Blog

  1. Confessions of a Mixologist: Cold Fashioned

    Confessions of a Mixologist: Cold Fashioned

    Cold brew coffee is all the rage right now, so it's only natural that it would find its way into the world of spirits. The Cold Fashioned is a new twist on a classic cocktail. Roasty and chocolately coffee notes, spicy rye and a hint of citrus. Great with brunch or at dinner, it'll wake you up or keep you going.

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  2. Barrel to Bottle: Mezcal

    Barrel to Bottle: Mezcal

    Mezcal, it's not smoky tequila with a worm in the bottle. On this special Whiskey Hotline & Friends edition of Barrel to Bottle, Pat, Brett and friend-of-the-pod Monique Houston are going to help demystify mezcal. 

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  3. Barrel to Bottle: Cabernet Around the World

    Barrel to Bottle: Cabernet Around the World
    There's more to Cabernet than Napa and France. Jason Palma steps back into the Barrel to Bottle studios for a Cabernet world tour. Cabernet is grown on six continents and each one has it's own unique flavors and aromas.
     
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  4. Beer Buzz: Liberty Sandwich

    Beer Buzz: Liberty Sandwich

    Liberty Sandwich? Chances are you've had one of these deliciously fluffy and nutty sandwiches, you just knew it by a different name. Marshmallow crème hit the market during World War I and the combo of spreadable marshmallow and peanut butter between two slices of bread was dubbed the Liberty Sandwich. In the 1960’s a group of marketing ad-wizards renamed it the Fluffernutter. Beloved in its home state of Massachusetts, this tasty treat quickly spread across the country, inspiring a slew of similar tasting desserts.       

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  5. Barrel to Bottle: Barrel-Aged Beer Blind

    Barrel to Bottle: Barrel-Aged Beer Blind
    Barrel-aged beers are still a hot commodity, but Roger is here to show that you don't have to wait in a long line, or pay a lot for a high quality barrel-aged beer. Breweries are also moving beyond traditional bourbon barrels and aging beer in a variety of different spirits barrels. Also a listener Q&A that isn't really a Q&A but proves Pat was wrong. 
     
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  6. Whiskey Hotline: Celebrating Bottled-in-Bond on Leap Day

    Whiskey Hotline: Celebrating Bottled-in-Bond on Leap Day

    Once every 4 years we get an extra day to enjoy whiskey. So, which do we choose? Keeping with the 4-year theme we’re reaching for a bottle of our favorite bottled-in-bond whiskey. In true American fashion the Bottled-in-Bond Act of 1897 was one of our nation’s first food safety laws, ensuring that the consumer would get unadulterated whiskey. It dictates that the whiskey must be made by a single distiller, at a single distillery, in a single distilling season and aged at LEAST 4 years and bottled at 100 proof. Here’s the Whiskey Hotline’s top BiB picks to toast with on Leap Day.  

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  7. Barrel to Bottle: What the Hell Does That Taste Like?

    Barrel to Bottle: What the Hell Does That Taste Like?
    You know the classics. You know your favorites. But what about the rest? Our stores are home thousands of bottles of spirits, wine and beer. There are so many bottles that even the Barrel to Bottle Crew haven't tried all of them. Liqueurs with milk and eggs, Hungarian wines, 16% ABV beers! If you've ever wandered our aisles wondering "What the hell does that taste like?" this is the episode for you.
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  8. Barrel to Bottle: Glassware and Ice

    Barrel to Bottle: Glassware and Ice
    Glassware. It's an essential part of the drinking experience, but there are so many options in wine, spirits and beer. Stemmed or stemless? Big bowl or small? Shaker pint or tulip? And what about ice? Big cube, small cube, sphere? Filtered water or tap? The Barrel to Bottle crew is here to help you sort through this madness and also prove that despite all the pretension it really does make a difference in how your drink tastes. Throughout the episode Pat will also be measuring how fast (or slow) the ice cubes are melting into the drinks with his fancy/ridiculous laser thermometer.
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  9. Confessions of a Mixologist: Barrel to Bottle New Orleans Cocktails

    Confessions of a Mixologist: Barrel to Bottle New Orleans Cocktails

    Mardi Gras is right around the corner. Are you ready to celebrate? Looking for something to serve besides Abita beer? How about the official cocktail of New Orleans – The Sazerac.

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  10. Barrel to Bottle: New Orleans Cocktails

    Barrel to Bottle: New Orleans Cocktails
    Laissez les bon temps rouler! It's Mardi Gras season and Barrel to Bottle's resident mixologist and New Orleans enthusiast, Roger Adamson, is here to give you an authentic taste of the French Quarter. Get yourself set up for Fat Tuesday with two easy New Orleans cocktails plus some strong opinions on paczkis. 
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