1 00:00:08,520 --> 00:00:10,640 Speaker 1: Hello, I'm welcome to Savor production of I Heart Radio 2 00:00:10,680 --> 00:00:13,400 Speaker 1: and Stuff Media. I'm an Aries and I'm Lauren Vogelbaum. 3 00:00:13,400 --> 00:00:17,320 Speaker 1: And today we're talking about the cocktail culture of Oahu, 4 00:00:17,920 --> 00:00:22,880 Speaker 1: which is surprisingly appropriate because, for no reason known to us, 5 00:00:23,520 --> 00:00:28,080 Speaker 1: our office is having a little cocktail hour complete with 6 00:00:28,800 --> 00:00:34,760 Speaker 1: Malibu rum so very fruity. It's very tropical, tropical, yes, 7 00:00:35,280 --> 00:00:38,559 Speaker 1: for what is coconuts pretty much the first day of 8 00:00:38,560 --> 00:00:43,320 Speaker 1: like real fall here in Atlanta, it's actually chili outside. Yeah, 9 00:00:43,360 --> 00:00:45,960 Speaker 1: so that, of course Malibu Malibu. Sure, well, you know 10 00:00:46,080 --> 00:00:49,200 Speaker 1: that you're you're trying to to bring back the sweet 11 00:00:49,240 --> 00:00:54,760 Speaker 1: memory of summer so feting, so gone for so long. 12 00:00:56,680 --> 00:01:00,000 Speaker 1: I can't wait to investigate what they're up to. I'm 13 00:01:00,000 --> 00:01:02,960 Speaker 1: I'm excited to find out. But I'm also excited to 14 00:01:03,000 --> 00:01:06,080 Speaker 1: talk about all of the lovely things that we experienced 15 00:01:06,120 --> 00:01:08,240 Speaker 1: while we were out on o Wahoo and and then 16 00:01:08,240 --> 00:01:11,120 Speaker 1: on Maui for a day or two. Yeah, you know, 17 00:01:12,360 --> 00:01:17,800 Speaker 1: because we did have some amazing, amazing drinks. Yes, and also, 18 00:01:17,880 --> 00:01:20,520 Speaker 1: as always with these episodes, there is no sponsorship to 19 00:01:20,680 --> 00:01:24,000 Speaker 1: be had. Nope, nope, just good times. Yeah, Yeah, we 20 00:01:24,040 --> 00:01:25,600 Speaker 1: just enjoyed things. We're going to tell you about some 21 00:01:25,640 --> 00:01:31,920 Speaker 1: of them, Um, also drink responsibly, do that thing. Yeah, 22 00:01:32,040 --> 00:01:36,880 Speaker 1: so I guess that brings us to our question. Sure, um, 23 00:01:37,080 --> 00:01:46,720 Speaker 1: cocktails in Hawaii, Well what are they? Well, um, some 24 00:01:46,800 --> 00:01:51,120 Speaker 1: people like cocktails and some of those people are sometimes 25 00:01:51,160 --> 00:01:57,120 Speaker 1: in Hawaii. That's simple. Uh. Yeah, we should specify, um 26 00:01:57,160 --> 00:02:00,160 Speaker 1: that we did only visit Oahu during the business part 27 00:02:00,160 --> 00:02:02,960 Speaker 1: of our trip. Um, and we were on Maui for 28 00:02:03,200 --> 00:02:07,200 Speaker 1: Annie and I had a vacation. I know, right, I'm 29 00:02:07,200 --> 00:02:10,239 Speaker 1: still not sure, um for about two days on Maui. 30 00:02:10,400 --> 00:02:13,640 Speaker 1: But yes, Uh, the bulk of our cocktail experience was 31 00:02:13,720 --> 00:02:16,480 Speaker 1: in Honolulu, which is of course the state capital and 32 00:02:16,560 --> 00:02:21,639 Speaker 1: contains several neighborhoods that are serious tourist destinations. Oh yeah, 33 00:02:22,320 --> 00:02:24,960 Speaker 1: like we briefly mentioned in our Lily Coy episode cocktail 34 00:02:25,000 --> 00:02:28,919 Speaker 1: culture on a wah who has largely been shaped by tourism, 35 00:02:28,960 --> 00:02:32,160 Speaker 1: because again, tourism is and has been a huge part 36 00:02:32,160 --> 00:02:35,520 Speaker 1: of Hawaii's economy. And like we mentioned in our Oahu 37 00:02:35,680 --> 00:02:39,600 Speaker 1: intro episode, turning Hawaii into a tourist destination or I 38 00:02:39,639 --> 00:02:42,680 Speaker 1: suppose one that tourist knew about and would long to 39 00:02:42,840 --> 00:02:46,679 Speaker 1: visit was a concentrated campaign effort from a handful of 40 00:02:46,720 --> 00:02:51,679 Speaker 1: American and European business people launched in the early nineteen hundreds, 41 00:02:51,840 --> 00:02:55,240 Speaker 1: and one man had a pretty big impact in shaping 42 00:02:55,280 --> 00:03:00,519 Speaker 1: Hawaii's cocktail world. Ernest Raymond Beaumont nat Uh, better known 43 00:03:00,560 --> 00:03:03,760 Speaker 1: as Don beach Um, whose name you might recognize from 44 00:03:03,760 --> 00:03:05,880 Speaker 1: our My Thai episode or perhaps from one of the 45 00:03:05,919 --> 00:03:09,440 Speaker 1: Don the beach Comber properties. Beach often gets credit for 46 00:03:09,480 --> 00:03:12,720 Speaker 1: introducing the United States to the concept of a tiki 47 00:03:12,800 --> 00:03:15,680 Speaker 1: bar when his first restaurant and bar opened in ninety 48 00:03:15,760 --> 00:03:18,920 Speaker 1: four near Hollywood, California. He had done a lot of 49 00:03:18,960 --> 00:03:22,160 Speaker 1: traveling in the South Pacific and the Caribbean. Legend has 50 00:03:22,200 --> 00:03:24,919 Speaker 1: it that he was a rum bootlegger during Prohibition Uh 51 00:03:24,960 --> 00:03:26,800 Speaker 1: and he wanted to recreate some of the things that 52 00:03:26,840 --> 00:03:30,560 Speaker 1: he experienced in the mainland United States with his own 53 00:03:30,600 --> 00:03:36,480 Speaker 1: take um. Also, after Prohibition, American bourbon makers had to 54 00:03:36,600 --> 00:03:39,880 Speaker 1: start their businesses all over again, so bourbon was rare 55 00:03:39,920 --> 00:03:45,640 Speaker 1: and expensive, but imported rum was plentiful and cheap. Also, also, 56 00:03:45,840 --> 00:03:49,680 Speaker 1: a method to produce high quality canned pineapple juice had 57 00:03:49,800 --> 00:03:53,160 Speaker 1: just been invented by the Hawaiian Pineapple Company started by 58 00:03:53,200 --> 00:03:59,040 Speaker 1: one James Dole. Yes that doll Um and yeah, they're aggressive. 59 00:03:59,080 --> 00:04:02,520 Speaker 1: Marketing had made this tropical fruit a fad on the 60 00:04:02,520 --> 00:04:05,120 Speaker 1: American mainland. One of these days we have to do 61 00:04:05,120 --> 00:04:07,720 Speaker 1: an episode on probition, because I feel like in everything, 62 00:04:08,760 --> 00:04:12,240 Speaker 1: especially the alcohol ones, of course it comes up like, wow, 63 00:04:12,400 --> 00:04:14,560 Speaker 1: it really did, but like, weirdly enough, a lot of 64 00:04:14,600 --> 00:04:17,719 Speaker 1: other ones too. I know, it's like it was a 65 00:04:17,720 --> 00:04:24,160 Speaker 1: big thing, another shocking thing. Already celebrities loved Don the 66 00:04:24,200 --> 00:04:26,320 Speaker 1: beach Comer, which of course meant everyone else wanted to 67 00:04:26,360 --> 00:04:28,640 Speaker 1: see what all the fuss was about. While Beach was 68 00:04:28,640 --> 00:04:31,520 Speaker 1: in Europe in World War Two, his wife, Cora Irene 69 00:04:31,760 --> 00:04:35,160 Speaker 1: sunned also notice Sonny took over the Don the beach 70 00:04:35,200 --> 00:04:40,600 Speaker 1: Comer enterprise, growing at sixteen locations. Soon after Beach returned, 71 00:04:40,839 --> 00:04:43,719 Speaker 1: they divorced, and son kept the enterprise and company name 72 00:04:43,800 --> 00:04:48,200 Speaker 1: in the United States. So in nineteen Beach went to 73 00:04:48,240 --> 00:04:52,479 Speaker 1: Hawaii and, relying heavily on his own personal source material, 74 00:04:52,760 --> 00:04:55,720 Speaker 1: opened a tiki restaurant in y Ki Ki, which is 75 00:04:55,720 --> 00:04:58,560 Speaker 1: a neighborhood in Honolulu that had already been a popular 76 00:04:58,600 --> 00:05:00,960 Speaker 1: surfing and beach going area for a few decades. And 77 00:05:02,160 --> 00:05:06,560 Speaker 1: as those aforementioned American and European business dudes drummed up 78 00:05:06,640 --> 00:05:11,039 Speaker 1: tourism interest in Hawaii. Some serious civil and environmental engineering 79 00:05:11,040 --> 00:05:14,200 Speaker 1: efforts were put into making way Ki Ki, this one 80 00:05:14,279 --> 00:05:19,480 Speaker 1: square mile stretch of beach and surrounding area really resort friendly. Yes, 81 00:05:21,520 --> 00:05:25,920 Speaker 1: Don erected a Polynesian village around his restaurant and called 82 00:05:25,960 --> 00:05:30,880 Speaker 1: it the International Marketplace, which I imagine was very disney Es. 83 00:05:31,680 --> 00:05:35,640 Speaker 1: At its peak, this marketplace boasted fifty bars, restaurants and clubs, 84 00:05:35,800 --> 00:05:38,600 Speaker 1: three owned by Beach and one owned by famous swimmer 85 00:05:38,640 --> 00:05:44,200 Speaker 1: answer for Duke Kahanamoku called Duke Kanamoku's su It featured 86 00:05:44,240 --> 00:05:48,159 Speaker 1: a drink called Duke's Pearl, where every fifth drink came 87 00:05:48,200 --> 00:05:52,159 Speaker 1: with a real pearl as garnish. I wonder if it 88 00:05:52,200 --> 00:05:54,320 Speaker 1: was like every fifth drink they made or every fifth 89 00:05:54,400 --> 00:05:59,120 Speaker 1: drink you had. I wasn't clear on that, so anyone 90 00:05:59,240 --> 00:06:05,040 Speaker 1: knows right in Meanwhile, rival Trader Vix, which had also 91 00:06:05,040 --> 00:06:07,480 Speaker 1: gotten at start in nineteen thirty four, opened in Honolulu 92 00:06:07,560 --> 00:06:11,040 Speaker 1: in one and it was eventually there my Tai, which 93 00:06:11,080 --> 00:06:15,320 Speaker 1: helped solidify that drink as the King of Ti. They're 94 00:06:15,400 --> 00:06:17,720 Speaker 1: my Tai, by the way, is a mix of usually 95 00:06:17,760 --> 00:06:21,880 Speaker 1: two RUMs orange carsow lime juice, simple syrup and or jatte, 96 00:06:21,920 --> 00:06:26,040 Speaker 1: which is typically a sweet almond syrup or liqueur, and eventually, 97 00:06:26,040 --> 00:06:29,039 Speaker 1: with the influx of tourists, this became the drink of 98 00:06:29,120 --> 00:06:32,120 Speaker 1: Hawaii cocktail. Storian Jeff Barry wrote of them tai that 99 00:06:32,200 --> 00:06:34,560 Speaker 1: it was less a drink than a symbol of your 100 00:06:34,560 --> 00:06:37,200 Speaker 1: Hawaiian holiday. Either the one you've taken are the one 101 00:06:37,200 --> 00:06:40,360 Speaker 1: you aspired to take. It was paradise in a glass 102 00:06:41,279 --> 00:06:44,000 Speaker 1: because after World War Two, soldiers returning from war wanted 103 00:06:44,040 --> 00:06:47,800 Speaker 1: to recapture the good stuff from Hawaii in the South Pacific, 104 00:06:47,880 --> 00:06:50,800 Speaker 1: and the postwar economy meant more people had disposable income 105 00:06:50,839 --> 00:06:55,280 Speaker 1: to spend on vacations. These things helped to Hawaian statehood 106 00:06:55,279 --> 00:06:58,760 Speaker 1: in nine nine made it even more popular a destination 107 00:06:58,839 --> 00:07:02,599 Speaker 1: for mainland Americans. Throughout the sixties, more and more tiki 108 00:07:02,640 --> 00:07:06,000 Speaker 1: restaurants and bars opened, until the tiki bubble burst in 109 00:07:06,040 --> 00:07:09,120 Speaker 1: the nineteen seventies. It's only in the past decade or 110 00:07:09,120 --> 00:07:12,080 Speaker 1: so that it's experienced a resurgence here on the mainland, 111 00:07:12,120 --> 00:07:15,080 Speaker 1: but its legacy never left Hawaii, particularly when it comes 112 00:07:15,120 --> 00:07:18,679 Speaker 1: to what visitors expect to drink while they're there. Yeah, 113 00:07:18,840 --> 00:07:21,120 Speaker 1: um and okay, so we met up with a number 114 00:07:21,200 --> 00:07:24,400 Speaker 1: of humans in the drink industry on Oahu. One of them, 115 00:07:24,480 --> 00:07:28,360 Speaker 1: Chandra Lamb Locriello, who's the director of mixology for Southern 116 00:07:28,360 --> 00:07:32,760 Speaker 1: Glaziers Wine and Spirits, took us on a my Thai tour. Yes, 117 00:07:32,840 --> 00:07:36,840 Speaker 1: this is like our first interview we did. We were there. Yeah, 118 00:07:36,960 --> 00:07:42,040 Speaker 1: it was okay, so it was wild and um. Along 119 00:07:42,080 --> 00:07:46,760 Speaker 1: the way, we talked a lot about the island's drink culture. 120 00:07:46,840 --> 00:07:50,600 Speaker 1: It's a cocktail culture around Hawaii in general and mostly 121 00:07:51,000 --> 00:07:54,120 Speaker 1: resort driven or are there like pockets of other cultures 122 00:07:54,160 --> 00:07:57,320 Speaker 1: of drinking pastures there? Definitely is. So there's a huge 123 00:07:58,080 --> 00:08:03,280 Speaker 1: Asian uh some elation to just like cuisine and food 124 00:08:03,320 --> 00:08:05,280 Speaker 1: and drink. So if you go to a lot of 125 00:08:05,320 --> 00:08:09,120 Speaker 1: like the Isa Kiah's or Raman bars or sushi places 126 00:08:09,160 --> 00:08:11,680 Speaker 1: that were so known for, um, you're going to see 127 00:08:11,680 --> 00:08:14,840 Speaker 1: a lot of like sake and show chew consumed and 128 00:08:14,880 --> 00:08:17,680 Speaker 1: then um, there's a lot of Chinese and Vietnamese and cream. 129 00:08:17,760 --> 00:08:20,200 Speaker 1: Any Asian you can think of is here. It's like 130 00:08:20,200 --> 00:08:23,280 Speaker 1: a melting pot of all these different Asian cultures. So 131 00:08:23,360 --> 00:08:26,000 Speaker 1: there's different um ways of drinking at each of those 132 00:08:26,080 --> 00:08:30,360 Speaker 1: establishments as well. Um. But because we're so tourists driven 133 00:08:30,400 --> 00:08:34,440 Speaker 1: in Hawaii. UM, a lot of the alcohol consumption happens 134 00:08:34,520 --> 00:08:37,440 Speaker 1: at hotels and resorts, and that's just kind of the 135 00:08:37,440 --> 00:08:41,280 Speaker 1: way it is because of we're so tourists driven. I 136 00:08:41,320 --> 00:08:44,520 Speaker 1: am born and raised in Hawaii, and the cocktail seen 137 00:08:44,600 --> 00:08:48,640 Speaker 1: out here has really really evolved and changed over the years. UM. 138 00:08:48,679 --> 00:08:51,280 Speaker 1: When I first started bar attending, it was kind of 139 00:08:51,320 --> 00:08:54,160 Speaker 1: more about speed, um, getting the drinks out as fast 140 00:08:54,200 --> 00:08:57,600 Speaker 1: as possible. People weren't really paying attention to the ingredients 141 00:08:57,600 --> 00:08:59,720 Speaker 1: that went into the glass as much as how much 142 00:08:59,720 --> 00:09:03,720 Speaker 1: money can we make. UM. The love the type of spirits, 143 00:09:04,360 --> 00:09:07,280 Speaker 1: or maybe not the best quality as well. But there's 144 00:09:07,320 --> 00:09:10,520 Speaker 1: a lot more attention that's paid to that now. And 145 00:09:10,600 --> 00:09:13,200 Speaker 1: there's some craft bars that are popping up all around 146 00:09:13,280 --> 00:09:16,959 Speaker 1: town that are really elevating our beverage scene. And you're 147 00:09:16,960 --> 00:09:19,840 Speaker 1: gonna go and see some of them UM today and tomorrow, 148 00:09:19,920 --> 00:09:22,439 Speaker 1: so you'll be able to see what I mean about that. 149 00:09:22,480 --> 00:09:26,400 Speaker 1: But especially in hotels, like they've gone from not using 150 00:09:26,440 --> 00:09:29,760 Speaker 1: any fresh juices to using all fresh juice programs, so 151 00:09:29,880 --> 00:09:34,320 Speaker 1: it's really really come a long way. This parallels what's 152 00:09:34,320 --> 00:09:37,120 Speaker 1: been happening with mixed drinks on the mainland, And we've 153 00:09:37,120 --> 00:09:41,440 Speaker 1: talked in countless episodes about the dark ages of cocktails 154 00:09:41,480 --> 00:09:46,080 Speaker 1: a kies into the nineteen nineties, wherein most everyone was 155 00:09:46,120 --> 00:09:50,120 Speaker 1: cutting corners by using prepackaged ingredients, um, leading to lots 156 00:09:50,120 --> 00:09:53,800 Speaker 1: of drinks that tasted sweet and kind of flat and 157 00:09:54,160 --> 00:09:58,240 Speaker 1: kind of neon, And yes, neon is a flavor. Yeah 158 00:09:58,440 --> 00:10:01,800 Speaker 1: I can, I can taste it it and my it's 159 00:10:01,840 --> 00:10:05,760 Speaker 1: not great. But sometimes it has a place, oh sure, 160 00:10:05,800 --> 00:10:09,200 Speaker 1: absolutely yeah. And that place for a lot of us 161 00:10:09,440 --> 00:10:13,439 Speaker 1: is the vacation place, the beach vacation, right, because there 162 00:10:13,559 --> 00:10:17,160 Speaker 1: is definitely a vacation mindset when it comes to go 163 00:10:17,200 --> 00:10:20,160 Speaker 1: into the beach and drinking by the beach, and the 164 00:10:20,200 --> 00:10:22,840 Speaker 1: things we want in our hand are usually something that's 165 00:10:22,880 --> 00:10:28,200 Speaker 1: fruity and light, possibly frozen, prodecked with a cocktail umbrella, 166 00:10:28,760 --> 00:10:31,679 Speaker 1: kind of like, you know, stuff you wouldn't get at 167 00:10:31,679 --> 00:10:33,720 Speaker 1: other places. It's not like I'm going to go to 168 00:10:33,720 --> 00:10:38,040 Speaker 1: a bar here. Not always like it's me our biggest 169 00:10:38,120 --> 00:10:42,080 Speaker 1: cocktail umbrella, pecked, brightest drink please. It's just not it's 170 00:10:42,080 --> 00:10:46,720 Speaker 1: not the same exactly. And since, as Chandra says, a 171 00:10:46,760 --> 00:10:49,480 Speaker 1: lot of drinking is happening at hotels and resorts, the 172 00:10:49,520 --> 00:10:53,080 Speaker 1: incentive was more about speed and volume, which hasn't helped. 173 00:10:53,160 --> 00:10:57,520 Speaker 1: Why use reputation when it comes to quality cocktails. One 174 00:10:57,559 --> 00:10:59,920 Speaker 1: of the other people we talked with was David Newman 175 00:11:00,160 --> 00:11:03,320 Speaker 1: Pine and Jigger and Harry's Hardware Emporium, too, well known 176 00:11:03,440 --> 00:11:06,600 Speaker 1: and well loved bars on Oahu. Dave is one of 177 00:11:06,600 --> 00:11:09,520 Speaker 1: the bartenders at the forefront of Hawaii's craft cocktail who 178 00:11:10,320 --> 00:11:14,559 Speaker 1: unfortunately the reputation for cocktails in Hawaii is going to 179 00:11:14,679 --> 00:11:19,080 Speaker 1: remain very poor because there's a time and a place 180 00:11:19,120 --> 00:11:22,000 Speaker 1: to drink everything. It doesn't make sense for the hotels 181 00:11:22,000 --> 00:11:25,160 Speaker 1: that are in white kiki, so pump out craft cocktails 182 00:11:25,160 --> 00:11:28,240 Speaker 1: for people sitting next to the pool. My guilty pleasure 183 00:11:28,240 --> 00:11:29,800 Speaker 1: when I go off island is to send next to 184 00:11:29,840 --> 00:11:33,719 Speaker 1: the pool and have a pina clod like that will 185 00:11:33,760 --> 00:11:35,480 Speaker 1: make me feel like I'm on vacation. And it took 186 00:11:35,480 --> 00:11:37,280 Speaker 1: me a long time to wrap my head around that. 187 00:11:37,400 --> 00:11:41,079 Speaker 1: I would have guests come in to Nobu, I'm hey, 188 00:11:41,120 --> 00:11:43,000 Speaker 1: what do you normally drinking home? I'm a single malt 189 00:11:43,040 --> 00:11:45,560 Speaker 1: Scotch drinker. And I start listening them off, like you know, 190 00:11:45,600 --> 00:11:48,400 Speaker 1: what area do you like? And they're like looking around 191 00:11:48,400 --> 00:11:51,040 Speaker 1: and I'm like, oh, are you looking for something? Like, oh, 192 00:11:51,080 --> 00:11:52,880 Speaker 1: do you have a blender back there? And you know, 193 00:11:52,920 --> 00:11:55,920 Speaker 1: at first it's just face palm. I'm like, but I 194 00:11:55,960 --> 00:11:58,440 Speaker 1: get it. Like you, when you go on vacation, you 195 00:11:58,440 --> 00:12:00,280 Speaker 1: want to do things a little differently to make yourself 196 00:12:00,320 --> 00:12:02,880 Speaker 1: feel like you're on vacation. So it makes a little 197 00:12:02,880 --> 00:12:05,840 Speaker 1: bit more sense. But I think that's going to be 198 00:12:05,920 --> 00:12:08,280 Speaker 1: the reputation at Hawaii has for cocktails, because that's what 199 00:12:08,320 --> 00:12:11,080 Speaker 1: the majority of people see. And it makes me incredibly 200 00:12:11,120 --> 00:12:13,559 Speaker 1: sad when we'll have a guest coming here and I'll 201 00:12:13,600 --> 00:12:15,440 Speaker 1: be like, oh, when are you leaving and they're like tomorrow. 202 00:12:15,480 --> 00:12:17,839 Speaker 1: And then I asked them what they've ate and drank 203 00:12:17,880 --> 00:12:20,559 Speaker 1: and they're like, we've never left Wakiki. And I feel 204 00:12:20,559 --> 00:12:23,000 Speaker 1: really bad because we actually have a amazing food and 205 00:12:23,080 --> 00:12:25,720 Speaker 1: drink scene. You just gotta, you know, put a little 206 00:12:25,720 --> 00:12:31,240 Speaker 1: bit of effort into finding it. Yeah, Waikiki is where 207 00:12:31,320 --> 00:12:34,360 Speaker 1: all the big resorts are in Honolulu, UM and most 208 00:12:34,360 --> 00:12:36,320 Speaker 1: of the high end retail and almost all of the 209 00:12:36,320 --> 00:12:39,040 Speaker 1: big chains UM like like hard Rock Cafe and Cheesecake 210 00:12:39,080 --> 00:12:42,199 Speaker 1: Factory and all that. I couldn't find very recent statistic 211 00:12:42,280 --> 00:12:45,559 Speaker 1: for just Waikiki, But as of two thousand three, according 212 00:12:45,559 --> 00:12:48,640 Speaker 1: to the Hawaii Department of Business, Economic Development, and Tourism, 213 00:12:49,120 --> 00:12:57,240 Speaker 1: Waikiki accounted fort of the entire states visitors wow one 214 00:12:57,280 --> 00:13:01,120 Speaker 1: mile square yeah huh um also eight percent of the 215 00:13:01,120 --> 00:13:05,320 Speaker 1: state's gross domestic product and eleven percent of civilian jobs 216 00:13:05,400 --> 00:13:11,120 Speaker 1: in the state. Wild. Um and and okay, so there 217 00:13:11,240 --> 00:13:14,560 Speaker 1: is some great stuff mixed in there as well. You know, 218 00:13:14,600 --> 00:13:17,079 Speaker 1: it's not all cheesecake factory. No offense to anyone who 219 00:13:17,080 --> 00:13:20,360 Speaker 1: really loves cheesecake factory, you do you um? You know, 220 00:13:20,400 --> 00:13:23,040 Speaker 1: our first meal was at this ritzy hotel restaurant and 221 00:13:23,080 --> 00:13:28,280 Speaker 1: it was so lovely. Um. But it's definitely very carefully 222 00:13:28,280 --> 00:13:33,280 Speaker 1: packaged for tourists, mostly mainland American and Japanese tourists. And 223 00:13:33,880 --> 00:13:36,520 Speaker 1: you know, if that's what you're there for, then go 224 00:13:36,600 --> 00:13:39,120 Speaker 1: get it again. Not going to hate on your cheesecake 225 00:13:39,120 --> 00:13:42,280 Speaker 1: factory obsession. Um. But when you venture outside of that 226 00:13:42,360 --> 00:13:45,400 Speaker 1: square mile, you start to see what the people who 227 00:13:45,520 --> 00:13:48,960 Speaker 1: live on awah who who are from there or who 228 00:13:49,040 --> 00:13:51,560 Speaker 1: have made it their home, what they love about it 229 00:13:51,679 --> 00:13:54,320 Speaker 1: and um and what they've built. I spent a lot 230 00:13:54,320 --> 00:13:56,600 Speaker 1: of time in other part communities, and I've I've never 231 00:13:56,600 --> 00:13:59,760 Speaker 1: seen a community as tight night as Hawaii. Um. And 232 00:13:59,800 --> 00:14:02,960 Speaker 1: we have their reputation with the law and everybody being friendly, 233 00:14:03,000 --> 00:14:06,560 Speaker 1: but the amount of help that we give to other 234 00:14:06,559 --> 00:14:08,880 Speaker 1: people and they give to us, and and the camaraderie 235 00:14:08,920 --> 00:14:13,800 Speaker 1: is unbelievable. Um. I gave you a list of probably 236 00:14:13,960 --> 00:14:17,520 Speaker 1: forti spots to check out and guaranteed you going there, 237 00:14:17,520 --> 00:14:19,440 Speaker 1: and they're going to give you a list of thirty 238 00:14:19,520 --> 00:14:23,239 Speaker 1: nine other ones. So it's it's it's it's pretty spectacular, 239 00:14:23,920 --> 00:14:28,680 Speaker 1: um um. And that goes just beyond sharing the ingredients 240 00:14:28,840 --> 00:14:31,200 Speaker 1: or or if you run out of something, it goes 241 00:14:31,320 --> 00:14:34,560 Speaker 1: well beyond that as far as like, um, just just 242 00:14:34,640 --> 00:14:37,320 Speaker 1: helping each other out. So it's really really pretty amazing. 243 00:14:39,360 --> 00:14:40,840 Speaker 1: I've lived in a lot of different places of San 244 00:14:40,880 --> 00:14:46,760 Speaker 1: Francisco and New York, Spain, Honduras, Los Angeles. Uh, this 245 00:14:46,800 --> 00:14:49,000 Speaker 1: is the one place where I go on vacation and 246 00:14:49,040 --> 00:14:50,960 Speaker 1: you're never like, oh, darn, I gotta go back to 247 00:14:51,000 --> 00:14:54,760 Speaker 1: the White like it's the best place ever to come 248 00:14:54,760 --> 00:14:58,000 Speaker 1: home to. It's it's it's a really special place. I 249 00:14:58,040 --> 00:15:00,600 Speaker 1: had a really small family, and I think, um that 250 00:15:00,760 --> 00:15:03,080 Speaker 1: was part of the thing that attracted me most to Hawaii. 251 00:15:03,160 --> 00:15:05,880 Speaker 1: When I visited when I was younger, because everybody is 252 00:15:05,880 --> 00:15:08,520 Speaker 1: an extended flame, and if you talk to anybody, hits 253 00:15:08,520 --> 00:15:10,640 Speaker 1: some hunt here and uncle, like you don't know that 254 00:15:10,720 --> 00:15:13,200 Speaker 1: person there, there, your or your uncle. It's it's pretty cool. 255 00:15:14,520 --> 00:15:16,520 Speaker 1: I think we touched on a little bit, but I 256 00:15:16,560 --> 00:15:18,440 Speaker 1: just think letting people know that if if you do 257 00:15:18,640 --> 00:15:21,520 Speaker 1: you find yourself in Hawaii, put a little bit of 258 00:15:21,560 --> 00:15:24,160 Speaker 1: effort to getting off of the beaten path, and you'll 259 00:15:24,160 --> 00:15:29,160 Speaker 1: be incredibly, incredibly surprised and hopefully happy with the quality 260 00:15:29,200 --> 00:15:32,600 Speaker 1: of cocktails and food. This is a really, really special 261 00:15:32,600 --> 00:15:34,440 Speaker 1: place and it takes a little bit of effort to 262 00:15:34,680 --> 00:15:40,360 Speaker 1: find that, but it's well worth it. We interviewed Dave 263 00:15:40,480 --> 00:15:44,600 Speaker 1: at Harry's Hardware Emporium, a speakeasy style bar. On the outside, 264 00:15:44,640 --> 00:15:48,040 Speaker 1: it appears to be a hardware emporium. I was totally like, 265 00:15:48,320 --> 00:15:49,880 Speaker 1: as I could go in there and buy some tools 266 00:15:49,880 --> 00:15:52,160 Speaker 1: where I needed hardware store right there, convenient next to 267 00:15:52,200 --> 00:15:54,720 Speaker 1: the bar we're going to, And I was like, oh, 268 00:15:54,760 --> 00:15:57,920 Speaker 1: I see that's the name, that's where it comes from. 269 00:15:58,240 --> 00:16:02,000 Speaker 1: But on the inside is this beautiful, dim, swanky space 270 00:16:02,120 --> 00:16:05,360 Speaker 1: with kind of eccentric flourish. If you look around or 271 00:16:05,760 --> 00:16:08,440 Speaker 1: oh hey, look at that. One of the first things 272 00:16:08,480 --> 00:16:12,040 Speaker 1: we all noticed walking in was a large Folders coffee 273 00:16:12,080 --> 00:16:15,600 Speaker 1: canister with one of those I can't remember sunglasses or 274 00:16:15,680 --> 00:16:18,520 Speaker 1: like the sguise glasses with the nose and the mustache. 275 00:16:18,560 --> 00:16:20,920 Speaker 1: I'm not sure either way, it was decked out. Yeah, 276 00:16:21,600 --> 00:16:26,240 Speaker 1: it had some glasses. Um and Dave immediately had drinks 277 00:16:26,240 --> 00:16:28,720 Speaker 1: for us to try, and after the interview was over, 278 00:16:28,840 --> 00:16:30,960 Speaker 1: we get to stay to try some of the drinks. 279 00:16:30,960 --> 00:16:34,160 Speaker 1: I'm very glad for that. Yes, we gotta drink that 280 00:16:34,200 --> 00:16:37,280 Speaker 1: had a sphere of ice made out of coffee called 281 00:16:37,480 --> 00:16:41,520 Speaker 1: Never Ending Stories. Yeah, because they would refill the cocktail 282 00:16:41,560 --> 00:16:43,440 Speaker 1: part of the drink for as long as the ice 283 00:16:43,480 --> 00:16:46,320 Speaker 1: cube blasted, right. Yeah, we got it for the table 284 00:16:46,480 --> 00:16:51,120 Speaker 1: because of course. Yeah, table table cocktail, you've got to 285 00:16:51,160 --> 00:16:53,720 Speaker 1: have one. And then I got a fortune cookie drink 286 00:16:53,760 --> 00:16:56,400 Speaker 1: and it turns out that that Folders can was filled 287 00:16:56,440 --> 00:17:00,360 Speaker 1: with housemade cookies with fortunes like your drink will be 288 00:17:00,400 --> 00:17:02,640 Speaker 1: made with Mesco, your drink will be a reference to 289 00:17:02,640 --> 00:17:06,600 Speaker 1: a song, things like that. Yeah. Yeah, and super producer 290 00:17:06,720 --> 00:17:09,840 Speaker 1: Andrew got to take on the traditional Japanese highball that 291 00:17:09,920 --> 00:17:15,000 Speaker 1: was carbonated whiskey as of almost two million of Hawaii's 292 00:17:15,080 --> 00:17:18,960 Speaker 1: nine million yearly visitors came from Japan. So yeah, especially 293 00:17:19,000 --> 00:17:21,760 Speaker 1: in the touristy areas. Um, there's a huge focus on 294 00:17:21,880 --> 00:17:25,200 Speaker 1: Japanese whiskeys and other whiskeys. Whiskey is super possi in 295 00:17:25,240 --> 00:17:27,840 Speaker 1: Japan lately, and um, and on drinks that play on 296 00:17:27,920 --> 00:17:32,240 Speaker 1: flavors and ingredients from Japan. Lots of yuzu sabi, she's 297 00:17:32,280 --> 00:17:34,440 Speaker 1: a leaf stuff like that. I had at least four 298 00:17:34,520 --> 00:17:38,119 Speaker 1: cocktails that incorporated she's so it was so delightful. Um. 299 00:17:38,240 --> 00:17:41,280 Speaker 1: But yeah, that that carbonated whiskey that Andrew ordered was 300 00:17:41,320 --> 00:17:43,840 Speaker 1: one of the things that they've talked about. We have 301 00:17:43,960 --> 00:17:47,719 Speaker 1: such a huge influence from the Japanese culture here and 302 00:17:47,960 --> 00:17:50,800 Speaker 1: the highball is just like the drank and Japan And 303 00:17:50,880 --> 00:17:53,119 Speaker 1: it seems such a simple thing. You're gonna get a 304 00:17:53,160 --> 00:17:57,040 Speaker 1: good Japanese whiskey and a soda water and combine those 305 00:17:57,040 --> 00:18:00,080 Speaker 1: two things. But being dorky bartenders, but we will it 306 00:18:00,119 --> 00:18:04,159 Speaker 1: around and argue forever what the best combination of that is. 307 00:18:04,240 --> 00:18:06,320 Speaker 1: We'll talk about who should you use? Topo Chico. No, 308 00:18:06,400 --> 00:18:09,159 Speaker 1: it's too much mentality in the water, like everything. We're dorks. 309 00:18:09,600 --> 00:18:12,000 Speaker 1: So we we figured out a way over here at 310 00:18:12,040 --> 00:18:15,080 Speaker 1: Harry's too to totally eliminate that, and we call it 311 00:18:15,119 --> 00:18:17,920 Speaker 1: the ultimate highball. You take an amazing Japanese whiskey, a 312 00:18:18,000 --> 00:18:19,840 Speaker 1: little bit of a saline solution because there's not a 313 00:18:19,880 --> 00:18:21,800 Speaker 1: lot of mentality at all in the water and white. 314 00:18:21,800 --> 00:18:24,720 Speaker 1: It's very soft, So just a couple of dashes of that, 315 00:18:24,880 --> 00:18:27,280 Speaker 1: we dilute that a little bit and then we carbonate 316 00:18:27,320 --> 00:18:31,640 Speaker 1: the entire thing, so you're not drinking traditional highball, you're 317 00:18:31,680 --> 00:18:35,720 Speaker 1: drinking carbonated whiskey. Um. So far our Japanese guess it 318 00:18:35,800 --> 00:18:38,520 Speaker 1: just blows their minds. I get. So that kind of 319 00:18:38,560 --> 00:18:43,119 Speaker 1: stuff is just super fun for us. And speaking of 320 00:18:43,160 --> 00:18:46,840 Speaker 1: Super Producer Andrew Dave said he liked that it was 321 00:18:46,840 --> 00:18:48,679 Speaker 1: pretty easy to figure out how to get into his 322 00:18:49,040 --> 00:18:51,560 Speaker 1: speak easy type bar, but not so easy to find 323 00:18:51,560 --> 00:18:53,880 Speaker 1: the way out. I imagine it's a form of entertainment 324 00:18:54,520 --> 00:18:56,720 Speaker 1: for him and the other bartenders. Yeah, he was a 325 00:18:56,720 --> 00:18:59,800 Speaker 1: bit of a trickster. We've discussed and especially once you've 326 00:18:59,800 --> 00:19:03,200 Speaker 1: got few drinks in, you might have some trouble finding 327 00:19:03,200 --> 00:19:05,240 Speaker 1: the way out. So he said this in our interview. 328 00:19:05,800 --> 00:19:09,400 Speaker 1: We have a couple of drinks and Super Producer Andrew 329 00:19:09,680 --> 00:19:12,879 Speaker 1: Fell prey to the trap, the very trap that we 330 00:19:12,920 --> 00:19:16,359 Speaker 1: had been mourned about. Um, it's like a secret bookcase deal. 331 00:19:16,400 --> 00:19:17,800 Speaker 1: And once you figure that part out, you're in a 332 00:19:17,880 --> 00:19:20,199 Speaker 1: hallway that totally makes you feel like you're in the 333 00:19:20,200 --> 00:19:23,440 Speaker 1: wrong place. Yeah. Yeah, and then the other door leads 334 00:19:23,440 --> 00:19:30,280 Speaker 1: you outside. It's pretty hilarious. Sorry, super producer Andrew and 335 00:19:30,720 --> 00:19:34,159 Speaker 1: In endearing Yes, yes, yes, I'm sure the same thing 336 00:19:34,160 --> 00:19:38,280 Speaker 1: would have happened to me. Oh gosh, absolutely positive. Yeah. 337 00:19:38,520 --> 00:19:43,480 Speaker 1: But other than drinking, they do some pretty cool stuff. 338 00:19:43,520 --> 00:19:47,440 Speaker 1: They're um like like sue Vied cocktails. Yeah. So I 339 00:19:47,480 --> 00:19:50,639 Speaker 1: had had a conversation with a couple of friends about 340 00:19:50,680 --> 00:19:55,480 Speaker 1: the difference between why Scotch ages more slowly versus Bourbon 341 00:19:55,760 --> 00:19:58,920 Speaker 1: came locked down to climate and whatnot. So I wanted 342 00:19:58,920 --> 00:20:01,000 Speaker 1: to see if it would be possible to beat up 343 00:20:01,000 --> 00:20:04,280 Speaker 1: that barrel aging process. And I was working at NOBU 344 00:20:04,320 --> 00:20:06,480 Speaker 1: at the time, had access to all sorts of equipment, 345 00:20:07,320 --> 00:20:10,280 Speaker 1: and we had a couple of old oak staves from 346 00:20:10,320 --> 00:20:13,360 Speaker 1: I used Jack Daniels barrel and we chopped those up 347 00:20:13,560 --> 00:20:18,600 Speaker 1: and started experimenting with Suvian cocktails. UM. I ended up 348 00:20:18,600 --> 00:20:20,800 Speaker 1: taking the whole thing home and working on it for 349 00:20:20,800 --> 00:20:23,280 Speaker 1: about a week and at one point I just sat 350 00:20:23,280 --> 00:20:25,080 Speaker 1: down on the floor in my kitchen and started laughing 351 00:20:25,080 --> 00:20:29,680 Speaker 1: because it was it was ridiculously good. I would say 352 00:20:29,680 --> 00:20:31,639 Speaker 1: that su being in general is a little bit ridiculous, 353 00:20:31,720 --> 00:20:34,800 Speaker 1: so but you made it work. It's on the menu, 354 00:20:34,840 --> 00:20:36,879 Speaker 1: people like it. It's on the menu. It's definitely one 355 00:20:36,880 --> 00:20:40,240 Speaker 1: of our most popular cocktails. It's landed in the press 356 00:20:40,240 --> 00:20:41,880 Speaker 1: a few times, so it's It was the only way 357 00:20:41,880 --> 00:20:48,600 Speaker 1: I was getting into popular mechanics. But one thing we 358 00:20:48,640 --> 00:20:52,480 Speaker 1: did not have their was at My Tie. Yes, we 359 00:20:52,640 --> 00:20:55,639 Speaker 1: mentioned the cocktails association with Hawaii and our My Tie tour, 360 00:20:56,200 --> 00:20:58,359 Speaker 1: and we will get into that right after we get 361 00:20:58,400 --> 00:20:59,800 Speaker 1: back from a quick break for a word from our 362 00:20:59,800 --> 00:21:11,000 Speaker 1: spot answer, We're back. Thank you sponsored, Thank you so 363 00:21:11,160 --> 00:21:14,119 Speaker 1: Yes the My Tie. You can see our My Tie 364 00:21:14,280 --> 00:21:18,600 Speaker 1: episode for the complete history, including the heated battle over 365 00:21:18,640 --> 00:21:21,320 Speaker 1: who invented it. I love that almost everyone we talked 366 00:21:21,359 --> 00:21:23,960 Speaker 1: to about the My Tie was like, we both know 367 00:21:24,160 --> 00:21:27,679 Speaker 1: invented it, but we won't say I wouldn't say it. 368 00:21:27,720 --> 00:21:30,080 Speaker 1: I'm Mike. I know. It was really delightful. I was 369 00:21:30,119 --> 00:21:32,240 Speaker 1: kind of needling them too, because I have a strong 370 00:21:32,280 --> 00:21:36,200 Speaker 1: opinion about which is better. But anyway, Yeah, everyone was like, 371 00:21:36,520 --> 00:21:40,639 Speaker 1: I think we all know they were I loved it 372 00:21:40,680 --> 00:21:45,359 Speaker 1: so much. Um. Anyway, Trader Vic Bergeron once said, quote, 373 00:21:45,400 --> 00:21:48,040 Speaker 1: a lot of bastards all over the country, I've copied 374 00:21:48,040 --> 00:21:50,400 Speaker 1: it and copyrighted it and claimed it for their own. 375 00:21:50,720 --> 00:21:53,840 Speaker 1: I hope they get the box. It was a very 376 00:21:53,880 --> 00:21:57,119 Speaker 1: serious debate. There was a lot of good quotes like that. 377 00:21:57,200 --> 00:22:00,640 Speaker 1: So yeah, if you missed that episode, check it out out. 378 00:22:00,680 --> 00:22:02,159 Speaker 1: But at any rate, we did want to touch on 379 00:22:02,200 --> 00:22:04,080 Speaker 1: it here because it is such a huge part of 380 00:22:04,119 --> 00:22:08,680 Speaker 1: Hawaii's cocktail scene, particularly when we're talking about tourism, and yeah, 381 00:22:08,720 --> 00:22:10,960 Speaker 1: we went on on my tied tour, so I kind 382 00:22:10,960 --> 00:22:14,080 Speaker 1: of have to talk about it. Shandra was our tour leader, 383 00:22:14,600 --> 00:22:17,760 Speaker 1: and okay, we should set the scene a little bit because, yeah, 384 00:22:17,800 --> 00:22:19,600 Speaker 1: our first stop on this my tied tour was at 385 00:22:19,600 --> 00:22:22,119 Speaker 1: the Royal Hawaiian, which is a famous hotel and resort 386 00:22:22,200 --> 00:22:24,840 Speaker 1: on the beach in Waikiki, and the bar we went 387 00:22:24,880 --> 00:22:27,680 Speaker 1: to was on the beach. This was our first interview. 388 00:22:27,920 --> 00:22:30,680 Speaker 1: It was such a lovely day. It was we were 389 00:22:30,720 --> 00:22:34,280 Speaker 1: just going like, oh, this is literal paradise. Um. The 390 00:22:34,320 --> 00:22:37,239 Speaker 1: bar was spectacular, the bartender was super friendly. There were 391 00:22:37,280 --> 00:22:39,800 Speaker 1: regulars there that we're really excited about what we're doing. 392 00:22:40,359 --> 00:22:45,399 Speaker 1: Uh yeah, and um we got to conduct this interview 393 00:22:45,400 --> 00:22:48,920 Speaker 1: with my Ties in hand. We did, and it resulted 394 00:22:48,920 --> 00:22:50,920 Speaker 1: in one of my favorite behind the scenes pictures we've 395 00:22:51,000 --> 00:22:54,960 Speaker 1: ever taken work photo with our super producers and their 396 00:22:54,960 --> 00:23:00,960 Speaker 1: recording equipment, colorful Mite ties sunglasses on. Yeah, the best. 397 00:23:01,000 --> 00:23:03,440 Speaker 1: And it was just this wasn't a posed photo. No, 398 00:23:03,600 --> 00:23:05,760 Speaker 1: they were just doing it. That's just how we were 399 00:23:05,760 --> 00:23:10,400 Speaker 1: conducting this interview. UM. I still don't know how we 400 00:23:10,440 --> 00:23:14,280 Speaker 1: wound up in Hawaii. It seems wild to me. I know, 401 00:23:14,440 --> 00:23:18,360 Speaker 1: looking back on it, I keep having moments, how how 402 00:23:18,359 --> 00:23:21,480 Speaker 1: did this happen? But it did? But it did? Yes, 403 00:23:21,600 --> 00:23:26,439 Speaker 1: And anyway, here is Shandre. So Hawaii is absolutely known 404 00:23:26,600 --> 00:23:28,960 Speaker 1: for the my Taie. It is a king cocktail in 405 00:23:29,040 --> 00:23:32,840 Speaker 1: Hawaii is absolutely the most popular cocktail at any hotel 406 00:23:32,920 --> 00:23:35,120 Speaker 1: resort that you go to. Um, even if you don't 407 00:23:35,119 --> 00:23:37,560 Speaker 1: go to hotels and resorts, at restaurants, it's still the 408 00:23:37,600 --> 00:23:40,439 Speaker 1: most popular cocktail as well. And it was actually the 409 00:23:40,520 --> 00:23:44,000 Speaker 1: Royal Hawaiian that first started serving my Ties in Hawaii. 410 00:23:44,480 --> 00:23:47,360 Speaker 1: So they changed it and they did their their own 411 00:23:47,400 --> 00:23:49,760 Speaker 1: rendition of the my taie and that's why we're here 412 00:23:50,000 --> 00:23:53,919 Speaker 1: starting the tour here. Um. What is special about this 413 00:23:53,920 --> 00:23:57,680 Speaker 1: this particular my tie so um the original rural Hawaiian 414 00:23:57,680 --> 00:24:00,960 Speaker 1: my taie. They basically took the trader fixed recipe, which 415 00:24:01,000 --> 00:24:04,800 Speaker 1: is the original recipe, which is just two different RUMs 416 00:24:05,080 --> 00:24:08,159 Speaker 1: crassau or jatte and lime, and they made it a 417 00:24:08,200 --> 00:24:11,440 Speaker 1: little juicier, a little fruity or a little more tropical forward. 418 00:24:11,840 --> 00:24:15,040 Speaker 1: So they added like pineapple and orange juice. Um, they 419 00:24:15,080 --> 00:24:18,399 Speaker 1: started doing that dark rum float that is iconic on 420 00:24:18,440 --> 00:24:20,720 Speaker 1: the my tai now where the forty four actually never 421 00:24:20,760 --> 00:24:24,600 Speaker 1: had that float. It was all incorporated together. Um. So 422 00:24:24,680 --> 00:24:28,200 Speaker 1: that is their royal Hawaiian my tai. What you're having, 423 00:24:28,520 --> 00:24:33,080 Speaker 1: Annie is their elite em tai. So elite means royalty 424 00:24:33,119 --> 00:24:35,960 Speaker 1: in Hawaiian. And this is a thirty five dollar my 425 00:24:36,080 --> 00:24:38,359 Speaker 1: tai on their menu. So it's definitely one that's a 426 00:24:38,359 --> 00:24:42,960 Speaker 1: little more special. Um. They use uh, really special ingredients 427 00:24:42,960 --> 00:24:46,639 Speaker 1: in it, fresh muddled pineapple instead of juice. They use 428 00:24:46,720 --> 00:24:49,920 Speaker 1: two different types of rum, one being Boccardi diaz which 429 00:24:49,960 --> 00:24:52,800 Speaker 1: is an aged rum from Puerto Rico, and then also 430 00:24:52,960 --> 00:24:57,160 Speaker 1: the Cohana cohole, which is very very special and very 431 00:24:57,200 --> 00:25:00,560 Speaker 1: expensive and limited. So the Coho that's in your glass 432 00:25:00,960 --> 00:25:04,080 Speaker 1: is that Cohana rum that's aged and used bourbon barrel, 433 00:25:04,160 --> 00:25:06,920 Speaker 1: so it has a richness to it and it's beautiful. 434 00:25:09,080 --> 00:25:12,560 Speaker 1: Kyle Rutner over at Cohana Rum described the drink like this, 435 00:25:13,440 --> 00:25:15,639 Speaker 1: it's still classically styled. I mean, my tie is just 436 00:25:15,680 --> 00:25:18,080 Speaker 1: a sour, let's be honest. It's a sour that has 437 00:25:18,119 --> 00:25:21,199 Speaker 1: like really sexy edges. So it's like, do your do 438 00:25:21,280 --> 00:25:24,000 Speaker 1: your base while there's three RUMs in that base. That's 439 00:25:24,040 --> 00:25:25,480 Speaker 1: super cool. So now it's gonna have a lot of 440 00:25:25,520 --> 00:25:30,159 Speaker 1: complexity there. It's sweetener is essentially a trio of things. Right, 441 00:25:30,200 --> 00:25:32,560 Speaker 1: you've got something orange, you've got something nutty, and you've 442 00:25:32,560 --> 00:25:36,120 Speaker 1: got something actually really sweet. So you've got ore, you've 443 00:25:36,160 --> 00:25:39,400 Speaker 1: got corosal, and you've probably got simple syrup in there 444 00:25:39,560 --> 00:25:42,640 Speaker 1: frankly to stretch the drink. And then you've got lime 445 00:25:42,720 --> 00:25:45,560 Speaker 1: juice and what other other kind of like tart citrus juice, 446 00:25:45,560 --> 00:25:48,560 Speaker 1: would want pineapple whatnot. So it's just a sour drink, 447 00:25:48,640 --> 00:25:52,600 Speaker 1: but it's done with this like such a poem that 448 00:25:52,680 --> 00:25:55,800 Speaker 1: it's like it's it's really well sort of position to 449 00:25:55,960 --> 00:25:59,840 Speaker 1: make you extra freaking happy and it does, so that's 450 00:25:59,840 --> 00:26:03,440 Speaker 1: what I drink it. Oh, it is my favorite UM 451 00:26:03,480 --> 00:26:07,640 Speaker 1: and yeah at the real Hawaiian because I can't have pineapple. UM. 452 00:26:07,680 --> 00:26:11,520 Speaker 1: I had that classic original made without the juices. So 453 00:26:11,640 --> 00:26:15,199 Speaker 1: you have the forty four my tai. So this is 454 00:26:15,320 --> 00:26:18,879 Speaker 1: the original trader Vix recipe. There's two different recipes and 455 00:26:18,920 --> 00:26:21,520 Speaker 1: they both compete to who created the ma Taie. There's 456 00:26:21,600 --> 00:26:24,159 Speaker 1: John the beach Comber and there's Trader Vic. So you 457 00:26:24,200 --> 00:26:27,520 Speaker 1: have the Trader Vic version. This is my personal favorite. UM. 458 00:26:27,560 --> 00:26:31,040 Speaker 1: The reason I like this version is it's very rum forward, 459 00:26:31,480 --> 00:26:35,560 Speaker 1: so um. The original recipe was an aged overproof from 460 00:26:35,560 --> 00:26:39,600 Speaker 1: an agrical rum, curisou or ja and fresh press lime 461 00:26:39,920 --> 00:26:43,920 Speaker 1: and that's it. Like there's no pineapple, orange, guava, grenadine. 462 00:26:44,000 --> 00:26:46,440 Speaker 1: And sometimes when you walk down the strip and Waikiki, 463 00:26:46,800 --> 00:26:50,160 Speaker 1: you'll see all these different colorful my ties and there's 464 00:26:50,240 --> 00:26:53,600 Speaker 1: guava in it or a grenadine drizzle. But that's really 465 00:26:53,640 --> 00:26:57,919 Speaker 1: not the true ma Taie. This is the true version 466 00:26:57,960 --> 00:27:00,800 Speaker 1: of it. So it's very pure in its form. It's 467 00:27:00,840 --> 00:27:04,439 Speaker 1: more refreshing, I would say, but also spirit forward. So 468 00:27:04,480 --> 00:27:06,760 Speaker 1: it's definitely for like more of the rum a fission 469 00:27:06,800 --> 00:27:12,000 Speaker 1: at oh Yeah, it's how it's it's it's it's brilliant 470 00:27:12,040 --> 00:27:14,840 Speaker 1: um and it definitely does not mask the flavor of 471 00:27:14,920 --> 00:27:17,400 Speaker 1: the rum as some of those more gussied up versions 472 00:27:17,440 --> 00:27:20,000 Speaker 1: can UM. And it will definitely knock you on your butt. 473 00:27:21,080 --> 00:27:24,439 Speaker 1: So that was round one. We talked about a little 474 00:27:24,520 --> 00:27:26,480 Speaker 1: of the drink we had for round two and it's 475 00:27:26,600 --> 00:27:31,480 Speaker 1: marvelous foam and our lily quit passion fruit episode. Um. 476 00:27:31,520 --> 00:27:34,359 Speaker 1: But it was at Merriman's, a restaurant a little outside 477 00:27:34,359 --> 00:27:37,639 Speaker 1: of the Waikiki district in Honolulu, not very far outside. 478 00:27:37,680 --> 00:27:40,400 Speaker 1: It's just like one little area over in Ala Mowanna. 479 00:27:40,920 --> 00:27:43,680 Speaker 1: And yeah, so we were we were sitting outside on 480 00:27:43,720 --> 00:27:45,879 Speaker 1: their their breezy patio. It was a couple of streets 481 00:27:45,880 --> 00:27:49,000 Speaker 1: in from a from a small private harbor. Um. The 482 00:27:49,000 --> 00:27:51,000 Speaker 1: building it's in has one of those pools with a 483 00:27:51,080 --> 00:27:54,440 Speaker 1: glass bottom and built so it hangs out over the street. Also, 484 00:27:54,560 --> 00:27:57,680 Speaker 1: you when Dylan ran away playing Pokemon Go, Yeah, it's 485 00:27:57,760 --> 00:28:00,800 Speaker 1: like come there was an air adapt and I needed 486 00:28:00,840 --> 00:28:06,480 Speaker 1: one of course, of course my apologies. Anyway, Um, yes 487 00:28:06,760 --> 00:28:11,120 Speaker 1: here's a here's Saundre again. So uh we are on 488 00:28:11,160 --> 00:28:14,879 Speaker 1: our second my tie tour stuff. Um, could you can 489 00:28:14,960 --> 00:28:17,280 Speaker 1: you tell me a little bit about this establishment in 490 00:28:17,320 --> 00:28:20,359 Speaker 1: this drink that we were drinking. Yeah. So Merriman's um 491 00:28:20,480 --> 00:28:23,159 Speaker 1: first started on the island of the Big Island on 492 00:28:23,200 --> 00:28:26,760 Speaker 1: the island of Hawaii. That was our first location. And 493 00:28:26,840 --> 00:28:31,879 Speaker 1: Peter Merriman has always been really dedicated to farm to table. 494 00:28:32,400 --> 00:28:36,119 Speaker 1: I'm sourcing all local. I know that. UM. In a 495 00:28:36,119 --> 00:28:39,160 Speaker 1: lot of the restaurants, they don't even have like freezers, 496 00:28:39,240 --> 00:28:42,400 Speaker 1: the old freezers only for like ice cream. They don't 497 00:28:42,480 --> 00:28:44,800 Speaker 1: like use anything like frozen. They try to go as 498 00:28:44,800 --> 00:28:48,640 Speaker 1: fresh as possible and UM really just respecting the farms 499 00:28:48,680 --> 00:28:52,720 Speaker 1: around them and seasonality and things like that. So UM, 500 00:28:52,720 --> 00:28:56,440 Speaker 1: the my tie that you're having is also using local 501 00:28:56,520 --> 00:29:00,440 Speaker 1: RUMs of course. So this is from old lahinaum Run 502 00:29:00,480 --> 00:29:03,400 Speaker 1: distillery and this is made in pa in Maui. So 503 00:29:03,440 --> 00:29:08,240 Speaker 1: it's a small little like surf town. And he the distiller, 504 00:29:08,640 --> 00:29:13,880 Speaker 1: built his distillery inside of the the last remaining sugar 505 00:29:13,920 --> 00:29:17,000 Speaker 1: mill on Maui. So if you like walk up to it, 506 00:29:17,040 --> 00:29:18,600 Speaker 1: if you drive up to it and you look at it, 507 00:29:18,640 --> 00:29:20,960 Speaker 1: you're like, what where am I? And this is like 508 00:29:20,960 --> 00:29:23,760 Speaker 1: a ghost town, Like all I see is is dilapidated 509 00:29:23,800 --> 00:29:26,480 Speaker 1: like old building. It looks like it's like in shambles, 510 00:29:26,520 --> 00:29:29,280 Speaker 1: like bread to fall apart. But then you walk inside 511 00:29:29,320 --> 00:29:33,920 Speaker 1: and it's like a brand new, like spanking clean like facility. 512 00:29:33,960 --> 00:29:37,080 Speaker 1: So he actually built a new facility inside that old 513 00:29:37,080 --> 00:29:40,479 Speaker 1: sugar mill to preserve the historic nature of the building. 514 00:29:41,040 --> 00:29:44,600 Speaker 1: So father and son team they do everything like by hands. 515 00:29:44,720 --> 00:29:49,120 Speaker 1: They get all their sugar molasses from a Maui grade 516 00:29:49,120 --> 00:29:52,360 Speaker 1: beer higher and that's what the rum is. It's used 517 00:29:52,360 --> 00:29:54,440 Speaker 1: in the Merriments My Time and the Monkey Pod My Time. 518 00:29:54,480 --> 00:29:57,640 Speaker 1: I should say, how we passed by that place while 519 00:29:57,680 --> 00:30:01,800 Speaker 1: we were on Maui. Gorgeous, sort of sort of spooky looking. Yeah, yeah, 520 00:30:02,120 --> 00:30:05,000 Speaker 1: But anyway, there's a there's a foam on top of 521 00:30:05,000 --> 00:30:08,640 Speaker 1: this um that's a lily quoi. Yes, it's a honey 522 00:30:08,760 --> 00:30:11,720 Speaker 1: lily quoi foam, so lily quoid. Just it's passion fruit, 523 00:30:12,440 --> 00:30:16,000 Speaker 1: excellent crassion fruit and then local honey and um, some 524 00:30:16,040 --> 00:30:18,800 Speaker 1: egg white, a little bit of citrus and they just 525 00:30:18,840 --> 00:30:21,720 Speaker 1: put it in like a I S I prophy whip 526 00:30:22,200 --> 00:30:25,360 Speaker 1: in order to create that nice fluffy texture. Yeah yeah, 527 00:30:25,480 --> 00:30:27,240 Speaker 1: and it's it's such a it's such a wonderful, bright, 528 00:30:27,800 --> 00:30:30,080 Speaker 1: bright note in addition to like it's it's not it's 529 00:30:30,120 --> 00:30:32,720 Speaker 1: not overly sweet, right, but yeah, it's got a really 530 00:30:32,720 --> 00:30:35,840 Speaker 1: good tart. Yeah, passion fruit and and this orge is 531 00:30:35,840 --> 00:30:39,520 Speaker 1: is yes, it's a house made or a jot. So 532 00:30:39,600 --> 00:30:42,040 Speaker 1: they you know, origin is not a hard thing to do, 533 00:30:42,120 --> 00:30:46,320 Speaker 1: but it's pains. It's a painstaking process. So they're basically, um, 534 00:30:46,360 --> 00:30:49,280 Speaker 1: just grinding up those macadamia nuts and getting all of 535 00:30:49,280 --> 00:30:51,640 Speaker 1: those beautiful oils out of them, soaking them in the water, 536 00:30:51,800 --> 00:30:54,560 Speaker 1: straining it out, doing it again over and over, so 537 00:30:54,600 --> 00:30:58,840 Speaker 1: you get that milky creaminess that the oils come out 538 00:30:58,880 --> 00:31:01,440 Speaker 1: of the nuts, and and um, you add sugar to 539 00:31:01,520 --> 00:31:03,960 Speaker 1: it and maybe a little bit of orange blossom water 540 00:31:04,200 --> 00:31:08,480 Speaker 1: for some floral note, and you you have that beautiful, rich, 541 00:31:08,600 --> 00:31:12,320 Speaker 1: creamy texture that blends perfectly with the bright citrus notes 542 00:31:12,360 --> 00:31:16,760 Speaker 1: in the my tie. M hm, it really did. But 543 00:31:17,440 --> 00:31:20,200 Speaker 1: that wasn't last stop on our tour. Nope, we had 544 00:31:20,240 --> 00:31:23,120 Speaker 1: one more. We wound up having to reschedule it for 545 00:31:23,160 --> 00:31:25,000 Speaker 1: another time and date, which was probably a good thing 546 00:31:25,040 --> 00:31:28,080 Speaker 1: because we hadn't had lunch yet, you know, but it's 547 00:31:28,120 --> 00:31:31,080 Speaker 1: also how it wound up being the latest interview we've 548 00:31:31,160 --> 00:31:36,480 Speaker 1: ever scheduledm The night before the earliest interview we've ever 549 00:31:36,480 --> 00:31:41,880 Speaker 1: scheduled sixty am Um, but yes, since Chandra couldn't come 550 00:31:41,920 --> 00:31:44,080 Speaker 1: with us, she gave us an idea of what to expect. 551 00:31:45,040 --> 00:31:47,160 Speaker 1: So the next stop you're going to be taking on 552 00:31:47,200 --> 00:31:49,360 Speaker 1: this My Tie tour later on is going to be 553 00:31:49,400 --> 00:31:52,960 Speaker 1: at bar Leather Apron And so that my Tie is 554 00:31:53,000 --> 00:31:56,360 Speaker 1: actually an award winning my Tie. So every year there's 555 00:31:56,360 --> 00:31:59,840 Speaker 1: a contest at the Royal Kona Hotel and the winner 556 00:32:00,040 --> 00:32:04,040 Speaker 1: gets ten thousand dollars for their my tai Um. Runner 557 00:32:04,160 --> 00:32:09,120 Speaker 1: up third place five thousand, So it's quite a large 558 00:32:09,720 --> 00:32:12,880 Speaker 1: cash purse and um, it's quite an honor to win 559 00:32:12,960 --> 00:32:17,000 Speaker 1: this prize. So justin one with that my tai Um 560 00:32:17,040 --> 00:32:23,120 Speaker 1: maybe four years ago and you'll see like how special 561 00:32:23,200 --> 00:32:27,280 Speaker 1: it is. Um, it's amazing. He actually carved out his 562 00:32:27,360 --> 00:32:31,920 Speaker 1: own little like wooden tiki to encapsulate the drink in. 563 00:32:32,360 --> 00:32:35,040 Speaker 1: So the drink goes into this tiki, you cover it, 564 00:32:35,120 --> 00:32:37,520 Speaker 1: and then he has a portal for the smoke to 565 00:32:37,560 --> 00:32:41,960 Speaker 1: go through. So the smoke comes through the tiki tikki's 566 00:32:42,040 --> 00:32:44,560 Speaker 1: eyes and mouth and you can smell it, and then 567 00:32:44,560 --> 00:32:46,320 Speaker 1: he lifts it up and you can it just fills 568 00:32:46,360 --> 00:32:49,880 Speaker 1: the room with smoke, and he hand carved like six 569 00:32:49,880 --> 00:32:51,920 Speaker 1: of these for that contest, and so if he didn't win, 570 00:32:52,000 --> 00:32:55,280 Speaker 1: everyone was gonna be like this contest is vs. You know, 571 00:32:55,480 --> 00:32:59,080 Speaker 1: he didn't win, like it was like hands down. So 572 00:32:59,200 --> 00:33:02,560 Speaker 1: I've seen, Um I'm I'm a part of that my 573 00:33:02,720 --> 00:33:05,520 Speaker 1: Thai contest, just helping to organize it, and so I 574 00:33:05,560 --> 00:33:09,520 Speaker 1: get to see all these recipes every year, and it's amazing. Um, 575 00:33:09,520 --> 00:33:12,960 Speaker 1: what these bartenders come up with their creativity. Um. I 576 00:33:12,960 --> 00:33:17,440 Speaker 1: mean they use things like activated charcoal to like create 577 00:33:17,520 --> 00:33:20,560 Speaker 1: like the different color contrast with like maybe the use 578 00:33:20,560 --> 00:33:23,680 Speaker 1: of strawberry and guava and then using activated charcoals, it 579 00:33:23,680 --> 00:33:26,320 Speaker 1: looks like a volcano. I mean they all like will 580 00:33:26,400 --> 00:33:30,560 Speaker 1: make their own like bitters or tinctures or syrups and 581 00:33:30,800 --> 00:33:33,240 Speaker 1: maybe not do like an orighot, but do a totally 582 00:33:33,280 --> 00:33:37,040 Speaker 1: different syrup or introduce spice into it or smoke or 583 00:33:37,720 --> 00:33:41,480 Speaker 1: um freese it into the ice fear and then like 584 00:33:41,560 --> 00:33:43,440 Speaker 1: have it, you know, come out of the ice fear. 585 00:33:43,800 --> 00:33:46,840 Speaker 1: I've seen blended versions. So there's so many different ways 586 00:33:47,160 --> 00:33:50,520 Speaker 1: to make it your own. How true it is to 587 00:33:50,640 --> 00:33:53,520 Speaker 1: their original recipe maybe not so much, but we want 588 00:33:53,520 --> 00:33:56,320 Speaker 1: to let their creative juices glow. So you can't like 589 00:33:56,360 --> 00:34:02,600 Speaker 1: stifle that if those entries are anything like Justin's. Um, 590 00:34:02,640 --> 00:34:05,640 Speaker 1: I guarantee you that they are spectacular in both showmanship 591 00:34:05,680 --> 00:34:09,480 Speaker 1: and just you know, as like tasty drinks. But oh 592 00:34:09,520 --> 00:34:12,640 Speaker 1: I love it a yearly my Thai competition. You should 593 00:34:12,640 --> 00:34:17,160 Speaker 1: get invited to go. I should you know the face 594 00:34:17,239 --> 00:34:22,200 Speaker 1: of the mascot. I will totally wear stupid outfits. Y'all 595 00:34:22,239 --> 00:34:24,960 Speaker 1: get in touch with me. Oh gosh, I am so 596 00:34:25,080 --> 00:34:28,240 Speaker 1: in for tasting literally every one of them that doesn't 597 00:34:28,239 --> 00:34:31,000 Speaker 1: involve pite apple, which is probably good. That way you 598 00:34:31,040 --> 00:34:34,040 Speaker 1: won't get too drunk, right See, it's a good self 599 00:34:34,080 --> 00:34:37,440 Speaker 1: limited there we go anyway. Um yeah, no, I just 600 00:34:38,000 --> 00:34:39,200 Speaker 1: I love this kind of thing. It's one of the 601 00:34:39,200 --> 00:34:43,480 Speaker 1: examples of how the locals lean into these touristy aspects 602 00:34:43,480 --> 00:34:46,480 Speaker 1: of Oahu but also make it just fiercely their own. 603 00:34:46,960 --> 00:34:51,160 Speaker 1: Um but okay, so bar leather Apron. This place is 604 00:34:51,200 --> 00:34:54,879 Speaker 1: in downtown Honolulu. UM, inside an office building that has 605 00:34:54,880 --> 00:34:57,320 Speaker 1: a bit of like a mall on the first floor. 606 00:34:57,480 --> 00:35:00,279 Speaker 1: So like, you go into this financial center and you 607 00:35:00,280 --> 00:35:03,120 Speaker 1: get really confused, and you have an amused guard point 608 00:35:03,200 --> 00:35:05,600 Speaker 1: you in the right direction, and then you go up 609 00:35:05,600 --> 00:35:08,319 Speaker 1: the short flight of stairs and then suddenly you're in 610 00:35:08,320 --> 00:35:11,800 Speaker 1: this tiny bar that's all dark woods and low ceilings 611 00:35:11,800 --> 00:35:14,680 Speaker 1: and dim lighting and um. And we meet Justin and 612 00:35:14,719 --> 00:35:17,200 Speaker 1: he prepares this drink for us, and it is so 613 00:35:17,440 --> 00:35:20,560 Speaker 1: dramatic and delightful. The smoke pours out of the tiki's 614 00:35:20,600 --> 00:35:24,120 Speaker 1: mouth and knows it's this whole sensory experience. After taking 615 00:35:24,480 --> 00:35:28,319 Speaker 1: plenty of pictures and Instagram photos, we went into a 616 00:35:28,400 --> 00:35:31,680 Speaker 1: sort of speak easy within a speakeasy room and ask 617 00:35:31,800 --> 00:35:34,560 Speaker 1: Justin about this creation. The time we feature now is 618 00:35:34,560 --> 00:35:37,280 Speaker 1: called a hole polem I tie, So the name loosely 619 00:35:37,320 --> 00:35:40,560 Speaker 1: translates in Hawaiian to like to wind down or finish 620 00:35:40,920 --> 00:35:43,520 Speaker 1: should be told. The cocktail is created like there's a 621 00:35:43,600 --> 00:35:47,799 Speaker 1: rum sponsor for the event obviously of like a competition, 622 00:35:48,520 --> 00:35:51,120 Speaker 1: and I wanted to I like to time the story 623 00:35:51,320 --> 00:35:54,960 Speaker 1: of everything together. So it's like very like interactive as 624 00:35:55,000 --> 00:35:57,520 Speaker 1: far as like you know, you see it, you hear it, 625 00:35:57,800 --> 00:35:59,960 Speaker 1: you know, you experience. It's beyond just tasting it, like 626 00:36:00,040 --> 00:36:02,080 Speaker 1: judging it off of that, so you're kind of, you know, 627 00:36:02,120 --> 00:36:04,640 Speaker 1: you're kind of as far as judging goes, you're like 628 00:36:04,760 --> 00:36:08,400 Speaker 1: almost like starting to score points before you even taste it. 629 00:36:08,640 --> 00:36:11,719 Speaker 1: That's really like not like there's no clear definition of 630 00:36:11,760 --> 00:36:15,120 Speaker 1: what that means now they like they've said like almond 631 00:36:15,160 --> 00:36:17,600 Speaker 1: syrup like or you know stuff. So what I did 632 00:36:17,680 --> 00:36:20,920 Speaker 1: is I took four flavors um, and those four flavors 633 00:36:21,360 --> 00:36:23,479 Speaker 1: I wanted them to be very complimentary to each other. 634 00:36:23,960 --> 00:36:28,160 Speaker 1: And the flavors I wanted to feature licorice, vanilla, coconut, 635 00:36:28,280 --> 00:36:32,239 Speaker 1: and raisin. So I found different ways to incorporate each 636 00:36:32,239 --> 00:36:34,960 Speaker 1: of those things into the ingredients, but at the same 637 00:36:35,000 --> 00:36:37,080 Speaker 1: time kind of keeping true to some of the classic 638 00:36:37,200 --> 00:36:39,960 Speaker 1: my ties. You know, there's there's many first May ties, 639 00:36:40,160 --> 00:36:42,880 Speaker 1: so classically lime juice, rum, and org which is an 640 00:36:42,880 --> 00:36:45,440 Speaker 1: almond syrup. Those are the three things that I used 641 00:36:45,520 --> 00:36:47,920 Speaker 1: in the mind tie here. Um. There's a few other 642 00:36:48,040 --> 00:36:51,960 Speaker 1: ingredients depending on what your version of the Mattae is UM, 643 00:36:52,000 --> 00:36:54,600 Speaker 1: and I just kind of replaced those. So coconut water, 644 00:36:54,680 --> 00:36:58,239 Speaker 1: a gob, vanilla and honey. That's all another ingredient. And 645 00:36:58,360 --> 00:37:00,520 Speaker 1: I have actually fused one of the round with reason 646 00:37:01,520 --> 00:37:04,560 Speaker 1: and the reason gives it kind of like a earthy 647 00:37:04,640 --> 00:37:07,600 Speaker 1: note um. And then we've added all spice to the 648 00:37:07,600 --> 00:37:09,799 Speaker 1: oar drop, which is an all mind syrup. The all 649 00:37:09,840 --> 00:37:13,520 Speaker 1: spice kind of works well with with the raisin and 650 00:37:13,520 --> 00:37:16,440 Speaker 1: and the coconut and all those other flavors. So the 651 00:37:16,480 --> 00:37:18,000 Speaker 1: whole point was like you kind of get the my 652 00:37:18,160 --> 00:37:21,080 Speaker 1: tie up front, but like while you're tasting it, you know, 653 00:37:21,560 --> 00:37:23,839 Speaker 1: in the back end, I get the reason I get, 654 00:37:23,880 --> 00:37:26,239 Speaker 1: you know what I mean. So the inspiration comes from 655 00:37:26,239 --> 00:37:31,960 Speaker 1: many places. Um, obviously the tiki and how it it 656 00:37:32,040 --> 00:37:35,200 Speaker 1: is like affiliated with the my tai. Um the actual 657 00:37:35,200 --> 00:37:37,920 Speaker 1: tikis that I use were like when you start going 658 00:37:37,960 --> 00:37:39,560 Speaker 1: down the rabbit hole, this is where you end up. 659 00:37:39,560 --> 00:37:43,680 Speaker 1: But I use like actual like references of tikis from 660 00:37:43,680 --> 00:37:48,120 Speaker 1: the big island near Kaalakeko Bay, which is like where 661 00:37:48,160 --> 00:37:50,040 Speaker 1: Captain Cook came in, you know. And the story I 662 00:37:50,080 --> 00:37:51,839 Speaker 1: can literally just go on and on and on. But 663 00:37:52,360 --> 00:37:54,799 Speaker 1: that's how like full proof I want to make it. 664 00:37:55,480 --> 00:37:57,359 Speaker 1: So if I'm asked a question about it, I can 665 00:37:57,400 --> 00:38:00,600 Speaker 1: be like, well, this tiki it was inspired from so 666 00:38:00,680 --> 00:38:02,960 Speaker 1: and so, and it goes back to here. Get you 667 00:38:03,000 --> 00:38:05,440 Speaker 1: know what I mean. It's just like holy crap, because 668 00:38:05,440 --> 00:38:08,880 Speaker 1: then it becomes more than a drink. We also asked 669 00:38:08,880 --> 00:38:12,880 Speaker 1: about the the overall perception of Hawaii's cocktail culture and 670 00:38:13,200 --> 00:38:16,080 Speaker 1: how it's changing it goes back to that craft in 671 00:38:16,200 --> 00:38:19,320 Speaker 1: volume thing, like you know what I mean, like places 672 00:38:19,440 --> 00:38:21,560 Speaker 1: hotels want to serve with two thousands of people, they 673 00:38:21,560 --> 00:38:23,640 Speaker 1: have to figure out a way to do that, you know, 674 00:38:23,719 --> 00:38:28,000 Speaker 1: without kind of losing what it is. But at the 675 00:38:28,000 --> 00:38:32,400 Speaker 1: same time, since the mind Tie has been created, it's 676 00:38:32,480 --> 00:38:34,960 Speaker 1: kind of started losing what it was as it went on, 677 00:38:35,600 --> 00:38:39,640 Speaker 1: So it becomes just like tropical, like they served on 678 00:38:39,680 --> 00:38:42,560 Speaker 1: the airplane, you know, on Hawaiian landes in your Coming game, 679 00:38:42,920 --> 00:38:45,520 Speaker 1: which is which I've actually talked about because it's terrible 680 00:38:45,600 --> 00:38:48,560 Speaker 1: that the first thing they're getting is a really bad 681 00:38:48,680 --> 00:38:55,759 Speaker 1: version of like yeah, everything comes out of like two 682 00:38:55,800 --> 00:39:01,919 Speaker 1: bottles sometimes one what so, Yeah, it's I mean it's 683 00:39:01,920 --> 00:39:04,440 Speaker 1: a like the classic mind Tide, like the version I 684 00:39:04,520 --> 00:39:07,320 Speaker 1: enjoy the most. You know, it's it's pretty spirit forward, 685 00:39:07,480 --> 00:39:09,880 Speaker 1: you know, it has like that tart element. There's a sweetness. 686 00:39:09,880 --> 00:39:12,879 Speaker 1: It's really balanced. Um, but it's been turned into something 687 00:39:12,880 --> 00:39:16,080 Speaker 1: a little different. That's not to say that people haven't 688 00:39:16,360 --> 00:39:19,200 Speaker 1: been doing classic versions of it at the same time, 689 00:39:19,880 --> 00:39:23,320 Speaker 1: because with the resurch like the resurgence of the cockteau 690 00:39:23,440 --> 00:39:27,399 Speaker 1: culture and just like locally here, people starting to get 691 00:39:27,400 --> 00:39:30,040 Speaker 1: more involved, like okay, what what what is the actual 692 00:39:30,120 --> 00:39:32,080 Speaker 1: mine tade? You know what I mean. Then then you 693 00:39:32,120 --> 00:39:36,160 Speaker 1: get places serving the original mintade and that's that's awesome. 694 00:39:37,040 --> 00:39:39,359 Speaker 1: You know. Then someone comes in there like that's not 695 00:39:39,400 --> 00:39:42,600 Speaker 1: like the mind Tae had on the airplane. You can 696 00:39:42,640 --> 00:39:47,279 Speaker 1: be like, hey, this that is this is whatever. You 697 00:39:47,280 --> 00:39:49,279 Speaker 1: can tell them their story, you know what I mean. 698 00:39:49,480 --> 00:39:57,040 Speaker 1: It just changes one person and then they go changing 699 00:39:57,040 --> 00:39:59,840 Speaker 1: the world, one cocktail at a time. We do have 700 00:40:00,000 --> 00:40:01,920 Speaker 1: the more for you listeners, but first we have one 701 00:40:01,960 --> 00:40:12,960 Speaker 1: more quick break for word from our sponsor m and 702 00:40:13,160 --> 00:40:16,520 Speaker 1: we're back. Thank you, sponsor, Yes, thank you. Another drink 703 00:40:16,600 --> 00:40:21,600 Speaker 1: that Hawaii by which we mean Waikiki is infamous for 704 00:40:22,640 --> 00:40:25,880 Speaker 1: is the Blue Hawaii. So of course we asked Gendre 705 00:40:25,920 --> 00:40:29,760 Speaker 1: about it and its creator Harry So Harry Ye. Actually 706 00:40:29,760 --> 00:40:33,560 Speaker 1: we just um celebrated at the hundredth anniversary of the 707 00:40:33,600 --> 00:40:35,960 Speaker 1: Blue Hawaii. I think it was last year. We had 708 00:40:35,960 --> 00:40:40,719 Speaker 1: a competition with the Gray Goose and Boocardi and who 709 00:40:40,719 --> 00:40:44,319 Speaker 1: could create this new version of the Blue haoi um 710 00:40:44,360 --> 00:40:46,440 Speaker 1: to honor Harry Ye. And he was actually one of 711 00:40:46,480 --> 00:40:49,520 Speaker 1: the judges in this contest, which was really really cool. 712 00:40:50,080 --> 00:40:54,279 Speaker 1: So on what happened was the bulls company. They came 713 00:40:54,280 --> 00:40:56,880 Speaker 1: out with this new corosow that was blue and it 714 00:40:57,000 --> 00:40:58,960 Speaker 1: was you know, no one really knew what to do 715 00:40:59,000 --> 00:41:01,520 Speaker 1: with it. So I gave it to Harry to like 716 00:41:01,640 --> 00:41:03,480 Speaker 1: kind of play around with, and he's like, oh, I'll 717 00:41:03,480 --> 00:41:06,520 Speaker 1: just try and put some things together. And everyone loved it, 718 00:41:06,520 --> 00:41:09,360 Speaker 1: I think because the color was so electrifying, and he 719 00:41:09,440 --> 00:41:11,920 Speaker 1: garnished it with an orchid. He was the very first 720 00:41:11,960 --> 00:41:14,200 Speaker 1: one to use an orchid as a garnish too, so 721 00:41:14,280 --> 00:41:17,040 Speaker 1: he's the one that started that trend as well. But 722 00:41:17,200 --> 00:41:21,279 Speaker 1: he was remained bartending at the Hilton Wine Village up 723 00:41:21,360 --> 00:41:26,279 Speaker 1: until maybe twenty years ago. Like he bartended until he 724 00:41:26,360 --> 00:41:31,680 Speaker 1: was like like eight years old. Crazy, I mean, so 725 00:41:31,800 --> 00:41:33,799 Speaker 1: he supported all of his family, his all of his 726 00:41:33,880 --> 00:41:38,320 Speaker 1: kids went to college and everything on his bartender salary. 727 00:41:38,480 --> 00:41:41,320 Speaker 1: And you can still go and have a Blue Hawaii 728 00:41:41,440 --> 00:41:45,560 Speaker 1: at where it originated at the Hilton Hawiine Village today. 729 00:41:46,280 --> 00:41:48,480 Speaker 1: He's also the very first one to use a paper 730 00:41:48,560 --> 00:41:51,920 Speaker 1: umbrella as a garnish. In interviews, he has said that 731 00:41:51,920 --> 00:41:54,920 Speaker 1: when he first started bartending, people would request a quote 732 00:41:55,080 --> 00:41:59,120 Speaker 1: Hawaiian drink, so he made something up. But I guess 733 00:41:59,160 --> 00:42:08,760 Speaker 1: that brings us to another question. Blue Hawaii. What is it? Well, 734 00:42:09,040 --> 00:42:12,000 Speaker 1: Blue Hawaii is a cocktail made from equal parts vodka 735 00:42:12,120 --> 00:42:15,799 Speaker 1: and light rum plus pineapple juice, sour mix and that 736 00:42:16,200 --> 00:42:20,480 Speaker 1: blue curaso um, either served over crushed ice or blended. 737 00:42:20,960 --> 00:42:24,800 Speaker 1: If you're wondering, he first whipped up this drink in seven, 738 00:42:25,239 --> 00:42:29,640 Speaker 1: the movie starring Elvis Presley came out in oh and 739 00:42:29,920 --> 00:42:33,479 Speaker 1: the blue Hawaiian is a different drink um. That one's rum, 740 00:42:33,600 --> 00:42:37,080 Speaker 1: blue curso, pineapple juice, coconut cream, and then like maybe 741 00:42:37,080 --> 00:42:39,960 Speaker 1: a spike of lemon juice. It's basically a blue and 742 00:42:40,120 --> 00:42:44,759 Speaker 1: slightly citrusy pina colada. Speaking of Dave has a riff 743 00:42:44,800 --> 00:42:47,920 Speaker 1: on the pina colada at Harry's Hardware. I'm just always 744 00:42:47,920 --> 00:42:50,200 Speaker 1: trying to be a progressive where we can, but only 745 00:42:50,239 --> 00:42:53,960 Speaker 1: where it makes sense. I guess, so um, I guess 746 00:42:54,400 --> 00:42:58,879 Speaker 1: number one selling cocktails a slushy. So, but it's an 747 00:42:58,880 --> 00:43:02,200 Speaker 1: elevated slush and elevated slush. What goes into that slushy? 748 00:43:02,840 --> 00:43:06,080 Speaker 1: So you do a fifteen year blended scotch, lots of 749 00:43:06,080 --> 00:43:08,760 Speaker 1: fresh ginger and lime juice added to a traditional Opinia 750 00:43:08,800 --> 00:43:11,680 Speaker 1: clouda instead of rum. So the ginger and the scotch 751 00:43:11,760 --> 00:43:14,200 Speaker 1: bring the sweetness down and add that spice and a 752 00:43:14,200 --> 00:43:18,359 Speaker 1: little bit more depth. We also wanted to know about 753 00:43:18,360 --> 00:43:20,799 Speaker 1: the exciting things happening in the world of spirits in 754 00:43:20,800 --> 00:43:24,200 Speaker 1: Hawaiti and where it's going. Chandra gave us a couple 755 00:43:24,239 --> 00:43:27,600 Speaker 1: of examples. I've found that the spirits that are made 756 00:43:27,640 --> 00:43:30,000 Speaker 1: in Hawaii, the ones that are of the highest quality, 757 00:43:30,040 --> 00:43:32,960 Speaker 1: are the ones that do the least to their spirit. 758 00:43:33,320 --> 00:43:35,840 Speaker 1: So they really just kind of let the ingredients speak 759 00:43:35,840 --> 00:43:40,759 Speaker 1: for themselves. Distilleries like cohana Umkoliana, which is on the 760 00:43:40,760 --> 00:43:44,880 Speaker 1: Big Island, they just recently launched their RUMs. They're both agricole, 761 00:43:45,000 --> 00:43:49,719 Speaker 1: so agricole means fresh pressed sugarcane juice versus a molasses byproduct. 762 00:43:50,239 --> 00:43:53,040 Speaker 1: So I feel like the least that they do to 763 00:43:53,160 --> 00:43:56,320 Speaker 1: their spirit when they're making it, the ingredient really shines 764 00:43:56,360 --> 00:43:58,400 Speaker 1: through and then you can taste it in the glass. 765 00:43:58,440 --> 00:44:02,080 Speaker 1: You get that earthy, vegetal, grassy note. Or if they 766 00:44:02,160 --> 00:44:05,239 Speaker 1: use different types of cane, sometimes it's very floral or 767 00:44:05,320 --> 00:44:08,680 Speaker 1: sometimes it's very like mushroomy, like mommy Like, they're all 768 00:44:08,800 --> 00:44:11,359 Speaker 1: so different. But if they were to use a lot 769 00:44:11,360 --> 00:44:14,560 Speaker 1: of processes in making it, you would lose all those nuances. 770 00:44:17,440 --> 00:44:21,520 Speaker 1: So there's a Maui winery and they make some pineapple 771 00:44:21,560 --> 00:44:24,160 Speaker 1: wine there. I know you're kind of interested in that, 772 00:44:24,239 --> 00:44:26,839 Speaker 1: and it's they do different styles of pineapple wine, which 773 00:44:26,880 --> 00:44:30,480 Speaker 1: is awesome, but they use pineapple from Maui, that Mauie 774 00:44:30,560 --> 00:44:33,919 Speaker 1: Gold pineapple when they're making it. Um we have a 775 00:44:33,920 --> 00:44:36,239 Speaker 1: lot of breweries that have been popping up. We have 776 00:44:36,480 --> 00:44:40,200 Speaker 1: um Bonnie Kine and waiki Ki and Hanolu Beer Works 777 00:44:40,239 --> 00:44:45,360 Speaker 1: and um Aloha Brewing, so many big Island brew house 778 00:44:45,440 --> 00:44:48,040 Speaker 1: on the Big Island. So a lot of craft beers 779 00:44:48,080 --> 00:44:52,399 Speaker 1: that have been popping up all around our state. Laura 780 00:44:52,440 --> 00:44:55,400 Speaker 1: and I got to check out another pineapple based alcohol producer, 781 00:44:55,520 --> 00:44:58,160 Speaker 1: a distillery that from its pineapple to produce their base 782 00:44:58,239 --> 00:45:01,240 Speaker 1: the core of vodka, which is also blend and flavored 783 00:45:01,280 --> 00:45:04,600 Speaker 1: to make other stuff like gin whiskey and flavored vodkass. 784 00:45:04,760 --> 00:45:07,920 Speaker 1: It was just also. We did that tasting with like 785 00:45:08,040 --> 00:45:11,560 Speaker 1: the most sassy old lady. Next. She was my new 786 00:45:11,560 --> 00:45:15,279 Speaker 1: best friend. She was awesome. She had so many opinions 787 00:45:15,280 --> 00:45:17,960 Speaker 1: about everything and they were so in line with my opinions. 788 00:45:18,000 --> 00:45:19,920 Speaker 1: And I really I want to be here when I 789 00:45:19,960 --> 00:45:25,160 Speaker 1: grow up. If somehow, some way you were listening, We 790 00:45:25,360 --> 00:45:31,160 Speaker 1: really adored you. The distillery was called Hollymil, a distilling company, 791 00:45:31,239 --> 00:45:34,040 Speaker 1: and the tour was really cool. Oh yeah, absolutely, And 792 00:45:34,040 --> 00:45:35,680 Speaker 1: I was so happy that I got to try a 793 00:45:35,719 --> 00:45:38,960 Speaker 1: pineapple based product because all of the pineapple bits of it, 794 00:45:39,040 --> 00:45:41,319 Speaker 1: you know, don't make it through the distillation. It's just 795 00:45:41,360 --> 00:45:44,440 Speaker 1: the right. Yeah. And it was cool too, because I 796 00:45:44,520 --> 00:45:48,440 Speaker 1: read in several places it described like a science experiment. 797 00:45:49,440 --> 00:45:51,680 Speaker 1: It just has kind of that vibe of like, oh yeah, 798 00:45:51,760 --> 00:45:53,799 Speaker 1: like what can we do with this? And all these 799 00:45:53,840 --> 00:45:58,080 Speaker 1: tubes going everywhere. Oh yeah, yeah, yeah, they're they're stills 800 00:45:58,200 --> 00:46:01,640 Speaker 1: were super interesting and um and oh it smelled so 801 00:46:01,680 --> 00:46:03,560 Speaker 1: good because all of that, all of that just fermenting 802 00:46:03,640 --> 00:46:11,520 Speaker 1: pineapple around there. Indeed, um Chandra also spoke about an 803 00:46:11,560 --> 00:46:15,680 Speaker 1: effort to bring back this um this extinct native spirit 804 00:46:16,040 --> 00:46:19,439 Speaker 1: of Hawaii. Um. It's basically a Hawaiian moonshine, made from 805 00:46:19,640 --> 00:46:22,959 Speaker 1: whatever inexpensive ingredients folks could get their hand on. During 806 00:46:22,960 --> 00:46:26,000 Speaker 1: the nineteenth century. Historians think that the main ingredient was 807 00:46:26,040 --> 00:46:30,280 Speaker 1: often the t plant. That's t I, not t A anyway. 808 00:46:30,800 --> 00:46:34,360 Speaker 1: By the sixties, though, most distillers had pivoted instead to 809 00:46:34,480 --> 00:46:38,440 Speaker 1: the easier method of adding tea plant extract to mainland 810 00:46:38,440 --> 00:46:43,080 Speaker 1: whiskey um and the traditional product faded away. Here's Chandra 811 00:46:43,640 --> 00:46:46,839 Speaker 1: oh kohle how is something that originated um like I 812 00:46:46,880 --> 00:46:51,200 Speaker 1: believe that it was created by the native Hawaiians, but 813 00:46:51,320 --> 00:46:55,080 Speaker 1: that recipe has basically it's it does. It's not in 814 00:46:55,160 --> 00:46:58,040 Speaker 1: existence anymore. And so there are some distilleries that are 815 00:46:58,040 --> 00:47:00,960 Speaker 1: trying to bring back um ocal how and like do 816 00:47:01,080 --> 00:47:03,680 Speaker 1: their rendition of it, but it could never be exactly 817 00:47:03,680 --> 00:47:06,200 Speaker 1: what it was because I don't think that the ingredients 818 00:47:06,239 --> 00:47:09,480 Speaker 1: that they used are even like available anymore. So my 819 00:47:09,560 --> 00:47:12,480 Speaker 1: boss actually had a bottle of a koli how from 820 00:47:12,520 --> 00:47:15,480 Speaker 1: like the eighteen hundreds, so I actually got to try 821 00:47:15,600 --> 00:47:19,759 Speaker 1: a tiny bit and it was so crazy. I mean, 822 00:47:19,840 --> 00:47:24,080 Speaker 1: the the flavors that were in it, it's like nondescript, 823 00:47:24,400 --> 00:47:26,880 Speaker 1: you know, it was like nothing I've ever tried before. 824 00:47:26,920 --> 00:47:30,719 Speaker 1: It was like whiskey ish rum but kind of had 825 00:47:30,800 --> 00:47:34,560 Speaker 1: earthy like tea leaf flavors. Like it was crazy. So 826 00:47:34,640 --> 00:47:37,680 Speaker 1: I think that those processes that were used to make that, 827 00:47:37,800 --> 00:47:39,839 Speaker 1: like no one knows how to do that, or if 828 00:47:39,840 --> 00:47:45,320 Speaker 1: they do, they're not sharing it with anybody else. Yeah, 829 00:47:45,600 --> 00:47:48,520 Speaker 1: and will end on that note of intrigue, but hopefully 830 00:47:48,560 --> 00:47:51,240 Speaker 1: it's something that will get to try in the future. 831 00:47:51,960 --> 00:47:53,919 Speaker 1: But the cocktail scene on Owah Who is a lot 832 00:47:53,960 --> 00:47:57,400 Speaker 1: more than these drinks, be they new creations or touristy 833 00:47:57,440 --> 00:48:01,080 Speaker 1: classics or new creations of touristy classics. We asked Schandre 834 00:48:01,120 --> 00:48:03,759 Speaker 1: if she'd ever live anywhere else, and here's what she said. 835 00:48:04,120 --> 00:48:06,200 Speaker 1: I don't think so. I have a family now, and 836 00:48:06,239 --> 00:48:09,320 Speaker 1: I have two young daughters and all of my extended 837 00:48:09,360 --> 00:48:13,239 Speaker 1: families here and I we couldn't imagine bringing them up 838 00:48:13,239 --> 00:48:17,359 Speaker 1: anywhere else, just being able to access the beach, and 839 00:48:17,719 --> 00:48:20,080 Speaker 1: it's really a sense of aloha. It's so hard to 840 00:48:20,760 --> 00:48:23,359 Speaker 1: summarize that in just like a word, but it's more 841 00:48:23,480 --> 00:48:26,000 Speaker 1: the feeling that you get from the people that live here, 842 00:48:26,400 --> 00:48:30,440 Speaker 1: the sense of ohana or a family. That everyone's so interconnected, 843 00:48:30,480 --> 00:48:33,640 Speaker 1: and even in the bar scene, like everyone's encouraging one 844 00:48:33,680 --> 00:48:37,680 Speaker 1: another to get better, to do more, to challenge themselves. 845 00:48:37,680 --> 00:48:40,120 Speaker 1: It's never about like jealousy or oh, I want to 846 00:48:40,120 --> 00:48:42,480 Speaker 1: be the best bar and you know, we want to 847 00:48:42,680 --> 00:48:45,680 Speaker 1: be super competitive. It's never like that, like everyone's sharing 848 00:48:45,719 --> 00:48:48,680 Speaker 1: their secrets and open doors and it's really like a 849 00:48:48,680 --> 00:48:55,279 Speaker 1: brotherhood which is awesome, So cheers. We've reached the end 850 00:48:55,360 --> 00:48:58,920 Speaker 1: of another Hawaii episode, but we will be back, of course, 851 00:48:59,360 --> 00:49:01,360 Speaker 1: and we love to hear from you. In the meantime. 852 00:49:01,400 --> 00:49:04,560 Speaker 1: You can email us at Hello at savor pod dot com. 853 00:49:04,600 --> 00:49:07,759 Speaker 1: You can also find us on social media Twitter, Facebook, 854 00:49:07,760 --> 00:49:11,120 Speaker 1: and Instagram. We are on those at savor Pod. We 855 00:49:11,160 --> 00:49:13,200 Speaker 1: do hope to hear from you. Thanks to our super 856 00:49:13,200 --> 00:49:17,480 Speaker 1: producers Dylan Fagan and Andrew Howard, our executive producer Christopher Hassiotis, 857 00:49:17,719 --> 00:49:21,360 Speaker 1: and all of our interviewees, also Don Sakamoto, Piva of 858 00:49:21,400 --> 00:49:24,160 Speaker 1: Put It on My Plate, Joy Gotto, and Noria Hartfield 859 00:49:24,200 --> 00:49:27,640 Speaker 1: of the Hawaii Visitors in Convention Bureau, and especially in 860 00:49:27,640 --> 00:49:30,480 Speaker 1: this case, Michelle McGowan Rice of the Hawaii Food and 861 00:49:30,480 --> 00:49:33,239 Speaker 1: Wine Festival. Um. They put us in touch with these 862 00:49:33,280 --> 00:49:36,719 Speaker 1: people and it was it was an amazing resource to have. 863 00:49:37,800 --> 00:49:40,720 Speaker 1: Savor is a production of I Heart Radio and Stuff Media. 864 00:49:40,800 --> 00:49:43,160 Speaker 1: For more podcast on my Heart Radio, you can visit 865 00:49:43,239 --> 00:49:47,960 Speaker 1: the heart Radio app, Apple Podcasts, or wherever you listen 866 00:49:48,000 --> 00:49:50,400 Speaker 1: to your favorite shows. Thanks to you for listening, and 867 00:49:50,400 --> 00:49:52,719 Speaker 1: we have that lots more good things are coming your way. 868 00:49:56,800 --> 00:50:00,120 Speaker 1: I'm sure you guys spoke with Kyle Khana of what 869 00:50:00,160 --> 00:50:02,480 Speaker 1: they're doing out in Cuneya is just is just mind blowing. 870 00:50:02,840 --> 00:50:05,320 Speaker 1: We actually hosted the Western Regional Conference for the United 871 00:50:05,360 --> 00:50:08,440 Speaker 1: States Bartenders Guild. Had eighty of the best bartenders from 872 00:50:08,480 --> 00:50:10,600 Speaker 1: west of the Mississippi, and I did I was the 873 00:50:10,640 --> 00:50:13,239 Speaker 1: president of our Guilt Funk Time. I did ridiculous things 874 00:50:13,239 --> 00:50:15,160 Speaker 1: for these people all week. I like hiked up to 875 00:50:15,200 --> 00:50:18,560 Speaker 1: a waterfall and hid champagne beneath it, hiked back down 876 00:50:18,600 --> 00:50:20,759 Speaker 1: and then brought them all back up and pretended every 877 00:50:20,760 --> 00:50:25,799 Speaker 1: waterfall in Hawaii has champagne flooding around. And then at 878 00:50:25,800 --> 00:50:27,760 Speaker 1: the end of the week they had their exit survey 879 00:50:27,800 --> 00:50:29,759 Speaker 1: and every single person said the best thing they did 880 00:50:29,760 --> 00:50:33,240 Speaker 1: in Hawaii was go to that stupid run distillery.