1 00:00:09,119 --> 00:00:11,520 Speaker 1: Hello, and welcome to Saber Prediction of iHeartRadio. 2 00:00:11,600 --> 00:00:14,200 Speaker 2: I'm any reci and I'm Lauren Bogelbaum, and today we 3 00:00:14,280 --> 00:00:16,520 Speaker 2: have an episode for you about rye whiskey. 4 00:00:17,440 --> 00:00:24,120 Speaker 1: Yes and drink respond somebody? Yeah always Uh huh yes. 5 00:00:24,800 --> 00:00:27,760 Speaker 1: Was there any particular reason this was on your mind? Lauren? 6 00:00:28,400 --> 00:00:29,560 Speaker 2: Yeah? 7 00:00:29,000 --> 00:00:29,120 Speaker 3: Uh. 8 00:00:29,600 --> 00:00:35,120 Speaker 2: So we are currently in this early February, in the 9 00:00:35,159 --> 00:00:39,879 Speaker 2: midst of carnival season, and rye whiskey is a classic 10 00:00:40,120 --> 00:00:43,680 Speaker 2: ingredient in a lot of the cocktails that get featured 11 00:00:43,720 --> 00:00:50,000 Speaker 2: around certainly New Orleans and around those traditions of Marti Gras. 12 00:00:50,080 --> 00:00:54,040 Speaker 2: So yeah, here we are, here we are. 13 00:00:55,160 --> 00:00:59,880 Speaker 1: And again, Lauren, you've come out swinging with your topic 14 00:01:00,120 --> 00:01:06,720 Speaker 1: choices in this new year. Uh, this one was a 15 00:01:06,760 --> 00:01:07,679 Speaker 1: lot to wrangle. 16 00:01:08,440 --> 00:01:09,040 Speaker 3: Uh huh. 17 00:01:09,160 --> 00:01:13,200 Speaker 2: Yeah, yeah, that's my bad. I'm sorry. Uh. Super interesting. 18 00:01:13,959 --> 00:01:18,120 Speaker 2: Uh and if it makes you feel better, historians are 19 00:01:18,160 --> 00:01:25,000 Speaker 2: also mad. It's not just us. Yeah, we're in good company. No, 20 00:01:25,120 --> 00:01:26,360 Speaker 2: that does make me feel better. 21 00:01:27,600 --> 00:01:32,480 Speaker 1: Uh. Well, you can see our past episodes that we 22 00:01:32,520 --> 00:01:33,480 Speaker 1: did on Bourbon. 23 00:01:33,840 --> 00:01:37,440 Speaker 2: I would say, yeah, sure, definitely Bourbon, maybe Scotch for 24 00:01:37,480 --> 00:01:40,560 Speaker 2: a little bit of like the European history, maybe some 25 00:01:40,640 --> 00:01:44,600 Speaker 2: of our German Beer episodes like Schwarzbier or I always 26 00:01:44,640 --> 00:01:47,520 Speaker 2: say it wrong on Joltson. I think I'm getting closer 27 00:01:47,520 --> 00:01:51,200 Speaker 2: but still doing it wrong anyway. Uh yeah, those and 28 00:01:51,200 --> 00:01:55,120 Speaker 2: then yeah, like our New Orleans Cocktails episode, also the 29 00:01:55,160 --> 00:02:00,600 Speaker 2: Sasarak and the Manhattan Yeah, I think, yeah, probably some 30 00:02:00,640 --> 00:02:02,920 Speaker 2: others that are going to come up in here. I 31 00:02:02,960 --> 00:02:06,160 Speaker 2: think we've got some future offshoots to do too. It's 32 00:02:06,160 --> 00:02:07,280 Speaker 2: gonna be great. 33 00:02:07,520 --> 00:02:12,560 Speaker 1: Oh, definitely, definitely. And I have to say I do 34 00:02:12,639 --> 00:02:15,360 Speaker 1: love Rye whiskey. I always thought I just liked it 35 00:02:15,360 --> 00:02:18,280 Speaker 1: because it had like it was a little bit bolder 36 00:02:18,440 --> 00:02:23,120 Speaker 1: I don't know, a flavor. Yeah, I think that we 37 00:02:23,240 --> 00:02:27,840 Speaker 1: when we did our episode with eighteen twenty one bitters 38 00:02:29,560 --> 00:02:33,080 Speaker 1: A used to Rye whiskey and I really. 39 00:02:33,240 --> 00:02:35,200 Speaker 2: Yeah, really liked that one. 40 00:02:35,600 --> 00:02:39,520 Speaker 1: I made that cocktail a lot ooh yeah, nice, it 41 00:02:39,639 --> 00:02:40,160 Speaker 1: was nice. 42 00:02:41,080 --> 00:02:44,880 Speaker 2: I like a Rye. I like a Rye cocktail. I 43 00:02:44,960 --> 00:02:47,480 Speaker 2: kind of just like sipping on a just just a 44 00:02:47,560 --> 00:02:50,000 Speaker 2: nice one, just you know, just I mean, I know 45 00:02:50,040 --> 00:02:53,640 Speaker 2: that booze is warming, but yeah, it's kind of the 46 00:02:53,720 --> 00:02:56,640 Speaker 2: flavor profile is also a little bit warming. It's nice. 47 00:02:57,480 --> 00:03:01,680 Speaker 1: It is it is, which I guess brings us to 48 00:03:01,800 --> 00:03:09,120 Speaker 1: our question, Sure, rye whiskey, what is it? 49 00:03:09,639 --> 00:03:13,880 Speaker 2: Well, rye whiskey is a category of liquor made with 50 00:03:14,200 --> 00:03:19,720 Speaker 2: rye grain. Depending on legal definitions and personal preferences, you 51 00:03:19,760 --> 00:03:22,480 Speaker 2: can make it different ways, but you're typically looking at 52 00:03:22,520 --> 00:03:26,640 Speaker 2: a liquor that's like translucent, toasty, golden brown in color, 53 00:03:27,080 --> 00:03:30,560 Speaker 2: at least forty percent ABV alcohol by volume, and with 54 00:03:30,680 --> 00:03:36,560 Speaker 2: flavors that are dry and ready and spiced like baking, spicy, 55 00:03:36,600 --> 00:03:39,360 Speaker 2: with a little bit of maybe vanilla caramel, and maybe 56 00:03:39,360 --> 00:03:43,520 Speaker 2: some soft florals or herbs in there. People drink it 57 00:03:43,600 --> 00:03:46,680 Speaker 2: straight or over ice or mixed into cocktails, often with 58 00:03:46,760 --> 00:03:49,200 Speaker 2: like sweet and fruity elements to brighten it up a 59 00:03:49,200 --> 00:03:54,880 Speaker 2: little bit. It's like licking a dusty wooden barrel and 60 00:03:55,000 --> 00:03:57,040 Speaker 2: like you think that some of the dust might be sugar, 61 00:03:57,080 --> 00:03:58,440 Speaker 2: but like you're not entirely sure. 62 00:03:59,680 --> 00:04:00,320 Speaker 1: It's like that. 63 00:04:02,560 --> 00:04:03,600 Speaker 2: In a fun way. 64 00:04:03,640 --> 00:04:05,600 Speaker 1: Surprising, Yeah, for sure. 65 00:04:08,440 --> 00:04:12,960 Speaker 2: But okay, whiskey basics. And when I say basics, I 66 00:04:13,000 --> 00:04:15,920 Speaker 2: mean super basic. Like we're not a distillation show, so 67 00:04:16,000 --> 00:04:19,000 Speaker 2: there's only so much science I'm getting into today. But 68 00:04:19,160 --> 00:04:22,680 Speaker 2: all right, Whiskys are distilled alcohol made from a mix 69 00:04:22,760 --> 00:04:27,080 Speaker 2: of grains like wheat, corn, barley, and rye yes, rye uh. 70 00:04:27,200 --> 00:04:29,120 Speaker 2: You cook the grains with water to form what's called 71 00:04:29,120 --> 00:04:32,599 Speaker 2: a mash, then ferment that using yeasts which eat sugars 72 00:04:32,600 --> 00:04:40,240 Speaker 2: from the grains and poop alcohol and flavor yeast food. 73 00:04:40,680 --> 00:04:43,440 Speaker 2: This creates what's called a distiller's beer, which will be 74 00:04:43,440 --> 00:04:47,000 Speaker 2: about nine percent alcohol or so. You then distill out 75 00:04:47,120 --> 00:04:49,880 Speaker 2: the alcohol and flavors that you want by heating that 76 00:04:49,920 --> 00:04:52,640 Speaker 2: beer to the point where those things that you want 77 00:04:52,680 --> 00:04:56,960 Speaker 2: evaporate out and can be collected. You usually age whiskeys 78 00:04:57,040 --> 00:04:59,640 Speaker 2: in oak barrels that have been charred on the inside. 79 00:04:59,640 --> 00:05:03,279 Speaker 2: Off have been charred on the inside, and during aging 80 00:05:03,320 --> 00:05:06,120 Speaker 2: they pick up flavors and colors from the wood and 81 00:05:06,160 --> 00:05:10,039 Speaker 2: the char. When you're happy with it, you can bottle it. 82 00:05:10,600 --> 00:05:13,640 Speaker 2: Some distillers blend product from different barrels together to adjust 83 00:05:13,640 --> 00:05:16,520 Speaker 2: the flavors and or add water to achieve the final 84 00:05:16,520 --> 00:05:22,000 Speaker 2: ABV that they want. But yeah, that's whiskey. Yeah it's 85 00:05:22,040 --> 00:05:26,000 Speaker 2: probably real obvious once I say it. But every little 86 00:05:26,040 --> 00:05:29,400 Speaker 2: bit of this process affects the flavors that you wind 87 00:05:29,480 --> 00:05:33,680 Speaker 2: up with and you're finished whiskey. The types and amounts 88 00:05:33,720 --> 00:05:36,800 Speaker 2: of grains you use the temperatures that you cook them 89 00:05:36,800 --> 00:05:40,799 Speaker 2: at to release their sugars, the yeasts and other microbes 90 00:05:40,839 --> 00:05:43,960 Speaker 2: that you use to ferment them, the exact process you 91 00:05:44,040 --> 00:05:48,240 Speaker 2: use to distill them, and how you age them. So certainly, 92 00:05:48,320 --> 00:05:52,039 Speaker 2: within the category of whiskey, and even within the smaller 93 00:05:52,040 --> 00:05:55,040 Speaker 2: category of rye whiskey, you can wind up with products 94 00:05:55,040 --> 00:06:01,000 Speaker 2: that taste super different, which is honestly part of the fun. Okay, 95 00:06:01,240 --> 00:06:04,520 Speaker 2: The legal definition of rye whisky in the United States 96 00:06:05,000 --> 00:06:07,320 Speaker 2: is a product that's made from a mixture of grains 97 00:06:07,600 --> 00:06:11,680 Speaker 2: that's at least fifty one percent rye, is aged in 98 00:06:11,920 --> 00:06:15,359 Speaker 2: brand new chart oak barrels, and is bottled at at 99 00:06:15,480 --> 00:06:19,920 Speaker 2: least forty percent ABV or eighty proof. There are also 100 00:06:19,960 --> 00:06:23,120 Speaker 2: regulations about the ABV at distillation at barreling, but it's 101 00:06:23,240 --> 00:06:25,800 Speaker 2: kind of in the nitty gritty. The rest of the 102 00:06:25,800 --> 00:06:27,720 Speaker 2: grains that you use in a rye whisky can be 103 00:06:27,800 --> 00:06:30,880 Speaker 2: whatever you want. Corn and barley are common in American ries, 104 00:06:31,000 --> 00:06:34,120 Speaker 2: but wheat, rice, oats, or you know, basically any other 105 00:06:34,160 --> 00:06:38,160 Speaker 2: grain can be used to Some distillers use some amount 106 00:06:38,160 --> 00:06:42,120 Speaker 2: of malted grains. Malted grains are grains that have been 107 00:06:42,480 --> 00:06:46,400 Speaker 2: allowed to germinate like just begin the sprouting process, you know, 108 00:06:46,480 --> 00:06:50,000 Speaker 2: so that they start converting some of their starches to sugars, 109 00:06:50,480 --> 00:06:54,880 Speaker 2: and then they're dried or kilned to stop that process, 110 00:06:55,360 --> 00:06:58,799 Speaker 2: during which there's sometimes toasted or roasted to whatever level 111 00:06:58,839 --> 00:07:05,800 Speaker 2: of toaster roast you want. Yeah, flavors. Other terms that 112 00:07:05,880 --> 00:07:11,640 Speaker 2: you might see on American rye whiskey bottles include sour mash. 113 00:07:12,120 --> 00:07:14,840 Speaker 2: Some rise are made with what's called a sour mash process, 114 00:07:15,080 --> 00:07:17,440 Speaker 2: which just means that the distiller keeps a bit of 115 00:07:17,560 --> 00:07:20,400 Speaker 2: fermented mash from a previous batch and adds it to 116 00:07:20,440 --> 00:07:24,680 Speaker 2: the fresh mash to help kickstart the fermentation process. This 117 00:07:24,720 --> 00:07:27,600 Speaker 2: can help a distiller create like a more consistent flavor 118 00:07:27,640 --> 00:07:31,240 Speaker 2: across batches, or just to add specific flavors that they like. 119 00:07:32,440 --> 00:07:37,320 Speaker 2: Generally speaking, you know, the fresh yeasts you add to 120 00:07:37,440 --> 00:07:40,080 Speaker 2: each batch are not the only microbes that are going 121 00:07:40,120 --> 00:07:43,000 Speaker 2: to join the party, because you know, microbes live all 122 00:07:43,040 --> 00:07:48,920 Speaker 2: around us. Sour mash will contain like your personal microbiome 123 00:07:49,320 --> 00:07:51,840 Speaker 2: or your I mean, your distillery is personal microbiome. I 124 00:07:51,840 --> 00:07:55,440 Speaker 2: should say. It got the name sour mash probably because 125 00:07:55,480 --> 00:07:57,640 Speaker 2: it's like a little bit tart, because there are probably 126 00:07:57,720 --> 00:08:00,000 Speaker 2: friendly bacteria in there. That eat sugars and poop assa 127 00:08:01,000 --> 00:08:04,200 Speaker 2: bacteria poop. Yeah. Other whiskis can be made with this 128 00:08:04,240 --> 00:08:09,280 Speaker 2: hour mash process as well. Then you might see straight 129 00:08:09,400 --> 00:08:13,200 Speaker 2: rye on a label. To be labeled straight rye, the 130 00:08:13,320 --> 00:08:16,400 Speaker 2: rye whiskey in question has to have no added colors 131 00:08:16,480 --> 00:08:18,240 Speaker 2: or flavors, and it has to be aged for at 132 00:08:18,320 --> 00:08:21,880 Speaker 2: least two years. If the aging process is less than 133 00:08:21,880 --> 00:08:23,960 Speaker 2: four years, you have to say that on the bottle, 134 00:08:24,360 --> 00:08:27,720 Speaker 2: meaning that if a bottle labeled straight rye doesn't have 135 00:08:27,760 --> 00:08:29,920 Speaker 2: the age on it, it's at least four years old. 136 00:08:30,440 --> 00:08:38,480 Speaker 2: Could they have made this more complicated, probably in the 137 00:08:38,520 --> 00:08:41,080 Speaker 2: case of whisky blends, that the age on the bottle 138 00:08:41,320 --> 00:08:42,960 Speaker 2: is always going to be the age of the youngest 139 00:08:43,000 --> 00:08:48,760 Speaker 2: whiskey contained in the blend. Speaking of labels, not everything 140 00:08:48,880 --> 00:08:53,680 Speaker 2: called rye is what we're talking about here today. Colloquially, 141 00:08:54,200 --> 00:08:58,200 Speaker 2: Canadian whiskies are sometimes called ries regardless of whether they 142 00:08:58,200 --> 00:09:01,280 Speaker 2: contain any rye grain at all. This is a historical 143 00:09:01,280 --> 00:09:03,280 Speaker 2: nomenclature thing we're going to talk about a little bit 144 00:09:03,280 --> 00:09:06,480 Speaker 2: in the history section, although many Canadian whiskies do include 145 00:09:06,480 --> 00:09:10,240 Speaker 2: some rye, so there we are. I don't know. Also, 146 00:09:10,760 --> 00:09:14,040 Speaker 2: rock and Rye is a type of liqueur that's made 147 00:09:14,040 --> 00:09:17,320 Speaker 2: from rye whiskey, rock sugar, and some kind of like 148 00:09:17,400 --> 00:09:24,760 Speaker 2: citrus infusion, not quite a rye whiskey. Yeah, but let's 149 00:09:24,760 --> 00:09:28,640 Speaker 2: talk a little bit about rye grain, just a little bit, 150 00:09:28,679 --> 00:09:34,000 Speaker 2: like a whole episode is forthcoming someday, someday, but okay. Yeah. So, 151 00:09:34,200 --> 00:09:37,880 Speaker 2: rye is a type of grain, meaning it's the starchy 152 00:09:38,000 --> 00:09:41,880 Speaker 2: seed of a grassy plant. There are many varietals of 153 00:09:42,000 --> 00:09:45,560 Speaker 2: rye developed for different characteristics, not all of which concern 154 00:09:45,640 --> 00:09:50,280 Speaker 2: food anyway. Rye is related to wheat like closely enough 155 00:09:50,280 --> 00:09:52,960 Speaker 2: that the plants can reproduce to form a hybrid. But 156 00:09:53,080 --> 00:09:56,760 Speaker 2: rye has some really key differences. Some of those don't 157 00:09:56,800 --> 00:10:00,520 Speaker 2: particularly matter for our purposes today, Like like the main 158 00:10:00,559 --> 00:10:04,319 Speaker 2: proteins and rye are not glutens, and that's why bread 159 00:10:04,520 --> 00:10:06,720 Speaker 2: made with a lot of rye flour tends to be 160 00:10:06,840 --> 00:10:12,000 Speaker 2: dense and crumbly, not like fluffy and chewy. Interesting, but 161 00:10:12,120 --> 00:10:16,520 Speaker 2: more tour point today. Rye has some cool like bitter 162 00:10:16,600 --> 00:10:20,240 Speaker 2: herbal pike in sort of flavors, especially in its germ 163 00:10:20,280 --> 00:10:23,240 Speaker 2: and brand, like the outer layers of the seed. Yeah, 164 00:10:24,000 --> 00:10:28,840 Speaker 2: it also has more nutrients for fermentation microbes to eat 165 00:10:29,160 --> 00:10:33,400 Speaker 2: than wheat does, which doesn't matter that much today, but 166 00:10:33,440 --> 00:10:36,760 Speaker 2: like historically, would have made it a great candidate for 167 00:10:36,880 --> 00:10:41,640 Speaker 2: making alcohol. Also pertinent to our point today, rye grain 168 00:10:41,960 --> 00:10:46,240 Speaker 2: is known for having a high dietary fiber content compared 169 00:10:46,360 --> 00:10:50,160 Speaker 2: with other grains, like fifteen to twenty five percent by 170 00:10:50,240 --> 00:10:53,600 Speaker 2: dry matter weight, where other grains top out top out 171 00:10:53,679 --> 00:10:57,720 Speaker 2: at like under twenty percent. Okay, and you wouldn't think 172 00:10:57,720 --> 00:11:01,120 Speaker 2: that that would matter for a liquor. The fiber doesn't 173 00:11:01,120 --> 00:11:06,280 Speaker 2: wind up in the liquor, but some of those celluloc 174 00:11:06,520 --> 00:11:11,800 Speaker 2: compounds break down to create the spice flavor compounds that 175 00:11:11,880 --> 00:11:15,160 Speaker 2: these whiskies are known for, like the pepper, the clove, 176 00:11:15,240 --> 00:11:20,600 Speaker 2: the cinnamon, the anise, stuff like that. So so it's 177 00:11:20,600 --> 00:11:26,720 Speaker 2: fiber content does affect the final liquor. Also interesting, oak 178 00:11:26,840 --> 00:11:29,280 Speaker 2: contains some of those same compounds, which is why you 179 00:11:29,360 --> 00:11:32,760 Speaker 2: might taste those flavors in whiskeys that have zero rye 180 00:11:32,760 --> 00:11:38,520 Speaker 2: in them. Rye is a pretty common ingredient in other 181 00:11:38,559 --> 00:11:43,160 Speaker 2: liquors around the world, like vodkas, and also in other 182 00:11:43,200 --> 00:11:46,800 Speaker 2: whiskies made especially in the US and Canada, but also beyond, 183 00:11:47,760 --> 00:11:52,120 Speaker 2: even if they're not labeled rye. Like, technically a bourbon 184 00:11:52,280 --> 00:11:55,080 Speaker 2: could be forty nine percent rye if a distiller really 185 00:11:55,080 --> 00:11:58,480 Speaker 2: wanted to do that. A bourbon is fifty one percent 186 00:11:58,559 --> 00:12:02,600 Speaker 2: corn by the American deficit, with a couple of other 187 00:12:02,640 --> 00:12:04,559 Speaker 2: things in there. Again, seerbourbon episode if you want to 188 00:12:04,600 --> 00:12:10,079 Speaker 2: learn more about that. There there has been research, scientific 189 00:12:10,120 --> 00:12:15,120 Speaker 2: research into whether that legal fifty one percent rye cut 190 00:12:15,120 --> 00:12:20,600 Speaker 2: off is actually meaningful flavor wise, and the answer was like, 191 00:12:20,720 --> 00:12:25,640 Speaker 2: probably not. One of the researchers on this particular study 192 00:12:25,720 --> 00:12:33,800 Speaker 2: is legit named Tom Collins. Shout out to that guy. 193 00:12:35,080 --> 00:12:40,240 Speaker 2: But basically, this this study was highlighting the fact the 194 00:12:40,240 --> 00:12:43,840 Speaker 2: different American whiskies are often made very similarly these days. 195 00:12:44,160 --> 00:12:47,640 Speaker 2: So even though a bourbon is at least fifty one 196 00:12:47,640 --> 00:12:52,040 Speaker 2: percent corn, it might still have enough rye, or a 197 00:12:52,120 --> 00:12:56,200 Speaker 2: rye might have enough corn, or the mashes for both 198 00:12:56,320 --> 00:12:59,719 Speaker 2: might be fermented in similar enough ways that, like, functionally, 199 00:12:59,760 --> 00:13:02,160 Speaker 2: you might not be able to tell the difference among 200 00:13:02,400 --> 00:13:05,280 Speaker 2: a lot of big brand bourbons and ries just off 201 00:13:05,320 --> 00:13:09,959 Speaker 2: the shelf, you know, unless the distiller was really going 202 00:13:10,000 --> 00:13:13,520 Speaker 2: for something distinct, and some of them certainly are. There's 203 00:13:13,640 --> 00:13:15,959 Speaker 2: generally been like a real decent amount of research over 204 00:13:16,000 --> 00:13:19,080 Speaker 2: the past fifteen years or so into the chemistry and 205 00:13:19,200 --> 00:13:23,800 Speaker 2: flavor of rye whiskeys, including rye arrietls and like overall 206 00:13:23,920 --> 00:13:28,560 Speaker 2: mash bills and aging. It's really cool. A little bit 207 00:13:28,559 --> 00:13:33,600 Speaker 2: outside of our scope today, but yeah, rye whiskey can 208 00:13:33,640 --> 00:13:37,520 Speaker 2: be consumed anyway that you like to consume liquor. It 209 00:13:37,600 --> 00:13:41,960 Speaker 2: is often featured in very booze forward ways. You know, 210 00:13:42,040 --> 00:13:44,640 Speaker 2: a lot of cocktails are kind of about hiding the 211 00:13:44,720 --> 00:13:48,400 Speaker 2: taste and the burn of liquor. I feel like rye 212 00:13:48,440 --> 00:13:51,959 Speaker 2: cocktails tend to be sort of the opposite. Like the 213 00:13:52,040 --> 00:13:53,839 Speaker 2: kind of things that are recommended is like an after 214 00:13:53,880 --> 00:13:57,960 Speaker 2: dinner sipper. Maybe. A few classics that often feature rye 215 00:13:58,000 --> 00:14:02,680 Speaker 2: include the sazarak, which is basically a glass of whiskey 216 00:14:02,720 --> 00:14:05,760 Speaker 2: that's been lightly sweetened and flavored with some absinthe and 217 00:14:05,800 --> 00:14:09,200 Speaker 2: some bitters, or the manhattan, which is whiskey with sweet 218 00:14:09,280 --> 00:14:14,120 Speaker 2: vermouth and bitters, or the of Ukai, which is basically 219 00:14:14,160 --> 00:14:21,000 Speaker 2: a manhattan sweetened cognac, and the herbal benedictine licor all 220 00:14:21,000 --> 00:14:22,240 Speaker 2: lovely ones, by the way. 221 00:14:22,800 --> 00:14:24,440 Speaker 1: Yes, all lovely ones. 222 00:14:24,800 --> 00:14:28,400 Speaker 2: All absolute glasses of alcohol, just a big old glass 223 00:14:28,400 --> 00:14:30,640 Speaker 2: of alcohol. So again, drink responsibly. 224 00:14:32,080 --> 00:14:34,480 Speaker 1: Yeah, which I guess that's the nutrition. 225 00:14:34,720 --> 00:14:36,160 Speaker 2: Yeah, that covers the nutrition. 226 00:14:36,280 --> 00:14:42,200 Speaker 1: Yes, yes, we do have some numbers for you. 227 00:14:42,480 --> 00:14:46,880 Speaker 2: Who all right, Yeah, So, as of twenty nineteen, the 228 00:14:47,040 --> 00:14:50,760 Speaker 2: US was producing some ten point eight million liters of 229 00:14:50,920 --> 00:14:54,800 Speaker 2: rye per year, worth about two hundred and thirty six 230 00:14:54,800 --> 00:15:03,760 Speaker 2: million bucks. Mm hmmm hmm. But that number, that that 231 00:15:03,880 --> 00:15:10,320 Speaker 2: amount of success is pretty recent. From two thousand and 232 00:15:10,440 --> 00:15:15,000 Speaker 2: nine through twenty twenty one, sales of American rye whiskey, 233 00:15:15,640 --> 00:15:18,840 Speaker 2: by the case, like from distilleries out into the world 234 00:15:19,640 --> 00:15:26,680 Speaker 2: increased by one thousand, seven hundred and six percent. WHOA, 235 00:15:28,040 --> 00:15:33,360 Speaker 2: yuh huh yep. Yeah, that's a number I had to 236 00:15:33,440 --> 00:15:36,880 Speaker 2: I kept finding like one or two years further out, 237 00:15:36,920 --> 00:15:38,880 Speaker 2: Like I kept like it was always starting in two 238 00:15:38,920 --> 00:15:41,960 Speaker 2: thousand and nine, and then I had to revise that 239 00:15:42,040 --> 00:15:45,080 Speaker 2: number upward like three times as I found different sources, 240 00:15:45,520 --> 00:15:48,120 Speaker 2: and each time I couldn't believe how big the number was. 241 00:15:48,280 --> 00:15:53,440 Speaker 2: I was like, oh, surely, if in nine years it 242 00:15:53,560 --> 00:16:00,280 Speaker 2: was only twelve hundred percent, it's not going to be 243 00:16:00,400 --> 00:16:03,560 Speaker 2: seventeen hundred percent at the twelve year mark. 244 00:16:03,880 --> 00:16:07,600 Speaker 1: Like what yo? 245 00:16:09,560 --> 00:16:15,120 Speaker 2: Anyway, there is still room for growth from twenty nine 246 00:16:15,160 --> 00:16:19,520 Speaker 2: to twenty twenty four, American farms increased their acreage of 247 00:16:19,960 --> 00:16:24,520 Speaker 2: rye grain by seventy five percent, but only some eighteen 248 00:16:24,560 --> 00:16:27,520 Speaker 2: percent of it was actually harvested and put to use 249 00:16:27,640 --> 00:16:31,520 Speaker 2: beyond like animal grazing. So we've got a lot of 250 00:16:31,600 --> 00:16:32,160 Speaker 2: rye out there. 251 00:16:34,360 --> 00:16:38,000 Speaker 1: We do have a lot of rye out there, and 252 00:16:38,040 --> 00:16:42,120 Speaker 1: the history is pretty fascinating, to be honest. 253 00:16:42,480 --> 00:16:43,080 Speaker 2: Oh, it is. 254 00:16:43,360 --> 00:16:43,680 Speaker 3: It is. 255 00:16:43,960 --> 00:16:46,000 Speaker 2: Uh, we've got a lot of it. Yes, and we 256 00:16:46,040 --> 00:16:47,800 Speaker 2: are going to get into that as soon as we 257 00:16:47,800 --> 00:16:49,520 Speaker 2: get back from a quick break. For a word from 258 00:16:49,520 --> 00:17:09,080 Speaker 2: our sponsors. 259 00:17:00,160 --> 00:17:00,680 Speaker 1: And we're back. 260 00:17:00,720 --> 00:17:02,280 Speaker 2: Thank you, sponsor, Yes, thank you. 261 00:17:03,480 --> 00:17:08,880 Speaker 1: Okay. So very very brief history of distillation. I feel 262 00:17:08,880 --> 00:17:11,359 Speaker 1: like every time we do these episodes, I feel I 263 00:17:11,440 --> 00:17:14,399 Speaker 1: have to explain all of these things, but they deserve 264 00:17:14,480 --> 00:17:23,200 Speaker 1: their own episodes. But rudimentary distillation goes back to ancient times, 265 00:17:23,240 --> 00:17:26,720 Speaker 1: but it wasn't until the eighth century CE when alcohol 266 00:17:26,760 --> 00:17:31,800 Speaker 1: could be successfully and effectively distilled thanks to the invention 267 00:17:31,920 --> 00:17:34,639 Speaker 1: of the alabamic pot still, which was a creation of 268 00:17:34,680 --> 00:17:40,680 Speaker 1: the Arabic alchemist named Abu Musad jabiir Iban Hayan still. 269 00:17:41,160 --> 00:17:44,800 Speaker 1: A lot of these early alcohols were primarily used medicinally, 270 00:17:45,359 --> 00:17:49,439 Speaker 1: and the first known written mention of distilled alcohol comes 271 00:17:49,480 --> 00:17:54,600 Speaker 1: from a twelfth century Italian medical school. So yeah, still 272 00:17:54,720 --> 00:17:59,120 Speaker 1: using medicinally. Around the sixteen hundreds, more and more mentions 273 00:17:59,160 --> 00:18:03,840 Speaker 1: of recreation alcohol use started popping up. There was more 274 00:18:03,920 --> 00:18:09,560 Speaker 1: and more innovation around improving distillation techniques. The column are 275 00:18:09,720 --> 00:18:14,919 Speaker 1: continuous still was invented in the nineteenth century. This lowered 276 00:18:14,960 --> 00:18:20,159 Speaker 1: the price and increased the output of alcohol. This was 277 00:18:20,240 --> 00:18:25,200 Speaker 1: also when industrialization was really underway, making room for widespread 278 00:18:25,280 --> 00:18:30,679 Speaker 1: commercialization of distillation. Ryo itself is going to have to 279 00:18:30,680 --> 00:18:34,320 Speaker 1: be its own episode. Oh yeah, yep, oh yes. But 280 00:18:34,680 --> 00:18:38,639 Speaker 1: also briefly, historians think that rye originated in what is 281 00:18:38,680 --> 00:18:42,840 Speaker 1: now Turkey and the surrounding area thousands of years ago 282 00:18:42,960 --> 00:18:46,560 Speaker 1: and went to be domesticated in Central Europe somewhere around 283 00:18:46,680 --> 00:18:52,359 Speaker 1: four thousand, five hundred BCE. That brings us too, rye 284 00:18:52,359 --> 00:18:57,879 Speaker 1: whiskey specifically. When it comes to rye whiskey specifically, a 285 00:18:57,960 --> 00:19:01,880 Speaker 1: lot of that history begins when Europeans, particularly the Irish 286 00:19:01,880 --> 00:19:05,840 Speaker 1: and Scottish, arrived in North America, bringing their knowledge of 287 00:19:05,920 --> 00:19:09,639 Speaker 1: distilling and whiskey with them, and they also brought with 288 00:19:09,680 --> 00:19:12,560 Speaker 1: them rye. 289 00:19:12,400 --> 00:19:16,040 Speaker 2: In addition to uses in human food like bread and 290 00:19:16,560 --> 00:19:20,040 Speaker 2: drink like distillation, a rye is a really great cover 291 00:19:20,160 --> 00:19:24,080 Speaker 2: crop that is a crop that's used to like maintain 292 00:19:24,280 --> 00:19:27,840 Speaker 2: soil integrity in between cash crop plantings. You know, you 293 00:19:27,840 --> 00:19:31,440 Speaker 2: don't want your soil to erode, so yeah, you plant 294 00:19:31,480 --> 00:19:32,960 Speaker 2: some rye or something there to kind of keep it 295 00:19:32,960 --> 00:19:35,520 Speaker 2: all together. And it's a great source of animal feed 296 00:19:36,200 --> 00:19:39,040 Speaker 2: and it handles cold weather really well. 297 00:19:40,400 --> 00:19:45,200 Speaker 1: Yes, so, early colonists settling in America and the seventeen 298 00:19:45,280 --> 00:19:48,919 Speaker 1: hundreds often had small distilleries on their farms. It was 299 00:19:49,000 --> 00:19:52,680 Speaker 1: a good way to use up this extra grain, and 300 00:19:53,280 --> 00:19:56,399 Speaker 1: the barley that they were used to growing and using 301 00:19:56,440 --> 00:20:00,200 Speaker 1: for distillation in Europe didn't really take well. In a 302 00:20:00,240 --> 00:20:04,600 Speaker 1: lot of America. Rye was hardier than barley and more 303 00:20:04,640 --> 00:20:08,560 Speaker 1: accessible for many than corn, and so it was frequently 304 00:20:08,640 --> 00:20:12,480 Speaker 1: the grain of choice. By some estimates, there were somewhere 305 00:20:12,480 --> 00:20:16,320 Speaker 1: between fourteen to twenty thousand of these small distilleries in 306 00:20:16,359 --> 00:20:20,560 Speaker 1: operation in the US between eighteen ten to eighteen forty. 307 00:20:21,520 --> 00:20:24,119 Speaker 2: Whiskey back then would have looked different from what we 308 00:20:24,280 --> 00:20:28,640 Speaker 2: generally expect today, especially in that it was not barrel 309 00:20:28,720 --> 00:20:31,959 Speaker 2: aged these days. That's unusual like the color and flavor 310 00:20:32,000 --> 00:20:33,720 Speaker 2: you get from oak barrels is kind of part of 311 00:20:33,760 --> 00:20:37,119 Speaker 2: what whiskey is now. Unaged whiskies are referred to as 312 00:20:37,119 --> 00:20:40,359 Speaker 2: white whisky because they're clear in color, but it was 313 00:20:40,440 --> 00:20:44,320 Speaker 2: the norm at the time. Whiskys were certainly shipped in barrels, 314 00:20:44,320 --> 00:20:46,800 Speaker 2: but they were consumed fresh once they got to wherever 315 00:20:46,800 --> 00:20:47,359 Speaker 2: they were going. 316 00:20:49,040 --> 00:20:53,960 Speaker 1: Yes. Over time, two distinct styles of rye whiskey emerged, 317 00:20:54,400 --> 00:20:59,600 Speaker 1: Pennsylvania style and Maryland style. Pennsylvania style didn't include any 318 00:20:59,640 --> 00:21:03,680 Speaker 1: corn since it primarily grew Corn primarily grew in the South, 319 00:21:04,280 --> 00:21:08,480 Speaker 1: and they didn't have easy access to corn like they 320 00:21:08,520 --> 00:21:13,280 Speaker 1: did with rye. It did, however, sometimes include malted barley. 321 00:21:13,320 --> 00:21:15,679 Speaker 2: Or malted rye. From what I read anyway, It was 322 00:21:15,720 --> 00:21:20,800 Speaker 2: also called Manongahela style after the Monongahela River the man 323 00:21:21,720 --> 00:21:25,840 Speaker 2: Yeah ooh, okay. 324 00:21:25,960 --> 00:21:26,200 Speaker 3: Yes. 325 00:21:27,640 --> 00:21:31,840 Speaker 1: Meanwhile, Maryland style was a mixture of rye and corn. 326 00:21:32,840 --> 00:21:36,560 Speaker 1: At the time, this style was usually sixty five percent rye, 327 00:21:36,960 --> 00:21:41,400 Speaker 1: and this was because since Maryland is further south than Pennsylvania, 328 00:21:41,880 --> 00:21:44,200 Speaker 1: corn was much more available so they could add it in. 329 00:21:45,400 --> 00:21:50,320 Speaker 1: This is also when Kentucky started producing bourbon with corn 330 00:21:50,680 --> 00:21:54,600 Speaker 1: as the main or only grain, but some of their 331 00:21:54,600 --> 00:22:02,240 Speaker 1: distilleries produced Maryland style to Maryland style rye. On top 332 00:22:02,280 --> 00:22:05,440 Speaker 1: of that, since most of the population was further east 333 00:22:05,960 --> 00:22:09,360 Speaker 1: than Kentucky, a lot of the trade routes transported more 334 00:22:09,440 --> 00:22:10,680 Speaker 1: rye whiskey than bourbon. 335 00:22:10,880 --> 00:22:15,000 Speaker 2: So back east anyway, a lot of bourbon wound up 336 00:22:15,040 --> 00:22:17,240 Speaker 2: going down the Mississippi to New Orleans. 337 00:22:17,800 --> 00:22:21,520 Speaker 1: Yes again, see our Bourbon episodes for more about that. 338 00:22:22,560 --> 00:22:26,440 Speaker 1: Of note, Canada was producing rye whiskey too, though from 339 00:22:26,480 --> 00:22:29,520 Speaker 1: what I read, Theirs had a lower percentage of rye 340 00:22:29,560 --> 00:22:32,960 Speaker 1: than a lot of American styles, if any at all. 341 00:22:33,760 --> 00:22:37,120 Speaker 1: In the early days, rye was the primary grain, though, 342 00:22:37,160 --> 00:22:39,320 Speaker 1: which is why the name really stuck. 343 00:22:42,400 --> 00:22:42,640 Speaker 2: Whoo. 344 00:22:43,400 --> 00:22:48,400 Speaker 1: In the aftermath of America's seventeen seventy three Boston Tea Party, 345 00:22:48,480 --> 00:22:51,240 Speaker 1: where a group of men boarded ships in the Boston 346 00:22:51,280 --> 00:22:55,719 Speaker 1: Harbor and tossed the tea that these ships carried overboard 347 00:22:55,760 --> 00:23:00,919 Speaker 1: as a way to reject the British, Americans shunned and 348 00:23:01,040 --> 00:23:07,240 Speaker 1: British colony produced rum. A British blockade of molasses imported 349 00:23:07,280 --> 00:23:12,760 Speaker 1: to the US helped, and many instead turned to rye whiskey. 350 00:23:13,119 --> 00:23:16,359 Speaker 2: Yeah. Yeah. The Revolutionary War is a big part of 351 00:23:16,400 --> 00:23:23,600 Speaker 2: why American whiskey in general took off. Meanwhile, it's unclear 352 00:23:23,840 --> 00:23:28,000 Speaker 2: exactly when American distillers started aging whiskey and barrels and 353 00:23:28,040 --> 00:23:31,880 Speaker 2: when the char furthermore became popular. The kind of story 354 00:23:31,880 --> 00:23:34,840 Speaker 2: that goes around is that near about the seventeen eighties, 355 00:23:35,440 --> 00:23:38,800 Speaker 2: the Kentucky distiller by the name of Elijah Craig would 356 00:23:38,800 --> 00:23:41,760 Speaker 2: burn out the inside of old fish barrels to clean 357 00:23:41,800 --> 00:23:45,720 Speaker 2: them before filling them with whiskey and sending them down 358 00:23:45,880 --> 00:23:48,680 Speaker 2: the river to New Orleans, which was a good market 359 00:23:48,760 --> 00:23:51,919 Speaker 2: for liquor even back then. The journey took a few months, 360 00:23:52,080 --> 00:23:55,480 Speaker 2: and people who bought the whiskey liked the flavors that 361 00:23:55,520 --> 00:23:58,600 Speaker 2: the charred barrel had imparted. This is a fun story, 362 00:23:59,160 --> 00:24:01,520 Speaker 2: you know. I suspect different distillers were playing around with 363 00:24:01,560 --> 00:24:06,680 Speaker 2: all kinds of different techniques at that time. Also kind 364 00:24:06,720 --> 00:24:10,280 Speaker 2: of side note, but the standard barrel size in the 365 00:24:10,400 --> 00:24:15,080 Speaker 2: US in the late seventeen early eighteen hundreds was forty 366 00:24:15,119 --> 00:24:18,040 Speaker 2: eight gallons, which is a little bit smaller than what 367 00:24:18,080 --> 00:24:21,440 Speaker 2: we use today, which we'll get a little bit more 368 00:24:21,560 --> 00:24:27,680 Speaker 2: of that would flavor into the drink more quickly because 369 00:24:27,720 --> 00:24:30,920 Speaker 2: of you know, volume to service area. 370 00:24:31,200 --> 00:24:40,120 Speaker 1: Yep, good note. Okay. So after enacting America's first excise 371 00:24:40,240 --> 00:24:44,760 Speaker 1: tax in seventeen ninety one, the so called whiskey tax 372 00:24:45,400 --> 00:24:49,280 Speaker 1: on distilled spirits, there was a revolt against it in 373 00:24:49,320 --> 00:24:53,879 Speaker 1: Pennsylvania and specifically Western Pennsylvania, in what was dubbed the 374 00:24:54,080 --> 00:24:57,359 Speaker 1: Whisky Rebellion, and a lot of people just refuse to 375 00:24:57,400 --> 00:25:01,520 Speaker 1: pay the tax, and there were a few injuries and diths. 376 00:25:01,800 --> 00:25:04,640 Speaker 2: Yeah, and this was all pretty much concerning rye whiskey 377 00:25:05,400 --> 00:25:08,639 Speaker 2: and like, yeah, like they tarred and feathered a tax collector. Like, 378 00:25:08,680 --> 00:25:11,199 Speaker 2: I mean, it's not too much of that happened, but 379 00:25:11,640 --> 00:25:14,440 Speaker 2: I think it happened at least once. The rebellion was 380 00:25:14,480 --> 00:25:16,840 Speaker 2: over by the end of seventeen ninety four, but it 381 00:25:16,880 --> 00:25:20,040 Speaker 2: did take a militia of like thirteen thousand soldiers rolling 382 00:25:20,080 --> 00:25:24,040 Speaker 2: in to calm everything down. A number of instigators were 383 00:25:24,080 --> 00:25:27,000 Speaker 2: arrested and even tried and convicted, but were pardoned by 384 00:25:27,000 --> 00:25:30,440 Speaker 2: then President George Washington. I think we should do a 385 00:25:30,480 --> 00:25:33,680 Speaker 2: whole episode about this. Personally, I think we should too. 386 00:25:34,520 --> 00:25:37,520 Speaker 1: It was seen as a real blow to the newly 387 00:25:37,640 --> 00:25:42,960 Speaker 1: established government's ability to govern and a reminder of how 388 00:25:43,000 --> 00:25:47,520 Speaker 1: fragile the whole thing was Thomas Jefferson repealed the tax 389 00:25:47,560 --> 00:25:48,960 Speaker 1: at eighteen oh two. 390 00:25:49,440 --> 00:25:53,560 Speaker 2: Yeah, our buddy Alexander Hamilton was the guy who suggested 391 00:25:53,560 --> 00:25:59,520 Speaker 2: it in the first place. Yep. Also, some of the 392 00:25:59,560 --> 00:26:03,120 Speaker 2: distillery involved in the rebellion probably wound up immigrating over 393 00:26:03,160 --> 00:26:06,240 Speaker 2: to Kentucky, where there was already a booming whiskey industry, 394 00:26:06,680 --> 00:26:09,280 Speaker 2: and bringing their taste for rye with them. 395 00:26:11,400 --> 00:26:15,560 Speaker 1: Yes, and speaking of George Washington, George Washington started a 396 00:26:15,600 --> 00:26:20,280 Speaker 1: distillery in seventeen ninety seven, and allegedly this distillery produced 397 00:26:20,359 --> 00:26:23,840 Speaker 1: up to eleven thousand gallons of whiskey just in seventeen 398 00:26:23,960 --> 00:26:24,680 Speaker 1: ninety nine. 399 00:26:25,320 --> 00:26:29,280 Speaker 2: Yep. It was a Maryland style rye with about sixty 400 00:26:29,320 --> 00:26:32,639 Speaker 2: percent rye, thirty five percent corn, and five percent malted 401 00:26:32,680 --> 00:26:35,679 Speaker 2: barley in the mash bill. And yes, they paid their 402 00:26:35,680 --> 00:26:41,240 Speaker 2: excise tax. But yeah, Washington's distillery was one of the 403 00:26:41,359 --> 00:26:46,240 Speaker 2: largest in America at the time. It may have been 404 00:26:46,280 --> 00:26:50,360 Speaker 2: the most profitable part of his plantation. It was run 405 00:26:50,359 --> 00:26:55,960 Speaker 2: by enslaved people. Washington himself passed in seventeen ninety nine, 406 00:26:56,400 --> 00:26:59,760 Speaker 2: but the Mountain Vernon Distillery kept running until it burned 407 00:26:59,760 --> 00:27:04,600 Speaker 2: down in eighteen fourteen, and yeah, rye whiskey really was 408 00:27:04,800 --> 00:27:08,600 Speaker 2: the American liquor of the time. As of eighteen ten, 409 00:27:09,240 --> 00:27:13,560 Speaker 2: Pennsylvania producers alone were shipping some six point five million 410 00:27:13,640 --> 00:27:18,040 Speaker 2: gallons of rye a year. Kentucky bourbon producers were only 411 00:27:18,080 --> 00:27:19,080 Speaker 2: doing like a third of that. 412 00:27:21,640 --> 00:27:26,040 Speaker 1: And then a Scottish chemist named James Crowe explained the 413 00:27:26,080 --> 00:27:29,160 Speaker 1: process of using a sour mash in eighteen thirty four. 414 00:27:29,520 --> 00:27:34,760 Speaker 1: Though some distillers were probably already doing it, most rye 415 00:27:34,760 --> 00:27:38,320 Speaker 1: whiskey distillers adopted this process. 416 00:27:38,560 --> 00:27:40,439 Speaker 2: By around the time of the Civil War, you know, 417 00:27:40,440 --> 00:27:44,680 Speaker 2: the eighteen sixties or so. Rye whiskey distilleries had started 418 00:27:44,840 --> 00:27:51,120 Speaker 2: keeping barrel houses for aging their product, and apparently they 419 00:27:51,240 --> 00:27:55,159 Speaker 2: kept these warehouses heated in the colder months, which is 420 00:27:55,200 --> 00:27:59,280 Speaker 2: not what whiskey producers do today. But these warehouses would 421 00:27:59,280 --> 00:28:02,879 Speaker 2: have been like seven five to ninety degrees fahrenheit year round, 422 00:28:04,080 --> 00:28:07,199 Speaker 2: which I have not translated into celsius, but is like 423 00:28:07,280 --> 00:28:12,280 Speaker 2: room temperature to uncomfortably warm. And we are not sure 424 00:28:12,880 --> 00:28:15,919 Speaker 2: how this would have affected the rye. We just don't know. 425 00:28:18,280 --> 00:28:22,479 Speaker 1: That's fun yeah right, m hm okay. 426 00:28:23,080 --> 00:28:26,560 Speaker 2: Anyway, during the later half of the eighteen hundreds, the 427 00:28:26,600 --> 00:28:30,040 Speaker 2: cocktail scene in America was really cementing itself. You know, 428 00:28:30,080 --> 00:28:32,159 Speaker 2: a few brands of Bitters had taken off. You can 429 00:28:32,200 --> 00:28:34,920 Speaker 2: see our episode on Bitters for more on that. Citrus 430 00:28:35,000 --> 00:28:39,000 Speaker 2: was becoming more available, bartender's guides were being written, and 431 00:28:39,440 --> 00:28:44,240 Speaker 2: especially after the French wine blight totally wrecked the brandy 432 00:28:44,360 --> 00:28:48,080 Speaker 2: and cognac industry, a lot of cocktail recipes were calling 433 00:28:48,160 --> 00:28:54,680 Speaker 2: for a base liquor of rye. 434 00:28:52,720 --> 00:28:56,240 Speaker 1: Yes and rye whiskey held its spot as the main 435 00:28:56,320 --> 00:28:59,880 Speaker 1: style of whiskey in America until prohibition wasn't acted in 436 00:29:00,200 --> 00:29:07,680 Speaker 1: nineteen nineteen. Whiskey supplies dwindled because they couldn't make it really. 437 00:29:07,600 --> 00:29:11,800 Speaker 2: Uh huh, and it was still being distributed medicinally medicinally. 438 00:29:12,480 --> 00:29:17,239 Speaker 1: Yes. Then in nineteen thirty three, prohibition was repealed, but 439 00:29:17,320 --> 00:29:23,240 Speaker 1: distillers couldn't produce aged whiskeys without ample time. But they 440 00:29:23,400 --> 00:29:28,000 Speaker 1: just couldn't immediately produce that, which meant that Americans turned 441 00:29:28,120 --> 00:29:33,760 Speaker 1: towards imported age whiskies. Some American distillers lowered their prices 442 00:29:34,040 --> 00:29:39,080 Speaker 1: knowing that they couldn't match the quality of imported age whiskies. 443 00:29:39,560 --> 00:29:43,479 Speaker 2: Yet well yeah, yeah, I mean, if you need a 444 00:29:43,520 --> 00:29:46,560 Speaker 2: couple years to age a whiskey. You can't. You really 445 00:29:46,600 --> 00:29:49,640 Speaker 2: can't do anything about that. I do have a quote 446 00:29:49,640 --> 00:29:53,120 Speaker 2: here from nineteen thirty six from the then executive director 447 00:29:53,160 --> 00:29:56,400 Speaker 2: of the Distilled Spirits Institute, one doctor James M. Duran. 448 00:29:58,080 --> 00:30:00,160 Speaker 2: Because yeah, this was a whole kerfuffle for or the 449 00:30:00,160 --> 00:30:04,280 Speaker 2: American whiskey industry. There just wasn't any way to replicate 450 00:30:04,760 --> 00:30:08,880 Speaker 2: barrel aging. He said, after repeal, we had quite a 451 00:30:08,920 --> 00:30:11,920 Speaker 2: flurry in these ways to get at it quicker. People 452 00:30:11,960 --> 00:30:14,280 Speaker 2: didn't want to wait. They wanted good whiskey, and they 453 00:30:14,320 --> 00:30:17,560 Speaker 2: wanted it right away. Many of the processes suggested were 454 00:30:17,560 --> 00:30:21,480 Speaker 2: tried out. Heating and shaking and passing electrical current through 455 00:30:21,520 --> 00:30:24,440 Speaker 2: the spirits and so on. We're tried, but you can 456 00:30:24,560 --> 00:30:27,560 Speaker 2: just sum them up in one sentence. They will take 457 00:30:27,600 --> 00:30:31,160 Speaker 2: the newness out, but they almost invariably fail to put 458 00:30:31,160 --> 00:30:38,080 Speaker 2: the age in. Yeah, yeah, yep. 459 00:30:41,280 --> 00:30:46,520 Speaker 1: And to make matters worse, America's first Farm Subsidute bill, 460 00:30:46,920 --> 00:30:50,720 Speaker 1: also introduced in nineteen thirty three, didn't include rye, but 461 00:30:50,840 --> 00:30:55,560 Speaker 1: it did include corn and the small distilleries making rye 462 00:30:55,600 --> 00:31:00,560 Speaker 1: whiskey often didn't have much funding or infrastructure and became 463 00:31:01,360 --> 00:31:04,640 Speaker 1: just cheaper to make, and a lot of rye whiskey 464 00:31:04,680 --> 00:31:11,680 Speaker 1: distillers turned towards making bourbon instead if they could anyway, 465 00:31:11,720 --> 00:31:14,720 Speaker 1: because plenty of them just shut down unable to bear 466 00:31:14,800 --> 00:31:19,440 Speaker 1: the cost, especially Pennsylvania style rye whiskies. It didn't help 467 00:31:19,520 --> 00:31:21,880 Speaker 1: that most production of rye whiskey came to a halt 468 00:31:21,960 --> 00:31:23,480 Speaker 1: during World War Two as well. 469 00:31:24,120 --> 00:31:27,360 Speaker 2: Yeah, a lot of distilleries switched to making industrial alcohol 470 00:31:27,360 --> 00:31:32,479 Speaker 2: for the war. World War two is also when the 471 00:31:32,520 --> 00:31:36,520 Speaker 2: American barrel industry changed that standard size two fifty three 472 00:31:36,600 --> 00:31:39,840 Speaker 2: gallons up from forty eight, basically to save lumber for 473 00:31:39,920 --> 00:31:43,120 Speaker 2: the war effort. And right, yeah, your your barrel size 474 00:31:43,160 --> 00:31:44,640 Speaker 2: will affect how a whiskey ages. 475 00:31:47,000 --> 00:31:50,720 Speaker 1: By the nineteen eighties, the last distillery making Pennsylvania style 476 00:31:50,800 --> 00:31:54,640 Speaker 1: rye had shut its doors. Maryland style seemed to fade 477 00:31:54,680 --> 00:31:58,760 Speaker 1: away in the seventies and eighties. At the time, most 478 00:31:58,920 --> 00:32:02,440 Speaker 1: rye whiskey available in the US was from Canada, and 479 00:32:02,480 --> 00:32:06,240 Speaker 1: there was a larger consumer preference for clear alcohols. 480 00:32:06,680 --> 00:32:10,840 Speaker 2: Yeah a big, big vodka times around then Bourbon was 481 00:32:10,880 --> 00:32:15,320 Speaker 2: doing okay, but but yeah, like rye largely went away 482 00:32:15,720 --> 00:32:18,640 Speaker 2: during this time period. As of two thousand and six, 483 00:32:19,080 --> 00:32:21,840 Speaker 2: only around one point three million leaders of rye whiskey 484 00:32:21,880 --> 00:32:25,680 Speaker 2: were being produced in the US every year. 485 00:32:25,840 --> 00:32:32,920 Speaker 1: Yeah, yes, But in recent years, Kraft Rye whiskey distillation 486 00:32:33,320 --> 00:32:36,400 Speaker 1: has made a comeback in the US. In the early 487 00:32:36,400 --> 00:32:40,600 Speaker 1: two thousands, some companies started debuting their versions of it again. 488 00:32:41,520 --> 00:32:44,920 Speaker 1: This is in part due to a growing consumer demand 489 00:32:44,960 --> 00:32:49,160 Speaker 1: for high quality whiskies in the US. Social media and 490 00:32:49,240 --> 00:32:50,880 Speaker 1: the Internet helped as well. 491 00:32:51,160 --> 00:32:53,920 Speaker 2: Oh yeah, and the whole craft cocktail movement of like 492 00:32:53,960 --> 00:32:56,600 Speaker 2: the late nineties early two thousands. You know, like a 493 00:32:56,600 --> 00:32:59,440 Speaker 2: bunch of bartenders were looking at these old recipes and 494 00:32:59,480 --> 00:33:02,120 Speaker 2: discovered the rye was such a common ingredient, and so 495 00:33:02,160 --> 00:33:03,920 Speaker 2: they really wanted to seek it out to see what 496 00:33:04,040 --> 00:33:09,280 Speaker 2: those old recipes would have tasted like. As part of 497 00:33:09,320 --> 00:33:12,400 Speaker 2: all that, in two thousand and seven, the Mount Vernon 498 00:33:12,680 --> 00:33:16,480 Speaker 2: Estate reconstructed a distillery on site. You can visit now 499 00:33:16,520 --> 00:33:20,120 Speaker 2: it's like a working museum, and you can also buy 500 00:33:20,880 --> 00:33:24,920 Speaker 2: rye or brandy or sometimes other products like rum from 501 00:33:25,160 --> 00:33:26,720 Speaker 2: the Mountain Vernon Distillery. 502 00:33:26,800 --> 00:33:27,040 Speaker 1: It is. 503 00:33:27,440 --> 00:33:29,440 Speaker 2: It is very expensive. 504 00:33:30,960 --> 00:33:35,440 Speaker 1: I'm sure, I'm sure it is. Listeners right in if 505 00:33:35,440 --> 00:33:40,400 Speaker 1: you've ever, oh yes, visited. Yes, a growing number of 506 00:33:40,400 --> 00:33:44,320 Speaker 1: international producers around the world have gotten into the rye 507 00:33:44,360 --> 00:33:46,920 Speaker 1: whiskey game as well, producing their own. 508 00:33:46,920 --> 00:33:49,800 Speaker 2: But yeah, yeah, you know, lots of places that grow 509 00:33:49,920 --> 00:33:53,640 Speaker 2: rye have some history of distilling it. For example, it's 510 00:33:53,680 --> 00:33:57,080 Speaker 2: been a common ingredient in like Jennifer in the Netherlands. 511 00:33:57,880 --> 00:34:02,600 Speaker 2: But whiskey has really boomed over the past twenty years 512 00:34:02,720 --> 00:34:07,200 Speaker 2: or so, inspired perhaps especially by American rise, and so 513 00:34:07,320 --> 00:34:09,439 Speaker 2: it's a it's a thing that people want to experiment with. 514 00:34:09,880 --> 00:34:12,760 Speaker 2: There is. There is, however, a bit of a legal 515 00:34:12,840 --> 00:34:17,120 Speaker 2: kerfuffle over the name rye whiskey in the European Union. 516 00:34:17,920 --> 00:34:22,040 Speaker 2: As of twenty twenty five, the EU has protections on 517 00:34:22,080 --> 00:34:26,839 Speaker 2: the term Canadian rye whiskey to indicate product that's, you know, 518 00:34:26,880 --> 00:34:31,640 Speaker 2: from Canada, and because laws are complicated, it's being interpreted 519 00:34:31,840 --> 00:34:36,640 Speaker 2: to prevent EU distillers from using the term rye whiskey 520 00:34:36,800 --> 00:34:42,120 Speaker 2: on their bottles even without the term Canadian. Arguments about 521 00:34:42,120 --> 00:34:45,480 Speaker 2: this are ongoing. The specific agreement that this language is 522 00:34:45,520 --> 00:34:49,120 Speaker 2: from is up for renegotiation this year twenty twenty six, 523 00:34:49,200 --> 00:34:54,319 Speaker 2: so we'll see what happens. And yeah, today there are 524 00:34:54,400 --> 00:34:59,840 Speaker 2: even a few distilleries trying to recreate old Maryland style 525 00:35:00,000 --> 00:35:03,520 Speaker 2: in Pennsylvania, style rise. The two I read about specifically 526 00:35:04,120 --> 00:35:08,520 Speaker 2: were Dad's Hat for Pennsylvania Style and Leopold Brothers for 527 00:35:08,719 --> 00:35:12,840 Speaker 2: Maryland Style. And they're up to some nerdy stuff, like 528 00:35:12,880 --> 00:35:15,320 Speaker 2: they're trying to redesign like the specific kind of still 529 00:35:15,440 --> 00:35:20,080 Speaker 2: they're looking at the varietals. I love it. 530 00:35:20,080 --> 00:35:25,560 Speaker 1: It's fantastic. This was definitely an undertaking of an episode. 531 00:35:25,960 --> 00:35:33,319 Speaker 1: Oh yeah, but people have really been undertaking it at 532 00:35:33,320 --> 00:35:37,920 Speaker 1: their own distilleries in their memories. 533 00:35:38,120 --> 00:35:44,640 Speaker 2: Yeah yeah, I didn't. I didn't realize how recent they've 534 00:35:44,800 --> 00:35:48,880 Speaker 2: The availability of rye on the market really was, Like, 535 00:35:48,920 --> 00:35:55,120 Speaker 2: I it's something that, like since I came of drinking 536 00:35:55,160 --> 00:35:59,000 Speaker 2: age has kind of always been around. I didn't realize 537 00:35:59,040 --> 00:36:01,319 Speaker 2: that that's a new old thing. 538 00:36:03,400 --> 00:36:07,840 Speaker 1: Yeah yeah, So it was cool learning about it. It 539 00:36:07,920 --> 00:36:12,359 Speaker 1: was cool learning about the history of it. And it's 540 00:36:12,360 --> 00:36:17,560 Speaker 1: always interesting when researching an item like this, it's like, oh, 541 00:36:18,640 --> 00:36:22,879 Speaker 1: so much American history is tied into this. 542 00:36:23,120 --> 00:36:29,880 Speaker 2: Oh yeah, oh yeah, yeah, I A number a number 543 00:36:29,880 --> 00:36:32,120 Speaker 2: of side quests are going to. 544 00:36:32,040 --> 00:36:38,480 Speaker 1: Come to you, indeed, but hopefully we did a justice. 545 00:36:39,160 --> 00:36:43,080 Speaker 1: Listeners as always write in Oh yeah, I think that's 546 00:36:43,080 --> 00:36:45,480 Speaker 1: what we have to say about Rye whiskey for now. 547 00:36:45,680 --> 00:36:48,920 Speaker 2: I think it is. We do already have some listener 548 00:36:48,920 --> 00:36:50,560 Speaker 2: mail for you, though, and we're going to get into 549 00:36:50,560 --> 00:36:52,080 Speaker 2: that as soon as we get back from one more 550 00:36:52,160 --> 00:37:04,680 Speaker 2: quick break for a word from our sponsors. 551 00:37:03,080 --> 00:37:03,640 Speaker 1: And we're back. 552 00:37:03,680 --> 00:37:07,160 Speaker 2: Thank you, sponsor, Yes, thank you, and we're back with. 553 00:37:17,800 --> 00:37:21,000 Speaker 1: You. Never know how a rye whiskey will go. 554 00:37:21,520 --> 00:37:23,800 Speaker 2: No, that's true. That's true. 555 00:37:24,239 --> 00:37:31,960 Speaker 1: They have a lot of flavor to them. So Bart wrote, 556 00:37:32,560 --> 00:37:35,799 Speaker 1: loved your recent mocha pot show snapped the shot of 557 00:37:35,800 --> 00:37:40,720 Speaker 1: my little octagonal friend. It's cute mascot and use while listening. 558 00:37:41,320 --> 00:37:45,480 Speaker 1: He's very cute. I've had one for years and love 559 00:37:45,560 --> 00:37:50,640 Speaker 1: converting the espresso adjacent deliciousness it produces into Americano adjacent 560 00:37:50,760 --> 00:37:54,000 Speaker 1: weekend treats by adding a little water and some sugar 561 00:37:54,120 --> 00:37:59,400 Speaker 1: free flavored syrup. I love coffee makers with zero consumables, 562 00:37:59,680 --> 00:38:02,560 Speaker 1: and that that makes the mocha pot a fun alternative 563 00:38:02,600 --> 00:38:07,000 Speaker 1: to my trusty French press. The French press is quicker 564 00:38:07,000 --> 00:38:10,200 Speaker 1: for making coffee but takes more cleaning, so that gets 565 00:38:10,239 --> 00:38:13,960 Speaker 1: favored on the weekdays I work from home, but weekends 566 00:38:14,160 --> 00:38:19,560 Speaker 1: those are when the moca pot shines. They last years. 567 00:38:19,880 --> 00:38:21,840 Speaker 1: But I did find out the hard way that you 568 00:38:22,000 --> 00:38:26,279 Speaker 1: can destroy them with a little carelessness. I warped my 569 00:38:26,360 --> 00:38:29,480 Speaker 1: first one into oblivion by forgetting to add the water. 570 00:38:29,840 --> 00:38:35,240 Speaker 1: Oh duh. This one replaced that whoopsie about a decade ago, 571 00:38:35,600 --> 00:38:41,360 Speaker 1: and the coffee remains as delicious as ever. It is 572 00:38:41,440 --> 00:38:44,040 Speaker 1: a cute moca poe. It is. It is. 573 00:38:44,120 --> 00:38:46,399 Speaker 2: It's just a little buddy and it's got its little 574 00:38:46,440 --> 00:38:48,600 Speaker 2: mascot on it with his one finger up as if 575 00:38:48,600 --> 00:38:49,880 Speaker 2: to say cafe please. 576 00:38:50,880 --> 00:38:57,160 Speaker 3: And yeah, yeah, I also think you know, you have 577 00:38:57,320 --> 00:39:01,080 Speaker 3: your different types of coffee makers for your different times. 578 00:39:01,400 --> 00:39:02,960 Speaker 1: Oh yeah, for different tastes. 579 00:39:03,400 --> 00:39:04,000 Speaker 2: Absolutely. 580 00:39:04,239 --> 00:39:04,520 Speaker 1: Yeah. 581 00:39:04,680 --> 00:39:10,200 Speaker 2: I my my general morning coffee is just like a 582 00:39:10,239 --> 00:39:14,600 Speaker 2: pour over. But if I have some nice beans, or 583 00:39:14,640 --> 00:39:18,080 Speaker 2: if I've got some time to wait for a whole 584 00:39:18,120 --> 00:39:23,799 Speaker 2: French press to brew minutes and minutes, then I go 585 00:39:23,800 --> 00:39:27,520 Speaker 2: ahead and do that. It does, uh when the scent 586 00:39:27,600 --> 00:39:32,919 Speaker 2: hits you, but the coffee isn't ready yet. Yeah, oh 587 00:39:33,000 --> 00:39:36,040 Speaker 2: I need to. I'm nearly positive that we have one 588 00:39:36,080 --> 00:39:39,000 Speaker 2: in the house somewhere. I'm gonna figure this out. 589 00:39:39,960 --> 00:39:42,319 Speaker 1: You should, yeah, you should. 590 00:39:44,160 --> 00:39:48,600 Speaker 2: Uh and yeah. Not adding water to something that is 591 00:39:48,719 --> 00:39:53,120 Speaker 2: partially tempered by the fact that water only goes up 592 00:39:53,280 --> 00:39:57,200 Speaker 2: to one hundred degrees celsius is a really good way 593 00:39:57,239 --> 00:40:00,640 Speaker 2: to melt that, to melt that implement. 594 00:40:02,320 --> 00:40:07,719 Speaker 1: Yeah, yeah, listen, I've broken a French press and a 595 00:40:07,800 --> 00:40:08,799 Speaker 1: moca pot. 596 00:40:10,520 --> 00:40:12,560 Speaker 2: I've shattered more than one French press. 597 00:40:14,440 --> 00:40:20,160 Speaker 1: Yeah, it's so sad because you're so excited for the coffee. 598 00:40:20,400 --> 00:40:24,160 Speaker 2: I've never broken one before I got the coffee out 599 00:40:24,160 --> 00:40:24,399 Speaker 2: of it. 600 00:40:25,320 --> 00:40:27,120 Speaker 1: Oh that's nice. 601 00:40:27,360 --> 00:40:29,320 Speaker 2: Yeah, I'll take it. Yeah. 602 00:40:29,480 --> 00:40:32,960 Speaker 1: No, I definitely was excited for the coffee and it broke. 603 00:40:33,320 --> 00:40:38,080 Speaker 2: Oh if I had my coffee implement break before I 604 00:40:38,120 --> 00:40:41,560 Speaker 2: had had coffee, I would probably just start crying. That 605 00:40:41,640 --> 00:40:43,640 Speaker 2: would I would be like, well, I'm going back to bed, 606 00:40:43,640 --> 00:40:45,360 Speaker 2: and I'm never leaving like that. 607 00:40:45,640 --> 00:40:50,960 Speaker 1: That's my sign. That's this day is useless to bed. 608 00:40:51,040 --> 00:40:51,399 Speaker 3: I go. 609 00:40:52,360 --> 00:40:58,600 Speaker 2: Yeah, cats would be very happy. Eric wrote Shortening is 610 00:40:58,640 --> 00:41:01,000 Speaker 2: another one of those things that has an interesting history. 611 00:41:01,320 --> 00:41:04,439 Speaker 2: I always remember having a container of crisco around growing up. 612 00:41:04,920 --> 00:41:07,320 Speaker 2: The majority of the time we used it for greasing pans, 613 00:41:07,320 --> 00:41:09,080 Speaker 2: but there were a couple of recipes where it was 614 00:41:09,160 --> 00:41:12,200 Speaker 2: used as an ingredient. Years later, we had a recipe 615 00:41:12,200 --> 00:41:15,480 Speaker 2: for cookies that used the butter flavored crisco. While the 616 00:41:15,480 --> 00:41:17,640 Speaker 2: cookies were still good, I don't think they are as 617 00:41:17,680 --> 00:41:21,120 Speaker 2: good as ones using actual butter. Something about the actual 618 00:41:21,200 --> 00:41:24,799 Speaker 2: texture was just different enough that you go huh to 619 00:41:24,840 --> 00:41:27,840 Speaker 2: each of their own. As for castle At, I do 620 00:41:27,920 --> 00:41:29,920 Speaker 2: want to try one made by someone who grew up 621 00:41:29,960 --> 00:41:33,600 Speaker 2: with them. I've had various bean dishes that were castle inspired, 622 00:41:33,880 --> 00:41:36,920 Speaker 2: but really want a true castle at just to see. 623 00:41:37,040 --> 00:41:38,840 Speaker 2: I think it would hit really well. Now with this 624 00:41:38,920 --> 00:41:42,480 Speaker 2: huge cold snap, it is interesting to see how cotch 625 00:41:42,640 --> 00:41:45,280 Speaker 2: cheese is making the rounds. Again. I do like cottage 626 00:41:45,360 --> 00:41:47,440 Speaker 2: cheese and like seeing it used more, but why do 627 00:41:47,520 --> 00:41:50,160 Speaker 2: people think they need to cram it into everything? It 628 00:41:50,239 --> 00:41:52,160 Speaker 2: is a good product, but I really would like the 629 00:41:52,239 --> 00:41:55,400 Speaker 2: insanity to die down. I sometimes really wonder if people 630 00:41:55,400 --> 00:41:57,960 Speaker 2: have tasted what they made, or how much they're faking 631 00:41:58,000 --> 00:42:01,880 Speaker 2: it when they taste it. Hearing the Moga pot episode 632 00:42:01,880 --> 00:42:04,440 Speaker 2: reminded me that I need to get one still. I've 633 00:42:04,480 --> 00:42:06,600 Speaker 2: had Turkish and Greek coffee, and while this is not 634 00:42:06,680 --> 00:42:10,680 Speaker 2: the same, I think the consistency will be similar. Sheiso 635 00:42:10,960 --> 00:42:12,920 Speaker 2: is one of those ingredients that I've not had in 636 00:42:12,960 --> 00:42:15,520 Speaker 2: a while. I need to find a place that uses it. 637 00:42:15,640 --> 00:42:18,799 Speaker 2: After hearing the episode, more of those things that get 638 00:42:18,840 --> 00:42:23,040 Speaker 2: cravings started the cravings are real. 639 00:42:23,840 --> 00:42:27,600 Speaker 1: The cravings are real. I haven't been able to get 640 00:42:27,719 --> 00:42:29,520 Speaker 1: chiso since we did that episode. 641 00:42:29,719 --> 00:42:33,200 Speaker 2: Oh no, yeah, oh, I forgot about it. I forgot 642 00:42:33,239 --> 00:42:35,440 Speaker 2: about it entirely. Now I was. I was like outsick 643 00:42:35,520 --> 00:42:38,160 Speaker 2: for like two weeks right after we did that episode. 644 00:42:38,160 --> 00:42:42,520 Speaker 2: So I haven't done anything but or nothing that involves 645 00:42:42,520 --> 00:42:46,560 Speaker 2: fresh produce anyway. Uh yeah, yeah, but I but I 646 00:42:46,600 --> 00:42:49,520 Speaker 2: have a trip to h Mart in the works. We're 647 00:42:49,520 --> 00:42:52,520 Speaker 2: planning it out. I think it's going to happen. Oh, 648 00:42:52,760 --> 00:42:54,239 Speaker 2: Scott too, yeah, Scott to. 649 00:42:56,120 --> 00:43:03,520 Speaker 1: Well, I've been loving hearing these different tales of crisco. Yes, yes, 650 00:43:05,239 --> 00:43:06,920 Speaker 1: just because I didn't have it in my house. So 651 00:43:08,120 --> 00:43:11,799 Speaker 1: I love hearing how the various ways you. 652 00:43:11,840 --> 00:43:15,240 Speaker 2: All used to Yeah, I think I think I remember 653 00:43:15,280 --> 00:43:18,719 Speaker 2: it primarily being used right to grease pans, and then 654 00:43:20,760 --> 00:43:24,920 Speaker 2: in certain pie crests it would be the fat in 655 00:43:24,960 --> 00:43:29,839 Speaker 2: the pie crest. I think that makes sense. 656 00:43:30,440 --> 00:43:31,120 Speaker 1: I can see that. 657 00:43:31,239 --> 00:43:33,200 Speaker 2: I'll have to like ask my aunts or something. I'm 658 00:43:33,239 --> 00:43:38,080 Speaker 2: not sure how did we use crisco, Like figure out 659 00:43:38,080 --> 00:43:40,520 Speaker 2: what the stained recipes are and the recipe books that 660 00:43:40,520 --> 00:43:43,319 Speaker 2: I have from my family and see if they had 661 00:43:43,360 --> 00:43:52,479 Speaker 2: if they called for Crisco yes, yes, Also, yes, cassilet 662 00:43:53,200 --> 00:43:55,360 Speaker 2: would hit nicely in this weather. 663 00:43:55,560 --> 00:44:02,719 Speaker 1: Oh yeah, another craving satisfied. 664 00:44:03,520 --> 00:44:06,000 Speaker 2: Yeah, I'm so many cravings behind. 665 00:44:07,920 --> 00:44:13,200 Speaker 1: I do have cottage cheese. Yes, I purchased some immediately 666 00:44:13,239 --> 00:44:17,719 Speaker 1: after that episode. I haven't eaten it yet because I'm 667 00:44:17,760 --> 00:44:21,719 Speaker 1: deciding what I want to mix in with it. I 668 00:44:21,760 --> 00:44:23,440 Speaker 1: think avocado. 669 00:44:24,360 --> 00:44:27,160 Speaker 2: Interesting, Okay, yeah, avocado paprika. 670 00:44:28,360 --> 00:44:32,920 Speaker 1: Yeah that sounds yes, I think I think so. 671 00:44:33,120 --> 00:44:35,760 Speaker 2: Yeah, definitely, yes. 672 00:44:35,680 --> 00:44:38,840 Speaker 1: But I mean it is true. Sometimes a product gets 673 00:44:38,960 --> 00:44:44,839 Speaker 1: caught up in the hype and it's in everything. But 674 00:44:44,960 --> 00:44:49,200 Speaker 1: I think cottage cheese deserves its space. 675 00:44:49,560 --> 00:44:53,120 Speaker 2: Yeah. Yeah, it's got lasting power. Clearly, it's gonna it's 676 00:44:53,200 --> 00:44:54,200 Speaker 2: it's it's gonna even out. 677 00:44:55,200 --> 00:45:01,360 Speaker 1: Yeah, yeah, for sure. Well, thank you to both of 678 00:45:01,400 --> 00:45:03,520 Speaker 1: these listeners. To write again. If you would like to 679 00:45:03,520 --> 00:45:06,520 Speaker 1: write to as you can or emails hello at savorpod 680 00:45:06,560 --> 00:45:07,200 Speaker 1: dot com. 681 00:45:07,280 --> 00:45:09,680 Speaker 2: We're also on social media. You can find us on 682 00:45:09,800 --> 00:45:12,600 Speaker 2: Instagram and blue Sky at saver pod and we do 683 00:45:12,680 --> 00:45:15,640 Speaker 2: hope to hear from you. Save is a production of iHeartRadio. 684 00:45:15,880 --> 00:45:18,080 Speaker 2: For more podcasts from my heart Radio, you can visit 685 00:45:18,120 --> 00:45:21,319 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 686 00:45:21,360 --> 00:45:24,280 Speaker 2: your favorite shows. Thanks as always to our super producers 687 00:45:24,360 --> 00:45:27,200 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 688 00:45:27,320 --> 00:45:29,080 Speaker 2: and we hope that lots more good things are coming 689 00:45:29,160 --> 00:45:37,320 Speaker 2: your way.