It's This Week in Bourbon for October 17th 2025. TTB Shutdown Plan Details, Kentucky has reached an all-time high of 16.1 million aging barrels of Bourbon, and Pursuit Spirits has released Pursuit United Kodama Mizunara Bourbon.Show Notes: TTB releases shutdown plan, furloughing 398 staff and immediately halting C-label and permit approvals if federal funding lapses Casey Jones Distillery launches a "Bottle Your Own Bourbon Experience" featuring a Triple Casked Amburana finish for $89.99 A federal

For Friday Forecast this week, we share a variety of events that you could check out, from: Celebrating the best of heritage kuehs for a cause at the Kueh Picnic, Having fun with the kids at the Children’s Carnival at the National Gallery Singapore, and Enjoying stories from everyday Singaporeans at selected MRT stations for the Singapore Writers Festival 2025. Find out more in this episode of Kiss Cafe's daily podcast! Kiss Cafe by Charmaine Phua happens on weekdays, 1pm to 4pm on Kiss92, a

Buckle up, whiskey wanderers—D-Rock and JR are back in the studio with Tripp from Barrel Spirits for a no-holds-barred tasting of Barrell's newest heavy hitters. We crack open the Foundation Double Barrell, dissect every caramel-soaked note of Batch 37, then chase it with the velvet hammer that is the Armagnac-finished bourbon.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

White pepper? High acid? It's a dead giveaway! That's a 2023 Weingut Stadt Krems, Kremstal Grüner Veltliner.

Whitney Burnside of Grand Fir Brewing interviews Alex Bakken of Westbound & Down. This Episode is Sponsored by:Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and

Today’s episode covers European over-production, vine resilience, Romanian grape research, plus more! Bought to you by, terregen.com.au Follow us on Instagram. @viti_daily_podcast and use the hashtag #vitidaily to share your story. Viti Daily, powered by AI, curated by viticulture experts.

On this weeks episode, we chat with Certified Master Chef and Educator Tobias Mcdonald. Currently on faculty of Culinary Arts at Vancouver Community College. Tobias and I discuss his time her in Vancouver going through his apprenticeship and working with very strong mentors such as JC Felicella, Scott Jaeger and Bruno Marti. We then go through the challenges of the Certified Master Chef program and potential pathways to improve the entire Red Seal and cook training system. I hope you enjoy th...

Listen to how 3 ingredients can become a cities cultural icon in hospitality. Support the show

Foodytime EP 32 John, Laura and Jerome from the Spirited Gourmet join Jay in the Foodytime studio and give an absolute master class in how to run a wine and gourmet food shop.

Chef and James Beard–nominated baker Kareem “Mr. Bake” Queeman joins Jaymee to share the story behind his iconic banana pudding and the Harlem roots that shaped his nostalgic, heartfelt desserts. He opens up about using baking as both therapy and storytelling, and what it meant to make history as the first Black man nominated in the Pastry Chef/Baker category.Next Kareem reflects on his Food Network journey, from sharing his story on Dig In With to competing on Beat Bobby Flay. Plus the lessons,

According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence. Plus, the Washington Post’s Joe Yonan masters the art of plant-based cooking; Grant Barrett and Martha Barnette help us wrap our heads around food words; and we make a Greek White Bean Soup. (Originally aired November

Have some chores you need to get done but nothing to listen to? Look no further than Part 1 of this Flavor Balance Heat Podcast featuring Rocket from Eat Vermont.

It can be difficult to articulate how to make simple beers extraordinarily well—much comes down to ingredient quality, training and discipline, and the hundreds of small choices a brewer makes throughout the brew day and through fermentation and packaging. At Seattle’s Machine House, (https://www.machinehousebrewery.com) founder Bill Arnott will tell you that he doesn’t do anything special, yet the cask ales he brews are favorites of brewing peers thanks to a dogged focus on English-style beers and

Welcome to Episode 2499 and Episode 4 of The Art of Wine Storytelling with Ryan Robinson.Whether you’re a seasoned professional, an eager student, or simply a curious wine lover, The Art of Wine Storytelling takes you on a journey that bridges ancient history with modern consumer culture. Discover how wine is much more than just a drink – it’s a narrative shaped by centuries of tradition, innovation and human interaction. Ignite your imagination, deepen your appreciation for wine, and be inspired

Developing a coffee roast profile is one of the most important parts of roasting coffee. It’s what becomes the reference point to all your production roasts. Although we could have talked for another hour about building roast profiles, in this packed episode, we talk about our approach to building roast profiles, how new coffees are roasted, and the quality metrics we aim for that help dial in a coffee. Pick up our coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram:

🎙️ Banter Over Whisky — The Battery Point Boys Are Back! 🥃Tonight we sat down with two legends of the Tassie whisky scene — John Jarvis and Luke Lawrence — for a chat that’s equal parts banter, insight, and pure whisky love.From career pivots to passion projects, these guys prove that when you mix friendship, craftsmanship, and a splash of whisky, the conversation flows just right. 🍀No scripts. No plans. Just stories from the heart — about chasing change, finding the right fit, and what’s brewing

This is Dining Out Jersey. Today's guest is Paul McEvily, Executive Director of Interfaith Neighbors. He explains the Meals On Wheels program in Monmouth and Ocean County.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Buffalo Beer Buzz features stories on CollaBEERation VI next spring, Bottles & Bites next month, the closure of Fredonia's Monster Beach Brewery & Tiki Bar, a celebration of barrel aged beer at Resurgence Brewing and Community Beer Works former home on 7th Street going up for sale. Hosted on Acast. See acast.com/privacy for more information.

Ivan Brehm is the chef-owner of restaurant Nouri and the creative space Appetite in Singapore. As a chef, he is known for his thoughtful approach to food, creativity and "Crossroads Thinking”, emphasising the connections and interdependence of all things, extending beyond cooking. This comes partly from his multi ethnic heritage and childhood in São Paulo in Brazil. As a young chef, he left Brazil and worked in some of the world’s best restaurants that left a clear mark on his cooking philosophy,

This week on Savor the Ozarks, Joy Robertson steps into the apocalypse... a delicious one!She’s at Branson’s Walkers, the zombie-themed walking taco joint dreamed up by owner William Doughty. 🧟 After 12 years in timeshare sales, William traded contracts for chips and chili, creating a one-of-a-kind spot where tacos come in a bag and every bite is a little bit wild. From theCrawlerto the Chipocalypse, these walking tacos are served with a side of creativity and maybe a few creepy