Acquired Tastings

Dad and Josh have cocktails for Thanksgiving or Fall. Dad does an Apple Cider Old Fashioned. It is served on ice with a cinnamon stick. He brings some snacks to munch on. He brings Deviled eggs, a bacon cheese ball and bacon wrapped dates. Josh brings a cocktail that needs a name. It uses Hamilton pot stilled Jamaican Rum, with sweet vermouth, a mulled simple syrup with fall spices and Calvados. It's served up so it's up for a name. Help! This cocktail needs a name! It's up to you, the listeners to name this cocktail. Cheers!

Dad and Josh drink after Thanksgiving Liquors. Dad is back in the house just in time for after thanksgiving drinks. He brings Pierre Ferrand 1840 1er Cru De Cognac. For his after dinner snacks he brought three different type of cheese cakes; they are Chocolate Marble, Strawberry swirl, and Brownie cheese cake. Josh brings Henriques & Henriques Madeira cooked fortified wine from Madeira Islands, Portugal off the west coast of Africa. For his snacks he brings traditional apple pie, a brownie M&M cookie, a chocolate caramel biscuit called a Tim Tam, and a Strawberry icing layered white cake. There was an epiphany moment for Dad tasting the Madeira! Both enjoyed this podcast and the epiphany moment.

Jords is back with an amazing idea for our podcast. We happen to have a four year vertical of nighty night imperial Stout. They enjoy this amazing experience trying these aged beers and getting a bit nerdy. The also have short ribs and French onion soup.

Dad shares Domaine Durban Beaumes de Venise
Marie shares Natura Pinot Noir
Josh pours Bianca Vigna Prosecco, Selbach Incline Riesling, Granbazan Albarino, Darting Pinot Meunier, and Guy Burton Cote du Brouilly

Dad brings the Haunted Graveyard Cocktail using Kings Distillery's Chocolate whiskey. Josh brings his original Misfits S'more using the Screwball Peanut Butter Whiskey. Dad brings a few Halloween snacks. He brings, Severed Toes in Bandages, Cheese-Stuffed Mummy peppers, Pigs in a blanket (that lost their ears in the oven) and Reese's Cups. Josh uses coffee cups with faces made by Dad's brother at the Hot Springy Dingy located at 409 Park Avenue, Hot Springs, AR. Josh and Dad have a great time snacking and sipping on their delicious cocktails. Dad and Josh tell some Arkansas Ghost Stories. Dad throws in one from New Zealand.

Dad brings the chocolate flavored whiskey from Kings Distillery in Brooklyn New York. His parings are a waffle with maple syrup, mole pollo and chocolate cake. Josh brings screwball peanut butter whiskey. He brings beef teriyaki, chocolate fudge and a Carmel covered rice crispy treat. Josh and Dad enjoy these two whiskeys with their pairings. Screwball is extremely popular. Kings chocolate whiskey has a high bitter cacao taste. if you like a high cacao chocolate bar this is the whiskey for you! All of the pairing when very well with these flavored whiskeys. Join us next week to hear about these flavored whiskeys used in Halloween cocktails.

Dad brings Dale's Pale Ale from Oskar Blues Brewing, Lyons Colorado to drink. Dad's pairings are Scotch eggs, Beer Potato Cheese soup and Beef pot pies. Josh brings Long Pool Pale Ale from Point Remove Brewing in Morrilton, Arkansas to drink. His pairings are sweet potato fries, peperoni pizza and a cheddar burger with onion straws. Dad and Josh have a great time enjoying these pale ales and the food pairings.

Dad brings Dale's Pale Ale from Oskar Blues Brewing, Lyons Colorado to drink. Dad's pairings are Scotch eggs, Beer Potato Cheese soup and Beef pot pies. Josh brings Long Pool Pale Ale from Point Remove Brewing in Morrilton, Arkansas to drink. His pairings are sweet potato fries, peperoni pizza and a cheddar burger with onion straws. Dad and Josh have a great time enjoying these pale ales and the food pairings.

Ah! The temperature is dropping its time to think about what wines work for this season. Wine writer Seth Barlow joins Josh for this episode. Seth brings the Waits-Mast Mariah Vineyard 2014 Pinot Noir. With this he pairs, truffle deviled eggs, bacon wrapped dates, lomo, coppa, and duck ham. Josh pours the silver label monastrell (mouvedere) from Juan Gil. His pairings are, birria tacos with cheese and without cheese, and humbolt fog. They have a wonderful time with the wines and the fall time.

Josh is once again joined by Jords, Will and Bryan to talk about their favorite sippers. Josh choses sour mash bourbon and pours the Belle Meade Bourbon and pairs pork belly barbacoa tacos and black bottom creme brûlée. Jords shares Chairmans Reserve Spiced rum and has lamb crostini and salted chocolate oatmeal cookies. Will brings interesting pairing of St. Elizabeth Allspice Dram and jerk chicken, defiantly give this one a try. Brian rounds out the tasting with some Rock Town Bourbon cream and phyllo cups filled with baked brie and blueberry preserves. They have a great time with these pairing and talk about their memories.