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Speaker 1: Hey everybody, it's me Josh and get this. Our newest

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Speaker 1: upcoming live shows are being announced right now by me.

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Speaker 1: I'm May fourth. We're going to be at the Warner

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Speaker 1: Theater in Washington, DC. And on May fifth, we'll be

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Speaker 1: in Boston at the Chevalier Theater, very fancy. And on

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Speaker 1: May sixth, in a total surprise twist, we're gonna be

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Speaker 1: at Massey Hall in our beloved Toronto, Ontario, Canada. Planet Earth.

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Speaker 1: You can get tickets right now. From Tuesday March fourteenth

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Speaker 1: until Thursday, March sixteenth, we have a pre sale going

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Speaker 1: just use the password sysk live, and then we have

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Speaker 1: general on sale tickets starting on Friday, March seventeenth at

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Speaker 1: ten am Eastern time. Go to Ticketmaster for your DC tickets,

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Speaker 1: go to the Chevalier Theater website for Boston, and then

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Speaker 1: go to ticketmaster dot CA for the Massey Hall show

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Speaker 1: in Toronto. We'll see you guys, May fourth, fifth, and sixth,

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Speaker 1: and I can't tell you how excited we are. Welcome

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Speaker 1: to stuff you should know, a production of iHeartRadio. Hey,

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Speaker 1: and welcome to the podcast. I'm Josh and Chuck's here too.

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Speaker 1: It's just the two of us flying solo up in

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Speaker 1: the friendly skies. Yeah, and that makes the stuff you

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Speaker 1: should know. That's right, I've had the Do you ever

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Speaker 1: make up dumb songs in your head? No, actually I don't.

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Speaker 1: I have other people's songs in my head a lot,

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Speaker 1: but I don't make up my own. Typically, I make

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Speaker 1: up dumb songs in my head all the time, like what,

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Speaker 1: oh well, I mean in this case, it's about tomorrow,

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Speaker 1: but it can be anything. Just something will happen, or

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Speaker 1: there will be a brand or something in the house,

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Speaker 1: and I'll sometimes it's uh, sounds like something else in

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Speaker 1: a song, and so I'll just kind of do like

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Speaker 1: a weird al version of that. So make it up.

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Speaker 1: Are they like ballads? Like in your A Marrow songs?

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Speaker 1: A Marrow falling in love and then jilted and then

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Speaker 1: you know, no, no, no, no, this is a riff.

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Speaker 1: I'll go ahead and sing it if you'd like. Yeah.

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Speaker 1: This one was because Dave Ruse helped us with this one.

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Speaker 1: And when Dave sent this in, he said, you know,

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Speaker 1: Dave's I know much of a drinker, so he said,

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Speaker 1: but he tried tomorrow for this, and he said it

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Speaker 1: tasted like robot us and I did not see that

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Speaker 1: he tried it. He tried drinking for this. That's amazing

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Speaker 1: way to go, Dave. I think he wanted to see

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Speaker 1: what it was like, you know, so he had little

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Speaker 1: sip and said it. You know, I had that. And

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Speaker 1: of course amorrow is known for its sort of medicinal taste,

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Speaker 1: and so I've been singing. Here's a good example, and

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Speaker 1: it's so dumb. When the bitter hits your tongue like

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Speaker 1: a robata son, that's a Morrow. That was great. So

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Speaker 1: I do things like that all the time around the house,

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Speaker 1: and my Emily and Ruby both think I'm just sort

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Speaker 1: of strange. I think it's very pleasant. And I wish

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Speaker 1: you'd sing around me more. You want to move in,

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Speaker 1: you and you me could move in, and you'd be like,

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Speaker 1: this guy's got a quit singing. We quickly move back out.

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Speaker 1: I'm having a Morrow right now. Actually, oh yeah, I

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Speaker 1: don't have any tomorrow, and I would like some. I

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Speaker 1: don't I haven't decided which kind yet. I'm just gonna

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Speaker 1: start with one. But it's been a while for me.

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Speaker 1: I just I thought, you know, I poured up a

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Speaker 1: little geez, what is the big side of a jigger?

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Speaker 1: Is that an ounce or a half ounce? I mean

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Speaker 1: it depends. You can get two ounce and one ounce,

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Speaker 1: three quarter ounce and half ounces. It just depends. This

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Speaker 1: looks like about a half ounce. I mean it's just

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Speaker 1: a couple of SIPs. Oh yeah, yeah, yeah, that's that's nothing. Yeah,

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Speaker 1: what kind? Uh? This is milletti And I'll get to

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Speaker 1: how I acquired this at some point in the podcast. Okay, Well,

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Speaker 1: for those of you who are like, what the heck

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Speaker 1: is amorrow, we'll prepare to learn, because we're going to

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Speaker 1: teach you what tomorrow is. And to put it in

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Speaker 1: very basic terms, it is a bitter suite. Oh. Some

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Speaker 1: people would to say just bitter liqueur, which means a

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Speaker 1: liqueur is any kind of alcohol that is sweetened with sugar,

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Speaker 1: and so amorrow is a specific kind of liqueur, a

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Speaker 1: bitter liqueur, that's right. And it is a digestif. It

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Speaker 1: is largely Italian, although there are plenty of countries who

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Speaker 1: make there are amorrows. And I never really thought of

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Speaker 1: Jagermeister as an amorrow, but apparently it's it's considered a

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Speaker 1: German amorrow, yeah, an herbal amorrow. Yeah, but it's generally Italian.

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Speaker 1: The history is Italian and there. If you go to

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Speaker 1: the Amarrow section, you're going to see a lot of

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Speaker 1: Italian words. Yeah, and you're gonna be busting out your

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Speaker 1: Italian x and quite a bit in this episode. I

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Speaker 1: think here and there, I don't want to overdo it.

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Speaker 1: So Amorrow has been around. It's been a big hit

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Speaker 1: in Italy and Europe France since the nineteenth century at least,

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Speaker 1: possibly back into the eighteenth century in some places. But

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Speaker 1: in America wasn't until like the cocktail renaissance of the tens.

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Speaker 1: I guess yeah, that amorrow really kind of found its place,

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Speaker 1: and I mean it's been here for a while. Kampari

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Speaker 1: is a type of Amorrow called a bitter red and

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Speaker 1: it's I mean, everybody knows what Kampari is, and maybe

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Speaker 1: slightly fewer people know what Apperall is. But both of

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Speaker 1: those are technically amorrow. But when you get into the

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Speaker 1: world of amorrow, you realize, like, oh, there's like a

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Speaker 1: whole galaxy out there. But the one thing that they

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Speaker 1: have in common is there they have an alcohol base,

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Speaker 1: a lot of bitter bittering agents, and then all sorts

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Speaker 1: of other botanical ingredients, and each one is proprietary. Each

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Speaker 1: one is typically a secret and each one is its

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Speaker 1: own blend. Like, there's very few, if any people making

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Speaker 1: the same kind of a morrow. Like I think every

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Speaker 1: single kind of amorrow, even ones in the same group,

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Speaker 1: are are just different. They're not the same thing. Yeah,

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Speaker 1: and there are hundreds of amari and amari it's the plural.

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Speaker 1: You wouldn't say different amorrows. If you want to get

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Speaker 1: it right, you say amari. And there are hundreds of

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Speaker 1: amar all over Italy. And like you said, they they're

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Speaker 1: all proprietary, proprietarily blended. And what you'll usually see because

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Speaker 1: you know, they still want to sell their stuff and

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Speaker 1: market some of the taste. Yeah, so if you look

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Speaker 1: up how they taste, they'll usually include like a handful

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Speaker 1: of the botanicals and then say, and you know, and

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Speaker 1: the rest are you know, only for us to know

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Speaker 1: that kind of thing, right, we'd have to kill you, right,

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Speaker 1: we can tell you, but just prepare to die. That's right.

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Speaker 1: I don't know if it's right, but sure. Um So,

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Speaker 1: to make a marrow is actually very easy. You just

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Speaker 1: take like a base alcohol usually between fourteen and I've

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Speaker 1: seen as much as like forty forty five percent proof

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Speaker 1: or forty five proof, I should say no percent that's right.

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Speaker 1: Proof is double the percentage, right, eighty to nine proof, okay.

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Speaker 1: And then you just soak some some bittering agents and herbs,

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Speaker 1: whatever your proprietary blend is. You let it soak for

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Speaker 1: a little while. Sometimes you might redistill it with the

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Speaker 1: with the herbs and botanicals in it, but a lot

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Speaker 1: of people just let it sit for a while. And

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Speaker 1: then I think that's called mass rating or infusing, when

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Speaker 1: you just basically say here, gentiin meat, moonshine essentially, yeah,

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Speaker 1: and then you add a little sugar after you filter

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Speaker 1: out the solids, and then you let it age for

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Speaker 1: several years, many years, however many years you want to wait,

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Speaker 1: and then you've got yourself a bitter liqueur known as amorrow. Yeah,

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Speaker 1: And that base alcohol can vary. A lot of times.

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Speaker 1: It will be grappa, which is great brandy, but not

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Speaker 1: always see Dave putting most. But I don't even know

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Speaker 1: if I would say most, or would you say most,

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Speaker 1: I couldn't see. I have the impression that most Italian

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Speaker 1: amorrow is or amari is grappa, yes, or wine. Well,

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Speaker 1: but what they don't do is like that kind of

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Speaker 1: stuff isn't on the label because it doesn't really matter,

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Speaker 1: like it. But when you get something like this, the

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Speaker 1: bottle won't say, you know, with a base alcohol of

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Speaker 1: like plain spirits or with grappa, or with white wine

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Speaker 1: or whatever, or white lightning exactly. And the bitter is

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Speaker 1: really sort of what it's all about. Italians are big

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Speaker 1: on bitter. Um they you know, espresso is very bitter,

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Speaker 1: ridicio a arugula there. They've always sort of been on

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Speaker 1: the leading edge of bitter things. Yeah. I saw chok

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Speaker 1: an Italian saying I couldn't find the Italian, but it

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Speaker 1: translates to because of bitter, we know sweet? Oh really? Yeah,

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Speaker 1: they like their bitter. They appreciate it for sure, And

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Speaker 1: then it says, give us a kiss. Does did you

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Speaker 1: already say that amorrow meant to bitter an Italian? I

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Speaker 1: don't think we did. Actually, Yeah, so there's the giveaway

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Speaker 1: right there. And bitter is something I'm not sure if

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Speaker 1: we even if I was even on too bitter when

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Speaker 1: we talked about the tongue episode. I don't think I was,

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Speaker 1: because my bitter appreciation has really come on strong in

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Speaker 1: the last like two or three years. Yeah, I don't

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Speaker 1: know why I always hated bitter things age, I would

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Speaker 1: say maybe because I have noticed like different flavor profiles

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Speaker 1: are hitting me in these in my elder years. Right,

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Speaker 1: But things like espresso and like I don't sweeten um

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Speaker 1: any like coffees or I used to like sweeten lattes

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Speaker 1: and things like that. But I love espresso now, and

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Speaker 1: I love arugula and ridicio, and I love amorrow and

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Speaker 1: so bitter or something I've really kind of grown grown,

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Speaker 1: It's grown on me. I guess, yeah, I mean same here,

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Speaker 1: especially as I've aged. I've always despised bitter stuff. Yeah.

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Speaker 1: Now I can sometimes choke down a bite of grapefruit even.

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Speaker 1: Oh you know what, I haven't tried grapefruit in a

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Speaker 1: while because I always said I didn't like it because

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Speaker 1: it was bitter. I like fresh. Maybe it's time grapefruit

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Speaker 1: juice with fresh squeeze orange juice about one to one ratio.

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Speaker 1: That's a really good jam um. But just eating the

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Speaker 1: grapefruit is a completely different experience than drinking the juice,

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Speaker 1: and it's really for me. Yeah, all right, I'll go

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Speaker 1: to try that. I can only think of my mom,

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Speaker 1: who you know, seventies mom that half a grape fruit

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Speaker 1: on the kitchen table in the morning, and the little

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Speaker 1: uh was that weird little sort of two sided knife

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Speaker 1: thing that would carve out the sections? Did the grapefruit spoon? Well,

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Speaker 1: it's not. It wasn't a spoon though, it was a knife. Oh,

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Speaker 1: I don't know what you're talking about. Then maybe she

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Speaker 1: saw it on TV. It was. It was a little

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Speaker 1: knife with a very short blade, and both sides of

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Speaker 1: the blade had a sort of odd serrated edge, but

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Speaker 1: not like a steak knife serrated edge right right, like well,

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Speaker 1: like a micro serrated edge almost right, Yeah, and then

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Speaker 1: you would just sort of carve your way around it.

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Speaker 1: And that's why both sides were done, because you would,

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Speaker 1: you know, loop around the slice or whatever. So I've

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Speaker 1: seen spoons with that same serrated edge that are grapefruit spoons. Okay,

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Speaker 1: I have to check that out. Seen the knife, though,

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Speaker 1: I wonder what the grape root fork looks like. I

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Speaker 1: have no idea. So should we talk about a few

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Speaker 1: of the bittering agents. There's like a big three, but

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Speaker 1: the list is really extensive. Yeah. So you have gentin,

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Speaker 1: which may be the most popular of all of them.

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Speaker 1: It's a root that grows in the alpine or it's

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Speaker 1: a plant that grows in alpine regions and its roots

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Speaker 1: are prized for their bitterness. Um. And it shows up

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Speaker 1: all over the place, um, everything from kapari to some

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Speaker 1: of the more like um arcane, hardcore m amari. UM.

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Speaker 1: It's just in a lot of different stuff. And we

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Speaker 1: should say it's not like you have to pick just

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Speaker 1: one bittering agent. A lot of people do, but you

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Speaker 1: can kind of mix it up for your own proprietary blend.

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Speaker 1: There's no rules. There are rules, and we'll get into

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Speaker 1: him late. Well, that's true wormwood, which we talked about

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Speaker 1: in the Absent episode where we also mentioned the gypsums

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Speaker 1: milord the that's so bitter and there's other things going

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Speaker 1: on in there, like that's even too much for me.

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Speaker 1: But the wormwood is a classic bittering agent. H. And

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Speaker 1: it is I'm not sure if we mentioned this in

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Speaker 1: the Absence, but it is an herb, a small leaved herb. Yeah.

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Speaker 1: It's kind of all over Europe, yeah for sure. UM.

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Speaker 1: And then you've got Chinchona. I think it's Sinchona. Sinchona, Yeah,

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Speaker 1: I looked it up. We I think we said Cinchona

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Speaker 1: a lot in the Gin and Tonic episode and we

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Speaker 1: were wrong. Okay, So sinchona, which is I mean how

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Speaker 1: it spelled, but it comes from It's a it's a tree.

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Speaker 1: It's a bark of a tree in South America. It's

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Speaker 1: where you get quinine, which they used to treat malaria

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Speaker 1: and is what gives tonic water. It's very bitter taste. Yeah,

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Speaker 1: so a lot of a lot of Amari use sinchona

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Speaker 1: in it. And um, you'll see on a label something

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Speaker 1: that says China, but it's actually I think, actually I

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Speaker 1: think it's pronounced kinda kina. Oh really, yeah, because the

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Speaker 1: cch It took Italian in college and the sound is right, yeah,

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Speaker 1: just to see I would be the sound. Wait you

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Speaker 1: took Italian? Yeah, I took Italian. Why aren't you doing

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Speaker 1: the voice? I never got it down years is way

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Speaker 1: better than mine. I could converse in it. I just

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Speaker 1: couldn't offend them. He sounded like a guy by Italian

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Speaker 1: by way of Toledo pretty much pretty much. I oh,

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Speaker 1: this is I have a story about that. So I

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Speaker 1: took French for like three years in high school and

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Speaker 1: never never cracked, like the first layer of my brain cells.

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Speaker 1: It just would not sit. Yeah, and then I got

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Speaker 1: to college and I took Italian and it clicked, like

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Speaker 1: I was Italian in my last life and lived one

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Speaker 1: hundred and ten or something like. It clicked like that,

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Speaker 1: And I made it all the way to the final.

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Speaker 1: And this has never happened to me. Before I sat

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Speaker 1: down to take the final and it was gone, all

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Speaker 1: of it gone. It was one of the most surprising

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Speaker 1: things that's ever happened to me. Yeah, I couldn't believe

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Speaker 1: it and I couldn't get it back. So I did

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Speaker 1: terrible on the final. I did all enough in class

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Speaker 1: to still make a good grade, but it was more like,

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Speaker 1: I don't like that. My brain is capable of doing that, right,

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Speaker 1: just crapping out when you must need it. Yeah, it

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Speaker 1: was like, sorry, pal, i'm sick today. Oh that's too bad.

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Speaker 1: I'm sorry to hear that. Yeah, me too. I got

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Speaker 1: accused of cheating on my German final in college and

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Speaker 1: was not able to prove my innocence. Oh no, I

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Speaker 1: didn't cheat chat GPT, you know. I just now remember

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Speaker 1: that memory, and I don't remember what the rub was

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Speaker 1: or why Fraul whatever her name was, thought I cheated,

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Speaker 1: But it was a thing, and I don't even remember,

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Speaker 1: you know how you just block stuff out, right, I

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Speaker 1: don't remember the result of it, to be honest. Well, no,

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Speaker 1: I didn't cheat. That's the only thing I know. Maybe

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Speaker 1: one of her students is listening, and we'll get in

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Speaker 1: touch with her, and she can get in touch with

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Speaker 1: you and say, like I believe you now, like you

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Speaker 1: like your Shakespeare teacher. Yeah, I should get advance on it, right. Uh.

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Speaker 1: But they didn't mess around, you know, English professor, don't

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Speaker 1: go over to the foreign language departments. That's just not

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Speaker 1: something you do, I guess not. Um, So let's talk

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Speaker 1: about some of these um botanicals that can go in

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Speaker 1: there too, because we'll talk a little bit more, you know,

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Speaker 1: throughout about the digestive properties of this. Not only digestif,

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Speaker 1: but I guess what is it appertif as well? Uh? Yeah,

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Speaker 1: you know, like not all a mari are digestifs. They're

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Speaker 1: appertifs as well, or you can use them both. It

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Speaker 1: just depends on what side of a meal you drink

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Speaker 1: it on, really, but they're they're supposed to be the

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Speaker 1: same thing, like they're they're supposed to aid in digestion

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Speaker 1: either before the meal or after the meal, right, and

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Speaker 1: there are all kinds of great botanicals you can put

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Speaker 1: in there. Uh, Chuck, do you mind speaking of singing? Oh? Oh,

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Speaker 1: do you have a song for this? I mean I

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Speaker 1: was just going to read them off in kind of

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Speaker 1: a sing song. Way, please do We may or may

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Speaker 1: not leave this in Okay artichoke, orange peel, caraway and

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Speaker 1: camomeal core under coal, nut, megan, liquorice, marjorom, cloves, cinnamon

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Speaker 1: and fennel keynoto in Italian orange variety, rhubarb, angelica, muran, cardamom,

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Speaker 1: carmea green stara niece and sasaparilla not only the flavor

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Speaker 1: of root beer, but a traditional treatment for syphilist mint

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Speaker 1: rust and yopa and holly and evergreen shrub native to

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Speaker 1: the American Southwest. Wow, I wish you could have done

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Speaker 1: that as megal. I think the microphone would have exploded. Inecstasy,

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Speaker 1: the stuff you should know would have just like folded

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Speaker 1: in on itself or something we'd wake up in some

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Speaker 1: weird dimension. You talked about the ABV. You know, generally

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Speaker 1: it's known as um like you, I mean, you said

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Speaker 1: you can get one that packs a punch, it's like

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Speaker 1: a full you know, eighty proof or so. But amarro

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Speaker 1: is generally known as a slightly lighter weight liqueur. And

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Speaker 1: if you're looking for a not quite as boozy drink,

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Speaker 1: you can have like an amaro spritzer or something like that,

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Speaker 1: and it's usually a little tame down from like a

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Speaker 1: big liquor drink. Yeah, definitely, I mean it's the point

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Speaker 1: isn't to get hammered off of a Morrow? Now? I

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Speaker 1: mean you can and if you want to, but that's

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Speaker 1: certainly not the point of it. Well, I've learned recently

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Speaker 1: that too much amorrow in one sitting is like there's

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Speaker 1: a digestif quality and then there's a digestive quality, you

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Speaker 1: know what I'm saying. Sure, I know what you mean. Yeah, So,

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Speaker 1: like what do you want? That's not the point you

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Speaker 1: want to attain? No? One or two is great? Sure? Yeah.

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Speaker 1: So I'm sure some people are out there thinking, like,

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Speaker 1: I know all this. You're talking about cocktail bitters, you morons.

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Speaker 1: Why don't you just call them cocktail bitters? Well that's

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Speaker 1: because cocktail bitters are actually different. They're very, very very similar,

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Speaker 1: but they're different. Cocktail Bitters are usually made using much

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Speaker 1: higher proof alcohol, much higher amounts of bittering agents. I've

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Speaker 1: seen as much as fifty percent of the total content

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Speaker 1: could be a bittering agent. So they're super bitter, and

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Speaker 1: oftentimes there's no additional sugar, so they wouldn't constitute a liqueur.

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Speaker 1: What's more, you're only supposed to use a few drops

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Speaker 1: a dash or two of cocktail bitters, whereas with an

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Speaker 1: Amorrow you actually drink like an ounce or two, like

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Speaker 1: it's a drink. It's not something you add to a drink.

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Speaker 1: But they're so close that the people differentiate cocktail bitters

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Speaker 1: and a Mari by by calling a mari potable or drinkable,

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Speaker 1: bitters or just bitter liqueur. Wait is there alcohol in bitters? Oh? Yes,

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Speaker 1: like you usually start with something like moonshine or white lightning,

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Speaker 1: or like one fifty one proof from Yeah, how do

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Speaker 1: they get away with selling that in grocery stores? Or

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Speaker 1: do they because you you drink so little of it?

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Speaker 1: I mean, even even anybody who needed to drink more

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Speaker 1: than anybody else would not turn up a bottle of bitters.

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Speaker 1: I would put money on it never having happened. My

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Speaker 1: granddad probably would have. Oh yeah, he was he was

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Speaker 1: one of those alcoholics. Well, anyone who's ever made a

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Speaker 1: bet with me knows I'm really good at making terrible bets. Well,

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Speaker 1: he was one of those like nineteen forties alcoholics that like, hey,

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Speaker 1: the mouthwash has booze in it and there's nothing else

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Speaker 1: in the house. That kind of thing. Yeah, but Obey

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Speaker 1: still wouldn't have drank a bottle of bitters. I don't

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Speaker 1: think you could. You know, they may not sell it

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Speaker 1: in grocery stores here. They know that I think about it.

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Speaker 1: They do, okay, because I know people like in Los

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Speaker 1: Angeles you can you can buy you know, their liquor.

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Speaker 1: There's liquor in grocery stores, right, there's liquor in their

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Speaker 1: drug stores. It's so bizarre. It is very strange. It's

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Speaker 1: super convenient, though it is very COMMUNI but in grocery

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Speaker 1: stores you can buy angostura usually, which is like, I mean,

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Speaker 1: that's the the universal bitter. Yeah, which is great. I

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Speaker 1: love it. Vermouth, now, this is where I'm gonna lean

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Speaker 1: on you a little bit. But Vermouth and Tomorrow do

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Speaker 1: have a lot in common, and it is also an alcohol.

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Speaker 1: It is also infused with bitters and botanicals and It

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Speaker 1: is also a bitter sweet and used as a bitter

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Speaker 1: sweetening agent in cocktails. It is very wormwood forward, but

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Speaker 1: in fact, I believe it's the French spelling of the

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Speaker 1: German word for wormwood, which is w e r muth

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Speaker 1: ver vermouth right with a W. Right. Does that makes sense? No,

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Speaker 1: it totally makes sense. And vermouth it bears a striking

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Speaker 1: resemblance to tomorrow because, like we said earlier, some some

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Speaker 1: amarium have wine as their base, not groppa or another spirit.

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Speaker 1: So I mean the distinction between a vermouth and a

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Speaker 1: vno Amorrow as it's called, is found in the fact

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Speaker 1: that your vermouth is actually spiked with booze, typically brandy,

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Speaker 1: So that right there differentiates it. But by spiking a

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Speaker 1: wine with booze, you've created what's like a class called

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Speaker 1: a fortified wine, yea fortified with booze, meaning sherry vermou port.

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Speaker 1: And then there's a whole bunch of other like specific

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Speaker 1: wines like Bonal is really good fortified wine. But there's

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Speaker 1: a subclass of fortified wine called an aromatized wine, and

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Speaker 1: vermouth is technically an aromatized wine because that is a

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Speaker 1: fortified wine that has many of the same botanicals and

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Speaker 1: bittering agents that you'll find in Amari. Right. The difference

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Speaker 1: again is that in Amari they don't spike it like

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Speaker 1: a veno Amorrow with an extra bit of booze. It's

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Speaker 1: that extra booze and vermouth that is the only thing

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Speaker 1: that differentiates it from some kinds of Amorrow, Right, And

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Speaker 1: vermouth always has to have the wine component, and amorrow

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Speaker 1: doesn't necessarily have to. Right. No, that's right. I'm gonna recommend,

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Speaker 1: and I hope people that are into this kind of

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Speaker 1: thing have their pencil and pad out to write down

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Speaker 1: some of these wrecks. But for you as well, my friend,

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Speaker 1: I found a very nice sweet vermouth that is made

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Speaker 1: in Napa Valley, Oh yeah, called the Massi and it

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Speaker 1: is really tasty. I will check that out. I'm a

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Speaker 1: Carpano antiqua um person myself. Yeah, I mean those are classics,

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Speaker 1: but this is a nice, small batch, made in America

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Speaker 1: kind of thing. I will definitely try it. I will,

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Speaker 1: I will try, especially if they mail it to us

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Speaker 1: for free. We should try a break hmm. Yeah, yeah,

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Speaker 1: it's like twenty minutes in. We got so excited. Wait,

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Speaker 1: what are you drinking. I'm drinking lemon water, okay, spiked

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Speaker 1: with moonshine. All right, we'll be right back everyone. You know,

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Speaker 1: I was going to make the joke that I'm a

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Speaker 1: method podcaster but having this tomorrow, and then I remember

400
00:23:03,720 --> 00:23:05,680
Speaker 1: that that was the very one of the very first

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00:23:05,720 --> 00:23:07,800
Speaker 1: things I said on the show. You did you do

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00:23:07,880 --> 00:23:10,239
Speaker 1: you remember that? Yeah, of course I remember. I think

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Speaker 1: that was your first first episode, right, very first episode,

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Speaker 1: Orange Juice and Toothpaste. Right, you are, and you long

405
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Speaker 1: have been a method podcaster. I mean you were talking

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Speaker 1: about eating honey butter in the honey episode. Yeah, eating

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00:23:24,000 --> 00:23:28,040
Speaker 1: honey butter in the toast episode. Uh, yeah, you're a

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Speaker 1: method podcaster for sure. Should we talk about the pretty

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Speaker 1: interesting history of Tomorrow, Yeah, because a trek pretty closely

410
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Speaker 1: the history of spirits and booze as in general essentially. Yeah,

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Speaker 1: and shout out because Dave used this book for a

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Speaker 1: lot of this research from a mixologist from Italy named

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Speaker 1: mateo Z called the Big Book of Amorrow. No colon,

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Speaker 1: that's it. It's awesome. I love that so refreshing. Who

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Speaker 1: is not dead? He was like, oh, you can use

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Speaker 1: a colon. He didn't even know I don't want these

417
00:24:02,200 --> 00:24:07,080
Speaker 1: jackasses to use that stupid cold thing again. You sounded

418
00:24:07,119 --> 00:24:10,560
Speaker 1: like Italian by way of the brons. That's what I'm saying.

419
00:24:10,720 --> 00:24:12,320
Speaker 1: I don't do it very well. That's why you're the

420
00:24:12,520 --> 00:24:15,560
Speaker 1: you're the Italian accent. Guy thought about to say the

421
00:24:15,600 --> 00:24:19,000
Speaker 1: Italian stallion. I'll call you that too, especially if you

422
00:24:19,080 --> 00:24:22,360
Speaker 1: sing around me more. All right, So if you want

423
00:24:22,400 --> 00:24:26,879
Speaker 1: to talk about um basically distillation as a whole, you

424
00:24:27,000 --> 00:24:30,240
Speaker 1: need to go back to Arab alchemists in the seventh

425
00:24:30,320 --> 00:24:33,639
Speaker 1: and eighth centuries, which is who learned how to do

426
00:24:33,760 --> 00:24:36,720
Speaker 1: this stuff. And pretty soon after they learn how to

427
00:24:36,800 --> 00:24:41,080
Speaker 1: get ethanol going, they said, you know what, we'll just

428
00:24:41,240 --> 00:24:44,639
Speaker 1: start infusing it and drinking it. Because infusing things is

429
00:24:45,160 --> 00:24:48,400
Speaker 1: you know, probably as old as time, because not only

430
00:24:48,480 --> 00:24:50,960
Speaker 1: does it impart flavor to something that you're drinking, but

431
00:24:51,200 --> 00:24:53,879
Speaker 1: in many cases, and that's true with amorrow early on,

432
00:24:54,240 --> 00:24:57,200
Speaker 1: it was a way to actually preserve the botanicals and

433
00:24:57,240 --> 00:24:59,919
Speaker 1: the herbs. It makes them last longer. Right. They all

434
00:25:00,000 --> 00:25:03,280
Speaker 1: also figured out that they could they could distill more

435
00:25:03,400 --> 00:25:08,280
Speaker 1: than just fermented alcohol or alcohol from fermented liquid. They

436
00:25:08,320 --> 00:25:10,920
Speaker 1: could distill the essential oils from all those things too,

437
00:25:11,359 --> 00:25:14,520
Speaker 1: and then mix that together and they're like these essential oils.

438
00:25:14,560 --> 00:25:17,680
Speaker 1: They really pack a punch. They must be incredibly medicinal.

439
00:25:17,960 --> 00:25:22,440
Speaker 1: And so the earliest cocktails, the earliest reason that people

440
00:25:22,480 --> 00:25:27,720
Speaker 1: were putting together spirits and botanicals was for medicinal purposes.

441
00:25:28,240 --> 00:25:31,720
Speaker 1: And they think that the first cocktail was probably a

442
00:25:31,840 --> 00:25:35,760
Speaker 1: ju lip or jew lab, which means rose water, which

443
00:25:35,800 --> 00:25:39,359
Speaker 1: ironically was probably an infusion of violets rather than roses,

444
00:25:39,560 --> 00:25:43,000
Speaker 1: with sugar and alcohol, which would make it liqueur because

445
00:25:43,080 --> 00:25:45,560
Speaker 1: there's alcohol that sugared and it sounds a lot like

446
00:25:45,640 --> 00:25:49,200
Speaker 1: kreme to violette, which is a great kreme liqueur. I've

447
00:25:49,240 --> 00:25:52,119
Speaker 1: never had that something. Oh chuck, it's so good. Have

448
00:25:52,240 --> 00:25:56,399
Speaker 1: you ever had an aviation? I've had aviation gin, but

449
00:25:56,480 --> 00:25:59,880
Speaker 1: not an aviation. Okay, so it's gin, probably pretty good

450
00:26:00,040 --> 00:26:02,840
Speaker 1: aviation gin and creme to violet and I think a

451
00:26:02,880 --> 00:26:05,840
Speaker 1: little Maraschino liqueur, and it is beautiful, but it's this

452
00:26:06,359 --> 00:26:11,960
Speaker 1: gorgeous violet light purple color. It's it's really gorgeous. And

453
00:26:11,960 --> 00:26:13,920
Speaker 1: I think there's another one called Blue Moon that uses

454
00:26:13,960 --> 00:26:16,119
Speaker 1: it too, but those are like the big two. But

455
00:26:16,240 --> 00:26:19,000
Speaker 1: it's a krem liqueur, not a cream liquor. Kreme liquor.

456
00:26:19,720 --> 00:26:22,719
Speaker 1: And I found out from this research that they call

457
00:26:22,800 --> 00:26:26,160
Speaker 1: it krem because these types of liqueurs have so much

458
00:26:26,200 --> 00:26:29,560
Speaker 1: sugar in it that it gives it almost a creamy texture.

459
00:26:29,880 --> 00:26:32,760
Speaker 1: Oh interesting, Yeah, but a cream liqueur would actually have

460
00:26:32,920 --> 00:26:35,280
Speaker 1: some sort of cream to it. This is a krem liqueur,

461
00:26:35,400 --> 00:26:37,720
Speaker 1: so creme to vilet, krem to men. It just means

462
00:26:37,800 --> 00:26:40,080
Speaker 1: there's so much sugar in it that you could stand

463
00:26:40,119 --> 00:26:42,600
Speaker 1: a straw up in it. Basically I never knew that.

464
00:26:42,960 --> 00:26:46,840
Speaker 1: I didn't either until like yesterday. Yeah. Oh interesting, So

465
00:26:47,119 --> 00:26:49,280
Speaker 1: you did you think there was a dairy agent to

466
00:26:49,680 --> 00:26:54,040
Speaker 1: those things. I didn't because it's clearly not there, you know.

467
00:26:54,200 --> 00:26:57,119
Speaker 1: But I thought maybe they like creamed the violets or

468
00:26:57,200 --> 00:26:59,600
Speaker 1: something like it was part of the process. Yeah, yeah,

469
00:27:00,040 --> 00:27:02,800
Speaker 1: kind of what I thought. Now my eyes are wide open.

470
00:27:03,160 --> 00:27:06,760
Speaker 1: I said, just go milk that flour and bring me

471
00:27:06,840 --> 00:27:12,520
Speaker 1: some cramp from it. So, these the things that these

472
00:27:12,800 --> 00:27:16,640
Speaker 1: Arab alchemists were doing eventually, of course, found their way

473
00:27:16,680 --> 00:27:20,359
Speaker 1: to Italy. And this is like twelfth thirteenth century, and

474
00:27:21,119 --> 00:27:23,359
Speaker 1: if you want to get some booze made, there are

475
00:27:23,400 --> 00:27:26,040
Speaker 1: a lot worse places to go than your local monastery.

476
00:27:26,400 --> 00:27:28,879
Speaker 1: For sure. They've always been big on it, and the

477
00:27:29,000 --> 00:27:31,120
Speaker 1: monks got a hold of it, and then the year

478
00:27:31,200 --> 00:27:36,080
Speaker 1: thirteen hundred, a very sort of lucky, unlucky thing happened

479
00:27:36,080 --> 00:27:40,200
Speaker 1: at the same time, which is Pope Boniface the eighth

480
00:27:41,200 --> 00:27:45,320
Speaker 1: got kidney stones and was at least thought cured in

481
00:27:45,440 --> 00:27:49,720
Speaker 1: part by this alcoholic confusion of bitter roots and herbs.

482
00:27:50,400 --> 00:27:54,120
Speaker 1: And if you want to like really market your product

483
00:27:54,280 --> 00:27:57,119
Speaker 1: in thirteen hundred, say this is the stuff that saved

484
00:27:57,160 --> 00:28:00,840
Speaker 1: the pope, right exactly. And a lot of those monks too,

485
00:28:00,960 --> 00:28:05,320
Speaker 1: were alchemists, and this is definitely where that comes together,

486
00:28:05,440 --> 00:28:10,600
Speaker 1: alchemy and monasteries creating their own blend of aquavite or

487
00:28:10,640 --> 00:28:14,320
Speaker 1: elixir of life. And again they're taking this stuff to

488
00:28:14,400 --> 00:28:17,800
Speaker 1: do all sorts of curative or therapeutic stuff. They were

489
00:28:17,920 --> 00:28:21,399
Speaker 1: medicinal drinks, but it didn't take them very long to

490
00:28:21,440 --> 00:28:23,720
Speaker 1: figure out it gives you a pretty pretty good buzz too,

491
00:28:24,840 --> 00:28:28,320
Speaker 1: And by the sixteenth century, I believe people were like,

492
00:28:28,760 --> 00:28:30,240
Speaker 1: just just give me that. I want to drink it.

493
00:28:30,359 --> 00:28:32,119
Speaker 1: I don't have anything wrong with me. I'm trying to

494
00:28:32,160 --> 00:28:34,480
Speaker 1: do anything different. I want a prescription. I just want

495
00:28:34,520 --> 00:28:37,520
Speaker 1: to drink this stuff because it's pretty good. Yeah, exactly.

496
00:28:38,360 --> 00:28:41,360
Speaker 1: And then when the sugar from the New World arrived

497
00:28:41,400 --> 00:28:45,040
Speaker 1: in Europe and the spice trade was so robust, and

498
00:28:45,120 --> 00:28:48,320
Speaker 1: all these spices were coming in from the East and

499
00:28:48,640 --> 00:28:50,680
Speaker 1: South America and from the South, all of a sudden

500
00:28:51,680 --> 00:28:54,200
Speaker 1: you had everything you needed. And I think in the

501
00:28:54,360 --> 00:28:59,880
Speaker 1: seventeenth century Venice and Florence had a really robust by

502
00:29:00,080 --> 00:29:03,280
Speaker 1: trade going on, and of course they kind of spread

503
00:29:03,360 --> 00:29:05,840
Speaker 1: that to the different monasteries that were making this booze,

504
00:29:06,400 --> 00:29:09,320
Speaker 1: and so all of a sudden you had this sugary

505
00:29:09,400 --> 00:29:13,000
Speaker 1: component and more spices. And this is kind of when,

506
00:29:13,120 --> 00:29:15,040
Speaker 1: like tomorrow as we know it today, feels like it

507
00:29:15,160 --> 00:29:18,040
Speaker 1: was really born. Yeah, for sure. One of the reasons

508
00:29:18,120 --> 00:29:21,160
Speaker 1: it was born in Italy was because it was such

509
00:29:21,200 --> 00:29:23,720
Speaker 1: a crossroad, Like you were saying, there's all these spices

510
00:29:23,840 --> 00:29:25,560
Speaker 1: making their way to it, and they already had this

511
00:29:25,680 --> 00:29:28,880
Speaker 1: tradition that they'd gotten from their Arab friends of making

512
00:29:28,960 --> 00:29:31,520
Speaker 1: these medicinal liqueur, so they were just making them better

513
00:29:31,600 --> 00:29:35,320
Speaker 1: and better. And then by the nineteenth, eighteenth and nineteenth centuries,

514
00:29:36,480 --> 00:29:39,520
Speaker 1: apothecaries and pharmacists were like, give me those, I'm going

515
00:29:39,560 --> 00:29:44,280
Speaker 1: to start selling these. And then eventually it transmuted from

516
00:29:44,720 --> 00:29:47,800
Speaker 1: which is appropriate because we're talking about alchemy from a

517
00:29:48,200 --> 00:29:51,960
Speaker 1: medicinal drink again or some sort of elixir that was

518
00:29:52,040 --> 00:29:55,480
Speaker 1: meant to make you feel better to just straight up booze.

519
00:29:55,720 --> 00:29:58,200
Speaker 1: And at that point it became like it really took

520
00:29:58,240 --> 00:30:01,040
Speaker 1: off in the nineteenth century. Yeah, and that's if you

521
00:30:01,240 --> 00:30:03,800
Speaker 1: if you look at not all of them, but like

522
00:30:04,400 --> 00:30:07,720
Speaker 1: most of the classic amari that you'll find from Italy

523
00:30:08,200 --> 00:30:11,560
Speaker 1: in the modern liquor stores today will have some sort

524
00:30:11,560 --> 00:30:15,120
Speaker 1: of nineteenth century date on the bottle, very proudly. They've

525
00:30:15,120 --> 00:30:18,120
Speaker 1: been around for a long time. Kimpari, like you said,

526
00:30:18,240 --> 00:30:21,680
Speaker 1: is kind of like if you're putting together a bar

527
00:30:21,840 --> 00:30:23,600
Speaker 1: for the first time, you look up, like what kinds

528
00:30:23,640 --> 00:30:25,680
Speaker 1: of different things should I get? That aren't just like

529
00:30:25,880 --> 00:30:28,520
Speaker 1: you know, the main liquors, kim Pari will probably be

530
00:30:28,600 --> 00:30:33,760
Speaker 1: on that list. It's that it's that red in the

531
00:30:33,800 --> 00:30:36,680
Speaker 1: clear bottle, that red liqueur that you see that when

532
00:30:36,760 --> 00:30:38,480
Speaker 1: you don't know what it is, You're like, I've seen

533
00:30:38,560 --> 00:30:40,560
Speaker 1: that thing at every bar I've ever been to, and

534
00:30:40,720 --> 00:30:44,360
Speaker 1: I just never knew what it was. And Gaspardi Campatti,

535
00:30:45,240 --> 00:30:49,480
Speaker 1: who was from Nevada, Italy, started experimenting in the eighteen

536
00:30:49,600 --> 00:30:53,320
Speaker 1: forties with the recipe didn't finalize it till close to

537
00:30:53,400 --> 00:30:56,640
Speaker 1: twenty years later in eighteen sixty and opened up Cafe

538
00:30:56,800 --> 00:31:00,960
Speaker 1: Kempari and Milan, and that's where the drink the Americano

539
00:31:01,080 --> 00:31:04,840
Speaker 1: was born, which is very simple as campari, Italian vermouth

540
00:31:04,960 --> 00:31:07,440
Speaker 1: and some soda water. Right, And in this case the

541
00:31:07,480 --> 00:31:11,720
Speaker 1: Americanos not named after US Americans. A mayor is the

542
00:31:11,840 --> 00:31:15,120
Speaker 1: French word for bitter, so this is a play on

543
00:31:15,240 --> 00:31:19,040
Speaker 1: that Americano is a bitter drink. And you mentioned how

544
00:31:19,120 --> 00:31:24,560
Speaker 1: bright red kampari is actually comes from carmine the big

545
00:31:24,600 --> 00:31:28,320
Speaker 1: red goo, which is a natural dye that they make

546
00:31:28,400 --> 00:31:32,080
Speaker 1: from a certain kind of insect, the cochineal insect. They

547
00:31:32,160 --> 00:31:34,160
Speaker 1: crush it up, they dry it out, crush it up

548
00:31:34,160 --> 00:31:36,760
Speaker 1: and increases red powder that's been used as a dye

549
00:31:36,840 --> 00:31:39,680
Speaker 1: for centuries. Yeah, and they did that all the way

550
00:31:39,800 --> 00:31:43,000
Speaker 1: until two thousand and six, which is really surprising. Now

551
00:31:43,040 --> 00:31:45,600
Speaker 1: it's synthesized, but I believe you know there are some

552
00:31:47,880 --> 00:31:50,040
Speaker 1: sort of small batch of mai that are made around

553
00:31:50,040 --> 00:31:52,360
Speaker 1: the world that still used this method of crushing the bugs.

554
00:31:52,560 --> 00:31:56,360
Speaker 1: Definitely there's one. So that whole thing, remember apperall kampari

555
00:31:56,440 --> 00:31:59,840
Speaker 1: they're called red bitters. That's their classification. There's a whole

556
00:32:00,000 --> 00:32:02,320
Speaker 1: bunch of red bitters out there, and one of them, Cappelletti,

557
00:32:02,880 --> 00:32:05,720
Speaker 1: um has been using carmine the whole time and still does.

558
00:32:06,280 --> 00:32:08,680
Speaker 1: And I read that it's actually a much better ingredient

559
00:32:08,960 --> 00:32:13,560
Speaker 1: in a Negroni, because um, it's less sweet than campari,

560
00:32:13,680 --> 00:32:16,720
Speaker 1: so it has like a more balanced finish. And I

561
00:32:16,880 --> 00:32:19,320
Speaker 1: don't think I've ever read many more words that made

562
00:32:19,320 --> 00:32:22,240
Speaker 1: me want to try a liqueur more than that. Oh,

563
00:32:22,280 --> 00:32:24,760
Speaker 1: because do you usually not in like a Negroni. I

564
00:32:24,880 --> 00:32:28,200
Speaker 1: love a Negroni. That's the okay I got. That's I'm into,

565
00:32:28,320 --> 00:32:31,400
Speaker 1: like an improved Negroni. I mean, give it to me

566
00:32:32,240 --> 00:32:34,240
Speaker 1: a Negroni. Plus I love it Negroni too. It's a

567
00:32:34,240 --> 00:32:37,840
Speaker 1: great drink. And then Negroni actually came from uh where

568
00:32:37,880 --> 00:32:41,320
Speaker 1: did they come from? I don't know. It came from

569
00:32:41,480 --> 00:32:47,280
Speaker 1: somebody's cafe. I want to say it came from Cafe Campari. Yeah,

570
00:32:47,440 --> 00:32:50,760
Speaker 1: but there was a count whose name was Negroni and

571
00:32:50,840 --> 00:32:52,880
Speaker 1: I can't I can't remember his first name. I can't

572
00:32:52,920 --> 00:32:55,880
Speaker 1: find him anywhere, but he Oh, I'm sorry his name.

573
00:32:56,000 --> 00:33:00,320
Speaker 1: It was a cafe COMPARI can't Camillo Negroni in nineteenth twenty.

574
00:33:00,440 --> 00:33:02,880
Speaker 1: He was a customer there at Cafe Campari said I

575
00:33:03,040 --> 00:33:05,720
Speaker 1: like this Americano. Yeah, pretty good. Can you give me

576
00:33:05,800 --> 00:33:08,800
Speaker 1: something different? And the bartender swapped out the soda water

577
00:33:09,520 --> 00:33:13,480
Speaker 1: with gin, and the first Negroni was made, and Count

578
00:33:13,560 --> 00:33:17,080
Speaker 1: Camillo Negroni was canonized the very next day. Oh that's

579
00:33:17,360 --> 00:33:21,400
Speaker 1: an interesting trade. I'll swap out the soda water for gin. Right,

580
00:33:22,000 --> 00:33:26,600
Speaker 1: this soda water is a waste of space. There's Amorrow averna.

581
00:33:27,320 --> 00:33:30,360
Speaker 1: It's a very popular Morrow. It's much sweeter. This is

582
00:33:30,480 --> 00:33:33,920
Speaker 1: from eighteen sixty eight, was when they first started bottling

583
00:33:34,000 --> 00:33:36,360
Speaker 1: this stuff. And this was one that came straight from

584
00:33:36,440 --> 00:33:41,480
Speaker 1: Sicilian monks to a guy named Salvatore Averna, and it

585
00:33:41,720 --> 00:33:43,520
Speaker 1: was like sort of the thing he did for friends

586
00:33:43,560 --> 00:33:47,200
Speaker 1: and family for a little while. And then his son said, hey, Papa,

587
00:33:47,280 --> 00:33:50,080
Speaker 1: we should sell this stuff. And he said, go go

588
00:33:50,240 --> 00:33:52,040
Speaker 1: with God if you want to. I'm just gonna be

589
00:33:52,120 --> 00:33:55,080
Speaker 1: sitting over here in the shade. What about Montenegro, that's

590
00:33:55,120 --> 00:33:59,400
Speaker 1: your jam? Right? Yeah, I love it. It was originally

591
00:33:59,520 --> 00:34:04,480
Speaker 1: called Elica lunga vita, the Elixir of Life. It's made

592
00:34:04,520 --> 00:34:08,040
Speaker 1: with forty botanicals which is a middling amount of botanicals.

593
00:34:08,120 --> 00:34:10,640
Speaker 1: Typically for a Merrow, it's like right there in the middle,

594
00:34:10,760 --> 00:34:12,920
Speaker 1: which is appropriate because a Mero Montenegro is like a

595
00:34:13,000 --> 00:34:17,160
Speaker 1: really good introduction to like real amari. But it came

596
00:34:17,239 --> 00:34:21,160
Speaker 1: from Bologna, Italy back in eighteen eighty five, created by

597
00:34:21,200 --> 00:34:25,440
Speaker 1: a guy named Stana Solokobianki, and he was so enthralled

598
00:34:25,520 --> 00:34:28,959
Speaker 1: with Princess Elena of Montenegro, who became Queen of Italy

599
00:34:29,120 --> 00:34:34,239
Speaker 1: nineteen hundred, that he renamed his Amari Amarrow Montenegro. I

600
00:34:34,360 --> 00:34:37,160
Speaker 1: love that story, and that is um. I saw a

601
00:34:37,239 --> 00:34:40,520
Speaker 1: couple of great there at least two really good YouTube

602
00:34:40,560 --> 00:34:47,360
Speaker 1: videos from from Amarrow enthusiasts, and they one was this

603
00:34:47,480 --> 00:34:49,799
Speaker 1: guy I think he was originally from Italy, and then

604
00:34:49,880 --> 00:34:52,840
Speaker 1: one was this Scottish woman who of course loved that accent.

605
00:34:53,440 --> 00:34:55,719
Speaker 1: And they're like nine ten eleven minutes each and they

606
00:34:55,800 --> 00:34:57,840
Speaker 1: do a really good job of sort of you know,

607
00:34:57,880 --> 00:35:02,560
Speaker 1: if you've never tried amar, then here like ten different

608
00:35:02,640 --> 00:35:06,160
Speaker 1: kinds that range from what the guy referred to as

609
00:35:06,200 --> 00:35:11,200
Speaker 1: sort of like pastry esque all the way to super

610
00:35:11,239 --> 00:35:14,719
Speaker 1: medicinal tasting, right. And the one they had in the

611
00:35:14,800 --> 00:35:17,239
Speaker 1: middle is when I have on myself called the Lucano,

612
00:35:17,719 --> 00:35:21,680
Speaker 1: but they both described Montenegro as a really good gateway

613
00:35:22,200 --> 00:35:25,719
Speaker 1: omarrow for someone who's never really tried it, which makes

614
00:35:25,800 --> 00:35:27,440
Speaker 1: me think, I still don't have a bottle. I'm going

615
00:35:27,480 --> 00:35:29,640
Speaker 1: to get one soon. But oh yeah, that's that has

616
00:35:29,640 --> 00:35:33,160
Speaker 1: an accessibility factor to it definitely, and it's really useful

617
00:35:33,320 --> 00:35:36,920
Speaker 1: in cocktails too because it's it's very sweet as far

618
00:35:37,000 --> 00:35:42,640
Speaker 1: as amari go, it's a pretty sweet Tomorrow. And like Montenegro,

619
00:35:42,760 --> 00:35:45,279
Speaker 1: like many others, got a golden rich golden color, some

620
00:35:45,360 --> 00:35:48,239
Speaker 1: of the caramel color, some are brownish, and a lot

621
00:35:48,320 --> 00:35:51,040
Speaker 1: of them really kind of sharing common like they have

622
00:35:51,120 --> 00:35:53,560
Speaker 1: a brown taste, like you could taste it and if

623
00:35:53,960 --> 00:35:56,839
Speaker 1: if if somebody who had already had it before, if

624
00:35:56,920 --> 00:35:59,360
Speaker 1: you described it as brown, they would probably get what

625
00:35:59,440 --> 00:36:01,080
Speaker 1: you were talking about. It's not just the color of

626
00:36:01,160 --> 00:36:03,560
Speaker 1: the taste too. But there's another kind of a Morrow

627
00:36:03,920 --> 00:36:07,319
Speaker 1: that's been around. It might be the oldest surviving continuously

628
00:36:07,440 --> 00:36:12,560
Speaker 1: made a Morrow recipe and it comes from France chartrouss oh,

629
00:36:12,640 --> 00:36:15,640
Speaker 1: which there's another thing you've seen on American bars for

630
00:36:16,040 --> 00:36:21,759
Speaker 1: decades and decades, huge firm bar thing, but chartreuse vert

631
00:36:21,840 --> 00:36:25,279
Speaker 1: in particular is green. Yeah, and it's been It was

632
00:36:25,360 --> 00:36:27,680
Speaker 1: first brewed in like the seventeen thirties, but it came

633
00:36:27,719 --> 00:36:30,960
Speaker 1: from a recipe in sixteen oh five. And again it's

634
00:36:31,120 --> 00:36:34,040
Speaker 1: monks in a monastery making these recipes. And still to

635
00:36:34,120 --> 00:36:36,640
Speaker 1: the state check, there's only two two monks at any

636
00:36:36,680 --> 00:36:40,120
Speaker 1: given time who know the exact recipe. And they're the ones,

637
00:36:40,480 --> 00:36:44,439
Speaker 1: again still to this day, who order and blend the botanicals,

638
00:36:44,880 --> 00:36:48,520
Speaker 1: and then they hand the blended herbs and spices off

639
00:36:48,560 --> 00:36:50,400
Speaker 1: to the distillers who then take it and use it.

640
00:36:50,520 --> 00:36:53,359
Speaker 1: But only two of them know. What's amazing, And there's

641
00:36:53,360 --> 00:36:56,480
Speaker 1: one hundred and thirty two botanicals in chartreuse. That is

642
00:36:56,680 --> 00:36:59,440
Speaker 1: really something. And then here's the fact of the podcast

643
00:36:59,520 --> 00:37:03,480
Speaker 1: for me. The color Chartrusse got its name from the

644
00:37:03,640 --> 00:37:06,920
Speaker 1: liqueur chartrouss, not the other way around. It's older than

645
00:37:06,960 --> 00:37:09,799
Speaker 1: the color, isn't that neat? Yeah? That's pretty cool. Yeah.

646
00:37:09,920 --> 00:37:14,080
Speaker 1: So that chartrous blouse you're wearing, it's named after Chartrousse.

647
00:37:14,200 --> 00:37:19,359
Speaker 1: Vert the amorrow. All right, let's take a break. I've

648
00:37:19,400 --> 00:37:21,239
Speaker 1: spilt some momorrow on my blouse and I need to

649
00:37:21,320 --> 00:37:23,320
Speaker 1: go put the hair dryer on it, and we'll be

650
00:37:23,440 --> 00:37:50,320
Speaker 1: right back, Okay, so we're back. And one of the

651
00:37:50,400 --> 00:37:53,880
Speaker 1: things you mentioned very early on and repeatedly is that

652
00:37:54,239 --> 00:37:57,520
Speaker 1: amari is typically used as a digestive. You have a

653
00:37:57,560 --> 00:38:00,560
Speaker 1: big old meal, eat a big steak, eat three four

654
00:38:00,640 --> 00:38:04,720
Speaker 1: dozen oysters, have a lobster the size of a VW

655
00:38:04,960 --> 00:38:07,719
Speaker 1: beetle that you just ate. All sounds so good, A

656
00:38:07,800 --> 00:38:11,120
Speaker 1: bunch of tacos. You might want to do a shot,

657
00:38:11,239 --> 00:38:13,719
Speaker 1: but don't do a shot. You could do a shot,

658
00:38:13,760 --> 00:38:15,400
Speaker 1: but you don't really want to do a shot. You

659
00:38:15,480 --> 00:38:18,840
Speaker 1: want to sip amorrow right and really enjoy the taste

660
00:38:18,880 --> 00:38:24,399
Speaker 1: of it, but you'll you'll be aiding in digestion. True

661
00:38:24,520 --> 00:38:27,800
Speaker 1: or false? Chuck, Yeah, I mean kind of true. I

662
00:38:27,880 --> 00:38:30,880
Speaker 1: don't know there's that there's been like lab studies, but

663
00:38:31,040 --> 00:38:34,239
Speaker 1: the reasoning behind it is pretty sound. I think. I

664
00:38:34,239 --> 00:38:36,359
Speaker 1: don't think it's like a big reach and it's like, oh,

665
00:38:36,400 --> 00:38:39,080
Speaker 1: it's good for you, so it's fine to drink. But

666
00:38:39,200 --> 00:38:42,239
Speaker 1: it sounds like it probably does what other bitter things

667
00:38:42,320 --> 00:38:45,439
Speaker 1: do to your body. When the body you know gets

668
00:38:45,480 --> 00:38:47,920
Speaker 1: a bitter taste in its mouth, we have evolved to

669
00:38:48,000 --> 00:38:50,359
Speaker 1: think that might be poison because there are so many

670
00:38:50,920 --> 00:38:53,640
Speaker 1: bad plants in the world that are bitter and that's

671
00:38:53,760 --> 00:38:56,960
Speaker 1: a sure sign like, hey, don't eat this thing. And

672
00:38:57,080 --> 00:38:59,520
Speaker 1: so the logic is basically, you get a little tomorrow

673
00:39:00,200 --> 00:39:02,719
Speaker 1: and your body says, hey, this is a low level

674
00:39:02,800 --> 00:39:05,239
Speaker 1: poison kind of coming into my body, So let me

675
00:39:05,680 --> 00:39:07,600
Speaker 1: kick this digestion off and see if we can work

676
00:39:07,680 --> 00:39:10,680
Speaker 1: that through our system as quickly as possible. And then

677
00:39:10,719 --> 00:39:13,719
Speaker 1: you've got all these like herbs and botanicals and things

678
00:39:13,840 --> 00:39:19,600
Speaker 1: that also can you aid in digestion and have natural

679
00:39:19,719 --> 00:39:23,040
Speaker 1: anti inflammatory properties. And yeah, that's why it sort of

680
00:39:23,120 --> 00:39:26,239
Speaker 1: has that medicinal taste to it is because it is

681
00:39:26,280 --> 00:39:30,239
Speaker 1: slightly medicinal. I don't think it's some snake oil cure

682
00:39:30,239 --> 00:39:33,040
Speaker 1: all or anything, but I believe it's a legit digestive.

683
00:39:33,400 --> 00:39:37,320
Speaker 1: Plus also, um, a lot of those herbs are like

684
00:39:37,480 --> 00:39:41,320
Speaker 1: hepato protective, so it helps your liver while it's processing

685
00:39:41,400 --> 00:39:43,560
Speaker 1: all of that alcohol. It's I mean, if you're going

686
00:39:43,640 --> 00:39:46,120
Speaker 1: to drink a booze, it's you could do a lot

687
00:39:46,239 --> 00:39:49,719
Speaker 1: worse as far as like your systems are concerned. But

688
00:39:49,880 --> 00:39:52,360
Speaker 1: on the other hand, there is a lot of criticism

689
00:39:52,440 --> 00:39:57,520
Speaker 1: of drinking some amorrow after a meal, especially a big meal,

690
00:39:57,800 --> 00:40:02,120
Speaker 1: because alcohol actually slows digestion should by as much as fifty, right,

691
00:40:02,360 --> 00:40:05,279
Speaker 1: So it's actually slowing now your digestion, making you feel

692
00:40:05,360 --> 00:40:09,440
Speaker 1: fuller longer. Plus it's extra calories that you have to

693
00:40:09,680 --> 00:40:13,240
Speaker 1: now to now process. But on the other hand, alcohol

694
00:40:13,320 --> 00:40:17,440
Speaker 1: is a vasodilator, so it keeps your muscles from from tightening,

695
00:40:17,760 --> 00:40:20,000
Speaker 1: which means that your stomach can expand a little more

696
00:40:20,320 --> 00:40:22,359
Speaker 1: to make you feel a little more relieved if you're

697
00:40:22,400 --> 00:40:25,200
Speaker 1: super full. So the net and net is it does nothing.

698
00:40:26,160 --> 00:40:27,920
Speaker 1: I don't know, it might I think I get the

699
00:40:28,000 --> 00:40:32,440
Speaker 1: impression that appertifs do more to stimulate appetite and get

700
00:40:32,480 --> 00:40:36,279
Speaker 1: your juices going literally and a digestive, and that what

701
00:40:36,440 --> 00:40:39,440
Speaker 1: I saw was that you're much better off just spritzing

702
00:40:39,760 --> 00:40:43,800
Speaker 1: some actual bitters like cocktail bitters before a meal, and

703
00:40:43,920 --> 00:40:45,960
Speaker 1: that that would be that would probably be the best

704
00:40:46,000 --> 00:40:48,840
Speaker 1: way to actually do it. Yeah, Emily, it will spray

705
00:40:49,080 --> 00:40:52,319
Speaker 1: bitters in her mouth and stuff, Yeah, occasionally, and that's

706
00:40:52,400 --> 00:40:55,600
Speaker 1: that's probably the way to do it. Yeah, before the meal. Yeah,

707
00:40:55,880 --> 00:40:58,600
Speaker 1: But like I said, you're not even if you're drinking

708
00:40:58,640 --> 00:41:00,560
Speaker 1: AMR the right way, you're not drinking a ton of it.

709
00:41:01,680 --> 00:41:03,880
Speaker 1: So like in tomorrow after a meal probably isn't like

710
00:41:03,880 --> 00:41:05,520
Speaker 1: the worst thing in the world for you. No. But

711
00:41:05,640 --> 00:41:08,360
Speaker 1: also it's not like if you're even if you're drinking

712
00:41:08,400 --> 00:41:10,520
Speaker 1: it as a digestive, what you're really doing is just

713
00:41:10,840 --> 00:41:15,160
Speaker 1: finishing this meal in a really like luxurious calm way. Yes,

714
00:41:16,160 --> 00:41:19,800
Speaker 1: that's really the point of it. Yeah, So I promise

715
00:41:19,960 --> 00:41:24,040
Speaker 1: my Amorrow history and I will shorten the story to this,

716
00:41:24,320 --> 00:41:27,480
Speaker 1: which is I hadn't had it very much at all until,

717
00:41:28,120 --> 00:41:30,279
Speaker 1: like in various drinks like Negrons and things, but not

718
00:41:30,440 --> 00:41:32,920
Speaker 1: on its own, and it wasn't something I really kept

719
00:41:32,960 --> 00:41:38,160
Speaker 1: in stock until about two wish years ago. I follow

720
00:41:38,440 --> 00:41:42,560
Speaker 1: the actor Walton Goggins on Instagram and he makes his

721
00:41:42,600 --> 00:41:46,160
Speaker 1: own Looker. He makes mulhalland whiskey and gin, which are

722
00:41:46,160 --> 00:41:48,759
Speaker 1: both great. Really love the whiskey, and I'm a huge

723
00:41:48,800 --> 00:41:52,840
Speaker 1: fan of his. And he made a cocktail of just

724
00:41:54,239 --> 00:41:58,359
Speaker 1: half Bourbon and half Amorrow to Angus Stora. Angus Stora

725
00:41:58,480 --> 00:42:01,440
Speaker 1: makes their own like full size of Tomorrow. Same company

726
00:42:01,560 --> 00:42:04,399
Speaker 1: makes the bitters and a little like orange peel. I think,

727
00:42:05,760 --> 00:42:07,839
Speaker 1: express those oils in there and rub it around the rim,

728
00:42:07,920 --> 00:42:09,840
Speaker 1: then just drop it in. And so I bought a

729
00:42:09,880 --> 00:42:11,600
Speaker 1: bottle of it and I tried it, and I loved

730
00:42:11,640 --> 00:42:15,719
Speaker 1: it and then started collecting another ormorrow here or there,

731
00:42:15,880 --> 00:42:19,040
Speaker 1: and then this year at Christmas, we had an open

732
00:42:19,080 --> 00:42:21,239
Speaker 1: house on Christmas Day this year for the first time,

733
00:42:22,000 --> 00:42:24,400
Speaker 1: which have you ever had an open house type of party?

734
00:42:24,680 --> 00:42:27,520
Speaker 1: My parents have, I never have. I think it was

735
00:42:27,560 --> 00:42:30,279
Speaker 1: an Ohio thing because I got this from Emily's parents.

736
00:42:30,320 --> 00:42:32,960
Speaker 1: They used to do it too. And if you don't

737
00:42:33,000 --> 00:42:35,440
Speaker 1: know what it is, it's basically when you host a party,

738
00:42:35,520 --> 00:42:39,040
Speaker 1: that's not like show up at six and leave at midnight.

739
00:42:39,880 --> 00:42:41,759
Speaker 1: It's like, hey, the house will be open from noon

740
00:42:41,840 --> 00:42:46,120
Speaker 1: to six, drop by for a drink, stay if you want,

741
00:42:46,200 --> 00:42:49,279
Speaker 1: but you can just breeze through as well. And we

742
00:42:49,400 --> 00:42:51,480
Speaker 1: did that this year when we had so much fun.

743
00:42:52,320 --> 00:42:56,120
Speaker 1: And my friend Thomas, who is the father of one

744
00:42:56,160 --> 00:42:58,160
Speaker 1: of Ruby's friends and has become a friend of mine,

745
00:42:58,560 --> 00:43:03,080
Speaker 1: brought as a very generous gift three different Amaros for me. Wow.

746
00:43:03,719 --> 00:43:05,279
Speaker 1: And he's the kind of guy that just really loves

747
00:43:05,320 --> 00:43:08,080
Speaker 1: to He's very generous and loves to share knowledge and

748
00:43:08,160 --> 00:43:10,719
Speaker 1: turn people onto things. So he brought me a four

749
00:43:10,800 --> 00:43:14,719
Speaker 1: O F O R O which is sort of it's

750
00:43:14,800 --> 00:43:18,040
Speaker 1: very much sweeter, has like a coffee taste to it. Yeah,

751
00:43:18,120 --> 00:43:21,360
Speaker 1: there's definitely coffee Amari. Yeah, that's one of him. He

752
00:43:21,400 --> 00:43:24,359
Speaker 1: brought me Miletti, which I'm having now, which is sort

753
00:43:24,360 --> 00:43:27,680
Speaker 1: of your standard dark bitter. And then the one I

754
00:43:27,800 --> 00:43:31,160
Speaker 1: like the most is the Lucano. It looks sort of

755
00:43:31,160 --> 00:43:33,080
Speaker 1: like the Saint Paul girl in the Baha. You've probably

756
00:43:33,080 --> 00:43:35,640
Speaker 1: seen it before. Yeah, I've seen like old vintage posters

757
00:43:35,680 --> 00:43:40,239
Speaker 1: of Lucano stuff I've never Yeah, and Lucanor's super bitter. Um,

758
00:43:40,360 --> 00:43:42,560
Speaker 1: I don't think I've never had any of the Frenetts.

759
00:43:42,640 --> 00:43:45,080
Speaker 1: That's next on my list. As you're you're not going

760
00:43:45,160 --> 00:43:47,480
Speaker 1: to like them really because I'm into the bitter. Is

761
00:43:47,480 --> 00:43:50,440
Speaker 1: it's it's not bitter, it's not good bitter. It's a

762
00:43:50,560 --> 00:43:53,680
Speaker 1: whole it's a whole other class of things. It's not pleasant.

763
00:43:53,760 --> 00:43:56,040
Speaker 1: I don't understand people who like Frenette. Is it like

764
00:43:56,120 --> 00:44:01,160
Speaker 1: the Malort thing a little bit but mentally oh interesting.

765
00:44:01,600 --> 00:44:04,200
Speaker 1: I mean it is interesting and people do like it,

766
00:44:04,360 --> 00:44:06,320
Speaker 1: but I I mean, I'll be surprised if you're a

767
00:44:06,360 --> 00:44:09,359
Speaker 1: Fernette guy. Okay, you know, let me know for sure,

768
00:44:09,400 --> 00:44:12,719
Speaker 1: but I'll be surprised. I think it. Bronca is the

769
00:44:12,840 --> 00:44:16,440
Speaker 1: most popular. Yeah, let's talk about this. So Fernett is

770
00:44:16,480 --> 00:44:17,640
Speaker 1: at the end of your story because it was a

771
00:44:17,680 --> 00:44:21,680
Speaker 1: good story by some Amari. Yeah, big thanks to Toma

772
00:44:21,760 --> 00:44:25,439
Speaker 1: and also to make friends with Thomas. But um, yeah,

773
00:44:25,600 --> 00:44:29,840
Speaker 1: Fernet is it's um class called a Bronca or no,

774
00:44:30,080 --> 00:44:34,320
Speaker 1: it's called a Fernet. Yeah. Bronca is the brand of Fernett.

775
00:44:34,360 --> 00:44:36,960
Speaker 1: That's the most popular fern at Bronco. That's right. And

776
00:44:37,040 --> 00:44:41,240
Speaker 1: it is mental flavored, uh, super bitter. It's a really

777
00:44:41,480 --> 00:44:47,839
Speaker 1: really weird drink, but it is life blood in Argentina.

778
00:44:48,600 --> 00:44:51,440
Speaker 1: Yeah right. Yeah. In fact, one of the most popular

779
00:44:51,520 --> 00:44:57,319
Speaker 1: cocktails in Argentina. Argentina is a Fernando or Fernandidom, which

780
00:44:57,440 --> 00:44:59,680
Speaker 1: is I think a one to three so two ounces

781
00:44:59,680 --> 00:45:04,120
Speaker 1: of net with six ounces of coke and that's it. Wow.

782
00:45:04,760 --> 00:45:07,200
Speaker 1: And it's a great hangover cure and people are nuts

783
00:45:07,280 --> 00:45:11,879
Speaker 1: for it, and um, they're so crazy for it. Argentina

784
00:45:12,080 --> 00:45:16,760
Speaker 1: consumes seventy five percent of Furnet Bronco made worldwide. Wow,

785
00:45:17,200 --> 00:45:19,759
Speaker 1: how much seventy five percent? Three quarters of the fur

786
00:45:19,840 --> 00:45:24,359
Speaker 1: Net Bronco made in the entire world. It's drunk in Argentina, Wow,

787
00:45:24,480 --> 00:45:26,880
Speaker 1: because they love that drink so much. All right, If

788
00:45:26,880 --> 00:45:28,840
Speaker 1: I ever go to Argentina. I'll try it out. I

789
00:45:29,000 --> 00:45:31,080
Speaker 1: think I want to try that. I mean it sounds

790
00:45:31,160 --> 00:45:33,560
Speaker 1: like something way more than just the fur net, like

791
00:45:33,640 --> 00:45:36,400
Speaker 1: they combine together to make something really special. So I

792
00:45:36,440 --> 00:45:38,480
Speaker 1: would try that. But if I never have like a

793
00:45:38,600 --> 00:45:40,560
Speaker 1: sip of fur net bronco again, I won't be it.

794
00:45:40,760 --> 00:45:44,040
Speaker 1: It'll be too soon. Well, there is a Cola esque

795
00:45:44,080 --> 00:45:49,239
Speaker 1: element to some Amorrows, so I can't I can't wait

796
00:45:49,360 --> 00:45:51,040
Speaker 1: till we start getting all the emails there. Like you

797
00:45:51,120 --> 00:45:54,239
Speaker 1: guys said, you you never say a Morrow was used

798
00:45:54,239 --> 00:45:56,000
Speaker 1: to say a Mari and then you proceed to say

799
00:45:56,000 --> 00:45:58,840
Speaker 1: Amorrow's like ten times. Did I just say, yeah, we

800
00:45:58,920 --> 00:46:04,040
Speaker 1: both have that's right. What about the artichoke? When I

801
00:46:04,080 --> 00:46:09,799
Speaker 1: saw it pronounced China chinaar chinnar. That is the one

802
00:46:09,880 --> 00:46:12,239
Speaker 1: that you've probably noticed the bottle because it has an

803
00:46:12,320 --> 00:46:15,200
Speaker 1: artichoke on the front of it, and you might be thinking, well,

804
00:46:15,239 --> 00:46:17,239
Speaker 1: that's a weird thing to have on the front of

805
00:46:17,280 --> 00:46:20,080
Speaker 1: a liquor bottle, but that's what it's made from. It's

806
00:46:20,320 --> 00:46:22,719
Speaker 1: from Venice, created in the nineteen fifties, so it's a

807
00:46:23,440 --> 00:46:25,560
Speaker 1: I guess as far as amri ego, it's a newer

808
00:46:25,719 --> 00:46:30,160
Speaker 1: Amar or Amar see there I go, And that is

809
00:46:30,800 --> 00:46:34,480
Speaker 1: artichoke is a Mediterranean thistle and I have not tried this,

810
00:46:34,640 --> 00:46:36,880
Speaker 1: but I'm eager to. It's fine. It doesn't taste like

811
00:46:37,040 --> 00:46:40,560
Speaker 1: artichoke at all, but I find the label off pudding.

812
00:46:41,560 --> 00:46:43,800
Speaker 1: Oh you don't like that artichoke looking at you? No,

813
00:46:44,160 --> 00:46:47,800
Speaker 1: I really don't. Again, it doesn't taste anything like artichoke.

814
00:46:47,880 --> 00:46:50,560
Speaker 1: But right, you know, to make artichok the mascot of

815
00:46:50,640 --> 00:46:54,320
Speaker 1: your amorrow. Clearly they're doing fine because Chinnar is another

816
00:46:54,440 --> 00:46:57,040
Speaker 1: really popular one in the US, but I just I'm

817
00:46:57,080 --> 00:46:59,640
Speaker 1: not crazy for it because of that stupid artichoke on

818
00:46:59,680 --> 00:47:02,239
Speaker 1: the lab. Well, I think it looks cool. I think

819
00:47:02,280 --> 00:47:05,279
Speaker 1: it looks like a seventies something or other, definitely, But

820
00:47:05,640 --> 00:47:08,359
Speaker 1: it's still an artichoke and you're drinking an art of choke,

821
00:47:08,520 --> 00:47:11,320
Speaker 1: is what it seems like. On the lighter side, we

822
00:47:11,400 --> 00:47:13,480
Speaker 1: did mention Montenegro. But there's another one I wanted to

823
00:47:13,520 --> 00:47:17,600
Speaker 1: shout out that's very popular called no Nino. You'll see

824
00:47:17,640 --> 00:47:20,719
Speaker 1: in a lot of shelves, and if you've ever had

825
00:47:20,760 --> 00:47:24,160
Speaker 1: a paper plane, you've probably had no Nino in it. Yeah,

826
00:47:24,440 --> 00:47:27,640
Speaker 1: a paper plane is no Nino. Apper all bourbon and

827
00:47:27,920 --> 00:47:30,880
Speaker 1: lemon juice. I think equal parts Oh apper all is

828
00:47:30,880 --> 00:47:34,120
Speaker 1: well interesting, yeah, or red bitter but yeah apperl okay,

829
00:47:34,200 --> 00:47:36,560
Speaker 1: they double up on it. They definitely do. But but

830
00:47:36,680 --> 00:47:39,560
Speaker 1: I mean that just goes to show how different amorrow

831
00:47:40,080 --> 00:47:42,600
Speaker 1: or a mari is because you can put two amari

832
00:47:43,000 --> 00:47:45,880
Speaker 1: in a drink and it's not like just two of

833
00:47:45,960 --> 00:47:48,799
Speaker 1: the same thing. You know. How about this? I love

834
00:47:48,880 --> 00:47:54,600
Speaker 1: the description of the a liser Nova Salis. It's the

835
00:47:54,760 --> 00:47:59,880
Speaker 1: alpine amorrow, I think very piney. And Dave dug up

836
00:47:59,880 --> 00:48:02,719
Speaker 1: the great quote from a writer named Chuck Taggart, a

837
00:48:02,800 --> 00:48:07,160
Speaker 1: cocktail writer, that set a sip of alser Nova Salis

838
00:48:08,120 --> 00:48:13,640
Speaker 1: tastes like you're getting kicked in the crutch by a tree. Yeah.

839
00:48:14,160 --> 00:48:16,760
Speaker 1: I love descriptors like that that are weird but totally

840
00:48:16,840 --> 00:48:20,359
Speaker 1: nail it. Yeah, it's supposed to be so bitter it's

841
00:48:20,440 --> 00:48:23,040
Speaker 1: just crazy, which is all the more surprising that it's

842
00:48:23,040 --> 00:48:26,600
Speaker 1: a vino Amorrow, so it's vers is wine. But like

843
00:48:26,680 --> 00:48:30,680
Speaker 1: you said, it's alpine and the alpine class of amorrow is.

844
00:48:31,160 --> 00:48:34,680
Speaker 1: It definitely has like a piney tree kind of thing

845
00:48:34,760 --> 00:48:38,680
Speaker 1: going on woods And my favorite is one called zerbin

846
00:48:38,880 --> 00:48:43,719
Speaker 1: Stone pine Liqueur. Okay, And if you if you look

847
00:48:43,760 --> 00:48:46,360
Speaker 1: at descriptions, So go onto. If this is like floating

848
00:48:46,400 --> 00:48:50,560
Speaker 1: your boat at all, going to house alpens alpe nz

849
00:48:50,840 --> 00:48:53,880
Speaker 1: dot com and just start following links and you'll end

850
00:48:53,960 --> 00:48:57,040
Speaker 1: up in the coolest rabbit hole ever. But they are

851
00:48:57,280 --> 00:49:00,680
Speaker 1: one of them suppliers of zerbins be the only one

852
00:49:01,320 --> 00:49:05,359
Speaker 1: and the other descriptions of Amari. They'll say, like, enjoy

853
00:49:05,400 --> 00:49:06,959
Speaker 1: it on its own, or with it just a little

854
00:49:07,120 --> 00:49:10,319
Speaker 1: citrus twist or whatever, and then they'll go into all

855
00:49:10,320 --> 00:49:12,360
Speaker 1: the other things you can use that tomorrow for With

856
00:49:12,719 --> 00:49:15,880
Speaker 1: their benz they say basically like you should mix this

857
00:49:16,000 --> 00:49:18,480
Speaker 1: with other stuff. You don't really one and drinking on

858
00:49:18,560 --> 00:49:21,400
Speaker 1: its own because it's so piny. They literally make it

859
00:49:21,560 --> 00:49:23,960
Speaker 1: from pine cones. That's how piny it is. But it's

860
00:49:24,280 --> 00:49:27,239
Speaker 1: really good, it's really weird. It's its own thing. It's

861
00:49:27,280 --> 00:49:30,920
Speaker 1: like it's just its own thing. I strongly recommend just

862
00:49:31,120 --> 00:49:35,680
Speaker 1: trying it at least once. Interesting. All right, I got

863
00:49:35,760 --> 00:49:38,799
Speaker 1: nothing else is where they're any other Amari's we need

864
00:49:38,840 --> 00:49:44,400
Speaker 1: to go over That time was purposeful, wasn't it. I

865
00:49:44,480 --> 00:49:46,640
Speaker 1: don't think so we should give a shout out to

866
00:49:46,800 --> 00:49:49,279
Speaker 1: American Amari. That's starting to kind of make a thing.

867
00:49:49,600 --> 00:49:53,600
Speaker 1: I know Leopolds has one, and yeah, I think Saint

868
00:49:53,640 --> 00:49:57,080
Speaker 1: George has one. There's a bunch of other ones too. Yeah,

869
00:49:57,120 --> 00:50:00,000
Speaker 1: I mean I love it. There's all kinds of creating

870
00:50:00,000 --> 00:50:03,040
Speaker 1: of things happening in the United States with in terms

871
00:50:03,080 --> 00:50:06,320
Speaker 1: of distilling things. So of course they're on board with amorrow.

872
00:50:06,600 --> 00:50:10,080
Speaker 1: So what's your next bottle? Well, I guess I gotta

873
00:50:10,120 --> 00:50:14,480
Speaker 1: get a bottle of Montenegro. Okay, yeah I did buy that,

874
00:50:14,600 --> 00:50:16,800
Speaker 1: But then also, what's your other next bottle? Like you,

875
00:50:16,960 --> 00:50:18,879
Speaker 1: you're gonna want not just that one because you'll taste

876
00:50:18,880 --> 00:50:20,320
Speaker 1: you and be like, oh this is good. I've already

877
00:50:20,400 --> 00:50:22,640
Speaker 1: kind of passed this point. Well, I think the Piney

878
00:50:22,680 --> 00:50:25,400
Speaker 1: when you were just talking about does their bins. Yeah, okay,

879
00:50:25,880 --> 00:50:29,719
Speaker 1: and then you might actually want another one too. You

880
00:50:29,800 --> 00:50:32,279
Speaker 1: might because you might be frustrated with those two. If

881
00:50:32,280 --> 00:50:34,239
Speaker 1: those are your two next ones, well you tell me that.

882
00:50:34,280 --> 00:50:36,040
Speaker 1: I feel like you're leading me to a choice. I'm not.

883
00:50:36,120 --> 00:50:38,480
Speaker 1: I'm honestly not. Oh well, those are the two, and

884
00:50:38,560 --> 00:50:42,840
Speaker 1: then I should try for neat. Okay, you're about to

885
00:50:42,880 --> 00:50:47,480
Speaker 1: have like a losing streak of Amorrow. Oh no, that

886
00:50:47,520 --> 00:50:49,680
Speaker 1: will negate my winning streak. You'll come out the other

887
00:50:49,840 --> 00:50:53,760
Speaker 1: end though. All right, okay, well, since Chuck said all right, everybody,

888
00:50:53,800 --> 00:50:59,560
Speaker 1: that means it's time for listener, ma'am. I'm gonna call

889
00:50:59,640 --> 00:51:03,759
Speaker 1: this honey PSA, which was pretty interesting, and this is

890
00:51:03,840 --> 00:51:09,319
Speaker 1: from Taylor Hadden. They said, hey, guys, toward the end

891
00:51:09,320 --> 00:51:11,000
Speaker 1: of the episode on honey, you listed off all the

892
00:51:11,040 --> 00:51:14,160
Speaker 1: amazing properties. I don't know if this came up in

893
00:51:14,239 --> 00:51:18,400
Speaker 1: your research, but for people with fructose intolerance like my husband,

894
00:51:19,000 --> 00:51:21,840
Speaker 1: it also has the major property of being anti not

895
00:51:22,000 --> 00:51:24,719
Speaker 1: in the bathroom, or I guess that would be pro

896
00:51:24,880 --> 00:51:28,279
Speaker 1: not in the bathroom now they think about it. So

897
00:51:28,440 --> 00:51:31,240
Speaker 1: few people know that you can be intolerant to fructose anyway,

898
00:51:31,360 --> 00:51:33,960
Speaker 1: just like so many of a certain intolerance to lactose,

899
00:51:34,320 --> 00:51:36,800
Speaker 1: and honey is one of the worst substances that he

900
00:51:36,840 --> 00:51:39,759
Speaker 1: can eat, along with a gabby syrup. It's even worse

901
00:51:39,840 --> 00:51:43,239
Speaker 1: than high fructose corn syrup and fruits that are high

902
00:51:43,239 --> 00:51:46,239
Speaker 1: in fructose like apples and tomatoes. Took him such a

903
00:51:46,280 --> 00:51:48,080
Speaker 1: long time to figure out what was causing his stomach

904
00:51:48,120 --> 00:51:51,560
Speaker 1: troubles because a few people know that they can be

905
00:51:51,640 --> 00:51:56,120
Speaker 1: effective like this, and fun fact, because fructose pears with

906
00:51:56,320 --> 00:52:00,520
Speaker 1: dextrose to make glucose. A person who is fructose intolerant

907
00:52:00,560 --> 00:52:04,200
Speaker 1: can take dex stros to negate some of the consequences,

908
00:52:04,840 --> 00:52:09,120
Speaker 1: just like a person with lactose intolerance can take lactid. Wow,

909
00:52:09,800 --> 00:52:13,120
Speaker 1: and get this, it gets even better. There's a great email. Conveniently,

910
00:52:13,239 --> 00:52:17,160
Speaker 1: Smarties candy is one hundred percent dextros, so my husband

911
00:52:17,280 --> 00:52:20,200
Speaker 1: has stashes of them everywhere, and it's always a funny

912
00:52:20,200 --> 00:52:22,160
Speaker 1: moment when we're eating pizza with new people and they

913
00:52:22,200 --> 00:52:26,000
Speaker 1: wonder why he's snacking on Smarties as an appetizer. Crazy.

914
00:52:26,440 --> 00:52:28,800
Speaker 1: That is great. Thanks for the show as seriously wonderful.

915
00:52:28,880 --> 00:52:31,600
Speaker 1: You bring joy and excitement so many topics, and your

916
00:52:31,840 --> 00:52:35,040
Speaker 1: well research style gives me inspiration when teaching my ninth

917
00:52:35,080 --> 00:52:38,400
Speaker 1: grade English students how to find sources. And that is

918
00:52:39,080 --> 00:52:43,080
Speaker 1: a teacher Taylor Haddon and hello to your ninth grade

919
00:52:43,080 --> 00:52:47,719
Speaker 1: English class. Yeah, hello Miss Haddon's ninth grade class, right, yeah,

920
00:52:47,800 --> 00:52:51,719
Speaker 1: and your hubs Yeah, and Chuck. We should also say

921
00:52:51,880 --> 00:52:54,200
Speaker 1: a few people rode in or like you probably should

922
00:52:54,200 --> 00:52:56,320
Speaker 1: have also mentioned that you shouldn't feed honey to a

923
00:52:56,400 --> 00:53:00,480
Speaker 1: baby under one year of age, Yeah, which I think

924
00:53:00,520 --> 00:53:03,359
Speaker 1: we talked about in some other episode before but yes,

925
00:53:03,440 --> 00:53:06,360
Speaker 1: it bears repeating because their little immune systems are so

926
00:53:06,520 --> 00:53:11,239
Speaker 1: fragile and batulin can be found in honey, but they

927
00:53:11,320 --> 00:53:13,600
Speaker 1: can suffer botulism, which you do not want a baby

928
00:53:13,680 --> 00:53:15,880
Speaker 1: to have. Yeah, I think we added that. It was

929
00:53:15,920 --> 00:53:19,120
Speaker 1: in the episode, Hey don't feed that baby that thing? Right,

930
00:53:19,320 --> 00:53:21,960
Speaker 1: that was a great, great episode. We're like in what

931
00:53:22,080 --> 00:53:23,960
Speaker 1: about this thing? Oh yeah, I feed a baby. They

932
00:53:24,000 --> 00:53:27,040
Speaker 1: would do it. Well. Thanks a lot, Taylor, and if

933
00:53:27,080 --> 00:53:28,520
Speaker 1: you want to be like Taylor, you can get in

934
00:53:28,640 --> 00:53:31,960
Speaker 1: touch with us via email at stuff Podcasts at iHeartRadio

935
00:53:32,080 --> 00:53:38,960
Speaker 1: dot com. Stuff you Should Know is a production of iHeartRadio.

936
00:53:39,520 --> 00:53:42,640
Speaker 1: For more podcasts my heart Radio, visit the iHeartRadio app,

937
00:53:42,880 --> 00:53:45,760
Speaker 1: Apple Podcasts, or wherever you listening to your favorite shows.