Podcasts about tasting

Luke Grant chats with Senior Economist at Domain, Dr Joel Bowman, about all the latest happenings on the Sydney and Brisbane Real Estate Markets. For all the latest listings and real estate news go to www.domain.com.au NSW: 40 Blue Seas Parade, Lennox Head NSW 2478 5 bed, 3 bath, 6 car A one-of-a-kind family oasis in a rare and prized beachside address 1,162sqm allotment with landscaped gardens and beach and ocean panoramas stretch up and down the coastline Double-height ceilings ensure an uplifting sense of space Wide entertainment terraces, swimming pool, spa and outdoor kitchen High-end chefs' kitchen with island bench and spacious butler's pantry Customised home theatre with tiered seating and superior acoustic design Basement 6 car garage, gym and internal lift connecting all three levels QLD: 160 Tallai Road, Tallai QLD 4213 10 bed, 11 bath, 9 car Arrival courtyard with 75,000 hand-laid cobblestones and garden wall and central fountain representing the five elements, finished in 24-carat-gold mosaics Main living area centred around a stone fireplace with triple-aspect views Tasting room with two dry-aged fridges, stone table and bar Whisky bar with marble and bronze finishes Manhattan dining lounge with 5.5m sofa and skyline views Private poker room with sound insulation, cigar ventilation and built-in screens 16-seat cinema with 300-inch screen, Meridian sound, candy bar and sports bar 152m2 wellness centre with gym, yoga studio, sauna and steam room Dual hydrotherapy pools and stocked hydration stations 160m go-kart track, 45m putting green, and basketball court 20m heated infinity pool with gold mosaics, limestone surrounds and skyline views Three self-contained guest and caretaker houses. See omnystudio.com/listener for privacy information.

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

Den Wein gibt es unter www.hawesko.de/vierflaschen

The Kentucky Bourbon Festival Identity Crisis

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This episode features our live audience conversation with Chantal Gonet of Champagne Philippe Gonet recorded at The Vine Club in Atlanta, GA. Chantal and her brother, Pierre, were pressed into service after the untimely death of their father, Philippe. Chantal was in a Parisian engineering school and Pierre was studying winemaking in Burgundy, but their mother stepped in and managed the estate largely by herself. In France, however, a large inheritance meant an even larger tax, so Chantal's mother decided to undertake an enormous loan from the bank to pay the taxes to keep the domaine in the family. We talk about her family's history and the obstacles they've overcome to get to this point in her career. In 2024, Champagne Philippe Gonet was Guide Hachette's Vigneron de l'Année, and Chantal has taken nearly half their holdings into biodynamic farming—an impressive feat in Champagne. You can visit www.champagne-philippe-gonet.com/en to learn more about their wines represented by Uva Imports (@uvaimports). You can also follow @chantalgonet and @champagnephilippegonet on Instagram.-------------Recorded October 20, 2025 with a LIVE audience at The Vine Club in Atlanta, GA made possible with generous support from Uva Imports (www.uvaimports.com)

Is the Kentucky Bourbon Festival broken, or are attendees just doing it wrong?

At this time last week we talked about Cup-o-Noodles Thanksgiving flavors and how Pumpkin Pie sounded super gross. Well, thanks to an amazing listener, we got some and we're gonna try it next

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today's episode is a little different — we're taking you inside a live tasting event at the San Francisco Wine School, hosted by Master Sommelier David Glancy. This special session focused on the wines of Castilla y León, one of Spain's most dynamic and diverse regions, home to some of the country's most iconic appellations and innovative producers. You'll hear the clinking of glasses, the energy of the crowd, and plenty of wine wisdom as we explore what makes this region so distinctive — from its bold reds to its elegant whites. So, pour yourself a glass, settle in, and join us for this immersive tasting experience straight from the classroom to your earbuds. Please take a moment of your time to subscribe, rate and review Exploring the Wine Glass. It's completely free and is a great way to let other wine lovers know about the podcast. Be sure to head over to the website, Exploringthewineglass.com, to read my award winning blog and to see what else I have been up to. And most of all, please tell your friends about the podcast!   Slainte!  Find out more about my Wine Education Classes here Order Spanish Wine Bingo Game here Earn your Rioja Enthusiasts Certification here Find out more about SF Wine School here Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

This is a new Tasting Talk on Distilling the West where Dan and Dave sit down with a bottle of Hinterhaus Distilling's Trapper's Oath, a bold and complex rye whiskey that captures the rugged spirit of the Sierra Nevada. Made from a sourced Canadian rye whiskey, Trapper's Oath is further aged to 18 years old at elevation in Arnold, California, and is finished in stout barrels, developing rich layers of chocolate, toasted oak, and a hint of alpine spice.Dan and Dave talk about the whiskey's deep amber color, its smooth yet powerful character, and the balance between sweetness and char that makes Hinterhaus one of their favorite small-batch producers. As always, they share tasting notes, personal impressions, and a few stories along the way.

So they poured out for the men to eat. And it came to pass, as they were eating of the pottage, that they cried out, and said, O thou man of God, there is death in the pot. And they could not eat thereof. But he said, Then bring meal. And he cast it into the pot; and he said, Pour out for the people, that they may eat. **And there was no harm in the pot.** (2 Kings 4:40-41) *1/ The preparation of the pot of death - verse 39. 2/ Tasting of this pot of death and realising it is so - verse 40. 3/ The divinely appointed remedy - verse 41,* **Sermon Summary:** The sermon draws a profound spiritual parallel from the biblical account of Elisha and the poisoned pot of stew, illustrating how sin, false teaching, and self-reliance prepare a 'pot of death' The realization of this death comes when the soul, awakened by the law or life's trials, cries out in despair, acknowledging its helplessness and the futility of self-righteousness, legalism, or worldly pursuits. The remedy, however, is not found in human effort but in the divine intervention of Christ—cast into the pot like meal, tree, or grace—whose atoning sacrifice, righteousness, and resurrection transform death into life, fulfilling the law and giving eternal salvation. This gospel truth, consistently revealed throughout Scripture—from the bitter waters of Marah to the cross of Christ—affirms that only through faith in Christ, the true bread and living water, can the soul be nourished, delivered from condemnation, and assured of victory over death, making the believer's final passage not into judgment, but into the presence of God.

This week, Juliet and Jacoby follow up on a lawsuit against Hershey and discuss a pair of heists involving whiskey and gummy bears. For this week's Taste Test, they try Reese's Oreo Cups. 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

Mittlerweile ist unsere Reise nach Schottland bereits ein Jahr her. Doch Alex hatte da noch ein kleines Fläschchen, bei dem er sich das ganez Jahr immer zurückgehalten hat. Nun kommt es endlich zur Verkostung. Es stammt vom unabhängigen Abfüller Loch Fyne aus Edinburgh. Ein Single Cask Ledaig. Warum er den mitgebracht hat, was wir sonst noch über Ledaig und die Brennerei wissen und wie er schmeckt? Das erfährst du in dieser Folge. Viel Spaß!

Les Hatter, over 35 years of restaurant experience, from the dishroom to the boardroom. Full service to Fast casual and everything in between. Currently Operating Partner for the Franchise of Five Guys in Central Florida. However, my love of everything restaurant-related has brought me extensive knowledge. I intend to grow our "flaseasonings" but we all have to start somewhere! Join us for a live tasting event featuring the delightful flavors of Florida Chicken Seasoning! Experience the perfect blend of herbs and spices that will take your chicken dishes to the next level. Whether you're grilling, baking, or frying, this seasoning adds a zesty twist to any meal. During the event, we'll show you some delicious recipes, share cooking tips, and answer any questions you may have about using Florida Chicken Seasoning. Don't miss this opportunity to taste the sunshine of Florida in every bite!

This is a unique look at whiskey from another lens. To almost see it in a different light. I need alot of feed back on this. And by all means i hope you enjoy. KYSUThe new frontier of whiskey: Kick off the segment by discussing the recent formal recognition of American single malt by the TTB. As of January 19, 2025, it is an official whiskey category. This is a huge milestone for American distilling and an exciting time to be exploring these whiskies.A "wild west" of flavor: One of the most exciting things about American single malt is the variety of flavors. Unlike the strict rules of Scotch, American distillers have been free to experiment with different cask types, wood smoke (like mesquite), and aging locations, leading to a much more diverse flavor profile.The barrel difference: American single malts are not limited to the used barrels required for Scotch. They can be aged in new charred oak, used bourbon barrels, or even experimental casks like port, sherry, or wine. Ask your co-hosts how this freedom affects the flavor profile and what their favorite aging methods are.Founding fathers of American single malt: Pay homage to the trailblazers who started it all. Mention Steve McCarthy of Clear Creek Distillery in Oregon, who is widely credited with producing the first American single malt back in 1996. Other influential distilleries to highlight include Westland and Stranahan's.Fun facts and triviaMore than Scotland: There are over 200 distilleries in the U.S. producing some form of single malt, which is more than in all of Scotland.Speed-aging in America: Due to the more dramatic temperature swings across the country, American single malts can mature more quickly than their Scottish counterparts. The climate, whether hot and dry in Texas or humid in Virginia, has a significant impact on how the whisky tastes.Mesquite-smoked whiskey: While peat is the traditional smoke source for Scotch, some American single malt producers, like Santa Fe Spirits, use local ingredients. They use mesquite wood to smoke their Colkegan Single Malt, creating a distinct, barbecue-like flavor.Single versus blended: Clarify the "single" in American single malt. It means the whiskey was distilled entirely at one U.S. distillery, unlike a blended whiskey, which mixes whiskeys from different distilleries.Tasting notes and flavor comparisonsSide-by-side with Scotch: A great segment idea is to do a blind tasting of an American single malt and a Scotch single malt. Discuss the differences, such as the American's potential notes of caramel and vanilla from new oak versus a Scotch's more subtle oak influence.The impact of a hot climate: Talk about American single malts from different regions. For example, a whisky from Texas (like Balcones) might offer a richer, bolder flavor due to the intense heat, while one from the cooler Pacific Northwest (like Westland) might taste more like a classic Scotch.The barley difference: The type of barley used also matters. Some distillers use specific varieties like Golden Promise or heirloom barley, contributing distinct character. For instance, you can mention New Riff Distillery's use of multiple barley mash bills for their sour mash single malt.The barrel finish: Discuss the wide variety of cask finishes. American single malts can have unique notes from being finished in rum, wine, or sherry barrels. Virginia Distillery Co. is known for its "Courage & Conviction" Double Cask Reserve, aged in bourbon and red wine casks.Debate and discussion topicsAmerican terroir: Ask your co-hosts whether they believe American single malt exhibits a true "terroir" or sense of place. Do they think the location of the distillery and ingredients creates a unique regional style, or is it more about the distiller's techniques?

Have you ever been to a Tasting? No not a wine tasting! Have you ever been to a Tasting held by your local kink community?!  It is an amazing (normally yearly) event thrown by communities to introduce people to new kinks by giving them a small (15 min) taste of whichever kink they signed up for! The local one for the Bakersfield Headquarters community just passed by on the 4th and it was amazingly well attended. We'll talk about that later in the episode so be sure to lock in for the long haul on this long episode! Before that we do talk about a few more things like... Dispatch, which Captain was interested in and his guests are now fawning over for one of the characters in the trailer. We talk about Disney's 'NOT YAOI' anime (which ebony_velvet says is bull! Let the boys kiss!!!) coming out on the 29th of October.  We cover the other side of the Negotiating Pickup Play discussion. So much more as well! As always we hope you enjoy spending your time with  The Gotham Press -------------------------------------------------------------------------------- Patreon/FetLife/Discord/YouTube/Spotify/Kandi's Sweet Box: 805-303-1173 -------------------------------------------------------------------------------- In Association with The Dom Council Steel Brat Pacis Thief's Touch

10-21-25 Tonight we're chatting with Brian Bookmiller, co-founder and meadmaker at Queen City Meadery in Buffalo, NY. They been making mead since 2018. Brian Bookmiller is a driving force behind Queen City Meadery, serving as both co-founder and mead maker. His passion for craft fermentation began as a hobby shared with lifelong friends, eventually evolving into a full-fledged business. Bookmiller's leadership has helped shape the meadery's identity as a community-focused, artisanal producer of honey-based beverages. In 2023, Queen City Meadery announced a major expansion at its current location, signaling strong growth and continued commitment to the Western New York region. The meadery's presence has become a cultural touchstone in West Seneca, offering educational tours, tastings, and events. Queen City Meadery has won numerous awards for their meads and continues to create new unique flavors for all to enjoy! To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows November 18 - Blair Houseley - Etowah Meadery December 2 - Blöm Meadworks Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Oct 24 - St. Ambrose Cellars, Beulah, MI - Dags Und Timmah Live Music Oct 25-26 - St. Louis Renaissance Festival - Mead-evil Tasting - get 4 mead samples, mead tasting flask and entertainment (must buy faire ticket separately) Oct 25 - Beeserker Meadery, Lexington, KY - Monsters & Mead: A Night of Adventure, Ale, and Mayhem at Chaotic Good Oct 25 - St. Ambrose Cellars, Beulah, MI - Andy Six live music Oct 26 - Brimming Horn Meadery, Seaford, DE - Sips and Succulents - create your own terrarium Oct 31 - St. Ambrose Cellars, Beulah, MI - Luke Woltanski live music Nov 1 - B. Nektar Meadery, Ferndale, MI - Adult Book Fair Nov 1 - Viking Alchemist Meadery, Smyrna, GA - Mead and Mischief Halloween Party Nov 1 - Brown County Historical Society and Hazelwood Historic House, Green Bay, WI - Historic Skills Workshop: Learn to make Wine and Mead Nov 7 - Funktastic Meads and Beer, Midlothian, VA - Mead and Music by Damian Allen Nov 7 - B. Nektar Meadery, Ferndale, MI - Open Mic Night Comedy Nov 8 - St. Ambrose Cellars, Beulah, MI - Mead and Cheese Pairing with the Cheese Lady Nov 8 - UNL Bee Lab & Kimmel Orchard, Nebraska City, NE - Mead Making Workshop Nov 8 - Stardust Cellars, Wilkesboro, NC - Mead Making Course Nov 8 - Grimsby Hollow Meadery, Middleville, MI - Drink Mead, Learn Things: Potions, Poisons and Snake Oil Nov 9 - St. Ambrose Cellars,

In this sun-soaked Californian adventure, Janina welcomes Paige Comrie, creator behind Wine With Paige — a storyteller, wine communicator, and fellow IWSC Emerging Talent nominee. Together, they explore California's hidden treasures: Lodi, Murphy's, and Amador County — regions that rarely steal Napa's spotlight but hold some of the most soulful vineyards and fascinating history in American wine. From rolling down hills at Opus One to uncovering the gold-rush roots of California's old vines, this episode celebrates authenticity, creativity, and the deep sense of place that defines these lesser-known wine regions. Expect laughter, discovery, and plenty of Zinfandel talk along the way. Shownotes [03:59] How Paige went from business school in Michigan to discovering wine through Wine for Dummies and Wine Folly. [05:27] The 18 noble grape varieties as a framework for understanding global wine styles. [06:55] Tasting across those grapes as an education in structure, aroma, and texture — from crisp whites to full-bodied reds. [07:58] Generational shifts in wine habits and how younger drinkers embrace experimentation and design. [10:21] Rolling down a hill at Opus One and the reminder that wine should always stay fun. [12:51] Overview of Lodi, Murphy's, and Amador — three off-the-beaten-path regions defined by old vines and history. [17:28] Lodi's scale, production diversity, and role as a powerhouse for California wine. [18:27] Murphy's as a Gold Rush town turned boutique wine destination full of charm and local flavor. [19:51] Key contrasts between Murphy's and Lodi in landscape, culture, and experience. [20:28] European and Italian immigrant roots that shaped Zinfandel, Sangiovese, and the region's identity. [21:51] California's oldest documented Zinfandel vineyard from 1869 and how volcanic and sandy soils preserved it. [23:30] Distinct terrains — Lodi's flat vineyards versus the rolling, oak-covered hills of Murphy's and Amador. [24:29] The dramatic beauty of Amador with Sierra Nevada peaks and Tahoe in the distance. [25:16] Zinfandel defined: bold fruit, warm spice, richness, and soft tannins. [27:59] The accidental invention of White Zinfandel at Sutter Home and Napa's last free tasting rooms. [29:15] Wine tasting costs in Napa versus the approachable, grassroots experiences in Lodi and Murphy's. [30:26] Dining highlight: Taste in Amador, a women-led fine dining spot with local flair. [31:10] Must-visit wineries including Ironstone, Andis, Casino Mine, Bokisch, and Michael David. [32:13] Lodi's Wine & Chocolate Weekend featuring creative pairings like chocolate-covered grasshoppers. [33:58] SaveTheOld.com and the movement to protect California's 100-year-old vineyards. [37:35] The connection between California Zinfandel and Italy's Primitivo. [38:17] Red wine dominance across the regions with a few standout whites. [39:22] A memorable tasting at Memento Mori in Napa and the philosophy behind “remember we must die.” [42:02] Choosing Chardonnay as the one grape to drink for life. [42:24] Dream dinner guest: Jared Way of My Chemical Romance. [43:06] The most underrated U.S. wine region: Walla Walla, Washington. [44:11] Closing thoughts — pour yourself an old vine Zinfandel and start planning your next California wine trip.

Mark Todd, aka "The Cheese Dude" returns to take us on the ultimate cheese tasting to die for -- or, more accurately, a "Before You Die" tour. Mark has previously guided us through the pasta filata category (aka, mozzarella-like "pulled" cheeses), the cheddar category, the world of hard aged cheeses, and Alpine and smelly cheeses -- he has been my cheese Yoda for the past few years here on Pizza Quest and this time we go all the way to the summit. I asked him to guide me through four or five cheeses that he considers his Mt. Rushmore and, sure enough, this episode has, for me, fulfilled the "loyalty test" (that is, I tasted them when we recorded this episode but I am still enjoying the taste memories weeks later). Join us as we climb to the top of the Mt. Rushmore of cheeses you will want to run out and track down so that you can taste along with us.For the record, here are the five cheeses we tasted and enjoyed with what I call our Meg Ryan cheese moments together. You'll know what I mean when you tune in: Emmi Gruyere Kaltbach; Akaas 36 month Aged Gouda; HRVMNS Epoisses; Mitica Sottocenere; and Delin Brillat Savarin Your local cheese monger will know what these are, or may have ones as close as possible to them.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On episode 147 of The Places Where We Go, we explore the food scene in Paris. We spent three weeks in the city enjoying the culinary environment. On this episode, we discuss food markets, must-eat foods, some hits and misses, and the general diversity of food you'll encounter throughout Paris.   The Places Where We Go Resources PODCAST: Released every other week in your favorite podcast app WEBSITE & BLOG www.theplaceswherewego.com SUBSCRIBE TO OUR NEWSLETTER YOUTUBE: The Places Where We Go YouTube Channel INSTAGRAM: https://www.instagram.com/theplaceswherewego TWITTER / X: https://twitter.com/theplaceswhere1 FACEBOOK: https://www.facebook.com/ThePlacesWhereWeGo EMAIL: Write to us at comments@theplaceswherewego.com GEAR WE USE: The Places Where We Go Amazon Storefront We'll see you at the places where we go. Julie & Art AFFILIATE LINK DISCLOSURE The Places Where We Go contains affiliate links and is a member of the Amazon Services LLC Associates Program. If you make a purchase using one of these Amazon links, we may receive compensation at no extra cost to you. Read our disclaimer and privacy policy for more information.

Send us a textIn this episode we taste Oktoberfest offerings from a couple of Maine craft breweries (Definitive Brewing Company & Bissell Brothers Brewing), as well as from Vermont (Hill Farmstead Brewery) and Massachusetts (Tree House Brewing Company).  Listen in to hear our thoughts on these tasty Fest Biers and Marzens.

This week, Juliet and Jacoby share their thoughts on Tyra Banks's "hot ice cream," discuss the food of Northern Ireland being affected by Brexit, and talk about the man who refuses to cook well-done steak at parties. For this week's Taste Test, they blindly taste Guinness and Guinness 0. 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 JacobyProducer: Mike WargonMusical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're heading down to the bayou for a live, on-site dining review of Riverside Mill Food Court at Disney's Port Orleans – Riverside Resort. This charming quick-service spot is one of our favorite places to slow down, grab a hearty meal, and soak in that peaceful Southern charm — and this time, we brought Stitch along for the adventure!We recorded right from the resort while waiting for our room to be ready, surrounded by the sounds of the Sassagoula River and the steady buzz of resort life. It was the perfect setting for an impromptu food review.We started with the Shrimp and Grits, a classic that hits all the right notes. The shrimp were perfectly cooked, the ham added a smoky punch, and the chardonnay gravy sauce tied everything together beautifully.Next up were the Jerk Barbecue Chicken Strips with Pineapple Salsa, one of several new specialty chicken strip flavors now showing up across Disney property. They were tossed fresh in sauce, topped with pineapple, and served over fries — crispy, tangy, and a little spicy.And of course, we couldn't wrap things up without dessert. The new Hand-Dipped Mickey Premium Bar, coated in white chocolate and topped with salted caramel pearls.If you're staying at Port Orleans Riverside or just stopping by for a bite, Riverside Mill Food Court delivers comfort, flavor, and that unmistakable Disney charm. Join us as we share our favorite bites by the bayou — one delicious dish at a time.

Cabin Cousins: Part 4 Costumes and characters. Based on a post by NewMountain80, in 6 parts. Listen to the Podcast at Connections. We sat on the couch, as she didn't have a table we could both sit at and ate hungrily. We had both worked up quite an appetite. When we had finished eating, Melissa leaned over the back of the couch, and set our empty plates on the island counter, then cuddled up against me. "That hit the spot." She said with a sigh. "There's been a lot of that recently." Melissa giggled. "Yeah, there has, hasn't there?" We sat in silence for quite a while, just enjoying being near each other. Finally, Melissa sat up and said. "Come on, I'll show you our costumes." I followed her back to her bedroom, and she started pulling things out of a big paper bag next to her dresser. "This is yours." She said, handing me a blue police shirt and hat. "And the final touches, handcuffs, and a mustache." She handed me a pair of fuzzy pink novelty handcuffs and a fake mustache that looked like it was straight out of a seventies porn video. I laughed. "That's awesome. So I'm the cop, are you my prisoner?" "As much fun as that could be, no." Then she took her costume out of the bag. It consisted of a small light brown halter top with all kinds of colorful beads sewn onto it, a matching skirt that looked very short, and a feathered headdress. "We're the Village People?" I asked. Melissa nodded with a slightly uncertain smile. "Do you like it?" "I love it. What are Ashley and James going as?" "Ashley is the cowboy, and James is the soldier." She held up the halter top for me to see. "Ashley made this." The beadwork was pretty amazing. As I looked it over, I couldn't help but notice that Melissa still had an uncertain look on her face. "Do you... not like it?" I asked. "It's beautiful! It's just, Well, I should put it on and show you." She put a hand over my eyes. "Close your eyes, and when I tell you to open them, pretend that you aren't my lover, and I just showed up to the party. Okay?" I nodded and closed my eyes. Naturally, thoughts of what Melissa was going to look like in the outfit began to bubble in my imagination. Then the truth of it dawned on me. When I arrived at the cabin two weeks ago; and she greeted me in a dress, which I was now certain that she had worn for the sole purpose of enticing me and me alone. I have never seen her wear anything in public that wasn't baggy or loose-fitting, and not anything nearly as revealing as I imagined this costume was going to be. I knew that I had to be very careful in how I reacted. "Remember, you don't know me." Melissa reminded me. Her voice sounded like she was at the other end of the room. "Okay. Open your eyes." I did and said the first thing that came to my mind. "Wow." I looked her up and down. The halter top was cut fairly low, giving a glimpse of the inner curves of her tits. It covered her chest down to just above her navel, leaving a lot of skin on her belly, sides, and back, bare. The skirt was very short, barely covering more of her legs than my boxer briefs covered mine. The waistline sat low, leaving more skin exposed. Her long muscular legs and her toned arms were also completely bare. As much as I was struck by how stunningly sexy she looked, I could see how anxious she was about the prospect of revealing so much skin. While keeping my eyes on her, I turned my head like I was talking to someone next to me. "Who is that?" Turning my head to the other side I answered my question. "That's Melissa." Back to the other side. "Wow, she is gorgeous." My antics made Melissa giggle. "Who is she here with?" "I don't know him. Must be from out of town." "Lucky bastard." Melissa laughed, and I stepped across the small room to her, happy to have at least temporarily eased her tension. When she spoke, her smile was still strained. "It's not too much, I mean, not enough, is it?" She asked, tugging down slightly on the hem of the skirt. "It's more than a bikini." "I don't own a bikini." She said, sitting down on the edge of the bed. "It's not; I mean; I;" She was struggling to get the right words out for what she wanted to say. I sat on the bed next to her. "It's not too... slutty, is it?" She asked, staring at the floor. Gently, I put a hand on her cheek and turned her head towards me. "No. The costume isn't what makes some girls seem slutty, it's how they act while wearing the costume, and that's just not who you are." "I don't know how other girls can do it. They all seem so comfortable in their skin. I've never been, except with you." "Melissa, you are beautiful. There's no shame in letting people see that." I said, keeping my hand on her cheek, and maintaining eye contact. She stretched her legs out in front of her, her flexed muscles clearly defined. "I look like I could have been Brigitte Nielsen's stunt double in Red Sonja." I laughed. "You say that like it's a bad thing. She was a goddess." This got a smile from her. "I think you're biased." "Yes, I am. But that doesn't mean I'm wrong." She still didn't seem convinced. "You should be proud of your body. It doesn't matter what anyone else thinks. Do you like wearing it?" "Yes." She said softly, then added. "It feels really good." "You look amazing." "Everybody is going to be staring at me all night. I don't know if I can take that." She was probably right about everybody staring at her. Every guy there is going to want her and be jealous of me. Every girl is going to know that she is more beautiful than they are and be jealous of her. "It's Halloween, so pretend to be someone else. Be a girl who doesn't give a fuck about what other people think about her because she's confident in who she is. Be a girl that loves the attention, because she knows that every look is a compliment about her stunning beauty." I wasn't sure if I was saying the right things or not. She still didn't look very confident, but I could tell that she understood my intent. "I'll try." She gave me a quick kiss. "Maybe you'll find out that you like the attention, and won't have to pretend anymore." "Maybe." She smiled shyly. "I think I have to wear different panties though. I wanted to wear the red one for you but..." She stood and faced away from me, and I looked with admiration at the backs of her long, sexy legs. Then she bent over at the waist, and the short length of the skirt was pulled up, leaving nearly her entire bare ass exposed. I could see the thin satin strap of her thong running between her ass cheeks. I stood and put my hands on her ass, squeezing it. She stood upright, but I kept her from turning around. I pressed myself against her, arms around her waist, pulling her ass against the bulge in my pants. "Keep the red one on," I whispered into her ear. "It's not too much? I feel like I'm going to be showing my bare ass to everybody." "Maybe... just don't bend over like that when anyone other than me can see it." Melissa giggled cautiously. "Okay. But if I'm wearing this, then you can't stand behind me to hide that bulge the whole time. If people are going to see me, they're going to see you too." I laughed. "Deal. I can guarantee that I'm going to be hard as a rock all night." Then having an idea, I pulled away, undid my pants, and reached down inside. Melissa watched me with an amused smile. I rearranged myself so that, instead of being tucked down under between my legs, my very erect cock sat pointing down along my left leg. I fastened my pants, and with how tight they fit, the outline of my cock was clearly visible. "That's fair." Then she said mischievously. "Maybe next year you can be the cowboy, and I'll have you wear ass-less chaps. That's it, just ass-less chaps." We both laughed, and I pulled her into my arms, hugging her warmly. "I love you." "I love you." She replied. "If it gets too uncomfortable, we'll leave," I said softly. "It doesn't matter what we do, as long as we are together." I felt her nod in agreement. After a pause, she said. "Speaking of what to do, the party doesn't start for, like, six hours." "How about renting a movie, and just relaxing?" "Okay." She said, chuckling. "But I am not wearing this to the video store." We wondered the isles of the Blockbuster down the street from Melissa's apartment, indecisive on what we wanted to watch. We had both changed into comfortable jeans, but Melissa still wore the beaded halter top, albeit underneath a long padded wool coat. None of the new releases had sparked much interest, and we eventually found our way to the 'sci-fi and fantasy' section. After a few minutes, a title caught my eye. I grabbed the box off the shelf and handed it to Melissa. "Nice." She said, grinning. Ten minutes later, the opening credits began, and as Arnold Schwarzenegger rode across a mountain valley to an Ennio Morricone score, we cuddled together on Melissa's couch to watch Red Sonja. We barely spoke during the movie, both content with being close to each other and enjoying the show. At one point, as I watched her rapt attention to a sword fight, I felt a familiar feeling of awe. Melissa was my perfect woman. There wasn't a single thing about her that I would change. Well, her insecurities and self-confidence aside, but I'm working on those. The final scene played out, and the end credits rolled to more of Morricone's beautiful score. Melissa turned in my arms, facing me. "I love that movie." She gave me a sweet kiss on the lips. "And you're right, Brigitte Nielsen is a goddess." "So, what do you want to do now?" I asked suggestively. Melissa's eyes blazed with fiery passion. "What do you think I want to do?" Recalling the dialog from the final scene of the movie, I said in my best Arnold voice. "I make it a rule, never to take a woman unless she can beat me in a fair fight." Melissa grinned and continued with Brigitte Nielsen's line. "That's a challenge I might think about someday." "What about right now?" "Why not?" When Melissa said the last line of the movie, I grabbed her by the shoulders and wrestled her onto her back. In response, she twisted around and, surprising me with her strength, flipped our positions. She straddled me, pinning me face up on the couch. I have to say, after watching that particular movie, this roughhousing was hot. I could tell that Melissa thought so too. She leaned down and we kissed deeply. I looked into her blazing blue eyes. "My warrior queen will have what she demands." "Get naked. Now." She said gently, but in a tone that made it sound like a command. She inched forward, straddling higher up my chest, and giving me room to get my pants off. As I struggled to accomplish that as quickly as I could, I watched as she seductively removed her halter top. Pants and underwear off, I reached up and grasped her tits, rubbing her nipples with my thumbs. She closed her eyes and moaned quietly. Melissa slid back to straddling my hips, and tugged at my shirt, helping me get it off without having to fully sit up. Then she leaned way back between my legs, lifting her legs into the air and towards her chest as she laid her back on the couch. I got a marvelous view as she pulled her pants off, taking the red thong with them. She came back forward to straddle me again, and I began to sit up to meet her, but she put her hands on my chest, gently pushing me back down. She leaned over me, kissing me briefly on the lips, then sensually made a trail of kisses down my neck, chest, and belly. She knelt between my legs, spreading them apart. I sighed as she moved her hands up my inner thighs and caressed the freshly shaved skin around my balls. She brought her face close to my cock, and looked up at me, meeting my eyes. She pursed her lips, blew softly on my bare genitals, and smiled as I shivered. Maintaining eye contact, she grasped my cock, and lowered her mouth upon it. I gasped in pleasure as she took me in. I could see in her eyes that my reaction fueled her desire to pleasure me. I couldn't have looked away if I wanted to. There was a fierceness in her eyes that I found to be absolutely captivating. She sucked hungrily and worked her tongue on me, seemingly intent on making me cum as fast as she could. My body complied, and I was very near to cumming much quicker than I wanted. Melissa redoubled her efforts, massaging my balls as she sucked harder. Her eyes seemed to scream "Cum for me! Cum for your warrior queen!" My hips bucked as I came suddenly, and I felt her hum in satisfaction as I filled her mouth with my seed. Melissa milked my cock for the last few drops of my cum, still holding my eyes with hers. She took me out of her mouth, and I saw her swallow. She leaned down over me with a satisfied smile. "That one was all mine." She purred, before kissing me. I was still amazed at how quickly she had made me cum, and held her tight as we kissed. She still had this new fierceness in her eyes when she pulled away slightly. "Now it's my turn." She moved up, straddling my face. As she lowered herself onto my awaiting mouth, she rested her chest over the couch's armrest. Melissa moaned loudly as I closed my mouth over her and my tongue began to explore. I loved the taste of her and loved how her body responded to my attention. She pressed herself down onto me, and I had to push up against her with my hands to keep her from smothering me. My hands pushed against her where the backs of her thighs met her ass, just on either side of her pussy. Her moans got louder when I pushed my hands to the sides, spreading her pussy open. My tongue attacked her with renewed vigor, and her body complied with my urgent desire to make her cum as quickly as she had made me. Her juices gushed into my mouth, and I swallowed greedily. "Yes!" She exclaimed as she tensed, right on the edge of climax. I pressed my tongue broadly over her clit, and with quick circular motions, pushed her over the edge. As she tensed and spasmed uncontrollably, I left her overly sensitive clit alone and eased down the intensity with which I ate her. She pulled herself off of me, and moved back down into my arms, straddling my waist once again. Our mouths met, and we kissed deeply, with Melissa still twitching occasionally. We stopped to catch our breath and Melissa said. "Tasting myself on you is hot." I nodded in agreement and licked a bit of saliva off of her lips. She smiled and licked my chin, which was still soaking wet from eating her. "Did I satisfy my warrior queen to her liking?" I asked, deciding to continue our Red Sonja-inspired role play. "Oh yes," She replied with a feral grin. "You did very well. But you should know by now, that I always need more." Our eyes locked, and she reached down, finding my cock. She raised her hips slightly and lowered herself down onto me. I groaned in pleasure as I felt her silky warmth envelop me. She kissed me briefly, then sat up. She smiled down at me and wiggled her hips. When I tried to sit up, she gently, but firmly pushed me back down flat. Sensing that she wanted to be in total control, I put my hands behind my head. She gyrated her hips slowly, and I stared up at her, marveling at how unbelievably sexy she looked. She arched her back towards me, drawing me out of her, then sank onto me again as she transitioned to arching her back away from me. Like the rhythmic crashing of waves, her body undulated in a fluid motion that started with her shoulders and ended with her hips. Each sensual motion pulled me out of her, then brought me deeply back inside. I watched in awe, as she writhed on top of me. "You are a goddess!" I managed to say between gasped breaths. When she arched her back towards me, her flawless skin pulled tight, and I could see her abdominal muscles and the outline of her ribs. Her pale pink nipples were erect on her perfect tits. She brought her hands to her tits and squeezed them sensually as she continued to fuck me. I could see by the gleam in her eyes that she was enjoying giving me this show, maybe as much as I was enjoying watching her. Even though I had cum, really just a few minutes before, I could feel that I wasn't going to last much longer. Melissa stopped her forward and back motion and leaned way back, supporting herself with her hands on the couch next to my knees. She began thrusting her hips forward and back, burying me deep inside her every time. She quickly increased her pace, bouncing her firm ass against my hips. Seeing my cock slide in and out of her, and watching the muscles of her thighs and belly flex as she drove herself onto me was too much to withstand, and I was seconds away from cumming. Without the close full-body contact that we usually had, I wasn't sure how close to cumming she was, so I broke the unspoken rule of the session and brought my hands to her. I pressed my hands against her inner thighs, alongside her pussy. I rubbed her clit between my fingertips. She must have been close because, with an exclamation of primal ecstasy, she came almost immediately from my touch. Her vagina clamped tightly around my cock, and I grunted loudly as I emptied my balls into her. We both held still for a moment, breathing hard. She grabbed my hand, and I pulled her forward, sitting up to meet her. We wrapped our arms around each other and kissed hungrily. Melissa made needy moans as she ground her mouth against mine. We kissed for a long time, our need for each other seemingly inexhaustible. Finally, we broke apart, gasping for breath. We caressed each other's faces as we stared into each other's eyes. The fierceness she had shown in our passion was still there, but it was tempered now after our mutual release. Watching that particular movie had awakened something inside her, something that I found unbelievably attractive. Once again, I found myself in a state of utter awe of this woman. "You are amazing," I said, knowing that the words were inadequate to express my feelings. Melissa smiled, then looked a little self-conscious. "I didn't go too far with being in control did I?" I kissed her. "Not at all. I thought it was really hot." She looked relieved and kissed me back. "It felt really good." I could tell that it had felt really good for her to be in control. It must be liberating for her to have the desire to be in control, and be called amazing when she acted it out. Traditionally, men were in control, particularly in the bedroom. Society traditionally expected women to just follow the lead of their partner. It was one of those things that just was. Well, fuck tradition, we would do whatever felt right. This isn't the nineteen-fifties. Besides, we were already breaking one societal norm, being second cousins madly in love, what's one more? It felt good for her to take control, and honestly, she could have taken it much farther, and I would have still loved it. "It did." I agreed. "I like this side of you." "What side?" She asked, turning one direction, then the other playfully. She asked the question playfully, yes, but I could see that she was anxious about what I was going to say. There was a part of her that was exceedingly fragile to criticism right now, having opened up and let go of an inhibition. "The warrior queen," I responded in a gentle, but serious tone. "She's fierce and confident, and isn't afraid to take what she wants." Melissa didn't say anything, so I continued. "The world needs to see more of this part of you." Then hastily added. "Not in a sexual way, of course." Melissa giggled and then kissed me. "You are all that I want." She flexed her pelvic floor muscles, and I felt her pussy squeeze my cock tightly. I flexed my own, causing my cock to twitch inside of her. We smiled at each other. "I am yours," I said, kissing her. I laid back down, pulling her down on top of me. She sighed in contentment and rested her weight on my chest, nuzzling my neck. We stayed like that for a while, and I could tell that she was beginning to fall asleep. I shifted and urged her to sit up. I stood, and she took my offered hand, following me to her bedroom. We cuddled up under the covers, and both quickly fell asleep. Chapter Fourteen. We woke refreshed from our nap and got dressed in our costumes. Soon we were in my pickup heading to the house where the party was being held. I glanced at Melissa as I drove, and she seemed to be unaware that I wasn't taking the most direct route. We were only a few minutes away from Melissa's apartment, when I turned into the parking lot of the Duluth location of the big box home improvement store I worked for. Butterflies filled my stomach as I prepared myself to set into motion the plan I had devised in the shower earlier that day. "I've got to go in here for a few minutes," I said, parking my truck, but leaving it running. "Ok, I'll be here," Melissa replied with a smile. I smiled back at her, leaned over to give her a quick kiss, and got out of the truck. I walked into the store with purpose. I got back twenty minutes later. Sitting behind the wheel, I looked over at Melissa with a huge grin on my face. She gave me a slightly confused look. "What did you need to get here?" "I have a surprise for you," I said, still unable to stop from smiling. "What is it?" Melissa asked. I took a deep breath and let it out slowly. What I had just done, marked a turning point, one of those moments in your life where your life will never be the same again. "I just spoke with the yard manager, then with the store manager, and... as of two weeks from right now, I'll be working out of this store." It took a moment for Melissa to process what I said, her mouth fell open and her eyes began to glisten with the promise of tears. I nodded in silent confirmation, and she threw herself across the bench seat into my arms. We hugged tightly and kissed. I felt her joyful tears against my face. "Of course, this all depends on if you're okay with having a roommate..." Melissa laughed, her happiness nearly overwhelming her. "Am I okay? Charles, this is a dream come true!" We kissed again, then rested our foreheads together as we gazed into each other's eyes. Nothing on earth could have taken the smiles off our faces. We glanced over as an old grey-haired couple walked past my truck. They watched us as they passed, smiling at our display of joy and affection. The man put his arm around the woman, pulling her close as they walked and they smiled lovingly at each other. Melissa and I returned our gazes to each other, and we knew that we were both thinking the same thing. That was going to be us someday. A lifetime of love and experiences awaited us, and neither of us could imagine any other way we would want to spend our lives than with each other. On the drive to the party, Melissa sat in the middle of my truck's bench seat, and in between gear shifts, I rested my hand on her inner thigh. I would glance in her direction now and then as I drove, but Melissa never took her eyes off of me. The way she was looking at me made my heart glow. I loved her so much, and knowing that my love was returned, every bit of it and more, was almost enough to make a guy weep with joy. I parked on the street up the block from the party. I shut the truck off and turned to face Melissa. She wrapped her arms around me and we kissed deeply. "I love you." She whispered. "I love you," I whispered back. I put a hand to her face and she leaned into my palm as I caressed her cheek. "Are you ready?" She nodded. "As much as I need to be making love to you in our bed right now, I want to do this." Our bed, she had said. I liked that. Melissa smiled at me, knowing that I had picked up on her deliberate word usage. I helped her out of the truck, making sure nobody saw more of her than was appropriate, even though she was still wearing her long coat that covered her down past her knees. We walked up to the house and rang the bell. As we waited, side by side, hand in hand, I said. "I'll be right here next to you the whole time, my warrior queen." She smiled lovingly at me, and I saw any faint trace of self-doubt leave her. She took a deep breath and stood a little straighter, chin raised. The door opened and we were greeted by Ashley's older sister, Debbie, who was hosting the party. "Melissa! I'm glad you could make it. I haven't seen you in forever." Debbie was five years older than Ashley and had moved out of their parent's house four years ago. Her husband's name was Chris, and apparently, he was some kind of Dot Com hotshot. I believed it, as their house was huge, and they both had expensive German sports cars parked in their driveway. Debbie took our coats, and we began to mingle, soon finding Ashley and James. Ashley rushed over and gave Melissa a quick hug. "Wow, you look Amazing!" I resisted the urge to laugh when I saw James give Melissa a good head-to-toe look, and then notice me watching him. Now, I can see how guys might get pissed off by other guys checking out their girlfriends, but I saw it differently. I took it as a compliment to Melissa's stunning beauty, an opinion I wholeheartedly agreed with. Melissa made formal introductions, and I shook hands with Ashley and James in turn. When I shook James' hand, he met my eyes in what seemed like an apology for his wandering eyes. I did my best to subtly show that there was no harm done. We mingled and ate from the lavish catered buffet that Debbie and Chris had provided. I was introduced to more people than I could ever remember. Everywhere we went, eyes followed. There were lustful eyes, admiring eyes, jealous eyes, and yes, when people noticed the obvious outline of my perpetually hard cock barely restrained by my pants, laughing eyes. I didn't care at all about any of our observers, or what they thought about us. My eyes, and my thoughts, were for Melissa alone. I kept true to my word, never left her side all evening, and maintained nearly constant physical contact, be it an arm around her waist, a held hand, or a covert squeeze of an ass cheek. For her part, she seemed to particularly enjoy rubbing her ass against my groin right before we talked to somebody new, or were going to walk anywhere, and when my arm was around her, she had a hand in my back pocket. Again, I didn't care that everyone there saw my arousal. I honestly believed that it would be more out of place to have such a gorgeous woman at my arm all night, and not be constantly turned on. Through it all, Melissa was amazing. She never showed the least bit of self-consciousness or anxiety. I knew she saw how everyone watched her, and as the night went on, I began to believe that she was genuinely enjoying the attention. Our costumes were a hit, not just Melissa's, but the four of us as a group. Everyone cheered as Melissa and I, and Ashley and James, got up and danced when YMCA was played. We each had a glass of the strongly spiked punch, but neither of us had the desire to get drunk. We seemed to be the exception though. As the party began to wind down, intoxicated couples could be found making out on couches and comfy chairs, with one pair doing a little more than make out under the billiards table. Ashley was one of those who had way too much to drink, and we said our goodbyes as James helped her up the stairs to a guest room that Debbie and Chris had reserved for them. Melissa's eyes met mine, and I saw her fierce need for me shining bright. As much as we both wanted to strip down and fuck like rabbits right then and there, we both agreed silently that we had reached the extent of our exhibitionism. We said goodbye, thanked Debbie and Chris, who were quite intoxicated themselves, and left. The night air was heavy in a way that hinted at impending snowfall, and the wind blew cold and humid off of Lake Superior. Melissa held her coat tightly around herself as we rushed to my truck. Once in the truck and moving, I revved the engine more than I usually did to get the engine up to temp a little faster. The air from the vents soon turned warm, and Melissa opened her coat. She was sitting next to me again, with one leg on either side of the shifter. She had let her skirt ride up, and between gear shifts, I rested my hand between her legs, gently rubbing her with my fingertips through her satin thong. She had a hand on my crotch, and slowly stroked me through my pants. The trip back was fairly short, only about ten miles. Halfway there I asked her. "Why does it seem like it's taking forever to get back to your apartment?" "Our apartment." Melissa reminded me with a smile. I glanced at her with a grin. I did like the sound of that. "It's because neither of us can wait until this beautiful cock of yours is inside me." She gave my cock a squeeze to accentuate her words. When we neared her, our apartment, she said in a casual tone that was betrayed by the lustful intensity with which she was looking at me. "When that door closes, you'll have about ten seconds to get naked before I start tearing these clothes off of you." Turns out, she didn't even give me that long. As I bumped my back against the door to push it all the way closed, Melissa attacked my belt, getting it unbuckled with amazing quickness. Before I knew it, my pants were around my ankles and Melissa was on her knees taking me into her mouth. I could do nothing but moan and lean against the door as she implemented every trick she had learned so far. My legs felt wobbly as she expertly brought all of the evening's pent-up sexual energy to the fore. I looked down and met the fierce eyes of my warrior queen. In mere moments, she had brought me to the verge of orgasm. I was just seconds away from cumming, when she stopped, taking me out of her mouth. The sudden absence of sensation took my breath away. Melissa looked up at me with a wicked grin. "Not yet." She said, giving the underside of my glans the slightest of licks. I shivered at the contact. I was so close. She watched me intently, giving me another tiny lick now and then, keeping me right at the brink. I couldn't speak, couldn't breathe. Almost involuntarily, I grasped the back of her head, pulling her mouth over me. She didn't resist and sucked with renewed vigor. Her eyes seemed to suggest that she had been waiting for me to make her continue, that she had wanted me to take what I wanted. Melissa massaged my balls as I came. My legs nearly gave out, as I filled her mouth with my seed. Four, five, six strong spurts. It felt like the entire content of my balls was shooting into her. Her eyes showed her joy at what she was able to do to me. She took me out of her mouth and ran her hands up my chest as she stood slowly. I reached out and grabbed her, quickly pulled her up the last bit, and locked my mouth with hers. She hadn't swallowed this time, and I could tell that I had indeed cum much more than usual. We moaned softly as we kissed, sharing my hot cum back and forth. When finally it was gone, we broke to catch our breath. Melissa looked at me with a sly smile. "If I am your warrior queen, then you are my king. A king is fierce and confident, and isn't afraid to take what he wants." "I want you. All of you." I squeezed her ass, pulling her hips tightly against me. She sighed with pleasure as my still-hard cock pressed against the satin of her thong. I whispered into her ear. "I'm going to make you cum with my tongue. Then I'm going to make you cum on my fingers. I'm going to make you cum again, and again, and again, until you're a sweaty, sticky, twitching mess." As I spoke, her breathing became heavier. She was practically panting in anticipation. "After that, I'm going to bury my cock deep inside you, and make love to you, and not stop until I physically can't do it anymore. That is what I desire." When our eyes met again, the look of love and passion I saw was so raw, so pure and powerful, that it burned itself into my memory. From that moment, whenever I thought about the way Melissa looked at me, I remembered that one look first and foremost. "My king will have what he demands." She whispered. I led her to our bed and carried through on my promise. How many times did I make her cum while eating her? Honestly, I lost track after the first few. One orgasm rolled into the next, and into the next, until she was indeed a sweaty, sticky, quivering mess. When I finally entered her, I paced myself, pumping hard into her at times, and slowing or even stopping inside her at others. I wanted to make it last as long as I could while making her cum as many times as possible. We switched positions many times. When I would start to get tired, she would roll me onto my back and ride me until she came again, then we would switch positions, all without my cock ever leaving her hot and silky wetness. I ended up cumming inside her twice, and though we had continued to make love, I was not able to cum a third time. We lay together on sweat-damp sheets, facing each other, limbs intertwined, and both utterly exhausted. My lips were numb from kissing, and it seemed like every muscle in my entire body was sore from exertion. Melissa giggled tiredly. "What?" I asked, finding her adorable giggle as infectious as always. "So that's what it takes to completely satisfy my sexual desire." We both laughed, and she kissed me sweetly on the lips. "I need to work on my cardio." Melissa giggled again. "It'll get easier, you just need to keep at it." Giggling with her, I quipped. "Keep at it? I thought you were completely satisfied." "For today, yes," Melissa responded, and we both laughed again. We hugged each other tightly. Melissa sighed and caressed my cheek. "Thank you." She said softly. "For?" I asked. "For giving me courage tonight. I really did enjoy wearing that costume. Not just for you, but for me. I don't think I could have done it without you." I gave her a sweet kiss. "Even though you're more brave and amazing than you give yourself credit for, I will always be right here. Whatever we face, we'll face it together." Her eyes glowed with her love. "I'll be here for you too. Forever." "Forever," I repeated, and we kissed sweetly. We both knew without a doubt that ours was a love that would last until the end of time. When we said "forever", we meant it. Neither of us had ever known anything so surely as we knew this. As thoughts of spending the rest of my life with this glorious woman passed through my mind, I drifted off to sleep in her loving arms. Chapter Fifteen. We awoke in our bed, still in each other's arms. We stretched and embraced tightly. "Good morning, my love," Melissa whispered. "Good morning, wonderful," I responded with a kiss. I knew that I wasn't alone in thinking that I could easily spend the whole day in bed, even if we did nothing but hold each other and rest, but nature was calling. We got out of bed, not bothering to put any clothes on, and headed to the bathroom. As she sat to pee, I turned on the shower, making sure it was set to Melissa's preferred temperature of just below scalding. She stood, and it was my turn to relieve myself. It occurred to me that it was likely neither of us had ever seen anyone of the opposite sex use the toilet before. We watched each other, but it wasn't weird, gross, or embarrassing. I mean, after all of our intimate contact thus far, this was nothing. But it did remind me of how thoroughly and completely we were bonded to each other. There were no secrets between us, no need for shyness or reservations. In every aspect, we were one entity. When I finished, Melissa pulled me into the shower. We washed each other, toweled off, and returned to our bedroom. Melissa went towards her dresser, obviously thinking that it was time to get dressed. I had other plans. I held her hand and stopped her near the bed. "Lay face down," I said pointing to the bed. She gave me her little smile, the one she kept just for me, and complied. I knelt over her feet and began massaging them. I massaged her legs thoroughly, enjoying her relaxed sighs. When I massaged her firm ass, I could see the moisture of her arousal seeping out of her. I bent over and kissed one of her perfect ass cheeks. Melissa giggled. "Kiss my ass." I chuckled and kissed the other cheek. I ran my fingers along the tops of her thighs, and she gasped quietly when I made contact with her wetness. While one hand rubbed her back at the base of her spine, I eased the thumb of the other into her. I slowly worked it in and out, brushing her clit with my index finger with every stroke. Before she came, I eased off and stopped. I wiped my wet fingers on my cock, and shifted forward. She arched her back in eager anticipation. I entered her slowly until I was buried as deep as I could go. Melissa moaned with satisfaction. I leaned down and planted a kiss between her shoulder blades. Whispering, I said. "I hope you don't mind if I just stay right there for a while. I'm not done with my massage yet." She made only a happy moan in response. As I began to slowly slide my cock in and out, I gripped her shoulders and began to knead her muscles. She made continuous sighs of relaxation as I worked my way down her back, all the while, keeping a steady, slow rhythm with my cock. When I reached the bottom of her spine, I pulled her waist towards me, getting that extra bit deeper with one slow thrust. Melissa moaned softly, her face buried in the pillow. My massaging hands worked their way back up to her shoulders, and I grasped them firmly, pulling myself deep into her once again. Melissa responded with another moan, slightly louder than the previous one. Again and again, my hands moved up and down her back, with each particularly deep thrust garnering an ever louder moan. I loved how much Melissa was enjoying what I was doing, her pleasure and relaxation having reached a zen-like state, but eventually, I had to face the sad reality that my arms were getting tired! I slid my hands around her waist, and down to the top of her hips, pulling myself deep inside her again, but this time I kept my hands there. I increased the speed of my thrusts, and with each one, I pulled her hips towards me. Faster and faster I pumped into her, and my balls were soon slapping wetly on the backs of her thighs. Melissa's moans became one continuous guttural exhalation, punctuated with every impact. I came hard, and breathing heavily, collapsed onto her back. I nuzzled into the back of her neck, feeling her silky hair on my face and breathing in her scent. Melissa's scent, and make no mistake, everyone has a unique scent, was something that I knew I could never find the words to describe. It was delicate, sweet without being sickly, earthy without being dirty. It was her, it was her essence, that intangible quality that makes something what it is, and I loved it. I breathed her in and sighed, planting a soft kiss on the base of her neck. To be continued in part 5. Based on a post by NewMountain80, in 6 parts, for Literotica.

SummaryIn this engaging conversation, Casey and Kevin delve into their shared passion for bourbon, discussing various aspects of whiskey tasting, preferences, and the impact of marketing on bourbon prices. They explore the nuances of different bourbons, including the significance of age, proof, and the neck pour debate. The duo also reflects on the future of bourbon distilleries and the potential for consolidation in the industry, while sharing personal anecdotes and recommendations for bourbon enthusiasts.

This time I revisit a show from long ago on Wine Etiquette. In this Back-to-Basics episode, I cover the three main places you would use etiquette - a dinner party, a restaurant, and a tasting room.  I address:  The Dinner Party: What to bring a host, a good welcome drink, whether or not to open a bottle that a guest brings,  the etiquette of what to do with the last glass in the bottle, and the point in the night to serve your best wine. I also talk about the proper way to pour, how high to fill a wine red or white wine glass, and whether or not to display a bottle you have decanted.    Source: Des Moines Register   The Restaurant: I review every step of wine ordering from perusing the menu to looking at the cork to approving the wine. I discuss the interaction with a sommelier and what to do with large groups, and how to handle a restaurant that serves less than fresh wine by the glass. I touch on giving the waiter a taste of a special wine and some ideas of what to do at a BYO restaurant.      Tasting rooms: When to make a reservation, what to wear, tasting room fees, spitting, commenting/ask questions, and the most pressing question people have: what to tip tasting room staff.    I tried to cover everything, but if you still have questions, feel free to reach out!      Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Join us as we sit down with Denny Potter and Jane Bowie, the founders of Potter Jane Distilling in Washington County, Kentucky. After decades of combined experience at Heaven Hill, Maker's Mark, Jim Beam, and other industry giants, these two bourbon veterans left their corporate careers to build something generational from the ground up.

In the latest blind tasting episode of GuildSomm: Into the Glass, sommelier Tori Testa discusses her tasting journey with host MS Chris Tanghe before blind tasting three red Italian wines. Tori is a beverage manager at Grill 23 & Bar in Boston. She graduated from the Culinary Institute of America, holds the WSET Level 3 Award in Wines, and is working toward her Advanced Sommelier certification through the Court of Master Sommeliers, Americas. Listen in as Tori shares her tasting challenges and tips, then guess along with her as she tastes blind! 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! Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Explore more tasting resources: https://www.guildsomm.com/explore/w/tasting 

Woman down!This week's episode involves the tale of how Alice nearly met her end thanks to some kitty litter, a trash can, and a potential minor loss of flexibility. She also almost did a crime, so it's been a big week. Meanwhile, Doug envisions a baby Joe Pesci and...researches whether or not jock straps are trademarked? Okay, so it's not potential death or imprisonment, but it's something.Other discussion topics may include:- Sealed air corporations- Why aren't there themed hospitals?- Rude, uneducated, penniless sloths- What kind of trash can could take down an elephant?- Wear a Hat to Denny's Day

This week, Juliet and Jacoby share their thoughts on the Pudding mit Gabel trend, discuss the yogurt being made with ants, and say hello to their old friend, the Tom Cruise holiday cake. For this week's Taste Test, they follow up on Juliet's Personal Food News and try Dumpling Daughter. 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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Dale DeSena, Founder/CEO, Grand Tasting presented by Taste of Atlanta Chef Mark Alba of Hartley Kitchen & Cocktails Grand Tasting Midtown - Thursday, Oct 16th 2025 - Epicurean Hotel Atlanta See omnystudio.com/listener for privacy information.

In this episode of Got Somme, Carlos and Angus explore the fascinating world of aged wine by tasting two vintages of the Clonakilla Shiraz Viognier — one from 2002 and another from 2022. Together, we uncover how time transforms wine, from its colour and aroma to its structure and flavour. We dive into the importance of wine closures, the art of decanting older bottles, and how visual differences like hue and clarity can reveal a wine’s journey. Through this side-by-side tasting, we reveal how aging develops complexity, showcasing the elegance of well-crafted Shiraz Viognier over two decades. Beyond tasting notes, we'll reflect on their personal connection to the Clonakilla label and its place in the history of Got Somme. Whether you’re a casual drinker or a dedicated collector, this episode celebrates the beauty of aged Australian wine and the passage of time in every bottle. Key Takeaways Aged wine offers a unique journey through time. Closures play a major role in how wine matures. Visual cues—colour and clarity—signal a wine’s age and development. Tasting notes evolve over time, revealing complex layers. Decanting aged wines enhances aroma and smoothness. Comparing different vintages offers insight into craftsmanship and climate. The Shiraz Viognier blend holds historical and regional significance. Wine can evoke personal memories and connections. The 2002 vintage showcases the art of patient aging. Both wines tell distinct yet equally compelling stories. Chapters 00:00 – Aged Wine: A Journey Through Time02:54 – The Evolution of Wine Closures06:05 – Tasting Notes: Comparing 2002 and 202208:45 – The Significance of Shiraz Viognier11:42 – Decanting and Serving Recommendations14:43 – Final Thoughts on Wine ComparisonsThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Olive oil is the lifeblood of Puglia's landscape, culture and cuisine. With over 60 million olive trees, Puglia is Italy's top olive oil producer, accounting for around 40% of Italy's olive oil. From the monumental groves of Fasano to the sunburnt fields of Salento, olive oil has shaped Puglia's economy, its traditions and even its identity. October marks the start of the olive harvest in Puglia. The harvest marks the arrival of new oil, freshly pressed and full of flavour, and it's the moment when centuries of tradition and hard work come together in the groves and the mills. And there's no better way to celebrate this than with an olive oil tasting at Frantoio Savoia in Pezze di Greco, Fasano. Set in Masseria Pezze d'Aglio, an 18th-century farmhouse surrounded by sixty hectares of olive groves, the Savoia family produce award-winning extra-virgin olive oils that bridge past and present.  Join us on our Puglia olive oil tasting with guide, Rosaria Pace, engaging and enthusiastic, one of the reasons why olive oil tasting at Frantoio Savoia is a stand-out experience. To find out more, check out our Puglia Guys guide to olive oil tasting, or visit Frantoio Savoia's website where you can arrange a visit. Follow us on Instagram for frequent video stories, reels, photos, ideas and other information to inspire your stay in Puglia.

So much more fun with friends brings us back to the McPolanders with Josh, Bronwyn, and a surprise appearance by our best field reporter John Paul. We start off with a Spirits segment, as we continue to learn about regional, production, and barrel distinctions. Tasting notes, Irish history, fist fights, graves, and rules for tipping. Join us for Part 2 of this episode to set aside your troubles and enjoy the flavor of fun with friends on this episode of Brew Happy! Tamave?

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

Welcome to Distilling the West, the podcast where we explore the stories, people, and spirits that define craft distilling across the American West. This week, your hosts Dan Machek and Dave Wolper sip on Frey Ranch Cask Strength Bourbon Hand Selected for CA Costco Members. This big baby comes in at 124.44 proof and packs a big and bold bag of flavors. Whether you're a seasoned enthusiast or just beginning your adventure into the world of craft distilling, pour yourself a glass and join us as we celebrate the spirit of the West.

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

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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

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

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 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

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