Acquired Tastings

Jords is back! She and Josh have a great chat about rye whiskey and crazy weather times. While they are chatting they sip on some great whiskeys. First up is the Woodford Reserve Kentucky Straight Rye Whiskey. They follow it up with the Whistlepig Piggyback Rye. These are both enticing entrances into the wonderful world of rye whiskey. We hope you enjoy the stories and the drams.

We continue the the Irish green theme and talk about natural wine. Josh is joined by wine writer and friend Seth Barlow for this discussion. Seth brings the Walter Scott Juicy Lucy chardonnay and apple wine. For his pairings he has double cream brie, speck, and French fries with 2 different Fly By Jing sauces, Sichuan chili crisp and Zhong Sauce. Josh pours the Etheric Wine Workshop Skin Contact Pinot Gris from Grochau Cellars. He get all his food from Flyway brewing which are fried duck dumplings, venison & goat cheese sliders, and pork belly poutine. They have a great time discussing natural wines.

In this episode, Rum Guy Dave joins Josh for Irish beers which are not Guinness. Josh pours the O'hara'a Irish Stout from the nitro can and had a beer, cheese and leek soup. Dave opens the and has Wexford Irish Style Cream Ale from a nitro can with a Sheppards pie. These beers go really well with the conversation they have about pairings. I hope you enjoy.

In this episode, Rum Guy Dave joins Josh for Irish beers which are not Guinness. Josh pours the O'hara'a Irish Stout from the nitro can and had a beer, cheese and leek soup. Dave opens the and has Wexford Irish Style Cream Ale from a nitro can with a Sheppards pie. These beers go really well with the conversation they have about pairings. I hope you enjoy.

Jords joins Josh for another cocktail episode where they focus on cocktails from Ireland. Jords opens up strong with an Irish coffee. Josh pours up the classic Tipperary cocktail. They have a great time drinking these and chatting about them and St. Patty's day.

Dad and Josh go down memory lane with their liquor choices this week. Dad cracks open 12 Ouzo and has a Greek fest pairings of dolmas(stuffed grape leaves), hummus and pita, and gyros. Josh opens Godiva chocolate liqueur and has a plate of dessert pairings. This consists of gooey butter cookies, peanut butter ice box pie, and caramel petit fours. They have a great time remembering fun times and these liquors.

Kanpai! Josh and Dad open beers from Japan this week. Josh opens the Asahi extra dry and pairs Asian chicken and rice, carnitas street tacos, and peanut butter and chocolate mochi. Dad pours Sapporo Premium and has spicy tuna roll, pork belly steam buns, and pork belly ramen. The have a great time!

Dad and Josh open some delicious white wines from south of the equator. Josh opens the Crios Torrontes from Argentina and has goat cheese, Moroccan lemon chicken, and barbecue ribs. Dad brings The Hermit Crab, Viognier and Marsanne blend, from d'Arenburg Winery. His pairings are shrimp stir fry, fried spring roll, and Fontina cheese. They really enjoy diving into these wines and getting into their respective pairings.

At the start of "Dry February" Dad and Josh decide to do a special cocktail episode. In this episode they both make non-alcoholic cocktails. Dad uses the Ritual 0 Proof Rum Alternative to make a Dark and Stormy. Josh make 2 different cocktails with the Seedlip Grove 42. First he makes a classics egg white sour and then a Seedlip and ginger beer. They really enjoy these NA cocktails. They enjoy cocktail ritual of the making and this NA cocktail show.

Dad and Josh welcome friend and NA drinker Leslie for a show on the world of non-alcoholic liquors. Josh pours the Seedlip Grove 42 and has lamb gyros, fried chicken, and beef stew as his pairings. Dad shares the Ritual Zero Proof Rum Alternative. His pairings are sharp white cheddar, blue cheese stuffed bacon wrapped dates, and Caribbean chicken. Leslie brings a plethora of different non-alcoholic options including the Monday zero proof liquors and the Spiritless Kentucky 47.