Binny's Blog

Looking for a rye that's both available and easily afforable? Ask the Whiskey Hotline!

This week's guest is Bruce Joseph, master distiller for Old Potrero, a pioneer in American craft spirits.

Barrel to Bottle tastes through twenty Whiskey Hotline Handpicked hidden gems.

A crispy skinned roast goose is a long-standing Christmas tradition that has, sadly, gone by the wayside in the U.S. It’s a real pity since the succulent dark fleshed goose meat, coupled with the crunch of deeply browned skin remain as delicious as they have always been. Add a decadent Port sauce, amazingly savory goose fat roasted potatoes and a fruity, sweet, tart and spicy compote and you have a truly memorable meal. 

Last year on our Batch Cocktails episode, Pat and Chris made big batches of eggnog and aged them for 12 months. Now it's time to try them and hopefully not get sick. Additionally, Roger has cooked up a really easy cranberry simple syrup and has three cocktails to try out.

Rye Whiskey, it’s a category that is a mystery to a lot of people. “Spicy” is the main descriptor most people have for rye, but there are also sweet ryes and fruity ryes. Join the Barrel to Bottle crew as they blind taste six ryes that run the gamut.

Join the Whiskey Hotline and Sagamore Spirit co-founder and president Brian Treacy for a virtual tasting.

Part 2 in our MGP tasting, this time covering MGP's vaunted Rye whiskies including our new Rossville handpicks with MGP's Sam Schmeltzer

Each year the number of Christmas beers continues to grow. Cold winter weather and decadent dinner parties have inspired everything from rich roasty porters and stouts, to spicy winter warmers and barleywines.

Bourbon may officially be America's spirit, and the 4th of July our celebration of independence, but two important traditions existed at least as early, if not before.