Tuesday, December 31, 2019

Episode 148 Ox Cart Arcade and Rooftop

In today's episode we explore the retro themed Ox Cart Arcade 
We'll taste a ginger lime Hot Toddy
Finally, we learn about the history of this quirky recent revamp

Aaron searched high and low, and it appears that he threw the bag away, and all that is left are a handful of potatoes. If we ever do find out what the delicious and creamy potatoes were, we'll make sure to let you all know.

Since neither of us actually took a photo of the amazing bowling machines, we had to find one from the photos on google. Credit to Skylar Thompson for tagging Ox Cart in this wonderful pic!

Have a happy new year everyone! We thank you for listening and sticking with us in this first year of the podcast!!

Tuesday, December 10, 2019

Episode #145 Toilet Tourism

In today's episode we get dirty talking about terlets and what we do with them on the road

Our taste for this episode is a take on an old fashioned that has Rum as a base, rather than a whisky.

We used Lawless rum for this cocktail. If you'd like to recreate this on your own, the recipe is:

.75 Oz Lime Juice
.75 Oz Simple Syrup
2 Oz Rum
12-14 dashes of bitters

If you'd like to see the episode of How to Drink that we got the idea for this drink from, check out the link here

Tuesday, December 3, 2019

Episode #144 Bent Brewstillery

In today's episode we talk about Bent Brewstillery in Roseville, MN
We taste several options at their taproom
Finally, we discuss the history of Bent (and a lot of really old monetary systems)

The law in the state of MN (Section 340A.22) that governs micro distilleries is a bit circular, and has been hard to navigate for many new distilleries, as shown in this post from The Growler. The law forces only one sale per person per day on site, and limits the size of the bottle to 375 ml for on site sales. It's more complicated than that, but that's a decent start to the confusing cycle that has been created.

We here at Travel by Proxy want all of you to know about the crazy ways that currency used to be created and used, and want you to start with the Wikipedia entry on the Halfpenny, aka the Ha'penny, and for those of you wondering about the monetary system in The Name of the Wind, see the Kingkiller Wiki entry on the common currencies of the lands.

Thursday, November 28, 2019

Episode #143 Tongue in Cheek

In today's episode we talk about Tongue in Cheek in Saint Paul, MN
We taste another hard seltzer from Fulton
Finally, we discuss the concept behind Tongue in Cheek, and what makes it special to us

The Photo attached is all rights reserved to Tongue in Cheek, and is included in their google photos.

We really do suggest you go to Tongue in Cheek, and if not in an area that you can get to this specific restaurant, you should find something in your local area that is similar, as the meal can be an experience in and of itself. Aaron and his wife really enjoyed their trip to Tongue in Cheek, and plan to go back again soon, and any place you can find with a similar mission will be well worth the time and expense for a nice night out.

Also, if you all have suggestions for a Brunch tour in the Twin Cities, or any locale close to you, let us know, we need more places to go to and experience for you, and give our reactions to.

We haven't taken any photos of the new PC yet, as we're waiting for the desk to be completed, and we're really excited for that to come to be.

We really appreciate you all, and hope you have a great Thanksgiving, and we really are looking forward to completing our first year as a podcast!

Tuesday, November 19, 2019

Episode #142 3rd Act Brewing

In today's episode we talk about 3rd Act Brewing
Taste a Berliner Weisse from 3rd Act
Finally, we discuss the history of 3rd Act Brewing

While Andrea really enjoys the Berliner Weisse, while Aaron found it didn't mesh with his own palette, as many of the beers that he tastes do.

The Wiki for the Berliner Weisse is not super long, but is an interesting read.

3rd Act Brewing  is located in Woodbury, MN, and has a beautiful taproom there, you can find more about their list of available brews and menu options here.

The Randall (officially known as Randall the Enamel Animal) is an interesting device, and we're sure it will come up again in future episodes. It was indeed originated by Dogfish Head Brewing, we do enjoy when we're right about things.

We're really excited to share our thoughts from our Saint Paul Brewery Crawl starting in a few episodes, so stay tuned for that!

Also, you just have to check out the little hype train that VW is making for their concept elecric vehicles, including the BUZZ that Andrea so adores.

And seriously check out the video of the Solar Powered yacht mansionthat Aaron was talking about.

Tuesday, November 12, 2019

Episode #141 Little Thistle Brewing Company

In today's episode we explore Little Thistle Brewing Company in Rochester, MN 
Taste their Brave Woman Scotch Ale
Finally, we discuss the history of this thistle inspired brewery

In further research, the Crowler craze is mostly of the 32 oz size, and 26 is less standard around the country. You can learn more about the Crowler from this infographic.

From our conversation about their merch, please check out the Crowler Carrier we misidentified as a cooler.

We as always would love your support for our own merch, and in particular check out the new This is not Alcohol Mug!

Sadly we never could remember the name of that other brewery down the road, but rest assured, when we do, we'll mention it on the show or on the blog!

Tuesday, November 5, 2019

Episode #140 Roadside Attractions Social Episode

In today's episode we break from our normal format for our regular 5 episode break, and talk about Roadside Attractions in our Social Episode

We're drinking more of Bubba's Secret Stills Brown Liquor, this time with the Eggnog we wanted in the previous episode that Bubba's was featured in.

Mix 2 oz Bubba's Secret Stills Brown Liquor with 4-6 oz of your favorite store bought Eggnog, and enjoy.

You can see more about the Hodag and the Iowa 80 Truckstop by clicking on those links. And we would love to hear about your favorite Roadside Attractions!

Also, you can find our merchandise at our Teespring store, which now proudly hosts the Travel by Proxy "this is not alcohol" mug!

Tuesday, October 29, 2019

Episode #139 Fulton Hard Seltzer

In today's episode we discuss Fulton brewery and their local Minnesota roots 
We'll also taste Fulton's Blood Orange Hard Seltzer
Finally, we learn about some of the history of Fulton Brewery

Right off the bat, we were confused about which sugar type is table sugar, we were kinda right. See here for a breakdown of the differences between Sucrose and Glucose. Short answer: Sucrose is table sugar!

We want to thank Fulton for producing a delicious product that Aaron can drink with his beer averse palette. Check them out on Facebook, and let them know we sent you. (image credit http://www.fultonbeer.com/beer/blood-orange-hard-seltzer)

This is now week #2 of our Merch being up for sale! Check it out at teespring, and get something fun for yourself, or someone you love! If you have ideas for designs, or want something specific on a shirt or other item, let us know at our Facebook page!

Tuesday, October 22, 2019

Episode #138 Road Food

Sippy Cup Edition

Today we’re tasting a hard latte from Brown Bomber and Insight Brewing’s Rowdy Uncle.

Aaron and Andrea definitely enjoyed the Brown Bomber,
but found it super dangerous while Aaron couldn’t quite get
past the beer flavor in the Rowdy Uncle. He still enjoyed it,
however, and said he could drink a bit of it here and there!

As you journey on the road with us, try to find a Whataburger first founded in
Corpus Christi, Texas. How do you pronounce it? Here’s one pronunciation.

We also talk about Shake Shack, In N Out Burger, Culver’s
(take a look at the Pretzel Haus Pub Burger that Aaron ate before this episode),
Del Taco, Five Guys and more!

For those of you wanting to learn more about the differences between
Frozen Custard and Ice Cream, check this out.

And last, but certainly not least this week: We have officially launched our
merch store at TeeSpring! We have shirts and hoodies that bear our
humble logo for your comfort in the coming cold months
and beyond! Check out the Merch Store here!

Tuesday, October 15, 2019

Episode #137 Hudson's Hamburgers

In today's episode we explore Coeur D'alene, Idaho, and talk about the taste of historic Hudson's Hamburgers 
We'll also taste a hand-crafted secret spice liqueur, and make a cocktail of sorts
Finally, we learn about the history of this historic tourist-town mainstay

We first want to highlight Hudson's Hamburgers for their down to earth style of burgers. You can check out their Facebook page here.

This week's drink was Bubba's Secret Stills brown liquor, which we added to about 4 ounces of 2% milk over ice. As mentioned in the episode, we endorse the addition of this liquor to eggnog, as we believe it will be a tasty treat, and a fad in the coming holiday season.

If you would like to drive through a redwood tree, you can find some more information here.

Thank you so much for listening, and we hope you have a wonderful day/week. See you next Tuesday!

Tuesday, October 8, 2019

Episode #136 Tiki Bars

In today's episode we explore the wonderful world of  Tiki
We taste a Tiki inspired drink (the same we had last episode)
Finally, we discuss a bit of the history of Tiki bars

If you would like to see what Critiki is about for yourself, check out their website and begin to see this wonderful sub culture.

The taste of this episode is once again a Lyford Cay Rum Dum, Batch
  • 1 cup Lemon Juice
  • 1 cup Simple syrup
  • 2 cup Water
  • 1 Egg white
  • 1 and a half ounces of light rum
  • 1 ounce of dark Jamaican Rum
  1. Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix.
  2. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum.
  3. Pour the blended mixture over ice in a short, chilled glass.
  4. Carefully float the dark rum over the top of the drink.
Here once again is the alternate version of this drink

We want everyone to share in the experience of going t a Tiki bar at some point, and are proud to shout out Psycho Suzi's Motor Lounge as the first such establishment that Aaron has ever been to.

Here are also links for Frankie's, and Gold Tiki which are both in Las Vegas, NV.

If you're looking for recipes for drinks of your own, we of course recommend Mixel and The Grogalizeryou can also check out Smuggler's Cove as it has been suggested many times by Greg from How to Drink

We hope you've enjoyed this episode, and would love to hear if you have any suggestions for future episodes.  

Tuesday, October 1, 2019

Episode 135 Go To Menu Items

We're talking about our favorite standard menu items.

The taste of this episode is a Lyford Cay Rum Dum, Batch
  • 1 cup Lemon Juice
  • 1 cup Simple syrup
  • 2 cup Water
  • 1 Egg white
  • 1 and a half ounces of light rum
  • 1 ounce of dark Jamaican Rum
  1. Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix.
  2. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum.
  3. Pour the blended mixture over ice in a short, chilled glass.
  4. Carefully float the dark rum over the top of the drink.

Tuesday, September 24, 2019

Episode #134 The Little Oven

In today's episode we talk about The Little Oven in Saint Paul, MN
Discuss take home deals from restaurants
Finally, we taste a Surly Furious, because nothing tastes better with pizza than beer*!

Aaron has eaten at, and enjoyed The Little Oven several times, and it is a wonderful place to have a meal with friends and family. Bring cash, or use the on-site ATM, or even bring your checkbook; but don't expect to pay with a card here. Try the wonderful pasta and pizza, just make sure you're prepared to bring at least another meal's worth home as left overs.

Surly makes many fine beers, and Andrea loves most of them. We're still scouting for another brew that Aaron will like, but today we didn't find one.

Also, for those of you interested in the hack for heating left over pizza, take a look here for some further info.

We really enjoyed making this episode, and would love to hear from you, please drop us a line at fans@travelbyproy.com

*This is Andrea's opinion, and is not shared by all hosts of Travel by Proxy.

Tuesday, September 17, 2019

Episode #133 Red Cow

Episode #133

We're in Uptown Minneapolis, MN, checking out Red Cow
We bask in their delicious menu
and enjoy a classic "Death in the Afternoon" minus the champagne (but really, it's just Absinthe on ice)

As mentioned in the episode, a Death in the Afternoon is credited to author Ernest Hemingway, and shares a name with one of his books.

As we didn't have any champagne, or sparkling wine of any kind, we simply had Absinthe over ice with sugar and water added to taste

There really isn't a recipe, but the best way to add sugar is either by adding simple syrup, or by putting a sugar cube on a slotted spoon and slowly adding water by using a dropper. There are actually Absinthe Spoons which are purpose made for adding sweetness to Absinthe.

You ever type a word so many times, that it no longer looks like a real word? That's how I feel about Absinthe right now.

We really want to shout out the delicious burgers (and food in general) at Red Cow, and we want you all to give them a try if you're in the neighborhood.

Do you have any strong feelings about fat/lean ratios in ground meats? Do you think we're right or wrong about anything we talked about? Please let us know by dropping a comment on our Facebook page, or sending an email to fans@travelbyproxy.com

Also, if you're reading this far down, would you like to buy shirts or merch with our logo or phrases on them? Please let us know, as we're starting to plan out a store with just those types of items!

Tuesday, September 10, 2019

Episode #132 The Great Minnesota State Fair

In today's episode we talk about the Minnesota State Fair, and all the trappings thereof
We'll also get into the food that we ate on our trip (and some that we didn't get a chance to eat)
Finally, we discuss a beer that Aaron tasted (and didn't enjoy) as well as a different beer that Aaron drank (and found palatable)

We really did enjoy our trip to the Minnesota State Fair, if  you'd like to read up on some history of the Minnesota State Fair, you can check out the Wikipedia page.

The drink we tasted in this episode was a riff on a sidecar (the original version we've featured on a previous episode of the podcast), and we decided to change the base from Brandy to Rum, and use the Tattersall Purple Reign in lieu of the Orange liqueur (or Triple Sec).

We went with:

2 oz White Rum
1 oz Tattersall Purple Reign
3/4 oz lemon juice
2 dashes Angostura Bitters

Shake the Rum, Purple Reign, and Lemon Juice over ice, pour into lowball glass, add 2 dashes bitters and stir. Sip and enjoy.

We wanted to touch on the many places that we ate or drank at:

Cookies from Sweet Martha's
Cider, Beer, and Duck wings from Giggles
$2.50 cheeseburgers from Mike's
The Boozy Berries and Barb Trifle from The Hideaway Speakeasy

If you've never listened to Steven Wright and didn't understand what Aaron was talking about with the monotone pitch person portion, please avail yourself of 10 minutes of wonderful one liners

Have a wonderful day, and thank you for listening!

Tuesday, September 3, 2019

Episode 131 - Wursteries and German Beer

We're in Indianapolis with Maggie Schulz as she tells us about Heidelberg Haus.
The taste of this episode is beer from Bad Weather Brewing! We wanted to have something from Waldman, but they were closed on our recoding day and thus we’ll have to taste it another day. We invited Maggie on to help taste the beer! (She brought it…)
Beer and brats are a perfect combination. Here’s a GQ article on the subject!
Musical Credits:

Tuesday, August 27, 2019

Episode #130 The Honeymoon Experience

In today's episode we talk about Aaron's honeymoon trip on the high seas, and to Disney World.
We're also joined by not one, but two special guests this episode! Justin is back from Episode #128, and Maggie was there to record her guest spot for Episode #131, so we had her join us for the conversation during our social episode, and we are also joined by a secret third guest in the form of Wicket, Justin and Andrea's dog.
Finally, the taste for this episode is Andrea's take on a simple Zombie.

And per our instructions in the episode, you can find a few recipes for a Zombie here.

If you have not seen or heard any part of the Me First and the Gimme Gimmes live album, you can watch a short video here.

If you want to learn more about the escape room on certain Royal Caribbean cruises, check out the blurb about The Observatorium here.

Monday, August 19, 2019

Episode #129 Keepsake Cidery

In today's episode we explore Keepsake Cidery
Taste their delicious Cider
Finally, we learn about the difference between Pitching and Wild yeast

The official term for a person who makes cider is Cidermaker. There seems to be some discussion about the term, but Cidermaker seems to be the most agreed upon term. So Andrea and Aaron were both wrong in the episode.

As to back sweetening a cider, brewngrow.com has a great write up you can check out here.

There are a variety of resources to learn about ways to use yeast to ferment pretty much anything you want, the best starters we've found are beer and brewings dictionary entry for Pitching yeast, winemakermag has an article on Wild yeast that we also found very enlightening.

Thank you all so much for listening, and we hope you enjoyed our detour about meat and meat replacements. 

Tuesday, August 13, 2019

Episode #128 The Thrilla from Manila

In today's episode we explore the city of Manila in the Philippines
Taste some Red Horse beer
and learn about what it's like to travel to the Philippines for work

We were super exited to have Andrea's spouse Justin join us to share his stories of travelling to the Philippines for work. We learned a lot about the area Justin visited, and it made us want to taste so many new things in the future.

We talk about items to search out like Red Horse beer (which Aaron didn't enjoy sadly), Halo Halo, Gising Gising, Jeepneys, Jollibee, and Fort Santiago.

We hope you enjoyed this episode, and would love to hear your thoughts. Please reach out to us on our Facebook page, or send us an email to fans@travelbyproxy.com

We look forward to seeing you next week, as we discuss Keepsake Cidery.

Tuesday, August 6, 2019

Episode #127 Japanese Candy Edition

In today's episode we explore an Anime Convention 
Taste some Japanese candy
And discover what it means to drink pure sugar water

In further reading about Kit Kats in Japan, we found that there have been over 300 varieties created for the Japanese market and you can purchase some of the different flavors in variety packs on Amazon.

Nara Dreamland seems to still have a lot of interest in it even since its closure and eventual demolition, you can read about its history in more depth on the Wiki.

And since we feel pretty bad for not remembering the name of the dog that had a statue put up in its honor, so we found the Wiki for Hachiko.

And the photo for this episode comes from Aaron's time at the Missouri Botanical Gardens, and it is a view of the beautiful wooden bridge in the Japanese garden area. 

Tuesday, July 30, 2019

Episode 126 Brooklyn Breweries

Picture from the blackout. Notice the sky!

We're in New York talking about the blackout and some breweries we visited.
The taste of this episode is Ommegang's Rosetta.
We'll also discuss FolksbierOther HalfBrooklyn Brewing, and more.
It's a little more freeform than some of our more focused episodes, but there were too many interesting Brooklyn things to choose from!
The draft list at Other Half.

Musical Credits:

Tuesday, July 23, 2019

Episode #125 The Dumps

We're Taking another 5th episode break from our normal format to bring you tales of our not-so-fun travel experiences; as, well, not everything is always perfect and amazing. But bad experiences can help you learn more about yourself and how you will travel in the future, as well as some downright funny stories.

As a way to get back to the happy after the tales of our mishaps, have a photo of Admiral Ackbar "helping" me edit this episode.

Tuesday, July 16, 2019

Episode #124 German Beer Halls

In today's episode we talk about Gastof's in Minneapolis, MN; and Hofbrauhaus in Newport, KY
We'll also get into tasting a Bauhaus Wonderstuff
Finally, we discuss a Ratskeller and the Reinheitsgebot

We had a lot of fun reminiscing about our trips to German Beer Halls for this episode, and we would love for you to let us know what you would like covered on this podcast. Please leave a comment on our Facebook page, or send us an email to fans@travelbyproxy.com.

I couldn't find a photo to use for this episode, so I added one of my cats.

For those of you who want to see the Man vs Food from Minneapolis episode, we found it here. Go to 11:10 to see the Gasthof's challenge (which is actually a meter long bratwurst) or watch the whole thing to see the Jucy Lucy debate unfold. 

Episode #123

We're in Minneapolis, MN at The Newsroom in Downtown. Photos from google users located here

The taste of this episode is a Mezcalita, and talk about some hot sauces that Andrea brought back from her trip to Mexico.

As promised, the answer to where Tequila is from is: "primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco."

The more you know, right?

If you would like to recreate the cocktail we made on this episode, we have added the recipe and instructions below:

For the spicy rim: Tajín Clásico Seasoning or a mix of 2 parts kosher salt and 1 part chili powder
Lime wedges, for lining the rim and garnish
1 ½ ounces mild mezcal (we recommend Del Maguey Vida)
2 ounces fresh orange juice
1 ounce fresh lime juice
3 dashes of orange bitters (optional, for extra orange flavor)
1 to 3 teaspoons orange liqueur, simple syrup or agave nectar (optional, if you prefer sweeter drinks—I don’t add any)

1. To prepare your glasses: Pour some Tajín (or mix your salt/chili powder) on a small, rimmed plate. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
2. Fill a cocktail shaker with ice. Add the mezcal, orange juice, lime juice, orange bitters (if using) and sweetener (if using). Securely fasten the lid and shake well.
3. Pour the mixture into your prepared glass and garnish with a lime wedge. Enjoy!

We're looking to start a run of shirts or other products with some of the things we've said on the podcast as inspiration, what would you love to see on a shirt or mug? Let us know by sending us an email to fans@travelbyproxy.com or leaving a comment on our Facebook page.

Tuesday, July 2, 2019

Episode 122 Updown Minneapolis

In today's episode we talk about Updown in Minneapolis, MN
Taste a Sidecar made with local spirits
Finally, we discuss Barcades as a travel phenomenon

We had a lot of fun with this episode, as we talk about our time there for my bachelor weekend, as well as other times we've been to Updown. We would love to hear about your experiences with Barcades, as well as any suggestions that you may have for future episodes.

Please reach out to us at fans@travelbyproxy.com with any thoughts or comments you may have.

Also, if you would like to make the sidecar that we had for this episode, please look at the recipe below:

2 oz Brandy or Cognac
.75 oz Orange Liqueur or Triple Sec
.75 oz Lemon Juice
2 dashes bitters

You can add the sugar rim or not, either way, we hope you enjoy!

Tuesday, June 25, 2019

Episode #121 Orlando Speakeasies

In today's episode we talk about Andrea's experience with speakeasies in Orlando Florida, and taste the Orange Liqueur from Norseman Distilling; and talk about making homemade boozy sodas with our sodastreams.

We also talk about the great and not so great experiences we've had at speakeasies.

We thank you all for listening, and we want to hear about your favorite and least favorite times in speakeasies, or anything else you would like to talk about.

And for those of you wanting to see Hanson's Shoe Repair for yourselves, visit them here.

Tuesday, June 18, 2019

Episode 120 All Inclusive Experiences

In today's episode we take a break from our normal schedule and talk about our previous and upcoming trips in All Inclusive Resorts/Cruises.

Andrea talks about her times visiting various resorts with different levels of inclusivity, as well as her upcoming trip with her spouse to a wonderful resort in Mexico.

Aaron talks about his past and upcoming Cruises, as well as the sweet shirt you can see to the left!

Also, since we never really looked it up during the episode, the point at which a boat becomes a ship is: A ship is any vessel or conveyance that floats on or operates on the water and is equal to or larger than 197 feet (60 meters) length overall (LOA). A ship may be used for pleasure, commercial, or residential purposes.

So now you all know the difference, and can feel superior in your nautical knowledge!

Tuesday, June 11, 2019

Episode 119 The Rio Las Vegas

In today's episode we talk about the Rio in Las Vegas Nevada, and we find another beer that Aaron actually likes!!

We talk about the history of the Rio, a lot of  other things to do in Las Vegas, and bring it back to why you should stay at the Rio the next time you visit Las Vegas.

Tuesday, June 4, 2019

Episode 118

The 5-8 Club

In today's episode we talk about the wonderful 5-8 club in West Saint Paul, MN
We'll also get into a long talk about cocktails and tatertot hotdish
Finally, we discuss he history of the 5-8 and the jucy lucy in general

If you have any thoughts about the true progenitor of the jucy lucy, or just want to talk about your tatertot hotdish or wild rice recipes, please leave us a comment on our facebook page, or email us at fans@travelbyproxy.com.

Also, for any of you interested in the recipe for the "Hot Cookie," it is:

1.5 oz Fireball
1.5 oz Norseman Whisky barrel aged Rum
.5 oz dark simple syrup

Shake or stir over ice, pour into a lowball glass, and enjoy!

Thanks for listening everyone!

Tuesday, May 28, 2019

Episode 117 - Angel's Envy

We're in Louisville, Kentucky again, talking about Angel's Envy.
The taste of this episode is Andrea's take on a Sazerac. Enjoy the NYT's recipe or Andrea's below!
Recipe: Chill a tumbler with ice and Absinthe while you mix the rest of the cocktail.
Add 1.75 Oz Rye Whiskey, .5 Oz Dark Simple Syrup, and a dash of Angostura bitters to a cocktail shaker with ice and mix well.
Discard the ice and Absinthe from your cocktail glass (or drink it!) and strain the mixed drink into it. Add a zest of lemon. Serve straight up or with ice.

Check out some tour pictures below:
The shop area contained the ingredients used to make Angel's Envy.
Our tour guide. He signed my journal!
The gift shop had great items for sale!

The oak barrels are burned and this is some of the result. You get the aroma of this when you smell Angel's Envy.

Tuesday, May 21, 2019

Episode 116 Norseman Distilling

In today's episode we talk about Norseman distilling in Minneapolis,  MN

We'll also get into the delicious and varied cocktails that Norseman have available

Finally, we discuss the options that Norseman have for learning the craft of cocktail making, as well as the tours that they have available to see their facility.

The taste of this episode is a Rye whisky from Tattersall Distillery.

We thank you for listening, and want to hear about your favorite distillery in your local area, or anything that you'd wish to have featured.

Tuesday, May 14, 2019

Episode 115 - Getting Social with Sociable

In this week's episode, we take another 5 episode break from our normal format and just chat about our lives and drink some cider from Sociable Cider Werks

Aaron goes a bit off the deep end talking about traffic, while Andrea discusses her knee injury; but as always, we have a great time talking with each other.
We hope you love it.

Musical Credits: