On this episode: Shane rounds out the summer festival circuit with a bang, Paul takes us around the. best whisky bar south of Hadrians wall and Athila bids a fond farewell to Waterford.

Whisky. BBQ. Banter.

Three friends from three continents explore the smoky, spirited world of whisky and BBQ.

Join Athila Roos (Brazilian-British sommelier & fine whisky specialist), Paul Sugden (English pub landlord & brewer), and Shane McBagley (American BBQ pit-master & chef) as they taste rare drams, fire up the grill, and swap stories from both sides of the Atlantic.

From Islay’s rugged distilleries to the BBQ pits of Texas, no bottle is left unopened and no brisket left unturned.

Expect expert insights, laugh-out-loud banter, friendly rivalries, and the occasional outrageous challenge — all served with a side of smoke.

Whether you’re a seasoned connoisseur, a backyard griller, or just whisky-curious, Through the Smoke is your ticket to the ultimate food & drink adventure. New episodes every two weeks on YouTube, Spotify, and Apple Podcasts.

On todays episode: the boys are back after a break for Summer.! Shane talks about his festival season, Paul shares his Raasay Marsala Ltd Release and Athila reminisces about his visit to the Johnnie Walker experience in Edinburgh.

Whisky. BBQ. Banter.

Three friends from three continents explore the smoky, spirited world of whisky and BBQ.

Join Athila Roos (Brazilian-British sommelier & fine whisky specialist), Paul Sugden (English pub landlord & brewer), and Shane McBagley (American BBQ pit-master & chef) as they taste rare drams, fire up the grill, and swap stories from both sides of the Atlantic.

From Islay’s rugged distilleries to the BBQ pits of Texas, no bottle is left unopened and no brisket left unturned. Expect expert insights, laugh-out-loud banter, friendly rivalries, and the occasional outrageous challenge — all served with a side of smoke.

Whether you’re a seasoned connoisseur, a backyard griller, or just whisky-curious, Through the Smoke is your ticket to the ultimate food & drink adventure.

New episodes every two weeks on YouTube, Spotify, and Apple Podcasts.

Welcome to Through The Smoke, the podcast where we talk all things whisky and BBQ!

Today we have a special episode. Hidden in a quiet cul-de-sac in Cirencester, tucked in a garden shed, a still chugs aways - producing some of the finest Eaux de Vie in the world.

The man at the helm? Barney Wilczak - conservationist, alchemist, genius. Sit down and enjoy a deep dive into a world of distillate so incredible, it brings our hosts to laughter, silence and joy.

Welcome to Through The Smoke! The podcast where we discuss all things whisky and BBQ.

Your hosts, the troublesome trio, if you will.:

• Athila Roos - Sommelier & aficionado;
• Shane McBagley - live fire cooking extraordinaire.
• Paul Sugden - publican and whisky collector.

On today's episode, Shane beats a group of children at laser quest, Athila has flashbacks to being oiled on the beaches of Brazil and Paul has acquired some moonshine. It's a wild ride.

Be sure to subscribe for monthly episode.

Welcome to Through The Smoke! The podcast where we discuss all things whisky and BBQ.

Your hosts, the troublesome trio, if you will.:

• Athila Roos - Sommelier & aficionado;
• Shane McBagley - live fire cooking extraordinaire.
• Paul Sugden - publican and whisky collector.

On today's episode the boys are eating Brazillian steaks, talking Islay festival and sampling three mystery Whiskys from the Thompson Brothers.

Be sure to subscribe for new episodes each month.

Welcome to Through The Smoke! The podcast where we discuss all things whisky and BBQ.

Your hosts, the troublesome trio, if you will:

• Athila Roos - sommelier & spirits aficionado
• Shane McBagley - live fire cooking extraordinaire.
• Paul Sugden - publican and whisky collector.

Today, the boys are giving us a full rundown on their recent whisky/bbq trip to the Western Highlands of Scotland: Isle of Mull, Morvern & Ardnamurchan Peninsula. Expect behind the scenes distillery talk, debates about sea shanties, and a new liquid creation that is bound to rock the market.

Be sure to subscribe to get new episodes each month!

On this episode of Through The Smoke: Shane cooks half a pigs head in Athila's back garden and the boys work their way through three different Octomore's. The Peat Parts per Minute are through the roof in this one.

Through the Smoke – Whisky. BBQ. Banter. Three friends from three continents explore the smoky, spirited world of whisky and BBQ. Join Athila Roos (Brazilian-British sommelier & fine whisky specialist), Paul Sugden (English pub landlord & brewer), and Shane McBagley (American BBQ pit-master & chef) as they taste rare drams, fire up the grill, and swap stories from both sides of the Atlantic.

From Islay’s rugged distilleries to the BBQ pits of Texas, no bottle is left unopened and no brisket left unturned. Expect expert insights, laugh-out-loud banter, friendly rivalries, and the occasional outrageous challenge — all served with a side of smoke. Whether you’re a seasoned connoisseur, a backyard griller, or just whisky-curious, Through the Smoke is your ticket to the ultimate food & drink adventure.

New episodes every two weeks on YouTube, Spotify, and Apple Podcasts.