S3 E17 Novio's Radio Bob's Birthday Broadcast

Bob Cutler celebrates his final day as a FORTY-NINE-year-old with eggnog prep tips, a year-old barrel-aged Boulevardier, and a clarified chocolate-orange Boulevardier—mixing laughter, chemistry, whiskey lore, and birthday joy live on the George Hale–Ric Tyler Show.

Key Topics

Aging and Transformation

From eggnog that develops depth over weeks to a Boulevardier mellowed for a full year in oak, the episode explores how time, temperature, and chemistry reshape flavor, texture, and aroma.

Creativity in Cocktail Building

Bob breaks down how to manipulate sweetness, bitterness, and aromatic structure—using clarified milk, orange liqueur, and barrel influence—to construct both traditional and playful holiday drinks.

Celebration and Connection

This broadcast is as much about friendship and milestone moments as cocktails. Turning FIFTY becomes the backdrop for laughter, storytelling, and sincere appreciation for shared rituals.

(0:29–0:55) Bob opens the birthday broadcast, arriving at the station with bottles and bar gear and teasing his two-drink celebration.

(2:23–3:07) Eggnog "prep season" explained—rum, cognac, bourbon, eggs, cream—and why aging transforms the drink into something silky and smooth.

(5:58–7:32) First cocktail: a one-year barrel-aged Boulevardier pulled from Bob's basement, mellowed by oak and darker in color.

(9:05–10:11) Second cocktail: a chocolate-orange Boulevardier clarified with chocolate milk, leaving bright flavor and a clear appearance.

(12:15–12:37) A discussion of whiskey palates—how women often detect deeper notes in rye and why Annie out-noses Bob on certain spirits.

S3 E16 Après All Day | Tara Lindley High West Distillery

In this Après All Day episode, Bob Cutler and Rich Stoner warm up with pours of A Midwinter Night's Dram—Bob with Act 9, Rich with Act 7—before welcoming Tara Lindley, High West Distillery's Director of Sensory & New Product Development. The trip explore Tara's journey from Napa to Park City, the art and science of rye-and-port-barrel finishing, the evolution of each Midwinter release, and the magic behind High West's après culture, parties, cocktails, and upcoming new products.

Key Topics

The Art of Finishing & Blending

Tara explains how Midwinter is crafted like a "whiskey vintage"—balancing ruby and tawny port barrels, evaluating every barrel by nose, and blending to create seasonal warmth, complexity, and evolving notes from jammy fruit to dark fig as it matures.

High West's Culture of Creativity

From experimental single-barrel beginnings to new finishing barrels from Europe, High West embraces innovation. The brand continues expanding with cask-strength offerings, revived core whiskeys like Rendezvous and Campfire, and a renewed commitment to adventurous blending.

Après Ski Identity & Community

The distillery's identity is rooted in après culture—old fashioneds after skiing, whimsical Midwinter parties, mountain-town life, and the shared joy of whiskey in cold seasons. Tara highlights how hospitality, sensory craft, and community all shape the High West experience.

(1:56–2:25) Bob welcomes listeners and Rich recaps ski-media events in NYC, including tasting the newest Act 13 of Midwinter Night's Dram.

(3:05–3:18) Tara joins the show—High West's Director of Sensory & New Product Development.

(4:03–5:30) Tara explains her path from Napa winemaking to landing at High West Distillery in Utah.

(8:05–9:52) The trio take a deep dive into Midwinter's blend: High West + MGP rye, finished in ruby/tawny port barrels with changing yearly ratios.

(19:14–19:52) Tara previews new High West releases, including a cask-strength bourbon and upcoming BourRye blend.

S3 E15 Birthday Resolutions Episode

In this special Birthday Resolutions Episode of Cocktails with Friends, Bob Cutler opens with humor and honesty, pouring a Wyoming Whiskey Buffalo Bill Cody Special Release and inviting his co-host and fitness-minded friend Rich Stoner to help him prepare for a healthier year—and an upcoming ski trip to Jackson Hole.

Key Topics

Resolutions with Realism

Instead of extreme diets or long gym hours, the episode focuses on attainable steps—better meal timing, short workouts, and incremental progress that fits a demanding schedule.

Whiskey and Wellness

Wyoming Whiskey's Buffalo Bill release serves as both a tasting highlight and a metaphor for resilience, reminding listeners that balance and enjoyment can coexist with discipline.

The Value of Accountability

Bob's podcast commitment to fitness—shared with listeners—turns a friendly conversation into a motivational pact between friends and fans alike.

(1:05–2:40) Bob and Rich share pours of Wyoming Whiskey Buffalo Bill Cody Special Release, discussing Buffalo Bill's Medal of Honor and the lore behind the label.

(6:13–7:10) Bob recalls struggling with altitude in Jackson Hole and decides to improve his fitness before his next trip.

(9:43–10:17) Rich introduces his background as a certified trainer and outlines the importance of winning small nutrition battles.

(12:15–13:46) Quick, intense workouts beat marathon gym sessions; success is about consistency and intensity, not duration.

(14:20–15:41) Rich proposes an eight-week strength and conditioning program with balanced nutrition and realistic goals for busy adults.

S3 E14 Why Do You Do It That Way Episode

Bob Cutler celebrates ten years of Novio's by answering guest questions about the restaurant's rhythms—from closing Sundays to designing the prefix menu—and by explaining how wine dinners, whiskey allocations, and work-life balance all connect to a simple philosophy: serve with integrity, creativity, and heart.

Key Topics

Hospitality and Balance

Bob's choices—like closing Sundays and summer Saturdays—reflect a belief that hospitality starts with caring for staff as much as guests. A rested, happy team delivers a better experience.

Creativity from Constraint

The prefix menu and wine dinners were born from challenge. By turning limitations into opportunity, Novio's has created signature experiences that now define its style.

Ethics and Community in Business

From refusing to overcharge for rare whiskey to teaching honesty in competition, Bob shows how integrity builds trust and keeps Maine's dining culture thriving.

(3:20–4:26) Why Novio's always closes Sundays—and even skipped Valentine's Day—to give staff guaranteed family time and preserve quality.

(5:21–6:15) Summer Saturdays off: giving the team full weekends during Maine's best months while keeping Monday nights strong.

(6:15–7:51) The origins of Novio's wine dinners with Chef Barton Seaver and Barboursville Vineyards, and how they became part of the restaurant's identity.

(11:03–12:29) The prefix menu born from pandemic-era spacing rules—now a four-course format that enhances value and experience.

(13:18–17:14) Inside the bourbon "allocation" debate: why fair pricing, open bottles, and bartender storytelling matter more than hype or resale.

S3 E13 Every Day Is Sunday | Ken Belson

In this episode, Bob Cutler welcomes Ken Belson, longtime New York Times writer and author of Every Day Is Sunday, a deeply reported look into the business of the NFL. Over a Yuzu Suntory Sour and a plate of umami popcorn, they explore Belson's journalism roots, his time living in Japan, and how his career evolved from teaching English abroad to chronicling the rise of one of America's most powerful institutions. The conversation is equal parts newsroom war story and sports business masterclass.

Key Topics

The Business of the NFL

Belson breaks down how a combination of TV rights, free agency, and salary caps reshaped the league in the early '90s, transforming it into a Fortune-500-level enterprise that now defines Sunday culture in America.

Storytelling and Access

Through years of covering sports and global crises, Belson illustrates the power of firsthand reporting—being present for the unscripted, human side of power, whether in NFL boardrooms or disaster zones.

Whiskey, Culture, and Humanity

From Negronis to Japanese whiskey, Belson finds that drinks often unlock stories. His belief that "what did you drink?" can humanize any source underscores his approach to journalism—and to life.

(0:00–1:28) Bob introduces Ken Belson, New York Times writer and author of Every Day Is Sunday, and serves up a Yuzu Suntory Sour paired with umami popcorn.

(5:1 2–10:38) Belson explains the book's origins, born from a decade of unused interviews and notes from covering the NFL's business side.

(09:42–10:35) Belson describes Jerry Jones as "a unicorn," revealing his love of Johnnie Walker Blue and his salesman charm that "could talk a dog off a meat truck."

(13:04–17:48) He recalls the 2011 Japan tsunami, finding survivors from New York, then returning to Japan to meet one of his sources and "get drunk on the New York Times dime."

(25:15–26:45) The two discuss football's future—international growth, gambling addiction risks, and the league's effort to preserve integrity amid massive change.

S3 E12 The Burgundy Experience

In this jet-lagged, joy-filled episode, Bob Cutler returns from a whirlwind trip through Burgundy, France. He's joined by Craft Guild Beer of Maine Brand Manager Justin Frazell to relive their week of vineyards, vintages, and very little sleep -- recalling Grand Cru tastings, Roman cellars, escargot, and French hospitality.

Key Topics

The Soul of Burgundy

The episode captures how Burgundy blends culture, family, and craftsmanship—where even the smallest vineyards welcome guests like family, and history pours from every glass.

Wine Without Walls

From natural wines to family lunches, Bob and Justin highlight authenticity over pretense—celebrating those who open their homes, their cellars, and their hearts to visitors.

Travel as a Toast to Life

Whether it's Barolo or Bordeaux next, the duo celebrates the idea that shared travel deepens appreciation for wine, friendship, and the art of living well.

(0:03–1:26) Bob introduces the "Burgundy Experience," recounting jet lag, lobby bar nights, and dancing in Beaune after touring six vineyards in seven days.

(2:17–3:45) Tastings in Chablis and Champagne, exploring natural no-sulfite wines and debating the myth of sulfites vs. the vacation mindset.

(4:52–7:11) Vineyard highlights—Eric and Damien Foray's family lunch and their "pull the cork" philosophy capturing Burgundy's warmth and simplicity.

(8:20–9:32) Exploring historic wine cellars once used by the French Resistance, blending world history with world-class wine.

(10:41–12:55) Looking ahead to future trips in Piedmont, Bordeaux, Portugal, or Alsace; ending with a toast over a Premier Cru Pinot Noir from Beaune.

S3 E11 Après All Day|TailGate Brewery

In this episode of Après All Day, Bob Cutler and Rich Stoner crack open a TailGate Orange Wheat and welcome Liz Tarry, sales and marketing director for TailGate Brewery to talk about the brewery's gold-medal beers, its Lager Project craftsmanship, Nashville Sweet Tea, and founder Wes Keegan's people-first philosophy—all proof that good beer and good company can build real community in the heart of Tennessee.

Key Topics

Craftsmanship and Innovation

TailGate's lineup blends creativity and precision, from citrusy Orange Wheat to its high-end Lager Project. Each beer reflects the brewery's obsession with quality and balance over hype and shortcuts.

Diversifying the Taproom Experience

Beyond beer, TailGate has expanded into sweet tea, seltzers, and cold brew—meeting shifting consumer tastes while keeping its Southern roots. The taprooms serve as community hubs where families, students, and locals gather.

Independent Ownership and Company Culture

Founder Wes Keegan's refusal to take outside investors lets TailGate focus on people over profit. His decision to fully cover employee healthcare and maintain a supportive, creative workplace sets a rare standard in the brewing industry.

(4:20–4:32) TailGate's flagship Orange Wheat wins Gold at the U.S. Open Beer Championship and remains the brewery's best-seller.

(5:37–6:03) The team brews 300 unique beers each year, consistently ranking among the top ten U.S. breweries for variety.

(7:28–9:22) Launch of the Lager Project—a premium, Munich-style Helles brewed with imported ingredients and poured via custom Lucre handles at partner bars.

(16:40–18:39) Expansion beyond beer with Nashville Sweet Tea Co., THC seltzers, and cold brew coffee, born from pandemic-era innovation.

(20:21–21:46) Founder Wes Keegan's leadership—independent, no outside investors, paying 100% of employee healthcare, and fostering a top-ranked workplace culture.

S3 E10 The Black Bear Hockey Episode

Bob Cutler and University of Maine Men's Hockey Coach Ben Barr take a seat at Novio's Table Eleven during Monday Night Dinner Service to talk oysters, Sazeracs, and the revival of Black Bear Hockey—digging into culture, community, and how Maine hockey's identity continues to build around integrity, effort, and pride on and off the ice.

Key Topics

Culture as the Core of Recruitment

Barr emphasizes that winning programs are built from within—when players love where they are, word spreads faster than any recruiter can travel. Team culture now drives success more than individual stats or hype.

Balancing Tradition with Modernization

Maine hockey's renovated facilities and renewed national presence show that the program honors its legendary roots while adapting to new realities in college athletics, from NIL deals to the transfer portal.

Hockey, Family, and Community in Maine

Barr speaks about raising a young family in Brewer, the warmth of Maine's people, and the unique bond between the program and the state—where hockey is more than a sport; it's a shared identity.

(0:26–3:00) Coach Barr joins Bob live at Novio's Bistro, reflecting on Maine's hockey resurgence and the pride of returning to national prominence.

(10:14–14:00) Bob and Ben discuss Maine's new arena, Alfond Foundation support, and how modern facilities elevate recruiting and player experience.

(20:12–25:00) Barr's Recruiting Philosophy emphasises character and culture, which now matter more than traditional scouting—and players who love the program become its best ambassadors.

(40:10–46:30) NIL and transfer portals are reshaping college sports but Maine's advantage lies in hockey's smaller, tighter-knit competitive world.

(55:00–1:03:00) Barr opens up about family life in Brewer, Maine's fan culture, and the community's deep connection to the Black Bear identity.