1 00:00:09,480 --> 00:00:12,000 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. I'm any 2 00:00:12,000 --> 00:00:12,960 Speaker 1: Reo and I'm Lorn. 3 00:00:12,880 --> 00:00:15,200 Speaker 2: Vocal Bomb, and today we have an episode for you 4 00:00:15,360 --> 00:00:16,480 Speaker 2: about fulurnum. 5 00:00:18,079 --> 00:00:19,800 Speaker 1: Fun word, fun all around. 6 00:00:20,079 --> 00:00:22,079 Speaker 2: Yeah, yeah, it's a great word. 7 00:00:24,680 --> 00:00:26,840 Speaker 1: Was there any particular reason this was on your line? 8 00:00:26,920 --> 00:00:32,479 Speaker 2: Lauren? Uh? Yes, so I was. So we have we 9 00:00:32,560 --> 00:00:39,959 Speaker 2: have a number of like Christmas themed cocktail bars around Atlanta. 10 00:00:40,640 --> 00:00:43,880 Speaker 2: One of them, which we just had our holiday party at, 11 00:00:44,640 --> 00:00:49,040 Speaker 2: is one of the Miracle pop ups. But also a 12 00:00:49,159 --> 00:00:53,720 Speaker 2: local restaurant called so Os Tiki Bar has this annual 13 00:00:55,040 --> 00:00:59,560 Speaker 2: holiday ish overhaul and I was browsing through their menu 14 00:00:59,720 --> 00:01:02,920 Speaker 2: and I was like, fulurnum, we haven't done an episode 15 00:01:02,920 --> 00:01:05,320 Speaker 2: about that? What's up with that? So here we are. 16 00:01:06,959 --> 00:01:10,160 Speaker 1: Here we are. And as when you suggested this topic, 17 00:01:11,360 --> 00:01:13,400 Speaker 1: I said, you know, I know, I've had it. I've 18 00:01:13,400 --> 00:01:16,040 Speaker 1: seen it on menus. I couldn't tell you anything else 19 00:01:16,080 --> 00:01:19,840 Speaker 1: about it the extent of my knowledge other than it 20 00:01:19,880 --> 00:01:21,560 Speaker 1: sounds like a really fun cursord. 21 00:01:23,240 --> 00:01:27,920 Speaker 2: Yeah oo oh no, okay, all right, Uh yeah, I 22 00:01:28,360 --> 00:01:31,959 Speaker 2: do have some experience with this one, partially because of 23 00:01:32,000 --> 00:01:36,320 Speaker 2: my aforementioned dear friend Darryl, who was a bartender who 24 00:01:36,360 --> 00:01:42,200 Speaker 2: introduced me to a lot of stuff, including Yeah, fulurnum. 25 00:01:42,959 --> 00:01:46,520 Speaker 2: I personally, it's a thing that I like in extremely 26 00:01:46,640 --> 00:01:51,120 Speaker 2: small amounts. I'll get a little bit into that a 27 00:01:51,120 --> 00:01:55,960 Speaker 2: little later on, but for now, Okay. Past episodes you 28 00:01:56,040 --> 00:02:00,640 Speaker 2: can see our ones about other liqueurs, especially the Caribbean 29 00:02:00,760 --> 00:02:06,640 Speaker 2: crousow maybe or jotte as well cocktail episodes like my 30 00:02:06,880 --> 00:02:11,240 Speaker 2: tie for some like Teaki culture history, then the DACKERI 31 00:02:11,560 --> 00:02:14,680 Speaker 2: and maybe Pina Colada for some like rum cocktail history. 32 00:02:15,560 --> 00:02:20,280 Speaker 2: Speaking of rum our liquor episodes perhaps especially rum agricole 33 00:02:20,320 --> 00:02:21,440 Speaker 2: for more about sugarcane. 34 00:02:23,240 --> 00:02:28,240 Speaker 1: Mmmm hmmmm, well, I guess that does bring us to 35 00:02:28,320 --> 00:02:34,880 Speaker 1: our question. No, Yeah, flernum, what is it? 36 00:02:35,880 --> 00:02:39,880 Speaker 2: Well, Flurnum is a type of sweet flavored syrup or 37 00:02:39,960 --> 00:02:44,520 Speaker 2: liqueur that's used in cocktails and other drinks. The flavorings 38 00:02:44,600 --> 00:02:47,760 Speaker 2: in question here can vary, but typically involve lime, zest, 39 00:02:47,840 --> 00:02:54,280 Speaker 2: and cloves, plus often almond and other spices like ginger, allspice, nutmeg, 40 00:02:54,560 --> 00:02:57,960 Speaker 2: and or cinnamon, all in a base of liquid sugar 41 00:02:58,120 --> 00:03:02,200 Speaker 2: and rum, though for an non alcoholic syrup, rum type 42 00:03:02,240 --> 00:03:06,880 Speaker 2: flavorings would be used instead. Yeah. The result can be 43 00:03:07,160 --> 00:03:12,040 Speaker 2: varyingly sweet and anywhere from zero proof to like basically 44 00:03:12,080 --> 00:03:15,519 Speaker 2: flavored rum, and people do get creative with the ingredients, 45 00:03:15,560 --> 00:03:19,560 Speaker 2: but the concept is like warm and round and smooth 46 00:03:19,840 --> 00:03:24,959 Speaker 2: and sweet with like little tingles of interest. Yeah. It's 47 00:03:25,040 --> 00:03:29,360 Speaker 2: generally clear ish in color with a golden or greenish twinge, 48 00:03:29,400 --> 00:03:32,960 Speaker 2: but can be a deeper gold to like tawny. The 49 00:03:33,000 --> 00:03:36,400 Speaker 2: liquor might be consumed alone or over ice or with 50 00:03:36,480 --> 00:03:40,440 Speaker 2: soda water, but more often a flurnum is used in 51 00:03:40,480 --> 00:03:44,120 Speaker 2: small amounts in like tropical themed or teaky cocktails for 52 00:03:44,160 --> 00:03:49,120 Speaker 2: a sort of like sunbathed jenasequa. Yeah, it is a 53 00:03:49,160 --> 00:03:53,520 Speaker 2: traditional ingredient in the zombie cocktail, for example, because of 54 00:03:53,560 --> 00:03:55,920 Speaker 2: the sugar content. It adds a little bit of body 55 00:03:55,960 --> 00:04:01,560 Speaker 2: to cocktails like simple syrup does flurnum. It's like drinking 56 00:04:02,000 --> 00:04:05,800 Speaker 2: the smell of spiced cookies that are just about ready 57 00:04:05,840 --> 00:04:06,720 Speaker 2: to come out of the oven. 58 00:04:08,480 --> 00:04:15,040 Speaker 1: Ooh yeah, yeah, yeah, I could feel that. Yeah. 59 00:04:15,200 --> 00:04:19,640 Speaker 2: People do seem to enjoy arguing about what is traditional 60 00:04:19,800 --> 00:04:23,200 Speaker 2: in terms of flavorings in fulurnum. My list of spices 61 00:04:23,240 --> 00:04:27,320 Speaker 2: above goes basically in order of how often I've seen 62 00:04:27,360 --> 00:04:31,160 Speaker 2: people insist an ingredient is necessary for a true fulurnum. 63 00:04:32,120 --> 00:04:36,760 Speaker 2: But some people would say all spice instead of clothes. 64 00:04:37,040 --> 00:04:39,880 Speaker 2: Some people would absolutely put almond in there. Some people 65 00:04:39,880 --> 00:04:44,080 Speaker 2: would say bitter almond instead of sweet almond. I'm not sure. 66 00:04:45,440 --> 00:04:48,200 Speaker 2: I'm not sure that history is sure. We'll get into 67 00:04:48,200 --> 00:04:51,440 Speaker 2: that later, yes, we will. At any rate. There are 68 00:04:51,520 --> 00:04:54,120 Speaker 2: plenty of brands out there if you're looking to buy some, 69 00:04:54,400 --> 00:04:56,880 Speaker 2: the one that you will probably see most often is 70 00:04:57,000 --> 00:05:00,320 Speaker 2: velvet fulurnum, which is a liquor that's about a eleven 71 00:05:00,320 --> 00:05:03,719 Speaker 2: percent alcohol. But yeah, you can browse your locorus section 72 00:05:04,000 --> 00:05:07,159 Speaker 2: and or like the bitters and mixers section to just 73 00:05:07,160 --> 00:05:11,080 Speaker 2: see what's available. You can also make fulernum at home, 74 00:05:11,440 --> 00:05:14,640 Speaker 2: especially if you want to get specific about the flavor balance. 75 00:05:15,320 --> 00:05:17,159 Speaker 2: If you're not using rum, a little bit of like 76 00:05:17,240 --> 00:05:20,920 Speaker 2: vanilla and brown sugar or molasses will help replicate that flavor, 77 00:05:21,080 --> 00:05:22,640 Speaker 2: or maybe you want to add more of that. I 78 00:05:22,640 --> 00:05:25,559 Speaker 2: don't know, that's up to you. If you are using rum, 79 00:05:25,720 --> 00:05:28,160 Speaker 2: I do think white rum is the traditional base, but 80 00:05:28,200 --> 00:05:31,800 Speaker 2: nothing's stopping you from using an aged rum, And it 81 00:05:31,839 --> 00:05:34,000 Speaker 2: all really depends on what you're going for. You know, 82 00:05:34,040 --> 00:05:37,200 Speaker 2: I've seen recipes include lime juice for more of a 83 00:05:37,200 --> 00:05:42,160 Speaker 2: citrus kick, or angostura bitters for more spice. Different producers 84 00:05:42,240 --> 00:05:47,120 Speaker 2: have listed things like sweet or bitter orange, peel, orange juice, cardamom, 85 00:05:47,160 --> 00:05:52,680 Speaker 2: star anis, cownibs, pineapple, all kinds of things. To me, 86 00:05:53,120 --> 00:05:57,719 Speaker 2: the flavor of velvet fulernum specifically often reads a little 87 00:05:57,720 --> 00:06:02,040 Speaker 2: bit like bubblegum, which I guess actually makes sense because 88 00:06:02,520 --> 00:06:06,960 Speaker 2: bubble gum is usually a mix of fruity flavors like banana, strawberry, 89 00:06:07,160 --> 00:06:10,119 Speaker 2: maybe some pineapple, apple, pear cherry type stuff in there, 90 00:06:10,440 --> 00:06:14,760 Speaker 2: with some citrus and like cloved cinnamon spice flavors, and 91 00:06:14,760 --> 00:06:18,240 Speaker 2: then a tiny spico winter green. And so the citrus 92 00:06:18,279 --> 00:06:21,720 Speaker 2: plus clove might be what I'm picking up on in 93 00:06:21,760 --> 00:06:29,599 Speaker 2: the fulurnum versus bubblegum. Kind of kind of universe crossover. Yeah, anyway, Yeah, 94 00:06:29,600 --> 00:06:32,120 Speaker 2: I've seen all kinds of recipes that incorporate it. Uh, 95 00:06:32,320 --> 00:06:37,280 Speaker 2: swizzles and sangrias and spritzes, hot coffees and iced teas. 96 00:06:37,640 --> 00:06:40,160 Speaker 2: Maybe in a sauce for topping fruit or ice cream 97 00:06:40,240 --> 00:06:42,600 Speaker 2: or some other dessert like that. Maybe put some in 98 00:06:42,640 --> 00:06:44,080 Speaker 2: your holiday eggnog. 99 00:06:44,560 --> 00:06:46,000 Speaker 1: Ooh, I don't know. 100 00:06:46,440 --> 00:06:48,160 Speaker 2: Yeah, a little bit less sugar, a little bit of 101 00:06:48,160 --> 00:06:52,320 Speaker 2: flurinum in there. Sure. The aforementioned zombie cocktail is a 102 00:06:52,360 --> 00:06:55,840 Speaker 2: mix of RUMs and a mix of juices, often like pineapple, lime, 103 00:06:55,839 --> 00:06:59,000 Speaker 2: and pink grapefruit, something along those lines, then sweetened with 104 00:06:59,160 --> 00:07:01,840 Speaker 2: fulurnum and a bit grenadine and given a wee bitter 105 00:07:01,960 --> 00:07:04,320 Speaker 2: kick with a few dashes of absinthe then served over 106 00:07:04,360 --> 00:07:08,839 Speaker 2: ice are blended. A really really classic cocktail. There's another 107 00:07:08,960 --> 00:07:12,239 Speaker 2: classic that I don't have experience with, I don't think, 108 00:07:13,200 --> 00:07:15,360 Speaker 2: called a corn and oil and this one is on 109 00:07:15,400 --> 00:07:17,920 Speaker 2: the back of the packaging a velvet for lurnum, or 110 00:07:18,000 --> 00:07:21,240 Speaker 2: has been at any rate. That's a four parts like 111 00:07:21,360 --> 00:07:24,760 Speaker 2: mid aged rum to one part for lurnum with some bitters, 112 00:07:25,080 --> 00:07:27,920 Speaker 2: just stirred and strained over ice with maybe like a 113 00:07:27,960 --> 00:07:30,120 Speaker 2: float of dark rum or black strap to provide a 114 00:07:30,120 --> 00:07:33,400 Speaker 2: little layered effect, and then garnished with the lime. Sounds 115 00:07:33,400 --> 00:07:38,040 Speaker 2: like a lovely booze forward kind of drink, like if 116 00:07:38,080 --> 00:07:41,000 Speaker 2: you're into a Manhattan This might be an alternative to 117 00:07:41,320 --> 00:07:45,600 Speaker 2: look into. Another classic with fulurnum is called a Royal 118 00:07:45,600 --> 00:07:49,840 Speaker 2: Bermuda yacht Club, which is basically a corn and oil 119 00:07:50,000 --> 00:07:52,920 Speaker 2: made more into a punch with lime, juice and orange 120 00:07:52,920 --> 00:07:58,960 Speaker 2: currousl added. Sounds delightful but yeah, other stuff a jet pilot, 121 00:07:59,120 --> 00:08:01,000 Speaker 2: three dots in a dash, a saturn which is a 122 00:08:01,120 --> 00:08:03,280 Speaker 2: gin drink not made with rum. 123 00:08:04,000 --> 00:08:11,080 Speaker 1: What yeah, yeah, well oh what about the nutrition. 124 00:08:11,520 --> 00:08:15,920 Speaker 2: Oh, both sugar and alcohol are treats, and treats are nice. Also, 125 00:08:16,040 --> 00:08:19,400 Speaker 2: drink responsibly. We forgot to say that earlier. 126 00:08:20,080 --> 00:08:24,720 Speaker 1: Yes, yes, yes, well no numbers. 127 00:08:24,360 --> 00:08:27,600 Speaker 2: For no zero sorry, yeah, that's that's our number of numbers. 128 00:08:27,680 --> 00:08:28,240 Speaker 2: It is zero. 129 00:08:29,600 --> 00:08:35,440 Speaker 1: Your number of the episode is zero. Yes, but we've 130 00:08:35,440 --> 00:08:37,440 Speaker 1: got a really interesting history for you. 131 00:08:37,559 --> 00:08:39,520 Speaker 2: Oh yeah, we do, and we are going to get 132 00:08:39,520 --> 00:08:40,920 Speaker 2: into that as soon as we get back from a 133 00:08:41,000 --> 00:08:53,520 Speaker 2: quick break. For a word from our sponsors, co We're back, 134 00:08:53,559 --> 00:08:55,040 Speaker 2: Thank you, sponsor, Yes, thank you. 135 00:08:56,040 --> 00:09:00,520 Speaker 1: Okay. So most historians place the beginnings of full to 136 00:09:00,760 --> 00:09:05,000 Speaker 1: Barbados sugar distilleries in the seventeen hundreds, and a lot 137 00:09:05,040 --> 00:09:07,599 Speaker 1: of these distilleries had their own recipes for it, but 138 00:09:07,679 --> 00:09:10,920 Speaker 1: it was essentially a mixture of rum, lime, juice, and sugar. 139 00:09:12,120 --> 00:09:16,199 Speaker 1: Also of note, there is some historical confusion around the 140 00:09:16,280 --> 00:09:20,080 Speaker 1: name fulurnum. During the time of ancient Rome, this referred 141 00:09:20,120 --> 00:09:22,120 Speaker 1: to a type of red wine and after that, but 142 00:09:22,559 --> 00:09:25,800 Speaker 1: starting then, so it can be tricky to know for sure. 143 00:09:26,040 --> 00:09:29,439 Speaker 1: What people are referring to if there isn't enough context 144 00:09:29,440 --> 00:09:30,800 Speaker 1: when they say fulernum. 145 00:09:31,320 --> 00:09:35,120 Speaker 2: Also both you know, here in Barbados and around the 146 00:09:35,120 --> 00:09:41,240 Speaker 2: rest of the Caribbean. Historically, it seems like sometimes people 147 00:09:41,240 --> 00:09:45,239 Speaker 2: were using the word fullernum to refer to a cocktail 148 00:09:45,480 --> 00:09:49,120 Speaker 2: like a fresh made punch of rum, lime and sugar. 149 00:09:49,800 --> 00:09:52,080 Speaker 2: And I have read that fullernum is in fact slaying 150 00:09:52,080 --> 00:09:56,560 Speaker 2: for punch around Barbados specifically, in other cases historically it 151 00:09:56,640 --> 00:10:00,440 Speaker 2: seems to refer to a more syrupy or alcoholic coction 152 00:10:00,840 --> 00:10:03,679 Speaker 2: meant to be used as an ingredient in other drinks. 153 00:10:04,080 --> 00:10:07,280 Speaker 2: So so fun. 154 00:10:07,320 --> 00:10:10,920 Speaker 1: As always, why didn't they think about us poor podcasters, 155 00:10:11,200 --> 00:10:15,920 Speaker 1: just trying to report the truth. Oh and speaking of 156 00:10:18,240 --> 00:10:22,360 Speaker 1: with these episodes, they are always these handful of stories 157 00:10:22,400 --> 00:10:26,480 Speaker 1: about people claiming to be the original, the original inventors. 158 00:10:26,520 --> 00:10:29,600 Speaker 1: But as usual, it's likely that a bunch of folks 159 00:10:29,600 --> 00:10:32,320 Speaker 1: were making this and had their own recipes, and not 160 00:10:32,440 --> 00:10:38,240 Speaker 1: just distilleries but individual households too. However, let us look 161 00:10:38,280 --> 00:10:43,040 Speaker 1: at some of the big claims. One is from Henry Parkinson. 162 00:10:43,880 --> 00:10:48,280 Speaker 1: As the story goes, Parkinson mixed together rum, brown sugar, crush, limes, almonds, 163 00:10:48,400 --> 00:10:52,600 Speaker 1: crushed ginger and clove powder sometime around seventeen fifty, which 164 00:10:52,640 --> 00:10:55,440 Speaker 1: is great great grandson brought over to the US in 165 00:10:55,520 --> 00:10:59,120 Speaker 1: nineteen thirty four. There's some doubt about this story, though, 166 00:10:59,120 --> 00:11:02,319 Speaker 1: because not all of those ingredients were available in Barbados 167 00:11:02,360 --> 00:11:06,320 Speaker 1: at the time. It is possible that their recipe changed 168 00:11:06,360 --> 00:11:10,040 Speaker 1: over that time period or that the ingredients were imported, 169 00:11:11,040 --> 00:11:14,800 Speaker 1: but most people seem to think it's unlikely that that 170 00:11:14,920 --> 00:11:15,400 Speaker 1: was the case. 171 00:11:15,840 --> 00:11:20,440 Speaker 2: Yeah, it's tricky to say when exactly everything was in 172 00:11:20,559 --> 00:11:24,680 Speaker 2: Barbados versus being made in Barbados and or were produced 173 00:11:24,679 --> 00:11:28,240 Speaker 2: in Barbados, and because I mean, do you really make 174 00:11:28,280 --> 00:11:30,160 Speaker 2: a clove or is it the plant that makes the 175 00:11:30,160 --> 00:11:34,080 Speaker 2: clove anyway? Yeah, yeah, but by around like the early 176 00:11:34,200 --> 00:11:36,840 Speaker 2: eighteen hundreds, dish, I think seventeen fifty is a little 177 00:11:36,840 --> 00:11:41,800 Speaker 2: bit too early, but like early to mid to late 178 00:11:41,840 --> 00:11:45,000 Speaker 2: eighteen hundreds perhaps. 179 00:11:45,520 --> 00:11:48,280 Speaker 1: Yeah. This was another episode where I was like, well, 180 00:11:48,320 --> 00:11:50,319 Speaker 1: I could talk about the history of each of these 181 00:11:50,440 --> 00:11:55,760 Speaker 1: ingredients in Barbados, but then it'll never be done. Yeah, 182 00:11:56,000 --> 00:11:58,960 Speaker 1: but yeah, people have looked into it. Yeah, the consensus 183 00:11:59,000 --> 00:12:03,040 Speaker 1: seems to be essentially that, Yeah, probably not by then. 184 00:12:04,480 --> 00:12:08,360 Speaker 1: Another claim comes from John D. Taylor, who who claimed 185 00:12:08,400 --> 00:12:12,000 Speaker 1: to have invented it in eighteen ninety and commercialized it 186 00:12:12,040 --> 00:12:16,640 Speaker 1: with his product velvet Fulurnum. However, evidence doesn't back this 187 00:12:16,840 --> 00:12:18,319 Speaker 1: up either. 188 00:12:18,880 --> 00:12:22,080 Speaker 2: In terms of him being like the inventor of it right. 189 00:12:22,200 --> 00:12:26,880 Speaker 1: Yes, absolutely. The first known record of a rum based 190 00:12:27,000 --> 00:12:30,960 Speaker 1: drink called flurnum popped up in Barbados in eighteen sixty nine. 191 00:12:31,360 --> 00:12:34,880 Speaker 2: This was an English traveler's account, and he described a 192 00:12:34,920 --> 00:12:37,959 Speaker 2: punch of rum, lime juice and syrup being consumed at 193 00:12:38,000 --> 00:12:39,800 Speaker 2: harvest celebrations on the island. 194 00:12:41,480 --> 00:12:44,920 Speaker 1: Fulurnum was featured at the eighteen eighty six Colonial and 195 00:12:45,080 --> 00:12:49,040 Speaker 1: Indian Expedition in London, and this version of flurnum included 196 00:12:49,080 --> 00:12:53,480 Speaker 1: cinnamon cloves, allspice and nutmeg, along with ginger, lime and almonds. 197 00:12:54,000 --> 00:12:59,280 Speaker 1: About five point five million people attended YEP In eighteen 198 00:12:59,360 --> 00:13:02,400 Speaker 1: ninety two. Carlels Dickens Junior mentioned flurnum in his book 199 00:13:02,840 --> 00:13:03,840 Speaker 1: All the Year Round. 200 00:13:04,960 --> 00:13:07,400 Speaker 2: He said that this was a combination of rum and 201 00:13:07,480 --> 00:13:09,560 Speaker 2: lime juice and said that it would be mixed into 202 00:13:09,600 --> 00:13:13,000 Speaker 2: cocktails with either extract of wormwood, by which he might 203 00:13:13,040 --> 00:13:18,640 Speaker 2: have meant absentthe or ngostora betters, and then served frothed 204 00:13:18,800 --> 00:13:19,360 Speaker 2: over ice. 205 00:13:21,240 --> 00:13:24,560 Speaker 1: And then an eighteen ninety six article out of the 206 00:13:24,559 --> 00:13:29,280 Speaker 1: Philadelphia Inquirer described flurnum as something like an apartief, like 207 00:13:29,360 --> 00:13:31,720 Speaker 1: to be enjoyed about an hour before dinner. 208 00:13:32,520 --> 00:13:36,079 Speaker 2: And this was referring more specifically to a bottled drink 209 00:13:36,240 --> 00:13:39,200 Speaker 2: made of rum, lemon and lime, juice, sugar syrup, and 210 00:13:39,280 --> 00:13:41,920 Speaker 2: water soaked with better almonds for a week and then 211 00:13:42,040 --> 00:13:47,199 Speaker 2: served over ice with either wormwood or betters Yes. 212 00:13:47,880 --> 00:13:50,400 Speaker 1: And that same year a publication out of Salt Lake 213 00:13:50,480 --> 00:13:54,520 Speaker 1: City called the drink delightful and described it almost as 214 00:13:54,520 --> 00:13:55,440 Speaker 1: a health item. 215 00:13:55,800 --> 00:13:57,320 Speaker 2: Yeah yeah. 216 00:13:57,400 --> 00:14:01,640 Speaker 1: The author lamented the difficulty of getting quote genuine rum 217 00:14:02,120 --> 00:14:04,720 Speaker 1: to make it in the United States. And both of 218 00:14:04,720 --> 00:14:07,880 Speaker 1: these articles called flurnum that it was something from the 219 00:14:07,920 --> 00:14:09,640 Speaker 1: West Indies. That's where they both said it was from. 220 00:14:11,040 --> 00:14:14,120 Speaker 1: It makes sense that both of these articles came out 221 00:14:14,120 --> 00:14:18,199 Speaker 1: the same year when Barbados, Tobago, and Jamaica began commercially 222 00:14:18,200 --> 00:14:21,640 Speaker 1: producing and exporting flurinum are Perhaps they started doing this 223 00:14:21,720 --> 00:14:24,720 Speaker 1: in eighteen eighty six, but production was fully underway by 224 00:14:24,760 --> 00:14:28,320 Speaker 1: that point. This is where we get some argument about 225 00:14:28,320 --> 00:14:32,240 Speaker 1: whether or not flurinum actually originated in Barbados. But the 226 00:14:32,360 --> 00:14:37,840 Speaker 1: consensus still seems to be probably yes, but argument abounds. 227 00:14:38,760 --> 00:14:42,400 Speaker 1: And of note, all of the traditional ingredients of flurinum 228 00:14:42,400 --> 00:14:44,720 Speaker 1: were available in Barbados by this time. 229 00:14:45,320 --> 00:14:45,680 Speaker 2: Yeah. 230 00:14:46,440 --> 00:14:50,640 Speaker 1: Yes. This is also when almuds were first mentioned, indicating 231 00:14:50,640 --> 00:14:54,640 Speaker 1: that the recipe changed as more ingredients became available. But 232 00:14:56,760 --> 00:14:58,960 Speaker 1: I don't know. A lot of this is gucks, some 233 00:14:59,160 --> 00:15:03,000 Speaker 1: kind of like looking back historical distortion, I think, where 234 00:15:03,040 --> 00:15:07,560 Speaker 1: people put things in that weren't there originally. But anyway, 235 00:15:08,480 --> 00:15:12,440 Speaker 1: later in nineteen eleven, missus H. Graham Yearwood's book West 236 00:15:12,560 --> 00:15:15,680 Speaker 1: Indies and Other Recipes allegedly had a recipe for fulurnum. 237 00:15:16,160 --> 00:15:19,280 Speaker 1: I couldn't find the original, so I can't say for sure. 238 00:15:19,200 --> 00:15:23,120 Speaker 2: But yeah, yeah, Difford's guide said that it existed. Sometimes 239 00:15:23,160 --> 00:15:25,760 Speaker 2: it's difficult to track down original sources. 240 00:15:26,640 --> 00:15:31,200 Speaker 1: Indeed, whatever the case, flurinum achieved popularity in the US 241 00:15:31,280 --> 00:15:34,080 Speaker 1: in the nineteen thirties. There are a couple of articles 242 00:15:34,120 --> 00:15:37,360 Speaker 1: at this time ascribing the growing popularity to the rise 243 00:15:37,400 --> 00:15:39,920 Speaker 1: of tea culture and drinks in the US, which we 244 00:15:39,960 --> 00:15:43,120 Speaker 1: have talked about before. This is when drinks like the 245 00:15:43,200 --> 00:15:45,840 Speaker 1: Mytai were created and popularized. 246 00:15:46,280 --> 00:15:49,640 Speaker 2: Yeah, and tiki culture continued through the forties and into 247 00:15:49,640 --> 00:15:53,080 Speaker 2: the fifties, after which the trend started kind of losing steam. 248 00:15:53,520 --> 00:15:57,040 Speaker 2: But Yeah, flurnum was definitely included in Trader Vic's Bar 249 00:15:57,120 --> 00:16:02,400 Speaker 2: Guide in nineteen forty six. Also, at some point, possibly 250 00:16:02,440 --> 00:16:06,040 Speaker 2: around this time, the Sasaac Company out of New Orleans, 251 00:16:06,080 --> 00:16:09,320 Speaker 2: which we have spoken about before, started producing their own 252 00:16:09,480 --> 00:16:10,440 Speaker 2: bottled for lernum. 253 00:16:12,040 --> 00:16:15,640 Speaker 1: By the nineteen seventies, though tiki drinks, many of which 254 00:16:15,720 --> 00:16:18,000 Speaker 1: did use lernum, were on the decline. 255 00:16:18,920 --> 00:16:23,080 Speaker 2: Yeah, falernum basically disappeared from shelves outside of places that. 256 00:16:23,000 --> 00:16:27,160 Speaker 1: Were making it, and that's kind of how it was 257 00:16:27,200 --> 00:16:30,960 Speaker 1: for a while. That changed though, with the recent revival 258 00:16:30,960 --> 00:16:35,040 Speaker 1: in craft cocktails and specifically craft TIHI cocktails in the US, 259 00:16:35,240 --> 00:16:38,400 Speaker 1: and so flurnum has made a bit of a comeback here. 260 00:16:39,240 --> 00:16:42,840 Speaker 2: Yeah. By like the nineteen nineties, a number of curious 261 00:16:42,960 --> 00:16:46,720 Speaker 2: bartenders were trying to track some fulurnum down, having read 262 00:16:46,760 --> 00:16:50,280 Speaker 2: about it in these classic recipes, but never encountered it themselves. 263 00:16:51,160 --> 00:16:55,000 Speaker 2: The company that currently owns John D. Taylor's Velvet Fulernum, 264 00:16:55,240 --> 00:16:58,560 Speaker 2: which is RL Seal and Company, had been making their 265 00:16:58,600 --> 00:17:03,200 Speaker 2: own in Barbados the nineteen twenties, but acquired that velvet 266 00:17:03,200 --> 00:17:05,840 Speaker 2: for Lernum recipe in nineteen ninety three and started doing 267 00:17:05,880 --> 00:17:10,240 Speaker 2: that version. They actually tried exporting it to the US 268 00:17:10,280 --> 00:17:13,200 Speaker 2: as early as the year two thousand, but didn't find 269 00:17:13,320 --> 00:17:17,760 Speaker 2: success until they paired with the right distributor in like 270 00:17:17,880 --> 00:17:22,280 Speaker 2: two thousand and nine or so. There's this wild account 271 00:17:22,400 --> 00:17:25,600 Speaker 2: in Punch magazine, which is a great magazine, with all 272 00:17:25,680 --> 00:17:28,879 Speaker 2: of these like major craft cocktail dudes like Dale de 273 00:17:28,960 --> 00:17:33,240 Speaker 2: Groff and like Jeff Barry talking about how they were 274 00:17:33,440 --> 00:17:38,720 Speaker 2: clamoring for this product and like perhaps obviously Sealing Company 275 00:17:38,760 --> 00:17:40,520 Speaker 2: wanted to get it to them, but there was just 276 00:17:40,600 --> 00:17:44,600 Speaker 2: this industry block where for some reason, like the distributors 277 00:17:44,600 --> 00:17:47,520 Speaker 2: were like, you really want a bottle of that? Now 278 00:17:47,600 --> 00:17:53,840 Speaker 2: you don't, No, it's here whatever. Yeah. At any rate, 279 00:17:54,640 --> 00:17:58,280 Speaker 2: also around the early two thousands, other companies like Fee Brothers, 280 00:17:58,800 --> 00:18:02,520 Speaker 2: having been contacted by some of these craft cocktail guys, 281 00:18:02,840 --> 00:18:08,400 Speaker 2: started making their own versions. And yeah, I've read I've 282 00:18:08,440 --> 00:18:11,760 Speaker 2: read about it being about fu learning being difficult to 283 00:18:11,880 --> 00:18:16,479 Speaker 2: find even continuing into now ish, but I've been seeing 284 00:18:16,600 --> 00:18:19,320 Speaker 2: it pretty consistently for at least ten years now, So 285 00:18:19,880 --> 00:18:22,440 Speaker 2: I don't know. It depends on of course, like Atlanta 286 00:18:22,600 --> 00:18:26,680 Speaker 2: is a major metropolitan city, and we're lucky to have 287 00:18:27,160 --> 00:18:32,440 Speaker 2: a number of terrific craft cocktail bars and also liquor 288 00:18:32,520 --> 00:18:36,560 Speaker 2: stores with really good selections of weird stuff. So I 289 00:18:36,560 --> 00:18:38,320 Speaker 2: don't know. Yeah, yeah, your myolage may vary. 290 00:18:40,200 --> 00:18:42,879 Speaker 1: Yeah yeah, I don't think I've ever looked for it before, 291 00:18:42,920 --> 00:18:46,840 Speaker 1: but I will now. And I would love to hear 292 00:18:46,880 --> 00:18:51,680 Speaker 1: from listeners if you have your favorite brands or uses. 293 00:18:52,359 --> 00:18:55,919 Speaker 2: Oh yeah, yeah, if there's a cocktail that you that 294 00:18:56,000 --> 00:18:58,240 Speaker 2: you really like putting it in that I didn't mention, 295 00:18:59,119 --> 00:19:06,080 Speaker 2: if there's a non alcoholic dish or cocktail that you 296 00:19:06,160 --> 00:19:07,760 Speaker 2: like putting it in, yeah. 297 00:19:08,359 --> 00:19:12,679 Speaker 1: Yes, please let us know. But I think that's what 298 00:19:12,680 --> 00:19:14,440 Speaker 1: we have to say about Fulurnum for now. 299 00:19:14,800 --> 00:19:17,479 Speaker 2: I think it is. We do already have some listener 300 00:19:17,520 --> 00:19:19,120 Speaker 2: mail for you, though, and we're going to get into 301 00:19:19,119 --> 00:19:20,560 Speaker 2: that as soon as we get back from one more 302 00:19:20,640 --> 00:19:33,000 Speaker 2: quick break forward from our sponsors, and we're back. 303 00:19:33,040 --> 00:19:36,080 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 304 00:19:36,320 --> 00:19:45,720 Speaker 1: a listener fire wucks New Years. 305 00:19:45,800 --> 00:19:48,840 Speaker 2: Oh yeah. 306 00:19:48,880 --> 00:19:54,600 Speaker 1: Oh. Speaking of our old pal Ruth, he sends in 307 00:19:54,640 --> 00:20:00,960 Speaker 1: these wonderful savor song parodies, sent us another one. Once again. 308 00:20:01,000 --> 00:20:05,280 Speaker 1: I will not be singing it especially because it goes 309 00:20:05,359 --> 00:20:07,120 Speaker 1: in reverse order. 310 00:20:08,800 --> 00:20:12,200 Speaker 2: Oh yeah, I you know you could reverse it if 311 00:20:12,200 --> 00:20:16,000 Speaker 2: you wanted. Okay, all right, my bad. 312 00:20:16,240 --> 00:20:17,880 Speaker 1: Trying to get me to sing on here. 313 00:20:18,040 --> 00:20:22,199 Speaker 2: No, I wasn't trying to get you into sing I 314 00:20:22,240 --> 00:20:23,359 Speaker 2: was saying that you could put it in. 315 00:20:24,119 --> 00:20:26,400 Speaker 1: I could. This is a thing I could too. 316 00:20:26,600 --> 00:20:28,879 Speaker 2: Okay, all right, whatever you want. Whatever. Hey, this is 317 00:20:28,920 --> 00:20:31,080 Speaker 2: your listener mail. You gave it to yourself. I want 318 00:20:31,160 --> 00:20:32,440 Speaker 2: you to do it however you want. 319 00:20:33,160 --> 00:20:36,920 Speaker 1: Thank you, Lauren. All right. So this is the twelve 320 00:20:37,160 --> 00:20:41,639 Speaker 1: Days of Savor from Ruth. On the first day of Christmas, 321 00:20:41,680 --> 00:20:45,160 Speaker 1: I set before the king a partrig cooked with poached pears. 322 00:20:45,480 --> 00:20:48,640 Speaker 1: The second day of Christmas. Two baked doves the third 323 00:20:48,680 --> 00:20:53,480 Speaker 1: day of Christmas, three spatchcock hens the fourth day of Christmas, 324 00:20:53,520 --> 00:20:57,840 Speaker 1: four peppered birds the fifth day of Christmas, five scotch 325 00:20:57,960 --> 00:21:02,320 Speaker 1: haggis the sixth day of Christmas, six goose egg kish 326 00:21:02,640 --> 00:21:06,280 Speaker 1: on the seventh day of Christmas, seven swans and noblet, 327 00:21:06,560 --> 00:21:11,320 Speaker 1: which Ruth has an asterisk to denote. This means they 328 00:21:11,359 --> 00:21:13,760 Speaker 1: were skinned and cooked and then brought to the table 329 00:21:13,800 --> 00:21:16,480 Speaker 1: with their skins and feathers placed back on and the 330 00:21:16,520 --> 00:21:21,640 Speaker 1: next stuff to look real on the eighth day of Christmas. 331 00:21:21,840 --> 00:21:25,160 Speaker 1: Eight milk puddings on the ninth day of Christmas. Nine 332 00:21:25,240 --> 00:21:28,399 Speaker 1: madelines on the tenth day of Christmas, tin hairs on 333 00:21:28,480 --> 00:21:32,040 Speaker 1: cruts on the eleventh day of Christmas. Eleven soup bowls 334 00:21:32,080 --> 00:21:36,680 Speaker 1: bubbling on the twelfth day of Christmas. Twelve pies with eels. 335 00:21:39,160 --> 00:21:45,320 Speaker 1: Thank you, Thank you as always for sending us these gems. 336 00:21:45,480 --> 00:21:53,480 Speaker 2: Oh what a great feast. Oh my goodness. Yeah. Also, 337 00:21:54,240 --> 00:21:56,280 Speaker 2: I don't think I've ever had partridge, but I want 338 00:21:56,320 --> 00:22:02,000 Speaker 2: some cooked with poached pears now. Yeah, I want all 339 00:22:02,000 --> 00:22:02,760 Speaker 2: of these things. 340 00:22:03,000 --> 00:22:04,480 Speaker 1: I think that would be really good. 341 00:22:04,720 --> 00:22:08,280 Speaker 2: This would be a really big singular feast. But certainly 342 00:22:08,600 --> 00:22:11,240 Speaker 2: I would I would make a I would give it 343 00:22:11,240 --> 00:22:12,560 Speaker 2: the old college try, you know. 344 00:22:13,359 --> 00:22:16,440 Speaker 1: I feel like, also, I want everybody to give Ruth 345 00:22:16,480 --> 00:22:22,080 Speaker 1: credit for all of the not necessarily puns, but the 346 00:22:22,680 --> 00:22:26,720 Speaker 1: way this relates to the actual song, Oh yeah, like 347 00:22:28,160 --> 00:22:33,479 Speaker 1: maids of Milk, Like just just sit and absorb, yeah, 348 00:22:33,520 --> 00:22:34,320 Speaker 1: and really let it. 349 00:22:38,880 --> 00:22:42,600 Speaker 2: Also, I do we haven't done any we haven't done 350 00:22:42,640 --> 00:22:48,199 Speaker 2: any Eel episodes yet, and bless I'm gonna see if 351 00:22:48,240 --> 00:22:52,080 Speaker 2: we can get the surprised eel Astorian to come to 352 00:22:52,119 --> 00:22:54,040 Speaker 2: come talk with us. I don't know, we'll figure it out. 353 00:22:54,119 --> 00:23:02,000 Speaker 2: We'll see what we can do. Yeah, Angelique wrote huge 354 00:23:02,000 --> 00:23:03,960 Speaker 2: fan of the podcast and have been listening since the 355 00:23:04,000 --> 00:23:06,400 Speaker 2: early days of food Stuff. It's taken me a while 356 00:23:06,440 --> 00:23:08,880 Speaker 2: to finally write in, but had to once you released 357 00:23:08,960 --> 00:23:12,000 Speaker 2: the dungeness crab episode. My mom's side of the family 358 00:23:12,080 --> 00:23:15,080 Speaker 2: is originally from Burma, and our Christmas Eve dinner protein 359 00:23:15,080 --> 00:23:18,919 Speaker 2: of choice would always be curry crab, featuring the deliciously 360 00:23:19,000 --> 00:23:22,800 Speaker 2: sweet and local dungeness crab. As we all lived in 361 00:23:22,840 --> 00:23:25,440 Speaker 2: the Bay Area, the season for this protein would start 362 00:23:25,520 --> 00:23:28,280 Speaker 2: right around the holidays. I can recall going with my 363 00:23:28,359 --> 00:23:30,640 Speaker 2: dad and cousin to the fishing docks of Half Moon 364 00:23:30,680 --> 00:23:34,120 Speaker 2: Bay to pick up freshly caught dungeness crab with load 365 00:23:34,200 --> 00:23:37,720 Speaker 2: up several coolers full of these guys. It was an experience, 366 00:23:38,280 --> 00:23:40,840 Speaker 2: and of course, once the crabs got to my grandmother's house, 367 00:23:41,280 --> 00:23:44,600 Speaker 2: wow did the magic of curry crab happen. My cousins 368 00:23:44,640 --> 00:23:46,560 Speaker 2: and I would often have a competition to see who 369 00:23:46,560 --> 00:23:49,439 Speaker 2: could eat the most. Everyone's hands would smell like curry 370 00:23:49,480 --> 00:23:52,239 Speaker 2: for days, but it was always worth it. It's been 371 00:23:52,280 --> 00:23:54,800 Speaker 2: a few years since we all last had curry crab. 372 00:23:55,040 --> 00:23:57,720 Speaker 2: Since several family members have passed and my grandma's house 373 00:23:57,760 --> 00:24:00,919 Speaker 2: has since been sold. Thank you for staring up fond 374 00:24:00,960 --> 00:24:04,840 Speaker 2: and delicious memories from childhood. Attached is a pet tax 375 00:24:04,880 --> 00:24:08,040 Speaker 2: photo of my family's late pup, Tommy and his first 376 00:24:08,160 --> 00:24:11,520 Speaker 2: encounter with a live dungeness crab circa twenty eleven. A 377 00:24:11,600 --> 00:24:16,399 Speaker 2: dog not harmed during or after photo. Secondly, I wanted 378 00:24:16,400 --> 00:24:19,760 Speaker 2: to touch base on your sardine episode. Canned sardines have 379 00:24:19,800 --> 00:24:23,320 Speaker 2: always been a protein choice for my family's backpacking adventures. 380 00:24:23,520 --> 00:24:25,560 Speaker 2: We'd pick up a few cans from the local Asian 381 00:24:25,640 --> 00:24:28,720 Speaker 2: supermarket and a sleeve or two of crackers. When would 382 00:24:28,720 --> 00:24:30,639 Speaker 2: be a few miles into our hike, would stop on 383 00:24:30,680 --> 00:24:32,639 Speaker 2: the side of the trail and open up the sardines 384 00:24:32,760 --> 00:24:36,160 Speaker 2: paired with crackers. While would they hit the spot, especially 385 00:24:36,160 --> 00:24:40,240 Speaker 2: after a particularly grueling hiking session. It's been wild to 386 00:24:40,280 --> 00:24:43,760 Speaker 2: see the popularity of can sardine's skyrocket, since it's always 387 00:24:43,760 --> 00:24:47,000 Speaker 2: been a cheap and sometimes gross slush weird to some 388 00:24:47,119 --> 00:24:51,680 Speaker 2: people protein. Our favorite brand is Nuri, a Portuguese brand, 389 00:24:51,800 --> 00:24:55,159 Speaker 2: and my personal favorite is the Nuri spiced sardines in 390 00:24:55,320 --> 00:24:57,720 Speaker 2: olive oil. I'll try to send you some. 391 00:24:59,320 --> 00:25:04,440 Speaker 1: And attached, uh. 392 00:25:05,240 --> 00:25:13,720 Speaker 2: Attached is a photo of a very dubious dog. Uh. 393 00:25:13,760 --> 00:25:18,440 Speaker 2: This dog is white and fuzzy, like a little teddy bear. 394 00:25:18,960 --> 00:25:21,160 Speaker 2: I always forget what this breed of dog is called. 395 00:25:21,200 --> 00:25:23,800 Speaker 2: With like like the silky you know, like the silky 396 00:25:23,840 --> 00:25:27,880 Speaker 2: looking puppers with like yeah, the the kind of good 397 00:25:27,880 --> 00:25:33,560 Speaker 2: floppy ears very uh, very I wish you would uh 398 00:25:33,920 --> 00:25:38,360 Speaker 2: at the crab which is in the foreground, apparently moving 399 00:25:38,760 --> 00:25:41,000 Speaker 2: towards the dog in the background. 400 00:25:43,359 --> 00:25:45,160 Speaker 1: It's quite a large crab as well. 401 00:25:45,200 --> 00:25:51,280 Speaker 2: It's quite a large crab. And yeah, Tommy does not 402 00:25:51,359 --> 00:25:54,960 Speaker 2: look like he is having any of this. And the 403 00:25:55,000 --> 00:25:58,679 Speaker 2: crab might just want to be friends, or or it 404 00:25:58,760 --> 00:25:59,160 Speaker 2: might be. 405 00:26:00,640 --> 00:26:02,439 Speaker 1: You know, preparing an attack. 406 00:26:02,520 --> 00:26:05,040 Speaker 2: Yeah, like saying like, hey, nice kitchen you have here. 407 00:26:05,160 --> 00:26:06,840 Speaker 2: It would be a shame if something happened to it, 408 00:26:07,119 --> 00:26:09,119 Speaker 2: you know kind of thing. I don't know why. The 409 00:26:09,160 --> 00:26:13,600 Speaker 2: crab is a monster. It's a mobster mobster, sorry. 410 00:26:13,840 --> 00:26:14,760 Speaker 1: A mobster monster. 411 00:26:14,880 --> 00:26:15,560 Speaker 2: Yeah, there you go. 412 00:26:17,840 --> 00:26:21,080 Speaker 1: It's an excellent photo. It communicates a lot. It does 413 00:26:23,200 --> 00:26:25,160 Speaker 1: very very good, very good. 414 00:26:25,920 --> 00:26:28,520 Speaker 2: Tommy is standing his ground and I appreciate that about him. 415 00:26:29,160 --> 00:26:35,480 Speaker 1: Yeah, Tommy's like try it, try it. Oh, I also 416 00:26:35,600 --> 00:26:39,280 Speaker 1: love curry crab. Sounds so good. 417 00:26:41,200 --> 00:26:44,360 Speaker 2: That is oddly a preparation of crab I have never had, 418 00:26:44,400 --> 00:26:46,400 Speaker 2: and now I'm real mad about it. 419 00:26:46,480 --> 00:26:50,119 Speaker 1: Me as well, Me as well. I was chatting to 420 00:26:50,200 --> 00:26:53,640 Speaker 1: some ladies at the grocery store today and we were 421 00:26:53,680 --> 00:26:56,399 Speaker 1: all talking about what we make over Christmas, and I 422 00:26:56,480 --> 00:27:04,040 Speaker 1: was just so endeared by the very wildly different things 423 00:27:04,119 --> 00:27:08,040 Speaker 1: that people were making. But I have never heard of 424 00:27:08,080 --> 00:27:12,960 Speaker 1: curry crab, But that sounds like a delicious holiday special meal. 425 00:27:13,160 --> 00:27:14,439 Speaker 1: That sounds wonderful to me. 426 00:27:14,800 --> 00:27:19,400 Speaker 2: Yeah. Oh and good fresh crab m mmm mmmmmm. 427 00:27:20,680 --> 00:27:23,000 Speaker 1: And yeah, sardines really have had a bit of a 428 00:27:23,000 --> 00:27:23,439 Speaker 1: glow up. 429 00:27:24,560 --> 00:27:29,480 Speaker 2: Yeah. I love all of the like slightly pretentious restaurants 430 00:27:29,480 --> 00:27:32,480 Speaker 2: around town that now have a selection of canned fish. 431 00:27:32,520 --> 00:27:33,479 Speaker 2: They're just like us. 432 00:27:36,080 --> 00:27:41,840 Speaker 1: That is a thing. Yeah, you're right, you're right. But yeah, 433 00:27:41,920 --> 00:27:44,800 Speaker 1: thank you, Thank you both to both of these listeners 434 00:27:44,840 --> 00:27:48,000 Speaker 1: you're writing in. Uh. If you would like to write 435 00:27:48,000 --> 00:27:50,240 Speaker 1: into us, listeners, we would love to hear from you. 436 00:27:50,720 --> 00:27:53,600 Speaker 1: Our email is hello at savorpod dot com. 437 00:27:53,640 --> 00:27:56,200 Speaker 2: We are also on social media. You can find us 438 00:27:56,320 --> 00:28:00,320 Speaker 2: on Instagram and blue Sky at savor pod, and we 439 00:28:00,400 --> 00:28:02,760 Speaker 2: do hope to hear from you. Savor is a production 440 00:28:02,800 --> 00:28:06,120 Speaker 2: of iHeartRadio. For more podcasts myheart Radio, you can visit 441 00:28:06,119 --> 00:28:09,560 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 442 00:28:09,600 --> 00:28:12,600 Speaker 2: your favorite shows. Thanks as always to our super producers 443 00:28:12,680 --> 00:28:15,640 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 444 00:28:15,760 --> 00:28:17,640 Speaker 2: and we hope that lots more good things are coming 445 00:28:17,680 --> 00:28:25,520 Speaker 2: your way.