Acquired Tastings

Josh brings the Barn Hill gin handcrafted in Vermont from Caledonia Spirits. He Brings honey macerated strawberries and blood orange fruit, Blood Orange cake with honey sugar icing and a Ponzu pork noddle bowl. Dad does the Malfy Con Arancia Italian gin. For his sides he did an Italian theme. He brought Italian dry sausage, Goat cheese with crackers, and mozzarella cheese wrapped Prosciutto. They have a great time sipping these tasty gins. They talked about JoAnne's Gin party using eight gins, eight snacks and two different cocktails with seven of her good friends.

Dad goes with the Chocolate Noir Stout from Prairie Artesian Ale Brewing in Oklahoma, City. He brings three sides Irish Whiskey Chips, His homemade BBQ ribs and Irish Porter cheddar cheese. Josh brings the Left Hand Brewing dry stout on Nitro. Josh brings from Fly Brewing their Duck Confit nostos, their cheddar bomb bugger that Josh added some corn beef "bacon". He also brought some limoncello cookies. Josh and Dad talk about the hard transition between Josh's beer pick at 4.3% ABV and Dad's that is 14.3%.

Dad goes with the Chocolate Noir Stout from Prairie Artesian Ale Brewing in Oklahoma, City. He brings three sides Irish Whiskey Chips, His homemade BBQ ribs and Irish Porter cheddar cheese. Josh brings the Left Hand Brewing dry stout on Nitro. Josh brings from Fly Brewing their Duck Confit nostos, their cheddar bomb bugger that Josh added some corn beef "bacon". He also brought some limoncello cookies. Josh and Dad talk about the hard transition between Josh's beer pick at 4.3% ABV and Dad's that is 14.3%.

Dad brings the Ron Rubin Pinot Noir from the Russia River AVA. He made the food for this podcast. He made Corn Beef and cabbage, carrots, new potatoes with soda bread. He also brought Irish cheddar, Dubliner stout cheese and a Rubin sandwich. Josh brings the Gruner Veltener wine from the Nikolaihof winery in Austria. The boys enjoy these wines paired with their St. Patrick's day podcast food. They enjoy talking, eating and sipping these wines. Are these wines choices wines you could bring to your St. Patrick's day feast? Listen to find out what the boys decide.

With St. Patrick's day approaching Dad and Josh decide to do Irish cocktails. Josh does a Gallick flip. Josh explains a flip uses a whole egg! Dad does an Irish Eyes cocktail. The Irish Eyes recipe that he used causes the drink to be green! Dad brings some snacks for the boys to munch on as they sip. He brings Irish cheddar, Dubliner stout cheese, Corn Beef and some thousand Island dressing for dipping. Dad pulls out the Limericks.... and a surprise hidden on the cabinet behind Him!

Dad brings the Famous Grouse blended Scotch whisky. He brings very simple sides. He brings milk chocolate covered raisins, dates stuffed with cheese, almonds with maple syrup drizzled on them and dry hard Italian salami. Josh brings Compass Box artist Blend whisky. Josh brings for his sides Spaghetti alla Carbonara. He brings Antipasti including duck ham, bresaola with three cheeses; cheddar, parmesano, and goat cheese. For a sweet he brings oatmeal chocolate chip cookies. The boys enjoy talking about blended scotches and how either of these could be your entry level scotch. Nether have much smoke. Both of these have sister scotches to check out when you are ready. They are drinking these neat so you will know the profiles when you mix them in your cocktails.

Dad and Josh picked big beers for this Gilling Episode. Dad brings the "Sixth Glass" from Bouvard Brewing in Kansas City. His sides are BBQ potato chips, Gates rubbed Pork chop (with a secret ingredient) and last but not least a fudge brownie. Josh brings from his "beer corner" the 2022 bourbon barrel aged Love Honey Bock from Lost Forty Brewing in Little Rock, AR. His sides are coffee rubbed New York Strip steak, Italian seasoned chicken and his third was a grilled burger with goat cheese with other special fixing's including an English Muffin instead of a hamburger bun.

Dad has bubbles this week! He has the Gerad Bertrand Crémant De Limoux Brut Rose' 2020. His sides are a shrimp cocktail, smoked salmon and a chocolate fudge cake. Josh brings from Ken Wright Cellars the Shea Vineyard 2021 Pino Noir. For his sides he has pork belly burnt ends, Chinese sticky brazed pork belly and two types of chocolates. He brought a Lindal's truffle and raspberry stuffed Portuguese chocolate. The boys have a great time talking about what foods and wines you can have with your Valentines meal. Josh talks about "Pulling out the Stops" for Valentines.

Dad does the "Paper Plane" for his cocktail that includes an amaro and a bitter. Josh does a cocktail called the "Bitter Swagger". Josh noted it's a riff on a Pisco sour or a whiskey sour! Dad brings a board of snacks. He has on the board, Italian dry sausage, some sharp cheddar cheese, a cut Baggett, Pimento stuffed olives, potato chips, air dried steak, Prosciutto, and salami cheese roll-ups. Dad has this big board since in his mind these cocktails have an Italian flair. He wanted the podcast to have an Italian feel. The AT boys have a great time sipping and snacking and talking about the recipes for their drinks.

Dad does the "Paper Plane" for his cocktail that includes an amaro and a bitter. Josh does a cocktail called the "Bitter Swagger". Josh noted it's a riff on a Pisco sour or a whiskey sour! Dad brings a board of snacks. He has on the board, Italian dry sausage, some sharp cheddar cheese, a cut Baggett, Pimento stuffed olives, potato chips, air dried steak, Prosciutto, and salami cheese roll-ups. Dad has this big board since in his mind these cocktails have an Italian flair. He wanted the podcast to have an Italian feel. The AT boys have a great time sipping and snacking and talking about the recipes for their drinks.