Exploring Islay with Whiskey Island's Andrew Jefford

Following stints at  Royal Lochnagar and Glenfarclas in his native Scotland, master distiller Shane Fraser arrived in the Hudson Valley with the remit of making the highest quality single malt whiskies available to him from New York state ingredients. He's well on his way in doing so at John Dyson's Ten Mile Distillery. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

Spirits insider Frank Coleman shares the history and current state of Virginia's George Washington Distillery with Carlo DeVito and David Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

Manhattan wine maven (and importer) Mozel Watson winds his way upriver to join David in-studio for a chat about his life, businesses, and wine in both the Big Apple and Europe. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

NY FLX's Fred Merwath of Hermann J. Wiemer, Mike Beneduce of his eponymous New Jersey estate, Left Foot Charley's Bryan Ulbrich in Traverse City MI, Morgan Beck of Oregon's Johan Vyds., and JJ Williams of his family's Kiona Estate in Red Mtn. WA discuss growing, vinifying, marketing, and enjoying each others' expressions of this unique red middle European grape. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

David and co-host Carlo DeVito converse with three US state agricultural secretaries overseeing some of the most comprehensive and impactful programs integrating their state's adult beverage production with that of their state's farmers supporting them. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

Islay--the Whiskey Island's terroir, historic and new developments, uniquely peaty and seaborne qualities, and memories walking through it are celebrated just in time for the conclusion of its 39th annual Fèis Ìle with internationally renowned writer / author Andrew Jefford. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

The first of a mini-series focused upon Cabernet Franc co-hosted by its chronicler Allison Slute looks to New York's Finger Lakes with five (!) of its finest vintners--Kelby James Russell of Apollo's Praise, Boundary Breaks' Bruce Murray, Lamoureaux Landing's Josh Wig, Fred Merwarth of Hermann J. Wiemer,, and friend of the show Nova Cadamatre of Trestle 31. Not for the easily distracted, this is a long and mostly geeky glimpse into the growing and vinifying of Cab Franc for those who care about the oft-overlooked third in Bordeaux's red triumvirate. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

The fame of Vermouth di Torino PGI is linked to Piedmont producers and Turin when, in the 1800s, it was home to the aristocracy of vermouth makers who achieved international standing. Vermouth di Torino is classified according to the color (White, Amber, Rosé, Red) and the amount of sugar used in its preparation, classified as extra dry for products containing less than 30 grams of sugar per liter, dry for vermouth with less than 50 grams per liter, and sweet for those with a sugar content of 130 grams or more per liter. This extends to the assignation Vermouth Superiore referring to products with an alcoholic strength of not less than 17% vol., made with at least 50% of Piedmontese wines and flavored with herbs other than wormwood cultivated or harvested in Piedmont. For more info: https://www.vermouthditorino.org/en/ Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

In recognition of its December 18, 2024 inauguration as a recognized and regulated category, Carlo DeVito joins David to welcome American Single Malt Whiskey with its association co-founder Gareth Moore of Virginia Distilling and an OG of the craft whiskey world, fellow podcaster and writer Lew Bryson. MADE FROM 100% MALTED BARLEY DISTILLED ENTIRELY AT ONE DISTILLERY MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS DISTILLED TO NO MORE THAN 160 (U.S.) PROOF (80% ALCOHOL BY VOLUME) BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME) Them's the rules. Lew and Gareth help us sort out its development as we taste examples from Cedar Ridge, Westland, St. George, Balcones, Harvest, Ten Mile, Westward, New Riff, Old Line, Virginia, Stranahan's Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

With an estimable heritage backing its position as one of the US's fastest-growing craft distilling states, Carlo and David took pleasure in hearing and tasting from four of its artisans--none bearing the name of Daniels or Dickel. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff