Rogues On The Road

We met up with Ryan Hiebendahl, vice president of sales at Sail Away Coffee. Also Joining us was coffee expert and "shaman", Mike Love from Coffee Labs. Both Ryan and mike gave us an education on the art of cold brewing which interestingly, has many similarities to craft beer brewing. The sail away slogan: ""live young"...Sail Away pairs it free-spirited approach to flavor with a well traveled palate."The crew at Sail Away focus on single-origin roasts, blends and signature cold brew coffee. This episode we stuck to cold brew which is trending. Yep, Dunkin' has joined the band wagon. We've had cold brew before; however, flavor profiles range from amazingly smooth and balanced to "what were you thinking!" Ryan tasted us through what we thought were some of the best cold brew's we've experienced. We tasted through five, nitrogen cold brews. The cans included sweetened, unsweetened, horchata, salt and caramel and pumpkin chai. We were very skeptical on the pumpkin chai; however, ryan collaborated with Amy Rothst

Prologue: We suggest you purchase a couple of bars of chocolate from Dandelion Chocolate while listening to this podcast. It will definetly enhance the experience! The single-origin chocolates we sampled were incredibly complex and different depending on country of origin and Terroir. It was very helpful having both a chocolate expert and coffee expert joining us to help guide.This was a fascinating experience for us! We met up with chocolate maker/educator, Christine Keating from Dandelion Chocolate at the New York City Coffee Festival. Also joining us was Mike Love from Coffee Labs our resident "coffee Shaman". Yes, coffee and chocolate have many similarities when it comes to processing and tasting. The experience began with the opening of a beautiful, raw cacao pod, which has an almost alien appearance. The flavor and textures we experienced from the raw beans completely different from the end product we know as chocolate. Notes of mango, squash, banana, citrus and slimy almond came through. We had no idea

We met up with Dani and David at a local gastro pub, Country Fare to discuss their latest epic costume design for Magic Wheelchairs. Together they are working on a Halloween themed build that will be revealed at Comic Con For Kids."Magic Wheelchair is a nonprofit organization that builds epic costumes for kiddos in wheelchairs — at no cost to families. Their mission is to bring communities together to create unforgettable moments for children around the world by transforming their wheelchairs into magic. To be eligible for a Magic Wheelchair costume, a kiddo must be between the ages of 5 and 17 and primarily use a wheelchair for mobility."There are teams from all over the world donating their time to create unforgettable costumes for wheelchairs. Each team is given a budget of $1500 for their build and team sizes range from just a couple of people to large college groups. Intially, Teams meet with the kids to discuss ideas and themes but nothing is revealed until the costume is complete. Additional

We met up with Yvan at Deccico's markets in Armonk, NY. Yvan De Baets is a founder and brewer at the famed brewery, Brasserie De La Senne, in Brussels. He is also a social worker and beer historian. Belgium has a long rich history when it comes to brewing and is also trend setter to the entire brewing industry. Yvan is extremely passionate about the beers he and fellow brewer, Bernard Leboucq produce. Together they brew beers they love while remaining uninfluenced by trends and profit. As a result they brew beers that are wonderfully bitter, low in alcohol and superior when it comes to quality. Many consumers in the brewing industry consider Brasserie De La Senne to be "some of the best beer in the world"."The beers of Brasserie de la Senne are produced by two passionate brewers from Brussels: Yvan De Baets and Bernard Leboucq. They work in a small brewery honouring the traditional ways of brewing beer: unfiltered, unpasteurized, free of any additives and using only the finest raw materials of

Finally...an episode that has given us the most complete education on sour beers. We met up with Alex Wallash at, Deccicos & Sons in Brewster, NY. Alex is a founder, brewer, innovator and surfer from The Rare Barrel, in Berkley California. The sours produced at The Rare Barrel are some of the finest and most innovative we've experienced. RARE BARREL: "We are an all-sour beer company. Sour beer is our favorite style of beer. The flavors produced by this unique fermentation and aging process cannot be replicated in any other food or beverage. Due to the involved process, sour beer is not often a commonly brewed style, making it difficult to find. We’d like to help change that.Aside from our personal preferences for the beer, there are also practical reasons for going all-sour. By focusing completely on sour beer, we can concentrate on learning as much as possible about the reasons why those unique flavors are produced in sours. With our entire focus on sours, we have crafted a cellar around the p

Thirty minutes before this podcast we had no idea we were going to record this. This episode is dedicated to the oldest barber in the world and WWII veteran, Anthony Mancinelli. We never met Anthony, however we thought it appropriate to honor Anthony by attending his funeral Mass, procession and grave-side service. This is where we met up with military bugler, Dani Masterson.Dani Masterson is a volunteer bugler working with Bugles across America and Spiritof45.org. She's been a horn player for over 30 years and for the past 20 years sounding TAPS for over 3500 details. When she shows up for a detail, she feels, " It"s the last nicest thing that can do for someone." These are the times when Dani feels her service is most pure. "I don't do this to receive a pat on the back or even a thank you. I do it to serve. I'm personally grateful because it has given me a place to serve those who have served. My mission is to educate people on the significance and history of TAPS, why it is important to have a live Bu

Big thanks to Delta Sky Club for hosting this episode with Damrak Gin. We met up with Tanya from Damrak to discuss cocktails, gin history and trends. Delta Sky Club's complimentary cocktail of the month is a Spanish-Style gin and tonic made with Damrak. The gin recently won silver at Food and Beverage Magazine's PROOF% awards Damrak is light on the juniper with a lot of subtle flavors, predominantly citrus. These characteristics opens it to whole host of cocktails. There are 17 different ingredients that give Damrak Gin its DAM good taste. Some of them they disclose, but some are the Master Distiller’s secret. The main distillate consists of the best quality Curaçao oranges. The distillate of these peels highlights the citrusy character of Damrak Gin; like a triple-sec liqueur without sugars. Valencia oranges give Damrak Gin its sweet and distinctive aroma, while lemons provide the freshness. In every gin, there are juniper berries. Even though they deliberately added little less juniper berries, it is still

This episode we met up Morgan Spurlock at his pop-up restaurant, Holy Chicken to discuss the newly released Super Size Me 2: Holy Chicken! Morgan is an award-winning and Academy Award-nominated writer, director, producer, playwright and president and founder of full-service New York-based production studio Warrior Poets. Joining us were poultry farmers John Buttram and Charles Morris. Although the start of this documentary is about opening a truly transparent fast-food chicken restaurant, it became quickly apparent that this film is about the farmers, there struggle and the corruption surrounding "big-ag" in our country. 99% of the chicken consumed is the United States is produced by a monopoly of five main companies. These companies control all aspects of chicken production and essentially "own" the farmers who grow their chickens. The whistle-blowing in this documentary has resulted in John has being black-balled the the industry and no longer grows chickens. Charles is still working because he has no

Another first for us! Truly honored to be guests & students at The Wolf Conservation Center in South Salem, NY. Not only home to the famous X-men mansion its also home to 50 North American wolves. Species at the center include Gray, Mexican Gray and Red wolves. We met up Maggie Howell who is a wealth of knowledge when it comes to Canis Lupus. Maggie, Executive Director, has worked at the Wolf Conservation Center since 2005, starting as the WCC's Managing Director and taking the helm as Executive Director in 2013. She continues to lead the WCC's education and advocacy initiatives and be the main voice of the WCC. The remaining staff is made up of dedicated professionals that include educators, scientists, veterinarians and volunteers. As we learned, the center has many moving parts; however, there are two main components, education and breeding. In regards to education, WCC has ambassador wolves, Zephyr, Alawa and Nikai who work directly with the public and will never be released into the wild. Don't worry

This episode we met up with Brittany Chardin of Movers and Shakers. Brittany is a beverage and bar consultant who has partnered with Delta to help transform the Delta Sky Club into a whole new experience. The key word is "experience" and that's what Delta is striving to accomplish. An all-encompassing, multi-sensory "Shangri-La" thats surprisingly affordable. Delta: "We’re constantly updating our offerings at THE BAR for our guests, including premium spirits and cordials, craft cocktails, local beer choices, and hand-selected wine options by Master Sommelier Andrea Robinson, who works closely with Delta to make selections from vineyards worldwide.Hand-Crafted Cocktails:Curate your experience with our reimagined list of craft cocktails including a refreshing Bramble Tonic, a Luxe Manhattan, a Day Tripper Spritz and more. Old Forester Whiskey Row series:Take a journey through the history of bourbon with our new Old Forester flight. This bourbon experience includes four distinct offerings that highlight thi

We met up with Antonio Guarda Nardini from Grappa Nardini. Antonio's family has been making premium grappa in Italy since 1779. Although the family originated with distilling traditional grappa they also produce liqueurs, brandy, aperitifs and bitters. This episode we stayed within the grappa category. The name “grappa” originally comes from the Italian word “grappolo”, meaning grape. Grappa is distilled from grape skins, or pomace. The pomace is a byproduct of wine-making. Grappa is therefore a type of pomace brandy. This grappa is NOT "Italian moonshine". And contrary to many American palates, this grappa is complex in flavor, incredibly smooth and very versatile. Typically the spirit is bottled un-aged OR aged, Matt is particularly fond of their aged expressions. Grappa can be enjoyed neat or in a cocktail. Antonio was kind enough to give us a copy of his book "The Grappa Handbook". Not available on Amazon. The 132 page book was created to underscore grappa’s accessibility, as well as discussing the spirit

This episode we met up with Lisa Laird Dunn of Laird and Company. The first legal apple-mash distillery operating in the United States. Lisa shares her incredible family history that reaches back generations and samples us on a rare cask celebrating her son's legacy, the tenth generation. So, whats the difference between applejack and apple brandy? "Applejack (also known as apple brandy or “straight applejack”) must be produced from 100 percent apples, blended applejack is a blend of apple brandy and grain neutral spirits (this is a category that Laird's petitioned for; it was passed in 1972). She describes it as functioning like an “applewhiskey.” Lisa and her family have been making applejack and apple brandy for over two hundred years. "Prior to 1760, George Washington wrote to the Laird family requesting their Applejack recipe. Entries appear in Washington’s diary in the 1760’s referring to the production of “cyder spirits”. As a Revolutionary soldier serving u

We met up with George Manska, the creator of the Neat Glass. George has revolutionized the the way the alcohol industry is experiencing spirits! Just about every major spirit competition in the world is taking on this glass to judge spirits to their fullest.George Manska: "In 2002, a simple glass blowing mistake created an amazing shape which displays the true expression of spirits, and launched a new, scientific approach to glass design, Naturally Engineered Aroma Technology (NEAT) the scientific foundation for the best spirits glass available. To properly savor spirits, one needs a spirits nosing glass which displays aromas and accents flavor.Studying human olfactory physiology and applying physical and chemistry science, we unlocked the hidden dimensions of distilled spirits with a spirits nosing glass that enhances drinking pleasure, enjoyment, and diagnostics. Nine years, fifty two design revisions, hundreds of tastings and aroma profile studies resulted in perfection - the NEAT spirits glass. The tulip

We met the crew at Chinola during a visit to Bar Convent, Brooklyn. They are "passionate" about the entire operation. This includes carefully growing their own Passion fruit. This is the most authentic passion fruit liqueur we tasted. We love it chilled; however, a splash on top of a fresh Caipirinha and it doesn't get much better."Passion fruit is widely referred to as maracujá throughout Latin America, except in the Dominican Republic where this local treasure is termed Chinola. Our chinola are meticulously grown and varies in shade, each carefully selected from their farm."Bitters and Bottles: "Chinola can be sipped straight or over ice, and tastes wonderful when mixed. You can use it in a Highball with straight seltzer or sparkling wine, or add it to an Aperol Spritz. It also works wonderfully in tropical or tiki cocktails that call for a passion fruit syrup like a Hurricane. It’s drier, boozier, livelier and fresher tasting than any other passion fruit syrups or liqueurs on the market

We had a great time sitting with artist, dad & philanthropist Michael Godard! "Michael Godard is known as the explosive “Rockstar of the Art World” and global top selling artist!"His world of art invites us to see his lighthearted perspective, surrounding us with animated olives, grapes, and dancing strawberries. His unique portrayal of fun is an exciting combination of imagination and subtle humor, evoking the creative side in “Olive” us. He has redefined art as we know it and, of course, given it a punch line.""His paintings are thought provoking and full of enigmatic illusion. They show pain, love, conflict, and success, making people smile, laugh, reminisce, and exclaim, “Oh My God..ard!”"Godard’s work is highly collected by young and old from all walks of life including movie stars, rock stars and private collectors. “We both love to see people respond to our art and it’s probably why we’ve been given a gift to create and entertain. Get ready to go crazy over the artwork of Michael Godard” -Ozzy Osbo

Chicago deep-dish pizza is expanding beyond its borders. We had a lot of fun with Evan from Giordano's Pizza! He met us in Vegas where the company has recently opened two restaurants and its apparent that he as well as the entire company are extremely passionate about their famous deep dish pizza. This style of pizza is a bit foreign to all of us as we are dedicated New York Pizza fans. The kinda of pizza that folds. After this episode we have come to the conclusion that we enjoy both styles of pizza and they can coexist harmoniously. Yep, we're craving it now...Their story: "It's creation began in a small northern Italian town near Torino, Italy. Mama Giordano was famous around town for her exquisite cooking. Of all her renowned dishes, her most beloved meal was her “Italian Easter Pie”. Mama Giordano would serve this double- crusted, cheese stuffed masterpiece on special occasions. This pizza pie became a sacred tradition in the Giordano family and a legend in the town of Torino. Years later, Italian immigr

This is a first for us! We spent the evening podcasting live from craft beer mecca, DeCicco and Sons in Brewster, NY. Consumers arrive from all over the trip-state area to experience the amazing and often rare craft brews. Joining us for a tap takeover was Diner Brew Company, Plan Bee Brewery, Industrial Arts Brewing and Brendan from DeCicco and Sons. What you won't hear are the dedicated crew behind the bar who help organize this great event. Big thanks to Vinny, Greg, Nate and Rob. Couldn't have done it with out you."DeCicco’s award winning beer department sometimes leaves people wondering, “Is DeCicco’s a supermarket with awesome beer? Or a beer store that sells awesome food?” Visit one of our locations and decide for yourself. We have one of the most comprehensive beer selections in the state, with vast bottle selections and an ever-changing draft list for growler fills. Our stores in Brewster and Armonk also have beer and wine bars, and regularly host brewers for specials events and releases.Th

A must visit if you are in the Hudson Valley! We spent the morning at a traditional family-owned, German butcher. East Fishkill Provisions is an art form with a broad spectrum of specialties dating back generations. The original owner, Rudy is 94 years old and is still going strong making traditional brats. Rudy sold to current owner George Mustakas and his son and they've been expanding the menu since. What do they produce? Bierwurst, Ham Bologna, Shickenspeck, Hot Dogs, Kielbasa, Wursts, Bratwurst, Weisswurst, Knockwurst, Bauwernwurst, Smoked Sausage, bacon, Smoked Ham, Smoked Turkey, Roasted Beef, Corned Beef, Pastrami, Kassler Rippchen (smoked pork chops), Bologna, Liverwurst, Laberkase, Pepperloaf, Headcheese, Sulz. In addition all this and their deli, they have full catering and BBQ including whole hog. During hunting season almost every hunter in the Hudson Valley has dropped off game meat for processing. Venison Menu. The day we visited George had bear sausage smoking! We had an amazing time with Geo

We had a great time with Mike and Dani from Coconut Cartel! Amazing founding story that created a Guatemalan rum proofed with coconut water."Coconut Cartel is the story of Mike and Dani Zig and all the places theyve called home. Born in Miami to Latin parents, the Zigs grew up between Miami, Guatemala and El Salvador; often spending weekdays in Central America and weekends in Miami. These two drastically different, yet culturally connected places, are the very inspiration behind Coconut Cartel.As soon as they settled back in Miami, they began their first venture: 'smuggling’ coconuts in their suitcases from islands off the coast of El Salvador directly to Miami Beach’s best hotels. Creating one of the first ‘Instagrammable’ beverages to hit the beaches opened up a lot of doors into the hospitality and spirits industries, allowing them to collaborate with brands such as Soho House, Standard Hotels, The Surf Lodge and into the hands of mega celebrities like Drake, Martha Stewart, HRH Prince Harry Sussex, Cristi

We met the crew at El Silencio Mezcal at Bar Convent, Brooklyn last year. This year we came back to taste and wow, what an experience! We'll leave the actual tasting experience to the episode. Mezcal can be misunderstood because many people who try them for the first time are often disappointed. Mezcal flavor profiles are on a wide spectrum. They can be incredibly bold, medicinal & smokey or they can be more soft, floral and balanced. The key is balance. El Silencio Mezcal is perfectly balanced for a broad range of Mezcal consumers.The mezcal Espadín is double distilled in Oaxaca, Mexico and is the "perfect companion for cocktails or simply to sip on its own. A robust, deep flavor profile recalls earthly delights and hearty tastes, providing a subtle smoke and pronounced finish unlike any mezcal or spirit you’ve encountered in your travels."COLOUR Clear with solid white accents. TASTE Roasted figs, sweet potatoes and charred stone fruit. AROMA Balanced smoke, ash and baking spices. FINISH Predominantly wh