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PODCAST

Bottles & Bites Without Borders

Welcome to Bottles & Bites Without Borders, where the wine flows, the whiskey pours, and the food never disappoints! Hosted by Rob Clark, a WSET-certified wine enthusiast, whiskey collector, and home chef extraordinaire, this podcast is your go-to for all things delicious. Rob brings a mix of expertise and humor as he chats with friends, fellow foodies, and top-tier experts in the world of food, wine, and whiskey. Whether you"re here for tips on pairing wine with dinner, exploring new whiskey

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All Episodes

31:07

FULL PROOF… Kinda? Breaking Down Green River Wheated...

Bottles & Bites Without Borders ·

2026/04/15

Send us Fan Mail Two brand-new bottles hit the table—and we’re going in blind. On this episode, I crack open Penelope Rio and Green River Full Proof Wheated Bourbon for the very first time. No notes, no hype filters—just real reactions, honest takes, and a little bit of whiskey skepticism. But here’s where things get interesting… Green River calls this release “Full Proof.” …Is it though? We’re breaking down what full proof actually means, how this bottle stacks up, and whether the label mat...

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63:36

The Sazerac Rye Lineup & Our Bourbon Journey with...

Bottles & Bites Without Borders ·

2026/03/24

Send us Fan Mail In this episode of Bottles & Bites Without Borders, Rob is joined by longtime friend Chris Chambers to do more than just taste whiskey — we take a trip back through 16 years of bourbon, friendship, and the evolution of our palates. What started as a couple of guys figuring out what bourbon even was has turned into a full-blown appreciation for great whiskey… and a few stories along the way that probably shouldn’t be told (but are anyway). We use the Sazerac Rye lineup — 9...

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20:52

Want Young People to Drink Wine? Stop Acting Like This

Bottles & Bites Without Borders ·

2026/03/17

Send a text The wine industry keeps saying they want to attract younger drinkers and make wine more approachable… but their actions say otherwise. Wine dinners are still $200–$300 per person. Tastings focus on $100+ bottles. Events are held in white tablecloth restaurants. Meanwhile, the wines that actually bring people into the category — the $20–$40 bottles that overdeliver — barely get any attention. If the industry truly wants to attract younger wine drinkers, the approach nee...

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12:31

The Truth: Whiskey and Wine Are More Alike Than You...

Bottles & Bites Without Borders ·

2026/03/10

Send a text If you love whiskey but ignore wine… you're missing half the experience. And if you love wine but never explore whiskey… the same is true. In this episode of Bottles & Bites Without Borders, Rob Clark breaks down the surprising parallels between wine and whiskey. Both are complex, expressive beverages shaped by agriculture, fermentation, aging, and regional identity. We’ll talk about: • Why whiskey and wine are more similar than most people realize • How terroir influenc...

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30:22

Shelf vs Allocated: The Best Bourbon in Every Proof...

Bottles & Bites Without Borders ·

2026/02/26

Send a text Does allocated bourbon actually taste better… or are we just chasing labels? In this episode of Bottles & Bites Without Borders, I break down the best bourbons in every proof category — comparing readily available shelf bottles to their allocated, hard-to-find counterparts. We’re covering proof tiers from 90 proof all the way up to hazmat heat — and putting standard releases head-to-head with some serious heavy hitters. We’ll explore: • How proof impacts flavor, texture, and b...

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72:12

From Flattop to Pit: Neal Williams (The Flattop King)...

Bottles & Bites Without Borders ·

2026/02/14

Send a text In this episode of Bottles & Bites Without Borders, we sit down with Neal Williams, the creator behind the popular YouTube channels The Flattop King and Pellets & Pits. Neal is a Navy veteran who began his cooking journey in the military, where he learned discipline, consistency, and how to cook at scale. Today, he’s teaching backyard cooks how to level up their game—whether it’s mastering the flattop, maintaining your gear, or dialing in low-and-slow BBQ on a pellet grill...

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80:27

$500. Empty shelves. Bourbon and rye only. What are...

Bottles & Bites Without Borders ·

2026/02/10

Send a text In this episode of Bottles & Bites Without Borders, Rob, Carter and Matt take on the ultimate home bar challenge: build the best possible bourbon and rye collection with a $500 budget. No tequila. No Scotch. No wine safety net. Just America’s native spirit and its spicier sibling. Each guest reveals their strategy, selection criteria, and final lineup — from everyday sippers and cocktail workhorses to barrel-proof heavy hitters and age-statement plays. Did they maximize bottle...

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17:00

The Perfect Warm-Up Pour: 7 Bourbons Under 100 Proof

Bottles & Bites Without Borders ·

2026/02/06

Send us a text When it comes to bourbon, higher proof often gets all the hype — but that doesn’t mean lower proof means lower flavor. In this episode of Bottles & Bites Without Borders, I’m sharing 7 bourbons under 100 proof that I regularly reach for as my “warm-up pour.” These are the bottles that help ease your palate into a tasting session, acclimate your body to the alcohol, and set the stage before jumping into higher proof pours. Everyone reacts to alcohol differently. For some, di...

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75:04

Wine Conversations with Matthew Horkey

Bottles & Bites Without Borders ·

2026/01/31

Send us a text In this episode of Bottles & Bites Without Borders, Rob sits down with wine YouTuber Matthew Horkey to talk about how real people actually buy, drink, and enjoy wine. From grocery store shelves to wine shop intimidation, from price myths to blind tasting surprises, this is a no-snob, no-pressure conversation designed for the average wine drinker. We dig into what really matters when choosing a bottle, whether expensive wine actually tastes better, how much wine knowledge is...

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30:23

The Essential Rye Shelf: 6 Must-Have Bottles + 3...

Bottles & Bites Without Borders ·

2026/01/27

Send us a text Rye whiskey doesn’t get enough love—so we’re fixing that. In this episode, I’m breaking down my Top 6 Rye Whiskeys every home bar should have. These are bottles that actually get poured, not just admired on the shelf. Great flavor, solid availability, and strong value—whether you like your rye neat, on the rocks, or in a killer cocktail. We’ll talk mash bills, proof, spice levels, and where each bottle really shines. From bold and punchy to smooth and approachable, these ryes c...

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36:22

No Hype, No Hunting: 12 Bourbons That Belong in Every...

Bottles & Bites Without Borders ·

2026/01/20

Send us a text Every bourbon shelf doesn’t need unicorns, secondary prices, or bottles you’re afraid to open. What it does need are dependable, great-tasting bourbons that overdeliver for the price—bottles you can pour for friends, sip neat, or use in a killer cocktail without hesitation. In this episode, I’m breaking down the 12 bourbons that are always on my home bar. These are bottles with fantastic quality-to-price ratio, consistent flavor, and real-world availability—the kind of bourbons...

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56:47

The State of Bourbon: Trends, Tastes & the Road to 2026

Bottles & Bites Without Borders ·

2025/12/23

Send us a text Bourbon has never been bigger—but is it on solid ground? In this episode of Bottles & Bites Without Borders, Rob is joined once again by friend of the show Matt Carter to take a hard look at the current state of bourbon. From explosive growth and shifting consumer tastes to pricing fatigue, limited releases, and changing hype cycles, we break down where bourbon is right now—and where it may be headed next. We discuss the biggest trends we’re seeing in 2025, ask the uncomfor...

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42:52

In Egg We Trust: Why the Egg Is the G.O.A.T

Bottles & Bites Without Borders ·

2025/12/16

Send us a text The egg is everywhere—and for good reason. In this episode, we make the case that the egg is the greatest food and ingredient ever created. From over-easy and sunny side up to omelets and scrambled eggs, the egg shines as the star of breakfast. But it doesn’t stop there. Eggs elevate burgers, crown fried rice, finish enchiladas, and form the soul of iconic dishes like Pasta Carbonara. They’re essential in baking, foundational in fresh pasta, and quietly responsible for texture,...

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66:01

Wine Through a Young Lens: Questions, Curiosity &...

Bottles & Bites Without Borders ·

2025/12/09

Send us a text In this warm and thoughtful episode of Bottles & Bites Without Borders, Rob sits down with a very special guest—Jaime Deleon’s daughter, Ashley, a young wine enthusiast beginning her journey into the vast and fascinating world of wine. Together, they dive into the real questions that new wine drinkers often feel too intimidated to ask. She shares what excites her, what confuses her, and what sometimes feels overwhelming as she starts exploring bottles, regions, aromas, and ...

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28:14

The Year of Italy: What We Learned from Exploring the...

Bottles & Bites Without Borders ·

2025/12/02

Send us a text 2025 was the Year of Italy for Bottles & Bites Without Borders. From Tuscany to Piedmont, Sicily to Friuli, Rob dives back into all five Italian regions explored this year and breaks down the wines, the culture, the surprises, and the discoveries that left a mark. In this episode, Rob uncorks the highlights of the Italian series—what he loved, what challenged him, which grapes over-delivered, and why Italian wine continues to be one of the most rewarding deep dives for any ...

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85:48

Breaking Down the Wine Spectator Top 100 of 2025

Bottles & Bites Without Borders ·

2025/11/25

Send us a text In this episode of Bottles & Bites Without Borders, Rob sits down with wine expert and friend of the show, Jaime Deleon, to dive deep into the newly released Wine Spectator Top 100 Wines of 2025. We break down how many wines each country landed on the list—and whether we actually agree with the rankings. Rob and Jaime also share how they use the Top 100 list in their own wine journeys, and offer practical, no-nonsense advice for how you, the consumer, can make the most of i...

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62:51

Low-Alcohol Reds for Cooler Weather

Bottles & Bites Without Borders ·

2025/11/18

Send us a text As wine drinkers lean increasingly toward whites for their freshness and lower alcohol, the shift into fall and winter brings back that familiar craving for red wine. But what if you want the comfort and complexity of a red—without the big alcohol punch? In this episode of Bottles & Bites Without Borders, Rob sits down with Advanced Sommelier Jaime Deleon to explore the world of low-alcohol red wines you can enjoy as the weather cools. From elegant Pinot Noir and juicy Gama...

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56:41

The Biggest Waste of Money in Food: Fine Dining Exposed

Bottles & Bites Without Borders ·

2025/11/11

Send us a text In this episode, we dive into a controversial take: fine dining isn’t worth the hype — or the price tag. Sandra and I recently visited a so-called “authentic Italian” fine dining restaurant, and let’s just say… it was anything but. The service was polished but clueless, the Bolognese tasted like grocery-store jarred sauce, the wine list was marked up five times retail, and they even tried to upsell us on a membership just to get reasonable wine prices. Oh — and they rushed us o...

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52:40

Wines That Feel Like Fall: Cozy Reds and Warming Whites

Bottles & Bites Without Borders ·

2025/11/04

Send us a text As the weather cools and comfort food takes center stage, the wines we crave start to change too. In this episode of Bottles & Bites Without Borders, Rob Clark sits down with Advanced Sommelier Jaime Deleon to explore the perfect wines for fall. From soulful reds that pair beautifully with stews and roasts to whites that still shine when the temperatures drop, we dive into the bottles that give you that warm, cozy feeling — like a good meal and great company on a cris...

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74:31

A Discussion on Old World & New World Wines with...

Bottles & Bites Without Borders ·

2025/10/28

Send us a text In this episode, Rob sits down with Advanced Sommelier Jaime Deleon for a deep dive into the fascinating contrast between Old World and New World wines. They explore how history, climate, and winemaking philosophy shape what ends up in the glass — from structure and balance to ripeness and expression. Together, they compare examples side by side, discuss how modern winemakers are blurring those lines, and offer insights on how to identify which style best fits your palate...

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