It’s easy to get caught up in local craft spirits, especially living in an area like Chicagoland that’s home to an incredible collection of craft options. Just don’t miss out on highlights from far away, including insanely remote places such as Hallock, Minnesota, home of Far North Spirits. This week, Johny Barbosa of Far North shares his incredible portfolio of criminally underappreciated craft spirits, from vodka to gin, rum to rye, plus a surprise or two. And of course, the team covers which spirits are best paired with hot dishes. Stick around for the Q&A segment, when the Barrel to Bottle team takes on the question of best beverages for cooking.

Is that the red or the white? The Barrel to Bottle team takes a look at California’s ‘own grape’ from the craze of the 1980s to today’s high quality dry red versions. Zinfandel has a rather arcane history and no French connection, meaning this underdog had to grow into prominence all on it’s own, of course with the help of a few dedicated grape growers and winemakers. You can’t ignore how important it has been to the larger wine culture in the United States. The Barrel to Bottle crew samples Biale Black Chicken, Tommasi Heracles Primativo and the one that started it all, Sutter Home White Zinfandel. Plus, in this week’s Q&A and in response to the more expensive versions displayed in the Holiday Cali Cab cast, the team shares their favorite value California Cabernets clocking in around $20.

Juicy, fruity, dank and hazy – these are all buzzwords to describe the direction of IPA today. But for every action, there’s an opposite reaction. Enter brut IPA, the dry new IPA style that’s crisp, clean and focused. Roger leads the Barrel to Bottle team through a tasting including examples from Sierra Nevada, New Belgium, Ommegang, Revolution, Hopewell and Miskatonic Brewing, plus a hoppy sparkling water from Lagunitas. Stick around for the Q&A segment, when the team shares their favorite Bourbons (and more) to make the perfect old fashioned.

We’re back with Part II of Brett Pontoni’s interview with Jim Beam Master Distiller Fred Noe. This distilling industry legend shares keeping the family tradition going as he brings his son into the fold and offers some insights into how the business has changed over the years after growth and merging with international partnerships. Plus, Fred tackles your questions in our Q&A segment, and powers through a lightning round Q&A.

Spirits industry history runs deep for Fred Noe. The Master Distiller of Jim Beam Distillery, Fred is the seventh in his family to hold the position over the last two hundred years. Brett Pontoni from the Whiskey Hotline chats with this industry veteran, covering topics from how to taste whiskey and favorite flavor descriptors, to the Fred keeping the tradition going with the next generation. Plus some dishing about other industry giants. Keep an eye out for Part II, coming next week.

Kansas Whiskey? Not only is it a thing, but Kansas City, Missouri’s J. Rieger distillery was once the largest mail-order whiskey producer in the US. This week, the Barrel to Bottle team is joined by Brett and Joe from The Whiskey Hotline to interview Ryan Maybee, who in 2014 resurrected this historic brand along with some help from industry icons like Tom Nichols and Dave Pickerell. Stick around for the Q&A segment, when the team gets technical about charred barrels.

Seasons Greetings from Binny’s and the Barrel to Bottle Crew! This week, we’re talking about the best part of Christmas: winter beers, of course. From old world classics to the craft seasonals they inspired, the team covers the whole holiday beer range. Beers tasted include Weltenberger Asam Bock, Rochefort 10, Avery Old Jubilation, Sierra Nevada Celebration, Great Lakes Christmas and Lagunitas Brown Shugga’. And in this week’s Q&A segment, the team gives their favorite holiday gift ideas. Happy Holidays!

If you take out all the glamorous wine categories… Binny’s Wine Buyer Bill Newton is responsible for everything else. One of his favorite categories is Port, which is getting extra attention for the release of the 2016 vintage – the first declared Port vintage since 2011. What Port lacks in glamour, it more than makes up for in intensity and ageability. Bill shares a favorite vintage aged Port and talks about this great vintage. Stick around for the Q&A segment, when the team answers your question about red wine and cold weather.