Podcasts about Scotch

This week on Hafta, Newslaundry's Abhinandan Sekhri, Manisha Pande and Jayashree Arunachalam are joined by journalist and entrepreneur Govindraj Ethiraj. The discussion opens up with the recently concluded World Economic Forum held in Davos. Abhinandan sharply questions the performative nature of Indian participation at the forum, criticising chief ministers for announcing Memorandums of Understanding (MoUs) with Indian companies on foreign soil. “We are funding the circus,” Jayashree remarks bluntly, calling Davos a “clown show” driven by optics rather than outcomes.Govindraj also agrees that announcing MoUs, especially with Indian firms, is a misallocation of time and attention, given how the WEF offers leaders “an opportunity to gauge the temperature of what is happening in the world order right now”. The discussion also touches on the much-touted India-EU free trade agreement, which European Commission president Ursula von der Leyen described as the “mother of all deals”. Govindraj, however, tempers expectations, warning that free trade agreements are often narrow and slow-moving. “The first bottle of cheaper Scotch won't arrive tomorrow – it could take five years,” he quips.He further adds, “The red lines for India are clearly dairy and agricultural products… You can't do something which immediately jeopardises your farming lobby. ​So, if you take away agriculture and cheese, what's left now?”From Davos, the conversation shifts to press freedom in Jammu and Kashmir. Speaking on the recent summonses sent national media reporters by the J&K Police, Manisha remarks, “Over the last one year, at least 25 journalists have been summoned by the J&K Police… anything at all can just land you in a police station being questioned, because it's ‘public disorder', you're causing ‘public safety' disorder.”Drawing a contrast between reporters in New Delhi and Kashmir, Abhinandan says, “It's very difficult for someone in J&K to tough it out because there is no insulation. Delhi provides great insulation; that's why those headquartered in Delhi have to step up and protect their reporters who are not in Delhi.This and a lot more. Tune in!Timecodes00:00:00 - Introductions and announcements00:04:40 - Headlines 00:17:15 - WEF Davos / India- Eu trade deals 00: 55:59 - Govind' recommendations01:08:51 - Kashmir reporter's summoning 01:17:35 - Letters01:28:07 - RecommendationsCheck out previous Hafta recommendations, references, songs and letters.Produced by Amit Pandey, with assistant production by Ashish, Sound by Anil Kumar Hosted on Acast. See acast.com/privacy for more information.

Our 2026 Year in Preview episode is here! The agenda? Joshua, Jason, and Jess welcome back the preeminent whisky journalist, Susannah Skiver Barton to discuss: Bourbon -- are people not willing to pay top dollar for Pappy/BTAC/Blanton's anymore? Scotch whisky -- Are we going to see more tariffs if the US doesn't get Greenland? Premiumization of whisky -- is it a thing of the past? American Single Malt -- How's it doing? Distribution and retail -- How will debt affect these players if sales continue in this downward direction? plus more... Thanks ever so much to Susannah for joining us once again to discuss what may come to be for the world of whisky in 2026 and beyond! Now, as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the My Father Le Bijou 1922 in Torpedo Box Pressed with Graham's 20 Year Old Tawny Port. The guys reveal the new Cohiba "Excelentes" LE Coming in '26, they share that Gizmo has been named FOH Man of the Year and Senator details his latest trip to Panama.PLUS: More Chen Zhi Chaos, The Pod Debut of Port, Sweden Bans Habanos S.A. & What Does the Future of Cuban Cigars Look Like?Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

In this episode I got to talk to my girl Bonni Scotch and a beautiful time was had! Check out the visual on YouTube! We start out talking life and how it is life-ing! And hopefully provide some words of encouragement! Then we get into those ladies down in the P! And we finish with Married to Medicine. Enjoy! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's the Manchester derby this weekend, so how are both sides preparing? Man United have brought back Michael Carrick for another suckle on Sir Alex's teat, all while Pep Guardiola is turning down free bottles of whiskey. Come on Pep, you cannae be turning down a glass of Scotch from young Gary Caldwell.Marcus, Jim, David & Pete are here to look ahead to the big game. Meanwhile, Liam Rosenior goes full Jake Humphrey, Pat Nevin stops Duncan Ferguson from setting fire to a hotel, and - in shocking news to the whole of Scotland - the US has banned Buckfast. WHAT?Find us on Bluesky, X, Instagram, TikTok and YouTube, and email us here: show@footballramble.com.Sign up to the Football Ramble Patreon for ad-free shows for just $5 per month: https://www.patreon.com/footballramble.***Please take the time to rate us on your podcast app. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

When you're into whiskey people gift you whiskey. Last episode we drank and talked our way through all the Scotch whisky we were gifted. This week, we drink and talk through the others. In this week's episode we cover:Speed Shift Distilling - Barn Find Bourbon. A hyper-local and small distillery north of Seattle. Nearest Green Distilling - 84 proof green bottle. A great mixer for cocktails. Weller - 12 year. A wheated bourbon that needs no introduction. And, yes, we got it for less than $50. Cheers!

Momofuku Ando is the father of Instant Ramen. Feeding Japan after the war. But how do you get Americans to eat it? Dave Young: Welcome to The Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is … well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [AirVantage Heating & Cooling Ad] Dave Young: Welcome to the Empire Builders Podcast. I’m Dave Young. Stephen Semple’s right there standing by, and he just told me what we’re going to be talking about and, man, it took me back to college days. In fact, I was looking at photos over the weekend. I have some photos of when I was in college, and this is way back 20 years before the turn of the century, to tell you how long ago this is. Stephen Semple: I hate how you put it that way. Dave Young: This is 20 years before the turn of the century. That’s a lifetime ago. But there were days in college where it’s like, “Well, gosh, Mom and Dad haven’t sent me any money and I haven’t gotten the job that I told myself I’d get,” so you go to the store, and what do you find? It’s either ramen or, if you want an upgrade, Cup O’ Noodles. And the Cup O’ Noodles, as everyone that’s ever been poor knows, is a noodle soup in a cup, and you take the lid off, put some water in it, throw it in the microwave, voila. Am I right? Is that what we’re talking about, or is this some new form? Stephen Semple: No, no, that’s what we’re talking about. That’s what we’re talking about, not some new Tesla called Cup O’ Noodles. No, no, you’re right, but I want you to hold onto that thought of it as being an upgrade from ramen, because we’re going to revisit that. Dave Young: Not an upgrade? Stephen Semple: We’re going to revisit that whole idea, because that’s brilliant. It was started in the 1950s and it was a new idea then, but today there’s over a hundred billion servings of instant noodles eaten every year. And it’s estimated that Cup O’ Noodles sells between 18 and 25 billion servings a year. It’s inside of a larger organization, so it’s hard to know exactly, but that’s the estimates I’ve come across. Dave Young: Dude, that’s like feeding the planet three times in one day. Stephen Semple: Right? Isn’t that crazy? Dave Young: Yeah. Stephen Semple: So, empire? Yeah. Dave Young: Yeah. There’s some guy sitting on top of that noodle money somewhere, and I guess we’re going to hear the story. Stephen Semple: So in the 1950s in the United States, food is boring. Eating out was like literally going to diners, and international food really only existed in big cities that had Chinatowns. Dave Young: Yeah. Stephen Semple: And, following World War II, there was actually a strong anti-Asian feeling in the United States. Meanwhile, back in Osaka, Japan, there’s a food crisis after the war because basically Japan has been decimated, and bread is being distributed by the U.S. and it’s really plentiful, but people wanted more traditional meals. Dave Young: They’re not used to bread. Stephen Semple: Right. It’s not part of what they normally eat. So Momofuku Ando is a 48-year-old businessperson. He’s lost his company. He went to jail for tax evasion. All sorts of bad things went on, but he’s out of jail and he’s looking to start his new business, and he sees people lined up for ramen, so there is a ramen tie in here. Dave Young: There you go, yeah. Just to be fair, I wasn’t talking about ramen from a store or from a vendor. I’m talking about those little bricks of Top Ramen. Stephen Semple: Yeah, yeah. Hold onto that. Hold onto that thought. We are going to come back to that, yes. So, ramen was created when noodles basically came over from China, and 1910 is the earliest record we could find of a ramen shop in Japan, so it looked like it was around 1910. Dave Young: Yep. The Japanese didn’t have noodles till 1910? Stephen Semple: They didn’t have the type of noodles in ramen, yes. Dave Young: Okay. See, I mean, we could go a whole nother direction on this if you wanted to, in the Japanese industrialization of them going around the world and bringing all kinds of new technology back to Japan in the early 1900s. Stephen Semple: Yes. Dave Young: Turns out, including noodle technology. Stephen Semple: Including noodle technology, and we forget how closed Japan was. Dave Young: Oh, yeah. Yeah. Stephen Semple: Basically, the only thing that was imported was silk. Right? That was about it. Very, very closed economy, and then yes, lots of … And when things changed in Japan, boy, they changed in a hurry. It went from basically medieval to industrial in like, that. It was crazy. Dave Young: Yeah. Stephen Semple: Yeah. Dave Young: I mean, you and I are both whiskey fans, and we know that the story of Japanese whiskey is the same story. The Japanese guy goes to Scotland, falls in love with Scotch whiskey, figures out how to make it, comes back to Japan and builds the Japanese whiskey industry. Stephen Semple: Yeah. Dave Young: Let’s go back to noodles. I’m sorry. I will distract us all day long. Stephen Semple: No, but it is an interesting thing. Now, the main drawback to ramen is it’s hard to make at home. The noodles need to be fresh. They’re hand-cut. They’ve got to come from shops. And so what Momofuku decides is he wants to make a ramen product that is tasty, non-perishable, easy to make, affordable, and ready in five minutes with hot water. Dave Young: Wow. Stephen Semple: That’s his goal. Dave Young: That’s a goal. Stephen Semple: On top of that, he has no culinary training. So he invests every last penny into this, because he needs something he can put into a grocery store as well on the non-perishable, because there’s few refrigerators or ovens in Japan at this time. Dave Young: Okay, yeah. Stephen Semple: And the key is the broth, and it can take days to make the broth. So here was his question. If everyone loves ramen, why is it so hard to make? And so he tries drying the noodles, then he gets the broth dried into the noodles, and he spends several years working on this and nothing seems to work. And one day, he notices his wife tempura-frying food and the batter dehydrates immediately the moment it hits the oil, because what does oil do? Removes water. So now what he does is he drops the noodle into this high-heat oil, and it creates a shell. He then takes fresh noodles, cooks them in the broth until it’s saturated, drops it into the oil, and the water is cooked out. It works. Dave Young: Wow. Stephen Semple: It works. He’s now got this dried noodle. Now he needs to get it in the store. So he starts with chicken ramen, and that’s more expensive. It’s about six times the price of regular ramen, but what he finds is people are willing to pay for the convenience. So in 1961, it hits stores in Osaka and it sells like crazy, and it’s called Magic Ramen by customers. Dave Young: Magic Ramen. I like that. Stephen Semple: Yeah, and he gets to the point where he borrows a million yen to open a factory. In the first year they’re doing 13 million packages, and the second year, 50 million packages a year. Now, to put that in perspective, 50 million packages a year, the TV dinners at that time is one half the number of sales of the amount of ramen that they’re selling in Japan, of this instant ramen. Dave Young: Wow. Okay. Stephen Semple: It’s 1962, and this idea is getting very copied. There’s now 70 companies in the space in Japan in a few short years. And some are also cheaper and the economy in Japan is still recovering, so Momofuku decides he’s going to spend a couple of million bucks and he’s going to bring this product to the United States. Dave Young: Okay. Stephen Semple: Now, the timing is really bad. In 1968, there’s a hoax letter written to the New England Journal of Medicine by Dr. Kwok that MSG is unsafe and The New York Times reports on it, and this becomes a placebo effect on all Chinese food. Dave Young: What year was this? Stephen Semple: ’68. Dave Young: ’68, okay. Stephen Semple: The letter was written on a bet by Dr. Howard Steele, who was a pediatric who was having a hard time getting published, and there was this bet that, “Oh, I bet you if you wrote something this way, it would get published,” so he creates this hoax and it gets published. Dave Young: And people still believe it? Stephen Semple: Yeah. He created this fake research facility with a made-up name, and it’s amazing. Sounds kinda familiar for the world we’re in today, and MSG is declared unsafe for years later. Dave Young: Well, my wife thinks MSG doesn’t agree with her. Stephen Semple: Well, some people, it may not. Dave Young: Maybe it doesn’t, but I don’t know. Stephen Semple: But again, that could be just a food intolerance, right? Dave Young: You don’t know, yeah. Stephen Semple: Yeah. So Momofuku travels to the United States. Here’s one of the things he figures out. He runs into a bit of a challenge with the U.S. market. He realizes he needs to do sampling, because it became successful in Japan because it was a familiar food that became convenient, right? So it was only one step away, a familiar food that became convenient. It was not a familiar food in the United States, so he decided he needed to do sampling, so he goes over to the U.S., sets up sampling in grocery stores. This anti-Asia movement is so strong, people won’t even try it. It’s too new. Dave Young: Yeah. Stephen Semple: Won’t even try it. Dave Young: And don’t know what ramen is. Stephen Semple: Right. So when he’s done, he’s got all this product left over and he decides, “I’m not going to take this product back to Japan,” so he leaves it for the staff, but what he notices is the staff are eating it, but very differently. Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories to Sell Ad] Dave Young: Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: So when he’s done, he’s got all this product left over and he decides, “I’m not going to take this product back to Japan,” so he leaves it for the staff, but what he notices is the staff are eating it, but very differently. What he discovers is the staff break up the noodles, and put it in a coffee cup and pour in the hot water, and eat it in the break room. The recipe called for these large noodles to be put in a pot and then you transferred the pot to a bowl. Dave Young: Oh. Okay, yeah. Stephen Semple: So your Cup O’ Noodles, you know when you’re talking about the bricks of ramen? All it is is a brick of ramen, broken up into little bits. Dave Young: Sure. Well, I used to make it. I didn’t like the long noodles, so I would do the same thing just instinctively, because I’m an American from the Midwest. Stephen Semple: Yeah. What he also observed in all of this was that people called it noodles. Yeah. So they took the ramen, broke it up in little bits, put it in a coffee cup, poured in hot water and called it noodles. Dave Young: Noodles. I mean, that’s what Mom made for us when we weren’t feeling so good, right? It was some chicken noodle soup. Stephen Semple: Right. So now we have the familiar, remember? Dave Young: Yes. Stephen Semple: Successful in Japan because it was the familiar made convenient. Now we had the familiar. How do you make it convenient? He goes back to Japan, and he comes up with the idea of a styrofoam cup that you put it in. He added some vegetables, which made it a complete meal. Now, the Asian food scare was still there, but it’s not Asian food any longer, it’s a cup of noodles. Dave Young: Yeah. Brilliant. Stephen Semple: And he stopped calling it ramen. He called it a cup of noodles. And actually, originally it was called Cup Noodle and in 1973 they added the O’, so now it was Cup O’ Noodles. Dave Young: So, I mean, you could start riots in the U.S. There could be millions of idiots, that they’re going to be upset now that they were fooled into eating ramen instead of noodles. Stephen Semple: Well, I’m safely here in Canada. This is your problem to deal with. Dave Young: Yeah? I think you should put some kind of warning label on this episode. Stephen Semple: “Warning, may cause riots.” I like it. We may do that. We may do that. Dave Young: Yeah. “We’re just a victim of Big Ramen.” Stephen Semple: Yeah. Yeah. It’s one more unwanted foreign influence in the United States. Dave Young: Uh-huh. Stephen Semple: Today, the estimate is Cup O’ Noodles is like an $8 billion business, but what I found that was so interesting about this was his innovation all came from observation. Dave Young: Yes. Stephen Semple: He observed that people in Japan were eating ramen but couldn’t eat it at home for a bunch of reasons, so he wanted to make this community thing for home. He observed his wife with the tempura batter, which made for the breakthrough, had this huge success in Japan. But when he came to the United States, it was the whole thing of noticing the people eating it were doing it differently. They’re breaking it up, putting it in a cup, adding hot water. Now, there’s a business innovation lesson here but there’s a marketing lesson as well, because our greatest asset as marketers is observation of people. Dave Young: Exactly. Stephen Semple: It’s observing how people think, observing how people feel, observing how they act, observing how they react to things, and great marketing comes from observation. So does great innovation. Great innovation is seeing something on the right and pulling it over to the left. What I loved was this moment where he suddenly realized, “Wait a minute, ramen was successful in Japan because we took the familiar and made it convenient.” And then once people were looking at it like a soup, he was like, “Ooh, we make this more like a soup. We’re now taking the familiar and making it convenient, rather than making it a new food,” and I thought that was an unbelievably amazing observation. Dave Young: It is. And I think sometimes we get our heads into the books or the business or dealing with the oh, my God, the million little problems that just pop up in front of us every day, and we don’t step back to see the big picture. We don’t step back to observe. Stephen Semple: Well, we lose sight of what’s the customer actually thinking, and really that’s all that matters is what’s the customer thinking, right? What’s in their head? What’s going on in their world? How are they going to react to these things? And the more you understand that, the more you understand the human being on the other side of the … All ideas look great when you’re sitting in a boardroom with four white walls, a dropped ceiling and a spreadsheet. You can make anything work. The real thing is, how about the human being on the other side of that equation? That’s what matters. That’s what matters. Dave Young: I don’t want this to sound … Oh, I don’t care. I don’t care how this sounds. Stephen Semple: We’re already starting a riot, Dave. Go for it. Dave Young: Sometimes I get … I don’t use ChatGPT to write very much, but I will hand it something I’ve written and say, “Dumb it down.” Stephen Semple: Yes. Dave Young: “Make the sentences shorter, make this understandable to a sixth grader,” and it does a pretty decent job of helping me figure that out. Stephen Semple: For sure. Dave Young: It’s not that I’m assuming that people are stupid, but there are some people. Think about this. This is touching on MAGA territory here, but if you think about how smart the average person is, realize that half of the people are less smart than that. When you have a cup of ramen and a word that nobody’s heard, ramen, nobody knew what ramen was in the United States in the 1960s or ’70s. Stephen Semple: No, they didn’t. Dave Young: But they all knew what a noodle is. Stephen Semple: Noodle was. Yes. Dave Young: Grandma’s made us noodles forever. We like noodles. We like them in casseroles. We like them in stroganoff. That’s just beef and noodles, and noodle soup. And so if you change the word ramen, you get over yourself, you get over the fact that, “Well, people need to understand that ramen is not quite the same,” no, no, no, no, no. These are noodles. Stephen Semple: Just call it a noodle. Dave Young: Just call it a noodle. Stephen Semple: And that’s what was brilliant in the name, Cup O’ Noodles. Dave Young: Yeah. I think there are business owners and marketers that feel like the answer is to educate people. Stephen Semple: It never is. Dave Young: Never is. That hardly ever works. You need to associate your product with something they already know and understand. Stephen Semple: Attach the unfamiliar to the familiar, and we’ve talked about that a number of times in this podcast. But one of my favorite business books is Made to Stick by Chip and Dan Heath, and one of the things that they talk about is there’s six things that make a message sticky, and one of them is simple. Simple, I have a different take. I hate the term, dumbing things down. I like instead, let’s simplify it, because when a message is simple, it’s easier for everyone to absorb. It actually takes less brainpower to figure it out, and let’s face it. I’m in a world today where I’m competing with 5,000 messages a day. If it’s complicated and it takes time, it’s not that a person’s lazy, it’s not that they’re dumb. It’s, look, there’s just too much coming at them. The brain is like, “I don’t have time for that, because I got too much stuff coming at me.” So the more you can simplify it down, connect it, make it concrete, attach the unfamiliar to the familiar, the easier the brain just goes, “I get that. I understand it.” We need to make it easy because we’re competing with so much. Dave Young: No, I agree. Stephen Semple: As soon as you go down this path of I got to educate the consumer, give me a break, because I’m supposed to be educated on the food I eat, the air I breathe, the water I drink, the education, how I teach my kids, my health, my finances, my car, my air conditioning. Dude, I don’t have enough time to get educated, all that stuff. I have a busy life, and what I want to do is watch the hockey game at night. Dave Young: I agree. I agree 100% with you. And I’ll add this. There are still people that are stupid that eat three times a day. Stephen Semple: Yes, there are. There are. Dave Young: And they eat three times a day and want a Cup O’ Noodles. Stephen Semple: Absolutely. Absolutely. Dave Young: The simplification works in both directions, right? Stephen Semple: That’s the key. Dave Young: Yeah. Stephen Semple: That’s the key. Dave Young: That’s why it works so well. Stephen Semple: Right, because it wins you actually both ends of the spectrum. What it does is wins you everyone. Dave Young: Yeah. Stephen Semple: Everyone. It wins you everyone. That’s the point I want to make. Dave Young: If the sixth grader can understand it, so can the PhD. Stephen Semple: Correct. Well, and not only that. You’ll attract the attention of the PhD because they too only have so much time. Dave Young: Yeah. Simplify, simplify. Cool. Stephen Semple: This was fun. So here’s the interesting thing, Dave, is going back to your early statement of, “Oh, I didn’t eat ramen, I ate a Cup O’ Noodles.” Dude, you eat ramen. Dave Young: Now you know. You know, I never thought that the ramen had enough carbs in it, so I always crumbled a package of crackers in as well, to make it kind of a paste. Sometimes there’s just not enough carbs in it, so you just add some potato flakes. It thickens right up. Yeah, I was a master at that. Stephen Semple: You there were a connoisseur. Dave Young: You can use it as grout. Thank you for bringing us the story of Cup O’ Noodles, Stephen. Stephen Semple: We’re going to start a riot. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us. Subscribe on your favorite podcast app, and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire-building session, you can do it at empirebuildingprogram.com.

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the Kelner LE 80 with Writers' Tears Copper Pot Still Blended Irish Whiskey. The guys discuss Cigar Aficionado's 2025 Top 25, chaos erupts when Gizmo provides a major update on Bam selling his (or Rooster's?) Trinidad Fundadores and the guys smoke a Klaas Kelner cigar created for his father's 80th birthday.PLUS: Nicaragua's Effect on Cuba and Cuban Cigars, Bam's New Buzzer, More Blind Rating Episodes?, Davidoff Diademas Finas Inspiration & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

Michael, Ethan, and special guest Jacob discuss the short story “The Devil and Tom Walker,” by Washington Irving, while drinking Suntory Toki Japanese whisky.In this episode:Is Michael the devil?What gives Benet the right?Pedestrian deals with the devilFaust scoreboard so far: 2 damned, 2 saved, 1 (?????)Honesty and deeper honestyGod terms, devil terms, and Deadpool termsRules, rules, we want more rulesHey hey we talk about the Monkees! (Also The Devil's Advocate, The Simpsons, and, inevitably, Star Trek)“Little brothers should always let their older brothers go first.” - Book of Hezekiah 14:12The Devil and Daniel Webster — 1941 filmNext time Michael and Ethan will discuss The Memory of Whiteness, by Kim Stanley Robinson! Join the discussion! Go to the Contact page and put "Scotch Talk" in the Subject line. We'd love to hear from you! And submit your homework at the Michael & Ethan in a Room with Scotch page. Join us on GoodReads!Get on our Substack!Donate to our Patreon! MUSIC & SFX: "Kessy Swings Endless - (ID 349)" by Lobo Loco. Used by permission. "The Grim Reaper - II Presto" by Aitua. Used under an Attribution-NonCommercial-ShareAlike License. "Thinking It Over" by Lee Rosevere. Used under an Attribution License.(Links to books & products are affiliate links.)

The Rich Zeoli Show- Hour 4: 6:05pm- During a segment on Laura Ingram's show, a woman protesting in Minneapolis bizarrely revealed that she was being paid to demonstrate! 6:15pm- While speaking with the press, Rep. Dan Goldman called the shooting in Minneapolis an “outright murder”—despite video evidence suggesting it was a justifiable, but tragic, use of force. 6:20pm- Matt bores us with Theda Skocpol's 3 conditions for a successful revolution. Plus, Polymarket bettors are now predicting Ayatollah Ali Khamenei will be removed from power in Iran. 6:30pm- Rich starts playing clips from the soundboard… 6:50pm- Beginning Monday, The Rich Zeoli Show will take on a new form! The show will become a one-hour, nationally focused podcast which can be heard locally on 1210 WPHT from 6pm to 7pm!

In this exclusive episode of Scotch 4 Dummies, we sit down with Gregor Hannah and Paul McKendrick from Lady of the Glen to talk independent bottling, cask selection, and what truly sets great Scotch apart.We dive into how Lady of the Glen finds standout casks, the philosophy behind their releases, and what drinkers should know when exploring independent bottlers for the first time. From warehouse decisions to bottling choices, this conversation pulls back the curtain on how exceptional Scotch makes its way from cask to glass.Whether you are deep into whisky or just starting your journey beyond distillery bottlings, this episode offers insight, honesty, and a few great stories along the way.Pour a dram and enjoy the conversation.

We all like to think we're experts after a few pours at the bar, but what does it actually take to be a certified Master of Bourbon? Today we're joined by two guys who didn't just stop at being enthusiasts; they went all the way to the top of the credential ladder. We are thrilled to welcome Will Breeden, co-owner of Indiana Small Batch, and Chase Henry, Brand Ambassador for New Riff, to talk about the true grind behind the glass. Will and Chase share their personal journeys, from following family legacies to turning a passion for American whiskey into a full-blown career. But the real meat of this episode is talking about the Master of Bourbon certification through the Council of Whiskey Masters. This isn't just some weekend course; it's a rigorous, high-stakes process that demands a staggering depth of knowledge. We talk about the educational hurdles, the career doors it opens, and why this prestigious title is becoming a gold standard in the industry. Ryan and I also put our guests in the hot seat and had them answer some oral exam questions to see how they'd handle the pressure, and let's just say things got real when the tables were turned they asked us the questions. So whether you're looking to make the jump from enthusiast to professional or you just want to level up your own whiskey IQ, this may set you down the path to becomg the next Master of Bourbon. Show Notes: Introducing Will Breeden and Chase Henry, their backgrounds, and paths into bourbon In-depth discussion on the Master of Bourbon certification and its significance Will's unique career transition from nuclear medicine to bourbon Chase's evolution from Scotch lover to bourbon ambassador Breakdown of the examination process, including theory and sensory evaluation Personal experiences and unexpected challenges during their certification journey Engaging exchanges with sample oral exam questions Practical tips for those looking to start their bourbon education Recommended resources for further exploration of bourbon certification Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWelcome Micah!Discovering the Legacy of William Grant & Sons: A Journey Through WhiskeyNestled in the heart of Scotland, William Grant & Sons is synonymous with quality and craftsmanship in the whiskey industry. As the third-largest producer of Scotch whisky globally, the company has a rich heritage and a passion for distilling that spans over a century. Let's delve into what makes William Grant & Sons a standout in the world of spirits and uncover some intriguing stories behind their distillery.The story of William Grant is deeply intertwined with Scottish heritage. Descended from Clan Grant, known for its involvement in the Jacobite rebellion, William Grant's lineage adds a layer of intrigue to the distillery's narrative. One notable ancestor, Alexander Grant, famously escaped the battle of Culloden, embarking on a journey that would eventually lead to the creation of exceptional whiskey.William Grant & Sons began its journey in 1887 with the distillation of Glenfiddich, which has since become one of the most recognizable single malt Scotch whiskies in the world. Following its success, the distillery expanded its portfolio to include Balvenie, showcasing its commitment to quality craftsmanship and tradition.Today, the distillery boasts an impressive range of brands, including:Fistful of Bourbon: Their only bourbon, crafted with a unique blend of five straight bourbons.Hendrick's Gin: An innovative spirit that combines cucumber and rose, redefining classic gin.Tellamour DEW: Acquired for €171 million in 2010, adding a distinctive flavor to their collection.Famous Grouse and Naked Malt: Popular choices among whiskey enthusiasts.Among the standout offerings from William Grant & Sons is Monkey Shoulder, a blended malt Scotch whisky that was introduced to the market in 2003. It's crafted from a mix of three signature single malts, making it a delightful middle ground between single malt and blended Scotch.What sets it apart: Unlike blended Scotch, which can include grain whisky, Monkey Shoulder is strictly a blended malt, ensuring a richness and depth of flavor that appeals to many palates.Perfect PairingsFor those looking to elevate their Monkey Shoulder experience, consider pairing it with Cornell & Diehl's Crosseyed Cricket pipe tobacco. This combination allows for a delightful exploration of flavors, enhancing the whiskey's richness.ConclusionWilliam Grant & Sons is not just a distillery; it's a testament to the artistry, heritage, and spirit of Scotland. From its storied past with Clan Grant to its impressive lineup of whiskies, including the delightful Monkey Shoulder, the distillery invites you to explore and savor its offerings.Research Sourceshttps://www.monkeyshoulder.com/en-us https://en.wikipedia.org/wiki/Monkey_Shoulder https://en.wikipedia.org/wiki/Support the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Send us a textWhy is whisky suddenly everywhere again?In this episode, we explore the surprising resurgence of both Scotch and bourbon — and why new distilleries are opening, bottles are becoming collectibles, and whisky culture feels more relevant than it has in decades.We break down how Scotch whisky has quietly entered a new golden era in Scotland, fueled by premiumization, global demand, experiential tourism, and a return to craftsmanship and patience. At the same time, we look at how bourbon exploded in popularity through American craft culture, cocktail revivals, limited releases, and hype-driven scarcity — and why that rapid growth is now entering a more mature phase.This isn't just a story about alcohol. It's a story about brand building, timing, culture, and business models. Scotch shows the power of slow compounding value, geographic protection, and long-term thinking. Bourbon shows what happens when authenticity, personality, and hype collide — and what businesses can learn when growth happens faster than patience.Whether you're a business owner, brand builder, or just someone fascinated by why certain products come roaring back into the spotlight, this conversation connects whisky's revival to broader lessons about craftsmanship, differentiation, and building something that lasts.

NOT A TRUE CRIME EPISODE. It's a Mouth Noises: just Nick and Muriel talking about road trips, Christmas, Ashland Oregon, family, a special dog, Mark Ryden, and a dramatic cat pee situation. We talk about other things too, plus we eat fancy mussels from Portugal and sip two expensive Scotches. Happy New Years. Full Video on YouTube, Spotify, and Patreon. Support our show and unlock tons of exclusive episodes on Patreon or Spotify.Hit us up on YouTube.Hit us up on Instagram.Hit us up on TikTok.Subscribe to our Free Substack to get new episodes emailed to you directly.Feel free to buy us a beer, or coffee, or pizza, or anything. Many thanks!Researched, written and hosted by Muriel.Produced and co-hosted by Nick.Info: www.murielsmurders.com

This month Calum and Duncan welcome in the new year by covering a great range of Society offerings. They uncloak a lesser-known industry secret with our two new 'Heresy' bottlings, get a taste for life down under with our latest Creators Collection, Fortified, and get stuck into some custom casks from a peculiar distillery.

Send us a textIn the 1990s, Scotch whisky didn't just change flavors—it changed hands.For this week's episode, Kurt and Sarah dive into the business side of Scotch's comeback, from the rise of Diageo to the releases that shaped modern whisky culture. We unpack how the Classic Malts taught a generation how to drink Scotch, how the Rare Malts turned forgotten distilleries into legends, and why closures like Rosebank still stir strong emotions today.It's a story of big money, bold bets, nerdy treasures, and tough choices—where progress and loss often came hand in hand.Pour a dram and join us as we follow the money behind the magic of 1990s Scotch.

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the Byron 19th Century Poemas with 1933 Macleod's 15 Years Old Sherry Cask Single Malt Scotch Whisky. The guys debate if retrohaling affects how we taste food and wine, Senator talks handling bad customer service and a listener asks them to reflect on their most cherished cigar memories.PLUS: Gizmo vs. USPS, EDIAV Loves the Black Honey, Spanish Smoking Ban, New Cuban Punch, Nicaraguan Cigar Tariffs & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

Suntory Global Scotch Senior Scotch Ambassador, Simon Brooking, was interviewed for the "Rolex Whiskey Passion Project" to discuss his nearly 30-year career. Brooking detailed his 19 years with Laphroaig, emphasizing the brand's unique culture, the enduring legacy established by figures like Ian Hunter and Bessie Williamson, and the 30th anniversary of the highly personal "Friends of Laphroaig" program. They touched upon the ambassador's mission to dispel negative myths about Scotch by stressing the importance of patience, the growth of whiskey clubs in the US, and new developments within the Suntory Global Scotch portfolio, such as the reintroduction of traditional methods at the historic Glengarioch distillery.

Whisky writer Dave Broom has helped transform how the world tastes and talks about spirits, bringing flavour, culture, and meaning to a new generation. In this festive edition of the programme, Jaega Wise finds out how his ideas and passions came about, and what has made him one of the most influential voices in the drinks world.Born in Glasgow, Dave Broom began his career in the industry with a job at the wine merchants OddBins. He later ran a pub in Bristol before moving into writing about spirits for the trade media. Since then, he's written 15 books on whisky and other spirits. His writing is known for drawing people into the world of flavour through music and food references, and through connections to place. As well as writing about Scotch, he has also long explored whiskies and spirits from around the world - and was an early advocate for Japanese whiskies. In June 2019 Dave Broom presented a crowd-funded documentary film called The Amber Light, which took him across Scotland, meeting distillers, musicians, and writers, and exploring the idea that whisky reflects the place it comes from. The film was directed and produced by Adam Parks.Presented by Jaega Wise Produced for BBC Audio in Bristol by Natalie Donovan

Scotland is known for Scotch whiskey. Louisville for Bourbon. But award-winning bartenders have opened agave-focused drinking halls in both places. What does it mean when Mezcal finds its way into whisk(e)y country? Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest John Douglass of Pretty Decent, an award-winning Mezcal-focused cocktail bar and a boutique plant shop in Louisville, Kentucky, with wisdom from Rachel Bailey Palumbo of Chancho, a just-shuttered agaveria in Edinburgh, Scotland, and sister to the award-winning Hey Palu.Episode NotesShout outs this episode to Jim Beam, Old Forester, Copper & Kings, Alberto Martinez Lopez, Cinco Sentidos, Buffalo Trace, Michael Rubel, The Pinnacle Guide, Malort, and Fortaleza!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Scotchmas and Happy New Year! In this episode we drink and talk about the Scotch Whisky we received as gifts for Christmas. Scotch runs such a wide variety of flavors and profiles and we were able to enjoy some great bottles:Glenfiddich - 16 year Aston Martin F1Tamnavulin - Tempranillo cask editionGlenmorangie - A Tale of SpicesJonnie Walker - Blue LabelBruichladdich - Octomore 16.3Thanks for listening in 2025 and we wish you a Happy New Year! Cheers!

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Lounge in Hawthorne, New Jersey, the lizards pair Cohiba BHK 54 with French Bloom Le Blanc Non-Alcoholic Sparkling Wine & The Dalmore King Alexander III Single Malt Scotch Whisky. The guys ring in the new year with one of Rooster's favorites, they review the best and worst cigars and pairings of the year and they learn from a master on how to properly taste whisky.Plus: Poobah Sends a Voice Memo, Is Behike Worth the Price?, Smoking More White Whales, Dialing in Tupperware Humidity & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!cuban cigar box codes archive: loungelizardspod.com/codesinstagram: @loungelizardspodGizmo HQ: LizardGizmo.com

durée : 00:02:07 - Le vrai ou faux - En cette période de fêtes de fin d'année, franceinfo se penche sur les infox liées à la santé. Ce mardi 30 décembre, le Vrai ou Faux s'intéresse aux conseils donnés sur les réseaux sociaux pour maximiser son sommeil, aussi appelé le "sleep maxing". Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

We're not too proud for clickbait. Our download fishermen discuss the impending signing deadline Tatsuya Imai, the tepid offseason overall, and the Giants bought ... a theater? Also, Bob calls for a lightning round where they discuss Logan Webb in the WBC, whether the Giants future success depends on the performance of Bryce Eldridge, and Ben's new job.On the cocktail side of things Matthew is drinking a Bourbon Foster while Ben is drinking The Hand of Vecna. Recipes below.Bourbon Foster1 1/2 oz Bourbon3/4 oz Banana Liqueur1/2 oz Aged Rum1/4 oz Spiced Demerara Syrup3 Dashes Angostura BittersAdd all ingredients to a mixing glass filled with ice. Stir for 30 seconds. Strain into a coupe glass and garnish with a banana slice or dried banana chip.The Hand of Vecna2 oz Scotch2 sugar cubes (or 2 tsp of granulated sugar)3 dashes Angostura bitters1/4 oz Absinthe1 orange wheel and 1 star anise for garnishRinse a rocks glass with the absinthe and pour out any remainder. In a mixing glass muddle the sugar with the bitters, add the Scotch, fill with ice and stir to desired dilution. To the prepared rocks glass add a large chunk of ice and strain in the mixture from the mixing glass. To create the garnish fold the orange wheel around the star anise (like a taco) and pin shut with a cocktail pick and drop into the rocks glass.#doitforginny

Leaking barrels have been a problem for whisky makers going back generations, and just finding the bad barrels is the biggest part of the problem. Now, a test project involving Royal Barkla, a Boston Robotics robot dog equipped with an ethanol sensor, is underway at the John Dewar & Sons Poniel maturation campus near Glasgow. The robotic dog alerts its human operators when it discovers a leaking barrel, and so far, the test has been a success. We'll talk with Bacardi's Angus Holmes about the project on this week's WhiskyCast In-Depth. In the news, no layoffs are expected from the shutdown of the Jim Beam Distillery in Kentucky for 2026, while Scotch whisky global sales are down for the third straight year. 

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.LOUNGE LIZARDS - BEST OF 2025 PT. 2 - THE INTERVIEWS - PRESENTED BY FÁBRICA 5 CIGAR CO.We were supported in 2025 by Fábrica 5 Cigar Company, Small Batch Cigar, Bond Roberts and LIZARD NATION listeners like you! Thank you! All episodes were recorded at Ten86 Cigars in Hawthorne, New Jersey, except where noted.TIMESTAMPSTimestamps may be off slightly on various platforms due to sponsored content.(00:02:07 – 00:44:05) JORGE PADRÓN - PADRON CIGARS (EP 183)(00:44:05 – 01:17:06) RAFAEL NODAL - AGING ROOM/ALTADIS/TABACLERA USA (EP 193)(01:17:06 – 02:17:52) ROB AYALA & HAMLET PAREDES - FABRICA 5/BOND ROBERTS/FOH - (EP 185)(02:17:52 – 02:53:35) LISSETTE PEREZ-CARRILLO - CASA CARRILLO (EP 197)(02:53:35 – 03:36:25) VANCE TAYLOR - STOIC CIGARS (EP 206)(03:36:25 – 03:57:30) JUSTO EIROA - ALADINO (EP 187)(03:57:30 - 04:30:34) KLAAS KELNER - KELNER TABAK (EP 201)Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!cuban cigar box codes archive: loungelizardspod.com/codesinstagram: @loungelizardspodGizmo HQ: LizardGizmo.com

THE FANTASTIC POUR Brett welcomes the brilliant Andrew Leyland to the Fantasti-Lounge for a very special Christmas Eve end-of-year edition of the Fantastic Pour as we talk Spider-Man! We enjoy a Glenmorangie 12 year Scotch and read Peter Parker The Spectacular Spider-Man #67. Join us in the Fantasti-Lounge as we enjoy the holiday season and discuss: Should Spider-Man have hung it up after issue #99? What is Chrimbo Limbo? Who makes up the best Dad Show team? And much, much more! Secret Pour-igins: Scotch Whiskey Cocktail: Scotch Ingredients Glenmorangie 12 year old A clean glass Whiskey Stones (Not Water!) Instructions Open the bottle of Glenmorangie Pour a couple fingers of Glenmorangie into the glass Drop the Whiskey Stones in (or have it neat) Drink it Comic: Peter Parker The Spectacular Spider-Man Vol.1 #67, Marvel Comics, 1982 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

Sandy McIntyre, Tamdhu Distillery Manager in the Speyside region of the Scottish Highlands, brings his background in chemistry and strong technical expertise to focus on making the highest quality Single Malt Scotch Whisky possible. Sandy is widely respected in the industry, and has received multiple awards for his leadership and contributions to Scotch whisky

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.LOUNGE LIZARDS - BEST OF 2025 PT. 1 - YEAR OF THE LIZARD - PRESENTED BY FÁBRICA 5 CIGAR CO.We were supported in 2025 by Fábrica 5 Cigar Company, Small Batch Cigar, Bond Roberts and LIZARD NATION listeners like you! Thank you! All episodes were recorded at Ten86 Cigars in Hawthorne, New Jersey, except where noted.TIMESTAMPSTimestamps may be off slightly on various platforms due to sponsored content.(00:02:37 – 00:17:06) NOSTALGIC LISTENER EMAIL + ORIGINS OF THE POD (EP 164)(00:17:06 – 00:23:29) AI IMAGES OF THE LIZARDS / BAM'S NOT HAPPY (EP 170)(00:23:29 – 00:31:12) REFLECTING ON 200 EPISODES + PAGODA LIGHTS EARLY (EP 200)(00:31:12 – 00:50:41) CHEF RICKY'S TOWER / INVENTORY TALK + SELLING CIGARS TO FRIENDS (EP 176)(00:50:41 – 01:05:54) HABANOS / CUBA PRISONER CIGAR-ROLLING STORY (EP 206)(01:05:54 – 01:38:17) TIMEPIECE DEEP DIVE (EP 205)(01:38:17 – 02:01:33) FATHER/SON FIRST CIGAR EXPERIENCE + BAM JR. GOES TO COLLEGE (EP 194)(02:01:33 – 02:02:51) THE DALMORE'S (AND ROOSTER'S) THOUSAND YEAR HISTORY (EP 193)(02:02:51 – 02:26:17) DAVIDOFF'S ROUGH YEAR: AGE-STATEMENT REINVENTION + “YEAR OF THE HORSE” PACKAGING (EPs 165 & 210)(02:26:17 – 02:35:57) GIZMO (IN A MOMENT OF VULNERABILITY) + CHER = GILFMO (EP 173)(02:35:57 – 02:51:06) PAGODA'S ONE WORD REVIEW + CHEF RICKY CULINARY SCHOOL STORY (EP 174)(02:51:06 – 02:59:04) PAGODA: A MANHATTAN TALE (EP 204)(02:59:04 – 03:00:00) POOBAH GOES DEEP ON CORPORATE STRATEGY / BAM'S “MARKETING” (EP 173)(03:00:00 – 03:19:02) REDDIT TALE W/ EVIL MICKEY MOUSE (EP 169)(03:19:02 – 03:32:58) GRINDER GOES OFF THE RAILS ON TEQUILA (EP 198)(03:32:58 – 03:51:20) WINE DEEP DIVE (EP 175)(03:51:20 – 04:02:01) CIGAR STORAGE + CURRENT LIZARD INVENTORIES / “BANE” APPEARS (EP 186)(04:02:01 – 04:06:28) BAM IN TURKS & CAICOS AND VIOLATES FREEZER PROTOCOL(04:06:28 – 04:20:11) REMEMBERING NORTH KOREA (EP 211)(04:20:11 – 04:29:15) BAM'S CROC/TOE CONFUSION/CONCERN (EP 213)(04:29:15 - END) FOUR-YEAR ANNIVERSARY TOAST / GARÇON RETURNS WITH POL ROGER (EP 209)Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!cuban cigar box codes archive: loungelizardspod.com/codesinstagram: @loungelizardspodGizmo HQ: LizardGizmo.com

A handy mini tripod, a quirky Scotch tape dispenser, and a Zoom with a View gadget take center stage, Chad lights up Crappy Corner, and Mo's warehouse find shines.

A handy mini tripod, a quirky Scotch tape dispenser, and a Zoom with a View gadget take center stage, Chad lights up Crappy Corner, and Mo's warehouse find shines.

Michael, Ethan, and special guest Jacob discuss the short story “The Devil and Tom Walker,” by Washington Irving, while drinking Suntory Toki Japanese (gasp!) whisky.In this episode:A not-too-presumptuous new ruleThe Devil belongs in AmericaAmerican mythology creating arbitrary exclusions and inclusions… who would have thought?Landscape as characterMaking up theories out of whole clothEveryone should know that shortcuts will go badly for themIt's a Wonderful Life as Reverse FaustCon men, flim-flam artists, and bunkoPublic Universal Friend's wikipedia page is worth reading“Charity begins at home” SOUNDS very piousLots and lots of playing Telephone, it's fineThere's nothing unique about the postmodernistsGod's Philosophers, by James HannamNext time Michael, Ethan, and special guest Jacob will discuss the short story "The Devil and Daniel Webster," by Stephen Vincent Benet! Join the discussion! Go to the Contact page and put "Scotch Talk" in the Subject line. We'd love to hear from you! And submit your homework at the Michael & Ethan in a Room with Scotch page. Join us on GoodReads!Get on our Substack!Donate to our Patreon! MUSIC & SFX: “Fools that Will Laugh on Earth,” by Benji Inniger, from the Original Soundtrack to The Spiritual Tragedy of Doctor Faustus"Kessy Swings Endless - (ID 349)" by Lobo Loco. Used by permission. "The Grim Reaper - II Presto" by Aitua. Used under an Attribution-NonCommercial-ShareAlike License. "Thinking It Over" by Lee Rosevere. Used under an Attribution License.(Links to books & products are affiliate links.)

Ask us a question? Send us a Message!It's the most wonderful and whisk(e)y-filled time of the year

Christmas is here, and after a brief hiatus due to a hectic workload, Chris Fernandez-Packham returns with the traditional festive special. This year, we raise a glass to the Victorian origins of the cocktail—a “Golden Age” of social and technological evolution that saw the transition from traditional British punches to the precision of the American “sensation-drink”. From the “Ice King” who shipped New England ponds to Calcutta to the middle-class women of Chicago claiming public spaces one Manhattan at a time, we explore how spirits, science, and social change collided. We conclude, as always, with a classic Victorian ghost story: The Shadow in the Corner by M. E. Braddon. Key Topics Covered: The Original Manuals: Comparing Jerry Thomas's legendary Bar-Tender's Guide (1862) with the defensive British response in Drinking Cups & Their Custom (1869). The Science of Bitters: The medicinal origins and industrialization of Angostura and Peychaud's bitters. Technological Breakthroughs: How the Coffey Still revolutionized spirit consistency and Frederic Tudor created the global ice trade. Cocktails and Gender: The role of the cocktail in helping middle-class women claim public spaces in 19th-century Chicago tea rooms. New Orleans Chemistry: The multicultural melting pot that gave us the Sazerac, the Absinthe Frappé, and the labor-intensive Ramos Gin Fizz. Royal Habits: Queen Victoria's daily Scotch-and-wine habit and her curious refusal to use ice. Festive Ghost Story: A reading and analysis of The Shadow in the Corner by M. E. Braddon. Works Cited & Sources: Jerry Thomas: The Bar-Tender’s Guide / How to Mix Drinks. Henry Porter & George Roberts: Drinking Cups & Their Custom (1869). Emily A. Remus: “Tippling Ladies and the Making of Consumer Culture” (The Journal of American History). Angostura Bitters: “Our Story”. https://angosturabitters.com/our-story/ Scotch Whisky Magazine: “Whisky Heroes: Aeneas Coffey”. Statista: “U.S. Alcohol Consumption Per Person”. Big Edition: “Queen Victoria's Food Habits”. Smithsonian Magazine: “Did New Orleans Invent the Cocktail?”. “A Brief History of Ice.” The Alcohol Professor, 19 Mar. 2018, www.alcoholprofessor.com/blog-posts/blog/2018/03/19/a-brief-history-of-ice. Accessed 20 Dec. 2025. “Commercial Ice – Cambridge Historical Society.” History Cambridge, historycambridge.org/innovation/Ice.html. Accessed 20 Dec. 2025. “Planning and Control in the 19th Century Ice Trade.” Accounting Historians Journal, vol. 11, no. 1, Spring 1984, egrove.olemiss.edu/cgi/viewcontent.cgi?article=1196&context=aah_journal. Accessed 20 Dec. 2025. The Ice King: https://fee.org/articles/frederic-tudor-the-entrepreneur-who-brought-ice-to-calcutta/  Sazerac Recipe and History. New Orleans & Company, www.neworleans.com/drink/cocktails/sazerac/. Accessed 20 Dec. 2025. “The Sazerac Story.” The Sazerac Company, www.sazerac.com/our-company/our-story.html. Accessed 20 Dec. 2025. “What is a Coffey Still?” Whiskipedia, 22 May 2020, whiskipedia.com/fundamentals/what-is-a-coffey-still/. Accessed 20 Dec. 2025. The Emergence of New Orleans Cuisine.” The American Menu, 5 June 2024, www.theamericanmenu.com/2024/06/the-emergence-of-new-orleans-cuisine.html. Accessed 20 Dec. 2025. “History of Craft Cocktails in NOLA.” Where Y'at New Orleans, 20 Nov. 2024, www.whereyat.com/new-orleans-craft-cocktail-history. Accessed 20 Dec. 2025. “History of the Cocktail.” New Orleans & Company, www.neworleans.com/things-to-do/history/the-history-of-the-cocktail-and-new-orleans/. Accessed 20 Dec. 2025. The post Christmas special 2025: Anyone for cocktails? appeared first on AGE OF VICTORIA PODCAST.

It's This Week in Bourbon for December 19th 2025. Cannabinoid regulation is underway, a trial using a robotic dog with an ethanol sensing system is launched, and Wilderness Trail Distillery has announced the limited-edition release of a 10-Year Wheated Bourbon.Show Notes: The Cannabinoid Safety and Regulation Act (CSRA) establishes a strict federal framework for hemp-derived products President Trump reportedly planning executive order to reclassify marijuana to Schedule III status Uncle Nearest CEO Fawn Weaver issues apology following "dismissive" out-of-context video encounter Benson Valley Bourbon joins Kentucky Distillers' Association as newest craft level member Bourbon on the Banks Festival awards over $100,000 to local nonprofits from 2025 proceeds Bacardi trials autonomous "Royal Bark-la" robot dog to detect Scotch warehouse leaks Garrison Brothers announces December 6 release of 2025 Cowboy Bourbon at $249.99 Four Roses launches 375ml Small Batch and Small Batch Select bottles nationwide Wilderness Trail debuts limited 10-Year Wheated Bourbon for Wilderness Road 250th anniversary Heaven Hill announces Fall 2025 Old Fitzgerald 11-Year-Old Bottled-in-Bond decanter release Learn more about your ad choices. Visit megaphone.fm/adchoices

Get this whole, show FREE on Patreon! Click HERE for a 7-day free trialBen Glaze and EZ lean into fair-use laws to present a WEEKLY review of one of America's top radio shows. Heard all across the US on about 30 radio stations, The Free Beer and Hot Wings Show has grown steadily since it's inception in the late 1990's.In this FULL show on Patreon!Topics:*Who knew that eating buttered bread could be so hilarious? It must be, based on Hot Wings chuckles during his story about it.*Hot Wings keeps the laughs rolling when describing Christmas ornaments.*Maitland and Kelly couldn't sound dumber with their questions about male genital position when sitting on the toilet.*Ben has a ton of clips of Free Beer letting us know that "he's just kidding."*No FB on a recent show, so the gang got to really focus on the things they want to talk about, rather than Free Beer's usually awesome story selection. So they opened up a show by taking a "deep dive" into how to package food in "to-go boxes."*Ben updates Steve's, "69 Supercut."*Free Beer's brain breaks.*More Free Beer "Brain-tumor talk."*The gang breaks down Scotch tape and wrapping paper.Our Sponsors:* Check out Secret Nature and use my code ZANE for a great deal: https://secretnature.comSupport this podcast at — https://redcircle.com/the-eric-zane-show-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Welcome back to the Buffalo Happy Hour Whiskey Advent Calendar! Today's pour takes us to Finland with Kyro Wood Smoke Rye Whiskey, a bold and unconventional rye that brings Nordic influence into the whiskey world. Kyro is known for pushing boundaries, and this wood-smoked rye stands out immediately among global rye whiskey offerings.In this review, we break down Kyro Wood Smoke using our full rating system: nose, initial taste, ending notes, collection worthiness, and final score. We discuss how wood smoking impacts rye whiskey, how Kyro compares to American rye styles, and why international rye whiskies are gaining serious attention among enthusiasts and collectors.If you're searching for Kyro Whiskey review, wood smoked whiskey, rye whiskey education, or world whiskey discoveries, this episode delivers. As part of our Flaviar Whiskey Advent Calendar, we're posting a new whiskey review every day until Christmas — covering bourbon, rye, Scotch, and world whisky.

Yes that's right - it's the first of two shows featuring highlights from the Wolf & Owl Live Tour. And first up, it's The Pavilion Theatre in Glasgow! Amongst all the on-stage antics, there's chat about Scotch eggs and French kissing, a rowdy fox in Tom's back garden, the problems of having people over for dinner and making a new American friend after the show. Thanks to the amazing people of Glasgow for making it such a special night! Recorded on 18th Oct 2025 Part 2 will be coming to you on New Years Eve… For questions or comments, please email us at wolfowlpod@gmail.com - we'd love to hear from you. Instagram - @wolfowlpod TikTok - @wolfowlpodcast YouTube - www.youtube.com/WolfandOwlPodcast Merch & Mailing List - https://wolfandowlpod.com A Mighty Ranga Production For sales and sponsorship enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit megaphone.fm/adchoices

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Brilliant Honduran Cigars - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.SMALL BATCH CIGAR - SAVE 15% - Exclusive Cigar Retail Partner of the Lizards - Visit SmallBatchCigar.com and use code LIZARD15 for 15% off your order. Free shipping and 5% rewards back always. Standard exclusions apply. Simple. Fast. Small Batch Cigar.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the Lizards pair the Aganorsa Leaf Aniversario 25 Edición Limitada with The Macallan A Night On Earth: The First Light Single Malt Scotch Whisky. The guys share Aganorsa's history, they discuss more 'Year of the Horse' releases and they find themselves once again distracted by packaging.PLUS: New Diplomáticos Cancilleres, UK vs. Cigar Lounges, S.T. Dupont's $70k Lighter, The BrickHouse is On Fire, a New Offering from The Macallan, Gizmo Banned from Selecting Cigars & MoreJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspodGizmo HQ: LizardGizmo.com

We finish the the season in style. Saul, Scotch, and Riley join me to finish the season. The topic is things we were wrong about in policing. Some really good points got brought up. We also talk about the last few years on this podcast and where I am at now. Enjoy. Please patronize and support the LEO businesses that made this podcast possible.Sunday podcasts are brought to you by my friends over at OfficerPrivacy.com OfficerPrivacy has software that allows you to quickly remove your personal information from the internet. Use their software FREE for 14 days. Or their team of LEO's will remove your info for you. Sign up and feel safe again.How are First Responders hitting huge fitness / body/ health goals? Don't miss this one! Fit Responder Fit Responder is the top remote coaching program for first responders around the US. Having support that understands the demands and stressors of the job helps when you need an effective and realistic action plan to make your goals reality  Follow FIT RESPONDER for tips, guides, memes, etc. https://fitresponder.com/ Frontline Optics is a First Responder owned and operated sunglasses company based out of San Diego. They offer Polarized UV400 sunglasses backed by a “No Questions Asked” Replacement Program. In addition, a portion of all sales directly benefits the First Responders Children's Foundation supporting the families of our Brothers and Sisters who made the ultimate sacrifice in service to their communities. Try them risk free with free shipping and 30 day free returns or exchanges. Wear them on or off duty, beat them up, hit them up, get a new pair!⁠⁠https://frontline-optics.com/discount/PMPM15⁠⁠PMPM coins - www.ghostpatch.comPMPM Merch - https://poorly-made-police-memes.creator-spring.com/?https://linktr.ee/Poorlymadepolicememes⁠⁠⁠⁠https://www.paypal.com/ncp/payment/4MYCYDRPX8ZU4⁠⁠⁠⁠https://www.thethinlinerockstation.com/

Send us a text

The guys take on a turn-of-the-century twist on the Manhattan, created at the original Waldorf Astoria in New York.ROB ROY RECIPE:2oz/60ml SCOTCH .75oz/22ml SWEET VERMOUTH3 dashes ANGOSTURA BITTERS Add ingredients into a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Garnish with speared brandied cherry.Recipe via Liquor.comWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

We're holding it together with ribbons and Scotch tape this week on Breakfast All Day. Alonso is off promoting the new edition of his book, "Have Yourself a Movie Little Christmas," so here's what we've got for you: ELLA McCAY: Yes, it is as baffling as you've heard. Thankfully, Tim Grierson from Screen International returns to help try and make sense of it. The latest film from Oscar-winner James L. Brooks stars Emma Mackey as a young lieutenant governor who must step up and lead her state, but various personal and professional crises get in the way. Jamie Lee Curtis, Albert Brooks and Woody Harrelson are among the impressive supporting cast. In theaters. DUST BUNNY: Writer-director Bryan Fuller (TV's "Pushing Daisies," "Hannibal") makes his feature debut with this delightfully dark tale. A precocious girl (Sophie Sloan) hires a hitman (Mads Mikkelsen) to kill the monster beneath her bed. But is the creature real, or just in her imagination? Sigourney Weaver and David Dastmalchian co-star. In theaters. If you're looking for Alonso's Christmas movie livestream, here it is, free to view on our Patreon. Thanks for spending some of your time with us during the busy holiday season! Subscribe to Christy's Saturday Matinee newsletter: https://christylemire.beehiiv.com/  

Welcome back to the Buffalo Happy Hour Whiskey Advent Calendar! Today's pour is the bold and innovative Westward Single Malt Stout Cask, a Pacific Northwest whiskey that represents Portland's craft beer culture colliding with American single malt tradition. If you're a fan of beer-finished whiskey, American single malt, or unique cask experiments, this bottle is going to be right up your alley.In this episode, we break down Westward Stout Cask with our full Advent rating system: nose, initial taste, ending notes, collection worthiness, and final score. We explore how Westward's brewing-first philosophy shapes their whiskey, the impact of stout beer casks, and how American single malt continues to evolve into one of the most exciting categories in modern whiskey.This review is perfect for anyone searching for:• Westward Whiskey reviews• American Single Malt education• Stout cask finished whiskey• Craft distillery recommendations• Flaviar Advent Calendar whiskey reviewsWe're releasing a new whiskey every day until Christmas, featuring bourbon, rye, Scotch, Japanese whisky, and craft single malt from around the world.

Today's Advent Calendar bottle is The Guard Bridge Blended Malt Scotch Whisky, an exciting blended malt from Eden Mill that brings together character, craftsmanship, and a fresh take on modern Scotch. Blended malt fans and Scotch newcomers alike will find plenty to appreciate in this pour.In our review, we break down The Guard Bridge across nose, initial taste, ending notes, collection worthiness, and final rating. We also explore Eden Mill's distilling philosophy and what makes their blended malt approach stand out in the evolving Scotch landscape.If you love Scotch whisky, blended malts, or discovering new distilleries outside the mainstream, this episode is for you. Our Whiskey Advent Calendar rolls on with daily tastings until Christmas — featuring bourbon, rye, Scotch, and world whisky.

It's Story time@Truestorywhiskey @westforkwhiskey #whiskey #podcast #sips #spirits #whiskeyreviews #radioshow #hostCo hosts : Good ol Boy Justin, Made Man Brent, Made Man BobSIPS – On this episode we discuss. SIPS – Join us for a quick shot of fun in our latest episode of Sips, Suds, & Smokes! This week, we dive into a selection of intriguing whiskeys that promise to tantalize your taste buds. Our cast guides you through a spirited discussion featuring True Story's bourbon and rye and more! You'll get to learn about the next chapter after the sale of Angels's Envy for Wes Henderson & Sons. With lively banter and expert ratings, you'll discover which pours deserve a place in your glass. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:5:15 True Story Finished Bourbon3 SIPS10:00 True Story Finished Rye 2 SIPS13:33 Hugh Hamer Straight Bourbon Finished in Rum Barrels 3 SIPS19:54 Old Hamer Cask Strength Straight Bourbon3 SIPS24:04 West Fork Whiskey Co Wheated BIB Bourbon3 SIPSinfo@sipssudsandsmokes.comX- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy Mike

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

Tom Oliver is delightfully talented, mischievously witty, and not only a renowned cider maker but also a top-notch perry maker. He may say, "If you're going to make perry and work with pears, you've already identified yourself as being criminally insane," but what we found was simply a bold maker willing to go the extra mile for every bottle. Enjoy this audio snap shot at Oliver's Cider and Perry Herefordshire, recorded on the 2025 Totally Cider Tour_UK Edition. Hear him share the story behind transforming his family's old hop barns into the heart of his cider and perry production, offering listeners a rare look into his traditional farmhouse methods. He discusses the challenges and joys of working with tannic cider apples and perry pears, spontaneous fermentation, barrel aging, and the evolving climate's impact on cider making. Tom has been featured in many Cider Chat® episodes and will be one of the select scheduled stops on the 2026 UK Blossom Time Totally Cider Tour. 00:00 Introduction to Perry and Cider Making 00:17 Meet the Host and Guest 00:57 Totally Cider Tour Experience 03:28 Challenges of Perry Making 04:11 Foraging and Traditional Perry Making 05:09 The Importance of Known Varieties 06:28 Cider Preferences and Quality 07:43 Totally Cider Tours - UK 10:18 Tom Oliver's Cidery Tour 11:47 Barrel Room Insights 13:08 Perry and Cider Fermentation 14:35 Pressing and Storing Fruit 15:51 Unique Perry Varieties 21:48 Barrel Aging and Tasting 25:03 Introduction to Fermentation 25:49 Wild Fermentation Process 27:11 Saccharomyces Yeast Role 28:34 Fermentation Containers and Aging 29:26 Bottling and Release Plans 29:44 Fermentation Under Pressure 32:28 Temperature and Duration of Fermentation 33:43 Challenges with Temperature Control 36:31 Barrel Cleaning and Maintenance 38:27 Regulations and Environmental Concerns 40:54 Conclusion and Future Plans Topics Covered The transformation of Oliver's hop barns into barrel rooms The shift from hops (Fuggles, Northdown, Target) to cider and perry fruit Why perry making is "a walk through madness" compared to cider The discipline of pressing and storing tannic pears at their peak Wild fermentation: apiculate vs. Saccharomyces yeast and how they shape flavor Barrel aging as both art and alchemy The sensory nuance of minerality and mouthfeel Keeping barrels "organically clean" for wild ferments Rising temperatures and the modern challenges of traditional cider making Perry Pear Varieties Mentioned Butt – dense and slow to soften; can store for weeks Thorn – softens quickly, needs immediate pressing Judge Amphlett – early ripening, fast fermenting Winnall's Longdon – honeyed, complex, but fragile and quick to spoil Yellow Huffcap – rich tannins, aromatic, often over-ripens on the tree Ciders & Perrys Tasted Eskimo Eyes Perry – 6% ABV, aged six months in rum and white wine barrels. A still perry that balances delicate fruit, subtle oak, and lingering depth. Barrel-Aged Still Cider – 9.2% ABV, matured 18+ months in Irish whiskey and Scotch barrels, bringing notes of minerality, oak, and sherry-like warmth. Call to Action If you've ever wondered whether you're bold enough to make perry, this episode will either inspire — or warn — you. Join Tom Oliver and other makers on the upcoming 2026 Blossom Time Totally Cider Tour, and hear more stories from the barrel rooms of cider's most daring artists at CiderChat.com. Send an email today to mailto:info@ciderchat.com Contact info for Oliver's Cider & Perry (Tom Oliver) Website: https://oliversciderandperry.co.uk/ Mentions in this Cider Chat Blossom Time Totally Cider Tour 2026 – get on the wait list today! send an email to info@ciderchat.com and let us know how many slots you would like to have us keep open for you!

The latest collection of American Single Malts from Lost Lantern Whiskey is dubbed the "Scotch Lover's Collection," not because there are any inferred links to Scotland, but because Lost Lantern founders Nora Ganley-Roper and Adam Polonski crafted them to appeal to a Scotch lover's palate. We'll talk with Nora and Adam on this week's WhiskyCast In-Depth. In the news, Brown-Forman reports a 14% decline in quarterly profits, while Bourbon industry leaders are getting nervous about the long-term impact of Canada's boycott of American whiskies. We'll also pay tribute to singer-songwriter Robin Laing, who died this weekend at the age of 72.