barrel to bottle

  1. Barrel to Bottle: Rum

    Barrel to Bottle: Rum

    It's finally here: the long-awaited RUM episode. Pat breathlessly shares his passion for this often misunderstood spirits category, and although it's a podcast and you can't see it, Roger dressed up like a pirate. You'll learn all about the rich Caribbean and global history of rum, and all about rum's complicated production including what a "muck pit" is. Actually, it's exactly what you're imagining. The team tastes El Dorado 3 Year, El Dorado 15 year, Plantation Fiji, the shockingly funky Two James Doctor Bird and Foursquare Premise. Stick around for listener Q&A, when the team explains charcoal filtering and the Lincoln County process, and other bourbon myths.

     
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  2. Sour Styles II: Electric Boogaloo (aka Kettle Sours)

    Sour Styles II: Electric Boogaloo (aka Kettle Sours)

    Barrel Sours are where it's at, right? Think again! Roger walks the team through the difference and highlights some excellent examples in an absurd lineup of American sours: beers tasted include Dogfish Head Sea Quench and Super Eight (which not only contains eight super foods, but can also be used to develop film), Logsdon Spontane Wilde (which Pat calls "one of the best American made sour beers" he's ever tasted) and The Convesion Series 2, Firestone Walker Paw2 Prints, Off Color The One Percent, and finally, The Rare Barrel Wise Guise. Stick around for the Q&A segment, when the team shines light on the mysterious golden stout style.

     
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  3. Barrel to Bottle: Dave Phinney of Orin Swift

    Barrel to Bottle: Dave Phinney of Orin Swift

    Even if you're not that into wine, you've probably heard of The Prisoner, which is just one of the many wines created by Dave Phinney. Dave shares his experience in wine making in California and beyond and shares tastes of Orin Swift wines Blank Stare, Mannequin, Slander and Abstract with the Barrel to Bottle team. Topics include the benefits of partnering with Gallo, the origin stories of some of his distinctive labels, balancing the dirty work of vineyard management and wine making with the inspiration of marketing, and making a 200 point wine that sells for a trillion dollars. Plus Pat shares the details of an upcoming release of exclusive Binny's Handpicked expressions from Phinney's distillery project Savage & Cooke.

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  4. Barrel to Bottle: Growing the Little Guy with Koval's Sonat Birnecker Hart

    Barrel to Bottle: Growing the Little Guy with Koval's Sonat Birnecker Hart

    What started as a cool little Chicago darling has grown to become a global distilling presence: Koval. President and cofounder Sonat Birnecker Hart started Koval with her husband Robert, opting to buy a still instead of a house. Sonat walks the team through what it takes to grow the little guy: a lot of effort, knowledge and care. The team tastes Koval Bourbon and rye, and Koval gin and cranberry gin. Sonat covers the range, from an insider's view into distilling whiskies the brandy way, to the magic behind Koval's award winning package designs. Oh, and what happened to the spelt whiskey. Plus, in this week's Q&A segment, what bourbon would Animal drink, if he were real (and not a muppet)?

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  5. Barrel to Bottle: I Say Saison

    Barrel to Bottle: I Say Saison

    Saison may be the easiest style of beer to brew - and the hardest to master. Roger walks the Barrel to Bottle team through this classic style, showcasing timeless examples including Saison Dupont, Brasserie Dupont Cuvee Dry Hop, Allagash Saison and Boulevard Tank 7 Farmhouse Ale. Then the rest of the team mutines, opening some additional American craft examples, and hilarity ensues. Stick around for the Q&A segment for your chance to win a $20 if your question is answered on the podcast. This week's question pits "micro brew" vs. "craft brew."

     
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  6. Barrel to Bottle: Michael Mondavi

    Barrel to Bottle: Michael Mondavi

    This week on Barrel to Bottle, a man whose name is synonymous with Napa Valley, Michael Mondavi. Mondavi shares his unique perspective in a conversation that's lighthearted but touches on some issues important to the wine world and beyond: from natural, organic and biodynamic viticulture; labor shortages in an age when a legal, documented migrant workforce is scarce: the impact climate change is having on grape vines today; the changing role of the wine critic; to the timeless, refreshing taste of rose over ice. Stick around for the Q&A segment, when the team answers your question about where to start with old world wine.

     
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  7. Barrel to Bottle: World Class Whiskey From a Subtropical Climate?

    Barrel to Bottle: World Class Whiskey From a Subtropical Climate?

    World class whisky from a sub tropical climate? Kavalan makes it look easy. In this special Whiskey Hotline episode of Barrel to Bottle, Pat, Brett and Joe taste their way through Kavalan's offerings with Master Blender Ian Chang. Taiwan's first distillery has been running 24 hours a day, 7 days a week since opening in 2006. Ian also teases Kavalan's upcoming triple pot distilled single malt gin, and helps the guys during the Q&A segment, featuring your question about barrel placement in rackhouses.

     
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  8. Barrel to Bottle: A Walk Down Gin Lane

    Barrel to Bottle: A Walk Down Gin Lane

    Gin: it's a canvas for expression to distillers, a clutch tool to elevate cocktails for mixologists, and an excitingly diverse spirit for the Barrel to Bottle team to taste. Binny's Skokie Assistant Manager Shannon leads the podcast team through a tour of some of her recent gin discoveries: Boone County Jail Gin, Old Elk Distillery Dry Town Gin, Copper & Kings American Dry Gin, Few Spirits Bourbon Barrel Aged Gin, Sipsmith London Sloe Gin and the limited Hendrick's Midsummer Solstice. Stick around for this week's Q&A segment: it's a stumper that tests the team's Scotch smarts.

     
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  9. Barrel to Bottle: #TryRye and More with Old Forester's Jackie Zykan

    Barrel to Bottle: #TryRye and More with Old Forester's Jackie Zykan

    Old Forester is making a huge comeback, propelled by great new releases and the contributions of fresh blood including Master Taster Jackie Zykan. Jackie joins the Barrel to Bottle team to taste through some excellent bottles from Old Forester, including two now nearly unobtainable Binny's handpicks (a few bottles are still out there, so if you see one, buy it!) plus Old Fo's 1897 Bottled in Bond and their new 100 Proof Rye. Topics include tasting to a brand's profile, what is the mullet of bourbon whiskey, not being an ageist or a floorist, tasting flaws and blind spots and why having more or fewer taste buds don't specifically make you a better or worse taster. And stick around for the Q&A segment - this week the team gives away three $20 gift cards and answers your questions. #tryrye #oldfonotjustforoldfolks

     
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  10. Barrel to Bottle: Spanish Wine Highlights with Binny's Wine Manager Jon Adam

    Barrel to Bottle: Spanish Wine Highlights with Binny's Wine Manager Jon Adam

    Spain is more than old school! Just back from his trip to Spain, Binny's Oak Brook Wine Manager Jon Adam joins the Barrel to Bottle team to highlight wines from two thriving Spanish winemaking regions: Rueda and Ribera del Duero. The team tastes whites from Rueda: Jose Pariente Sauvignon Blanc, Naia Rueda and Naia Naiades; and reds from Ribera del Duero: Torres Celeste Crianza Blue Label, Protos Reserva and Vega Sicilia Valbuena. Stick around for the Q&A segment, when your questions are answered for a $20 Binny's Gift Card. This week, the team explains why wine prices can vary so much from bottle to bottle.

     
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