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First Aired - 01/18/2012 04:00PM
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What's the difference between blended whiskey and spirit whiskey? What are the origins of rye whiskey? If you're at all interested in the history of whiskey, this episode of The Speakeasy is for you. Tune in as Damon Boelte sits down and chats with friend of the show Nick Jarrett over some 1951 Old Overholt Rye Whiskey. Learn more about bonding regulations, excise taxes, the bottled-in-bond act and more history as it relates to rye whiskey. Bottoms up! This episode was sponsored by Cain Vineyard & Winery.
"You would make your own whiskey back in the day just like you would salt your own pork or chop your own trees down."
"The bottled in bond act was actually an attempt to achieve purity in whiskey."
--Nick Jarrett on The Speakeasy
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The Speakeasy: Nick Jarrett Talks Rye Whiskey (19:32)
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The Speakeasy, Damon Boelte, Heritage Radio Network, Old Overholt, rye whiskey, Nick Jarrett, Canadian rye, aged whiskey, distilleries, bonding regulations, aged rye, Pennsylvania, blended whiskey, spirit whiskey, cocktail boom,High End vs Low End Consumers (19:33)
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Whiskey rebellion, excise taxes, moonshine, Jonathan Forester, Pure Food & Drug Act, Old Fitzgerald, Evan Williams Single Barrel, Elijah Craig 18 year, Wild Turkey, craft distilleries, Rittenhouse Rye, high end vs low end consumers, Buffalo Trace, corn whiskey, pre-prohibition whiskey,To comment on this episode click here. There are currently Comments
First Aired - 01/11/2012 04:00PM
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This week on The Speakeasy Damon Boelte welcomes Time Out New York's infamous food and drink editor, Jordana Rothman. Jordana shares her defining, imbibing "a-ha" moment and gives listeners some insight into likely trends for 2012. Tune in to hear how she came around on challenging spirits like cynar and why she thinks nobody should be excluded from the cocktail movement. Damon & Jordana also discuss what makes food at cocktail bars successful and why small plates and communal dishes are usually the way to go. This episode was sponsored by White Oak Pastures.
"I'm committed to finding access points for my readers that may be buying Time Out New York for, say, the music listings. I want to find ways for people to get excited about the things I'm excited about."
"You can't get people excited about the cocktail movement by making people feel like assholes."
"I love when a cocktail bar isn't just providing a sponge for the booze, but putting some attention into the food."
Jordana Rothman on The Speakeasy
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The Speakeasy: Jordana Rothman (15:40)
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The Speakeasy, Damon Boelte, Jordana Rothman, Time Out New York, cocktail scene, classicism of cocktails, high end ingredients, bartender fashion, New York Sour, Tales of the Cocktail, Portland Cocktail Week, Manhattan Cocktail Classic, exclusivity, Ramos Gin Fizz, Cynar,To comment on this episode click here. There are currently Comments
First Aired - 11/02/2011 04:00PM
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This week on The Speakeasy, Damon takes a break from the bar songs and speaks with Brad Thomas Parsons, the author of "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas". Tune in to learn more about one of the components of the original definition of "cocktail"; bitters. Find out how all the different variations are related and why it's so hard to get your hand on artisanal bitters. Learn how you can make your own bitters at home and discover why novelty and practicality are not mutually exclusive when it comes to making cocktails. This episode was sponsored by Whole Foods Market.
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The Speakeasy: Brad Thomas Parsons (18:13)
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bitters, cocktails, Damon Boelte, Heritage Radio Network, The Speakeasy, Whole Foods Market, Brad Thomas Parsons, Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas, golden age of cocktails, drink categories, DIY, do it yourself, orange bitters, cocktail bitters, aromatic bitters, novelty drinks, experimental bitters, garnishes, mango curry bitter, blending bitters,All About Bitters (11:37)
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publishing, harvest bitters, figs, Husk, Sean Brock, Southern cuisine, smoked cocoa bitters, bacon bitters, bitters crawl,To comment on this episode click here. There are currently Comments
