Binny's Blog

There's still plenty of warm weather left in the summer, so don't put away your blender yet. We've got six frozen cocktail recipes to cool you off during the dog days of summer.

We've got rums for every palate on this episode of Barrel to Bottle

Barrel to Bottle takes a tropical detour with six new Whiskey Hotline Binny's Handpicked bottles

Mark Reynier believes in spirits terroir and he's here to make a very convincing argument about why it matters.

Barrel to Bottle is joined by Marc Farrell, founder and CEO of Ten to One Rums.

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.

We've got an improved Hurricane recipe for your Mardi Gras celebrations.

Barrel to Bottle tastes through twenty Whiskey Hotline Handpicked hidden gems.

Hawaii's remote beauty presents interesting challenges for a distillery, but Kolo'a has been at it for 13 years now. Barrel to Bottle sits down to talk with founder Bob Gunter.

Blast off with with the fruity, frozen Saturn cocktail, a refreshing combination of gin, passionfruit liqueur and citrus.