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Barrel to Bottle: Whiskey Blind TastingPosted: March 27, 2020|Categories: Spirits
This week on Barrel to Bottle we're doing another blind taste test. Because that's the best way to test anything, in the opinion of the Whiskey Hotline. Speaking of which, we've got a Whiskey Hotline quorum this week, with Pat and Brett Pontoni stepping up to the mics. Also along for the ride is longtime Binny's buyer Mike Baba. Greg and Roger round out the panel. Five hosts, 10 whiskeys and only you'll know what they're tasting.
Barrel to Bottle: Cabernet Around the WorldPosted: March 20, 2020|Categories: WineThere'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.
Beer Buzz: Liberty SandwichPosted: March 13, 2020|Categories: Beer
Liberty Sandwich? Chances are you've had one of these deliciously fluffy and nutty sandwiches, you just knew it by a different name. Marshmallow crème hit the market during World War I and the combo of spreadable marshmallow and peanut butter between two slices of bread was dubbed the Liberty Sandwich. In the 1960’s a group of marketing ad-wizards renamed it the Fluffernutter. Beloved in its home state of Massachusetts, this tasty treat quickly spread across the country, inspiring a slew of similar tasting desserts.
Barrel to Bottle: Barrel-Aged Beer BlindPosted: March 13, 2020|Categories: BeerBarrel-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.
Whiskey Hotline: Celebrating Bottled-in-Bond on Leap DayPosted: February 28, 2020|Categories: Spirits
Once every 4 years we get an extra day to enjoy whiskey. So, which do we choose? Keeping with the 4-year theme we’re reaching for a bottle of our favorite bottled-in-bond whiskey. In true American fashion the Bottled-in-Bond Act of 1897 was one of our nation’s first food safety laws, ensuring that the consumer would get unadulterated whiskey. It dictates that the whiskey must be made by a single distiller, at a single distillery, in a single distilling season and aged at LEAST 4 years and bottled at 100 proof. Here’s the Whiskey Hotline’s top BiB picks to toast with on Leap Day.
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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