barrel to bottle

  1. 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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  2. 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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  3. 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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  4. 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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  5. 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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  6. 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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  7. Barrel to Bottle: Australian Wines

    Barrel to Bottle: Australian Wines
    That's not a podcast! THIS is a podcast! Binny's Wine Manager Mike Bach spent two weeks in Australia last May, and this week he's joining the Barrel to Bottle Crew to share some of his favorites wines from the land down under. Forget about throwing a shrimp on the barbie, because Mike has wine and kangaroo pairings.
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  8. Barrel to Bottle: Vermouths and Manhattans

    Barrel to Bottle: Vermouths and Manhattans
    What is vermouth? Where does it come from and why does Pat Brophy love it so much? This week, the Barrel to Bottle Crew will be sampling through an array of vermouths, while Pat tries to find one that will pry Greg away from his beloved Cocchi di Torino. After that, we will take all those vermouths, combine then with a variety of bitters and see who can craft the best Manhattan. Will it be The Greghattan? El Broph? The Rogehattan? 
     

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  9. Barrel to Bottle: Lo-Cal Beers

    Barrel to Bottle: Lo-Cal Beers
    If you're not quite ready to commit to Dry January, how about Lo-Cal January? Specifically, low calorie beer options that still taste good. Roger has assembled 9 flavor-packed beers, ciders and hard waters from some well-known breweries, plus one surprising stalwart that has been making low-calorie, flavorful beer for decades. Plus, listener questions are back and this week we've got a controversial topic: aging whiskey in small barrels. 

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  10. Barrel to Bottle: Bordeaux Basics

    Barrel to Bottle: Bordeaux Basics
    This week the Barrel to Bottle team covers the basics of the world's most prestigious region: Bordeaux! Doug Jeffirs, Director of Wine Sales for Binny's, joins the team to help demystify the topic and cover a few wines that provide excellent value. They're also discussing one of the best wine tasting events of the year, the Union des Grands Crus de Bordeaux on January 22nd at the Drake Hotel. Click here for more information and to purchase tickets.

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