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On our return trip from viewing the solar eclipse, Page (the Baroness) and I had a few hours at the Charlotte Douglas International Airport. As many of our nation’s airports get upgrades and makeovers, one element consistently being attended to is the food and beverage options. This recent trend has seen an emphasis put on making sure regional flavors are celebrated – including beverages, particularly regional craft beers.

So we sat down at 1897 Market and recorded an impromptu podcast on a couple of craft brews while we waited for our departure.

For Page: Foothils Brewing‘s Torch Pilsner

For myself: NoDa Brewing Company‘s Hop, Drop, ‘n Roll IPA

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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.

Cheers!

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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.

Cheers!

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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.

Cheers!

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.

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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.

Sláinte!

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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.

Sláinte!

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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.

Cheers!