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"We worry about the quality first, and then we figure out how to make money afterwards." Is O.H. Ingram River Aged Whiskey a legitimate innovation or just a marketing gimmick?
The Best Glass for Tequila? We Tested 4 to Find Out!
Jimmy Red Bourbon is one of the most unique American whiskeys being made today. In this interview, I sit down with the founders of High Wire Distilling to talk about the story behind Jimmy Red corn — a nearly lost heirloom grain that helped shape Southern whiskey traditions. We taste several expressions of Jimmy Red Bourbon, talk about how the corn was rediscovered and brought back from near extinction, and discuss how heritage grains are changing modern American whiskey. At the end, I also make a cocktail using Jimmy Red bourbon. If you’re interested in bourbon, craft distilling, heirloom grains, or the revival of traditional ingredients in American spirits, this conversation offers a fascinating look into one of the most distinctive whiskey projects in the country. 🥃 In this video: • The history of Jimmy Red corn • How High Wire Distilling revived the grain • Tasting Jimmy Red bourbon expressions • Why heritage grains matter in whiskey • A Jimmy Red bourbon cocktail 📍 High Wire Distilling – Charleston, South Carolina If you enjoy deep dives into bourbon, distilling, and cocktail culture, consider subscribing for more interviews, tastings, and whiskey explorations. #JimmyRedBourbon #Bourbon #HighWireDistilling #CraftBourbon
Most bottled cocktails are just shaking air into sugar and alcohol. When I saw a claim that a ready-to-drink Espresso Martini could actually produce real, stable foam, I had to put it to a proper stress test — 5.5 ounces, full shake, no shortcuts. In this video, I nerd out on the science of crema and foam structure: why carbon dioxide trapped in emulsified coffee oils is the only way to get a foam that doesn’t collapse in five seconds. I’m testing Xtini to see if it actually solves the two biggest problems with Espresso Martinis — slow bar service and the dreaded Foam-O. We break down why bartenders groan when you order an Espresso Martini, why cold brew lacks the structure for real foam, and what actually happens when you shake espresso with alcohol and sugar. Then I put it through a one-minute stability test and judge it on foam behavior, mouthfeel, consistency, and flavor. What’s inside this test: why most Espresso Martinis fail, the science behind real crema vs cold brew foam, a 5.5oz shake with “H2O croutons,” and the final verdict on whether this one is actually bar-level. Spoiler: the foam holds, and the flavor is obnoxiously good — in the best possible way. Product featured: Xtini The Espresso Martini. https://drinkxtini.com/shop/ If there’s a cocktail, ingredient, or product that claims to fix a real bar problem, drop it in the comments and I’ll keep putting them to the test. 00:00 Bubble Wrap Test (Just Kidding) 00:24 The Claim: Can a Bottled Espresso Martini Work? 00:30 Why Espresso Martinis Are a Bar Problem 01:05 Foam Isn’t Magic — It’s Structure 01:55 Espresso vs Cold Brew: Why Foam Fails 02:45 What Actually Makes Foam Hold 03:30 What I’m Testing (Not Foam Height) 04:00 The 5.5oz Stress Test 04:40 One-Minute Foam Stability Check 05:10 The Flavor Test 05:50 Final Verdict: Is This Bar-Level? #EspressoMartini #CocktailScience #BartenderLife #Xtini #Mixology #HomeBartender #DrinkReview #RTD #Cocktails #Espresso
High-altitude craft tequila from Los Altos, Jalisco. Breaking down why altitude matters.
A Mexican Martini built around Volans Blanco, 1888 olive juice, and Jalisco Orange Liqueur.
