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Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reason,

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Speaker 1: I'm Lauren.

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Speaker 2: Vocal Baum, and today we have an episode for you

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Speaker 2: about shar Truce.

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Speaker 1: Yes, as always, drink responsibly. Why did you have any

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Speaker 1: reason this was on your mind?

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Speaker 2: La I don't believe. So. I think it's just another

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Speaker 2: thing that has sort of been on the list for

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Speaker 2: a while and its number was up. I was like, look,

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Speaker 2: shar Truce.

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Speaker 1: It's time, It's time. It sounds so threatening, you're gonna

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Speaker 1: get the Savor treatment. Now. I can't say I have

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Speaker 1: a lot of experience with shar Truce. The first thing

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Speaker 1: I think of, I think I've told this story before

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Speaker 1: because I'm still mad about it. My lowest grade in

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Speaker 1: high school was in art and she kind of like,

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Speaker 1: I know, this sounds like I'm just making it up

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Speaker 1: because I'm hurt, but she kind of outwardly didn't like me.

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Speaker 1: And I believe it's because my brother, my older brother,

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Speaker 1: was such a troublemaker. Yeah. Also I wasn't a great artist,

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Speaker 1: but also the brother. But one time I made we

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Speaker 1: were making mask out of foil, I think, and I

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Speaker 1: I was going for like a creepy vibe, so I

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Speaker 1: painted it shartruse, and she did the most comical over

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Speaker 1: the top oh oh shaw truth. No one like Shaw truth. Wow.

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Speaker 1: Every time I hear chartruseaid, is the first thing I

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Speaker 1: think of.

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Speaker 2: I discussed Victorian England begs to differ first of all.

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Speaker 2: But but yeah.

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Speaker 1: I should get in touch, right have you heard I

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Speaker 1: asked for revising of this grade blue? Wow? She visibly

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Speaker 1: was disgusting.

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Speaker 2: I mean, I it's it's a little bit like if

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Speaker 2: you're unfamiliar with the color, it's like it's like a

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Speaker 2: kind of like like yellowy green and very saturated, and

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Speaker 2: it's not like it's a little bit too yellow for

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Speaker 2: my personal tastes of greens. I like a green or green,

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Speaker 2: but it's still, I mean, it's very striking, and I

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Speaker 2: like a striking color.

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Speaker 1: So I was going for striking. See, this is my thing.

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Speaker 1: If she was that impacted, it worked, maybe I did

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Speaker 1: do good job because I was trying to do something creepy.

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Speaker 1: So yeah, anyway, that's what I think of.

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Speaker 2: And also, as we all know from color theory, green

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Speaker 2: and purple are like the villain colors, so yeah.

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Speaker 1: Obviously yeah, yeah.

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Speaker 2: Anyway, yeah, yeah, no, no real reason, but you can

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Speaker 2: see our prior alcohol episodes. I was trying to think

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Speaker 2: if there's anything like really applicable, maybe various amari absinthe ish.

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Speaker 1: Yeah, I don't know why removeth it's coming to my mind.

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Speaker 2: Sure remouth Yeah, similar region.

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Speaker 1: Mm hmmmm hmm. This one's a fun one. It goes

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Speaker 1: a lot of wild places. Oh it does, Yeah, it does,

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Speaker 1: which I guess brings us to our question. Yeah, chartrus.

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Speaker 2: What is it?

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Speaker 1: Well?

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Speaker 2: Chartruse is a brand of liqueurs that is like sweetened

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Speaker 2: flavored liquors that focuses on these very herbal, bitter sweet products.

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Speaker 2: Their primary concoction is called simply Chartruse, and it is

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Speaker 2: naturally from the production process this bright lemon lime green color,

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Speaker 2: which is right where we get the name of the

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Speaker 2: color Chartruse. It's also fifty five percent alcohol by volume,

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Speaker 2: which is pretty strong for a liquore and tastes sort

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Speaker 2: of like woody, sappy, minty, citrusy peppery tea e e yeah,

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Speaker 2: something like that. They also make a sort of softer

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Speaker 2: tasting yellow version and then have a number of like

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Speaker 2: special edition products as well. And by they I mean

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Speaker 2: a bunch of monks in France who originated the product

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Speaker 2: a couple centuries ago and still make it to this day.

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Speaker 2: Lots more on that, Yeah, but it is quite strongly

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Speaker 2: flavored on its own. So although it certainly can be sipped,

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Speaker 2: maybe chilled or on the rocks by itself, it's perhaps

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Speaker 2: more likely to be incorporated into cocktails as a bittersweet agent,

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Speaker 2: like adding complex flavors that go well with lots of

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Speaker 2: bright and clean tasting ingredients like tart citrus or a

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Speaker 2: spicy gin, or even like a sort of a stringent

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Speaker 2: white wine like e. Remove It's it's like being punched

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Speaker 2: right in the mouth by a dark garden.

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Speaker 1: Ooh, I like that, Yeah, vaguely threatening. Yeah, I'm intrigued exactly.

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Speaker 2: That's how I feel about Chartreuse and the color.

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Speaker 1: And the alcohol. Boat.

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Speaker 2: So the Grand Chartreuse Monastery, like the home monastery, where

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Speaker 2: these products are based, is in southeast France, sort of

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Speaker 2: near the borders with Switzerland and Italy. The nearest big

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Speaker 2: city is Lyon to the west. It's named for the

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Speaker 2: mountain range Chartreuse is named for the mountain range that

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Speaker 2: the monastery is in, the Chartreuse Mountains, which are part

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Speaker 2: of the pre Alps. The monks are in the Carthusian order,

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Speaker 2: which has the same etymology those those same mountains, and

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Speaker 2: there are about thirty of them that form their like

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Speaker 2: highly ascetic community. Apparently in this monastery there is a

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Speaker 2: plant room where the monks, like specialized monks with the knowledge,

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Speaker 2: grind the vegetation that they use in their products. These

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Speaker 2: secret herbs flowers, seeds, roots, barks, berries.

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Speaker 1: And spices.

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Speaker 2: They then add distilled liquor the actual distillery is off site,

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Speaker 2: and macerate the vegetation using different processes to extract the

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Speaker 2: flavors and colors that they're looking for. It's a process

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Speaker 2: that takes about seven rounds over several weeks, and when

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Speaker 2: most people just say chartruse, they probably mean green chartruse.

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Speaker 2: It comes in a clear bottle to show off that color.

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Speaker 2: It is supposedly made with one hundred and thirty different

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Speaker 2: plants and then aged in oak casks. Only two monks

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Speaker 2: know the formula that they use, and they are under

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Speaker 2: vows of silence, which are common for their order. One

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Speaker 2: of their they do have like pr representatives who talked

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Speaker 2: to the public about these things, and apparently one of them,

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Speaker 2: upon being asked what's in it? Like, what's flavoring this?

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Speaker 2: They were like, A, I don't know, hamburger and goat

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Speaker 2: cheese like monks got jokes. I love that, and I

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Speaker 2: will say fans who have tried making similar tasting products

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Speaker 2: have incorporated things like mint, vetaver, fennel, angelica, root, gentchin, cammal, violet, clove, cinnamon, nutmeg, coriander, citrus, peel,

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Speaker 2: and on and on. The yellow version is less alcoholic,

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Speaker 2: only forty three percent by volume, and tastes some sweeter

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Speaker 2: and more gentle, a little bit more like like floral

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Speaker 2: and spicy, like spiced, not hot spicy. It's bright golden

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Speaker 2: rod in color, possibly from turmeric or saffron, and supposedly

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Speaker 2: also contains one hundred and thirty plants. These are the

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Speaker 2: two that you see most often, and the recipes came together,

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Speaker 2: and the recipes for both of these came together in

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Speaker 2: the eighteen hundreds. They also do the original version that's

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Speaker 2: from the seventeen hundreds. It is sixty nine percent alcohol.

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Speaker 2: It's sort of a burnished golden color like a whiskey.

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Speaker 2: Also claims one hundred and thirty plants and is still

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Speaker 2: marketed as a health tonic. The prevailing theory about that

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Speaker 2: one hundred and thirty plants is that the same ones

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Speaker 2: go into all of these, just in like different amounts

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Speaker 2: and possibly with different maceration techniques for different effects.

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Speaker 1: Yeah.

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Speaker 2: They further produce a few specially blended and aged versions

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Speaker 2: of both the yellow and green types, and some of

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Speaker 2: them you can only get by visiting their aging sellers

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Speaker 2: in voiron. Is that how you say that, sure, France? Yeah,

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Speaker 2: so if anyone has been yes, oh yeah, yes, goodness.

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Speaker 2: One of the classic cocktails you might have seen shar

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Speaker 2: truce in if you're a cocktail human is the last Word,

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Speaker 2: which is gin marchino liqueur, green shar truce and lime juice,

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Speaker 2: usually shaken on ice and then served up. There's also

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Speaker 2: the Baiju, which is gin sweet remooth and green shar truce,

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Speaker 2: and the brandy daisy, which I'm unfamiliar with but came

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Speaker 2: up in my searches a lot. That one's brandy, yellow

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Speaker 2: shar truce and lemon juice sounds delightful. I'm not usually

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Speaker 2: a brandy human, but that sounds like really fun.

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Speaker 1: Yeah. The colors of these, the cores are very striking

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Speaker 1: and they do feel kind of potion. Yeah, yeah, which

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Speaker 1: we're going to talk about in the history section. But yeah,

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Speaker 1: they are striking Well what about the nutrition.

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Speaker 2: Drink responsibly, especially when stuff is like over fifty percent alcohol.

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Speaker 1: Ooh, well, we do have some numbers for you.

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Speaker 2: We do, we do, okay, So as of twenty twenty two,

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Speaker 2: Chartreuse was making about one point six million bottles a year,

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Speaker 2: about half of which the US imports. Apparently some twenty

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Speaker 2: four tons of plants went into that. That aforementioned aging

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Speaker 2: cellar in Voiron is apparently the longest liquor cellar in

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Speaker 2: the world.

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Speaker 1: I couldn't.

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Speaker 2: I couldn't track down the numbers, though, I'm like, how

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Speaker 2: do you brag about this this often? And don't don't

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Speaker 2: have the numbers for me from all accounts that I read,

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Speaker 2: because you can go on tours down there. It's just

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Speaker 2: this loomingly gigantic room with you know, like the really

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Speaker 2: giant oak casks descending into darkness in the periphery of

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Speaker 2: your vision. And I'm like, yeah, so good. Total sales

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Speaker 2: of Charterers every year add up to some thirty million dollars.

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Speaker 2: The money goes to the Roman Catholic Church, and it

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Speaker 2: apparently funds some of the order's charterhouses around the world

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Speaker 2: and like the French Seminary in Rome, and has been

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Speaker 2: used for local charities in France, like hospital's disaster relief

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Speaker 2: that sort of thing. Since twenty twelve, Chartrus Day has

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Speaker 2: been celebrated on May sixteenth every year. That date is

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Speaker 2: an allusion to the year that the recipe was like

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Speaker 2: mysteriously received by these monks, which is sixteen oh five. Yeah,

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Speaker 2: bars and restaurants can register their participation and as of

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Speaker 2: twenty twenty four, there were two hundred and seventy two

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Speaker 2: registrants throughout the US, France, Belgium, Japan, and Singapore, and

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Speaker 2: their current distillery in Aguinor, France is the seventh that

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Speaker 2: they've operated out of over the past couple centuries due

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Speaker 2: to just a number of environmental and political disasters.

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Speaker 1: Really quite a number, a shocking number, even say, which

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Speaker 1: we are going to get into. Ellis the history section.

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Speaker 2: Which we are going to get into as soon as

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Speaker 2: we get back from a quick break. For a word

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Speaker 2: from our sponsors, and we're back, Thank you sponsor, Yes,

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Speaker 2: thank you.

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Speaker 1: Okay. So, most researchers trace the history of chartreuse back

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Speaker 1: to the eighteenth century and Carthusian monks located in the

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Speaker 1: French Alps.

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Speaker 2: Yes, so the Carthusian order goes back to the ten

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Speaker 2: hundred CE, when a small group founded this remote monastery

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Speaker 2: in these mountains with an emphasis on hermitage and silence

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Speaker 2: and self suffices. See. They expanded to other locations through

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Speaker 2: the next few centuries, and their Paris chapter learned about

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Speaker 2: alcohol distillation as it was developing around Europe around the

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Speaker 2: thirteen hundreds, and started using it to make health tonics.

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Speaker 1: Right. And even though I said most historians trace star

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Speaker 1: Truths back to the eighteenth century, there are so many

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Speaker 1: legends about it. Oh yeah, so many. And as you

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Speaker 1: alluded to earlier, Lauren. According to popular legend, the monks

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Speaker 1: based the recipe for Chartruths on one that was gifted

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Speaker 1: to them in sixteen oh five by King Henry the Force,

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Speaker 1: Marshal Duke Francois and Ebalde Estues. The recipe was titled

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Speaker 1: the Elixir of Long Life. It was composed of symbols

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Speaker 1: and codes that took over a century for the monks

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Speaker 1: at the Grand Chartruse Monastery to decipher. Again, according to legend,

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Speaker 1: but I love that, yeah, And that recipe was purportedly

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Speaker 1: the cocoction of an alchemist, consisting of one hundred and

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Speaker 1: thirty herbs, spices, and flowers. However, it was adapted by

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Speaker 1: those that deciphered it, and they made it more practically,

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Speaker 1: so it wasn't such a pain. Yeah.

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Speaker 2: Yeah, And to be fair, alchemy was just what they

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Speaker 2: called chemistry before a certain point in time. But it

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Speaker 2: does sound fancier. These monks experimented with several different versions

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Speaker 2: up to the seventeen fifties, right.

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Speaker 1: And in seventeen sixty four the monks came up with

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Speaker 1: a less alcoholic version, green Chartruse, And the recipe was

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Speaker 1: so prized that only three monks were allowed to know it,

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Speaker 1: and each of them could only know two thirds of it. Yeah.

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Speaker 1: After they arrived at the recipe, they still didn't produce

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Speaker 1: too many bottles, and it was up to one of

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Speaker 1: the monks to deliver small bottles of Chartruths to nearby

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Speaker 1: villagers via mule. It really gained popularity even outside of

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Speaker 1: their nearby vicinity over time, so things were looking up

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Speaker 1: into the French Revolution. The French Revolution banned religious orders

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Speaker 1: in seventeen eighty nine. The monks kept the recipe safe

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Speaker 1: for future generations. They were permitted to go back to

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Speaker 1: their monastery in eighteen sixteen. Though.

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Speaker 2: Yeah, during that gap in time, the recipe was almost

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Speaker 2: lost a bunch like it was being held at the

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Speaker 2: monastery by this one guy, but then had to be

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Speaker 2: transferred to someone else who escaped with it. But then

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Speaker 2: he got arrested and someone sold it to like a

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Speaker 2: local pharmacist because they didn't know They couldn't decipher it,

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Speaker 2: they didn't know how to make it, so they were like, here, buddy,

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Speaker 2: can you help, And that guy was like, no, I can't.

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Speaker 2: It like wasted away in his attic for a few years,

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Speaker 2: and then finally when he passed during his estates, they

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Speaker 2: got it back to the monks. Anyway, Uh, this might

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Speaker 2: all all be completely apocryphal, but it's wonderful anyway. Once

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Speaker 2: they were back at the monastery, they rebuilt their distillery

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Speaker 2: and began production again, sort of slowly, tweaking the recipe

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Speaker 2: further and developing new yellow blends. Yeah.

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Speaker 1: Yes, first I have to say I would watch this

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Speaker 1: movie one oh yeah, And second if I went to

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Speaker 1: an estate sale and in the attic that was discovered

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Speaker 1: an old manuscript that had codes and symbols. You know,

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Speaker 1: I would think I'm not gonna mess with this.

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Speaker 2: Yeah, yeah, that's the see. I wouldn't like read the

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Speaker 2: Latin aloud, but I would definitely buy that manuscript.

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Speaker 1: I love it, okay. By eighteen forty, this concoction was

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Speaker 1: being marketed as chartreuse, and then the monks trademarked it

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Speaker 1: officially in eighteen sixty nine. In history does indicate it

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Speaker 1: was in fact often used medicinally for a whole host

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Speaker 1: of things.

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Speaker 2: It had been getting popular enough that there were counterfeit

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Speaker 2: liqueurs on the market, like trying to cash in on

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Speaker 2: the monk's good name. I guess they sued a bunch

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Speaker 2: of people about it. I think also during this time,

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Speaker 2: the actual distillery moved out of the monastery, and they

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Speaker 2: furthermore set up a separate warehouse and shipping site in

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Speaker 2: nearby Voiroan.

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Speaker 1: Then another shakeup in nineteen oh three, when the monks

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Speaker 1: were expelled from their monastery again and France's government nationalized

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Speaker 1: the production of chartreuse. The trademark was sold to a

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Speaker 1: group of distillers who formed the company Fromier de la

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Speaker 1: Grande Chartreuse, only for it to go bankrupt in nineteen

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Speaker 1: twenty nine, with the help of some friends, the monks

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Speaker 1: were able to take over production once again in the interiom,

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Speaker 1: though the monks bounced around. According to the New York

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Speaker 1: Times article from then, which, by the way, they wrote

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Speaker 1: a lot about this whole thing, The New York Times did. Yeah,

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Speaker 1: the monks bought and then sold an island. They took

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Speaker 1: refuge in Spain, where they made and sold chart use

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Speaker 1: under a new label.

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Speaker 2: Yeah, in Tarragona, specifically this port city a little bit

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Speaker 2: south of Barcelona. And yeah, there was drama like some

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Speaker 2: places apparently, like the United States banned the non monk

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Speaker 2: made chartruse in support of the monk's venture.

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Speaker 1: Wow. Wow. Also just a note, there are tales of

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Speaker 1: fires and landslides and avalanches that this monastery survived.

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Speaker 2: Or like the order and the Recipe survived.

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Speaker 1: The buildings that they've.

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Speaker 2: Operated out of have had a really rough time over

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Speaker 2: the years. And yeah, in nineteen thirty five they relocated

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Speaker 2: the distillery part to voyants and built out this massive

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Speaker 2: cellar there for aging that I think was later expanded

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Speaker 2: upon even further in the sixties or seventies. Today there's

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Speaker 2: a museum, a cocktail bar, and tours available again let

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Speaker 2: us know, right, oh.

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Speaker 1: Please, oh please? Stepping back a bit, The New York

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Speaker 1: Times published an article titled the Chartruse Secret in eighteen

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Speaker 1: eighty nine, where they labeled the industry a quote monopoly

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Speaker 1: that millions cannot buy allegedly and I love this. Even

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Speaker 1: the Pope had attempted to purchase their recipe for sixteen

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Speaker 1: million dollars, the equivalent of today's money, but the monks refused.

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Speaker 2: Yeah wow, right.

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Speaker 1: I mean again, maybe a mini series would be better,

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Speaker 1: but wow, this is great. Yeah yeah.

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Speaker 2: Meanwhile, the color became really trendy in fashion in like

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Speaker 2: the late eighteen eighties into the eighteen nineties.

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Speaker 1: The nineteen twelve first class menu of the Titanic featured

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Speaker 1: a Chartruse based dessert.

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Speaker 2: Oh f Scott Fitzgerald mentioned it in The Great Gatsby

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Speaker 2: in nineteen twenty five. Hitchcock had it in The Lady

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Speaker 2: Vanishes in nineteen thirty eight. Meanwhile, the Spanish Civil War

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Speaker 2: and World War Two perhaps obviously made production difficult, but

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Speaker 2: production did bounce back during the economic boom of the

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Speaker 2: nineteen fifties and sixties, and the brand began advertising the

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Speaker 2: heck out of it. Around Europe and also creating some

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Speaker 2: aged blends at that time. Following up with all of

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Speaker 2: this in nineteen seventy, they established a private company to

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Speaker 2: handle the moral like worldly aspects of the brand, the

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Speaker 2: distribution in the marketing, which in the nineteen seventies led

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Speaker 2: to some branded branded liqueurs that were orange, blueberry, and

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Speaker 2: raspberry flavored.

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Speaker 1: Oh well. All of this was part of an effort

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Speaker 1: to bring Chartruse kind of back into the spotlight, because

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Speaker 1: they really faded into obscurity in much of the US

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Speaker 1: after World War Two, for example, and to fight that,

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Speaker 1: a US marketing team set about creating punches using Shartruse

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Speaker 1: in the nineteen seventies. This episode has so many facts

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Speaker 1: that are competing for my favorite fact, but this might

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Speaker 1: be it. Okay, So they were struggling, but they did

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Speaker 1: eventually arrive at what they called swamp water, which was

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Speaker 1: six ounces of pineapple juice a lime wedge super charged

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Speaker 1: with one hundred and ten proof Green Sharks Truth ads

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Speaker 1: encourage younger folks to have swamp water parties, as they

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Speaker 1: called them. Some of these ads depicted mason jars that

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Speaker 1: read legal in all fifty states, which they played up

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Speaker 1: on like kind of the mystery of no, maybe it

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Speaker 1: wouldn't be legal, like why wouldn't it be? But my

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Speaker 1: favorite is you could even pay to get a swamp

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Speaker 1: Water game mail to you, and it was sort of

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Speaker 1: like Twister. You can still look at for it. Okay. Wow. However,

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Speaker 1: with all of this, sales were still pretty stagnant.

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Speaker 2: Yeah, so certainly in the US. I think it was

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Speaker 2: doing better over in Europe. But this is this is

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Speaker 2: all fascinating to me, and I would really I feel

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Speaker 2: like it dovetails with the rise.

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Speaker 1: Of mountain Dew.

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Speaker 2: Yeah, and that kind of like weird moonshine connection, especially

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Speaker 2: with that green color. Also swamp Water like that is

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Speaker 2: the least sexy cocktail name just about ever.

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Speaker 1: It's so there's so many aspects of this that I

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Speaker 1: just want to sit down with the people who came

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Speaker 1: up with it and just have a conversation. Yeah, I'm

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Speaker 1: just curious because I love this. I love that you're like,

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Speaker 1: let's send them a game like Twister.

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Speaker 2: And and was the legal and all fifty states thing

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Speaker 2: like a like a parallel to just moonshine or also

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Speaker 2: to absinthe or yea. Anyway, the eighties were rough on

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Speaker 2: the brand everywhere. You know, it's We've talked about it

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Speaker 2: plenty of times before the eighties were just a dead

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Speaker 2: time for cocktail culture around the world. The Tarragona distillery

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Speaker 2: operated until nineteen eighty nine, and there is still a

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Speaker 2: bit of chartouse culture in that city, though apparently I

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Speaker 2: have not been, but maybe especially surrounding the Festival of

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Speaker 2: Santa Tecla, for which there's this like popular slushy cocktail

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Speaker 2: that's made with both yellow and green chartruse plus lemon juice,

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Speaker 2: which sounds delightful.

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Speaker 1: Again, listeners, let us know. But then chartreuse started to

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Speaker 1: come back out into the light, and Seattle mixologist Murray

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Speaker 1: Stenson gets a lot of credit for reintroducing the world

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Speaker 1: to it via the Last Word Cocktail in two thousand

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Speaker 1: and three, which does use green chartreuse, and therefore popularized

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Speaker 1: it and it started to get used in a bunch

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Speaker 1: of other things. According to him, the concoction was based

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Speaker 1: on a recipe he found in a nineteen fifty one book,

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Speaker 1: and yeah, several other cocktails were created riffing off of that.

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Speaker 1: According to The New York Times, this recipe was first

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Speaker 1: developed for the Last Word was first developed at the

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Speaker 1: Detroit Athletic Club and ran for thirty five cents in

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Speaker 1: nineteen sixteen, which was their most expensive cocktail, about eight

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Speaker 1: dollars in our time. Yeah, yeah, yeah, I don't know,

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Speaker 1: but fascinating.

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Speaker 2: In two thousand and five, a German documentary filmmaker by

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Speaker 2: the name of Philip Gruening released a film about the

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Speaker 2: daily lives of the Grande Chartreuse Monks, and the making

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Speaker 2: of this film was wild. Like he had asked back

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Speaker 2: in nineteen eighty four if he might come film them,

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Speaker 2: and they said they needed to think about it, and

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Speaker 2: sixteen years later they were like, oh.

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Speaker 1: Yeah, sure, yes, what a power move. I love it.

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Speaker 2: So he went and spent six months there, filming alone

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Speaker 2: using only natural light, edited it using only natural sound.

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Speaker 2: There is a section about the making of Chartruce, but

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Speaker 2: I think it's like bonus footage and not included in

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Speaker 2: the final cut of the film. I've not I've seen

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Speaker 2: clips of it, I haven't seen.

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Speaker 1: The whole thing.

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Speaker 2: It seems fascinating. Due to new government regulations around distilling,

391
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Speaker 2: the monks opened yet another new distillery they're they're current

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Speaker 2: one in Aguinoire in twenty seventeen, Yes.

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Speaker 1: And then in twenty twenty three, the price of chartreuse

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Speaker 1: went up as the monks announced that they would be

395
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Speaker 1: spending less time on making it and more time on

396
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Speaker 1: things like prayer, solitude, and balance, and further that they

397
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Speaker 1: wanted to limit the environmental impact of the liqueur and

398
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Speaker 1: the demands on resources of making it. Kind of funnelly

399
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Speaker 1: in my opinion. Some pointed out that truth might be

400
00:27:02,359 --> 00:27:06,560
Speaker 1: environmentally friendly in terms of a rumor that farmers would

401
00:27:06,600 --> 00:27:10,160
Speaker 1: give it to cows to ease their their gas slash

402
00:27:10,240 --> 00:27:18,640
Speaker 1: methane emissions with contributes to climate change. Yeah, that's no.

403
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Speaker 2: I'm nearly positive that people are not giving cows expensive liqueurs.

404
00:27:28,800 --> 00:27:34,760
Speaker 2: I mean, the I mean, the cattle industry off gassing

405
00:27:34,920 --> 00:27:41,280
Speaker 2: effect is a very serious thing. But yeah, the the issue.

406
00:27:42,320 --> 00:27:45,000
Speaker 2: The issue is more that like climate change is making

407
00:27:45,040 --> 00:27:48,040
Speaker 2: it more difficult to grow and or find some of

408
00:27:48,080 --> 00:27:51,560
Speaker 2: the plants used in their blends, And basically the monks

409
00:27:51,560 --> 00:27:54,920
Speaker 2: are just saying like, like, look, we understand that there's

410
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Speaker 2: increased demand. Y'all can deal with that. That's not really

411
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Speaker 2: on us. They're also experimenting with producing herbal teas, which

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00:28:04,800 --> 00:28:10,399
Speaker 2: are less ingredient intensive, and they're shifting their overseas shipping

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Speaker 2: methods to sail based boats.

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Speaker 1: Huh okay, Yeah, there was a huge flurry of articles

415
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Speaker 1: about this in twenty twenty three. Apparently there was a

416
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Speaker 1: little bit of a shortage, like, yes, there was a shortage,

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Speaker 1: and I think during the pandemic, as with a lot

418
00:28:29,160 --> 00:28:33,119
Speaker 1: of things, demand had gone up. Sure, so there were

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Speaker 1: people writing about wait what, and so I have a

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00:28:37,359 --> 00:28:40,040
Speaker 1: couple quotes I wanted to read. Here's a quote from

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Speaker 1: Tim Master, who oversees the only import of sharpshoes to

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Speaker 1: the United States, which is also a fascinating side story

423
00:28:46,120 --> 00:28:50,240
Speaker 1: that could be in this mini series. Quote. The goal

424
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Speaker 1: of the Carthusians is to not plan for three to

425
00:28:53,120 --> 00:28:56,360
Speaker 1: five years, but plan for three hundred to five hundred

426
00:28:56,440 --> 00:28:59,720
Speaker 1: more years. The monks are not in this to drive

427
00:28:59,720 --> 00:29:05,719
Speaker 1: mers and live a lavish life. And here's another quote

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Speaker 1: from the Washington Post again about Tim Master. Master recalls

429
00:29:12,800 --> 00:29:16,440
Speaker 1: visiting Chartruse a few years ago with some American bartenders

430
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Speaker 1: in tow when they met the monks who make the liquor,

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Speaker 1: and the brother says, I have to ask, what are

432
00:29:23,120 --> 00:29:26,520
Speaker 1: you doing with chartrus that makes me so busy? And

433
00:29:26,560 --> 00:29:29,400
Speaker 1: they said, well, we make cocktails. And the brother said,

434
00:29:30,000 --> 00:29:39,160
Speaker 1: what's a cocktail? Wow? Wow, this I want this miniseries.

435
00:29:39,240 --> 00:29:45,200
Speaker 1: I just this is It's super fascinating. It is it

436
00:29:45,360 --> 00:29:51,160
Speaker 1: really really is. We've got religion, we've got political intrigue,

437
00:29:52,080 --> 00:29:57,400
Speaker 1: we've got environmental disasters. Oh, we got really closed off

438
00:29:57,640 --> 00:30:02,400
Speaker 1: like group of mo that is making Chartruse and doesn't

439
00:30:02,480 --> 00:30:04,360
Speaker 1: really seem to know what happens with it. But it's

440
00:30:04,560 --> 00:30:08,240
Speaker 1: very like wanting to be environmentally friendly and do it

441
00:30:08,280 --> 00:30:10,480
Speaker 1: in a nice way. This is amazing.

442
00:30:10,880 --> 00:30:13,000
Speaker 2: And yeah, I mean, and we didn't even get into

443
00:30:13,000 --> 00:30:16,160
Speaker 2: the fact that you know, like like like Nazis are

444
00:30:16,200 --> 00:30:19,760
Speaker 2: part of why they couldn't really do production during World

445
00:30:19,760 --> 00:30:20,360
Speaker 2: War Two.

446
00:30:20,480 --> 00:30:26,280
Speaker 1: So heck, there's a lot. There's a lot going on

447
00:30:26,400 --> 00:30:30,600
Speaker 1: when you buy that bottle of chartrus Yeah, spare thought

448
00:30:32,760 --> 00:30:37,240
Speaker 1: for all of this stuff. Wow, it was a fun

449
00:30:37,280 --> 00:30:40,840
Speaker 1: one to research. I was not expecting pretty much any

450
00:30:40,880 --> 00:30:41,720
Speaker 1: of these. Yeah.

451
00:30:41,800 --> 00:30:47,920
Speaker 2: And there's an interesting amount of detail out there about

452
00:30:48,000 --> 00:30:53,480
Speaker 2: the history, Like on the Chartruse website there is a

453
00:30:53,520 --> 00:30:59,840
Speaker 2: bunch of very poorly like machine translated into English detail

454
00:31:00,400 --> 00:31:04,640
Speaker 2: about like which brothers in fact did the keeping of

455
00:31:04,680 --> 00:31:10,000
Speaker 2: the recipes over time, and who was responsible for different

456
00:31:10,080 --> 00:31:14,320
Speaker 2: changes in the formula and it's great.

457
00:31:14,920 --> 00:31:19,040
Speaker 1: It really is. It really is, so if you're even

458
00:31:19,080 --> 00:31:23,760
Speaker 1: remotely interested, I highly recommend it. There is a lot

459
00:31:23,800 --> 00:31:29,840
Speaker 1: more out there about this that It's just a fascinating,

460
00:31:29,920 --> 00:31:38,440
Speaker 1: twisty turney history about how we got chartrus Well again, listeners,

461
00:31:38,480 --> 00:31:40,880
Speaker 1: if you have any experience with this, if you have

462
00:31:41,360 --> 00:31:46,720
Speaker 1: toured the distillery, just please write in, oh yeah, yeah.

463
00:31:46,760 --> 00:31:51,040
Speaker 2: If you have a favorite cocktail or memory, absolutely.

464
00:31:51,160 --> 00:31:54,040
Speaker 1: M But that is what we have to say about

465
00:31:54,080 --> 00:31:55,960
Speaker 1: Chartreuse for now. It is.

466
00:31:56,040 --> 00:31:58,160
Speaker 2: We do have some listener mill for you, though, and

467
00:31:58,200 --> 00:31:59,600
Speaker 2: we are going to get into that as soon as

468
00:31:59,640 --> 00:32:01,240
Speaker 2: we get back from one more quick break for a

469
00:32:01,240 --> 00:32:11,080
Speaker 2: word from our sponsors.

470
00:32:11,600 --> 00:32:14,600
Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and

471
00:32:14,640 --> 00:32:29,000
Speaker 1: we're back with listenows. I got spell, Elizabeth wrote, recently

472
00:32:29,040 --> 00:32:31,719
Speaker 1: discovered your podcast, so I'm catching up. I know your

473
00:32:31,760 --> 00:32:34,120
Speaker 1: episode on carrot cake is four months old, but better

474
00:32:34,280 --> 00:32:37,160
Speaker 1: late than never. I wanted to throw out a theory

475
00:32:37,240 --> 00:32:40,000
Speaker 1: as to why carrot cake's popular in spring for Easter

476
00:32:40,080 --> 00:32:43,280
Speaker 1: and Mother's Day. I grow carrots in my garden, and

477
00:32:43,360 --> 00:32:45,080
Speaker 1: as long as you keep them in a cool, dark

478
00:32:45,120 --> 00:32:49,280
Speaker 1: place like a cellar, carrots will keep for months I'm

479
00:32:49,320 --> 00:32:51,959
Speaker 1: wondering if in the olden days, when spring came around,

480
00:32:52,080 --> 00:32:55,280
Speaker 1: if people had some extra carrots harvested from the previous summer,

481
00:32:55,600 --> 00:32:58,120
Speaker 1: they would need to use them before going bad. So

482
00:32:58,200 --> 00:33:02,240
Speaker 1: why not make leftover carrots into a dessert. This theory

483
00:33:02,280 --> 00:33:04,200
Speaker 1: makes sense to me, as humans have a history of

484
00:33:04,240 --> 00:33:06,959
Speaker 1: trying to store it and preserve food over winter, and

485
00:33:06,960 --> 00:33:09,480
Speaker 1: with a little luck, we'll have a surplus at the

486
00:33:09,520 --> 00:33:13,640
Speaker 1: beginning of next planting slash harvesting season in the next year.

487
00:33:14,520 --> 00:33:17,760
Speaker 1: Love carrot cake. Can't wait until next spring to make

488
00:33:17,800 --> 00:33:20,640
Speaker 1: it again. Thank you for making my workday more interesting

489
00:33:20,760 --> 00:33:25,360
Speaker 1: with your podcast. Oh thank you. Yeah.

490
00:33:25,400 --> 00:33:29,480
Speaker 2: Also, four months merely four months late is not late

491
00:33:29,520 --> 00:33:32,400
Speaker 2: at all. That's You're doing great timeline wise.

492
00:33:33,240 --> 00:33:36,760
Speaker 1: Yes, yes, welcome, Welcome to the savor party. Hopefully it's

493
00:33:36,800 --> 00:33:40,680
Speaker 1: treating you well. It makes sense to me. And this

494
00:33:40,720 --> 00:33:44,440
Speaker 1: is really interesting because, as I used to brag about,

495
00:33:44,480 --> 00:33:47,200
Speaker 1: even though I probably shouldn't have, one of the things

496
00:33:47,200 --> 00:33:50,080
Speaker 1: that I learned the skills I picked up during the

497
00:33:50,080 --> 00:33:52,800
Speaker 1: pandemic was I was I learned when how long you

498
00:33:52,840 --> 00:33:56,240
Speaker 1: could keep things and how long you could store things. Yeah,

499
00:33:56,480 --> 00:34:00,200
Speaker 1: and I think because of my I have a add

500
00:34:00,240 --> 00:34:02,520
Speaker 1: to a fake tooth, and so I'm not supposed to

501
00:34:02,600 --> 00:34:08,040
Speaker 1: eat carrots. So well, I can in certain circumstances, but generally,

502
00:34:08,600 --> 00:34:11,040
Speaker 1: and so I think I never investigated into the carrot

503
00:34:11,120 --> 00:34:13,879
Speaker 1: and how long it would last. Hey, that okay, that's

504
00:34:13,920 --> 00:34:16,600
Speaker 1: pretty long. That's pretty that's up there with cabbage. Cabbage.

505
00:34:17,080 --> 00:34:21,399
Speaker 1: Cabbage is like number one. It can last forever. But carrots,

506
00:34:22,040 --> 00:34:22,439
Speaker 1: all right.

507
00:34:22,480 --> 00:34:24,120
Speaker 2: Apples are pretty good too, I'll say.

508
00:34:24,239 --> 00:34:27,919
Speaker 1: Yeah, yeah, okay, okay, another thing I can't eat because

509
00:34:27,960 --> 00:34:28,640
Speaker 1: of the too.

510
00:34:29,560 --> 00:34:31,759
Speaker 2: Well not raw. I mean you can cook these things,

511
00:34:31,840 --> 00:34:32,080
Speaker 2: you know.

512
00:34:32,200 --> 00:34:39,279
Speaker 1: I could cook. Yeah, it's got so like downtrotten for

513
00:34:39,320 --> 00:34:43,719
Speaker 1: no reason at all. Well, yeah, that's that's that makes

514
00:34:43,719 --> 00:34:45,040
Speaker 1: a lot of sense to me. And so many of

515
00:34:45,080 --> 00:34:48,120
Speaker 1: those holiday things that we do are based on that

516
00:34:48,280 --> 00:34:52,040
Speaker 1: idea of getting through the winter or what have you,

517
00:34:52,120 --> 00:34:54,200
Speaker 1: and what can last with the winter that you can

518
00:34:54,239 --> 00:34:57,760
Speaker 1: then make into something nice in the spring.

519
00:34:58,400 --> 00:35:04,120
Speaker 2: Oh and you've just recam my craving for carrot cake too.

520
00:35:03,160 --> 00:35:06,880
Speaker 1: And we are slowly moving into fall, which, as we discussed,

521
00:35:07,000 --> 00:35:10,440
Speaker 1: is when I typically think of carrot cake. So you

522
00:35:10,480 --> 00:35:11,919
Speaker 1: can have carrot cake whenever you want.

523
00:35:12,080 --> 00:35:20,120
Speaker 2: Oh yeah, absolutely, Mule wrote, I just learned about something

524
00:35:20,160 --> 00:35:26,080
Speaker 2: fun tyromancy or divination by using cheese. I think I

525
00:35:26,080 --> 00:35:28,640
Speaker 2: could make for a fun episode, perhaps combining with other

526
00:35:28,680 --> 00:35:31,440
Speaker 2: sorts of food divination. If there isn't enough info about

527
00:35:31,520 --> 00:35:36,719
Speaker 2: tyromancy one thousand, I must know more about this.

528
00:35:37,040 --> 00:35:40,879
Speaker 1: Oh yeah, Oh, I think this could be a fun

529
00:35:40,920 --> 00:35:46,640
Speaker 1: one because we are coming up into spooky season, because

530
00:35:46,640 --> 00:35:51,160
Speaker 1: there are a lot of things around like using food

531
00:35:51,239 --> 00:35:54,359
Speaker 1: to predict certain events. It's usually in my experience, it's

532
00:35:54,440 --> 00:35:57,959
Speaker 1: usually like love or something like that. But we could

533
00:35:57,960 --> 00:36:01,080
Speaker 1: do if there isn't enough on tyromance. There's surely enough

534
00:36:01,080 --> 00:36:04,359
Speaker 1: about using food. Oh yeah, tea leaves alone. Yeah, sure,

535
00:36:04,719 --> 00:36:08,720
Speaker 1: tea leaves the apple peels, see which way they curl

536
00:36:08,840 --> 00:36:13,200
Speaker 1: like there's a There's a handful of things. Yeah, but geez,

537
00:36:14,080 --> 00:36:15,360
Speaker 1: I just want to know more.

538
00:36:17,560 --> 00:36:21,960
Speaker 2: We will have to investigate. We must if we need

539
00:36:22,000 --> 00:36:23,280
Speaker 2: to do hands on research.

540
00:36:25,080 --> 00:36:30,520
Speaker 1: I'm ready. Yes, we've been preparing for this our old lives. Well,

541
00:36:30,560 --> 00:36:34,799
Speaker 1: I cannot wait. That will be fun in the meantime though,

542
00:36:34,920 --> 00:36:38,160
Speaker 1: thanks to both of these listeners for writing in. If

543
00:36:38,200 --> 00:36:39,719
Speaker 1: you would like to write to as, you can or

544
00:36:39,760 --> 00:36:42,680
Speaker 1: email us hello at savorpod dot com. We're also in

545
00:36:42,719 --> 00:36:43,320
Speaker 1: social media.

546
00:36:43,400 --> 00:36:46,200
Speaker 2: You can find us on Twitter, Facebook, and Instagram at

547
00:36:46,280 --> 00:36:48,080
Speaker 2: saver pod and we do hope to hear from you.

548
00:36:48,520 --> 00:36:51,239
Speaker 2: Savor is production of iHeartRadio. For more podcasts from my

549
00:36:51,239 --> 00:36:54,480
Speaker 2: Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,

550
00:36:54,560 --> 00:36:56,960
Speaker 2: or wherever you listen to your favorite shows. Thanks as

551
00:36:56,960 --> 00:36:59,680
Speaker 2: always to our super producers Dylan Fagan and Andrew Howard.

552
00:37:00,000 --> 00:37:01,600
Speaker 2: Thanks to you for listening, and we hope that lets

553
00:37:01,640 --> 00:37:03,000
Speaker 2: more good things are coming your way