1 00:00:09,360 --> 00:00:11,840 Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm any 2 00:00:11,840 --> 00:00:12,560 Speaker 1: Regis and I'm. 3 00:00:12,520 --> 00:00:14,880 Speaker 2: Lorn Vocal bamb and today we have an episode for 4 00:00:14,920 --> 00:00:16,320 Speaker 2: you about slow gin. 5 00:00:18,000 --> 00:00:21,280 Speaker 1: Yes, was there any particular reason this was on your mind? Lauren? 6 00:00:22,480 --> 00:00:22,919 Speaker 3: Was there? 7 00:00:23,360 --> 00:00:25,840 Speaker 2: I should always be more prepared for this question than 8 00:00:25,880 --> 00:00:26,279 Speaker 2: I am. 9 00:00:26,600 --> 00:00:26,760 Speaker 1: Uh. 10 00:00:28,320 --> 00:00:32,600 Speaker 2: I think I had just been exposed to slow gin, 11 00:00:33,680 --> 00:00:36,400 Speaker 2: maybe like I saw it in a liquor store or 12 00:00:36,680 --> 00:00:38,559 Speaker 2: on a menu, and I was like, what is. 13 00:00:38,560 --> 00:00:40,120 Speaker 3: Up with that? 14 00:00:40,120 --> 00:00:43,319 Speaker 1: That's it, that's it. And it turns out a lot 15 00:00:43,320 --> 00:00:46,720 Speaker 1: of people, including me, do not know what is up 16 00:00:46,760 --> 00:00:51,280 Speaker 1: with that? Because I didn't know. I thought, and almost 17 00:00:51,360 --> 00:00:54,200 Speaker 1: everyone I have spoken to thought this as well, that 18 00:00:54,320 --> 00:00:57,320 Speaker 1: it referred to the process. Oh slow gin. 19 00:00:57,600 --> 00:01:02,280 Speaker 3: Oh yeah, yes, No it's not. It's spelled s l 20 00:01:02,400 --> 00:01:04,920 Speaker 3: o E. Yeah, not s l o W. 21 00:01:05,319 --> 00:01:10,119 Speaker 2: And it's not a synonym for for for moving without rapidity. 22 00:01:12,240 --> 00:01:14,120 Speaker 1: I thought it was one of those like the old 23 00:01:14,920 --> 00:01:21,520 Speaker 1: English spellings, But no, it is not that drink responsibly. 24 00:01:21,200 --> 00:01:24,479 Speaker 3: Always, always always. 25 00:01:24,920 --> 00:01:27,440 Speaker 1: I don't personally think I've had a lot of experience 26 00:01:27,440 --> 00:01:29,560 Speaker 1: with slow gin. Clearly I don't know. I didn't know 27 00:01:29,560 --> 00:01:33,600 Speaker 1: what it was. I'm sure I've had it, probably but 28 00:01:35,120 --> 00:01:35,720 Speaker 1: I have not. 29 00:01:36,160 --> 00:01:41,160 Speaker 2: Maybe it's not all that common around the United States, 30 00:01:41,560 --> 00:01:44,280 Speaker 2: partially because slow does not really grow here. 31 00:01:45,440 --> 00:01:48,200 Speaker 1: Yep, I love this. I feel like we're doing kind 32 00:01:48,200 --> 00:01:51,080 Speaker 1: of a teaser. Yeah, people who don't know what we're talking. 33 00:01:51,240 --> 00:01:52,440 Speaker 1: We do that sometimes. 34 00:01:52,480 --> 00:01:52,840 Speaker 3: Sure. 35 00:01:53,120 --> 00:01:58,200 Speaker 1: Yeah. I like to have fun. I like to have fun. Well, 36 00:02:00,080 --> 00:02:01,880 Speaker 1: see our episode. 37 00:02:01,240 --> 00:02:05,680 Speaker 3: On Gin, Annie, my darling. We have definitely not done 38 00:02:05,680 --> 00:02:06,720 Speaker 3: an episode on Gin. 39 00:02:09,600 --> 00:02:13,840 Speaker 1: I keep fumbling this. I could have sorry that. 40 00:02:14,440 --> 00:02:16,840 Speaker 2: We did an episode on the Gin and Tonic in 41 00:02:16,880 --> 00:02:19,280 Speaker 2: which we talked really extensively. 42 00:02:19,440 --> 00:02:22,600 Speaker 3: To be fair to you, you talked really. 43 00:02:22,400 --> 00:02:25,040 Speaker 2: Extensively about the history of Gin in our Gen and 44 00:02:25,080 --> 00:02:30,120 Speaker 2: Tonic episode, But we have not done just a Gin episode, 45 00:02:30,160 --> 00:02:33,200 Speaker 2: which we should probably do. It's also been a very 46 00:02:33,240 --> 00:02:35,360 Speaker 2: long time since we did that Gen and Tonic episode, 47 00:02:35,360 --> 00:02:38,360 Speaker 2: so I feel like rehashing the history wouldn't be you know, 48 00:02:38,440 --> 00:02:39,079 Speaker 2: the worst thing. 49 00:02:40,200 --> 00:02:43,840 Speaker 1: Oh yeah, it is quite a history, my goodness. 50 00:02:43,919 --> 00:02:44,440 Speaker 3: Mm hmmm. 51 00:02:45,000 --> 00:02:53,480 Speaker 1: Well, once again, once again, I do know this for 52 00:02:53,639 --> 00:02:57,240 Speaker 1: a fact, though we have done a video on Gin. 53 00:02:57,680 --> 00:03:01,680 Speaker 2: Yes, yeah, we went and saw the lovely humans at 54 00:03:01,800 --> 00:03:07,440 Speaker 2: old Fourth War Distillery. Uh, and they took us on 55 00:03:07,480 --> 00:03:12,320 Speaker 2: a juniper picking adventure in Oakland, cemetery and. 56 00:03:12,400 --> 00:03:15,120 Speaker 3: We uh and they showed us the. 57 00:03:15,120 --> 00:03:18,400 Speaker 2: Process and then we kind of got sucked into the 58 00:03:18,520 --> 00:03:22,080 Speaker 2: line bottling gin and then we were just bottling like 59 00:03:22,120 --> 00:03:24,240 Speaker 2: it's at some point it ceased to be for the 60 00:03:24,320 --> 00:03:27,560 Speaker 2: video and we were just on the line bottling gin 61 00:03:27,639 --> 00:03:28,600 Speaker 2: and that's what we were doing. 62 00:03:29,480 --> 00:03:33,200 Speaker 1: Yes, And I really enjoyed it. Oh yeah, so like 63 00:03:33,440 --> 00:03:35,880 Speaker 1: really rhythmic movement thing. 64 00:03:36,200 --> 00:03:36,680 Speaker 3: Oh man. 65 00:03:36,840 --> 00:03:39,280 Speaker 2: Yeah, it was like it was like there was a 66 00:03:39,320 --> 00:03:43,640 Speaker 2: dexterity required and like a paying attention to a bunch 67 00:03:43,680 --> 00:03:44,640 Speaker 2: of different elements. 68 00:03:44,720 --> 00:03:45,000 Speaker 1: It was. 69 00:03:47,120 --> 00:03:47,800 Speaker 3: It was a good day. 70 00:03:48,880 --> 00:03:52,800 Speaker 1: It was kind of like meditating. Yeah, once you got 71 00:03:52,800 --> 00:03:54,080 Speaker 1: like the movie the rhythm. 72 00:03:54,320 --> 00:03:58,320 Speaker 3: Yeah yeah, yeah. Yeah. 73 00:03:58,360 --> 00:04:00,480 Speaker 2: I don't know where our videos live anymore more, but 74 00:04:01,040 --> 00:04:04,760 Speaker 2: if you can find them, they're they're under the name 75 00:04:04,880 --> 00:04:07,560 Speaker 2: food Stuff, not Saver. But if you know how to 76 00:04:07,600 --> 00:04:09,400 Speaker 2: spell our names, you might be able to find them. 77 00:04:09,440 --> 00:04:11,280 Speaker 3: I'm not sure. I haven't checked anyway. 78 00:04:11,520 --> 00:04:15,360 Speaker 2: For some reason, I don't search for videos of myself 79 00:04:15,400 --> 00:04:16,520 Speaker 2: all that often. 80 00:04:17,520 --> 00:04:21,080 Speaker 1: What I have checked and they are still there because 81 00:04:21,120 --> 00:04:23,200 Speaker 1: I will. I was, God, that was a good video. 82 00:04:23,279 --> 00:04:25,400 Speaker 3: Let me go check by there. Do you mean like 83 00:04:25,480 --> 00:04:27,279 Speaker 3: on YouTube? Do you mean on yes? 84 00:04:27,400 --> 00:04:32,159 Speaker 2: Yeah, Okay, okay, all right, cool, the food stuff YouTube? 85 00:04:32,520 --> 00:04:33,479 Speaker 3: Great? 86 00:04:34,120 --> 00:04:36,800 Speaker 2: Was that Underhouse Stuff Works or was that our own channel? 87 00:04:36,839 --> 00:04:37,880 Speaker 2: I don't remember anymore. 88 00:04:38,760 --> 00:04:40,760 Speaker 1: I believe it was under House Stuff Works. 89 00:04:40,839 --> 00:04:43,240 Speaker 3: Okay, all right, Well, but it'll. 90 00:04:43,000 --> 00:04:45,720 Speaker 1: Pop up, I think if you there yet, go type 91 00:04:45,720 --> 00:04:47,360 Speaker 1: it in. Well. 92 00:04:47,920 --> 00:04:52,320 Speaker 2: Other things that I'm nearly positive that we've done in 93 00:04:53,400 --> 00:04:56,120 Speaker 2: behind the behind the scenes, y'all, I am having a 94 00:04:56,160 --> 00:05:00,440 Speaker 2: heck of an allergy. Forty eight hours is not like 95 00:05:00,480 --> 00:05:03,760 Speaker 2: a good word for that unit of time. So I'm 96 00:05:03,760 --> 00:05:06,279 Speaker 2: a little I'm a little out there right now. 97 00:05:06,839 --> 00:05:07,720 Speaker 3: But yeah. 98 00:05:07,920 --> 00:05:13,040 Speaker 2: Other things I'm pretty sure exists are herbal liqueur and 99 00:05:13,200 --> 00:05:19,159 Speaker 2: or liquor related episodes and or cocktails like aquavite, vermouth. 100 00:05:19,400 --> 00:05:26,120 Speaker 2: Maybe cocktails like the Negroni or martini. Also like droop 101 00:05:26,360 --> 00:05:33,200 Speaker 2: episodes like plums, apricots, peaches like amoretto. Yeah, I don't know, 102 00:05:33,279 --> 00:05:35,600 Speaker 2: maybe like ice wine kind of. 103 00:05:37,680 --> 00:05:40,320 Speaker 1: I love this. Again, if you don't know what we're 104 00:05:40,320 --> 00:05:43,919 Speaker 1: talking about, you might be really trying to narrow in 105 00:05:45,160 --> 00:05:51,200 Speaker 1: what could it be, which I guess brings us to 106 00:05:51,279 --> 00:05:51,760 Speaker 1: our question. 107 00:05:51,880 --> 00:05:54,880 Speaker 3: Yeah, it does. 108 00:05:55,720 --> 00:06:01,560 Speaker 1: Slojin What is it? Well? 109 00:06:02,200 --> 00:06:06,320 Speaker 2: Slo Gin is a type of liquor made by crushing 110 00:06:06,760 --> 00:06:12,440 Speaker 2: and steeping these like plum adjacent berries of the blackthorn 111 00:06:12,560 --> 00:06:16,560 Speaker 2: or slow plant in gin and then sweetening to taste. 112 00:06:17,279 --> 00:06:20,960 Speaker 2: Gin being a liquor with lots of botanicals added, including 113 00:06:21,000 --> 00:06:24,720 Speaker 2: a prominent juniper flavor. But yeah, the result is a 114 00:06:24,839 --> 00:06:30,200 Speaker 2: ruby colored like jammy, fruity, sort of sweet tart liqueur 115 00:06:30,720 --> 00:06:37,080 Speaker 2: with varying piny, spicy, baky sort of flavors to it. 116 00:06:37,080 --> 00:06:40,400 Speaker 2: It is industrially produced, but also homemade in places where 117 00:06:40,400 --> 00:06:44,200 Speaker 2: blackthorn grows. Slow gin can be sipped on its own 118 00:06:44,360 --> 00:06:47,599 Speaker 2: or over ice, or added to cocktails. It is especially 119 00:06:47,640 --> 00:06:54,159 Speaker 2: popular around the winter holidays. If gin is a little 120 00:06:54,200 --> 00:06:58,680 Speaker 2: like drinking a pine tree, slow gin is sort of 121 00:06:58,720 --> 00:07:02,520 Speaker 2: like drinking a pine tree that's been just bedecked with 122 00:07:02,680 --> 00:07:07,600 Speaker 2: like glittering ornaments and rich garlands and has some sugary 123 00:07:07,680 --> 00:07:16,160 Speaker 2: treats wrapped up underneath. Oh that sounds lovely, right, yeah, yeah, 124 00:07:16,360 --> 00:07:19,560 Speaker 2: if you're not expecting it. If you're expecting gin and 125 00:07:19,640 --> 00:07:23,200 Speaker 2: you get some slow gin, it's a very different experience. 126 00:07:23,240 --> 00:07:25,440 Speaker 2: It's one of those like, oh, this is quite sweet, 127 00:07:25,480 --> 00:07:29,520 Speaker 2: what's happening? Yes, But but yeah, no, it's one once 128 00:07:29,560 --> 00:07:32,760 Speaker 2: you understand what has been given to you it is 129 00:07:32,840 --> 00:07:40,240 Speaker 2: quite nice. But okay, all right, let's unpack all of 130 00:07:40,280 --> 00:07:46,360 Speaker 2: this a little bit. So blackthorn botanical name Prunus spinosa spinosa, 131 00:07:46,440 --> 00:07:49,320 Speaker 2: I'm not sure. Blackthorn is a large shrub or a 132 00:07:49,360 --> 00:07:52,760 Speaker 2: small tree in the rose family, a close cousin to 133 00:07:52,920 --> 00:07:57,120 Speaker 2: plums and more widely other stone fruits like peaches and almonds. 134 00:07:58,080 --> 00:08:03,400 Speaker 2: Blackthorn's bark is very dark, and it's a very thorny shrub. 135 00:08:03,680 --> 00:08:08,120 Speaker 2: Black thorn sure makes perfect sense. These shrubs are native 136 00:08:08,120 --> 00:08:11,800 Speaker 2: and grow wild really commonly around temperate parts of Europe, 137 00:08:11,800 --> 00:08:14,960 Speaker 2: where they are sometimes used as a land borders or 138 00:08:15,040 --> 00:08:19,400 Speaker 2: or like dividers. They grow like densely with many stems 139 00:08:19,920 --> 00:08:23,560 Speaker 2: which they can put down new roots from. So yeah, 140 00:08:23,600 --> 00:08:26,840 Speaker 2: they're kind of big and shrubby. Yeah there. Wood is 141 00:08:26,920 --> 00:08:31,280 Speaker 2: used for useful indoor decor type items like like like 142 00:08:31,360 --> 00:08:34,760 Speaker 2: walking sticks, and the Irish shillaly is usually made from 143 00:08:34,760 --> 00:08:37,240 Speaker 2: black thorn stems that have a good like bulbous like 144 00:08:37,320 --> 00:08:38,600 Speaker 2: root bit still attached. 145 00:08:38,760 --> 00:08:39,240 Speaker 3: Yeah. 146 00:08:39,320 --> 00:08:43,480 Speaker 2: Anyway, these plants bloom or like explode really with just 147 00:08:43,800 --> 00:08:46,920 Speaker 2: lots of pretty little white flowers in the early spring 148 00:08:47,000 --> 00:08:50,520 Speaker 2: before their leaves even properly come in. If pollinated in 149 00:08:50,559 --> 00:08:53,240 Speaker 2: the summer, these flowers will develop a Each develop a 150 00:08:53,280 --> 00:08:56,600 Speaker 2: small fruit called a slow, with a skin that goes 151 00:08:56,640 --> 00:09:00,600 Speaker 2: from green to like deep purple blue. When it's ripe 152 00:09:00,640 --> 00:09:03,480 Speaker 2: in the early fall, slows look a little bit like 153 00:09:03,480 --> 00:09:05,960 Speaker 2: blueberry sized plums. You know. They've got like a little 154 00:09:06,000 --> 00:09:09,320 Speaker 2: tikis kind of thing going on. And yeah, they measure 155 00:09:09,400 --> 00:09:11,320 Speaker 2: like a little less than half an inch across, about 156 00:09:11,320 --> 00:09:14,240 Speaker 2: a centimeter or so. They tend to have a silvery 157 00:09:14,320 --> 00:09:17,800 Speaker 2: spread across their skins from natural yeasts. That skin is 158 00:09:17,800 --> 00:09:21,240 Speaker 2: a little bit thick, I think, and the translucent flesh 159 00:09:21,280 --> 00:09:23,640 Speaker 2: inside will go from green to kind of yellow orange 160 00:09:23,640 --> 00:09:27,520 Speaker 2: when it's ripe. Each will contain a sizeable pit a 161 00:09:27,559 --> 00:09:32,679 Speaker 2: single seed that looks like a small almond. Colloquially we 162 00:09:32,760 --> 00:09:36,600 Speaker 2: call them berries, but botanically they're a drupe. I understand 163 00:09:36,640 --> 00:09:40,080 Speaker 2: that the fruits are very puckery, tart, and a little 164 00:09:40,120 --> 00:09:43,520 Speaker 2: bitter when they're eaten fresh. They are usually allowed to 165 00:09:43,640 --> 00:09:47,120 Speaker 2: ripen all the way until the first frosts in the 166 00:09:47,160 --> 00:09:51,720 Speaker 2: fall to like really develop their sugars and flavors. The 167 00:09:51,840 --> 00:09:55,080 Speaker 2: seeds have like a cherry almond kind of flavor to them, 168 00:09:55,120 --> 00:09:59,000 Speaker 2: and also can contain toxins, so don't eat them. Like pringles, 169 00:10:00,760 --> 00:10:03,839 Speaker 2: Sloes tend to be plentiful where they grow, if a 170 00:10:03,880 --> 00:10:07,120 Speaker 2: little difficult to harvest due to all of those thorns. 171 00:10:07,800 --> 00:10:11,719 Speaker 2: They are often preserved, made into jam or jelly, fermented 172 00:10:11,800 --> 00:10:16,120 Speaker 2: into vinegar or wine or cider, or steeped in liquor 173 00:10:16,440 --> 00:10:19,960 Speaker 2: of various kinds, sometimes with other herbs and spices added. 174 00:10:20,960 --> 00:10:24,400 Speaker 2: Different places have different traditional preparations with like whatever liquor 175 00:10:24,640 --> 00:10:28,560 Speaker 2: is common or popular, but today, yes, we are talking 176 00:10:28,600 --> 00:10:30,160 Speaker 2: about slow gin. 177 00:10:31,160 --> 00:10:31,280 Speaker 1: So. 178 00:10:32,000 --> 00:10:33,480 Speaker 3: Gin Gin is a. 179 00:10:33,400 --> 00:10:36,200 Speaker 2: Type of liquor made by distilling and or steeping various 180 00:10:36,240 --> 00:10:39,679 Speaker 2: herbs and spices into a neutral spirit, like a vodka. 181 00:10:40,600 --> 00:10:44,400 Speaker 2: Exactly what goes into it is highly variable, depending on 182 00:10:44,480 --> 00:10:46,640 Speaker 2: what the maker is going for, you know, like gins 183 00:10:46,679 --> 00:10:50,960 Speaker 2: can range from bitter to bright to spicy to soft, 184 00:10:51,040 --> 00:10:54,240 Speaker 2: with all kinds of like floral, citrus, woodsy or warm 185 00:10:54,280 --> 00:10:57,560 Speaker 2: notes in there. It's generally not barrel aged, so it 186 00:10:57,600 --> 00:11:02,000 Speaker 2: won't have the color and like the round like sort 187 00:11:02,040 --> 00:11:05,720 Speaker 2: of vanilla flavors that you get with a whiskey. Juniper 188 00:11:05,840 --> 00:11:10,760 Speaker 2: is the only like consistent ingredient, Juniper being another botanical berry. 189 00:11:11,240 --> 00:11:14,520 Speaker 2: It's actually like a really weirdly fleshy pine cone from 190 00:11:14,600 --> 00:11:18,640 Speaker 2: a different type of small tree slash large shrub. Some 191 00:11:18,679 --> 00:11:22,840 Speaker 2: common additions to gin include licorice or a nise, cinnamon, 192 00:11:23,000 --> 00:11:28,880 Speaker 2: citrus peel, nutmeg, saffron, savory. Basically, what you wind up 193 00:11:28,880 --> 00:11:31,840 Speaker 2: with with a gin is something kind of piny and 194 00:11:32,000 --> 00:11:37,480 Speaker 2: dry with other urban spice notes in there. So to 195 00:11:37,800 --> 00:11:42,560 Speaker 2: make slow gin, you crush or freeze ripe slow berries 196 00:11:42,720 --> 00:11:45,679 Speaker 2: and then add them to gin and let them steep 197 00:11:45,720 --> 00:11:48,120 Speaker 2: for like a couple months. You then strain out the 198 00:11:48,120 --> 00:11:51,360 Speaker 2: skins and the seeds and add sugar to taste. Some 199 00:11:51,559 --> 00:11:56,079 Speaker 2: makers do add the sugar at the start. Personally, if 200 00:11:56,120 --> 00:11:58,400 Speaker 2: it were me, I would like wait to see what 201 00:11:58,480 --> 00:12:02,840 Speaker 2: the fruit gives off to the liquor before adding any sugar. Also, 202 00:12:03,200 --> 00:12:06,840 Speaker 2: I've fermented enough things, both on purpose and accidentally that 203 00:12:06,920 --> 00:12:09,800 Speaker 2: I am personally wary of putting extra sugar in something 204 00:12:09,840 --> 00:12:11,320 Speaker 2: that's going to be sitting out for a long time. 205 00:12:11,679 --> 00:12:13,000 Speaker 3: But that's just me. 206 00:12:13,440 --> 00:12:15,680 Speaker 2: Y'all, do whatever your grandma told you to, not gonna 207 00:12:15,720 --> 00:12:20,880 Speaker 2: argue with her. Some makers do crush the removed seeds 208 00:12:20,920 --> 00:12:24,880 Speaker 2: and do another steep with those. Again, like, always be 209 00:12:25,000 --> 00:12:27,160 Speaker 2: sure that you know what species you're dealing with. When 210 00:12:27,200 --> 00:12:30,079 Speaker 2: you're foraging, and like, probably do not eat handfuls of 211 00:12:30,160 --> 00:12:33,920 Speaker 2: droop pits by themselves, unless they are sweet almonds, which 212 00:12:33,920 --> 00:12:38,160 Speaker 2: are specifically bred to have less toxins in them than 213 00:12:38,200 --> 00:12:42,720 Speaker 2: other types of droop seeds. Those toxins can include things 214 00:12:42,760 --> 00:12:45,200 Speaker 2: like hydrogen cyanide, so you know, just you know, watch 215 00:12:45,200 --> 00:12:48,559 Speaker 2: out for that. Some recipes we'll call for almond flavoring 216 00:12:49,800 --> 00:12:52,600 Speaker 2: to kind of give you a little bit of that concept. Anyway, 217 00:12:53,440 --> 00:12:55,640 Speaker 2: I've read recommendations to save at least part of a 218 00:12:55,640 --> 00:12:58,080 Speaker 2: batch and let it mature for a year until the 219 00:12:58,080 --> 00:13:01,760 Speaker 2: next winter for the best product. Some producers do barrel 220 00:13:01,800 --> 00:13:05,800 Speaker 2: age SLOGIN to bring out different flavors in it. And yeah, 221 00:13:05,840 --> 00:13:09,120 Speaker 2: it is the sort of thing that yes, like everyone's 222 00:13:09,160 --> 00:13:12,600 Speaker 2: grandma has a recipe for around the parts of the 223 00:13:12,600 --> 00:13:15,960 Speaker 2: British Isles where it's from. However, I would say that 224 00:13:16,000 --> 00:13:18,959 Speaker 2: we're currently in a sort of renaissance of commercial production 225 00:13:19,559 --> 00:13:24,360 Speaker 2: SLOGIN and yeah, it can be consumed just however you like. 226 00:13:25,160 --> 00:13:30,280 Speaker 2: It is traditionally associated with Christmas where it is traditional. 227 00:13:30,679 --> 00:13:36,160 Speaker 1: Yeah, yes, well what about the. 228 00:13:36,240 --> 00:13:38,280 Speaker 3: Nutrition drink responsibly? 229 00:13:41,840 --> 00:13:44,360 Speaker 1: We do have some numbers for you. 230 00:13:44,600 --> 00:13:47,880 Speaker 2: A couple so I read that the market for slogin 231 00:13:48,280 --> 00:13:51,280 Speaker 2: is worth some six hundred and thirty five million dollars 232 00:13:51,280 --> 00:13:55,280 Speaker 2: a year as of twenty twenty four. European consumption makes 233 00:13:55,320 --> 00:13:57,760 Speaker 2: up about half of that and North America makes up 234 00:13:57,800 --> 00:13:58,480 Speaker 2: another quarter. 235 00:14:00,240 --> 00:14:02,760 Speaker 3: And then all right, so okay. 236 00:14:02,760 --> 00:14:06,080 Speaker 2: There's a pub in Kent, England called the George Inn 237 00:14:06,520 --> 00:14:12,960 Speaker 2: that started hosting Slow gin Making World Championships in two 238 00:14:12,960 --> 00:14:17,160 Speaker 2: thousand and nine, apparently after some locals at the pub 239 00:14:17,320 --> 00:14:23,200 Speaker 2: started arguing about who had the best recipe. I don't 240 00:14:23,240 --> 00:14:25,680 Speaker 2: think that they've held them every year, and I haven't 241 00:14:25,720 --> 00:14:28,520 Speaker 2: seen an update about them since twenty twenty three, but 242 00:14:28,600 --> 00:14:31,400 Speaker 2: they ran like at least eleven of them, not too 243 00:14:31,440 --> 00:14:34,520 Speaker 2: shabby at all. In twenty twenty two, they had thirty 244 00:14:34,680 --> 00:14:40,760 Speaker 2: entries in prizes for homemade, small batch, commercial and international 245 00:14:40,760 --> 00:14:46,080 Speaker 2: commercial varieties. They had entries from Australia, the United States. 246 00:14:45,720 --> 00:14:46,400 Speaker 3: And France. 247 00:14:46,640 --> 00:14:49,880 Speaker 2: The French one actually won in the homemade category. And 248 00:14:50,040 --> 00:14:52,600 Speaker 2: they always donated proceeds of all of this to charity, 249 00:14:52,680 --> 00:14:53,800 Speaker 2: different different charities. 250 00:14:53,880 --> 00:15:00,440 Speaker 1: So I love that. Yeah, arguing about food or drink 251 00:15:02,840 --> 00:15:07,320 Speaker 1: can lead to competitions and good deeds. 252 00:15:07,480 --> 00:15:09,800 Speaker 3: Oh yeah, yeah, it's a beloved pastime. 253 00:15:10,960 --> 00:15:15,160 Speaker 1: It is. It is. Well, we do have some history 254 00:15:15,200 --> 00:15:15,520 Speaker 1: for you. 255 00:15:16,120 --> 00:15:18,120 Speaker 2: We do, and we are going to get into that 256 00:15:18,160 --> 00:15:20,000 Speaker 2: as soon as we get back from a quick break 257 00:15:20,040 --> 00:15:20,800 Speaker 2: for a word from our. 258 00:15:20,680 --> 00:15:33,520 Speaker 3: Sponsors, and we're back. Thank you sponsor, Yes, thank you. 259 00:15:34,800 --> 00:15:39,160 Speaker 1: Okay. So, even though this isn't technically a gin, people 260 00:15:39,240 --> 00:15:41,280 Speaker 1: like to fight about that a lot. But you can 261 00:15:41,320 --> 00:15:46,800 Speaker 1: see our Gin and Tonic episode. It is, like I said, 262 00:15:46,800 --> 00:15:51,160 Speaker 1: a pretty wild one, and gin is traditionally the base 263 00:15:51,240 --> 00:15:55,200 Speaker 1: alcohol for making slow gin. For the purpose of this episode, though, 264 00:15:55,600 --> 00:15:57,720 Speaker 1: just know that marketing of gin goes back to the 265 00:15:57,760 --> 00:16:02,720 Speaker 1: sixteen hundreds and it was especially popular in England. Now 266 00:16:03,160 --> 00:16:05,000 Speaker 1: when it comes to slow. 267 00:16:05,040 --> 00:16:08,920 Speaker 2: Yeah, so people have been making use of slowberries for 268 00:16:08,960 --> 00:16:12,680 Speaker 2: a very long time. A lot of their pits have 269 00:16:12,760 --> 00:16:16,200 Speaker 2: been found at archaeological sites dating back like ten thousand 270 00:16:16,280 --> 00:16:21,120 Speaker 2: years or more in various parts of Europe. Apparently, OTSI 271 00:16:21,440 --> 00:16:24,760 Speaker 2: the Icepan was found with like a single slowberry on 272 00:16:24,960 --> 00:16:25,960 Speaker 2: or about his person. 273 00:16:26,320 --> 00:16:33,520 Speaker 1: So huh, all right, Well, slow grows in the wild 274 00:16:33,520 --> 00:16:36,880 Speaker 1: throughout parts of Europe, but in this episode were largely 275 00:16:36,960 --> 00:16:41,080 Speaker 1: focusing on the UK, where they grow especially in hedgerows 276 00:16:41,160 --> 00:16:45,280 Speaker 1: that at one time separated people's properties. And this started 277 00:16:45,320 --> 00:16:48,360 Speaker 1: in the sixteen hundreds or so. These hedges were a 278 00:16:48,400 --> 00:16:52,440 Speaker 1: part of a series of enclosure acts enacted by Parliament, 279 00:16:52,960 --> 00:16:56,720 Speaker 1: which were meant to parcel out land and property. The 280 00:16:56,760 --> 00:17:01,520 Speaker 1: hedges served as natural fences or any branches deterred wild 281 00:17:01,560 --> 00:17:05,119 Speaker 1: animals from properties and just so happened to be a 282 00:17:05,160 --> 00:17:10,360 Speaker 1: place where slow liked to grow. Because of slow's bitter taste, 283 00:17:10,680 --> 00:17:14,679 Speaker 1: they historically haven't been cultivated, at least not on a 284 00:17:14,760 --> 00:17:18,720 Speaker 1: large scale, but still people were determined to find a 285 00:17:18,840 --> 00:17:22,720 Speaker 1: use for them. Beginning in the seventeenth or eighteenth century, 286 00:17:22,920 --> 00:17:26,200 Speaker 1: folks in England started harvesting the berries and adding them 287 00:17:26,280 --> 00:17:30,520 Speaker 1: into high proof gin with a little sugar. It was 288 00:17:30,560 --> 00:17:34,200 Speaker 1: something traditionally made at home or on a farm. However, 289 00:17:34,280 --> 00:17:37,360 Speaker 1: in the early days the resulting product was seen as 290 00:17:37,440 --> 00:17:41,119 Speaker 1: something that was low quality, which is a mindset that 291 00:17:41,160 --> 00:17:45,160 Speaker 1: didn't change until the nineteenth century when distilleries started producing 292 00:17:45,240 --> 00:17:48,920 Speaker 1: a higher quality slow gin, and one of the big 293 00:17:48,960 --> 00:17:53,200 Speaker 1: ones that is still available today, Plymouth slow Gin, debuted 294 00:17:53,240 --> 00:17:55,120 Speaker 1: in eighteen eighty three, and this was a well known 295 00:17:55,119 --> 00:17:58,919 Speaker 1: distillery already. Oh yeah yeah, so they this was a 296 00:17:58,960 --> 00:18:04,080 Speaker 1: new product, but people trusted this distillery. The first known 297 00:18:04,160 --> 00:18:07,439 Speaker 1: mention of slows being used in alcohol popped up in 298 00:18:07,480 --> 00:18:11,560 Speaker 1: a seventeen seventeen book called British Wonders, published by the 299 00:18:11,600 --> 00:18:16,440 Speaker 1: owner of a London tavern named ned Ward, who happened 300 00:18:16,480 --> 00:18:20,399 Speaker 1: to be a satirical poet. The mention seems to be 301 00:18:20,520 --> 00:18:22,760 Speaker 1: making a point about the popularity of gin at the 302 00:18:22,800 --> 00:18:25,720 Speaker 1: time and how people were putting all kinds of things 303 00:18:25,720 --> 00:18:30,120 Speaker 1: in it to cash in on that popularity. The timing 304 00:18:30,200 --> 00:18:34,280 Speaker 1: of this written mention aligns with the so called gen 305 00:18:34,400 --> 00:18:39,320 Speaker 1: craze in England, when gin was incredibly popular but also 306 00:18:40,119 --> 00:18:42,920 Speaker 1: not very regulated. There were a lot of things going 307 00:18:42,960 --> 00:18:45,639 Speaker 1: into it, and there were also a lot of reasons 308 00:18:45,640 --> 00:18:50,639 Speaker 1: behind the popularity. Increased ease of distilling, tensions with the 309 00:18:50,680 --> 00:18:54,400 Speaker 1: French that limited French made alcohol imports, and a few 310 00:18:54,440 --> 00:18:58,440 Speaker 1: economic measures enacted by the UK, so it was very 311 00:18:58,480 --> 00:19:02,400 Speaker 1: popular at the time. M makes sense people put slow 312 00:19:02,480 --> 00:19:07,679 Speaker 1: in there at first. Slow gin was yes associated with 313 00:19:07,760 --> 00:19:12,080 Speaker 1: the winter, primarily as a warming drink during the colder 314 00:19:12,119 --> 00:19:16,040 Speaker 1: months and something celebratory for the holidays as well, and 315 00:19:16,080 --> 00:19:18,760 Speaker 1: that makes sense too because the berries were often picked 316 00:19:18,760 --> 00:19:19,920 Speaker 1: in October. 317 00:19:20,160 --> 00:19:22,600 Speaker 2: And after a couple months of steeping, yeah, ready just 318 00:19:22,600 --> 00:19:27,000 Speaker 2: in time for Christmas. Yeah, exactly. However, it seems when 319 00:19:27,040 --> 00:19:29,639 Speaker 2: slogin made its way to the United States and the 320 00:19:29,680 --> 00:19:33,960 Speaker 2: nineteen hundreds, it shifted to a summer drink when bartenders 321 00:19:34,000 --> 00:19:37,199 Speaker 2: added it to soda water with citrus and an optional 322 00:19:37,200 --> 00:19:39,560 Speaker 2: egg white, and this led to the birth of the 323 00:19:39,600 --> 00:19:41,800 Speaker 2: slow gin fizz, which I guess you could go see 324 00:19:41,800 --> 00:19:45,760 Speaker 2: our we talked about of the gin fizz in our 325 00:19:45,800 --> 00:19:50,000 Speaker 2: New Orleans episode. Yeah, we talked about the Ramos gin 326 00:19:50,080 --> 00:19:51,640 Speaker 2: fizz in our New Orleans episodes. 327 00:19:51,680 --> 00:19:58,200 Speaker 1: But sure, yeah, yeah, yeah, because I couldn't find this specifically, 328 00:19:58,240 --> 00:20:00,959 Speaker 1: but I imagine people saw in the name and were like, 329 00:20:01,200 --> 00:20:02,080 Speaker 1: let's just do it. 330 00:20:02,880 --> 00:20:06,879 Speaker 3: Yeah, oh yeah, no, and it's delightful. Sure, sure, what 331 00:20:06,960 --> 00:20:09,160 Speaker 3: a nice summer sepper exactly. 332 00:20:10,160 --> 00:20:12,600 Speaker 1: This change from winter drink to a summer one in 333 00:20:12,640 --> 00:20:15,720 Speaker 1: the US seemed to happen in the late eighteen hundreds. 334 00:20:16,040 --> 00:20:19,199 Speaker 1: The first known recipe resembling a slow gin fizz appeared 335 00:20:19,240 --> 00:20:23,840 Speaker 1: in an eighteen ninety eight magazine. However, slogin didn't really 336 00:20:23,920 --> 00:20:27,240 Speaker 1: gain a lot of traction here in the US until 337 00:20:27,280 --> 00:20:32,320 Speaker 1: the pre nineteen twenties, with the invention or popularization of 338 00:20:32,359 --> 00:20:36,240 Speaker 1: the Charlie Chaplin cocktail, which was a mixture of apricot 339 00:20:36,280 --> 00:20:40,399 Speaker 1: brandy slow gin and lime juice, allegedly invented at the 340 00:20:40,440 --> 00:20:44,680 Speaker 1: Waldorf Astoria. It exposed a lot more people to slow gin, 341 00:20:44,840 --> 00:20:47,280 Speaker 1: especially with the popularity of Charlie Chaplain at the time. 342 00:20:47,440 --> 00:20:50,320 Speaker 1: I love how often celebrities come up in these captal episodes. 343 00:20:50,440 --> 00:20:51,600 Speaker 3: Yeah. 344 00:20:51,760 --> 00:20:54,320 Speaker 1: This was, of course, right before prohibition though. 345 00:20:54,160 --> 00:20:58,280 Speaker 2: So so yeah, so very shortly after this cocktail hit 346 00:20:58,320 --> 00:20:58,760 Speaker 2: the scene. 347 00:20:58,960 --> 00:21:04,720 Speaker 1: It was like a that yep. And then beginning in 348 00:21:04,760 --> 00:21:08,520 Speaker 1: the nineteen sixties and seventies, the slow gin fizz and 349 00:21:08,600 --> 00:21:12,760 Speaker 1: slogin in general experienced sharp decrease in popularity in the 350 00:21:12,840 --> 00:21:16,000 Speaker 1: United States. And we've spoken about this before, but that 351 00:21:16,240 --> 00:21:20,919 Speaker 1: was a dark time for cocktails in the country. During 352 00:21:21,040 --> 00:21:25,880 Speaker 1: the time, slogan all but faded away. Mass market American 353 00:21:25,960 --> 00:21:29,960 Speaker 1: products replaced the gin with neutral spirits, and American distillers 354 00:21:30,000 --> 00:21:34,280 Speaker 1: didn't have ready access to slow berries, so they created 355 00:21:34,359 --> 00:21:39,280 Speaker 1: a reddish, syrupy concoction instead, and from what I read, 356 00:21:39,600 --> 00:21:46,600 Speaker 1: it was coyingly sweet. But this was another fact I 357 00:21:46,640 --> 00:21:51,640 Speaker 1: wasn't expecting to stumble on. This slow esque syrup became 358 00:21:51,760 --> 00:21:56,040 Speaker 1: an essential ingredient in the college drink, the Alabama Slammer, 359 00:21:57,240 --> 00:21:59,560 Speaker 1: And this is a drink that is made up of Amaretto, 360 00:21:59,640 --> 00:22:05,239 Speaker 1: Southern comfort, orange juice, and this americanized slo gin. It 361 00:22:05,320 --> 00:22:08,920 Speaker 1: was invented in the seventies and perhaps was a part 362 00:22:08,920 --> 00:22:15,320 Speaker 1: of the true Slo Jean's slump because people weren't getting, quote, 363 00:22:15,359 --> 00:22:18,160 Speaker 1: the real thing, they were getting this like really sweet one. 364 00:22:19,560 --> 00:22:23,399 Speaker 1: But the first recipe for an Alabama slammer appeared in 365 00:22:23,440 --> 00:22:27,520 Speaker 1: a nineteen seventy one edition of The Playboy Bartender's Guide, 366 00:22:27,920 --> 00:22:31,919 Speaker 1: But after being mentioned in the last Barman speech in 367 00:22:32,000 --> 00:22:36,680 Speaker 1: the nineteen eighty eight movie Cocktail, the Alabama slammer went 368 00:22:36,720 --> 00:22:42,400 Speaker 1: mainstream like tgif TGI Friday's pitcher mainstream. 369 00:22:42,640 --> 00:22:49,200 Speaker 2: Wow, yeah, oh TGI Fridays, Oh TGI Fridays. 370 00:22:49,240 --> 00:22:51,280 Speaker 1: I did have a wonderful time there once when I 371 00:22:51,400 --> 00:22:54,000 Speaker 1: got delayed at an airport. That's what I'll give them. 372 00:22:54,080 --> 00:22:54,880 Speaker 3: Yeah, there you go. 373 00:22:55,480 --> 00:22:58,639 Speaker 2: I will say that they were the place open, the 374 00:22:58,800 --> 00:23:05,040 Speaker 2: latest in my small suburban hometown that was also willing 375 00:23:05,080 --> 00:23:06,960 Speaker 2: to put up with a bunch of teenagers while I 376 00:23:07,000 --> 00:23:07,719 Speaker 2: was in high school. 377 00:23:10,640 --> 00:23:14,760 Speaker 1: Yeah, so you know, we get it. Not a sponsor, 378 00:23:14,840 --> 00:23:21,520 Speaker 1: by the way. Okay, So moving on from being a 379 00:23:21,560 --> 00:23:26,399 Speaker 1: pitcher at TGI Fridays during the Craft Cocktail revival in 380 00:23:26,440 --> 00:23:29,800 Speaker 1: the US in the early two thousands, some producers started 381 00:23:29,840 --> 00:23:35,280 Speaker 1: attempting to recreate quote real slogin with jin as opposed 382 00:23:35,480 --> 00:23:38,840 Speaker 1: to a neutral spirit and with slow berries as opposed 383 00:23:38,840 --> 00:23:40,320 Speaker 1: to artificial flavors. 384 00:23:41,200 --> 00:23:42,640 Speaker 3: Yeah, and to be fairy. 385 00:23:42,680 --> 00:23:47,240 Speaker 2: It had never gone away in European markets, but right 386 00:23:47,320 --> 00:23:49,960 Speaker 2: in the United States it had a little bit of 387 00:23:49,960 --> 00:23:55,280 Speaker 2: a drop off there. These days, slojeans are increasingly available 388 00:23:55,760 --> 00:23:58,479 Speaker 2: even here in the US. There are even some rifts 389 00:23:58,920 --> 00:24:02,560 Speaker 2: out on the market made with other different local produce, 390 00:24:02,720 --> 00:24:06,520 Speaker 2: like beach plums near Long Island, or Damson plums in 391 00:24:06,600 --> 00:24:10,800 Speaker 2: Upstate New York, or Shara's grapes in Australia. So yeah, 392 00:24:10,840 --> 00:24:13,959 Speaker 2: so people taking the concept of a slow gin being 393 00:24:14,080 --> 00:24:18,920 Speaker 2: like a sweetened ruby fruit kind of kind of thing, 394 00:24:19,200 --> 00:24:21,880 Speaker 2: and yeah, just taking it local, which is what it's 395 00:24:21,920 --> 00:24:22,639 Speaker 2: about anyway. 396 00:24:22,760 --> 00:24:23,800 Speaker 3: So I love that. 397 00:24:25,280 --> 00:24:29,119 Speaker 1: I love that too. And it was interesting to me, 398 00:24:30,320 --> 00:24:33,959 Speaker 1: as I said, I didn't know slow was fruit, And 399 00:24:34,000 --> 00:24:37,480 Speaker 1: it's interesting to me how many of these other variants. 400 00:24:37,480 --> 00:24:38,960 Speaker 1: When I was reading about them, I was like, I've 401 00:24:39,000 --> 00:24:44,200 Speaker 1: never heard of a beach plum either, But I love 402 00:24:44,320 --> 00:24:46,680 Speaker 1: that people are making these localized versions. 403 00:24:47,119 --> 00:24:51,200 Speaker 2: Yeah, yeah, and right, And I also loved reading like, 404 00:24:51,200 --> 00:24:55,280 Speaker 2: like kind of adjacent to this reading, I found a 405 00:24:55,320 --> 00:25:00,240 Speaker 2: lot of stuff about other uses for slow berries, and yeah, 406 00:25:00,280 --> 00:25:04,159 Speaker 2: like adding them to different brandis, or the different herbs 407 00:25:04,200 --> 00:25:06,880 Speaker 2: and spices that might go into different concoctions to give 408 00:25:06,880 --> 00:25:09,439 Speaker 2: it a little bit more of like a winter spice 409 00:25:09,560 --> 00:25:11,560 Speaker 2: kind of flavor in different places. 410 00:25:12,200 --> 00:25:14,240 Speaker 3: Yeah. Just people get up to all kinds of stuff. 411 00:25:14,240 --> 00:25:19,199 Speaker 1: It's great they do, and listeners, we would love to 412 00:25:19,320 --> 00:25:23,520 Speaker 1: know what you have gotten up to. Oh yeah, yeah, 413 00:25:24,000 --> 00:25:26,080 Speaker 1: it's so eager to hear about this. 414 00:25:26,200 --> 00:25:31,120 Speaker 2: Oh. I feel nearly positive that we have at least 415 00:25:31,160 --> 00:25:35,000 Speaker 2: a couple of listeners who have like family recipes for 416 00:25:35,040 --> 00:25:38,200 Speaker 2: a slow gin or or maybe for one of these 417 00:25:38,240 --> 00:25:42,480 Speaker 2: other slowberry things. Yeah. Yeah, if you have, if you've 418 00:25:42,480 --> 00:25:46,600 Speaker 2: been slow picking, if you have the scars to prove it, 419 00:25:46,720 --> 00:25:47,280 Speaker 2: let us. 420 00:25:47,240 --> 00:25:55,360 Speaker 1: Know, Yes, please please let us know. But I think 421 00:25:55,359 --> 00:25:57,760 Speaker 1: that's what we have to say about slow gen for now. 422 00:25:58,080 --> 00:25:58,760 Speaker 3: I think it is. 423 00:25:59,080 --> 00:26:02,000 Speaker 2: Uh. We do already have some listener mail for you, though, 424 00:26:02,080 --> 00:26:03,679 Speaker 2: and we are going to get into that as soon 425 00:26:03,720 --> 00:26:05,399 Speaker 2: as we get back from one more quick break for 426 00:26:05,480 --> 00:26:06,600 Speaker 2: word from our sponsors. 427 00:26:16,600 --> 00:26:17,160 Speaker 1: And we're back. 428 00:26:17,200 --> 00:26:20,400 Speaker 3: Thank you, sponsor, Yes, thank you, and we're back. 429 00:26:20,440 --> 00:26:33,480 Speaker 1: With the thorns. The thorns. The thorns got all look out. 430 00:26:33,760 --> 00:26:37,200 Speaker 2: I apparently really do, because especially like towards the winter, 431 00:26:37,480 --> 00:26:40,120 Speaker 2: when everything gets a little bit like older and brittle, 432 00:26:40,200 --> 00:26:42,720 Speaker 2: they can they can they a will pierce deep and 433 00:26:42,760 --> 00:26:45,720 Speaker 2: be like they can break off easily in your skin 434 00:26:46,080 --> 00:26:48,600 Speaker 2: and then you just have like a little just a 435 00:26:48,640 --> 00:26:50,840 Speaker 2: little thorn bit that's in there and it can get 436 00:26:50,880 --> 00:26:53,159 Speaker 2: infected and it's a bad time. I've heard this is 437 00:26:53,160 --> 00:26:58,120 Speaker 2: actually a huge problem. So oh no, yeah. 438 00:26:57,320 --> 00:26:59,720 Speaker 1: Well I didn't mean to make light of a huge problem. 439 00:27:01,080 --> 00:27:06,359 Speaker 1: But also, once again, it does kind of crack me 440 00:27:06,480 --> 00:27:10,399 Speaker 1: up how often humans are like challenge exceptions. You're like 441 00:27:10,520 --> 00:27:18,040 Speaker 1: worth it, I want my slogans are not going to 442 00:27:18,119 --> 00:27:26,560 Speaker 1: deter me. Yeah, Janet wrote, I would like to object 443 00:27:26,640 --> 00:27:29,720 Speaker 1: to your self description in the liftin episode. You are 444 00:27:29,760 --> 00:27:35,240 Speaker 1: not lowly podcasters. You are highly respectable. Once however, the 445 00:27:35,280 --> 00:27:38,399 Speaker 1: descriptor of simple you may apply with pride, as you 446 00:27:38,480 --> 00:27:42,520 Speaker 1: never pretend to a greater expertise than you have earned. Honestly, 447 00:27:44,080 --> 00:27:48,119 Speaker 1: in the modern information environment of false experts and opaquely 448 00:27:48,280 --> 00:27:53,040 Speaker 1: synthesized llm answers, admitting your limitations and citing your sources 449 00:27:53,040 --> 00:27:57,960 Speaker 1: are wonderful attributes, and as a trained librarian, I salute you. 450 00:27:57,960 --> 00:28:03,760 Speaker 1: You are simple podcasters and I admire you greatly for it. Additionally, 451 00:28:04,440 --> 00:28:07,199 Speaker 1: I wish to share with you my thoughts on the 452 00:28:07,280 --> 00:28:11,840 Speaker 1: Kensington Pride mango cultivar that is so beloved in Australia. 453 00:28:12,400 --> 00:28:15,760 Speaker 1: But so far I have written a twelve hundred word 454 00:28:15,920 --> 00:28:19,000 Speaker 1: essay on the topic, and I fear this is too 455 00:28:19,080 --> 00:28:21,960 Speaker 1: much for you and your listeners to endure. Do you 456 00:28:22,119 --> 00:28:27,720 Speaker 1: have a suggested word limit on listener mail? This is 457 00:28:28,640 --> 00:28:41,280 Speaker 1: fantastic for several reasons. Yes, I'm okay. First of all, 458 00:28:41,280 --> 00:28:46,800 Speaker 1: thank you for your praise of the simple podcast. Who 459 00:28:46,880 --> 00:28:47,800 Speaker 1: knows what they are? 460 00:28:48,160 --> 00:28:49,000 Speaker 3: Absolutely? 461 00:28:49,280 --> 00:28:52,040 Speaker 2: Yeah, yeah, and no, And that is exactly what we're 462 00:28:52,040 --> 00:28:55,440 Speaker 2: trying to be so so I'm really glad that that 463 00:28:55,600 --> 00:28:57,240 Speaker 2: is how it comes off. 464 00:28:57,360 --> 00:28:58,160 Speaker 3: That's perfect. 465 00:28:59,400 --> 00:29:04,800 Speaker 1: Yes. Second of all, I love libraries and librarians are amazing, 466 00:29:05,000 --> 00:29:05,720 Speaker 1: so they are. 467 00:29:05,920 --> 00:29:09,719 Speaker 2: Yes, Oh, thank you for your library service. It's very important. 468 00:29:10,520 --> 00:29:17,920 Speaker 1: Yes. Now, I am ecstatic that you've written a twelve 469 00:29:18,040 --> 00:29:23,120 Speaker 1: hundred word essay on a specific type of mango cultivar 470 00:29:24,280 --> 00:29:26,760 Speaker 1: and I do want to know everything about it. We've 471 00:29:26,840 --> 00:29:29,160 Speaker 1: never considered a word limit before. 472 00:29:30,640 --> 00:29:32,000 Speaker 3: No, No, we have not. 473 00:29:33,080 --> 00:29:37,680 Speaker 2: I'll say that typically in a given listener mail, we're 474 00:29:37,720 --> 00:29:43,200 Speaker 2: probably going through I don't know, like three hundred to 475 00:29:43,440 --> 00:29:48,440 Speaker 2: five hundred words worth of listener mail. But you should 476 00:29:48,440 --> 00:29:52,400 Speaker 2: not let that stop you because A we will certainly 477 00:29:52,480 --> 00:29:58,840 Speaker 2: read it personally with interests, and B we do you know, 478 00:29:58,960 --> 00:30:03,520 Speaker 2: have like like law devoted listener mail episodes, perhaps that 479 00:30:03,520 --> 00:30:07,800 Speaker 2: would be appropriate for something like that or I don't know, Yeah, 480 00:30:09,160 --> 00:30:10,200 Speaker 2: mangos man. 481 00:30:10,800 --> 00:30:14,120 Speaker 1: We could do like a like a mini series, like 482 00:30:14,200 --> 00:30:18,680 Speaker 1: an ongoing clip, a little section here in the next episode, 483 00:30:18,720 --> 00:30:19,440 Speaker 1: another section. 484 00:30:19,720 --> 00:30:22,520 Speaker 2: Tune in next week for more updates about this one Mango. 485 00:30:22,920 --> 00:30:27,760 Speaker 1: Yeah, yes, I would say, please send along the essay. 486 00:30:27,840 --> 00:30:34,160 Speaker 1: We enjoy it greatly, and then you know, if you 487 00:30:34,400 --> 00:30:38,520 Speaker 1: have the time, like a if you want to do 488 00:30:38,600 --> 00:30:41,600 Speaker 1: like a summary of your thoughts, then we will for 489 00:30:41,840 --> 00:30:46,000 Speaker 1: sure read. Yeah, but we might. We've got ideas, We've 490 00:30:46,000 --> 00:30:46,640 Speaker 1: got options. 491 00:30:46,760 --> 00:30:49,480 Speaker 3: Yeah. Yeah, we're workshopping this as we speak. 492 00:30:49,960 --> 00:30:55,240 Speaker 1: Yes, I'm very excited about this whole thing. Amazing. 493 00:30:55,560 --> 00:31:01,960 Speaker 2: Yes, yes, uh okay, making a very excited David wrote 494 00:31:02,320 --> 00:31:06,760 Speaker 2: spruce Holy bats, Spruce Man, I've been wanting to share 495 00:31:06,800 --> 00:31:10,960 Speaker 2: my experience with this delightful colonial historical beverage. Since I 496 00:31:11,040 --> 00:31:13,520 Speaker 2: heard the episode, I've also been meaning to share my 497 00:31:13,560 --> 00:31:18,000 Speaker 2: experience with Brye Whiskey. The fish Sauce episode listener mail 498 00:31:18,320 --> 00:31:21,400 Speaker 2: set me off and I could hold no more. I 499 00:31:21,520 --> 00:31:25,200 Speaker 2: began my home brewing journey in my twenties. The only 500 00:31:25,360 --> 00:31:30,040 Speaker 2: widely available book on the subject was Charlie Papasian's The 501 00:31:30,200 --> 00:31:34,040 Speaker 2: Complete Joy of home Brewing, originally published in the nineteen seventies. 502 00:31:34,480 --> 00:31:37,640 Speaker 2: It included a curious recipe for spruce beer that used 503 00:31:37,720 --> 00:31:41,440 Speaker 2: commercial spruce extract, a partial mash, and very little hops. 504 00:31:41,920 --> 00:31:45,720 Speaker 2: It wasn't traditional or very good. A few months later, 505 00:31:45,760 --> 00:31:48,160 Speaker 2: I bragged about making spruce beer at a local brew 506 00:31:48,240 --> 00:31:51,479 Speaker 2: club meeting. I was questioned and criticized on my method, 507 00:31:51,480 --> 00:31:55,440 Speaker 2: and thusly directed to seek out an infamous local brewing 508 00:31:55,480 --> 00:31:59,000 Speaker 2: mage in the Arbor Brewers Guild. A member there from 509 00:31:59,040 --> 00:32:01,400 Speaker 2: the mid eighties total me I had to find spruce 510 00:32:01,400 --> 00:32:04,400 Speaker 2: in the wild, which I did. I then tracked down 511 00:32:04,440 --> 00:32:07,520 Speaker 2: the legendary Mike O'Brien of the ann Arbor Brewers Guild 512 00:32:07,520 --> 00:32:09,680 Speaker 2: and showed him a branch of what I had. He 513 00:32:09,760 --> 00:32:12,720 Speaker 2: politely took it, crushed it, sniffed it, and took a 514 00:32:12,760 --> 00:32:16,760 Speaker 2: bite he chewed it as if a human goat. I 515 00:32:16,880 --> 00:32:19,760 Speaker 2: learned more about brewing beer at home in that instant 516 00:32:19,840 --> 00:32:22,760 Speaker 2: of shocking delight than I have in the twenty years 517 00:32:22,800 --> 00:32:26,560 Speaker 2: since he told me that anything you brew with won't 518 00:32:26,600 --> 00:32:29,800 Speaker 2: know what it tastes like unless I taste it. I've 519 00:32:29,800 --> 00:32:32,560 Speaker 2: been gathering spruce trees in this manner ever since. I 520 00:32:32,600 --> 00:32:35,400 Speaker 2: could go on and on, but I must jump to Rye. 521 00:32:36,320 --> 00:32:39,960 Speaker 2: I began my bartending adventure in Detroit's first craft cocktail 522 00:32:39,960 --> 00:32:43,080 Speaker 2: bar in twenty eleven after thirteen years as a chef. 523 00:32:43,120 --> 00:32:45,800 Speaker 2: I couldn't resist the speakeasy vibe, and I took to 524 00:32:45,840 --> 00:32:50,080 Speaker 2: mixology like bacteria to sugar. We used wild turkey one 525 00:32:50,120 --> 00:32:53,600 Speaker 2: oh one for various cocktails, including our owner's popular creation 526 00:32:54,040 --> 00:32:56,640 Speaker 2: On the Night You Were Born, made with Pedro Jimenez. 527 00:32:57,120 --> 00:32:59,560 Speaker 2: I added a few Pride additions to the rotating menu, 528 00:32:59,640 --> 00:33:02,680 Speaker 2: but my favorite was the Agnostic Monk, a made with 529 00:33:02,800 --> 00:33:07,320 Speaker 2: Jefferson ten year Rye, benedictine, velvet, Flernum lacktart and a 530 00:33:07,320 --> 00:33:11,560 Speaker 2: flambayed mist of Pete Scotch. I've been tearing my bookshelves 531 00:33:11,600 --> 00:33:14,080 Speaker 2: apart for days trying to find the postcard of the 532 00:33:14,080 --> 00:33:17,000 Speaker 2: cocktail to no avail. Then on a whim, I did 533 00:33:17,000 --> 00:33:20,200 Speaker 2: a web search to discover I myself posted it two 534 00:33:20,320 --> 00:33:23,959 Speaker 2: kindred cocktails. The year it was created, it was that 535 00:33:24,160 --> 00:33:26,960 Speaker 2: good link attached. It was so popular that if we 536 00:33:27,000 --> 00:33:29,800 Speaker 2: started to run low on the Lefroyd quarter cask, we 537 00:33:29,800 --> 00:33:32,600 Speaker 2: would take it off the back bar to save for 538 00:33:32,680 --> 00:33:37,760 Speaker 2: this magical elixir. And while the search for the cocktail 539 00:33:37,760 --> 00:33:41,360 Speaker 2: card was going on, you asked for college food. So 540 00:33:41,880 --> 00:33:45,760 Speaker 2: here's a brief description. Tunaramen with hot sauce and dissorted 541 00:33:45,800 --> 00:33:49,960 Speaker 2: frozen veggies. Save the beef flavor package for chili mac 542 00:33:50,720 --> 00:33:54,080 Speaker 2: It feeds a whole bachelor pad gathering with two noodle packages, 543 00:33:54,240 --> 00:33:57,600 Speaker 2: one Tunican, two boxes of macaroni, one can of chili, 544 00:33:57,760 --> 00:34:00,880 Speaker 2: and plenty of assorted hot sauces. Just at a case 545 00:34:00,880 --> 00:34:04,800 Speaker 2: of natty ice, and we called that a Wednesday. Thanks 546 00:34:04,800 --> 00:34:07,680 Speaker 2: for reading. I love the history dives you gals go 547 00:34:07,760 --> 00:34:10,480 Speaker 2: through with these episodes. I hope this letter finds my 548 00:34:10,520 --> 00:34:14,719 Speaker 2: fellow listeners before May, when spruce harvesting season will all 549 00:34:14,719 --> 00:34:17,840 Speaker 2: but end for the year. They make great tea and 550 00:34:17,880 --> 00:34:20,719 Speaker 2: the syrup is a delight in pastries. Just take care 551 00:34:20,840 --> 00:34:23,080 Speaker 2: not to boil too hard or long as you can 552 00:34:23,080 --> 00:34:27,720 Speaker 2: pull out a stringent turpines similar to turpentine not so tasty. 553 00:34:28,280 --> 00:34:30,959 Speaker 2: A long, low steep is the best. 554 00:34:32,719 --> 00:34:33,320 Speaker 1: Good tip. 555 00:34:33,760 --> 00:34:39,279 Speaker 2: Yeah, yeah, important, thank you, thank you, good spruce tip. 556 00:34:40,960 --> 00:34:45,719 Speaker 1: Sorry, sorry, you know, I can't help it. 557 00:34:45,920 --> 00:34:49,440 Speaker 3: I know, I know, it just happens. Yeah, I know. 558 00:34:49,760 --> 00:34:54,320 Speaker 3: Good spruce tip, good college food tip. 559 00:34:55,000 --> 00:35:00,920 Speaker 1: Yes, Oh my gosh, I please, I just keep writing 560 00:35:00,920 --> 00:35:03,120 Speaker 1: in with this because I do think it's such a 561 00:35:04,480 --> 00:35:07,600 Speaker 1: time in your life where you're doing things like that. 562 00:35:07,840 --> 00:35:11,480 Speaker 2: Yeah, like no one can tell you no, you don't 563 00:35:11,520 --> 00:35:14,120 Speaker 2: have any money, so you're kind of just using what 564 00:35:14,160 --> 00:35:18,720 Speaker 2: you got and yeah, you're like, let's create something. 565 00:35:18,800 --> 00:35:19,080 Speaker 3: Sure. 566 00:35:20,160 --> 00:35:25,040 Speaker 1: Yeah, it's very It is very creative, a little chaotic 567 00:35:25,200 --> 00:35:26,759 Speaker 1: energy around it. 568 00:35:27,520 --> 00:35:31,880 Speaker 2: Absolutely, although like heck, like I still think I'm fancy. 569 00:35:31,920 --> 00:35:35,040 Speaker 2: If I put frozen veggies in my ramen today, I'm like, 570 00:35:35,080 --> 00:35:36,520 Speaker 2: oh man, you crack an egg in that. 571 00:35:36,520 --> 00:35:38,640 Speaker 3: That's a whole meal, that's like an actual meal. 572 00:35:38,760 --> 00:35:42,359 Speaker 1: Yeah, I'm the same. I have my fancy ramen, which 573 00:35:42,360 --> 00:35:45,720 Speaker 1: is essentially just ramen with a little bit of stuff 574 00:35:45,719 --> 00:35:49,560 Speaker 1: in it. It's fantastic. I love it. I might eat 575 00:35:49,600 --> 00:35:50,520 Speaker 1: it tonight, I don't know. 576 00:35:50,719 --> 00:35:52,880 Speaker 3: Oh yeah, oh man, that sounds good anyway. 577 00:35:54,400 --> 00:36:00,040 Speaker 1: Yes, Well, one of the thoughts I had reading this 578 00:36:00,280 --> 00:36:03,440 Speaker 1: is I love how much brewing sounds like a D 579 00:36:03,520 --> 00:36:08,839 Speaker 1: and D adventure. Yeah, absolutely sounds like you have went 580 00:36:08,960 --> 00:36:14,360 Speaker 1: on a quest to find like Yoda or something. 581 00:36:14,600 --> 00:36:18,360 Speaker 2: Yeah, I mean that, Yes, that's exactly what it sounds like. 582 00:36:19,320 --> 00:36:20,279 Speaker 3: And how wonderful. 583 00:36:21,600 --> 00:36:26,399 Speaker 1: Yes, the Brewer's Guild, I mean it's there, it's all there, 584 00:36:26,680 --> 00:36:30,680 Speaker 1: it is, it is, and it's a fantastic story. 585 00:36:31,040 --> 00:36:32,600 Speaker 3: Yeah. 586 00:36:32,640 --> 00:36:34,479 Speaker 2: And someone who just ate a pine tree in front 587 00:36:34,480 --> 00:36:38,520 Speaker 2: of you, Yeah. 588 00:36:36,760 --> 00:36:40,560 Speaker 1: And then gave you very meaningful but somewhat cryptic advice 589 00:36:43,320 --> 00:36:46,520 Speaker 1: that's exactly right, exactly how it should go. 590 00:36:47,000 --> 00:36:47,640 Speaker 3: Yeah. 591 00:36:47,680 --> 00:36:53,880 Speaker 1: And then I love that you couldn't find the recipe 592 00:36:53,920 --> 00:36:58,080 Speaker 1: for this drink and then realized that you had posted it. 593 00:36:59,320 --> 00:37:00,720 Speaker 1: That quite funny. 594 00:37:00,840 --> 00:37:03,439 Speaker 3: That obviously resonates with the two of us. 595 00:37:03,560 --> 00:37:07,120 Speaker 1: Yeah, yes, yes, very much so. 596 00:37:07,800 --> 00:37:12,120 Speaker 2: That cocktail does sound really good though, Oh goodness, right, 597 00:37:12,200 --> 00:37:16,920 Speaker 2: like like rye betedictine fulernum lack tart, which is like 598 00:37:16,960 --> 00:37:19,400 Speaker 2: a souring agent if you don't want to use citrus 599 00:37:19,440 --> 00:37:23,000 Speaker 2: juice or want like an alternative, And then yeah. 600 00:37:22,760 --> 00:37:27,920 Speaker 3: A mist of PD scotch wonderful. I don't have any 601 00:37:28,000 --> 00:37:28,920 Speaker 3: of those things. 602 00:37:30,800 --> 00:37:34,640 Speaker 1: Neither do I, once again great regret at the end 603 00:37:34,680 --> 00:37:39,320 Speaker 1: of these episodes, I don't have any of that. Yeah, 604 00:37:39,600 --> 00:37:43,800 Speaker 1: I am happy to know about it. Yes, yes, well. 605 00:37:44,360 --> 00:37:47,239 Speaker 1: Thank you to both of these listeners for writing in. 606 00:37:47,440 --> 00:37:49,239 Speaker 1: If you would like to write to us, you can 607 00:37:49,400 --> 00:37:51,600 Speaker 1: or emails Hello at saberpod dot com. 608 00:37:51,640 --> 00:37:54,000 Speaker 2: We are also on social media. You can find us 609 00:37:54,080 --> 00:37:57,520 Speaker 2: on Instagram and blue Sky at saber pod, and we 610 00:37:57,600 --> 00:38:00,120 Speaker 2: do hope to hear from you. Savor is production of 611 00:38:00,160 --> 00:38:03,040 Speaker 2: iHeartRadio four more podcasts from my Heart Radio. You can 612 00:38:03,120 --> 00:38:07,080 Speaker 2: visit the iHeartRadio app, Apple Podcasts, or wherever you listen 613 00:38:07,160 --> 00:38:09,960 Speaker 2: to your favorite shows. Thanks as always to our super 614 00:38:09,960 --> 00:38:13,480 Speaker 2: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 615 00:38:13,600 --> 00:38:15,480 Speaker 2: and we hope that lots more good things are coming 616 00:38:15,560 --> 00:38:23,560 Speaker 2: your way.