WEBVTT - That's Amaro! 0:00:00.760 --> 0:00:03.960 Hey everybody, it's me Josh and get this. Our newest 0:00:04.040 --> 0:00:08.039 upcoming live shows are being announced right now by me. 0:00:08.520 --> 0:00:10.440 I'm May fourth. We're going to be at the Warner 0:00:10.520 --> 0:00:14.160 Theater in Washington, DC. And on May fifth, we'll be 0:00:14.200 --> 0:00:18.279 in Boston at the Chevalier Theater, very fancy. And on 0:00:18.480 --> 0:00:21.880 May sixth, in a total surprise twist, we're gonna be 0:00:21.920 --> 0:00:28.120 at Massey Hall in our beloved Toronto, Ontario, Canada. Planet Earth. 0:00:28.480 --> 0:00:32.200 You can get tickets right now. From Tuesday March fourteenth 0:00:32.280 --> 0:00:35.080 until Thursday, March sixteenth, we have a pre sale going 0:00:35.360 --> 0:00:38.519 just use the password sysk live, and then we have 0:00:38.640 --> 0:00:42.159 general on sale tickets starting on Friday, March seventeenth at 0:00:42.159 --> 0:00:46.240 ten am Eastern time. Go to Ticketmaster for your DC tickets, 0:00:46.479 --> 0:00:49.479 go to the Chevalier Theater website for Boston, and then 0:00:49.520 --> 0:00:52.600 go to ticketmaster dot CA for the Massey Hall show 0:00:52.600 --> 0:00:56.000 in Toronto. We'll see you guys, May fourth, fifth, and sixth, 0:00:56.160 --> 0:01:00.320 and I can't tell you how excited we are. Welcome 0:01:00.440 --> 0:01:09.800 to stuff you should know, a production of iHeartRadio. Hey, 0:01:09.840 --> 0:01:12.959 and welcome to the podcast. I'm Josh and Chuck's here too. 0:01:13.040 --> 0:01:15.840 It's just the two of us flying solo up in 0:01:15.880 --> 0:01:19.480 the friendly skies. Yeah, and that makes the stuff you 0:01:19.480 --> 0:01:25.679 should know. That's right, I've had the Do you ever 0:01:25.720 --> 0:01:30.679 make up dumb songs in your head? No, actually I don't. 0:01:30.720 --> 0:01:32.640 I have other people's songs in my head a lot, 0:01:32.640 --> 0:01:35.240 but I don't make up my own. Typically, I make 0:01:35.280 --> 0:01:37.720 up dumb songs in my head all the time, like what, 0:01:38.640 --> 0:01:41.480 oh well, I mean in this case, it's about tomorrow, 0:01:41.600 --> 0:01:46.880 but it can be anything. Just something will happen, or 0:01:46.920 --> 0:01:48.800 there will be a brand or something in the house, 0:01:48.840 --> 0:01:53.200 and I'll sometimes it's uh, sounds like something else in 0:01:53.240 --> 0:01:54.800 a song, and so I'll just kind of do like 0:01:54.840 --> 0:01:57.960 a weird al version of that. So make it up. 0:01:58.480 --> 0:02:01.360 Are they like ballads? Like in your A Marrow songs? 0:02:01.400 --> 0:02:03.960 A Marrow falling in love and then jilted and then 0:02:04.120 --> 0:02:06.120 you know, no, no, no, no, this is a riff. 0:02:06.240 --> 0:02:08.519 I'll go ahead and sing it if you'd like. Yeah. 0:02:09.000 --> 0:02:12.200 This one was because Dave Ruse helped us with this one. 0:02:12.800 --> 0:02:15.040 And when Dave sent this in, he said, you know, 0:02:15.120 --> 0:02:18.520 Dave's I know much of a drinker, so he said, 0:02:18.560 --> 0:02:20.560 but he tried tomorrow for this, and he said it 0:02:20.560 --> 0:02:23.360 tasted like robot us and I did not see that 0:02:23.560 --> 0:02:26.920 he tried it. He tried drinking for this. That's amazing 0:02:26.960 --> 0:02:28.919 way to go, Dave. I think he wanted to see 0:02:28.960 --> 0:02:30.200 what it was like, you know, so he had little 0:02:30.200 --> 0:02:32.400 sip and said it. You know, I had that. And 0:02:32.520 --> 0:02:35.120 of course amorrow is known for its sort of medicinal taste, 0:02:35.840 --> 0:02:39.200 and so I've been singing. Here's a good example, and 0:02:39.280 --> 0:02:44.240 it's so dumb. When the bitter hits your tongue like 0:02:44.400 --> 0:02:49.919 a robata son, that's a Morrow. That was great. So 0:02:50.000 --> 0:02:52.400 I do things like that all the time around the house, 0:02:52.400 --> 0:02:55.399 and my Emily and Ruby both think I'm just sort 0:02:55.400 --> 0:02:58.799 of strange. I think it's very pleasant. And I wish 0:02:58.840 --> 0:03:01.400 you'd sing around me more. You want to move in, 0:03:01.680 --> 0:03:03.240 you and you me could move in, and you'd be like, 0:03:03.440 --> 0:03:06.799 this guy's got a quit singing. We quickly move back out. 0:03:07.720 --> 0:03:10.600 I'm having a Morrow right now. Actually, oh yeah, I 0:03:10.680 --> 0:03:15.000 don't have any tomorrow, and I would like some. I 0:03:15.040 --> 0:03:17.560 don't I haven't decided which kind yet. I'm just gonna 0:03:17.600 --> 0:03:19.720 start with one. But it's been a while for me. 0:03:20.280 --> 0:03:22.640 I just I thought, you know, I poured up a 0:03:22.639 --> 0:03:26.200 little geez, what is the big side of a jigger? 0:03:26.280 --> 0:03:28.440 Is that an ounce or a half ounce? I mean 0:03:28.480 --> 0:03:30.600 it depends. You can get two ounce and one ounce, 0:03:30.800 --> 0:03:33.760 three quarter ounce and half ounces. It just depends. This 0:03:33.800 --> 0:03:35.400 looks like about a half ounce. I mean it's just 0:03:35.440 --> 0:03:39.800 a couple of SIPs. Oh yeah, yeah, yeah, that's that's nothing. Yeah, 0:03:39.840 --> 0:03:44.040 what kind? Uh? This is milletti And I'll get to 0:03:44.120 --> 0:03:47.800 how I acquired this at some point in the podcast. Okay, Well, 0:03:47.840 --> 0:03:49.400 for those of you who are like, what the heck 0:03:49.480 --> 0:03:52.480 is amorrow, we'll prepare to learn, because we're going to 0:03:52.520 --> 0:03:54.800 teach you what tomorrow is. And to put it in 0:03:55.080 --> 0:03:59.480 very basic terms, it is a bitter suite. Oh. Some 0:03:59.520 --> 0:04:03.560 people would to say just bitter liqueur, which means a 0:04:03.600 --> 0:04:07.200 liqueur is any kind of alcohol that is sweetened with sugar, 0:04:07.400 --> 0:04:10.040 and so amorrow is a specific kind of liqueur, a 0:04:10.080 --> 0:04:15.680 bitter liqueur, that's right. And it is a digestif. It 0:04:15.840 --> 0:04:19.240 is largely Italian, although there are plenty of countries who 0:04:19.279 --> 0:04:23.040 make there are amorrows. And I never really thought of 0:04:23.880 --> 0:04:27.200 Jagermeister as an amorrow, but apparently it's it's considered a 0:04:27.240 --> 0:04:33.040 German amorrow, yeah, an herbal amorrow. Yeah, but it's generally Italian. 0:04:33.480 --> 0:04:36.359 The history is Italian and there. If you go to 0:04:36.360 --> 0:04:38.040 the Amarrow section, you're going to see a lot of 0:04:38.080 --> 0:04:41.200 Italian words. Yeah, and you're gonna be busting out your 0:04:41.200 --> 0:04:43.320 Italian x and quite a bit in this episode. I 0:04:43.360 --> 0:04:45.480 think here and there, I don't want to overdo it. 0:04:45.760 --> 0:04:47.960 So Amorrow has been around. It's been a big hit 0:04:48.080 --> 0:04:53.840 in Italy and Europe France since the nineteenth century at least, 0:04:53.839 --> 0:04:57.080 possibly back into the eighteenth century in some places. But 0:04:57.200 --> 0:05:02.000 in America wasn't until like the cocktail renaissance of the tens. 0:05:02.040 --> 0:05:05.719 I guess yeah, that amorrow really kind of found its place, 0:05:05.760 --> 0:05:07.480 and I mean it's been here for a while. Kampari 0:05:07.680 --> 0:05:11.159 is a type of Amorrow called a bitter red and 0:05:11.520 --> 0:05:14.520 it's I mean, everybody knows what Kampari is, and maybe 0:05:14.640 --> 0:05:17.320 slightly fewer people know what Apperall is. But both of 0:05:17.360 --> 0:05:19.720 those are technically amorrow. But when you get into the 0:05:19.720 --> 0:05:21.680 world of amorrow, you realize, like, oh, there's like a 0:05:21.720 --> 0:05:25.080 whole galaxy out there. But the one thing that they 0:05:25.120 --> 0:05:28.480 have in common is there they have an alcohol base, 0:05:28.839 --> 0:05:33.359 a lot of bitter bittering agents, and then all sorts 0:05:33.360 --> 0:05:37.120 of other botanical ingredients, and each one is proprietary. Each 0:05:37.120 --> 0:05:39.480 one is typically a secret and each one is its 0:05:39.520 --> 0:05:42.800 own blend. Like, there's very few, if any people making 0:05:43.160 --> 0:05:45.440 the same kind of a morrow. Like I think every 0:05:45.480 --> 0:05:47.919 single kind of amorrow, even ones in the same group, 0:05:48.560 --> 0:05:52.159 are are just different. They're not the same thing. Yeah, 0:05:52.160 --> 0:05:55.920 and there are hundreds of amari and amari it's the plural. 0:05:56.279 --> 0:05:59.720 You wouldn't say different amorrows. If you want to get 0:05:59.760 --> 0:06:01.760 it right, you say amari. And there are hundreds of 0:06:01.800 --> 0:06:05.159 amar all over Italy. And like you said, they they're 0:06:05.160 --> 0:06:09.920 all proprietary, proprietarily blended. And what you'll usually see because 0:06:10.440 --> 0:06:12.080 you know, they still want to sell their stuff and 0:06:12.279 --> 0:06:14.880 market some of the taste. Yeah, so if you look 0:06:14.920 --> 0:06:18.279 up how they taste, they'll usually include like a handful 0:06:18.320 --> 0:06:21.680 of the botanicals and then say, and you know, and 0:06:21.760 --> 0:06:24.200 the rest are you know, only for us to know 0:06:24.320 --> 0:06:26.480 that kind of thing, right, we'd have to kill you, right, 0:06:26.600 --> 0:06:29.640 we can tell you, but just prepare to die. That's right. 0:06:30.640 --> 0:06:33.400 I don't know if it's right, but sure. Um So, 0:06:33.880 --> 0:06:37.240 to make a marrow is actually very easy. You just 0:06:37.279 --> 0:06:42.000 take like a base alcohol usually between fourteen and I've 0:06:42.040 --> 0:06:46.200 seen as much as like forty forty five percent proof 0:06:46.320 --> 0:06:49.440 or forty five proof, I should say no percent that's right. 0:06:49.760 --> 0:06:52.760 Proof is double the percentage, right, eighty to nine proof, okay. 0:06:53.240 --> 0:06:57.120 And then you just soak some some bittering agents and herbs, 0:06:57.160 --> 0:07:00.360 whatever your proprietary blend is. You let it soak for 0:07:00.400 --> 0:07:03.240 a little while. Sometimes you might redistill it with the 0:07:03.680 --> 0:07:06.200 with the herbs and botanicals in it, but a lot 0:07:06.200 --> 0:07:08.880 of people just let it sit for a while. And 0:07:08.920 --> 0:07:12.000 then I think that's called mass rating or infusing, when 0:07:12.000 --> 0:07:19.200 you just basically say here, gentiin meat, moonshine essentially, yeah, 0:07:19.200 --> 0:07:21.239 and then you add a little sugar after you filter 0:07:21.320 --> 0:07:24.080 out the solids, and then you let it age for 0:07:24.120 --> 0:07:27.080 several years, many years, however many years you want to wait, 0:07:27.480 --> 0:07:31.560 and then you've got yourself a bitter liqueur known as amorrow. Yeah, 0:07:31.600 --> 0:07:35.520 And that base alcohol can vary. A lot of times. 0:07:35.640 --> 0:07:38.920 It will be grappa, which is great brandy, but not 0:07:39.000 --> 0:07:41.800 always see Dave putting most. But I don't even know 0:07:41.840 --> 0:07:43.760 if I would say most, or would you say most, 0:07:45.000 --> 0:07:48.640 I couldn't see. I have the impression that most Italian 0:07:50.000 --> 0:07:55.080 amorrow is or amari is grappa, yes, or wine. Well, 0:07:55.080 --> 0:07:56.560 but what they don't do is like that kind of 0:07:56.600 --> 0:07:58.679 stuff isn't on the label because it doesn't really matter, 0:07:58.880 --> 0:08:02.440 like it. But when you get something like this, the 0:08:02.480 --> 0:08:05.560 bottle won't say, you know, with a base alcohol of 0:08:05.720 --> 0:08:08.840 like plain spirits or with grappa, or with white wine 0:08:08.920 --> 0:08:13.880 or whatever, or white lightning exactly. And the bitter is 0:08:13.920 --> 0:08:17.840 really sort of what it's all about. Italians are big 0:08:17.880 --> 0:08:20.520 on bitter. Um they you know, espresso is very bitter, 0:08:21.320 --> 0:08:25.400 ridicio a arugula there. They've always sort of been on 0:08:25.440 --> 0:08:28.600 the leading edge of bitter things. Yeah. I saw chok 0:08:28.920 --> 0:08:31.400 an Italian saying I couldn't find the Italian, but it 0:08:31.440 --> 0:08:35.720 translates to because of bitter, we know sweet? Oh really? Yeah, 0:08:35.760 --> 0:08:38.120 they like their bitter. They appreciate it for sure, And 0:08:38.160 --> 0:08:42.160 then it says, give us a kiss. Does did you 0:08:42.160 --> 0:08:46.719 already say that amorrow meant to bitter an Italian? I 0:08:46.800 --> 0:08:49.720 don't think we did. Actually, Yeah, so there's the giveaway 0:08:49.800 --> 0:08:53.480 right there. And bitter is something I'm not sure if 0:08:53.559 --> 0:08:55.920 we even if I was even on too bitter when 0:08:55.960 --> 0:08:59.000 we talked about the tongue episode. I don't think I was, 0:08:59.080 --> 0:09:02.960 because my bitter appreciation has really come on strong in 0:09:03.000 --> 0:09:05.840 the last like two or three years. Yeah, I don't 0:09:05.880 --> 0:09:08.720 know why I always hated bitter things age, I would 0:09:08.760 --> 0:09:13.360 say maybe because I have noticed like different flavor profiles 0:09:13.400 --> 0:09:17.640 are hitting me in these in my elder years. Right, 0:09:18.320 --> 0:09:22.480 But things like espresso and like I don't sweeten um 0:09:22.840 --> 0:09:26.319 any like coffees or I used to like sweeten lattes 0:09:26.360 --> 0:09:29.000 and things like that. But I love espresso now, and 0:09:29.040 --> 0:09:32.600 I love arugula and ridicio, and I love amorrow and 0:09:32.679 --> 0:09:35.840 so bitter or something I've really kind of grown grown, 0:09:35.880 --> 0:09:38.480 It's grown on me. I guess, yeah, I mean same here, 0:09:38.640 --> 0:09:42.240 especially as I've aged. I've always despised bitter stuff. Yeah. 0:09:42.240 --> 0:09:45.440 Now I can sometimes choke down a bite of grapefruit even. 0:09:46.800 --> 0:09:48.360 Oh you know what, I haven't tried grapefruit in a 0:09:48.400 --> 0:09:49.960 while because I always said I didn't like it because 0:09:49.960 --> 0:09:52.800 it was bitter. I like fresh. Maybe it's time grapefruit 0:09:52.920 --> 0:09:56.640 juice with fresh squeeze orange juice about one to one ratio. 0:09:56.880 --> 0:10:00.040 That's a really good jam um. But just eating the 0:10:00.080 --> 0:10:02.920 grapefruit is a completely different experience than drinking the juice, 0:10:02.960 --> 0:10:05.160 and it's really for me. Yeah, all right, I'll go 0:10:05.280 --> 0:10:08.120 to try that. I can only think of my mom, 0:10:08.520 --> 0:10:11.880 who you know, seventies mom that half a grape fruit 0:10:11.880 --> 0:10:14.360 on the kitchen table in the morning, and the little 0:10:14.480 --> 0:10:19.319 uh was that weird little sort of two sided knife 0:10:19.360 --> 0:10:24.080 thing that would carve out the sections? Did the grapefruit spoon? Well, 0:10:24.080 --> 0:10:26.480 it's not. It wasn't a spoon though, it was a knife. Oh, 0:10:26.520 --> 0:10:28.280 I don't know what you're talking about. Then maybe she 0:10:28.320 --> 0:10:30.640 saw it on TV. It was. It was a little 0:10:31.320 --> 0:10:33.880 knife with a very short blade, and both sides of 0:10:33.920 --> 0:10:38.040 the blade had a sort of odd serrated edge, but 0:10:38.160 --> 0:10:41.120 not like a steak knife serrated edge right right, like well, 0:10:41.120 --> 0:10:43.560 like a micro serrated edge almost right, Yeah, and then 0:10:43.600 --> 0:10:45.600 you would just sort of carve your way around it. 0:10:46.679 --> 0:10:48.600 And that's why both sides were done, because you would, 0:10:48.679 --> 0:10:51.960 you know, loop around the slice or whatever. So I've 0:10:51.960 --> 0:10:56.240 seen spoons with that same serrated edge that are grapefruit spoons. Okay, 0:10:56.240 --> 0:10:58.240 I have to check that out. Seen the knife, though, 0:10:58.600 --> 0:11:01.720 I wonder what the grape root fork looks like. I 0:11:01.760 --> 0:11:05.320 have no idea. So should we talk about a few 0:11:05.320 --> 0:11:09.200 of the bittering agents. There's like a big three, but 0:11:09.320 --> 0:11:13.520 the list is really extensive. Yeah. So you have gentin, 0:11:13.840 --> 0:11:16.720 which may be the most popular of all of them. 0:11:17.360 --> 0:11:19.319 It's a root that grows in the alpine or it's 0:11:19.320 --> 0:11:23.400 a plant that grows in alpine regions and its roots 0:11:23.400 --> 0:11:26.760 are prized for their bitterness. Um. And it shows up 0:11:26.800 --> 0:11:30.200 all over the place, um, everything from kapari to some 0:11:30.280 --> 0:11:35.719 of the more like um arcane, hardcore m amari. UM. 0:11:36.800 --> 0:11:38.599 It's just in a lot of different stuff. And we 0:11:38.600 --> 0:11:41.040 should say it's not like you have to pick just 0:11:41.200 --> 0:11:43.920 one bittering agent. A lot of people do, but you 0:11:43.960 --> 0:11:46.880 can kind of mix it up for your own proprietary blend. 0:11:46.920 --> 0:11:50.040 There's no rules. There are rules, and we'll get into 0:11:50.080 --> 0:11:52.920 him late. Well, that's true wormwood, which we talked about 0:11:52.960 --> 0:11:57.320 in the Absent episode where we also mentioned the gypsums 0:11:57.360 --> 0:12:02.400 milord the that's so bitter and there's other things going 0:12:02.440 --> 0:12:04.120 on in there, like that's even too much for me. 0:12:05.440 --> 0:12:09.560 But the wormwood is a classic bittering agent. H. And 0:12:09.679 --> 0:12:11.360 it is I'm not sure if we mentioned this in 0:12:11.360 --> 0:12:14.160 the Absence, but it is an herb, a small leaved herb. Yeah. 0:12:14.440 --> 0:12:17.400 It's kind of all over Europe, yeah for sure. UM. 0:12:17.520 --> 0:12:22.320 And then you've got Chinchona. I think it's Sinchona. Sinchona, Yeah, 0:12:22.360 --> 0:12:24.240 I looked it up. We I think we said Cinchona 0:12:24.360 --> 0:12:26.520 a lot in the Gin and Tonic episode and we 0:12:26.520 --> 0:12:29.640 were wrong. Okay, So sinchona, which is I mean how 0:12:29.640 --> 0:12:31.960 it spelled, but it comes from It's a it's a tree. 0:12:32.040 --> 0:12:34.360 It's a bark of a tree in South America. It's 0:12:34.400 --> 0:12:37.960 where you get quinine, which they used to treat malaria 0:12:38.120 --> 0:12:42.480 and is what gives tonic water. It's very bitter taste. Yeah, 0:12:42.520 --> 0:12:45.680 so a lot of a lot of Amari use sinchona 0:12:45.800 --> 0:12:48.280 in it. And um, you'll see on a label something 0:12:48.320 --> 0:12:52.880 that says China, but it's actually I think, actually I 0:12:53.000 --> 0:12:57.040 think it's pronounced kinda kina. Oh really, yeah, because the 0:12:57.160 --> 0:13:02.480 cch It took Italian in college and the sound is right, yeah, 0:13:02.520 --> 0:13:05.480 just to see I would be the sound. Wait you 0:13:05.520 --> 0:13:09.120 took Italian? Yeah, I took Italian. Why aren't you doing 0:13:09.160 --> 0:13:12.160 the voice? I never got it down years is way 0:13:12.200 --> 0:13:14.360 better than mine. I could converse in it. I just 0:13:14.480 --> 0:13:18.800 couldn't offend them. He sounded like a guy by Italian 0:13:18.840 --> 0:13:22.880 by way of Toledo pretty much pretty much. I oh, 0:13:23.000 --> 0:13:25.880 this is I have a story about that. So I 0:13:25.920 --> 0:13:28.200 took French for like three years in high school and 0:13:28.280 --> 0:13:31.200 never never cracked, like the first layer of my brain cells. 0:13:31.240 --> 0:13:34.120 It just would not sit. Yeah, and then I got 0:13:34.120 --> 0:13:37.040 to college and I took Italian and it clicked, like 0:13:37.200 --> 0:13:40.040 I was Italian in my last life and lived one 0:13:40.080 --> 0:13:42.160 hundred and ten or something like. It clicked like that, 0:13:42.880 --> 0:13:44.400 And I made it all the way to the final. 0:13:44.559 --> 0:13:46.320 And this has never happened to me. Before I sat 0:13:46.360 --> 0:13:49.800 down to take the final and it was gone, all 0:13:49.840 --> 0:13:52.720 of it gone. It was one of the most surprising 0:13:52.760 --> 0:13:56.440 things that's ever happened to me. Yeah, I couldn't believe 0:13:56.440 --> 0:13:58.280 it and I couldn't get it back. So I did 0:13:58.360 --> 0:14:01.000 terrible on the final. I did all enough in class 0:14:01.000 --> 0:14:02.880 to still make a good grade, but it was more like, 0:14:03.320 --> 0:14:05.839 I don't like that. My brain is capable of doing that, right, 0:14:06.800 --> 0:14:08.760 just crapping out when you must need it. Yeah, it 0:14:08.800 --> 0:14:12.360 was like, sorry, pal, i'm sick today. Oh that's too bad. 0:14:12.440 --> 0:14:15.120 I'm sorry to hear that. Yeah, me too. I got 0:14:15.160 --> 0:14:18.840 accused of cheating on my German final in college and 0:14:19.160 --> 0:14:23.600 was not able to prove my innocence. Oh no, I 0:14:23.600 --> 0:14:27.840 didn't cheat chat GPT, you know. I just now remember 0:14:27.920 --> 0:14:30.320 that memory, and I don't remember what the rub was 0:14:30.560 --> 0:14:34.440 or why Fraul whatever her name was, thought I cheated, 0:14:35.440 --> 0:14:38.320 But it was a thing, and I don't even remember, 0:14:38.440 --> 0:14:40.480 you know how you just block stuff out, right, I 0:14:40.520 --> 0:14:43.520 don't remember the result of it, to be honest. Well, no, 0:14:43.600 --> 0:14:45.640 I didn't cheat. That's the only thing I know. Maybe 0:14:45.680 --> 0:14:48.160 one of her students is listening, and we'll get in 0:14:48.160 --> 0:14:49.760 touch with her, and she can get in touch with 0:14:49.760 --> 0:14:52.080 you and say, like I believe you now, like you 0:14:52.520 --> 0:14:57.600 like your Shakespeare teacher. Yeah, I should get advance on it, right. Uh. 0:14:57.920 --> 0:15:00.400 But they didn't mess around, you know, English professor, don't 0:15:00.440 --> 0:15:02.360 go over to the foreign language departments. That's just not 0:15:02.400 --> 0:15:05.680 something you do, I guess not. Um, So let's talk 0:15:05.720 --> 0:15:09.560 about some of these um botanicals that can go in 0:15:09.560 --> 0:15:12.840 there too, because we'll talk a little bit more, you know, 0:15:12.920 --> 0:15:17.880 throughout about the digestive properties of this. Not only digestif, 0:15:17.960 --> 0:15:22.960 but I guess what is it appertif as well? Uh? Yeah, 0:15:22.680 --> 0:15:26.280 you know, like not all a mari are digestifs. They're 0:15:26.320 --> 0:15:28.080 appertifs as well, or you can use them both. It 0:15:28.120 --> 0:15:30.080 just depends on what side of a meal you drink 0:15:30.120 --> 0:15:32.280 it on, really, but they're they're supposed to be the 0:15:32.320 --> 0:15:35.320 same thing, like they're they're supposed to aid in digestion 0:15:35.360 --> 0:15:38.400 either before the meal or after the meal, right, and 0:15:38.440 --> 0:15:41.080 there are all kinds of great botanicals you can put 0:15:41.120 --> 0:15:46.960 in there. Uh, Chuck, do you mind speaking of singing? Oh? Oh, 0:15:47.000 --> 0:15:49.000 do you have a song for this? I mean I 0:15:49.080 --> 0:15:50.400 was just going to read them off in kind of 0:15:50.400 --> 0:15:54.160 a sing song. Way, please do We may or may 0:15:54.200 --> 0:15:58.480 not leave this in Okay artichoke, orange peel, caraway and 0:15:58.560 --> 0:16:03.400 camomeal core under coal, nut, megan, liquorice, marjorom, cloves, cinnamon 0:16:03.440 --> 0:16:09.120 and fennel keynoto in Italian orange variety, rhubarb, angelica, muran, cardamom, 0:16:09.240 --> 0:16:13.040 carmea green stara niece and sasaparilla not only the flavor 0:16:13.120 --> 0:16:16.720 of root beer, but a traditional treatment for syphilist mint 0:16:17.120 --> 0:16:20.560 rust and yopa and holly and evergreen shrub native to 0:16:20.680 --> 0:16:24.840 the American Southwest. Wow, I wish you could have done 0:16:24.840 --> 0:16:30.880 that as megal. I think the microphone would have exploded. Inecstasy, 0:16:31.040 --> 0:16:32.760 the stuff you should know would have just like folded 0:16:32.800 --> 0:16:35.880 in on itself or something we'd wake up in some 0:16:36.000 --> 0:16:41.000 weird dimension. You talked about the ABV. You know, generally 0:16:41.120 --> 0:16:43.400 it's known as um like you, I mean, you said 0:16:43.440 --> 0:16:45.240 you can get one that packs a punch, it's like 0:16:45.280 --> 0:16:48.920 a full you know, eighty proof or so. But amarro 0:16:49.120 --> 0:16:53.000 is generally known as a slightly lighter weight liqueur. And 0:16:53.120 --> 0:16:55.880 if you're looking for a not quite as boozy drink, 0:16:56.600 --> 0:16:59.000 you can have like an amaro spritzer or something like that, 0:16:59.200 --> 0:17:02.040 and it's usually a little tame down from like a 0:17:02.120 --> 0:17:05.920 big liquor drink. Yeah, definitely, I mean it's the point 0:17:06.040 --> 0:17:10.840 isn't to get hammered off of a Morrow? Now? I 0:17:10.920 --> 0:17:12.840 mean you can and if you want to, but that's 0:17:12.880 --> 0:17:16.280 certainly not the point of it. Well, I've learned recently 0:17:16.400 --> 0:17:20.440 that too much amorrow in one sitting is like there's 0:17:20.480 --> 0:17:23.639 a digestif quality and then there's a digestive quality, you 0:17:23.680 --> 0:17:26.119 know what I'm saying. Sure, I know what you mean. Yeah, So, 0:17:26.320 --> 0:17:28.280 like what do you want? That's not the point you 0:17:28.359 --> 0:17:35.040 want to attain? No? One or two is great? Sure? Yeah. 0:17:35.359 --> 0:17:37.879 So I'm sure some people are out there thinking, like, 0:17:38.040 --> 0:17:40.639 I know all this. You're talking about cocktail bitters, you morons. 0:17:40.680 --> 0:17:43.400 Why don't you just call them cocktail bitters? Well that's 0:17:43.440 --> 0:17:47.640 because cocktail bitters are actually different. They're very, very very similar, 0:17:48.040 --> 0:17:53.280 but they're different. Cocktail Bitters are usually made using much 0:17:53.400 --> 0:17:58.480 higher proof alcohol, much higher amounts of bittering agents. I've 0:17:58.520 --> 0:18:01.320 seen as much as fifty percent of the total content 0:18:01.560 --> 0:18:04.520 could be a bittering agent. So they're super bitter, and 0:18:04.720 --> 0:18:08.439 oftentimes there's no additional sugar, so they wouldn't constitute a liqueur. 0:18:09.040 --> 0:18:11.240 What's more, you're only supposed to use a few drops 0:18:11.280 --> 0:18:14.560 a dash or two of cocktail bitters, whereas with an 0:18:14.600 --> 0:18:17.560 Amorrow you actually drink like an ounce or two, like 0:18:17.640 --> 0:18:20.240 it's a drink. It's not something you add to a drink. 0:18:20.560 --> 0:18:25.159 But they're so close that the people differentiate cocktail bitters 0:18:25.240 --> 0:18:29.280 and a Mari by by calling a mari potable or drinkable, 0:18:29.320 --> 0:18:34.640 bitters or just bitter liqueur. Wait is there alcohol in bitters? Oh? Yes, 0:18:35.000 --> 0:18:38.560 like you usually start with something like moonshine or white lightning, 0:18:39.000 --> 0:18:41.960 or like one fifty one proof from Yeah, how do 0:18:42.040 --> 0:18:44.720 they get away with selling that in grocery stores? Or 0:18:44.840 --> 0:18:48.159 do they because you you drink so little of it? 0:18:48.359 --> 0:18:51.320 I mean, even even anybody who needed to drink more 0:18:51.400 --> 0:18:53.919 than anybody else would not turn up a bottle of bitters. 0:18:54.000 --> 0:18:57.159 I would put money on it never having happened. My 0:18:57.240 --> 0:19:00.520 granddad probably would have. Oh yeah, he was he was 0:19:00.560 --> 0:19:02.840 one of those alcoholics. Well, anyone who's ever made a 0:19:02.880 --> 0:19:06.640 bet with me knows I'm really good at making terrible bets. Well, 0:19:06.880 --> 0:19:10.280 he was one of those like nineteen forties alcoholics that like, hey, 0:19:10.320 --> 0:19:12.280 the mouthwash has booze in it and there's nothing else 0:19:12.320 --> 0:19:14.760 in the house. That kind of thing. Yeah, but Obey 0:19:14.880 --> 0:19:17.080 still wouldn't have drank a bottle of bitters. I don't 0:19:17.119 --> 0:19:20.639 think you could. You know, they may not sell it 0:19:20.720 --> 0:19:22.840 in grocery stores here. They know that I think about it. 0:19:22.920 --> 0:19:25.640 They do, okay, because I know people like in Los 0:19:25.680 --> 0:19:28.760 Angeles you can you can buy you know, their liquor. 0:19:29.680 --> 0:19:32.720 There's liquor in grocery stores, right, there's liquor in their 0:19:32.800 --> 0:19:35.800 drug stores. It's so bizarre. It is very strange. It's 0:19:35.800 --> 0:19:38.439 super convenient, though it is very COMMUNI but in grocery 0:19:38.480 --> 0:19:41.280 stores you can buy angostura usually, which is like, I mean, 0:19:41.359 --> 0:19:44.480 that's the the universal bitter. Yeah, which is great. I 0:19:44.560 --> 0:19:48.919 love it. Vermouth, now, this is where I'm gonna lean 0:19:48.960 --> 0:19:52.200 on you a little bit. But Vermouth and Tomorrow do 0:19:52.400 --> 0:19:55.320 have a lot in common, and it is also an alcohol. 0:19:55.400 --> 0:19:59.480 It is also infused with bitters and botanicals and It 0:19:59.640 --> 0:20:02.440 is also a bitter sweet and used as a bitter 0:20:02.560 --> 0:20:07.639 sweetening agent in cocktails. It is very wormwood forward, but 0:20:08.040 --> 0:20:12.280 in fact, I believe it's the French spelling of the 0:20:12.400 --> 0:20:15.800 German word for wormwood, which is w e r muth 0:20:15.960 --> 0:20:20.560 ver vermouth right with a W. Right. Does that makes sense? No, 0:20:20.640 --> 0:20:23.440 it totally makes sense. And vermouth it bears a striking 0:20:23.480 --> 0:20:27.520 resemblance to tomorrow because, like we said earlier, some some 0:20:27.720 --> 0:20:32.479 amarium have wine as their base, not groppa or another spirit. 0:20:33.240 --> 0:20:36.440 So I mean the distinction between a vermouth and a 0:20:36.960 --> 0:20:40.640 vno Amorrow as it's called, is found in the fact 0:20:40.680 --> 0:20:44.760 that your vermouth is actually spiked with booze, typically brandy, 0:20:46.160 --> 0:20:50.000 So that right there differentiates it. But by spiking a 0:20:50.160 --> 0:20:53.120 wine with booze, you've created what's like a class called 0:20:53.160 --> 0:21:01.040 a fortified wine, yea fortified with booze, meaning sherry vermou port. 0:21:02.240 --> 0:21:04.320 And then there's a whole bunch of other like specific 0:21:04.359 --> 0:21:08.040 wines like Bonal is really good fortified wine. But there's 0:21:08.080 --> 0:21:11.960 a subclass of fortified wine called an aromatized wine, and 0:21:12.160 --> 0:21:15.879 vermouth is technically an aromatized wine because that is a 0:21:16.000 --> 0:21:19.359 fortified wine that has many of the same botanicals and 0:21:19.480 --> 0:21:24.480 bittering agents that you'll find in Amari. Right. The difference 0:21:24.520 --> 0:21:27.240 again is that in Amari they don't spike it like 0:21:27.440 --> 0:21:31.840 a veno Amorrow with an extra bit of booze. It's 0:21:31.920 --> 0:21:34.679 that extra booze and vermouth that is the only thing 0:21:34.760 --> 0:21:38.320 that differentiates it from some kinds of Amorrow, Right, And 0:21:38.400 --> 0:21:42.360 vermouth always has to have the wine component, and amorrow 0:21:42.520 --> 0:21:46.840 doesn't necessarily have to. Right. No, that's right. I'm gonna recommend, 0:21:46.880 --> 0:21:48.440 and I hope people that are into this kind of 0:21:48.480 --> 0:21:51.119 thing have their pencil and pad out to write down 0:21:51.160 --> 0:21:53.960 some of these wrecks. But for you as well, my friend, 0:21:54.000 --> 0:21:56.800 I found a very nice sweet vermouth that is made 0:21:56.840 --> 0:22:00.680 in Napa Valley, Oh yeah, called the Massi and it 0:22:00.920 --> 0:22:03.240 is really tasty. I will check that out. I'm a 0:22:03.359 --> 0:22:08.000 Carpano antiqua um person myself. Yeah, I mean those are classics, 0:22:08.080 --> 0:22:10.880 but this is a nice, small batch, made in America 0:22:10.960 --> 0:22:13.280 kind of thing. I will definitely try it. I will, 0:22:13.560 --> 0:22:15.919 I will try, especially if they mail it to us 0:22:16.000 --> 0:22:22.200 for free. We should try a break hmm. Yeah, yeah, 0:22:22.240 --> 0:22:25.000 it's like twenty minutes in. We got so excited. Wait, 0:22:25.040 --> 0:22:29.680 what are you drinking. I'm drinking lemon water, okay, spiked 0:22:29.760 --> 0:22:57.720 with moonshine. All right, we'll be right back everyone. You know, 0:22:57.760 --> 0:22:59.119 I was going to make the joke that I'm a 0:22:59.640 --> 0:23:03.600 method podcaster but having this tomorrow, and then I remember 0:23:03.720 --> 0:23:05.680 that that was the very one of the very first 0:23:05.720 --> 0:23:07.800