Binny's Blog

Matteo Meletti joins Barrel to Bottle to discuss his family's 155 year history of making amaro.

Our resident loud amaro lover Pat is back to torture Roger with twelve different Amari, running the gamut from extremely bitter to refreshing and subdued.

How did an outwardly Italian man end up in Eugene, Oregon making amaro? Find out as we talk with Elixir Spirits co-founder Andrea Loreto.

The Binny’s Tasting Panel picks their top wines for Easter

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.

This easy but magnificent roast leg of lamb recipe is the perfect main course for your Easter feast. The straightforward preparation is also the perfect opportunity for a great wine or beer pairing.

Pat is constantly extolling the virtues of aromatized wines. Finally, we have a guest who will actually agree with him and won’t just make fun of him. Jake Parrott is a friend of the pod and the Whiskey Hotline and is also the national sales director of Haus Alpenz. What Jake sells, and Pat loves, is woefully esoteric. But Binny’s customers, and Barrel to Bottle listeners, are enthusiasts.

Quiche is delicious for breakfast, lunch, or dinner and always welcome at the brunch table. For this version we decided to combine shrimp, a stalwart of the brunch buffet, with the fresh spring flavors of asparagus and chives.

One thing about this recipe is certain; The Poor Knights of Windsor never had it so good when it came to their “lost bread”. No Sir, this is a pain perdu fit for the most well-heeled lover of breakfast and brunch due to its sweet creamy filling and a seasonally inspired fruit compote.

Everybody loves crepes! Whether sweet or savory they are one of Brittany’s greatest contributions to French cuisine. It’s no wonder you will find variations on the theme all around the world.