1 00:00:08,720 --> 00:00:10,760 Speaker 1: Hello and welcome to Savor Protection of I Heart Radio. 2 00:00:10,760 --> 00:00:12,680 Speaker 1: I'm Anny Rees and I'm more in volke Bum and 3 00:00:12,720 --> 00:00:17,560 Speaker 1: today we have an episode for you about cream Liqueurs. Yes, yes, 4 00:00:17,960 --> 00:00:22,880 Speaker 1: drink responsibly as always as always yes, uh due to 5 00:00:23,160 --> 00:00:25,959 Speaker 1: some holidaytion against this is our my first recording of 6 00:00:26,680 --> 00:00:31,400 Speaker 1: our first recording together at least. Yes, I'm I don't 7 00:00:31,440 --> 00:00:36,320 Speaker 1: think I've recorded anything yet. It's been a long week. Um. Yes, 8 00:00:38,640 --> 00:00:41,199 Speaker 1: we're figuring it out. We are, No, I think this 9 00:00:41,320 --> 00:00:45,920 Speaker 1: is the first time. Yeah, so so welcome uh and 10 00:00:46,320 --> 00:00:50,000 Speaker 1: this was low key meant to be like an end 11 00:00:50,080 --> 00:00:54,720 Speaker 1: of the year episode. Um, but I think I think 12 00:00:54,720 --> 00:00:58,560 Speaker 1: it applies just as equally now. Yeah, we're in the 13 00:00:58,640 --> 00:01:02,680 Speaker 1: season of I would say cream Liqueurs, although I've recently 14 00:01:02,720 --> 00:01:06,160 Speaker 1: found out that's not true for everybody. They're kind of 15 00:01:06,160 --> 00:01:09,200 Speaker 1: a year round thing for for some people, but certainly 16 00:01:09,480 --> 00:01:12,880 Speaker 1: the branding agencies are pushing for them to be a 17 00:01:13,000 --> 00:01:18,280 Speaker 1: year round so they really really are. Um and yeah, 18 00:01:18,600 --> 00:01:22,600 Speaker 1: speaking of yep, not currently sponsors anything we're talking about. 19 00:01:23,000 --> 00:01:27,080 Speaker 1: NOE could change in the future, but not currently. Um. 20 00:01:27,200 --> 00:01:29,039 Speaker 1: I know we talked about this before. I think one 21 00:01:29,040 --> 00:01:31,800 Speaker 1: of the big names when people think of cream Liqueurs 22 00:01:31,880 --> 00:01:38,560 Speaker 1: is Bailey's, which is yeah, pretty much that makes sense. Uh, 23 00:01:38,640 --> 00:01:42,720 Speaker 1: and I believe we've both discussed. One of my first 24 00:01:42,840 --> 00:01:45,880 Speaker 1: drinks when I first started drinking in college was a 25 00:01:45,920 --> 00:01:49,320 Speaker 1: white Russian and one of the first like liquors liqueurs 26 00:01:49,360 --> 00:01:52,880 Speaker 1: I bought was Bailey's. Um, so it has a very 27 00:01:52,880 --> 00:01:57,920 Speaker 1: specific time in my life and my timeframe. Um. When 28 00:01:57,920 --> 00:02:02,040 Speaker 1: I drink Bailey's and the I remember most of it fondly, 29 00:02:02,080 --> 00:02:06,640 Speaker 1: not all of it. It was my fond memory for me. Yeah. Yeah, no, 30 00:02:06,920 --> 00:02:09,080 Speaker 1: I loved, I love like a like a mud slide 31 00:02:09,120 --> 00:02:12,519 Speaker 1: and write like a white Russian when I was that age. Um. 32 00:02:12,680 --> 00:02:17,359 Speaker 1: And uh, now that is stuff that I generally try 33 00:02:17,440 --> 00:02:22,600 Speaker 1: to avoid. Um. I would say that sweet cocktails are 34 00:02:22,680 --> 00:02:27,640 Speaker 1: not not my stick mm hmm. Yeah, I have it 35 00:02:27,720 --> 00:02:29,840 Speaker 1: every now and then because, as I've said several times 36 00:02:29,840 --> 00:02:32,840 Speaker 1: on here, uh, a friend of ours and co host 37 00:02:32,880 --> 00:02:35,320 Speaker 1: of stuff I ever told you, Samantha created this cocktail 38 00:02:35,360 --> 00:02:39,400 Speaker 1: for me called the Cinnamon Roll right right. And I 39 00:02:39,400 --> 00:02:42,480 Speaker 1: don't think it's Bailey's. Actually, I think it's um Kirkland's. 40 00:02:42,960 --> 00:02:44,800 Speaker 1: I think it's the one you can get it like Costco, 41 00:02:45,080 --> 00:02:49,200 Speaker 1: no sponsors. Good. But that's that's pretty much the only time. 42 00:02:49,240 --> 00:02:51,600 Speaker 1: I have it now in like a coffee or hot 43 00:02:51,639 --> 00:02:54,600 Speaker 1: chocolate situation, which is already like if I'm doing something 44 00:02:54,639 --> 00:02:58,800 Speaker 1: to my warm drinks, that's already kind of a rare occasion. Yeah, 45 00:02:58,840 --> 00:03:02,560 Speaker 1: but I do have it. It's not like it hasn't 46 00:03:02,560 --> 00:03:05,440 Speaker 1: gone an extinct in my world, but it's pretty rare. 47 00:03:05,960 --> 00:03:08,560 Speaker 1: I have to admit that that, even within this this 48 00:03:08,720 --> 00:03:12,760 Speaker 1: general category which is not really my bag, I really 49 00:03:12,880 --> 00:03:17,400 Speaker 1: hate Irish cream. I really dislike it. I think it 50 00:03:17,440 --> 00:03:22,440 Speaker 1: tastes terrible. I don't understand why anyone wants it um uh. 51 00:03:22,600 --> 00:03:24,640 Speaker 1: Other ones that I've had, I'm like, well, okay, but 52 00:03:24,720 --> 00:03:27,680 Speaker 1: for some reason, just the flavor of the whiskey and 53 00:03:27,720 --> 00:03:31,639 Speaker 1: the flavor of the cream with the sugar added, I'm 54 00:03:31,680 --> 00:03:38,960 Speaker 1: like why. Well we will talk about why a little bit. Yeah. No, 55 00:03:39,120 --> 00:03:41,920 Speaker 1: I get it. I get it um. But it is funny. 56 00:03:42,120 --> 00:03:46,240 Speaker 1: I have some friends who love it, who love it um. 57 00:03:46,280 --> 00:03:50,760 Speaker 1: And then I have been to South Africa a couple 58 00:03:50,760 --> 00:03:54,000 Speaker 1: of times, and they have a drink there similar that. 59 00:03:54,040 --> 00:03:57,000 Speaker 1: We're also going to talk about two Bailey's called Amarula, 60 00:03:57,280 --> 00:03:59,440 Speaker 1: and it is so popular there that, like when you're 61 00:03:59,480 --> 00:04:03,000 Speaker 1: in the air report, they're handing out free samples of it. 62 00:04:03,000 --> 00:04:06,400 Speaker 1: It is huh everywhere, at least in my experience, which 63 00:04:06,400 --> 00:04:08,480 Speaker 1: admittedly I always a tourists there, so who knows, but 64 00:04:08,800 --> 00:04:11,720 Speaker 1: it might be a specifically tourist thing. But right, but 65 00:04:11,880 --> 00:04:18,479 Speaker 1: in those tourist spaces everywhere, like you could not avoid it, Okay, 66 00:04:18,560 --> 00:04:22,600 Speaker 1: all right, yeah, yeah, no, I'm uh put pushing whatever 67 00:04:22,680 --> 00:04:26,280 Speaker 1: local product. I appreciate that. Yeah, Honestly, we should come 68 00:04:26,279 --> 00:04:27,640 Speaker 1: back and do an episode on then, because I kind 69 00:04:27,680 --> 00:04:30,880 Speaker 1: of briefly read over Amarula and what it is in 70 00:04:31,000 --> 00:04:32,680 Speaker 1: the history of it. We're gonna go over that very 71 00:04:32,680 --> 00:04:36,120 Speaker 1: brief understanding I have of it, but it was pretty interesting. 72 00:04:36,320 --> 00:04:39,480 Speaker 1: I would like to return talking about it. M hmm. 73 00:04:40,600 --> 00:04:43,040 Speaker 1: You can see our past episodes on things like eggnog 74 00:04:43,240 --> 00:04:48,280 Speaker 1: and whiskey. I would say, sure, sure, generally are booze episodes. 75 00:04:48,360 --> 00:04:51,839 Speaker 1: But yeah, I guess this brings us to our question. 76 00:04:52,440 --> 00:05:00,160 Speaker 1: I guess it does cream the course, what are they? Well, 77 00:05:00,480 --> 00:05:03,640 Speaker 1: a cream liqueur is a type of alcoholic beverage that's 78 00:05:03,720 --> 00:05:07,520 Speaker 1: made up of some kind of distilled alcohol, uh plus 79 00:05:07,640 --> 00:05:11,760 Speaker 1: some kind of either dairy or non dairy cream, plus 80 00:05:11,760 --> 00:05:15,800 Speaker 1: a sweetener, and then maybe some other flavorings. So like 81 00:05:15,839 --> 00:05:18,760 Speaker 1: there are a lot of iterations, but but basically you're 82 00:05:18,800 --> 00:05:23,039 Speaker 1: looking at a sweet, rich, creamy, not too boozy type 83 00:05:23,040 --> 00:05:25,479 Speaker 1: of booze, like a little stronger than wine, but about 84 00:05:25,480 --> 00:05:28,800 Speaker 1: half as strong as like a straight liquor. Um. They're 85 00:05:28,839 --> 00:05:32,040 Speaker 1: they're consumed. They can they can be consumed alone over ice, 86 00:05:32,200 --> 00:05:35,560 Speaker 1: or mixed into cocktails or shots, or served with hot 87 00:05:35,600 --> 00:05:38,839 Speaker 1: beverages like coffee, often after dinner or as part of 88 00:05:38,839 --> 00:05:42,960 Speaker 1: a dessert course. Um. They're like, Uh, they're like if 89 00:05:43,000 --> 00:05:49,839 Speaker 1: those like flavored sweetened coffee creamers or alcoholic Um, they're 90 00:05:49,880 --> 00:05:55,360 Speaker 1: like a like a melted alcoholic ice cream. Um, they're 91 00:05:55,360 --> 00:05:59,360 Speaker 1: like if Willy Wonka made a cow and then got 92 00:05:59,400 --> 00:06:06,680 Speaker 1: the cow d wronk. Excellent descriptions is always spot on. 93 00:06:06,800 --> 00:06:10,680 Speaker 1: I would say, Um, you can make your own at home. 94 00:06:10,800 --> 00:06:13,840 Speaker 1: But cream liqueurs are more traditionally, and this is an 95 00:06:13,839 --> 00:06:17,960 Speaker 1: interesting sentence, are more traditionally a store bought thing produced 96 00:06:18,000 --> 00:06:22,760 Speaker 1: by major liquor brands like using Science, UM, Bailey's and 97 00:06:22,839 --> 00:06:25,720 Speaker 1: Marula UM Rum Shot Up are all a few examples. 98 00:06:26,040 --> 00:06:28,440 Speaker 1: We will get into some of that in the history section. Again, 99 00:06:28,480 --> 00:06:32,360 Speaker 1: not sponsors. Uh. The alcohol base can be whatever you 100 00:06:32,360 --> 00:06:36,080 Speaker 1: like drinking. UM, Whiskey's realms, brandies, and neutral spirits are 101 00:06:36,120 --> 00:06:39,479 Speaker 1: all popular because because they either play up that that 102 00:06:39,640 --> 00:06:43,720 Speaker 1: creamy rich flavor or like, don't mess with it. Yeah 103 00:06:44,080 --> 00:06:49,720 Speaker 1: um uh. Brands usually come in at about sevent alcohol 104 00:06:49,760 --> 00:06:52,600 Speaker 1: bi volume. Um. And these days there are also non 105 00:06:52,680 --> 00:07:00,840 Speaker 1: alcoholic cream liqueurs on the market. Oh that's fascinating, right, um, 106 00:07:00,880 --> 00:07:04,360 Speaker 1: So that's the alcohol element, the cream element. Actual fresh 107 00:07:04,440 --> 00:07:08,279 Speaker 1: dairy cream is the most traditional, but in manufacturing it's 108 00:07:08,400 --> 00:07:13,640 Speaker 1: often um supplemented with more processed dairy products like milk, powders, 109 00:07:13,680 --> 00:07:16,840 Speaker 1: and or with vegetable oils to help with the texture 110 00:07:16,920 --> 00:07:19,800 Speaker 1: and stability of the final product. And these days there 111 00:07:19,800 --> 00:07:23,240 Speaker 1: are non dairy alternatives made with like out or nut 112 00:07:23,320 --> 00:07:28,160 Speaker 1: milk or whatever. Yes, there are vegan alternatives and a 113 00:07:28,160 --> 00:07:31,840 Speaker 1: lot of the newer articles I found we're tastest of 114 00:07:31,920 --> 00:07:36,520 Speaker 1: the various varieties. Yeah yeah, I mean right, Like, plant 115 00:07:36,560 --> 00:07:39,080 Speaker 1: based is such a buzzword these days that I was like, 116 00:07:39,200 --> 00:07:41,400 Speaker 1: do we really need to be calling our cream liqueurs 117 00:07:41,440 --> 00:07:47,760 Speaker 1: plant based? Anyway? That's cool? Um uh. The level of 118 00:07:47,840 --> 00:07:52,600 Speaker 1: sweetness will really range in these products, but usually depends 119 00:07:52,760 --> 00:07:56,280 Speaker 1: upon other flavorings. M because you can just have like 120 00:07:56,360 --> 00:07:59,760 Speaker 1: the booze plus the sugar plus the cream. But brands 121 00:08:00,000 --> 00:08:04,680 Speaker 1: and bartenders like playing with all sorts of uh like 122 00:08:04,840 --> 00:08:10,960 Speaker 1: candy and dessert inspired combinations, um, mint chocolate, salted caramel, s'mores, 123 00:08:11,120 --> 00:08:14,880 Speaker 1: red velvet, pumpkin pie, strawberry shortcake, all that kind of stuff. Yeah, 124 00:08:15,320 --> 00:08:21,320 Speaker 1: m hm, And I mentioned science above, and the production 125 00:08:21,400 --> 00:08:26,000 Speaker 1: science of these products is really fascinating because okay, like 126 00:08:26,000 --> 00:08:29,720 Speaker 1: like dairy and alcohol don't really like mixing for for 127 00:08:29,760 --> 00:08:33,800 Speaker 1: a number of of chemical slash physical reasons. Um, So, 128 00:08:34,280 --> 00:08:39,119 Speaker 1: creating these products means tricking those ingredients into becoming a stable, 129 00:08:39,480 --> 00:08:42,480 Speaker 1: smooth emulsion, all while treating them gently enough that you 130 00:08:42,520 --> 00:08:45,480 Speaker 1: don't like cook the cream or evaporate out the alcohol. 131 00:08:46,480 --> 00:08:49,959 Speaker 1: One of the big tricks in use here is homogenization. Um. 132 00:08:50,160 --> 00:08:52,400 Speaker 1: We talked about this in our types of Milk episode 133 00:08:52,440 --> 00:08:55,920 Speaker 1: forever ago. But um but okay, so, so cream is 134 00:08:55,960 --> 00:09:00,439 Speaker 1: an emulsion of fats and stuff in h and water 135 00:09:00,720 --> 00:09:06,239 Speaker 1: and stuff, right, Um, Homogenization is breaking down the naturally 136 00:09:06,400 --> 00:09:10,480 Speaker 1: wonky sized globs of fats and stuff in the cream 137 00:09:10,800 --> 00:09:14,920 Speaker 1: into into more even smaller globs that will therefore spread 138 00:09:14,920 --> 00:09:18,679 Speaker 1: themselves more evenly throughout that watery base. And there are 139 00:09:18,679 --> 00:09:22,200 Speaker 1: really fancy machines for this. Um, cream liqueurs tend to 140 00:09:22,200 --> 00:09:24,520 Speaker 1: be homogenized to the point that the globs will be 141 00:09:25,160 --> 00:09:30,920 Speaker 1: less than two microns in diameter. Yeah. Yeah, Um, you're 142 00:09:30,920 --> 00:09:33,840 Speaker 1: probably also adding some kind of emulsifier to like help 143 00:09:33,920 --> 00:09:36,920 Speaker 1: prevent the gloves from coming back together again, because that 144 00:09:37,040 --> 00:09:41,080 Speaker 1: leads to clumps, and nobody wants a clumpy liqueur, or 145 00:09:41,080 --> 00:09:43,120 Speaker 1: at least if they do, I have not met them. 146 00:09:44,280 --> 00:09:47,200 Speaker 1: That's true. Is usually an exception somewhere, you know, yeah, 147 00:09:47,559 --> 00:09:51,040 Speaker 1: like what you like? Hey, um and uh and and 148 00:09:51,080 --> 00:09:54,880 Speaker 1: also speaking of science, yes, the alcohol in these products 149 00:09:54,960 --> 00:09:57,800 Speaker 1: does make them shelf stable. Um, though you will i 150 00:09:57,840 --> 00:10:00,319 Speaker 1: mean prolong a bottle's lifespan if you put it in 151 00:10:00,320 --> 00:10:04,199 Speaker 1: the fridge after opening. Research has indicated that that, yes, 152 00:10:04,320 --> 00:10:08,400 Speaker 1: like I've read a number of papers about the microbiome 153 00:10:08,679 --> 00:10:12,240 Speaker 1: of a cream liqueur um and and yeah, like alcohol 154 00:10:12,320 --> 00:10:15,600 Speaker 1: content of like fourteen per cent or so, we'll definitely 155 00:10:15,640 --> 00:10:20,480 Speaker 1: prevent microbes from growing in these products. Okay, okay, Well 156 00:10:21,640 --> 00:10:25,839 Speaker 1: what about the nutrition. Uh, this is this is a treat, 157 00:10:25,960 --> 00:10:28,400 Speaker 1: This is a this this is this is solidly on 158 00:10:28,800 --> 00:10:31,320 Speaker 1: the treat and I mean you know it's it's but 159 00:10:31,320 --> 00:10:34,360 Speaker 1: but treats are nice. Treats are nice. Treats are nice, 160 00:10:34,640 --> 00:10:38,120 Speaker 1: and there are all kinds of like niche products within 161 00:10:38,240 --> 00:10:41,240 Speaker 1: this category that are like lighter on the sugar or 162 00:10:41,360 --> 00:10:46,400 Speaker 1: the fats, all again scientifically fascinating, and so much of 163 00:10:46,440 --> 00:10:48,720 Speaker 1: it is proprietary, so it was like kind of hard 164 00:10:48,760 --> 00:10:51,320 Speaker 1: to figure out. Like I read like a few patents 165 00:10:51,360 --> 00:10:53,240 Speaker 1: and like a few scientific articles, but a lot of 166 00:10:53,280 --> 00:10:58,320 Speaker 1: it seems to be just like trade secrets, which is fun. Yes, 167 00:10:58,520 --> 00:11:02,920 Speaker 1: you know, we love a good trade ce uh huh, 168 00:11:02,920 --> 00:11:06,600 Speaker 1: and we do have some numbers for you. Sure. According 169 00:11:06,640 --> 00:11:09,600 Speaker 1: to one report, sales of cream and non cream liqueurs 170 00:11:09,640 --> 00:11:13,880 Speaker 1: reached one point three billion pounds in nine pounds sterling. 171 00:11:13,960 --> 00:11:20,079 Speaker 1: Yeah yeah, yeah, not like a yes, good clarification. UM. 172 00:11:20,120 --> 00:11:24,680 Speaker 1: In January, Bailey's marked two billion bottles sold, and Bailey's 173 00:11:24,720 --> 00:11:29,040 Speaker 1: definitely has the largest market share in this category UM. 174 00:11:29,080 --> 00:11:32,120 Speaker 1: Each year, around eighty two million bottles are sold across 175 00:11:32,240 --> 00:11:36,760 Speaker 1: one hundred and sixty countries. Yeah, they used something like 176 00:11:36,920 --> 00:11:42,280 Speaker 1: two hundred and twenty million liters of fresh cream every year. Yeah, 177 00:11:42,320 --> 00:11:44,640 Speaker 1: they have a bunch of numbers about like those kind 178 00:11:44,640 --> 00:11:47,440 Speaker 1: of very specific names that makes you wonder, why did 179 00:11:47,440 --> 00:11:50,840 Speaker 1: you why did you count this? Yes, but like you know, 180 00:11:50,920 --> 00:11:53,839 Speaker 1: every it's open one is opened every whatever seconds or 181 00:11:54,000 --> 00:11:55,839 Speaker 1: there's a lot. If you want to read some numbers 182 00:11:55,840 --> 00:11:59,600 Speaker 1: about popular Bailey's is they've got the number story. Yeah, yeah, 183 00:11:59,640 --> 00:12:01,760 Speaker 1: because they really are the leader in the segment. Like 184 00:12:01,760 --> 00:12:05,760 Speaker 1: as of seventeen, they were selling about six times more 185 00:12:05,880 --> 00:12:08,920 Speaker 1: cases than the next leading cream liqueur brand, which was 186 00:12:08,960 --> 00:12:13,120 Speaker 1: Amarula UM. And furthermore, they were at the top of 187 00:12:13,160 --> 00:12:18,240 Speaker 1: the liqueur category overall, um selling almost double the next 188 00:12:18,320 --> 00:12:25,679 Speaker 1: leading liqueur brand being Malibu. Wow. Yeah huh uh. Also, 189 00:12:26,280 --> 00:12:30,559 Speaker 1: according to an industry source who was absolutely biased because 190 00:12:30,559 --> 00:12:33,080 Speaker 1: they were they were kind of a brand marketer for 191 00:12:33,280 --> 00:12:38,800 Speaker 1: a a smaller production company, like a like a bespoke 192 00:12:38,880 --> 00:12:44,000 Speaker 1: or not spoke, like an artisan Irish cream. But but 193 00:12:44,160 --> 00:12:47,360 Speaker 1: they said that most things that are labeled Irish cream 194 00:12:47,400 --> 00:12:52,199 Speaker 1: liqueurs contain mostly mutual grain spirits and less than one 195 00:12:52,240 --> 00:12:59,800 Speaker 1: percent actual Irish whiskey. Oh. I definitely ran across some 196 00:12:59,880 --> 00:13:06,160 Speaker 1: of these articles as well. Fascinating. Yeah yeah, so I mean, 197 00:13:06,280 --> 00:13:08,640 Speaker 1: but hey, I it depends on what you're going for 198 00:13:08,800 --> 00:13:11,760 Speaker 1: and what you're looking for, um and right. Yeah, it 199 00:13:11,880 --> 00:13:15,920 Speaker 1: tickles me that there are artists and Irish cream la 200 00:13:15,960 --> 00:13:18,440 Speaker 1: core is out there at all. Yes, and it's a 201 00:13:18,679 --> 00:13:21,480 Speaker 1: it's getting a lot of movement right now, which we 202 00:13:21,520 --> 00:13:24,320 Speaker 1: are going to talk about in history section. Yes, but 203 00:13:24,480 --> 00:13:26,120 Speaker 1: first we are going to get into a quick break 204 00:13:26,120 --> 00:13:37,719 Speaker 1: for a word from our sponsors, and we're back. Thank 205 00:13:37,760 --> 00:13:42,920 Speaker 1: you sponsoring, Yes, thank you. Okay. So, the early history 206 00:13:42,920 --> 00:13:47,160 Speaker 1: of cream liqueurs wasn't well documented. Um, so the first 207 00:13:47,200 --> 00:13:50,920 Speaker 1: iterations of it aren't very clear, though it is certainly 208 00:13:50,920 --> 00:13:58,160 Speaker 1: related to something like eggnog post situation. Yeah. Yeah, but 209 00:13:58,240 --> 00:14:00,400 Speaker 1: most who have looked into them, and people have looked 210 00:14:00,400 --> 00:14:04,840 Speaker 1: into them, believe that at least by the century monks 211 00:14:04,960 --> 00:14:09,160 Speaker 1: in Europe specifically were concocting flavored spirits, primarily as medicine, 212 00:14:09,480 --> 00:14:13,280 Speaker 1: and over time cream was added into that mix. Um, 213 00:14:13,360 --> 00:14:16,840 Speaker 1: and adding cream served a couple of purposes. One, it 214 00:14:16,920 --> 00:14:19,920 Speaker 1: preserved the cream the alcohol did, or that was the belief. 215 00:14:20,600 --> 00:14:25,800 Speaker 1: Um to it added flavor, richness, and thickness to whatever 216 00:14:25,840 --> 00:14:30,560 Speaker 1: you're adding it into. But yeah, a huge benchmark jumping 217 00:14:30,560 --> 00:14:33,120 Speaker 1: way ahead in the history of cream liqueurs took place 218 00:14:33,160 --> 00:14:37,280 Speaker 1: in nineteen seventy three or nine, depending with the invention 219 00:14:37,360 --> 00:14:44,520 Speaker 1: of Bailey's and what a tale it is. Yes, it 220 00:14:44,640 --> 00:14:47,880 Speaker 1: is very fun. Um. According to an article from the 221 00:14:47,920 --> 00:14:51,000 Speaker 1: Irish post Bailey's, which is a mixture of Irish whiskey 222 00:14:51,080 --> 00:14:55,720 Speaker 1: and cream. But yes, proprietary was created by a division 223 00:14:55,760 --> 00:14:58,800 Speaker 1: of a company called Guild Bees and Essex and the 224 00:14:58,880 --> 00:15:02,280 Speaker 1: name comes from Bailey's Hotel in London or Bailey's bistro 225 00:15:03,040 --> 00:15:06,720 Speaker 1: uh some some establishment in London. So the name on 226 00:15:06,760 --> 00:15:10,800 Speaker 1: the bottle which is our and a Bailey. They're made 227 00:15:10,880 --> 00:15:12,680 Speaker 1: up dudes. They made up a whole story about them. 228 00:15:12,840 --> 00:15:16,600 Speaker 1: They have a backstory about being brothers who disliked each 229 00:15:16,640 --> 00:15:19,200 Speaker 1: other but had to work together to make something or 230 00:15:19,240 --> 00:15:21,480 Speaker 1: their father was going to cut them out and not 231 00:15:21,600 --> 00:15:24,440 Speaker 1: leave them his large estate. So they were arguing and 232 00:15:24,520 --> 00:15:27,040 Speaker 1: arguing and arguing, and then I think they just started drinking. 233 00:15:28,800 --> 00:15:31,640 Speaker 1: They combined the cream and the whiskey started drinking it, 234 00:15:31,640 --> 00:15:33,680 Speaker 1: and then we're like, oh, here we go. OK. But 235 00:15:33,760 --> 00:15:37,160 Speaker 1: these are the dudes. These are not They're not really cool. 236 00:15:37,680 --> 00:15:39,560 Speaker 1: They made it up. But because they thought it made 237 00:15:39,560 --> 00:15:42,680 Speaker 1: it sound like, I don't know, more homie or more like, oh, 238 00:15:42,720 --> 00:15:46,720 Speaker 1: there's this these guys behind three here. It's not from 239 00:15:48,080 --> 00:15:52,840 Speaker 1: it's from much earlier. Yeah, and the font also also 240 00:15:52,880 --> 00:15:58,400 Speaker 1: helps sell that kind of fiction. But um, also, I 241 00:15:58,440 --> 00:16:01,280 Speaker 1: love this the R and A comes from a golf 242 00:16:01,320 --> 00:16:04,280 Speaker 1: tournament's government body. They just saw it were like, look 243 00:16:04,320 --> 00:16:09,400 Speaker 1: what if they were Rna Bailey done? Okay. The creators 244 00:16:09,400 --> 00:16:12,640 Speaker 1: were going for something whimsical and Anglo Irish when they 245 00:16:12,680 --> 00:16:14,920 Speaker 1: were trying to create this. Um. I think that specifically 246 00:16:14,920 --> 00:16:18,520 Speaker 1: they were trying to due to subsidies and taxes, We're 247 00:16:18,520 --> 00:16:21,200 Speaker 1: trying to get something from Ireland. They were trying to 248 00:16:21,200 --> 00:16:23,560 Speaker 1: make something from Ireland that felt very Irish. But it 249 00:16:23,640 --> 00:16:26,280 Speaker 1: was as all of these facts I'm giving you indicate 250 00:16:26,480 --> 00:16:30,440 Speaker 1: very Anglo Irish. Um. They even put like this fake 251 00:16:30,480 --> 00:16:34,640 Speaker 1: address on there on the label so you would think 252 00:16:34,680 --> 00:16:38,600 Speaker 1: like it's coming from Ireland. Um. Yeah. And they tested 253 00:16:38,640 --> 00:16:40,920 Speaker 1: a few bottle designs to see if people would buy it, 254 00:16:41,800 --> 00:16:44,520 Speaker 1: and it was something they were trying to create, quote, 255 00:16:44,520 --> 00:16:48,720 Speaker 1: a uniquely Irish drink in part due to yes, these 256 00:16:48,760 --> 00:16:51,160 Speaker 1: subsidies and since Ireland was known for some of the 257 00:16:51,200 --> 00:16:54,640 Speaker 1: best whiskey and for some of the freshest cream employees 258 00:16:54,680 --> 00:16:57,600 Speaker 1: that Gilbie's got to work finding a way to combine 259 00:16:57,680 --> 00:17:02,480 Speaker 1: them and the idea am very quick. It took some 260 00:17:02,560 --> 00:17:04,960 Speaker 1: experimentation to get it right, but at first I was like, 261 00:17:05,160 --> 00:17:08,240 Speaker 1: so a lot of experimentation. Not really. They did it 262 00:17:08,280 --> 00:17:11,679 Speaker 1: pretty quickly because it was within the span of like 263 00:17:11,680 --> 00:17:15,439 Speaker 1: a year. Yeah. Yeah. They mixed together Jamison Irish whisky, 264 00:17:15,560 --> 00:17:21,800 Speaker 1: Irish cream sugar and Cadbury's Drinking Chocolate UM, which was 265 00:17:21,880 --> 00:17:24,560 Speaker 1: like I think the final edition was the drinking chocolate 266 00:17:25,000 --> 00:17:28,159 Speaker 1: that resulted in a drink that tasted stronger when it 267 00:17:28,160 --> 00:17:31,960 Speaker 1: comes to alcohol content than it was UM. It was 268 00:17:32,000 --> 00:17:37,320 Speaker 1: presented in nineteen seventy three to the Irish division of 269 00:17:37,320 --> 00:17:40,720 Speaker 1: this company launched in nineteen seventy four and it was 270 00:17:40,760 --> 00:17:43,639 Speaker 1: fairly successful within three to seven years, again depending on 271 00:17:43,680 --> 00:17:47,120 Speaker 1: what sport you read UM first in the UK, then 272 00:17:47,160 --> 00:17:50,720 Speaker 1: in Ireland. And there is somewhat of a legendary story 273 00:17:50,760 --> 00:17:54,440 Speaker 1: about how a drink industry titan told the people trying 274 00:17:54,480 --> 00:17:57,520 Speaker 1: to sell him on Bailey's UM that the bottle color 275 00:17:57,600 --> 00:18:01,720 Speaker 1: reminded him of Vietnam uniform US Vietnam uniforms I think, 276 00:18:02,119 --> 00:18:07,040 Speaker 1: and after tasting it said that will never sell. So 277 00:18:07,080 --> 00:18:08,959 Speaker 1: they're trying to sell it in the US and this 278 00:18:09,000 --> 00:18:12,359 Speaker 1: guy was like nope. Still. Bailey's did launch in the 279 00:18:12,440 --> 00:18:14,720 Speaker 1: U s in the seventies with the tagline the Impossible 280 00:18:14,920 --> 00:18:18,359 Speaker 1: Cream UM, and it saw a lot of early popularity 281 00:18:18,400 --> 00:18:21,040 Speaker 1: in Australia where bars would regularly sell out of it, 282 00:18:21,080 --> 00:18:22,840 Speaker 1: and they I think I read somewhere that even had 283 00:18:22,880 --> 00:18:26,200 Speaker 1: signs that was like they didn't even have to specify 284 00:18:26,200 --> 00:18:27,480 Speaker 1: what they were out of. It was just like we 285 00:18:27,480 --> 00:18:31,360 Speaker 1: don't have it, we'll get it later. I would love 286 00:18:31,359 --> 00:18:33,800 Speaker 1: if anybody from Australia remembers this and could write in 287 00:18:33,840 --> 00:18:38,159 Speaker 1: about it. I don't know, ye, yes, several people do 288 00:18:38,160 --> 00:18:41,760 Speaker 1: you take credit for inventing Bailey's as usual? One is 289 00:18:41,800 --> 00:18:44,960 Speaker 1: a fellow named David Gluckman, And I think that these 290 00:18:44,960 --> 00:18:47,320 Speaker 1: were all people who were working together, Like It's not 291 00:18:47,359 --> 00:18:50,199 Speaker 1: like a contested history like we get sometimes. But um, 292 00:18:50,280 --> 00:18:53,359 Speaker 1: but yeah, David Gluckman is a product developer. Um. He 293 00:18:53,359 --> 00:18:56,560 Speaker 1: actually published a book about his experience in the industry 294 00:18:56,840 --> 00:19:01,439 Speaker 1: back in called that Will Never Sell Yes, And he 295 00:19:01,520 --> 00:19:04,320 Speaker 1: also wrote an article called in nineteen seventy three, I 296 00:19:04,359 --> 00:19:07,680 Speaker 1: invented a girly drink called Bailey's that was published in 297 00:19:07,720 --> 00:19:17,280 Speaker 1: the Irish Times in Oh yes it really is worth reading. Um. 298 00:19:17,320 --> 00:19:20,280 Speaker 1: The article opens describing how this is often his quote 299 00:19:20,280 --> 00:19:24,080 Speaker 1: fun fact at the inner parties that he invented Bailey's. Uh. 300 00:19:24,080 --> 00:19:26,840 Speaker 1: And here's a quote. If one of the unfortunate listening 301 00:19:26,840 --> 00:19:29,280 Speaker 1: group is a woman, and this is based on actual 302 00:19:29,280 --> 00:19:32,960 Speaker 1: past experience, she's likely to respond something like this, Oh 303 00:19:33,000 --> 00:19:36,719 Speaker 1: my god, Bailey's. My mother absolutely adores it. Did you 304 00:19:36,760 --> 00:19:40,600 Speaker 1: hear that, Dagasta? This man invented Bailey's. It's unreal. I 305 00:19:40,640 --> 00:19:48,120 Speaker 1: don't believe it. He must be terribly rich. Bailey's cream. Wow. Yeah. 306 00:19:48,119 --> 00:19:50,320 Speaker 1: He goes on to say, oh wht ch'all talk more 307 00:19:50,359 --> 00:19:53,919 Speaker 1: about later, But he's not really rich from this um. 308 00:19:54,000 --> 00:19:56,800 Speaker 1: He also described the testing phase of Bailey's with this quote. 309 00:19:56,800 --> 00:19:59,240 Speaker 1: I love when the night of the focus group came. 310 00:19:59,359 --> 00:20:01,679 Speaker 1: I looked ner slee around the room. This was the 311 00:20:01,720 --> 00:20:04,400 Speaker 1: mail group, But then these were men who were prepared 312 00:20:04,440 --> 00:20:06,399 Speaker 1: to turn up for a free drink and get paid 313 00:20:06,440 --> 00:20:08,640 Speaker 1: for it. We showed them the bottle that we were 314 00:20:08,680 --> 00:20:11,679 Speaker 1: so proud of and began pouring out the glasses. Among 315 00:20:11,720 --> 00:20:14,159 Speaker 1: most groups of drinking men, there's always one who seems 316 00:20:14,200 --> 00:20:17,399 Speaker 1: to dominate proceedings. You know who he is. He's the 317 00:20:17,440 --> 00:20:19,760 Speaker 1: one who sits right in front of the interviewer and 318 00:20:19,800 --> 00:20:22,320 Speaker 1: talks the loudest. It was vital for us to have 319 00:20:22,440 --> 00:20:24,480 Speaker 1: him on our side, and I kept my eye on 320 00:20:24,560 --> 00:20:26,959 Speaker 1: him for his reaction. He drank it down, and then 321 00:20:27,000 --> 00:20:29,520 Speaker 1: the researcher asked him when he thought. He said, looking 322 00:20:29,520 --> 00:20:32,080 Speaker 1: down at his schooner, and when I've had enough beer, 323 00:20:32,160 --> 00:20:34,800 Speaker 1: I moved to shots like scotch or vodka. Oh dear 324 00:20:35,320 --> 00:20:38,240 Speaker 1: to make matters worse being a talk or, he went on, 325 00:20:38,720 --> 00:20:42,080 Speaker 1: it's a girl's drink, he said. There was an outbreak 326 00:20:42,119 --> 00:20:44,640 Speaker 1: of nods and echoes of agreement among the other men 327 00:20:45,160 --> 00:20:47,720 Speaker 1: after this. What man was going to openly like claim 328 00:20:47,840 --> 00:20:51,720 Speaker 1: to liking a girl's drink? It was an absolute no no. 329 00:20:52,320 --> 00:20:54,320 Speaker 1: But when we looked at their glasses, every one of 330 00:20:54,359 --> 00:20:56,760 Speaker 1: them had been drained. It might not have been their 331 00:20:56,800 --> 00:21:04,719 Speaker 1: kind of drink, but there was nothing wrong with the taste. Fascinating, Oh, fascinating. Um. 332 00:21:04,760 --> 00:21:10,120 Speaker 1: But the women's group wasn't that much more receptive to it. Um. 333 00:21:10,200 --> 00:21:13,800 Speaker 1: But Gluckman had hope regularly calling this bar that they 334 00:21:13,880 --> 00:21:16,080 Speaker 1: left a few bottles at to see if anybody ordered it. 335 00:21:16,119 --> 00:21:18,200 Speaker 1: They were just like, oh, today was the day somebody 336 00:21:18,280 --> 00:21:20,960 Speaker 1: ordered it, and it would always be no. A good 337 00:21:21,000 --> 00:21:23,960 Speaker 1: while passed before he got a yes, and the bartender 338 00:21:24,000 --> 00:21:28,160 Speaker 1: told him that he gave three police officers this Bailey's 339 00:21:28,240 --> 00:21:31,720 Speaker 1: and they quote demolished it. They demolished a bottle between them, 340 00:21:31,880 --> 00:21:35,040 Speaker 1: giving him enough Gluckman enough confidence to finally present the 341 00:21:35,040 --> 00:21:37,800 Speaker 1: bottle to the Irish partners that they were working with. 342 00:21:39,160 --> 00:21:44,480 Speaker 1: Uh yeah, and yeah, like I said, he he jokes. 343 00:21:45,200 --> 00:21:48,040 Speaker 1: I got the feeling it was in good spirits, but 344 00:21:48,160 --> 00:21:51,800 Speaker 1: maybe not. He was paid for about three thousand pounds 345 00:21:51,880 --> 00:21:54,920 Speaker 1: for this whole development process of Bailey's that he does 346 00:21:54,960 --> 00:21:57,199 Speaker 1: not He did not make a lot of money and 347 00:21:57,240 --> 00:21:59,240 Speaker 1: does not continue to make money. Right, It's not like 348 00:21:59,240 --> 00:22:02,040 Speaker 1: a residual's situation where every time we buy a bottle 349 00:22:02,040 --> 00:22:04,800 Speaker 1: of Bailey's, like he gets tuppens. Like that's not yeah, 350 00:22:05,200 --> 00:22:09,320 Speaker 1: yeah yeah. Another name that gets thrown around a lot 351 00:22:09,320 --> 00:22:12,680 Speaker 1: when it comes to Bailey's is Tom jago Um. At 352 00:22:12,680 --> 00:22:15,240 Speaker 1: the time of the development of Bailey's, he was the 353 00:22:15,240 --> 00:22:17,840 Speaker 1: head of Innovation and Development at I d V or 354 00:22:17,880 --> 00:22:21,679 Speaker 1: International Distillers and Vintners, and he worked with Gluckman and 355 00:22:21,760 --> 00:22:25,199 Speaker 1: others on this project. Um. And this was a division 356 00:22:25,200 --> 00:22:28,679 Speaker 1: of Grand Metropolitan, which is now half of Diageo what 357 00:22:28,800 --> 00:22:32,800 Speaker 1: we've talked about before Guinness, right yeah, yeah, yeah, because 358 00:22:32,800 --> 00:22:36,439 Speaker 1: they are the other half. Yeah h um and us 359 00:22:36,520 --> 00:22:39,120 Speaker 1: as was coming up with some new products, and Bailey's 360 00:22:39,280 --> 00:22:41,760 Speaker 1: was part of that. So it's interesting, like you said, 361 00:22:41,800 --> 00:22:46,440 Speaker 1: they don't like deny that they all worked together on it. UM. 362 00:22:46,480 --> 00:22:49,240 Speaker 1: Oh yeah, just like the names that people will put 363 00:22:49,320 --> 00:22:55,119 Speaker 1: first berries, I'll say absolutely absolutely and uh yeah. The 364 00:22:55,520 --> 00:22:58,600 Speaker 1: other element of the story I meant to mention this earlier. Um, 365 00:22:58,760 --> 00:23:02,199 Speaker 1: in addition to the tax achs um in Ireland at 366 00:23:02,240 --> 00:23:04,119 Speaker 1: the time, they were looking around and they were like, Okay, 367 00:23:04,119 --> 00:23:07,080 Speaker 1: what does Ireland have that we can use that's sort 368 00:23:07,119 --> 00:23:10,960 Speaker 1: of like inexpensive and there was an oversupply of cream 369 00:23:11,000 --> 00:23:14,960 Speaker 1: there at that specific point in time. UM, and so 370 00:23:15,160 --> 00:23:17,119 Speaker 1: they were like, oh yeah, that's like basically like a 371 00:23:17,160 --> 00:23:24,400 Speaker 1: like a waste product of the milk industry. Yeah, yeah, absolutely. UM. 372 00:23:24,600 --> 00:23:27,800 Speaker 1: It's so interesting it is. It is, like I said, 373 00:23:27,800 --> 00:23:29,879 Speaker 1: I do recommend that whole article. It was very funny. 374 00:23:30,119 --> 00:23:33,240 Speaker 1: It was a very funny and fun read um and 375 00:23:33,400 --> 00:23:36,600 Speaker 1: several competitors did follow in the wake of Bailey's and 376 00:23:36,600 --> 00:23:39,720 Speaker 1: and Bailey's success. One that stood out to me researching 377 00:23:39,760 --> 00:23:44,040 Speaker 1: this was the debut of Cadbury Cream Cores in the ES. 378 00:23:44,080 --> 00:23:47,040 Speaker 1: Though didn't last song, it sounds like it was popular 379 00:23:47,080 --> 00:23:51,640 Speaker 1: in the UK and then it just went away. Yeah yeah, 380 00:23:51,800 --> 00:23:53,840 Speaker 1: I'd say, well, I know that, like like Godiva had 381 00:23:53,880 --> 00:23:56,879 Speaker 1: their own line of of of LaCourse around the same time. 382 00:23:56,920 --> 00:24:01,200 Speaker 1: But but yeah, yeah, another poppy. The one is South 383 00:24:01,240 --> 00:24:03,919 Speaker 1: Africa's a Marula and that's made from the fruit of 384 00:24:03,960 --> 00:24:06,560 Speaker 1: the elephant tree as it's called the marula. This is 385 00:24:06,600 --> 00:24:08,040 Speaker 1: I really want to look into that because I did 386 00:24:08,119 --> 00:24:11,640 Speaker 1: not know that since debuting in nineteen eight three, with 387 00:24:11,720 --> 00:24:14,480 Speaker 1: cream added in nineteen eighty nine, and Marula is second 388 00:24:14,480 --> 00:24:16,840 Speaker 1: to Bailey's yeah in terms of sales, and it is 389 00:24:17,560 --> 00:24:19,840 Speaker 1: a frequent souvenir for tours. But I would love if 390 00:24:19,840 --> 00:24:24,040 Speaker 1: someone else could write in that. Yeah yeah. Uh. Then 391 00:24:24,160 --> 00:24:29,680 Speaker 1: in ninetee Tequila Rose debuted. Um that's a tequila plus 392 00:24:29,720 --> 00:24:33,520 Speaker 1: strawberry flavoring plus cream um and was a personal favorite 393 00:24:33,520 --> 00:24:36,399 Speaker 1: of some friends of mine for a very long time. Um. 394 00:24:36,480 --> 00:24:39,880 Speaker 1: Then rum Chatta came along in two thousand nine. Um 395 00:24:39,920 --> 00:24:41,880 Speaker 1: it's as been on or chatta, you know, um with 396 00:24:41,880 --> 00:24:46,760 Speaker 1: with with rum and cinnamon and vanilla and cream. That's 397 00:24:46,800 --> 00:24:49,640 Speaker 1: a late entry to this whole game though, because growth 398 00:24:49,720 --> 00:24:52,560 Speaker 1: for these products plateaued in the nineteen nineties and then 399 00:24:52,680 --> 00:24:56,600 Speaker 1: started to decline. I've seen the like early two thousand's, 400 00:24:56,640 --> 00:25:00,159 Speaker 1: like maybe two thousand five through referred to as the 401 00:25:00,240 --> 00:25:04,159 Speaker 1: lost decade for cream liqueurs, and there are probably a 402 00:25:04,280 --> 00:25:07,880 Speaker 1: bunch of like factors that that fed into that recessions 403 00:25:08,000 --> 00:25:10,960 Speaker 1: leading to consumers cutting back on products seen as decadent 404 00:25:11,440 --> 00:25:15,720 Speaker 1: health trends, steering away from sugary products they perhaps overly 405 00:25:15,840 --> 00:25:20,199 Speaker 1: serious craft cocktail movement. Yeah, for for a while it 406 00:25:20,240 --> 00:25:27,639 Speaker 1: was very unfashionable to order something deemed goofy or I 407 00:25:27,680 --> 00:25:29,679 Speaker 1: don't know, like like, what's the what's the term I'm 408 00:25:29,720 --> 00:25:32,239 Speaker 1: looking for here? Like I feel like there's kind of 409 00:25:32,280 --> 00:25:36,760 Speaker 1: the the like sweetness. It's like a immature drink almost, 410 00:25:36,760 --> 00:25:40,520 Speaker 1: It's like get when you're in college, right, sure, yeah, 411 00:25:40,600 --> 00:25:43,600 Speaker 1: but of course it doesn't have to be like that. No, No, 412 00:25:43,880 --> 00:25:45,920 Speaker 1: it is funny to me that I was the last 413 00:25:45,960 --> 00:25:48,160 Speaker 1: decade is when I was like, give me that. Bailies 414 00:25:50,720 --> 00:25:52,480 Speaker 1: was really big into Klua, which I guess is in 415 00:25:52,560 --> 00:25:56,800 Speaker 1: a cream liqueur, But that's Kalua and Bailey's together. Could 416 00:25:56,880 --> 00:25:59,120 Speaker 1: be a massive headache, but could be a lovely drink. 417 00:25:59,480 --> 00:26:05,320 Speaker 1: Um And speaking of the craft cocktail movement, cream liqueurs 418 00:26:05,359 --> 00:26:09,239 Speaker 1: have experienced a resurgence lately. Um with msnologists getting more 419 00:26:09,280 --> 00:26:14,119 Speaker 1: experimental with them in cocktails, and with companies pushing for 420 00:26:14,160 --> 00:26:16,920 Speaker 1: cocktails outside of the holiday season, as you said, Lauren, 421 00:26:16,960 --> 00:26:18,560 Speaker 1: to make it more of a year round thing. Of 422 00:26:18,600 --> 00:26:21,880 Speaker 1: course they would want that it was a Pina Colada 423 00:26:21,920 --> 00:26:27,280 Speaker 1: Baileys drink I saw, yep um. Along with the rise 424 00:26:27,359 --> 00:26:30,280 Speaker 1: of instagrammable foods and drinks, I think also just in 425 00:26:30,359 --> 00:26:33,800 Speaker 1: my own personal experience, especially as we're leaving the holiday season, 426 00:26:33,840 --> 00:26:38,440 Speaker 1: I have seen just a real growth in like fancy 427 00:26:38,560 --> 00:26:43,520 Speaker 1: sweet holiday drinks. Yeah, I think that's part of it. 428 00:26:43,880 --> 00:26:46,359 Speaker 1: And also, as you said, Lauren, there are now artisan 429 00:26:46,440 --> 00:26:51,560 Speaker 1: cream liqueurs that have seen massive growth during this time. Yeah, 430 00:26:52,080 --> 00:26:54,879 Speaker 1: I mean right that there was that whole uh alcoholic 431 00:26:54,920 --> 00:26:57,560 Speaker 1: milkshake trend of what was that like twenty nineteen or 432 00:26:57,560 --> 00:27:03,600 Speaker 1: so en um and yeah, I guess right, like like 433 00:27:03,640 --> 00:27:07,320 Speaker 1: a return to an appreciation of these sort of after 434 00:27:07,440 --> 00:27:12,240 Speaker 1: dinner cocktails that that like for a while, everyone was 435 00:27:12,320 --> 00:27:15,320 Speaker 1: like was like, no, like I only want a Manhattan, 436 00:27:15,440 --> 00:27:20,280 Speaker 1: I only want an old fashioned um. Anything else is ridiculous, 437 00:27:20,320 --> 00:27:22,679 Speaker 1: and like why would I drink something fun? That's not 438 00:27:22,720 --> 00:27:26,320 Speaker 1: why I'm here for um? But no, and but but 439 00:27:26,359 --> 00:27:28,399 Speaker 1: then people are going like no, Actually that's tasty, like 440 00:27:28,400 --> 00:27:31,400 Speaker 1: a grasshopper is lovely. Like let's like like let's get 441 00:27:31,400 --> 00:27:33,000 Speaker 1: into this and you know, like like maybe do it 442 00:27:33,080 --> 00:27:40,720 Speaker 1: and um a slightly less syrupy sweet kind of way. Yeah, yeah, 443 00:27:40,800 --> 00:27:42,320 Speaker 1: because I think that's a part of it too. Was 444 00:27:42,480 --> 00:27:46,240 Speaker 1: you know, the nineties, it was the health movement of 445 00:27:46,280 --> 00:27:47,920 Speaker 1: like a lot of people. That was their big focus. 446 00:27:47,960 --> 00:27:49,640 Speaker 1: And we've talked about that before and you know, cream 447 00:27:49,680 --> 00:27:55,720 Speaker 1: mccure is obviously it's like, um so it's just interesting 448 00:27:55,760 --> 00:27:58,400 Speaker 1: to see kind of the shifts of people's attitudes around 449 00:27:59,160 --> 00:28:02,639 Speaker 1: around this product. And we didn't even talk about because 450 00:28:02,840 --> 00:28:06,639 Speaker 1: while this was like a vague topic. There's also just 451 00:28:06,720 --> 00:28:08,720 Speaker 1: some key competitors in the field. But like I said, 452 00:28:08,840 --> 00:28:12,840 Speaker 1: you know, Samantha, my friend, she gets it. I'm pretty 453 00:28:12,840 --> 00:28:15,200 Speaker 1: sure she gets it from Costco. So I think there's 454 00:28:15,240 --> 00:28:21,400 Speaker 1: also just widespread availability of it. I don't know, oh yeah, 455 00:28:21,640 --> 00:28:29,080 Speaker 1: oh yeah, more options, more options ultimately, uh so so yeah, 456 00:28:29,080 --> 00:28:32,000 Speaker 1: I don't know. If if there's anything in here that 457 00:28:32,000 --> 00:28:34,720 Speaker 1: that that y'all want to hear more about, let us know. 458 00:28:34,880 --> 00:28:38,840 Speaker 1: If there's anything that you know more about, let us know. Yes, yes, 459 00:28:38,880 --> 00:28:41,240 Speaker 1: she tess, because that's what we have to say for 460 00:28:41,400 --> 00:28:45,400 Speaker 1: now about cream the cores. We do have some listener 461 00:28:45,440 --> 00:28:46,920 Speaker 1: mail for you, though, and we're going to get into 462 00:28:46,960 --> 00:28:48,360 Speaker 1: that as soon as we get back from one more 463 00:28:48,440 --> 00:28:59,280 Speaker 1: quick break for a word from our sponsors. And we're back. 464 00:28:59,280 --> 00:29:03,040 Speaker 1: Thank you, yes, thank you, And we're back with listener 465 00:29:08,800 --> 00:29:12,800 Speaker 1: kind of relaxing. Yeah. Wait to come down at the 466 00:29:12,880 --> 00:29:14,760 Speaker 1: end of the meal or at the end of an episode. 467 00:29:14,800 --> 00:29:21,280 Speaker 1: Your first episode sweet and gentle. Yeah, yeah, and we 468 00:29:21,360 --> 00:29:25,320 Speaker 1: have some sweet and gentle listener mail for you, yes, yes, um, 469 00:29:25,360 --> 00:29:29,160 Speaker 1: starting with Kelly. Kelly wrote after listening to your wonderful 470 00:29:29,160 --> 00:29:32,040 Speaker 1: interview with Dr Julius Skinner about how she uses fermentation 471 00:29:32,120 --> 00:29:34,720 Speaker 1: as a strategy for combating food waste, I want to 472 00:29:34,760 --> 00:29:36,800 Speaker 1: share a couple of tools our family uses in our 473 00:29:36,880 --> 00:29:39,640 Speaker 1: quest to do the same. One of the most useful 474 00:29:39,680 --> 00:29:41,680 Speaker 1: things we do is to keep a running list on 475 00:29:41,720 --> 00:29:44,160 Speaker 1: this dryer race board on the fridge door see attached 476 00:29:44,160 --> 00:29:47,600 Speaker 1: photo of the leftovers and perishables on hand. It helps 477 00:29:47,640 --> 00:29:50,120 Speaker 1: us remember what we have and prioritize what to eat 478 00:29:50,160 --> 00:29:53,040 Speaker 1: or cooked with. Soonest sometimes it gives us ideas for 479 00:29:53,120 --> 00:29:56,320 Speaker 1: turning leftovers into a completely new option. Case in point, 480 00:29:56,400 --> 00:29:59,240 Speaker 1: the other day, we had some leftover garlickey spinach that 481 00:29:59,280 --> 00:30:01,720 Speaker 1: wasn't very good link to just reheat, but it became 482 00:30:01,800 --> 00:30:04,360 Speaker 1: part of the broccoli cheese soup that you see on 483 00:30:04,400 --> 00:30:07,480 Speaker 1: there now. Another tool I've come to rely on is 484 00:30:07,520 --> 00:30:10,400 Speaker 1: the website eat your Books dot com. I don't know 485 00:30:10,440 --> 00:30:12,960 Speaker 1: your policy on promoting products class services like this, so 486 00:30:13,000 --> 00:30:15,240 Speaker 1: PILL please feel free to edit this email as you 487 00:30:15,280 --> 00:30:18,120 Speaker 1: see fit. Like many food and cooking enthusiasts, I have 488 00:30:18,160 --> 00:30:20,840 Speaker 1: a beloved cookbook library that contains lots of recipes. I 489 00:30:20,880 --> 00:30:23,240 Speaker 1: haven't gotten around to trying it. E y b is 490 00:30:23,280 --> 00:30:26,040 Speaker 1: an online cookbook indexing service where you can list the 491 00:30:26,040 --> 00:30:29,840 Speaker 1: titles in your collection and create your own searchable recipe catalog, 492 00:30:30,200 --> 00:30:31,600 Speaker 1: so that if you're trying to figure out what to 493 00:30:31,600 --> 00:30:33,800 Speaker 1: do with all of these film the blank before they 494 00:30:33,840 --> 00:30:36,600 Speaker 1: go bad, you can start try ingredient and find recipes 495 00:30:36,680 --> 00:30:39,920 Speaker 1: within the books you already own, Or if you want 496 00:30:39,960 --> 00:30:42,280 Speaker 1: to try making a particular dish, you can easily look 497 00:30:42,360 --> 00:30:44,240 Speaker 1: up which of your cookbooks have a recipe for it 498 00:30:44,320 --> 00:30:47,440 Speaker 1: and compare the ingredients. You can also configure the search 499 00:30:47,480 --> 00:30:49,880 Speaker 1: to exclude ingredients. I e. I want to find a 500 00:30:49,960 --> 00:30:54,200 Speaker 1: vegetarian chili recipe, but without mushrooms, et cetera. Note e 501 00:30:54,400 --> 00:30:57,040 Speaker 1: y B doesn't show you the actual recipes in detail. 502 00:30:57,120 --> 00:30:59,040 Speaker 1: For that, you need to have the book on hand 503 00:30:59,160 --> 00:31:01,520 Speaker 1: or have the recipe, say somewhere. But it's a really 504 00:31:01,520 --> 00:31:03,880 Speaker 1: great tool for making better use of your cookbook collection. 505 00:31:04,360 --> 00:31:06,360 Speaker 1: Anyone can join for free and get up to five 506 00:31:06,400 --> 00:31:08,719 Speaker 1: books of their index. With the paid membership, you can 507 00:31:08,720 --> 00:31:11,440 Speaker 1: get an unlimited number of books. My husband got me 508 00:31:11,440 --> 00:31:13,320 Speaker 1: a membership last year as a gift and it has 509 00:31:13,360 --> 00:31:19,680 Speaker 1: been great. That sounds awesome. Yeah, Oh what a good idea. Yeah, 510 00:31:19,760 --> 00:31:22,920 Speaker 1: I'm so interested to try it. I love that that. 511 00:31:23,000 --> 00:31:25,560 Speaker 1: I'm definitely gonna check it out. Yeah, because I I 512 00:31:25,600 --> 00:31:28,200 Speaker 1: love I have way too many cookbooks, way too many. 513 00:31:28,640 --> 00:31:31,120 Speaker 1: Um and I and I do love like like like 514 00:31:31,280 --> 00:31:36,200 Speaker 1: weird vintage cookbooks, but in terms of actually cooking with 515 00:31:36,280 --> 00:31:39,760 Speaker 1: food that I actually have and not as just a curiosity. 516 00:31:40,160 --> 00:31:43,360 Speaker 1: Oh that's so useful. Yeah. Yeah. And like I said 517 00:31:43,360 --> 00:31:45,840 Speaker 1: in that the interview we did with Dr Julius Skinner, 518 00:31:45,960 --> 00:31:48,760 Speaker 1: I have there's so many things, especially because I'm a 519 00:31:48,760 --> 00:31:50,920 Speaker 1: single person, and some things you just can't buy in 520 00:31:50,960 --> 00:31:54,920 Speaker 1: small quantities. Um. I was talking about tomato paste in 521 00:31:54,920 --> 00:31:57,080 Speaker 1: that episode, Like I love if I could just be like, 522 00:31:57,240 --> 00:31:59,600 Speaker 1: I have this and I need to use it. Yeah, 523 00:32:00,080 --> 00:32:05,520 Speaker 1: where my recipes wear my books. Um. But also I 524 00:32:05,560 --> 00:32:07,960 Speaker 1: was I had a minor breakdown in the middle of 525 00:32:08,000 --> 00:32:11,160 Speaker 1: this listener now because I have quite a saga listeners 526 00:32:11,840 --> 00:32:18,200 Speaker 1: of my refrigerator not working. Um. So first the refrigerator 527 00:32:18,280 --> 00:32:22,440 Speaker 1: was freezing everything, and then I got that fixed and 528 00:32:22,520 --> 00:32:27,680 Speaker 1: heavy quotes, and now the freezer isn't working. Oh um, 529 00:32:27,720 --> 00:32:31,800 Speaker 1: So I I have had like to top off what 530 00:32:31,960 --> 00:32:34,280 Speaker 1: I already do of being like very creative and I 531 00:32:34,320 --> 00:32:36,400 Speaker 1: won't go to the grocery store that often and all 532 00:32:36,480 --> 00:32:39,240 Speaker 1: this stuff. Now I have to be like, well, the 533 00:32:39,280 --> 00:32:41,880 Speaker 1: freezer is not working, How I canna use all of 534 00:32:41,920 --> 00:32:52,480 Speaker 1: these ingredients? Right? Wow? Yeah? Yeah, uh it is perhaps 535 00:32:52,520 --> 00:32:58,240 Speaker 1: a better fix in the works. It is, I honestly, 536 00:32:58,640 --> 00:33:00,520 Speaker 1: it's just been such a whole thing. And then the 537 00:33:00,560 --> 00:33:04,440 Speaker 1: holidays happened, and I need a whole thing on the holidays. Sure, sure, 538 00:33:04,560 --> 00:33:07,160 Speaker 1: So I was just like, well, who needs a freezer? Um, 539 00:33:07,600 --> 00:33:12,560 Speaker 1: I'll get but I do. I have it on my 540 00:33:12,640 --> 00:33:17,560 Speaker 1: calendar next week attempt to see if it can be fixed. 541 00:33:17,600 --> 00:33:20,200 Speaker 1: But yeah, it's a it's been a saga. It's been 542 00:33:20,240 --> 00:33:22,480 Speaker 1: a whole thing. Yeah, no, this has been going on 543 00:33:22,800 --> 00:33:30,760 Speaker 1: for like two months now. Yeah. Yeah, heck, um, I 544 00:33:30,800 --> 00:33:34,600 Speaker 1: guess sort started speaking of Heidi wrote, I'm listening to 545 00:33:34,640 --> 00:33:37,160 Speaker 1: the Mac and Cheese episode, and seventeen minutes in Annie 546 00:33:37,160 --> 00:33:39,360 Speaker 1: says that she's at the end of her Gros recycle. 547 00:33:39,640 --> 00:33:42,360 Speaker 1: All she has left is chicken nuggets, lima beans and 548 00:33:42,400 --> 00:33:46,240 Speaker 1: I think mac and cheese. Uh what is this gros recycle? 549 00:33:46,360 --> 00:33:48,480 Speaker 1: Do you have some magic by which you run out 550 00:33:48,480 --> 00:33:50,480 Speaker 1: of everything important at the same time and then you 551 00:33:50,520 --> 00:33:53,280 Speaker 1: go shopping only once a month or something like that. 552 00:33:53,640 --> 00:33:57,640 Speaker 1: Or is it truly everything, not just perishables, such that 553 00:33:57,720 --> 00:33:59,800 Speaker 1: you never have to go through your fridge and throw 554 00:33:59,840 --> 00:34:02,040 Speaker 1: out miscellaneous bottles that have been in there too long? 555 00:34:02,440 --> 00:34:08,080 Speaker 1: What is the sorcery and how do you do it? Planning? Planning, 556 00:34:08,840 --> 00:34:13,080 Speaker 1: lots of planning, So the grocery cycles every two weeks. 557 00:34:14,000 --> 00:34:17,920 Speaker 1: Um was this pre COVID or did this develop during COVID. 558 00:34:18,880 --> 00:34:21,840 Speaker 1: It got honed during COVID to what I would call 559 00:34:21,880 --> 00:34:25,359 Speaker 1: one of my greatest skills, but it did exist before. 560 00:34:25,360 --> 00:34:27,200 Speaker 1: I didn't like going to the grocery store in general, 561 00:34:27,200 --> 00:34:29,640 Speaker 1: so I liked to shorten my trips. But during COVID, 562 00:34:29,680 --> 00:34:33,200 Speaker 1: it became yeah, two weeks. And it's hilarious to me 563 00:34:33,360 --> 00:34:39,320 Speaker 1: because I have learned, especially with like fresh foods, how 564 00:34:39,360 --> 00:34:42,920 Speaker 1: long you can push it the expiration day and I'll 565 00:34:42,960 --> 00:34:45,360 Speaker 1: get text Like a friend of ours Lyle texted me 566 00:34:45,440 --> 00:34:47,800 Speaker 1: once out of the blue and was like, I cut 567 00:34:47,800 --> 00:34:50,960 Speaker 1: this caviche in half a week ago? How much longer 568 00:34:51,000 --> 00:34:54,239 Speaker 1: does it have? Like I I've built a reputation. Um, 569 00:34:56,800 --> 00:35:04,960 Speaker 1: I would say generally, I don't. I eat primarily fresh 570 00:35:05,280 --> 00:35:07,400 Speaker 1: stuff like you that you'd get in kind of the 571 00:35:07,400 --> 00:35:11,160 Speaker 1: produce section. So therefore it kind of is it works 572 00:35:11,200 --> 00:35:13,560 Speaker 1: itself out because that stuff is only gonna last so long. 573 00:35:13,600 --> 00:35:15,680 Speaker 1: I'm really good at gauging, like I'll get four meals 574 00:35:15,680 --> 00:35:20,600 Speaker 1: out of this. However, however many um, with the refrigerator 575 00:35:20,640 --> 00:35:24,840 Speaker 1: freezer situation, I've had to get even more creative. Uh. 576 00:35:24,880 --> 00:35:27,439 Speaker 1: But like I guess my point being, I don't. It's 577 00:35:27,440 --> 00:35:29,000 Speaker 1: not like I have a bunch of condiments that I'm 578 00:35:29,040 --> 00:35:31,000 Speaker 1: running out of all at the same time or anything 579 00:35:31,040 --> 00:35:34,560 Speaker 1: like that. Those long lasting stuff that that that's all 580 00:35:34,640 --> 00:35:36,520 Speaker 1: in there, like it goes on for a while. But 581 00:35:36,640 --> 00:35:40,560 Speaker 1: kind of like what I eat through a regular week, um, 582 00:35:40,600 --> 00:35:44,319 Speaker 1: it's usually fresh stuff. Uh. But yeah, it is. It's 583 00:35:45,000 --> 00:35:48,960 Speaker 1: it's skill not to my own horn, but it's it's 584 00:35:49,000 --> 00:35:52,239 Speaker 1: a whole. And I also like, I, uh, when my 585 00:35:52,280 --> 00:35:54,160 Speaker 1: grocery list, which I always have if I run out 586 00:35:54,160 --> 00:35:56,279 Speaker 1: of anything I add to it, I have it in 587 00:35:56,320 --> 00:35:58,600 Speaker 1: the order of what where you'll find it in the 588 00:35:58,600 --> 00:36:01,080 Speaker 1: grocery store listed so I can get in get out 589 00:36:01,120 --> 00:36:09,560 Speaker 1: as quickly as possible. Um, But it is work. I 590 00:36:09,600 --> 00:36:13,440 Speaker 1: find all of this so fascinating because I usually fail 591 00:36:13,560 --> 00:36:17,920 Speaker 1: to create a grocery list at all my method of 592 00:36:17,920 --> 00:36:20,759 Speaker 1: grocery shopping. And I feel like this, really, this is 593 00:36:20,800 --> 00:36:24,319 Speaker 1: like a prime example of the personality differences between you 594 00:36:24,360 --> 00:36:27,799 Speaker 1: and me. Um. My method of grocery shopping is to 595 00:36:27,880 --> 00:36:30,760 Speaker 1: kind of show up at the grocery store and wander 596 00:36:30,840 --> 00:36:33,759 Speaker 1: around until I find stuff that I think I can 597 00:36:33,760 --> 00:36:36,480 Speaker 1: make a couple of meals out of, based based on 598 00:36:36,560 --> 00:36:39,520 Speaker 1: like what's on sale and like what looks interesting that day, 599 00:36:39,800 --> 00:36:44,080 Speaker 1: and like just what's available, um, and and just kind 600 00:36:44,080 --> 00:36:47,760 Speaker 1: of going from there and having like a few staples 601 00:36:47,760 --> 00:36:50,319 Speaker 1: at home that I know that I can like throw 602 00:36:50,360 --> 00:36:55,160 Speaker 1: into the mix. So wow that that to me actually 603 00:36:55,160 --> 00:36:58,560 Speaker 1: sounds very lovely and like you probably create a lot 604 00:36:58,600 --> 00:37:00,719 Speaker 1: more interesting things that I normally do. But it also 605 00:37:00,760 --> 00:37:03,320 Speaker 1: sounds like the most stressful thing I can imagine. Oh no, 606 00:37:03,440 --> 00:37:05,960 Speaker 1: I see, I can't. I find it like like your 607 00:37:06,000 --> 00:37:08,839 Speaker 1: thing sounds stressful to me, like a meal planning? Are 608 00:37:08,880 --> 00:37:11,719 Speaker 1: you kidding? Like I can't. I mean, I'm also like 609 00:37:11,760 --> 00:37:13,560 Speaker 1: of a mental health state that some days I'm like 610 00:37:13,600 --> 00:37:15,480 Speaker 1: a spoonful of peanut butter is what I'm eating for 611 00:37:15,480 --> 00:37:18,480 Speaker 1: this meal. That is what's happening today. That's fine, I mean, 612 00:37:18,560 --> 00:37:20,239 Speaker 1: you know, like I know myself. I know you don't. 613 00:37:20,239 --> 00:37:26,120 Speaker 1: I eat something fresh later. But the idea, the idea 614 00:37:26,160 --> 00:37:28,239 Speaker 1: of sitting down and meal planning for an entire two 615 00:37:28,320 --> 00:37:37,200 Speaker 1: weeks um makes me want to go hug my cat. Well, yeah, yeah, 616 00:37:37,480 --> 00:37:39,560 Speaker 1: it is stressful. I think I do get it from 617 00:37:39,560 --> 00:37:42,000 Speaker 1: my mom because my mom has like an index, like 618 00:37:42,040 --> 00:37:44,960 Speaker 1: a recipe index thing where she'll just like flip through 619 00:37:44,960 --> 00:37:46,200 Speaker 1: and be like this week we're gonna have this, and 620 00:37:46,200 --> 00:37:48,200 Speaker 1: this week we're gonna have this. She goes to the 621 00:37:48,239 --> 00:37:50,200 Speaker 1: grocery store like every day though, So I can't live that, 622 00:37:50,239 --> 00:37:55,319 Speaker 1: Like yeah, And also it's been fun with hearing from 623 00:37:55,320 --> 00:37:58,279 Speaker 1: you listeners because I have started to be like, oh, 624 00:37:58,320 --> 00:38:00,560 Speaker 1: we're doing an episode on arn't chokes. I'm gonna ahead, right, 625 00:38:02,320 --> 00:38:05,680 Speaker 1: So the show has also impacted it too. It's been 626 00:38:06,880 --> 00:38:08,920 Speaker 1: it's been fun. But that's I get. I think that's 627 00:38:08,920 --> 00:38:11,879 Speaker 1: the closest I get to your method is I'll be like, oh, artichokes, 628 00:38:12,360 --> 00:38:14,439 Speaker 1: that wasn't one of my recipe idea for this two weeks, 629 00:38:14,440 --> 00:38:17,719 Speaker 1: but I need them now. So yeah, there's some you know, 630 00:38:19,120 --> 00:38:23,919 Speaker 1: sometimes the list will change, but yeah. Oh and there's 631 00:38:23,960 --> 00:38:27,720 Speaker 1: also the podcast podcaster curveball of just like a sponsor 632 00:38:27,760 --> 00:38:31,279 Speaker 1: has sent us something. Yes, that is a huge curveball 633 00:38:32,120 --> 00:38:35,520 Speaker 1: um where you have to get creative with that, definitely. 634 00:38:36,120 --> 00:38:39,319 Speaker 1: I mean it's a lovely problem to have. Yeah. Yeah, 635 00:38:39,440 --> 00:38:41,880 Speaker 1: but also for me, like I walked to the grocery store, 636 00:38:42,400 --> 00:38:46,360 Speaker 1: so that is I have to be able to carry 637 00:38:46,360 --> 00:38:50,120 Speaker 1: everything back. There's a lot that goes into this. I'm glad. 638 00:38:50,239 --> 00:38:54,680 Speaker 1: Thank you Hartie for recognizing no, no, it is a 639 00:38:54,680 --> 00:38:57,239 Speaker 1: form of magic. She is a sorcerer. That's what's happening here. 640 00:38:57,880 --> 00:39:05,359 Speaker 1: That's my skill thing quickly. Well, thank you so much 641 00:39:05,480 --> 00:39:08,200 Speaker 1: to both of these listeners for writing in. If you 642 00:39:08,239 --> 00:39:10,120 Speaker 1: would like to try to as you can our emails 643 00:39:10,120 --> 00:39:13,360 Speaker 1: Hello at savorpod dot com. We are also on social media. 644 00:39:13,440 --> 00:39:16,200 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 645 00:39:16,320 --> 00:39:18,080 Speaker 1: saver pod and we do hope to hear from you. 646 00:39:18,560 --> 00:39:21,160 Speaker 1: Savor is production of my Heart Radio. For more podcasts 647 00:39:21,200 --> 00:39:22,879 Speaker 1: for my Heart Radio, you can visit the I Heart 648 00:39:22,920 --> 00:39:25,480 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 649 00:39:25,480 --> 00:39:28,520 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 650 00:39:28,560 --> 00:39:31,040 Speaker 1: Fagin and Andrew Howard. Thanks to you for listening, and 651 00:39:31,120 --> 00:39:32,799 Speaker 1: we hope that that's more good things are coming your 652 00:39:32,800 --> 00:39:33,040 Speaker 1: way