1 00:00:07,640 --> 00:00:09,800 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio 2 00:00:09,840 --> 00:00:12,440 Speaker 1: and Stuff Media. I'm Anny Rees and I'm Lauren vocal Baum, 3 00:00:12,560 --> 00:00:16,800 Speaker 1: and today we're talking about the Cypurna. Yes, and we're 4 00:00:16,800 --> 00:00:20,280 Speaker 1: going to do our best pronunciation wise. Yes, oh Portuguese. 5 00:00:20,360 --> 00:00:23,599 Speaker 1: It's it's so difficult. Well, I mean, I'm sure for us, Yes, 6 00:00:23,680 --> 00:00:26,680 Speaker 1: it's so different. I mean right right, And I was 7 00:00:26,720 --> 00:00:29,479 Speaker 1: thinking about it. And this episode is going to premiere. 8 00:00:29,480 --> 00:00:31,080 Speaker 1: I don't know when you're going to be listening to it, 9 00:00:31,200 --> 00:00:34,320 Speaker 1: but it's going to come out on Friday, the first 10 00:00:34,320 --> 00:00:38,040 Speaker 1: Friday for a long time to have a full moon. 11 00:00:38,800 --> 00:00:42,000 Speaker 1: And we have curached ourselves with a difficult to pronounce episode. 12 00:00:42,520 --> 00:00:45,760 Speaker 1: But it's about something wonderful. It is. It is about 13 00:00:45,760 --> 00:00:48,360 Speaker 1: a delightful, delightful cocktail. It is. I've had a few 14 00:00:48,400 --> 00:00:50,920 Speaker 1: in my day, not not too many, but a few. 15 00:00:51,000 --> 00:00:52,760 Speaker 1: And the first time I had one, I was in 16 00:00:52,880 --> 00:00:55,360 Speaker 1: prou and there is a few blocks from where I 17 00:00:55,880 --> 00:00:58,120 Speaker 1: live that has them. It was the first place I 18 00:00:58,160 --> 00:00:59,760 Speaker 1: went to when I moved in. But I think that 19 00:01:00,000 --> 00:01:04,160 Speaker 1: those are they're much sweeter than what they normally are. 20 00:01:04,240 --> 00:01:07,080 Speaker 1: I think, yeah, the sugar involved is meant to be 21 00:01:07,120 --> 00:01:12,600 Speaker 1: relatively minimal. Yeah, those are very very sweet. I mean similarly, 22 00:01:12,600 --> 00:01:15,120 Speaker 1: I've had mohitoes that range anywhere from like kind of 23 00:01:15,160 --> 00:01:20,360 Speaker 1: like bracing to just syrup. So it's a bit of 24 00:01:20,400 --> 00:01:25,000 Speaker 1: a cabin it is. It is um. But this brings 25 00:01:25,080 --> 00:01:34,679 Speaker 1: us to our question what is it Well. A caperna 26 00:01:34,840 --> 00:01:37,760 Speaker 1: is a cocktail made simply with lime, wedges and sugar 27 00:01:37,959 --> 00:01:41,280 Speaker 1: muddled together, then topped with ice and cashasa, which is 28 00:01:41,319 --> 00:01:45,040 Speaker 1: this liquor distilled from sugarcane juice. The cashassa used is 29 00:01:45,080 --> 00:01:48,880 Speaker 1: often unaged, clear and clean tasting, sort of like a 30 00:01:48,920 --> 00:01:52,440 Speaker 1: white rum um. The result is a drink that's sweet 31 00:01:52,480 --> 00:01:55,280 Speaker 1: and tart and strong um, possibly with hints of other 32 00:01:55,320 --> 00:01:59,440 Speaker 1: flavors from the booze. And Yeah, the thing about cashasa 33 00:01:59,520 --> 00:02:02,040 Speaker 1: is that it's not quite like rum um. Rum is 34 00:02:02,080 --> 00:02:05,120 Speaker 1: distilled from molasses, which is a sweet and rich and 35 00:02:05,160 --> 00:02:09,480 Speaker 1: sticky byproduct of the sugar refining industry. Becaushasa is closer 36 00:02:09,520 --> 00:02:13,560 Speaker 1: to what we'd call rum agricole um, because again it's 37 00:02:13,600 --> 00:02:16,200 Speaker 1: distilled for the actual juice of the sugar cane. And 38 00:02:16,320 --> 00:02:19,840 Speaker 1: we got to visit a cane farm and agricol distillery 39 00:02:20,360 --> 00:02:22,800 Speaker 1: on Oahu when we were out in Hawaii Um. The 40 00:02:22,840 --> 00:02:25,520 Speaker 1: brand name's Cohana. It was so good and that the 41 00:02:25,880 --> 00:02:28,880 Speaker 1: tasting was really i opening because they gave us some 42 00:02:28,880 --> 00:02:32,400 Speaker 1: some like fresh cane juice when we first walked in um. 43 00:02:32,520 --> 00:02:35,600 Speaker 1: And the the products that they are making from it 44 00:02:35,639 --> 00:02:40,520 Speaker 1: are so interesting and complex, like the flavors ranged from 45 00:02:40,520 --> 00:02:43,919 Speaker 1: like grassy to fruity, too spicy to sort of funky 46 00:02:44,000 --> 00:02:48,200 Speaker 1: in the unaged forms, and then tended towards like rich 47 00:02:48,280 --> 00:02:51,280 Speaker 1: and warm and spicy or or nutty if it had 48 00:02:51,320 --> 00:02:55,160 Speaker 1: been aged in wood barrels. I had never tried anything 49 00:02:55,240 --> 00:02:57,760 Speaker 1: quite like it. So good, It was so good and 50 00:02:57,800 --> 00:03:02,280 Speaker 1: you can't get a air Yeah, um, rum rum agricult. Yeah, 51 00:03:02,520 --> 00:03:06,040 Speaker 1: be on the lookout for it um or yes um 52 00:03:06,080 --> 00:03:09,320 Speaker 1: because yes, Cashassa specifically can be aged in some like 53 00:03:09,360 --> 00:03:12,320 Speaker 1: twenty to thirty different kinds of wood, including stuff that 54 00:03:12,320 --> 00:03:15,239 Speaker 1: we definitely don't see booze being aged in here in 55 00:03:15,280 --> 00:03:18,880 Speaker 1: the United States, like a like Brazilian zebra wood supposed 56 00:03:18,960 --> 00:03:23,040 Speaker 1: Leland's just a lovely like like cinnamon nutcrunch kind of 57 00:03:23,080 --> 00:03:26,880 Speaker 1: flavor to it. I'm into that right. There are a 58 00:03:26,880 --> 00:03:29,079 Speaker 1: couple other names for cashassa, by the way, like a 59 00:03:29,240 --> 00:03:33,640 Speaker 1: pinga or aguar dente by Brazilian law and according to 60 00:03:33,720 --> 00:03:38,400 Speaker 1: the International Bar Tenders Association, a cheekpurna is only cashassa, 61 00:03:38,520 --> 00:03:43,000 Speaker 1: sugar and lime. All variations thereof, specifically fruit wise, must 62 00:03:43,000 --> 00:03:46,600 Speaker 1: be specified in the name, like strawberry cypurna. For example, 63 00:03:47,720 --> 00:03:51,640 Speaker 1: it translates to little countryside drink or country little girl, 64 00:03:51,680 --> 00:03:55,600 Speaker 1: depending on the translation you find. It is Brazil's national drink, 65 00:03:56,080 --> 00:03:59,480 Speaker 1: the cappy kype I suppose the unofficial drink of the 66 00:03:59,520 --> 00:04:05,920 Speaker 1: twenty seen Olympics. Nineteen sixty Brazilian folklorist Osvaldo Ogier had 67 00:04:05,920 --> 00:04:10,880 Speaker 1: over six fifty names for kishasa, including zunzum, also Battita, paulista, 68 00:04:11,120 --> 00:04:15,960 Speaker 1: a k a sal pallo shake, Kasa caprina kshasa prepared 69 00:04:16,120 --> 00:04:20,080 Speaker 1: hillbilly style types. There are a lot of different types. 70 00:04:20,240 --> 00:04:23,600 Speaker 1: Many bars of Brazil offers three types of caprinia, Basic, 71 00:04:23,720 --> 00:04:26,920 Speaker 1: especial and lukso, depending on the price quality of the 72 00:04:26,960 --> 00:04:30,760 Speaker 1: cashassa brand used. Also fairly common to see a Kaprioska, 73 00:04:31,040 --> 00:04:35,560 Speaker 1: a version made with vodka and also with basic especial 74 00:04:35,760 --> 00:04:39,520 Speaker 1: and looks so tears. There's also the Kyprissima, made with 75 00:04:39,520 --> 00:04:42,480 Speaker 1: white rum. Um Sake is another popular substitute, but I 76 00:04:42,480 --> 00:04:45,920 Speaker 1: didn't find a cutesie name for one spoke. Well, let 77 00:04:45,920 --> 00:04:48,960 Speaker 1: it write in and let us listeners. Brazil has just 78 00:04:49,279 --> 00:04:51,240 Speaker 1: so many types of fruit, all of which can and 79 00:04:51,320 --> 00:04:54,920 Speaker 1: probably have been muddled into this cocktail. A whole bunch 80 00:04:54,960 --> 00:04:57,240 Speaker 1: of different spices can go into the drink as well. 81 00:04:57,960 --> 00:05:00,560 Speaker 1: Another thing that can vary the type of line. The 82 00:05:00,600 --> 00:05:04,800 Speaker 1: predominant one is lima tahti. That's the tart line that 83 00:05:05,040 --> 00:05:08,039 Speaker 1: we know as a Tahitian lime or a Persian lime. 84 00:05:08,600 --> 00:05:12,120 Speaker 1: But confusingly, a lime called lima to persia is a 85 00:05:12,160 --> 00:05:15,279 Speaker 1: close second, which is a sweet lime with a yellow 86 00:05:15,279 --> 00:05:21,360 Speaker 1: skin that we would know as a Palestinian or Indian lime. Yeah. Limao, 87 00:05:21,440 --> 00:05:23,600 Speaker 1: by the way, is the word for both lemon and 88 00:05:23,760 --> 00:05:30,640 Speaker 1: lime and Portuguese. I'm like, y'all get your sitters together. 89 00:05:31,000 --> 00:05:35,159 Speaker 1: Maybe it's like, you know what, there's a lot of 90 00:05:35,200 --> 00:05:37,159 Speaker 1: there's a lot of qualifiers that go into their like 91 00:05:37,240 --> 00:05:41,920 Speaker 1: these sure locational names. Anyway, when it comes to nutrition, 92 00:05:42,560 --> 00:05:46,480 Speaker 1: drink responsibly. Yes, I will say that as cocktails go, 93 00:05:46,600 --> 00:05:50,040 Speaker 1: this is a relatively light one with minimal sweeteners, no 94 00:05:50,640 --> 00:05:55,560 Speaker 1: heavy cream or eggs in there. So yeah, drink responsibly 95 00:05:56,520 --> 00:05:59,560 Speaker 1: when it comes to numbers from alcohol in Latin America, 96 00:05:59,600 --> 00:06:02,839 Speaker 1: a social and cultural history. Cashassa is the quote third 97 00:06:03,000 --> 00:06:06,960 Speaker 1: most produced distilled drink in the world as of two 98 00:06:06,960 --> 00:06:09,880 Speaker 1: thousand eight. And I've seen varying numbers on this, but 99 00:06:09,880 --> 00:06:11,240 Speaker 1: but as of two thousand and eight there were at 100 00:06:11,320 --> 00:06:18,680 Speaker 1: least five thousand distilleries making cashassa. It was some twelve thousand, yeah, 101 00:06:19,040 --> 00:06:22,800 Speaker 1: m hm uh. And in terms of the amount of 102 00:06:22,839 --> 00:06:25,960 Speaker 1: its amount of it that's produced, I've also seen conflicting 103 00:06:26,040 --> 00:06:28,720 Speaker 1: numbers up to like one point five billion leaders but 104 00:06:29,400 --> 00:06:35,280 Speaker 1: um anywhere from like one billion to two billion, which 105 00:06:35,400 --> 00:06:40,119 Speaker 1: is a widespread of numbers. Um. But most of that 106 00:06:40,440 --> 00:06:44,640 Speaker 1: is sold in Brazil, and like less than a percent 107 00:06:44,680 --> 00:06:50,000 Speaker 1: of it um is exported. Mostly it's exported to Germany. Huh, 108 00:06:50,839 --> 00:06:55,920 Speaker 1: all right, yeah, international cashass today is June twelve, and 109 00:06:56,440 --> 00:06:59,960 Speaker 1: Brazil's oh my goodness, we're doing something on time. Brazil 110 00:07:00,200 --> 00:07:05,200 Speaker 1: dia nacion no date cashasa is September. Were totally meant 111 00:07:05,200 --> 00:07:14,800 Speaker 1: to do that, Yes, sure, ye, perfect, and we nailed it. Um. 112 00:07:14,840 --> 00:07:16,880 Speaker 1: It is pretty new to the United States, though it 113 00:07:16,920 --> 00:07:19,240 Speaker 1: had to be labeled Brazilian rum to be imported until 114 00:07:20,280 --> 00:07:22,120 Speaker 1: a lot of other things I read from people who 115 00:07:22,360 --> 00:07:26,560 Speaker 1: are in the know. When it comes to Kashasa said, unfortunately, 116 00:07:27,080 --> 00:07:32,720 Speaker 1: a lot of Americans have been exposed to lower quality. Yeah, 117 00:07:32,920 --> 00:07:38,080 Speaker 1: so perhaps experiences have not been good with it. Yes, yes, 118 00:07:38,200 --> 00:07:44,559 Speaker 1: the kind of like more Bernie aggressive industrial kshasa and 119 00:07:44,680 --> 00:07:46,720 Speaker 1: um Whereas some of the or a lot of the 120 00:07:46,720 --> 00:07:48,800 Speaker 1: stuff that's being made there now is being made by 121 00:07:48,800 --> 00:07:52,520 Speaker 1: these independent producers who are doing these lovely um uh, 122 00:07:52,920 --> 00:07:56,680 Speaker 1: personalized things. Hence part of the difficulty with the numbers, 123 00:07:56,720 --> 00:07:59,360 Speaker 1: I think, because some of them are sort of doing 124 00:07:59,360 --> 00:08:01,680 Speaker 1: their own things out in the quoked middle of nowhere 125 00:08:01,720 --> 00:08:06,840 Speaker 1: and not really you know, distributing or anything but anywhere. Anyway, 126 00:08:07,240 --> 00:08:09,600 Speaker 1: that about brings us to some history, it does, But 127 00:08:09,720 --> 00:08:12,000 Speaker 1: first it brings us to a quick word from our sponsor, 128 00:08:20,800 --> 00:08:23,640 Speaker 1: and we're back, Thank you sponsor, Yes, thank you. Another 129 00:08:23,680 --> 00:08:29,080 Speaker 1: cocktail hour. Another messy history. That's our tradition. We didn't 130 00:08:29,120 --> 00:08:33,439 Speaker 1: make the rules, but that's that's that's them's the rules. 131 00:08:33,640 --> 00:08:37,360 Speaker 1: That's what they say. That is historians agree it probably 132 00:08:37,440 --> 00:08:41,079 Speaker 1: originated in Paraite sal Paolo, Brazil, kind of in that area. 133 00:08:41,480 --> 00:08:45,240 Speaker 1: That's about all they agree on. And even that it's 134 00:08:45,320 --> 00:08:48,800 Speaker 1: kind of tenuous. It is um but okay, let's let's 135 00:08:48,880 --> 00:08:52,960 Speaker 1: trace all of the ingredients for this into Brazil. So 136 00:08:53,160 --> 00:08:58,800 Speaker 1: limes probably came into the America's earliest in a Columbus. 137 00:08:58,800 --> 00:09:03,480 Speaker 1: He brought citrus seeds with him, including lines probably again 138 00:09:03,800 --> 00:09:07,400 Speaker 1: probably yeah, either way, citrus trees were being grown and 139 00:09:07,400 --> 00:09:11,960 Speaker 1: what's now Brazil by the Portuguese by about fifteen forty. Meanwhile, 140 00:09:12,280 --> 00:09:16,520 Speaker 1: Um the Portuguese started planting sugarcane around fifteen sixteen, and 141 00:09:16,720 --> 00:09:19,720 Speaker 1: Brazil was the first place in the Americas where sugar 142 00:09:19,920 --> 00:09:24,199 Speaker 1: was produced commercially starting in fifteen fifty, with with mills 143 00:09:24,360 --> 00:09:27,319 Speaker 1: um springing up along the coast of the Atlantic. Because 144 00:09:27,360 --> 00:09:30,320 Speaker 1: shassa has been in Brazil since the fift hundreds, Brazil 145 00:09:30,440 --> 00:09:33,920 Speaker 1: was making alcohol from sugarcane for longer than just about 146 00:09:34,040 --> 00:09:38,400 Speaker 1: anyone very soon after the Portuguese first planted there. It's 147 00:09:38,440 --> 00:09:41,400 Speaker 1: thought that the word um cashassa was the name that 148 00:09:41,520 --> 00:09:45,480 Speaker 1: enslaved Africans working in these sugar mills gave to um, 149 00:09:45,480 --> 00:09:47,760 Speaker 1: to the layer of foam that forms at the at 150 00:09:47,760 --> 00:09:51,080 Speaker 1: the top of pots when sugarcane juice is boiled down 151 00:09:51,200 --> 00:09:54,520 Speaker 1: at the start of the refining process. Um the phone 152 00:09:54,600 --> 00:09:56,920 Speaker 1: was considered a waste product, but some of these enslaved 153 00:09:56,920 --> 00:10:00,400 Speaker 1: people began collecting and fermenting it, or so the story 154 00:10:00,400 --> 00:10:05,840 Speaker 1: goes on. Distillers were up and running by five three 155 00:10:05,960 --> 00:10:11,080 Speaker 1: hundred forty nine. By sixte At first, casa was viewed 156 00:10:11,080 --> 00:10:14,840 Speaker 1: as a drink for the country folk and mostly enslaved workers. 157 00:10:15,160 --> 00:10:17,640 Speaker 1: No self respecting city folk would be caught with it 158 00:10:18,280 --> 00:10:22,160 Speaker 1: aside for aside from medicinal uses of course, um and 159 00:10:22,240 --> 00:10:24,960 Speaker 1: yeah that those upper classes would have been consuming European 160 00:10:25,040 --> 00:10:29,200 Speaker 1: drinks like wines and ports. It was considered a basic 161 00:10:29,480 --> 00:10:33,640 Speaker 1: ration for the enslaved through the sixteen and seventeen hundreds, 162 00:10:33,679 --> 00:10:36,600 Speaker 1: though it faced a number of prohibition efforts from the 163 00:10:36,600 --> 00:10:39,880 Speaker 1: Portuguese government in attempts to curb drunkenness and also to 164 00:10:40,240 --> 00:10:43,600 Speaker 1: better control the economy. Um. One of those efforts was 165 00:10:43,600 --> 00:10:47,040 Speaker 1: passed into law on June twelfth, seventeen forty four, which 166 00:10:47,080 --> 00:10:52,880 Speaker 1: is now International Cashasday. Eventually, as the upper and middle 167 00:10:52,920 --> 00:10:57,240 Speaker 1: classes of Brazil moved towards overthrowing the Portuguese monarchy and 168 00:10:57,280 --> 00:11:01,280 Speaker 1: declaring independence in the early eighteen hundreds, cashassa was embraced 169 00:11:01,360 --> 00:11:05,880 Speaker 1: as this like local and patriotic beverage by those classes, 170 00:11:07,240 --> 00:11:11,200 Speaker 1: and then the large scale availability of ice um would 171 00:11:11,200 --> 00:11:13,600 Speaker 1: have been the last ingredient to kind of fall into place. 172 00:11:13,960 --> 00:11:16,840 Speaker 1: The North American ice trade started coming to Brazil in 173 00:11:16,840 --> 00:11:20,280 Speaker 1: the mid eighteen hundreds. You can see our episode Savor 174 00:11:20,400 --> 00:11:24,320 Speaker 1: on Ice from January of nineteen for for more about 175 00:11:24,440 --> 00:11:28,160 Speaker 1: the ice trade. Every now and then, I'm just like 176 00:11:28,360 --> 00:11:34,280 Speaker 1: the title, that's so funny. That's that's you can and 177 00:11:34,400 --> 00:11:37,400 Speaker 1: y'all have any to thank for those titles or to curse, 178 00:11:37,920 --> 00:11:42,319 Speaker 1: depending on your taste. So now we have all the ingredients. 179 00:11:42,600 --> 00:11:47,360 Speaker 1: What about the cocktail? Several possibilities. Possibility one, it was 180 00:11:47,440 --> 00:11:50,760 Speaker 1: concocted as a symptom reliever for Spanish flu towards the 181 00:11:50,840 --> 00:11:52,920 Speaker 1: end of World War One, or perhaps earlier in the 182 00:11:53,000 --> 00:11:56,240 Speaker 1: nineteenth century. The original recipe was certainly packed with those 183 00:11:56,360 --> 00:12:01,440 Speaker 1: medicinal ingredients green lemon, honey, and garlic at the time, 184 00:12:01,760 --> 00:12:06,040 Speaker 1: and green lemon here probably meant lime. One of the 185 00:12:06,080 --> 00:12:10,680 Speaker 1: French words for limes citrone vair. So that's that's what 186 00:12:10,760 --> 00:12:14,640 Speaker 1: I suspect. Yeah, makes sense. Yeah, Perhaps this drink was 187 00:12:14,640 --> 00:12:18,280 Speaker 1: invented earlier elsewhere, but took place in the port city 188 00:12:18,320 --> 00:12:22,000 Speaker 1: of South Polo. A historian from Parade found a document 189 00:12:22,040 --> 00:12:24,560 Speaker 1: dating back to eighteen fifty six with a mention of 190 00:12:24,600 --> 00:12:28,280 Speaker 1: this cocktail and its potential to stave off cholera. Quote 191 00:12:28,600 --> 00:12:31,120 Speaker 1: because of the concern with colra and water. By necessity, 192 00:12:31,160 --> 00:12:34,800 Speaker 1: we began mixing augrdente with water, sugar and limes because 193 00:12:34,800 --> 00:12:39,280 Speaker 1: it was prohibited to drink straight water. H huh possibility 194 00:12:39,280 --> 00:12:43,520 Speaker 1: to sailors trying to ward off scurvy adopted kshata instead 195 00:12:43,520 --> 00:12:45,800 Speaker 1: of rum as their spirit of choice to add their 196 00:12:45,840 --> 00:12:47,920 Speaker 1: sitters to when arriving to Brazil. Or maybe it was 197 00:12:47,920 --> 00:12:50,600 Speaker 1: a spirit of necessity. Um, I feel like half of 198 00:12:50,600 --> 00:12:55,240 Speaker 1: our cocktails are scurvy based. Yep, yep. Lime plus booze 199 00:12:55,280 --> 00:12:58,920 Speaker 1: was a common scurvy preventative by the eighteen fifties, and 200 00:12:59,080 --> 00:13:01,440 Speaker 1: you can hear more about that in our episode on 201 00:13:01,640 --> 00:13:04,800 Speaker 1: Lime or our episode on the Gin and Tonic or 202 00:13:04,840 --> 00:13:08,040 Speaker 1: whiskey Sour or whiskey sour. That's right, feel like most 203 00:13:08,040 --> 00:13:12,880 Speaker 1: of our cocktail hours or well, I didn't realize how 204 00:13:12,960 --> 00:13:15,200 Speaker 1: terrible it was. I recently read an article about just 205 00:13:15,360 --> 00:13:20,160 Speaker 1: exactly what. Oh yeah, it's not nice. That is no 206 00:13:20,240 --> 00:13:24,640 Speaker 1: wonder anyway. Um, it was believed to help with not 207 00:13:24,760 --> 00:13:27,440 Speaker 1: just scurvy and the Spanish flu but everything ranging from 208 00:13:27,600 --> 00:13:34,000 Speaker 1: bad luck to yes, cholera Okay, possibility three. Maybe it 209 00:13:34,120 --> 00:13:37,600 Speaker 1: was a party drink. Yes, created to show off at 210 00:13:37,640 --> 00:13:40,520 Speaker 1: parties and salpallo. It was a way to showcase the 211 00:13:40,720 --> 00:13:43,400 Speaker 1: ingredients of the country. Yeah again as as a as 212 00:13:43,400 --> 00:13:47,760 Speaker 1: a kind of national pride sort of thing. Possibility for 213 00:13:48,640 --> 00:13:51,560 Speaker 1: slave traders drink this mixture as a scurvy prevention on 214 00:13:51,640 --> 00:13:55,960 Speaker 1: the way back to Portugal from Brazil. Or possibility five. 215 00:13:56,240 --> 00:14:00,199 Speaker 1: Farmers created it to use up their extra CASHASA. At 216 00:14:00,240 --> 00:14:03,240 Speaker 1: some point someone got the bright idea to remove the 217 00:14:03,280 --> 00:14:05,920 Speaker 1: garlic and honey and balance the sweetness of the line 218 00:14:05,920 --> 00:14:07,400 Speaker 1: with a bit of sugar. I would imagine this is 219 00:14:07,440 --> 00:14:12,559 Speaker 1: when we're moving away from medicinal Two more fun, more 220 00:14:12,600 --> 00:14:16,719 Speaker 1: fun times. Yes. Yes. During the nineteen two Modern Art 221 00:14:16,720 --> 00:14:21,080 Speaker 1: Week and international event, Brazil featured the capperna. However, it 222 00:14:21,120 --> 00:14:23,880 Speaker 1: came to be European Tour has played a huge hand 223 00:14:23,880 --> 00:14:26,240 Speaker 1: in popularizing it in the nineteen seventies, and soon it 224 00:14:26,320 --> 00:14:30,240 Speaker 1: was known around the globe. Starting around the turn of 225 00:14:30,240 --> 00:14:34,480 Speaker 1: the twenty one century, UM more small artisan cashassa distilleries 226 00:14:34,520 --> 00:14:37,800 Speaker 1: started opening up in Brazil, and UH larger brands started 227 00:14:37,840 --> 00:14:42,600 Speaker 1: producing more high end specialty cashassas as well. In two 228 00:14:42,600 --> 00:14:46,800 Speaker 1: thousand three, the Cana was officially named Brazil's national drink 229 00:14:47,120 --> 00:14:50,400 Speaker 1: and defined as this combination of lime, sugar and cashassa 230 00:14:50,480 --> 00:14:53,680 Speaker 1: with an alcohol content of fifteen to thirty six and 231 00:14:53,840 --> 00:14:57,880 Speaker 1: without the quote addition of any substance that alters the 232 00:14:58,040 --> 00:15:04,520 Speaker 1: natural sensorial character juristics since sorial characteristics don't hear that 233 00:15:04,600 --> 00:15:10,200 Speaker 1: free tossed about too often only in translation um in 234 00:15:10,240 --> 00:15:12,400 Speaker 1: two thousand and six, and I suspect that this was 235 00:15:12,440 --> 00:15:16,280 Speaker 1: related to Brazil's kind of campaign to get cashassa recognized 236 00:15:16,320 --> 00:15:19,360 Speaker 1: by the United States and the European Union, which I've 237 00:15:19,360 --> 00:15:23,600 Speaker 1: been until then had been labeling it as Brazilian rum Um. 238 00:15:23,640 --> 00:15:27,280 Speaker 1: This group of researchers demonstrated that you can definitely tell 239 00:15:27,840 --> 00:15:31,920 Speaker 1: RUMs and cashasas apart based on the differences in the 240 00:15:32,040 --> 00:15:36,400 Speaker 1: flavor compounds contained in each like under like like spectromty 241 00:15:36,560 --> 00:15:44,560 Speaker 1: like yeah yeah. Then in Casa, producer Leblan launched the 242 00:15:44,680 --> 00:15:48,520 Speaker 1: Save the Cyburnia campaign, claiming that seven of ten Cybrina 243 00:15:48,600 --> 00:15:53,280 Speaker 1: is served do not contain cashassa. Yeah they were um, 244 00:15:53,320 --> 00:15:56,560 Speaker 1: they're looking to to bring awareness to the spirit. The 245 00:15:56,600 --> 00:16:01,920 Speaker 1: campaign included a petition to Unicode to create Kuyperna emoji 246 00:16:01,960 --> 00:16:04,960 Speaker 1: and I love it. What I just feel like I 247 00:16:04,960 --> 00:16:08,120 Speaker 1: wouldn't be able to differentiate it from any other similarly 248 00:16:08,200 --> 00:16:14,080 Speaker 1: colored cocktail. But maybe that's I need to learn my emojis. Yeah, yeah, 249 00:16:14,200 --> 00:16:16,280 Speaker 1: it's it's a it's a very distinct like it's a 250 00:16:16,320 --> 00:16:18,800 Speaker 1: little little like high ball glass with two little, two 251 00:16:18,800 --> 00:16:23,000 Speaker 1: little wedges of lime and it in some ice cubes. Okay. Yeah. 252 00:16:23,320 --> 00:16:25,560 Speaker 1: I read a lot of articles about the type of 253 00:16:25,600 --> 00:16:28,320 Speaker 1: ice you should use, and then I read some articles 254 00:16:28,360 --> 00:16:30,240 Speaker 1: about not only the glass you should serve it in, 255 00:16:30,280 --> 00:16:31,720 Speaker 1: but the glass you should make it in, because some 256 00:16:31,760 --> 00:16:33,920 Speaker 1: people were saying you should make it in one and 257 00:16:33,960 --> 00:16:36,520 Speaker 1: then pour it in another, and that depends on what 258 00:16:36,600 --> 00:16:40,400 Speaker 1: ice you're using. Oh yeah, and I I read a 259 00:16:40,480 --> 00:16:48,280 Speaker 1: number of things about about like straining controversies and oh yeah, 260 00:16:48,920 --> 00:16:54,680 Speaker 1: what a world. Um at any rate, in the United 261 00:16:54,720 --> 00:17:00,200 Speaker 1: States finally recognized Cashasa as this specifically Brazilian product um 262 00:17:00,200 --> 00:17:03,720 Speaker 1: and no longer required it to be labeled rum um. 263 00:17:03,760 --> 00:17:07,000 Speaker 1: The recognition did come with the stipulation that Brazil needed 264 00:17:07,040 --> 00:17:10,720 Speaker 1: to start classifying Bourbon and Tennessee whiskeys as being specifically 265 00:17:10,760 --> 00:17:20,320 Speaker 1: American products love that. Yeah. Uh but yeah, that's that's 266 00:17:20,320 --> 00:17:25,000 Speaker 1: about what we have to say about the Caprinia. It's 267 00:17:25,720 --> 00:17:29,000 Speaker 1: a there's so much more about Casasa out there that 268 00:17:29,080 --> 00:17:31,240 Speaker 1: I definitely want to do a whole episode on it 269 00:17:31,320 --> 00:17:33,520 Speaker 1: at some point. There's a lot of um, all of 270 00:17:33,520 --> 00:17:37,520 Speaker 1: this really fascinating UM nitty gritty historical stuff that goes 271 00:17:37,600 --> 00:17:40,480 Speaker 1: into um, how it was being used in the slave trade. 272 00:17:40,520 --> 00:17:45,280 Speaker 1: It became like quite a big part of what the 273 00:17:45,320 --> 00:17:50,520 Speaker 1: Portuguese were trading to people in Africa in exchange for humans. 274 00:17:51,280 --> 00:17:56,800 Speaker 1: Um and uh so depressing and um and and really 275 00:17:57,680 --> 00:18:07,399 Speaker 1: um economically interesting history. Yeah, we will return to that, 276 00:18:07,560 --> 00:18:10,440 Speaker 1: not today, not today. Uh. We do have a tiny 277 00:18:10,480 --> 00:18:12,600 Speaker 1: bit more for you in this episode, but first we've 278 00:18:12,640 --> 00:18:15,320 Speaker 1: got one more quick break for a word from our sponsor, 279 00:18:24,359 --> 00:18:26,639 Speaker 1: and we're back. Thank you sponsored, Yes, thank you, and 280 00:18:26,680 --> 00:18:34,600 Speaker 1: we're back with listener cheers, cheers. Amanda wrote, and while 281 00:18:34,640 --> 00:18:36,960 Speaker 1: it's not food related, really, I still have to tell 282 00:18:37,000 --> 00:18:39,320 Speaker 1: you about the time I visited the West Edmonton Mall 283 00:18:39,400 --> 00:18:41,280 Speaker 1: when I was seven. We were on a road trip 284 00:18:41,320 --> 00:18:43,200 Speaker 1: passing through and the family is staying with said it 285 00:18:43,240 --> 00:18:45,719 Speaker 1: was a musty. At the time, it was the largest 286 00:18:45,760 --> 00:18:48,000 Speaker 1: mall in the world. It had an amusement park with 287 00:18:48,080 --> 00:18:51,200 Speaker 1: a roller coaster and indoor water park. In the water 288 00:18:51,280 --> 00:18:54,000 Speaker 1: park there is an artificial beach with sand and machine 289 00:18:54,200 --> 00:18:57,960 Speaker 1: made waves. You can see it from the outside through windows, 290 00:18:58,080 --> 00:19:00,439 Speaker 1: and I remember standing with my nose us to the 291 00:19:00,440 --> 00:19:03,639 Speaker 1: glass in awe. I also remember there being a glass 292 00:19:03,680 --> 00:19:08,119 Speaker 1: enclosure with peacocks. Wow. Sadly, my mom said no, it 293 00:19:08,160 --> 00:19:10,440 Speaker 1: isn't going to either park, but all these years later, 294 00:19:10,520 --> 00:19:14,120 Speaker 1: I still remember how impressive it was. Now about fairy tales, 295 00:19:14,160 --> 00:19:17,679 Speaker 1: you have asked several times for food related fairy tale suggestions, 296 00:19:17,760 --> 00:19:19,440 Speaker 1: if you've not already read them, I would like to 297 00:19:19,480 --> 00:19:23,200 Speaker 1: suggest three may Peaches, which is French, and Princess fur Ball. 298 00:19:23,480 --> 00:19:25,120 Speaker 1: I know the last one doesn't sound like it has 299 00:19:25,160 --> 00:19:27,560 Speaker 1: to do with food, but trust me, the princess has 300 00:19:27,600 --> 00:19:30,159 Speaker 1: mad cooking skills or in some version she straight up 301 00:19:30,200 --> 00:19:35,280 Speaker 1: has magic spices. Yes, thank you for the fairy tale recommendations. 302 00:19:35,320 --> 00:19:39,280 Speaker 1: I've been thinking about. We need to bring that back. Yeah. Yeah, 303 00:19:39,359 --> 00:19:42,560 Speaker 1: I suspect that Alice in Wonderland is going to be 304 00:19:42,800 --> 00:19:48,200 Speaker 1: our next selection. Yes, but yeah, please keep sending the suggestions. 305 00:19:48,240 --> 00:19:50,680 Speaker 1: And this made me think of um, I've never been 306 00:19:50,680 --> 00:19:53,520 Speaker 1: to them. All of America. But I've seen the Mary 307 00:19:53,600 --> 00:19:57,520 Speaker 1: Kate Nashley Okay, and I still think about this day 308 00:19:57,720 --> 00:19:59,639 Speaker 1: and you use the cowork of ours. A friend of 309 00:19:59,640 --> 00:20:01,280 Speaker 1: ours us we were talking about it and we were 310 00:20:01,280 --> 00:20:02,879 Speaker 1: both like, I know, there's a roller coaster in there. 311 00:20:02,920 --> 00:20:07,680 Speaker 1: That's about all I know. Yeah. Maybe maybe one day, 312 00:20:07,840 --> 00:20:12,679 Speaker 1: maybe that will be our next field trip. Uh Kirk wrote, 313 00:20:13,080 --> 00:20:15,520 Speaker 1: thanks for the Fish and Chips podcast. I do fancy 314 00:20:15,600 --> 00:20:18,000 Speaker 1: myself a bit of an expert on what constitutes good 315 00:20:18,000 --> 00:20:20,160 Speaker 1: fish and chips, having grown up with the best fish 316 00:20:20,200 --> 00:20:23,320 Speaker 1: and chip in the world, I haven't every time I 317 00:20:23,359 --> 00:20:24,960 Speaker 1: see it on a menu, and I've tried it from 318 00:20:25,040 --> 00:20:28,320 Speaker 1: Essex to Bengaluru, and I can say with certainty you 319 00:20:28,400 --> 00:20:30,919 Speaker 1: have not had the best fish and chips until you 320 00:20:30,960 --> 00:20:33,399 Speaker 1: have been to St. John's in the surrounding area in 321 00:20:33,440 --> 00:20:37,359 Speaker 1: Newfoundland and had proper fish and chips and chosen which 322 00:20:37,359 --> 00:20:40,920 Speaker 1: shop is your favorite? You see in St John's fish 323 00:20:40,920 --> 00:20:43,919 Speaker 1: and chip shops are akin to religion and politics and 324 00:20:44,040 --> 00:20:47,640 Speaker 1: equally divisive. While mushy peas are an option, but more 325 00:20:47,680 --> 00:20:52,320 Speaker 1: common are dressing and gravy with fried onions. Some shops 326 00:20:52,359 --> 00:20:54,680 Speaker 1: even offer fish that was caught that morning for the 327 00:20:54,760 --> 00:20:58,399 Speaker 1: ultimate freshness. You see. Cod is king in Newfoundland. It 328 00:20:58,440 --> 00:21:01,000 Speaker 1: was a foundation for our economy for over five years. 329 00:21:01,000 --> 00:21:03,840 Speaker 1: It's the reason England had fish and chips and an 330 00:21:03,840 --> 00:21:07,159 Speaker 1: empire for that matter. Currently, I am part of the 331 00:21:07,160 --> 00:21:11,600 Speaker 1: great Newfoundland diaspora living in Strange Lands, Upper Canada, and 332 00:21:11,680 --> 00:21:14,280 Speaker 1: any trip home is not complete without a feed of 333 00:21:14,520 --> 00:21:17,159 Speaker 1: fish and chips. I hope you have the chance to 334 00:21:17,240 --> 00:21:20,359 Speaker 1: visit God's country and try it yourselves. You should also 335 00:21:20,520 --> 00:21:24,439 Speaker 1: try fish and brewis, which is salt cod cooked with 336 00:21:24,480 --> 00:21:28,800 Speaker 1: hardtack and scrunchions. Newfoundland is one of the few places 337 00:21:28,840 --> 00:21:30,600 Speaker 1: where you can still get hard tack. And I'm not 338 00:21:30,640 --> 00:21:36,320 Speaker 1: going to tell you what scrunchions are. Love it mystery intrigued. 339 00:21:36,400 --> 00:21:40,320 Speaker 1: He also said they're puffins there, so oh man, Yeah, 340 00:21:40,520 --> 00:21:43,200 Speaker 1: well that sounds great. I love these hard cells. Yeah 341 00:21:43,320 --> 00:21:46,400 Speaker 1: you should go next. Yeah. Also, I apologize if I 342 00:21:46,400 --> 00:21:49,600 Speaker 1: if I butchered any of that. I'm so American. We 343 00:21:50,119 --> 00:21:52,680 Speaker 1: actually took itally of how many times we mispronounced things 344 00:21:52,680 --> 00:21:54,520 Speaker 1: this episode. It was a bit lower than I thought 345 00:21:54,520 --> 00:21:57,200 Speaker 1: I was going to be. Yeah. I thought that I 346 00:21:57,240 --> 00:22:00,200 Speaker 1: was going to mess up Cashasa like a lot more 347 00:22:00,240 --> 00:22:03,159 Speaker 1: than I did. Um. But the tally was only like 348 00:22:03,240 --> 00:22:05,359 Speaker 1: five and I think one of those was a French word. 349 00:22:05,720 --> 00:22:10,000 Speaker 1: So yeah, so we were doing great. It's Andrew and 350 00:22:10,040 --> 00:22:11,399 Speaker 1: I are gonna have to battle it out. Is he 351 00:22:11,520 --> 00:22:14,720 Speaker 1: win because he does the lower one? Andrew bet three times? 352 00:22:14,720 --> 00:22:16,440 Speaker 1: That would mess it up? Andy butt eight, I bet 353 00:22:16,440 --> 00:22:22,719 Speaker 1: like twenty yea fight. Yeah, we made it through. We 354 00:22:22,760 --> 00:22:27,919 Speaker 1: did um and thanks to both of them for emailing us. 355 00:22:27,960 --> 00:22:30,120 Speaker 1: If you would like to email us, you can our 356 00:22:30,200 --> 00:22:33,080 Speaker 1: emails hello at saverorpod dot com. Although we've been having 357 00:22:33,119 --> 00:22:35,600 Speaker 1: a few problems with our email lately. It's it's a 358 00:22:35,680 --> 00:22:38,440 Speaker 1: it's a known quantity. We're working it through. If there's 359 00:22:38,520 --> 00:22:42,640 Speaker 1: something that you absolutely need to get to us via email, 360 00:22:43,040 --> 00:22:47,400 Speaker 1: then the safe bet email address is food stuff at 361 00:22:47,400 --> 00:22:51,240 Speaker 1: how stuff works dot com. Hopefully we think, we think, 362 00:22:51,320 --> 00:22:54,320 Speaker 1: but people are working on it and also nice assured 363 00:22:55,200 --> 00:22:58,480 Speaker 1: we will answer. Yes, the emails are there there, we 364 00:22:58,560 --> 00:23:02,840 Speaker 1: just can't see them. Yeah. Uh. Anyway, we're also on 365 00:23:02,920 --> 00:23:06,439 Speaker 1: social media. You can find us on Facebook, Twitter, and 366 00:23:06,760 --> 00:23:09,840 Speaker 1: Instagram at savor pod in all of those places, we 367 00:23:09,880 --> 00:23:12,359 Speaker 1: do hope to hear from you. Savor is a production 368 00:23:12,359 --> 00:23:14,920 Speaker 1: of I Heart Radio and Stuff Media. For more podcasts 369 00:23:14,960 --> 00:23:17,240 Speaker 1: from my Heart Radio. You can visit the I Heart 370 00:23:17,359 --> 00:23:21,000 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 371 00:23:21,040 --> 00:23:24,120 Speaker 1: favorite shows. Thank you, as always to our super producers 372 00:23:24,240 --> 00:23:27,280 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 373 00:23:27,320 --> 00:23:29,080 Speaker 1: and we hope that lots more good things are coming 374 00:23:29,119 --> 00:23:36,879 Speaker 1: your way.