1
00:00:04,360 --> 00:00:09,280
Speaker 1: Everyone remembers their twenty first birthday. Okay, maybe not everyone

2
00:00:09,360 --> 00:00:13,840
Speaker 1: remembers their twenty first birthday, but for many Americans it

3
00:00:13,960 --> 00:00:17,760
Speaker 1: marks a significant rite of passage because once you're twenty

4
00:00:17,760 --> 00:00:21,040
Speaker 1: one in the States, you're legally allowed to buy alcohol,

5
00:00:21,840 --> 00:00:24,720
Speaker 1: and based on twenty twenty one data from Gallup, sixty

6
00:00:24,760 --> 00:00:28,040
Speaker 1: one percent of US adults twenty one and older say

7
00:00:28,040 --> 00:00:31,160
Speaker 1: they and vibe. But our drinking habits at twenty one

8
00:00:31,240 --> 00:00:34,560
Speaker 1: can sometimes be very different once we graduate from college,

9
00:00:34,960 --> 00:00:38,400
Speaker 1: and our social drinking outings transition from the local house

10
00:00:38,440 --> 00:00:42,239
Speaker 1: party or sporting event into work happy hours with colleagues

11
00:00:42,280 --> 00:00:47,279
Speaker 1: and clients, or first dates with someone you're really vibing with. Oftentimes,

12
00:00:47,360 --> 00:00:50,040
Speaker 1: there comes a point when we're ready to graduate from

13
00:00:50,120 --> 00:00:53,200
Speaker 1: those early drink orders of jello shots and forty ounce

14
00:00:53,280 --> 00:01:00,160
Speaker 1: bottles of cheap beer two more sophisticated options. But what

15
00:01:00,200 --> 00:01:02,960
Speaker 1: does grown up drinking look like? And how do we

16
00:01:03,040 --> 00:01:07,320
Speaker 1: find the balance of feeling sophisticated and adult like without

17
00:01:07,440 --> 00:01:12,240
Speaker 1: sacrificing our own tastes and preferences. Start taking notes, because this.

18
00:01:12,319 --> 00:01:15,199
Speaker 2: Is grown up stuff.

19
00:01:18,000 --> 00:01:21,840
Speaker 1: Hello, Hello, Hello, welcome to grown up stuff. How to adult?

20
00:01:22,160 --> 00:01:24,520
Speaker 1: I am Molly, one of your faithful hosts, and I

21
00:01:24,560 --> 00:01:27,680
Speaker 1: am joined by my designated driver on speed dial and

22
00:01:27,760 --> 00:01:30,440
Speaker 1: co host Matt Stillo. And if you're listening to this

23
00:01:30,520 --> 00:01:33,360
Speaker 1: episode on the day it's been released into the world,

24
00:01:33,520 --> 00:01:36,839
Speaker 1: then a happy all, Hello Zi to you.

25
00:01:37,520 --> 00:01:37,800
Speaker 3: Matt.

26
00:01:38,120 --> 00:01:40,440
Speaker 1: Any big Halloween plans.

27
00:01:40,319 --> 00:01:42,280
Speaker 3: As do you very well know? I enjoy living my

28
00:01:42,319 --> 00:01:45,880
Speaker 3: life at the intersection of low effort high impact. So

29
00:01:45,959 --> 00:01:48,840
Speaker 3: every year I do Donnie Darko really simple. It's a

30
00:01:48,880 --> 00:01:51,520
Speaker 3: skeleton onesie with a sweater over it because it gets

31
00:01:51,520 --> 00:01:53,520
Speaker 3: cold in New York. So been that for like eight

32
00:01:53,600 --> 00:01:55,280
Speaker 3: years in a row. But you know, for all the

33
00:01:55,280 --> 00:01:56,840
Speaker 3: people who do love it, more power to you. Are

34
00:01:56,880 --> 00:01:57,640
Speaker 3: you one of those people?

35
00:01:57,920 --> 00:02:02,320
Speaker 1: I actually hate the smell of face paint and like

36
00:02:02,360 --> 00:02:05,400
Speaker 1: the rubber masks that people wear on Halloween, Like there's

37
00:02:05,440 --> 00:02:07,480
Speaker 1: something of triggering about it for me that I just

38
00:02:07,600 --> 00:02:08,240
Speaker 1: do not like.

39
00:02:08,919 --> 00:02:10,760
Speaker 3: What is a hollow? By the way, do we even

40
00:02:10,800 --> 00:02:11,359
Speaker 3: know what that is?

41
00:02:11,560 --> 00:02:11,760
Speaker 2: Yeah?

42
00:02:11,840 --> 00:02:15,519
Speaker 1: Great question. The noun of a hallow means a saint

43
00:02:15,639 --> 00:02:18,120
Speaker 1: or holy person, and the verb is to make holy

44
00:02:18,240 --> 00:02:21,680
Speaker 1: or set apart for holy use. According to Miriam Webster,

45
00:02:21,960 --> 00:02:25,720
Speaker 1: so and Halloween is the eve of All Saints Day, so,

46
00:02:25,760 --> 00:02:30,400
Speaker 1: which is November first, hence All Hallows Eve, so the

47
00:02:30,480 --> 00:02:33,040
Speaker 1: Eve of All Saints Day, you are welcome.

48
00:02:34,880 --> 00:02:37,800
Speaker 3: See. The only real thing that I know about Halloween

49
00:02:37,840 --> 00:02:40,840
Speaker 3: is that it's one of the largest drinking holidays of

50
00:02:40,919 --> 00:02:41,320
Speaker 3: the year.

51
00:02:41,520 --> 00:02:44,840
Speaker 1: This is very true, one of the drunkest days of

52
00:02:44,840 --> 00:02:47,839
Speaker 1: the year. And that is a perfect segue because Matt,

53
00:02:47,880 --> 00:02:51,600
Speaker 1: in this episode, we're going to learn how to elevate

54
00:02:51,600 --> 00:02:54,919
Speaker 1: our drinking habits and feel more like adults while we're

55
00:02:54,919 --> 00:02:57,560
Speaker 1: doing it. I am really looking forward to hearing what

56
00:02:57,600 --> 00:02:59,520
Speaker 1: our guest has to share about this topic.

57
00:03:00,639 --> 00:03:02,800
Speaker 3: I truly am so excited. We are joined by a

58
00:03:02,919 --> 00:03:05,240
Speaker 3: very special guest today, Ethan Fixel.

59
00:03:05,480 --> 00:03:09,200
Speaker 1: Ethan is a certified cicerone, a certified Specialist of Spirits,

60
00:03:09,280 --> 00:03:13,000
Speaker 1: and a certified Specialist of wine, and he has taught beer,

61
00:03:13,080 --> 00:03:16,880
Speaker 1: wine and spirits classes at the Astor Center, the Brooklyn Kitchen,

62
00:03:17,000 --> 00:03:19,200
Speaker 1: and NYC Wine Company.

63
00:03:19,560 --> 00:03:23,120
Speaker 3: Ethan has also written about beer, wine, spirits, and coffee

64
00:03:23,120 --> 00:03:25,280
Speaker 3: for publications like Oh My God, Do I have to

65
00:03:25,360 --> 00:03:29,440
Speaker 3: list all of these food and wine wine enthusiasts, Eschoir, Vanity,

66
00:03:29,480 --> 00:03:33,120
Speaker 3: Fair Men's Journal, Tasting Table, Thrillists, Travel and Leisure, Vice,

67
00:03:33,240 --> 00:03:34,679
Speaker 3: and many many more.

68
00:03:34,960 --> 00:03:38,760
Speaker 1: But most importantly, I do feel like it is my

69
00:03:38,960 --> 00:03:44,600
Speaker 1: journalistic obligation to identify that Ethan is also.

70
00:03:44,840 --> 00:03:52,320
Speaker 3: Our boss us. These are facts, Ethan.

71
00:03:52,800 --> 00:03:55,440
Speaker 1: Thank you so much for joining us. We're so excited

72
00:03:55,480 --> 00:03:57,800
Speaker 1: to have you here on grown up stuff how to adult.

73
00:03:57,880 --> 00:04:01,760
Speaker 1: But first we just right off your bio. What is

74
00:04:02,200 --> 00:04:04,920
Speaker 1: and I forgive me, I'm probably going to butcher it.

75
00:04:05,320 --> 00:04:08,440
Speaker 1: What is a certified cicerone?

76
00:04:08,720 --> 00:04:09,360
Speaker 3: Chiccirone?

77
00:04:10,000 --> 00:04:13,080
Speaker 2: Now you did better than Stillo. That was Matt. That

78
00:04:13,200 --> 00:04:16,360
Speaker 2: was chiccerone. Chir it sounds like a pork rind.

79
00:04:16,640 --> 00:04:18,400
Speaker 3: Look, you can be certified in pork rimes.

80
00:04:18,600 --> 00:04:19,479
Speaker 2: You could. I'm not.

81
00:04:19,960 --> 00:04:21,960
Speaker 1: I wish I was certified in pork rinds.

82
00:04:22,480 --> 00:04:25,320
Speaker 2: I am a certified cicerone, which is sort of like

83
00:04:25,360 --> 00:04:29,120
Speaker 2: a beer somelier, I would say, interesting. But I'm also

84
00:04:29,160 --> 00:04:32,240
Speaker 2: a certified specialist of wine and a certified specialist of

85
00:04:32,320 --> 00:04:35,680
Speaker 2: spirits thanks to the Society of Wine Educators. So I

86
00:04:35,720 --> 00:04:39,359
Speaker 2: have three certifications, which my mother is very proud of.

87
00:04:39,720 --> 00:04:42,039
Speaker 1: She should be. That's super impressive. Now, what is the

88
00:04:42,040 --> 00:04:44,680
Speaker 1: difference between being a certified specialist of wine and being

89
00:04:44,680 --> 00:04:49,120
Speaker 1: a SMO? I always struggle with this word, somalie. Thank you, Matt.

90
00:04:49,680 --> 00:04:54,080
Speaker 2: Cicerone is a service industry certification, right, So if you

91
00:04:54,160 --> 00:04:55,960
Speaker 2: are a certified cicerone, that means that you can actually

92
00:04:56,040 --> 00:04:59,279
Speaker 2: work in a restaurant or a bar and help serve beer.

93
00:05:00,040 --> 00:05:03,920
Speaker 2: That is similar to a somolier, a wine service expert.

94
00:05:04,400 --> 00:05:06,839
Speaker 2: There are also other types of experts like the Society

95
00:05:06,880 --> 00:05:09,039
Speaker 2: of Wine Educators that I got my wine and spirit

96
00:05:09,120 --> 00:05:13,599
Speaker 2: certifications through. Those are for education and not for service.

97
00:05:13,839 --> 00:05:16,840
Speaker 2: There's different tracks, but basically you know, some are for service,

98
00:05:16,880 --> 00:05:18,640
Speaker 2: some are for teaching people.

99
00:05:19,160 --> 00:05:20,880
Speaker 1: Got it, So you still know a ton, but you're

100
00:05:20,920 --> 00:05:23,400
Speaker 1: not serving the wine necessarily, but you are doing that

101
00:05:23,440 --> 00:05:24,000
Speaker 1: for the beer.

102
00:05:24,640 --> 00:05:26,800
Speaker 2: I'm working with you, guys, I'm currently not serving any

103
00:05:26,839 --> 00:05:30,880
Speaker 2: beer professionally, but I'm I did purchase beer for a

104
00:05:30,960 --> 00:05:34,679
Speaker 2: large restaurant group for a year or two. But most

105
00:05:34,680 --> 00:05:36,520
Speaker 2: of my background is in writing, so I was a

106
00:05:36,560 --> 00:05:39,799
Speaker 2: journalist for about three or four years full time.

107
00:05:40,240 --> 00:05:43,040
Speaker 1: Amazing. And I will say on a number of outings

108
00:05:43,040 --> 00:05:47,640
Speaker 1: together as a group, you have given excellent education in

109
00:05:48,000 --> 00:05:50,520
Speaker 1: spirits and you've done a couple of like at home

110
00:05:50,560 --> 00:05:52,839
Speaker 1: tastings with some of us like that was fun. So

111
00:05:52,960 --> 00:05:53,719
Speaker 1: I've learned a ton.

112
00:05:53,839 --> 00:05:57,360
Speaker 3: Yeah, and your alcohol and spirit collection at home is impressive.

113
00:05:57,680 --> 00:05:58,520
Speaker 3: Very impressive.

114
00:05:58,760 --> 00:05:59,520
Speaker 2: I have a lot.

115
00:05:59,720 --> 00:06:00,960
Speaker 1: It's super grown up.

116
00:06:01,279 --> 00:06:03,520
Speaker 2: It is. That's why I'm on grown up stuff. I

117
00:06:03,560 --> 00:06:07,240
Speaker 2: get all that stuff because I wrote. Most of my

118
00:06:07,279 --> 00:06:09,920
Speaker 2: collection is from publicists and from the brands themselves. I

119
00:06:09,960 --> 00:06:12,200
Speaker 2: don't spend all of my money that I make an

120
00:06:12,240 --> 00:06:13,480
Speaker 2: iHeart on boost.

121
00:06:15,640 --> 00:06:18,560
Speaker 3: This brings us to a great point, which is why

122
00:06:18,720 --> 00:06:20,400
Speaker 3: might one want to drink like an adult? You know,

123
00:06:20,520 --> 00:06:22,240
Speaker 3: I go to the bar, I've got my ipa that

124
00:06:22,279 --> 00:06:25,520
Speaker 3: I like. You know, I enjoym all back wine. But

125
00:06:25,680 --> 00:06:28,240
Speaker 3: there's a deeper world to it than that. So why

126
00:06:28,440 --> 00:06:32,000
Speaker 3: might one want to know a little bit more about alcohol?

127
00:06:32,600 --> 00:06:35,960
Speaker 2: I think it's really important to know what you like

128
00:06:36,320 --> 00:06:38,440
Speaker 2: first and foremost, so that you don't waste your money

129
00:06:38,760 --> 00:06:41,080
Speaker 2: because a lot of people go to a restaurant, or

130
00:06:41,160 --> 00:06:43,680
Speaker 2: they go to a liquor store and they don't know

131
00:06:43,720 --> 00:06:47,440
Speaker 2: where to start. I think that people are discouraged from

132
00:06:48,000 --> 00:06:52,600
Speaker 2: wanting to drink anything interesting because they are overwhelmed by

133
00:06:52,600 --> 00:06:55,040
Speaker 2: all the options. So I think having a little bit

134
00:06:55,040 --> 00:06:58,200
Speaker 2: of a baseline of understanding of you know, what all

135
00:06:58,240 --> 00:07:01,120
Speaker 2: this stuff is and what the differences are, is actually

136
00:07:01,160 --> 00:07:04,159
Speaker 2: really helpful and will alleviate some pain.

137
00:07:05,080 --> 00:07:07,279
Speaker 3: Yeah, in your writing, you kind of talk about this

138
00:07:07,400 --> 00:07:11,040
Speaker 3: sort of cultural generational shift that's been going on in

139
00:07:11,360 --> 00:07:14,160
Speaker 3: the last you know, twenty years or so, about what's

140
00:07:14,200 --> 00:07:16,080
Speaker 3: happening in the alcohol industry. Could you go into that

141
00:07:16,080 --> 00:07:17,040
Speaker 3: a little bit for the audience.

142
00:07:17,640 --> 00:07:20,600
Speaker 2: Well, I think that there's a really nice thing happening

143
00:07:20,640 --> 00:07:22,800
Speaker 2: right now, which is that people are caring a little

144
00:07:22,800 --> 00:07:26,040
Speaker 2: bit more about what they drink and why they drink it,

145
00:07:26,080 --> 00:07:28,400
Speaker 2: and how they drink it. So, you know, I remember

146
00:07:28,400 --> 00:07:31,480
Speaker 2: going to college and drinking nothing but natty light and

147
00:07:32,360 --> 00:07:36,480
Speaker 2: the occasional yingling on a special occasion. But I think

148
00:07:36,520 --> 00:07:39,680
Speaker 2: more and more young people are being more deliberate with

149
00:07:39,800 --> 00:07:42,880
Speaker 2: their drinking choices. You know, they're not looking to go

150
00:07:42,960 --> 00:07:47,160
Speaker 2: out and get wasted. And adults too, like us, you know,

151
00:07:47,200 --> 00:07:50,000
Speaker 2: as you get older, you don't want that hangover. You

152
00:07:50,040 --> 00:07:52,360
Speaker 2: want to be able to enjoy one or two drinks

153
00:07:52,840 --> 00:07:55,200
Speaker 2: and have them count. And so I think that that

154
00:07:55,360 --> 00:07:57,280
Speaker 2: shift is happening quite a bit. I think people are

155
00:07:57,320 --> 00:07:59,760
Speaker 2: drinking less, but I think people are drinking with more

156
00:07:59,800 --> 00:08:01,360
Speaker 2: per which I think is a nice thing.

157
00:08:02,040 --> 00:08:04,040
Speaker 1: Yeah, Matt and I also talked about, like, you know,

158
00:08:04,080 --> 00:08:07,800
Speaker 1: there's this whole sober culture movement kind of happening, which

159
00:08:07,800 --> 00:08:09,920
Speaker 1: we'll get into a little bit more, but you said

160
00:08:09,960 --> 00:08:12,600
Speaker 1: a really interesting point about people are being more deliberate

161
00:08:12,680 --> 00:08:15,120
Speaker 1: and people don't want to waste their money on things

162
00:08:15,160 --> 00:08:16,920
Speaker 1: that they're not going to enjoy, which I have a

163
00:08:17,000 --> 00:08:19,920
Speaker 1: quick follow up question. Let's say you tried something new

164
00:08:20,040 --> 00:08:22,640
Speaker 1: at a bar and you're like, oh, I'm going to

165
00:08:22,720 --> 00:08:25,000
Speaker 1: give this a shot and you hate it. What is

166
00:08:25,040 --> 00:08:29,440
Speaker 1: the appropriate like adult bar protocol. Do you just finish it?

167
00:08:29,480 --> 00:08:30,840
Speaker 1: Do you just like leave it and you're like, that's

168
00:08:30,880 --> 00:08:33,000
Speaker 1: money wasted, or do you tell the bar tender they're like, hey,

169
00:08:33,000 --> 00:08:34,880
Speaker 1: I'm so sorry, I don't like this.

170
00:08:35,640 --> 00:08:38,480
Speaker 2: I think it really depends on where you are and

171
00:08:38,520 --> 00:08:41,120
Speaker 2: what you're drinking. If you go to like a dingy

172
00:08:41,320 --> 00:08:44,120
Speaker 2: kind of hole in the wall dive bar and you

173
00:08:44,200 --> 00:08:47,560
Speaker 2: order a Budweiser and you say, wow, this is terrible.

174
00:08:48,320 --> 00:08:50,640
Speaker 2: This is not what I like. You just ordered a

175
00:08:50,679 --> 00:08:53,280
Speaker 2: Budweiser at a dive bar. That's what you're drinking, man,

176
00:08:53,880 --> 00:08:56,520
Speaker 2: enjoy it. Fair, that's your choice. If you go to

177
00:08:56,600 --> 00:08:59,120
Speaker 2: a really nice cocktail bar in New York City and

178
00:08:59,120 --> 00:09:01,960
Speaker 2: you pay twenty two dollars for a cocktail and you

179
00:09:02,040 --> 00:09:06,800
Speaker 2: find it literally undrinkable. You should tell your server that

180
00:09:06,840 --> 00:09:09,000
Speaker 2: you're having a tough time with it very politely and say,

181
00:09:09,000 --> 00:09:11,920
Speaker 2: I'm really sorry. This is just not what I expected.

182
00:09:11,960 --> 00:09:14,200
Speaker 2: It's not for me. Would you mind if I trade

183
00:09:14,200 --> 00:09:16,400
Speaker 2: this in for something else? And that's totally appropriate, But

184
00:09:16,400 --> 00:09:19,760
Speaker 2: it's all the delivery and the context in which you're

185
00:09:19,800 --> 00:09:20,280
Speaker 2: asking for.

186
00:09:20,240 --> 00:09:21,559
Speaker 1: That that makes sense.

187
00:09:22,080 --> 00:09:23,520
Speaker 3: The other thing that you mentioned in you're writing is

188
00:09:23,559 --> 00:09:26,800
Speaker 3: that we're diving into like a culture of like cross drinking.

189
00:09:27,200 --> 00:09:29,680
Speaker 3: So whereas it seems like maybe people were sticking to

190
00:09:29,720 --> 00:09:31,560
Speaker 3: their what they loved beforehand, and now kind of people

191
00:09:31,600 --> 00:09:34,120
Speaker 3: are trying to get into, you know, lots of different

192
00:09:34,160 --> 00:09:35,960
Speaker 3: types of spirits. Can you talk a little bit about that.

193
00:09:36,559 --> 00:09:39,920
Speaker 2: I think people have wisened up. We no longer believe

194
00:09:40,040 --> 00:09:43,080
Speaker 2: the old adage that beer before liquor never been sicker,

195
00:09:43,160 --> 00:09:45,040
Speaker 2: all that sort of stuff, and we could talk about

196
00:09:45,080 --> 00:09:47,600
Speaker 2: that hangovers, right, There's a lot of things that are

197
00:09:47,640 --> 00:09:51,760
Speaker 2: myths about hangovers. But I think ultimately people are drinking beer, wine,

198
00:09:51,840 --> 00:09:55,640
Speaker 2: and spirits equally because they understand that each serves a

199
00:09:55,640 --> 00:09:59,280
Speaker 2: different purpose. And so I personally I enjoy all three

200
00:09:59,320 --> 00:10:03,360
Speaker 2: of those categories is almost equally. I would say because

201
00:10:03,400 --> 00:10:05,160
Speaker 2: I think that there's a time and a place for

202
00:10:05,200 --> 00:10:08,400
Speaker 2: all of them. And I think that with so much

203
00:10:08,440 --> 00:10:11,200
Speaker 2: information being traded on a daily basis, with the Internet,

204
00:10:11,280 --> 00:10:14,560
Speaker 2: with social media, we can see and we're exposed to

205
00:10:14,640 --> 00:10:17,040
Speaker 2: so much more. It's the same with food, right. People

206
00:10:17,080 --> 00:10:20,600
Speaker 2: eat much broader variations of food today than in the

207
00:10:20,720 --> 00:10:24,319
Speaker 2: nineteen fifties when it was like peas and massed potatoes

208
00:10:24,360 --> 00:10:28,040
Speaker 2: and roast beef on the day table exactly. So we

209
00:10:28,080 --> 00:10:30,199
Speaker 2: have a lot more variety at our fingertips, and I

210
00:10:30,200 --> 00:10:32,080
Speaker 2: think people are taking advantage of that and that's great.

211
00:10:32,600 --> 00:10:34,760
Speaker 3: Yeah, exactly, We've got a lot more variety now. And

212
00:10:34,800 --> 00:10:36,760
Speaker 3: you'd mentioned people can kind of go into a restaurant,

213
00:10:36,760 --> 00:10:39,640
Speaker 3: into a bar, into a spirit shop and be overwhelmed

214
00:10:39,720 --> 00:10:42,520
Speaker 3: by the amount of soces. So how do we even

215
00:10:42,520 --> 00:10:45,720
Speaker 3: start to go about discovering what it is that we like.

216
00:10:46,520 --> 00:10:48,600
Speaker 2: I think you got to start simply. You kind of

217
00:10:48,600 --> 00:10:52,520
Speaker 2: have to take it category by category. Beer, wine, spirits.

218
00:10:53,160 --> 00:10:56,280
Speaker 2: Start by finding one or two things that you really

219
00:10:56,360 --> 00:10:59,160
Speaker 2: like in each category and using that as your anchor point.

220
00:10:59,559 --> 00:11:02,200
Speaker 2: It can help you talk to an expert about what

221
00:11:02,240 --> 00:11:11,479
Speaker 2: you like and why you like that particular beverage.

222
00:11:11,559 --> 00:11:15,720
Speaker 1: Alcohol is too expensive these days not to actually enjoy

223
00:11:15,760 --> 00:11:19,079
Speaker 1: what you're drinking. The New York Times recently reported that

224
00:11:19,120 --> 00:11:21,280
Speaker 1: some bars in New York have increased the price of

225
00:11:21,280 --> 00:11:23,920
Speaker 1: their drinks by one dollar each to keep up with

226
00:11:24,040 --> 00:11:28,480
Speaker 1: rising operating costs. And it's already not uncommon to see

227
00:11:28,480 --> 00:11:31,560
Speaker 1: cocktail prices in the fifteen to twenty dollars range in

228
00:11:31,640 --> 00:11:35,679
Speaker 1: many major cities like la New York and Chicago. So

229
00:11:35,760 --> 00:11:39,240
Speaker 1: while it's important to try new things, it's also important

230
00:11:39,280 --> 00:11:41,600
Speaker 1: to identify what you like in that journey so that

231
00:11:42,040 --> 00:11:44,600
Speaker 1: you're not wasting your hard earned money on a drink

232
00:11:44,679 --> 00:11:52,400
Speaker 1: you're struggling to finish. Let's talk about palette training. What

233
00:11:52,679 --> 00:11:55,240
Speaker 1: is it? How can we use it to kind of

234
00:11:55,280 --> 00:11:59,200
Speaker 1: refine our tastes? Does it ever change when it comes

235
00:11:59,200 --> 00:12:01,679
Speaker 1: to alcohol, Like, for example, like we might not have

236
00:12:01,800 --> 00:12:04,640
Speaker 1: liked Brussels sprouts and now I love Brussels sprouts. Like

237
00:12:05,400 --> 00:12:07,640
Speaker 1: can it change with alcohol? Or at this point in

238
00:12:07,679 --> 00:12:09,959
Speaker 1: our life when we actually start drinking alcohol, is it

239
00:12:10,040 --> 00:12:11,120
Speaker 1: kind of set in stone?

240
00:12:11,760 --> 00:12:13,800
Speaker 2: Yeah, our tastes evolve, and I think we get, you know,

241
00:12:13,800 --> 00:12:17,240
Speaker 2: a little bit deadened to certain flavors, and so we're

242
00:12:17,360 --> 00:12:20,920
Speaker 2: able to tolerate spicier or more acidic or more bitter

243
00:12:21,000 --> 00:12:21,920
Speaker 2: things as we get older.

244
00:12:22,120 --> 00:12:22,600
Speaker 1: Interesting.

245
00:12:22,720 --> 00:12:25,640
Speaker 2: But the way to train your palette as an adult,

246
00:12:26,040 --> 00:12:28,560
Speaker 2: as a grown up, as we say, is to just

247
00:12:28,679 --> 00:12:31,600
Speaker 2: taste a lot of different things. There are some training

248
00:12:31,679 --> 00:12:34,800
Speaker 2: kits that you can actually purchase. I believe Sebel makes

249
00:12:35,000 --> 00:12:39,080
Speaker 2: a sensory kit where you can actually knows all these

250
00:12:39,120 --> 00:12:43,480
Speaker 2: different aromas huh, and also taste all these different flavors

251
00:12:44,080 --> 00:12:47,480
Speaker 2: and you kind of start to develop a recognition for

252
00:12:47,600 --> 00:12:50,960
Speaker 2: these specific flavors. I mean, there's no way that anyone

253
00:12:50,960 --> 00:12:54,160
Speaker 2: who's ever tasting wine and says, oh, it reminiscent of

254
00:12:54,240 --> 00:12:57,640
Speaker 2: elderberry knows what the hell that is unless they've had

255
00:12:57,800 --> 00:12:58,880
Speaker 2: a frickin' elderberry.

256
00:12:59,360 --> 00:13:01,439
Speaker 1: It's like the wood like, oh, it tastes like it's

257
00:13:01,520 --> 00:13:03,640
Speaker 1: very oaky. I'm like, who the fuck is chewing on

258
00:13:03,720 --> 00:13:05,360
Speaker 1: its its wig of oak here?

259
00:13:05,960 --> 00:13:09,040
Speaker 2: Well that's the thing, though, if you start tasting enough

260
00:13:09,080 --> 00:13:13,560
Speaker 2: wine or enough whiskey, you really, you know, eventually develop

261
00:13:13,679 --> 00:13:16,679
Speaker 2: a sense for what oak tastes like, okay, and what

262
00:13:16,679 --> 00:13:20,080
Speaker 2: it smells like. It really comes down to repetition and

263
00:13:20,200 --> 00:13:24,840
Speaker 2: exposure to these different flavor components, and you can take

264
00:13:24,840 --> 00:13:27,199
Speaker 2: a shortcut through these sensory kits, which I really recommend

265
00:13:27,200 --> 00:13:28,400
Speaker 2: if you want to get serious about it.

266
00:13:28,720 --> 00:13:36,720
Speaker 1: That's so cool. As Ethan points out, our taste buds

267
00:13:36,840 --> 00:13:40,160
Speaker 1: change and evolve as we age. For example, according to

268
00:13:40,200 --> 00:13:43,840
Speaker 1: research conducted by experts from the Manel Chemical Senses Center,

269
00:13:44,520 --> 00:13:48,000
Speaker 1: we're born with a sweet tooth, but as we get older,

270
00:13:48,160 --> 00:13:51,600
Speaker 1: our sense of taste begins to dull and our taste

271
00:13:51,600 --> 00:13:55,920
Speaker 1: buds no longer regenerate. This changes the way we experience

272
00:13:56,000 --> 00:13:58,840
Speaker 1: flavors that once seemed so sharp to us when we

273
00:13:58,880 --> 00:14:03,400
Speaker 1: were younger. The National Institute on Aging recommends adding color

274
00:14:03,480 --> 00:14:06,080
Speaker 1: and texture to your food and drinks as you start

275
00:14:06,120 --> 00:14:08,680
Speaker 1: to lose that sense of taste to make things more interesting.

276
00:14:08,880 --> 00:14:13,959
Speaker 1: They also recommend to introduce bold spices and flavors like mustard, garlic, ginger,

277
00:14:14,040 --> 00:14:18,160
Speaker 1: and hot peppers. And as Ethan mentioned, all is not lost.

278
00:14:18,280 --> 00:14:21,640
Speaker 1: We can train our palates to recognize certain flavors better.

279
00:14:22,240 --> 00:14:26,040
Speaker 1: In addition to these pallet training kits, some experts recommend

280
00:14:26,160 --> 00:14:28,560
Speaker 1: swirling a glass of wine before you sniff it to

281
00:14:28,600 --> 00:14:33,040
Speaker 1: release the aromas. Others recommend visiting spice shops and letting

282
00:14:33,040 --> 00:14:36,120
Speaker 1: your nose take in all of the different smells.

283
00:14:38,640 --> 00:14:41,440
Speaker 3: Last year, Elena and I went to Napa Valley and

284
00:14:41,480 --> 00:14:44,360
Speaker 3: we had lots of expensive wine, we had lots of

285
00:14:44,600 --> 00:14:48,160
Speaker 3: not so expensive wine, and learned that they're all more

286
00:14:48,320 --> 00:14:52,360
Speaker 3: or less, you know, generally speaking, made the same, And

287
00:14:52,400 --> 00:14:54,440
Speaker 3: to my surprise, is one of my favorite wines I

288
00:14:54,440 --> 00:14:58,640
Speaker 3: had was like a relatively inexpensive bottle of Cabernet savignon.

289
00:14:58,920 --> 00:15:01,040
Speaker 3: And it led me to more less agree with that

290
00:15:01,160 --> 00:15:04,840
Speaker 3: adage that the best wine is the wine that you like.

291
00:15:05,160 --> 00:15:07,520
Speaker 3: And I'm curious to hear what you make of this sentiment.

292
00:15:08,080 --> 00:15:10,760
Speaker 2: I will get behind that statement the best wine is

293
00:15:10,760 --> 00:15:14,160
Speaker 2: the wine that you like, with a giant asterisk at

294
00:15:14,160 --> 00:15:17,360
Speaker 2: the end of it, because look, well I think you

295
00:15:17,360 --> 00:15:19,720
Speaker 2: guys will understand what I'm saying here. But there is

296
00:15:19,800 --> 00:15:23,480
Speaker 2: such a thing as objective quality when it comes to wine. Okay,

297
00:15:23,520 --> 00:15:26,720
Speaker 2: there are ingredients that are better, right. There are grapes

298
00:15:26,920 --> 00:15:30,080
Speaker 2: that are grown more organically, picked at the right time

299
00:15:30,200 --> 00:15:33,160
Speaker 2: or the wrong time or worst time, let's say. But

300
00:15:33,400 --> 00:15:36,400
Speaker 2: case in point, I went to a very commercial winery

301
00:15:36,520 --> 00:15:38,080
Speaker 2: in the Willamette Valley in Oregon.

302
00:15:38,160 --> 00:15:39,920
Speaker 1: Oh, I've heard good things about that area.

303
00:15:40,040 --> 00:15:42,880
Speaker 2: Oh my god, Pino noir in the United States, that's

304
00:15:42,880 --> 00:15:43,360
Speaker 2: where you go.

305
00:15:43,480 --> 00:15:44,120
Speaker 1: Oh, good to know.

306
00:15:44,280 --> 00:15:48,320
Speaker 2: Absolutely, So I went to this giant place that is

307
00:15:48,400 --> 00:15:51,400
Speaker 2: producing a tremendous amount of wine and because of that,

308
00:15:51,440 --> 00:15:55,040
Speaker 2: they have to harvest the grapes mechanically. And what that

309
00:15:55,080 --> 00:15:58,840
Speaker 2: means is that they're using these big machines to cut

310
00:15:58,920 --> 00:16:01,120
Speaker 2: down all of the vine once, are all of the

311
00:16:01,160 --> 00:16:07,320
Speaker 2: grapes at once, And with the grapes, they are getting bugs, plants,

312
00:16:07,520 --> 00:16:13,840
Speaker 2: other plants, they're getting dead birds. Like I mean, oh yeah, no, no, no,

313
00:16:14,160 --> 00:16:17,320
Speaker 2: I'm serious though that. You know, the larger the wine operation,

314
00:16:17,680 --> 00:16:21,320
Speaker 2: less care goes into the picking process or the fermenting

315
00:16:21,560 --> 00:16:25,560
Speaker 2: or the barreling. So like, there are changes in quality

316
00:16:26,000 --> 00:16:29,360
Speaker 2: as you go up the price ladder. But I will

317
00:16:29,400 --> 00:16:32,520
Speaker 2: say that ultimately, if you are not enjoying or getting

318
00:16:32,880 --> 00:16:36,040
Speaker 2: joy out of a fifty dollars bottle, or any more

319
00:16:36,120 --> 00:16:37,720
Speaker 2: joy out of that fifty dollars bottle than you are

320
00:16:37,800 --> 00:16:41,520
Speaker 2: out of the ten dollar bottle, then ultimately I would argue, yeah,

321
00:16:41,600 --> 00:16:42,920
Speaker 2: just stick with the ten dollars bottle.

322
00:16:43,600 --> 00:16:45,520
Speaker 3: But at the same time, if you enjoy your two

323
00:16:45,560 --> 00:16:47,840
Speaker 3: buck chuck, right, thank you go for.

324
00:16:48,000 --> 00:16:50,200
Speaker 2: Enjoying, You're just gonna feel like crap tomorrow.

325
00:16:50,880 --> 00:16:53,680
Speaker 1: Wait, okay, I want to get to that later. But

326
00:16:54,320 --> 00:16:57,160
Speaker 1: now we're talking about choosing the right wine. Is it

327
00:16:57,280 --> 00:17:00,400
Speaker 1: bad that I choose my wine based on how inging

328
00:17:00,400 --> 00:17:01,320
Speaker 1: I find the label to be.

329
00:17:02,480 --> 00:17:03,880
Speaker 2: No, I wouldn't say that's bad.

330
00:17:04,000 --> 00:17:05,040
Speaker 1: I like a pretty label.

331
00:17:05,560 --> 00:17:07,800
Speaker 2: Well is that the sole factor that you're using.

332
00:17:08,600 --> 00:17:10,680
Speaker 1: I mean I'll be like, oh, I think I want

333
00:17:10,720 --> 00:17:13,040
Speaker 1: a mall back that sounds nice, and then I choose

334
00:17:13,080 --> 00:17:15,199
Speaker 1: based on the label, yes and price.

335
00:17:15,920 --> 00:17:18,960
Speaker 2: See, there you go. You just said something very sophisticated

336
00:17:19,000 --> 00:17:22,440
Speaker 2: and very grown up. You're thinking about the variety, You're

337
00:17:22,480 --> 00:17:25,720
Speaker 2: thinking about potentially the region from which the wine has grown.

338
00:17:25,880 --> 00:17:27,679
Speaker 2: Let's say you're saying, Okay, well I want a mailback,

339
00:17:27,720 --> 00:17:31,040
Speaker 2: but I don't want Argentinean mailback, I want French mailbeck. Right,

340
00:17:31,119 --> 00:17:33,240
Speaker 2: So there's a difference there, And then you can look

341
00:17:33,240 --> 00:17:34,879
Speaker 2: at the label. And then I do think that the

342
00:17:34,960 --> 00:17:37,920
Speaker 2: label is a small percentage or a portion of what

343
00:17:38,000 --> 00:17:40,680
Speaker 2: you can make your decision on. But look, I mean,

344
00:17:40,960 --> 00:17:43,480
Speaker 2: if you want to really dive into it, I would say, like,

345
00:17:43,760 --> 00:17:47,640
Speaker 2: if a label is really intricately done and over the top,

346
00:17:47,680 --> 00:17:51,160
Speaker 2: and it seems like the marketing is the sole thing

347
00:17:51,200 --> 00:17:53,840
Speaker 2: that the winery is focusing on, or the primary thing

348
00:17:53,960 --> 00:17:57,120
Speaker 2: that could be also maybe not a great thing because

349
00:17:57,200 --> 00:17:59,560
Speaker 2: maybe they're paying more attention to the marketing than the wine.

350
00:17:59,560 --> 00:18:02,200
Speaker 2: But overall, I would say yes, that is a fair

351
00:18:02,280 --> 00:18:05,480
Speaker 2: way to influence your decision. It just shouldn't be the

352
00:18:05,520 --> 00:18:08,960
Speaker 2: sole reason you choose a bottle of wine.

353
00:18:10,000 --> 00:18:12,119
Speaker 1: We'll be right back with more grown up stuff how

354
00:18:12,119 --> 00:18:20,439
Speaker 1: to adult after a quick break, and we're back with

355
00:18:20,520 --> 00:18:27,120
Speaker 1: more grown up stuff how to adults. So we've talked

356
00:18:27,119 --> 00:18:28,720
Speaker 1: a bit about wine at this point, I want to

357
00:18:28,720 --> 00:18:32,560
Speaker 1: move on to spirits, as you would call it, ethan Sure,

358
00:18:33,000 --> 00:18:36,240
Speaker 1: is it okay that I prefer to drink liquor or

359
00:18:36,280 --> 00:18:39,680
Speaker 1: spirits in a cocktail and not drink it by itself?

360
00:18:39,720 --> 00:18:43,280
Speaker 1: Does that mean I don't actually enjoy that particular alcohol

361
00:18:43,520 --> 00:18:45,680
Speaker 1: or no? Like, should I always be able to just

362
00:18:45,760 --> 00:18:46,440
Speaker 1: drink it plain?

363
00:18:47,960 --> 00:18:51,040
Speaker 2: We would call it neat in the spirits world. Okay,

364
00:18:51,240 --> 00:18:53,840
Speaker 2: but it's okay to drink in a cocktail. I think

365
00:18:53,920 --> 00:18:56,760
Speaker 2: it just depends on what you're putting into the cocktail.

366
00:18:56,840 --> 00:18:59,359
Speaker 2: So there are certain spirits that are meant to be

367
00:18:59,440 --> 00:19:02,480
Speaker 2: enjoyed meat. They are let's say, I don't know, over

368
00:19:02,480 --> 00:19:06,600
Speaker 2: the one hundred dollars price point, and they are artisanal products, okay,

369
00:19:06,680 --> 00:19:10,000
Speaker 2: and the spirit maker or the distiller is trying to

370
00:19:10,080 --> 00:19:13,240
Speaker 2: make something very very unique and that is not necessarily

371
00:19:13,320 --> 00:19:16,280
Speaker 2: meant to be enjoyed in a cocktail. But I will

372
00:19:16,320 --> 00:19:19,840
Speaker 2: say that it is a little bit of a an

373
00:19:19,880 --> 00:19:22,840
Speaker 2: acquired taste a lot of these things, and so you

374
00:19:22,920 --> 00:19:25,280
Speaker 2: have to kind of explore enough of it to be

375
00:19:25,320 --> 00:19:28,240
Speaker 2: able to make an informed decision and really truly understand

376
00:19:28,280 --> 00:19:29,160
Speaker 2: what you're getting into.

377
00:19:29,440 --> 00:19:31,120
Speaker 1: It's pallet training, it is.

378
00:19:31,200 --> 00:19:32,840
Speaker 2: It's part of the training process, right.

379
00:19:33,600 --> 00:19:35,760
Speaker 3: We want to get into some of the basics about

380
00:19:35,800 --> 00:19:38,760
Speaker 3: the alcohols themselves. So what are some of the most

381
00:19:38,800 --> 00:19:41,600
Speaker 3: important things that we should know about beer? You know,

382
00:19:41,600 --> 00:19:43,639
Speaker 3: people talk about like, you know, what's the difference between

383
00:19:43,680 --> 00:19:45,760
Speaker 3: a lagger and an ale enlighten us?

384
00:19:46,400 --> 00:19:48,840
Speaker 2: Well, a lagger and an ale that's a pretty straightforward one.

385
00:19:48,920 --> 00:19:51,920
Speaker 2: That has to do with the yeast. So there are

386
00:19:52,560 --> 00:19:57,160
Speaker 2: largely two strains of in general beer yeast. An ale

387
00:19:57,240 --> 00:19:59,840
Speaker 2: yeast it likes to ferment at a warmer temperature and

388
00:20:00,000 --> 00:20:04,159
Speaker 2: it's top fermenting, and the lagger yeast actually ferments at

389
00:20:04,200 --> 00:20:06,800
Speaker 2: a cooler temperature and that is bottom fermenting, so it

390
00:20:06,880 --> 00:20:09,919
Speaker 2: sits at the bottom of the tank. So actually these

391
00:20:10,040 --> 00:20:14,439
Speaker 2: organisms operate better optimally in different conditions, and because of

392
00:20:14,480 --> 00:20:17,679
Speaker 2: that you get different flavor components in the beer. So

393
00:20:17,720 --> 00:20:22,120
Speaker 2: an ale fermented warmer is going to have fruitier esters

394
00:20:22,359 --> 00:20:25,000
Speaker 2: to it. It's going to have a little bit more flavor,

395
00:20:25,040 --> 00:20:27,040
Speaker 2: a little bit fuller bodied. A lagger is going to

396
00:20:27,080 --> 00:20:31,399
Speaker 2: be cleaner, crisper because of that cold fermentation. That's the

397
00:20:31,520 --> 00:20:35,960
Speaker 2: two general larger categories of all types of beer. Lagger

398
00:20:36,000 --> 00:20:41,240
Speaker 2: and al most people's understanding of generic beer like the Simpsons,

399
00:20:41,320 --> 00:20:45,520
Speaker 2: Duff's beer would be like a lagger, your regular American

400
00:20:45,640 --> 00:20:48,879
Speaker 2: macro lagger. This is your Budweiser, your cores, all that stuff.

401
00:20:48,960 --> 00:20:52,679
Speaker 2: Those are made with adjuncts like corn and rice. What

402
00:20:52,720 --> 00:20:54,720
Speaker 2: you really want to do is try to find beers

403
00:20:54,760 --> 00:20:57,040
Speaker 2: that are a little bit more purer than that and

404
00:20:57,080 --> 00:21:02,119
Speaker 2: are just made from malt. Right, so you have malt, water, yeast,

405
00:21:02,400 --> 00:21:06,800
Speaker 2: and hops. Those are the real four key ingredients for beer.

406
00:21:07,040 --> 00:21:09,960
Speaker 2: And so seek out some laggers or some Pilsner's, which

407
00:21:10,000 --> 00:21:12,879
Speaker 2: is a style of lager that are made by a

408
00:21:12,920 --> 00:21:16,360
Speaker 2: craft brewery or are made by you know, more artisanal operation,

409
00:21:17,040 --> 00:21:19,120
Speaker 2: or even a macro brewer. I mean Anheuser Bush does

410
00:21:19,400 --> 00:21:22,000
Speaker 2: have some laggers and pilsner and some of their craft

411
00:21:22,000 --> 00:21:25,000
Speaker 2: portfolio that are pretty solid. But find something that's a

412
00:21:25,000 --> 00:21:27,919
Speaker 2: little bit more traditional when it comes to lager and

413
00:21:27,960 --> 00:21:32,520
Speaker 2: pilsner and see what you like, experiment taste. I mean,

414
00:21:32,560 --> 00:21:34,919
Speaker 2: those are very similar types of beers because they're all

415
00:21:35,040 --> 00:21:38,160
Speaker 2: very clean and crisp. And then on the ale side,

416
00:21:38,400 --> 00:21:40,040
Speaker 2: a lot of people always start with IPA.

417
00:21:40,359 --> 00:21:41,320
Speaker 1: I love an IPA.

418
00:21:41,400 --> 00:21:44,680
Speaker 2: IPA is great, but it's a broad category. India pale

419
00:21:44,720 --> 00:21:48,040
Speaker 2: ales were created out of necessity. The hops were meant

420
00:21:48,080 --> 00:21:51,200
Speaker 2: to preserve the beer as it traveled across the sea,

421
00:21:51,600 --> 00:21:54,080
Speaker 2: and as they made their way deeper into American culture,

422
00:21:54,119 --> 00:21:57,840
Speaker 2: it became about bitterness and about flavor, you know, another

423
00:21:57,840 --> 00:22:00,159
Speaker 2: dimension that they can add to these ales. So I

424
00:22:00,200 --> 00:22:03,320
Speaker 2: would say kind of play with that. Go to Beer Advocate,

425
00:22:03,480 --> 00:22:06,280
Speaker 2: go to RPE beer, go to Untapped, and look at

426
00:22:06,280 --> 00:22:09,240
Speaker 2: the top ranked beers in each category and try to

427
00:22:09,280 --> 00:22:11,960
Speaker 2: seek those out and learn more about what they represent.

428
00:22:12,680 --> 00:22:14,359
Speaker 3: So when you go to like a craft brewery and

429
00:22:14,400 --> 00:22:15,919
Speaker 3: you kind of like look at their list, a lot

430
00:22:15,920 --> 00:22:18,399
Speaker 3: of times you'll see ciders on there and so like

431
00:22:18,680 --> 00:22:20,760
Speaker 3: which brings up the question like is cider actually a

432
00:22:20,760 --> 00:22:22,920
Speaker 3: beer or is it really just like a wine in disguise.

433
00:22:23,920 --> 00:22:27,120
Speaker 2: Cider is not beer or wine. Cider is cider. It's

434
00:22:27,119 --> 00:22:30,359
Speaker 2: its own category, and cider is basically the exact same

435
00:22:30,480 --> 00:22:34,520
Speaker 2: thing as wine or beer. All three things are just

436
00:22:34,600 --> 00:22:38,480
Speaker 2: fermented beverages, but they are each their own category because

437
00:22:38,520 --> 00:22:41,960
Speaker 2: they are made from specific ingredients. Wine is made from grapes,

438
00:22:42,280 --> 00:22:45,679
Speaker 2: must be made from grapes, beer must be made from grain,

439
00:22:46,680 --> 00:22:50,679
Speaker 2: and cider must be made from apples or fruit. You know,

440
00:22:50,720 --> 00:22:53,520
Speaker 2: we can make it from pears as well. So yeah,

441
00:22:53,560 --> 00:22:57,160
Speaker 2: cider is its own thing, and dry cider, traditional cider

442
00:22:57,400 --> 00:22:58,359
Speaker 2: is fantastic.

443
00:22:59,080 --> 00:23:01,000
Speaker 3: So we want to get into wine now, and so

444
00:23:01,400 --> 00:23:03,639
Speaker 3: same thing. So what are some basic things that our

445
00:23:03,680 --> 00:23:06,200
Speaker 3: audience should know about wine and where they should start

446
00:23:06,200 --> 00:23:07,480
Speaker 3: if they're getting into drink wine.

447
00:23:08,119 --> 00:23:13,720
Speaker 2: Great question. My number one suggestion is to not assume

448
00:23:14,240 --> 00:23:18,360
Speaker 2: that varieties are everything. Right, the grape is not everything.

449
00:23:18,800 --> 00:23:21,600
Speaker 2: So some people say, oh I don't drink chardonnay, Oh

450
00:23:21,680 --> 00:23:24,960
Speaker 2: I don't drink Cabernet or Merleaux. I mean sideways, that

451
00:23:24,960 --> 00:23:27,600
Speaker 2: whole thing with the movies, Sideways that ruin Marretta. If

452
00:23:27,600 --> 00:23:29,440
Speaker 2: they want to drink Merlau, we're drinking Merlau.

453
00:23:29,520 --> 00:23:31,200
Speaker 1: Now, if anybody orders melow, I'm leaving.

454
00:23:31,320 --> 00:23:35,840
Speaker 2: I am not drinking any fucking Merlaukay, Okay, relax, miles.

455
00:23:36,040 --> 00:23:39,119
Speaker 2: The problem is that a grape is only part of

456
00:23:39,160 --> 00:23:42,959
Speaker 2: the equation. The rest of the equation is who is

457
00:23:43,040 --> 00:23:46,960
Speaker 2: making the wine and where are they growing the grapes, Because,

458
00:23:47,480 --> 00:23:51,200
Speaker 2: for example, a Sauvignon blanc from New Zealand is going

459
00:23:51,280 --> 00:23:56,119
Speaker 2: to taste completely different than a classic French white Bordeaux.

460
00:23:56,280 --> 00:24:00,000
Speaker 2: So it's really all about where the wine is from.

461
00:24:00,119 --> 00:24:02,600
Speaker 2: I would say start to learn a little bit more

462
00:24:02,600 --> 00:24:06,880
Speaker 2: about wine regions rather than just grapes. And I'm sick

463
00:24:06,880 --> 00:24:10,000
Speaker 2: of people saying that they don't like shardonnay because they've

464
00:24:10,000 --> 00:24:16,040
Speaker 2: had overoaked, you know, gnarly popcorn buttery chardonnay from the

465
00:24:16,119 --> 00:24:22,800
Speaker 2: United States, when Burgundy is making world class, unbelievable shardonnay

466
00:24:22,880 --> 00:24:24,359
Speaker 2: and has been for centuries.

467
00:24:27,600 --> 00:24:30,200
Speaker 1: Wine is made all over the world. There are vineyards

468
00:24:30,200 --> 00:24:34,960
Speaker 1: in France, Italy, Australia, Portugal, South Africa, and even Wisconsin.

469
00:24:35,200 --> 00:24:37,399
Speaker 1: But the flavors of the grapes and the taste of

470
00:24:37,440 --> 00:24:41,880
Speaker 1: the wine are greatly impacted by things like climate, sun exposure, topography,

471
00:24:42,119 --> 00:24:45,760
Speaker 1: and soil composition, all of which vary greatly by region,

472
00:24:45,960 --> 00:24:49,200
Speaker 1: which is why certain regions are known better for very

473
00:24:49,200 --> 00:24:53,720
Speaker 1: specific varietals. For example, warmer climates typically yield grapes with

474
00:24:53,800 --> 00:24:57,440
Speaker 1: higher sugar content, which may result in sweeter wines. Eden

475
00:24:57,480 --> 00:25:01,240
Speaker 1: has a few recommendations on the best regions to certain varietals.

476
00:25:01,640 --> 00:25:05,320
Speaker 1: When it comes to Malbeck, France is a very classic representation,

477
00:25:05,640 --> 00:25:08,040
Speaker 1: or if you're looking for a bigger boulder Malbeck, check

478
00:25:08,040 --> 00:25:11,240
Speaker 1: out the ones from Argentina for a pino noir Burgundy.

479
00:25:11,400 --> 00:25:14,080
Speaker 1: They are a very classic representation, but they can also

480
00:25:14,119 --> 00:25:17,600
Speaker 1: be pretty pricey. The Willemette Valley in Oregon also has

481
00:25:17,640 --> 00:25:22,560
Speaker 1: some great pino noirs. For Cabernet, Sauvignon or Molo. Bordeaux

482
00:25:22,800 --> 00:25:25,000
Speaker 1: is the classic here, but you can also get some

483
00:25:25,080 --> 00:25:28,920
Speaker 1: nice ones from Napa Valley, California. If you're a Rose fan,

484
00:25:29,000 --> 00:25:31,600
Speaker 1: which Ethan wants me to make sure, I stipulate that

485
00:25:31,640 --> 00:25:33,960
Speaker 1: this is not a variety but a style of wine.

486
00:25:34,000 --> 00:25:37,840
Speaker 1: The gold standard is typically found from Provence, France. Pino

487
00:25:37,920 --> 00:25:41,440
Speaker 1: grigios Italy only. Do not drink a pino Grecia from

488
00:25:41,440 --> 00:25:46,320
Speaker 1: anywhere else. Sevignon blanc censer or white Brideaux is the classic,

489
00:25:46,480 --> 00:25:48,840
Speaker 1: but New Zealand's also another great place to get a

490
00:25:48,840 --> 00:25:51,879
Speaker 1: sauvignon blanc from. It's fresh, it's bright, it's zippy, it

491
00:25:51,920 --> 00:25:55,639
Speaker 1: has refreshing citrus and grassy flavors. The Burgundy region is

492
00:25:55,800 --> 00:25:59,280
Speaker 1: classic for chardonnay. It's under oaked, it has an emphasis

493
00:25:59,280 --> 00:26:04,120
Speaker 1: on fruit flavor and yeast, but Central California can be oakier,

494
00:26:04,400 --> 00:26:05,760
Speaker 1: but with a much richer flavor.

495
00:26:08,560 --> 00:26:11,560
Speaker 3: Oftentimes, when you go visit a friend who enjoys wine,

496
00:26:11,600 --> 00:26:14,919
Speaker 3: you'll see a bottle of white wine chilling in their fridge,

497
00:26:15,080 --> 00:26:16,639
Speaker 3: and that feels like the right thing to do. And

498
00:26:16,680 --> 00:26:19,200
Speaker 3: then sometimes you'll go to another friend's house and they're

499
00:26:19,240 --> 00:26:22,000
Speaker 3: chilling a bottle of red wine and that just feels

500
00:26:22,240 --> 00:26:24,840
Speaker 3: wrong to me. So, I mean, is it wrong to

501
00:26:24,920 --> 00:26:25,880
Speaker 3: chill red wine?

502
00:26:26,480 --> 00:26:28,840
Speaker 2: Well, it depends on what kind of red wine we're

503
00:26:28,880 --> 00:26:31,800
Speaker 2: talking about. You could give a little chill to some

504
00:26:31,840 --> 00:26:37,280
Speaker 2: beaujeulais nouveau. You could actually give certain red wines a chill.

505
00:26:37,320 --> 00:26:41,080
Speaker 2: But largely speaking, you know, red wine is best served

506
00:26:41,400 --> 00:26:44,840
Speaker 2: a little bit below room temperature, just a hair. Oh,

507
00:26:44,880 --> 00:26:49,400
Speaker 2: and white wine is generally speaking best served a little

508
00:26:49,440 --> 00:26:52,760
Speaker 2: bit below that right, so a little cooler. But we

509
00:26:52,880 --> 00:26:56,480
Speaker 2: do want to again think about what is the wine,

510
00:26:57,080 --> 00:27:00,360
Speaker 2: What is the ABV the alcohol by volume? Is there

511
00:27:00,400 --> 00:27:03,000
Speaker 2: age on this wine? What is the variety the region

512
00:27:03,280 --> 00:27:07,359
Speaker 2: that is going to contribute to the service temperature? But

513
00:27:07,640 --> 00:27:11,040
Speaker 2: largely speaking, if I were to generalize for every wine

514
00:27:11,040 --> 00:27:14,639
Speaker 2: out there, which Anysseboa will cringe at this statement, you

515
00:27:14,880 --> 00:27:18,399
Speaker 2: generally want to serve wine just a little bit below

516
00:27:18,480 --> 00:27:19,200
Speaker 2: room temperature.

517
00:27:19,880 --> 00:27:24,359
Speaker 1: That's really interesting. So let's talk about decanting aerating. I

518
00:27:24,400 --> 00:27:27,520
Speaker 1: feel like they're sort of similar, but they're different. Are

519
00:27:27,560 --> 00:27:31,160
Speaker 1: they necessary? When should we do them? When is it like, hey,

520
00:27:31,200 --> 00:27:32,880
Speaker 1: you could just pop the cork and let it sit.

521
00:27:33,640 --> 00:27:37,040
Speaker 2: Yeah, Well, not all wine is meant to be aged.

522
00:27:37,240 --> 00:27:39,880
Speaker 2: That's a huge flag. I want to kind of make

523
00:27:40,320 --> 00:27:43,240
Speaker 2: the vast majority of wine. In fact, i'd say probably

524
00:27:43,400 --> 00:27:46,320
Speaker 2: ninety percent of wine that's produced and sold is not

525
00:27:46,480 --> 00:27:49,600
Speaker 2: meant to be aged. It is meant to be enjoyed immediately.

526
00:27:50,400 --> 00:27:53,119
Speaker 2: It does not necessarily need to be aerated, and it

527
00:27:53,160 --> 00:27:56,240
Speaker 2: certainly doesn't need to be decanted because it is not

528
00:27:56,600 --> 00:27:59,840
Speaker 2: going to benefit from the introduction of oxygen to the

529
00:28:00,240 --> 00:28:02,840
Speaker 2: It is a fresh wine. That is, you know, there's

530
00:28:02,840 --> 00:28:05,080
Speaker 2: a great scene in the Jerk. It's the best thing ever.

531
00:28:05,080 --> 00:28:06,600
Speaker 2: Because he goes out to dinner and he's got all

532
00:28:06,600 --> 00:28:09,240
Speaker 2: this money to spend. He's really upset with the waiter

533
00:28:09,359 --> 00:28:12,480
Speaker 2: because they are serving him all of these older vintages.

534
00:28:13,160 --> 00:28:14,359
Speaker 1: Let's your care for another bottle?

535
00:28:15,720 --> 00:28:18,160
Speaker 3: Ah, Yes, but no more nineteen sixty six.

536
00:28:18,240 --> 00:28:22,280
Speaker 2: Let's splurge. Bring us some fresh wine, the precist you've

537
00:28:22,320 --> 00:28:25,919
Speaker 2: got this year's no more of this old stuff. But

538
00:28:26,000 --> 00:28:27,919
Speaker 2: the irony of that joke is that a lot of

539
00:28:28,240 --> 00:28:31,639
Speaker 2: quote unquote fresh wine, new wines are fantastic. You just

540
00:28:31,680 --> 00:28:33,159
Speaker 2: want to drink it right out of the bottle and

541
00:28:33,200 --> 00:28:36,080
Speaker 2: it has a twist cap probably, and that's totally cool too.

542
00:28:37,240 --> 00:28:40,720
Speaker 2: The small percentage of wines in the world that are

543
00:28:41,000 --> 00:28:43,480
Speaker 2: with cork top and are meant to be aged. We're

544
00:28:43,520 --> 00:28:47,840
Speaker 2: talking about like fine Burgundy, fine Bordeaux, you know, Rioha,

545
00:28:48,280 --> 00:28:51,160
Speaker 2: wines from the great regions of the world, even your

546
00:28:51,240 --> 00:28:54,400
Speaker 2: Napa cab Matt. Those are are meant to go for

547
00:28:54,440 --> 00:28:58,520
Speaker 2: a long time because there is enough acid, enough tannin,

548
00:28:59,280 --> 00:29:03,920
Speaker 2: enough alcohol for the wine to survive a long time

549
00:29:04,200 --> 00:29:07,440
Speaker 2: in the bottle. And so when you open that wine,

550
00:29:07,840 --> 00:29:09,720
Speaker 2: you want to give it a chance to breathe. You

551
00:29:09,720 --> 00:29:12,600
Speaker 2: want to introduce some oxygen when you finally open it,

552
00:29:12,640 --> 00:29:15,600
Speaker 2: because it hasn't interacted much with oxygen other than the

553
00:29:15,640 --> 00:29:18,440
Speaker 2: little that's coming through the cork in a micro level

554
00:29:18,600 --> 00:29:19,440
Speaker 2: for a very long time.

555
00:29:20,160 --> 00:29:22,360
Speaker 3: So you mentioned, you know, if it's a wine, it

556
00:29:22,400 --> 00:29:24,640
Speaker 3: has to be made with grapes. If it's a beer,

557
00:29:24,760 --> 00:29:27,080
Speaker 3: it has to be made with grains. But a lot

558
00:29:27,080 --> 00:29:30,960
Speaker 3: of spirits are made with grains. So what exactly makes

559
00:29:31,160 --> 00:29:32,480
Speaker 3: spirits different?

560
00:29:32,600 --> 00:29:33,800
Speaker 1: What makes them spirity?

561
00:29:34,400 --> 00:29:37,560
Speaker 2: Spirits is an interesting category because unlike wine and beer,

562
00:29:38,000 --> 00:29:40,480
Speaker 2: you know, it's a lot broader of a category because

563
00:29:40,480 --> 00:29:45,640
Speaker 2: actually within it there are subcategories. You've got vodka, whiskey, rum, brandy,

564
00:29:45,680 --> 00:29:50,440
Speaker 2: et cetera. Brandy, by the way, is distilled wine, right,

565
00:29:50,480 --> 00:29:53,880
Speaker 2: so it starts as wine and becomes a spirit. Spirits

566
00:29:54,000 --> 00:29:58,720
Speaker 2: in general are all distilled, so they all like beer,

567
00:29:58,760 --> 00:30:02,000
Speaker 2: wine insider must be be fermented first, and then what

568
00:30:02,000 --> 00:30:04,240
Speaker 2: you're going to do is you're going to concentrate the alcohol.

569
00:30:04,320 --> 00:30:06,200
Speaker 2: You're going to distill it. You're going to separate the

570
00:30:06,240 --> 00:30:09,240
Speaker 2: water from the alcohol so that you have a much

571
00:30:09,280 --> 00:30:11,520
Speaker 2: more intense beverage.

572
00:30:11,800 --> 00:30:15,320
Speaker 3: I never really understood that's what distilling means that's interesting.

573
00:30:15,240 --> 00:30:19,240
Speaker 2: Yes, And so depending on what the base of your

574
00:30:19,320 --> 00:30:23,560
Speaker 2: ferment is, that's going to determine the subcategory of the spirit.

575
00:30:23,920 --> 00:30:28,800
Speaker 2: So whiskey must be made from grain, brandy from grapes,

576
00:30:29,400 --> 00:30:33,000
Speaker 2: rum from sugarcane, and then vodka can pretty much be

577
00:30:33,040 --> 00:30:35,360
Speaker 2: made from anything, because the key to vodka is that

578
00:30:35,400 --> 00:30:38,120
Speaker 2: it's supposed to be an odorless, flavorless spirit. It is

579
00:30:38,320 --> 00:30:41,760
Speaker 2: a pure distillation, so it can be made from any

580
00:30:41,760 --> 00:30:42,800
Speaker 2: of those things I just named.

581
00:30:43,360 --> 00:30:44,160
Speaker 1: And what about gin.

582
00:30:44,920 --> 00:30:49,360
Speaker 2: Gin is basically vodka with an infusion of botanicals more

583
00:30:49,440 --> 00:30:49,840
Speaker 2: or less.

584
00:30:50,200 --> 00:30:52,400
Speaker 1: I always wanted to know that with juniper.

585
00:30:52,920 --> 00:30:55,160
Speaker 2: Yeah, that's right, Juniper b is at the core of

586
00:30:55,200 --> 00:30:56,480
Speaker 2: that botanical list.

587
00:30:57,080 --> 00:30:59,120
Speaker 3: I also was recently in London and I found out

588
00:30:59,160 --> 00:31:01,239
Speaker 3: that what makes a London dry gin is that they

589
00:31:01,320 --> 00:31:03,440
Speaker 3: used to make it with like fruits. But in the

590
00:31:03,600 --> 00:31:06,720
Speaker 3: olden times, olden days it was right, there was a refrigerator,

591
00:31:06,800 --> 00:31:09,959
Speaker 3: so often their fruit would come over imported and be rotting,

592
00:31:10,160 --> 00:31:12,760
Speaker 3: and it's really gross to make an alcohol with rotting fruit.

593
00:31:12,760 --> 00:31:14,320
Speaker 3: And so what they would do is they would dry

594
00:31:14,360 --> 00:31:16,360
Speaker 3: the fruits before they would even get there, and then

595
00:31:16,400 --> 00:31:20,160
Speaker 3: they would make alcohol from those dried fruits or dried botanicals,

596
00:31:20,320 --> 00:31:22,000
Speaker 3: and that's why we get London dry gin.

597
00:31:22,360 --> 00:31:24,640
Speaker 2: And now the student becomes the teacher.

598
00:31:26,920 --> 00:31:31,320
Speaker 3: One question that comes up a lot is, you know, Scotch, rye, bourbon, whiskey, Like,

599
00:31:31,480 --> 00:31:34,240
Speaker 3: isn't it all the same thing? What differentiates these kind

600
00:31:34,240 --> 00:31:35,360
Speaker 3: of like sub varieties.

601
00:31:36,080 --> 00:31:40,800
Speaker 2: Yeah, this is all about place, right region m h.

602
00:31:41,320 --> 00:31:45,880
Speaker 2: Scotch whiskey is whiskey that's made in Scotland in Ireland. Yeah,

603
00:31:45,920 --> 00:31:46,520
Speaker 2: you knew that one.

604
00:31:46,640 --> 00:31:48,800
Speaker 1: Bourbon Kentucky, Well.

605
00:31:48,600 --> 00:31:50,640
Speaker 2: See you didn't know that one. Fun because bourbon can

606
00:31:50,680 --> 00:31:53,120
Speaker 2: actually be produced anywhere in the United States, but it

607
00:31:53,120 --> 00:31:55,520
Speaker 2: does have to be the United States. Kentucky just happens

608
00:31:55,560 --> 00:31:58,400
Speaker 2: to be the birthplace and the largest producer of bourbon.

609
00:31:58,960 --> 00:32:01,160
Speaker 2: But bourbon, and then you have within American whiskey. Of

610
00:32:01,240 --> 00:32:03,920
Speaker 2: all these subcategories, right, bourbon must be fifty one percent

611
00:32:04,040 --> 00:32:07,960
Speaker 2: or more corn rye. Whiskey is the same as bourbon,

612
00:32:08,040 --> 00:32:11,360
Speaker 2: except it must be fifty one percent or more rye

613
00:32:11,560 --> 00:32:13,040
Speaker 2: grain in the bill.

614
00:32:13,680 --> 00:32:15,239
Speaker 3: Yeah, but I also think it goes back to like

615
00:32:15,480 --> 00:32:17,000
Speaker 3: the way that you're going to figure out what you

616
00:32:17,120 --> 00:32:19,560
Speaker 3: like is by repetition, by trying all these things. You know,

617
00:32:19,640 --> 00:32:21,200
Speaker 3: if who knows if you like bourbon better than rye

618
00:32:21,240 --> 00:32:22,000
Speaker 3: until you try them.

619
00:32:22,360 --> 00:32:24,360
Speaker 2: Yeah. I think if I had to summarize all these

620
00:32:24,440 --> 00:32:28,160
Speaker 2: lessons into like three points, taste a lot of things,

621
00:32:29,240 --> 00:32:33,440
Speaker 2: think more about where the spirit is coming from, and

622
00:32:33,800 --> 00:32:36,440
Speaker 2: drink what you like, but consider quality.

623
00:32:37,040 --> 00:32:39,959
Speaker 3: I love that. But here's one adult situation that we

624
00:32:40,040 --> 00:32:42,280
Speaker 3: really want to talk about. How does one determine the

625
00:32:42,280 --> 00:32:45,120
Speaker 3: most appropriate beverage to order for any given day, place,

626
00:32:45,200 --> 00:32:45,680
Speaker 3: time event.

627
00:32:46,600 --> 00:32:49,040
Speaker 2: I think the number one thing, again is to look

628
00:32:49,080 --> 00:32:52,400
Speaker 2: at where you are. Everything is context, right. If you're

629
00:32:52,400 --> 00:32:55,160
Speaker 2: at a wedding on a vineyard, you're probably gonna want

630
00:32:55,160 --> 00:32:58,040
Speaker 2: to try the wine and see what the wines are like.

631
00:32:58,200 --> 00:32:58,720
Speaker 3: That's rice.

632
00:32:59,000 --> 00:33:03,680
Speaker 2: Yeah, you know, if you are in Japan, you might

633
00:33:03,720 --> 00:33:06,280
Speaker 2: want to try sake. I think it really ultimately comes

634
00:33:06,280 --> 00:33:08,960
Speaker 2: down to where you are and what's available. Going back

635
00:33:08,960 --> 00:33:12,120
Speaker 2: to that dive bar, usually I drink Budweiser, or I

636
00:33:12,200 --> 00:33:15,760
Speaker 2: drink a you know, a macro brew when I'm at

637
00:33:15,920 --> 00:33:18,560
Speaker 2: a very kind of I don't know, divy bar that

638
00:33:18,560 --> 00:33:22,320
Speaker 2: that doesn't really seem to make great cocktails. So don't

639
00:33:22,360 --> 00:33:25,680
Speaker 2: expect to get you know, a certain level of quality

640
00:33:25,720 --> 00:33:29,480
Speaker 2: from certain venues. If it's pretty clear that they only have,

641
00:33:29,960 --> 00:33:33,280
Speaker 2: you know, two ingredients on their bar, uh, and they

642
00:33:33,360 --> 00:33:35,840
Speaker 2: don't look like and one of them is clorox, you know,

643
00:33:35,920 --> 00:33:40,920
Speaker 2: Like there's there's definitely some key indicators to point you

644
00:33:40,920 --> 00:33:42,719
Speaker 2: in the right direction, But just think about where you

645
00:33:42,760 --> 00:33:45,600
Speaker 2: are and think about what the place that you're at

646
00:33:45,760 --> 00:33:47,880
Speaker 2: would best be able to serve you.

647
00:33:48,440 --> 00:33:50,480
Speaker 1: I want to run through some terms that we hear

648
00:33:50,560 --> 00:33:52,480
Speaker 1: a lot at bars and that we may want to

649
00:33:52,600 --> 00:33:55,240
Speaker 1: use when we're ordering to make us sound more in

650
00:33:55,320 --> 00:33:57,920
Speaker 1: the know, you know, more grown up. Okay, let's start

651
00:33:57,920 --> 00:34:01,719
Speaker 1: with on the rocks. On the rocks is on ice okay,

652
00:34:01,800 --> 00:34:02,400
Speaker 1: and shaken.

653
00:34:02,960 --> 00:34:07,160
Speaker 2: Shaken means to be put into a shaker and not stirred,

654
00:34:07,320 --> 00:34:09,440
Speaker 2: which would be a little gentler. So you'd get a

655
00:34:09,480 --> 00:34:13,080
Speaker 2: little bit more ice influence in the cocktail when it's shaken.

656
00:34:12,960 --> 00:34:15,480
Speaker 1: Okay, and then stirred is just gentler. But would you

657
00:34:15,560 --> 00:34:19,000
Speaker 1: serve it over ice still? I guess it depends, right.

658
00:34:19,120 --> 00:34:21,440
Speaker 2: It depends on the cocktail. So if you're ordering a

659
00:34:21,480 --> 00:34:24,520
Speaker 2: martini or a Manhattan and there's no ice in it,

660
00:34:24,960 --> 00:34:26,279
Speaker 2: after you would say I'll have.

661
00:34:26,280 --> 00:34:29,040
Speaker 1: It up, okay. So it's the same thing as like

662
00:34:29,160 --> 00:34:30,759
Speaker 1: straight up like or neat.

663
00:34:31,160 --> 00:34:33,799
Speaker 2: Up means like in a Martini glass, meat would be

664
00:34:33,920 --> 00:34:37,600
Speaker 2: with no ice, not shaken, not stirred, nothing, just the

665
00:34:37,719 --> 00:34:40,320
Speaker 2: exact spirit from the bottle into your glass.

666
00:34:40,520 --> 00:34:43,440
Speaker 1: Oh okay, got it? So up would still imply that

667
00:34:43,520 --> 00:34:45,279
Speaker 1: like you might have shaken, you might have stirred, but

668
00:34:45,320 --> 00:34:49,680
Speaker 1: there's nothing else in the glass, right they pour it? Okay? Twist.

669
00:34:50,000 --> 00:34:53,440
Speaker 2: A twist is a little garnish, often lime or lemon.

670
00:34:54,000 --> 00:34:57,279
Speaker 1: Okay. Now, I've heard this term referred in different ways,

671
00:34:57,280 --> 00:35:00,120
Speaker 1: So this is a tricky one, and any contact that

672
00:35:00,160 --> 00:35:02,080
Speaker 1: you can give us for the different ways would be helpful.

673
00:35:02,200 --> 00:35:05,600
Speaker 2: Dirty dirty would be with the addition of olive juice.

674
00:35:06,200 --> 00:35:08,240
Speaker 2: It's real naughty in your martini.

675
00:35:08,800 --> 00:35:11,600
Speaker 1: One of my favorite drinks is a dirty surely though.

676
00:35:11,760 --> 00:35:15,239
Speaker 2: Oh that sounds disgusting. No, it's not leaving this show.

677
00:35:15,360 --> 00:35:18,319
Speaker 1: It's a Shirley temple with alcohol in it, and they

678
00:35:18,320 --> 00:35:19,440
Speaker 1: call it a dirty Shirley.

679
00:35:20,080 --> 00:35:23,360
Speaker 2: Oh. Dirty can also mean, I guess, with the influence

680
00:35:23,400 --> 00:35:25,840
Speaker 2: of alcohol. But you know, if you're already ordering on

681
00:35:25,880 --> 00:35:28,760
Speaker 2: alcoholic beverage, it would be a redundant to call it dirty.

682
00:35:28,760 --> 00:35:30,920
Speaker 2: So I guess my thought was that they were putting

683
00:35:30,920 --> 00:35:33,560
Speaker 2: olive juice in your grenadine and jingiel and I.

684
00:35:33,600 --> 00:35:36,279
Speaker 1: Was that yegg in my mouth hideous? I agree with

685
00:35:36,320 --> 00:35:41,000
Speaker 1: you on that. Let's jump to handling our alcohol.

686
00:35:41,480 --> 00:35:41,719
Speaker 2: Yep.

687
00:35:41,880 --> 00:35:43,759
Speaker 1: I feel like it's a marathon and I want to

688
00:35:43,800 --> 00:35:47,760
Speaker 1: carblowed before I go out and join friends for drakes.

689
00:35:48,360 --> 00:35:51,080
Speaker 1: Is it sure that if I eat an entire pasta

690
00:35:51,160 --> 00:35:54,640
Speaker 1: meal or a loaf of bread, that I'm suiting up

691
00:35:54,680 --> 00:35:57,160
Speaker 1: for better success in terms of how I feel.

692
00:35:57,400 --> 00:35:59,799
Speaker 2: I wouldn't say that you necessarily have to eat an

693
00:36:00,080 --> 00:36:01,280
Speaker 2: higher loaf of bread.

694
00:36:01,480 --> 00:36:02,720
Speaker 1: No, I want the whole loaf.

695
00:36:03,000 --> 00:36:06,120
Speaker 2: Well, that's on you. That part is on you. But yes,

696
00:36:06,320 --> 00:36:08,680
Speaker 2: having a little bit in your stomach is absolutely going

697
00:36:08,719 --> 00:36:11,920
Speaker 2: to help absorb the alcohol. I always recommend eating with

698
00:36:12,120 --> 00:36:16,000
Speaker 2: alcohol and never just drinking without any food. That is

699
00:36:16,160 --> 00:36:18,960
Speaker 2: a recipe for disaster. It's not like you need to

700
00:36:19,640 --> 00:36:22,920
Speaker 2: eat more than usual, but you need to eat something

701
00:36:23,080 --> 00:36:26,200
Speaker 2: with your booze. Carbs will absolutely soak up a little

702
00:36:26,239 --> 00:36:28,400
Speaker 2: bit more of that alcohol and will allow you to

703
00:36:28,480 --> 00:36:29,960
Speaker 2: kind of drink a little bit more.

704
00:36:30,640 --> 00:36:33,319
Speaker 3: You mentioned up top the whole adage beer before licker.

705
00:36:33,320 --> 00:36:35,879
Speaker 3: It never been sicker liquor than beer. You're in the clear.

706
00:36:36,640 --> 00:36:38,920
Speaker 3: Is there any truth at all? And if so, like,

707
00:36:38,960 --> 00:36:40,800
Speaker 3: where does wine fit into that equation?

708
00:36:41,560 --> 00:36:44,320
Speaker 2: Yeah, I mean drinking order is kind of a myth.

709
00:36:44,800 --> 00:36:46,200
Speaker 1: Wow, this is blowing my mind.

710
00:36:46,640 --> 00:36:48,920
Speaker 2: Yeah, well that's what I'm here to do. I do

711
00:36:48,960 --> 00:36:51,239
Speaker 2: want to clarify though, that you know, if you are

712
00:36:51,320 --> 00:36:55,359
Speaker 2: going to switch between beer, wine spirits back and forth

713
00:36:55,440 --> 00:36:57,640
Speaker 2: all over the place, what ends up happening is it

714
00:36:57,640 --> 00:37:00,000
Speaker 2: becomes very hard to track how much alcohol you've had,

715
00:37:00,920 --> 00:37:03,440
Speaker 2: and in addition, your sugar levels are going to be

716
00:37:03,480 --> 00:37:07,520
Speaker 2: all over the place. So I do think that there

717
00:37:07,560 --> 00:37:09,880
Speaker 2: is some a kernel of truth to that statement.

718
00:37:10,280 --> 00:37:12,040
Speaker 1: But that's a really good point. Is like we can

719
00:37:12,120 --> 00:37:15,839
Speaker 1: go out and it's really easy, especially like at things

720
00:37:15,840 --> 00:37:19,160
Speaker 1: like weddings, to lose track of just how much you've

721
00:37:19,160 --> 00:37:21,800
Speaker 1: been drinking. Maybe if you don't intend to get sloshed.

722
00:37:22,120 --> 00:37:25,800
Speaker 1: Do you have recommendations for ways to kind of avoid

723
00:37:25,840 --> 00:37:29,279
Speaker 1: those accidental overindulgences, Like do you recommend doing water after

724
00:37:29,320 --> 00:37:30,799
Speaker 1: every drink or anything like that?

725
00:37:31,520 --> 00:37:33,799
Speaker 2: Absolutely? And I think you nailed it. I think the

726
00:37:33,920 --> 00:37:36,439
Speaker 2: key is to have a full glass of water after

727
00:37:36,480 --> 00:37:39,040
Speaker 2: each drink and to give yourself a little bit of

728
00:37:39,080 --> 00:37:42,480
Speaker 2: time in between. You can literally mix up and match

729
00:37:42,640 --> 00:37:45,759
Speaker 2: any type of liquor alcohol whatever it is throughout the

730
00:37:45,760 --> 00:37:47,879
Speaker 2: whole night. As long as you're spacing them out by

731
00:37:48,040 --> 00:37:50,680
Speaker 2: you know, thirty minutes an hour and drinking full glass

732
00:37:50,680 --> 00:37:53,279
Speaker 2: of water in between, that's not going to you know,

733
00:37:53,360 --> 00:37:57,640
Speaker 2: affect you if you're moving around the beverage map. It's

734
00:37:57,719 --> 00:38:00,480
Speaker 2: all about what you do in between that matters. And

735
00:38:00,480 --> 00:38:03,080
Speaker 2: then I would say before you go to bed, very

736
00:38:03,080 --> 00:38:04,880
Speaker 2: important that you have more water.

737
00:38:07,760 --> 00:38:10,840
Speaker 1: Water is good and water is your friend. It's super

738
00:38:10,840 --> 00:38:13,120
Speaker 1: important to drink lots of water if you're gonna have

739
00:38:13,239 --> 00:38:17,160
Speaker 1: multiple drinks in a night. Additionally, the Journal of Clinical

740
00:38:17,200 --> 00:38:20,880
Speaker 1: Medicine reported that social drinkers who have higher dietary intake

741
00:38:20,920 --> 00:38:24,960
Speaker 1: of zinc and B vitamins also experience less severe hangovers

742
00:38:24,960 --> 00:38:28,840
Speaker 1: the next morning. Hangovers and the general embarrassment of drinking

743
00:38:28,880 --> 00:38:31,959
Speaker 1: too much are reason enough not to drink alcohol at all,

744
00:38:32,520 --> 00:38:35,920
Speaker 1: and there are a lot of people adopting sober lifestyles

745
00:38:35,920 --> 00:38:38,920
Speaker 1: that still involve going out to the bars and enjoying

746
00:38:39,040 --> 00:38:44,560
Speaker 1: non alcoholic or de alcoholized beverages. According to reporting by Forbes,

747
00:38:45,080 --> 00:38:48,160
Speaker 1: non and low alcoholic beverage sales grew by more than

748
00:38:48,239 --> 00:38:52,880
Speaker 1: seven percent in twenty twenty two and surpassed eleven billion dollars.

749
00:38:53,080 --> 00:38:57,319
Speaker 1: That's billion with a bee in value. Ethan also has

750
00:38:57,360 --> 00:39:00,000
Speaker 1: thoughts on the best ways to be a sophisticated drink

751
00:39:00,320 --> 00:39:06,040
Speaker 1: when you're not drinking alcohol. Last thing I want to

752
00:39:06,040 --> 00:39:09,520
Speaker 1: talk about here is that there is a driving trend

753
00:39:09,600 --> 00:39:12,920
Speaker 1: right now to more sober living, and we're seeing entire

754
00:39:13,000 --> 00:39:17,800
Speaker 1: mocktail menus at bars now too, Entire bars, entire bars

755
00:39:17,800 --> 00:39:18,799
Speaker 1: dedicated to Yeah.

756
00:39:18,800 --> 00:39:21,000
Speaker 2: Absolutely, those people are evil.

757
00:39:22,040 --> 00:39:24,399
Speaker 1: Even at my craft brewery in my neighborhood, they now

758
00:39:24,440 --> 00:39:27,000
Speaker 1: have like a ton of really great non alcoholic beers.

759
00:39:27,000 --> 00:39:29,680
Speaker 1: I've seen non alcoholic wines. How can we kind of

760
00:39:29,800 --> 00:39:31,560
Speaker 1: make the best choices on those? Do you have any

761
00:39:31,560 --> 00:39:35,160
Speaker 1: recommendations about how to mocktail like an adult or how

762
00:39:35,200 --> 00:39:37,720
Speaker 1: to you know, sober drinking like an adult?

763
00:39:38,680 --> 00:39:42,800
Speaker 2: Yeah, a couple things. First of all, de alcoholized beverages

764
00:39:42,880 --> 00:39:46,319
Speaker 2: are completely different than beverages that never had alcohol in

765
00:39:46,360 --> 00:39:50,840
Speaker 2: them at all. The reason that I recommend de alcoholized beverages,

766
00:39:50,880 --> 00:39:54,200
Speaker 2: for example, de alcoholized beer or cider. If you drink

767
00:39:54,239 --> 00:39:57,279
Speaker 2: a de alcoholized cider, you're still going to have the

768
00:39:57,400 --> 00:40:00,720
Speaker 2: yeast component there, the flavor, the complexit that the yeast

769
00:40:00,719 --> 00:40:03,279
Speaker 2: gives to the beverage. Whereas if you drink cider that

770
00:40:03,280 --> 00:40:06,640
Speaker 2: has never had yeast introduced to it, you're drinking apple juice.

771
00:40:06,760 --> 00:40:07,880
Speaker 1: I do like apple juice.

772
00:40:08,320 --> 00:40:10,200
Speaker 2: I mean, listen, you're welcoing to have an apple juice,

773
00:40:10,200 --> 00:40:12,279
Speaker 2: but don't call it sid. I would say that that

774
00:40:12,400 --> 00:40:14,680
Speaker 2: is one big component. The second thing is the quality

775
00:40:14,719 --> 00:40:17,560
Speaker 2: of ingredients and the people who are making it. Did

776
00:40:17,560 --> 00:40:21,239
Speaker 2: they seem to put some thought into the botanicals or

777
00:40:21,280 --> 00:40:25,440
Speaker 2: the herbal ingredients, or the fruits or the syrups that

778
00:40:25,480 --> 00:40:27,880
Speaker 2: they're using, or does it seem like it was cheaply

779
00:40:27,920 --> 00:40:30,680
Speaker 2: put together and kind of offhand like, oh yeah, this

780
00:40:30,760 --> 00:40:32,359
Speaker 2: is just for those people who don't want to drink

781
00:40:32,440 --> 00:40:36,239
Speaker 2: Yeah whatever, we don't care. So you know, thinking about

782
00:40:36,320 --> 00:40:38,920
Speaker 2: like where it's coming from and how it's being crafted

783
00:40:39,000 --> 00:40:41,400
Speaker 2: is really important. And then you know, just go for

784
00:40:41,800 --> 00:40:43,520
Speaker 2: ingredients that appeal to you.

785
00:40:43,560 --> 00:40:46,440
Speaker 1: Great advice, Great advice. Yeah, and like, don't get a

786
00:40:46,480 --> 00:40:49,080
Speaker 1: hoodwinked by somebody being like, oh, this is our virgin

787
00:40:49,840 --> 00:40:52,480
Speaker 1: screwdriver when it's really just a glass of tropicicano.

788
00:40:52,840 --> 00:40:56,040
Speaker 2: That's that's right. I would say that that is a

789
00:40:56,040 --> 00:40:58,239
Speaker 2: place you should never go to again, depending on what

790
00:40:58,280 --> 00:41:02,520
Speaker 2: they charge you. True charging you screwdriver prices. They are

791
00:41:02,560 --> 00:41:04,600
Speaker 2: there to screw drive you out of that business.

792
00:41:06,320 --> 00:41:07,600
Speaker 1: Love a pon, Love a pon.

793
00:41:08,120 --> 00:41:09,839
Speaker 3: I think that's a great place to end it. That's

794
00:41:09,840 --> 00:41:11,960
Speaker 3: all the time we have for today. Eden, Thank you

795
00:41:12,000 --> 00:41:14,360
Speaker 3: so much for joining Molly and I today as we

796
00:41:14,440 --> 00:41:16,920
Speaker 3: navigate the world of drinking like an adult. And I

797
00:41:16,920 --> 00:41:19,040
Speaker 3: would say goodbye for now, but we've got a meeting

798
00:41:19,080 --> 00:41:20,680
Speaker 3: coming up in about a half hour, so I guess

799
00:41:20,680 --> 00:41:21,239
Speaker 3: we'll see that.

800
00:41:21,520 --> 00:41:23,399
Speaker 1: We never say goodbye to you.

801
00:41:23,960 --> 00:41:25,799
Speaker 2: I'll see you guys there. Thanks for having me on.

802
00:41:25,840 --> 00:41:26,680
Speaker 2: This is a lot of fun.

803
00:41:26,760 --> 00:41:36,600
Speaker 1: Thanks Ethan. Truly lessons to live by, and I will

804
00:41:36,760 --> 00:41:39,160
Speaker 1: continue to eat a hole asagna before I go out

805
00:41:39,160 --> 00:41:41,439
Speaker 1: to the bar with my friends. It hasn't failed me yet.

806
00:41:41,640 --> 00:41:44,560
Speaker 1: But here's what else I've learned from our conversation with Ethan.

807
00:41:44,920 --> 00:41:48,040
Speaker 1: There's a time and a place where it's appropriate to

808
00:41:48,080 --> 00:41:51,040
Speaker 1: trade in your drink for something else. You can always

809
00:41:51,080 --> 00:41:53,759
Speaker 1: train your palette, and there are even kits that you

810
00:41:53,760 --> 00:41:56,840
Speaker 1: can buy to help, but ultimately it's super important to

811
00:41:56,840 --> 00:41:59,560
Speaker 1: be open to trying new things in the process of

812
00:41:59,600 --> 00:42:03,000
Speaker 1: training your palate and finding what you like. Gin and

813
00:42:03,080 --> 00:42:06,560
Speaker 1: vodka are the same thing basically, but gin is made

814
00:42:06,600 --> 00:42:10,400
Speaker 1: with botanicals, juniper berries being at the center of those botanicals.

815
00:42:11,040 --> 00:42:14,760
Speaker 1: Not all wine needs to breathe. If it's got a quark,

816
00:42:15,080 --> 00:42:17,840
Speaker 1: sure give it a second. But a lot of wines

817
00:42:17,840 --> 00:42:20,560
Speaker 1: that are those twist off caps now are not meant

818
00:42:20,600 --> 00:42:24,800
Speaker 1: to be aged and are meant to be enjoyed fresh taste,

819
00:42:24,840 --> 00:42:27,239
Speaker 1: a lot of things. Think about where the spirit is

820
00:42:27,280 --> 00:42:32,400
Speaker 1: coming from, and drink what you like. It always, always,

821
00:42:32,440 --> 00:42:35,040
Speaker 1: always helps to have something in your stomach prior to

822
00:42:35,120 --> 00:42:37,560
Speaker 1: drinking to avoid your alcohol getting the best of you.

823
00:42:38,440 --> 00:42:41,799
Speaker 1: Drinking order is a myth. It's more important to keep

824
00:42:41,840 --> 00:42:44,919
Speaker 1: track of how much you're drinking and that you're giving

825
00:42:44,960 --> 00:42:49,680
Speaker 1: yourself more time in between drinks. Mocktails and non alcoholic

826
00:42:49,800 --> 00:42:52,560
Speaker 1: drinks can be a nice way to participate in drinking

827
00:42:52,600 --> 00:42:57,080
Speaker 1: culture while staying sober, and just like with alcoholic beverages,

828
00:42:57,160 --> 00:43:00,160
Speaker 1: it's all about quality of ingredients and the thought going

829
00:43:00,160 --> 00:43:03,800
Speaker 1: into the final product. That's it for this episode, Matt,

830
00:43:03,880 --> 00:43:06,200
Speaker 1: what kind of grown up stuff are we unpacking next?

831
00:43:06,440 --> 00:43:08,319
Speaker 3: Well, first, we're going to take a little break and

832
00:43:08,360 --> 00:43:11,040
Speaker 3: come back to you in three weeks, right before Thanksgiving

833
00:43:11,120 --> 00:43:13,320
Speaker 3: on November twenty first, with a discussion of how to

834
00:43:13,400 --> 00:43:16,719
Speaker 3: navigate family dynamics, especially when we're all huddled around the

835
00:43:16,760 --> 00:43:17,560
Speaker 3: holiday table.

836
00:43:17,719 --> 00:43:20,640
Speaker 1: Oh boy, and a lot of dynamics it is to navigate.

837
00:43:20,760 --> 00:43:22,640
Speaker 1: Let me tell you, there might be some cry there

838
00:43:22,719 --> 00:43:24,960
Speaker 1: might be some screaming, and that's just how I feel

839
00:43:25,000 --> 00:43:27,040
Speaker 1: about you know, green Bean cast role.

840
00:43:27,200 --> 00:43:28,759
Speaker 3: Well, hopefully this year will be the first year that

841
00:43:28,800 --> 00:43:31,440
Speaker 3: it ends in peace, Molly. Maybe maybe a.

842
00:43:31,400 --> 00:43:34,960
Speaker 1: Little hope this year we'll find out on grown up

843
00:43:34,960 --> 00:43:35,880
Speaker 1: stuff how to adults.

844
00:43:35,920 --> 00:43:38,000
Speaker 3: And remember you might not be graded in life, but

845
00:43:38,040 --> 00:43:39,520
Speaker 3: it never hurts to do your homework.

846
00:43:40,480 --> 00:43:43,279
Speaker 1: This is a production from Ruby Studios from iHeartMedia.

847
00:43:43,440 --> 00:43:46,440
Speaker 3: Our executive producers are Molly Sosha.

848
00:43:45,920 --> 00:43:49,560
Speaker 1: And Matt Stillo. This episode was engineered by Matt.

849
00:43:49,560 --> 00:43:51,880
Speaker 3: Stillo and written by Molly Sooshia.

850
00:43:52,160 --> 00:43:54,960
Speaker 1: This episode was fact checked by Caspy Bias.

851
00:43:55,160 --> 00:43:56,960
Speaker 3: Additional editing by Sierra Spreen.

852
00:43:57,160 --> 00:43:59,560
Speaker 1: We want to thank our teammates at Ruby Studios, including

853
00:43:59,560 --> 00:44:02,800
Speaker 1: Ethan fit Exile, Rachel Swan Krasnoff, Amber Smith, Deborah Garrett,

854
00:44:02,840 --> 00:44:03,920
Speaker 1: and Andy Kelly.

855
00:44:09,320 --> 00:44:09,640
Speaker 3: M hm

856
00:44:12,040 --> 00:44:12,120
Speaker 1: Hm