1 00:00:08,840 --> 00:00:11,520 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie 2 00:00:11,520 --> 00:00:12,360 Speaker 1: Reese and I'm. 3 00:00:12,200 --> 00:00:14,560 Speaker 2: Moreen Vogelbaum, and today we have an episode for you 4 00:00:14,640 --> 00:00:15,480 Speaker 2: about kognac. 5 00:00:16,360 --> 00:00:18,919 Speaker 1: Yes, and as always, drink responsibly. 6 00:00:19,239 --> 00:00:21,560 Speaker 3: Yeah, yeah, yeah, yeah. 7 00:00:21,760 --> 00:00:24,560 Speaker 1: Was there any particular reason this was on your mind? Uh? 8 00:00:25,079 --> 00:00:28,880 Speaker 2: Yes, for I feel weird answering yes to that question. 9 00:00:32,000 --> 00:00:37,920 Speaker 2: So Marty Grove is vaguely nowsh I mean it has been. 10 00:00:38,080 --> 00:00:41,120 Speaker 2: I mean like Carnival season has been occurring for a 11 00:00:41,120 --> 00:00:46,200 Speaker 2: little bit and uh yeah, and cognac is a classic 12 00:00:47,000 --> 00:00:52,400 Speaker 2: ingredient in several classic New Orleans cocktails. So I was like, yeah, 13 00:00:52,440 --> 00:00:53,159 Speaker 2: why not that thing? 14 00:00:54,400 --> 00:00:58,040 Speaker 1: Yeah, why not that thing? And you know, it turns 15 00:00:58,040 --> 00:01:01,480 Speaker 1: out perhaps there was reason why not. And it's a 16 00:01:01,520 --> 00:01:06,160 Speaker 1: lot to research, is the reason. Yeah. 17 00:01:06,160 --> 00:01:08,320 Speaker 2: This is also we have not done this earlier because 18 00:01:08,319 --> 00:01:12,840 Speaker 2: it's a very big topic. As I was saying, Annie 19 00:01:12,840 --> 00:01:15,480 Speaker 2: and I were talking before we started recording, and both 20 00:01:15,480 --> 00:01:18,760 Speaker 2: of us were like, and then we stopped because we 21 00:01:18,800 --> 00:01:22,119 Speaker 2: could do an entire podcast, not just episode, but podcast 22 00:01:22,160 --> 00:01:25,040 Speaker 2: on cognac and that's not this podcast. So this is 23 00:01:25,360 --> 00:01:27,160 Speaker 2: a slightly abbreviated version. 24 00:01:28,440 --> 00:01:32,440 Speaker 1: It is indeed, it is indeed, but still plenty to 25 00:01:32,480 --> 00:01:36,640 Speaker 1: go over. You know, I'm not super familiar with kangnac. 26 00:01:36,680 --> 00:01:39,080 Speaker 1: I've had it in plenty of things, but I don't 27 00:01:39,120 --> 00:01:42,720 Speaker 1: think it's like an ingredient I'm well versed in. 28 00:01:43,120 --> 00:01:45,479 Speaker 2: Yeah, I guess I think I've only had it like 29 00:01:45,480 --> 00:01:48,320 Speaker 2: like tried it straight to kind of try it like 30 00:01:48,520 --> 00:01:52,560 Speaker 2: twice on two different occasions. I've had plenty of like 31 00:01:52,720 --> 00:01:57,240 Speaker 2: Ukerry cocktails and write and other stuff related. But yeah, 32 00:01:57,600 --> 00:01:59,200 Speaker 2: I'm also not super familiar with it. 33 00:02:00,560 --> 00:02:01,320 Speaker 1: Well here we are. 34 00:02:01,680 --> 00:02:04,720 Speaker 2: Yeah, Like now now I want to get into it, 35 00:02:04,840 --> 00:02:09,880 Speaker 2: except not not as deeply as some people do or expensively. 36 00:02:10,000 --> 00:02:14,320 Speaker 1: I should say. That's fair, that's fair enough. 37 00:02:16,680 --> 00:02:21,400 Speaker 2: You can you can see our other wine and spirits episodes. 38 00:02:22,160 --> 00:02:25,480 Speaker 2: I think Bourbon and Scotch both have pretty good explainers 39 00:02:25,600 --> 00:02:30,840 Speaker 2: about the distilling process. Also our French wine Blight episode. 40 00:02:31,600 --> 00:02:36,440 Speaker 2: Also tangentially the Exo Sauce episode, which doesn't really have 41 00:02:36,520 --> 00:02:37,840 Speaker 2: anything to do with cognac. 42 00:02:38,880 --> 00:02:42,760 Speaker 1: Oh, yeah, but that's I didn't put that together. But 43 00:02:42,800 --> 00:02:47,320 Speaker 1: you're right, Okay, Yeah, Well, I guess that brings us 44 00:02:47,360 --> 00:02:55,359 Speaker 1: to our question. It does kangnac? What is it? 45 00:02:55,480 --> 00:02:59,639 Speaker 2: Well, Cognac is an alcoholic beverage made by first fermenting 46 00:02:59,680 --> 00:03:03,880 Speaker 2: grape into white wine, and then double distilling that wine 47 00:03:03,919 --> 00:03:06,960 Speaker 2: to make a brandy, and then aging that brandy in 48 00:03:07,000 --> 00:03:10,480 Speaker 2: oak barrels for at least two years, and then blending 49 00:03:10,520 --> 00:03:13,840 Speaker 2: at least two of those aged brandies to produce whatever 50 00:03:13,919 --> 00:03:17,239 Speaker 2: qualities you're looking for in a cognac. It is more 51 00:03:17,280 --> 00:03:20,240 Speaker 2: complicated than that because cognac is a protected designation of 52 00:03:20,280 --> 00:03:24,800 Speaker 2: origin like champagne, so every aspect of production is industry 53 00:03:24,840 --> 00:03:29,680 Speaker 2: regulated a lot, and the qualities that you're looking for 54 00:03:29,760 --> 00:03:32,840 Speaker 2: can differ from distiller to distiller and like project to project, 55 00:03:32,960 --> 00:03:36,360 Speaker 2: but you're basically looking at like a golden to deep 56 00:03:36,400 --> 00:03:40,520 Speaker 2: amber liquor with complex flavors, fruits and florals from the 57 00:03:40,520 --> 00:03:44,640 Speaker 2: wine itself and then from the aging anything from like 58 00:03:45,120 --> 00:03:49,160 Speaker 2: nuts and woods to spices to vanilla to like mushroom 59 00:03:49,200 --> 00:03:56,440 Speaker 2: and leather. It's rich and varyingly sweet and fruity floral 60 00:03:56,800 --> 00:04:00,520 Speaker 2: in like this almost savory kind of way. It can 61 00:04:00,560 --> 00:04:02,880 Speaker 2: be sipped solo or with a bit of water or ice, 62 00:04:03,080 --> 00:04:05,760 Speaker 2: or incorporated into any number of cocktails, or used to 63 00:04:05,760 --> 00:04:09,800 Speaker 2: make liqueurs. In pokemon terms, it's like a mega evolution 64 00:04:09,920 --> 00:04:17,159 Speaker 2: of grapes. It's like a it's like drinking a cigar 65 00:04:17,279 --> 00:04:24,800 Speaker 2: box and a velvet smoking jacket, kind of fancy. 66 00:04:25,560 --> 00:04:28,760 Speaker 1: Yeah, it's got a whole vibe too. 67 00:04:28,960 --> 00:04:31,240 Speaker 2: You just have a vibe, oh my goodness, a very 68 00:04:31,440 --> 00:04:36,919 Speaker 2: carefully constructed marketing vibe. But that is but that is 69 00:04:36,960 --> 00:04:39,400 Speaker 2: the vibe of it. Yeah, it's good marketing. 70 00:04:40,680 --> 00:04:41,000 Speaker 1: Okay. 71 00:04:41,000 --> 00:04:44,039 Speaker 2: So Cognac is a town in southwest France, north of 72 00:04:44,040 --> 00:04:46,240 Speaker 2: Bordeaux and just a little bit inland from the Atlantic. 73 00:04:47,520 --> 00:04:52,200 Speaker 2: In the surrounding region, three varieties of wine grapes are grown, 74 00:04:52,960 --> 00:04:56,880 Speaker 2: mostly like ninety five to ninety eight percent on blanc, 75 00:04:57,240 --> 00:05:00,279 Speaker 2: a little bit of fallee blanche, and then colmbard. They're 76 00:05:00,320 --> 00:05:03,480 Speaker 2: all very bright and acidic. I've read that the wine 77 00:05:03,520 --> 00:05:10,360 Speaker 2: that they make is undrinkable, and this kind of makes sense, 78 00:05:10,400 --> 00:05:13,040 Speaker 2: you know, like they make this really tart, low alcohol 79 00:05:13,120 --> 00:05:15,600 Speaker 2: wine that has plenty of room to develop during distillation 80 00:05:15,680 --> 00:05:19,240 Speaker 2: and aging. A finished Cognac has to be a ninety 81 00:05:19,240 --> 00:05:23,040 Speaker 2: percent brandy produced from those grapes, with the remainder coming 82 00:05:23,080 --> 00:05:26,719 Speaker 2: from other nearby regions. Cognac is going to be labeled 83 00:05:26,880 --> 00:05:30,960 Speaker 2: with whichever subregion or subregions it's grapes come from. The 84 00:05:31,400 --> 00:05:35,680 Speaker 2: one considered like the nicest is a grand Champagne. Then 85 00:05:35,760 --> 00:05:40,760 Speaker 2: you've got petit Champagne, buttery, Finois, bon Bois, and wi Ornaire. 86 00:05:42,279 --> 00:05:45,560 Speaker 2: Note here that champagne has nothing to do with like 87 00:05:45,600 --> 00:05:49,039 Speaker 2: the sparkling wine, champagne region, nor its grapes. It's just 88 00:05:49,320 --> 00:05:52,800 Speaker 2: it's just a word, which I love. I'm just like, yeah, 89 00:05:52,880 --> 00:05:55,799 Speaker 2: let's just throw more confusing terminology in there. That's great 90 00:05:55,800 --> 00:06:01,600 Speaker 2: for podcasters, won't you think of the podcasters? Just once 91 00:06:02,720 --> 00:06:10,240 Speaker 2: languages as those grapes are harvested over the course of 92 00:06:10,279 --> 00:06:12,560 Speaker 2: about a month in the fall, right around October, and 93 00:06:12,600 --> 00:06:15,559 Speaker 2: then pressed and fermented during the following month or few. 94 00:06:16,440 --> 00:06:19,440 Speaker 2: When the wine reaches like nine ish percent alcohol by volume, 95 00:06:19,520 --> 00:06:22,359 Speaker 2: it's time to distill it into a brandy or in 96 00:06:22,440 --> 00:06:26,839 Speaker 2: French b V. Distillers use traditional copper stills and this 97 00:06:27,000 --> 00:06:29,600 Speaker 2: double process where like you know, you use the different 98 00:06:29,640 --> 00:06:33,560 Speaker 2: boiling points of different substances to separate out the consumable 99 00:06:33,640 --> 00:06:38,240 Speaker 2: ethanol and flavors that you want from the other alcohols 100 00:06:38,279 --> 00:06:41,240 Speaker 2: and water and stuff that you don't want, and then 101 00:06:41,279 --> 00:06:44,200 Speaker 2: you do that again. And interestingly to me anyway, some 102 00:06:44,320 --> 00:06:47,440 Speaker 2: cognac producers use the lees of the wine in their 103 00:06:47,480 --> 00:06:51,799 Speaker 2: distillation process, les being the dead yeasts that are normally 104 00:06:51,839 --> 00:06:54,440 Speaker 2: like a waste product in wine making, but of course 105 00:06:54,440 --> 00:06:58,560 Speaker 2: they can add more other flavors. For example, in sparkling 106 00:06:58,600 --> 00:07:03,040 Speaker 2: wine like champagne contact Lee's creates these like bready toasty 107 00:07:03,120 --> 00:07:06,280 Speaker 2: kind of flavors, whereas lack of that contact leaves more 108 00:07:06,360 --> 00:07:11,200 Speaker 2: room for like bright flavors. Yeah yeah, So you wind 109 00:07:11,280 --> 00:07:13,800 Speaker 2: up with a brandy that's clear in color and around 110 00:07:13,840 --> 00:07:17,040 Speaker 2: seventy percent alcohol by volume with these like really clean, 111 00:07:17,200 --> 00:07:20,560 Speaker 2: fruity floral flavors to it, and then you put it 112 00:07:20,600 --> 00:07:25,080 Speaker 2: into like usually giant oak casks for aging. Always oak casks, 113 00:07:25,240 --> 00:07:27,600 Speaker 2: usually quite big, like two hundred and seventy to four 114 00:07:27,680 --> 00:07:31,880 Speaker 2: hundred and fifty liters, and the initial aging has to 115 00:07:31,920 --> 00:07:34,480 Speaker 2: take place in barrels made from oak harvested from one 116 00:07:34,520 --> 00:07:37,000 Speaker 2: of two central France forests that have been given a 117 00:07:37,000 --> 00:07:41,040 Speaker 2: good char on the inside, like whiskey barrels. After a 118 00:07:41,040 --> 00:07:43,200 Speaker 2: couple of years, you can switch to other oak barrels 119 00:07:43,240 --> 00:07:47,000 Speaker 2: if you want for flavor and cognac. Barrel houses are 120 00:07:47,080 --> 00:07:50,720 Speaker 2: generally above ground warehouses, and all kinds of environmental factors 121 00:07:50,760 --> 00:07:55,120 Speaker 2: like temperature and humidity affect the aging process. Some traditional 122 00:07:55,160 --> 00:07:58,960 Speaker 2: sellers have like colonies of spiders that apparently really add 123 00:07:59,000 --> 00:08:02,760 Speaker 2: a tear water. I don't know, I don't you care, 124 00:08:03,240 --> 00:08:07,880 Speaker 2: so you can like really get granular with these things. 125 00:08:08,920 --> 00:08:13,640 Speaker 2: But yeah, during during the aging process, some of the 126 00:08:13,680 --> 00:08:18,320 Speaker 2: ethanol evaporates and some flavor and color gets pulled in 127 00:08:18,360 --> 00:08:21,880 Speaker 2: to the alcohol from the wood, and some flavor compounds 128 00:08:21,920 --> 00:08:25,160 Speaker 2: react with oxygen in the air to develop into more 129 00:08:25,200 --> 00:08:30,280 Speaker 2: other different flavor compounds. It is legal to speed or 130 00:08:30,360 --> 00:08:33,720 Speaker 2: like dupe the oaking process by adding oak shavings or 131 00:08:33,760 --> 00:08:39,400 Speaker 2: extracts and usually sugars, though of course people have opinions 132 00:08:39,679 --> 00:08:42,600 Speaker 2: about this, and some distillers limit the amount of brandy 133 00:08:42,600 --> 00:08:44,920 Speaker 2: that they'll like faux age in this way that goes 134 00:08:44,960 --> 00:08:47,120 Speaker 2: into their final blend, and others refuse to use it 135 00:08:47,160 --> 00:08:47,480 Speaker 2: at all. 136 00:08:48,000 --> 00:08:48,920 Speaker 3: It's a whole thing. 137 00:08:50,640 --> 00:08:53,800 Speaker 2: Anyway. After at least two years of barrel aging, a 138 00:08:53,840 --> 00:08:57,439 Speaker 2: brandy is ready to be blended with others plus distilled 139 00:08:57,480 --> 00:09:01,120 Speaker 2: water to create your cognac. The blends can be from 140 00:09:01,120 --> 00:09:05,920 Speaker 2: different vineyards, regions, and years. Cognac is also labeled based 141 00:09:05,960 --> 00:09:09,520 Speaker 2: on the youngest brandy included in its blend. You can 142 00:09:09,640 --> 00:09:11,840 Speaker 2: use older ones, but the youngest one is where you 143 00:09:11,880 --> 00:09:16,760 Speaker 2: get the age label from. And the labels are mostly 144 00:09:16,880 --> 00:09:20,800 Speaker 2: acronyms of English words for reasons that we'll get into. 145 00:09:20,880 --> 00:09:23,240 Speaker 2: It's basically marketing, but we'll get into it in the 146 00:09:23,320 --> 00:09:26,840 Speaker 2: history section a little bit. So from least age to 147 00:09:26,880 --> 00:09:31,400 Speaker 2: most aged, you've got VS or Very Special Cognac, with 148 00:09:31,520 --> 00:09:35,640 Speaker 2: all brandies aged at least two years, VSOP or Very 149 00:09:35,679 --> 00:09:39,520 Speaker 2: Superior Old Pale, which is aged at least four years, 150 00:09:40,360 --> 00:09:43,280 Speaker 2: XO or Extra Old, which is aged at least ten years, 151 00:09:43,600 --> 00:09:47,080 Speaker 2: and XXO or Extra Extra Old, which is aged at 152 00:09:47,160 --> 00:09:52,800 Speaker 2: least fourteen years. And those are the main ones, and 153 00:09:52,320 --> 00:09:55,960 Speaker 2: they can also be called by different names, and there 154 00:09:56,040 --> 00:10:00,119 Speaker 2: are several other regulated marketing terms for in between ages 155 00:10:00,280 --> 00:10:04,680 Speaker 2: and also older ages. The oldest of all are often 156 00:10:04,720 --> 00:10:09,840 Speaker 2: marked or doge, meaning beyond age, which are over thirty 157 00:10:10,000 --> 00:10:12,440 Speaker 2: years old, which I love as an age marker because 158 00:10:12,480 --> 00:10:14,760 Speaker 2: I'm like, yeah, over thirty. You kind of are like, 159 00:10:14,800 --> 00:10:19,040 Speaker 2: I'm beyond age, sure too, I am, yeah, we yeah, 160 00:10:19,520 --> 00:10:22,920 Speaker 2: like over here, Yeah, that's yep, that's it. 161 00:10:24,320 --> 00:10:30,400 Speaker 1: These names are very dramatic. It's so fresh, so I 162 00:10:30,440 --> 00:10:35,040 Speaker 1: appreciate it a lot, as confusing as it is. 163 00:10:35,720 --> 00:10:38,480 Speaker 2: Yeah, right, I kind of appreciate it because it's so confusing. 164 00:10:38,760 --> 00:10:44,800 Speaker 2: I yeah, okay, but so the result of all of 165 00:10:44,840 --> 00:10:49,360 Speaker 2: this production is this really complex amalgam of flavors. At 166 00:10:49,440 --> 00:10:53,679 Speaker 2: least ninety nine flavor compounds have been identified in cognac scientifically, 167 00:10:54,840 --> 00:10:58,280 Speaker 2: and it can be consumed yes, alone, on ice, with 168 00:10:58,440 --> 00:11:02,720 Speaker 2: water or soda in cocktails. A lot of classic cocktails 169 00:11:02,720 --> 00:11:06,760 Speaker 2: were possibly originally made with cognac, like the Sidecar, the Fuquree, 170 00:11:07,480 --> 00:11:10,080 Speaker 2: the Sasarac. The latter two are often made with whiskey 171 00:11:10,120 --> 00:11:13,640 Speaker 2: these days. And yeah, cognac adds like yeah, like a 172 00:11:13,760 --> 00:11:18,600 Speaker 2: richness and slightly fruity, floral sweetness. It's also used in cooking, 173 00:11:18,720 --> 00:11:21,960 Speaker 2: especially in stews and sauces, and cognacs are used to 174 00:11:22,040 --> 00:11:26,760 Speaker 2: produce some liqueurs like Grand Monnier with orange flavoring, Shamboured 175 00:11:26,800 --> 00:11:34,000 Speaker 2: with raspberry and do Mainlo Contan with ginger. The industry 176 00:11:34,120 --> 00:11:39,160 Speaker 2: organization that regulates all of this is France's National Interprofessional 177 00:11:39,240 --> 00:11:44,280 Speaker 2: Cognac Bureau or BNIC, as it is acronymed in French. 178 00:11:44,960 --> 00:11:48,640 Speaker 2: And there are a lot of regulations and specifics. I 179 00:11:48,679 --> 00:11:50,239 Speaker 2: have simplified it here. 180 00:11:51,600 --> 00:11:54,120 Speaker 1: Yes, but again you can go find it if you 181 00:11:54,120 --> 00:11:54,520 Speaker 1: would like. 182 00:11:54,679 --> 00:11:57,960 Speaker 3: Oh my goodness, you can, Yes. 183 00:11:57,760 --> 00:12:01,120 Speaker 2: The cognac industry would love for you to learn about it. 184 00:12:03,080 --> 00:12:04,160 Speaker 1: They very much would. 185 00:12:04,280 --> 00:12:08,400 Speaker 2: Ah. Heck, kangnacs do tend to be more expensive the 186 00:12:08,440 --> 00:12:11,040 Speaker 2: longer that they've been aged. The note that being aged 187 00:12:11,080 --> 00:12:14,360 Speaker 2: longer doesn't necessarily mean that any one bottle is better. 188 00:12:15,040 --> 00:12:16,880 Speaker 2: It depends on what you're looking for in your cognac, 189 00:12:16,920 --> 00:12:19,800 Speaker 2: you know, like younger ones are fruitier, older ones are spicier. 190 00:12:20,600 --> 00:12:24,080 Speaker 2: You do tend to get a smoothness from aging. The 191 00:12:24,120 --> 00:12:28,480 Speaker 2: industry is also really into like stunt bottles, like special 192 00:12:28,600 --> 00:12:33,800 Speaker 2: editions of especially old blends or diamonding crusted bottles, stuff 193 00:12:33,840 --> 00:12:34,120 Speaker 2: like that. 194 00:12:36,679 --> 00:12:39,000 Speaker 1: Yes, I have a friend who's really into cognac and 195 00:12:39,040 --> 00:12:41,240 Speaker 1: she showed up at a party once and she had 196 00:12:41,240 --> 00:12:46,079 Speaker 1: a special edition bottle. She was so excited about it. 197 00:12:46,280 --> 00:12:53,720 Speaker 1: Oh honestly, it was very sweet, very sweet. I don't 198 00:12:53,720 --> 00:12:55,760 Speaker 1: think it was anything very expensive, but it was just 199 00:12:55,800 --> 00:12:58,880 Speaker 1: a a limited edition bottle though. 200 00:12:59,040 --> 00:13:00,720 Speaker 3: Yeah, thank love it. 201 00:13:01,360 --> 00:13:05,319 Speaker 1: Yeah, it was very cute. Well what about the. 202 00:13:05,360 --> 00:13:07,800 Speaker 2: Nutrition drink responsibly? 203 00:13:09,320 --> 00:13:09,920 Speaker 3: Yeah? 204 00:13:10,960 --> 00:13:15,559 Speaker 1: M hm, Well, did you have some numbers for you? 205 00:13:15,720 --> 00:13:19,360 Speaker 2: We have quite a few numbers this time, because cognac 206 00:13:19,440 --> 00:13:22,760 Speaker 2: is a busy industry. There are some three thousand stills 207 00:13:22,760 --> 00:13:25,680 Speaker 2: producing cognac in France. At any given moment, there are 208 00:13:25,720 --> 00:13:29,560 Speaker 2: about two billion bottles worth aging in oak barrels. The 209 00:13:29,600 --> 00:13:33,320 Speaker 2: BNIC works with and represents As of early twenty twenty five, 210 00:13:33,520 --> 00:13:37,240 Speaker 2: four three hundred and sixty wine grape growers, one hundred 211 00:13:37,240 --> 00:13:41,040 Speaker 2: and thirty distillers and two hundred and forty merchants involved 212 00:13:41,160 --> 00:13:45,560 Speaker 2: with cognac in the area. About half of the people 213 00:13:45,600 --> 00:13:49,280 Speaker 2: who work in agriculture are involved with cognac production. It's 214 00:13:49,360 --> 00:13:53,360 Speaker 2: over fourteen thousand direct jobs and another fifty eight thousand 215 00:13:53,400 --> 00:13:57,760 Speaker 2: within like the sphere of the Spirit, and the region 216 00:13:57,800 --> 00:14:03,040 Speaker 2: does contain some ten percent of France's vineyards. Interestingly, for 217 00:14:03,160 --> 00:14:07,880 Speaker 2: all of that, by value, they export ninety six point 218 00:14:07,920 --> 00:14:11,680 Speaker 2: eight percent of kgnac some one hundred and sixty six 219 00:14:11,760 --> 00:14:14,720 Speaker 2: million bottles a year to like one hundred and fifty 220 00:14:14,800 --> 00:14:18,800 Speaker 2: nine countries. That's five bottles every second. 221 00:14:19,800 --> 00:14:20,120 Speaker 1: Wow. 222 00:14:20,440 --> 00:14:24,920 Speaker 2: It amounts to US some two point ninety nine billion 223 00:14:24,960 --> 00:14:30,880 Speaker 2: euros in yearly sales. Okay, yeah, not shabby. 224 00:14:31,560 --> 00:14:31,720 Speaker 1: No. 225 00:14:32,760 --> 00:14:35,840 Speaker 2: As of twenty sixteen, at least, the US was the 226 00:14:35,840 --> 00:14:39,800 Speaker 2: biggest importer by volume, but China was the biggest importer 227 00:14:39,880 --> 00:14:41,920 Speaker 2: by value. 228 00:14:42,120 --> 00:14:45,040 Speaker 3: Okay, yeah, there. 229 00:14:44,920 --> 00:14:47,360 Speaker 2: Is a food and Drink and music festival in Cognac 230 00:14:47,440 --> 00:14:51,840 Speaker 2: in the Cognac region every July. This next one is 231 00:14:51,880 --> 00:14:55,880 Speaker 2: not a number also but a science pun So. UC 232 00:14:56,000 --> 00:15:01,480 Speaker 2: Berkeley has a Cognac Lab, the Cognition Action Lab, which 233 00:15:01,480 --> 00:15:04,480 Speaker 2: coordinates research into like how our brains handle thought and behavior. 234 00:15:06,200 --> 00:15:07,160 Speaker 1: Yes, love it. 235 00:15:10,400 --> 00:15:14,120 Speaker 2: World records. Okay, the oldest bottle of cognac that we 236 00:15:14,240 --> 00:15:17,840 Speaker 2: know of that still exists today is from sixteen ninety 237 00:15:17,880 --> 00:15:23,320 Speaker 2: six from Jules Robin. I don't know what that is, 238 00:15:23,320 --> 00:15:25,760 Speaker 2: but cool. Yeah, the bottle itself is really beautiful. It's 239 00:15:25,840 --> 00:15:29,160 Speaker 2: this like cut crystal thing with this like gold filigree inlay. 240 00:15:29,520 --> 00:15:30,280 Speaker 1: Gorgeous. 241 00:15:31,400 --> 00:15:36,240 Speaker 2: But yeah, so aged and special edition cognacs do get pricey. 242 00:15:36,360 --> 00:15:39,440 Speaker 2: The world record most expensive shot of cognac was purchased 243 00:15:39,480 --> 00:15:44,600 Speaker 2: for ten and fourteen pounds sterling in twenty eighteen by 244 00:15:44,640 --> 00:15:48,520 Speaker 2: this English lady. It was from a bottle believed to 245 00:15:48,520 --> 00:15:57,120 Speaker 2: be from eighteen ninety four. Yeah, the most expensive bottle 246 00:15:57,160 --> 00:16:01,040 Speaker 2: of cognac purchased at auction for one hundred and twenty 247 00:16:01,040 --> 00:16:05,080 Speaker 2: two thousand, six hundred and ninety six pounds sterling in 248 00:16:05,120 --> 00:16:08,040 Speaker 2: the year twenty twenty. That's like one hundred and forty 249 00:16:08,120 --> 00:16:11,560 Speaker 2: nine thousand bucks. It's a point seven liter bottle of 250 00:16:11,640 --> 00:16:16,560 Speaker 2: Gaurier from seventeen sixty two. And the buyer is this 251 00:16:16,680 --> 00:16:21,120 Speaker 2: Vietnamese business dude who's whiskey and cognac collections are world 252 00:16:21,160 --> 00:16:24,800 Speaker 2: record most expensive in the world, valued at over sixteen 253 00:16:24,800 --> 00:16:30,280 Speaker 2: million and twenty two million dollars, respectively. He also bought 254 00:16:30,320 --> 00:16:34,160 Speaker 2: the most expensive private sale bottle of cognac in twenty 255 00:16:34,200 --> 00:16:37,200 Speaker 2: twenty three, which is this nine liter bottle of Louis 256 00:16:37,240 --> 00:16:40,640 Speaker 2: the eighth in this hand blown crystal bottle that itself 257 00:16:40,680 --> 00:16:44,800 Speaker 2: weighs thirty three pounds that's fifteen kilos. And I'm not 258 00:16:44,840 --> 00:16:49,760 Speaker 2: saying that you should eat the rich, but you know, 259 00:16:50,400 --> 00:16:52,480 Speaker 2: be sure to cook them to a safe internal temperature. 260 00:16:55,120 --> 00:17:01,680 Speaker 1: You can use the Kangnac go a lot of twenty 261 00:17:01,720 --> 00:17:03,760 Speaker 1: two million dollars. 262 00:17:04,200 --> 00:17:06,320 Speaker 2: Yeah, and he like doesn't drink them, he like doesn't 263 00:17:06,680 --> 00:17:11,399 Speaker 2: consume them. He's like, Wow, check out this cool collection. 264 00:17:13,680 --> 00:17:28,280 Speaker 3: Huh all right, yeah, yeah. 265 00:17:23,200 --> 00:17:26,200 Speaker 1: I'd like the person who's like, I get the toy 266 00:17:26,280 --> 00:17:28,560 Speaker 1: and they tell me if you just leave it in packaging, 267 00:17:28,600 --> 00:17:31,400 Speaker 1: and I'm like, no, but maybe I could have made 268 00:17:31,400 --> 00:17:33,320 Speaker 1: money if I left it in the packaging. Who knows, 269 00:17:33,359 --> 00:17:36,560 Speaker 1: but I want to play with its story. 270 00:17:38,600 --> 00:17:41,040 Speaker 2: Safe internal temperature I'm assuming is about one hundred and 271 00:17:41,080 --> 00:17:45,120 Speaker 2: sixty five fahrenheit. That's about oh seventy four celsius. Anyway, 272 00:17:46,480 --> 00:17:49,080 Speaker 2: the BNIC estimates that around the world about eighty percent 273 00:17:49,119 --> 00:17:50,960 Speaker 2: of cognac goes into cocktails. 274 00:17:51,880 --> 00:17:58,920 Speaker 1: Yeah, yeah, makes sense. Okay, all right, Well behind all 275 00:17:58,960 --> 00:18:01,560 Speaker 1: those numbers is a history. 276 00:18:02,200 --> 00:18:02,520 Speaker 3: Hmm. 277 00:18:02,920 --> 00:18:03,479 Speaker 1: Oh goodness. 278 00:18:03,560 --> 00:18:05,120 Speaker 2: Yeah, and we are going to get into that as 279 00:18:05,119 --> 00:18:06,680 Speaker 2: soon as we get back from a quick break. For 280 00:18:06,720 --> 00:18:18,960 Speaker 2: a word from our sponsors, and we're back, Thank you, sponsor, Yes, 281 00:18:19,040 --> 00:18:19,399 Speaker 2: thank you. 282 00:18:20,720 --> 00:18:24,639 Speaker 1: Okay. So most sources begin their history of cognac in 283 00:18:24,680 --> 00:18:29,160 Speaker 1: the sixteen hundreds. Allegedly, some folks in Holland weren't satisfied 284 00:18:29,200 --> 00:18:32,679 Speaker 1: with the quality of some imported French wine or they 285 00:18:32,680 --> 00:18:35,240 Speaker 1: were looking to preserve them, depending on what you read. 286 00:18:36,600 --> 00:18:39,120 Speaker 1: As they were making gin at the time, they got 287 00:18:39,119 --> 00:18:42,000 Speaker 1: this idea of, hey, what if we distill this wine? 288 00:18:42,240 --> 00:18:43,720 Speaker 3: Ah. 289 00:18:43,760 --> 00:18:47,040 Speaker 1: Meanwhile, the French got wind of this whole thing and thought, hey, 290 00:18:47,480 --> 00:18:52,160 Speaker 1: what if they're onto something? Ah, So they started experimenting 291 00:18:52,200 --> 00:18:56,840 Speaker 1: with distilling wine too. But obviously, if you've heard any 292 00:18:56,880 --> 00:19:01,600 Speaker 1: of our other wine episodes, been along for a long time. 293 00:19:02,280 --> 00:19:04,879 Speaker 1: The town of Cognac, France itself, had been making a 294 00:19:04,960 --> 00:19:08,960 Speaker 1: name for itself in the wine trade since the eleventh century, 295 00:19:10,320 --> 00:19:13,720 Speaker 1: and a couple of sources suggest that the Dutch decided 296 00:19:13,720 --> 00:19:16,560 Speaker 1: that it would be smarter and easier to distill the 297 00:19:16,600 --> 00:19:19,479 Speaker 1: wine where it came from, in this case France. So 298 00:19:19,560 --> 00:19:24,000 Speaker 1: to that end they installed distilleries in France, and that's 299 00:19:24,080 --> 00:19:28,960 Speaker 1: how the French got the idea, and they used Amsterdam 300 00:19:29,080 --> 00:19:34,920 Speaker 1: copper for the stills. Double distillation became more widespread after 301 00:19:34,960 --> 00:19:39,200 Speaker 1: it was introduced in the seventeenth century, and a few 302 00:19:39,240 --> 00:19:42,840 Speaker 1: of the biggest brand name Kangnac producers still around got 303 00:19:42,880 --> 00:19:47,280 Speaker 1: their start in the seventeen hundreds Martel in seventeen fifteen, 304 00:19:47,600 --> 00:19:52,040 Speaker 1: Remy Martin in seventeen twenty four, and Hennessy in seventeen 305 00:19:52,080 --> 00:19:55,480 Speaker 1: sixty five, and I think there's a couple others, but 306 00:19:55,560 --> 00:20:02,480 Speaker 1: this was a big time. Yes, market grew in the 307 00:20:02,480 --> 00:20:06,760 Speaker 1: early eighteen hundreds. However, that growth didn't last long because 308 00:20:06,840 --> 00:20:11,040 Speaker 1: Napoleon's eighteen oh eight Blockade of Goods hit the cognac 309 00:20:11,119 --> 00:20:15,440 Speaker 1: industry really hard. They didn't really bounce back until eighteen 310 00:20:15,600 --> 00:20:19,159 Speaker 1: sixty when France and England signed a free trade agreement. 311 00:20:21,200 --> 00:20:24,440 Speaker 1: Also in the eighteen hundreds, perhaps in part for marketing, 312 00:20:25,200 --> 00:20:29,520 Speaker 1: companies started shipping their product in bottles as opposed to 313 00:20:29,560 --> 00:20:34,639 Speaker 1: the previously relied upon cask. Distillation and taste were also 314 00:20:34,760 --> 00:20:39,120 Speaker 1: factors in the decision, because the cask versus bottle changes. 315 00:20:38,880 --> 00:20:42,280 Speaker 2: The taste, the cask will continue to impart more different 316 00:20:42,320 --> 00:20:46,680 Speaker 2: flavors and oxidation, and the angels share and all that stuff. 317 00:20:46,760 --> 00:20:47,000 Speaker 3: Yeah. 318 00:20:47,680 --> 00:20:53,399 Speaker 1: Yes, Somewhere around the same time US started importing cognac. 319 00:20:53,960 --> 00:20:57,840 Speaker 2: This is also when those aging acronyms got started using 320 00:20:57,880 --> 00:21:02,000 Speaker 2: English words, because producers were more marketing to England and 321 00:21:02,359 --> 00:21:05,000 Speaker 2: kind of the US, but mostly England. The story goes 322 00:21:05,040 --> 00:21:08,280 Speaker 2: that Hennessy created the first VSOP for King George the 323 00:21:08,320 --> 00:21:11,920 Speaker 2: Fourth in eighteen seventeen because he asked them to make 324 00:21:11,960 --> 00:21:16,520 Speaker 2: him a cognac that was very special, old pale. I 325 00:21:16,560 --> 00:21:19,080 Speaker 2: don't know why he did that. I didn't I can't 326 00:21:19,119 --> 00:21:23,680 Speaker 2: ask him. And then Hennessy went on to coin XO 327 00:21:24,040 --> 00:21:27,000 Speaker 2: in eighteen seventy as like a further marker of age 328 00:21:27,040 --> 00:21:30,640 Speaker 2: in or quality, and they just got picked up from there. 329 00:21:31,800 --> 00:21:37,560 Speaker 1: Yes, yes it did. But then in the late eighteen hundreds, 330 00:21:38,040 --> 00:21:42,000 Speaker 1: Fileux sura destroyed a huge number of the grapevines in 331 00:21:42,040 --> 00:21:46,200 Speaker 1: the Cognac region. We did a whole episode on this. 332 00:21:46,680 --> 00:21:51,679 Speaker 1: But these are insects that really decimated the French wine 333 00:21:51,720 --> 00:21:52,960 Speaker 1: industry at this time. 334 00:21:53,320 --> 00:21:53,639 Speaker 3: Yeah. 335 00:21:53,680 --> 00:21:56,399 Speaker 2: Over the course of forty years, from eighteen sixty to 336 00:21:56,480 --> 00:22:01,400 Speaker 2: nineteen hundred, FILEX sera and secondary infections destroyed two thirds 337 00:22:01,560 --> 00:22:05,040 Speaker 2: of all European wine grape vineyards throughout Europe. 338 00:22:06,040 --> 00:22:10,440 Speaker 1: Yeah, it was. It was really devastating. Basically, a lot 339 00:22:10,440 --> 00:22:12,920 Speaker 1: of research was done on how to estalvage the situation, 340 00:22:13,119 --> 00:22:15,560 Speaker 1: and a lot of the vineyards in France ended up 341 00:22:15,600 --> 00:22:20,560 Speaker 1: being supplemented with American grape rootstocks, which had some resistance 342 00:22:20,800 --> 00:22:22,280 Speaker 1: to these insects. 343 00:22:22,640 --> 00:22:22,880 Speaker 3: Yeah. 344 00:22:23,760 --> 00:22:26,040 Speaker 2: This is because of all this, This is when the 345 00:22:26,160 --> 00:22:30,359 Speaker 2: now majority Cognac grape and Blanc entered the scene. Previously, 346 00:22:30,440 --> 00:22:33,199 Speaker 2: Montille was the third grape in the region, but it 347 00:22:33,240 --> 00:22:36,120 Speaker 2: was pretty much wiped out. Only Blanc is super resilient. 348 00:22:36,400 --> 00:22:39,320 Speaker 2: It actually comes from Italy, from Tuscany, specifically where it's 349 00:22:39,320 --> 00:22:45,560 Speaker 2: known as Trebiano, So there you go. Yeah, France started 350 00:22:45,640 --> 00:22:50,480 Speaker 2: legally delineating where something called Cognac can be from in 351 00:22:50,600 --> 00:22:51,359 Speaker 2: nineteen oh nine. 352 00:22:52,920 --> 00:22:56,760 Speaker 1: Yes, and in nineteen thirty six, Cognac received a controlled 353 00:22:56,760 --> 00:22:58,719 Speaker 1: appellation of origin in France. 354 00:22:59,320 --> 00:23:04,680 Speaker 2: The BNIE was founded in nineteen forty six, and jumping 355 00:23:04,680 --> 00:23:07,360 Speaker 2: ahead a little bit, Kgnac got pretty big in Hong 356 00:23:07,480 --> 00:23:12,879 Speaker 2: Kong after some successful marketing in the nineteen eighties, Yes. 357 00:23:13,080 --> 00:23:17,680 Speaker 1: And in the US. To combat a somewhat stuffy image 358 00:23:17,760 --> 00:23:22,600 Speaker 1: it had acquired in like the nineteen nineties, some Cognac 359 00:23:22,680 --> 00:23:27,040 Speaker 1: brands teamed up with American rappers to boost their image 360 00:23:27,520 --> 00:23:29,680 Speaker 1: and it really worked. Oh yeah successful. 361 00:23:30,359 --> 00:23:30,639 Speaker 3: Yep. 362 00:23:32,760 --> 00:23:36,679 Speaker 2: Climate change is a modern challenge, though higher temperatures in 363 00:23:36,720 --> 00:23:39,960 Speaker 2: the region are leading to sweeter grapes, which are less 364 00:23:40,000 --> 00:23:48,800 Speaker 2: suitable for Kangnac. Yep, Yep, yep, yep. Climate change at 365 00:23:48,840 --> 00:23:52,160 Speaker 2: the end of everything. Yeah, I hate ending on climate change. 366 00:23:53,080 --> 00:23:56,880 Speaker 2: It's so much more fun to Yeah, I'm like right, 367 00:23:57,040 --> 00:23:59,080 Speaker 2: like like hip hop and Kangnac. That's great, Like that's 368 00:23:59,119 --> 00:24:01,200 Speaker 2: another whole podcast, Like let's go into that one. 369 00:24:01,359 --> 00:24:06,199 Speaker 1: Yes, yes again, not us, but yes would be a 370 00:24:06,200 --> 00:24:08,600 Speaker 1: great podcast. And there's plenty of information out there for 371 00:24:08,640 --> 00:24:13,520 Speaker 1: you to read about it. But yeah, listeners, if you 372 00:24:13,640 --> 00:24:17,720 Speaker 1: have cocktails or things you like to use Cognac for, 373 00:24:18,040 --> 00:24:20,639 Speaker 1: or just memories of it. We'd love to hear from you, 374 00:24:20,680 --> 00:24:22,480 Speaker 1: but I think that's what we have to say about 375 00:24:22,520 --> 00:24:24,040 Speaker 1: Cognac for now. It is. 376 00:24:24,440 --> 00:24:26,440 Speaker 2: We do already have some listener mail for you, though, 377 00:24:26,440 --> 00:24:27,840 Speaker 2: and we are going to get into that as soon 378 00:24:27,840 --> 00:24:29,720 Speaker 2: as we get back from one more quick break forward 379 00:24:29,800 --> 00:24:34,000 Speaker 2: from our sponsors. 380 00:24:39,480 --> 00:24:42,520 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 381 00:24:42,600 --> 00:24:55,199 Speaker 1: we're back with this liner may celebratory kind of with 382 00:24:55,240 --> 00:24:57,160 Speaker 1: the touch of loupi air, which we were discussing. 383 00:24:58,920 --> 00:25:00,879 Speaker 2: I was saying that I always feel like Lumiere when 384 00:25:00,920 --> 00:25:03,280 Speaker 2: I'm from Beauty and the Beast when I'm trying to 385 00:25:03,440 --> 00:25:05,480 Speaker 2: announciate French words. 386 00:25:06,080 --> 00:25:08,080 Speaker 1: Yeah, because I'm saying you've got to do a gesture 387 00:25:08,119 --> 00:25:08,320 Speaker 1: with it. 388 00:25:08,480 --> 00:25:08,720 Speaker 3: Yeah. 389 00:25:08,800 --> 00:25:16,560 Speaker 1: Oh help. All right, So Carolyn wrote, I just needed 390 00:25:16,560 --> 00:25:19,040 Speaker 1: to write in on short bread mix ins as you 391 00:25:19,080 --> 00:25:23,639 Speaker 1: missed my favorite tea. I've made both a London fog 392 00:25:23,840 --> 00:25:26,679 Speaker 1: with Earl Gray tea mixed in and a Chai with 393 00:25:26,840 --> 00:25:30,280 Speaker 1: chai mixed in and a glaze topping. Tea bag tea 394 00:25:30,320 --> 00:25:32,639 Speaker 1: is usually fine ground enough it works like a spice 395 00:25:32,680 --> 00:25:35,360 Speaker 1: and looks a bit like the flex and vanilla ice 396 00:25:35,400 --> 00:25:39,760 Speaker 1: cream recipe attached for the chai ones. Plus as a 397 00:25:39,760 --> 00:25:44,480 Speaker 1: bonus since you've mentioned Twix a Twix cookie recipe. Both 398 00:25:44,560 --> 00:25:49,200 Speaker 1: are certified hits on a cookie plate. Oh oh, I bet, 399 00:25:50,040 --> 00:25:53,800 Speaker 1: I bet you're like taking out the You're combining the 400 00:25:53,880 --> 00:25:55,520 Speaker 1: tea time with the. 401 00:25:55,320 --> 00:25:59,440 Speaker 3: Yeah, just all in, just yeah, yeah, that's so nice. 402 00:25:59,560 --> 00:26:02,879 Speaker 1: Right, I do love it. I love Earl Gray. I 403 00:26:02,920 --> 00:26:06,879 Speaker 1: bet that's delicious. I bet it is a hit. And 404 00:26:06,920 --> 00:26:09,480 Speaker 1: of course Twix mass discussed. 405 00:26:12,760 --> 00:26:16,359 Speaker 2: Oh rad oh, I haven't baked in a long time anyway, Okay, 406 00:26:16,400 --> 00:26:20,879 Speaker 2: all right, different thought process. Christine wrote, I really enjoyed 407 00:26:20,880 --> 00:26:24,119 Speaker 2: the abalony episode, especially given I've been reading about Australian 408 00:26:24,160 --> 00:26:27,119 Speaker 2: abalony a lot lately. Abaloni is found in most of 409 00:26:27,160 --> 00:26:30,280 Speaker 2: Australia's southern waters, and commercial farming has become a major 410 00:26:30,320 --> 00:26:33,960 Speaker 2: industry here, mostly for export to Asia. I've never tried it, 411 00:26:34,000 --> 00:26:36,359 Speaker 2: though I want to. With the wonders of the Internet, 412 00:26:36,400 --> 00:26:38,960 Speaker 2: I can order it online and have vacuum packed fresh 413 00:26:39,000 --> 00:26:41,520 Speaker 2: abalony shipped to my house for the bargain price of 414 00:26:41,640 --> 00:26:45,120 Speaker 2: seventy bucks for half a dozen. I'm never complaining about 415 00:26:45,160 --> 00:26:46,680 Speaker 2: the price of oysters or scallops. 416 00:26:46,760 --> 00:26:47,040 Speaker 3: Again. 417 00:26:48,480 --> 00:26:51,919 Speaker 2: Australia's first people traded abalony into Asia for centuries and 418 00:26:52,000 --> 00:26:54,200 Speaker 2: it was an important food source wherever it was found. 419 00:26:54,560 --> 00:26:57,280 Speaker 2: They naturally preferred the bigger fish, so management of the 420 00:26:57,320 --> 00:27:01,480 Speaker 2: fisheries occurred naturally. When British settlers arrived, they saw first 421 00:27:01,480 --> 00:27:04,320 Speaker 2: people either diving for them or gathering them at low tide. 422 00:27:04,600 --> 00:27:06,399 Speaker 2: And this is probably one of the few times in 423 00:27:06,560 --> 00:27:09,159 Speaker 2: history where racism was a good thing, because when the 424 00:27:09,200 --> 00:27:12,119 Speaker 2: British tried them, they didn't ask the indigenous population how 425 00:27:12,200 --> 00:27:16,080 Speaker 2: to cook them. What would those savages know? Abalony were 426 00:27:16,160 --> 00:27:19,840 Speaker 2: dubbed muttonfish by white settlers because they found them tough 427 00:27:20,000 --> 00:27:23,520 Speaker 2: and unpleasant to eat. They probably overcooked them rather than 428 00:27:23,600 --> 00:27:26,280 Speaker 2: steaming them in their shells over coals, which is the 429 00:27:26,359 --> 00:27:29,920 Speaker 2: usual indigenous method of cooking. So the abalony were left 430 00:27:29,920 --> 00:27:33,080 Speaker 2: alone for decades by white people, rather than being overfished 431 00:27:33,160 --> 00:27:36,480 Speaker 2: and almost wiped out like oysters and scallops were. When 432 00:27:36,560 --> 00:27:39,280 Speaker 2: Chinese immigrants came to Australia from the eighteen fifties to 433 00:27:39,320 --> 00:27:43,240 Speaker 2: mine gold, a few enterprising Chinese people established ablony fishing 434 00:27:43,240 --> 00:27:46,960 Speaker 2: and export businesses. However, white people disapproved of Chinese people 435 00:27:47,000 --> 00:27:48,800 Speaker 2: making money in a way that they didn't know how to, 436 00:27:49,320 --> 00:27:53,320 Speaker 2: so put severe restrictions on abiloni fishing racism for the 437 00:27:53,359 --> 00:27:56,879 Speaker 2: win again. I guess commercial abilony fishing started in the 438 00:27:56,960 --> 00:28:00,200 Speaker 2: nineteen fifties, with aquaculture getting going in the nineteen eighties 439 00:28:00,560 --> 00:28:02,960 Speaker 2: because white people left the abaloni alone for so long. 440 00:28:03,080 --> 00:28:06,960 Speaker 2: Australian abialoni is the most viable wild cat, and Australia 441 00:28:07,040 --> 00:28:10,040 Speaker 2: is also the world's main supplier of commercially grown abalony. 442 00:28:10,320 --> 00:28:13,280 Speaker 2: Illegal fishing is a problem, though. I'm trying to find 443 00:28:13,280 --> 00:28:16,320 Speaker 2: an abiloni farm that does tours, as happens with oyster farms. 444 00:28:16,359 --> 00:28:17,960 Speaker 2: If I managed to find one, I'll let you know. 445 00:28:19,320 --> 00:28:22,600 Speaker 2: The Abalony episode also featured listener mail about old spices 446 00:28:23,160 --> 00:28:26,639 Speaker 2: in the Australian nostalgia sub on Reddit. Someone recently posted 447 00:28:26,640 --> 00:28:28,919 Speaker 2: a picture of a jar of chayenne pepper they found 448 00:28:29,040 --> 00:28:31,320 Speaker 2: right at the back of their parents' pantry. It was 449 00:28:31,400 --> 00:28:33,920 Speaker 2: Master Foods brand and the coloring on the label was 450 00:28:33,960 --> 00:28:37,000 Speaker 2: significantly faded. Though by the style of the label we 451 00:28:37,119 --> 00:28:40,240 Speaker 2: dated the jar back to around nineteen eighty five. I 452 00:28:40,280 --> 00:28:44,360 Speaker 2: would love to know if anyone can beat that. Finally, 453 00:28:44,640 --> 00:28:47,920 Speaker 2: because you asked for pet pictures, here is Samson once 454 00:28:47,960 --> 00:28:54,200 Speaker 2: again demonstrating his complete disregard for the concept of personal space. Yes, 455 00:28:54,440 --> 00:29:00,160 Speaker 2: and pictured there is a chocolate and white cat, you know, 456 00:29:00,240 --> 00:29:03,680 Speaker 2: like a good like cow cat. Yeah, with just his 457 00:29:03,760 --> 00:29:06,440 Speaker 2: face right right in the camera, just right on top 458 00:29:06,560 --> 00:29:10,240 Speaker 2: of the nice human who is holding him. And he 459 00:29:10,320 --> 00:29:14,520 Speaker 2: looks very satisfied with his life. 460 00:29:15,120 --> 00:29:18,920 Speaker 1: He also looks like he could murder me if hews. 461 00:29:20,680 --> 00:29:24,920 Speaker 1: It has a delightful array of whiskers of the eyes 462 00:29:25,000 --> 00:29:26,320 Speaker 1: and the. 463 00:29:27,120 --> 00:29:31,600 Speaker 2: Good white whiskers. Yeah, yeah, handsome handsome man. 464 00:29:31,840 --> 00:29:39,120 Speaker 1: Yeah, well, thank you for paying the pet tax. Yes, listeners, 465 00:29:39,120 --> 00:29:41,840 Speaker 1: if you could beat this nineteen eighty five, the challenge 466 00:29:41,880 --> 00:29:51,680 Speaker 1: has been issued for old spices. Let us know and thanks. 467 00:29:51,640 --> 00:29:55,000 Speaker 1: It's always Christine for reading in with all this historical 468 00:29:55,040 --> 00:30:00,360 Speaker 1: context around Australia. We do have a follow up email 469 00:30:00,720 --> 00:30:06,760 Speaker 1: that we'll share an upcoming episode about Avaloni Tours was 470 00:30:06,840 --> 00:30:12,880 Speaker 1: already sentenced. Heck yeah cool, yes, yes, yeah, so much fun. 471 00:30:14,480 --> 00:30:16,800 Speaker 1: I'm very much looking forward to sharing it. But yeah, 472 00:30:16,800 --> 00:30:19,960 Speaker 1: this is very very interesting because a lot of times 473 00:30:19,960 --> 00:30:24,280 Speaker 1: we do get a lot of our searches are very 474 00:30:24,680 --> 00:30:28,640 Speaker 1: North American. Yeah, and base or European, I guess. 475 00:30:28,400 --> 00:30:30,360 Speaker 2: But yeah, well, and also I mean, you know, like 476 00:30:30,400 --> 00:30:33,880 Speaker 2: we're being that we are in America. We are telling 477 00:30:33,880 --> 00:30:36,520 Speaker 2: the story frequently of how a food came to America 478 00:30:37,240 --> 00:30:40,320 Speaker 2: and yeah, and of course right, I mean you know, 479 00:30:40,360 --> 00:30:43,560 Speaker 2: and we can still go back in and do a 480 00:30:43,600 --> 00:30:47,400 Speaker 2: whole mini series different abalony around the world and it 481 00:30:47,440 --> 00:30:51,840 Speaker 2: would probably be historically super interesting as as it is here. 482 00:30:52,040 --> 00:30:58,440 Speaker 1: Ye, yes, absolutely so we always appreciate that. Keep that up, listeners. 483 00:31:00,000 --> 00:31:02,720 Speaker 1: I'm all over. We'd love to hear from you. Thanks 484 00:31:02,760 --> 00:31:05,040 Speaker 1: to both of these listeners for writing in. If you 485 00:31:05,040 --> 00:31:07,000 Speaker 1: would like to write to us, you can Our email 486 00:31:07,120 --> 00:31:09,080 Speaker 1: is hello at savorpod dot com. 487 00:31:08,840 --> 00:31:10,840 Speaker 2: Where also on social media you can find us on 488 00:31:10,920 --> 00:31:13,640 Speaker 2: Blue Sky and Instagram at saver pod, and we do 489 00:31:13,720 --> 00:31:16,440 Speaker 2: hope to hear from you. Save is production of iHeartRadio. 490 00:31:16,600 --> 00:31:18,680 Speaker 2: For more podcasts from my heart Radio, you can visit 491 00:31:18,720 --> 00:31:21,760 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 492 00:31:21,800 --> 00:31:24,480 Speaker 2: your favorite shows. Thanks as always to our super producers 493 00:31:24,560 --> 00:31:27,240 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 494 00:31:27,280 --> 00:31:29,000 Speaker 2: and we hope that lots more good things are coming 495 00:31:29,080 --> 00:31:37,000 Speaker 2: your way.