The difference between history and legend is sometimes murky. Whiskey insiders were shaken to learn that the long held story of Jack Daniel’s wasn’t exactly true. The legendary distiller actually learned his craft from a slave – Nathan ‘Uncle Nearest’ Green. Author and historian Fawn Weaver joins the Barrel to Bottle crew to share Green’s story, his impact on distilling, and about the research and experiences that led her to launch Uncle Nearest 1856, a new award-winning Tennessee whiskey.
Our latest round of Knob Creek handpicked single barrels just hit the stores and these are possibly the best ones yet. Every barrel displays a beautiful balance of brown sugar, vanilla and oak spices. All are bottled at 120 proof and range in age from 10 to 14 years. As with all single barrels these gems won’t be around for long so be sure to stop by your local Binny’s soon if one of these catches your eye.
Claire Villars-Lurton is the embodiment of centuries of Bordeaux winemaking know how. She joins host Kristen to discuss the culture of French winemaking, managing a multi-generation family business across continents, and bringing that old-world experience into her new-world Sonoma winery. Plus, in this episode’s Q&A segment, Kristen and Greg square up against the red wine headache.
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What’s fizzy and refreshing, delicious and mixable, always fun and an absolute value? Prosecco! In this week’s Barrel to Bottle, Kristen leads the team through one of her favorite categories: Italian sparkling wine. Topics range from affordable Prosecco to world class Franciacorta to sparkling wine cocktails. Stick around for the Q&A segment, as the team tackles the mystery of the punt.
Noon Whistle is a remarkably open place. From propped doors and windows, to a wide-open brew house, a visit to their Lombard location is an unobscured look at the laborious world of brewing. Chat with brewmaster Paul Kreiner and it becomes clear it’s a labor of love, with late hours spent brewing batches for a burgeoning local fanbase.
There’s nothing like a hearty shrimp appetizer to really start your dinner party off right. Chef Scott’s grilled shrimp with caramelized pineapple salsa will leave your guests with the most fulfilling sweet and savory experience they’ve ever had. This dish is fantastic paired with a chilled glass of rose or your favorite New England IPA.
Grilled Shrimp with Caramelized Pineapple Salsa
The only way to be completely objective when rating wine, spirits and beers is to taste blind. Kristen, Pat and Greg put their palates – and several popular vodkas – to the test. Even this famously neutral spirit shows variety and character when tasted blind. Learn a thing or two about vodka and discover the Barrel to Bottle team’s favorite in this week’s podcast.
Today’s flavorful, low fat summer recipe is all about method. The technique known as en papillote is often used with seasoned, delicate proteins (such as chicken breasts and seafood) whose flavors mingle and intensify as they cook in their own steam. It’s easy to execute, fancy and flashy, and lends a sense of drama when unwrapping the entree! Enjoy this dish with a savory sauvignon blanc.
Herbed Salmon En Papillote
Kristen sits down with Alberto Bianchi, Winemaker at Napa Valley’s Newton Vineyard. Alberto traces his winemaking journey from Italy to New Zealand to Napa Valley, highlighting vineyard management in Napa and around the world. Plus, the Barrel to Bottle team tackles your listener Q&A about neutral oak barrels and their use in wine, spirits and beer production.
Craft whiskey is hot, but there’s still a lot of confusion surrounding rye. From rye whiskey to high-rye bourbon, The Barrel to Bottle Podcast team covers the basics of this hot category. Kristen, Pat and Roger taste several examples from Whiskey Acres, High West and Rittenhouse (plus Pat’s favorite everyday high-rye bourbon from Old Forester) plus two different versions of the classic Old Fashioned cocktail side by side.
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