Baron of Beverage

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasting project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In out fourth episode of the series you'll learn how we each enjoyed many cocktails from previous loser, reveal new losers, and struggle to stay on topic. Continue us this year+ (12 month series with a HUGE hiatus) for our quest to find the Baron's "fixed income" bourbon.

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasting project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In out fourth episode of the series you'll learn how we each enjoyed many cocktails from previous loser, reveal new losers, and struggle to stay on topic. Continue us this year+ (12 month series with a HUGE hiatus) for our quest to find the Baron's "fixed income" bourbon.

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasting project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In out fourth episode of the series you'll learn how we each enjoyed many cocktails from previous loser, reveal new losers, and struggle to stay on topic. Continue us this year+ (12 month series with a HUGE hiatus) for our quest to find the Baron's "fixed income" bourbon.

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasting project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In out fourth episode of the series you'll learn how we each enjoyed many cocktails from previous loser, reveal new losers, and struggle to stay on topic. Continue us this year+ (12 month series with a HUGE hiatus) for our quest to find the Baron's "fixed income" bourbon.

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasting project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In out fourth episode of the series you'll learn how we each enjoyed many cocktails from previous loser, reveal new losers, and struggle to stay on topic. Continue us this year+ (12 month series with a HUGE hiatus) for our quest to find the Baron's "fixed income" bourbon.

n 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasing project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In our second episode of this series you'll learn how we each enjoyed Episode 3's losers, reveal the next loser of the opening round, and go off topic. Continue us this year (12 month series) for in our quest to find the Baron's "fixed income" bourbon.

In this episode the Baron and baroness begin a new on and off again series of products that come off the shelf ready to drink, or mixes ready to just add spirits. For this one we're going to taste a relatively new segment of the market, upscale pre-batch cocktails made with named spirits. In this episode we review one of Jim Beam's On the Rocks products, Knob Creek Old Fashioned

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasing project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In our second episode of this series you'll learn how we each enjoyed Episode 2's losers, reveal the next loser of the opening round, and go off topic. Continue us this year (12 month series) for in our quest to find the Baron's "fixed income" bourbon.

The Baron, Baroness, and Princess all savor different beverages during the Flower and Garden Festival at Walt Disney Worlds Epcot.

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasing project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In our second episode of this series you'll learn how we each enjoyed Episode 1's losers, reveal the next loser of the opening round, and go off topic. Continue us this year (12 month series) for in our quest to find the Baron's "fixed income" bourbon.

Join the Baron & Baroness as they taste and review Dos Equis non-alcoholic beer and celebrate Taco Tuesday.

Continuing to celebrate the season of Dry January the Baron and Baroness enjoy a side by side tasting of Guiness Draught with its non-alcoholic counterpoint.

Embracing the season of Dry January the Baron and Baroness taste a non-alcoholic whiskey alternative from Spirits of Virtue (based in Scotland) - SoBour Rye Style.

In 2024 the Baron and two of his friends, Chris & Randall, embark on a new tasing project - tasting 20 bourbons each costing less than $20 (per 750ml) in blind, head-to-head, bracket style matchups over the course of the year to find a 'champion'. In our opening episode of this series you'll learn about the concept, a wrinkle introduced by Page (aka, the Baroness), how it was gifted to Chris and Randall and we'll reveal the first two losers. Join us this year (12 month series) for in our quest to find the Baron's "fixed income" bourbon.

In this episode the Baroness and I still by the High Wire Distilling, Co in Charleston, SC and taste most of their current whiskey offerings.

Bring the holiday season it's not just the adults that get to have all the beverage fun. So I sat down for a taste test side by side by side by side of several different sparkling siders regularly available with my nieces nephew and daughter for their important decisions.

The Baron and Baroness revisit eggnog, this time taking their favorite from the prior episode and testing it out with different traditional spirits for the cocktail.

The Baron and Baroness sit down and taste six commercially available non-alcoholic eggnogs. Join us and find out which ones are our favorites.

Baron had a unique opportunity to bring together a bottle of Old Fitzgerald 101 from the original Sitzel Weller Distillery and taste alongside current release of 17-year-old Old Fitzgerald. A special tasting such as this deserved some special people to taste alongside me, my father - "El Jefe" and my brother - "The Hon".

Holiday beers are always fun and a great way to mix things up for your seasonal merriment. Thanksgiving morning the Baron tastes a juicy Hazy IPA from Westbrook Brewing, My. Pleasant, SC with his morning coffee.

As we prepare to relaunch in December, the the baroness and I find ourselves at a Navy tailgate enjoying one of my my favorite brunch beverage.

It’s been a while, but with the swift onset of closures, cancellations, etc the Baron, Baroness, and friends suddenly found time on their hands. And with the St. Patrick’s DAy holiday it seemed the perfect time to grab a different bottle of Irish whiskey and share a dram with them – outside, around a fire pit, at a safe and “social distance”. Son on St. Patrick’s Day Eve, we sipped and reviewed Knappogue Castle’s Finish Series Chateau Pichon Baron limited release which is matured in bourbon barrels for a minimum of 12 years, then further aged in casks from the renowned Bordeaux winery. We encourage you to grab a glass, pour a dram, and join us. Cheers!

For those who enjoyed our BTWOE* series** Christopher Rhodovi (from The Whiskey Room) and I return with our **Manhattan Project Series – Manhattan Project: Sweet Vermouth (MH:SV). In this project we will be tasting 10 different Sweet Vermouths and then also taste both a Bourbon and a Rye based Manhattan made with it. Our BTWOE series yielded Woodford Reserve as ‘the best’ and so we decided to go with the Woodford Reserve Kentucky Straight Rye Whiskey for its companion in our upcoming series as they are made in a very similar manner other than that one is a bourbon and the other a rye whiskey – thus helping reduce variables. Since it’s probably on your bar, or at least it once was, first up: Martini & Rossi Rosso We encourage you to grab a glass, pour a dram, and join us. Cheers!   *-“Best Tasting Whiskies On Earth”, order from the UPROXX article “These Are The Best Tasting Whiskies On Earth, According To Twenty Thousand Whiskey Drinkers“ **-Baron of Beverage (BoB) will run several series interwoven through their regular podcasts, rather than run all contiguous/uninterrupted.

In September my youngest brother gave me a lovely gift of a custom logo-ed barrel for aging custom cocktails [Bitner Brothers Cocktails!], along with similarly branded double old-fashioned glasses – and a bottle of one of his own barrel-aged cocktails, a Sauternes-finished Italian American (Basil Hayden’s Bourbon, D’usse cognac, Cocchi americano, Amaro nonino, and Luxardo)! As my schedule started to get fuller than usual beginning in late September including (but not limited to): * Catching up on work post vacation, * Extra singing work (Bach!) that would stretch through into one of his busiest Thanksgiving-Christmas holiday singing seasons (9 holiday services over 48 hours in two cities). * Entry into (and continually moving on up) Glenfiddich’s ‘World’s Most Experimental Bartender’ competition * Life in general It took until late October for me to even get around to tasting his beautiful creation. We thoroughly enjoyed it and look forward to creating our own with his generous gift. Cheers!  

For those who enjoyed our BTWOE* series** Christopher Rhodovi (from The Whiskey Room) and I return with a prelude to our first Manhattan Project Series – Manhattan Project: Sweet Vermouth (MH:SV). Given in this project we will be tasting both Bourbon and Rye based Manhattans, we felt it only fair to ourselves and all of you to taste the Rye we will be using on its own first. Since the #1 whiskey in our  BTWOE series was Woodford Reserve, we decided to go with the Woodford Reserve Kentucky Straight Rye Whiskey for its companion in our upcoming series. With strong notes of rye, intermingled with cherry, black & green peppercorns and core tones of vanilla and honey – we both felt this will be an excellent choice/companion to the Woodford Reserve Bourbon for our Manhattan Project: Sweet Vermouth Series. We encourage you to grab a glass, pour a dram, and join us. Cheers!   *-“Best Tasting Whiskies On Earth”, order from the UPROXX article “These Are The Best Tasting Whiskies On Earth, According To Twenty Thousand Whiskey Drinkers“ **-Baron of Beverage (BoB) will run several series interwoven through their regular podcasts, rather than run all contiguous/uninterrupted.

It’s been a while since Christopher Rhodovi (from The Whiskey Room) and I have sat down and recorded a podcast – but sometime life takes precedence. This time of year is definitely know for Thanksgiving cheer (and some celebrate Christmas early now too) – but for bourbon lovers/aficionados, this is also ‘Pappy Season’. That time of year when allocation from the Old Rip Van Winkle Distillery make their way to many a local retail store and are quickly snapped up and then sell for astronomical costs on the secondary markets. As fate (and perseverance) would have it, Chris managed to acquire a bottle of Old Rip Van Winkle 10 year Old and we sat down to taste it and discuss Pappy Van Winkle in general. We encourage you to grab a glass, pour a dram, and join us. Cheers!

Drum roll please…. Christopher Rhodovi (from The Whiskey Room) and I have finally reached the ‘top’ of the list, ending our BTWOE* series**. Given the trends in whiskey over the past decade  it comes as no surprise that the #1 whiskey is a bourbon – specifically Woodford Reserve. At #1, Woodford Reserve came as a bit of a surprise because it’s history in the market is relatively short – and it’s sales volume small in comparison to all the others on the list. But being smaller and younger isn’t necessarily a bad thing as this bourbon delivers on all the classic notes – vanilla, oak, & spices – but adds intense complexity on both the nose and the palate – cinnamon, dried fruits, citrus peels, cocoa, etc. It’s clear thousands of online voters have grabbed a bottle (or several) and noticed. We discuss all of this – as well as how the term ‘Reserve’ for bourbons is unregulated mumbo jumbo (even when it feels deserved), some of Woodford’s processes, and its current place in the bourbon market. We finish with a preview of our next series – Manhattan Project: Sweet Vermouth We encourage you to grab a glass, pour a dram, and join us. Cheers!

As Christopher Rhodovi (from The Whiskey Room) and I near the end of our BTWOE* series** we turn our attention to the first Irish Whiskey of the series – Jameson. We cover some o At #2, Jameson is far and away the best selling Irish Whiskey on the planet. The two most popular ways are either with ginger ale or as a shot. Chris and I instead focus our attention on the spirit in its pure form and with a cap-full of water. Additionally we discuss the different types of Irish Whiskey Malt, Pot Still, Grain Whiskey & Blended – and which one Jameson is categorized. We encourage you to grab a glass, pour a dram, and join us. Cheers!

As the Baroness & I reminisce about our trip to Quebec City last year (and the discovery of The Lost Fingers) we take the time to open and taste a Bourbon Barrel Aged bottle of wine – Cooper & Thief. We found this to be a big, bold and quite enjoyable red blend from Lodi. Clearly the aging in ex-bourbon barrels has had a positive effect on this fruit forward wine. Cheers!

Back in July our cousins brought us two tasty beverage gifts (you may recall our Krupnikas tasting) and we finally got around to tasting the second one this evening as we look towards Labor Day weekend – Ponysaurus‘s Bière de Garde. For those unfamiliar with this style of beer, Bière de Garde originated in northern France and was typically made at farms in the winter or spring because the yeast strain used to make it wasn’t stable in warmer weather. We found Ponysaurus’s version quite enjoyable – a mix of creamy malt flavors with a citrus finish and a mild sharp hop core. If you get a chance to try this or any of the beers from Ponysaurus, I’d certainly recommend it. Cheers!

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

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!

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!

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!

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!

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!

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!

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. Cheers!

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

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. Cheers!

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. Cheers! Campo Viejo Rioja 2012 Kenwood Vineyards Jack London Cabernet Sauvignon 2013 Jacob’s Creek Double Barrel Shiraz 4th Vintage (2015)

The Baroness and I continue our ‘Three Blind Wines’ crossover series with my other podcast –  Wine, Women, & Song. As you may recall the 3 provided wines to taste – all of which were wrapped in opaque paper and stripped of any identifying materials, and labeled simply #1, #2, #3 – are on the theme ‘Big Meaty Reds’. Ideally with one being selected for August’s WWS podcast. So here is our tasting and review of ‘Big Meaty Red’ #2. 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, likely California – but we differed on the grape we thought it was). Find out what all Three Blind Wines are by listening to the third podcast in this series. Cheers!

I should admit from time to time my friends in the industry drop off some items to taste and review.* In fact, the respect they have for my palate, thoughtful care in tasting, and creativity in reviewing helped to fertilize the seed of my podcast ideas. I never feel the pressure to ‘go positive’ on their behalf, though admittedly I often find something redeeming in the products that I taste – even if they are not ‘my taste’. Through my years of tasting I’ve learned tastes change, and tasting as objectively as possible has given me a wealth of information to draw upon to serve others’ tastes – and my own well. So it is, that the Baron of Beverage finds itself in a bit of a crossover episode with my other podcast –  Wine, Women, & Song. We taste wines blind while enjoying classically trained voices singing opera, art song, lieder, etc – and reviewing both. An upcoming theme on that podcast is ‘Big Meaty Reds’ and one of my friends ‘in the biz’ had an idea to help out. And so… She dropped off 3 wines – all of which were wrapped in opaque paper and stripped of any identifying materials, and labeled simply #1, #2, #3 – to taste. Ideally, one would be selected for inclusion in Wine, Women, & Song‘s August podcast. Not wanting to keep all the fun of blind tasting to myself, I asked her if tasting and reviewing them all individually here would be acceptable as well – and she agreed. So here is our tasting and review of ‘Big Meaty Red’ #1 – and while the Baroness & I have no idea what the wine is, that didn’t stop us from throwing out our guesses (we both agreed on a guess of Spanish). Find out what all Three Blind Wines are by listening to the third podcast in this series. Cheers! *Currently, 90%+ of products reviewed are all procured at the BoB’s cost.

You didn’t think we’d let another month pass before Christopher Rhodovi from The Whiskey Room & I were able to sit down, taste and talk about #6 in the BTWOE* series** – Knob Creek did you? #6 on the is is Knob Creek, one of four ‘small batch’ bourbons put out by Beam Suntory (often referred to, and still by us, as Jim Beam). Since this is our first bourbon of the series, we discuss what makes a bourbon a bourbon – as well as age statements (which Knob Creek as of this past fall now lacks) and what it means to be ‘small batch’. Chris and I failed to mention on this podcast how when Chris first encountered Knob Creek it was a bit too intense for his liking. Time has passed, and palates change/develop – much as Crown Royal surprised as more enjoyable than we would have thought -Knob Creek has become a bourbon staple for our bars, and many others. We encourage you to grab a glass, pour a dram, and join us. Cheers! *-“Best Tasting Whiskies On Earth”, order from the UPROXX article “These Are The Best Tasting Whiskies On Earth, According To Twenty Thousand Whiskey Drinkers” **-Baron of Beverage (BoB) will run several series interwoven through their regular podcasts, rather than run all contiguous/uninterrupted.

I’ve been to New York City many a number of times through auditions and to see operas primarily. As of late my trips to NYC have almost exclusively been in my role as a National Officer in my union, AGMA. These trips usually take up all my time and leave no time for ‘fun’ – something I was resolved to change if possible. With that in mind as I sat down on my early morning train, fired up my phone, and searched for ‘Broadway Shows on Mondays’. I presumed theatres were (historically) dark on my one free night. To my pleasant surprise there were a fair number of ‘off-Broadway’ shows with performances that evening. When I scrolled down and saw “The Imbible: A Spirited History of Drinking” – I simply had to attend. [The fact that there were three drinks included in the price of admission didn’t hurt either!] Realizing that this isn’t a theatre review podcast/blog, I still need to point out that this was a fantastic show. What writer/staring Anthony Caporale has put together both a thoroughly enjoyable night out – and manages to have everyone also leave just a little bit more knowledgeable about the ‘party & dance’ drug humans have been enjoying for millennium. Was it a theatrical revelation a la “Hamilton”? Certainly not. Was it the the most entertaining alcoholic beverage presentation I’ve ever come across in my life – most definitely. Anthony and I sat down after the performance to talk a little bit about the show and taste his Raspberry Creamsicle Old Fashioned (the show’s second featured drink). This cocktail served as a reminder that modern twists on classic cocktails don’t have to sacrifice the celebration of the spirit. Without reservation, I recommend seeing if there’s a performance for this – or any of their other ‘variations’ (There are brunch, holiday, and pirate versions seasonally in rep too!) when you are next in NYC.

It seems like it took all month, and it practically has, to find a time to sit back down with Christopher Rhodovi from The Whiskey Room. So just a couple of days after the ‘summer solstice we were able to sit down, taste and talk about #7 in the BTWOE* series** – Crown Royal (Fine De Luxe). Each of us had a Crown Royal whisky drinking experience from our earlier days of whisk(e)y exploration and it was good to reach back into our past, as well as taste this spirit with a ‘fresh palate’. #7 on the is is Crown Royal, the No. 1 Exported Canadian Whisky. We discuss its history created in 1939 for King George VI on his visit to Canada that year; what makes Canadian Whisky different from other whisk(e)ys – barrels, aging, grains, the process – and yet somehow overlooking that Canada is one of the places that always spells its whisky without an ‘e’. Tasting it neat and on the rocks – and eschewing the most common ways Crown Royal is enjoyed, in Coke or Ginger Ale (similarly to Old No. 7). Cheers! *-“Best Tasting Whiskies On Earth”, order from the UPROXX article “These Are The Best Tasting Whiskies On Earth, According To Twenty Thousand Whiskey Drinkers” **-Baron of Beverage (BoB) will run several series interwoven through their regular podcasts, rather than run all contiguous/uninterrupted.

There are few more natural things to do on a Friday night after a long week than to belly up to the bar and enjoy a beverage. Last Friday I had the pleasure of meeting up with Charles Tappan, Mixologist with Pernod Ricard at Looney’s in Bel Air to taste Jameson Black Barrel Irish Whiskey and discuss its distinctions as compared to the Jameson Original with which most are familiar. The primary distinctions between the Black Barrel and the original are that the Black Barrel is aged approximately twice as long as the original – and that the casks that they use are undergo additional charring to ‘full alligator‘ or Level #4. The increased length of aging in these re-charred barrels creates a spirit that still retains Jameson Original’s sweet nutty core, but adds to it a baking spices and a fruitiness that stand out on the mid-palate and finish. Perfectly enjoyable on its own, yet another great feature of the whiskey is its ability to come through when used in cocktails. And Friday night we tasted one of Charles’ favorites – the New York Sour. [Basic components are 2 parts whiskey (in this case Black Barrel), 1 part Lemon juice, and 1/2-1 part Simple Syrup (depending on your sour preference), with a light handed red wine floater on top.] Cheers!

When a chance to taste something unusual falls across my path, I almost always take the time and taste. OK – who am I kidding? I ALWAYS take the time to taste – especially the unusual beverage items. One evening last week I had the pleasure of tasting Ancho Reyes Ancho Chile liqueur. Based on a 1927 recipe from Puebla, a town in Mexico known for its ancho chiles, which are dried and smoked poblanos. While many employ this spirit as a spicy addition to classic cocktails like the Margarita, Daiquiri or Paloma, your original concoctions, or it can be enjoyed on its own. And this is how we tasted it. Point of fact, I highly encourage that you taste each of your own spirits before utilizing them into your cocktails. It is the best way to understand what proper proportions might be, how it will interact with other spirits/mixers, etc. Don’t let the ‘It Cures What Ails You’ moniker dissuade you from trying this unique and tasty liqueur. I was merely referencing the fact that I forced my wife, the Baroness, to taste along wide me while she was recovering from a congestive cold. Which as the podcast will demonstrate, ‘got things moving’. Cheers!

Some listeners won’t know this, but I starting roasting coffee over 20 years ago at an independent establishment (once again the BoB getting in ahead of the trend) called the Green Bean Coffeehouse where I not only managed but became their Master Roaster. After a few years life took me in a different direction and I stopped working in coffeehouses – moving into sommelier and fromagerie territories. But my passion for coffee has never left (and I credit the things I learned from that time has helping feed my passion into wine, beer, and spirits as well). A little over 5 years ago I was gifted a home roaster and the folks at Zeke’s Coffee have been helping fuel my passion by being my green bean supplier. Zeke’s is brimming with enthusiasts, one of whom is Whitney Webre my guest on this podcast. With this episode, he and I embark on a non-regular series* of discussions about coffee – trends, methods, beans, roasting, and anything we can relate to our love for the bean! Due to summer’s heat, which is fast upon us, our topic today is cold brew – and more specifically the hottest trend in cold brew – Nitro Coffee. “We welcome you to listen, learn, and head out to find some nitro coffee at Zeke’s (cafe and farmer’s markets) or other local coffee roasters (for those outside the Baltimore/DC area). Cheers! *-Baron of Beverage (BoB) will run several series interwoven through their regular podcasts, rather than run all contiguous/uninterrupted.

While Whiskey Room’s Christopher Rhodovi and I managed to get together just 4 days after we tasted the Glenfiddich 12, the rest of the week proved so busy as to delay the posting of our podcast on #8 in the BTWOE* series** – Jack Daniel’s. Last week we found ourselves in Washington, D.C. with any extra half hour on our hands prior to a dinner we both were attending, so we grabbed an outdoor table at Chatter – a D.C. pub that’s partially owned by another (slightly more famous) podcaster – Tony Kornheiser. #8 on the is is Jack Daniel’s Old No. 7, a Tennessee Whiskey – and if they had their way, it’d be the only Tennessee whiskey (but it’s not). Chris and I cover what makes Old No. 7 special, the Lincoln County Process (& what specifically Jack Daniel’s does differently within that process), as well as had fun with Chris skewering the tasting note video from Jack Daniel’s. Tasting it neat and on the rocks – and eschewing the most common ways Old No. 7 is enjoyed, in Coke or Ginger Ale. Cheers! *-“Best Tasting Whiskies On Earth”, order from the UPROXX article “These Are The Best Tasting Whiskies On Earth, According To Twenty Thousand Whiskey Drinkers” **-Baron of Beverage (BoB) will run several series interwoven through their regular podcasts, rather than run all contiguous/uninterrupted.