Sometimes Bear Poke You.” Discussions over a possible broader ceasefire in Ukraine—beyond the temporary (and limited) energy and Black Sea ceasefire agreements last week—appear to have ground to a halt over Russian demands. Many observers suspect this is simply a stalling technique by Russian President Vladimir Putin, as Russia prepares for another offensive intended to improve his negotiating leverage. President Trump, meanwhile, in a rare swipe at the Russian dictator, has said he's “pissed off.” But will Trump bring leverage to bear enough for Putin to budge? Or are the ceasefire negotiations like to stay stuck in the mud—and, if so, will Trump know who to blame?“Nuukin' Futs.” Vice President J.D. Vance visited the northernmost U.S. military base in Greenland last week and delivered a speech in front of U.S. service members that accused Denmark of neglecting its Greenland protectorate and failing to adequately protect it from China and Russia—shortcomings that, in his telling, justify President Trump's stated intent to gain U.S. control over the island nation. Is there any truth to Vance's allegations? And will his remarks help or hurt the Trump administration's purported objective of securing Greenland and improving U.S. access to its various resources? “Third Term's the Charm.” In an interview this week, President Trump insisted to reporters that he was serious about potentially pursuing a third term and suggested that there were “methods” by which he could do so, in spite of the 22nd Amendment's two-term limitation on presidents. How seriously should we take his threat? Are there arguments that could carry water — and will it matter?In object lessons, Natalie—tire-d of DC traffic—“spoke” highly of her beloved ebike. Scott, flying solo in NYC, curled up with his Kindle at Amor y Amargo, contemplating the question: how many Amaros does it take to make the perfect Sazerac? And Eric praised “Language City: The Fight to Preserve Endangered Mother Tongues in New York,” by Ross Perlin—a fascinating portrait of linguistic diversity and the fight to preserve it.To receive ad-free podcasts, become a Lawfare Material Supporter at www.patreon.com/lawfare. You can also support Lawfare by making a one-time donation at https://givebutter.com/lawfare-institute. Hosted on Acast. See acast.com/privacy for more information.

Hour 4 - Our friends at Sazerac join The Fan Club full 2769 Fri, 07 Mar 2025 20:20:10 +0000 yxQoJcrxNrASZCdwe50PplBKj24vLA3e nfl,mlb,kansas city chiefs,kansas city royals,society & culture Cody & Gold nfl,mlb,kansas city chiefs,kansas city royals,society & culture Hour 4 - Our friends at Sazerac join The Fan Club Hosts Cody Tapp & Alex Gold team up for 610 Sports Radio's newest mid-day show "Cody & Gold."  Two born & raised Kansas Citians, Cody & Gold have been through all the highs and lows as a KC sports fan and they know the passion Kansas City has for their sports teams."Cody & Gold" will be a show focused on smart, sports conversation with the best voices from KC and around the country. It will also feature our listeners with your calls, texts & tweets as we want you to be a part of the show, not just a listener.  Cody & Gold, weekdays 10a-2p on 610 Sports Radio.  2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed

Join us on our latest episode where we talk about all things Indian Whisky.  In this episode we try and review 2 single malt Indian whiskies from Rampur.  Is Indian Whisky any good?  How do they compare to Scotch?  American Whiskey?  Are any of them worth it?  Only one way to find out...Featured are: 1. Rampur Double Cask Indian Single Malt Whisky      https://rampursinglemalt.com/double-cask/2. Rampur Asava Single Malt Whisky (finished in Cabernet Sauvignon barrels)     https://rampursinglemalt.com/asava/https://rampursinglemalt.com#newrelease #indianwhisky #rampur #singlemalt #cask #drinkreview #podcast #isitworthit #arsenicculture  This Country Drinks More Whiskey Than Anyone (It's Not America)-E103https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Send us a textIt's officially Mardi Gras season, and we're bringing the spirit of Bourbon Street straight into the Legendary JNC Lounge! From classic New Orleans cocktails to live music, history, and delicious eats, we're celebrating Fat Tuesday the right way.In this jam-packed episode, we mix up iconic Mardi Gras cocktails like the Hurricane, Sazerac, and the infamous Hand Grinade

It's officially Mardi Gras season, and we're bringing the spirit of Bourbon Street straight into the Legendary JNC Lounge! From classic New Orleans cocktails to live music, history, and delicious eats, we're celebrating Fat Tuesday the right way.In this jam-packed episode, we mix up iconic Mardi Gras cocktails like the Hurricane, Sazerac, and the infamous Hand Grinade

On this B2B Quick Sips, we're whipping up the official cocktail of New Orleans; no it's not the Hurricane. The Sazerac has a long history, as twisty as the lemon garnish this famous cocktail calls for. Laissez les bon temps rouler!  Check out the recipe on the Binny's blog. 

Join us on our latest episode where we break bad and explore the wild world of Amaro.  Featured products are Song Cai May Amaro Bitters from Hanoi, Scarlet Apertivo from Japan and Aperol Orange ApertivoAre these the best bitters in the world?  Is Malort a bitter?  Why would anyone purposefully drink Malort?  Only one way to find out...Special guest on this episode, our good friend Drew. https://www.songcaidistillery.com/may-amaro-bittershttps://www.highroadspirits.com/scarlet-iseyahttps://www.aperol.com/en-us/our-products/aperol/#bitters #aperol #apertif #digestif #youtubechannel #podcast #newrelease #arsenicculture  Bitter Call Saul: When Amaro Breaks Bad-E101https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Send us a textThis episode explores creative solutions for dealing with whiskeys and bourbons that listeners no longer enjoy. From humorous disposal methods to inventive cocktail ideas, the hosts guide listeners through various entertaining options, highlighting community input and the spirit of experimentation.  • Introduction of the episode theme  • Discussion on “drain pour” vs. “toilet pour” methods  • Importance of respecting craftsmanship behind whiskey  • Suggestions for enhancing unwanted spirits with staves and aging kits  • Community shared ideas for repurposing bad whiskeys  • Focus on creative cocktails including Bloody Marys  • Introduction to the concept of an infinitely blended bottle  • Encouragement to embrace every bottle's story and uniquenessEver wondered how to transform a whiskey that's not to your palate into something unexpectedly delightful? Or how about creating a Bloody Mary with rye whiskey that adds a whole new dimension to your brunch staple? Prepare to be inspired as we promise to unlock the secrets of repurposing spirits in ways you've never imagined. From turning a disappointing purchase into a gift that keeps on giving, to concocting a cocktail that'll be the star of your next gathering, this episode is a treasure trove of innovation and creativity.Join us on a spirited adventure where we reimagine the use of whiskey and bourbon, showcasing the power of creativity and unexpected pairings. Alan Bishop sets the stage with his podcast "If You Have Ghosts, You Have Everything," blending the supernatural with spirits, and we build on that intrigue with our own tales of whiskey transformation. Discover how wooden oak charred staves and oak chips can breathe new life into a Canadian Club Reserve nine-year whiskey, and learn from our listeners' inventive tips on cooking and mixing with less favored spirits.As we celebrate the artistry of mixology, relish in the stories of unforgettable memories and camaraderie that spirits bring. Picture a Sazerac rye-infused Bloody Mary with a twist of celery and pickles, or the surprising delight of bourbon mingling with V8 juice. Whether you're a whiskey aficionado or just looking for new ways to enjoy your collection, this episode is your guide to living life uncut and unfiltered, with laughter and good company by your side. Join us as we toast to new adventures, one glass at a time.voice over Whiskey Thief ad for Rosewood bourbon Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

In this episode of the Bourbon Lens podcast, hosts Jake and Scott dive deep into the highly anticipated Buffalo Trace Antique Collection 2024. Join them as they explore the flavors and complexities of these limited release whiskies, giving their thoughts and insights on each whiskey in the collection. A special thanks to the team at Sazerac for providing the opportunity to taste these rare whiskeys. Without their support, this episode wouldn't have been possible. Don't miss out—listen now for an inside look at the Buffalo Trace Antique Collection 2024! Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 6 years. We must give the biggest shoutout to our amazing community of Patreon supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to find our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens  

Join us on this episode where we track down and try one of the most expensive bottles of bitters you can find.  This 200-year Anniversary Limited Edition bottle of bitters is from Angostura and was made to celebrate the Angostura company's bicentennial anniversary.  Are these bitters worth the price tag?  Do they really enhance a cocktail?  Do we throw up while trying to drink bitters straight?  Watch (or listen) and find out for yourself!Special guest on this episode, our good friend Drew. https://angosturabitters.com/portfolio/200-year-anniversary-limited-edition/#bitters #cocktail #mixeddrinks #bourbon #bourbonreview #bicentennial #angostura #podcast #youtube #rare #newrelease #arsenicculture  A $52 Bottle Of Bitters!-E96https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Send us a textFrom GenPop to the lap of luxury, we're talking about the Disneyland Hotels. Grande Californian, Pixar Place, The Disneyland Hotel, and Good Neighbor Hotels. This weeks we're drinking a Swing Shift from Napa Rose made with Sazerac, Amaro, Vermouth, and bitters.Here's who we are and what is in store for you

Join us on our latest episode where we try one of the latest releases from New Holland, D20 Brew.  This one is from a collaboration with Dungeons & Dragons for their 50th Anniversary in 2024.  From New Holland's website, "Gather adventurers, and raise your tankards high, for behold this legendary Dragon's Milk d20, a brew forged in the fires of collaboration to commemorate fifty years of DUNGEONS & DRAGONS. Embark upon a quest of flavor as you delve into the depths of this barrel-aged stout, aged within the confines of not one, but two bourbon barrels. At a mighty 20% Alc/Vol, let this stout fuel your tales of triumph and valor. With each sip, savor the complexities of roasted malts and hints of vanilla; a treasure trove of flavors fit for the mightiest of paladins and the craftiest of rouges alike. Toast to friendship and fellowship, and may your adventures be ever legendary, as timeless as the tales spun within the realm of DUNGEONS & DRAGONS."Is New Holland's D20 good?  Did they summon their D&D powers to make it better?  Is it worth it?  Only one way to find out...Special guests on this episode are our friends Brandon and Justin from Ethereal Brewing and The Void Sake Company in Lexington, KY.https://dragonsmilk.com/beer/d20-brew/#yeshttps://tinyurl.com/5n7p2rkhhttps://tinyurl.com/3d3t7jm5#newrelease #dungeons&dragons #craftbeerreview #beer #stout #bourbon #barrelaged  #drinkreview #podcast #isitworthit #arsenicculture  https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arseniccultureNew Holland Dragon's Milk D&D 50th Anniversary-E95https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

In this Cocktails with Friends Hotline Edition, Bob Cutler offers one listener (Eric with a "c") guidance on expanding his home bar, suggesting essentials like vermouths, orange liqueurs, Italian red bitters, and Giffard liqueurs, as well as mixers like fresh citrus and syrups. He highlights the importance of choosing personal favorites and including versatile bottles like coffee liqueur for trendy cocktails like espresso martinis. With practical advice to keep the process manageable, Bob emphasizes that building a home bar should be fun and stress-free. . EPISODE INDEX (2:25) Start with vermouths: dry for martinis and sweet for cocktails like Manhattans and Negronis. Buy smaller bottles to prevent spoilage. (3:35) Add orange liqueur (e.g., Cointreau, Grand Marnier) for margaritas and other cocktails. (3:58) Choose an Italian red bitter, such as Campari or Aperol, for Negronis and spritzes. (4:41) Include Giffard liqueurs for unique flavors like strawberry or rhubarb to add flair to classic cocktails. (6:13) Personalize the bar with ingredients for a favorite cocktail, such as absinthe for a Sazerac or Amaro Nonino for a paper plane. KEY TOPICS Building a Versatile Home Bar – Essential spirits and liqueurs to create a variety of cocktails. Personalization – Adding unique ingredients for favorite or signature drinks. Practical Tips – Managing inventory, preventing waste, and experimenting with flavors. INSIGHTS Building a home bar doesn't require dozens of bottles—focus on versatile spirits, a few quality mixers, and personal favorites to start.   Buying smaller quantities of ingredients like vermouth prevents spoilage and ensures freshness. Tools like fresh citrus and seasonal sweeteners like maple syrup can elevate simple cocktails into memorable drinks.

Join us on our latest episode where we try Eggnog and Fireball?!?  This Yule Nog is an offering from the Sazerac Company (Buffalo Trace) that combines the blissful eggnog beverage with that top tier pour of Fireball...Is it worth it?  Does anyone get sick while trying it?  Does it really "taste like heaven and burn like hell"?  Watch (or listen) and find out all the details for yourself.Special guest on this episode, our friend Justin from Ethereal Brewing and The Void Sake Company in Lexington, KY.#christmas #happyholidays #merrychristmas #xmasdrink #xmas #eggnog #bestbooze #fireball #sazerac #podcast #drinkreview #newrelease #isitworthit #arsenicculture  Fireball & Eggnog, What Could Go Wrong?-E93https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculturehttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Chicago is a city of pubs and taverns with a robust drinking culture. During the holiday season, that might mean sipping on some warm Swedish glögg, or, as we heard in our last episode, grabbing a Tom and Jerry at Miller's Pub. But what about a Chicago-specific cocktail? “People really want us to have a cocktail,” said Liz Garibay, executive director of the Beer Culture Center. “It's like, you go to New Orleans and there's a Sazerac. You go to New York, there's Manhattan.” So is there a quintessential Chicago cocktail? Curious City host Erin Allen talks to Garibay as well as Greg Shutters, owner of Cohassett Punch Liqueur to see what they think. Garibay says either way, the city's drinking culture is shaped by its immigrant and working class roots. We talk with Garibay and Shutters about Chicago's drinking scene, past and present.

Bullshine Distillery LLC v. Sazerac Brands, LLC

Cute new box @Yellowstone @FourRoses @BuffaloTrace @BrownForman #Bourbon #Rye #Whiskey #Podcast #RadioShow #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Bob SIPS – Prepare your taste buds for the ultimate whiskey showdown! In this episode, the Sips, Suds, & Smokes crew dives into the 2024 fall whiskey releases, featuring a lineup that will leave whiskey lovers swooning. This episode is packed with tasting notes, lively banter, and the occasional trip down memory lane. Whether you're a seasoned whiskey aficionado or just starting your journey, this episode is not to be missed. Pour yourself a dram and join us for a sip of the good life. We will be discussing this whiskey and rating them from 1-5 with 5 being the best: 6:15 Yellowstone 2024 Limited Edition Kentucky Straight Bourbon Whiskey                    4 SIPS 12:02 Four Roses Limited Edition Small Batch 2024                                                           5 SIPS 18:39 2024 Thomas H. Handy Kentucky Straight Rye                                                              5 SIPS 24:28 2024 Sazerac 18 Year Old Kentucky Straight Rye                                                5 SIPS 30:38 2024 Eagle Rare 17 Year Old Kentucky Straight Bourbon                                     5 SIPS 35:48 2024 William LaRue Weller Kentucky Straight Bourbon                                                   5 SIPS 40:00 2024 George T. Stagg Kentucky Straight Bourbon                                                    5 SIPS 44:34 2024 King of Kentucky                                                                                                  5 SIPS info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing / Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, & PodBean Producer: Made Man Bob Yellowstone 2024, Kentucky Straight Bourbon, Four Roses 2024, Thomas H. Handy Rye, Buffalo Trace Antique Collection, Sazerac 18 Year Old Rye, Eagle Rare 17 Year Old, William Larue Weller, George T. Stagg, King Of Kentucky 2024, Limestone Branch Distillery, French Brandy Cask, Cognac Barrel Finish, Limited Edition Whiskey, Small Batch Bourbon, Rye Whiskey, Distillery Tasting Notes, Whiskey Evaporation Loss, Oak Barrel Aging, Bourbon Tasting Event https://limestonebranch.com/yellowstone-select/ https://fourrosesbourbon.com/ https://www.brown-forman.com/brands/king-of-kentucky https://www.sazerac.com/our-brands/sazerac.html https://www.eaglerare.com/ https://www.buffalotracedistillery.com/brands/antique-collection.html

Cute new box@Yellowstone @FourRoses @BuffaloTrace @BrownForman #Bourbon #Rye #Whiskey #Podcast #RadioShow #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man BobSIPS – Prepare your taste buds for the ultimate whiskey showdown! In this episode, the Sips, Suds, & Smokes crew dives into the 2024 fall whiskey releases, featuring a lineup that will leave whiskey lovers swooning. This episode is packed with tasting notes, lively banter, and the occasional trip down memory lane. Whether you're a seasoned whiskey aficionado or just starting your journey, this episode is not to be missed. Pour yourself a dram and join us for a sip of the good life. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:6:15 Yellowstone 2024 Limited Edition Kentucky Straight Bourbon Whiskey                    4 SIPS12:02 Four Roses Limited Edition Small Batch 2024                                                           5 SIPS18:39 2024 Thomas H. Handy Kentucky Straight Rye                                                              5 SIPS24:28 2024 Sazerac 18 Year Old Kentucky Straight Rye                                                5 SIPS30:38 2024 Eagle Rare 17 Year Old Kentucky Straight Bourbon                                     5 SIPS35:48 2024 William LaRue Weller Kentucky Straight Bourbon                                                   5 SIPS40:00 2024 George T. Stagg Kentucky Straight Bourbon                                                    5 SIPS44:34 2024 King of Kentucky                                                                                                  5 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Ever wondered why a 12-year bourbon tastes so distinct? Join us on The B-Team Podcast as Russ, our guest and bourbon aficionado, shares his insights on the complexities of bourbon aging in comparison to Scotch and Irish whiskies. Josh brings a story of intrigue involving a bottle trade to secure the illustrious 1792 12-year bourbon, while Rob adds to the humor with his amusingly less impressive contribution—a bottle of Yellowstone with a makeshift "12" label. With tales of Opus One wine escapades, this episode is an entertaining mix of camaraderie and spirited conversation.In this episode, excitement brews over a thrilling bourbon trade involving a Weller OWA, promising a new taste journey from Bardstown and Sazerac. We dive into the world of 1792's unique expressions, including sweet wheat and finished oak varieties, and compare these to the medicinal and spicy notes of Knob Creek 12 Year. With each sip, we explore the intricate nuances of bourbon, appreciating the rich flavors while sharing laughs and building friendships. Whether you're a seasoned whiskey lover or just curious about the bourbon buzz, there's something for everyone to enjoy.

This is our FIRST EVER SINGLE BARREL of Sazerac Rye. While we normally LOVE this everyday rye for its versatility in cocktails or just sipping neat, what we found at Buffalo Trace has a rye that exceeded all of our expecations. Exceptionally sweet, with a sugar floss and tropical fruit entry which only gets lighter, more etherteal, and flavorful on the finish. Thank candied apple, but instead of an acidic bite to go with the caramelly goodness it's replaced with a deeply sweet spice note that just lingers.

We talk to Dr. Amy Brady who is the author of, Ice: Mixed Drinks to Skating Rinks. She gets into the mind blowing history behind ice - who knew? Chase Haider, founder of Klaris, joins us as well. Brad teaches everyone how to make a Vieux Carre (you need to make this!!!) and Sazerac. Be sure to pick up a copy her book, we only scratch the fascinating surface of ice. Vieux Carre recipe: Glass: Double Rocks Garnish: none Directions & ingredients In a Mixing Glass add: 0.75 oz of straight rye whiskey  0.75 oz of cognac 0.75 oz sweet vermouth  2 tsp Benedictine D.O.M.  2 dash Peychaud's bitters  1 dash Angostura bitters  Ice!!!  stir for 20-30 seconds  Strain (hawthorn strainer) over ice in rocks glass  No garnish    Get your Zibiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're talking about Barton 1792 Distillery and 1792 Bourbon. Master Distiller Ross Cornelissen joins Bourbon Lens to talk about the workhouse bourbon distillery. Barton 1792 is a historic distillery in the Bourbon Capital of the World and owned by Sazerac Company. We discuss three limited releases from Barton 1792, including Sweet Wheat, Aged Twelve Years, and Thomas S. Moore Port Cask Finished Bourbon. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 6 years. We must give the biggest shoutout to our amazing community of Patreon supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to find our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens About Barton 1792 Distillery: Barton 1792 Distillery was established in 1879 and continues today as the oldest fullyoperating distillery in Bardstown, Kentucky. Situated in heart of bourbon country on 196 acres, Barton 1792 Distillery boasts 29 barrelaging warehouses, 22 other buildings including an impressive still house, and the legendary Tom Moore Spring. About Sazerac: With over 400 years of history, Sazerac is one of the world's largest distilled spirits companies. Now in the fourth generation of the current family ownership, Sazerac strives each day to bring the finest spirits to consumers and communities around the world. Over 500 of the world's most extraordinary brands are part of the Sazerac portfolio, including 1792 Bourbon, Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers's Rum, White X Cognac, Sazerac de Forge Cognac, Paddy's Irish Whiskey, and many more. Sazerac is also the steward of many fine distilleries internationally, including Barton 1792 and Buffalo Trace Distillery in Kentucky, United States; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Lough Gill Distillery in County Sligo, Ireland. Additional impressive locations can be found in New Orleans, Montréal, London, Cork and Sydney, to name a few.    To learn more visit 1792bourbon.com or sazerac.com.

In this exciting episode of Film & Whiskey, Bob and Brad are joined by guest host Jordan McCain, making his triumphant return in his first appearance since Season 1. Together, they dive deep into the 2014 film Whiplash and review the renowned Sazerac Rye 18 Years Old. This episode is packed with film analysis, intense debates, and, of course, a premium whiskey tasting you won't want to miss. Timestamps: (0:00) Intro (8:24) Brad Explains (10:08) Performances, Themes (40:57) Sazerac Rye 18 Review (53:41) Two Facts and a Falsehood (59:22) Final Analysis (1:09:32) Let's Make it a Double and Final Scores Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our Discord server!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For more episodes and engaging content, visit Film & Whiskey's website at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.filmwhiskey.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. --- Support this podcast: https://podcasters.spotify.com/pod/show/filmwhiskey/support

This week we get into 1985's Perfect, starring Terl from Battlefield Earth, and our favorite scream queen, Jamie Lee Curtis... but the only screaming that can be heard would be coming from our respective domiciles as we thrust and wiggle our way through this two-hour-long abomination. Aerobics amateur and aerobics auteur are actually annoying and acting atrociously! On-the-nose artwork all over your architecture! Walking through women's post-workout waterworks! Gang-bang engagement party? Splashing your Sazerac on your stenographer, staining the scenic eatery! Johnny T's meat market meandering! Sphincter Muscles! Tarantino sucking on the brava-toes? Tits McGee! Curtis' yogurt devotion! Badminton in the West Wing? Gyroscopic genuflecting! Transcending the sniffing distance, and much, much more on this week's episode of The Worst Movie Ever Made! www.theworstmovieevermade.com