Podcasts about ttb

The TTB is at it again—this time with two big proposed rule changes that could shake up beer labels. If you're wondering what this means for breweries, what you need to do, and whether you'll have to start listing things like calories (yes, really), this session is for you.We'll break down the two key proposals in plain English (no legal jargon required):• Major Food Allergen Disclosure (Notice No. 238): If your beer contains milk, eggs, fish, tree nuts, wheat, peanuts, soybeans, or sesame, you may soon have to put that on the label—just like food products.• Alcohol Facts Labeling (Notice No. 237): Think of it as a nutrition label for beer. This would require breweries to disclose serving size, alcohol content, calories, and macronutrients (carbs, fat, and protein).We'll talk about what this means for breweries, from compliance hurdles to consumer perceptions. Plus, since the public comment period is open until April 17, 2025, we'll go over how you can voice your opinion before anything becomes official.Join us for a candid discussion on what's coming, what's still up in the air, and how breweries can stay ahead of the game.Wendy Raymond is the problem solver breweries never knew they needed—until they're drowning in TTB paperwork and wondering if they should've gone into beekeeping instead. As the owner of Taps and Snaps, she helps breweries untangle the bureaucratic mess of federal and state regulations, securing COLAs, TTB Formulas, and Permits Online approvals without the usual headaches. Need help setting up accounts or figuring out why your label got rejected (again)? Wendy's got you covered.She knows the ins and outs of federal and state alcohol regulations and has a background in craft beer distribution, but let's be clear—she's not a lawyer (and will kindly remind you of that before you ask about contract disputes). What she can do is save breweries time, stress, and unnecessary back-and-forth with regulators, so they can focus on making great beer.A Certified Cicerone® and Utah Chapter President of Pink Boots Society, Wendy is passionate about supporting independent breweries. When she's not battling TTB red tape, she's exploring the world one beer at a time. A foodie and devoted dog lover, she's always on the lookout for the best eats and four-legged friends wherever she goes.Stay up to date with CBP: http://update.craftbeerprofessionals.org

Drawing on her background in winemaking and Silicon Valley, Ashley Leonard, Founder and CEO of Innovint, has developed a modern platform that tracks everything from the vineyard to the bottle.  From getting granular with COGS to automating TTB compliance, Innovint gets the winery out of spreadsheets and into a modern, cloud-based, mobile-centric system. This system is designed to accomplish Innovint's mission: Helping wineries run better businesses. Detailed Show Notes: Innovint overview - mobile-driven winemaking platform, tracks and manages all winemaking options, and automates compliance>600 winery clients (~80% of wineries still using Excel)92% of clients in North America, 8% InternationalMission: helping wineries run better businessesTTB requires reporting for producers >500 cases4 productsGrow - vineyard tracking platform from the winemaker's lens; phenology dates, yield estimates, applications, harvest scheduling, historical trendsMake - winemaking from fruit reception to bottling; work enablement platform with digital work ordersFinance - tracks all costs associated with making wine, final COGS; the finance team applies overheadsSupply (2025 launch) - case goods management, inventory tracking, integrates with DTC platforms & distributors, has allocations as a planning toolHas open APIs; integrates with TankNet and VinWizard for winery automation, receives data back for actions taken; integrates with quality control labs (e.g., ETS) and can take action more quicklyCore benefitsKey differentiator: profitability per SKU and true COGS/product (w/o Innovint, calculated once per year)Efficiency, working smarter, better decision making, and more transparencyReporting to be able to manage qualitySome wineries use data to track carbon footprint (e.g., water use, weight of glass)Reduces the risk of an auditCompliance reporting (e.g., TTB 5120, export reports) - Gloria Ferrer went from 3 people over 2 days to 15 minutes for 1 personLarger wineries tend to have more tangible benefitsDomaine Chandon saved $75k annually by making the workflow paperlessPatz & Hall saving 40 hours/monthOnboarding5-step self-serve process (vineyard sources, lots, volume, vessels, current inventory) takes a couple of days for small wineriesPremium package for larger wineries includes team training, and full data migration takes 2-8 weeksPricing - SaaS modelScales based on size (production) and complexity (# of locations) of the wineryNot user or usage-basedImplementation ~$1-2kSubscription starts at $2,400/year for a boutique winery for MakeMarketing - “has tried it all”, tries to add value to the end userDoes a lot of speaking engagements/webinars on being a healthy wineryManages The Punchdown, a free digital community that is a peer-to-peer exchangeReferrals from clients are the most effective marketingLaunched the State of the Wine Business Health Report (2024) - surveyed with >500 participantsTo reach wineries that don't go to conferences - LinkedIn/social, co-marketing, financial webinarsPaid advertising sometimes works, but it's not a top lead generatorBarrier to purchase - resistance to change, case studies help overcome (e.g., Domaine Carneros saw what Chandon was doing and bought the product)The product roadmap includes Supply module, AI applications, and embedded tools Hosted on Acast. See acast.com/privacy for more information.

With fan Larry James returning to the show, who was at TTB in Asheville. Support on Patreon, tedeschitruckspodcast.com, Tedeschi Trucks Band Official Site, Swamp Family App

The Wonderful World of Wine (WWW) Episode 289 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Beyond the Bottle Episode Focus: Unveiling the realities of the wine industry, from mass production to packaging and closures. Breaking Free from the Mass-Produced Maze Kim and Mark kick off the show by urging listeners to reconsider their reliance on mass-produced wines. They define "mass-produced" wines They discuss the common pricing range for these wines, typically falling within the budget-friendly bracket, but highlight the trade-offs in flavor complexity and overall experience. The hosts emphasize the importance of seeking out smaller producers and unique wines for a more rewarding journey into the world of wine. California's Bulk Wine Blues The conversation shifts to the current state of California's bulk wine market. Kim and Mark delve into the reasons why there's a lack of demand for California's bulk wine. They discuss oversupply, changing consumer preferences, and the impact of global competition on the market. TTB & America's Grape Variety Shortage: A Regulatory Tale The hosts explore the fascinating and often complex world of wine regulations, focusing on the TTB (Alcohol and Tobacco Tax and Trade Bureau). They discuss how these regulations have contributed to the current grape variety shortage in America. Glass Matters: Imported vs. US Wine Bottles The focus moves to the often-overlooked aspect of wine packaging: glass bottles. Kim and Mark compare and contrast imported and US-made wine bottles, discussing environmental impact. Cork vs. Screw Cap: What Is Best For A Brand The episode concludes with a debate on cork versus screw cap closures. Kim and Mark discuss the traditional appeal of cork, its potential for aging, and the risk of cork taint. They then explore the benefits of screw caps. They provide tips on why consumers should consider purchasing screw cap wines for everyday enjoyment, and the impact of modern screw cap technology. Cheers Kim and Mark

"We don't do things the easy way." Ten years ago, Darcy Budworth was feeling burned out on running and racing in New York City. The interior designer felt a pull toward something beyond the classic weekend morning road races in Central Park. Enter Take the Bridge: an unsanctioned urban race through city streets and over bridges, navigating traffic, pedestrians, and bike messengers, all at night, in the dark. In this conversation, Darcy talks about building the thing she thought was missing from the running community. She talks about how Take the Bridge has grown and expanded beyond NYC to 27 cities and nine countries. She talks about how they've stayed true to TTB's roots, fostering community, connection, and exciting racing — and about what they're doing to celebrate the event's 10th anniversary this summer. (Register now to be a part of it on July 25, 2025!) FOLLOW DARCY @darcybud SPONSORS:  Oofos: The best in recovery footwear! Check out Oofos's new limited edition Boston Marathon collection — before it sells out! UCAN: Click here to get a FREE UCAN Edge sample pack (you'll just pay the cost of shipping), and use code ALI for 20% off your next UCAN order. In this episode: Have you run today? (2:25) What Darcy is looking for on the run right now (4:20) All about Darcy's job as an interior designer (7:00) How Darcy found running (12:15) What running looked like for Darcy in the mid-2010s in New York City — and how Take the Bridge was born (16:45) What it's like participating in an unsanctioned race (23:40) What it's like running Take the Bridge (32:15) When Darcy knew she was building something special (41:50) How Darcy has stayed focus on her original mission as Take the Bridge has expanded to 27 cities and 9 countries (43:40) How a Take the Bridge race actually works (49:15) How Darcy has seen the NYC running scene and community evolve since the mid-2010s (53:15) The best bridges: which ones Darcy has loved the most (58:15) How Take the Bridge will celebrate its 10th birthday this summer (1:08:40) Darcy's advice to anyone afraid of taking a big risk (1:15:30) Follow: Instagram @aliontherun1 Join the Facebook group Support on Patreon Subscribe to the newsletter SUPPORT: If you're enjoying the show, please subscribe and leave a rating and review on Apple Podcasts. And if you liked this episode, share it with your friends!  

Stu Ake from The Wine Foundry joins us to discuss the art of personalized custom-crush winemaking. Stu shares his journey into winemaking, which began at Crush Pad in San Francisco. The episode covers the opportunites that The Wine Foundry provides, the logistics and creativity involved in crafting small batches of wine, emphasizing how younger generations are redefining wine conventions.    Listeners will learn about the "share a barrel" concept, which makes winemaking more accessible and fosters community. Stu also talks about the importance of sourcing quality grapes from renowned vineyards and the balance between creativity and quality control. The episode offers insights into how aspiring winemakers can focus on storytelling and marketing to carve their niche in the industry without heavy investments in infrastructure. Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode The Wine Foundry https://thewinefoundry.com/ This episode is sponsored by Wine Compliance Alliance The Winery Compliance Training Academy has custom-designed courses created by industry experts with deep backgrounds working at wineries managing production compliance! Our course, The TTB reports all US Wineries are required to file is designed to walk you through the three reports all US wineries are required to submit to the TTB. This course is a fit for all winery staff who are responsible for filing reports or label approvals to the TTB.   Inside Winemaking subscribers get access for 50% off! Go to: winecompliancealliance.com/training/ and select Learn More on the course.  The TTB Reports all US Wineries are Required to File.  Enter the coupon code HALFOFF at checkout. Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.  

A great conversation with bead artist and guitar strap maker Jenny Shuman! We dive into family, Pow Wows, music, art, life, and stories featuring TTB, Derek, Susan, Oteil, Kofi, and much more. beadworkbyjenny.net, tedeschitruckspodcast.com

Türk Tabipleri Birliği (TTB), 14 Mart Tıp Bayramı'na giderken mevcut sağlık sisteminin çöktüğünü söyleyerek “Başka bir sağlık sistemi mümkün” başlığıyla eylem programını açıklamıştı. Başka bir sağlık sisteminin nasıl oluşturulabileceğine ve 14 Mart günü yapılması planlanan eyleme dair katkı ve önerilerini sunmak için Türkiye'nin dört bir tarafından yüzlerce hekim TTB'nin çağrısıyla 1 Mart'ta Ankara'da “Büyük Hekim Buluşması”nda bir araya geldi.Eylem programı kapsamında TTB, Şubat ayı içinde sağlık sisteminin her bir alt başlığında farklı illerde sempozyumlar ve çalıştaylar düzenledi. Mevcut sağlık sisteminin çöktüğüne ve başka bir sağlık sisteminin mümkün ve ihtiyaç olduğuna dair tespitlerini hekimlerle, sağlık emekçileriyle ve halkla konuşmak ve tartışmak için İstanbul'dan Ankara'ya sembolik bir Beyaz Yürüyüş organize etti. Yürüyüş Türkiye'nin dört bir tarafındaki tabip odalarının temsilcilerinin katılımıyla 25 Şubat'ta İstanbul'dan başlayarak sırasıyla Gebze, İzmit, Balıkesir, Bandırma, Bursa ve Eskişehir rotasını takip ederek 1 Mart'ta Ankara'da Büyük Hekim Buluşması'nda son buldu.Türkiye'de sağlık sistemi 1980'lerin başından itibaren özelleştirme ve piyasalaştırma saldırıları altında. Bu anlamda en büyük sıçramayı 2003 yılında AKP iktidarının başlattığı “Sağlıkta Dönüşüm Programı” yaptı. Sağlık hizmetleri yıldan yıla paralı hale getirilerek, özel sermayenin belirleyici olduğu bir sağlık piyasası yaratıldı. Hekimler ve sağlık emekçilerinin örgütsüzleştirilmesi ve güvencesizleştirilmesi için pek çok adım atıldı. Bunların doğal bir sonucu olarak halkın sağlığı da zarar gördü. Nitelikli ve ücretsiz sağlık hizmetine ulaşmak güçleşti.Derdine derman arayıp bulamayan halkımız o doktor senin bu doktor benim dolaşmaya başladı. 2002 yılında kişi başı 3 civarı olan doktora başvuru sayısı 12'ye dayandı. Bunun sonucu olarak özellikle büyükşehirlerde randevu bulmak zorlaştı. Çözümü randevu süresini 3-5 dakikaya sıkıştırmakta bulan bakanlık yüzünden nitelikli sağlık hizmeti ve hekimlik yapılamaz hâle geldi. Oysa çözüm için en önemli adımlardan biri, vatandaşların ilk başvuru merkezleri olması gereken Aile Hekimliklerinin (eskinin Sağlık Ocakları) her bakımdan güçlendirilmesiyken bakanlık tam tersi yönde adımlar atarak sistemi daha da kilitledi.İş yeri hekimleri, taşeron şirketlere (OSGB'lere) mahkûm kılındı, işçi lehine tutum almamaları için ücretleri patronlar tarafından ödenir hâle getirildi. Meslek hastalıklarına tanı koyacak meslek hastaneleri kapatıldı, meslek hastalığının tanı koyma süreçleri zorlaştırıldı. Sağlığı korumayı, hasta olmamayı önceleyen değil, tedavi etmeye uğraşan bir sistem hâkim kılındı. Oysa TTB'nin çağrısında söylediği gibi başka bir sağlık sistemi mümkün ve aynı zamanda da gerekli. Herkese eşit, nitelikli, ücretsiz, kamu eliyle verilen bir sağlık sistemi hayal değil. Türkiye'de böyle bir sağlık sistemine yetecek kaynak da var sağlık emekçisi de. Ancak siyasal iktidarın buna niyeti yok, tercihini patronlardan, piyasadan yana kullanıyor. TTB olmaksızın işçilerin ve emekçi halkın çıkarına bir sağlık sistemi mücadelesi olamaz ancak yalnızca TTB ile de olmaz. Hükümetin arka bahçesi olmayan ve emekten yana tavır alacak sağlık sendikaları ve emek-meslek örgütleri sürece dâhil olmalı, olabildiğince birleşik ve ortak mücadelenin yolları aranmalıdır. Mücadele hedefsiz olmaz. Kamuda grev hakkını kazanmak, özel hastanelerde ise kamulaştırma perspektifiyle sendikalaşmak ana hedef olmalıdır. Ancak bu hedefe ilerlerken ara hedefler de mutlaka olmalıdır. TTB'nin, SGK'nın özel hastanelerden hizmet alımını durdurması, maaşların tamamının emekliliğe yansıması gibi talepleri bu uzun yolda öncelikli hedefler olmalıdır.1 Mart Büyük Hekim Buluşması'nda söz alan hekimlerin çoğu 14 Mart günü taleplerimizi iktidara duyurmak ve başka bir sağlık sisteminin mümkün olduğunu göstermek için bir günlük iş bırakma eylemi yapılmasını önerdi. Bu 14 Mart'ın, uzun soluklu mücadelemizin başlangıç günü olması dileğiyle.

The Two Bobs episode 275 for Monday, February 24, 2025: What are The Bobs drinking? Rob enjoyed an Oh Fudge! from Odd Side. https://untp.beer/b7da09ce12 Robert nursed a Filthy Animal from Solace Brewing. https://untp.beer/vgY8b Follow us on Untapped at @RobFromTTB and @lowercaserobert or we'll fill your gas tank with beer and used Skittles. This week's CRAZY NEWS has taken control of the Panama Canal and is only letting pontoon boats full of people drinking Miller Lite and waving American flags through. In a TTB first, we couldn't find a location for this story to save our lives. Somewhere in the world, presumably, a woman was arrested for filling her ex's gas tank with pre-sucked Skittles and Coke Zero. https://www.hypefresh.com/viral-mugshot-woman-arrested-for-filling-exs-gas-tank-with-skittles-and-coke-zero/ A Minnesota Senator wants to make it legal to eat beavers again. The Bobs have been eating beavers for decades! https://www.fox9.com/news/mn-senator-wants-make-legal-eat-beavers An Atlanta man broke into a mall after hours just to make himself some Cinnabon.https://www.wyff4.com/article/cinnabon-theft-atlanta-mall/63632121 Two Colorado men were arrested for attempting to use a cannon to launch drugs into a federal prison in Louisiana. https://krdo.com/news/2025/02/17/two-colorado-men-arrested-for-attempting-to-launch-drugs-into-federal-prison-in-louisiana/ A new death row fast past allows convicts to skip to the front of the execution line, along with some other luxurious perks not offered with the basic plan. https://theonion.com/new-death-row-fast-pass-allows-convicts-to-skip-execution-line/ Please share the show with your friends, and don't forget to subscribe! Visit www.thetwobobs.com for our contact information. Thanks for listening! Leave us a message or text us at 530-882-BOBS (530-882-2627) Join us on all the social things: Follow us on Blue Sky Follow us on Twitter Check out our Instagram Find us on YouTube Follow Rob on Untappd Follow Robert on Untappd The Two Bobs Podcast is © The Two Bobs.  For more information, see our Who are The Two Bobs? page, or check our Contact page.  Words, views, and opinions are our own and do not represent those of our friends, family, or our employers unless otherwise noted.  Music for The Two Bobs was provided by JewelBeat.  

In this episode, Ryan Malkin, principal attorney at Malkin Law, returns to Business of Drinks to answer listener questions on essential legal topics, like: How far can you go with functional claims? Who needs D&O insurance? What's happening with DTC spirits shipping? We discuss everything from THC beverages and functional ingredients to distribution contracts and risk management. With the beverage industry seeing rapid innovation, especially in functional and cannabis-infused drinks, Ryan's insights are invaluable for ensuring your brand stays compliant and competitive in 2025.In this episode, Ryan shares:- Functional ingredients and health claims – Learn why alcohol and THC brands should avoid making direct health claims about ingredients like ginger, probiotics, or adaptogens to prevent lawsuits — and how to communicate ingredient benefits without crossing legal lines.- The evolution of THC beverages – Ryan discusses the booming category, and explains the legal nuances between hemp-derived and marijuana-derived THC products and how brands can stay compliant as regulations evolve.- FDA vs. TTB oversight – Ryan clarifies when brands need to engage with the FDA (non-alc and functional ingredients) versus the TTB (alcohol formulations and labeling), and how to work with each agency.- Key contract considerations – From co-packing agreements to distribution contracts, Ryan highlights why clear legal contracts are your first line of defense, ensuring accountability when things go wrong and protecting founders and directors from litigation.- Emerging legal issues – Ryan discusses new regulations on standards of fill, direct-to-consumer shipping for craft distilleries, and why THC brands are creating their own distribution models instead of relying on big distributors.Last Call: Caroline Lamb interviews wine influencer Pilar Brito (@BarPilarr). Pilar's rapid rise to 140K+ followers on Instagram and TikTok in just over a year(!!) offers valuable lessons for wine brands looking to leverage influencer marketing. Pilar shares insights on creating engaging content, building community, and forming authentic partnerships.Don't miss our next episode, dropping on 2/26.For the latest updates, follow us:Business of Drinks:LinkedInInstagram @bizofdrinksErica Duecy, co-host:Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host:Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as North America Search Manager at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor:Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

This episode of Chill Filtered took a little turn, and we're rolling with it! Cole and Bryan switch things up to drink Found North's latest release from their High Altitude Series: Peregrine (2024)—the follow-up to last year's Peregrine First Flight. Before diving into this exciting whiskey, they chat about cameras, funerals, and—because why not—fart noises. On Whiskey World News, Bryan reads an article about the TTB's recent changes to liquor container size regulations. And on "What Whiskey Would You Choose?", Bryan asks: Are you planning on trying to buy the new Found North Peregrine? It's another fun and unexpected episode filled with great whiskey and plenty of laughs. Pour a glass and join the conversation!

Are you dry, damp, or wet this January?We're not gonna let this one go. It's January, and folks are dry all over. It's almost done though, we'll make it through this. Nate is dry, Tim is moist, and Brian is so, so wet right now.The folks at Pub Beer are fighting back against all this dryness with their Wet January initiative. Leonardo DiCheapio shares cheesy videos, contest, and deals on Instagram @CheapFunBeer.  Check it out.It's not all fun and games though. The TTB is implementing some major labeling changes, and it could impact what and where we get our beer. We'll stay on top of this, but there are some huge changes proposed regarding nutrition labeling.After news of MolsonCoors closing the Leinenkugel brewery broke the original owners offered to buy it back. MC said no, we waited for more info, after we recorded our show it was reported that they plan to use it as a pilot brewery. Sad ending for an OG.Is pounding Guinness the key to a healthy, long life?Probably not, but for one old Irish dude it seems to be working. He claims to down around 20 Guinness in a weekend, but he doesn't drink during the week. Docs say he's pretty healthy for his age. Rock on, old dude.Breweries are taking the opportunity to renovate during the slow month of January. I'd say if someone is renovating that's a pretty good sign. If you're on the verge of closing you wouldn't be sinking money into upgrades, right?Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

In this week's episode of Film & Whiskey, Bob is joined by longtime guest and film critic Daniel Joyaux to break down the 2025 Oscar nominations. Together, they explore the surprises and standout nominees, from Best Picture to Best Director and everything in between. Which films are leading the charge this awards season, and what does it say about the current state of cinema? Later, Bob and Brad welcome Mark McLaughlin of Old Line Spirits to discuss the recent TTB ruling that officially recognizes American Single Malt as its own whiskey category. What does this new classification mean for distillers, consumers, and whiskey culture as a whole? Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Film & Whiskey ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Email us⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our Discord server!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For more episodes and engaging content, visit Film & Whiskey's website at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.filmwhiskey.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

This week Sam discusses a new State of the US Wine Industry report from Silicon Valley Bank, the TTB's ingredient-labelling proposal for alcoholic beverages, Trump's first week in office, declining champagne sales, and some good news for lovers of Jura wines in the US. You can read the transcript of this newscast at https://www.jancisrobinson.com/articles/us-wine-industry-status-report-ingredient-labelling-wine-trumps-proposed-tarriffs.

It's This Week in Bourbon for January 17th, 2025. Brown-Forman makes sweeping cuts across the organization and closes its cooperage, The TTB authorizes 13 new additional standard bottle sizes, and Woodford double double oak makes a national debut.Show Notes: Brown-Forman restructures leadership and operations for $70M cost savings Rebecca Jago departs The Last Drop Distillers after 10+ years TTB expands standards of fill for wine and spirits containers Landry's Inc. files trademark infringement lawsuit against Landry Distillery Kentucky corn farmers receive $2.8M initiative for regenerative practices Silverbelly Whiskey welcomes Mattie Jackson as Master Blender Heritage Distilling launches IPO and embraces Bitcoin for payments Yellowstone Bourbon named official partner of Ragnar Relay 2025 InvestBev and Saga Spirits partner on 8-figure barrel financing deal Scottish Minister highlights whisky trade importance to US President Trump Raconteur Rye launches Miz Kiss Batch 3 featuring Mizunara finish Woodford Reserve Double Double Oaked Bourbon goes national at $199.99 Old Forester releases 1910 Extra Old limited edition for $65 Support this podcast on Patreon

Alex and Stephen put on their hardhats, grab their plastic yellow tubs, and head into the Play-Doh mines in search of apple brandy barrel-aged stouts. In the Bottleshare, they drink the worst reviewed NA cocktails they can find. In the Beer News, a New Hampshire brewery steals tips and gets shut down, the TTB expands the types of containers they allow wine and spirits to be sold in, and known racist Hulk Hogan gets booed out the building while promoting his beer brand on WWE Raw.  Thanks to Beckett's Non-Alcoholic Cocktails and Spirits for sponsoring this episode! Follow them on Instagram @DrinkBecketts. Feeling NA curious? Use code "MALTY" and get 20% off your Beckett's order through the end of January.  To get involved with the  "Life" International Barleywine Collab, click the link for info about the recipe, BSG discount, and links to help raise awareness of colon cancer.  If you'd like to make a direct donation to help support Alex, head over to his GoFundMe.  For more info about colon cancer and to help support the fight against it check out the Colon Cancer Foundation.  Head to our Patreon for weekly exclusive content. Get the Malt Couture Officially Licensed T-shirt. Follow DontDrinkBeer on Instagram and Twitter.

Trash Talk Boys Episode 123: HELLo!1. Spicy Time in Foodie Boys: The boys dive into the world of foodie boys with a spicy twist that will leave your taste buds tingling2. A Sad Top 3: The hosts share their top 3 list, but this time it's a bit on the sadder side. Get ready for some heartfelt moments.3. Top News from Around the World: Stay informed with the latest top news stories from around the globe. The boys bring you the most talked-about headlines.4. Chilly is Scared to be Filmed: Chilly reveals his fears about being filmed, adding a touch of vulnerability to the episode.5. TTB is Back and Ready for 2025: The Trash Talk Boys are back and more energized than ever, ready to take on 2025 with their unfiltered humor!

Send us a textHistory of distilleryJasper Newton Daniels founds Jack daniels in 1866Learns how to make whiskey from a preacher who took him in and his slaveRev Dan Call and the slave in Nathan “nearest” greenDistillery founded near Cave spring hollowWater from an underground spring with little to no impuritiesLimestone is so important for whiskey making because limestone counters the Iron in water, removing it.Jack passes in 1906, after he gets mad he cant open his safe and kicks it.  This breaks his toe, which got infected.Left to Lem Motlow, his nephew, who continues with his brother Jess Motlow, who becomes Master DistillerProhabition hits and they close up shopAfter prohibition they open back up after supply chains clean upClose again in 1944 to help with the war effort1947- Sinatra is introduced to jack daniels by jackie gleason1956- Brown Forman according uired Jack daniels, no changes to production1997- first bottles of single barrel select2014- opens their own cooperage2015- first new mashbill, introducing single barrel ryeJeff Arnett was Master distiller from 08-20Chris Fletcher is master distiller 2020-Grandson of past Master distiller Frank Bobo (1966-1989)The juiceCharcoal MellowedPouring unaged 140 proof whiskey into a charcoal vat, letting gravity take it throughTakes 3-5 daysJack meets all qualifications of Bouron, then adds charcoal MellowingCompany: Brown-FormanAge: NAS (Aged at least 4 years per TTB regulations)Mashbill: 70% Rye, 18% Corn, 12% Malted BarleyMSRP: $60 (2023)SINATRA EDITION NOTESHe took his Jack: 2 fingers with 3 rocks and a splash of waterJack in the 50s would have been oakyer and darker with more wood notesFor this edition, they carved grooves into the barrel, adding more wood area, and let the grooved pieces stay in the barrel so it adds even more wood flavorSour Vs Sweet mashVery basically, Sour mash, think sour bread.  You use mash from the previous set to “start” your next set.Sweet Mash has no starter.  Every batch is its own batch, with nothing added to adjust the PH (which is the purpose of the starter in sour mash)Sweet mash is harder but more controllable because you start fresh every time, but you run the risk of bacteria.Sour mash is easier and safer, because it corrects the PH to help drive out bacteria.Wilderness Trail is a big sweet mash producer, but most people go with Sour mashSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

You ever done some Zebra Striping?The trend has been around for a while, but now there's a term for it. Alternating alcoholic and non-alcoholic beverage is... Zebra Striping. Seems the practice may be a bit more refined than just having glass of water after a few beers, but it ain't new.Is your January still dry?Nate is dry, I'm kinda moist, and Brian is nearly drowning. But if you're still dry we've got a mocktail recipe using Guinness 0 that you might want to try out. If you're in the pool with Brian we also have some tips on pairing beer and whiskey. Now we're talking.Is beer good for you or not?Science can never agree on this, or anything health related it seems. The Surgeon General wants to expand the warning on beer to note that it can cause cancer. At the same time another group of scientists say they've re-confirmed that moderate alcohol consumption can have health benefits. Our suggestion, play it cool and enjoy life.This week in News We Thought Was Done Years Ago, the Stone vs. Molson Coors judgment has been upheld. Molson Coors has to pay out a big chunk for their Keystone marketing that Stone said confused consumers. Seems the courts agree.In some good news for brewers the TTB has added several common brewing adjunts to their exemption list. This means if a brewer already has an approved beer they can add these ingredients without the need for a new approval. We'll take all the good news we can get, even if it's small.Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

In this episode, Germán di Cesare from Bodega Trivento shares his journey in Argentinian winemaking, focusing on innovations like the creation of white Malbec. Growing up in Mendoza, Germán's passion for wine was influenced by local traditions and his family's vineyard roots. He discusses the unique climate challenges in Mendoza, the importance of vineyard management, and the collaborative efforts among Argentinian wineries to enhance the country's wine reputation. The episode highlights Trivento's diverse Malbec offerings, from the Reserve line to the iconic Golden Reserve, emphasizing the art and science behind Argentinian wines. Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Bodega Trivento Argentina  https://trivento.com/ This episode is sponsored by Wine Compliance Alliance The Winery Compliance Training Academy has custom-designed courses created by industry experts with deep backgrounds working at wineries managing production compliance! Our course, The TTB, reports all US Wineries are required to file and is designed to walk you through the three reports all US wineries are required to submit to the TTB. This course is a fit for all winery staff who are responsible for filing reports or label approvals to the TTB.   Inside Winemaking subscribers get access for 50% off! Go to: winecompliancealliance.com/training/ and select “Learn More” on the course, The TTB Reports all US Wineries are required to file. Enter the coupon code HALFOFF at checkout. Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.  

Send us a textHistory of distilleryJasper Newton Daniels founds Jack daniels in 1866Learns how to make whiskey from a preacher who took him in and his slaveRev Dan Call and the slave in Nathan “nearest” greenDistillery founded near Cave spring hollowWater from an underground spring with little to no impuritiesLimestone is so important for whiskey making because limestone counters the Iron in water, removing it.Jack passes in 1906, after he gets mad he cant open his safe and kicks it.  This breaks his toe, which got infected.Left to Lem Motlow, his nephew, who continues with his brother Jess Motlow, who becomes Master DistillerProhabition hits and they close up shopAfter prohibition they open back up after supply chains clean upClose again in 1944 to help with the war effort1947- Sinatra is introduced to jack daniels by jackie gleason1956- Brown Forman according uired Jack daniels, no changes to production1997- first bottles of single barrel select2014- opens their own cooperage2015- first new mashbill, introducing single barrel ryeJeff Arnett was Master distiller from 08-20Chris Fletcher is master distiller 2020-Grandson of past Master distiller Frank Bobo (1966-1989)The juiceCharcoal MellowedPouring unaged 140 proof whiskey into a charcoal vat, letting gravity take it throughTakes 3-5 daysJack meets all qualifications of Bouron, then adds charcoal MellowingCompany: Brown-FormanAge: NAS (Aged at least 4 years per TTB regulations)Mashbill: 70% Rye, 18% Corn, 12% Malted BarleyMSRP: $60 (2023)SINATRA EDITION NOTESHe took his Jack: 2 fingers with 3 rocks and a splash of waterJack in the 50s would have been oakyer and darker with more wood notesFor this edition, they carved grooves into the barrel, adding more wood area, and let the grooved pieces stay in the barrel so it adds even more wood flavorSour Vs Sweet mashVery basically, Sour mash, think sour bread.  You use mash from the previous set to “start” your next set.Sweet Mash has no starter.  Every batch is its own batch, with nothing added to adjust the PH (which is the purpose of the starter in sour mash)Sweet mash is harder but more controllable because you start fresh every time, but you run the risk of bacteria.Sour mash is easier and safer, because it corrects the PH to help drive out bacteria.Wilderness Trail is a big sweet mash producer, but most people go with Sour mashSupport the showWebsite:www.whiskeychaserspod.comFacebook:https://www.facebook.com/whiskeychaserspodcastInsta:https://www.instagram.com/whiskeychaserspodcast/TikTok:https://www.tiktok.com/@whiskeychaserspodcastThanks For Listening! Tell a Friend!

Caitlin makes some of America's best eaux-des-vie, as well as America's first-ever single malt whiskey, McCarthy's. (American Single Malt was only recognized by the US government's TTB as a legal category about a month ago, but McCarthy's started distilling in 1985. ) This is a nerdy one.It was a great chat, though, discussing Caitlin's unconventional path to being a master distiller, who's drinking eau-de-vie, and wr had a tasting of some of the Clear Creek distillates and a six-year-old McCarthy's that knocked me on my ass. Enjoy!Caitlin on IG: https://www.instagram.com/the_bartlemay/Clear Creek Distillery on IG: https://www.instagram.com/clearcreekdistillery/McCarthy's Oregon Single Malt Whiskey on IG: https://www.instagram.com/mccarthyswhiskey/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

2019 Single Malt Symposium from Julio's Liquors Whisk(e)y Road Show Discussing the need for the new designation, that has now been passed! For the first time in over 52 years the U.S. Government is adding a new Type of whiskey to its regulations: American Single Malt Whiskey. On December 18th, 2024 TTB officially added the new Standard of Identity to Part 5 of the Code of Federal Regulations with an effective date of January 19th, 2025 that clearly defines the category and protects its producers and their products. That definition stipulates that American Single Malt adhere to the following production standards: - MADE FROM 100% MALTED BARLEY - DISTILLED ENTIRELY AT ONE DISTILLERY MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA - MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS - DISTILLED TO NO MORE THAN 160 (U.S.) - PROOF (80% ALCOHOL BY VOLUME) - BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME)

As we head into 2025, we're thrilled to bring you our annual drinks trends episode featuring Bryan Roth, director of insights for Sightlines and the consumer and market analyst for Feel Goods Company. Widely respected as one of the industry's top forecasters, Bryan shares his perspectives on what's shaping the future of beverages, from emerging categories to shifting consumer behaviors. In this episode, Bryan shares: Why the no- and low-alcohol segments are diverging and how each is evolving into distinct categories Insights into flavor trends, from bold Asian-inspired influences to the growing embrace of bitter and savory profiles Why young consumers demand both customization and immediacy in their drink choices How RTD beverages are becoming more sophisticated, catering to consumers' desire for flavor clarity and premiumization The untapped potential for draft beverages — beyond beer — as the on-premise market continues to rebound Bryan's insights highlight the key opportunities and challenges for drinks brands in 2025, offering actionable takeaways for founders, marketers, and innovators alike. To hear more of Bryan's drinks trend updates, subscribe to the Sightlines newsletter. Enter the code "DRINKS" on the signup page (https://www.sightlines.news/sign-up) for a free month of access. Last Call:On this week's Last Call, Scott quizzes Caroline and Erica on industry stats, such as: How many new bev alc producers were licensed by the TTB last year? How many new products came onto the market? Listen in for the answers you need to know!  Stay tuned for our next episode dropping on January 8.  For the latest updates, follow Business of Drinks LinkedIn Instagram Erica Duecy, co-host:Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. LinkedIn Instagram Scott Rosenbaum, co-host:Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as North America Search Manager at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor. LinkedIn Caroline Lamb, contributor:Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners. LinkedIn If you like what you heard, help us spread the word! Follow Business of Drinks wherever you're listening, and rate and review our episodes. It really does help us find new listeners. Thank you!

In this episode of Distilling the West, Dan and Dave dive into the world of Westland Distillery from Seattle, Washington with Tyler Pederson. Known for their commitment to crafting exceptional single malts, Westland has redefined American whiskey. Tyler shares insights into the distillery's unique approach, from their use of local barley to their exploration of terroir in whiskey production.The tasting lineup features some of Westland's most remarkable creations, showcasing their innovation and artistry in every sip. Whether you're a fan of single malts or just discovering them, this episode is packed with fascinating stories, expert insights, and, of course, incredible flavors.Westland has been instrumental in the recent passage of legislation to recognize American Single Malt as an official spirits category with the TTB. Grab a glass and join us for an unforgettable journey into the heart of Westland Distillery!

American Single Malt Whiskey is a real, big-boy category defined by the TTB. For the first time in 52 years the U.S. Government is adding a new Type of whiskey, and beloved distiller, whiskey-maker and brother Nick Brady Maas of Dancing Goat Distillery is here to weigh the pros and cons.Guest: Nick Brady MaasHost: Jake HukeeListen to more episodes and read stories at keyinthelake.comKey In The Lake

The tiny Holyrood Distillery in Edinburgh shocked the whisky world when it was named Distillery of the Year last week in Whisky Magazine's Scottish Icons of Whisky Awards. Less shocking was Holyrood's Embra single malt, which took top honors for Lowlands no-age-statement single malts in the World Whiskies Awards. We'll talk with Holyrood co-founder Rob Carpenter about this unique distillery on this week's WhiskyCast In-Depth. There's a lot of news this week, starting with the TTB's decision to enact an official definition for American Single Malts…we'll have all the details and the rest of the week's whisky news, too.

What causes the “red wine headache”? Is it sulfites? A histamine reaction? Andrew Waterhouse, Professor Emeritus of Enology in the Department of Viticulture and Enology at UC Davis and Apramita Devi, Postdoctoral Scholar in the Department of Viticulture and Enology at UC Davis have identified a flavanol that can interfere with the metabolism of alcohol. That flavanol is quercetin, a natural product made in grape skins in response to sunlight. It is a natural sunscreen produced to protect the fruit from ultraviolet light. This conversation covers why quercetin may be more prevalent in high end wines, how skin contact during wine production impacts quercetin levels, and why sulfites may play a role in “red wine headache”. Resources:         74: The Spirit of Wine Andrew Waterhouse Andrew Waterhouse | Google Scholar Andrew Waterhouse | LinkedIn Apramita Devi | LinkedIn Apramita Devi |Google Scholar Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches Why Do Some People Get Headaches From Drinking Red Wine?  Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: What causes. The red wine headache? Is it sulfites or a histamine reaction? [00:00:10] Welcome to sustainable wine growing with the vineyard team. Where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic executive director. I've been your team. Since 1994, we've brought you the latest science-based practices, experts growers and wine industry tools through both infield and online education. So that you can grow your business. Please raise a glass. With us as we cheers to 30 years. [00:00:37] In today's podcast, Craig Macmillan, critical resource. Manager at Niner wine estates with long time sip certified. Vineyard and the first ever sip certified winery. Speaks with two university of California Davis researchers. Andrew Waterhouse. Professor emeritus of enology and the department. of, viticulture and enology. And. Oprah meta Debbie. Post-doctoral scholar and the department of viticulture and enology. [00:01:04] They have identified a flavonol that can interfere. With the metabolism of alcohol. And that flavonol is called quercetin. A natural product made in the grape skins in response. To sunlight. It's a natural sunscreen produced to protect. The fruit from ultraviolet light. This conversation covers. Why quercetin may be more prevalent in high end wines. How. Skin contact during wine production impacts quercetin levels. And why sulfites may still play a role in that red wine headache. [00:01:36] Want to be more connected with the viticulture industry. But don't know where to start become a vineyard team member. Get access. to the latest science-based practices, experts, growers, and wine industry. The tools. Through both infield and online education so that you. You can grow your business. Visit vineyard team.org. And choose grower or business to join the community today. [00:01:57] Now let's listen. in. [00:02:01] Craig Macmillan: Our guests today are Andrew Waterhouse, Professor Emeritus in Enology in the Department of Viticulture Davis, and also Aparmita Devi. She is a postdoctoral scholar, also in the Department of Viticulture & Enology Davis. Thank you both for being here. [00:02:17] Andrew Waterhouse: Oh, we're glad to be here. [00:02:19] Craig Macmillan: Today we're going to talk about a really interesting topic. It's the role of quercetin , in wine headaches. The two of you recently co authored a paper on this one particular mechanism that might cause some people to get a headache after drinking even a small amount of red wine. But before we get into that, I want to ask you, how did you get interested in this topic? [00:02:37] Andrew Waterhouse: Well I've been talking to Steve Mathiasson. He's a Napa winemaker for actually quite a while, some years back. He suffers from headaches when he drinks certain wines. And we were chatting about possible mechanisms, and we even did a study many years ago with another postdoc in my lab to investigate a question we had or a theory we had, and that didn't pan out. But more recently we were chatting again, and I got interested in the topic again, and that's what got me interested, you know, just somebody knowledgeable who was suffering from headaches and. for listening. It was, it makes it more real and it's like, well, maybe we can figure something out. So that's what got us started. [00:03:17] Craig Macmillan: Apramita , how same for you. [00:03:19] Apramita Devi: Yeah. Same. Like I've been in touch with Andy and we have been talking about this project many years. So I was always interested because I come from biological science and metabolism and stuff I got interested after talking to Andy. [00:03:33] Craig Macmillan: Well, let's start with some basics. What is quercetin? [00:03:38] Andrew Waterhouse: Well, basically, it's a natural product made by grapes, but it's a very specific one. It's in the class of polyphenolic compounds, and it's in the class of flavonoids called flavonols. And what makes it interesting, I think, is that it is made By grapes, in the skin of the grape, and only in the skin of the grape, in response to sunlight. It's sometimes referred to as sunscreen for grapes. And it specifically absorbs UV light that would cause damage to, say, DNA and other macromolecules. So it's very clear that the grapes are producing this in order to protect themselves from ultraviolet light. [00:04:22] Craig Macmillan: Right. [00:04:22] Andrew Waterhouse: So the amount that's present in wine is highly dependent on the amount of sunlight the grapes experience. Not the vine, but the grapes themselves, And a friend of mine, Steve Price, was the first to note this. In a study way back in the 90s on Pinot Noir, he noted that there was more quercetin in sun exposed Pinot Noir grapes. And that observation has been confirmed many times now in different studies. where sun exposure is correlated with quercetin levels. [00:04:58] Craig Macmillan: and this is true just for red grapes as opposed to white grapes. [00:05:02] Andrew Waterhouse: Oh, no, no, there's more in white grapes. But when you make white wine, you throw away the skins. So there's no opportunity to get those materials into the wine. Now, an exception might be orange wine. But I don't know of any data on orange wine. [00:05:21] Craig Macmillan: Apramita , maybe you can talk about the metabolism part, the biology part. So when people consume alcohol, it's metabolized down certain pathways. Quercetin is also metabolized by the body into other forms? [00:05:33] Apramita Devi: Yeah, so the pathway for alcohol and quercetin are a bit different, but the location is liver, where it goes. So when people consume alcohol, it goes to the liver and then there are two enzymes which work on the alcohol. So the first enzyme is alcohol dehydrogenase, which convert it into alcohol into acetaldehyde. The acetaldehyde is the like the toxic metabolite in the body and it can have many side effects. That's why body has to get rid of it out of the liver system. So it has a second enzyme which is called the acetaldehyde dehydrogenase. So that convert acetaldehyde dehydrogenase into a non toxic component, which is acetate or acetic system. [00:06:24] So it comes out of the body. What happens when you consume quercetin along in the body, the quercetin also goes to the liver. Because quercetin adds too much quercetin as such is not good for the body and it has low bioavailability. So liver tag it in the form of quercetin glucuronide and then the body knows that it has to be flushed out of the system. So the interesting part is that when you consume alcohol and quercetin together, You are taking the both the metabolite acetaldehyde and quercetin gluconide in the same location inside the liver. And it gives the quercetin gluconide to interact with the acetaldehyde dehydrogenase enzyme. And that acetaldehyde dehydrogenase enzyme now cannot work efficiently. to convert the acetaldehyde into the acetate. So basically you are building up acetaldehyde in the body and it's not coming out of the system and you are seeing all those negative effects of the acetaldehyde in the form of flushing or headache or not. The other systems like what's like sweating. so we think that there is a correlation between these two pathways, which might be associated in red wine system. [00:07:47] Craig Macmillan: And how did you design your study? [00:07:51] Apramita Devi: The first when I talked to Andy, like he told me that he thinks that this system is because of inflammatory pathways and inflammation system. So he was kind of like, there is something in red wine, which is Triggering this kind of pathways or there is some system so, but we were not sure what exactly are those inflammatory system. [00:08:16] So we went back and saw some literature and we kind of find that there are some studies which told that quercitans inhibit the dehydrogenase enzymes and that what triggered us that okay alcohol is metabolized by these dehydrogenase enzymes. And wine also has these phenolics. So what kind of phenolics, other kinds of phenolics, or what types of phenolics can do this inhibition? [00:08:45] The method was basically in, was based on having different phenolics, which are present in red wines more compared to white wines, select them. And then just, we find this enzyme kits in the market to do this dehydrogenase. Inhibition tests like you put the test compound and it tells whether the enzyme is the inhibited or not. [00:09:09] So we just did that in a test tube system, like we added our phenolics with the enzyme, and we saw that which kind of phenolics are inhibiting this enzyme and screening them out. out of all. So while doing that, we screened different types of quercetin, like quercetin glucoside, quercetin galactosides, and other forms. [00:09:32] Then we also tested other phenolics. I can for all my rest in and other stuff. And we also choose quercetin gluconide because that is the metabolite which is circulating in the body. And then we kind of screen them based on the in the enzyme system and we see how much inhibition is happening there. [00:09:54] Andrew Waterhouse: Yeah. So what we did was a very basic test to experiment. We didn't test anything on people. [00:10:01] We basically tested to see which of these compounds could inhibit that enzyme because we knew that if that an enzyme could be inhibited the acetaldehyde would accumulate and you'd end up with people in that condition would end up with Flushing, headaches, as Aparmita said, all kinds of other symptoms. [00:10:20] Craig Macmillan: And this would vary by person. Different people may have a proclivity to produce more of certain enzymes than others. Is that true? [00:10:29] Andrew Waterhouse: We don't really have any information about that. That's going to take a lot of more work to test you know, the, the details here. For instance. Some people get red wine headaches and some don't, but we don't know whether, for instance, perhaps their enzymes are more inhibited by quercetin glucuronide, or maybe they're just more sensitive to acetaldehyde. [00:10:52] So that's going to take, you know, human studies where we measure a bunch of things. And try to figure out, try to sort through the, the details of how this impacts people individually. [00:11:04] Craig Macmillan: What would a study , with people, investigating this, what would the design be like? How would somebody go about doing that? [00:11:12] Andrew Waterhouse: Okay. So a human study. Could have a couple different possible designs. The one we'll probably use is we'll simply find two wines, two red wines, one that's low in quercetin and one that's high. And then those will be administered to people who get red wine headaches. We'll give it to them blind, they'll have to agree of course to participate in the study. [00:11:37] And then we'll see if their experience of headaches is related to the quantity of quercetin. Now, there's some other designs we could imagine using, which might be a little more straightforward, but we're not sure how relevant they would be or whether we could get approval to do this. So, for instance, one approach would be to find a red wine that's low in quercetin and then simply add it. [00:12:00] Now adding it is tricky for a number of technical reasons. Quercetin itself is very insoluble, so we would have to add what's called a glycoside of quercetin. So we'd have to get our hands on something that would dissolve, et cetera, et cetera. We're not sure we could get approval for that because we're adding a chemical to wine. [00:12:21] Now, the chemical would probably be classified as a supplement, and so it might be approvable, as it were. And then another very simple experiment, which we thought about a while ago, you can buy quercetin as a supplement in the market. It's readily available. [00:12:38] So, one possibility is to simply give our subjects a glass of vodka and give them pills that either contain quercetin or a placebo and see if there's a relationship between administration of quercetin and headaches. [00:12:54] Now the, the quercetin itself, as I mentioned, is very insoluble. So we may have to get these more bioavailable forms of quercetin for that experiment. [00:13:04] Craig Macmillan: That leads to a wine making question. So, if it's relatively insoluble is quercetin extracted from skins more in the alcohol phase at the end of fermentation? [00:13:11] Andrew Waterhouse: Yeah. It's, it's, it's extracted fairly quickly because it's in the skin, in the grapes, it's in the form of what are called glycosides. So these, Has the quercetin molecule with the sugar attached. That makes all those forms very soluble. [00:13:27] Craig Macmillan: Oh, okay. Okay. [00:13:29] Andrew Waterhouse: There's actually an occasional problem with certain red wines, most commonly Sangiovese, where after bottling the wine has had a large quantity of quercetin glucosides. And after bottling, they break down, the glycosides break down, releasing just a simple a glycone, quercetin, and you get this disgusting looking gooey brown precipitate in the bottle. [00:13:56] Craig Macmillan: ha [00:13:57] Andrew Waterhouse: Every few years I know the folks at ETS in Napa get somebody showing up with a bottle of Sangiovese that's got this. Disgusting sludge in it, and they can tell them without analyzing that. Yes, another case, of course, it's in precipitate in the bottom. [00:14:15] Craig Macmillan: Huh, that's interesting. I believe it was mentioned in the paper that , obviously different growing conditions are going to lead to different levels of quercetin and grapes based on how much sun exposure they have, etc. And that also different winemaking techniques would have an impact. [00:14:29] If consumers are looking for products if they know they have a headache issue Is it possible they could experiment with different product types? Products that were made with different production methods if they can find that out that might Impact their sensitivity or might impact how often it happens [00:14:46] Andrew Waterhouse: Yeah, it's a pity that. Consumers wouldn't have information on the level of quercetin. We would very much like to do a study along those lines, but we haven't been able to find any funding for that, just in case somebody wants to support that kind of work, we're happy to work with them. but anyway you know, it hasn't really been an issue for winemakers, so there isn't a lot of data out there. [00:15:08] There are a few studies that published amounts of quercetin, you know, in wines from different places, but the data is very, very limited and not really useful in providing consumers guidance. The one thing we can say is because, as I mentioned earlier, sun exposure is very important, in general if you look at a particular type of wine, a varietal, say Cabernet or Pinot Noir, that the grapes that are grown on very large vines, will have less sun exposure. [00:15:39] Essentially if you have a very highly productive vineyard making targeting an inexpensive line, you probably have much more shading of the fruit as a consequence of lower quercetin levels. Compared to a very high end vineyard, usually, the amount of sunlight is very tightly controlled, and one of the reasons for that is that there's very good data showing that wines that are high in quercetin have a better mouthfeel, better texture in the mouth. And it's not clear whether quercetin is directly responsible or whether it's a marker for something else that's produced under those conditions that leads to that. many years ago, we did a study looking at phenolics in Cabernet, and we observed that the very high end Cabernets that we tested were much higher in quercetin than the sort of average price type product. [00:16:35] And I think that that was true then. It's probably true now that, you know, a very good cabernet is, is made with very tight control of sun exposure. And there is a fair amount, of course, it can't be a complete sun exposure, or they probably get raisins by the end of the harvest, by the time you get to harvest, but there's a very deliberate management of sun exposure in high end wines. And it's for a reason to, get to higher quality product. [00:17:04] Craig Macmillan: Right, exactly! And, We know that the managed sun exposure, quercetin is a part of it but also it's connected to just total phenolics in general. Lots and lots of different compounds that are, you know, semi related. And I actually wanted to go back Aprametia you identified the quercetin glucuronide as being The highest in the ones that you tested, were there other things in that test and that assay that all were also stood out, maybe not as high as that, but really kind of stuck out as being different than the rest. [00:17:39] Apramita Devi: Actually, the quercetin gluconide was a standalone as a very high, like it's like 78%. The other things were around in that 30 percent range, so I'm not sure how significant was the impact of that, but there were quercetin glycosides forms, which were like around 30 percent inhibition of the enzyme, but [00:18:03] all others were very low. [00:18:04] Craig Macmillan: yeah, so it really stood out basically as it was head and shoulders above it. I would like to put this work into context a little bit. I, I work with the public quite a bit as part of my job and I have for years. And this topic comes up. All the time. This information definitely helps me my goal, when I talk to a consumer that has an issue with, wine headache or whatever it's not that I'm trying to sell them a product as much as it is. [00:18:29] They want to enjoy wine. They tell me this, they say, Oh, I love to have it. I just can't. Da da da. And then they'll say, it's like sulfites. And then I'll kind of explore that with them a little bit. Like, so can you eat dried fruit? Do you eat canned fruit? Do you have reactions to this or to that? Are you asthmatic? [00:18:48] Kind of sort that out and go, okay, I don't think maybe that's it. Maybe it's not. The other ones that I just learned about about 10 years ago was a biogenic amines, which made a lot of sense to me in terms of things like histamine reactions. What is your feeling about sulfites is contributing biogenic amines. [00:19:04] Maybe there's other things we haven't hit on, on this topic. What are your feelings about the, kind of the big picture of what potential for a diagnosing assist? [00:19:15] Andrew Waterhouse: Why don't you talk about amines [00:19:16] Craig Macmillan: Yes, please, [00:19:18] Apramita Devi: Biogenic amines like mostly the histamine and tyramine are the main ones people talk about whenever they come with this headache stuff. So I think because it's formed in the wine during the fermentation process, and there are these spec microbes which can convert the amino acids into this, biogenic amines the histamines are part of inflammatory reactions. People know that in biology and immunology. So it's very easy to be people connected that it might be a reason why people get headache. But what I always focus is like, there are far more other food products, for example, fermented meat products, which has far more higher amount of these biogenic amines. do people get headache if they have something similar with alcohol eating together with alcohol or something like that? But there is no mechanism told till now, they just tell that, oh, since it's histamine and it's related to this inflammatory reactions, it might be the cause. But there is no solid proof that it is the cause. [00:20:27] so I don't know whether it's there or it might be a pathway or not. [00:20:33] Craig Macmillan: One of the things that I find fascinating is how we evolve our, Hypotheses about things over time, and somebody has an hypothesis and they test it out, maybe they find something, maybe they don't, but then that kicks off this whole set of what I call naive science making up stories about why. [00:20:53] It's kind of a just so story. It's like, well, obviously then somebody comes along and checks it and says, Hey, wait a second. And we're no, or if this was true, then that would have to be true. And that's not true. You know, and that kind of thing and how we keep coming around to new ideas, which is what you folks have done, which I think is really, really cool. [00:21:10] Andrew Waterhouse: I was going to answer your question about sulfites. It's a really big question actually. Partly because sulfites have so much visibility and there's so much concern about it. I think sulfites themselves Have been studied pretty carefully there's one study where if they gave subjects a very high level of sulfites in wine, it was like very small, but statistically significant increase in headaches. [00:21:39] Or some adverse reaction, but other studies have shown no correlation. By the way, sulfites are antioxidants in case you hadn't heard that. So it seems very unlikely that sulfites by themselves are some sort of bad actor in this regard. Like you, I get these questions all the time. And what I heard so many times was. Oh, it's cheap wine. It gives me a headache. [00:22:06] Craig Macmillan: Yes. [00:22:07] Andrew Waterhouse: And have you heard [00:22:08] Craig Macmillan: I've heard that many times. And then on the opposite side of things, I've heard stuff like, Oh, I get headaches from American wine, but I don't get it from French wine. Or I always get headaches from European wines, but I never from California wine. So I'm trying to figure out, is there something going on? [00:22:26] Like, can you be allergic to burgundy? You know what I'm saying? Cause I mean, it could be, it could be something about burgundy. It's just stuff going on. And then the opposite. I had a guy who says, no, I don't have any that. But he says I was traveling in France, and we were drinking wine like it was water, and I never had a hangover symptom, and I did it, and I was like, I don't know dude, like I [00:22:45] Andrew Waterhouse: Yeah. Well, there's, there's one answer to some of this, which is if you're on vacation and you don't have to get up early and you're relaxed and you probably don't get as many headaches. [00:22:58] Craig Macmillan: Right. [00:22:59] Andrew Waterhouse: So I think that's a large part of it, especially for Americans visiting Europe. They're on vacation. but I think there is something to the sulfites question. And that is that inexpensive wine often, not always, but often has more bound sulfites. [00:23:18] Craig Macmillan: Yep. [00:23:19] Andrew Waterhouse: And this is probably because those grapes have a little bit more mold on them or a lot more mold. And when they get to the crusher, the winemaker goes, Oh, there's mold on these fruits. So we're going to add sulfites to, to take care of the botrytis, right? [00:23:34] We don't want the fruit to get oxidized and damaged. They had a bunch of sulfites. The consequence of that is that in the finished line, There's a lot more. Bound to SO2, which shows up in the total SO2 number. [00:23:47] You know what it's bound to? [00:23:49] Craig Macmillan: No. [00:23:49] Andrew Waterhouse: It's bound to largely acid aldehyde. [00:23:52] Craig Macmillan: Really? [00:23:53] Oh! Well that would make sense. Yeah, that would make sense. [00:23:56] Andrew Waterhouse: And the, the reason for that is that during the fermentation, the yeast are converting all this sugar the alcohol, but there's an intermediate step which is acetaldehyde. [00:24:06] Craig Macmillan: Right. [00:24:07] Andrew Waterhouse: If you have SO2 floating around, as you would if you'd added a lot of it up front, it binds that acetaldehyde before it gets reduced to ethanol, to alcohol. if you start a fermentation with a high level of added SO2, then you will end up with a wine that has more bound acetaldehyde. And that could be a marker, say, of less expensive wine. [00:24:31] So it's possible that those people are, what they're experiencing is direct ingestion of acetaldehyde, which is being released into the blood and that that's causing them a problem. [00:24:45] Now, I've looked and looked, and I cannot find any data on what's called absorption of acetaldehyde from wine, or from food for that matter. I keep, I'm going to keep looking, [00:24:56] but for some reason or other, this hasn't been subject of a published study, although maybe I just haven't been competent enough to find it. [00:25:05] Craig Macmillan: I doubt that. [00:25:07] Andrew Waterhouse: Well, sometimes these are, you know, they're very specialized and they're indexed in funny ways. And, [00:25:13] You know, and the other thing was, you know, when the study came out, I had all these questions. I was talking to this one reporter and she said, well, I can drink natural wine. [00:25:24] It doesn't give me headaches. And I was like, oh boy, what's this about? [00:25:27] Craig Macmillan: Yeah. [00:25:28] Andrew Waterhouse: But thinking about that further when you make natural wine, you don't add any sulfites or at least you're not supposed to, Right. And consequently in the finished wine, the level of acetaldehyde would have to be very low or else it would smell like sherry. [00:25:41] Craig Macmillan: Right. Right. [00:25:43] Andrew Waterhouse: And yes, granted, many natural wines have funky smells, but they don't by and large smell like sherry. [00:25:49] So it's possible that natural wines have in general, Much less acid aldehyde than conventional one. you know, all these questions have brought up some interesting issues, I think, you know, the industry should be looking into you know, these are these issues like how much acid aldehyde Do we want in our wine and how can we reduce it if we want to reduce it? [00:26:15] I don't think anybody's really looking at that yet. I think that would be a very interesting question to pursue. Oh [00:26:24] Craig Macmillan: you just, you just reminded me of, of something two things that I, I had forgotten about. One I used to teach like enology for babies, enology for dummies thing for the public. I am in no way qualified other than just experience to do that. [00:26:39] But I broke it down in that I do that sugar aldehyde, alcohol arrows, and I'd say, okay, this, this acid aldehyde. Remember this one? This one's coming back. We're going to see this again later. So write this one down. We're going to get to that later. And sure enough, now it's just through the body and, and I think breathalyzers work based on that. [00:27:00] Don't they? It's like density. Something like that. So the aldehyde, they're actually, [00:27:05] I think so. I got to look that up again, but because by the time it gets to your breath, your body's, Processing it, right? Hugely important. Not just that compound, but aldehyde is just kind of a general well, maybe we should all invest in like some kind of, I don't know, AO unit or wine X ray or something at our house. [00:27:21] And then we could get the totals and know before we drink it you know, maybe we could figure out if somebody could come up with a consumer friendly, you know, put it in a vial and shake it and it turns blue. Don't drink it kind of thing. I'm just being silly. I don't know. [00:27:34] Andrew Waterhouse: idea. [00:27:35] Craig Macmillan: You go to different like wine shops and stuff, and there's all kinds of stirs and additives and strainers and funnels and stuff that are supposed to take things out. [00:27:45] And I've always really wanted to see what those things do. They do anything or not, or I don't know. I'd like to try it. Finally, is there one takeaway on this topic, this question to both you, one takeaway you'd like people to know, I [00:27:57] Andrew Waterhouse: well, I think the key thing is that we haven't done any experiments on people yet. [00:28:03] Craig Macmillan: Right. [00:28:04] Andrew Waterhouse: And so what we have here is, I would call it a well founded theory, [00:28:09] Craig Macmillan: Mhmm. [00:28:09] Andrew Waterhouse: I think people shouldn't rush out and start changing the way they drink yet. They might want to try some experiments. But we don't have the final word yet. [00:28:20] Craig Macmillan: Right, right. [00:28:24] Apramita Devi: Same. Yeah. This is just very preliminary study. And we just have a theory out. So we still don't know, like, what happens in the actual body. [00:28:34] Craig Macmillan: Well, I hope that we can do that. [00:28:36] Andrew Waterhouse: We're always looking for support for experiments. If anybody wants to support that, get in touch. [00:28:43] Craig Macmillan: You know, another creative thought that I have when I'm preparing for this is like, you know, , people either get headaches from wine or they don't. If I'm someone who wants to enjoy wine, but gets headaches, I would be really attracted to a product that had a back label if we could make health. statements, which we cannot, that would say now low in quercetin or, you know, headache free, you know, no, we would never get that through TTP, obviously, but but, but, you know, but we went round and round with that on sulfites, you know you know, organic waste, no added sulfites, you know, you can say that. [00:29:14] Andrew Waterhouse: I think it would be possible to perhaps have a declaration on a bottle about the level of quercetin, whether it's high or low. I suppose. I don't know. [00:29:24] One company did get a label through that had resveratrol levels on it, but then TTB stopped approving that. So only one company has that approval. But I think in that case the reason for denying the label is that it is a proxy for health claim. Thank you. [00:29:44] Quercetin, you know, whether it's high or low is really, it's not, it's not making a health claim. We're not claiming that this wine is healthier for you than the other has to do with headaches or not headaches. [00:29:55] And I don't see that as really a health claim. [00:29:58] Craig Macmillan: Well, let's just see how this develops. You never know. Let's face it. I mean, we're talking about nutrition. This is August of 2024, the date for this recording. We're talking about having nutritional labeling on wine. Right? Which I think would be a very interesting nutritional label, quite frankly. [00:30:13] I would, I would love to see that, you know. Zero percent of the RDA of everything, again, at the end of one of my lectures I'd introduce potassium, and at the end I'd say, so how much wine do you have to drink to get your RDA of potassium? You have to drink a gallon and a half of wine a day. So, maybe not a big contributor. Maybe not a big contributor. Where can people find out more about both of you? [00:30:37] Andrew Waterhouse: Well, I think probably the best starting point would be our LinkedIn pages. [00:30:43] Craig Macmillan: And those will be in the show notes. [00:30:45] Andrew Waterhouse: and I do have a website at UC Davis called waterhouse. ucdavis. edu. [00:30:52] Craig Macmillan: And that will be in there as well. What about you, Apremita? [00:30:54] Apramita Devi: For me, LinkedIn page. [00:30:58] And if people want to see about my research or my past research, they can go to my Google Scholar page to [00:31:05] Craig Macmillan: Awesome. Thank you. Well, thanks so much for being here. Our guests today were Andrew Waterhouse, Professor Emeritus in the Department of Viticulture and Enology at UC Davis, and Apramita Devi, a postdoctoral researcher in viticulture and knowledge at UC Davis. Really interesting work. [00:31:21] I'm glad that you folks are doing it. I've been a big fan of you, Dr. Waterhouse, for a long time, and now that I've seen your work, I'm a big fan of you. Apremita. You've done some pretty cool stuff in the last five years. So again, thanks. And thank you for listening to Sustainable Wine Growing with Vineyard team. [00:31:38] Please keep downloading episodes. Please visit the show page. Lots of information there. And we also have a new publication, Understanding Wine Chemistry by Andrew Waterhouse, Gavin Sachs, and David Jeffrey. Is that correct? [00:31:53] Andrew Waterhouse: That's correct. [00:31:55] Craig Macmillan: This is out in the world now. [00:31:57] Andrew Waterhouse: It's just out this month. [00:31:59] Craig Macmillan: That sounds like a must have. [00:32:01] Andrew Waterhouse: I agree. [00:32:03] Craig Macmillan: That sounds like a must have. , I will leave the name out, but there was a very famous book written by a group of folks from CSU Fresno and some collaborators. And I don't have a copy because I bought five copies in my cellar. People stole them every single time. So, this is the same kind of book, folks. [00:32:20] Maybe buy five copies. And just hand them out to give one to your assistant winemaker. Give one to your cellar master and just say, here, these are yours. I'm keeping my copy. Thank you very much. That's, that's really cool. And again, thanks for being on the podcast. [00:32:33] Beth Vukmanic: Thank you for listening today's podcast was brought to you by wonderful laboratories. Wonderful laboratories operates two state of the art high throughput laboratories. He's located in Shaffer, California to support pathogen detection and nutrient analysis. The team provides full service support to customers with field sampling. Custom panels and special projects. They're. Customers include pest control advisors, growers, consultants, seed. Companies, backyard gardeners, ranchers, and more. [00:33:10] Make sure you check out the show notes. To learn more about. Andrew. And Oprah meta. To read a great article about their research. Why do some people get headaches from drinking red wine? [00:33:19] And if you're looking. Looking for. Some more fun wine at trivia to share at holiday parties this season. Listen into sustainable Winegrowing podcast episode. 74, the spirit of wine. [00:33:31] If you liked the show, do. It's a big favor by sharing it with a friend subscribing and leaving us a review. You can find all of the podcasts@vineyardteam.org slash podcast. Podcast. And you can reach us at podcast@vineyardteam.org until next time, this is sustainable. Winegrowing with the vineyard team. [00:33:49]   Nearly perfect transcription by Descript

The Monogram and the Wettest Block: Kansas City's Distilling Heritage In this episode of the Whiskey Ring Podcast, we're heading down to Kansas City, Missouri, to chat with Ryan Maybee, the co-founder of J. Rieger & Company. Ryan takes us on a journey from his early days as a bartender to the exciting revival of the historic J. Rieger brand, which originally flourished from 1887 until Prohibition put a stop to it all. We kick things off by discussing how the focus of Ryan's interviews has shifted over the years—from cocktail culture to the innovative whiskeys now coming out of J. Rieger. He dives into the unique terroir of Kansas City and how it plays a crucial role in their whiskey production, including their straight bourbon, bottled-in-bond bourbon, bottled-in-bond rye, and the fascinating Monogram whiskey, which features sherry—a nod to the blending practices of yesteryear. We also explore the rich whiskey history of Kansas City before Prohibition, the nuances of state laws affecting the spirits industry, and the distinction between Missouri bourbon and Kansas City whiskey. Ryan shares the story of how they navigated the TTB to establish Kansas City whiskey as a recognized category, highlighting their commitment to honoring the brand's roots while pushing the envelope in modern whiskey-making. As we wrap up, Ryan gives us a peek into the production process at J. Rieger, their upcoming 10th anniversary celebration, and what the future holds for the brand. This episode is a captivating exploration of the intersection of history, innovation, and the craft of whiskey-making in Kansas City. So grab a glass, sit back, and enjoy the ride! Thanks everyone for listening, and thank you to Ryan for entering the Whiskey Ring!   Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring There are no more spots available at the $25/month bottle share club level, but you can email me if you're interested and I will let you know as soon as a spot opens! If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  J. Rieger & Co. Distillery J. Rieger & Co. Website J. Rieger & Co. on Instagram J. Rieger & Co. on Facebook J. Rieger & Co. on LinkedIn J. Rieger & Co. on YouTube

In this LAST episode of Time to Bloom we cover it all!! I open up by sharing the process of goal setting and manifestation and how God shapes your life to bring you what you want. I share about my own experience with growth this last year, including some of the hardest most vulnerable parts and give you my three biggest revelations that allowed me to completely change my energy.Finally, I share with you what I've learned about myself, what I'm doing next, why I have a new IG and rebranded my current one, what crazy travels I'll be going on, why this is the last episode of TTB and more.Please jump in and enjoy this episode, send me a DM on either account (@andiecolleen_ or @theselfsabotagecoach) to let me know how it landed, and enjoy!Don't forget! We have the BIGGEST BLACK FRIDAY SALE ever coming! I haven't had prices this low since before I started my business

With fans Randy Bershaw, Jai Seth, and newcomer to the show Susann Estle. Raleigh was her first ever TTB show! Support the show on Patreon / The Kofi Burbridge Music Matters Fund, Livestreams on YouTube, Main YouTube page, instagram.com/tedeschitruckspodcast, tedeschitruckspodcast.com, adamchoit.com, tedeschitrucksband.com

DAVIDE RUZZENENTE E ROBERTO MEGNAsono i protagonisti della puntata 283 di Passione Triathlon.Segui l'intervista condotta da Dario Daddo Nardone, in prima visione il 1° novembre 2024 dalle 21.00.#daddocè #mondotriathlon #ioTRIamo ❤️________Video puntate Passione Triathlon: https://www.mondotriathlon.it/passioneSegui il Podcast di Passione Triathlon suSpotify: https://open.spotify.com/show/7FgsIqHtPVSMWmvDk3ygM1?_authfailed=1Spreaker: https://www.spreaker.com/show/triathlonAmazon Music: https://music.amazon.com/podcasts/f7e2e6f0-3473-4b18-b2d9-f6499078b9e0/mondo-triathlon-daddo-podcastApple Podcast: https://podcasts.apple.com/it/podcast/mondo-triathlon-daddo-podcast/id1226932686Trinews: Mondotriathlon.itFacebook: @mondotriathlonInstagram: @mondotriathlon________#triathlon #trilife #fczstyle#passionetriathlon

Today, on Consuming the Craft, I had the pleasure of reconnecting with Jeffrey Rickert, a graduate of our program who has shifted his focus from brewing to food safety education. Jeffrey is now actively working to ensure the safety of food and beverages across North Carolina through the NC BioNetwork. Our conversation covered everything from his journey post-graduation to his current role in training businesses on allergen safety and food handling practices. Jeffrey shared how his passion for training others in the brewing industry perfectly fit his new career path. Through NC BioNetwork, he helps a wide range of businesses, including breweries, beverage producers, and even cosmetics manufacturers, navigate the complexities of food safety. His expertise has become invaluable, especially in understanding and mitigating allergen risks within the industry.  "If it comes in contact with our skin or we eat it, you guys help the folks figure out what's wrong." ~Jeffrey Rickert Today on Consuming the Craft: ·     Jeffrey Rickert graduated in 2016 and initially worked in a yeast production facility, ultimately becoming a head brewer at a local craft brewery.·     He now works with NC BioNetwork, providing food safety education to various industries across North Carolina, including breweries and cosmetics manufacturers.·     The U.S. recognizes nine major allergens, while the UK recognizes fourteen, and Japan has about twenty.·     Proper cleaning and testing for allergens in brewing equipment are crucial to prevent severe allergic reactions.·     The NC BioNetwork offers training on food safety systems like HACCP and preventative controls for human food.·     There's funding available in North Carolina for companies interested in food safety training through local community colleges.·     New and emerging beverages may have different properties that present unique safety challenges, such as lower alcohol content and higher residual sweetness.·     Proper documentation and TTB approval are necessary for using non-standard ingredients in brewing. Resources Mentioned: NC BioNetworkFDA's draft guidance on food safetyTTB and generally recognized as safe (GRAS) lists Contact Jeffrey: NC BioNetwork This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

William H. Sauer, MD, FHRS, CCDS, Brigham and Women's Hospital is joined by Rod S. Passman, MD, FHRS, Northwestern University and Graham Peigh, MD, MS, Northwestern Memorial Hospital to discuss the direct oral anticoagulants (DOACs) reduce stroke risk in patients with device-detected atrial fibrillation (DD-AFib) but increase major bleeding risk. The time to benefit (TTB) and time to harm (TTH) are not well quantified.   https://www.hrsonline.org/education/TheLead https://www.heartrhythmjournal.com/article/S1547-5271(24)02812-1/fulltext#secsectitle0055 Host Disclosure(s): W. Sauer: Honoraria/Speaking/Consulting: Biotronik, Biosense Webster, Inc., Abbott, Boston Scientific, Research: Medtronic   Contributor Disclosure(s): G. Peigh:  Nothing to disclose R. Passman: Research: AHA Foundation Award, Abbott Medical, NIH/NHLBI, Apple Inc., Royalty Income: UpToDate, Inc, Honoraria/Speaking/Consulting: Janssen Pharmaceuticals, Boston Scientific, Membership on Advisory Committees: Medtronic, iRhythm Technologies This episode has .25 ACE credits associated with it. If you want credit for listening to this episode, please visit the episode page on HRS365 https://www.heartrhythm365.org/URL/TheLeadEpisode73

During a quick jaunt into LA Jason had a sit down with Anna & Wendelin, Co-Founders of Lodestar Whiskey. A newer brand on the market, Lodestar's opening release features a blend of high rye Bourbon and American Single Malt Whisky. Listen in as Jason discusses the genesis of Lodestar and digs in deeper to understand its founders a bit more and their approach to whisky making. Jason and Joshua also taste through their offer and share their thoughts on Lodestar with you, the listener. ...as usual, have a seat, have a pour and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! P.S. Photo Credit to our Masthead is to Sally Peterson. P.P.S. Help us get the TTB to final codify American Single Malt Whisky as an official category of whisky but following this link and filling out the form (takes 20 seconds at most): https://bit.ly/3yiUov3 Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Two years ago, the Treasury Department's Tax & Trade Bureau opened the bureaucratic process for issuing an official definition of American Single Malt Whisky. After a brief public comment period, the agency has yet to act on the proposal, and that has distillers of American Single Malts frustrated with the lack of action. We'll talk with Steve Hawley, executive director of the American Single Malt Whiskey Commission, about a new campaign to put pressure on the TTB to act. In the news, Diageo reports a sales decline for its fiscal year, while Campari beat analyst forecasts despite economic headwinds. We'll taste three American Single Malts in the What I'm Tasting This Week Department, and in our Behind the Label segment, we'll explain why “bottled in bond” doesn't just apply to Bourbons. 

Send us a Text Message.Katie and Nathan from The Online BS Pod join me to discuss Taytaysbeard aka TTB aka Spade-Riddles, the mysterious Kaylor and Gaylor Swift blogger from Tumblr who claims to have insider sources. Is it all just a little fandom fun or is something much darker at play here? Link to the Bilor SubLink to my YouTube channelLink to Online BS PodTaylor Swift Karlie Kloss Pop Culture Gossip Celebrity Blind Items.Support the Show.

Today we have New York City-based guitarist and harmonica player originally from Carpi, Italy, Noé Socha. As a kid after falling in love with blues music and Bob Dylan, Noé made his way to the U.S. and studied at the Berklee College of Music. A recording artist who's shared studios and stages with all sorts of notable musicians, he's recently released “Simplebluesboy” a beautiful instrumental album of Blues, Jazz Americana, Funk, and Roots music. We talk the Noe's musical journey, Italy, Berklee, New York City, and of course Derek and Susan and TTB.  Show on YouTube, noemusic.net, instagram.com/tedeschitruckspodcast, tedeschitruckspodcast.com, adamchoit.com, tedeschitrucksband.com

Returning once again is Paige Elder to recap Reno, with newcomer and longtime fan of the TTB, Mari Howland to help recap Santa Barbara. Livestreams on YouTube, instagram.com/tedeschitruckspodcast, tedeschitruckspodcast.com, adamchoit.com, tedeschitrucksband.com

In this American, singular, and distinctly malty conversation with Tyler Pederson (@cerealdistiller), master distiller at Westland Distillery, some of the topics we discuss include: How Tyler came to be an American Single Malt distiller and what it's like to develop a resilient supply chain of farmers and malt houses that can sustain itself year after year. Why distillers use the “hot steep” method to conduct sensory analysis of different barley strains, plus a hands-on demo where we compare three different samples from Westland's barley portfolio. The difference between a “single malt whiskey” versus a true single varietal whiskey, plus what it takes to get a farmer to take a risk cultivating a varietal they've never grown before. And what the rules and standards submitted for approval to the TTB by the American Single Malt Whiskey Commission could mean for the styles and varieties of spirits that will be available on shelves and behind bars for the foreseeable future. Along the way, we pursue other interesting tangents, like why you don't see much barley growing in the South, how the Japanese concept of Kaizen plays into running a distillery, Tyler's personal thoughts on whether or not Bigfoot is real, and much, much more. It's entirely possible that this hot steep experiment and side-by-side tasting is the first time the process has been laid out and recorded for the public to see outside of a distillery or a brewery or a malting house. And because I'm super excited about that, I carefully recorded the whole process, and that video will be live on our YouTube channel within an hour or so of when this episode hits the podcast apps. Featured Cocktail: Malted American Trilogy This episode's featured cocktail is the Malted American Trilogy. To make it, you'll need: 1 oz American Single Malt Whiskey 1 oz Applejack A couple dashes of Orange bitters Some kind of dark, brown sugar - either a quarter-to-half an ounce of rich demerara or panela syrup, or a dark brown sugar cube.  Combine these ingredients in a cocktail mixing glass with ice - and of course, if you're using that sugar cube, do your muddling with the bitters and a splash of soda water first. Give everything a good stir, mixing until the drink is properly diluted and chilled, then strain into a rocks glass over a single large cube, garnish with an orange twist, and enjoy. The American Trilogy cocktail was developed at the famous NYC cocktail bar, Little Branch, in 2006, and it traditionally employs rye whiskey, rather than American Single Malt. But simple cocktail formats like this modified Old Fashioned are a great opportunity to test the character of a whiskey - so why not give it a shot with American Single Malt (which is beginning to play the role today that rye whiskey played when the drink was invented)?  

What's up everyone and welcome back to TTB! This episode the boys SPICE things up in foodie boys, Chilly feels attacked as usual, Train hates junkies and so much more. MUSIC, MOVIES, SPORTS AND EVERYTHING IN BETWEEN! Ready to cook off your Thursday (or whatever day you're listening)?!?!? Well let us begin. Episode 99 starts NOW! LETS GO!!!!!!

What's good everyone???? You wanted it and it's here. THE HIGH EPISODE! Babbling and incoherent takes from Train and Chilly is extra spicy boy. Ex-producer Dave joins the boys and lights up a drug himself. Ready to either laugh until you're dead or be disgusted with idiocy? ITS TIME! Start your weekend early with TTB and be sure to check out the sponsors to support your boys! LETS GO!

What's up everyone and welcome back to TTB for episode 97! Today's episode is Train-less but the boys RIDE ON and bring you all the treats. Movies, world news, trash talk and so much more. Ready for a snack in foodie boys? Ready for spicy chilly!? Well here it is. Be sure to check out sponsors and support your boys. EPISODE 97 STARTS NOW! LETS RIDE!

What's up everyone and welcome back to TTB! We appreciate ya. First, www.manscape.com use code TRASHTALK20 at checkout for 20% off your order AND free shipping! GO NOW TO SUPPORT THE BOYS! Also, www.BETUS.com use code TRASHTALK20 for a free 125% bonus if you deposit $100 or more! MAKE THAT CHEDDAR! TTB is back with the hot takes and all the weekly news you need to be able to impress your friends. Emilio is dead this week but thanks to CJ's pop BIG D for showing up and handling business. Ready to cook off the weekend early? READY TO HATE THE UNIVERSITY OF KENTUCKY LIKE TRAIN!?!?!?! Well then let's RIDE! TRASH TALK BOYS EPISODE 96 STARTS NOW!!

So today we have a special one, with singer, songwriter, piano extraordinaire, multi-instrumentalist, solo artist, and Tedeschi Trucks Band's own, Gabe Dixon. Gabe tells me all about growing up in Nashville, his family of music appreciators, as well as highlights from his own musical journey from childhood to adulthood. From camp talent shows to playing with Paul McCartney, to landing his own record deal and later joining TTB, we cover a lot!  youtube.com/@TedeschiTrucksPodcast/videos, instagram.com/tedeschitruckspodcast, tedeschitruckspodcast.com, adamchoit.com, tedeschitrucksband.com

What's up everyone? Episode 94 is bringing you all the TTB treats. New trash movie reviews, AI music, Chilly gets pissed, King Train sets the bar for Foodie Boys and sooooo much more. Ready for that early weekend? Ready to get some promo codes for some amazing new sponsors (that will be coming next week)?????? PUT THOSE BOOTS UP AND LEZ RIDE! Your boys are here to party. NOW!

TTB 233: Journey Through Machu Picchu and Patagonia: An Immersive AdventureYaneth Cisneros and Matt Waugh, expert tour guides at South Andes Travel, are renowned for crafting immersive travel experiences in Peru. Their tours emphasize authentic local interactions and extensive exploration of South America's mountains and trails. They enthusiastically discuss expanding their offerings across South and Central America, including Patagonia. South Andes Travel takes pride in creating extraordinary journeys, revealing the region's diverse cultures, breathtaking landscapes, and thrilling adventures, offering a unique window into the heart of South and Central America.The Travelers Blueprint is an indie travel podcast where each week we like to bring you insight from travel authors, adventurers, conservationists, digital nomads, tour guides, and through our own personal experiences.Learn More About Our Guest:www.southandestravel.comhttps://www.instagram.com/southandestravel/https://www.facebook.com/southandestravel/SUPPORT THE PODCAST! Take a moment to rate us! Screenshot your review, email us the screenshot with your name and address and we will send you a FREE travel sticker! TheTravelersBlueprint@gmail.comFREE Travel Cheat Sheet! A Travel Journal or a Travel Video Course!! Find it all at http://thetravelersblueprint.com/products Share the love with some TTB Products: https://www.redbubble.com/shop/ap/36555646?asc=u You can be a major supporter of our time and efforts in producing this podcast. May the travel Gods (old and new) be with you for all your future adventures! https://www.buymeacoffee.com/travblue Follow Us on Social Media: Instagram - Facebook - Twitter - YouTubeThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

Join the conversation with viticulturist Fritz Westover and discover the alchemy of grape growing in climates that challenge even the most seasoned growers. From the humble Pennsylvania plant lover to an acclaimed viticulturist, Fritz unpacks his storied journey and the problems faced by vineyards far from Napa Valley. Learn how Fritz helps vineyards weave through the complexities like market saturation and extreme weather while also considering how variety selection can make or break the success of a vintage. Our discourse is a blend of wisdom and practical tips — like combatting hail with side netting — that can determine a vintage's fate.  The Virtual Viticulture Academy stands as a testament to Fritz's dedication to supporting the viticulture community, providing a shared space for knowledge, guidance, and camaraderie among grape growers across the globe. Listen in and let your passion for the art and science of winemaking flourish with the insights and stories shared in our discussion. Episode Sponsor: This podcast is sponsored by Innovint: https://www.innovint.us/   Has your winery turned into a complete Excel sheet show?  Say hello to InnoVint – it's winemaking software to get you off of spreadsheets and into the modern era. InnoVint was founded and built by winemakers, so they know where your pain points are.  No matter the size of your winery, InnoVint provides you with instant access to your production records in the format you need to make quick, informed decisions. Basically, they take the tedious data management stuff off your plate.  With a desktop and mobile platform, the insights you need are just a few clicks away (even if you're offline!). Make the right calls at the right time. InnoVint is an approachable solution focused on exactly what winemaking teams need.  Automate your TTB compliance. Know the true cost of each wine. Improve your cellar workflow and be more effective than ever before!  Join the 4,500 winery professionals saving up to 30 hours per week. Schedule a call today on InnoVint.us, and don't forget to mention the Inside Winemaking Podcast. Innovint has a special deal for Inside Winemaking listeners, and they are offering to provide lunch when you complete a demo of their software with a team member and mention the podcast. Resources from this Episode Westover Vineyard Advising - https://www.vineyardadvising.com/ Vineyard Underground Podcast - https://www.vineyardundergroundpodcast.com/ Virtual Viticulture Academy - https://www.virtualviticultureacademy.com/ Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.