Club Glow Presents: Steve Aoki 4th of July Weekend Party
Steve Aoki 4th of July Weekend Party
Steven Aoki has collaborated with artists such as will.i.am, Afrojack, LMFAO, Linkin Park, Iggy Azalea, Lil Jon, blink-182, Taking Back Sunday, Laidback Luke, BTS, Monsta X, Louis Tomlinson, Backstreet Boys, Rise Against, Vini Vici, Lauren Jauregui, and Fall Out Boy and is known for his remixes of artists such as Kid Cudi.
Aoki has released several Billboard-charting studio albums as well, notably Wonderland, which was nominated for Grammy Award for Best Dance/Electronica Album in 2013.
He is the founder of the Steve Aoki Charitable Fund, which raises money for global humanitarian relief organizations.
In 2019, Aoki published a memoir, Blue: The Color of Noise
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Bubbly East Coast Prosecco Tasting! Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
DC Heads to NYC for Prosecco! Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Prosecco has gone from a little known mountain fizz to a vinous superhero, overtaking Champagne (and every other sparkling wine out there) and enjoyed by wine drinkers throughout the world, as the base of a cocktail or an everyday quaff.
But despite its huge popularity, most people don’t know much about it.
And there is much more to Prosecco than many people are aware.
”My objective is to
clarify the critical differences
between the original ancient Conegliano Valdobbiadene Prosecco and
the DOC Prosecco that was enacted in 2010.”
Alan Tardi
New York Wine Studio
Prosecco is produced only in Italy, in the Northern regions of Veneto and Friuli, and there are three official Prosecco appellations.
Prosecco DOC
One of them, Prosecco DOC, was created in 2010. It occupies a huge, mostly flat area encompassing almost two entire regions and accounts for most of the 700+ million bottles of Prosecco produced each year.
Conegliano Valdobbiadene Prosecco DOCG
Conegliano Valdobbiadene Prosecco DOCG is a tiny area in the foothills of the Dolomites consisting of 15 small municipalities in the province of Treviso. This is the ancient winegrowing area where Prosecco was born and made a miraculous comeback in the aftermath of World War II.
![New York Wine Studio's Alan Tardi](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-6.13.37 AM-898x1024.png)
New York Wine Studio’s Alan Tardi
Besides its pedigree, there are numerous factors of the Conegliano Valdobbiadene enclave that distinguish it from any other winegrowing area in the world: complex and diverse topography, variety of soils, native grape varieties, distinct sub-areas, ancient history, and varied typology—bubbly, fizzy, and still; secondary fermentation in tank or in bottle, leaving sediment in the bottle (known as Ancestral Method) or removing it (Traditional Method).
In this class—which takes place right in the middle of National Prosecco DOC week—we will discuss the origin and evolution of Prosecco in the Conegliano Valdobbiadene area. We will also examine the two additional Prosecco appellations created in 2010.
But most of the time will be devoted to exploring and tasting Conegliano Valdobbiadene Prosecco through a lineup of 8 exceptional terroir-driven wines, in a variety of styles, that demonstrate the unique characteristics, complexity, and diversity of the original Prosecco.
Participants will also learn how to say “CONEGLIANO VALDOBBIADENE” like an Italian!
Alan Tardi has arranged a fantastic lineup of unusual and exceptional wines (half of them are coming directly from Italy) which demonstrate the various factors that characterize the complexity and uniqueness of Conegliano Valdobbiadene: Different production methods (“Tranquillo” i.e. still, Martinotti, Classico/Traditional, Ancestral); frizzante, spumante; single vineyards, Rive, native grape varieties; diverse, soils, terroirs and topographies.
List of Wines
- Prosecco Tranquillo DOCG “Il Canto Antico” — BORTOLOMIOL*
- Colli Trevigiani IGT Verdiso Frizzante Sui Lieviti — GREGOLETTO
- Progetto 5 Varietà Conegliano Valdobbiadene DOCG Brut — MARCHIORI*
- Conegliano Prosecco Superiore DOCG Rive di Ogliano Extra-Brut — BIANCAVIGNA
- Superiore di Cartizze Brut DOCG — RUGGERI*
- Superiore di Cartizze DOCG “Private” Rifermentato in Bottiglia 2014 — BISOL
- Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Carpesica “S.C. 1931” Metodo Classico — BELLENDA*
- Valdobbiadene Prosecco Superiore DOCG Asciutto, Rive di Colbertarldo, Vigneto Giardino — ADAMI
- Torchiato di Fregona Colli di Conegliano DOCG “Ciàcoe” 2016 — CA’ DI RAJO*
*Shipped directly from the winery in Italy
Find more information and buy tickets at New York Wine Studio or at the link below.
https://www.newyorkwinestudio.com/original-prosecco
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Heaven’s Door Spirits, Bob Dylan’s highly awarded collection of super-premium American whiskeys, is turning up the heat on the age-old debate of which state, Tennessee or Kentucky, makes the best bourbon.
For as long as corn’s been cracked and stills have bubbled, Kentucky and Tennessee have been turning pristine limestone water and grains into a coveted amber elixir.
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud between these two bourbon powerhouses, inviting whiskey lovers everywhere to put their palates to the test and voice their opinion.
Heaven’s Door sets itself apart as the first brand to offer both a Kentucky and Tennessee bourbon, giving fans a unique chance to compare.
The brand’s Kentucky Straight Bourbon, Ascension, and Tennessee Straight Bourbon, Revival, are made from high rye mash bills with grains largely sourced local to the distillery, and barreled at the same proof, yet yield vastly different taste profiles. Heaven’s Door invites you to level set, savor and decide which bourbon pleases your palate and wins your heart.
A Tale of Two Bourbons
Many folks mistakenly believe that bourbon can only be made in Kentucky, but the truth is, bourbon can be crafted anywhere in the U.S.
What makes an American whiskey a true bourbon is a special set of rules: it has to be made with at least 51% corn, distilled at a certain proof, and aged in new oak barrels.
Kentucky and Tennessee both have storied histories of producing excellent bourbon, with differences in water and climate producing distinct flavors.
Kentucky’s limestone water and Tennessee’s pure spring water are both famous for helping yeast thrive during fermentation.v
Differences in flavor profile come from the type and provenance of the grains used, the type of yeast used, water quality, the proof at distillation and the particular wood used to make oak barrel.
Even the location of the barrel warehouse, the circulation of air between the barrels being stored and where the barrels are within the warehouse (high up or near the bottom) all conspire to give impart flavor differences.
Heaven’s Door Kentucky Straight Bourbon, Ascension
Heaven’s Door Kentucky Straight Bourbon, Ascension, is a unique blend of two premium Kentucky straight bourbons aged for over five years and non-chill filtered, boasts warm and slightly sweeter notes of vanilla and baking spices. The limestone-filtered water of Kentucky, renowned for its purity, plays a key role in developing these rich flavors.
Heaven’s Door Tennessee Straight Bourbon, Revival
Heaven’s Door Tennessee Straight Bourbon, Revival, also aged for over five years and non-chill filtered, offers a drier profile with complex and sharp flavors. Unlike many Tennessee bourbons, Revival skips the “Lincoln County Process” – a charcoal filtering step – allowing the natural flavors of the local non-GMO grains to shine through, resulting in a lingering finish with hints of caramel, cinnamon, and nutmeg.
“We wanted to fan the flames of this old debate
between Kentucky and Tennessee bourbon
and showcase
our outstanding expressions of both styles.
We’re excited to hear what consumers think and how they experience these two classic bourbons.”
Alex Moore
Master Blender and COO
Heaven’s Door Spirit
Heaven’s Door marries art and craft in every bottle, drawing inspiration from Bob Dylan’s restless spirit to continually innovate. By sourcing non-GMO grains and honoring each state’s natural elements, the distinct character of each bourbon is evident in every sip.
Yo DC! Following your Heart and Need Media Attention? Reach to Publicity For Good, CEO Heather Holmes explains
Yo DC! Following your Heart and Need Media Attention? Reach to Publicity For Good, CEO Heather Holmes explains
Publicity for Good is a millennial run communications firm that provides high-level disruptive, publicity and social media services for wide array of purpose driven clients in the food, beverage and beauty industry.
In 2016 by Heather Holmes former miss Ohio international celebrated publicist and Forbes 30 under 30 nominee publicity for good has built a reputation as the countries number one PR agency for CPG brands that have social causes built into their DNA.
![Publicity For Food CEO Heather Holmes](https://dailyovation.com/wp-content/uploads/2024/06/HeatherHolmesPublicityForGood.jpeg)
Publicity For Food CEO Heather Holmes
Today’s conversation with Heather Homes from PublicityForGood.com has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Heather Holmes from PublicityForGood.com. I’m a big fan because you’ve helped us facilitate a lot of previous conversations about food and drink and nutrition and all the things we like talking about.
What’s the most important thing that you want to share with the audience today?
Heather Holmes:
I really want to take away the unknown or worry about getting in the media. I want to make it more accessible to amazing brands and people.
So I definitely want to share tactical advice that if someone is reading this, they have a good story in business, they have the confidence that their story is good enough and they could absolutely make an impact and grow their business by getting in the media.
Joe Winger:
Starting with the basics, let’s pretend I have a company, I think I want public attention. I want to reach out to someone like you.
So what should I be thinking about? What do I present to you as a step one?
Heather Holmes:
Step one is really the intentionality of why you want to get in the media. What’s your goal? Are you wanting to reach more people? Are you wanting to get your story out there?
Are you wanting more sales and more people to buy your product?
You really need to know. Where you’re going first, and if you don’t know where you’re going, or you don’t have a vision, then it’s really hard to help you.
But if you have clarity there, then we can really pull back and help you identify your story, how you’re different, your why, and why your product and or company, would be really great to be in the media.
![The PublicityForGood Team](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-14-at-10.53.55 AM.png)
The PublicityForGood Team
Joe Winger:
Now, looking at the grand scheme of the campaign, what kind of a campaign should we be looking for: expectations, results?
Heather Holmes:
After we know our outcome that we’re wanting to get more sales, more backlinks, or name in the media, then what I like to do first is work with every entrepreneur, and even if you have a product, to really reflect in “why your story matters”
Why does your product matter?
If you’ve never been in the media before, I take people for an exercise where I have them draw on a piece of paper, them as a baby, to where they are now.
I have them write the key pivotal moments that have happened in their life that have made them start that company, because those little components are absolutely a part of your story.
I’ve been in the media 700 plus times: Inside Edition, Fox News, The New York Coast, incredible media, but it hasn’t always been about being a publicist, right?
Yes. I’m the founder of Publicity For Good, but a lot of that has been my story or building a seven figure company from an airstream.
Now I have almost two under two with a third on the way.
So you need to have your key pivotal moments because those are things you can talk about in the media.
Then we need to look at what’s going on in the news and how we bridge the gap between your product. Relevancy.
Joe Winger:
People may not know you are a former Miss Ohio International. Can you tell us a lesson you learned from being a former Miss Ohio International that you’re using in today’s work?
Heather Holmes:
It’s really all about your platform and reaching new audiences.
When I was building my company I decided I wanted to get into pageants. I wanted to meet a community of like minded people that wanted to make a difference in the world.
It was a way for me to have a platform because at the time I was talking about why you absolutely can build a profitable business. But also make a difference in your community and make a difference amongst your team. And really just build an incredible legacy.
So that was why I did the pageants.
I did a bunch of publicity and again, it made me relevant and timely because that was what got me in the media because I was Miss Ohio and I was only Miss Ohio International for a period of time.
So it gave me that relevancy. So you have to be relevant.
You have to bridge the gap between what’s happening in the news, or we often use Awareness Days, National Nutrition Month, National Social Media Day, and you have to position your product or yourself as the solution.
[For example], we were talking about an incredible juice brand, but most pitches I see are very promotional, right? It needs to be how you or your product simplifies people’s lives. How are you adding value? Or you don’t have a product you need to inspire people.
Joe Winger:
You’re growing a 7- figure business. What’s it like growing a huge business while you’re taking care of your kids and for a while you were living out of your Airstream
Heather Holmes:
We lived out of a 23 foot airstream for 3 1/2 years. I went from dating to engaged, to married to [my first child] Rose, who’s almost two, who lived in our airstream with us.
The year the pandemic [hit] was our first million dollar year.
I think a lot of the reason why it was that year is because when March hit, everyone was so scared that we lost about 40% of our business, number one.
Number two, we had to hustle and grit to make it. There was no choice of failing. All the distractions were gone.
When you’re in an Airstream, all you have is your laptop, but we had no external distractions, and then everything else was closed.
So the only focus we could do was our business and we had to scale out of necessity because we didn’t want to lose what we had put so much time in.
Fast forward, we now have 22 acres where we live and we have two under two, we have one on the way, we’re a full time team of 40, and it’s not easy.
I say transparently, it’s a hot mess. There are so many miracles that happen every day, but life is one, right? I can’t turn off my founder hat and publicist hat and then “Oh, I’m a mom”. It’s all one.
So yes, I might have Rose [my daughter] on a call with me from time to time, but I’ve learned that the more you step in and embrace your life, who you are and the realness, sometimes people opt out and that’s okay.
And this is my legacy.
I like these missions that we’re doing good work to us is way more than a business. We want to grow your brand and mission and we take it so seriously.
So it’s not perfect. It’s not perfectly scheduled. I’m a full time mom, all the time on the weekends when the kids are sleeping, we’re working.
We know where we want to go, and these clients and ambitions that we’re aligned with and supporting are helping people with their health.
Joe Winger:
What an incredible story to share.
Heather Holmes: I have so much to share. Like I was adopted when I was a week old to having two under two and another one on the way and building a business and building a homestead.
It’s so crazy. Austin, who’s my husband, the first week we were dating, we’re all about intentionality. I have the journal and we mapped everything out.
This year, we were going to get engaged then married. Austin and I,l we will have been together almost five years.
We’ve had a kid every year. Rose will be two in June.
We want to build a business. We want to impact our clients, brands, and scale their business. We want our team to get better and flourish in their personal lives too.
This is our mission and I’ve seen so many miracles happen from getting in the media on a personal level.
I was talking to [a business owner client] and her business grew by 40% from getting in the media.
One of my favorite cookie brands, a mom had an incredible heart story. She went on our local news and she brought in $12,000 worth of sales, just the local people wanting to support her.
On the flip side, when people Google my name, it’s like my social currency, there’s all these articles. So I have so much peace in that. Our kids will see the good work we’re doing.
Joe Winger:
You’re talking to an audience of foodies. What is your favorite meal?
Heather Holmes:
We just had Indian food last night that my husband made and it was so good.
We used to live in San Diego and I think San Diego has the best food. It’s all fresh. We’ve traveled a lot. We’ve been to Bali, their food is pretty incredible too. Where we live [now] we’re right outside of Asheville and Charlotte. So they have some good restaurants, but like I’m not in the phase right now where I’m the foodie like I used to be.
[At our house] we have chickens and we have fresh eggs. So I’m obsessed with fresh eggs every morning. You’re living a good life when you can go get your eggs and have them at home with some goat cheese.
And honestly, I love Livermuth. Crazy. So I’d say some Livermuth fried in a cast iron with some eggs and goat cheese. It’s the simple things that I really do love.
Joe Winger:
Heather Holmes with Publicity for Good. As we wrap up, whether it’s a potential client, a potential vendor, someone wanting your help with publicity, what are the best ways to find, follow you, websites, social media, etc?
Heather Holmes:
You can go to PublicityForGood.com You can find me on social media as well.
https://www.linkedin.com/in/heatherdesantis
https://www.instagram.com/heatherdesantis
https://www.instagram.com/publicity.for.good
https://www.facebook.com/heatherdesantis
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DC Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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1000s of Great White Wines to taste, Mike DeSimone and Jeff Jenssen’s new book White Wine Book, available on Amazon now.
1000s of Great White Wines to taste, Wine Pro’s Mike DeSimone and Jeff Jenssen’s new book White Wine Book, available on Amazon now.
Summertime is hot weather, light meals and adventures outside. All of which pair incredibly well with white wines.
That’s why Mike DeSimone and Jeff Jenssen decided to write a book featuring 1000s of white wine grapes that wine lovers should try. Some are very common, some are very obscure. But they’re all worth a taste – seriously.
Mike DeSimone, Jeff Jenssen’s new book White Wine Book
Today Mike DeSimone and Jeff Jenssen sat down (over zoom) for a conversation about wine, travel, food and more!
Note: the below interview has been edited for length and clarity. The full interview is available on YouTube, with clips in this article.
We’re talking about your new book “White Wine” today, available now on Amazon and we have a lot of questions. But first, welcome to the conversation and thank you both for being here.
Thank you. Thank you. We’re thrilled to be here.
For anyone who’s new to wine, these two are absolute wine GOATs. They’re the experts. They’ve written some great books in the past, and their new book is absolutely amazing. Over the past week I’ve had the chance to show it to a lot of people in my life and what I’ve loved about it is everybody from the wine geek all the way down to people who are barely wine drinkers, have all found really interesting reasons to love the book.
In the book you mention the word “invitation” several times. You include casual tasting instructions, the food pairing index, the white wine checklist. You do such a good job of making the wine approachable.
How important was it when you were building this book, the idea of making it approachable?
Wine always is very mysterious to people. And it doesn’t have to be. We really believe it. It’s kind of like our mantra. Open up a bottle of wine, sit around a table together, and there’s some conviviality and communal, you know, and, and communality in that bottle. So when you sit down in a circle and you’re having a glass of wine together, all of a sudden, we’re not so different.
So one of the things that we really wanted to speak to is to make wine approachable. One of things I really appreciate what you just said, is that people from all levels, from wine geeks to wine novices, we specifically set out to write this book with enough information that the geek will be really happy and enough information to intrigue the novice to wanna learn more.
We’ve always said this is the kind of book that you would buy for your Dad who happens to like wine, or you would buy it for yourself or buy it for a girlfriend or a buddy that wants to learn more about wine.
But I will tell you that we’ve been honored; our last book, Red Wine (amazon.com), was actually suggested reading list for people who were studying to become Masters of Wine. So we wrote this book with that idea in mind because we’d like this book to be a reference for Master of Wine students.
I think a lot of people may not realize just how much wine you might taste in an average year.
When we are tasting wine, whether it’s for a book like this and we’re trying to decide what gets include, or when we’re writing our articles, it’s very easy for us to open up 30 bottles in a day.
But there’s also traveling, going to wine regions, and walking into a winery and visiting four wineries a day where people can pour you anywhere between 3 or 4, up to 20 glasses.
One of the things that we have to make a distinction is how much wine do we taste and how much wine do we drink.
Because when we taste wine, we may open 30 bottles, but you just have a sip, you swirl it around your mouth, you get your impression, and then you spit it out. So you can actually taste 30 or 40 wines in one sitting. The alcohol that you actually absorb in your mouth is probably equal to one glass of wine.
We really have to maintain our wits about us when we’re writing books and tasting notes. And then out of those 30 wines, we’ll choose one or two to put in the fridge and drink with dinner.
So the difference between drinking the wine and tasting the wine is a big difference. Our neighbors absolutely love us because we have these bottles with [2 inches] out of it and put the cork back in and give it to them. So they’re very, very happy. But I think one of the things that we had to do for this book is taste.
There’s about 2,000 recommended wines. I’m gonna say we we tasted close to 5,000 [wines]. Not everything made the cut.
That’s incredible. So speaking of those 5,000, how do we prevent palette fatigue?
One thing for both of us is we both drink sparkling water.
Also, we eat very simple things just to clear the palette, wipe some of the tannins from it. We’ll eat sliced baguette or plain water crackers. That kind of thing. Also, try to break it up. Don’t drink the same style of wine over and over, because you’ll stop noticing the subtleties between them.
It’s training too. I can’t run a marathon tomorrow because I haven’t trained for a marathon, but I can taste 30 wines or 40 wines tomorrow because I’ve trained my palette to discern the differences. So it’s kind of like an athlete, it has to do with training to prevent fatigue.
So staying on the idea of tasting for a second, how do we talk to a winemaker? Any tips for a less-experienced wine drinker?
One of the first, and an easy question to ask, is how much did you make of this wine? Because that actually gives you an indication of how special the wine is, right? If somebody says, ‘Oh, we make a million bottles of this every year.’ Maybe it’s not so special.
If they say, ‘Oh, we only made 2,000 bottles of this and it comes from one special vineyard, that sometimes opens up the question of how special it is.
Another question is, if it’s a blend, if it doesn’t say on the bottle that it’s Chardonnay or Pinot Grigio, and you just know that it’s a white wine, you can ask what grapes are in this.
But people who visit wineries should ask questions. Take that as an opportunity to learn. Read the book White Wine, get some knowledge, and then you go to a winery, go out to California, go to New York State, go wherever you go, and visit a winery and talk to the winemaker and talk to the people who are responsible for making the wine. They’re very generous with their time. They want you to be informed and they want you to enjoy their wine. So do your homework and then learn some more in person, and then go back and read our book again, because you’ll learn a little bit more.
Your White Wine book is a mammoth undertaking. There’s a lot of information in there. How did you create all of this?
I think actually we were lucky in that we’d already written Red Wine. We worked with our publisher. We actually walked in, knowing that some of our prior books were a little bit text heavy, and said, ‘Hey, we want to do some graphics. For the flavor profile, there might be a picture of a peach and a rose and a lemon. For the food pairing, you’ll see a little plate of pasta and a pig and a steak.’
We worked with the same editor again. We had the structure already so that was a blessing.
When our editor came to us and said we want to publish this book, we were so excited. But then we looked at each other and said, we don’t have a lot of time to write this book. Let’s let, how, how are we gonna do this? You know? So we divided and conquered.
If you love wine, you’re gonna love this book, whether you’re a novice or above.
My old boss used to tease me because back then I enjoyed white more than red. Why doesn’t white get the respect that red does?
You know, you’re very right. We had to fight for this book.
I’m an equal opportunity white wine and red wine drinker and rose, because there are wines for different occasions. Sometimes when you’re having a big heavy steak, you want a red wine, but a lot of times we’re trying to eat lighter, more vegetables, lighter cuisine. It’s summertime now. Lighter white wines really go with those foods.
There’s so many grapes in this book. Is there one lesser-known grape that you want the world to know about because it’s an amazing discovery?
We have a holiday coming up this weekend. By the time this is posted, it will just have passed. This coming Sunday is International Pošip Day, and Pošip is a wine from coastal Croatia. It grows in Dalmatia and on some of the islands. It’s this wonderful, delightful, fresh, crisp, citrusy white grape from Croatia that we don’t see a lot of in the US. It’s in more major urban markets. It’d really worthy of attention.
Were there any unexpected surprises as you created this book?
When we did Red Wine, we did single varieties and regional blend styles, like Rioja which can have three or four different grapes in a bottle and Bordeaux can be up to six different grapes. That actually includes sparkling wine we covered in Red wine.
We covered only nine regional blend styles and 41 single varieties in White Wine. I just did account. I believe we have 14 regional right grape styles. So things like White Bordeaux, White Rioja fall under a style that’s not necessarily one grape.
Is there a message that you haven’t been asked that you would love to share with a wine loving audience?
You can always learn something. Keep learning, keep asking questions.
Sometimes there are some really interesting questions that people come up with.
We are wine experts, we’re authors of six wine books now. We write for different publications. We’re mast head at two different magazines, so we really kind of know what we’re talking about, but we don’t know everything.
So, being able to understand that and admit that, wine is a continuous, ongoing journey and learning about wine is what makes it very exciting. So I’m really happy to have been on the journey so far and I hope have a lot more years on this journey to learn more about wines I’ve never tried.
So thank you so much for your time. Tell us where to find you, where to follow you, your social media websites.
We are on Facebook and on Instagram as World Wine Guys. We have a website, www.WorldWineGuys.com for a lot of our articles and videos we’ve done over the last 13 -14 years.
Go to www amazon.com and put in three words, white wine book, it’ll pop up.
And then as you scroll down under, ‘Usually bought together.’ It’s our white wine book and our Red Wine book.
We have some friends that have written some great books, Wine Folly, Jancis Robinson.
We’re not the beginning and the end of wine knowledge. There are so many of our colleagues that we respect deeply. So there’s a lot to learn from everybody.
All I can say is that’s what we’d like for people to learn more, enjoy wine, open a bottle of wine with your family and friends and you know, we kind of drop all of our guards, we drop all of our pretenses and the world will be a lot better place.
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Bourbon Podcast announces 2023 Whiskey of the Year
Bourbon Podcast announces 2023 Whiskey of the Year
“Big, bold, packed with flavor” – Bourbon Podcast announces 2023 Whiskey of the Year
After sampling over 100 whiskeys in 2023, Bourbon Podcast announced its 2023 Whiskey of the Year: Garrison Brothers Cowboy Bourbon®.
The highly anticipated 2023 release of Garrison Brothers Cowboy Bourbon® was limited to 9,600 bottles coming in at 140.9 proof.
Cowboy Bourbon® is bottled at cask strength, uncut and unfiltered, providing a unique flavor that is distinctly Garrison Brothers and unapologetically Texas.
“The 2023 release of Cowboy Bourbon® really stood out to us,”
Joe Nassif
co-host of Bourbon Podcast
“It is a big, bold, hazmat bourbon that is packed with flavor. It tastes like a dessert in a glass, with notes of brown sugar, chocolate, raisins, and cinnamon.”
Each barrel of Cowboy Bourbon® was hand-selected by Master Distiller Donnis Todd and stashed away in Garrison Brothers’ barrel barns for at least six years.
The process and high heat in Texas allows the bourbon to soak in even more flavor and texture, resulting in an incredible product. “Cowboy 2013, the first Cowboy ever released, put Garrison Brothers and Texas on the bourbon map,” said Donnis Todd, Master Distiller, Garrison Brothers Distillery. “It’s an honor a decade after the first release having the 2023 Cowboy named as the 2023 Whiskey of the Year,” Todd said.
Founded in 2005, Garrison Brothers Distillery is located in Hye, Texas. In 2006, the distillery was granted the first stiller’s permit for bourbon outside of Kentucky and Tennessee, which makes it the oldest legal bourbon distillery in Texas.
In addition to 2023 Whiskey of the Year, Bourbon Podcast announced the following 2023 Honorable Mention Whiskeys:
2XO Gem of Kentucky, 108 Proof, MSRP $199
Old Forester The President’s Choice, Barrel #30, 117 Proof, MSRP $189
Russell Reserve 13, Batch 4, 114.8 Proof, MSRP $150
Old Fitzgerald Bottled-in-Bond 10 year (Spring 2023), 100 Proof, MSRP $140
Angel’s Envy Cask Strength Rye, 114.4 Proof, MSRP $270
Elijah Craig Barrel Strength (C923), 133 Proof, MSRP $70
Elijah Craig Barrel Strength (B523), 124.2 Proof, MSRP $70
Garrison Brothers Balmorhea, 115 Proof, MSRP $180
Michter’s 10 Year Single Barrel Bourbon, Barrel #23G2651, 94.4 Proof, $185 MSRP
George T. Stagg, 135 Proof, MSRP: $125Bourbon Podcast is the premier podcast for whiskey enthusiasts, consistently ranking in the Top 10 of Apple Podcasts in the United States in the hobbies category. Bourbon Podcast has thousands of weekly subscribers made up of whiskey enthusiasts and industry insiders. With over 60,000 followers on social media, Bourbon Podcast has distinguished itself as one of the top sources for news and reviews of whiskey in the United States.
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