This week on Barrel to Bottle, a man whose name is synonymous with Napa Valley, Michael Mondavi. Michael shares his unique perspective in a conversation that's lighthearted but touches on some vital issues in the wine world and beyond: from natural, organic and biodynamic viticulture; labor shortages in an age when a legal, documented migrant workforce is scarce: the impact climate change is having on grape vines today; the changing role of the wine critic; to the timeless, refreshing taste of rose over ice. Stick around for the Q&A segment, when the team answers your question about where to start with old world wine.

World class whisky from a sub tropical climate? Kavalan makes it look easy. In this special Whiskey Hotline episode of Barrel to Bottle, Pat, Brett and Joe taste their way through Kavalan's offerings with Master Blender Ian Chang. Taiwan's first distillery has been running 24 hours a day, 7 days a week since opening in 2006. Ian also teases Kavalan's upcoming triple pot distilled single malt gin, and helps the guys during the Q&A segment, featuring your question about barrel placement in rackhouses. 

Old Forester is making a huge comeback, propelled by great new releases and the contributions of fresh blood including Master Taster Jackie Zykan. Jackie joins the Barrel to Bottle team to taste through some excellent bottles from Old Forester, including two now nearly unobtainable Binny's handpicks (a few bottles are still out there, so if you see one, buy it!) plus Old Fo's 1897 Bottled in Bond and their new 100 Proof Rye. Topics include tasting to a brand's profile, what is the mullet of bourbon whiskey, not being an ageist or a floorist, tasting flaws and blind spots and why having more or fewer taste buds don't specifically make you a better or worse taster. And stick around for the Q&A segment - this week the team gives away three $20 gift cards and answers your questions. #tryrye #oldfonotjustforoldfolks

Director of Winemaking at Hess, David Guffy, is back on the Barrel to Bottle podcast. Topics include his love of malbec and cabernet, earthquakes and fires and his daily commute, the impact of elevation, and of course, winery dogs. The team tastes through a flight of Hess cabernet, including Hess Select, Hess Collection Allomi Vineyard, Hess Collection Mount Veeder, and the iconic The Lion. Stick around for the Q&A portion of the podcast, when David and the Barrel to Bottle Team share their favorite wine coffee table books.

Another industry giant joins the Barrel to Bottle podcast. This week, it's Stone Brewing Executive Chairman and Co-founder Greg Koch. Greg and the team taste Stone IPA, Arrogant Consortia's Arrogant Bastard and Enter Night, plus Courage Russian Imperial Stout (made by Wells &Young, not by Stone) and Stone Imperial Russian Stout 2014 (from Roger's personal stash). This episode marks Greg's first Malort experience. Other topics include hanging with Metallica, helping to make "Russian Imperial Stout" a thing, staying fresh in a beer scene that's always chasing what's new, and how PET is destroying the planet. Stick around for the Q&A segment, when Greg tackles the perennial listener question "bottles or cans?"

How do you describe what you're tasting? How do you put into words the difference between a navel orange and a mandarin orange? This week's Barrel to Bottle podcast is all about the language we - tasters and critics both professional and amateur - use to describe wine, spirits and beer, from flavor to texture and beyond. And stick around to the end. Host Kristen has some big news.

Aging red wines is common - but what about aging white wines? Kristen is joined by Binny's Wine Buyer Bill Newton and legendary German wine importer Derek Vinnicombe, plus producers Paul Anheuser and Stefen Bollig. The team talks recent German vintages, differences across years and drinking these wines aged and unaged. To illustrate, the team tries young and old bottles from the same vineyard side by side: Bollig Lehnert Piesporter Goldtropfchen Riesling Spatlese from 2018 and 2006. Also Paul Anheuser Keuznacher Krotenpfuhl Riesling Auslese 2001. And it's not all about white! Germany also makes great red wines, and the team tastes Heyden Pinot Noir 2016. These guys are fun!