Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine
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…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.