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Speaker 1: Hey, this is Anny and Samantha, and don't for the

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Speaker 1: stuff I've never told you, protection of I heart video

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Speaker 1: and happy Thursday, everybody, Happy Thursday or whatever day you're

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Speaker 1: actually listening to this, because there's no need to have

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Speaker 1: to listen to it on Thursday. But so happy day,

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Speaker 1: yes to you, as in fact it is Friday. Actually

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Speaker 1: as a recording. Quit giving away our secrets. It's all true.

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Speaker 1: Well just put us as a top. We are not

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Speaker 1: sponsored unless you know some really cool companies ran by women,

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Speaker 1: doing some amazing things by women, all that, and you

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Speaker 1: want to give them our names to be like, hey,

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Speaker 1: you should, you should ask to sponsor them. That will

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Speaker 1: probably not happen. Ever, so hey, this is not a

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Speaker 1: sponsored episode. Be drink responsibly if you are drinking. If

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Speaker 1: you're not and you're just chilling, do that responsibly as well,

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Speaker 1: Like you don't you know, ignore the kids if you

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Speaker 1: know we're supposed to be watching kids something that Just

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Speaker 1: be responsible. That's the overall episode, and that's the d

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Speaker 1: j K no. Today we are featuring two drinks technically

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Speaker 1: because you have a cocktail. I have a cocktail from

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Speaker 1: the Montagna Rum company that is based out of Colorado,

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Speaker 1: and the actual co founder as well as creator is

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Speaker 1: Karen Hoskins, so shoutouts to them. I was very excited

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Speaker 1: to get this rom. I think actually this was one

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Speaker 1: of the first ones that we said we're going to

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Speaker 1: do an episode about women in the industry, and her

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Speaker 1: distillery popped up first as one of the many things.

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Speaker 1: So today we are drinking cocktails with Montagna Rum. And

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Speaker 1: we did try to go by their site because uh,

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Speaker 1: Karen Hoskins is also known as a bit of a

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Speaker 1: our tender and UH has some expertise in cocktail making

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Speaker 1: and had several recipes on their site, So if you

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Speaker 1: do want to check out their site, the company's name

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Speaker 1: is Montana m O n t A in y a

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Speaker 1: Rum and they do have a lot of good recipes

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Speaker 1: on they're including zero proof ones, which we're nice. When

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Speaker 1: we had pomegranate juice and ginger ale, yeah, I liked

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Speaker 1: a really good. That sounds good. But today for myself,

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Speaker 1: I'm gonna go ahead and pour my drunk, not gonna drunk.

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Speaker 1: So yes, we're gonna do the ace in our bits.

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Speaker 1: So if you don't like this gip five seconds ahead.

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Speaker 1: Here we go, oh dripping ah And actually one of

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Speaker 1: our listeners front of the show gave us some advice

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Speaker 1: on if you actually want to make a sour, to

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Speaker 1: take the little springy part of the strainer, which there

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Speaker 1: if you know what I'm talking about, the little handle strainers,

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Speaker 1: and to put it into the mixer if you're ever

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Speaker 1: using egg, to make sure you get real good mixed up.

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Speaker 1: Thank you for that. That right, I'm always happy to

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Speaker 1: get tips like that. I'm always excited. But yeah, so

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Speaker 1: we do have beautiful little cocktails from the site of Montania.

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Speaker 1: I did add some variation. What cocktail are you drinking, Annie,

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Speaker 1: I'm drinking something that is called the hoser, which I've

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Speaker 1: never heard of before. Yeah, I'm wondering if it's a

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Speaker 1: reference to like the Indiana Hoosiers like that, are the

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Speaker 1: hosers the hoser? I would have no idea about any

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Speaker 1: of that. I thought maybe it was because it was

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Speaker 1: strong and it will like cose you down. Oh see,

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Speaker 1: I'm thinking of like the Canadians who like to call

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Speaker 1: each other hosers listeners right in and that is an

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Speaker 1: area offensive? Please tell me that is? Yes, so this

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Speaker 1: is rum and well, the original recipe is supposed to

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Speaker 1: be rum maple syrup and fresh screen lemon juice. I

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Speaker 1: went scavenging through my disaster of a pantry, which is

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Speaker 1: samantha nose is a risk every time, and uh, I

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Speaker 1: could not find simple syrup, which is the suggested substitution

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Speaker 1: for maple syrup, which I know for a fact I

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Speaker 1: have and not like the artificially flavored kind. I have

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Speaker 1: maple syrup. Somebody got me some a couple of years back.

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Speaker 1: I couldn't find it, so I used to gave, which

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Speaker 1: was a bit of a disaster. My hands are very sticky.

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Speaker 1: And also I didn't use lemon. I used lime because

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Speaker 1: I don't have any lemon, but I do have lime.

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Speaker 1: So I this is like a hoser two point zero

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Speaker 1: Georgia hoser, a Georgia hoser, which could say a lot

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Speaker 1: in itself. Yes, yes, I mean, apart from the kind

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Speaker 1: of disaster of making it tastes very lovely nice. I

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Speaker 1: did the sidecar rum cocktail recipe on this right, So

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Speaker 1: the portions seem off to me, And maybe it's because

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Speaker 1: I'm not like a well honestly, I haven't had cocktails

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Speaker 1: like more than one at a time, essentially outside of

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Speaker 1: what you and I do. If we're having a festive

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Speaker 1: day swords definitely not outside. And again this is kind

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Speaker 1: of my new world, because you know, I'll put things

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Speaker 1: together but not actually make things. I did have all

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Speaker 1: of the ingredients for this time around, so I went

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Speaker 1: ahead and do it. Did this one and it's rum,

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Speaker 1: and we have the montana or a rum by the way,

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Speaker 1: y'all juice of a fresh orange. So it took me

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Speaker 1: a long time forgot that meant one whole orange because

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Speaker 1: I kept screaming at the screen how many oranges? What

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Speaker 1: how many ounces? Juice of a half a lime and

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Speaker 1: then some simple syrup to taste, So the amount of

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Speaker 1: and it could be based on what kind of orange

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Speaker 1: you get, how juicy it is, you know, it's varies.

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Speaker 1: There was a lot more of rum to everything else portions.

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Speaker 1: I was like, I'm gonna have to edit this a

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Speaker 1: little bit. Don't get me wrong. The rum is tasty,

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Speaker 1: but don't mind it. Sometimes it's like m hm. So

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Speaker 1: I added a little more orange, like I did, another

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Speaker 1: half an orange, and then I decided I wanted basil

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Speaker 1: in it, and I bail because I feel like like

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Speaker 1: any kind of citrus with basil is phenomenal. M hm.

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Speaker 1: So added a basil to it with um, a little

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Speaker 1: bit of sparkling water. So just we have a soda

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Speaker 1: stream now, thank you Annie who gifted us hers. And

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Speaker 1: I use a little that because I like the little

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Speaker 1: sparkly bits, like anything sparkly, and so I added that.

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Speaker 1: So that is my drink. So I also did a

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Speaker 1: variation of it, but essentially it is the sidecar anyway.

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Speaker 1: But yeah, so I am having this lovely drink and

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Speaker 1: I think I have enough for another glass after this episode.

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Speaker 1: So I'm very excited about that Friday. It is Friday,

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Speaker 1: and I love it. And yeah, from their own site,

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Speaker 1: they say about the rum, it's distilled, aged and bottled

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Speaker 1: in said butte Colorado is made with Louisiana sugarcane grown

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Speaker 1: by families they know personally and love greatly that, that's

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Speaker 1: what they say, bottled with water from snow melted fed

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Speaker 1: aquifer right below the barrel house and bottling facility, finished

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Speaker 1: with the tiniest touch of Colorado honey. So very exciting.

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Speaker 1: It is very good, by the way, And uh, any

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Speaker 1: this might have to go into our rotation, like I'll

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Speaker 1: do some you know, fix into it to make it

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Speaker 1: kind of ours. Sure do you have a Star Wars

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Speaker 1: name for this already. Let me see the color. The

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Speaker 1: color is kind of multi layered. It's like a yellowish

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Speaker 1: tap and orange e peach bottom. Yeah, so essentially this

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Speaker 1: happened because I used the car a car oranges, which

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Speaker 1: are my favorite because I think they're sweeter and more

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Speaker 1: delicious and they have a pinkish almost like a great

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Speaker 1: fruit level. But then the lime all in all of

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Speaker 1: the ram which is dark, not dark, but a little

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Speaker 1: more golden m and then that kind of changed the colors.

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Speaker 1: But it does look like a reminiscence of like a

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Speaker 1: buliny I guess it does. It does. Yeah, so we've

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Speaker 1: already taken tattooings. Sunset is very pink, which is what

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Speaker 1: so it can't be this exactly, but that was the

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Speaker 1: first thing that came to my mind. Workshop it. We're

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Speaker 1: gonna workshop it. Anybody have any good uh orange yellow

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Speaker 1: ish pun related Star Wars drink. It's in my way.

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Speaker 1: It could be rum canobi no, and you know, get

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Speaker 1: out of here, get out fine one robe right behind me.

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Speaker 1: I can put that on instead instead of leaving. Let

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Speaker 1: me put my robe on. Oh this happy hours already

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Speaker 1: gone completely awry. But Yeah, So I'm very much in

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Speaker 1: love with this type of rum. It's delicious and it

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Speaker 1: is sweet. I think that's what I love about Rum's

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Speaker 1: like I could just put it with some sparkling water

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Speaker 1: and I don't feel like I need to add sugars

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Speaker 1: to it. All the off cars, with all of the

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Speaker 1: I did put sugar in this one, but it's very tasty.

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Speaker 1: So what we wanted to talk about today just kind

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Speaker 1: of give you a little history of who Karen Hoskins is.

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Speaker 1: She apparently was living in India around I think late twenties,

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Speaker 1: mid twenties, and she was introduced to a really beautifully

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Speaker 1: aged rum called Old Monk, which, according to her side,

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Speaker 1: started a love affair with rom and and from what

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Speaker 1: I gather that she was diagnosed with celiac at a

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Speaker 1: young age and knew she couldn't have beers and other

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Speaker 1: alcohols and kind of went ahead, was like, if I'm

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Speaker 1: going to drink alcohol, I wanted to be the best,

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Speaker 1: and having this type of ROM really just kind of

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Speaker 1: pushed her into, uh, looking at how they're made and

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Speaker 1: what to do. She traveled all around the world, including Jamaica,

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Speaker 1: tasting different realms and and kind of learning about how

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Speaker 1: they are sustainable as well as they are local and

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Speaker 1: loving the area that at the environment that they are

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Speaker 1: in and kind of giving homage to whatever they create

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Speaker 1: to the land that it comes from, if that makes sense.

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Speaker 1: And in two thousand and seven, she started her own

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Speaker 1: distillery in Silverton, Colorado, which has won so many awards,

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Speaker 1: including Best in Class designations, USA Rum of the Year,

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Speaker 1: Craft Distillery of the Year. They've won gold and double

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Speaker 1: gold medals in different like competitions in Spirit World, so

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Speaker 1: they're definitely big. And they are distributed throughout forty four

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Speaker 1: states within the country, so that's pretty big market for

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Speaker 1: being uh independently owned distillery. So that's pretty amazing in itself.

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Speaker 1: One of the things that got me to think about

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Speaker 1: because their pride and their distillery is that is American rum,

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Speaker 1: and you don't really hear much about it, but they

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Speaker 1: have started to pop up, especially she kind of was

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Speaker 1: a trendsetter in her area and they started popping up

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Speaker 1: left and right. But when I think about rum, where

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Speaker 1: do you think of Caribbean? So even Puerto Rico, Like

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Speaker 1: I know, when I came home from Puerto Rico, I

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Speaker 1: gave out little bottles of rum as celebratory. Hey, I

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Speaker 1: went on a vacation and you're welcome be be jealous

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Speaker 1: and stuff like that, which is beautiful, And then trying

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Speaker 1: to think about what it is to have pride in

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Speaker 1: a product and falling in love with a product and

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Speaker 1: making it your own without appropriating, right, And I think

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Speaker 1: that that was something in my mind because again, I'm

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Speaker 1: not really seen too many RUMs being made in the US,

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Speaker 1: and so I was like, Colorado, that seems kind of random,

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Speaker 1: what's happening here? But she again, she like what she

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Speaker 1: saw when she traveled, wanted to give an homage to

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Speaker 1: a rum but be her own area. So whether it

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Speaker 1: is using sugar grown by friends, like, she knows where

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Speaker 1: it comes from, she knows the basis of it, she

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Speaker 1: knows who she's helping, as well as making sure that

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Speaker 1: it has the personality of her home, her area, Colorado.

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Speaker 1: So it's beauty awful to see that. But there's such

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Speaker 1: a fine line, would you agree and making something your

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Speaker 1: own without taking something away? Yes, And a couple of

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Speaker 1: points off of that, I did want to point out

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Speaker 1: I am several years ago Favor went to Hawaii and

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Speaker 1: uh not to the mareg but they make agricole um there,

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Speaker 1: which I'd never had before, and I tried it there

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Speaker 1: and I fell in love with it and it was

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Speaker 1: so amazing. And the owners there they talked about exactly

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Speaker 1: what you're talking about about that sort of fine line

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Speaker 1: of because it's sort of an ancient practice involved in

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Speaker 1: that and how do you take that and be respectful

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Speaker 1: of it. And then also Puerto Rico, yes does have

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Speaker 1: a big rum presence, but also is technically part of

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Speaker 1: the US. Right. But yeah, I I've been thinking about

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Speaker 1: this a lot lately because like all of us, I

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Speaker 1: imagine I've grown a lot, especially in terms of being

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Speaker 1: on the show, but also just getting out of a

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Speaker 1: small town and going to the city. And there are

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Speaker 1: things I look back on and I just cringe, and

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Speaker 1: I think you were just a stupid white girl in

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Speaker 1: a foreign country who thought this was cool or didn't

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Speaker 1: appreciate the like beyond getting the picture or the experience

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Speaker 1: everything behind it. And it makes me feel really really

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Speaker 1: bad about myself. But I do think it's a part

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Speaker 1: of a learning process and I get it, but it

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Speaker 1: still makes me feel bad about myself. Right, So I

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Speaker 1: definitely fill you with the like trying to balance that

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Speaker 1: because again we've talked about it before where people truly

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Speaker 1: can't understand being appreciative versus appropriating. And that's why we

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Speaker 1: have to have this conversation. And I think Hoskins does

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Speaker 1: a great job in the sense of that she does

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Speaker 1: at the very beginning. Everybody knows her story. Everybody knows

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Speaker 1: why she loves it, and it was her travels Tobra

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Speaker 1: and and being introduced to these things into falling in

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Speaker 1: love with these things, and then making her own variation

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Speaker 1: of it, not trying to make it, saying like she

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Speaker 1: re created something new right exactly. So that's a beautiful task.

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Speaker 1: And yeah, the whole issue with Puerto Rico, I have

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Speaker 1: a hard time sometimes in saying they're part of the US,

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Speaker 1: not because I don't want them to, but because so

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Speaker 1: many Puerto Ricans that I've met are so angry, rightfully

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Speaker 1: so that they have been essentially claimed a territory without

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Speaker 1: any rights, without any voices, without any choice of what's happening,

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Speaker 1: and then being very much mothered by politics and itself

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Speaker 1: as well as being stripped of a lot of their rights,

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Speaker 1: a lot of their money, a lot of the funding,

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Speaker 1: a lot of the help, but being told you are

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Speaker 1: a part of our place. And I know I have

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Speaker 1: very strong stance after living just just small amount of

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Speaker 1: time and getting to know some of the people that

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Speaker 1: lived in Puerto Rico about Hey, this is why we're angry,

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Speaker 1: and I'm like, yeah, you should be. This is what

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Speaker 1: the U s has done repeatedly, and we know this

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Speaker 1: and it's ugly and it needs to be talked about.

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Speaker 1: So I don't I feel like it's insulting to Puerto

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Speaker 1: Rico when I say they are part of the US,

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Speaker 1: even though they are. Yeah, because the US are bullies.

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Speaker 1: So I'm just leave that there before I start. My

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Speaker 1: name is gonna be on a list somewhere for really

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Speaker 1: I think I think I'm on a list for really all.

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Speaker 1: But yes, I think one of the things that I've

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Speaker 1: been considering and talking about because I want to enjoy

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Speaker 1: and support local and that's what she's talking about. But

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Speaker 1: when you have something like rom when you have something

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Speaker 1: that obviously deep rooted in deep history, there's a lot

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Speaker 1: of things that you have to think about. As well

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Speaker 1: as the fact that she is an advocate if nothing else,

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Speaker 1: she definitely has different programs that talk about diversity and

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Speaker 1: gender diversity, creating programs. She's worked with women to help

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Speaker 1: them create their distilleries as well, much like um, how

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Speaker 1: we were talking about for Uncle Nearest and they did

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Speaker 1: that as well. That it is awesome to see that

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Speaker 1: that's happening. But again, it's just such a fine line

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Speaker 1: on what to claim. I mean, we didn't talk about this,

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Speaker 1: and I wanted to and our Joy Luck Club and

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Speaker 1: this is not the same. I want that to be said.

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Speaker 1: But the young and the white women who came in

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Speaker 1: and saying not your mother's mang or something like that.

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Speaker 1: When they say not your typical old fashioned young essentially

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Speaker 1: is like saying it's new and we're gonna put these

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Speaker 1: new characters and we're gonna make it pretty. And it

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Speaker 1: was such a slab in the phase for so many

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Speaker 1: people in the Asian community who have been playing this

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Speaker 1: game forever and it's a part of a long standing

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Speaker 1: tradition for them, and how uh like the pieces and

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Speaker 1: the game pieces were symbolic of specific things in their culture.

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Speaker 1: And these white women were like, look, we're gonna charge

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Speaker 1: you ten times more than everybody else because we invented

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Speaker 1: this new game. But yeah, so it's cut stuff like

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Speaker 1: that that it's kind of like, and we know the

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Speaker 1: Kardashians have been great over the coals repeatedly for a

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Speaker 1: culturally appropriating different things, including stealing. Again, not the same.

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Speaker 1: This is not in comparison to what we're talking about

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Speaker 1: specific with this distill really obviously because they didn't. They're

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Speaker 1: doing amazing job. But the Kardashians have been accused of

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Speaker 1: stealing people from different cultures products and try to make

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Speaker 1: it their own. And that's this whole conversation about how

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Speaker 1: do you do this if you do this without slabbing

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Speaker 1: in the face of the originators, Yeah, yeah, And I

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Speaker 1: think that's a really important conversation to have. And um,

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Speaker 1: this is a probably a topic for another happy hour,

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Speaker 1: but um, there are several liquors like rum that My

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Speaker 1: experience was bad in college. It was bad experience and

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Speaker 1: that was in part because I was buying cheaper room

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Speaker 1: and part because I didn't know what I was doing

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Speaker 1: when it came to drinking. But there's that kind of

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Speaker 1: whole capitalistic layer of this. Two of you know, generally

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Speaker 1: white people came in and we're like, Okay, we can

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Speaker 1: make money off of this traditional thing that you've been doing.

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Speaker 1: We're gonna make it way cheaper. So not only is

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Speaker 1: it like taking this thing, it's making it worse and

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Speaker 1: giving it this reputation of like, oh, that's that's just

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Speaker 1: gonna make you vomit, or you know what, it can

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Speaker 1: be this really beautiful product, and it does have all

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Speaker 1: of this history, and I think we are seeing kind

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Speaker 1: of a reclaiming of that, or at least people are

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Speaker 1: more interested in having something that is more responsibly sourced

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Speaker 1: and taste better. But that's also another layer of this.

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Speaker 1: Is this just all this cheap stuff that most of

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Speaker 1: us that's our introduction and we just assume that's what

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Speaker 1: it must all be, which must be infuriating if that's

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Speaker 1: like in your history and your culture, right. And of course,

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Speaker 1: like I said, Hoskins has talked about the fact that

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Speaker 1: this is a little different and this is a variation,

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Speaker 1: but kind of how we were talking about the Pisco,

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Speaker 1: the fact that it was we don't know who's Chilean

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Speaker 1: and what's Peruvian, and their little different takes, it's kind

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Speaker 1: of that same measure as well. Of course, being in

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Speaker 1: the US, it's much younger practice because it is a

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Speaker 1: New York thing here. But I definitely welcome new variations.

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Speaker 1: But if you're doing it, do it like Montana has

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Speaker 1: been able to do, which they do credit uh the

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Speaker 1: other cultures, and they do talk about why they feel

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Speaker 1: this is important. They do talk about their practices and

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Speaker 1: in like the depth of who she was and why

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Speaker 1: she thinks this isn't important and why she loves it.

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Speaker 1: If you are appropriate and really giving homage, it is

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Speaker 1: a beautiful product and a beautiful idea. I think there's

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Speaker 1: so much as we're talking about the bigger impact of

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Speaker 1: the old capitalistic ideas, we do have to talk about

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Speaker 1: the consequences as well when it comes to origination and

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Speaker 1: being erased, Like that's that's a whole other conversation. And

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Speaker 1: I do love that Hoskins is doing so much for

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Speaker 1: it and has continued to elevate other women elevate others

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Speaker 1: in this conversation. She's also been a big spokesperson for

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Speaker 1: anti racism stuff and campaigns, and I love it she

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Speaker 1: on her website calls it out for what it is,

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Speaker 1: and I don't see too many businesses do that. They

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Speaker 1: just do the black square and just move on. And

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Speaker 1: she actually calls it out or the business actually calls

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Speaker 1: it out, and I think that's an amazing token of

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Speaker 1: who they are and who they want to be in

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Speaker 1: making change. And of course that's who we want to highlight,

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Speaker 1: are the people who are seeking to make change. But

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Speaker 1: we're not gonna, you know, glance over some of the

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Speaker 1: problematic things that could be associated if not proper like,

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Speaker 1: we don't want to ignore those either. Right, this has

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Speaker 1: been a pretty deep happy hour. I know I'm gonna

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Speaker 1: drink more of my rooms. I feel like we do

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Speaker 1: sometimes get pretty deep unless it's me talking about uh no,

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Speaker 1: even then, even my stuff, you're nerdy stuff because you

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Speaker 1: have the unhappy hour. That's some deep stuff I want,

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Speaker 1: like a trade mark and Reese happy Hour. Yes, I'll

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Speaker 1: find it for you. Perfect. It doesn't just be a

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Speaker 1: sad cloud in it, like you're gonna get the sad cloud.

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Speaker 1: Care Bear. This is. That's so funny because most of

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Speaker 1: my nicknames are like Sunshine right side, like all this

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Speaker 1: time in my world, unhappy hour, sad care Bear, my

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Speaker 1: sad care bear. She's over here. I'll take it. I'll

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Speaker 1: take it. Well. Cheers, everybody cheers as always. If there's

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Speaker 1: somebody you think we should be highlighting in these happy

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Speaker 1: hour segments, if there's nerd stuff you want us to

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Speaker 1: talk about, unhappy hours, spoiled Thursdays. We've got a lot

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Speaker 1: of things going on, good things. Yes, you can email

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Speaker 1: us our email, Stuff Medium, mom Stuff at I Hurt

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Speaker 1: me dot com. You can find us on Instagram and

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Speaker 1: Stuff I've Never Told You are on Twitter at mom

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Speaker 1: Stuff Podcast Things as always too are super producer Christina.

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Speaker 1: Thank you and thanks to you for listening Stuff un

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Speaker 1: Never Told These productive I heart Radio. For more podcast radio,

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Speaker 1: visit the heart Radio app, Apple podcast, or wherever you

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