Drinking on the Edge - NOW AVAILABLE WHEREVER YOU GET YOUR PODCASTS!
Adult Beverage Industry veteran David Furer takes you on an alcohol-fueled adventure through our drinking worlds near & far; past, present, and future. Fermented and distilled bevies from the mid-Hudson Valley to the world's most remote locales will be highlighted with guest appearances by many of their creators. Plenty of good info and fun to be had but ya gotta BYO!
Episode 2
Home to the greatest number of the US's finest Rieslings, as well as numerous other fine whites, bubblies, and the occasional red wine is none other than New York's own Finger Lakes appellation. A rising star in its firmament is Nova Cadamatre's Trestle 31, her family operation benefiting from skills she learned and applied working at some of California's most famous wineries. Zooming in, she shared her love of the area and its wines, stepping aside to allow Finger Lakes Distilling's Brian McKenzie, a founding member of Empire Rye, to talk about his excellent rye and his gin distilled from grapes grown in the FLX. Brian's professional curiosity extends not only to two vermouths he'd a hand in creating, sharing those so Matt could create Martinis and Perfect Manhattans, but also to beers. Brian's played a role in two of the four beers his friends at Lucky Hare Brewing we thoroughly enjoyed, all made mostly with malts and hops grown in this unique, scenic region.
Home to the greatest number of the US's finest Rieslings, as well as numerous other fine whites, bubblies, and the occasional red wine is none other than New York's own Finger Lakes appellation. A rising star in its firmament is Nova Cadamatre's Trestle 31, her family operation benefiting from skills she learned and applied working at some of California's most famous wineries. Zooming in, she shared her love of the area and its wines, stepping aside to allow Finger Lakes Distilling's Brian McKenzie, a founding member of Empire Rye, to talk about his excellent rye and his gin distilled from grapes grown in the FLX. Brian's professional curiosity extends not only to two vermouths he'd a hand in creating, sharing those so Matt could create Martinis and Perfect Manhattans, but also to beers. Brian's played a role in two of the four beers his friends at Lucky Hare Brewing we thoroughly enjoyed, all made mostly with malts and hops grown in this unique, scenic region.