Binny's Blog

Last week it was new wines, this week it's new spirits. Pat once again overdid it and brought too many new items for us to sample.

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.

We're joined by design icon and fashion mogul Vera Wang for an exploration of her new, limited edition Chopin vodka.

The Whiskey Hotline is joined by Bryan Cranston for a tasting and discussion of Dos Hombres Mezcal.

The Whiskey Hotline is joined by mezcal expert Francisco Terrazas for a tasting of the varied offerings from Mezcal Vago.

The difference between mezcal and other agave spirits. Maybe someone told you that all tequilas are mezcal but not all mezcals are tequila.

How to read a mezcal label. If you’ve read that mezcal label closely, you’ve maybe seen words like “artesenal” and “ancestral.”

The difference between tequila and mezcal. You’re a tequila fan and you’ve been hearing about its smoky cousin, mezcal?

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.