1
00:00:09,240 --> 00:00:11,720
Speaker 1: Hello, and welcome to SAVI, your production of iHeartRadio. I'm

2
00:00:11,720 --> 00:00:12,760
Speaker 1: Annie Res.

3
00:00:12,400 --> 00:00:14,360
Speaker 2: And I'm Laurened bogl Bam, and today we have an

4
00:00:14,360 --> 00:00:16,320
Speaker 2: episode for you about aquavite.

5
00:00:17,480 --> 00:00:21,119
Speaker 1: Yes, uh as always drink responsibly.

6
00:00:21,400 --> 00:00:23,319
Speaker 2: Oh yes, yes.

7
00:00:24,079 --> 00:00:26,280
Speaker 1: Was there any particular reason this was on your mind? Lauren?

8
00:00:26,920 --> 00:00:32,320
Speaker 2: Uh? I really enjoy aquavit and I had been like

9
00:00:32,440 --> 00:00:35,239
Speaker 2: vaguely intending to do an episode on it for a

10
00:00:35,280 --> 00:00:41,479
Speaker 2: long time because, oh, way back in like the early

11
00:00:42,040 --> 00:00:45,280
Speaker 2: like the late twenty ops, early twenty teens, a dear

12
00:00:45,320 --> 00:00:48,840
Speaker 2: friend of mine, Darryl, who was a bartender around town,

13
00:00:49,400 --> 00:00:51,880
Speaker 2: introduced me to He was like, hey, want to try

14
00:00:51,880 --> 00:00:55,480
Speaker 2: this kind of weird Nordic thing. It tastes like peck

15
00:00:55,560 --> 00:00:57,600
Speaker 2: and rye bread. And I was like, I would love

16
00:00:57,640 --> 00:01:00,560
Speaker 2: to try that. And it did and I was fascinated.

17
00:01:01,120 --> 00:01:04,600
Speaker 2: And ever since then, I've been, you know, just curious.

18
00:01:04,200 --> 00:01:05,440
Speaker 1: About what's up with that.

19
00:01:05,640 --> 00:01:07,959
Speaker 2: So yeah, it was sort of in the back of

20
00:01:07,959 --> 00:01:09,080
Speaker 2: my mind on a list.

21
00:01:09,200 --> 00:01:13,959
Speaker 1: And here we are, here we are. I feel like,

22
00:01:14,280 --> 00:01:17,200
Speaker 1: if we still have the Bingo card, you could mark

23
00:01:17,240 --> 00:01:19,600
Speaker 1: a space. I'm not sure that I have. Eat, I'm

24
00:01:19,640 --> 00:01:20,720
Speaker 1: sure I probably have.

25
00:01:21,640 --> 00:01:28,200
Speaker 2: It's relatively rare honestly. So it's it's very rarely available

26
00:01:28,280 --> 00:01:33,480
Speaker 2: at all in the US, sometimes at bars or on

27
00:01:33,560 --> 00:01:34,440
Speaker 2: cocktail menus.

28
00:01:35,160 --> 00:01:41,920
Speaker 1: But yeah, well, new mission, new mission for me. Yeah,

29
00:01:42,240 --> 00:01:44,880
Speaker 1: I will say I was lamenting to Lauren before we

30
00:01:44,920 --> 00:01:47,520
Speaker 1: started this one. This one was a bit of a

31
00:01:47,560 --> 00:01:52,800
Speaker 1: beast to wrangle for me, just because there's a lot

32
00:01:52,840 --> 00:01:56,480
Speaker 1: of different names in terminology that get thrown around, and

33
00:01:56,520 --> 00:02:01,960
Speaker 1: they don't often refer to exactly the same thing, but

34
00:02:02,040 --> 00:02:07,280
Speaker 1: it's partially the same thing maybe, So that was a

35
00:02:07,280 --> 00:02:09,680
Speaker 1: bit tricky. And then we're gonna we're gonna talk about this,

36
00:02:09,760 --> 00:02:11,720
Speaker 1: but there's just a lot of different varieties of it.

37
00:02:11,800 --> 00:02:15,000
Speaker 1: So it was a bit of a slog.

38
00:02:17,520 --> 00:02:20,960
Speaker 2: Yeah, and as always, we're kind of limited by what

39
00:02:21,000 --> 00:02:23,720
Speaker 2: we can find English language sources on or what we

40
00:02:23,800 --> 00:02:29,280
Speaker 2: can find reliable translations for and yeah and what yes,

41
00:02:29,919 --> 00:02:33,080
Speaker 2: what results Google gives us, because that's a fun thing

42
00:02:33,160 --> 00:02:37,880
Speaker 2: right now. Anyway, Yeah, well, different broadcasts.

43
00:02:37,919 --> 00:02:42,960
Speaker 1: But yes, well that being said, listeners, if you have

44
00:02:43,040 --> 00:02:47,720
Speaker 1: any thoughts throughout this, any recommendations, oh yeah, I'm I'm

45
00:02:47,800 --> 00:02:51,160
Speaker 1: on the lookout now, any resources, please let us know,

46
00:02:51,280 --> 00:02:54,080
Speaker 1: because yeah, it was a it was kind of a

47
00:02:54,080 --> 00:02:58,919
Speaker 1: tricky one. You can see our past episodes on distilling

48
00:02:59,360 --> 00:03:01,720
Speaker 1: and just alcohol in general.

49
00:03:02,480 --> 00:03:08,120
Speaker 2: Sure, and definitely gin for more on that process.

50
00:03:08,080 --> 00:03:10,840
Speaker 1: Which again we have a whole video of Lauren and

51
00:03:10,880 --> 00:03:12,720
Speaker 1: I making gin. We do.

52
00:03:13,440 --> 00:03:15,160
Speaker 2: Yeah, that was a fun day.

53
00:03:15,760 --> 00:03:17,720
Speaker 1: That was a fun day. That was a really fun day.

54
00:03:17,800 --> 00:03:20,680
Speaker 2: And they just kind of, oh, oh sure, Well, I'm

55
00:03:20,680 --> 00:03:22,600
Speaker 2: always a little bit nervous in interviews.

56
00:03:22,200 --> 00:03:25,520
Speaker 1: But yes, but yeah, they definitely were like, would you

57
00:03:25,639 --> 00:03:29,920
Speaker 1: like to bottle some gin? And I said yes, but

58
00:03:30,080 --> 00:03:33,360
Speaker 1: I was panicking. But it was great. It was really fun.

59
00:03:33,720 --> 00:03:35,840
Speaker 2: It was I mean, I just kind of like inserted

60
00:03:35,880 --> 00:03:38,320
Speaker 2: us into the production line and I was like, well,

61
00:03:38,320 --> 00:03:40,920
Speaker 2: I guess we're just here for the foreseeable future. I

62
00:03:41,720 --> 00:03:43,840
Speaker 2: do not know how to stop now that I know

63
00:03:44,120 --> 00:03:46,560
Speaker 2: how to do it, and I'm not going to tell

64
00:03:46,600 --> 00:03:50,600
Speaker 2: them that I'm not going to do this anymore, so you.

65
00:03:50,640 --> 00:03:52,520
Speaker 1: Kind of get lost in the process almost.

66
00:03:52,720 --> 00:03:55,720
Speaker 2: Yeah. Yeah, this was an old fourth Board Distillery, which

67
00:03:55,760 --> 00:03:59,680
Speaker 2: is a local Atlanta distillery and delightful human people.

68
00:03:59,760 --> 00:04:04,480
Speaker 1: Yeah, yes, and the video is really jenare I say fun? Yeah,

69
00:04:04,520 --> 00:04:06,640
Speaker 1: And we had a lot of great people that we

70
00:04:06,720 --> 00:04:11,400
Speaker 1: work with who got to take time out of what

71
00:04:11,400 --> 00:04:13,440
Speaker 1: they normally did and help us out with that video,

72
00:04:13,560 --> 00:04:18,440
Speaker 1: So that was kind of fun. But okay, I guess

73
00:04:18,440 --> 00:04:22,880
Speaker 1: this brings us to our question. Sure, yeah, aquavite.

74
00:04:24,920 --> 00:04:29,760
Speaker 2: What is it? Well? Aquafit is a type of distilled

75
00:04:29,880 --> 00:04:34,360
Speaker 2: neutral liquor flavored with botanicals. Carraway and dill seeds are

76
00:04:34,400 --> 00:04:38,800
Speaker 2: perhaps the most common, giving the drink like warm, herbal, savory,

77
00:04:38,880 --> 00:04:41,240
Speaker 2: bitter sort of profile with a little bit of like

78
00:04:41,279 --> 00:04:45,480
Speaker 2: boozy sweetness, but any number of other botanicals can be added.

79
00:04:46,120 --> 00:04:49,039
Speaker 2: The liquor might be bottled immediately or aged in a

80
00:04:49,160 --> 00:04:53,040
Speaker 2: stainless steel to remain clear in color and more herb forward,

81
00:04:53,600 --> 00:04:57,520
Speaker 2: or aged in different kinds of barrels, either new or reused.

82
00:04:57,520 --> 00:05:02,800
Speaker 2: Fortified wine barrels are common in order to impart like smooth, buttery,

83
00:05:03,000 --> 00:05:08,040
Speaker 2: vanilla and or whiny kind of flavors. It's traditionally served

84
00:05:08,320 --> 00:05:11,919
Speaker 2: chilled in small glasses to sip, either with or maybe

85
00:05:11,960 --> 00:05:15,719
Speaker 2: after a meal. The flavors can vary pretty widely, but

86
00:05:15,839 --> 00:05:19,839
Speaker 2: the traditional like hairway dill types taste like a like

87
00:05:19,880 --> 00:05:22,760
Speaker 2: a spice seeded bread like a Jewish rye or a

88
00:05:22,800 --> 00:05:26,120
Speaker 2: black bread, though it can be either cleaner or toastier

89
00:05:26,120 --> 00:05:30,400
Speaker 2: depending on that aging process. It's like drinking a spice cabinet.

90
00:05:32,200 --> 00:05:37,120
Speaker 2: It's like it's like looking out on a snowy sunset

91
00:05:37,279 --> 00:05:40,520
Speaker 2: from behind paned glass, just wrapped up in like a

92
00:05:40,560 --> 00:05:41,560
Speaker 2: good cozy sweater.

93
00:05:43,839 --> 00:05:44,880
Speaker 1: Sounds amazing.

94
00:05:45,480 --> 00:05:52,159
Speaker 2: Yeah, yeah, like really cold outside kind of bracing, but

95
00:05:52,480 --> 00:05:54,560
Speaker 2: you're warm at the moment. Yeah.

96
00:05:55,279 --> 00:05:58,640
Speaker 1: I like that. Yeah.

97
00:05:58,680 --> 00:06:02,440
Speaker 2: To make equavy, you start by distilling alcohol fermented from

98
00:06:02,440 --> 00:06:05,359
Speaker 2: some kind of starch, like potatoes or a grain. This

99
00:06:05,520 --> 00:06:07,800
Speaker 2: distill it is meant to be neutral in flavor, like

100
00:06:07,800 --> 00:06:10,400
Speaker 2: like vodka, so that you can build botanical flavors in

101
00:06:10,960 --> 00:06:13,440
Speaker 2: usually by redistilling the liquor was sort of like a

102
00:06:13,520 --> 00:06:16,680
Speaker 2: giant tea satchel of herbs or spices or fruit or

103
00:06:16,680 --> 00:06:19,600
Speaker 2: flowers or what have you. You might do this separately

104
00:06:19,800 --> 00:06:23,159
Speaker 2: and blend the resulting flavored liquors, or you might do

105
00:06:23,200 --> 00:06:25,800
Speaker 2: them all together, or you might like steep things in

106
00:06:25,920 --> 00:06:29,160
Speaker 2: sitting liquor and then strain it. This is totally how

107
00:06:29,240 --> 00:06:35,320
Speaker 2: gin works, all right. However, engine your primary flavoring is juniper,

108
00:06:35,440 --> 00:06:39,280
Speaker 2: which is piny in aquavite. Your primaries are usually dill

109
00:06:39,400 --> 00:06:43,000
Speaker 2: and or caraway seeds. We haven't done an episode on caraway. Well,

110
00:06:43,040 --> 00:06:45,040
Speaker 2: we'll have to do that in the future. It's the

111
00:06:45,120 --> 00:06:48,279
Speaker 2: seed of an herb in Appyassia, the carrot family, and

112
00:06:48,360 --> 00:06:51,880
Speaker 2: it tastes like warm and bitter and earthy, sort of

113
00:06:51,920 --> 00:06:53,840
Speaker 2: like the skin of a carrot. I know that that's

114
00:06:53,839 --> 00:06:56,560
Speaker 2: a part that we often discard these days, but if

115
00:06:56,600 --> 00:06:59,279
Speaker 2: you've ever had that just real bitter bite on the

116
00:06:59,279 --> 00:07:02,479
Speaker 2: outside of a ca, it's sort of like that. It

117
00:07:02,520 --> 00:07:04,320
Speaker 2: also has a little bit of like like anis or

118
00:07:04,360 --> 00:07:08,200
Speaker 2: licorice flavor. We have done an episode on dill. You're

119
00:07:08,240 --> 00:07:11,640
Speaker 2: probably more familiar with the herb. The seeds are kind

120
00:07:11,680 --> 00:07:13,880
Speaker 2: of similar to caraway, like warm and bitter, but they've

121
00:07:13,880 --> 00:07:15,960
Speaker 2: got a sort of lemony twist and a little bit

122
00:07:15,960 --> 00:07:20,400
Speaker 2: of camphor like like parsley, like a strong parsley. This

123
00:07:20,480 --> 00:07:23,880
Speaker 2: is also in the carrot family. By the way, caraway

124
00:07:23,960 --> 00:07:28,520
Speaker 2: seed is commonly used in savory dishes like sauer kraut

125
00:07:28,840 --> 00:07:33,240
Speaker 2: or like Easternish European bee for pork preparations or goulash

126
00:07:33,400 --> 00:07:37,160
Speaker 2: or breads. They are the seeds in seeded rye bread,

127
00:07:37,160 --> 00:07:39,600
Speaker 2: for example. So if any of those dishes are your

128
00:07:39,720 --> 00:07:43,360
Speaker 2: main familiarity with, caraway, aquavied is probably going to remind

129
00:07:43,360 --> 00:07:49,840
Speaker 2: you deeply of those makes sense. I've seen all kinds

130
00:07:49,840 --> 00:07:53,280
Speaker 2: of ingredients being put into aquavied, though many with sort

131
00:07:53,320 --> 00:08:03,160
Speaker 2: of like riffs on those primary flavors, so like thyme, fennel, coriander, apple, citrus, peel, vanilla, cinnamon, rosemary,

132
00:08:03,480 --> 00:08:10,320
Speaker 2: annis rye, juniper, peppercorn, marigold, allspice. As a it's a

133
00:08:10,400 --> 00:08:14,600
Speaker 2: kind of broader category of botanical liquors, though I've also

134
00:08:14,600 --> 00:08:19,560
Speaker 2: seen riffs with like coconut or rose hip, rhubarb, raspberry, mulberry,

135
00:08:19,760 --> 00:08:20,480
Speaker 2: white truffle.

136
00:08:20,800 --> 00:08:31,920
Speaker 1: I don't know, I'm trying to envision this. I love it,

137
00:08:32,160 --> 00:08:34,920
Speaker 1: but I need to I need to I need to

138
00:08:34,960 --> 00:08:35,800
Speaker 1: sample some things.

139
00:08:35,840 --> 00:08:41,680
Speaker 2: I think, yeah, yeah, no, absolutely, I want to try

140
00:08:41,679 --> 00:08:44,240
Speaker 2: all of these. But then also you've got the aging

141
00:08:44,280 --> 00:08:48,320
Speaker 2: process right, or the lack thereof so right. You can

142
00:08:48,320 --> 00:08:51,040
Speaker 2: bottle aquavied right off the still, or age it to

143
00:08:51,679 --> 00:08:54,360
Speaker 2: let the flavors develop on their own in stainless steel

144
00:08:54,760 --> 00:08:57,000
Speaker 2: or cask, mature it the way that you would say

145
00:08:57,000 --> 00:08:59,840
Speaker 2: a whiskey, and that wood is going to add flavors

146
00:08:59,880 --> 00:09:03,880
Speaker 2: like kind of butter or caramel or vanilla or dried fruit.

147
00:09:04,720 --> 00:09:08,360
Speaker 2: And yeah, sometimes barrels that have already done had something

148
00:09:08,360 --> 00:09:11,200
Speaker 2: in it like sherry or whiskey or madeira are used,

149
00:09:11,280 --> 00:09:14,160
Speaker 2: and so you'll get some flavors from those in there too.

150
00:09:16,240 --> 00:09:20,080
Speaker 2: The traditional styles do all use caraway and or dill,

151
00:09:20,800 --> 00:09:26,080
Speaker 2: but they are separated into Norwegian styles which are barrel aged,

152
00:09:26,559 --> 00:09:31,200
Speaker 2: Danish styles which are not, Swedish styles which are not

153
00:09:31,480 --> 00:09:36,240
Speaker 2: and which also include fennel, and Icelandic styles which are

154
00:09:36,240 --> 00:09:41,160
Speaker 2: not an only include caraway. I'm pretty sure that's the breakdown,

155
00:09:43,240 --> 00:09:50,360
Speaker 2: I think, listeners, let us know. Oh my goodness, Okay.

156
00:09:50,559 --> 00:09:54,880
Speaker 2: The Icelandic ones are sometimes called the Black Death in

157
00:09:55,679 --> 00:09:58,840
Speaker 2: apparently a nod to their historical precautionary labeling.

158
00:10:02,800 --> 00:10:03,240
Speaker 1: But yeah.

159
00:10:03,280 --> 00:10:06,160
Speaker 2: Aquavied is modernly made in lots of places and with

160
00:10:06,280 --> 00:10:10,720
Speaker 2: lots of different local flare. It is traditionally served on

161
00:10:10,760 --> 00:10:13,600
Speaker 2: its own, often chilled as a sort of sipper. It

162
00:10:13,640 --> 00:10:17,160
Speaker 2: does pair well with foods like fatty fish, and I

163
00:10:17,240 --> 00:10:19,600
Speaker 2: understand it's a traditional celebratory drink and a lot of

164
00:10:19,600 --> 00:10:22,920
Speaker 2: places where it's from, sometimes as a shooter at Christmas

165
00:10:23,000 --> 00:10:25,880
Speaker 2: or Easter or midsummer or midwinter, or like a wedding,

166
00:10:26,520 --> 00:10:29,960
Speaker 2: sometimes alongside a beer. I think it's considered a little

167
00:10:29,960 --> 00:10:32,400
Speaker 2: bit old fashioned, like sort of like a grandpa drink

168
00:10:32,480 --> 00:10:37,840
Speaker 2: in many segments of these cultures again right in and yeah,

169
00:10:37,840 --> 00:10:39,640
Speaker 2: it can also be used in all sorts of cocktails.

170
00:10:39,760 --> 00:10:42,080
Speaker 2: The clear types can sub in for like a gin

171
00:10:42,200 --> 00:10:44,880
Speaker 2: or a vodka, the brown types for a rum or

172
00:10:44,960 --> 00:10:46,559
Speaker 2: maybe a whisky like a rye whiskey.

173
00:10:46,720 --> 00:10:47,160
Speaker 1: Yeah.

174
00:10:47,600 --> 00:10:51,280
Speaker 2: I saw recipe for a lingenberry aquavied flip that I

175
00:10:51,320 --> 00:10:54,800
Speaker 2: really want to try, and I've read that the caraway

176
00:10:54,840 --> 00:10:58,000
Speaker 2: actually blends really well with like fruity tropical flavors like

177
00:10:58,080 --> 00:11:01,439
Speaker 2: pineapple or coconut. I definitely want to try it in

178
00:11:01,480 --> 00:11:03,520
Speaker 2: a bloody mary, which is another thing that I saw,

179
00:11:03,640 --> 00:11:11,840
Speaker 2: or like a darkened stormy guess, just like, hey, can

180
00:11:11,880 --> 00:11:14,400
Speaker 2: we make this drink? I already like weirder. Could it

181
00:11:14,480 --> 00:11:15,480
Speaker 2: be a little bit weary?

182
00:11:15,640 --> 00:11:23,280
Speaker 1: Add some more nuanced flavors? I love that? Yes?

183
00:11:24,160 --> 00:11:29,960
Speaker 2: Well what about the nutrition drink responsibly? Yes?

184
00:11:32,040 --> 00:11:38,640
Speaker 1: M m, Well, this is a popular drink, and we've

185
00:11:38,640 --> 00:11:40,280
Speaker 1: got some numbers to back that up.

186
00:11:40,760 --> 00:11:44,240
Speaker 2: We do, so, Okay. There's this Nordic liquor group, a

187
00:11:45,440 --> 00:11:48,560
Speaker 2: sort of supergroup called a Nora that produces about five

188
00:11:48,600 --> 00:11:51,200
Speaker 2: million liters of aquavied per year out of a total

189
00:11:51,240 --> 00:11:55,199
Speaker 2: of like twenty million liters of alcohol overall. Of that

190
00:11:55,240 --> 00:11:59,760
Speaker 2: five million, one point three million stays in Norway and Sweden,

191
00:12:00,080 --> 00:12:02,800
Speaker 2: with much of the rest going to Denmark, Germany, and

192
00:12:02,840 --> 00:12:08,560
Speaker 2: the United States. However, consumption was actually on a decline

193
00:12:08,720 --> 00:12:12,520
Speaker 2: as of twenty twenty two. This International Beverage Industry market

194
00:12:12,520 --> 00:12:17,800
Speaker 2: researcher called IWSR said that's been declining gradually in popularity

195
00:12:17,840 --> 00:12:20,000
Speaker 2: since nineteen ninety, which was the first year that they

196
00:12:20,040 --> 00:12:23,480
Speaker 2: started tracking Aquavied. They say that that's due to an

197
00:12:23,520 --> 00:12:27,720
Speaker 2: aging consumer base, but they also say that the premium

198
00:12:27,760 --> 00:12:30,680
Speaker 2: category of aquavite is gaining in market share, and the

199
00:12:30,760 --> 00:12:36,720
Speaker 2: hope is that this will help attract new fans. This

200
00:12:36,800 --> 00:12:38,800
Speaker 2: isn't quite a number, but y'all, there is a farmer

201
00:12:38,840 --> 00:12:41,120
Speaker 2: company out of New York City that's called Aquavied, and

202
00:12:41,160 --> 00:12:47,040
Speaker 2: that really borked my Google searches. Wanted to put that

203
00:12:47,120 --> 00:12:51,400
Speaker 2: in here, thanks, but no thanks. However, they do work

204
00:12:51,520 --> 00:12:54,559
Speaker 2: a lot with bochulinum toxin, among other things, which is

205
00:12:54,600 --> 00:13:00,320
Speaker 2: actually pretty cool. Yeah, I really enjoy bochulinum toxin. Really

206
00:13:00,480 --> 00:13:01,000
Speaker 2: fun one.

207
00:13:01,559 --> 00:13:02,280
Speaker 1: Oh, dear.

208
00:13:04,600 --> 00:13:07,960
Speaker 2: Jear, need to hear about the fun parts of botulism.

209
00:13:08,320 --> 00:13:08,880
Speaker 1: I've got you.

210
00:13:09,600 --> 00:13:24,880
Speaker 2: Wow, we're ostensibly party. Oh heck, we're ostensibly a food show. Okay, okay.

211
00:13:25,120 --> 00:13:28,640
Speaker 2: The Historical Museum of Wine and Spirits in Stockholm lists

212
00:13:28,679 --> 00:13:32,000
Speaker 2: over two hundred drinking songs that are devoted to aquavied

213
00:13:33,280 --> 00:13:37,200
Speaker 2: This this is partially due to the fact that there's

214
00:13:37,240 --> 00:13:39,760
Speaker 2: an annual aquavit songwriting competition.

215
00:13:42,880 --> 00:13:43,880
Speaker 1: Oh that's fun.

216
00:13:44,320 --> 00:13:47,720
Speaker 2: Yeah, if you know anything about that one definitely right

217
00:13:47,800 --> 00:13:53,880
Speaker 2: in Okay. There is an annual Norwegian aquet festival in Yovic, Norway,

218
00:13:54,040 --> 00:13:57,360
Speaker 2: in late September that has about thirty thousand attendees every year.

219
00:13:58,160 --> 00:14:03,200
Speaker 2: The festival charters a dedicated from Oslo Central Station. I

220
00:14:03,280 --> 00:14:06,880
Speaker 2: understand that popular participating restaurants get booked out like months

221
00:14:06,880 --> 00:14:11,040
Speaker 2: in advance. According to the website quote, the festival is

222
00:14:11,080 --> 00:14:14,079
Speaker 2: also suitable for those who shockingly should not like aquavit.

223
00:14:18,800 --> 00:14:20,520
Speaker 1: Interesting, what does that mean?

224
00:14:21,000 --> 00:14:22,920
Speaker 2: It means that they've got something for everyone. You know,

225
00:14:22,960 --> 00:14:25,400
Speaker 2: there's other food and beverages involved. It sounds like a

226
00:14:25,440 --> 00:14:27,960
Speaker 2: really great, like educational food and drink festival.

227
00:14:28,600 --> 00:14:32,240
Speaker 1: Oh, I see, I took it as an insult that

228
00:14:32,320 --> 00:14:32,680
Speaker 1: all right.

229
00:14:34,640 --> 00:14:36,080
Speaker 2: I mean I think that there's a little bit of

230
00:14:36,120 --> 00:14:38,760
Speaker 2: an insult involved there, Like if you shockingly do not

231
00:14:38,960 --> 00:14:47,600
Speaker 2: like it, well we can serve you anyway. H There

232
00:14:47,760 --> 00:14:51,440
Speaker 2: is also an Aquavit Week here in the United States

233
00:14:51,440 --> 00:14:55,040
Speaker 2: in late June, which we are shockingly on time about.

234
00:14:56,080 --> 00:14:58,680
Speaker 2: I hope it's happening again this year because if not,

235
00:14:58,760 --> 00:15:03,160
Speaker 2: then we're shocking not in time for it. But yeah,

236
00:15:03,400 --> 00:15:08,600
Speaker 2: it started up in twenty twelve. There are events in Brooklyn, DC, Seattle,

237
00:15:08,640 --> 00:15:11,720
Speaker 2: and Portland, which is where the concept started to write.

238
00:15:11,760 --> 00:15:15,120
Speaker 2: Hold this kind of like informational celebration of aquavieit here

239
00:15:15,120 --> 00:15:18,120
Speaker 2: in the States. As of twenty twenty three, there were

240
00:15:18,160 --> 00:15:21,920
Speaker 2: twenty bars and restaurants across those cities participating, and the

241
00:15:22,240 --> 00:15:24,920
Speaker 2: event staff keeps a running list of aquavits that are

242
00:15:24,920 --> 00:15:28,120
Speaker 2: available here in the US, and right now they have

243
00:15:28,320 --> 00:15:31,920
Speaker 2: eighty one listed, made both in the Nordic countries and

244
00:15:32,040 --> 00:15:33,400
Speaker 2: around the US.

245
00:15:35,440 --> 00:15:41,800
Speaker 1: Ooh okay, I again, listeners, I'm really hoping you're right

246
00:15:41,880 --> 00:15:44,640
Speaker 1: in about this because that sounds pretty cool too.

247
00:15:45,040 --> 00:15:48,920
Speaker 2: Yeah, right right, yes, Well.

248
00:15:50,080 --> 00:15:53,920
Speaker 1: The history is quite interesting for this one.

249
00:15:54,360 --> 00:15:56,640
Speaker 2: Yeah, yeah, and we are going to get into that

250
00:15:56,680 --> 00:15:58,280
Speaker 2: as soon as we get back from a quick break.

251
00:15:58,280 --> 00:16:08,600
Speaker 2: For a word from our sponsors, air.

252
00:16:08,520 --> 00:16:12,080
Speaker 1: Back, Thank you sponsor, Yes, thank you, and again see

253
00:16:12,120 --> 00:16:18,040
Speaker 1: our episodes on distillation alcohol specifically jin. Perhaps there is

254
00:16:18,080 --> 00:16:21,640
Speaker 1: a long history of distillation in Europe and of flavoring

255
00:16:21,640 --> 00:16:25,880
Speaker 1: alcohol with herbs and spices, and aquaviyt is a part

256
00:16:25,880 --> 00:16:28,560
Speaker 1: of this history and it built off things that came

257
00:16:28,880 --> 00:16:33,160
Speaker 1: before it. While a similar spirit to aquavite had existed

258
00:16:33,160 --> 00:16:38,040
Speaker 1: in Europe and elsewhere prior, for those in Scandinavia, it

259
00:16:38,120 --> 00:16:41,840
Speaker 1: often required imported wine and was therefore expensive, so people

260
00:16:41,880 --> 00:16:47,320
Speaker 1: weren't really drinking it. That changed when Swedish soldiers learned

261
00:16:47,360 --> 00:16:52,160
Speaker 1: had a distill alcohol from grain. Spiced wine had a

262
00:16:52,160 --> 00:16:55,720
Speaker 1: long tradition in Europe, meaning that Scandinavians added locally grown

263
00:16:55,880 --> 00:16:59,240
Speaker 1: ingredients like dill and caraway locally grown at that time,

264
00:17:00,000 --> 00:17:04,440
Speaker 1: and these ingredients might have massed the potentially strong taste

265
00:17:04,480 --> 00:17:07,720
Speaker 1: of the alcohol. I read that in some places. I

266
00:17:07,720 --> 00:17:13,200
Speaker 1: don't know, but several small distilleries popped up in Nordic

267
00:17:13,280 --> 00:17:18,040
Speaker 1: farms to distill aquavite and other alcohols after they discovered

268
00:17:18,040 --> 00:17:22,600
Speaker 1: this process. Since at least the fifteenth century, records indicate

269
00:17:22,600 --> 00:17:26,000
Speaker 1: that aquavite was popular in Scandinavia and was often viewed

270
00:17:26,160 --> 00:17:29,800
Speaker 1: as medicinal. It was used to treat a whole host

271
00:17:29,840 --> 00:17:33,359
Speaker 1: of things, including the black plague, which is funny going

272
00:17:33,400 --> 00:17:36,960
Speaker 1: back to that Icelandic aquavite at its name.

273
00:17:37,760 --> 00:17:41,440
Speaker 2: Yeah, there is another theory that it's nicknamed the Black

274
00:17:41,520 --> 00:17:46,920
Speaker 2: Death in Iceland because of that connection to.

275
00:17:46,840 --> 00:17:47,680
Speaker 1: The Black plague.

276
00:17:47,760 --> 00:17:51,040
Speaker 2: I read at least two or three different origin stories

277
00:17:51,240 --> 00:17:56,480
Speaker 2: for that for that nickname. But okay, Yeah, the word

278
00:17:56,520 --> 00:17:59,240
Speaker 2: aquavite is in fact based on the Latin term for

279
00:17:59,520 --> 00:18:02,680
Speaker 2: water of life, life, indicating that yes, it was thought

280
00:18:02,720 --> 00:18:07,320
Speaker 2: to be healthful. Whiskey is based on the same term. Yeah, yes,

281
00:18:08,520 --> 00:18:14,040
Speaker 2: And according to the Scandinavian standard, German traders introduced aquavi

282
00:18:14,280 --> 00:18:17,199
Speaker 2: to Scandinavia in the fourteen hundreds, where it was first

283
00:18:17,359 --> 00:18:22,160
Speaker 2: used medicinally but was soon embraced as a drink. And

284
00:18:22,880 --> 00:18:28,159
Speaker 2: it may have been used to light their gunpowder. I

285
00:18:28,920 --> 00:18:29,879
Speaker 2: don't know what that means.

286
00:18:30,880 --> 00:18:35,240
Speaker 1: I I did it either or because it said just

287
00:18:35,359 --> 00:18:37,600
Speaker 1: gunpowder and then I was like, let me look into this,

288
00:18:37,680 --> 00:18:43,360
Speaker 1: and it was like light their gunpowder, Like okay, I guess.

289
00:18:43,320 --> 00:18:46,280
Speaker 2: I don't know. I sometimes things that you read in

290
00:18:46,320 --> 00:18:49,119
Speaker 2: some of these stories, especially right, like it's kind of

291
00:18:49,119 --> 00:18:51,399
Speaker 2: like it was this based on a game of telephone

292
00:18:51,640 --> 00:18:56,159
Speaker 2: and what did you originally mean? And how anyway? I

293
00:18:56,200 --> 00:19:00,240
Speaker 2: suspect that what they meant about the German traders is

294
00:19:00,280 --> 00:19:05,639
Speaker 2: that Germans introduced either distilled alcohol or distilling techniques in

295
00:19:05,680 --> 00:19:11,040
Speaker 2: the fourteen hundreds. That was around when distillation was really

296
00:19:11,080 --> 00:19:14,800
Speaker 2: taking off around mainland Europe. So I don't know.

297
00:19:16,880 --> 00:19:21,160
Speaker 1: Well. That same article alleged that many in Denmark started

298
00:19:21,160 --> 00:19:24,640
Speaker 1: distilling products like aquavit in their homes to avoid taxes,

299
00:19:25,600 --> 00:19:27,480
Speaker 1: and it did crack me up. How many times I

300
00:19:27,600 --> 00:19:34,000
Speaker 1: ran into taxes or other laws while researching this, which

301
00:19:34,040 --> 00:19:36,560
Speaker 1: is true for a lot of alcohol share stories that

302
00:19:36,600 --> 00:19:36,920
Speaker 1: we do.

303
00:19:37,280 --> 00:19:38,280
Speaker 2: Yeah.

304
00:19:38,480 --> 00:19:42,000
Speaker 1: The first known written instance of Nordic aquavit is from

305
00:19:42,040 --> 00:19:46,440
Speaker 1: a fifteen thirty one letter from Dutch lord Eskia Bila

306
00:19:47,200 --> 00:19:52,760
Speaker 1: to the Norwegian bishop Olaf Ingelbrick's son Oo, I hope

307
00:19:52,760 --> 00:19:58,000
Speaker 1: I got that somewhat close, and Bilia sent some aquavit

308
00:19:58,080 --> 00:20:01,600
Speaker 1: to the Norwegian bishop, which he promise could cure just

309
00:20:01,680 --> 00:20:09,200
Speaker 1: about anything. That's a nice promise. Potatoes, another component key

310
00:20:09,240 --> 00:20:14,199
Speaker 1: to modern Norwegian aquabits, likely arrived in the country in

311
00:20:14,200 --> 00:20:18,440
Speaker 1: the seventeen fifties when priests military folks returned after traveling

312
00:20:18,480 --> 00:20:22,480
Speaker 1: across Europe, and during their travels they encountered the delicious

313
00:20:22,480 --> 00:20:25,720
Speaker 1: and nutritious potato, and they brought it back and they

314
00:20:25,720 --> 00:20:28,199
Speaker 1: planted it. I think we talked about this in our

315
00:20:28,200 --> 00:20:30,360
Speaker 1: French Fi episode. There was a whole campaign about it,

316
00:20:31,000 --> 00:20:36,240
Speaker 1: about eating potatoes. Soon people started experimenting with the potato

317
00:20:36,600 --> 00:20:40,600
Speaker 1: when they were distilling. It particularly took off after passing

318
00:20:40,920 --> 00:20:44,000
Speaker 1: the passing of a Norwegian law prohibiting the production of

319
00:20:44,040 --> 00:20:47,159
Speaker 1: liquors other than grain based variants. So everybody was like,

320
00:20:48,520 --> 00:20:55,200
Speaker 1: let's try this potato. Yeah, sure, yeah, okay. A popularly

321
00:20:55,280 --> 00:20:58,680
Speaker 1: reported story about aquavit goes that in eighteen oh five,

322
00:20:58,840 --> 00:21:04,879
Speaker 1: a trading manager named Henrique Menke his ship was chartered

323
00:21:04,920 --> 00:21:08,280
Speaker 1: to travel from Norway to what is now Indonesia, carrying

324
00:21:08,359 --> 00:21:12,040
Speaker 1: a wide range of things like ham, cheese, fish, and aquavit.

325
00:21:12,400 --> 00:21:15,040
Speaker 1: The journey was a long one, and the captain was

326
00:21:15,040 --> 00:21:17,800
Speaker 1: not happy to learn that aquavite was not well received

327
00:21:18,320 --> 00:21:22,359
Speaker 1: in the hot and humid weather of their destination. So

328
00:21:23,240 --> 00:21:26,280
Speaker 1: the oak barrels filled with aquavit stayed on the ship

329
00:21:26,359 --> 00:21:29,680
Speaker 1: until it sets cell once again, and for two years

330
00:21:29,760 --> 00:21:33,080
Speaker 1: the aquavite sat in these barrels in the sun in salt,

331
00:21:33,680 --> 00:21:37,080
Speaker 1: rocked by the waves. When they finally returned to their

332
00:21:37,160 --> 00:21:40,639
Speaker 1: port of origin. Everyone assumed the alcohol would be off,

333
00:21:40,760 --> 00:21:44,480
Speaker 1: would need to be thrown away. However, to their surprise,

334
00:21:44,640 --> 00:21:48,520
Speaker 1: not only had the aquavite survived the journey, it seemed

335
00:21:48,520 --> 00:21:52,520
Speaker 1: to have gotten even better in taste, and so everyone

336
00:21:52,640 --> 00:21:59,320
Speaker 1: was like, we're onto something here. Skipping ahead a few

337
00:21:59,359 --> 00:22:03,760
Speaker 1: decades to the eighteen thirties, Norway's shipping route access had expanded,

338
00:22:04,200 --> 00:22:07,760
Speaker 1: and as part of this, Norwegian ships regularly transported dried

339
00:22:07,880 --> 00:22:11,720
Speaker 1: cod to South America, carrying aquavied with them as they

340
00:22:11,760 --> 00:22:15,280
Speaker 1: did to recreate the taste of aging while traveling over

341
00:22:15,320 --> 00:22:18,280
Speaker 1: the Equator and back. So they were trying to let's

342
00:22:18,280 --> 00:22:21,479
Speaker 1: just put this aquavied on ships. Yeah, yeah, we can

343
00:22:21,520 --> 00:22:22,080
Speaker 1: get this again.

344
00:22:22,720 --> 00:22:25,760
Speaker 2: There there are companies that to this day, Norwegian companies

345
00:22:25,800 --> 00:22:28,840
Speaker 2: that will yeah, send their barrels out on ships to

346
00:22:29,160 --> 00:22:37,320
Speaker 2: go back over the equator yep, to control this aging process. Okay,

347
00:22:37,760 --> 00:22:42,359
Speaker 2: I read that aquafit's production in Norway peaked in the

348
00:22:42,400 --> 00:22:49,520
Speaker 2: eighteen thirties with eleven thousand small farm distilleries registered, And

349
00:22:49,720 --> 00:22:51,560
Speaker 2: the source that I got this from so that the

350
00:22:51,840 --> 00:22:54,240
Speaker 2: population at that time was only about nine hundred thousand,

351
00:22:54,400 --> 00:22:56,560
Speaker 2: so there was like slightly more than one distillery for

352
00:22:56,600 --> 00:23:01,919
Speaker 2: every hundred people. To be fair, I've also read that

353
00:23:02,000 --> 00:23:05,320
Speaker 2: there were only nine thousand distilleries or only two thousand,

354
00:23:05,400 --> 00:23:08,199
Speaker 2: five hundred. However, I would say that any of those

355
00:23:08,280 --> 00:23:09,800
Speaker 2: numbers would still be impressive.

356
00:23:11,440 --> 00:23:12,200
Speaker 1: I agree.

357
00:23:12,800 --> 00:23:18,680
Speaker 2: Yeah, Scandinavian immigrants brought AquaFed with them to the United

358
00:23:18,720 --> 00:23:21,600
Speaker 2: States in the years leading up to World War One.

359
00:23:22,560 --> 00:23:26,280
Speaker 1: Yes, and in the early nineteen hundreds there was a

360
00:23:26,280 --> 00:23:29,760
Speaker 1: lot of writing in the US about European immigrants bringing

361
00:23:29,760 --> 00:23:34,120
Speaker 1: their preferred liquors from their home countries and the need

362
00:23:34,160 --> 00:23:39,359
Speaker 1: for bartenders to keep themselves informed about those ingredients. Of note,

363
00:23:39,520 --> 00:23:41,840
Speaker 1: a lot of those writings came with an air of

364
00:23:41,880 --> 00:23:46,440
Speaker 1: anti immigrant bias, like calling the ingredients strange or railing

365
00:23:46,480 --> 00:23:51,639
Speaker 1: about their general existence in the US. According to a

366
00:23:51,760 --> 00:23:54,680
Speaker 1: vine Pair article citing a nineteen oh seven article from

367
00:23:54,720 --> 00:23:59,160
Speaker 1: Oregon's The Morning Historian, one of the writers lamented about

368
00:23:59,160 --> 00:24:02,399
Speaker 1: one such outcome. Hall quote next to Santa Cruz drum

369
00:24:02,640 --> 00:24:06,280
Speaker 1: is about the strongest liquor made, and the alcohol in

370
00:24:06,320 --> 00:24:12,400
Speaker 1: reference is believed to be aquavit, And it was not

371
00:24:12,480 --> 00:24:12,920
Speaker 1: said in.

372
00:24:12,880 --> 00:24:19,560
Speaker 2: A positive Yeah. Yeah, that's so interesting, because when you're

373
00:24:19,600 --> 00:24:22,159
Speaker 2: talking about strength, I'm like, are you talking about strength

374
00:24:22,200 --> 00:24:26,400
Speaker 2: of flavor or actual alcohol content, because most alcohol content

375
00:24:27,080 --> 00:24:30,159
Speaker 2: really it's really within a certain window.

376
00:24:32,240 --> 00:24:36,439
Speaker 1: That's true. That's true. You can read the whole article,

377
00:24:36,600 --> 00:24:44,760
Speaker 1: and he sounded like a grumpy He just wasn't into

378
00:24:44,800 --> 00:24:47,399
Speaker 1: any type of change from what he was used to. Now,

379
00:24:47,520 --> 00:24:51,720
Speaker 1: that's what it felt like to Yeah, you know, well,

380
00:24:51,800 --> 00:24:55,679
Speaker 1: at this time, the aquavit this American writer encountered was

381
00:24:55,720 --> 00:24:59,840
Speaker 1: most likely a product distilled in Norway from Norwegian potatoes

382
00:24:59,840 --> 00:25:03,720
Speaker 1: and ported American corn and Russian wheat, and the bottles

383
00:25:03,760 --> 00:25:06,639
Speaker 1: cost about twenty five dollars into day's money. This article

384
00:25:06,680 --> 00:25:10,720
Speaker 1: was written in twenty sixteen, so twenty sixteen money roughly

385
00:25:10,800 --> 00:25:14,679
Speaker 1: the same as Irish or Scotch whiskey at the time. However,

386
00:25:15,520 --> 00:25:17,960
Speaker 1: by the time bottles of aquavit had made it to

387
00:25:18,000 --> 00:25:21,840
Speaker 1: the US, they'd usually undergone quite a boat journey before

388
00:25:21,840 --> 00:25:27,159
Speaker 1: ever arriving in America. People's tunes in America started to

389
00:25:27,280 --> 00:25:31,160
Speaker 1: change when it, along with all other alcohol, was banned

390
00:25:31,200 --> 00:25:34,080
Speaker 1: during Prohibition in the US, and some wrote about its

391
00:25:34,119 --> 00:25:39,000
Speaker 1: medicinal benefits, which I lent to believe was so they

392
00:25:39,000 --> 00:25:42,000
Speaker 1: could still drink it or still use it.

393
00:25:42,119 --> 00:25:44,879
Speaker 2: Yeah, there was a lot of that during prohibition, So

394
00:25:44,920 --> 00:25:46,480
Speaker 2: that doesn't that wouldn't surprise me.

395
00:25:47,840 --> 00:25:51,000
Speaker 1: Yeah, that's what it sounded like. In more recent times,

396
00:25:51,240 --> 00:25:56,400
Speaker 1: American bartenders have been experimenting with aquavit as a cocktail ingredient,

397
00:25:57,400 --> 00:26:02,320
Speaker 1: which is a controversial endeavor according to some people who

398
00:26:02,359 --> 00:26:04,040
Speaker 1: think you should just drink it straight.

399
00:26:05,400 --> 00:26:12,040
Speaker 2: Yeah, I right, Yes, I have heard that the appropriate

400
00:26:12,240 --> 00:26:15,560
Speaker 2: traditional way to drink it is just sip it on it.

401
00:26:16,040 --> 00:26:19,720
Speaker 2: But yeah, I have also heard a lot of people

402
00:26:19,720 --> 00:26:21,600
Speaker 2: say that they really dislike it and that it shouldn't

403
00:26:21,600 --> 00:26:22,400
Speaker 2: be used for anything.

404
00:26:22,680 --> 00:26:28,040
Speaker 1: So that's a fair point. That's a fair point.

405
00:26:28,400 --> 00:26:29,920
Speaker 2: People people have opinions.

406
00:26:30,080 --> 00:26:30,320
Speaker 1: Yes.

407
00:26:32,200 --> 00:26:35,480
Speaker 2: A thing that helped open up the market for aquavite

408
00:26:35,560 --> 00:26:39,000
Speaker 2: happened in two thousand and five in Norway. Though previously

409
00:26:39,160 --> 00:26:42,040
Speaker 2: to then there was only one company legally permitted to

410
00:26:42,080 --> 00:26:45,560
Speaker 2: produce liquor in Norway. Prior to nineteen ninety six, it

411
00:26:45,600 --> 00:26:48,439
Speaker 2: was government run, but in two thousand and five the

412
00:26:48,520 --> 00:26:52,800
Speaker 2: government ended that monopoly and lots more distilleries opened up right,

413
00:26:52,880 --> 00:26:55,760
Speaker 2: giving room for a lot more riffs on the concept.

414
00:26:56,400 --> 00:27:00,560
Speaker 1: Due to some issues though importing aquavite into the United States,

415
00:27:00,600 --> 00:27:05,639
Speaker 1: the founder of House Spirits and Westward whiskey. Christian Krogstad

416
00:27:05,880 --> 00:27:09,480
Speaker 1: distilled his own aquavit in twenty and six.

417
00:27:10,040 --> 00:27:13,119
Speaker 2: Yeah, there are now dozens of varieties distilled by different

418
00:27:13,119 --> 00:27:17,720
Speaker 2: companies around the US. Also, all right, the thing that

419
00:27:17,760 --> 00:27:21,560
Speaker 2: I said earlier about how the market for aquabed has

420
00:27:21,600 --> 00:27:24,160
Speaker 2: been in a decline since the nineteen nineties is true

421
00:27:24,200 --> 00:27:27,760
Speaker 2: except for one exception. There was a spike in aquavied

422
00:27:27,840 --> 00:27:31,199
Speaker 2: popularity during the pandemic shutdowns of like twenty twenty to

423
00:27:31,240 --> 00:27:36,400
Speaker 2: twenty twenty one, perhaps for nostalgia reasons. It's a thing

424
00:27:36,440 --> 00:27:40,760
Speaker 2: that people remember drinking in family gatherings and they wanted

425
00:27:40,760 --> 00:27:47,480
Speaker 2: that memory. Norway's Aquavit received a European Union geographical indication

426
00:27:47,640 --> 00:27:51,640
Speaker 2: in twenty twenty I think Sweden's Aquavied had already had one,

427
00:27:53,760 --> 00:27:57,439
Speaker 2: and then a corporate merger in twenty twenty one among

428
00:27:57,640 --> 00:28:01,880
Speaker 2: Nordic liquor companies into that aforementioned supergroup called a Nora

429
00:28:03,000 --> 00:28:06,960
Speaker 2: might wind up having a positive influence on the international

430
00:28:07,040 --> 00:28:11,520
Speaker 2: spread of these local liquors like aquavit, you know, like

431
00:28:11,600 --> 00:28:15,480
Speaker 2: more more platform, more money might get them out there

432
00:28:15,520 --> 00:28:20,439
Speaker 2: a little bit more. And in fact, that piece of

433
00:28:20,440 --> 00:28:23,040
Speaker 2: information is from a twenty twenty two article in Drinks

434
00:28:23,040 --> 00:28:27,760
Speaker 2: International that called aquavit quote the new mescal question mark.

435
00:28:32,760 --> 00:28:38,520
Speaker 1: Oh my goodness. We run into this all the time

436
00:28:38,760 --> 00:28:42,640
Speaker 1: all the time. As you said, always the cupcake.

437
00:28:42,320 --> 00:28:45,080
Speaker 2: Yeah, it's always the cupcake for trendy desserts. But the

438
00:28:45,120 --> 00:28:49,880
Speaker 2: new mescal. Yeah, something's going to replace mescal eventually.

439
00:28:52,400 --> 00:28:56,200
Speaker 1: Well, I definitely want to seek it out, and I

440
00:28:56,240 --> 00:29:01,000
Speaker 1: really hope listeners who have more experience right about this, yeah,

441
00:29:01,080 --> 00:29:03,880
Speaker 1: because it was very regional in a way that was

442
00:29:04,200 --> 00:29:07,760
Speaker 1: hard to track in some cases. And I love the

443
00:29:07,800 --> 00:29:10,680
Speaker 1: traditions I read about it. There were so many articles

444
00:29:10,680 --> 00:29:16,160
Speaker 1: about the toasting tradition of it and things like that.

445
00:29:16,280 --> 00:29:18,120
Speaker 1: So I would love to hear if you have any

446
00:29:18,160 --> 00:29:19,320
Speaker 1: traditions around it.

447
00:29:19,440 --> 00:29:23,720
Speaker 2: Yes, oh yes, we do already have some listening mail

448
00:29:23,720 --> 00:29:25,000
Speaker 2: for you though, and we are going to get into

449
00:29:25,040 --> 00:29:26,440
Speaker 2: that as soon as we get back from one more

450
00:29:26,520 --> 00:29:28,200
Speaker 2: quick break forward from our sponsors.

451
00:29:37,040 --> 00:29:39,960
Speaker 1: They were back, Thank you sponsor, Yes, thank you, and

452
00:29:40,000 --> 00:29:47,760
Speaker 1: we're back with your snow. Yes. If any listeners can

453
00:29:47,800 --> 00:29:50,000
Speaker 1: write in about the cheers.

454
00:29:49,840 --> 00:29:54,160
Speaker 2: Yeah, I understand it requires for my contact.

455
00:29:54,480 --> 00:29:59,840
Speaker 1: Oh no, apologies, ur, Yes, I understand it requires that,

456
00:30:00,080 --> 00:30:04,960
Speaker 1: and maybe like a double tap oh okay, on the table.

457
00:30:05,960 --> 00:30:09,560
Speaker 1: But again, listeners were counting on you. We are so

458
00:30:09,680 --> 00:30:13,400
Speaker 1: please please let us know. But in the meantime we

459
00:30:13,480 --> 00:30:16,600
Speaker 1: have heard from listeners who let us know about other things.

460
00:30:17,880 --> 00:30:21,360
Speaker 1: Amy wrote, I loved listening to your episode about Thousand

461
00:30:21,400 --> 00:30:24,520
Speaker 1: Island dressing. I grew up in the Thousand Islands area

462
00:30:24,600 --> 00:30:28,360
Speaker 1: and am from Norristown, New York. However, I never knew

463
00:30:28,360 --> 00:30:32,640
Speaker 1: the story of Thousand Island dressing. I found this very interesting.

464
00:30:33,080 --> 00:30:36,720
Speaker 1: I have been to Boltcastle twice, first for a third

465
00:30:36,760 --> 00:30:39,840
Speaker 1: grade class trip around nineteen ninety two, well before it

466
00:30:39,880 --> 00:30:42,960
Speaker 1: was renovated, and then at about twenty sixteen when we

467
00:30:43,040 --> 00:30:46,600
Speaker 1: went on a family vacation. The renovations are gorgeous, and

468
00:30:46,680 --> 00:30:48,920
Speaker 1: I highly recommend taking a tour as well as a

469
00:30:48,960 --> 00:30:52,000
Speaker 1: tour of the Thousand Islands with Uncle Sam boat tours.

470
00:30:52,520 --> 00:30:55,400
Speaker 1: The story you told about George Bolt building the house

471
00:30:55,520 --> 00:30:59,120
Speaker 1: for his wife, then abandoning it when she died is

472
00:30:59,120 --> 00:31:01,880
Speaker 1: the story I grew up knowing as well. It is

473
00:31:02,040 --> 00:31:10,840
Speaker 1: great now that the house has been finished. Ooh okay, yes, I.

474
00:31:10,760 --> 00:31:13,920
Speaker 2: Love these tour recommendations. And again, like I cannot stress

475
00:31:13,920 --> 00:31:16,880
Speaker 2: hard enough how gorgeous the area looked when I was

476
00:31:17,280 --> 00:31:21,120
Speaker 2: reading all about it. Yeah, yes, I really want to

477
00:31:21,160 --> 00:31:21,520
Speaker 2: go to there.

478
00:31:22,360 --> 00:31:24,120
Speaker 1: I do as well. I do as well. I think

479
00:31:24,120 --> 00:31:26,880
Speaker 1: it'd be really fun just to hear people's opinions about

480
00:31:27,440 --> 00:31:31,200
Speaker 1: the history of this, the history of the dressing, but

481
00:31:31,280 --> 00:31:36,560
Speaker 1: also a castle. That's great, right it had a lot

482
00:31:36,560 --> 00:31:37,680
Speaker 1: of war behind it.

483
00:31:38,120 --> 00:31:44,680
Speaker 2: Yeah, yeah, oh heck. Kristen wrote, I know this is

484
00:31:44,720 --> 00:31:46,720
Speaker 2: slightly delayed, but I've been meaning to write in about

485
00:31:46,760 --> 00:31:49,440
Speaker 2: the Macaroons episode. I was so excited when it popped

486
00:31:49,480 --> 00:31:51,680
Speaker 2: up in my feed At the moment my own pantry

487
00:31:51,720 --> 00:31:55,560
Speaker 2: was stuffed full of matza and macaroons. I always appreciate

488
00:31:55,560 --> 00:31:58,200
Speaker 2: your forays into Ashkenazi classics like this, which are so

489
00:31:58,320 --> 00:32:00,680
Speaker 2: deeply nostalgic for those of us who grew up with them.

490
00:32:00,960 --> 00:32:03,440
Speaker 2: If you know, you know, and if you don't, then

491
00:32:03,480 --> 00:32:05,640
Speaker 2: I really hope that learning about them through your podcast

492
00:32:05,640 --> 00:32:07,720
Speaker 2: could inspire people to give them a try the next

493
00:32:07,760 --> 00:32:10,440
Speaker 2: time they see and cap displays full of holiday foods

494
00:32:10,480 --> 00:32:13,480
Speaker 2: at the grocery store. I think Sayer listeners can agree

495
00:32:13,480 --> 00:32:16,200
Speaker 2: that foods are such a beautiful and approachable way to

496
00:32:16,280 --> 00:32:19,360
Speaker 2: learn about other cultures. I was so relieved when Lauren

497
00:32:19,400 --> 00:32:21,880
Speaker 2: had the same reaction I did to the New Manishchevit's

498
00:32:21,920 --> 00:32:27,479
Speaker 2: Macaroon packaging, abandoning the classic canisters for plastic pouches. I

499
00:32:27,520 --> 00:32:29,720
Speaker 2: almost couldn't find them at the store because the packaging

500
00:32:29,800 --> 00:32:33,240
Speaker 2: was so unfamiliar. I was not thrilled about the new look,

501
00:32:33,600 --> 00:32:34,200
Speaker 2: but I bought them.

502
00:32:34,240 --> 00:32:34,680
Speaker 1: Anyways.

503
00:32:34,920 --> 00:32:36,720
Speaker 2: When I opened the bag to put the macaroons on

504
00:32:36,760 --> 00:32:39,840
Speaker 2: a platter for a sator dessert spread, I was disappointed

505
00:32:39,880 --> 00:32:42,160
Speaker 2: to find them all squished and flattened inside the bag

506
00:32:42,280 --> 00:32:48,040
Speaker 2: instead of the perfect little ridged domes of nostalgic familiarity. Sad. Anyways,

507
00:32:48,200 --> 00:32:50,800
Speaker 2: I was really surprised to learn in the episode that

508
00:32:50,800 --> 00:32:55,320
Speaker 2: macaroons and macarons do share an overlapping history after all.

509
00:32:55,800 --> 00:32:58,640
Speaker 2: That makes the similar names make more sense. Thanks for

510
00:32:58,680 --> 00:33:07,240
Speaker 2: teaching me something new as a old ways. Yeah, yeah, yeah,

511
00:33:07,320 --> 00:33:09,680
Speaker 2: that canister thing really really got to be on a

512
00:33:09,680 --> 00:33:10,720
Speaker 2: deep and emotional level.

513
00:33:13,320 --> 00:33:13,760
Speaker 1: Thank you.

514
00:33:13,840 --> 00:33:16,760
Speaker 2: And I'm sorry that you also went through this.

515
00:33:19,480 --> 00:33:22,640
Speaker 1: It can be jarring, it can.

516
00:33:22,560 --> 00:33:26,120
Speaker 2: Be yeah, container pun intended, Yes, I.

517
00:33:26,120 --> 00:33:29,160
Speaker 1: Know, it's like, is this fun? I think it is

518
00:33:29,320 --> 00:33:33,160
Speaker 1: now it is? Yeah, And I feel like a lot

519
00:33:33,200 --> 00:33:38,360
Speaker 1: of companies we've run across lately are updating there. Yeah,

520
00:33:38,400 --> 00:33:46,280
Speaker 1: they're packaging and people are upset. So it's interesting. I

521
00:33:46,560 --> 00:33:49,080
Speaker 1: guess this must be some kind of push of you know,

522
00:33:49,200 --> 00:33:50,200
Speaker 1: updating or.

523
00:33:50,960 --> 00:33:55,400
Speaker 2: Yeah, modernization, all those kind of things. I was really

524
00:33:55,440 --> 00:33:58,360
Speaker 2: hoping that the that the pouch packaging was going to

525
00:33:58,400 --> 00:34:02,960
Speaker 2: provide an equal Karn experience. It is sad that they

526
00:34:02,960 --> 00:34:08,000
Speaker 2: were squished. I hope they were still tasty. Yeah, yeah,

527
00:34:08,040 --> 00:34:11,200
Speaker 2: and right, no, I mean that is exactly the point

528
00:34:11,239 --> 00:34:14,120
Speaker 2: of this entire show, of just trying to trying to

529
00:34:14,160 --> 00:34:16,680
Speaker 2: talk about different stuff and where it's from and the

530
00:34:16,719 --> 00:34:19,480
Speaker 2: people who made it, and because it is beautiful and

531
00:34:19,719 --> 00:34:23,880
Speaker 2: right and like, as we say, I think about every episode,

532
00:34:24,000 --> 00:34:26,919
Speaker 2: there's so many things that we're not familiar with that

533
00:34:27,080 --> 00:34:29,640
Speaker 2: we get such a kick out of learning about and

534
00:34:30,480 --> 00:34:31,120
Speaker 2: want to go try.

535
00:34:32,080 --> 00:34:36,040
Speaker 1: Yes, yeah, And that's one of the great parts of

536
00:34:36,120 --> 00:34:40,759
Speaker 1: hearing from your listeners. Yes, hearing whether you are on

537
00:34:40,880 --> 00:34:42,640
Speaker 1: the same like oh I didn't know about this, or

538
00:34:42,680 --> 00:34:44,400
Speaker 1: whether you were like, actually I know a lot about this.

539
00:34:44,960 --> 00:34:47,160
Speaker 1: Let me tell you about my history growing up with it.

540
00:34:47,160 --> 00:34:52,160
Speaker 1: It's great, It's all good. So thank you as always

541
00:34:52,160 --> 00:34:55,359
Speaker 1: for taking the time to write in. Thanks to these

542
00:34:55,400 --> 00:34:57,919
Speaker 1: listeners for writing in. If you would like to write

543
00:34:57,920 --> 00:35:01,080
Speaker 1: to us, you can our email is Hello at saverpod

544
00:35:01,080 --> 00:35:01,720
Speaker 1: dot com.

545
00:35:02,280 --> 00:35:04,960
Speaker 2: We are also on social media. Sometimes you can find

546
00:35:05,040 --> 00:35:07,960
Speaker 2: us on Twitter, Facebook and Instagram at saver pod and

547
00:35:08,000 --> 00:35:10,280
Speaker 2: we do hope to hear from you. Saver is production

548
00:35:10,320 --> 00:35:12,799
Speaker 2: of iHeartRadio. For more podcasts from my Heart Radio, you

549
00:35:12,840 --> 00:35:16,200
Speaker 2: can visit the iHeartRadio app, Apple Podcasts, or wherever you

550
00:35:16,200 --> 00:35:18,799
Speaker 2: listen to your favorite shows. Thanks as always to our

551
00:35:18,840 --> 00:35:21,920
Speaker 2: super producers Dylan Fagan and Andrew Howard. Thanks to you

552
00:35:21,960 --> 00:35:23,799
Speaker 2: for listening, and we hope that lots more good things

553
00:35:23,800 --> 00:35:32,440
Speaker 2: are coming your way