Podcasts about tasting

 Tasting, handling and touching to worship God

Send us a textRebekah Neeley from Neeley Family Distillery joins us to share their latest innovations and a tasting of uniquely finished whiskeys from their Sparta, Kentucky distillery. From their upcoming three-chamber still to award-winning experimental finishes, Rebecca demonstrates why small, family-owned distilleries are at the forefront of bourbon innovation.• Neely is installing a three-chamber still, becoming only the fourth operational one in the world• Cypress fermenters impart the distinct "Neely funk" that distinguishes their flavor profile• Their absinthe has won three consecutive double golds and a platinum medal• Rebekah guides us through tastings of sake-finished bourbon, sauternes finish, tequila finish, and acacia wood finish• The distillery offers quarter and half barrel picks to make barrel selection more accessible• Rebekah's first official blend showcases her blending skills and understanding of everyday bourbon drinkers• Visitors can fill their own bottles and personalize labels at the distillery• Located at Exit 55 off Interstate 71 between Louisville and CincinnatiRemember to stop by Neeley Family Distillery when traveling - they have rocking chairs, a cigar area, and some of the cleanest bathrooms around. Live your life uncut and unfiltered.Venture into the heart of Kentucky bourbon country as we sit down with Rebekah Neeley at the speakeasy of Neeley Family Distillery. This episode uncorks the fascinating evolution of a craft distillery that's balancing tradition with bold innovation.Rebekah shares exciting news about their upcoming three-chamber still installation—set to make them only the fourth distillery in the world with this equipment. The "Icon," as it's officially named, will produce heavier, more viscous distillate that opens new possibilities for their whiskey portfolio. We explore why Neely maintains cypress fermenters when many have switched to stainless steel, and how these wooden vessels create what Rebekah calls "the Neeley funk"—that distinctive character that makes their spirits uniquely theirs.The heart of our visit features an extraordinary tasting journey through Neely's experimental finished whiskeys. Rebekah guides us through their sake barrel-finished four-grain bourbon with delicate melon notes, an award-winning sauternes finish, a complex tequila-finished expression with chocolate and berry characteristics, and perhaps most surprisingly, an acacia wood-finished bourbon with barbecue-like qualities. We also sample Rebecca's first official blend—a carefully crafted seven-barrel marriage designed as an approachable daily sipper.What makes Neeley special extends beyond the liquid. Their quarter and half-barrel options make single barrel selections accessible to smaller groups, while their fill-your-own-bottle program creates meaningful personalized experiences for visitors. Rebekah shares touching stories of how this simple offering has created powerful moments—from future 21st birthday gifts to heartfelt thank-you presents for hospital staff.Whether you're planning your Kentucky bourbon trail adventure or simply seeking inspiration from craft distilling innovation, join us for this deep dive into what makes small, family-owned distilleries the creative heartbeat of American whiskey. Subscribe now and discover your next bourbon adventure! 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/

On this episode of the Open Bar Podcast, we welcome Raízee Crystal, the premium Raicilla brand bringing the spirit of Jalisco to every pour. Pronounced “Rah-ease,” Raízee is making waves with its bold flavors and deep cultural roots straight from the Sierra of Mexico.We sit down with the team to discuss: • The story behind Raízee Crystal • The tradition of Raicilla and how it's different from tequila and mezcal • The rise of Jalisco spirits in the U.S. • Upcoming events, tastings, and how you can win VIP tickets to Ranchera Fest • And of course… we sip, sample, and review it live on air during our Shot O'Clock segmentWhether you're a spirit enthusiast or just love a good origin story, this episode is packed with flavor, culture, and good vibes.Follow Raízee Crystal:Instagram: @raizeecrystalWebsite: raizeecrystalusa.comSubscribe, Like, and Share if you're rocking with the movement and want to see more culturally rich brands on Open Bar Podcast!#OpenBarPodcast #RaizeeCrystal #Raicilla #JaliscoSpirits #ShotOClock #RancheraFestSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Die neue Folge Doppelrahmstufe kommt heute mit einem Tag Verspätung – denn Hanna lag gestern leider mit Migräne flach. Dafür hat sie jetzt einiges zu erzählen. Sie war auf der IFA unterwegs und im „Bertie“ im Prenzlauer Berg essen. Ihr hört, wie sie den Abend fand und was am Ende auf der Rechnung stand. Im Service gibt's gleich zwei große News: Die Arte-Doku „Essen macht Geschichte“, bei der Hanna mitgewirkt hat, ist endlich veröffentlicht. Und auch das Kochbuch-Release rückt in greifbare Nähe – Grund genug für ein bisschen Vorfreude! Hanna spricht außerdem offen darüber, warum sie sich in ihren eigenen vier Wänden gerade nicht mehr wohlfühlt und warum ein Zuhause als Safespace für Soloselbständige so wichtig ist. Beim Feierabendbier verrät sie ihre nächsten Pläne: Ein Abstecher nach Lübeck, ein Tasting im Studio Schmaus mit Pilzvariationen von European Mushrooms, ein Gastauftritt im Podcast Food-Fak(t) – und obendrauf bekommt ihr noch ein paar „Schnelle Bissen“ mit Bettina Tietjen und Zora.

On this episode of the Open Bar Podcast, we welcome Raízee Crystal, the premium Raicilla brand bringing the spirit of Jalisco to every pour. Pronounced “Rah-ease,” Raízee is making waves with its bold flavors and deep cultural roots straight from the Sierra of Mexico.We sit down with the team to discuss: • The story behind Raízee Crystal • The tradition of Raicilla and how it's different from tequila and mezcal • The rise of Jalisco spirits in the U.S. • Upcoming events, tastings, and how you can win VIP tickets to Ranchera Fest • And of course… we sip, sample, and review it live on air during our Shot O'Clock segmentWhether you're a spirit enthusiast or just love a good origin story, this episode is packed with flavor, culture, and good vibes.Follow Raízee Crystal:Instagram: @raizeecrystalWebsite: raizeecrystalusa.comSubscribe, Like, and Share if you're rocking with the movement and want to see more culturally rich brands on Open Bar Podcast!#OpenBarPodcast #RaizeeCrystal #Raicilla #JaliscoSpirits #ShotOClock #RancheraFestSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is a new Tasting Talk on Distilling the West where Dan and Dave dive into 503 Distilling's Single Barrel Bourbon. Right from the first sip, vanilla shines through as the standout note, giving the whiskey a rich and inviting character. They explore how the single barrel expression brings depth, balance, and individuality to the pour, making each taste a unique experience. Their conversation highlights what sets this bourbon apart and why it deserves a spot on the shelf of any whiskey lover.

Nach den Süßigkeiten in Stockholm wollen Hazel und Thomas ein für allemal die Frage klären, was der beste Kartoffelchip ist. Das machen sie in den vier Etappen „salzig“, „fancy“, „freaky“ und „scharf“. 00:00:00 Kategorien 00:07:40 POM-BÄR (salzig) 00:15:38 Lays (salzig) 00:25:57 Tyrrells Simply Sea Salted Slow-Cooked Crisps 00:29:50 Zweifel (Schweizer Alpensalz) 00:35:35 Zweifel Salt & Vinegar 00:46:07 Funny Frisch Pop-Chips Potatoe – Red Paprika 00:55:22 Kichererbsen Chips 01:01:11 Jumpys Zeitstempel können variieren. Hazel Live https://hazelbrugger.com/#aktueller-tourplan Podcast-Show am 8.9. im Kino https://www.arthouse-kinos.de/filme/hazel-thomas-hoererlebnis-4-44310/ „Handelsvertreter Herman W. Lay machte die Chips bekannt“ https://de.finance.yahoo.com/nachrichten/produkte-und-ihre-kuriose-entstehungsgeschichte-kartoffelchips-132554768.html Rapunzel https://www.rapunzel.de Geschichte von Kanyes Albumcover „Yeezy“ von Virgil Abloh https://www.instagram.com/p/DLZ-7ARv92E/?utm_source=ig_web_copy_link Osmose https://de.wikipedia.org/wiki/Osmose Holy Watermelon https://de.weareholy.com/collections/holy-hydration/products/watermelon Dual Pricing in Japan https://www.ndtraveltours.com/japan-to-implement-dual-pricing-for-tourists-by-july-2025/ Pomato (oder auch „Tomoffel“) https://de.wikipedia.org/wiki/Tomoffel Zuckerarme Fruchtgummi https://deingenussberlin.de/collections/ohne-zucker?gad_source=1&gad_campaignid=22652242501&gbraid=0AAAAAqmul17VZQGo7QMrAQ2pn4OyXpss3&gclid=Cj0KCQjw8eTFBhCXARIsAIkiuOx80VK6XqcaprCACBehHzb4zY-mIRzJqg305XR1odQuIBSCd6c_2RMaAhihEALw_wcB Flusskrebse als „biologische Atombombe“ https://www.bergstraesser-anzeiger.de/region-bergstrasse_artikel,-bergstrasse-invasive-art-kalikokrebs-_arid,2254408.html SALZIG POM-BÄR (salzig) Verpackung - 4, Geschmack - 2, Textur - 2, Crunch - 4, Zutaten - 3 https://www.pom-baer.de/sortiment/original Lays (salzig) Verpackung - 3, Textur - 4, Crunch - 4, Geschmack - 2, Zutaten - 3 https://www.lays.de/produkte/lays-classic-gesalzen Tyrrells Simply Sea Salted Slow-Cooked Crisps Verpackung - 5, Textur - 4, Crunch - 5, Geschmack - 2, Zutaten - 3 https://tyrrells.de/range/potato-crisps/tyrrells-lightly-sea-salted/ Honorable mention: Zweifel (Schweizer Alpensalz) https://www.zweifel.ch/ch_de/shop/produkt-detail/?uid=3 FANCY Zweifel Salt & Vinegar Verpackung - 4, Geschmack - 5, Textur - 5, Crunch - 5, Zutaten - 3 https://www.zweifel.ch/ch_de/shop/produkt-detail/?uid=12 Funny Frisch Pop-Chips Potatoe - Red Paprika Verpackung - 3, Textur - 5, Crunch - 5, Geschmack - 4, Zutaten - 3 https://www.funny-frisch.de/produkte/popchips/popchips-red-paprika-style.html Kichererbsen Chips Verpackung - 3, Textur - 3, Crunch - 3, Geschmack - 3, Zutaten - 5 FREAKY Jumpys Verpackung - 2, Textur - 4, Crunch - 3, Geschmack - 4, Zutaten - 2 https://www.aldi-sued.de/de/p.funny-frisch-jumpys-paprika--g.000000000592189006.html Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

So I got a Blind from The Rye Guy. Does blind tasting make your palate better. Thats what were here to find out. Hope you enjoy.Thewhiskeyshaman.comPatreon.com/the_whiskeyshamanBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=MWZ4dGp2MzlucjVvdw==What is Blind Whiskey TastingA blind whiskey tasting is the process of sampling and evaluating whiskey without knowing its brand, price, or label. This eliminates bias and allows the taster to form an opinion based purely on the spirit's aroma, taste, and finish. It is a popular practice among both casual drinkers and experts for exploring new whiskies and challenging their own palates. Why taste whiskey blind?Removes bias: The influence of a prestigious name or high price can unconsciously sway a taster's perception of quality. Tasting blind ensures that judgment is based solely on sensory experience.Focuses on quality: It directs attention to the whiskey's inherent characteristics, such as craftsmanship, complexity, and balance. This can reveal that an inexpensive bottle is more enjoyable than a supposedly high-end one.Enhances education: For both novices and seasoned enthusiasts, blind tasting is a fun way to improve sensory skills. It trains the palate to identify specific flavor notes like oak, smoke, fruit, and spice without relying on marketing claims.Levels the playing field: In a group setting, blind tasting allows people with varying levels of experience to participate equally. It promotes discussion about what each person is experiencing, which can highlight nuances others might have missed. Why you should taste your whiskey blindNov 4, 2020 — If two identical wines were served, the subjects preferred what they believed to be the more expensive option. Turns out, there's a psychological reason behind ...RackHouse Whiskey ClubWhen Going Blind Is an Advantage - Whisk(e)ySmiths.comNov 23, 2016 — Are you brave enough to challenge what you know? A blind tasting will help you set aside your expectations. One time, LeAnne and I were doing a double blind tas...whiskysmiths.comHow to host a blind tastingTo ensure a fair and fun tasting experience, preparation is key. Select the whiskies: Choose a group of three to five whiskies, as more can fatigue the palate. For the most accurate comparison, select whiskies of a similar style and proof range (within 10 proof points).Conceal the identities: Before guests arrive, have a non-participant—or yourself, if you are participating—pour each whiskey into identical, numbered vessels, such as carafes or vials.Take notes: Use a tasting mat or scoresheet with numbered spaces corresponding to the samples. The scoresheet can include sections for notes on appearance, aroma, taste, and finish.Taste and discuss:Set out the numbered glasses, palate cleansers like water and crackers, and tasting sheets.Have participants taste each whiskey one by one, recording their personal impressions.Save discussion until everyone has completed their evaluation to avoid influencing others.The big reveal: Once all samples have been scored, unveil the identities of the whiskies and compare notes. This is often the most surprising and enjoyable part of the event. Tell me more about how blind tastings help develop a whiskey palateBlind whiskey tastings are one of the most effective ways to develop a whiskey palate because they eliminate bias and force the taster to rely purely on their senses. Regular blind tasting hones your ability to identify and differentiate subtle sensory characteristics, building a strong "sensory memory" over time. 

Balchem's Bourbon & Brainiacs event took place at the Frazier History Museum during the 2025 ADSA annual meetings in Louisville, Kentucky. This bonus episode takes a deep dive into bourbon tasting!After introductions, Steve leads off in his role as the bourbon steward and describes the two bourbons and a rye whiskey for the tasting. (2:14)Steve gives some instructions on the best way to taste bourbon like an expert, including determining your dominant nostril, the “Kentucky Chew,” the “Kentucky Hug,” and moving from lowest to highest proof. (4:48)Steve leads the guests through tasting Buffalo Trace and Maker's Mark 46 bourbons and Angel's Envy rye whiskey. The panel discusses their impressions and talks about mash bills, crop variation and the health of the bourbon business.  (7:00)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

It's a Sensory Analysis Masterclass!   Want to know exactly what happens in your mouth when you taste coffee? We interviewed co-host, Q-Grader, and sensory expert Ben Bicknell to get the low down on sensory analysis; Where do tasting notes come from? … And how does aroma impact flavour?  We discuss practical exercises to help you better identify taste intensities, and explain concepts such as the triangulation test.  If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee! Explore Ben Bicknell here: https://www.instagram.com/benbicknell/ Want more coffee content?  IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236 Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by  Eco Barista: https://www.ecobarista.com.au/   Apax Lab: https://apaxlab.com/  Thanks for listening!  Learn more about your ad choices. Visit megaphone.fm/adchoices

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Eric does a blind taste-test of treats Janet brought in... spoiler, they're all fantastic!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of the Open Bar Podcast, we welcome Raízee Crystal, the premium Raicilla brand bringing the spirit of Jalisco to every pour. Pronounced “Rah-ease,” Raízee is making waves with its bold flavors and deep cultural roots straight from the Sierra of Mexico.We sit down with the team to discuss: • The story behind Raízee Crystal • The tradition of Raicilla and how it's different from tequila and mezcal • The rise of Jalisco spirits in the U.S. • Upcoming events, tastings, and how you can win VIP tickets to Ranchera Fest • And of course… we sip, sample, and review it live on air during our Shot O'Clock segmentWhether you're a spirit enthusiast or just love a good origin story, this episode is packed with flavor, culture, and good vibes.Follow Raízee Crystal:Instagram: @raizeecrystalWebsite: raizeecrystalusa.comSubscribe, Like, and Share if you're rocking with the movement and want to see more culturally rich brands on Open Bar Podcast!#OpenBarPodcast #RaizeeCrystal #Raicilla #JaliscoSpirits #ShotOClock #RancheraFestSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fluent Fiction - Hungarian: Sweet Success: Áron's Honey Tasting Triumph at the Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-09-02-22-34-02-hu Story Transcript:Hu: A piac zsibongott az őszi levelek színeivel.En: The market buzzed with the colors of autumn leaves.Hu: Az emberek járkáltak a bódék közt, ahol friss zöldségek, gyümölcsök és kézműves termékek várták őket.En: People wandered among the stalls, where fresh vegetables, fruits, and handmade products awaited them.Hu: Pár méterre a központtól, Áron a saját mézével kínálta a vásárlókat.En: A few meters from the center, Áron offered his own honey to the customers.Hu: A napfény megcsillant a méz üvegén, amelyeket gondosan elrendezett a standján.En: The sunlight glinted on the honey jars, which he had carefully arranged on his stand.Hu: Áron méhész volt, aki a saját készítésű mézét próbálta eladni.En: Áron was a beekeeper trying to sell his homemade honey.Hu: Nagyon szerette a méhekkel való munkát és fontosnak tartotta a fenntartható gazdálkodást.En: He loved working with bees and considered sustainable farming important.Hu: Azért volt itt, hogy pénzt gyűjtsön a szerszámai javítására, hiszen a munka közben eltörtek.En: He was there to raise money for repairing his tools, as they had broken during work.Hu: Ám nem csak ő árult mézet a piacon.En: However, he wasn't the only one selling honey at the market.Hu: József, az egyik legsikeresebb árus, híres volt arról, hogy mindig alacsonyabb áron kínálta a mézet, mint mások.En: József, one of the most successful vendors, was known for always offering honey at a lower price than others.Hu: Ez nehéz helyzetbe hozta Áront.En: This put Áron in a difficult position.Hu: Réka, Áron egyik barátja, ott ült mellette, és segített neki az árusításban.En: Réka, one of Áron's friends, sat next to him, helping with the sales.Hu: Rékának titokban tetszett Áron, de ezt soha nem vallotta be.En: She secretly liked Áron, but never admitted it.Hu: "Mi lenne, ha tartanánk egy kóstolót?En: "What if we hold a tasting?"Hu: " – kérdezte Réka hirtelen, amikor látta, hogy többen elsétálnak az asztaluk mellett.En: Réka suddenly asked when she saw several people walking past their table.Hu: Áron elgondolkodott.En: Áron thought for a moment.Hu: „Próbáljuk meg – felelte –, hátha felhívja a figyelmet a mézünk különleges ízére.En: "Let's try it," he replied, "maybe it will draw attention to the unique taste of our honey."Hu: ”Áron és Réka gyorsan szerveztek egy kóstolót.En: Áron and Réka quickly organized a tasting.Hu: Réka segített kis adagokat osztani az érdeklődőknek.En: Réka helped distribute small samples to the interested passersby.Hu: Az emberek megálltak, megkóstolták a mézet, mosolyogtak, és többen vissza is tértek vásárolni.En: People stopped, tasted the honey, smiled, and many returned to buy.Hu: Az ügyes ötlet meghozta a gyümölcsét.En: The clever idea bore fruit.Hu: A stand körül kisebb tömeg alakult ki, és egyre több üveg fogyott el.En: A small crowd formed around the stand, and more and more jars were sold.Hu: József meglepetten nézte, ahogy Áron standja előtt összegyűlik a sok vásárló.En: József watched in surprise as many customers gathered in front of Áron's stand.Hu: Végül minden üveg méz elfogyott.En: In the end, all the honey jars were sold out.Hu: Áron boldogan nézett Rékára.En: Áron looked at Réka happily.Hu: „Köszönöm, hogy javasoltad a kóstolót” – mondta hálásan.En: "Thank you for suggesting the tasting," he said gratefully.Hu: Réka elpirult.En: Réka blushed.Hu: Tudta, hogy segített Áronnak, és boldog volt, hogy sikerült.En: She knew she had helped Áron and was happy that they succeeded.Hu: Áron megtanulta, hogy a mézének különlegessége és minősége igazán vonzó lehet a vásárlóknak, nem csak az ár számít.En: Áron learned that the uniqueness and quality of his honey could truly attract customers, not just the price.Hu: Ahogy a nap végéhez ért, Áron elégedetten pakolt össze.En: As the day came to an end, Áron packed up contentedly.Hu: Megvolt a szükséges pénz a javításokra.En: He had enough money for the repairs.Hu: Többé nem kételkedett a méze értékében.En: He no longer doubted the value of his honey.Hu: Áron magabiztosan, új lendülettel hagyta el a piacot.En: Áron left the market confidently, with renewed vigor.Hu: Tudta, hogy a munkája és a szenvedélye elég értékesek ahhoz, hogy sikeres legyen, akár a legnagyobb versenytársak mellett is.En: He knew that his work and passion were valuable enough to make him successful, even alongside the biggest competitors.Hu: És Réka ott volt mellette, készen állva bármikor támogatni őt.En: And Réka was there by his side, ready to support him anytime. Vocabulary Words:buzzed: zsibongottwandered: járkáltakstalls: bódékhandmade: kézművesglinted: megcsillantbeekeeper: méhészsustainable: fenntarthatófarming: gazdálkodástvendors: árusgratefully: hálásantasting: kóstolótreplied: feleltedraw: felhívjadistribute: osztanipassersby: érdeklődőkneksmiled: mosolyogtaksamples: adagokatcrowd: tömegsold out: elfogyottblushed: elpirultuniqueness: különlegességevigor: lendülettelcontentedly: elégedettencompetitors: versenytársaksuccess: sikeresrepaired: javításokraunique: különlegesattention: figyelmetvalue: értékesuggesting: javasoltad

Ever wondered how and why semen tastes the way it is? Kind of like bitter but slightly sweet and also slightly metallic? Well, turns out there's a lot more that's going on in the semen itself! Be sure to watch until the end to learn all about semen taste and if you are able to do something about it!Thanks for watching!! Schedule an appointment: https://www.renamalikmd.com/appointmentsBecome a premium member: https://renamalik.supercast.com Come back EVERY MONDAY for a NEW videoBuy your very own Take Care of Yourself water bottle or coffee mug: https://www.youtube.com/@RenaMalikMD/...Design by Ben Precuphttps://www.behance.net/bprecuphttps://www.instagram.com/bprecup/Rena Malik, MD is a urologist and pelvic surgeon on youtube to educate people about all things urology including erectile dysfunction, how to increase testosterone, problems with sex, premature ejaculation, urinary leakage, or incontinence, overactive bladder, urinary tract infections, prostate issues and more. Subscribe: https://www.youtube.com/c/RenaMalikMD/?sub_confirmation=1Share this video with a friend: https://youtu.be/XaoxLVw_Vkk DISCLAIMER: This video is purely educational and does not constitute medical advice. The content of this video is my personal opinion and not that of my employer(s). Use of this information is at your own risk. Rena Malik, M.D. will not assume any liability for any direct or indirect losses or damages that may result from the use of the information contained in this video including but not limited to economic loss, injury, illness, or death. Learn more about your ad choices. Visit megaphone.fm/adchoices

Tom and Amy Johnson are turning a years-long dream into B-Side the Tracks Brewing Company in Conyers, GA. Amy, a 30-year finance pro turned American Brewers Guild grad, will helm the brewhouse. Tom will run front-of-house and a small distillery (bourbon, whiskey, vodka; rum later). Their vision is a true “third place” with standout hospitality, pizza from a 700° rotating oven, smart limited specials, weekend brunch, and education-forward beer & spirits pairings. The path wasn't linear: failed financing, lost earnest money, an architect/GC reset, a surprise ~$42k water fee, and an 18-month slog to close on their historic railroad-side building. Permits landed late May, renovation began in June, target opening is October. Equipment is en route, community excitement is real, and their service-first mindset (“welcome home”) is the throughline.8–10 Takeaways Hospitality > Hype: They're building a neighborhood “third space” where regulars feel known. Service is the differentiator, not bells & whistles. Beer + Spirits, thoughtfully: Six house beers on 12 taps, a 1-bbl pilot for experiments (first up: a peach wheat), and a micro-distillery launching with three core spirits. Education matters: Tasting flights, three-course pairings (beer and spirits), and “why you like what you like” guidance to win over the “I don't like beer” crowd. Menu discipline: 700° oven, ~90-second pizzas, tight rotating specials, and brunch on weekends, quality over quantity to control COGS and execution. Perseverance playbook: Multiple failed loans, lost deposits, a full architect/GC change, and a late surprise water impact fee, yet they kept going. Community roots: Name and location honor Conyers' rail history. Goal is a Cheers-style welcome: “Welcome home, we're glad you're here.” Real operator chops: Amy's ABG training (and engineering-heavy exams) plus Tom's FOH leadership and distilling background from UVM/Colorado Boy. Own the asset: They bought the historic building; renovations started June after permits cleared in late May. Right partners: POS via GoTab for responsive support and fit; local construction management to keep it community-driven. Target timeline: Brewing kit is on the water (ETA late September); opening aimed for October (Oktoberfest whenever the doors open).

As a historical researcher, one of the time periods I seem to have the least knowledge of is the history of this latest whiskey boom. As luck would have it, today I get a chance to dive into that history with someone who lived it. Meet Noah Rothbaum, the author of the upcoming book The Whiskey Bible: The Complete Guide to the World's Greatest Spirit. For 25 years, he's seen whiskey go from inconsequential in an era where whiskey trails were non-existent, to today's whiskey boom. Motivation that led to Noah getting into whiskey writing The landscape of whiskey at the turn of this century Mad Man myth or truth? Bourbon's domination of the American story, yet limited brands The rise of rye and craft The trip to St. Andrews and where Scotch whisky interest was at the time  The first distillery visit Canadian, Irish, Japanese, and the development of World whiskies.

Got Faded Japan ep 788! In this action-packed episode, Johnny kicks it with Cousin Chris and Fader Bill and the three gents explore the sweet and sexy side of Michigan's finest whiskeys and rums. And after the tasting of Michigan's finest, the fine Faders turn the volume to 11 and explore the wild and bizarre weekly news of Japan! In this week's news, woman orders a lifetime of food and drinks but “forgets” her wallet at home, statue beheaded in Japan (Bart style), housework turns to murder-work, man chops more than firewood with ax, all this and much much more on this episode of GOT FADED JAPAN! -------------------------------------------------------------------------------   Supporting GOT FADED JAPAN ON PATREON directly supports keeping this show going and fueled with booze, seriously could you imagine the show sober?? Neither can we! SUPPORT GFJ at: https://www.patreon.com/gotfadedjapan -------------------------------------------------------------------------------- CHECK OUT OUR SPONSORS AND SUPPORT THE SHOW!!!!   1. THE SPILT INK: Experience art, buy art and get some original art commissioned at: SITE: https://www.thespiltink.com/ INSTAGRAM: @thespiltink YouTube: https://youtu.be/J5-TnZLc5jE?si=yGX4oflyz_dZo74m -------------------------------------------------------------------------------- 2. MITSUYA LIQUOR in ASAGAYA: "The BEST beer shop and standing beer bar in Tokyo!" 1　Chome- 13 -17 Asagayaminami, Suginami Tokyo 166-0004　 Tel & Fax: 0303314-6151Email: Error! Hyperlink reference not valid. --------------------------------------------------------------------------------   3. Harry's Sandwich Company 1 min walk from Takeshita Street in HarajukuCall 050-5329-7203 Address: 〒150-0001 Tokyo, Shibuya City, Jingumae, 1 Chome−16−7 MSビル 3F -------------------------------------------------------------------------------- 4. Share Residence MUSOCO “It's a share house that has all that you need and a lot more!” - Located 30 minutes form Shibuya and Yokohama - Affordable rent - Gym - BAR! - Massive kitchen - Cozy lounge space - Office work units - A spacious deck for chilling - DJ booth and club space - Barber space - AND MORE! Get more info and move in at: https://sharedesign.co.jp/en/property.php?id=42&property=musaco&fbclid=IwAR3oYvB-a3_nzKcBG0gSdPQzxvFaWVWsi1d1xKLtYBnq8IS2uLqe6z9L6kY -------------------------------------------------------------------------------- Soul Food House https://soulfoodhouse.comAddress:2-chōme−8−10 | Azabujūban | Tokyo | 106-0045 Phone:03-5765-2148 Email:info@soulfoodhouse.com Location Features:You can reach Soul Food House from either the Oedo Line (get off at Azabujuban Station and it's a 7-minute walk) or the Namboku Line (get off at Azabujuban Station and it's a 6-minute walk). -------------------------------------------------------------------------------- GET YOURSELF SOME GOT FADED JAPAN MERCH TODAY!!! We have T-Shirts, COFFEE Mugs, Stickers, even the GFJ official pants! BUY NOW AND SUPPORT THE SHOW: http://www.redbubble.com/people/thespiltink/works/16870492-got-faded-japan-podcast -------------------------------------------------------------------------------- The Got Faded Japan Podcast gives listeners a glimpse of the most interesting side of Japan's news, culture, peoples, parties, and all around mischief and mayhem. Hosted by Johnny and Jeremy who adds opinions and otherwise drunken bullshit to the mix. We LOVE JAPAN AND SO DO YOU! Send us an email on Facebook or hell man, just tell a friend & post a link to keep this pod rolllin' Fader! Kanpai mofos! #japan #japantalk #japanpodcast #gotfadedjapan #livemusic  

An hour before the season kickoff at nearby Camp Randall, a group of five people gathered at WORT to sample a wide variety of fermentation products. PNM host Patrick Sajbel […] The post Cider Tasting Tailgater appeared first on WORT-FM 89.9.

Go to http://factormeals.com/sip50off  and use code sip50off  to get 50% off your first box, plus Free Breakfast for 1 Year  Save 20% Off Honeylove by going to https://www.honeylove.com/THESIP!   

Send us a textThe Scotchy Bourbon Boys taste and rate Old Fitzgerald 7-Year, finding this Heaven Hill wheated bourbon delivers impressive butterscotch and toasted coconut notes at a reasonable price point.• Old Fitzgerald 7-Year is part of Heaven Hill's wheated bourbon program including Larceny and other Old Fitzgerald expressions• This bottled-in-bond 100 proof bourbon presents rich caramel and butterscotch on the nose• The body has impressive viscosity with thick legs that coat the glass nicely• Flavor profile includes distinctive toasted coconut butterscotch notes• At $60, it represents good value compared to other premium bourbons• Final rating: 15 out of 18 on the Old Louisville Whiskey Company Barrel Bottle Breakdown• This bottling outperforms some older Old Fitzgerald expressions that become too oak-dominant• Kentucky Bourbon Festival appearances include Revival Vintage Spirits (Saturday 7-9:30pm), Neely Distillery, and Whiskey ThiefCome see the Scotchy Bourbon Boys during Kentucky Bourbon Festival week at our special events and tastings. Remember good bourbon equals good times and good friends. Drink responsibly and live your life uncut and unfiltered.Heaven Hill's Old Fitzgerald bottled-in-bond series has gained a devoted following among wheated bourbon enthusiasts, and the 7-year expression might just be the sweet spot in their lineup. This elegant decanter-style bottle with its distinguished wooden top houses a remarkable spirit that strikes the perfect balance between youthful vibrancy and mature complexity.When I poured this bourbon into my Glencairn glass, the rich amber liquid immediately caught my attention with its impressive viscosity. At 100 proof, it coats the glass with medium-thick legs that slowly cascade down the sides – a promising indication of the full-bodied experience to come. The nose opens with waves of caramel complemented by subtle ethanol, followed by enticing hints of butterscotch and gentle toasted oak notes that become more pronounced as the whiskey breathes.The tasting experience truly elevates this bourbon above many of its competitors. That first sip delivers a distinctive toasted coconut butterscotch flavor that sets it apart from other wheated bourbons on the market. The sweetness is perfectly balanced by oak tannins that provide structure without dominating the delicate wheat characteristics – a problem that sometimes affects the older expressions in this series. While the finish isn't extraordinarily long, it leaves a pleasant impression with lingering notes of butterscotch and subtle oak warmth.At approximately $60, this expression represents excellent value in today's premium bourbon landscape. It earned an impressive 15 out of 18 points on our comprehensive barrel breakdown rating system, with particularly high marks for its exceptional taste profile. Whether you're a dedicated collector or simply looking for a delicious pour to share with friends, the Old Fitzgerald 7-Year delivers a refined experience that showcases Heaven Hill's mastery of wheated bourbon production. Try it alongside other offerings in their wheated portfolio like Larceny or Bernheim Wheat Whiskey for a fascinating comparative tasting experience! 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/

In the latest blind tasting episode of GuildSomm: Into the Glass, host and Master Sommelier Chris Tanghe chats with Erica Orr, a Washington winemaker and enologist. Erica crafts the wines for her own label, Orr, and also has a lab service providing wine analysis and consulting for other Washington wineries. Chris pours her a white, a rosé, and a red. After Erica tastes the wines blind, she and Chris discuss winemaking cause and effect. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Erica ran analysis on the wines that she and Chris tasted, which you can find on our website. Click over only when you're ready for the wines to be revealed! https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/tasting-with-winemaker-erica-orr  Find out more about Erica's wine lab: https://www.orrwinelab.com Learn about Orr Wines: https://ericaorrwines.com Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Discover more GuildSomm blind tasting resources: https://www.guildsomm.com/learn/blind-tasting/

On this episode of the Open Bar Podcast, we welcome Raízee Crystal, the premium Raicilla brand bringing the spirit of Jalisco to every pour. Pronounced “Rah-ease,” Raízee is making waves with its bold flavors and deep cultural roots straight from the Sierra of Mexico.We sit down with the team to discuss: • The story behind Raízee Crystal • The tradition of Raicilla and how it's different from tequila and mezcal • The rise of Jalisco spirits in the U.S. • Upcoming events, tastings, and how you can win VIP tickets to Ranchera Fest • And of course… we sip, sample, and review it live on air during our Shot O'Clock segmentWhether you're a spirit enthusiast or just love a good origin story, this episode is packed with flavor, culture, and good vibes.Follow Raízee Crystal:Instagram: @raizeecrystalWebsite: raizeecrystalusa.comSubscribe, Like, and Share if you're rocking with the movement and want to see more culturally rich brands on Open Bar Podcast!#OpenBarPodcast #RaizeeCrystal #Raicilla #JaliscoSpirits #ShotOClock #RancheraFestSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Megan chats with Christina Musgrave about the mindset shifts that helped her leave corporate life, grow her blog into a business, and build a sustainable path forward. Christina Musgrave is the creator of Tasting with Tina, a popular food blog focused on simple, elevated weeknight meals for busy home cooks. Her recipes have reached millions, and she's built a thriving business that includes brand partnerships, food photography, and her upcoming cookbook Tasting Every Day: Weeknight Feasts. Christina's mission is to help others feel empowered in the kitchen—and in their lives—through beautiful, approachable food. Sometimes the biggest breakthroughs don't come from another tool or tactic, they come from how you think. This episode digs into the mindset shifts that can help you show up with confidence, stay consistent, and actually enjoy the ride of blogging. Key points discussed include: - Stop waiting for perfect: Taking messy action is what gets you closer to your goals. - Keep things moving forward: Even small steps every day build real momentum. - Pair excitement with persistence: Loving what you do matters, but sticking with it matters more. - Pause to celebrate wins: Recognizing progress gives you fuel to keep going. - Protect your time and energy: Clear boundaries help you stay creative and avoid burnout. - Find your people: Accountability and support make the journey less lonely. - Practice gratitude often: Looking back at how far you've come makes challenges easier to handle. - Stay flexible: A “not now” doesn't have to mean “never.” Connect with Christina Musgrave Website | Instagram

Oaklore Distillery (Matthews, NC) WF067 Charlotte. Where is that? North Carolina? South Carolina? You'd be surprised at how many people get tripped up by that. Today though, let it be known we're going to explore the whiskeys of Oaklore Distillery in Matthews a town that is definitely North Carolina. Join me as I chat with Tom and Matt, the founders of Oaklore who share their passion for whiskey and the process of creating their unique products. They discuss their learning experiences, the importance of quality, and the rich history of whiskey in North Carolina. The conversation also delves into how the unique way the produce their spirits, the significance of barrel aging, and the visitor experience at their distillery. The flow goes like this: The Birth of Oaklore Distillery The Journey of Learning and Experimentation North Carolina's Whiskey Landscape Quality and Craftsmanship in Whiskey The Power of the Stave Sourcing and Distillation Process Creating Flagship Products Visitor Experience at Oaklore Distillery

This is a new Tasting Talk where Dan and Dave taste Woodinville's newest release — a 9-Year-Old Bourbon. Right away, they note the especially dark color, a sign of its long aging, and dive into the rich flavors and depth that nearly a decade in oak brings. They share their impressions of how this bourbon stacks up in Woodinville's lineup and what makes it stand out.

What we believe matters. Our sinful behaviours demonstrate our false beliefs about God. When we align our heart-level beliefs to the truth of Scripture, we will "taste and see that the Lord is good."

Say Pie to your Mother for me. No Gagging On Air. Wilhelm Ow! Sweet Bird of Tooth. The wet blanket of authority. Scott Hit The Sleep Corner. My Nuts! My Nuts! Goobidigah! Boney-Head Lizard-Face. Richard Chicken. Hokey Pokey Picture Sharing. Tasting 5 Soccer Moms In A Minivan. Great Nachos And Suspect Bathrooms. Brand New Cherry Pie Issue. Freebasing cinnamon with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Say Pie to your Mother for me. No Gagging On Air. Wilhelm Ow! Sweet Bird of Tooth. The wet blanket of authority. Scott Hit The Sleep Corner. My Nuts! My Nuts! Goobidigah! Boney-Head Lizard-Face. Richard Chicken. Hokey Pokey Picture Sharing. Tasting 5 Soccer Moms In A Minivan. Great Nachos And Suspect Bathrooms. Brand New Cherry Pie Issue. Freebasing cinnamon with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Alon Chen, Co-Founder and CEO of Tastewise, and former Google CMO — who just raised a $50M Series B to transform how the food and beverage industry leverages AI. We dive into why big companies shouldn't build everything in-house, especially when AI is costly to develop and maintain, and why they should instead focus on their true edge. Alon shares how Tastewise predicted the rise of air-fried vegetables, leading to 3x profits for one client. We talk about the future of food and beverage, how AI enables companies to stay close to their customers. From trend forecasting to strategic innovation, this is a must-listen for anyone navigating the intersection of AI, technology, and taste.

"Wa wa wee wa" In this episode of Got Somme, our hosts take you on a journey through two fascinating and lesser-known wine regions: Kazakhstan and Georgia. Featuring a listener’s selection of bottles, we explore the unexpected elegance of a Kazakhstan Pinot Noir and the bold character of a Georgian Saperavi. Along the way, we'll discuss tasting notes, cultural traditions, and winemaking techniques that set these regions apart. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme Key Takeaways Kazakhstan wines can surprise with unique flavours and quality. Listener participation makes wine discovery more engaging. Dr. Meyer stands out for low-intervention winemaking. Comparing regions reveals striking differences in style and character. Georgian wines are rooted in ancient traditions and native varieties. Tasting notes evolve as wines breathe in the glass. Serving temperature plays a crucial role in how wine is experienced. Cultural context enriches the wine-tasting journey. Wine discovery often involves unexpected aromas and flavours. Chapters 00:00 – Exploring Unique Wines from Kazakhstan 02:40 – Listener’s Choice: Wines from Kazakhstan and Georgia 05:43 – Tasting and Comparing: Dr. Meyer vs. Kazakhstan Pinot Noir 08:36 – Diving into Georgian Wines: The Saperavi Experience 11:40 – Reflections on Wine Culture and History 1 4:29 – Final Thoughts and Future Wine AdventuresThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Hop back on the Culture Train and join us for another exciting journey to Lagos, Nigeria! This time, our friend Mr. Taofeek, Co-Founder of Visit Nigeria Now, takes us to one of his favorite spots—House of Pounded Yam—for a delicious dive into traditional Yoruba cuisine. In this episode, you'll: Learn what eeyon (pounded yam) is and how it's enjoyed with flavorful soups and stews. Taste (through your imagination!) three beloved Yoruba dishes: Ogbono Soup – nutty, earthy, and stretchy, made from bush mango seeds. Efo Riro – a rich spinach stew with a spicy kick, palm oil, and tasty proteins like prawns or snails. Fisherman's Soup – a seafood lover's dream, filled with prawns, crabs, okra, and smoky spices. Discover the story behind jollof rice and why Nigeria, Ghana, and Senegal all claim to make the tastiest version. Hear about cultural dining traditions, from eating with your hands to sharing food as a way of building community. Along the way, we explore how food connects people to their heritage, sparks curiosity about the world, and turns every meal into a shared story.

Ever heard people say "the proof is in the pudding." Well, they're wrong. The original saying is "the proof of the pudding is in the taste." Think about it. If the pudding doesn't taste good, ain't nobody buying it. Pierre Jamet, Head of Sales at the innovative tinned fished company Fishwife, talks to us on this episode of The Longer Game about why sampling is at the core of a successful CPG business.Tasting the product with a personalized connection builds relational capital and verifies that your product is high quality. After hundreds of demos each month over the course of years, this has proven out for Fishwife and their team. We also talked team collaboration, chili oil with Fly By Jing, and what your fish will look like inside of one of their tins. Spoiler alert: it's a fish. Grab a tin, a fork, a drink, and some crackers. This ones gonna be tasty.The Longer Game is a podcast focused on leaning into the trends and advancements in retail so brands see a clearer path to success across ALL channels. We're looking at retail in a whole new way, looking to better understand the future of retail. It's Retail Reimagined. Sharing hope about the future. No one channel can a business sustain. Go omni-channel.Like what you're hearing? Subscribe to our channel and make sure to click or tap the bell so you get notified whenever new episodes drop.Want to learn more about The Longer Game? Head over to https://thelongergame.com to read show notes, watch more episodes, or contact us.Follow us on LinkedIn: https://linkedin.com/company/thelongergameFollow us on Instagram: https://instagram.com/thelongergameFollow us on Facebook: https://facebook.com/thelongergameOur Guest's Name is Pierre Jamet. You can find them at...Website: https://eatfishwife.com/Find them on LinkedIn: https://www.linkedin.com/in/pierre-jamet/Find them on Instagram: @fishwifereMichael Maher, the host, would love to connect with you. Reach out to him at…Email: michael@thinkcartology.comLinkedIn: https://linkedin.com/in/immichaelmaherThis podcast is sponsored by Cartology and Podcastify Me.Cartology is a customized done-for-you service agency that helps brands accelerate growth and get profitable on the Amazon marketplace. They work directly with brands to create strategy and then go right out and execute it. Want to find out more?Website: https://thinkcartology.comFind Cartology on LinkedIn: https://linkedin.com/company/cartologyFind Cartology on Instagram: https://instagram.com/thinkcartologyFind Cartology on Facebook: https://facebook.com/thinkcartologyPodcastify Me is designed to help coaches of all kinds enter the podcasting space with minimal lift for them. And, inviting past, current and future clients to your show as part of your marketing and sales process sets you apart from your competition, in a time where podcasting is really gaining popularity.Website: https://podcastify.meFind Podcastify Me on LinkedIn: https://www.linkedin.com/company/podcastify-me/Find Podcastify Me on Instagram: https://www.instagram.com/podcastify.me/Find Podcastify Me on YouTube: https://www.youtube.com/channel/UCf2biqOTN2UbZ5aaM4Sx6NQ

Drink of the Night: Marker Cellars Red – deep ruby, caramel hints (fight over the pronunciation).The Bros are back, sipping on Marker Cellars red (out of anything but wine glasses, of course) and catching up after a summer hiatus that may or may not have involved Clyde's mysterious vacation. Doc starts slurring his words, one glass in. We wander from wine reviews to war games, from public school rants to homeschooling hacks, and somehow end up debating AI dance teachers and audiobook robot overlords.Highlights in This Episode:

Picture this – I'm at HQ… haven't been up in a few weeks… and there's a package on Todd's office desk. He goes, “oh yeah, this has been here for you for like 10 days” and I go, “ok, why didn't you tell me?” and he goes “what good would it have done since you […]

This week, hosts Jim Shannon and Todd Ritter venture down a sweeter path on The Bourbon Road podcast for a truly decadent and educational experience. They are joined by a very special guest, Nicole Patel, the founder and master chocolatier of the Austin-based Delysia Chocolatier. In a fascinating twist, Nicole reveals that her journey to becoming a chocolatier began after earning a master's degree in engineering. She discusses how her engineering mindset and a challenge to conquer the particular science of chocolate making—from tempering to managing temperature and humidity—led her to create her business. Throughout the episode, Nicole guides Jim and Todd through a blind tasting, pairing a variety of spirits with selections from her "History of Chocolate" tasting set without any advance knowledge of the whiskeys. She provides expert instruction on the proper way to experience the pairings: first tasting the bourbon, then letting a piece of chocolate melt on the tongue to appreciate its individual flavors, and finally, combining the two to see how they interact and transform one another. The result is an exploration of complementary and contrasting flavors that will inspire listeners to host their own tasting parties. The pairings on this episode include: Round 1: Jim's Blanton's Single Barrel, with its traditional caramel and baking spice notes, is paired with Delysia's Spiced Ganache truffle. Todd's seven-year Old Fitzgerald wheated bourbon, featuring cherry and honey notes, is matched with a Chipotle Orange truffle made with unique ruby chocolate. Round 2: Jim brings out a Weller 12 Year, noted for its cherry and oak profile, which he and Todd both pair with the complex Mexican Mole truffle, containing a blend of eight peppers and six spices. Todd also tastes his Old Grand-Dad Bottled-in-Bond, with its characteristic peanut note, against the spicy chocolate. Round 3: The hosts throw some curveballs. Jim pours a Michter's Barrel Strength Bourbon, featuring dark fruit and caramel notes, which Nicole pairs with the Apple Pie truffle. Todd selects a Laird's Apple Brandy, which is also expertly paired with the Apple Pie truffle, with its notes of cinnamon, cloves, nutmeg, and tart green apple. Round 4: For the final tasting, Jim enjoys an Angel's Envy Cask Strength finished in tawny port barrels, bringing savory, dark grape notes. This is paired with the White Peach Balsamic white chocolate truffle. Todd concludes with a peaty Ardbeg Corryvreckan scotch, which Nicole matches with a simple yet elegant Smoked Cacao truffle, made with 85% bittersweet chocolate and salt smoked in a Texas barbecue pit. Join the roadies for an episode that proves there are no wrong answers in pairing, only delicious experiments. Learn about the anatomy of a truffle, the art of flavor creation, and why bourbon and chocolate are a match made in heaven. Bourbon on the Banks 2025 Smokeys Lifestyle Cigars 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!

Drinking Beer can do good for the world. Rick Lyke of Pints for Prostates is here to talk about his organization and the evolution of the Denver Rare Beer Tasting. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuest:  Rick LykeSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Hops, Denver, Tasting, Rare Beer, CharityPhoto: John Holl

Send us a textTasting competitions have become a convergence point for top suppliers and emerging challenger brands to showcase the key innovations driving the spirits market. Submission data provides early signals of emerging consumer trends months before they appear in retail sales reports. As such, the judging rooms of premier competitions have become an unexpected window into where the market is heading.The Park Street Insider Podcast welcomes Amanda Blue, President of the Tasting Alliance, which oversees eight of the industry's most prestigious spirits competitions. The Tasting Alliance's data reveals surprising developments in both traditional and entirely new market segments, thanks to its high growth in submissions across diverse categories.This episode examines the top trends emerging from the results and entrants in tasting competitions over the last year, from breakthrough innovations redefining established categories to unexpected regional producers outperforming legacy brands. Whether you're tracking market opportunities or anticipating consumer preferences, this episode delivers the competitive intelligence you need to stay ahead of rapidly evolving spirits trends.Featured Guests:Amanda Blue, President, Tasting AllianceMentioned in this episode:The Tasting AllianceWant to stay in the know about new episodes from the podcast? Fill out the form below: https://share.hsforms.com/1MEb-81x2TXi3f15qO_yEpA4tip1Learn More About Park StreetSign up for our Daily Industry Newsletter.Sign Up for our Monthly Newsletter.Check out Park Street's Guide to Getting Started in the U.S. MarketFollow us for more industry insights onLinkedIn FacebookTwitterInstagram

Valerie and Damian met online. They are both into wine, so they go wine-tasting in Petaluma for their first date. Why is Damian ghosting?

In this new Tasting Talk on Distilling the West, Dan and Dave enjoy a special pour from San Diego Distillery — a Mizunara staved 9-year bourbon. They break down how the rare Japanese oak staves impart notes of sandalwood, coconut, exotic spice, and delicate florals, which beautifully complement the bourbon's deep caramel, vanilla, and oak backbone. The conversation highlights both the whiskey's complexity and the artistry behind blending Mizunara influence with a well-aged American bourbon.In between sips, the guys shift gears as Dave shares his plans for attending this year's Comic-Con. From panel discussions to pop culture excitement, his trip adds a fun, offbeat twist to the whiskey-focused talk, making this episode a blend of tasting exploration and geek culture enthusiasm.

Pittsburgh's the birthplace of American whiskey, and hundreds of years later, our local distilleries have branched out to make all kinds of spirits. While you can enjoy local brands at bars all over the city, you can also go directly to the sources themselves for samples and tours. Host Megan Harris is joined by City Cast team member Zack Durkin, who is sharing more about Pittsburgh's distilleries tours, from the big multi-million dollar facilities to the small mom-and-pop operations. Still feeling thirsty? The PLCB's running a lottery for the chance to buy top-shelf whiskey.  Learn more about the sponsors of this August 7th episode: Fulton Commons Overlook Maps Barrel & Flow Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news?  Sign up for our daily morning Hey Pittsburgh newsletter. We're on Instagram @CityCastPgh. Text or leave us a voicemail at 412-212-8893. Interested in advertising with City Cast? Find more info here.

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In today's episode, I'm excited to bring you a truly delicious conversation with TJ Robinson, also known as "The Olive Oil Hunter" and founder of the Fresh Pressed Olive Oil Club. If you've ever wondered what makes extra virgin olive oil such a key component of longevity and Mediterranean health, you're going to love this one. (Go to http://GetFreshLongevity.com and get a $39 bottle for just $1.) What we discuss: Food as medicine and olive oil's role in health ... 00:00:53 Interest and confusion around olive oil quality ... 00:02:30 Fraud and counterfeit olive oils ... 00:02:52 Why harvest timing and fruit ripeness matter ... 00:13:27 Cost and yield: why artisanal is pricier ... 00:16:15 Science and polyphenols: health benefits explained ... 00:16:56 What degrades olive oil: time, light, heat, oxygen ... 00:17:44 How long olive oil stays “fresh” and best practices ... 00:19:42 Daily use: how to best integrate olive oil ... 00:20:08 Choosing the best olive oil at the store ... 00:22:15 Cooking with olive oil and protecting its quality ... 00:29:03 Biohacking with olive oil for satiety & blood sugar ... 00:30:12 Tasting olive oil: identifying quality ... 00:33:22 Bitterness and spiciness as quality markers ... 00:37:06 Simple ways to add olive oil to meals ... 00:39:01 What to avoid: unfiltered/cloudy oils in clear bottles ... 00:50:11   Our Amazing Sponsors: Berberine Breakthrough - Take 15 min. before a meal and your body will push carbs and glucose into your muscles to be used as fuel instead of turning them into fat. Enjoy more stable energy without the post-meal crash. Visit bioptimizers.com/bionat and enter the code BIONAT to get 10% off your order.   More from Nat:  YouTube Channel Join My Membership Community Sign up for My Newsletter  Instagram  Facebook Group

This episode's more like a stream of consciousness as we go through all the open tabs in our brain than a polished takeaway. We talk about experimenting with roast curves, the balance between juicy acidity and sweetness, and the challenge of making something expressive yet approachable. We touch on espresso ratios, brewing methods, and how taste perception can be wildly different depending on so many variables. We round out the conversation by getting into the Best Friends Club — our hope to expand it beyond our walls without being the gatekeepers. It's an exciting open tab for us, and we're dreaming big. Casual Friday energy all the way. We're tired, inspired, and figuring it out in real time.

Hello my loves ^_^ originally this video was supposed to be a part of a Russian Customs and Culture Video that is coming up very soon, but I realized that many of you do not like eating sounds so I am posting it separately for those who do enjoy sounds of food description and tasting. I am sorry if this was disappointing to some but I really enjoyed making this and I hope some of you will like it :) I was doing my best in keeping it classy yet yummy. ♥ Thank you and see you soon with the rest of the video :))) Recipes of dishes used in the video: Red Borscht: http://allrecipes.com/recipe/ukrainian-red-borscht-soup/Plov (pilaf): http://natashaskitchen.com/2013/05/15/beef-plov-beef-rice-pilaf-recipe/Sauerkraut: http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124Olivie salad: http://www.ruscuisine.com/recipes/appetizers/meat/n--50Dressed Herring salad: http://www.ruscuisine.com/recipes/appetizers/fish/n--36Zefir (marshmallow): http://momsdish.com/recipe/20/zefir-russian-marshmallowsTula gingerbread with jam: http://www.floras-hideout.com/recipes/recipes.php?page=recipes&data=p/Pryaniki_Russian_GingerbreadAmazon MP3https://www.amazon.com/s/ref=ntt_srch_drd_B01BAXDICM?ie=UTF8&field-keywords=GentleWhispering&index=digital-music&search-type=ssGoogle Play MP3https://play.google.com/store/music/artist/Gentlewhispering?id=Apc4txglf3f2siowzgqccttky5i&hl=enSpotify MP3https://play.spotify.com/artist/3gkB9Cdx4UuWQxjhelyd87?play=true&utm_source=open.spotify.com&utm_medium=openiTunes MP3https://itunes.apple.com/us/artist/gentlewhispering/id1077570705#see-all/top-songshttps://itunes.apple.com/us/artist/maria-gentlewhispering/id1048320316*** This video is created for relaxation and ASMR/tingles inducing purposes only. For more information about ASMR phenomenon click here: http://en.wikipedia.org/wiki/Autonomous_sensory_meridian_response ***PayPal (Donations): https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=RA5K2GG7687VJ Email: maria@gentlewhispering.comwebsite: http://www.gentlewhispering.com8/30/13

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In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe takes a different approach to the study of blind tasting with a close look at Grüner Veltliner. He discusses the typicity of Grüner Veltliner and demystifies some misunderstood characteristics of the variety. Be sure to check out all the resources on GuildSomm.com, including our tasting materials and our new infographics on the typicity of classic grape varieties. Start here: https://www.guildsomm.com/public_content/features/staff-training/b/new/posts/tasting-la-cata  If you're not yet a GuildSomm member, check out our summer membership opportunity! Stay sharp this summer with full access to GuildSomm for three months at the discounted rate of US$35. Sign up by August 31: https://www.guildsomm.com/public_content/features/b/announcements/posts/summer-membership-offer Our latest article is a spotlight on the London wine industry, featuring an impressive group of London wine professionals: https://www.guildsomm.com/public_content/features/articles/b/spotlight/posts/london-spotlight  Thanks for listening and supporting our efforts here at GuildSomm. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

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