Binny's Blog

This week on Barrel to Bottle, we’re sitting down with retiring wine consultant Gregory Fulham. Gregory has been with Binny’s for the better part of the last four decades.

Binny's Home Bartender creates this cocktail using Patrón's new El Cielo Tequila. It's a heavenly delight.

This is a Chris episode, which means it’s esoteric but fun and someone will probably get well actually’d. What's more esoteric than port cocktails?

It’s time once again to answer the world’s oldest question, “What the Hell Does That Taste Like?” Have you ever seen a bottle of some wine, beer or spirit at Binny's and wondered what it is? This is the episode for you.

Elliot Hughes of is the managing distillery director for Dingle Distillery. What started as a bar outside of Dublin has become a distillery in Dingle, in the southwest corner of Ireland.

The last time we took on a major celebrity and their absurd cocktail, it was Stanley Tucci’s shaken Negroni with vodka. Things didn’t so great for The Tooch, but will America’s Dad fare better?

Once again, we're running down the list of Whisky Advocate's top 20 whiskies of the year.

This is probably our most ambitious episode ever. We’ll be eating well-known New Orleans dishes, along with Abita beer, and then making New Orleans cocktails and pairing them with paczkis.

Guigal is the premiere producer in the Rhone and this week we're talking to Patrick Will, brand development director at their U.S. importer, Vintus.

Rob Dietrich, Master Distiller at Blackened Whiskey, is the guest on this week's Barrel to Bottle.