BTWOE* – Part 8 of 10 with The Whiskey Room – Addendum

Right after wrapping up  #4 in the BTWOE* series**Maker’s Mark with Christopher Rhodovi (from The Whiskey Room) he mentioned he just made some fresh Mint Simple Syrup.

Which begged for a brief follow-up podcast with Maker’s Mark Mint Julep (though not the Maker’s Mark produced version).

We encourage you to grab a glass, pour a dram, and join us.


BTWOE* – Part 8 of 10 with The Whiskey Room

While it may have seemed like 24 hours, it was closer to 48 when Christopher Rhodovi (from The Whiskey Room) and met to taste and discuss #4 in the BTWOE* series** – Maker’s Mark.

We cover some of Maker’s Mark’s history, what a wheated boubon is, and its connection to one of the most coveted (at least by price) whiskies currently on  the market. At #3, Maker’s Mark is clearly enjoyed as one of the smoothest bourbons in mass production (even if it is done in ‘small batches‘) due to its wheat content and distillation process.

We encourage you to grab a glass, pour a dram, and join us.


BTWOE* – Part 7 of 10 with The Whiskey Room

When Christopher Rhodovi (from The Whiskey Room) and I planned our meeting this weekend for #4 in the BTWOE* series**The Macallan 12 – we both presumed it was to taste and review The Macallan 12 Sherry Cask. However a last minute observation by Chris about the original post brought into question whether or not the had actually meant The Macallan 12 Double Oak Cask.

Not one to eschew adding a single malt to the collection, I picked up a bottle of the Double Cask and made the executive decision that we would taste both of them. Because of this, you now have to listen to over a half hour of our pontificating as we discuss some of practices that make The Macallan one of the most prominent single malts in the world (Golden Promise, small stills, etc); as well as taste and talk about the two different single malts from there.

In the end, Chris & I both agree that #4 on the list has to be The Macallan 12 Sherry Cask. – as this is essentially the single malt that put The Macallan on the world stage, and the fact that the 12 Double Cask was only released late last year (how could it have garnered the votes?).

We encourage you to grab a glass, pour a dram, and join us.


Apologies if there's any strange audio quirks. I had to find a way to remove the AC unit noise that kicks on at about 5:35. And not being a sound engineer, I did the best I could.

Whisky Collecting – a conversation with Pat Pyles

This picture represents only about 30% of Pat’s collection.

This past weekend I had an opportunity to sit down with Pat Pyles, who has been a whisky collector (primarily Scotch Whisky) for roughly 40 years. Our discussion ranged from his favorite region – Islay, from which the Caol Ila 12 we were enjoying during our chat hails – to how his collection grew over the years, the one whisky he finds “undrinkable”and his opinions on where the industry has been headed recently.

Pat’s stories come from a long history of enthusiastically following Scotch Whisky and from the way he tells it, trying almost every single malt he got his hands on. There a real passion there, that all of our whisky loving listeners will appreciate.


A second experimental from Glenfiddich – XX

Some of you may recall our second podcast where we tasted the first in Glenfiddch‘s new Experimental Series: Glenfiddich – India Pale Ale Finish.

Well, I was fortunate enough to be given a wee dram of the second single malt in this series. This time Brian Kinsman, Malt Master at Glenfiddich, set out to create something that had never been tried before, a sort of ‘Mystery Box’ single malt. Twenty of their whiskey masters/ambassadors where brought out to the distillery and let lose to pick their favorite barrel. Then it was Brian’s job to find the right blend, using all 20, to create this whisky, XX (Twenty).

Just us as we taste something special whisky lovers – especial Speyside whisky lovers, should be on the lookout for in the near future.


Boylan Birch Beer – Special Guest!

Recently I had a chance to turn my attention to a regional soda – Boylan Bottling’s Original Birch Beer. My fourteen year old nephew was visiting us from France and inquired what Birch Beer was. And instead of settling for just describing it as ‘similar to root beer’ we decided to sit down and taste it.

We picked up a four pack of Boylan’s – the recipe of which dates to 1891 – it was their first product, although in a serum form, not the soda we enjoy today. Using cane syrup, as opposed to high fructose gives their Birch Beer a distinctively heavy, full-bodied mouth feel. If you enjoy craft root beers – you definitely need to reach out and explore this North Eastern U.S. product.




The man, the myth, the legend – David Stewart, MBE, malt master of The Balvenie

While there are hundreds, if not thousands of people who’ve been in the ‘family’ of distilling and making single malt Scotches (as well as blends), there is really only a handful of people (or arguably none) who have had as much influence as David Stewart, Malt Master at The Balvenie for over 50 years. Besides developing the practice of finishing whiskies (with the 12 year Doublewood – which he developed before the term ‘finishing’ was termed for the practice) and developing all the single malts at The Balvenie. He also consulted in the design of the Glencairn whisky glass, now considered the preeminent piece of glassware to enjoy the spirit. So valued is his work that last year he was bestowed the title of Member of the Order of the British Empire (or MBE).

A couple of weeks ago I had the distinct pleasure of chatting with David Stewart for a few minutes after an intimate tasting he led at Jack Rose Sallon in Washington, DC. Take a few minutes (bear with the background noise) and listen to the words from one of the true legends in the history of Scotch Whisky as we discuss his ‘favorite’ single malt from The Balvenie, some of the process that makesThe Balvenie the distinctive and world renown single malt we enjoy today – and he sets the record straight about the Kininvie distillery‘s origins.


Krupnikas! Sveiks!*

Almost two weeks ago (sorry to just be catching up on posting so many recordings ‘in the can’) Page & I had the pleasure of having her cousins, Claire & Aris, visit for the weekend – primarily to watch the Cubs-Orioles weekend series. They brought us some lovely housewarming gifts – the first of which we tasted together for this podcast. Also joining us for this podcast is our friend, and fellow Cubs fan, Maureen.

The gift – Krupnikas, a traditional Lithuanian liqueur made by combining grain alcohol, honey, and spices. ‘Legend has it’ that it originated with Benedictine Monks in Belarus, and is know by simply Krupnik both there and in Poland. Krupnika(s) has a long tradition of being made on household stove tops, with family recipes playing a major role.

The Krupnkias that we enjoyed come from The Brothers Vilgalys Spirits in Durham, NC. Naturally their story started around their own stovetop, and then was founded as a business in 2012. They still keep a lot of the family tradition alive as the bottles are all hand marked, with both batch number and the name of the bottler (ours was Michelle, Batch No. 114)

Their business is growing and (especially if you live on the East Coast/Mid-Atlantic) you may be able to find this near you.


*Which I believe is how you spell the ‘Drink up!’ Lithuanian toast we enjoyed.

BTWOE* – Part 6 of 10 with The Whiskey Room

We’re now past the halfway point of this series and have returned to Scotland and Single Malts. Christopher Rhodovi from The Whiskey Room & I were able to sit down, taste and talk about #5 in the BTWOE* series** – The Glenlivet 12.

#5 on the list is The Glenlivet 12, which was the first legal distillery under King George IV’s new regulations – founded in 1824. With a storied history – including a legal case against many imitators – The Glenlivet prides itself on collecting many older ‘vintages’ of their The Glenlivet 12 whisky, comparing it to their current production and ensuring it’s as close to ‘the original’ as possible. Chris pours a ‘heavy hand’ and we both get off topic of the The Glenlivet 12, but at least stay on the subject of whisky. apologies if we went a big longer than usual…

We encourage you to grab a glass, pour a dram, and join us.


Three Blind Wines – #3 and the Reveal

Though a busy end of the week and jam packed weekend prevented me from posting, the Baroness and I were able to conclude our ‘Three Blind Wines’ crossover series with my other podcast –  Wine, Women, & Song last week.  [If you are starting here – stop and go back to the first in this series.]

We conclude this mini-series with a tasting and review of ‘Big Meaty Red’ #3. Once more having no idea what the wine is, didn’t stop us from throwing out our guesses (we both agreed on it being New World, Australian Shiraz). I was very eager to get to the reveal of all three wines – which we did with surprising results. Regardless we both were in agreement that all three wines are fine choices for the Baroness to select from for WWS. Tune in to their August episode to see which one she selects.


Campo Viejo Rioja 2012

Kenwood Vineyards Jack London Cabernet Sauvignon 2013

Jacob’s Creek Double Barrel Shiraz 4th Vintage (2015)