Podcasts about tasting

Send a textSeventy thousand digits of pi is impressive, but the number that stuck with us is much scarier: about one in four high school students now reports sleeping five hours or less. We dig into the latest teen sleep deprivation data, what it means for learning, mental health, and emotional regulation, and why “just go to bed earlier” ignores adolescent circadian rhythm biology. When melatonin shifts later during puberty, early school start times can become a daily clash between the clock and the teen brain.From there we head outdoors for pet science, exploring dog sledding and mushing through a surprising lens. A survey-based study from the Czech Republic frames mushing as a human-dog partnership shaped by empathy, ecology, and even spirituality. We connect those ideas to the Iditarod, its roots in the 1925 serum run, the extreme athletic demands placed on sled dogs, and the real ethical questions that come with a dangerous sport people feel deeply about.Our Ask An Expert guest is Dr. Alex Dainis, a geneticist and science communicator who makes biochemistry unforgettable by taste testing amino acids, the building blocks of proteins. We talk sweet glycine, candy-like lysine, sulfur-packed cysteine, and why showing the process of science matters as much as the results. Alex also shares how ACS Reactions builds curiosity by running experiments where nobody knows the outcome at the start, plus her strongest argument for using honest uncertainty in science communication.If you like science news, practical context, and a few weird facts you'll repeat to your friends, hit play. Subscribe, share this with a fellow science lover, and leave a review telling us what topic you want us to tackle next.Dr. Alex Dainis' LinksTwittertwitter.com/AlexDainisInstagraminstagram.com/alex.dainisPatreonpatreon.com/AlexDainisTikToktiktok.com/@alexdainis?lang=enOur LinksAll our social links are here!Support the showFor Science, Empathy, and Cuteness!Being Kind is a Superpower. All our social links are here!

Send a textIn this review we taste four beers from a Vermont craft brewery we visited on a trip to Burlington a few years ago.  Don't worry, the beer was fresh!  And what is becoming a habit now, we also taste an NA beer from Athletic Brewing Company.  Tune in to hear our thoughts on these beers.  CHEERS!

This week, Juliet and Jacoby discuss the perfect drinking temperature for water, gush over the Italian exchange student who went to Olive Garden, and unravel the show's first reverse heist. For this week's Taste Test, they try a midday snack. 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

For this special St. Patty's Day episode, The Boys line up 3 Irish whiskies - all from Jameson.  Matt brings the standard Jameson: a whole 50ml airplane bottle.  Drew shares some European finds: Jameson Crested, and what he was told was a DUB airport exclusive, the Jameson Single Pot Five Oak Cask Release. Grab some Irish whisky, invite your friends, listen and sip along while The Boys enjoy some Jameson and tangent on Biathlons, Pulp Fiction, The Big Short, Smoky And The Bandit, Yuengling Beer and footsie. Thank you to Irish Tenor, Paddy Homan, for our opening.  And as always, thank you Joby of Fourche Creek Podcast for the jingles and songs! May the luck of the Irish enfold you, May the blessings of Saint Patrick behold you, and may you Make It A Happy Friday!™ Slainte!

Mike & Dave are back for Episode 326 - buckle up! Tasting lineup: Hazy IPA, Stout, DIPA. Pop Culture Report: Bridgerton Season 4, Part 2 - what's working, wild, and what's next. Sports Talk: World Baseball Classic madness. Football updates and spicy takes. Subscribe if you love chaos, craft beer, and unfiltered opinions. It's Flights, Football & Anything Else - and it's LIVE.

Dr. Hoby Wedler, a PhD organic chemist and sensory expert, is back on Brew Ha Ha with Herlinda Heras and Daedalus Howell. He has been on the show before, the last time was this episode back in August of 2020. His Instagram has almost 480,000 followers as of today’s show date. Hoby was born sightless, and was raised to have high expectations for himself. He was inspired by his great high school chemistry teacher who has worked at Petaluma High School for a while. He thought he might study history because the prospect of needing an assistant to perform manual jobs in a chem lab. But his graduate advisor was a computational organic chemist. This subject provided an avenue for him to study chemistry with more independence. His original goal was to teach freshman chemistry at the college level. He is an inspired teacher and wants to make his subject more than a requirement. “Hey maybe this is something really interesting that I never thought I would love.” He taught several freshman chemistry courses while at UC Davis. He prepared lessons and study materials carefully, but found that many students just wanted “the minimum knowledge value” to simply pass the class. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date Pliny the Younger 2026 information. Then Hoby met Francis Ford Coppola, who asked to organize truly blind tastings at his winery. Hoby then trained his palette by tasting and smelling things, day after day. He was at UC Davis where the brewing program was going on right next to where he was getting his PhD in computational organic chemistry. Professor Charlie Bamforth, “The Pope of Foam” worked nearby, so did Michael Lewis. An Intersection of Art and Science Hoby thinks of wine and spirits and beer as a very fine intersection between art and science. Science gives us the tools and art gives us the way we want to use those tools. Herlinda first met Hoby Wedler at one of his Tasting in the Dark events. Guests were encouraged to take their time and focus on taste and smell. They use the blindfold “…so people can focus on their other senses even more.” Today they will taste two brews, a barleywine and a Tripel from CuVer Brewing in Windsor. Herlinda admits that as a beer judge, she begins by looking at the beer. Is it clear? What color is the foam? Hoby says you can smell the carbonation. Hoby points out that you can hear the carbonation too. When he smells the cuVer, he tastes clove, allspice, a bit of nutmeg and orange peel. These elements are coming from the yeast, which produces esters. Belgian yeast is special and produces esters that carry these fruity flavors. He can also taste the malt. It has a low-to-mid hop profile but the flavor is dominated by grain and malt, and the ester compounds coming from the yeast. He also knows that the water in Belgium is special, it's very pure. Herlinda smells coriander and also the alcohol. Tasting in the Dark Hoby promotes his tasting experience called Tasting in the Dark. It works with many kinds of foods and beverages, including wine, beer, spirits, olive oil, vinegar and even beef. He did a tasting experience of scotch, gin and bourbon for the launch of a new kind of freshwater fish bait. The bait is designed to be attractive to the fishes' sense of smell. Hoby's Instagram has grown explosively in the last year. He put a few reels online from their tastings and they proved to be very popular. Some of them were from Hawaii about tropical fruit. They went from 3000 followers to 480,000 followers today. The second tasting is a Barleywine called Bigfoot from Sierra Nevada. Hoby knows Ken Grossman who started Sierra Nevada out of the back of his pickup truck in 19790. Barleywine uses light hops and so much malted barley that the beer has a similar alcohol concentration to wine, 9.6% ABV.

This is a different kind of episode and an extra long one, because Ashley Barnes takes us deep into the actual process of blending bourbon at The Blending House in Kentucky. Ashley is the Master Blender here, and instead of simply pouring us a finished whiskey, she walks us through how a real blend comes together. Starting with 18 barrels, she explains how she evaluates them, separates them into flavor groups, and builds them back up into something balanced, expressive and true to the intended profile. We talk about base notes, fruit notes, top notes, vanilla-forward barrels, and why some barrels are better as single barrels while others need to be part of a bigger blend. Ashley also explains how blending can work across mash bills, how she can often predict when a barrel will nose-dive with age, and why proofing is one of the biggest turning points in the whole process. Along the way, she shares the chemistry behind flavor, how compounds behave differently in ethanol and water, why she lets blends rest before making decisions, and how she brings in outside palates to challenge her assumptions and refine the final product. If you've ever wondered how a bourbon brand keeps its flavour profile consistent, or how much work really happens behind the scenes before whiskey hits the bottle, this episode is a proper masterclass. Chapters 00:00 Why this episode is different 00:45 Meet Ashley Barnes 02:00 Starting with 18 barrels 04:30 Separating flavor groups 05:45 Evaluating barrels 07:15 Vanilla, corn and chemistry 09:15 Blending across mash bills 10:45 Predicting ageing performance 12:00 Learning from legends 14:15 Tasting the base blend 15:30 Mixing paint and building flavor 16:15 Vanilla-forward barrels 17:30 Single barrels vs blend-friendly barrels 19:30 Letting others taste the work 20:45 Why technique matters 22:10 The “dump and pray” blend 23:30 Same barrels, different result 24:45 Gathering outside feedback 26:00 Letting a blend rest 27:10 Finding the perfect proof 28:00 Holiday Toast and flavour goals 29:30 Keeping detailed notebooks 30:30 Final thoughts

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Welcome back to another episode of The Bourbon Road! After a brief hiatus, the man, the myth, the legend—Jim Shannon—is officially back in the host chair. Jim recently returned from a trip to Florida, where he experienced the wild swings of winter weather, going from 80 degrees down to 35. Of course, Kentucky wasn't about to be outdone, greeting him with 70-degree days followed immediately by threats of snow and heavy rains. As Jim and Todd Ritter settle back into the Bourbon Road bar, they take a moment to reflect on the crazy weather and look back at the anniversary of the historic Frankfort floods, thankful that the waterfront survived mostly intact this year. But enough about the weather—it is time to drink some incredible whiskey. For this highly anticipated review episode, the guys are diving into something truly special: the brand-new King of Kentucky Small Batch releases from Brown-Forman. If you follow the brand, you know that King of Kentucky is historically known for its ultra-rare, high-proof single barrel releases. However, the team at Brown-Forman found themselves with around 100 barrels that had incredibly low yields—some containing only 20 to 30 bottles worth of liquid due to heavy evaporation. Rather than release them individually, they decided to batch them together. This special release was created in honor of the upcoming 250th anniversary of the United States. These small batches feature bourbon aged between 12 and 18 years, and surprisingly, they utilize a slightly different mash bill than the standard releases: 75% corn, 15% rye, and 10% malted barley. Bottled in 700mL formats with an MSRP of $299, these are still incredibly hard to find. Fortunately, Todd and Jim were lucky enough to get their hands on samples of all three batches thanks to their good friend John Peetz (aka Top Dog), whom they recently joined for an excellent barrel pick at Bluegrass Distilling. On the Tasting Mat: King of Kentucky Small Batch 1: Coming in at 105 proof, this first batch sets the stage with a classic, robust Brown-Forman nose full of cherry pie crust, toasted coconut, and vanilla. However, the palate takes a sharp turn into an incredibly dry and tannic profile. Lacking any real sweetness, it delivers bitter dark cacao, leather, and heavy oak tannins that linger on the back of the palate for a remarkably long finish. It is a complex, dry pour that demands your attention and pairs perfectly with a dark Maduro cigar. King of Kentucky Small Batch 2: Stepping up to 107.5 proof, Batch 2 shifts away from the dry tannins of the first pour and moves into darker, spicier territory. The nose is rich with dark fruits like dates, figs, and dried palm fruits. On the palate, it brings a leathery tobacco bite accompanied by a sizzling cinnamon and black pepper spice that dances across the tongue. It retains a dry character but balances the heavy oak with a fantastic, mouth-watering sizzle. King of Kentucky Small Batch 3: The heaviest hitter of the trio clocks in at 110 proof. This batch brings a completely different energy, opening with a bright, fresh nose of rich chocolate, citrusy lemon, and a distinct Coca-Cola note. The palate introduces a "faux sweetness"—a luscious cherry cola syrup flavor that perfectly masks the high proof while delivering a spicy, full-mouth tingle that coats the entire tongue beautifully. After sipping through the three official batches, Todd flexes his "Blendageddon" skills for the final pour of the night. By combining equal parts of Batch 1, Batch 2, and Batch 3, Todd creates a custom "Batch 4" that sits right around 107.5 proof. The guys evaluate this impromptu blend to see if combining the dry tannins, the dark fruit spice, and the sweet cherry cola notes results in a masterpiece that rivals the individual batches. Tune in to hear Jim and Todd's full tasting notes, their discussion on the secondary market values for these rare bottles, and their personal rankings of the King of Kentucky Small Batches. Which batch will take the crown? Grab your favorite glass, pour something special, and join us down the Bourbon Road. Cheers! 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!

Iran selects a new Supreme Leader.  Oil prices skyrocket as war with Iran intensifies. Two men have been arrested in connection with explosive thrown at NYC Mayor's house. Long airport security lines as TSA employees work without pay. Plus, You can make $100k as Wendy's Chief Tasting Officer. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hello!Something a little different this weekend instead of a recipe...On today's episode, I'm talking about the recent ancient roman tasting event I went at the Hellenic and Roman Library in Senate House in central London.I'm discussing the menu that was served by Sally Grainger a prominent food archaeologist specialising in ancient Mediterranean cooking and ingredients. She also talked about her research all these years about Garum and Silphium two of the most well known but equally misunderstood ingredients of the ancient Greek and Roman table. Overall in my opinion and Sam's opinion the food was tasty and the audience/guests all seem to enjoy it and those who had a negative opinion about ancient food have changed their minds! From a room of 50 or so attendees I think only three or so weren't keen in the tastes of the food.Anyway it was fascinating and I hope I'll get the chance to interview Sally for this podcast soon!Love & GarumThe Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Send a textIn this episode we go on a tangent of sorts with a tasting from Bissell Brothers' flagship beer family, The Substance Ale.  We also continue our journey into the world of NA beers with some award-winning brews from Go Brewing.  Oh, and there is one more surprise beer to review!  Listen in to hear our thoughts and reactions to all of these offerings. 

This week, Juliet and Jacoby are joined by Bill Simmons to share their thoughts on a new ranch milkshake, follow up with the fridge detectives on Reddit, and discuss a restaurant's $50K water bill. For this week's Taste Test, they try smoothies from Erewhon. 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 JacobyGuest: Bill SimmonsProducer: Mike WargonMusical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Figgy's Mixtape delivers another mix of chaos and culture with Wendy's hiring a Chief Tasting Officer, new airline rule changes that could affect travelers, and other viral stories making the rounds.

Send a textWe trace Michter's from its 1753 Pennsylvania roots to a Kentucky rebirth built on low entry proof, heat-cycled warehouses, and ruthless quality control. We taste a 2019 Toasted Barrel Sour Mash, debate the brand's most defining bottle, and share memories with Dan McKee and Andrea Wilson.• sponsor spotlight for Middle West Spirits• agenda: Michter's journey, bottle-your-own recap, Old Louisville breakdown• community shoutouts, platforms, and membership drives• Fort Nelson bar experience and gift shop selections• Pennsylvania origins, rye dominance, and Bomberger era• Prohibition shutdown, 1950s rename, 1970s decline• bankruptcy, lost barrels, and brand dormancy• Kentucky rebuild under Joe Magliocco and Dick Newman• roles of Dan McKee and Andrea Wilson clarified• low barrel entry proof and heat-cycled maturation• small-batch scale around 20 barrels and select single barrels• tasting notes and ratings of 2019 Toasted Sour Mash• myths vs facts about history, sourcing, and age statements• homage releases: Shenk's and Bomberger's• Fort Nelson Select nuances and gift shop batching• closing thanks and responsible drinking reminderA whiskey brand that predates the United States doesn't usually get a second act—but Michter's did, and it turned that comeback into a masterclass on flavor. We trace the line from Shenk's 1753 Pennsylvania rye to a modern Kentucky rebirth, where low entry proof, heat-cycled warehouses, and uncompromising standards define how every bottle earns its label. Along the way, we revisit Fort Nelson memories, the bottle-your-own experience, and the friendships that make great pours even better.We sit with the choices that changed the trajectory of Michter's: rebuilding in Kentucky under Joe Magliocco, tapping legendary guidance from Dick Newman, and empowering Dan McKee and Andrea Wilson to release only what meets the mark. That means small batches around 20 barrels, single-barrel highlights, and the guts to skip the 10 Year when the whiskey isn't ready. We unpack why 103 proof going into the barrel deepens oak sweetness at approachable bottle proofs, and how heat-cycling keeps extraction alive through winter for a rounder mid-palate and cleaner finish.Tasting the 2019 Toasted Barrel Sour Mash brings the philosophy to life: cherry, maple, and toasted marshmallow on the nose; a light-to-medium body that still coats; honeyed sweetness with a snap of pepper; and a dry, medium finish. We also explore how Michter's helped popularize toasted barrel finishing, why age statements don't guarantee balance, and how homage releases like Shenk's and Bomberger's honor Pennsylvania roots while Fort Nelson Select grounds the present in Louisville. The result is a consistent, distinctive profile that collectors chase and newcomers can enjoy without a learning curve.If you love whiskey history, crave insight into maturation choices, or just want tasting notes you can use tonight, you'll feel right at home. Tap play, subscribe, and leave a review so more whiskey lovers can find us. What Michter's pour best defines the brand for you?Make sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patreon, listen on Apple, iHeart, and Spotify, become a member, leave a five-star review, and write a review each yearMake sure that you follow us on Instagram, Facebook, YouTube, X, TikTok, and Patvoice over Whiskey Thief Add for SOFLSupport 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/

The weekend is here and so is the rain & thunderstorms! Then we get the much warmer temps for a few days before it cools back off next week. In the news this morning, Britney Spears gets popped for DUI, Kristi Noem gets fired, a WI teen is getting life in prison for murdering his parents, a possible solution for the Daylight Savings Time problem, and another WI resident gets sentenced for setting fire to a Congressman's office. In sports, the Bucks & Badgers both play tomorrow, the World Baseball Classic continues today with Team USA's first game, Packer legend Bob Harlan dies, and Lebron sets another record. We let you know what's on TV this weekend and what's new in theaters. Plus, a former couple on "The Amazing Race" is suing the show & it's producers for allegedly making them look bad. Talked about some new music releases, and also got an update on a possible "Hole" reunion. Elsewhere in sports, the NCAA handed down several suspensions after this week's brawl between South Alabama & Coastal Carolina, Aaron Rodgers had some interesting revelations during a recent appearance on the Pat McAfee show, and a former college assistant coach is being accused of being a pimp! Crazy story about a woman who helped save her husband's life after he got trapped in an avalanche, and a waitress who helped a frazzled mother with her unruly child is getting some help of her own! Doc joined us to talk racing thanks to County Materials in Holmen AND Eau Claire! Wendy's is looking for a Chief Tasting Officer & is willing to pay that person $100,000!!! And Taco Bell is going viral for all the wrong reasons after a guy posted a video about their wrappers sticking to his food. Couple of stories about flying: United Airlines is going to start requiring passengers to use headphones, and another airline is apparently only going to clean the "premium seats" on the plane in between flights. Gross. And in today's edition of "Bad News with Happy Music", we had stories about a Canadian dude in Vegas who stole a flamingo, a claw machine in Missouri that trapped another kid inside, companies that are handing out free nicotine to their employees, a former D.A.R.E. officer who got busted for selling drug while on duty, a warning to restaurants about fake health inspectors, and a couple with some wild names who got busted for drugs & illegal firearms.See omnystudio.com/listener for privacy information.

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DescriptionIn this episode of the Thursday Thoughts with Bourbon Lens, we step outside the world of whiskey to explore the rich heritage and meticulous craftsmanship of Pezuña Blanca Tequila. Named after the legendary horse with a single white hoof—a symbol of balance and good fortune—this brand is redefining premium agave spirits through tradition and sustainability.We dive deep into the volcanic soils of the Amatitán Valley at NOM 1480, exploring how Pezuña Blanca maintains a low-impact, organic approach to farming that respects the land and the legacy of the Mexican charros. We compare the crisp, vibrant Blanco—representing new beginnings—with the nuanced Reposado, which showcases the beauty of patience and light oak maturation.Discover why the "additive-free" movement is critical for the future of tequila and how it ensures a clean, authentic, and enjoyable sipping experience. Whether you are a dedicated tequila aficionado or a bourbon lover looking to expand your palate, this episode offers an inside look at a spirit made with true intention and artistic flair.We wrap up with a look at their stunning collectible ceramic bottles and where you can find these expressions for your own collection or as a standout gift for the Year of the Horse.00:00 Introduction to Tequila & The Pezuña Blanca Legend 05:04 Tasting & Comparison: Blanco vs. Reposado

If you've ever wished your postpartum snack could actually *do something* for your milk supply and taste amazing at the same time, this episode is for you. I'm sitting down with Dominique "Nika" Spencer, cake artist, mom of two, and founder of A Whisk Worth Tasting, a licensed home bakery right here outside Philadelphia in Lafayette Hill, PA, to celebrate the nationwide launch of her lactation cookies. That's right, these incredible hand-crafted cookies are now shipping straight to your door, anywhere in the US. Made in small batches with organic oats, brewer's yeast, and organic flaxseed (ingredients I talk about all the time as a certified lactation counselor), these dark chocolate chip cookies are designed to naturally support milk production while actually tasting like the treat you deserve after a sleepless night with a newborn. We're talking about how Nika brought this product to life, what makes these ingredients so powerful for breastfeeding moms, and why having a stash in your freezer might just become your favorite postpartum ritual. Whether you're pregnant, newly postpartum, or shopping for a mama you love, you'll want to hear this one. Episode Highlights: How do lactation cookies help support a breastmilk supply? What are the ingredients that support breastfeeding? How many do you need to eat to see results?  Resources:  Website: https://www.whiskworthtasting.com/ Instagram: https://www.instagram.com/whiskworthtasting/   

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McDonald’s CEO Burger Tasting is News AF – March 3, 2026 Rob Cesternino, Tyson Apostol, and Danny Bryson are back with another entertaining episode of News AF, where they dive into the week’s most peculiar and amusing stories. Today, Rob, Tyson and Danny talk through the week’s most newsworthy stories. To pre-order Rob’s book, The Tribe and I Have Spoken, visit www.robhasabook.com Be sure to subscribe to our new YouTube channel! Need to catch up on more Actual Factual news? Archive of News AF Subscribe to News AF on iTunes View the News AF Archive News AF on Youtube Group AF Facebook Page Be sure to check our some great offers from our sponsors!

McDonald's CEO Burger Tasting is News AF - March 3, 2026 Rob Cesternino, Tyson Apostol, and Danny Bryson are back with another entertaining episode of News AF, where they dive into the week's most peculiar and amusing stories. Today, Rob, Tyson and Danny talk through the week's most newsworthy stories. To pre-order Rob's book, The Tribe and I Have Spoken, visit www.robhasabook.com Be sure to subscribe to our new YouTube channel! Need to catch up on more Actual Factual news?Archive of News AFSubscribe to News AF on iTunesView the News AF ArchiveNews AF on YoutubeGroup AF Facebook PageBe sure to check our some great offers from our sponsors! Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave, Mahoney & Audrey spend the weekend at Disneyland Resort for their 70th Anniversary Celebration. Enjoying both Disneyland Park & California Adventure, riding all the rides, eating all the food and capturing all the magic!00:13- Dave's daughter and the tragic passing of her Little Mermaid Bubble Machine04:01- Tasting all the seasonal treats with Brandon Baccaro (Disneyland Chef) 09:42- Disneyland Tips & Hacks with Stephanie Graves (Disneyland Resort Spokesperson)16:36- What to expect next at Disneyland Parks with Esteban Valerio (Disneyland Resort Spokesperson)22:13- Talking Downtown Disney and all the hotel perks with Alexa Garcia (Disneyland Resort Spokesperson) 29:48- Dave, Mahoney & Audrey share their favorite moments from their weekend at Disneyland Socials: @DaveandMahoney Voice Mail: 833-Yo-Dummy https://www.twitch.tv/daveandmahoney Additional Content: daveandmahoney.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bet you've never tried quinoa whiskey! In this Tasting Talk episode of Distilling the West, Dan and Dave pour a glass of Alchemy Distillery's Bottled in Bond Quinoa Whiskey. Made from the ancient grain quinoa and produced under the strict standards of Bottled-in-Bond whiskey, this unique spirit takes a different path from traditional mash bills. The grain is grown 9 miles away from the distillery in Arcata, California. It's a low yield grain that takes a lot of care as a distiller, and Amy does a great job on Penny, her pot still. The guys break down the nose, flavor, and finish while discussing what quinoa brings to the table. Folks in California can get Alchemy's products from their website alchemydistillery.comCheers!

Episode 166In this bonus mini-episode,  I share what it's like to taste the fruit of a nine year long interior integration and healing process of my family of origin complex trauma. I describe in concrete terms what this feels like in my body and in the impact I see it has on the rest of my family. I hope this encourages those who are similar healing journeys!Watch on YouTube here.Support the showSUBSCRIBE | FOLLOW | SUPPORTSocial Media:Follow Ann Yeong on Instagram or Facebook.Newsletter:Subscribe to Begin Again for Ann's updates and reflections.Support the Show:Monthly Support (starting at USD$3)One-time DonationLeave a Review:If this podcast has blessed you, please leave a review by clicking here.

Glenmorangie Grand Vintage Tasting w/ David Blackmore & Megazone March 2nd 2026

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The Ultimate Tasting of Laphroaig w/ Simon Brooking Feb 27th 2026

This week, Juliet and Jacoby share their thoughts on a judge's ruling involving boneless buffalo wings, discuss a restaurant charging a donation fee, and update their food goals. For this week's Taste Test, they try a trio of cherry Coke flavors. 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

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In this episode of GuildSomm: Into the Glass, Master Sommelier Maddy Jimerson joins host MS Chris Tanghe to blind taste three white wines. Before the tasting, she explains how she elevated her tasting game to prepare for various levels of certification.    Maddy is the wine director for the restaurant Casa Tua in Aspen, Colorado, and cofounder of Winomad Productions, which makes short films about the regions of Italy. She found her passion for Italian wine while working as a brand ambassador in the Bay Area, representing iconic Piedmontese wineries. Maddy passed her Master Sommelier Exam in 2022.  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!

Are you enjoying this? Are you not? Tell us what to do more of, and what you'd like to hear less of. Brushfires On The Outskirts Of ReykjavíkSunday saw a massive brushfire near Elliðavatn, on the outskirts of Reykjavík. South Iceland has been having a dry spell and the brushfires spread as a result of that. According to Veitur, the company that takes care of providing water to the city of Reykjavik, the water supply to the city, located next to where the main brushfire raged, escaped the worst, but only because of a favorable wind direction. All of the fire departments in the Capital Area had to be called out to deal with the situation and to put out the fire. Over the weekend, two other brushfires had to be put out, one in Kjalanes, and another one in Norðlingaholt, both within the boundaries of ReykjavíkSnowstorm On The South CoastThe Road just west of the town of Vík, and all the way west to Seljalandsfoss, was closed for two hours during a snowstorm on Sunday, which both saw a truck drift drift off the road, closing it, and a bus with 27 tourists running of the road and into a ditch, nobody was hurt. Traffic was severely interrupted, and farmers in the general area of the south coast helped the SAR with tractors, in pulling out cars that had skid off the road or got stuck in snow.Kayak Turns Out To Be A Small IcebergThe Police in Reykjavík were called on location because of what was thought to be a kayak upside down in Skerjafjörður. After the police arrived on a boat with a drone, it turned out that the supposed kayak was a lump of ice.Skiing Slopes In Akureyri OverflowedThe police had to be called out to control traffic in the ski area of Akureyri, Hlíðafjall. Icelandic schools had a winter break on Thursday and Friday, which saw thousands of parents take their kids skiing in the north. The caretaker of the skiing area was asked if he had any advice for the skiers. His reply? “No, but I'd like to point out to the municipalities to maybe not all have the winter break during the same week.”Reykjavík's Emergency Rooms Still OverflowingThis ongoing story has gone nowhere, although the Ministry of Health is reportedly trying to negotiate with a private health care company, Klínikin, for space for about 10-20 patients, of the around 100 spaces needed the elevate the overflow at the emergency facilities in Fossvogur hospital.Icelandic EastSupport the show------------------------------------------------------------------------------------------SHOW SUPPORTSupport the Grapevine's reporting by becoming a member of our High Five Club: https://grapevine.is/high-five-club/Or donate to the Grapevine here:https://support.grapevine.isYou can also support the Grapevine by shopping in our online store:https://shop.grapevine.is------------------------------------------------------------------------------------------ This is a Reykjavík Grapevine podcast.The Reykjavík Grapevine is a free alternative magazine in English published 18 times per year, biweekly during the spring and summer, and monthly during the autumn and winter. The magazine covers everything Iceland-related, with a special focus culture, music, food and travel. The Reykjavík Grapevine's goal is to serve as a trustworthy and reliable source of information for those living in Iceland, visiting Iceland or interested in Iceland. Thanks to our dedicated readership and excellent distribution network, the Reykjavík Grapevine is Iceland's most read English-language publication. You may not agree with what we write or publish, but at least it's not sponsored content.www.grapevine.is

The road that Lufthansa took to get to their new business class seemed somewhat long and convoluted, Paul is finally able to tell you if it was worth the wait (choosing a seat on Allegris might be as long and convoluted a process though).And hey, there are no less than 5 outside cameras on their 350!How to strike gold after gold at JFK Terminal 1 and be faster than fast-track. Vinod finally gets the satisfaction of flying aboard an Air Canada A330, do the nuances of in-flight service and crew dynamics hit him then? We opine on a few anniversary liveries, there's one we love ("DEADLY"), there's one we're not sure about. Ever wanted a flight tracker on your desk? Jetclock is a pretty cool one.What Vinod prioritizes when he chooses a seat in business class (which he kinda goes against when he chooses a seat in premium economy!)Tasting thousands of wine for an airline? Where do we apply?Air Canada, please introduce those lesley stowe raincoast crisps on-board (and for the love of God. someone import them to the UK, says Paul!)We mentioned: JetClock (The link Paul promised is here, but the live ATC feeds sadly do not seem to work anymore: https://listentothe.cloud/ )See you in the next one, happy flying!____For video and commenting: YouTube or SpotifySocial: Instagram - Facebook (we're everywhere else too)Listen and review: Apple Podcasts - search for 'Layovers' wherever you listenReach out to Paul on Instagram (his photography Instagram), or LinkedInMore links on our website.

This week, Juliet and Jacoby share their thoughts on a fake tamale review, dive back into the food being served at the Olympics, and discuss the world's first AI companion cafe. For this week's Taste Test, Juliet is surprised with cake for her birthday. 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 back to another episode of Bar Cart Friday! This week we're joined by Above Board — makers of premium zero & low sugar flavored liqueurs that are changing the way we enjoy cocktails without the sugar crash.

Welcome back to another episode of Bar Cart Friday! This week we're joined by Above Board — makers of premium zero & low sugar flavored liqueurs that are changing the way we enjoy cocktails without the sugar crash.

The guys are working towards a trifecta! In this third episode of “let’s eat interesting stuff we found and see if it can make a mead” Chris brings in a series of 11 different fruits to sample and evaluate their feasibility in making a new interesting mead with. Some produce strong options, some produce disappointment, … Continue reading "Episode 312 – Exotic Fruit Tasting"

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Heaven's Door: Tasting Bob Dylan's Whiskey — A Freewheelin' Sampling and Talk Are you here? It's The Paul Leslie Hour. Today, we take you to Awendaw Green in Awendaw, South Carolina, for a comprehensive review of the Heaven's Door whiskey portfolio. Join host Paul Leslie and beverage historian Coby Glass for an in-depth sipping and analysis of this award-winning collection, co-created by cultural icon Bob Dylan. Together, they evaluate four distinct expressions—including Tennessee Bourbon and Straight Rye—to explore the craftsmanship and stories behind this celebrated American spirit. For 22 years, The Paul Leslie Hour has been about one thing: helping people tell their stories. From legends of arts and entertainment to today's cultural voices, Paul Leslie brings conversations you won't hear anywhere else. New episodes at least every other Tuesday.

Adam, Joanna, and Zach respond to a listener question about urban wineries and tasting rooms. Do consumers care that much about the traditional winery aesthetics, being in the vineyard, or even going to wine country? Can being closer to your audience and being able to offer a more varied experience make up for losing that sense of pastoral beauty? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: Laurent-Perrier 2008 Brut Champagne (Go Seahawks!)Joanna is drinking: On The Rocks BoulevardierAdam is drinking: Guinness at MeetinghouseInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

If we just keep following God, then we can trust that whatever comes is something He’s led us into, to reveal more of Himself to us. Think about it: Are the things in your life, that cause you to complain, a matter of life and death, or first world problems?

This week, Juliet and Jacoby share their thoughts on Cape Cod Potato Chips no longer being produced on Cape Cod, discuss new iguana pizza, and marvel at what a woman sold her crock for. For this week's Taste Test, they try four different flavors of cream 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

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This week, Juliet and Jacoby discuss why consumers are obsessed with zero-sugar soda, share their thoughts on the restaurant offering marijuana pairings, and cover a new Philly law meant to curb restaurant reservation scalping. For this week's Taste Test, they try a plain sweet onion. 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 JacobyProducers: Mike Wargon and Ronak NairMusical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Let Rocket Money help you reach your financial goals faster! Join at http://www.RocketMoney.com/SIP  Use our code for 10% off your next SeatGeek order*: https://seatgeek.onelink.me/RrnK/THESIP10 Sponsored by SeatGeek. *Restrictions apply. Max $20 discount Go to http://www.HelloFresh.com/thesip10fm to Get 10 free meals + a FREE Zwilling Knife (a $144.99 value) on your third box!