Makers Mark Cellar Aged 2024 Debuts its most mature bourbon
Makers Mark, the iconic Kentucky bourbon driven by a vision for better flavor and a better world, announces the 2024 release of Maker’s Mark Cellar Aged: the annual, global limited-release expression that delivers the distillery’s highly anticipated and oldest release.
Maker’s Mark Cellar Aged 2024
Like the inaugural, award-winning 2023 release, Maker’s Mark Cellar Aged 2024 is aged to taste, not time – now blending 12- and 13-year-old Maker’s Mark to unlock new flavors.
“We surprised the world
with the debut of Maker’s Mark Cellar Aged last year,
a bold step in our family’s legacy because, for more than 65 years, aging our whisky for a decade-plus wasn’t something we did,”
Rob Samuels
8th generation whisky maker and Managing Director,
Maker’s Mark
“Staying true to our founders’ flavor vision and our relentless pursuit of excellence, we’re thrilled to introduce our most mature bourbon yet.”
Meticulously crafted, Maker’s Mark Cellar Aged 2024 blends 15% Maker’s Mark 12-year-old and 85% Maker’s Mark 13-year-old, at 59.7% ABV or 119.3 Proof.
Aroma: Maker’s Mark Cellar Aged 2024
The aroma has notes of caramelized sugar and toasted almond.
Palate: Maker’s Mark Cellar Aged 2024
The palate unveils a delicate interplay of buttery shortbread, rich coconut, and bright spices. A lingering finish showcases dried dark fruit and subtle oak undertones.
“Delivering an elevated expression that’s distinctly Maker’s Mark,
Cellar Aged finishes maturation in our LEED-certified cellar,
built into the limestone shelf that surrounds us, creating a richer, deeper and more complex bourbon, free from the harsher tannic effects commonly found in older American whiskies,”
Dr. Blake Layfield
Head of Innovation and Blending, Maker’s Mark
The limestone shelf that surrounds Star Hill Farm, homeplace to the Maker’s Mark Distillery, is key to crafting the unique taste of its bourbon – thanks to the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, chose the land in Loretto, Kentucky because of its water source and natural watershed.
Maker’s Mark still owns, protects, and enriches all 76 acres of its main lake’s watershed; and today, is the largest bourbon distillery in the world to achieve B Corp Certification and the first distillery to achieve Regenified Certification, a reflection of the brand’s dedication to regenerative agriculture practices that enhances the flavor of its bourbon.
Maker’s Mark Cellar Aged 2024 will be available for a suggested retail price of USD $174.99 in the United States beginning today; in the United Kingdom, Germany and select Global Travel Retail accounts in the coming weeks; and in Korea, Japan and Singapore in early 2025.
In the United States, in addition to select retailers nationwide, the limited-release Maker’s Mark Cellar Aged 2024 will be available for purchase at the Maker’s Mark Distillery by booking the Cellar Aged Experience at https://www.makersmark.com//distillery/visit-us.
For more information about Maker’s Mark, please visit www.MakersMark.com.
ABOUT MAKER’S MARK
Maker’s Mark® is the iconic handmade Kentucky bourbon driven by a vision for better flavor and a better world. Maker’s Mark began with the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, fulfilled their dream to create a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess. Highly desired around the world, Maker’s Mark is handmade, hand-dipped in our signature red wax, and every barrel continues to be rotated by hand and is aged to taste not time.
Always true to the founders’ vision, Maker’s Mark continues to shape the brand’s future through purposeful, flavor-driven innovation. In recent years, the brand has introduced thoughtful, super-premium expressions to its portfolio, including Maker’s Mark 46, Maker’s Mark Cask Strength, and Maker’s Mark Cellar-Aged, all Double Gold winners of the 2024 San Francisco World Spirits Competition, as well as Maker’s Mark Private Selection: the brand’s custom barrel program.
YOU MIGHT ALSO LIKE
DC’s Newest Must Taste: Maker’s Mark Cellar Aged 2024 — Preview Tasting Review
Inspiring Flavor behind Maker’s Mark Cellar Aged 2024 — Preview Tasting Review
In celebration of the debut for Maker’s Mark Cellar Aged 2024, I joined a group of whisky and spirit reviewers at Maker’s Mark headquarters in Loretto, Kentucky for a day of tours, lunch and of course a private tasting.
Our Cellar Aged 2024 tasting was led by Innovation Manager Beth Buckner and Senior Director & Head of Innovation Blake Layfield.
The limestone shelf that surrounds Star Hill Farm, homeplace to the Maker’s Mark Distillery, is key to crafting the unique taste of its bourbon
Today’s tasting takes place in a built-in cave within the limestone shelf itself, at a chilly 50 degrees. It’s a memorable experience for a memorable bottle. As we walk into the limestone cellar, there’s dozens of barrels stationed on the floor, which is part of the Private Selections Program we’ll hear about below
Maker’s Mark Cellar Aged 2024
Maker’s Mark Cellar Aged 2024 blends 15% Maker’s Mark 12-year-old and 85% Maker’s Mark 13-year-old, at 59.7% ABV or 119.3 Proof.
The aroma carries notes of caramelized sugar and toasted almond. The palate unveils a delicate interplay of buttery shortbread, a surprising bite of coconut, and spices. A lingering finish highlighting dried dark fruit and oak undertones.
Side by side: 2023 vs 2024
The 2024 bottle (the 2nd inaugural Cellar Aged effort) takes a noticeable turn from it’s 2023 first path.
The 2023 is a blend of 87% 12-year-old and 13% 11-year-old barrels. Proof at 115.7
In comparing, you’ll notice strong differences. 2023’s bottle offers lighter greeting. Aromas of caramel syrup, cinnamon sugar, subtle red fruit. Cornbread, apricot, brown sugar.
Whereas 2024 is a more matured taste profile. The aroma carries notes of caramelized sugar and toasted almond. The palate unveils a delicate interplay of buttery shortbread, subtle coconut, and spices. A lingering finish highlighting dried dark fruit and oak undertones.
Private Selections Program
A Maker’s Mark priority is to maintain their taste profile. Famously, aged between 6 – 8 years old, but every barrel ages a little bit differently.
When loyal customers asked for a single barrel, they had to politely decline, but wanted to find a way to excite and involve their audience base.
So they created the Private Selections Program, which is how enthusiasts visit and pick their taste, a vision of what they want their Makers Mark to taste like and then the company uses custom staves in a barrel, which were seen stored on the floor around us.
Maker’s Mark Cellar Aged 2024 will be available for a suggested retail price of USD $174.99 in the United States
The limited-release Maker’s Mark Cellar Aged 2024 will be available for purchase at the Maker’s Mark Distillery by booking the Cellar Aged Experience at https://www.makersmark.com//distillery/visit-us.
For more information about Maker’s Mark, please visit www.MakersMark.com.
ABOUT MAKER’S MARK
Maker’s Mark® is the iconic handmade Kentucky bourbon driven by a vision for better flavor and a better world. Maker’s Mark began with the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, fulfilled their dream to create a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess. Highly desired around the world, Maker’s Mark is handmade, hand-dipped in our signature red wax, and every barrel continues to be rotated by hand and is aged to taste not time.
Always true to the founders’ vision, Maker’s Mark continues to shape the brand’s future through purposeful, flavor-driven innovation. In recent years, the brand has introduced thoughtful, super-premium expressions to its portfolio, including Maker’s Mark 46, Maker’s Mark Cask Strength, and Maker’s Mark Cellar-Aged, all Double Gold winners of the 2024 San Francisco World Spirits Competition, as well as Maker’s Mark Private Selection: the brand’s custom barrel program.
Makers Mark Cellar Aged 2024 Debuts its most mature bourbon
Makers Mark Cellar Aged 2024 Debuts its most mature bourbon
Makers Mark, the iconic Kentucky bourbon driven by a vision for better flavor and a better world, announces the 2024 release of Maker’s Mark Cellar Aged: the annual, global limited-release expression that delivers the distillery’s highly anticipated and oldest release.
Maker’s Mark Cellar Aged 2024
Like the inaugural, award-winning 2023 release, Maker’s Mark Cellar Aged 2024 is aged to taste, not time – now blending 12- and 13-year-old Maker’s Mark to unlock new flavors.
“We surprised the world
with the debut of Maker’s Mark Cellar Aged last year,
a bold step in our family’s legacy because, for more than 65 years, aging our whisky for a decade-plus wasn’t something we did,”
Rob Samuels
8th generation whisky maker and Managing Director,
Maker’s Mark
“Staying true to our founders’ flavor vision and our relentless pursuit of excellence, we’re thrilled to introduce our most mature bourbon yet.”
Meticulously crafted, Maker’s Mark Cellar Aged 2024 blends 15% Maker’s Mark 12-year-old and 85% Maker’s Mark 13-year-old, at 59.7% ABV or 119.3 Proof.
Aroma: Maker’s Mark Cellar Aged 2024
The aroma has notes of caramelized sugar and toasted almond.
Palate: Maker’s Mark Cellar Aged 2024
The palate unveils a delicate interplay of buttery shortbread, rich coconut, and bright spices. A lingering finish showcases dried dark fruit and subtle oak undertones.
“Delivering an elevated expression that’s distinctly Maker’s Mark,
Cellar Aged finishes maturation in our LEED-certified cellar,
built into the limestone shelf that surrounds us, creating a richer, deeper and more complex bourbon, free from the harsher tannic effects commonly found in older American whiskies,”
Dr. Blake Layfield
Head of Innovation and Blending, Maker’s Mark
The limestone shelf that surrounds Star Hill Farm, homeplace to the Maker’s Mark Distillery, is key to crafting the unique taste of its bourbon – thanks to the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, chose the land in Loretto, Kentucky because of its water source and natural watershed.
Maker’s Mark still owns, protects, and enriches all 76 acres of its main lake’s watershed; and today, is the largest bourbon distillery in the world to achieve B Corp Certification and the first distillery to achieve Regenified Certification, a reflection of the brand’s dedication to regenerative agriculture practices that enhances the flavor of its bourbon.
Maker’s Mark Cellar Aged 2024 will be available for a suggested retail price of USD $174.99 in the United States beginning today; in the United Kingdom, Germany and select Global Travel Retail accounts in the coming weeks; and in Korea, Japan and Singapore in early 2025.
In the United States, in addition to select retailers nationwide, the limited-release Maker’s Mark Cellar Aged 2024 will be available for purchase at the Maker’s Mark Distillery by booking the Cellar Aged Experience at https://www.makersmark.com//distillery/visit-us.
For more information about Maker’s Mark, please visit www.MakersMark.com.
ABOUT MAKER’S MARK
Maker’s Mark® is the iconic handmade Kentucky bourbon driven by a vision for better flavor and a better world. Maker’s Mark began with the innovative spirit of Margie and Bill Samuels, Sr., who in 1953, fulfilled their dream to create a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess. Highly desired around the world, Maker’s Mark is handmade, hand-dipped in our signature red wax, and every barrel continues to be rotated by hand and is aged to taste not time.
Always true to the founders’ vision, Maker’s Mark continues to shape the brand’s future through purposeful, flavor-driven innovation. In recent years, the brand has introduced thoughtful, super-premium expressions to its portfolio, including Maker’s Mark 46, Maker’s Mark Cask Strength, and Maker’s Mark Cellar-Aged, all Double Gold winners of the 2024 San Francisco World Spirits Competition, as well as Maker’s Mark Private Selection: the brand’s custom barrel program.
Get Your Tix Now DC! Horror Hit “Soul Trader” heads to DC Shorts International Film Fest Sept 6, with Director/Producer Susan Dynner, Executive Producer / Actress Shauna Grace in person
Horror Hit “Soul Trader” heads to Washington DC at DC Shorts International Film Fest September 6, with Director/Producer Susan Dynner, Executive Producer / Actress Shauna Grace in person
Award-winning short film The Soul Trader will be to be screened in Washington DC as part of DC Shorts International Film Fest in ALAMO DRAFTHOUSE CINEMA DC (630 Rhode Island Ave NE) on Friday September 6 at 12pm.
The Soul Trader is a 12 minute short proof of concept for a feature or series directed by Susan Dynner (Brick, Punk’s Not Dead, Code Blue: A Love Story) and starring Shane West (A Walk to Remember, ER, The Dirty South), Donna Mills (Knots Landing, Nope, Origin), and newcomer Shauna Grace.
The story follows Coral Chase (Shauna Grace), an occult hitwoman who has the power to steal life-extending souls, which she then sells to vain, wealthy elites like Erica Claessen (Donna Mills), who clings to the crumbs of youth. She’s flanked by stoic bodyguard Damien (Shane West), who ultimately emerges from the shadows as her rival when she’s about to carry out a money-spinning hit at a target’s home and realizes she’s not the only one with murder in mind.
“We’re excited to share this story and show a strong female lead that audiences are falling in love with”
Director / Producer Susan Dynner
The short film launched at the Cannes Film Festival’s American Pavilion in May and has been gaining momentum ever since.
It won its first award just weeks later at the Manhattan Film Festival in NYC. Now it’s set to screen at many more festivals on the West Coast, East Coast and across the globe.
“This project is definitely a good luck charm. Playing the role of Coral, working with our cast and crew has been incredible. But the biggest thanks is the reaction from the audience. Getting to meet people who are excited and inspired by the story and characters.”
Actress / Executive Producer Shauna Grace
Meanwhile the filmmaking duo Susan Dynner and Shauna Grace are busy taking meetings toward their next step.
What is their next step?
“This was always meant as a proof of concept short film to become a feature film or TV series. With the sold-out screenings and awards, it just confirms our feeling that this story is so much bigger than a short.”
Susan Dynner
Actress Shauna Grace has been receiving strong reviews, comparing her on screen presence to other heroines including Charlize Theron and Scarlett Johansson.
Dynner’s experience as a studio development executive for visionaries such as Richard Donner and Wolfgang Peterson shines through. Also, her producing work on Sundance hit “Brick” and festival darling “Punks Not Dead” shows her ability to bring production value on a range of budgets.
Both Dynner and Grace will attend their DC Shorts screening on Friday September 6 at 12pm and be available afterwards to discussion.
The Soul Trader is directed and produced by Dynner, written by newcomer Mike Underwood, photographed by Matthias Schubert (The Door Man, Selena Gomez: My Mind & Me, Shelter in Solitude), produced by Lauren Bancroft (The Making of Happier Than Ever: A Love Letter to Los Angeles, Wild Bitch, Bite Size Halloween), edited by David Hopper (God Bless America, In Between Songs, Rust Creek), and executive produced by Shauna Grace, with music composed by Jeff Russo (Fargo, Ripley, Star Trek: Discovery).
See The Soul Trader at DC Shorts Film Festival on Friday September 6, 2024 at 12pm. Tix available here: https://dcshorts.filmbot.com/2024/passes-tickets/
You Might also like
-
Fritz Coleman, Louise Palanker are ‘Woke Boomers’ on Media Path Podcast taking a Deep Dive into Pop Culture
Take a Deep Dive into Pop Culture with Woke Boomers Fritz Coleman, Louise Palanker on Media Path Podcast
Fritz Coleman and Louise Palanker are hosting a virtual dinner party. It’s a fun time, a good time, with lots of laughs, smiles, and a deep dive into pop culture past and present.
Have you ever become obsessed with a topic and taken a deep dive into consuming all you could uncover about it?
Media Path Podcast is here to indulge your creative obsessions. Co-hosted by Los Angeles weatherman/humorist Fritz Coleman and filmmaker/columnist and co-founder of Premiere Radio Louise Palanker.
Today we had a conversation (via zoom) with Fritz Coleman and Louise Palanker. This conversation has been edited for length and clarity.
For the full conversation, visit our YouTube channel here.
What’s the best way to introduce this fun, flavorful conversation?
Louise: We tell folks, this is what you would be talking about if you got together with a group of friends anyway. What have you been watching? What should I stream? What’s good? So this is where every conversation eventually devolves. We just get there very rapidly
Fritz: Wheezy and I grew this podcast out of a friendship we’ve had for about 35 years, where we found out surprisingly and wonderfully, that we see eye to eye on lots of entertainment, movies, books, TV shows, and we thought, why not make this a podcast? It is a continuation of our common interests in our conversation.
So that’s what we do. We start each show with some suggestions on what people can watch, listen to, read, and that takes eight minutes. And then we always have a guest on; guests from all walks of life. We found that one of our sweet spots is television personalities from the Los Angeles area particularly ones from our growing up period, the 1960’s and 1970s boomer material and older.
But we do everything. We do politicians, we do singing stars. We’ve had very interesting books and topics that aren’t generally known to the public. I’ll give you an example. Two weeks ago. We had a show about a man who wrote a book about a woman by the name of Connie Converse, who I suppose you could describe as one of the great undiscovered musical talents in America.
She was a great songwriter and a great singer. She was never discovered, which was sad and then she just magically and mysteriously disappeared. So the book this guy wrote was about somebody that not everybody was familiar with, but it was fascinating because it was like a, ‘whodonnit’ and also the heartache of an undiscovered musical talent, that lady that started in Greens Village and all those things.
All that to say it’s Weezy and I discussing stuff we find fascinating and we hope you come along.
From the episodes I’ve watched, it feels like the most interesting dinner party you’ve been to in a long time.
Fritz: We appreciate that.
We’re gonna use that as a sales tool from now on. The most interesting dinner party you’ve ever been to. Yeah,
Louise: the food is awful.
Fritz: My dinner with Weezy.
Louise: Yeah, there’s some hard candies and it’s bring whatever you can in your purse because we, I’ve got some granola bars on the coffee table, but that’s it.
Fritz: We want the intimacy of a conversation among friends and so you, you analyzed it well. Beautiful.
Because everyone watching and listening loves food. Do you have a favorite food you’d recommend either you per personally and enjoy or something that we should be eating or cooking while we listen and watch your show?
Louise: I’m gonna recommend some water. This comes out of a filtration system near my sink. It’s just lovely.
Fritz: I happen to be a fan of Northern Italian cuisine. I won’t name specific dishes, but in general, I love risotto with a great protein like shrimp or chicken.
I love penne with a bolognese sauce. I love capellini alla checca, which is a great when you add shrimp to it and then you add a checca sauce, which is the red sauce with garlic. And so I like Northern Italian Cuisine. I don’t cook, but I can buy the best food in America. Just walking out my front door here.
Louise: Have you ever put salmon on a pizza?
Fritz: I’ve had that actually. That’s actually very good.
Louise: Very good. Goat cheese. Wonderful. I love let’s see, chicken parmesan, I think that’s what I would order.Maybe that sounds very pedestrian. But comfort foods are delicious.
Meatloaf, mashed potatoes, chicken parm. That’s the kind of stuff – any potato really, you can’t do anything to a potato that would offend me.
Fritz: I’ll tell you, LA is wonderful for that lately cuz there’s all sorts of interesting fusions going on. You have Vietnamese food and Italian food and a fusion menu.
And if you like to experiment with different palettes, this is a great city to do it in. It really is, thanks to Wolfgang Puck and some of the gourmet chefs in the town. Completely
I think what we’re all, what we’re all noticing immediately is the two of you have phenomenal chemistry. What’s the origin story?
Louise: Yes, absolutely. We know each other quite well. It’s very natural, and I’ve been podcasting since you could, you go back to 2005 whenever you got that new iPhone that said, would you like to listen to a podcast? And then you said, what’s a podcast? And then the adventure begins.
So I’ve been doing it from jump and Fritz was contractually obligated to not speak outside of his news job about anything that did not concern a weather pattern. Your newsman cannot have an opinion. That’s very distracting, especially now in our divided sensibility.
Fritz: You just can’t say anything smart, that would embarrass the station. That’s all.
Louise: So you couldn’t do commercials. It makes sense if you’re talking about the weather, you don’t wanna be thinking, oh, this guy sells batteries. You just, you wanna just get your weather cast.
So as soon as he retired we jumped on board together because I had done four podcasts before this one, and I was prepared in terms of what a podcast requires, how difficult it is. And so for Fritz, I just need his mind, his preparation, his wit and his fascination with all things interesting.
And he’s more than ready to take on the podcasting world. He’s the best.
Fritz: And this is not a brag but it’s true. You cannot manufacture chemistry. You can see two people on television. You hear them on the radio or hear them in a conversation, and you know that these two people should not be in the same room together, let alone host their own presentation.
But we just have a natural thing that was born out of our friendship really, and our common interest in stuff. One of our sweet spots is baby boomer and older music, old rhythm and blues. Weezy’s interest in music goes back to the old harmony groups like the Mills Brothers, cuz she was personal friends.
So all those things we find fun and so when we get in there we I think that the fun we’re having resonates to the audience. I hope it does.
Louise: We geek out together. It’s like watching Jimmy Fallon. You’re just so giddy that he’s that giddy. So hopefully we bring that kind of enthusiasm and just to get to meet the people that we grew up watching.
And also the excitement of when you have an author reading the book and then getting to talk to the author and, rather than having to scour YouTube for interviews that the author did, because now you’re fascinated. We actually get to talk to the person. And so we find that exciting. It’s like going to grad school for free.
Fritz: One of the great joys is having a topic that you don’t know anything about. For instance, this Connie Converse topic and the one we’re having this week we’re preparing for now, this is a guy that wrote a book about the friendship between Henry Ford, John Burrows, and Thomas Edison.
These three geniuses in a different venue, each one, but they all had this spectacular friendship and they all took a road trip in a model T Ford. I knew a little bit about Henry Ford, you know it from the Industrial Revolution and extreme antisemitism. But I didn’t realize that he had interests outside there. Louise and I are just gonna be blank slates and come into this interview with just being inquisitive, and that’s always fun. You discover something you had no idea about.
Let’s talk about both of your backgrounds.
We’re gonna go to Fritz second. Louise, bring everyone up to speed about what you’ve accomplished and those other podcasts you’ve worked on so people know the background that you bring to this show.
Louise: Yes, I began my career as a studio page, and it was one of those things where you get your foot in the door and one thing leads to the other thing.
So I became a studio page at a place called Metro Media Tape. We were doing all of the Norman Lear sitcoms. We had the John Davidson talk show. Which was where a person like me gets to meet Van Johnson. It was just crazy. Look, I’m from suburban Buffalo and here I am with Van Johnson.
It was crazy. So I’ve always just been so grateful to work in entertainment. I just consider it to be an honor. But that led to a job at a show called PM Magazine, which led to me meeting Rick Dees who was a local radio personality. I went to write his syndicated countdown show, which is called the Rick Dees Weekly Top 40, which led to me meeting other personalities at KISS FM and forming a company with them called Premier Radio Networks.
And that was a 15 year rocket ship that led to that company being sold to Clear Channel, which is now iHeart Media. At one point I went to one of my partners and I said, Hey, Craig, what are what’s the chance of me having my own show? And he said, none. And I said, I have two words for you, podcast.
Because he didn’t know that they were just the one word at that time. And I, that’s how new it was. I was doing standup comedy at the time, so I went to do standup comedy that night and I said to my friend, Laura Swisher, have you heard of a podcast? And she said, I just heard about it today.
It was just like, it was hot off the press, right? So we were like, let’s make one. That led to 100 episodes of Weezy In The Swish, which was my first podcast. And then I did one with K with teenagers where I was like giving teenagers advice cuz like I love to mentor young people.
And that one was called Journals Out Loud. And then I did one with some of my comedy friends called things I Found Online, which was people our age discovering the interne. Then Fritz retired and now I’m working with Fritz.
I never was a radio personality at Premier. I was a creator. I was in charge of all of the creative output, but Premier had shows that did not involve or include me other than behind the scenes.
And now Fritz obviously. My words, you’re an LA icon. For more than 40 years…
Fritz: Contactually, you have to say that about me. Every time you introduce me. I’m an LA icon.
Not only do you own LA TV, but you own LA stages because for those who don’t know, seeing you live is a phenomenally fun, entertaining evening. Was it a very conscious segue to get into podcasting?
Fritz: My involvement with her podcast is totally her both blame and her gift that she gave to me after I retired.
People find this hard to believe. Real meteorologists hate this story, but I’ll tell it to you anyway. I was working at the Comedy Store in 1982 and because I talked on stage about having done the weather earlier in my broadcasting career, the news director from Channel Four and his wife were in the audience that night and he came up to me after the show and he said, I really enjoyed your show, particularly the thing about doing the weather in the Navy, but not knowing anything about it.
He said, would you have any desire to come to Channel Four and do some vacation relief, weather forecasting? I was making $25 a night at the Comedy Store, and so I almost passed out. I said, of course, when do you want me to start? He said you have to audition. So I auditioned and got the job, and I did two years as a vacation relief guy on the weekends.
Filling in on the weekends and filling in for people on vacation. And then two years later, I was bumped up to the weekday weather cast position and I retired two weeks shy of my 40th anniversary. And it’s just unbelievable. I didn’t set out to have a career in weather. This opportunity presented itself.
I could continue to do standup. I came out here from Buffalo, New York where we Weezy’s from to do standup. Even as the weather job I was able to continue to do standup. And so I had two careers. One paid for my children’s education. The other exercised my ego, and as they, it both worked out.
How do you two decide on the topics and when you bring up your guests, how do you decide on your guests?
Louise: We get a lot of offers coming our way now. There’s definitely people that we go after. But we have so many folks that are pitching, when someone has something new that comes out, they make the rounds. And so we just know what our sweet spots are and we email each other with our producer Dina, and we say, does this sound good?
So for example we did not know anything about that Elvis story that you’re talking about. And when it was pitched to us, we just said Absolutely. Exactly. This is what we wanna delve into. So that is what you’re referring to, is a book about a woman who researched Elvis’s health history and discovered that he wasn’t a drug addict because he enjoyed drugs. He was a drug addict because he was trying to feel normal. He was born with disease in 9 out of the 11 systems of the body, and this is why everyone on his mother’s side dies in their forties, including Elvis.
Fritz: That was a great example of what I was talking about.
Weezy and I were just flabbergasted. I mean we’ve all known a lot about Elvis, especially Weezy and I, because we’re students of music, but there was so much in there that we didn’t realize. And that’s a great example of discovering things that you weren’t aware of that made the podcast so much fun.
Louise: And the book is by Sally Hodel and it’s called Elvis: Destined to Die Young.
I think so many people are looking for that level of knowledge and a deeper dive. I think both YouTube and podcasts allows for those deeper dives.
What do the two of you look for when it comes to interviews? Is there different angles you’re both looking to achieve or how does that happen?
Louise: If we find it interesting, we just believe that other folks will find it interesting. So we just gauge it on what fascinates us.
We’re a pretty good barometer.
Louise: We’re always looking for politics. We both call ourselves “woke boomers”.
We’ll take it. And we love history. We love biographies, we love documentaries. We’re both news junkies. We love TV, especially the TV that is close to people because they grew up with it. We believe firmly that what you loved at 10 you love forever. We talked to Marty Croft and we talked to former child stars and we talk to folks like that.
This week we talked to Nellie Oleson, Alison Arngrim from Little House on the Prairie as well. We love talking to those folks and learning what life was like as a child growing up making the television that other kids were so in intrigued by, and of course the music of our era, sixties, seventies, eighties,
Fritz: We had two documentary filmmakers on a couple of about a month or so ago. They made a documentary about Blood, Sweat and Tears, which was one of the iconic groups of the late sixties and early seventies. They and Chicago were the first bands to use horns in mainstream rock and roll. But there’s a great backstory about how Blood, Sweat and Tears were bamboozled into making a tour behind the Iron Curtain. They were the first American rock band that had ever been allowed to tour behind the Iron Curtain.
And there’s hundreds of hours of video of these guys experiencing Romania and all these less than welcoming countries. And that was fantastic because, again, we’d always been fans of Blood, Sweat and Tears. But this was an aspect of their career we didn’t know anything about. That was fantastic.
And we had Bobby Columby, who was the drummer for Blood, Sweat and Tears in the studio with us. It was really fun.
You both brought up in your own ways, “happy accidents” with guests. Can either of you suggest guests we should go back through your archives and find?
Louise: My favorite episode features Joyce Bouffant. She wrote a book called My Four Hollywood Husbands. It’s absolutely a tremendously entertaining read. She was married to James MacArthur, The son of Helen Hayes. So this kid who has a impoverished childhood and suddenly she’s hanging out with Helen Hayes. Launches a career of taking care of alcoholic husbands and finally winding up with the man of her dreams.
And it’s just, it’s quite a ride and remarkably entertaining.
Fritz: And we have guests that will always be our favorites. One of our only repeat guests, Henry Winkler, who happens to be a close friend to Weezy’s. We had him on, but not because he’s a close friend. Because when you just have a very casual conversation with him, you realize his appeal to the world.
He’s one of the most down to earth, non-condescending, brilliant guys who never talks down to you. He’s just the loveliest man in the world and who has had an astonishing career. And we’ve had him on, and we’re gonna try to get him on again because he has an autobiography coming out soon. So we hope we can coerce him into coming back on.
But yeah, we love those too. We haven’t had anybody else on twice? I don’t think so. Adam Schiff. The politician. Now his life has changed because he’s running for senator from California.
Louise: He’s Fritz’s Congressman, so he’s congressionally obligated to attend our podcast.
He’s wonderful and very funny guy as well. We’re always just really honored to speak to him. Another favorite show of mine is: The Steve’s. Steve Young and Steve O’Donnell, both wrote for David Letterman. Steve Young has created this documentary called Bathtubs Over Broadway, where Steve Young becomes obsessed with industrial musicals.
It’s on Amazon Prime right now and it still gets a lot of views.
It’s fun to talk to Pat Boone and Vicky Lawrence and Johnny Whitaker and Christopher Knight. All of our comedian friends, but those are the stories that you love. Uncovering is things that you didn’t know were there and that delight you.
Let’s tell the audience where to find your show – Where do we find you?
Louise: Anywhere you type Media Path Podcast it’s gonna come up. Website, podcast, youtube, iphone.
Fritz: I have a new comedy special, which is streaming on Tubi. It’s called Unassisted Living. It’s just describing life for people of our demographic: that is old people and their parents.
That’s gonna be fun. Can we find you live on stage soon?
Fritz: I think I’m gonna be having a residency at the El Porto Theater in North Hollywood, California. It’s a fairly legendary theater, called the Maryland Monroe Forum.
And I’m gonna be doing a show there once a month for a while as I work out new material. And I’ll be advertising that on social media and elsewhere.
Find the Media Path Podcast: https://www.mediapathpodcast.com/
Post Views: 2,961 -
DC Foodies want to know, what Foods and Drinks does Plant-based Honey Pair Well With?
DC Foodies want to know, what does Plant-based Honey Pair Well With?
You keep reading about plant-based honey. The environmental story, the nutrition. But how does it taste? What can you pair it with? Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Recently, I had a chance to talk with Darko.
You said you are a foodie. What are some incredible food pairings that you recommend with this honey?
When I like to talk about food, I always like to join food and beverage.
I’ll start with beverages first. I think this honey is perfect for mocktails and cocktails. It gives just enough of sweetness that someone is looking for in their alcoholic cocktail or non-alcoholic cocktail.
In terms of food, I would split it into savory and sweet. Sweet applications are my favorite, I just have a sweet tooth. My favorite dessert is Baklava because it comes from the part of the world where I come from. My wife, who’s a home chef, [used our honey to make] baklava and it was amazing.
We did an amazing collaboration with an upscale Italian plant-based restaurant in San Francisco Baia. They created this amazing, vegan panna cotta with our honey on top. It was culinary mastery developed by Chef Joshua Yap, who started working with Chef Matthew Kenny, who is also a well-known, plant-based chef.
In terms of savory applications, that opens a whole new world of opportunities. How we interact with stuff like pizza and honey, burgers and honey. Obviously honey and vinaigrette and olive oil, used as a dressing for salads, honey mustard, just name it.
What’s next for Mellody? What are the next steps out there for you?
Getting into as many restaurants as possible in this country. People are inquiring about the standalone product [separate from the speciality box] get it very soon at Eleven Madison Home.
Working on getting this product to as many people as possible, and just to invite everybody to participate in this mission of creating the sustainable future of honey.
I’m just excited about every tiny step in this journey until melody becomes the word for honey.
Is the honey currently available at Eleven Madison Home?
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
Post Views: 318 -
Grand Hyatt Washington Perfect for Meetings, Bistro, Bar and more
Grand Hyatt Washington Perfect for Meetings, Bistro, Bar and more
Stay in their Iconic Downtown Washington DC Hotel Near the White HouseGrand Hyatt Washington is located in downtown Washington, D.C., just blocks away from the National Mall.
Immerse yourself in the historic sights, luxury shopping, and alluring nightlife of the nation’s capital.
Whether you’re visiting for business or pleasure, you’ll enjoy exceptional comfort and service, as well as a direct connection to the city via the Metro Center station.
Dining at Grand Hyatt Washington
Dining at Grand Hyatt Washington celebrates healthful, flavorful abundance. The chefs take pleasure in creating elegant cuisine for your visit to Washington, D.C., using locally sourced ingredients whenever possible.All menus at Cure Bar & Bistro, CABINET, and Starbucks Reserve® include vegetarian, vegan, and gluten-free selections.Cure Bar & Bistro at Grand Hyatt Washington
Cure B&B Kitchen’s unique menu intersects an ultra-modern take on traditional French cuisine and Japanese sushi.
They feature novel salads, the highest quality of meats prepared to perfection, the freshest seafood, and decadent desserts.
The menu utilizes exceptional products prepared to display the farmer’s and fishermen’s bounty—ingredients reflect the best of seasonal and locally available.
At Cure Bar & Bistro, they bond an East meets the West culinary style allowing each to prosper independently and influence one another through shared values.
Newly appointed Chef Eric Damidot welcomes their guests “On a journey into French and Japanese Cuisine: Blending innovative approaches with iconic techniques.”
Cabinet
Relax in their open, airy atmosphere as you fortify yourself with our upscale buffets.
Savor a sumptuous array of breakfast favorites, including made-to-order omelets and breakfast bowls. Menus include vegetarian, vegan, and gluten-free items. Their team can adapt most menu items to meet your dietary restrictions.
Starbuck Reserve
Recharge with fresh-brewed coffee, fragrant tea, and light bites. Situated in the lobby for easy access to H Street, this café serves all your favorites. It’s a perfect stop before or after a day of exploring Washington, D.C.
Rooms + Suites at Grand Hyatt Washington
Discover the balance of comfort with convenience, historic neighborhood with complimentary Wi-Fi, and central location with serene rooms and suites. For separate lounging and dining areas and other upscale touches, reserve the Executive King Suite.
Open the door to a balance of timeless elegance and captivating details.
Grand Hyatt Washington offers 897 rooms, including 26 suites, all imbued with the sense of urban history in their downtown Penn Quarter neighborhood.
Grand Suite
Indulge in 1,092 residential-style square feet featuring one king bed, bedside outlets and reading lights, a separate sitting area, and an oversize desk with a Herman Miller® chair. This is a standard suite.Congressional Suite
Stretch out in a 1,456-square-foot suite featuring one king bed, bedside outlets and reading lights, a separate living area, dining space for up to eight guests, and a substantial desk with a Herman Miller® chair.Executive King Suite
Unwind in 855 elegant square feet, with one king bed, bedside outlets and reading lights, an expansive lounge area, a dining area, and a work space with a Herman Miller® chair.Presidential Suite
Relax in 1,456 elegant square feet featuring a king bed outfitted with reading lights, a living room with comfortable seating and a desk with a Herman Miller® chair, a dining area that seats six, and a double vanity in the bath.Conference Suite
Rest comfortably in an 864-square-foot suite with one king bed, a sofa with a full-size pullout bed, dining space for four, and a wet bar.Post Views: 279