Podcasts about tasting

Merry Christmas and welcome to Pt. 2 of The Nikki & Brie Show's  Family Tasting Special! We pick up with more laughs, wine, and holiday vibes as Brie welcomes her brother JJ to the pod, just in time to sample Bonita Bonita's 2024 Pinot Noir. The sibling banter is real as they relive a recent Monday together in L.A. where they cheered on opposite teams at the Eagles vs. Chargers game. The two also share warm family moments and reflect on what they want most this Christmas—spoiler: it involves trucks, kids, and keeping the holiday spirit alive.Then it's time for Sibling Superlatives—a hilarious game where the duo calls out each other for who's most likely to tattle to Mom, steal clothes, sneak out, or cancel last-minute plans (hi Nikki!). Brie then reunites with Bryan for one final tasting: the 2024 Bonita Bonita Red Blend. In between sips, they talk books, parenting, and Brie even challenges JJ to a round of Bella Brains trivia. Who gets the bragging rights?This episode wraps with a heartfelt Inspiration & Affirmation from an audience guest that reminds us what matters most: laughter, tradition, and making memories that will last a lifetime. This is wine and sibling shade mixed in with some touching stories and cozy chaos—pure holiday magic. Press play! Call Nikki & Brie at 833-GARCIA2 and leave a voicemail! Follow Nikki & Brie on Instagram, follow the show on Instagram and TikTok and send Nikki & Brie a message on Threads! Follow Bonita Bonita on Instagram Book a reservation at the Bonita Bonita Speakeasy To watch exclusive videos of this week's episode, follow The Nikki & Brie Show on YouTube, Facebook, and TikTok! You can also catch The Nikki & Brie Show on SiriusXM Stars 109! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Start speaking a new language in 3 weeks with Babbel

Jim and Todd return to the Bourbon Road bar for a sequel to their recent Jim Beam tasting, dubbing this episode "The Wrath of Tide." With the holiday season in full swing, the hosts settle in for a sample show dedicated to exploring the impact of warehouse location—or "terroir"—on whiskey. While there are no live guests in the studio, the episode features a special drop-in from friend of the show Drew Hannush (host of Whiskey Lore), who shares details about his massive new travel guide, Experiencing American Whiskey, a resource covering over 1,000 distilleries across the United States. The main event focuses on the Harden's Creek Kentucky Series, a trio of limited-edition Kentucky Straight Bourbon Whiskeys from the James B. Beam Distilling Co. This unique experiment showcases three liquids that share the same mash bill, were distilled at the same time, aged for the same 11 years, and bottled at the same 110 proof. The only variable? The specific warehouse where they matured. The flight begins with The Mushroom, aged in Warehouse R. Known for being a single-story rackhouse with no windows, this "dungeon-like" environment sits close to the ground, creating a cool, consistent temperature. Jim and Todd find this expression earthy and savory, picking up notes of black pepper, mixed nuts, and a distinct lack of sweetness compared to typical Beam profiles. It offers a fascinating, funky character that lives up to its name. Next, they travel to Warehouse W for The Beaver. Situated near a creek in a low-lying, humid area, this warehouse allows for more interaction between the wood and the whiskey. The hosts immediately notice a brighter profile, detecting notes of green apple, cinnamon, and a rich "caramel apple" sweetness that coats the palate. It presents a classic, comforting bourbon profile with a surprising amount of fruitiness. Finally, they ascend to the top of Warehouse G for The Owl. This towering nine-story rickhouse exposes the barrels to significant temperature fluctuations and airflow. The result is the darkest pour of the three, delivering deep, intense flavors. Todd identifies this as his "jam," praising its rich notes of black cherry, deep oak, and wood spice that venture into "Booker's territory." It's a bold, heavy hitter that stands in stark contrast to the lighter, earthier expressions. Throughout the episode, Jim and Todd debate the nuances of each pour, marveling at how identical distillates can diverge so wildly based solely on where they sit. They wrap up the show with a difficult "Winner Winner Chicken Dinner" ranking, trying to decide which warehouse reigned supreme. 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!

Franck Desplechin is a French-born chef turned luxury hotel food and beverage executive, with roots in Michelin-starred kitchens and brands like St. Regis and Auberge Resorts. After running iconic properties (including a wild Sedona chapter with his wife as co-leaders), he launched a nationwide task force and consulting practice and distilled his "chef mindset" leadership style into a book. Susan and Franck talk about building healthy, high-performing teams in high-pressure environments. What You'll Learn About: • Lessons from a 15-year-old apprentice about reliability, humility, and showing up that still matter in the C-suite • Navigating partnership when you and your spouse run the hotel together without killing each other (or the vibe) • How COVID, quarantine, and a pregnant partner forced a workaholic to completely rearrange his priorities • What the "chef mindset" really is and how to use adversity, rejection, and pressure as a leadership training ground • Spotting when your culture is out of balance between guest experience and employee experience • Rethinking "we have jobs because we have guests" and flipping it to a culture-first, people-first philosophy • What task force really looks like behind the scenes and how elite consultants show up differently than the average fill-in • Serving what the property needs vs pushing what you think they should fix as an external expert • Meetings that should absolutely die and how to spot the recurring time-wasters with zero impact • Simple daily rituals that build loyalty, like the 15-minute "hello tour" that makes your team feel seen • Where luxury F&B is headed next and why fewer, better outlets may beat "infinite options" for modern travelers *** Our Top Three Takeaways 1. Leadership in luxury F&B is shaped early, and built on discipline, humility, and constant learning. Franck traces his approach to leadership back to the foundations laid in Michelin-starred kitchens: showing up on time, staying coachable, being reliable, and remaining a lifelong student of hospitality. These habits, formed at age 15, still anchor his leadership today.  2. Task force success hinges on humility, flexibility, and meeting properties where they are. High-performing task force leaders don't walk in trying to fix everything. They focus on what the hotel truly needs, adapt to existing team culture, assess emotional dynamics, and provide continuity during leadership gaps. Ego and personal agenda have no place in effective interim leadership.  3. Luxury F&B's future is fewer outlets, sharper concepts, and deeper employee focus. Franck predicts a shift away from sprawling multi-outlet hotels toward tighter, more exceptional concepts, because guests increasingly value quality over variety and seek local experiences. He also argues that employee satisfaction should be measured and prioritized with the same rigor as guest satisfaction, because the guest experience depends on it.  Franck Desplechin on LinkedIn https://www.linkedin.com/in/franck-desplechin/ Franck's Website https://www.cheffranck.com/ Other Episodes You May Like:  08: King Sheet Parachute with Justin Genzlinger https://www.topfloorpodcast.com/episode/08 174: Apron on a Fence with Mitch Prensky https://www.topfloorpodcast.com/episode/174 185: Squash Milk with Steve Fortunato https://www.topfloorpodcast.com/episode/185

Sparkling wine season rolls on and this week we pop open the Alta Vista Brut Rosé from Mendoza, Argentina. It is a tank method sparkling wine made from an unexpected blend of Malbec and Pinot Noir, and it lands right in the middle of holiday drinking season.On this episode, we talk about why bubbles take over this time of year and how easy it is to lose track of what you are pouring between family dinners, guests dropping by, and that strange week between Christmas and New Year's. This is the kind of bottle you keep cold and open without overthinking it.From there we break down what tank method really means and why this wine tastes fruit forward, bright, and more rosé driven than bready or yeasty. Cherry, raspberry, citrus, and a little funk on the finish lead to a bigger conversation about sparkling wine styles and how production methods shape texture and flavor.We also walk through traditional method, ancestral method, and carbonation to help you understand what you are actually buying when you reach for bubbles. Especially when holiday pricing starts to climb.We wrap with our verdict on value, where this wine lands on our scale, and whether it earns the not a waste stamp. Plus we bring back Wine With That for a holiday table scenario that gets a little too real.If you like casual sippers.If you like sparkling without the fuss.If you want to drink smarter during bubble season.This episode is for you.Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/Chapters 00:00 - Introduction 01:28 - Sparkling Wine Season04:18 - Exploring the Alta Vista Brute Rosé06:07 - Question of the Week06:59 - Tasting the Wine09:48 - Flavor Profiles and Production Methods13:09 - Exploring the Funk in Wine15:44 - Understanding Sparkling Wine Production19:40 - The Traditional Method of Sparkling Wine19:51 - Exploring the Tank Method of Sparkling Wine24:23 - Understanding the Ancestral Method of Sparkling Wine26:01 - The Carbonation Method: A Different Approach to Sparkling Wine27:55 - Wine Reviews: Casual Sippers vs. Premium Choices37:08 - Final Thoughts on Wine Quality and Pricing42:53 - Game: Wine with That

It's Part 1 of The Nikki & Brie Show's Family Tasting Special and Brie's partner-in-crime Bryan steps in to co-host a special family tasting (with live audience) from the Bonita Bonita speakeasy—and yes, Mama Bella is joining too! They're sipping the newly-released Bonita Bonita Grand Cuvée and Mama Bella's all-time favorite Chardonnay, and things are about to get bubbly and hilarious.Brie and Bryan kick things off chatting fashion fails, closet interventions, and discovering the male version of camel toe—yep, they're going there! Mama Bella hops in to taste the award-winning Chardonnay, reminisce about magical childhood Christmases, and share some hilarious family memories (including one about a flying Christmas tree)!From holiday toasts and family roasts to a festive game of ChardonYAY or ChardonNAY, it's an episode packed with laughs, warmth, and a generous pour of holiday cheer. Grab your glass and press play—because holidays are always better with family (and wine)! and stick around for Part 2 of this special family tasting dropping later this week! Call Nikki & Brie at 833-GARCIA2 and leave a voicemail! Follow Nikki & Brie on Instagram, follow the show on Instagram and TikTok and send Nikki & Brie a message on Threads! Follow Bonita Bonita on Instagram Book a reservation at the Bonita Bonita Speakeasy To watch exclusive videos of this week's episode, follow The Nikki & Brie Show on YouTube, Facebook, and TikTok! You can also catch The Nikki & Brie Show on SiriusXM Stars 109! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In the final episode of the year, Janina is joined by Laura Oskwarek, Director of Winemaking at Silver Oak, to explore one of the most fascinating (and often overlooked) elements of winemaking: oak. Together they taste and compare Silver Oak's Napa Valley and Alexander Valley Cabernets, dive deep into Silver Oak's unique in-house cooperage, and unpack everything from tree selection and seasoning to toast levels, sustainability and style. A rich, geeky and festive deep dive into Cabernet, craftsmanship and the people behind one of California's most iconic wineries. Shownotes 03:32 Laura's scientific background - from microbiology and Yale to winemaking. 04:52 Choosing wine as a career: the moment wine replaced medicine. 06:32 Early lessons from Schramsberg and Nickel & Nickel - teamwork, terroir and patience. 11:55 How Silver Oak has evolved over the years - sustainability, innovation and precision. 14:18 Precision viticulture explained: data, technology and giving each vine exactly what it needs. 15:45 Water management at Silver Oak - recycling systems and the famous purple hoses. 17:55 Owning their own cooperage - why it's so rare and why it matters. 18:56 How a tree is chosen to become a wine barrel - straight trunks, diameter and quality. 20:56 Missouri oak vs French oak - grain, flavour profile and why Missouri stands out. 24:39 Seasoning vs toasting - what they really mean and why they're not the same thing. 28:16 Choosing oak for flavour and texture - matching seasoning and toast to the wine style. 32:24 How far can you push oak? Experimentation, blind tastings and finding the limit. 33:43 Janina's tasting notes: Alexander Valley vs Napa Valley Cabernets. 35:04 Tasting comparison: Silver Oak Alexander Valley vs Napa Valley Cabernet - fruit profile, structure, oak and power. 38:19 Inside Silver Oak's toasting area - fire pits, slow toasting and craftsmanship. 40:02 Roasted marshmallow and caramel - the aromas of toasted barrels. 42:30 How much does a barrel cost and how long does it take to make one? 45:13 Another key difference between American and French oak - sustainability and efficiency. 46:20 Climatic differences between Alexander Valley and Napa Valley. 49:01 Where to buy the wines in the UK  current vintages and pricing at The Wine Treasury £132 Alexander Valley Cabernet 2020 and £240 Napa Valley Cabernet 2020 50:28 Being a woman in wine - leadership, mentorship and cultural change. 52:44 A joyful harvest memory - costumes, sparkles and a true “glitter moment.” 54:39 American oak in one sentence. 55:16 Napa or Alexander Valley - where is the magic right now? 56:03 Toast levels: light, medium or heavy? 56:19 Cabernet pairing - steak or dark chocolate? 56:53 One wine region everyone should visit next.

This week, Juliet and Jacoby discuss the rise and fall of Crumbl, break down a snail heist, and share their thoughts on the DoorDash driver accused of using pepper spray on a customer's food. For this week's Taste Test, they try an Eggnog Latte and Cranberry Bliss from Starbucks. 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 Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Axel Heinz war der Kopf hinter den Weltklasse-Weinen von Ornellaia und Masseto. Seit 2023 leitet er das renommierte Chateau Lascombe im Bordeaux und bringt frischen Wind in die Region. Heute präsentiert er uns eine exklusive Weltneuheit! Wir stellen ein Fünf-Flaschen-Paket vor, das eine seltene Magnumflasche umfasst. Axel teilt wertvolle Einblicke in die Feinheiten des Terroirs, die Unterschiede zwischen Cabernet Sauvignon und Merlot sowie die Herausforderungen und Chancen des außergewöhnlichen Jahrgangs 2022. Erfahrt, wie Axels Philosophie der Traditionsbewahrung und Innovation das Weingut Lascombe in die Elite der Bordeaux-Weine katapultiert hat. Taucht mit uns in die faszinierende Welt der Spitzenweine ein und entdeckt, warum Axel Heinz ein unverzichtbarer Name in der Weinbranche ist!

Whisk(e)y Wednesday: Dalmore Elevated Tasting w/ Dan Loeser Dec 17th 2025

We're back at the Bardstown Bourbon Company with Jake Sulek, the experience and education manager, recording in the Heritage Library surrounded by dusty bottles and stories from Kentucky's whiskey past. We're tasting the Origin Series Rye, a minimum six year rye that's produced, aged and bottled at Bardstown Bourbon Company and available in Australia. While the mash bill looks familiar at 95 percent rye and 5 percent malted barley, the flavour comes from a finishing barrel designed for innovation. The conversation turns to whiskey history. Jake shares stories about defunct distilleries around Bardstown, preserved warehouses still used today, what Prohibition did to the industry, how brands consolidated afterward, and how the bourbon glut pushed Kentucky down to just nine active distilleries by the year 2000. If you want a rye that feels different, or you love the history behind American whiskey, this episode is for you. Podcast chapters 00:00 Back at Bardstown with Jake Sulek 00:27 Origin Series overview 00:59 Mash bill and why this rye is finished 01:20 The cherrywood barrel challenge 01:55 Zebra barrel and infrared toasting 02:52 What flavours cherrywood and toasting bring 03:12 Tasting notes and the rye that doesn't burn 04:26 Label transparency and what you're drinking 05:01 Single barrel and cast strength talk 05:36 Heritage Library and defunct distilleries 07:14 Prohibition impact 08:28 Rebooting distilleries after Prohibition 09:17 The bourbon glut and the year 2000 low point 11:08 Growth across Kentucky and the US 11:22 Cheers and wrap

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In this new Tasting Talk, Dan is joined by guest host Oliver as they dive into a special release from Branch Point Distillery — the Rare & Limited Oloroso Cask Finish.They explore how the Oloroso sherry cask shapes the whiskey's aroma, flavor, and strikingly dark color, discussing what that deep, rich hue says about the cask influence and extended finishing time. Dan and Oliver break down layers of banana, dried fruit, nutty sweetness, and oak-driven complexity while talking about why sherry finishes can add both depth in flavor and intensity in appearance.They also discuss what makes this limited release stand out, the role of secondary maturation, and why rare cask-finished whiskeys like this are worth paying attention to.

In today's episode, we offer up another Old World vs New World episode and we're focusing on GSM! We picked up both of these wines at Pilgrim's Market and they are both VERY easy on the pocket book! #HappyFriday! #ItsWineTime! #Cheersing Wines featured this episode: 2023 Domaine de la Solitude Côtes-du-Rhône ($18 at Pilgrim's Market)

On the latest ‘Matt Talks Wine & Stuff with Interesting People' Podcast  My guest is Jeffrey Roel, Sommelier at Blue Bovine Steak + Sushi House AND the 2025 CAPS Cup Tasting Challenge Winner! An engaging conversation on all things wine competition, training to be a Master of Wine and what goes into proper wine service.

This week, Juliet and Jacoby share their thoughts on In-N-Out no longer calling out order 67, discuss the Chipotle customer who claims they found a rodent in their food, and break down an AI ad. For this week's Taste Test, they try the Grinch Meal from McDonald's and SpongeBob-themed food 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 and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon, Ronak Nair, and Jonathan Frias Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Check out https://www.squarespace.com/SIP to save 10% off your first purchase of a website or domain using code SIP Exclusive $35 off Carver Mat at https://on.auraframes.com/SIP. Promo Code SIP Go to http://hellofresh.com/thesip10fm now to Get 10 Free Meals + a Free breakfast for Life! Use my code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount

Dustin Jones, along with his wife Amanda and their two daughters, Addie and Anna Lois, make up a hardworking family from Mississippi who find joy in life's simple pleasures: good food, great company, and time spent together around the grill. What started as weekend cookouts and a bit of friendly competition soon evolved into something greater—Southern Char Seasonings, a family brand founded on faith, flavor, and tradition. Dustin, a lifelong sales professional and competitive cook, built Southern Char through years of trial, tasting, and genuine passion. From our original Signature Blend to the bold new Garlic Butter Blend, every recipe is handcrafted, competition-tested, and perfected in the kitchen, designed to bring people together and make every meal memorable. At the heart of Southern Char is a simple belief: do things the right way—with family, community, and heart. Whether you're in the backyard, at a cook-off, or gathered around the dinner table, we hope our seasonings add warmth, incredible flavor, and a touch of genuine Southern hospitality to every bite.

On today’s episode of the podcast, Navy SEAL Jason Redman shares powerful lessons from combat, leadership, and surviving one of the most devastating injuries in modern warfare. From Hell Week to geopolitical threats like China and Afghanistan, Jason breaks down the mindset needed to overcome anything.Timecodes (Episode #149):0:00 - Intro0:26 - Orange Sign on the Door5:06 - Jason Redman's Four Principles14:53 - Tasting the Patriot Seltzer38:40 - How Bad Is Hell Week41:38 - Third Day Expectations1:04:07 - China Is Coming for Us1:12:41 - Operation Red Wing Experience1:18:45 - Jason’s Bad Decision1:25:29 - Afghanistan’s Outlook on America1:29:08 - Afghanistan Will Harm Us for Decades1:33:29 - Obama’s Apology Tour1:35:19 - China Is Our #1 Threat1:43:27 - September 13, 20071:44:49 - Jason Redman's Injury Story1:55:54 - Stay Away to Stay Alive2:09:13 - Everyone Gets Ambushed in Life2:10:51 - What He Thought About While Dying2:17:50 - Trauma Is Like a Dragon2:23:55 - Highest High / Lowest LowFollow Jason RedmanInstagram: https://www.instagram.com/jasonredmanww/Patriot Seltzer: https://www.patriotseltzer.com/Follow The John Rondi ShowTikTok: https://www.tiktok.com/@johnrondipodcastInstagram: https://www.instagram.com/johnrondipodcast/Spotify: https://open.spotify.com/show/7xuYMlfFAXUfReoHKGHjb6?si=e13220a9830e4463Apple Music: https://podcasts.apple.com/us/podcast/the-john-rondi-show/id1670365515Follow Uncle SteveInstagram: https://www.instagram.com/unclesteve35/TikTok: https://www.tiktok.com/@unclesteved/Follow John RondiInstagram: https://www.instagram.com/johnrondiTikTok: https://www.tiktok.com/@johnnyrondi#podcast #johnrondi

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

Erika Flowers is the National Brand Ambassador for Copalli Rum, a spirit known for its bold flavor, Belizean roots, and unwavering commitment to sustainability. Erika brings the brand to life with her infectious enthusiasm & deep spirits knowledge. We'll dive into her journey, her love for all things rum, and the energy she brings to sharing Copalli with the world

In der Frankfurter Traditions-Kabarett-Live-Location „Käs“ laden Hazel und Thomas vor ausverkauftem Haus zum großen Weihnachts-Spezial, sprechen über Gutscheine, Lebkuchen, ungewöhnliche Weihnachts-Mahlzeiten und darüber, wie es ist, sich den Geburtstag mit Jesus zu teilen. 00:00:00 Lustiges Tauchen bei Duell um die Welt 00:07:42 Thomas the Holiday Hoarder & heißer Weihnachtstake: gesunde Plätzchen 00:21:10 Weihnachtsmenü: Pizza, Pferd & Karpfen 00:28:57 20 Minuten Eisbaden & schlimme Weihnachtserinnerungen 00:40:08 Heißer Weihnachtstake: Gutscheine sind keine Geschenke 00:59:03 Heißer Weihnachtstake: Jeder Film ist ein Weihnachtsfilm & Nikolaus nennt Hazel „Esel“ 01:10:02 Wanted: Papp-Hazel Dieb & Aromat-Chips-Tasting 01:19:00 Hazels Ideen: Escort-Service für Meinungen, Stimmungsbarometer-App, schlaffe Klinke 01:29:48 Geburtstag in der Weihnachtszeit 01:36:55 Weihnachtsgeschenkpapier am Geburtstag & eigene Feiertage 01:41:08 Quiz für Juristen & Thomas' Filmempfehlungsbox Zeitstempel können variieren. Hazel bei Duell um die Welt https://www.instagram.com/reel/DRt5QYLDJ-6/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA== HTH Plätzchen-Tasting https://hazel-thomas-hoererlebnis.podigee.io/116-cookies-akzeptieren-das-grosse-keks-tasting Ist zu viel Protein krebserregend? https://www.chip.de/news/Mediziner-warnen-High-Protein-Trend-kann-das-Krebsrisiko-steigern-sogar-bei-Juengeren_186054818.html Welche Temperatur muss ein Pizzaofen haben? https://www.kuppelofen.de/welche-temperatur-muss-ein-pizzaofen-haben/?srsltid=AfmBOopZLwYdag27Azkm3qVF_8sE7EfEUf9qe4ARL_DccVUtQwuC7FVf Der Weihnachtskarpfen https://www.amazon.de/Weihnachtskarpfen-Rita-Törnqvist-Verschuur/dp/3825179869 Hunde und Katzen essen ist in der Schweiz erlaubt https://www.srf.ch/kultur/gesellschaft-religion/fleischkonsum-in-der-schweiz-warum-essen-wir-nicht-alle-tiere-1 Darmstädter Eiszäpfchen IG https://www.instagram.com/darmstaedter.eiszaepfchen/ Glaubersalz https://www.docmorris.de/ratgeber/magazin/ernaehrung/glaubersalz# Haribo Colorado https://www.haribo.com/de-de/produkte/haribo/color-rado What I know about coffee shops https://www.baristamagazine.com/book-review-what-i-know-about-running-coffee-shops-by-colin-harmon/ Hot Frosty https://www.imdb.com/de/title/tt32359447/?ref_=vp_ov_i Is it cake? https://en.wikipedia.org/wiki/Is_It_Cake%3F Marinierte Tannenzapfen https://www.marmite.ch/rezept/marinoitu-maennynkaepy/ Kraftklub werden bei Kraftklub-Party abgewiesen https://www.mdr.de/nachrichten/thueringen/mitte-thueringen/erfurt/kraftklub-mini-konzert-auf-domplatz-100.html Zweifel Aromat-Chips https://www.zweifel.ch/ch_de/landingpages/zweifelaromat/ Knorrli https://www.knorr.com/ch/de/knorrlis-welt/unser-knorrli.html Costco Nähe Basel https://www.20min.ch/story/mulhouse-f-us-riese-eroeffnet-nahe-der-schweiz-so-sieht-es-im-costco-aus-103453905 Die Käs https://www.diekaes.de Honey-Scam https://youtu.be/vc4yL3YTwWk?si=F44LZPm4gwFBwClO Picklefest https://picklefestcanada.com 31er https://de.wikipedia.org/wiki/31er 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

Uncle Snoop, Dragon Ice, and The Complexities of Prayer In this lively episode of the Divinely Uninspired Podcast, the crew kicks off by discussing the backlash against the band Imagine Dragons, likening it to Nickelback's public treatment. The conversation, filled with playful banter and personal anecdotes, touches on various music artists and their evolving careers, including Machine Gun Kelly, Eminem, and Snoop Dogg. The hosts also delve into their favorite childhood snacks and taste-test some unusual modern treats, including 'Dragon Ice' Taquitos. Shifting gears, they explore deeper themes such as the nature and impact of prayer, our cultural attitudes toward death, and the historical evolution of religious teachings. It's a thoughtful mix of lighthearted fun and profound reflection, making for an entertaining and insightful listen. 00:00 Imagine Dragons: Unfair Criticism? 01:01 Welcome to the Divinely Uninspired Podcast 01:14 Music Talk: X Ambassadors and Machine Gun Kelly 02:42 Eminem and Snoop Dogg: Aging in the Music Industry 05:16 Christmas Songs and IPA Ideas 06:59 Spotify Wrapped: Embarrassing Top Songs 10:42 Stranger Things and AI in Movies 13:23 Snow Days and Iguanas in Florida 16:03 Weird Foods from Around the World 19:38 Snack Talk: Doritos and Cheetos 24:54 Mystery Taste Test: Golden Sriracha Doritos 27:04 Tasting the Blue Chips 27:22 Discussing the Taste and Ingredients 29:12 Energy Drinks and Weird Snacks 32:05 The China Cabinet Debate 38:28 Superman and Religious Analogies 48:01 The Complexity of Prayer 56:15 Reflections on Death and Faith 

This Episode was Originally released as a Premium Episode on October 17th, 2025. Join us as we recap our latest road trip adventures and try different foods! Dan's journey through the Northeast and Washington D.C. to Aaron's exploration of Colorado's stunning National Parks. Along the way, we sample a variety of foods and snacks for your entertainment, sharing honest reactions, new favorites, and a few surprises. Buckle up for travel stories, taste tests, and plenty of laughs! To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/TheoriesOfTheThirdKindYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Get instant access to 200+ bonus Audio episodes - Sign up here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://theoriesofthethirdkind.supercast.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Send us a textWe taste and rate Jim Beam Winter Reserve with our barrel bottle breakdown, then map where it fits in winter sipping, cocktails, and the budget shelf. Holiday plans, party specials, and a practical look at value over hype round out the pour.• double toasted six-year bourbon with vanilla-forward profile• light nose, medium body, toasted marshmallow on the palate• modest finish, high drinkability at 86 proof• ideal for old fashioneds and holiday gatherings• comparisons with Beam Double Oak, Early Times BiB, Benchmark• value over scarcity, pricing versus pleasure• final score: 9.5 out of 18• Christmas party details at Jervasi with Weller 107 and cigar specialMake sure that you also listen to us on Apple, iHeart, Spotify, or any of the other formats that you can listen to podcasts. Whether you listen or watch us, make sure that you subscribe, become members. And then also on the audio podcast, leave us a five-star review and good feedback.A winter pour that overdelivers on comfort and undercuts the hype—this one is built for a crackling fire, a plate of bourbon balls, and friends who want something easy but not empty. We open Jim Beam Winter Reserve, a six-year bourbon finished in two toasted barrels, and put it through our full Old Louisville barrel bottle breakdown: nose, body, taste, finish, and a final score that surprised even us. Expect light aromatics, a fuller-than-expected body for 86 proof, a toasted marshmallow and vanilla core, and a finish that whispers more than roars.We get specific about where this bottle fits. If you crave caramel and vanilla over heat and tannin, Winter Reserve hits the lane. It's a crowd-pleaser for holiday parties, a gentle introduction for new bourbon drinkers, and a secret weapon in an old fashioned. We share why the double-toasted approach amplifies dessert notes without turning cloying, and how a simple cocktail build—orange peel, bitters, Demerara—lets those flavors shine. This is the pour you can sip, serve, and still feel good about the price.Along the way, we talk real-world value. Does a $26 bottle earn shelf space next to allocated heavy hitters? We compare against Beam Double Oak, Early Times Bottled-in-Bond, and Benchmark picks, and talk aging quirks, warehouse heat, and why price rarely scales with pleasure. We close with our final score—9.5/18—and the key takeaway: not every winter winner needs to be rare. Some just need to be right.If you enjoy honest tastings, budget-friendly recommendations, and practical cocktail tips, hit follow, share this with a bourbon friend, and drop us a review with your favorite winter sipper. Which bottle is your cold-weather go-to?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/

Regulations, Water Challenges, and the 2026 Outlook: Roger Isom on the AgNet News Hour In this Thursday edition of the AgNet News Hour, Nick Papagni and Lorrie Boyer sit down with Roger Isom, a leading voice in California agriculture. The conversation covers critical challenges and opportunities for growers, including regulatory pressures, water scarcity, rising energy costs, and strategies for advocacy heading into 2026. Advocacy and Grassroots Engagement Active participation in agriculture advocacy is essential. Growers and farm suppliers are encouraged to engage with legislators and county supervisors. Joining industry organizations strengthens collective influence: Western Tree Nut Association (WTNA): wtna.org California Cotton Ginners and Growers Association (CCGGA): ccgga.org 2026 is an election year—growers need to be heard in policy and voting decisions. Regulatory Challenges Rodenticide restrictions: Proposed DPR rules may limit usage, affecting food safety and crop protection. Sustainable pest management: Phase-out of priority pesticides by 2050 raises concerns about balanced advisory representation. Automation hurdles: Driverless tractors face restrictions under OSHA rules, despite driverless cars operating freely. Increasing paperwork burdens take time away from actual farming. Water, Energy, and Affordability Pressures Groundwater restrictions are enforced ahead of SGMA 2040 benchmarks. Funding gaps prevent critical infrastructure development for water conveyance and storage. Rising PG&E rates threaten farm operations: Proposed 27% electricity hike California agricultural rates up to 3x higher than Texas Solar payback periods under NEM 3.0 now nearly 20 years. The Future of California Agriculture Population loss and migration of growers to states like Texas and Idaho. Regulatory and energy burdens threaten long-term agricultural viability. Advocacy, voter engagement, and unified industry action are critical to protecting California agriculture. Wine Industry Insights Younger generations are drinking less wine due to cost, health, lifestyle, and cannabis alternatives. Wine marketing must emphasize storytelling, tasting experiences, and approachable options. Sampling and education about varietals, winemakers, and history can grow consumer appreciation. In today's episode of the AgNet News Hour, host Nick Papagni (The Ag Meter) and co-host Lorrie Boyer wrapped up a lively discussion on the changing landscape of wine consumption and what the wine industry can do to engage new generations of drinkers. Younger Consumers: Price, Health, and Lifestyle Drive Decisions Lorrie explained that younger adults are drinking less wine for several reasons—cost being a major factor. Many prioritize health, career, or school, while others prefer non-alcoholic beverages now trending in breweries and restaurants. She noted that wineries may need to expand into non-alcoholic options, just as beer companies have. Experience Over Alcohol: What Today's Drinkers Want Nick and Lorrie agreed that modern consumers focus more on experiences than alcohol volume. Craft cocktails, tasting-room visits, and curated beverage moments continue to capture interest. At the same time, the overwhelming number of wine choices can intimidate new drinkers, especially when bottle prices are high. The Value of Tasting and Storytelling Lorrie shared her personal love for wine tasting—trying small pours, exploring Cabernet and Zinfandel, and discovering new favorites based on food, mood, and weather. She emphasized that winery visits are about more than wine: Meeting the winemaker Learning the history Hearing the story behind each bottle Nick added that “every bottle has a story,” underscoring why wine remains a unique and powerful part of agriculture. Wrapping Up Nick and Lorrie closed the episode with excitement for upcoming holiday-themed content and encouraged listeners to return tomorrow for more ag news, insights, and seasonal fun. Listeners can find additional information, connect on social media, and subscribe to podcasts through AgNetWest.com.

What Wastewater Products Can You Actually Buy for Christmas?

In this new Tasting Talk session, Dan and Dave dig into a compelling bottle from Bainbridge Organic Distillers: the Battle Point Wheat Whiskey finished in Hokkaido Mizunara Casks.They explore how Bainbridge takes its organic wheat whiskey and finishes it in Hokkaido-grown Mizunara oak, creating a whiskey that blends tropical warmth with the famed incense-spice character of Japanese Mizunara. Expect them to break down:​Aromas: vanilla cream soda, and that signature Mizunara temple incense​Palate: sandalwood , toasted coconut from the Mizunara influence, and big creamy vanilla notes​Finish: long, viscous, warming, with lingering oak spice​Overall impressions: Does this Bainbridge expression push the Battle Point line into new territory?Dan and Dave compare tasting notes, debate the dominant flavors, and deliver their verdict on whether this bottle earns a spot on your shelf. They also talk about how the western U.S. is churning out exceptional single grain whiskeys. Hint: because a lot of it's grown in the west!

No/Lo spirits, wine, cider, and beer have been "trending" for many years now.  The search for wine and beer replacements has always been there.  A number of producers began to find results after they made their wine and beer, then stripped the alcohol out and substituted the taste with other elements. Fruit, tea, spices, etc.  Suddenly, some of the replacements tasted even better than the originals.   Kurtis Kolt, sommelier and wine educator, wine judge, and co-founder of Top Drop Vancouver, has organized a second Free Spirit Vancouver.      The first was in January of this year, when he hosted 10 vendors pouring, collectively, just under 20 brands. Monday, Dec 8, 630-830, Heritage Hall  3102 Main Street Free Spirit Vancouver will have almost 60 producers pouring no/lo.   That, my friends,  is called "Trending" with a capital T.   Please check out the free spirit link below to see the producers' list and to follow along with Kurtis Kolt's interview. Be sharp, he motors through a lot of labels and tastes.   Merry no/lo Holidays     www.freespiritvancouver.com  www.kurtiskolt.com  https://www.kurtiskolt.com/p/free-spirit-a-sauv-blanc-duo-featuring   Original feature can be found on www.TastingRoomRadio.com

Chef Benjamin Maides joins Chef's PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.This episode is for chefs who care about real craft and the work required to build a sustainable culinary career.Links & Resourceshttps://www.instagram.com/swissbenny/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20 for 20% off

This week, Juliet and Jacoby turn the episode over to the listeners and answer your most burning questions, including Juliet's ideal Thanksgiving menu and how to host people with allergies. For this week's Taste Test, they try hot chocolate-flavored Liquid I.V. before sharing their Personal 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 Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Kairos origin story began as the culmination of another journey. Over a decade ago I made the decision to source my meat directly from a rancher. We were going halves on a cow before your neighbor thought it was cool. The next step was a journey that took years of learning how to hunt, successfully harvesting my first big game animal and sharing the story with my friends and family.

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Late last week the Siebel Institute, the venerable brewing school in Chicago announced that it would be leaving the city and re-opening in Montreal. The announcement by the school's owner send shockwaves and sadness throughout the brewing community. This week, Professor Randy Mosher is here to talk about the school's impact and legacy, and to give an update on his latest book project tiled Your Tasting Brain. Listen to full episodes of Drink Beer, Think Beer and read original articles by visiting the All About Beer website.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest:  Randy MosherSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Beer, Education, Tasting, Chicago, Siebel, GravyPhoto: Courtesy of Siebel Institute of Technology

The importance of odors to your taste buds might be greater than you think. Putu Agus Khorisantono, postdoctoral researcher at the Karolinska Institutet, delves into this. I am a cognitive and behavioural neuroscientist based in the Department of Clinical Neuroscience (Psychology Division) of Karolinska Institutet, with a background in statistics, functional neuroimaging and neuroeconomics. My […]

This episode features a live audience tasting and conversation at The VIne Club in Atlanta, GA with winemaker Rajat Parr of Phelan Farm in Cambria, CA. Rajat first made an appearance on the show in May of 2024 for Episode 128 where we talked about the ethos of Phelan Farm and his dedication to regenerative farming and soil health. For this conversation, we incorporated a live blind tasting session with an audience of fellow wine professionals in Atlanta, and Rajat guides us through the lineup with thoughtful insight. He also provides information about his current farming practices along with advice for those of us working in various roles throughout the wine industry right now about how to most effectively connect our customers to the place where the wine is produced. We hope you feel the energy in the room as much as we did, and this whole experience was made possible thanks to our friends at Rive Gauche Wine Co. You can learn more about Rajat's wines by visiting www.phelanfarm.com and following @phelanfarmcambria and @rajatparr on Instagram.Recorded November 18, 2025 at The Vine Club in Atlanta, GA.-----------------*NEW* Check out our ⁠MERCH SHOP⁠ to support the show

In this Thanksgiving message, Pastor Andy walks us through Psalm 34 and invites us to “taste and see” the goodness of God through a four-course spiritual feast. Using humor, storytelling, and gospel-centered teaching, he reminds us that the main course of God's goodness is His rescuing grace through Jesus. We then explore the side dishes and vegetables of God's blessings and sanctifying work, even in seasons of struggle and uncertainty. Whether you're preparing for Thanksgiving or longing for a deeper experience of God's presence, this sermon will help you savor the grace, faithfulness, and life-changing goodness of God.For upcoming events and important announcements at Skyline, visit our Facebook page for the latest details!If you'd like to check out more resources, get to know Skyline Church, or donate to our ministry and missions please visit www.skylineofallon.com. Don't forget to leave us a review and subscribe to have our Sunday message downloaded straight to your phone each week!

This week, Juliet and Jacoby officially adopt the "waiting in line" beat, try to figure out why a woman having an allergic reaction is newsworthy, and cover the latest whiskey heist. For this week's Taste Test, they try apple pie–flavored Kraft Mac & Cheese. 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 Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to a surprise tasting event. Today I'll be joined by Greg King of Proof, who is going to introduce us to the 2025 lineup of Diageo Special Releases. In this episode we'll dive into the history of this series and Greg and I will taste the new Oban and Lagavulin releases and I'll toss in a couple wildcards as well. We'll talk a little about the distilleries and flavor characteristics. There are some nice surprises in this pack that includes: ● Lagavulin 12 Year Old 'Grain & Embers' ● Oban 12 Year Old 'Heart of the Harbour' ● The Singleton of Glen Ord 17 Year Old 'Into the Blue'  ● Talisker 14 Year Old 'Molten Seas'  ● Dailuaine 21 Year Old 'Marbled Treasures' ● Roseisle 14 Year Old 'Harmonic Grace'  ● Clynelish 18 Year Old 'Waxen Sun'  ● Teaninich 8 Year Old 'Daring Rye'  ‼️ DISCLOSURE ‼️ Whiskies supplied by Proof for this tasting. Opinions are my own. for this tasting. Opinions are my own.

In this episode, Host Mark Gustavson sits down with Tom Vance, proprietor of The Tasting Lab in Greenville, NY to discuss restoring a legacy Main Street building and creating a unique destination for comfort food treats and great craft beverages.

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In this episode, I'm hanging with Paul Deras of Mike Hess Brewing down in North Park—and not only did we tour their killer facility, I even dry hopped a batch for the first time.

NEW FOR NOVEMBER 15, 2025 Specific taste for discerning listening. Specific Taste - The Best Radio You Have Never Heard Vol. 520 1. Rainy Days and Mondays - Aimee Mann 2. Feel Flows - The Beach Boys 3. Waiting For The Man (live) - David Bowie 4. The Lamb Lies Down On Broadway (live) - Peter Gabriel 5. Dancing With The Moonlit Knight / The Musical Box (live) - Genesis 6. Guinnevere (live) - Crosby, Stills, Nash and Young 7. Sweet Little Angel / It's My Own Fault / How Blue Can You Get - Hour Glass 8. Bold As Love (early) - Jimi Hendrix Experience 9. I'd Love To Change The World - Ten Years After 10. Who Are You (alt) - The Who 11. Handle With Care (live) - Tom Petty and The Heartbreakers 12. The Ballad Of Peter Pumpkinhead - XTC 13. Kashmir (live) - Led Zeppelin 14. Highway Star (live) - Deep Purple 15. Anyday (live) - Tedeschi Trucks Band 16. Don't You Ever Listen (live) - Todd Rundgren 17. Retropolis - The Flower Kings 18. Cadence and Cascade (alt) - King Crimson The Best Radio You Have Never Heard. Tasting for you since 2004. Accept No Substitute. Click to leave comments on the Facebook page.

This week, Juliet and Jacoby cover the women who believe matcha is making their hair fall out, discuss the woman trying to trademark "vegetable," and Jacoby shares his love for Mad Honey. For this week's Taste Test, they try Ramen Crunch. 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 Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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This week on GuildSomm: Into the Glass, Master Sommelier Jesse Becker joins host MS Chris Tanghe to blind taste three red wines. Before he starts tasting, Jesse discusses his career and tasting journeys, including the challenges he faced as he was honing his blind tasting skills prior to passing the Master Sommelier exam. Jesse is the US sales manager for Veritable Wines & Estates, an importer of premium German and Austrian wines, and brand owner at ROCKWERK Grüner Veltliner. Over the last two decades, he has worked in nearly every facet of the wine and hospitality industries. Listen in and guess the wines along with Jesse! 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! Check out our tasting study guide to brush up on the basics of tasting: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Discover more tasting resources: https://www.guildsomm.com/learn/blind-tasting/ Learn more about ROCKWERK Grüner Veltliner: https://veritable-usa.com/rockwerkwine

This week, Juliet and Jacoby reveal why young people are skipping Chipotle, break down the new McDonald's policies involving the penny, and discuss the future of coffee. For this week's Taste Test, they try Fruity Pebbles–flavored Liquid Death. 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

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This week, Juliet and Jacoby share their thoughts on Jennifer Lawrence feeding Robert Pattinson food from her garbage, discuss the thieving couple who had sex at a restaurant before robbing it, and explain why they're divided on Grubhub's new "Snooze Insurance." For this week's Taste Test, they try three different flavors of Polish Delicje cookies. 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 Producers: Mike Wargon and Belle Roman Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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