Podcasts about tasting

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Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Adam is going solo this week in the midst of some busy weeks for the boys. He talks about all that has been going on in life lately including: Field of Dreams game, his summer golf game and video series', wanting to go to all the events, an exhausting youth trip, and this week's perfect song. In the meat, Mm!, Adam shares what he believes are the 10 best Midwest vacations. Some he has experienced and some he is going on friend's words. See if you agree! The show closes with hopes of 90s icons joining the show in the future. Hut Hut! Love y'all. 

Send us Fan MailIn this episode we continue down the NA trail and taste a selection of IPA styles.  Are they worth a try?  Listen in to hear our thoughts and ratings!

This week, Juliet and Jacoby share their thoughts on California banning sell-by labels to cut down on food waste, discuss how branding affects beer sales, and cover the latest food heist. For this week's Taste Test, they try a banana water; Banagua. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Der spanische Cava hat ein Problem: Zwar ist er über die traditionelle Flaschengärung definiert, doch wird er in so vielen Regionen produziert, dass Terroir kaum noch eine Rolle spielt und mit Cava kaum Qualitätsversprechen verbunden sind. In der Wiege der spanischen Schaumweinproduktion, dem Penedès bei Barcelona, haben einige Winzer nun einen neuen Weg beschritten: Corpinnat. Hier stehen klare Herkunft, strengere Qualitätsregeln, ökologische Bewirtschaftung, Handlese, lange Flaschenreife und die vollständige Vinifikation auf dem Weingut im Mittelpunkt. Kurz gesagt: Während Cava stärker über die Methode definiert ist, versteht sich Corpinnat als besonders herkunftsgeprägter Premium-Schaumwein aus dem historischen Weinbaugebiet rund um Barcelona. Eine Botschafterin des Corpinnat ist die Schaumweinexperin Cana Michiels. Als Weinpädagogin vermittelt sie ihr Wissen in Masterclasses und Verkostungen. Sie sagt: "Corpinnat hat heute die strengsten Regularien für Schaumwein, die es weltweit gibt." Zusammen trinken wir vier Corpinnats von Gramona: - Gramona Imperial 2019 - Gramona Innoble - Gramona III Lustros 2017 - Gramona Celler Batlle 2012 Wir sprechen über Stil, Rebsorten und Reife und ob Corpinnat so etwas wie der Champagner Spaniens werden könnte.

https://www.whisky.de/p.php?id=XVNACH0000 Nosing 02:41 Wir verkosten den The 'Nach - Fine Scottish Vodka. Mit The 'Nach Fine Scottish Vodka präsentiert Sam Heughan und die Galloway Distillery aus Schottland einen außergewöhnlichen Premium Vodka, der traditionelle Handwerkskunst mit innovativer Destillation verbindet. Hergestellt in Schottland, entsteht dieser besondere Vodka aus drei separat produzierten Destillaten, die erst im letzten Schritt miteinander vermählt werden. ► The 'Nach Playlist: https://www.youtube.com/playlist?list=PLfB4f0vBnM3I ► Abonnieren: http://www.youtube.com/user/thewhiskystore?sub_confirmation=1 ► Whisky.de Social Media ○ TikTok: https://www.tiktok.com/@whiskyde ○ Instagram: https://www.instagram.com/whisky.de/ ○ Facebook: https://www.facebook.com/Whisky.de/ ○ Twitter / X: https://www.threads.net/@whisky.de ○ Threads: https://www.threads.net/@whisky.de ○ Telegram: https://t.me/whisky_de ► Podcast: https://www.whisky.de/shop/newsletter/#podcast ► Merch: https://whiskyde-fanartikel.creator-spring.com/ Mehr Informationen finden Sie in unserem Shop auf Whisky.de/shop

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Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders. Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a cider maker's greatest tools. Ria also shares the latest News from Out and About Ciderville, including updates on CiderCon 2027, eCiderNews, GLINTCAP, orchards around the world, and this fall's French Cider Tour. Ciders tasted: • Semi-Sweet Still Cider • Pearadise Pet-Nat Timestamps Timestamps - 00:00 – Still Cider Origins - 00:23 – Welcome to Cider Chat - 02:31 – Ciderville News Update - 05:42 – Orchards Around the World - 08:48 – Fires and Normandy - 10:54 – Meet Mr. Plūme - 11:55 – Latvia and Location - 13:17 – Māris' Cider Journey - 15:34 – Latvian Traditions - 17:24 – Heirloom Apple Abundance - 19:29 – Orchard and Grafting - 22:20 – Learning the Craft - 25:52 – Life as a Married Cidermaking Team - 28:01 – A Microcidery Philosophy - 29:35 – Tours and Education - 30:59 – Bottle Sizes and Sales - 31:52 – Small Bottles and Hops - 32:44 – Wild Fermentation - 33:27 – The Story Behind Their Still Cider - 34:44 – Reading Latvian Labels - 35:35 – A Latvian Toast - 35:52 – Tasting the Still Cider - 36:58 – Why Still Cider Matters - 39:33 – Awards and Philosophy - 41:44 – Yeast and Apple Blends - 43:20 – The Baltic Cider Scene - 47:35 – Stopping Fermentation Naturally - 48:56 – Aging and Storage Challenges - 52:23 – Pouring Pearadise Pet-Nat - 54:40 – Flavor Notes and No Sulfites - 59:11 – Where to Find Mr. Plūme - 1:00:40 – Thanks and Sign Off - 1:02:42 – Closing Outro: We Like Cider Round

"Everyone gets cancer five times a day — your body already knows how to take care of it." Sam Bertram is the co-founder and CEO of OnePointOne, the vertical-farming company behind the Willo brand. With his brother John (CTO), Sam is building fully automated indoor farms — powered by AutoStore robotics, AI, and precision LED light — that grow nutrient-dense produce in about 15 days, with no soil and no sunlight. But the vision goes far beyond salad: using plants as living factories to manufacture pharmaceutical-grade molecules (like monoclonal antibodies) at a fraction of today's cost, and eventually "closing the loop" on human nutrition — food grown to your own blood work. *Reduce your risk of Alzheimer's with my science-backed protocol for women 30+: * https://go.neuroathletics.com.au/yout... Subscribe to The Neuro Experience for evidence-based conversations at the intersection of brain science, longevity, and performance. _____ TOPICS DISCUSSED 00:00 – Cold open: bold claims & who is Sam Bertram 00:51 – Why vertical farms collapse (Bowery) & how OnePointOne survived 05:49 – The number that started it all: 1.1 billion malnourished 07:30 – Why micronutrient deficiency is the real killer 08:21 – What OnePointOne actually is: "a box that grows plants" 10:03 – Training plants with light & water to boost nutrients 11:00 – Closing the loop: food matched to your body's data 12:28 – The plan for 1,000 farms & the AutoStore partnership 15:46 – Plant biology 101: growing with no soil, no sun 18:11 – The robots — and why humans are still essential 21:27 – Pesticides, washing produce & disease clusters 23:53 – Beet greens for cancer patients & the Whole Foods deal 24:42 – A 13-person company run on AI 25:15 – The 15-day crop & cracking the cost code 27:11 – Biology vs. software: what really makes it work 28:01 – Humanoid robots, ~5 years away 30:27 – Why raise $80M and not $500M 33:56 – What they do to a plant that nature never would 36:28 – Expanding crops: strawberries, cannabis, mushrooms 38:05 – Growing food & materials in space (Elon, text back) 39:38 – Personalized food grown from your blood test 40:24 – Food as medicine & the truth about Western medicine 41:11 – Sam's mystery illness: 8 years without exercise 44:23 – Plants as medicine — who "fed and dosed" the world? 49:32 – Manufacturing pharmaceutical molecules inside plants 50:18 – Replicating $30–40k drugs cheaply (Rituximab, Lecanemab) 54:21 – Why the Middle East may beat the US, RFK Jr & MAHA 55:11 – Genetics, cancer & the healthy 80–90% 57:35 – Taste: beating junk food at its own game 58:27 – Why good food got so expensive (money printing) 59:14 – A world without hunger — how far away? 1:00:24 – Tasting the farm: microgreens, bok choy, mizuna & kale _______ Thank you to our sponsors Jones Road Beauty: https://jonesroadbeauty.com Use code LOUISA for a free full-size mascara with your purchase (and mention The Neuro Experience podcast when they ask where you heard about them) Qualia: https://www.qualialife.com/neuro Use code NEURO for 50% off Qualia Magnesium+ Cure Hydration: https://curehydration.com Use code NEURO for 20% off (also available on Amazon) _______ I'm Louisa Nicola - clinical neurophysiologist - Alzheimer's prevention specialist - founder of Neuro Athletics. My mission is to translate cutting-edge neuroscience into actionable strategies for cognitive longevity, peak performance, and brain disease prevention. If you're committed to optimizing your brain- reducing Alzheimer's risk - and staying mentally sharp for life, you're in the right place. Stay sharp. Stay informed. Join thousands who subscribe to the Neuro Athletics Newsletter → https://bit.ly/3ewI5P0 Instagram:   / louisanicola_   Twitter :   / louisanicola_   Learn more about your ad choices. Visit megaphone.fm/adchoices

For more of the story, photos and links to the wines featured, check out this episode's website page!I've launched a virtual wine membership with tasting kits shipped right to your door! Learn more about Sip With Nikki-The Tasting Room. Michael and I will be pouring our Sollevato Wines with over 20 other fantastic small production Napa wineries on August 16th, 2026 at the Tamber Bey Winery in Calistoga, CA. Tickets for the Crush Collective Wine Event can be purchased here and if your 20% listener discount doesn't automatically apply from the link, enter the code CC20SIP26 for 20% off!Episode Notes: My nephew Aidan just got back from his second training stint with the American army training in Germany — and once again came home with a suitcase of bottles for us to taste. He spent a weekend in Prague and was excited to bring back some Czech wine and spirts!This time he brought back :A semi-dry Sauvignon Blanc from Moravia in the Czech RepublicA deep and surprising German Dornfelder redA 38%-ABV Czech herbal liqueur one family member dubbed "Christmas in a bottle."Listen as we we gathered three generations at the beach house on Long Beach Island to taste our way through all three, with a lot of laughs, some very honest reactions, and a SOMMO app assist along the way.Cheers to Aidan for once again bringing home a taste of somewhere new.Links and Resources:Learn more about Sommo and download the app here! Use code NIKKI for a free month of Premium Access.Follow Sommo on InstagramSollevato Wines: We have limited 2023 Sangiovese and Grenache available and our 2023 Petite Sirah (bold, inky, and great for BBQ season) is also coming this fall. Sign up for the mailing list at sollevatowines.com to be the first to know.use code PODLISTENER for 10% off all of Nikki's wines on sollevatowines.comOther resources and links: If you'd like to Support the Podcast, you can buy us a glass of wine! Please and Thank you!Follow Nikki on Instagram for more behind the scenes look at life in Wine CountryEnjoy some of MY FAVORITE THINGS from our Sponsors:Use my VIP Friends and Family Link to sign up for Wine Spies! And use the coupon code NIKKI for $50 off your order of $200 or more!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!

And the Best Tasting Rotisserie Chicken is sold where?

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  You all know how deeply I love Italy—the culture, the history, and of course, the incredible diversity of its wines. Today, we are heading off the coast of Sicily to the stunning volcanic island of Lipari. This place is rugged, beautiful, and shaped by ancient wind and sea, which brings us to a winery that is making absolutely stunning expressions of this unique terroir: Tenuta di Castellaro. Through their incredible work with heroic viticulture, these wines don't just taste amazing—they literally transcend you right to those sun-drenched, volcanic slopes overlooking the Mediterranean. We are doing a deep dive with a virtual tasting hosted by the estate, sharing the story behind these native varieties and the pure, salty, mineral magic they bring to the glass. So pour yourself something good, and let's head to Lipari!  Please take a moment of your time to subscribe, rate and review Exploring the Wine Glass. It's completely free and is a great way to let other wine lovers know about the podcast. Be sure to head over to the website, Exploringthewineglass.com, to read my award winning blog and to see what else I have been up to. And most of all, please tell your friends about the podcast!   Slainte!  Find out more about my Wine Education Classes here Order Spanish Wine Bingo Game here Earn your Rioja Enthusiasts Certification here Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

Sara and Paul from Lake City CW Farm tell their Catholic Worker journey from college to Duluth to building their strawbale house and creating a thriving kombucha business while raising a family, providing hospitality and jobs, rebuilding the soil through regenerative agriculture, and tasting the variety of flavors provided by the Driftless region of SE Minnesota.

Manu war neulich einkaufen und hat ein kleines Tasting-set gefunden, was unser Interesse geweckt hat: Das Ron Rumbero Set. Rein optisch inszeniert es sich als ein günstigerer Kompetitor zu Havanna Club. Ob es auch so performt, testen wir heute. Hört rein und bleibt durstig! 0:00:00 Intro0:01:24 Drink der Woche - LEMON BRAMBLE0:30:00 Reviewcorner - RON RUMBERO1:17:10 Outro——————————————-LEMON BRAMBLE4,5cl Gin2,25cl Limettensaft1,5cl Brombeersirup6cl Bitter LemonAlle Zutaten bis auf das Bitter Lemon in einen Shaker geben und für ca. 15 Sekunden auf Eis shaken. In einen Tumbler mit frischen Eiswürfeln abseihen und mit Bitter Lemon aufgießen. Mit einer Limettenzeste garnieren und servieren.——————————————-Introsamples von Pixabay:Intro und Outro: Let it Go von ItsWatR​Drink der Woche: Intrigue Fun von Musictown

Diesmal haben wir einen deutschen Rieslingsekt im Glas – den Grand de VAUX von Schloss VAUX aus dem Rheingau. 30 Monate auf der Hefe, frisch degorgiert, extrem trocken, mit feiner Perlage, cremiger Brioche-Note und klarer Riesling-Aromatik. Für uns ein spannender Sommer-Sekt mit Charakter. Preislich liegt die Flasche aktuell bei 14,95 Euro und ist erhältlich bei unserem Partner Hawesko. Im Video geht es unter anderem um: - Alkohol bei Hitze – gute oder schlechte Idee? - Was trinken Gäste im Sommer wirklich? - Warum trockener Sekt bei warmem Wetter besonders gut funktionieren kann Wenn Du Sekt, Wein und ehrliche Verkostungen magst, lass gern ein Abo da :)

Send us Fan MailWe sit down at Middle West Spirits in Columbus with Steve Frederick to unpack how an Ohio grain-to-glass distillery scales up without losing what makes the whiskey special. Along the way we taste new Old Elk bottles coming out of Columbus, dig into finishes like Armagnac and sherry, and end with a straight-from-the-barrel moment that proves context changes everything. • Middle West's growth from small runs to a massive round-the-clock facility • What “crop to cask” means in practice for Ohio grains and farmer partnerships • Ethical sourcing choices like free trade vanilla and why it matters • How contract distilling and a serious bottling line support the business • Old Elk acquisition impact on portfolio, production and consumer pricing • Cigar Cut, Punch Cut and why structure matters for cigar pairings • Tasting notes across high malt bourbon, wheated bourbon and wheat whiskey • Why finishes and experimentation are pulling new drinkers into whiskey • Barrel thieving, proof talk and how a splash of water changes the pour • Where to find bottles in Ohio and beyond, plus distillery-only releases You can always go to our website Make sure you drink responsibly, don't drink and drive, and live your life like us. The wild part about visiting Middle West Spirits is realizing your brain is not calibrated for the scale. We're standing in Columbus, Ohio, talking with Steve Frederick about a distillery that went from craft beginnings to a facility that can fill barrels at an industrial pace, while still obsessing over mash bills, fermentation, and what ends up in your glass. If you care about American whiskey made the right way, this is a rare look at how “grain to glass” turns into real decisions, not just a slogan.We get deep into the Middle West approach to “crop to cask” sourcing, including how they work with Ohio farmers and why local grain changes both flavor and identity. Steve also shares the less-glamorous side of spirits production, like supply chain ethics, and why choices such as free trade vanilla matter. From there we zoom out to the business reality: contract distilling, a serious bottling line, and how a distillery can stay nimble while keeping quality high.Then we hit the big moment for whiskey fans: the Old Elk acquisition and what it means for Old Elk bourbon, wheat whiskey, and future blends. We taste through core Old Elk expressions bottled in Columbus, talk cask strength value, and break down finishes like Armagnac, Oloroso sherry, Sauternes, and tawny port. We even thief whiskey straight from the barrel and reflect on why the experience of drinking can change what you taste.If you enjoyed this kind of behind-the-scenes whiskey talk, subscribe, share the episode with a friend, and leave us a review. What bottle are you hunting next, and are you team bourbon or team wheat whiskey? If You Have Gohsts voice over Whiskey ThiefSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

Hilchot Basar Bechalav Part 15: How do I know if it's “yad soledes”? Touching it? Tasting it? What's with kli sheini?

Send us Fan MailIn this episode we sample a few non-alcoholic offerings from Athletic Brewing Company's NA Sour Series.  Listen in to hear our thoughts and ratings.

This week, Juliet and Jacoby react to espresso being created using sonic waves, discuss the fall of Bordeaux wine, and cover the increase of protein in supermarkets. Then they try a flight of Crumbl cookies for this week's Taste Test. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Dandapani is a Hindu priest who spent over ten years as a celibate monk before devoting his life to teaching the world how to master focus. His central claim is simple but unsettling: most of us are not distracted by accident, we have spent years actively practicing distraction, often more hours a day than most people practice anything else they care about. In this conversation, we unpack what it actually costs to live a physically present, mentally absent life, and why that cost compounds with every passing year.What We Dive Into:1. Whatever you do for hours a day, every day, you get good at. Most people have unintentionally practiced distraction more than they have practiced anything else, which is why concentration feels so foreign and difficult by comparison.2. You cannot practice being present directly. Presence is simply the outcome of keeping your awareness fixed on one thing without it wandering. Trying to "be present" without training focus is chasing an effect while ignoring its cause.3. When your attention bounces between unfinished tasks, each unresolved jump adds a small charge of anxiety that accumulates over the day. Learning to hold awareness in one place, even briefly, interrupts that buildup before it becomes stress.Know Thyself, but not by yourself. A guided space to return home to yourself.https://www.knowthyselfcollective.com✨THANK YOU TO OUR SPONSORS:https://oneskin.co/KNOWTHYSELFCode KNOWTHYSELF for 15% off___________00:00 Intro01:29 What Distraction Costs Us07:29 The Law of Practice13:19 Life Is Finite, Not Short24:08 Money, Purpose, and the Path of the Householder28:08 Tasting the Super Conscious32:21 Awareness, Anxiety, and the Roots of Stress39:42 How to Train Focus: The Ball of Light50:11 Eliminating Fear by Controlling Awareness55:43 The Greatest Gift: Undivided Attention1:01:36 Becoming a Monk: The Search for a Real Teacher1:11:20 Choosing a Philosophy Before the Practice1:23:26 Signs of a Maturing Soul1:30:21 A Day in the Monastery: Practicing All Day Long1:36:38 Intuition, Psychic Sensitivity, and Its Dangers1:43:28 Going Narrow and Deep on One Path1:50:14 Filtering the Mind Like a Kitchen Strainer1:58:44 Building Willpower: Finish What You Begin2:03:04 Reincarnation, Compassion, and Unresolved Baggage2:13:29 How to Spot a Fake Guru2:17:42 Ambition, Peace, and the Final Message___________✨MORE FROM DANDAPANI↳https://dandapani.org/know-thyself-podcast↳Instagram: https://www.instagram.com/dandapanillc↳YouTube: https://www.youtube.com/dandapanillc

Join Rabbi Joey Rosenfeld as he guides us through the world and major works of Kabbalah, Hasidic masters, and Jewish philosophy, shedding light on the inner life of the soul. To learn more, visit JoeyRosenfeld.com

Matthew #56: Tasting The Tree Of Life (Matthew 26:17-30) Janelle Greene (6/28/26) When I was in college, one of my professors led an activity that has stayed with me ever since. He said the word “apple” and asked us to write down as many descriptive words as we could. We wrote things like fruit and tree. Then he showed us a picture of an apple, and our list grew with words like red, round, and leaf. Next, he brought out a fake apple, giving us even more details to describe. Finally, he passed around a real apple. Now we could write about its weight, texture, smell, the sound of a bite crunching, and other characteristics that were impossible to experience through the previous examples.The purpose of the exercise was to demonstrate how much more we learn when multiple senses are engaged. The professor encouraged us to involve as many senses as possible when teaching because it increases the likelihood that people will understand and remember what is being communicated. Hearing alone has its limits, but understanding grows when we add sight, touch, and even taste.I often think about that lesson when I consider why Jesus commanded us to eat and drink in remembrance of His sacrifice. We are not called only to listen or to watch. We are invited to taste and touch as we remember what Christ has done and worship Him.This Sunday we will continue our study in Matthew by reading chapter 26, verses 17 through 30. In this passage, we will see the Last Supper, where Jesus transforms the Passover meal into a reminder of the New Covenant established through His sacrifice. What stands out to you about Jesus' words and actions?If you would like to study more of the context ahead of time, The Bible Project has excellent resources on Passover and the biblical covenants that provide helpful context for this week's passage. We hope you will take a few minutes to explore them, and we invite you to join us this Sunday as we study God's Word together.Click here for a pdf of the teaching slideshow.

In Psalm 34, David invites us to experience the goodness of God personally rather than merely knowing about Him intellectually. This psalm calls believers to continually proclaim Gods faithfulness, pursue a life that honors Him, and find rest in His loving care. Whether in seasons of blessing or affliction, those who take refuge in the Lord will discover that He is faithful to deliver, sustain, and redeem His people. The post Tasting and Seeing the Goodness of God appeared first on Caz Church.

This week, Juliet and Jacoby once again react to World Cup-themed stories, discuss the woman who invited strangers to her birthday party, and break down a heist involving used cooking oil. For this week's Taste Test, they try two flavors of Japanese soda. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

For Haitians living in the Big Easy, many things remind them of home, from Second Line parades to the architecture to the food. Red beans and rice, boudin, jambalaya… all these iconic Louisiana dishes have connections to Haiti.That's because Haitian migrants profoundly shaped New Orleans culture. At the turn of the nineteenth century, enslaved people on the island of St Domingue broke free from their chains. Led by Toussaint L'Ouverture, they snatched their freedom from the French. They renamed the country Ayiti, the Indigenous Taino name for the land.This not only sparked the fire of freedom and Black liberation movements around the world, but also had huge consequences for other French territories. White people fleeing Haiti found familiarity in Louisiana's French culture and the plantation economy. Large groups of Black people, enslaved and free, also arrived with them, boosting Louisiana's sugarcane economy. New Orleans became one of the Blackest cities in the country.“63% of Crescent City inhabitants were now Black. Among the nation's major cities, only Charleston, with the 53% majority, was comparable,” said Zella Palmer, a food historian at Dillard University.The influx dramatically transformed New Orleans' culture and especially its food, giving it a Haitian twist that you can still taste today.“Haitian cuisine is the most underrated and unappreciated cuisine in the Western Hemisphere,” said Palmer.In this episode of Gravy from the Southern Foodways Alliance, Tesfaye gives Haitian cuisine its flowers. She takes us through the history of how Haiti helped shaped New Orleans' iconic cuisine and introduces us to the modern chefs in the city who are bringing Haitian food back to the forefront.***Eva Tesfaye is the lead reporter for WWNO's Coastal Desk. Before joining WWNO, she covered food and agriculture for Harvest Public Media and the Mississippi River Basin Ag and Water Desk. Eva was also a producer for NPR's daily science podcast, Shortwave. A graduate of Columbia University, she started her journalism career as an NPR Kroc Fellow. She grew up moving around Africa and has lived in Uganda, Rwanda, Sudan, South Africa, and Kenya.

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In “Tasting Haiti in New Orleans,” Gravy reporter Eva Tesfaye gives listeners a taste of Haitian cuisine—and history—in New Orleans. For Haitians living in the Big Easy, many things remind them of home, from Second Line parades to the architecture to the food. Red beans and rice, boudin, jambalaya… all these iconic Louisiana dishes have connections to Haiti. That's because Haitian migrants profoundly shaped New Orleans culture. At the turn of the nineteenth century, enslaved people on the island of St. Domingue broke free from their chains. Led by Toussaint L'Ouverture, they snatched their freedom from the French. They renamed the country Ayiti, the Indigenous Taino name for the land. This not only sparked the fire of freedom and Black liberation movements around the world, but also had huge consequences for other French territories. White people fleeing Haiti found familiarity in Louisiana's French culture and the plantation economy. Large groups of Black people, enslaved and free, also arrived with them, boosting Louisiana's sugarcane economy. New Orleans became one of the Blackest cities in the country.   “63% of Crescent City inhabitants were now Black. Among the nation's major cities, only Charleston, with the 53% majority, was comparable,” said Zella Palmer, a food historian at Dillard University.   The influx dramatically transformed New Orleans' culture and especially its food, giving it a Haitian twist that you can still taste today.   “Haitian cuisine is the most underrated and unappreciated cuisine in the Western Hemisphere,” said Palmer.   In this episode, Tesfaye gives Haitian cuisine its flowers. She takes us through the history of how Haiti helped shaped New Orleans' iconic cuisine and introduces us to the modern chefs in the city who are bringing Haitian food back to the forefront. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to The Bourbon Road, Episode 501! Todd and Jim are joined in the Bourbon Road Bar — aka Tim's Basement — by special guest Dan Mattingly, a Roadie since 2020, Frankfurt Bourbon Society board member, and all-around bourbon enthusiast. The occasion calls for glasses raised to the 250th anniversary of America, a theme that drives most of tonight's tasting lineup, plus one very fun outlier to kick things off. On the Tasting Mat: - Dragon Con Bourbon by Old Fourth Distillery (40th Anniversary Edition): A 94-proof high-rye bourbon (75% corn, 21% rye, 4% malted barley) aged 4–6 years, released in collaboration with Atlanta's iconic Dragon Con convention. Limited to 3,700 bottles at $39.99. The nose opens with overripe fruit — banana, apple, and strawberry — while the palate delivers strawberry cream, a cool refreshing wash, and a gentle spice on the tail. A crushable, fruit-forward summer sipper that punches well above its price. *(00:02:51)* - 15 Stars Kentucky County Six-Year Straight Bourbon (250th Anniversary): A blend of two Kentucky straight bourbons, each aged a minimum of six years, bottled at 90 proof and retailing for $38. Named in honor of the historic 1776 Kentucky County of Virginia's western frontier. The nose is light and delicate — sugar cookie icing, poached pear, and faint florality. The palate is similarly airy, with a brief but pleasant finish of light molasses and white fruit. A well-priced, accessible pour designed for a broad audience. *(00:11:50)* - 15 Stars Kentucky County 12-Year American Whiskey (250th Anniversary): At 90 proof and $58, this expression blends Kentucky straight bourbon with an American whiskey distilled from a bourbon mashbill — aged seven years in second-use oak, then an additional five years in new charred oak. The nose carries more depth than its six-year sibling, with a hint of funk and gentle sweetness. The palate is soft and full-bodied, offering pear, white pepper spice, and a smooth finish with cotton candy sweetness and a light smokiness. A step up in complexity and a solid value for a 12-year expression. *(00:17:00)* - Copper & Cask Wave That Flag Nine-Year Double Oak Bourbon (250th Anniversary): This 117-proof, nine-year straight bourbon undergoes a secondary finish in a custom American oak wave-stave char (#1 char) barrel. Only 3,000 bottles were produced, retailing for $74.99. On the nose: apple cinnamon spice and rich sweetness. The palate is full-mouth and layered — cinnamon roll spice, pecan swirl sweetness, black raspberry, dark chocolate, and a savory leather finish with hints of evergreen cedar. A dollar from every bottle supports the Arcadia Center veteran farmer training program. *(00:31:30)* - Lost Lantern United States of Bourbon (Cask Strength, 250th Anniversary): The first-ever blend of straight bourbon whiskeys sourced from all 50 states — 50 distilleries, components ranging from 2 to 10 years old, bottled at cask strength 122.9 proof. Limited to 3,300 bottles at $99.99. The nose arrives with cosmic brownie chocolate, hard sugar candy, and warm baking spice. The palate opens with atomic fireball and red hots cinnamon heat, followed by dark cherry, black raspberry, leather, and a lingering oak-driven finish. A remarkable blending achievement and a fitting tribute to American bourbon craftsmanship coast to coast. *(00:38:09)* It's a fitting episode to follow the milestone of Episode 500 — five expressions, five stories about anniversaries big and small, all sharing one message: great bourbon is being made everywhere, and there's always something worth raising a glass to. Dan Mattingly brought great energy and sharp palate notes to the table, and we hope you'll stop by the new Bourbon Road website at thebourbonroad.com to join the Roadie community, grab your free membership, and stay in the loop on upcoming events, giveaways, and live tastings. Until next time, we'll see you down the Bourbon Road.

Join Rabbi Joey Rosenfeld as he guides us through the world and major works of Kabbalah, Hasidic masters, and Jewish philosophy, shedding light on the inner life of the soul. To learn more, visit JoeyRosenfeld.com

In this episode of GuildSomm: Into the Glass, Advanced Sommelier Alisha Blackwell-Calvert joins GuildSomm's director of education, Chris Tanghe, to blind taste three high-acid white wines. They discuss the differences between lees and oak aging as well as the evolution of typicity in classic winemaking regions.   Alisha is based in St. Louis and is currently the wine director for Madrina. She previously worked at Cinder House in the Four Seasons Hotel and was a James Beard semi-finalist for Outstanding Professional in Beverage Service in 2025. She judges for the Decanter World Wine Awards and serves as a mentor for the Bâtonnage Mentorship Program.   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!

This week, Juliet and Jacoby react to the travelogues of World Cup visitors, discuss the return of McDonald's apple pie, and cover Campbell's newest soup. For this week's Taste Test, they try a trio of Man Cereal flavors. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us Fan MailA barrel can be magic, or it can be ruined before it ever touches whiskey. We sit down with Macaulay Mitten (Dark Arts Whiskey House, aka The Bourbon Swami) to get painfully specific about what separates a memorable finish from a disaster: producer selection, barrel handling, shipping heat, and the kind of quality control most drinkers never see.We also crack open the America 250 release: an almost 11.5-year blend bottled at a hefty 128.28 proof. We talk about why blending at cask strength leaves nowhere to hide, how custom char and toast profiles can lift the flavors you want without dragging in bitterness, and what “bold” can taste like when it's built with intention. Expect notes and frameworks you can use the next time you're evaluating barrel proof bourbon, sherry cask finishing, or why proofing can change a brand's consistency.Then the conversation expands into what's next at the Whiskey House: patio upgrades, cigars and pairing strategy, a caviar and whiskey event, and the launch of Noble Arts for botanical spirits. Macaulay teases a navy strength gin designed for big oils and louche, absinthe experiments that could lead to absinthe-finished rye, and more one-off drops headed toward Kentucky Bourbon Festival, including a 19-year Mizunara-aged bourbon and other serious “eat lunch first” pours.Subscribe for more deep whiskey nerd conversations, share this with a friend who loves finishes, and leave us a five-star review if you want more guests who get into the real details.We catch up with Macaulay Mitten and talk through how Dark Arts turns sourced barrels into distinctive, high-impact blends with real control over finishing and flavor. We taste and break down the America 250 release, then zoom out into barrel quality, honey finishes, and the next wave of botanical spirits coming from Noble Arts.  • America 250 limited five-barrel run details, presale hiccups, Tuesday online allocation  • What Oloroso sherry finishing adds, why producer and sweetness level matter  • Barrel sourcing realities, shipping heat, spoilage risks, rejecting bad casks  • Blending at cask strength vs proofing down, consistency and complexity trade-offs  • Custom toast and char profiles per barrel to preserve and elevate core notes  • Tasting notes and why high proof does not have to drink hot  • Rye and Scotch palate talk, peat as a palate wrecker, mezcal appreciation  • Whiskey House updates, patio build-out, cigar plans and pairing strategy  • Caviar and whiskey event tease and what makes a pairing work  • Noble Arts roadmap, botanical library, navy strength gin, absinthe experiments, vodka base  • Honey barrel finish process, waiting list demand, filtration choices and haze  • Sweet and sour mash blend concept and trademark approach  • Old whiskey sourcing, 19-year Mizunara tease, avoiding tannic over-oaked barrels  • Philosophy on intent and energy in blending, why “bad whiskey” is often just preference  darkartswhiskey.com on the bottle shop tab there  Make sure that you leave good feedback, five-star reviews, everything like that  And also on YouTube, become a member and then consistently, like Kirk does, leave us with super chatsvoice over Whiskey Thief If You Have GohstsSupport the showhttps://www.scotchybourbonboys.comThe Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world    https://podcast.feedspot.com/whiskey_podcasts/

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Harvesting, Milling, and Cooking with Arizona's Native SuperfoodIn this episode we explore mesquites as a desert food source, hosted by Romey Romero & Farmer Greg. This episodes guests are Peggy Sue Creekmore and Mike Clow and we explore one of the Sonoran Desert's most abundant and overlooked food sources: mesquite beans. The conversation covers how to identify quality mesquite trees, harvest pods safely, dry them properly, and turn them into nutritious mesquite flour using a community hammer mill. Listeners learn why mesquite has been a staple food for centuries, how it compares to conventional flour, and how to transform this free local resource into delicious baked goods, drinks, and snacks. The episode also highlights educational workshops, harvesting walks, and community milling opportunities.Key Topics & EntitiesMesquite bean harvestingMesquite flour productionCommunity hammer mill projectNative desert food systemsPeggy Sue CreekmoreMike ClowFarmer Greg PetersonSonoran Desert edible plantsPalo verde beansCarob podsIronwood seedsAflatoxin preventionBruchid beetlesUrban Farm mesquite milling eventsKey Questions AnsweredWhy is mesquite considered a valuable food source?Mesquite pods are highly nutritious, naturally sweet, gluten-free, and rich in protein. Indigenous peoples and desert communities have relied on mesquite as a staple food across the Southwest and northern Mexico for centuries.Do all mesquite trees produce good-tasting pods?No. While all mesquite pods are technically edible, flavor varies significantly from tree to tree. Some are sweet and pleasant, while others can be chalky or have an unpleasant aftertaste. Tasting pods before harvesting is essential.What does mesquite flour taste like?Mesquite flour has a naturally sweet flavor often compared to graham crackers, caramel, or malt. Many recipes require little or no additional sugar because of the flour's natural sweetness.When is mesquite harvesting season?Mesquite pods typically begin ripening in June, although weather and elevation can shift timing earlier or later. Pods should be fully tan, dry, and free of green coloration before harvesting.How should mesquite pods be harvested?Harvest pods directly from the tree rather than from the ground. Many harvesters use a tarp and gently shake or tap branches to collect ripe pods.Why shouldn't pods be collected from the ground?Ground-harvested pods can develop mold and aflatoxins, which may contaminate community milling equipment and reduce food safety.How can harvested pods be stored properly?Pods should be dried thoroughly in shallow boxes, baskets, dehydrators, ovens, or even a parked vehicle. Moisture is the primary cause of spoilage and milling problems.What is a mesquite hammer mill?A hammer mill is a specialized machine that pulverizes entire mesquite pods, including seeds and pod walls, into flour. Traditional grain mills cannot process mesquite effectively because its natural sugars gum up the machinery.What can be made with mesquite flour?Mesquite flour can be used in cookies, muffins, crepes, breads, energy balls, beverages, and other baked goods. It works particularly well in low-temperature baking and gluten-free recipes.What happens to the material that doesn't become flour?The coarse material, often called "chunky bits" or chaff, can be used to make tea, brewing mash, and other food products.Episode HighlightsMesquite flour is naturally sweet enough to reduce or eliminate added sugar in many recipes.Flavor quality varies dramatically between mesquite trees, making tasting an important step before harvesting.A mature mesquite tree can produce more than 100 pounds of pods in a season.Harvesters should only collect pods directly from the tree to prevent mold contamination.Proper drying is the single most important factor for successful milling.The Urban Farm community hammer mill converts harvested pods into food-grade flour.Mesquite flour is gluten-free and requires binders such as eggs, chia, or applesauce when baking.Desert trees such as palo verde, carob, ironwood, and mesquite offer significant edible resources often overlooked by modern food systems.Calls to Action & ResourcesMesquite Harvesting Walks — https://urbanfarm.org/mesquiteMesquite Milling Appointments — https://urbanfarm.org/mesquiteUrban Farm Educational Programs — https://urbanfarm.orgDesert Food Tree Guide — https://learn.desertkitchen.net/treesVisit www.UrbanFarm.org/990 for the show notes and links on this episode!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

In this episode of Eat Sleep Wine Repeat, Janina is joined by nomadic winemaker Darren Smith, founder of The Finest Wines Available to Humanity. Having worked harvests across Chile, Bolivia, Peru, Portugal, Spain and the Canary Islands, Darren shares stories from some of the world's most overlooked wine regions and explains why old vines, heritage wine grapes and local traditions continue to inspire his winemaking philosophy. Together, they explore País, Negra Criolla, Quebranta and Palomino, discovering how these historic wine grapes travelled across continents and evolved into unique regional identities. Along the way, they discuss minimal intervention winemaking, tree-trained vineyards, volcanic terroir and flor-aged wines, while uncovering extraordinary wine travel destinations that rarely make the spotlight. Whether you want to learn about wine, deepen your wine education, discover lesser-known wine regions, understand heritage grape varieties or plan your next wine travel adventure, this wine podcast episode is packed with fascinating stories, expert insight and remarkable wines.   Shownotes 02:45 – Darren Smith's journey into wine — from journalism and wine writing to becoming a nomadic winemaker. 04:13 – Working with Dirk Niepoort — lessons learned from one of the world's most influential winemakers. 06:35 – How Dirk Niepoort's philosophy of infusion over extraction helped shape Darren's own approach to winemaking. 07:34 – The story behind The Finest Wines Available to Humanity and the inspiration for Darren's unconventional wine brand. 08:44 – Why Chile became a defining chapter in Darren's nomadic winemaking journey. 10:59 – The biggest challenge of constantly moving between wine regions, grape varieties and winemaking cultures. 12:46 – País explained — working with Chile's historic heritage grape and why it's perfect for modern chillable red wine styles. 17:21 – Life in Bío Bío, Chile — old vines, traditional farming and one of South America's most exciting wine regions. 19:21 – Minimal intervention wines in southern Chile — preserving purity, freshness and vineyard character. 21:07 – Tasting a País from Ignacio Pino in Itata — 150-year-old vines, granite soils and remarkable precision. 21:51 – Janina's tasting notes — lavender, herbs, freshness and the delicate character of old-vine País. 24:21 – Darren Smith and Ignacio Pino Roman's 2022 Itata País £32 TFWATH.COM  25:08 – Negra Criolla explained — the Bolivian expression of Listán Prieto and its fascinating history across the Americas. 29:14 – Bolivia's tree-trained vineyards — why the Cinti Valley looks more like a jungle than a vineyard. 31:13 – País / Negra Criolla — how the same grape variety is nuanced in different regions and how terroir shapes this grapee. 32:07 – Jardín Oculto and the rise of Bolivia's most talked-about winery. 33:59 – Bolivia's extreme vineyards — some of the highest wine-growing sites in South America. 35:11 – Viñas Viejas Negra Criolla 2024  from Bolivia's Cinti Valley (Not currently available in UK) 35:35 – Ica, Peru — discovering one of South America's oldest and most important wine regions. 37:24 – Quebranta explained — Peru's signature grape variety and its connection to Listán Prieto. 38:39 – Peru's desert vineyards — Pacific influence, sandy soils and the geography that shapes these wines. 39:59 – Working with Raúl Moreno — Palomino, Jerez and the revival of unfortified expressions of the grape. 42.58 - Darren Smith and Raul Moreno's Palomino 2022 £36 TFWATH.COM 43:31 – Jerez and albariza soils — flor ageing, terroir and Darren's experience making Palomino in southern Spain. 47:30 – Further Palomino recommendations — producers to explore including Luis Pérez, Ramiro Ibáñez and Raúl Moreno. 49:04 – What Darren learned from Victoria Torres Pecis and why La Palma remains one of the most inspiring wine travel destinations in the world. 53:08 – Trás-os-Montes explained — one of Portugal's least-known wine regions and its historic field blends. 53.42 - Darren Smith and Arribas Wine Company Palhete 2024 £32 TFWATH.COM 54:51 – Tinta Gorda (Juan García) — a little-known grape variety helping define the wines of Trás-os-Montes. 57:52 – The most misunderstood wine region Darren has worked in — and why Jerez deserves far more attention than just Sherry.

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam's extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

A summer job that turned into a 45-year legacy! In this episode of Bourbon Lens, we raise a glass to Wild Turkey Master Distiller Eddie Russell to celebrate his incredible 45th anniversary milestone at the distillery.We break down the highly anticipated spring release of Russell's Reserve 13-Year-Old Bourbon, featuring a special commemorative label honoring Eddie's craftsmanship. Bottled uncut at a unique 121-proof barrel proof, this rare and highly allocated expression brings a rich blend of history and flavor. Discover the inside story of how a rare 18-year-old barrel hand-pulled by Eddie during the filming of his new documentary, "His Own Way," made its way into this legendary 13-year blend.We also explore the pour's complex tasting notes, from initial aromas of citrus, baking spice, and cola, down to a heavy palate layered with rich fruit, sweet cola, rich tobacco, and smooth leather finishes. Plus, we share details on upcoming premiere events and exclusive screenings held at the Wild Turkey Visitor Center.Timestamps:00:00 - Introduction to Wild Turkey's Russell's 13 and Eddie Russell's milestone00:44 - Details of the limited release, proof, and historical context01:44 - Description of the whiskey's packaging and thematic elements02:14 - The role of 18-year-old barrels in this blend02:44 - Upcoming cultural events: June 23rd screenings and tastings03:14 - Ticket info for the June 30th visitor center experience03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola03:45 - The significance of Wild Turkey's limited editions and Eddie's dedication04:00 - Final thoughts on enjoying and sharing this special bourbon4:30- Closing remarks and toast to Eddie Russell and the Russell family

This time around, we explore the fascinating flavors of different Drambuie releases. If you haven't heard of it, it's a honey and whiskey liqueur made in Scotland, and if you have heard of it…well, you know that you can't make a Rusty Nail cocktail without it. In this episode, the bottles we taste through include: Today's Drambuie base expression A bottle from maybe 4 or 5 years ago…just to see if it's the same juice A vintage bottle from the '70s or '80s A 1980s-era Drambuie decanter special release Drambuie 15-year old (made, of course, with 15-year-old whiskey) And we wrap things up with the ready-to-serve Drambuie Hot Apple Toddy Watch this entire tasting on YouTube: https://youtu.be/LkJlnIWTEFs Thanks to David T. Smith for providing the wonderful rare and vintage Drambuie expressions we taste through in this episode. Thanks also to Eric Zandona, Joe Barber, and Erik Owens for joining in the fun and providing their expert palates and feedback.

Stewart's vs Dollar General: Which Food Wins? In this blind taste test, Beard Laws, Avery and Isla raid the kitchen to settle a debate that every Upstate New York family has probably had at least once. We bought store-brand foods from Stewart's Shops and Dollar General, mixed them up, labeled everything A and B, and put the entire family to the test. Nobody knew which store was which. From bread and beef jerky to cookies, gummy worms, hot dogs, trail mix, cheese slices, and lemonade, we ranked every item and crowned an overall champion. Some of these results completely shocked us. Would you be able to tell the difference between Stewart's and Dollar General food brands in a blind taste test? What's In The Fridge This Week • Stewart's vs Dollar General blind taste test challenge • Family food review featuring Avery and Isla • Store brand snack review and food comparison • Taste Test 2026 challenge with surprising results • Family food vlog packed with funny reactions and chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we raid the fridge, test snacks, compare foods, and settle family debates one bite at a time. This week's challenge included: • White Bread • Beef Jerky • Trail Mix • Chocolate Covered Pretzels • Cheese Slices • Gummy Worms • Chocolate Chip Cookies • Hot Dogs • Lemonade Which store would YOU pick? Did Stewart's deserve the win? Did Dollar General get robbed? Let us know in the comments. Timestamps: 00:00 - Introduction to the store brand showdown 00:31 - Setup and blind testing process explained 01:00 - Ranking Stewart's and Dollar General bread 01:28 - First impressions and texture analysis 02:25 - Comparing beef jerky brands and flavors 03:26 - First food category: bread evaluations 04:28 - Texture and smell differences discussed 05:08 - Tasting and guessing the brands 06:18 - Chewing and texture preferences about bread 07:22 - Tracking scores and announcing rounds won 08:14 - Recap of beef jerky test results 09:12 - The smell test and flavor notes 10:04 - Final thoughts on jerky preferences 10:58 - Gummy worms taste test and brand guesses 11:28 - Trail mix comparison and ingredient guesswork 12:53 - Chocolate chips, nuts, and flavor discussions 14:37 - Chewy and texture preferences on trail mix 16:06 - Chocolate covered pretzels taste test 16:57 - Cheese slices comparison and texture analysis 18:26 - Final cheese brand opinions and guesses 19:24 - Ratings of beef jerky, bread, and gummies update 20:22 - Hot dog taste test and presentation analysis 21:13 - Guessing hot dog brands and scoring 22:54 - Final round: cookies and cookies' taste review 27:03 - Recap of overall winners and losers 28:02 - Reviewing the lemonade taste challenge 30:43 - Strawberry vs. traditional lemonade showdown 32:27 - Favorite items and least liked products 34:11 - Summary of standout products and disappointments 35:54 - Cost analysis, value, and final recommendations 36:24 - Closing remarks and next episode teaser A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #TasteTest If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Download Hily (“Highly”) Dating App from the App Store or Google Play, or visit https://hily.go.link/bmi8c to date as you are!  Head to Factormeals.com/sip50off and use code sip50off to get 50 percent off and free daily greens per box!  Use my code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount

In this episode of Five Minute Fridays, we explore an incredible milestone in the craft spirits movement: the triumphant resurgence of aged craft whiskeys. Leading the charge is Northern Kentucky's own New Riff Distilling with their highly anticipated, limited-edition 10-Year-Old High Note Bourbon and Rye releases. We dive deep into the production details, mash bills, and proof strengths, alongside an honest review of the sensory tasting experiences.The Rise of Double-Digit Craft WhiskeyFor years, major legacy distilleries dominated the double-digit age statement landscape. However, craft powerhouses like New Riff, Starlight, and Peerless are proving that patience pays off in the craft whiskey world. As these distilleries cross the 10-year mark, they are unleashing rich, deep flavor profiles that rival any bottle on the shelf.Head-to-Head: The Mash Bills & ProofsNew Riff's latest decade-old duo showcases the distillery's flagship recipes, allowed to mature to peak complexity:10-Year-Old Kentucky Straight Bourbon: Clocking in at 116.9 proof, this expression features a high-rye mash bill of 65% corn, 30% rye, and 5% malted barley.10-Year-Old Kentucky Straight Rye: This 118-proof powerhouse utilizes a traditional 95% rye and 5% malted rye mash bill.Tasting & Sensory ReviewInspired by John from the Embellished Podcast, this review emphasizes the crucial value of revisiting high-integrity whiskey over multiple days to truly unlock its full, evolving complexity.New Riff 10-Year Bourbon NotesNose: Rich aroma highlighted by deep tobacco, plum, and a bright layer of citrus rind.Palate: A complex interplay of mature oak tannins, dark cherry, and honeyed peach.Finish: Long, spicy, and satisfyingly warm with a heavy rye-driven influence.New Riff 10-Year Rye NotesNose: Expressive and punchy with dominant spearmint, vanilla, and sweet honey.Palate: A beautifully juicy, well-rounded mouthfeel layered with sweet cinnamon sugar, lemon zest, and hints of ripe peach.Finish: Distinctly spiced and balanced. While our host personally leans toward the bourbon, both bottles are undeniable contenders for whiskey of the year.Limited Release DetailsThese high-integrity, barrel-proof, and non-chill-filtered whiskeys are limited-run creations. If you are a resident of or visitor to Northern Kentucky, do not miss your chance to head to the distillery, secure these rare bottles, and taste history in the making.Featured Resources & ConnectionsDistillery Info: https://newriffwhiskeyclub.com/

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Step into the fascinating world of Japanese spirits as we explore the artistry, heritage, and meticulous culture behind Japanese whisky. In this episode of Bourbon Lens, we sit down with House of Suntory's Advocacy Manager, James Bowker, to celebrate Toki Highball Week and deconstruct over a century of liquid craftsmanship.We track the incredible evolution of Japanese whisky, starting from Shinjiro Torii and the founding of the legendary Yamazaki Distillery. Discover how Japan's early isolation and cultural philosophies like kaizen (continuous improvement) and ichigo-ichie (treasuring the unrepeatable moment) shaped a production style distinctly different from Scotch and American whiskey.We break down the new strict labeling standards and regulations implemented to combat "fake" Japanese whiskies, giving you the knowledge to shop authentically. Plus, James guides us through a side-by-side tasting of the approachable Suntory Toki Classic versus the rich, smoky Toki Black expression. Finally, you'll learn the master techniques required to craft the perfect Japanese Highball at home, from precise water-to-whisky proportions to ice manipulation. Stream now and elevate your highball game!Episode Chapters & Timestamps:00:05 — Welcome and Overview of the Episode01:06 — The History of Japanese Whisky and Cultural Background02:32 — Shinjiro Torii and the Origins of House of Suntory03:57 — Craftsmanship and Blending Techniques in Japanese Whisky05:35 — Artistic and Cultural Influences: Hibiki, Hakushu, and Yamazaki08:17 — Suntory's Product Tiers and Core Portfolio Profiles10:42 — Fighting Counterfeits: New Japanese Whisky Standards and Certifications17:48 — Celebrating Toki Highball Week & the Ichigo-Ichie Philosophy19:17 — Masterclass: How to Craft an Authentic Japanese Highball at Home26:13 — Tasting & Comparison: Toki Classic vs. Toki Black Smoky Expression36:14 — Summer Culinary Pairings and Creative Whisky Cocktail InnovationsResources & Featured Links From the Show:The House of Suntory: Official WebsiteExplore the Lineup: Yamazaki, Hakushu, Hibiki, & Chita DistilleryIndustry Insights: Official JSLMA Japanese Whisky StandardsSupport the Show: Bourbon Lens Patreon / Bourbon LensSeven Cocktails & Bourbon Suntory 100 VideosSubscribe & Community Links

This week, Juliet and Jacoby discuss Hooters trying to rebrand as a family restaurant, the couple who created a personalized spice mix for their save the dates, and multiple crime stories. For this week's Taste Test, they try a trio of different Snack Packs. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136, or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Shop for Activia near you at www.activia.us.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

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This week, Juliet and Jacoby discuss the closing of the oldest continuously operating Red Lobster, wonder how a Philly bagel show has had two explosions this year, and dive into the science of whether grapefruit prolongs a caffeine buzz. For this week's Taste Test, they try Taco Bell and Salt & Straw's Choco Taco successor, the Tacolate. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call.Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show.Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more!Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon RenaldoShop for Activia near you at www.activia.us.comFind your season at ExperienceGR.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'm excited to get to speak with one of my friends (and Clubhouse superstars) Maria from Chicago today about her first experience with Disney Cruise Line, sailing the Disney Destiny! We talk about what got her to finally decide now was the time to venture beyond the theme parks and sail with DCL! Then, we hear about the planning and embarkation at Port Everglades! We discuss the rotational dining experience, both Palo dinner and Brunch, lots of character interaction (including her husband becoming "cruise famous!), lots of beverage tastings/seminars onboard, and much more! We hope you can continue the conversation with us this week in the Be Our Guest Podcast Clubhouse at www.beourguestpodcast.com/clubhouse! Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

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