This is a Vintage Selection from 2007

The Banter

The Guys discuss food psychology. When it comes to the containers used for fruit juice to M&Ms, size matters.

The Conversation

The Restaurant Guys talk with Eric Asimov, wine and spirits writer for the New York Times, about rye whiskey. He details its history, resurgence and highlights some of the excellent choices on the market at the time. You won’t believe the 2007 prices! They also bring awareness to counterfeit wines and how some places are selling more old Bordeaux than was ever made.

The Inside Track

The Guys and Eric talk of a great use for rye–in cocktails.

“Rye is a whiskey with a very different sensation from a smooth sweet-ish bourbon. It's much more jangly and it comes alive in your mouth. If you've had Szechuan peppercorns in a Chinese dish, and you get that dancing feeling on the tongue, that's precisely what you get with rye,” Eric Asimov on The Restaurant Guys Podcast 2007

Info

Eric Asimov

https://www.nytimes.com/by/eric-asimov

Thursday, February 5 Michter's Whiskey Tasting

http://stageleft.com/event/2-5-26-michters-whiskey-tasting/

Wednesday, February 25 Martinelli Wine Dinner

https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine *V*

The Restaurant Guys

Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine *V*

Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine V

Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine V