Podcasts about tasting

How does beer bring communities together and enrich our lives? John Keeling, former brewemaster for Fuller's Brewery, emphasizes the social benefits of drinking beer in communal settings, talks American influence on British pubs, and what the future may look like for beer.Find a Fuller's brew near you! https://www.fullersbrewery.co.uk/PATREONSupport the show! Get episodes one week early and exclusive beer releases! patreon.com/respectingthebeerpodcastFACEBOOK GROUPGot a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerEMAILGot a question? Email us at respectingthebeer@gmail.com--TIMELINE00:00 Welcome John Keeling!03:44 The Joy of Drinking with Friends04:34 Tasting and Brewing Insights05:09 The Evolution of ESB08:11 American Influence on UK Beer13:26 The Decline of Pubs in the UK25:22 Mount Rushmore of Beer31:53 Support us on Patreon!--CREDITSHosts:Bobby FleshmanAllison FleshmanJoel HermansenGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.You can watch the video version of this episode on YouTube.In this episode, we take a deep dive into one of the iconic series of the rum world: Habitation Velier, Luca Gargano's collection of unique pot still rums from all corners of the globe. We start with a look back at a decade of Habitation releases and what's made the series such an enduring presence in the modern rum world. We then taste through the most recent 2025 releases, including a South African rum from Mhoba Distillery, their second release of Reunion's legendary HERR rum from Distillerie de Savanna, and a bottle from the now closed Renegade Distillery in Grenada. Finally, we throw out some of our own ideas for where the series could go next. What have been some of the standout Habitation Velier releases to you? Have thoughts on any of the releases we tasted? Leave a comment and let us know! Show Links: Velier's Habitation Velier PageThe Lone Caner's "Key Rums of the World" article on Habitation Velier

This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of the heap. Plus, reporter Katie Thornton joins us to discuss the history and ingenuity of the Frankfurt Kitchen, the blueprint for space-saving kitchen design; Adam Gopnik revels in the alchemical wonder of stovetop cooking; and we make Indian-Spiced Smashed Potatoes. (Originally aired October 13, 2023.)Get this week's recipe for Indian-Spiced Smashed Potatoes here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

This week, Juliet and Jacoby once again discuss the Choco Taco, cover the man who tried the world's smelliest fish, and discuss whether the plant-based trend is over. For this week's Taste Test, they try Ice Cream Sundae–flavored soda from A&W. Finally, they share their Personal Food News and react to some Listener Food News. 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

We're recapping Gabe's 30-day experiment with nicotine—was it a performance enhancer, an appetite suppressant, or just a slippery slope? From THMC updates to turning 40, this one covers a lot of ground.Timestamps:0:00 Kaden's jinx on the Mets should be studied2:15 Khalipa Home Run Derby (and Jason still can't swing a bat)3:54 Kids, creatine, and coffee??9:55 THMC Captains!!!14:00 Is Gabe addicted to nicotine now?31:16 Tasting victory: men vs. women32:07 The effect of nicotine on your gums (Willie dipped two or three cans a day)33:20 Big League Chew & the responsibility of pro athletes as role models36:32 Cal Raleigh's ball given to a kid41:09 Jason thrives under short notice42:51 Jason turns the big 4-0! (advice on entering a new decade)

Why does roasted food taste so much better? Today, we discuss roasted carrot and potato soup that Sandra made with all of the bags of carrots and potatoes she had to use up from Rob's shopping excursion.We talk about how roasting food really elevates the flavour of the vegetable and brings out the taste of the caramelization. Resources:Nutrition Nuggets 5 - Potatoes, Spuds and Taters https://youtu.be/3Nspcm5mKLc?si=IN2ft1UG43OUI9LQEpisode 162 Eat Your Winter Vegetables https://youtu.be/CZo_Ylu79xU?si=xHxvoud90RUfKklIEpisode 32 - Skin, Collagen and Beta Carotene https://youtu.be/yBZq_56StOI?si=4SMKNeQvGZqGg-XHEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Go to http://hungryroot.com/SIP and use code SIP to get 40% off your first box PLUS get a free item in every box for life! Cancel your unwanted subscriptions and reach your financial goals faster at https://rocketmoney.com/sip

Tapped & Uncorked STL tasting event, bad advertisement, and Steve Ewing pops in to hang out!- h2 full 2175 Tue, 30 Sep 2025 20:16:59 +0000 XMmdtofNYukKbp8rDtxSaoXkQXA8fH9G comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Tapped & Uncorked STL tasting event, bad advertisement, and Steve Ewing pops in to hang out!- h2 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False

Join Kevin as he takes you on a tour of this historic city. He'll show you where to eat, drink, sightsee, shop and stay all in a day! (links to each below)Eat: The Muddlers Club – 1 Warehouse Lane, Belfast BT1 2DX. Tasting menu £80–120

We Are All About Craft Beer, Fine Spirits, and Hand Rolled Cigars!!! Special Guest: Roberto Rivas Villar with Mezcal Local Beer Tasting: True Anomaly Brewing "Red Stone" Feistbier (Houston, TX) Beer Tasting: Spyglass Brewing Company "Fuzzy Logic" Double IPA (Nashua, NH) Beer Tasting: Mikerphone Brewing "Sir Blends A Lot #5 Blended Imperial Stout (Elk Grove Village, IL) Spirit Tasting: Mezcal Local

This week, Juliet and Jacoby share their thoughts on an unconventional restaurant surcharge, follow up on an avocado ripeness tester, and marvel at the very first Dunkin'. For this week's Taste Test, they try Ben Stiller's new Shirley Temple–flavored Stiller's Soda. Finally, they share their Personal Food News and react to some Listener Food News. 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

John & Daisy Meet again. A chance meeting leads to very hot and wet sex. by  SexualisPhantasia . Listen to the Podcast at Steamy Stories. I walked into my favorite bookstore on a warm afternoon in late July. I wandered for a bit like I always do, perusing the books and picking a few that grabbed my attention. I headed over to the large cafe area, there was seating for about 30 people there. I scanned the area and looked for an open table. Then, I saw her at a distance. This young, stunning woman with a fantastic body. She had just walked in through the cafe's outside entrance, she was so exotic looking to me.As I walked to a table she walked right by me going the other way, and I caught a whiff of her aroma. It was sweet pea, one of those feminine scents that made me insane with lust: especially when a woman like her was wearing it. I watched her walk away and caught a glimpse of her wonderful, wide hips and a perfect bubble ass. She was wearing tight, white leggings and a red halter top, exposing her thick, enticing cleavage. I bought a coffee and sat down with my books. I was reading but unable to get her out of my head. She looked familiar, but I couldn't place where I knew her from. But a little while later, something happened that I did not expect. - JOHN   The bookstore was one of my favorite places to unwind at, but it was very busy that day. That was typical for Saturday's there, I wandered for a bit and decided to go sit down. No tables were available, all of them had people sitting at them. But then I saw this man on the far side of the cafe, he was very handsome and all by himself. Then I realized why he looked familiar, he goes to the same gym that I used to. I gathered up my courage and walked over there. “Excuse me, do you mind if I sit here?” He looked at me and then I noticed them for the first time. The light coming in really captured the color of those big, gorgeous eyes-blue like the bluest skies. He looked surprised, but he definitely was welcoming to me. “No, please have a seat.” He said in a deep voice that was soothing while it sent a tingle down my legs. I sat across from him and set my things down. “Hi, I'm John.” He said with a smile while shaking my hand. I told him my name with a big smile on my face, I couldn't hide it. “I know you, don't I?” “Yes, from the gym. We spoke about music once.” I answered while trying to hide my excitement at seeing him there. I felt it once again upon seeing him, the air was instantly charged by the animal magnetism I felt. “Yes, that's it! I was actually trying to remember why you looked so familiar.” He looked quite pleased that I was there with him. My thoughts had lingered in the past on that day when we had talked. I wondered about him weeks after I had ended my membership at the gym. And now, it seemed like fate had intervened, at least that's what I hoped for. I noticed his collection of books and commented on his book about anxiety. I found out that we had both struggled with it and he opened up to me about what worked for him in his struggles with it. That made me feel more connected with him, my interest and attraction for him was blossoming. We talked for a long time about many things, he seemed quite interested in me. - DAISY  I found out she was of half Irish and half African descent. That explained why her afro was a reddish-brown color. She had her mothers gorgeous eyes that were accented by her long lashes, just the way I liked them. Her long nose ended in a rounded tip above her red lips. My god those lips that looked like they could suck cock for days, the thick kind you just wanna suck and nibble on. I really liked how our interaction was going, I was doing my best to be charming. I think it was working because she was constantly smiling and laughing at all my jokes. I was trying to think of a way to spend more time with her. I was getting hungry, so I decided to seize the moment. “Daisy, can I buy you something to eat? Maybe from the nearby deli?” “Eat at the deli?” She gave me a big grin. “Yes I'd love to, shall we go?” “Yes, let's go. Did you drive here?” “Yes I did, I will see you over there.” We both walked outside to our cars and drove the short distance to the deli. - JOHN  Shortly after we arrived at the deli, it started raining. The rain always made me absolutely horny for cock. Maybe this handsome stranger will find out, if he's lucky. Or am I? I was so happy he asked me to go eat, I was hoping to have him for dessert. I could sense that feeling tugging at me, gently yet with persistence it was drawing me in: I was becoming so attracted to him. We both had a delicious meal together, he looked at me and put his hand upon mine during the meal. That, the flirting and the look in his gorgeous eyes made me absolutely weak inside. We got up to leave and I wondered when I would see him again, dare I hope that he wanted me like I wanted him? - DAISY  The rain had slowed down by the time we walked back outside and I walked her to her car. She reached for her car keys, but then she paused and looked at me. The smallest moment can sometimes change your life. That moment when attraction and sexual tension reaches a crucial junction. When she looked at me, she was saying goodbye, but her eyes were saying something else. I knew that look, and I absolutely seized that moment in time. Sometimes, you meet a woman and you go out with her. Maybe it doesn't work out and you never see her again. But when I kiss a woman, I make damn sure she'll never forget it. Even if nothing else happens between us, I want her to remember me and that moment. I grabbed her and kissed her. She moaned and opened her mouth to my wet, eager tongue. It was a long and deep kiss while I pulled her tight against me with my strong arms. I left her panting for more. She paused for a moment and looked at me with her beautiful hazel eyes. “Ohhh..oh my god.” She whispered with her lip quivering, she found it hard to maintain her composure after that. I knew what her look meant, I had seen it so many times before. She wanted to fuck me, there was no doubt about it. “My place is not far…would you like to come over for…ummm..coffee?” “Of course I would.” I gave her another lingering kiss and relished the look of horny desperation on her lovely face. I walked to my car, my dick was already swelling from that hot kiss. I knew things were about to get much hotter soon. - JOHN  Holy fucking shit, he can really kiss. He completely took my breath away with such passion, I was already so wet for him. I could feel my thick grool flowing down into my ass crack, sitting in my car seat was making it stick to my leggings. We got to my building and I led him upstairs with all haste, he grabbed me at my door and pressed his hard cock against my fat ass. I managed to get it unlocked, even though I was trembling in anticipation. I sat on my couch and ran my hands down his front, all I could focus on was getting his cock in my mouth. I unzipped his pants and was taken aback by the size of his veiny trouser snake. It was so hairy and thick. His beautiful cock was leaking pre-cum already. I kissed it all over and listened to him moan deeply. And that smell, that wonderful smell that only a man has down there. His cock was very clean and smelled so enticing, with only his natural odors filling my nose. He had already made me so fucking wet, it even surprised me that I was soaking my leopard print thong. Funny I considered that thong a good luck charm, and today I was very lucky indeed. I had gone months without cock, and this near total stranger was about to have me. It felt so dirty to me, and so right. He pulled his shirt off and I took in the sight of his pale, strong body. He looked down at me with his gorgeous blue eyes and he ran his hands over my thick afro. This much older man was truly a masculine stud to behold, I could not believe he was 43. He looked into my eyes and I felt totally powerless, I wanted to be utterly devoured by him. I felt his throbbing cock sliding on my tongue, and it was heavenly. I slowly opened my mouth, gagging in my attempts to take him deeper into my throat. He groaned and pushed slowly on my head, coaxing me into relaxing my jaw to deep throat him. Then, all 8 inches of his fat manhood was in. I felt his pubic hairs against my round nose, he grunted and shivered as he swelled in my mouth. I wanted all of him, in every hole fucking me hard, fast, and then so slowly. His cum all over me, dripping from my holes and filling my stomach. In that perfect, sensual moment that was the only thought I had in my dirty mind. Yes, I would be his possession for as long as he wanted me. Hopefully, for a long time to come. - DAISY  Daisy sucked me like a hungry, wanton woman starving for cock. I loved watching her thick, ruby red lips slide over my cock as she whimpered and sucked it so hard. She looked up at me with those beautiful eyes that sparkled like green gems in the sunlight. I held her adoring gaze as I thrusted deep into her mouth and tugged on her hair. She slurped it like a horny, desperate whore that was eager to please. I've had my cock sucked by plenty of women, but honestly, she might have been the best ever. And there was just something about how she looked at me, how she used her mouth and her tongue. And the atmosphere in her apartment was thick with the instant sexual chemistry between us. It was intangible, but also there was definitely an invisible charge in the air. She then started going a bit faster, she moaned with her mouth stuffed with my tingling, aching cock. I started pumping and grinding Into her demanding, sexy mouth. My balls were so heavy from a lack of sex, but I didn't want to cum so fast either. - JOHN  I was a slowly boiling pot of sexual lust. And he had lit the fire under my stove, I was going to fucking explode soon, I realized my body felt like a pressure cooker of lust. Tasting his pre-cum was making my hairy cunt leak and drip in my soaking panties. My brown puffy nipples that actually stuck out off the end of my breasts were super sensitive, although I felt a little self-conscious about them. I refocused as I felt my pussy absolutely throbbing, just tasting his delicious cock was enough to make me cum. I felt a little orgasm spreading through my thighs, and I hoped he would like my hairy pussy. I had shaved my legs but I liked how my fuzzy hairs felt between my legs and in my armpits. He pulled his cock out with my saliva dripping off and onto my top. “I wanna see your body Daisy. Then I'm gonna fuck you.” I was totally captivated by his commanding presence, I didn't hesitate to strip for him. - DAISY  She pulled off those extremely tight leggings and pulled off her halter top. She undid her bra, and let her magnificent breasts hang free. Then I saw her thick, wide patch of reddish brown pubic hair under her leopard print panties. What a truly erotic and gorgeous sight that was, and I spotted the hair poking out of her armpits as well. I was even more turned on than before by her, my cock was hard as steel for her. “Pull your panties off sexy.” I growled at her in a low voice. She trembled and obeyed, pulling them down to be totally naked before me. She was a rare and unique beauty, and I had to indulge in her. - JOHN  I pulled my thong down and felt long, thick white ropes of grool clinging to my thigh. My panties had left a trail on their way down. I was almost in shock at how absolutely horny I was for him. But I still felt embarrassed about my breasts, they stood out like perky torpedoes with their fat and puffy nipples. But then, he spoke again. “Your pussy is absolutely amazing and beautiful. So are your tits, I could suck on them all day every day.” I shivered from feeling my body respond to him, but I also wanted to cry in happiness. He was being totally sincere, he really liked what he saw, I could see it on his beautiful face. Only a few moments had passed since my panties were off, but the sexual tension reached a fever pitch. He stepped closer and pulled me over to my recliner, he playfully pushed me down on my back. Then, he fucking attacked me, he lunged at my juicy cunt with his mouth. I felt a huge jolt in my core as his sexy lips devoured my thick, hairy labia. He sucked them into his mouth and licked me with rapid, long strokes of his wide tongue. He so quickly sent me into ecstasy like no man ever had, I had never experienced anything quite like this. “Ohhh..ohh, fuck, fuck, fuck, fuck…fuck..yesss.” I babbled like a total slut, my mind was fading into the persistence of his assault on my soaked pussy. His mouth slurped all my thick cunt juice and he licked labia up and down, then he fingered me. I felt his strong hands push apart the soft, yielding flesh of my buttocks, and he found my dark brown hairy asshole. He was licking and prodding all the right spots in my ass crack with long strokes of his tongue. - DAISY  I licked her beautiful pussy and parted her very dark lips to reveal her bright pink center. I love the sounds a sexy woman makes when you lick her in her juicy center just right. She moaned loudly and pushed her crotch against my mouth, her grool was all over my face and her pubic hairs were dripping with it. I totally wanted all of her juices, and I loved sucking it out of her writhing body. Then when I licked her asshole, she suddenly tensed up even more. Her body shook, her mocha skinned thighs trembled as she thrust her hips up off the chair and begged me. “Don't stop! Please, please don't! I'm gonna fucking cum!” I pulled her left thigh with one hand, pushing her leg up high so I could go deeper with my other hand-I knew exactly what to do to her. - JOHN  Again, holy fucking shit. His mouth and hands were doing things to me I'd never experienced before. He jammed his strong fingers suddenly into my leaking cunt. He rammed into my tight pussy with long, fast thrusts as I rubbed my clit hard and fast. My moaning, raspy gasps reached a peak as my whole body felt the sudden urge knotting up in my core. Then I felt my breath stop for a moment as I heaved before I exploded in a huge, messy squirt. My pussy became a fountain as I had the biggest squirt of my life. I squirted before, but not like this. “Ohhh..my-my-my…FUCKING GOD!” I finally screamed loud enough to wake the dead, as I rubbed and slapped my cunt into a sticky, milky mess. - DAISY  I thought she was probably going to squirt, but this was fucking amazing. Her clear and white cream was all over my front, it was dripping down between her legs and over her chair. There was a puddle soaking into her area rug. She shook more with the end of her orgasms passing through her exotic body. I slurped up all the cum from her thighs and shared it with her in a lewd French kiss. She drank it all down and we shared a passionate kiss on the mouth. I didn't wait any longer, I grabbed hold of her thighs and started fucking her. She squealed and gasped with delight as her beautiful breasts swayed beneath me as I rammed my cock Inside her tight cunt. - JOHN  I felt that thick rod enter me and he immediately pushed deep against my cervix. He grunted and pushed a few more times until he was completely inside me. His fat cock hit every little ridge inside my pussy, massaging me on the inside while his girth pushed sideways. My toes curled as I felt like cumming again on his cock. He was slowly grinding, then he suddenly went faster and faster. I felt him pounding me hard, his wet balls slapped against my hairy asshole. I let out little moans with each plunging thrust, I couldn't think, I couldn't talk in that wonderful moment. I could only groan like a slutty bitch for more, because that's what he awakened in me. This absolute surrender to my desires to be fucked so good like this, whenever and wherever he wanted me. - DAISY  After a few minutes of fucking her, I put her legs up high on my shoulders to go even deeper. Her thighs pressed against her lovely breasts with her ass up. I pushed my cock back in, feeling her tightness open to me. “Do you want it fucking rough babe?” She looked deep into my eyes and licked her lips. “Yes baby, pound your pussy. It's your pussy now! Give it to me, stud! ” I smiled at her and pushed deep as I rested my body on my hands above her to brace myself at an angle above her. My knuckles pushed into the chair as I pushed back in hard. I bottomed out in her cunt and made her mouth drop open with her loud moans of horny abandon. I went fast and deep, fucking her so hard that the heavy chair creaked. - JOHN  His cock hurt at first, because I'm so tight, but my wetness made him glide back and forth inside me. His cock was buried deep inside me, right where I wanted it so fucking bad. I lost all self control by then. “Fuck the pussy! Fuck the pussy! Fuck the pussy!! Fuuuck meeee! Yes daddy!” He didn't just make me wet, I was totally soaked. The deep fucking made me feel like I was constantly on the threshold of a huge orgasm, the pleasure was overpowering. My cunt was making loud, sopping wet noises as he fucked me with such forceful thrusting. Then I felt the squirts coming, one after another it jetted out of my cunt and drenched his crotch while it ran down my thighs. A few more minutes and then I could feel him slowing down, I thought maybe he was going to cum and was trying to hold off. “Are you going to cum?” “Yes.” He grunted with a grimace of concentration. “Just wait please baby. I need to feel you in my ass.” I felt his cock pull out with a loud, wet noise escaping my pussy. I ran to my kitchen and grabbed my coconut oil. “Sit down in the chair stud.” I eyed him while I rubbed my asshole, coating it thoroughly. I put a generous amount on his aching cock. I took a deep breath in anticipation of that thick rod pounding my poor asshole, but I wanted it so badly. I turned and faced away from him, I rubbed my ass cheeks on that fat cock and teased him a little. - DAISY  “Put it in my ass daddy.” She said as she wiggled her glorious ass on my dick. I grabbed the mounds of her ass and thrust. I slowly pushed inside her, feeling my length slide into her tight, brown bud. She moaned and pushed down with her hips, allowing my cock to fill her completely. Soon she was grinding and bouncing on me with hard, desperate thrusts on my girth. Loud guttural noises and filthy obscenities spilled out of her along with her long, gasping groans of ecstasy. She leaned back and I held her close against my chest with my hands tweaking her fat nipples, that made her moan with another sweaty climax. Soon came a long series of moaning trembles with her hot, wet orgasms. My cock pulsated, it was impossible for me to hold back any longer. I fired my thick hot jizz inside her with a string of shaking moans, her quivering body grinded hard against mine. Our mutual orgasms passed through our bodies like a burning wave of lust, fueled by our raw attraction for each other. I could feel my cum oozing back down over my hairy balls as my cock finally started to soften. She laid there, sweating on me in the blissful afterglow. I kissed her and caressed her gorgeous, statuesque body. She let out deep breaths of elated satisfaction, she kissed me as her delicate hands rubbed my thighs. She turned around and sat in my lap, then she rubbed her body against mine while letting me indulge in her wondrous lips again, sucking and licking my mouth with hers. - JOHN   “You are such an amazing daddy. Oh, is it OK if I call you daddy?” “Yes.” I answered. “If you want to, that is fine.” “That makes me happy, I need a daddy. My pussy needs to be tamed, I need a real man like you.” “Well then, I think I am just the man for the job, my pet.” I gave her a wicked smile with a glimmer in my eye. “Wouldn't you agree?” “Oh yes I would.” She held me tight against her breasts. “Yes daddy, I am your pet. Now and always.” AUTHORS NOTE: Based upon a true story of my intimate encounter with a young woman. Due to the massive and positive response I have received, their will be at least one more chapter in this series. Names have been changed to protect the guilty (or is that the horny?) But if you're looking for a longer story with much more emotional depth, then check out Cindy's Journey. Please rate and comment, thank you. by  SexualisPhantasia for Literotica.

Jim is back from his worldly travels, and he's not just returning to work—he's returning to bourbon after a two-week hiatus filled with Belgian beers and French wine. He recounts his trip through Amsterdam, Brussels, Germany, and Paris with original Bourbon Road co-host Randy, from backpacking and train travel to attending the World Belgian Beer Festival. He's joined by Todd and longtime friend of the show, Amsey Winning, for a full-fledged tasting. The main event features a lineup from Oaklore Distilling Company, a North Carolina-based producer founded by two neighbors, Matt Simpkins and Tom Bogan. In a twist, the distillery was scheduled to join the show but had to cancel at the last minute, leaving the guys to explore their whiskey on their own. They start with Oaklore's flagship 4-Grain Bourbon, a 92-proof blend of 4-to-6-year-old North Carolina and Kentucky whiskeys, noting its fresh, light nose with sweet cream, oak, and light spice cake. Next, they try the North Carolina Straight Rye, a 6+ year-old, 92-proof grain-to-glass expression. It proves to be a complex “chameleon,” evolving in the glass with unique notes of blackberry jam, black tea, and a surprising roasted coffee or dark chocolate finish. The trio from Oaklore is rounded out with a Port Cask Finish Rye, aged for several years before a lengthy 12-to-18-month finish. It presents a fruit-forward profile with a nose of berry pie and a palate reminiscent of grape skins and tawny port. In the second half, the tasting gets experimental with two unique distillery exclusives. First up is a Sagamore Spirit Rye finished for an incredible four years in Albarino white wine casks from Maryland's Boordy Vineyard. The 103-proof whiskey delivers a stunningly floral and perfumey nose, leading to a complex palate that had the hosts pausing to contemplate. Tasting notes of wildflower honey, vanilla, lavender, and a savory rye spice made this a truly standout pour. To finish the night, they sample a special release from Ben Holladay's Ancient Cave Collection: a 7-year, 100-proof bourbon finished in hickory-smoked American oak barrels. Rather than being overwhelmingly smoky, the whiskey offers a delicate, integrated smoke with notes of smoked apple butter and apple cobbler cooked over an open fire. 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!

This episode features a conversation with Chavonne White, a Licensed Cosmetologist, Personal Development Coach, Author, and Wine Enthusiast dedicated to helping people live authentically. She is the creator of I Am ME (My Essence) and the author of publications called "The Unveiling of a Queen" and "Embody & Elevate: Your Guide to Self-Love; The Best Love”. We talk about her foundational presentation, "Tasting Through the Life Cycle,” that was featured at the 2025 Crafted for Action conference. She outlines some creative and interesting parallels between winemaking with human development combining her studies of both wine and psychology. We also dive into the inspiration for her newest series, "Uncorked & Conscious,” which is an intimate conversation experience centered on the relationships that shape us. You'll hear why Chavonne is dedicated to creating spaces where transformation feels both approachable and empowering in a bold, relatable, and authentic way. And while her wine journey and wine education are relatively new endeavors, she has already formed solid connections within the Atlanta wine community as a member of The Hue Society. We talk about how the ATL wine community experiences have exponentially elevated her curiosity, her appreciation, and her desire to learn more about wine. You can follow @_mahoganyandmerlot on Instagram to learn more about her work and upcoming events.Recorded September 16, 2025

Dr. Hoby Wedler is an insightful, disarming, and passionate thinker who loves to bring people together to help them see new possibilities. With the heart of a teacher, Hoby helps turn dreams into realities. Hoby has been completely blind since birth. He is a chemist, an entrepreneur, a sensory expert, and is driven by his passion for innovative, creative, and insightful thinking. Hoby is remarkably tuned into his surroundings and has frequently chosen to walk the unbeaten paths in life over known territories. In 2016, Hoby earned his Ph.D. in organic chemistry from UC Davis. His fearlessness is infectious, and he has actively paved the way for others to join him in his quest to follow passions regardless of the challenges that lie ahead. In 2011, Hoby founded a non-profit organization to lead annual chemistry camps for blind and visually impaired students throughout North America. In the same year, he began opening doors to the world of wine aromas by developing Tasting in the Dark, a truly blindfolded wine experience, in collaboration with Francis Ford Coppola. He has since expanded the program to a global market in a variety of industries and special projects. Hoby uses his highly-trained palate and acute sensory insight of his surroundings in his work as a sensory expert and product development consultant. Over the years, Hoby has become a motivational speaker, a mentor, and an educator committed to making the world more inclusive and accessible for all. Hoby also co- founded a gourmet seasonings company, Hoby's Essentials and is co-founder of Senspoint, a Creative and Marketing firm who works with anyone committed to creating positive impact. In Hoby's work, you will find a unique trilogy between sensory awareness, scientific knowledge, and a love for sharing his insights. Numerous people and organizations have recognized Hoby's work over the years. To name a few, President Barack Obama recognized Hoby by naming him a Champion of Change for enhancing employment and education opportunities for people with disabilities. Also, Forbes Media named Hoby as a leader in food and drink in their 30 under 30 annual publication. In 2021, Hoby was named a 40 under 40 Tastemaker by The Wine Enthusiast. Hoby is dedicated to impacting everyone he works with by unlocking doors, overcoming challenges, increasing awareness, and expanding their horizons. To know more about Hoby visit his website: www.hoby.com

Send us a textThe Scotchy Bourbon Boys taste the new Star Hill Farm American Wheat Whiskey from Maker's Mark and discuss their connections with the distillery and upcoming barrel picks. This 114.7 proof whiskey made from a blend of seven and eight-year-old wheat whiskeys showcases Maker's Mark's commitment to regenerative farming practices.• Star Hill Farm American Wheat Whiskey is part of Maker's Mark's regenerative agriculture initiative• The 2025 edition contains 51% soft red winter wheat, 27% malted soft red winter wheat, and 22% malted barley• Rob Samuels warned we're only "50 more seasons away from completely stripping out the nutrients from the land"• The whiskey received a perfect 18/18 score in the Old Louisville Whiskey Company barrel bottle breakdown• Tasting notes include caramel apple pie, brown sugar crumble, raspberry, and subtle floral notes• The Scotchy Bourbon Boys are now on TikTok in addition to Facebook, Instagram, YouTube, and X• Pre-orders for the Scotchy Bourbon Boys Maker's Mark Private Select "Picked in the Dark" will be available soon for $89.99• The Christmas party is scheduled for December 12th with a visit to Maker's Mark on December 13thContact Jeffrey Mueller directly on Facebook or YouTube to order Scotchy Bourbon Boys merchandise and secure your bottle of their upcoming Maker's Mark Private Select.A revolution is brewing in the Kentucky hills, and it's taking the form of a whiskey that's as good for the earth as it is on your palate. In this captivating episode, we dive deep into Star Hill Farm American Wheat Whiskey, Maker's Mark's groundbreaking foray into regenerative agriculture and sustainable whiskey production.From the moment we uncork this extraordinary spirit, we're transported into a world where whiskey making and environmental stewardship blend perfectly. Rob Samuels' stark warning that "we're only 50 more seasons away from completely stripping out the nutrients from the land" underscores the urgency behind this project, which aims to transform one million acres of farmland through regenerative practices.The tasting experience itself proves nothing short of magical. This 114.7 proof blend of seven and eight-year-old wheat whiskeys delivers waves of caramel apple pie, brown sugar crumble, raspberry, and subtle floral notes that earned it our first-ever perfect 18/18 score. The mouthfeel is luxuriously thick and silky, while the finish lingers with sweet complexity that continues to evolve with every sip.Beyond the bottle, we share exciting updates about our upcoming Maker's Mark Private Select "Picked in the Dark" release, which will be available for pre-order soon at $89.99. We also announce our expansion to TikTok and details about our December 12th Christmas party, followed by a special Ambassador tour at Maker's Mark on December 13th.Whether you're passionate about exceptional whiskey, sustainable practices, or the future of craft spirits, this episode offers a fascinating glimpse into how one distillery is working to heal the land one delicious sip at a time. Join us on this journey where earth meets spirit, and discover why Star Hill Farm Whiskey might just represent the future of American whiskey. 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 week's Love to Live Healthy with Josephine & Jake on KJOY 98.3 — we're talking all about how to stay on track during the current and upcoming holidays while still enjoying

Send us a textIn this episode we focus our attention on a few Summer Crushers... the "lawnmower beers", as it were.  You know, the ones that you down in seconds flat after a hot session on the lawnmower!  Listen in to hear our thoughts on these beers.

In this episode of The Loco Experience podcast, I reconnected with Clint Jasperson, the Founder of Purpose Driven Wealth with Thrivent Financial.  Clint was my guest on Episode 67 of The LoCo Experience - way back in June of 2022 - and it was great to have him back in the studio!  When I left the financial planning industry back in 2017, it was Clint and his team to whom I trusted my small book of business, he's a natural at the craft and has worked through some very complex cases.  We started by enjoying some Noah's Mill Bourbon and delved into tasting notes, appreciating its rich and traditional flavor.  Clint shared some recent reflections on the importance of voluntary (and involuntary) suffering for personal growth and how cultivating integrity and compassion can set humans apart from AI.  We also touched on Clint's use of therapeutic psychedelics like ketamine to enhance neuroplasticity and aid in trauma healing, and what is the good life that everyone is seeking - emphasizing the balance between provision, contentment, and enjoyment.We also explored the general topic of trust, and especially the growing societal distrust of wealth - and the need for visionary leaders who can instill hope and integrity, especially in business, but also media, education, and government institutions.  In the latter portions of our conversation, Clint became the first to sample our Infinity bottle, a mix of all the distilled spirits that have been tasted on the show in recent months - roughly 2 parts tequila, 2 parts bourbon, and 1 part rye whisky!  Yum!  Finally, Clint looks forward to future podcast appearances to dive deeper into specific topics, and we put in a shout-out - what do you want to know more about?  Clint is a philosopher and a futurist, and one of the smartest cats I know, so please enjoy, as I did, my most recent conversation with Clint Jasperson.The LoCo Experience Podcast is sponsored by: Purpose Driven Wealth Thrivent: Learn more

Tasting wine like a real sommelier. Ted talks about the steps you can take to really experience a glass of wine and identify its variety and quality. From sight, smell and taste he has tips you can use when you open your next bottle. For more information, and to check out some of the incredible selections Ted and the team at Haskell's has to offer, visit Haskells.com.

This week, Juliet and Jacoby discuss a wedding guest who brought their own meal, learn when we're supposed to eat, and laugh at a poorly decorated cake. For this week's Taste Test, they try Cini Minis and a Frozen Cotton Candy Cloud from Burger King. Finally, they share their Personal Food News and react to some Listener Food News. 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 (https://www.youtube.com/@RingerFood) and TikTok (https://www.tiktok.com/@ringerfoodnews) for exclusive clips, new taste tests, and more! Click the following link (https://www.tiktok.com/@k_bug68/video/7537807447956720926) to see the video Juliet mentions in the episode. Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textThe Scotchy Bourbon Boys conduct a blind tasting of three years of Maker's Mark Cellar Age releases to determine which vintage delivers the most exceptional flavor profile. Our expectations are completely overturned when the 2024 release unanimously wins with its stunning caramel, cherry, vanilla, and apple notes, scoring a perfect 19/18 on our rating scale.• We discuss our recent barrel selection experience at Maker's Mark with Rob Samuels• Rob Samuels explains how Maker's created their innovative limestone cellar for aging bourbon beyond 10 years without bitterness• Each Cellar Age release features different compositions: 2023 (11 & 12-year), 2024 (12 & 13-year), and 2025 (11, 13 & 14-year)• Tasting reveals the 2024 Cellar Age (119.3 proof) as our favorite with exceptional caramel, toffee, cherry, and apple notes• We explore how wheat whiskey changes dramatically when bottles remain open, with flavors evolving and improving over time• The newest 2025 release shows more oak influence, which divides opinions among tasters• We compare our Cellar Age findings with a fresh Kentucky Bourbon Festival private select with a chocolatey stave profileCheck out WWW.ScotchyBourbonBoys.com for Glen Cairns, t-shirts, and all things Scotchy Bourbon Boys. Find us on Facebook, Instagram, YouTube, and X, along with Apple, iHeart, Spotify, and everywhere else you listen to podcasts.What happens when wheat whiskey ages for over a decade in a revolutionary limestone cellar? We found out in our most revealing blind tasting yet.Tonight, we journey through time with all three releases of Maker's Mark Cellar Age – the limited edition series that challenged everything we thought we knew about aging wheated bourbon. After visiting Maker's Mark and spending time with Rob Samuels, we gained a deeper appreciation for how this historic distillery is pushing boundaries while honoring tradition.The Cellar Age concept is fascinating – taking fully matured Maker's Mark and transferring it to a climate-controlled limestone cellar where it can develop complexity without acquiring bitterness. Each annual release features a unique blend of well-aged whiskeys: 2023 combines 11 and 12-year bourbon, 2024 features 12 and 13-year, while 2025 incorporates three different ages including their first-ever 14-year component.Our blind tasting delivered shocking results that completely upended our expectations. The winner wasn't what any of us predicted, showcasing notes of burnt caramel, toffee, dark cherry, and what we can only describe as an "apple caramel extravaganza." One sample was so impressive it scored a perfect 19/18 on our rating scale – something that's never happened before.We also discovered how dramatically these wheated expressions evolve once opened. As one host explains, "Wheat is a much finer, softer, more impressionable grain," making these bottles living entities that transform over months. The bottle that had been open longest revealed how these expressions hit their peak and then subtly shift toward oakier profiles.Whether you're a devoted Maker's Mark fan or simply curious about how wheat whiskey develops with extended aging, this episode offers rare insights into one of bourbon's most innovative modern experiments. Subscribe now and join us next week when we explore Maker's Mark Star Hill Farm Wheat Whiskey! 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/

Cancel your unwanted subscriptions and reach your financial goals faster at https://rocketmoney.com/sip  Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount

Send us a textWe explore Booker's Reserve 2025, a groundbreaking bourbon finished in tequila barrels that creates a unique flavor experience unlike any previous Booker's release.• First-ever finished Booker's bourbon and first tequila finish in the Beam portfolio• Barrels traveled from Kentucky to Mexico and back, creating a global whiskey story• Aged 8 years, 10 months, 11 days at 123.3 proof (61.65% ABV)• Brown wax seal pays homage to early Booker's releases• Freddie Noe's innovative approach honors grandfather Booker's experimental spirit• Tasting reveals complex notes of caramel, vanilla, Mexican spice, and subtle agave influence• Scores an impressive 17.5/18 on our Old Louisville Barrel Bottle Breakdown rating system• Drinks remarkably smooth despite high proof, making it an ideal fireside sipper• The finish features a lasting warmth with evolving flavors that continue to developVisit www.scotchybourbonboys.com for all things Scotchy Bourbon Boys, including Glencairn glasses and t-shirts. Remember, good bourbon equals good friends and good times. Drink responsibly and don't drink and drive. Live your life uncut and unfiltered.Bourbon innovation meets tequila tradition in our exploration of Booker's Reserve 2025 – a groundbreaking release that takes Booker's barrels on an international journey before creating something truly spectacular.This unique expression began with Booker's 30th Anniversary barrels that traveled to Jalisco, Mexico, where the Camarena family used them to age El Tesoro tequila. When those same barrels returned to Kentucky, they carried rich agave notes that would transform a special batch of Booker's bourbon during a 2-3 month finishing period. The result? A first-ever finished Booker's that bridges Kentucky tradition with Mexican craftsmanship.Our tasting reveals a masterful balance of bourbon character and tequila influence. At 123.3 proof, this 8-year, 10-month bourbon delivers waves of caramel, vanilla, and baking spices complemented by subtle agave brightness. What's most remarkable is how approachable it remains despite its strength – the perfect fireside companion for winter evenings. The distinctive brown wax seal (rather than traditional black) visually connects this innovative expression to early Booker's releases.Freddie Noe has established the Reserve series as his playground while honoring his grandfather's experimental spirit. As Freddie notes, Booker "was never not exploring" and would eagerly share his tinkering with friends and family. This philosophy lives on in a bourbon that scored an impressive 17.5/18 on our rating scale, making it a must-have for collectors and enthusiasts alike.Whether you're a longtime Booker's fan or exploring premium bourbon for the first time, this release demonstrates how thoughtful barrel finishing can add fascinating dimensions to an already exceptional whiskey. Get your bottle while supplies last, and experience what happens when Kentucky tradition meets Mexican craftsmanship in a glass. 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/

 Tasting, handling and touching to worship God

#YorktonLions #TastingFestival

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/

Nach den Kategorien „salzig“ und „fancy“ kommt nun „freaky“ und „scharf“. 00:00:00 Jumpys 00:05:42 Chipsfrisch ungarisch 00:17:03 Lorenz Crunchips Westernstyle 00:24:16 Fan-Fragen 00:30:27 Zweifel Wave French Fries Sauce 00:35:01 Funny Frisch Kessel Chips sweet chilli 00:40:17 Schnelle Fragen an Hazel 00:58:46 Pepper King Habanero Chips 01:01:47 Auswertung und letzte Fragen Zeitstempel können variieren. Hazel empfiehlt das Eis „Pralinato“ und die Serie „The Studio“. Podcast-Show in Zürich mit Josef Hader https://kaufleuten.ch/event/hazel-thomas-hrerlebnis-podcast-1/ 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 Chipsfrisch ungarisch Verpackung - 1, Textur - 4, Crunch - 4, Geschmack - 4, Zutaten - 2 https://www.funny-frisch.de/produkte/chipsfrisch/chipsfrisch-ungarisch.html Lorenz Crunchips Westernstyle Verpackung - 1, Textur - 4, Crunch - 4, Geschmack - 5, Zutaten - 2 https://lorenz-snacks.de/crunchips-westernstyle SCHARF Zweifel Wave French Fries Sauce Verpackung - 4, Textur - 5, Crunch - 5, Geschmack - 4, Zutaten - 2 https://www.zweifel.ch/ch_de/shop/produkt-detail/?uid=90 Funny Frisch Kessel Chips sweet chilli Verpackung - 4, Textur - 5, Crunch - 5, Geschmack - 5, Zutaten - 3 https://www.funny-frisch.de/produkte/kessel-chips/kessel-chips-sweet-chili-red-pepper.html Pepper King Habanero Chips Verpackung - 5, Textur - 4, Crunch - 4, Geschmack - 2, Zutaten - 4 https://pepper-king.de SIEGERTREPPCHEN Platz 1: Funny Frisch Kessel Chips sweet chilli Platz 2: Zweifel Wave French Fries Sauce, Funny Frisch Pop-Chips Potatoe - Red Paprika Platz 3: Tyrrells Simply Sea Salted Slow-Cooked Crisps, Pepper King Habanero Chips 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

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.

Go to http://HelloFresh.com/thesip10fm now to Get 10 Free Meals + a Free Item for Life! Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount

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

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.

Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount

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  

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!   

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

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.

Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount