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Speaker 1: Hell no, and welcome to Saber Prediction of iHeartRadio. I'm

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Speaker 1: Annie Reese.

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Speaker 2: And I'm Lauren Vogelbaum, and today we have an episode

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Speaker 2: for you about tequila.

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Speaker 1: Yes. Was there any particular reason this was on your mind? Lauren?

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Speaker 2: Yes? Uh so, Hi, hi friends, this is our final episode.

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Speaker 2: We we love you, We're sorry, it's the last one,

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Speaker 2: and that's that's what it's going to be, but we

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Speaker 2: hope that's going to be a really fun one. I

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Speaker 2: was thinking about this for our last episode because okay,

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Speaker 2: like our first episode ever was about sparkling wine and champagne,

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Speaker 2: and so I was like, wouldn't it be cute if

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Speaker 2: like we ended on like a digestive related episode. And

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Speaker 2: I was looking at all of these different end of

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Speaker 2: meal kind of spirits and none of them I didn't

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Speaker 2: want to do any of them as much as I

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Speaker 2: wanted to do Tequila because it's a really interesting story.

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Speaker 2: And then I was like, you know what you're at,

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Speaker 2: your your end of meal can be whatever you want

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Speaker 2: it to look like. So let's do it.

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Speaker 1: Let's do it, let's do it. Yes, yes, this is

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Speaker 1: us coming to the end, and we thought it would

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Speaker 1: be a nice like cheers and nice send off. Yeah

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Speaker 1: for the show and to all of you who have

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Speaker 1: really made it what it is by writing in and

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Speaker 1: participating and listening.

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Speaker 2: Yep and so yes, cheers, cheers to all of you.

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Speaker 2: And I guess, on a vaguely related note, drink responsibly.

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Speaker 1: Yes, as always, I do love me some tequila. I

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Speaker 1: love me Oh yeah, some margarita's. It's one of my

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Speaker 1: go to's.

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Speaker 2: They're nice.

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Speaker 1: They're nice, especially like the not too sweetened ones. Yes, yeah,

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Speaker 1: I have had that tequila song stuck in my head

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Speaker 1: for quite a while during this research.

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Speaker 2: Oh, I don't think I've had any tequila related songs

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Speaker 2: stuck in my head. But I've been after Anthony Stwart

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Speaker 2: had passed. I've been rewatching Buffy the Vampire Slayer. So

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Speaker 2: I've just got a bunch of Nerve Herder in my

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Speaker 2: head now, which is a separate issue.

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Speaker 1: It is indeed, would Giles have liked a margarita?

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Speaker 2: Oh yeah, oh yeah, I think so.

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Speaker 1: Well, there we go, important question, answered Giles.

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Speaker 2: It might not have been his go too, but he

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Speaker 2: was a fellow who liked a good time.

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Speaker 1: Okay, all right, Well, certainly we've done several related episodes

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Speaker 1: to oh to tequila. A lot of our like cocktail episodes,

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Speaker 1: I think, just because Marguerite is.

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Speaker 2: Related, sure our other liquor related episodes, probably our also

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Speaker 2: our wine episode. I mean, does anything that involves barrel aging?

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Speaker 1: Yeah, yeah, so go check all of that out.

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Speaker 2: Yeah, we didn't write down a list, and as we

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Speaker 2: frequently say, we don't know what we've covered off the

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Speaker 2: top of our heads. So y'all tell us.

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Speaker 1: Yeah, let us know. Just because this might be our

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Speaker 1: last episode, the email will be active. So oh yeah,

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Speaker 1: just right in. Well, I guess that does bring us

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Speaker 1: to our question. Sure tequila, what is it?

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Speaker 2: Well, tequila is a type of distilled spirit made primarily

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Speaker 2: from the juice of a specific variety of the agave plant.

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Speaker 2: That variety, blue agave, is a big, spiky, succulent and

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Speaker 2: to get this juice, you cook and crush just the

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Speaker 2: heart of the plant, and then you ferment that juice

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Speaker 2: and distill out the alcohol and flavors that you want.

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Speaker 2: So tequila can have flavors from the plant, from the

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Speaker 2: cooking process and from the fermentation process, sort of fruity, green, caramel,

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Speaker 2: funky flavors that are sometimes developed further by aging in

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Speaker 2: oak barrels, adding some like smooth vanilla smoke sort of flavors. Unaged,

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Speaker 2: the final product will be clear in color and a

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Speaker 2: little bright or even like abrasive in flavor, and with

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Speaker 2: aging it'll mellow and take on a more golden amber

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Speaker 2: kind of coloration. People drink it all kinds of ways,

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Speaker 2: straight or over ice or mixed into cocktails. And given

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Speaker 2: it's like range of personalities, it can go with a

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Speaker 2: lot of different flavors and circumstances depending. Tequila is like

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Speaker 2: it's like sharing a belly laugh with a good friend.

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Speaker 1: Yeah. I have a very fond memory of teaching my

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Speaker 1: mom to take a tequila shot. Oh, she didn't know,

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Speaker 1: like the way we typically do it in America.

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Speaker 2: Yeah, like the whole like a koutrement with the like

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Speaker 2: the salt in the lime. Yeah.

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Speaker 1: Yeah, And so I taught her how to do it,

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Speaker 1: and she just looked at me, like where has this been?

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Speaker 1: But yeah, it is because it's a very warming cocktail. Yeah,

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Speaker 1: and you get those slavers. Yeah, if you get a

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Speaker 1: good tequila, it's a very nice experience.

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Speaker 2: Oh yes, it can. It can be a very poor

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Speaker 2: experience as well, but but may if you drink. May

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Speaker 2: all of your liquor be of just decent quality at

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Speaker 2: least you know that's a that's a cheers for the

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Speaker 2: ages and hydra. Oh my gosh, hydrate stock up on

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Speaker 2: some electrolytes. I don't know anyway. Uh tequila is a

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Speaker 2: variety of mescal, mescal being the broader name for distilled

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Speaker 2: alcohols made from agave. Uh Tequila is actually a protected

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Speaker 2: designation of origin, the same way that champagne is. There

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Speaker 2: are rules about how and where it can be made.

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Speaker 2: So let's break down the process, all right, Starting with

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Speaker 2: the plant agave. Agave is a genius of succulents adapted

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Speaker 2: for hot, dry environments. They look similar to aloe plants,

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Speaker 2: though they're they're in different botanical families. Agaves tend to

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Speaker 2: grow these large, spiky, fleshy green leaves in a rosette

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Speaker 2: off of a sort of short main stem. They'll grow

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Speaker 2: shallow rhizomes underground to help store up water and nutrients

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Speaker 2: for like lean seasons, off of which their true roots grow,

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Speaker 2: and they tend to spend several years growing like sturdy

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Speaker 2: and mature enough to flour, and will usually die off

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Speaker 2: after producing a single bloom. The variety of agave used

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Speaker 2: to produce tequila is called again the blue agave, and

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Speaker 2: that's because it has like a silver blue kind of

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Speaker 2: tinge to its spikes. It's also called the Weber agave,

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Speaker 2: after the botanist who described the variety in the early

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Speaker 2: nineteen hundreds. The blue agave is grown through clonal propagation

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Speaker 2: using cuttings, traditionally from offshoots that spring up from the

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Speaker 2: rhizomes and are allowed to develop for a couple of

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Speaker 2: years in the field into a citrus sized ball, but sometimes,

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Speaker 2: especially these days, cuttings or cultures from mature plant tissue

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Speaker 2: are used. The plant can reach like four to six

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Speaker 2: feet tall, that's like one point two to one point

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Speaker 2: eight meters. They're just as wide as they are tall

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Speaker 2: as well, or sometimes will like sprawl wider as their

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Speaker 2: spikes fan out, and they form this thick pile or

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Speaker 2: like heart in the center of the leaves. The spikes

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Speaker 2: do have barbs along their edges and a thorn at

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Speaker 2: the end, so if you ever find yourself in an

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Speaker 2: agave field, don't get too handsy. It takes a blue

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Speaker 2: agave like eight to twelve years or more to mature

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Speaker 2: to harvest. Readiness. You know it's ready because it'll start

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Speaker 2: sending up its one flower stalk. In nature, these suckers

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Speaker 2: can grow some twenty feet tall, that's like six meters

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Speaker 2: what okay, and it'll bear like many tiny blooms that

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Speaker 2: are pollinated by this local species of bat. But in

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Speaker 2: making tequila, you don't actually want to let the plant

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Speaker 2: bloom because once it starts doing that, it'll, you know,

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Speaker 2: pour all of its stored resources in to blooming, and

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Speaker 2: those resources are also what we're interested in, So you

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Speaker 2: cut the flower stalk off early. Producers will watch like

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Speaker 2: each individual plant for signs of ripeness. You know. Some

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Speaker 2: producers prefer like slightly less mature, more vegetable agaves, some

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Speaker 2: like riper sweeter agaves. It depends on the vibe you're

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Speaker 2: going for. Once the farmers have identified that a plant

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Speaker 2: is ready, skilled day laborers called himagrees will use the

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Speaker 2: special tool to cut off the thick, spiky leaves, leaving

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Speaker 2: just the big, roundish oblong heart of the plant. The

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Speaker 2: skin on the leaves is bitter, so like you don't

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Speaker 2: want to leave too much of them on the heart,

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Speaker 2: which is also called a pina, which means like pine

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Speaker 2: cone or pineapple, which is indeed what the heart looks like,

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Speaker 2: except it's like big, like like really big, like one

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Speaker 2: hundred and fifty pound pineapple that's like seventy kilos. They

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Speaker 2: can be smaller or larger, that's like somewhere in the middle.

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Speaker 2: But yeah, So the humidor cuts the pinia off at

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Speaker 2: the base and then it is transported to the distillery

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Speaker 2: where it's cleaned off and probably cut into like halves

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Speaker 2: or quarters because again that's BIG's that's difficult to manage

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Speaker 2: for the next step being production. So the initial step

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Speaker 2: in tequila production is that the penias are cooked traditionally

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Speaker 2: low and slow steam cooking for like up to a

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Speaker 2: day and a half, after which they're rested but allowed

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Speaker 2: to like continue cooking from residual heat for another day

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Speaker 2: or so. Modern distilleries may use faster working autoclaves you

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Speaker 2: know like pressure cookers to speed up the process. And

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Speaker 2: cooking is necessary as a first step because the type

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Speaker 2: of complex carbohydrate that agave produces is called inulin, which

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Speaker 2: is not fermentable, but heating it breaks it down into

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Speaker 2: fruit tose and other carbs and stuff the yeast can eat,

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Speaker 2: which is important and Furthermore, we'll introduce some some flavors

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Speaker 2: from caramelization. Cooking also helps soften all the fibrous parts

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Speaker 2: of the heart for the next step, which is a

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Speaker 2: crushing and or shredding the cooked pinias to get all

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Speaker 2: of that juice and syrup out of them and rinsing

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Speaker 2: them with water to like really really get them washed out.

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Speaker 2: After that, it is time for fermentation. You add yeast

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Speaker 2: or allow a wild fermentation process to happen, and or

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Speaker 2: add fermented juice from a previous batch. That fermentation can

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Speaker 2: take from a few days to a couple of weeks,

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Speaker 2: depending on all kinds of circumstances, resulting in a fruit

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Speaker 2: beer or a light wine that's like four to six

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Speaker 2: percent alcohol, alcohol of course being a type of yeast pool. Finally,

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Speaker 2: you come to distillation. You'll use stills to separate out

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Speaker 2: different components by their boiling point, retaining the alcohol and

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Speaker 2: flavors that you want and discarding or redistilling the rest.

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Speaker 2: Quila must go through at least two distillations, and some

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Speaker 2: copper has to be involved in the still. It doesn't

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Speaker 2: have to be an all copper still. It's a whole thing.

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Speaker 2: It's rare that producers do a third distillation because usually

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Speaker 2: that had come out to bland tasting. But yeah, so

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Speaker 2: then you have tequila, and next you can choose to

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Speaker 2: do some aging, because aging, or the lack thereof, is

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Speaker 2: where your main categories of tequila come into play. Blanco

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Speaker 2: repisado and anjejo okay blanco meaning white, also called silver tequila.

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Speaker 2: This is a clear tequila that's bottled, usually without being

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Speaker 2: aged in barrels at all. Can be aged for like

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Speaker 2: up to two months, but yeah, it's typically aged either

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Speaker 2: in bottles or steel tanks for at least a couple months,

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Speaker 2: and can be held longer in those containers to help

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Speaker 2: control like the overall supply of tequila. Then repisoto, meaning rested,

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Speaker 2: is tequila that's golden in color from been aged from

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Speaker 2: two months to a year in oak barrels that may

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Speaker 2: be toasted or charred, but it's not required. The barrels

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Speaker 2: for tequila can be newly made oak barrels from North

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Speaker 2: America or Europe, or can be repurposed barrels from like

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Speaker 2: whiskey or wine or whatever if you want to add

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Speaker 2: some of those flavors in there. On. Yeho, meaning aged

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Speaker 2: is tequila. That's amber in color from having been aged

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Speaker 2: in small oak barrels for one to three years, getting

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Speaker 2: a lot more of that kind of oak stuff in there. Yeah,

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Speaker 2: there's a new category called extra and yeho that means

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Speaker 2: that tequila has been aged for over three years in oak,

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Speaker 2: and one called joven or sometimes oro, meaning youth or gold,

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Speaker 2: and this indicates a blend of blanco and aged tequilas.

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Speaker 2: Tequilas are bottled between thirty five percent and fifty five

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Speaker 2: percent alcohol by volume for the export market and towards

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Speaker 2: the low end of that for the local market, and

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Speaker 2: all of this is managed by Mexico's Tequila Regulatory Council.

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Speaker 2: Tequila is yes, a protected designation of origin in Mexico,

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Speaker 2: meaning a spirit that's made of at least fifty one

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Speaker 2: percent alcohol, distilled from blue agave and produced in either

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Speaker 2: the state of Jalisco or in particular parts of four

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Speaker 2: other states. Tequilas that are made with a mix of

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Speaker 2: agave and other alcohols are called mixtos and are considered

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Speaker 2: like less desirable. Producers that only use a gave will

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Speaker 2: label their tequila one hundred percent agave. Anything else is

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Speaker 2: almost definitely a mixtol. However, producers are allowed to add

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Speaker 2: up to one percent flavor or color additives to any

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Speaker 2: tequila except for blanco, without mentioning it on their label. Also,

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Speaker 2: if you really super want to get into the tear

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Speaker 2: war of tequila, you can. You can look for tequilas

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Speaker 2: from the two main regions of Jalisco, being the highlands

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Speaker 2: and the lowlands. That is, Los Altos and al Valier.

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Speaker 2: Los Alto's tequilas tend to be sweet and fruity. Alvalier

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Speaker 2: tequilas tend to be more earthy and spicy. This is

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Speaker 2: categories that I didn't know existed until basically right now,

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Speaker 2: and I'm like, oh, I shall look into that. Indeed,

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Speaker 2: same Yeah. Scientific research has been done into the flavor

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Speaker 2: profiles of tequilas and it is found that the primary

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Speaker 2: flavor components common like most common to most tequilas include banana, candy, beeswax, apple, grape, rose, honey, clove, funk, malt,

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Speaker 2: and vanilla.

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Speaker 1: Fuck.

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Speaker 2: I'm like summarizing, but what they It's like it's like

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Speaker 2: an odor molecule or like a sorry, a flavor molecule

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Speaker 2: that basically means funk.

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Speaker 1: Okay, I think I know what you're talking about. Yeah,

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Speaker 1: I just haven't. I'm going to have to reevaluate my

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Speaker 1: my tequilas, right, I wasn't picking up on any funk.

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Speaker 1: I don't think.

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Speaker 2: Oh I've had some funky tequilas for sure. Okay anyway, Yeah,

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Speaker 2: ostensibly a food show. Yeah, so, younger, paler tequilas are

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Speaker 2: good and like light, bright mixed drinks where you might

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Speaker 2: otherwise think about like other clear alcohols like a vodka

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Speaker 2: or gin or light rum. The darker and more aged

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Speaker 2: that you go, the more you're gonna want to think

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Speaker 2: of the tequila as being like an analog to a

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Speaker 2: whiskey or dark rum or maybe like a brandy.

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Speaker 1: Uh.

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Speaker 2: And you can put those into any cocktail that you want.

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Speaker 2: I mean, like, I certainly can't stop you. But the

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Speaker 2: mood of those cocktails is usually like richer and heavier.

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Speaker 2: The most aged tequilas should probably be enjoyed alone or

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Speaker 2: like with a little bit of ice or water to

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Speaker 2: loosen them up, because they've probably got lovely nuance all

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Speaker 2: on their own.

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Speaker 3: Yes, yes, indeed, Well what about the nutrition drink responsibly? Yeah,

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Speaker 3: we do have some numbers for you.

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Speaker 2: We do okay, So there are pinias on record that

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Speaker 2: weighed some four hundred pounds, that's one hundred and eighty kilos. Also,

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Speaker 2: it takes about fifteen point five pounds of pina to

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Speaker 2: produce a leader of tequila. Outside of Mexico, fifty eight

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Speaker 2: other countries also legally protect the definition of tequila. I

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Speaker 2: think Canada was the first country to do so in

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Speaker 2: nineteen seventy nine. Huh yeah. As of twenty twenty four,

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Speaker 2: which is the most recent year that we have good

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Speaker 2: data from, Mexico was producing nearly four hundred and ninety

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Speaker 2: six million liters of tequila from some one point eight

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Speaker 2: million tons of agave. This varies year to year, you know,

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Speaker 2: with lots of factors, because it's a natural product and

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Speaker 2: farming isn't a guaranteed thing that occurs. At that time

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Speaker 2: twenty twenty four, the market was valued at around fourteen

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Speaker 2: billion dollars total. The industry at that point comprised over

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Speaker 2: forty two thousand agave producers and two hundred and six

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Speaker 2: tequila distillers, working with nearly three thousand tequila brands.

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Speaker 1: Three thousand tequila brands. Mm hmm, yep, whoa oh okay?

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Speaker 2: The brand Jose Cuervo produces the most. Uh. Mexico itself

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Speaker 2: consumes around ninety three million liters of tequila a year

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Speaker 2: and exports the rest. The US imports by far the most,

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Speaker 2: over three hundred million liters. Other major importers do include Spain, Germany,

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Speaker 2: and France. And Okay, between twenty four and twenty twenty four,

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Speaker 2: shipments of tequila to the US increased by volume by

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Speaker 2: two hundred and seventy one percent. Revenue during that period

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Speaker 2: increased five hundred and nine percent, ending in six point

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Speaker 2: five two billion dollars in sales in the United States

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Speaker 2: in twenty twenty four. And I will also say that

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Speaker 2: sales of higher end varieties of tequila increased wildly during

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Speaker 2: that time.

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Speaker 1: Wow, okay, yeah, that's quite the increase. That's quite the increase.

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Speaker 2: Yeah, it is. It has been a boom, one would say.

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Speaker 1: One would say that, and many have, uh and and

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Speaker 1: many have looked into why said boom might have happened.

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Speaker 2: Oh yeah, oh sure, And we are going to get

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Speaker 2: into that history. But first we are going to get

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Speaker 2: into a quick break for a word from our sponsors,

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Speaker 2: and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you. Okay, So tequila's origin

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Speaker 1: is the cause of a lot of disagreement. The general

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Speaker 1: consensus is that its earliest iteration dates back to two

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Speaker 1: hundred to three hundred CE and meso America, when indigenous

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Speaker 1: peoples fermented a gave juice to make a sort of

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Speaker 1: wine called pulk ca. At the time, agave plants were

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Speaker 1: highly prized, and so was the beverage. It was used

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Speaker 1: spiritually and medicinally. Other historians suggest that this drink goes

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Speaker 1: back much further, and certainly the method or similar drinks

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Speaker 1: do mystery's history. A gave itself originated in meso America

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Speaker 1: at least ten thousand years ago, possibly up to twelve

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Speaker 1: thousand years ago. Archaeological evidence suggest that hunter gatherer groups

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Speaker 1: in the area were using it that far back, so

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Speaker 1: it's been kicking around.

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Speaker 2: Yeah, yeah, and not always as a food stuff or

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Speaker 2: drink stuff. People also used agave plants for their fibers

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Speaker 2: for making things like rope, cloth and paper.

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Speaker 1: Yes, jumping ahead. When Spanish colonizers invaded what would become

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Speaker 1: Mexico in the early fifteen hundreds, they reportedly were not

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Speaker 1: fans of this agave wine, so they started testing out

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Speaker 1: different local ingredients and distilling. Eventually they arrived at a

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Speaker 1: product they liked from distilled fermented agave they called vino

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Speaker 1: de mescal. As part of their efforts, the Spanish did

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Speaker 1: introduce distilling and copper stills to Mexico, though there are

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Speaker 1: alternate theories that distilling had been introduced are pioneered earlier

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Speaker 1: in Mesoamerica. Historians believe that within a decade of the

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Speaker 1: arrival of the Spanish, something very similar to our modern

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Speaker 1: day tequila was being distilled in the area. Jalisco, Mexico,

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Speaker 1: was a hub of production, with the first known written

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Speaker 1: reference of tequila being made there going back to sixteen

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Speaker 1: oh eight. The production of these agave are mescow wines

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Speaker 1: grew in sixteen hundreds, particularly in the Jlisco town Tequila

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Speaker 1: and its surrounding area. The spirits they produced were high

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Speaker 1: quality enough that they became the gold standard for these

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Speaker 1: types of wines, and a large scale distillery was built

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Speaker 1: to meet demand.

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Speaker 2: Yeah, and it's actually interestingly hard to say whether what

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Speaker 2: they were producing at that time was more like wine

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Speaker 2: or more like liquor, partially because Spanish law did not

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Speaker 2: approve of liquor production in its colonies at this early time.

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Speaker 2: So like, I'm not totally sure whether colonists used the

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Speaker 2: term wine to kind of get around that, or whether

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Speaker 2: they were producing like really low alcohol distillates that would

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Speaker 2: have been closer to wines than to liquors in what

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Speaker 2: we in the definitions that we would use today.

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Speaker 1: Yes, yes, okay, So here's where we get some family

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Speaker 1: drama and disputes and a lot of myth peddling. I

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Speaker 1: have to say right up front this is I can't

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Speaker 1: back any of.

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Speaker 2: Those, of course. Yeah, so much of this comes directly

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Speaker 2: from these myths, these legends that the distilleries have come

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Speaker 2: up with around their own origins.

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Speaker 1: So absolutely, but okay, these myths. In seventeen fifty eight,

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Speaker 1: the Quervo family, led by patriarch Jose Quervo, started commercially

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Speaker 1: producing tequila and yes at Quervo. The Silvza family followed

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Speaker 1: suit in eighteen seventy three, leading to an intent competition

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Speaker 1: between the two families. Allegedly, Don Seinobio Souza identified the

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Speaker 1: blue agave as superior when it came to making tequila,

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Speaker 1: and Quervo follows suits. So both brands started cultivating blue

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Speaker 1: agave and expanded their production until they were able to

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Speaker 1: export to the US in eighteen fifty two. But let's

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Speaker 1: break down some of this mythical drama, because my own my.

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Speaker 1: According to the National Geographic the families exchanged insults and bullets,

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Speaker 1: and the children of the opposing families were prohibited from

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Speaker 1: interacting with each other. Okay, this sounds like a movie, right.

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Speaker 1: But then a third generation Salza named Javier went to

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Speaker 1: college in Chicago, where he met a Quervo relative and

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Speaker 1: secretly married her.

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Speaker 2: Oh cale Romeo and yes.

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Speaker 1: And this did not sit well with his father when

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Speaker 1: he found out. So, as legend goes, he shot a

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Speaker 1: member of the Quervo family to death, and he banned

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Speaker 1: his son from the company, like kicked him out completely.

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Speaker 1: So to make ends meet, Xavier worked as a Mexico

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Speaker 1: city tour guide and took on various odd jobs until

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Speaker 1: he was allowed back into the company in nineteen forty six.

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Speaker 1: His father died soon after, and so he was like

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Speaker 1: he kind of amalgamated in after his dad died, right,

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Speaker 1: Oh my gosh. So Javier tried to boost the reputation

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Speaker 1: of tequila, offering more premium products, specifically trying to combat

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Speaker 1: competing spirits coming out of Japan. In nineteen seventy six,

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Speaker 1: he sold the company and it eventually ended up under

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Speaker 1: the ownership of Japanese owned company Beam Suntory. Wow, this

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Speaker 1: is what a drama I would watch.

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Speaker 2: Yoh right, yeah, all right, what a tragedy that you're right?

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Speaker 1: Oh my gosh. Like I said, this is largely from

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Speaker 1: a national geographic piece that I found. I'm not sure

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Speaker 1: how true it is, but I would watch that show. Yeah,

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Speaker 1: that's what I'm saying. Yeah, absolutely, all right, exiting that

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Speaker 1: and stepping back a bit. By the eighteen seventies, tequila

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Speaker 1: had made it to the US and Europe. By the

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Speaker 1: eighteen nineties, the name mescal had been swapped out for

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Speaker 1: tequila after the town when referring to the agave based

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Speaker 1: spirits made in the Hollisco region.

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Speaker 2: Yeah, and this was based on a number of specifications

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Speaker 2: that producers in the area were really leaning into, including

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Speaker 2: using this specific variety of blue agave and the way

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Speaker 2: that they cooked it in above ground steamer ovens versus

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Speaker 2: the traditional for other Mezcals method of pit cooking or

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Speaker 2: clay ovens heated with charcoal or hot stones.

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Speaker 1: Yes, and then many Americans were first introduced to tequila

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Speaker 1: at the eighteen ninety three Chicago World's Fair, and its

404
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Speaker 1: popularity grew over the next few decades after that.

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Speaker 2: Yeah, the tequila in question, made by Salza apparently won

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Speaker 2: the Colombian Exposition Brandy Award. So I mean it's based

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Speaker 2: on a quote unquote fruit.

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Speaker 1: Sure, sure, yeah.

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Speaker 2: Yeah. Botanist Franz Weber arrived in Mexico around this time

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Speaker 2: and surveyed the native plants. He described blue agave in

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Speaker 2: nineteen oh two, giving it the taxonomical name agave tekilana

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Speaker 2: tequilana to kilena. I didn't look it up, and it's

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Speaker 2: too late now. There's no internet where we live there.

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Speaker 2: We're not on the internet right now, so we only

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Speaker 2: exist in your minds. Actually, oh no, I didn't know

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Speaker 2: it was going to be a Saint elsewhere. Ending of

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Speaker 2: the podcast. Okay, wow, do I mean.

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Speaker 1: We gotta at the end, we gotta leave it up

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Speaker 1: for interpretation. What's going on?

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Speaker 2: Perfect?

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Speaker 1: So this brings us to prohibition. Every every alcohol episode

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Speaker 1: we do, we have to talk about prohibition.

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Speaker 2: Yep.

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Speaker 1: So with prohibition in the nineteen twenties, American smugglers were

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Speaker 1: bringing in tequila, but at the same time, Americans with

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Speaker 1: me means were visiting places like Tijuana in Mexico and

427
00:30:03,720 --> 00:30:09,160
Speaker 1: having tequila there. After prohibition was repealed, the trip to

428
00:30:09,240 --> 00:30:13,160
Speaker 1: Mexico to enjoy tequila was no longer required, and many

429
00:30:13,280 --> 00:30:17,720
Speaker 1: Mexican bars that had relied on that traffic from Americans

430
00:30:18,040 --> 00:30:23,200
Speaker 1: suffered and eventually closed. It's estimated the number of these

431
00:30:23,240 --> 00:30:26,960
Speaker 1: bars dropped from one hundred and fifty to nine or ten.

432
00:30:28,720 --> 00:30:31,200
Speaker 1: One of the ones that remained was a place in

433
00:30:31,200 --> 00:30:36,840
Speaker 1: Tijuana run by an irishman named Madden that was known

434
00:30:36,880 --> 00:30:42,120
Speaker 1: for a drink called the Tequila Daisy. In nineteen thirty six,

435
00:30:42,640 --> 00:30:46,280
Speaker 1: James Graham, who was the owner and editor of Iowa

436
00:30:46,280 --> 00:30:53,240
Speaker 1: was the Mobille Mail newspaper. He and his wife visited

437
00:30:53,720 --> 00:30:59,360
Speaker 1: this bar owned by this irishman in Tijuana after i

438
00:30:59,440 --> 00:31:04,800
Speaker 1: recommendation from their taxi driver. Graham tried the Tequila Daisy

439
00:31:05,120 --> 00:31:07,120
Speaker 1: and was quite taken with it, or he was at

440
00:31:07,200 --> 00:31:09,320
Speaker 1: least curious about it. It's not clear if he actually

441
00:31:09,400 --> 00:31:13,920
Speaker 1: tried it, but the story is that he probably did,

442
00:31:13,960 --> 00:31:18,120
Speaker 1: but he did not say specifically that he did. Graham

443
00:31:18,280 --> 00:31:22,480
Speaker 1: later went on to write about this drink. Whatever the case,

444
00:31:22,560 --> 00:31:27,960
Speaker 1: in his paper, which was distributed in a town with

445
00:31:28,040 --> 00:31:33,120
Speaker 1: a population of nine hundred and seventy five people. He wrote,

446
00:31:33,880 --> 00:31:37,480
Speaker 1: I entered the joint and told mister Madden my curiosity

447
00:31:37,720 --> 00:31:41,640
Speaker 1: was aroused regarding the daisy. Mister Madden was not the

448
00:31:41,720 --> 00:31:45,440
Speaker 1: most talkative of men, but eventually he was persuaded to

449
00:31:45,520 --> 00:31:49,600
Speaker 1: admit that the drink's creation was a mistake. In mixing

450
00:31:49,640 --> 00:31:53,000
Speaker 1: a drink, I grabbed the wrong bottle, and the customer

451
00:31:53,040 --> 00:31:56,000
Speaker 1: was so delighted that he called for another and spread

452
00:31:56,040 --> 00:32:01,840
Speaker 1: the good news far and wide. There's so many things

453
00:32:01,880 --> 00:32:02,720
Speaker 1: I love about this.

454
00:32:03,440 --> 00:32:06,800
Speaker 2: Yeah, I feel like this is like every legendary cocktail

455
00:32:07,040 --> 00:32:10,400
Speaker 2: story in one. Because you've got you've got like the

456
00:32:10,680 --> 00:32:18,120
Speaker 2: obscure press reference. Yes, you've got the accidental creation. Yes,

457
00:32:18,960 --> 00:32:21,720
Speaker 2: you've got the like what bar like.

458
00:32:22,120 --> 00:32:29,560
Speaker 1: Okay, I love the taxi driver suggesting it. That's great. Yeah,

459
00:32:29,800 --> 00:32:35,479
Speaker 1: But there's something about it. This guy from Iowa, who

460
00:32:35,520 --> 00:32:38,719
Speaker 1: has a paper that reaches nine hundred and seventy five people,

461
00:32:38,760 --> 00:32:44,320
Speaker 1: perhaps writing about this drink that he may or may

462
00:32:44,360 --> 00:32:50,719
Speaker 1: not have tried in Tiuanna, and people tell the story

463
00:32:50,840 --> 00:32:52,760
Speaker 1: is if he put it on the map of the

464
00:32:52,880 --> 00:32:59,240
Speaker 1: United State. Yeah, yeah, Well, I love it. I don't

465
00:32:59,280 --> 00:33:01,560
Speaker 1: know how true it is, but it's got a lot

466
00:33:01,560 --> 00:33:05,440
Speaker 1: of the elements of these stories for sure, Yes, that

467
00:33:05,480 --> 00:33:10,680
Speaker 1: we tell on here. The Spanish word for daisy is margarita.

468
00:33:11,920 --> 00:33:15,800
Speaker 1: And yeah, while Graham he never specified but was in

469
00:33:15,840 --> 00:33:21,160
Speaker 1: the cocktail, A lot of historians think that it was

470
00:33:21,320 --> 00:33:26,600
Speaker 1: essentially a brandy daisy, which was a popular pre prohibition drink,

471
00:33:27,440 --> 00:33:30,680
Speaker 1: but they just swapped out the tequila. They swapped out

472
00:33:30,720 --> 00:33:34,920
Speaker 1: the brandy for tequila. Yeah, yeah, which makes sense. That

473
00:33:35,000 --> 00:33:38,680
Speaker 1: makes sense to me, sure, And as always with these cocktails,

474
00:33:38,720 --> 00:33:42,120
Speaker 1: it's likely multiple people came up with a similar idea

475
00:33:42,360 --> 00:33:46,400
Speaker 1: around the same time or earlier. The basic mix of

476
00:33:46,440 --> 00:33:50,280
Speaker 1: citrus and a spirit is an old one. A lot

477
00:33:50,280 --> 00:33:54,920
Speaker 1: of Mexican bartenders are probably offering a similar version.

478
00:33:55,360 --> 00:34:00,000
Speaker 2: Yeah, it's what they would have had around so yeah, exactly.

479
00:34:00,840 --> 00:34:06,600
Speaker 2: Stepping back from the margarita into tequila in general. Throughout

480
00:34:06,800 --> 00:34:11,799
Speaker 2: the mid nineteen hundreds, the introduction of industrial equipment to

481
00:34:12,000 --> 00:34:16,400
Speaker 2: different parts of the tequila making process, you know, cooking, shredding,

482
00:34:16,400 --> 00:34:21,879
Speaker 2: and mashing, stuff like that really sped up production. And

483
00:34:22,440 --> 00:34:26,319
Speaker 2: Mexican regulation of tequila also shifted during this time, Like

484
00:34:26,440 --> 00:34:30,600
Speaker 2: early standards from like legal standards from the nineteen forties

485
00:34:31,000 --> 00:34:34,760
Speaker 2: set only one hundred percent agave products as real tequila.

486
00:34:36,040 --> 00:34:40,400
Speaker 2: As demand and especially foreign demand grew throughout the sixties

487
00:34:40,440 --> 00:34:44,240
Speaker 2: and seventies, that loosened to seventy percent agave and finally

488
00:34:44,320 --> 00:34:48,680
Speaker 2: today's fifty one percent. Regulations also opened up to allow

489
00:34:49,080 --> 00:34:53,120
Speaker 2: bluagave produced in states other than Hallisco.

490
00:34:53,880 --> 00:34:59,440
Speaker 1: And speaking of regulation, in nineteen seventy four, the Mexican

491
00:34:59,480 --> 00:35:04,040
Speaker 1: government made moves to protect the name tequila the established

492
00:35:04,120 --> 00:35:06,840
Speaker 1: rules of distillation, declared that it had to be produced

493
00:35:06,920 --> 00:35:11,839
Speaker 1: in Mexico, and named the world Tequila itself as part

494
00:35:11,880 --> 00:35:17,839
Speaker 1: of Mexico's intellectual property. At the same time, the Tequila

495
00:35:17,880 --> 00:35:22,480
Speaker 1: Regulatory Council was founded. They had two main goals during

496
00:35:22,480 --> 00:35:30,760
Speaker 1: this period, quality assurance and product promotion, and they needed

497
00:35:30,800 --> 00:35:35,800
Speaker 1: it because a lot of the tequilas available for purchase

498
00:35:35,920 --> 00:35:39,160
Speaker 1: in the United States in the eighties and nineties were Mixto's,

499
00:35:39,600 --> 00:35:45,320
Speaker 1: as Lauren mentioned, mixes of neutral grain and an agave spirit,

500
00:35:46,160 --> 00:35:51,759
Speaker 1: and this didn't do tequila's reputation a lot of favors.

501
00:35:52,120 --> 00:35:56,200
Speaker 1: But there was a concerted effort to bring in higher

502
00:35:56,280 --> 00:35:59,920
Speaker 1: quality products to course correct this whole thing. On top

503
00:36:00,080 --> 00:36:07,160
Speaker 1: of that luxury tequila like Patron. Patrone launched in nineteen

504
00:36:07,239 --> 00:36:11,640
Speaker 1: eighty nine. At first though, I find this really interesting.

505
00:36:11,719 --> 00:36:16,040
Speaker 1: The brand didn't use tequila in their marketing. Instead, it

506
00:36:16,120 --> 00:36:24,120
Speaker 1: was marketed as the world's greatest spirit. Wow, Yeah, distancing

507
00:36:24,160 --> 00:36:31,400
Speaker 1: themselves from tequila. Yeah. The branding painted this picture of

508
00:36:31,600 --> 00:36:38,360
Speaker 1: a luxurious lifestyle with Patron's brand that attracted consumers that

509
00:36:38,400 --> 00:36:41,960
Speaker 1: may have previously been uninterested in tequila. Like, look at

510
00:36:41,960 --> 00:36:43,080
Speaker 1: this lifestyle you could have.

511
00:36:43,760 --> 00:36:50,000
Speaker 2: Yeah, this is aspirational when it involves the world's greatest spirit.

512
00:36:50,040 --> 00:36:59,719
Speaker 2: What is tequila? Yes? This this worked. It created a

513
00:36:59,719 --> 00:37:02,640
Speaker 2: boom in the nineteen nineties that actually led to a

514
00:37:02,680 --> 00:37:06,759
Speaker 2: supply shortage of blue agave, with demand driving prices for

515
00:37:06,840 --> 00:37:13,719
Speaker 2: pinas up some sixteen hundred percent. Farmers started planting a

516
00:37:13,719 --> 00:37:17,120
Speaker 2: lot more agave, though of course these crops wouldn't mature

517
00:37:17,200 --> 00:37:18,360
Speaker 2: for several years.

518
00:37:20,080 --> 00:37:24,840
Speaker 1: Yeah. And as a part of this, around two thousand

519
00:37:24,880 --> 00:37:29,279
Speaker 1: and four, the Tequila Regulatory Council allowed for flavored tequilas

520
00:37:29,840 --> 00:37:33,120
Speaker 1: to be labeled as tequila, except in the case of

521
00:37:33,280 --> 00:37:37,560
Speaker 1: one hundred percent agave tequilas. Because of the demand in

522
00:37:37,600 --> 00:37:39,200
Speaker 1: the pricing, they.

523
00:37:39,080 --> 00:37:42,879
Speaker 2: Were like, you know, what you know what, Sure, Sure's

524
00:37:43,000 --> 00:37:48,319
Speaker 2: let's go. In two thousand and six, UNESCO named the

525
00:37:48,360 --> 00:37:51,920
Speaker 2: area where blue agave is grown and tequila is produced

526
00:37:52,000 --> 00:37:54,319
Speaker 2: to their World Heritage List.

527
00:37:55,200 --> 00:37:59,279
Speaker 1: In the twenty tens, in the US, craft bars re

528
00:37:59,320 --> 00:38:03,640
Speaker 1: embraced tequila and at Mescal creating their own cocktails are

529
00:38:03,680 --> 00:38:08,840
Speaker 1: new spins on old ones. Varieties of marguerite has exploded,

530
00:38:11,239 --> 00:38:15,640
Speaker 1: and there are just so many popular cocktails that involve tequila.

531
00:38:16,560 --> 00:38:26,480
Speaker 1: Yeah yeah, also celebrity brands. In twenty thirteen, George Clooney,

532
00:38:26,560 --> 00:38:33,280
Speaker 1: alongside Randy Gerber, launched Casamigos. It was sold to Diagio

533
00:38:33,480 --> 00:38:39,560
Speaker 1: for reported one billion dollars. This yeah, yep, and this

534
00:38:39,640 --> 00:38:43,560
Speaker 1: sparked conversations about making tequila a brand. Who was getting

535
00:38:43,560 --> 00:38:46,680
Speaker 1: the attention, the credit, the money, all those things. From

536
00:38:46,680 --> 00:38:52,200
Speaker 1: a celerity kind of steps into a existing yeah, well

537
00:38:52,400 --> 00:38:56,360
Speaker 1: historical existing, right, yeah, yes.

538
00:38:57,160 --> 00:39:01,719
Speaker 2: The market for tequila was still changing. The export of

539
00:39:01,840 --> 00:39:05,920
Speaker 2: one hundred percent agave tequila overtook that of mixed dose

540
00:39:06,760 --> 00:39:11,920
Speaker 2: for the first time in twenty nineteen. As of today,

541
00:39:12,440 --> 00:39:15,800
Speaker 2: about fifty eight percent of exported tequilas are one hundred

542
00:39:15,840 --> 00:39:16,399
Speaker 2: percent a goave.

543
00:39:17,200 --> 00:39:21,920
Speaker 1: But as always, when we see something experience such a

544
00:39:21,960 --> 00:39:30,239
Speaker 1: growth in popularity, there has been there are problems. Ye, yes,

545
00:39:30,560 --> 00:39:34,560
Speaker 1: So with all of this growth and popularity, this motivation

546
00:39:34,680 --> 00:39:39,000
Speaker 1: to increase supply, the Tequila Regulatory Council has an ion

547
00:39:39,040 --> 00:39:45,200
Speaker 1: sustainability in terms of water consumption, carbon footprint, and potential deforestation.

548
00:39:46,680 --> 00:39:52,719
Speaker 2: Yeah. Environmentalists are also concerned about, like the popularity of

549
00:39:52,760 --> 00:39:59,080
Speaker 2: tequila in particular over other agave based beverages because of

550
00:39:59,080 --> 00:40:04,200
Speaker 2: that restriction that tequila be made only from this one type,

551
00:40:04,480 --> 00:40:08,600
Speaker 2: this this blue agave. Because as we've talked about before

552
00:40:08,680 --> 00:40:13,240
Speaker 2: on the show, monocultures are generally bad. And by bad

553
00:40:13,480 --> 00:40:17,719
Speaker 2: I mean like both endangering to the environment because they're

554
00:40:17,760 --> 00:40:22,640
Speaker 2: not a friendly way to support a diverse ecosystem and

555
00:40:22,920 --> 00:40:27,040
Speaker 2: endangering to themselves because like a single disease or pest

556
00:40:27,160 --> 00:40:31,239
Speaker 2: could wipe them out. Also, I have to add here,

557
00:40:31,280 --> 00:40:35,360
Speaker 2: like won't anybody think of the bats. This one species

558
00:40:35,400 --> 00:40:37,880
Speaker 2: of bat that pollinates blue agave, and all of this

559
00:40:37,920 --> 00:40:41,320
Speaker 2: blue agave is being grown and not allowed to produce

560
00:40:41,400 --> 00:40:46,160
Speaker 2: pollen or nectar. You know what the bats are actually

561
00:40:46,200 --> 00:40:50,080
Speaker 2: eating when they're spreading pollen. Think of the bats.

562
00:40:51,000 --> 00:40:52,280
Speaker 1: The bats are cool.

563
00:40:53,320 --> 00:40:54,399
Speaker 2: The part is cool. Yeah.

564
00:40:54,719 --> 00:40:56,239
Speaker 1: When I was reading this, I was like, wait, you're

565
00:40:56,239 --> 00:40:58,080
Speaker 1: telling me there are specific bats.

566
00:40:58,600 --> 00:41:01,800
Speaker 2: Yeah, just fun basically.

567
00:41:03,480 --> 00:41:04,600
Speaker 1: That's that's cool.

568
00:41:05,239 --> 00:41:13,440
Speaker 2: Oh weird environmental silver lining. Agaves are really good at

569
00:41:13,480 --> 00:41:18,840
Speaker 2: growing in dry, hot weather, so they might be really

570
00:41:18,880 --> 00:41:22,239
Speaker 2: well adapted to the forces of climate change that are

571
00:41:22,320 --> 00:41:26,040
Speaker 2: predicted to hit like the south end of North America,

572
00:41:27,960 --> 00:41:34,879
Speaker 2: so they might do surprisingly well considering climate change that's

573
00:41:34,960 --> 00:41:38,480
Speaker 2: coming for us in the future. I don't know how

574
00:41:38,480 --> 00:41:40,239
Speaker 2: great I feel about that, but.

575
00:41:40,320 --> 00:41:49,200
Speaker 1: Dicky Well listeners as always right in let us know

576
00:41:49,600 --> 00:41:55,200
Speaker 1: if you've if you have any cocktails, go to cocktails,

577
00:41:55,560 --> 00:42:02,360
Speaker 1: or if you like toward the area.

578
00:42:02,600 --> 00:42:08,040
Speaker 2: Oh yeah, oh absolutely, yeah, I've never I've never been

579
00:42:08,280 --> 00:42:12,640
Speaker 2: that far south, and it seems really cool.

580
00:42:14,200 --> 00:42:19,840
Speaker 1: It does, it does, and it's been an interesting at

581
00:42:19,960 --> 00:42:23,080
Speaker 1: least for me. It's been interesting going from college where

582
00:42:23,120 --> 00:42:28,040
Speaker 1: I feel like tequila was viewed in the United States

583
00:42:28,080 --> 00:42:32,080
Speaker 1: as like a cheap, cheaper thing. Yeah. Now it's a really.

584
00:42:33,360 --> 00:42:38,400
Speaker 2: It is like a popular and even premium category. Yeah,

585
00:42:39,360 --> 00:42:42,759
Speaker 2: which is cool. Yeah, I yeah, I mean, oh, I'm

586
00:42:42,800 --> 00:42:46,719
Speaker 2: so curious about all the different different regions now and

587
00:42:46,800 --> 00:42:48,600
Speaker 2: I want to look more into it.

588
00:42:49,239 --> 00:42:54,760
Speaker 1: Yes, yes, well, that is what we have to say

589
00:42:54,960 --> 00:42:58,240
Speaker 1: about tequila for now it is.

590
00:42:58,280 --> 00:43:00,879
Speaker 2: But yes, we would love to hear from you, and

591
00:43:01,000 --> 00:43:03,400
Speaker 2: we already have some listener mail for you and we

592
00:43:03,440 --> 00:43:04,880
Speaker 2: are going to get into that as soon as we

593
00:43:04,920 --> 00:43:06,799
Speaker 2: get back from one more quick break for a word

594
00:43:06,800 --> 00:43:08,239
Speaker 2: from our sponsors.

595
00:43:17,080 --> 00:43:20,319
Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and

596
00:43:20,360 --> 00:43:32,480
Speaker 1: we're back with list nun. Yeah. Yeah, that was a

597
00:43:32,520 --> 00:43:37,399
Speaker 1: good one. That was a good one, good flourish good.

598
00:43:37,520 --> 00:43:37,759
Speaker 2: Yeah.

599
00:43:38,120 --> 00:43:43,319
Speaker 1: Yes, yes, as we've said, the email will still be

600
00:43:43,400 --> 00:43:49,640
Speaker 1: open after this. We are hoping to come back in

601
00:43:49,719 --> 00:43:56,400
Speaker 1: some capacity every now and then. Maybe. Yeah, if we don't,

602
00:43:59,600 --> 00:44:03,160
Speaker 1: then I think this is a good a good final episode.

603
00:44:03,280 --> 00:44:06,840
Speaker 1: But just no, like you know, stick around.

604
00:44:07,719 --> 00:44:10,919
Speaker 2: Yeah, don't delete the show off of your feed yet

605
00:44:11,040 --> 00:44:12,960
Speaker 2: you know, yeah, yeah not yet.

606
00:44:13,440 --> 00:44:19,239
Speaker 1: And I have been you know, this is a kind

607
00:44:19,280 --> 00:44:23,040
Speaker 1: of emotional thing for us as well. So I've been

608
00:44:24,080 --> 00:44:27,879
Speaker 1: lax in answering your listener. But I will.

609
00:44:27,920 --> 00:44:30,759
Speaker 2: Oh, I think everyone forgives you, dude, like yeah that

610
00:44:31,280 --> 00:44:34,720
Speaker 2: I It's on my calendar, Like I promise you.

611
00:44:34,360 --> 00:44:39,239
Speaker 1: No, I promise. So if you if your email never

612
00:44:39,280 --> 00:44:42,480
Speaker 1: gets read, if we don't get to come back, just no,

613
00:44:42,960 --> 00:44:51,200
Speaker 1: I will respond to you. Yeah. Yes, So Dan wrote, hi,

614
00:44:51,320 --> 00:44:53,920
Speaker 1: all so sorry to hear the show is winding down.

615
00:44:54,480 --> 00:44:57,080
Speaker 1: I wasn't going to write, but decided to in the end.

616
00:44:57,120 --> 00:44:57,319
Speaker 2: Here.

617
00:44:57,880 --> 00:45:00,480
Speaker 1: My wife introduced me to your show back when your

618
00:45:00,680 --> 00:45:04,279
Speaker 1: very first episode on Champagne came out. If I remember right,

619
00:45:04,840 --> 00:45:09,719
Speaker 1: the next episode was Pineapple. We seriously haven't missed an

620
00:45:09,719 --> 00:45:13,120
Speaker 1: episode since. We've listened to them all from day one,

621
00:45:13,640 --> 00:45:15,960
Speaker 1: and it's always been a great listen in the car

622
00:45:16,160 --> 00:45:19,680
Speaker 1: on commutes, are while grinding out miles during marathon training.

623
00:45:20,400 --> 00:45:23,520
Speaker 1: Running makes me hungry and listening to your show always

624
00:45:23,520 --> 00:45:27,200
Speaker 1: gets me thinking about what I can't wait to eat afterwards.

625
00:45:27,880 --> 00:45:33,880
Speaker 1: I joke, not really that I run so I can eat. Unfortunately,

626
00:45:34,000 --> 00:45:36,759
Speaker 1: she was also finishing up her chemotherapy at the time

627
00:45:36,760 --> 00:45:38,640
Speaker 1: at the start, and you were always there to keep

628
00:45:38,680 --> 00:45:42,160
Speaker 1: her company. You all were even here for the birth

629
00:45:42,200 --> 00:45:45,640
Speaker 1: of our son, who is six now, and he loves

630
00:45:45,680 --> 00:45:48,520
Speaker 1: as well to learn about food. He is a huge

631
00:45:48,640 --> 00:45:51,560
Speaker 1: food fan as well, and actually just had to re

632
00:45:51,680 --> 00:45:56,799
Speaker 1: listen to your SpongeBob food episode because you just discovered

633
00:45:56,840 --> 00:45:59,920
Speaker 1: that show and you inspired us to make our own

634
00:46:00,200 --> 00:46:04,920
Speaker 1: Krabby Patti's the other day, and yes, he helped. You

635
00:46:05,080 --> 00:46:06,920
Speaker 1: all have been a huge part of our lives over

636
00:46:06,920 --> 00:46:10,680
Speaker 1: the past few years, sparking many fun conversations at home

637
00:46:10,800 --> 00:46:18,920
Speaker 1: about things like gooey Duck, rice and HEE'SOOO. Unfortunately, in

638
00:46:18,960 --> 00:46:23,000
Speaker 1: twenty twenty four, cancer returned very quickly and aggressively, and

639
00:46:23,080 --> 00:46:24,919
Speaker 1: I was left at thirty nine to raise our five

640
00:46:25,000 --> 00:46:28,880
Speaker 1: year old alone. We never stopped listening, though, and he

641
00:46:28,960 --> 00:46:32,680
Speaker 1: still knows this was his mom's favorite podcast. Because of that,

642
00:46:33,080 --> 00:46:37,080
Speaker 1: we're always really excited whenever our new episode drops. Hearing

643
00:46:37,120 --> 00:46:41,120
Speaker 1: you say goodbye is genuinely painful for us, but we

644
00:46:41,280 --> 00:46:44,520
Speaker 1: understand that everything has its time and life moves forward.

645
00:46:45,719 --> 00:46:48,480
Speaker 1: Thank you for all your hard work, humor, and fascinating

646
00:46:48,520 --> 00:46:52,200
Speaker 1: information over the years. We wish you both the very best,

647
00:46:52,280 --> 00:46:55,120
Speaker 1: and hopefully we'll hear from you again somewhere in the

648
00:46:55,160 --> 00:46:59,360
Speaker 1: podcast verse in the future. Ps. I just went to

649
00:46:59,400 --> 00:47:02,560
Speaker 1: Louisville last weekend for the first time and re listened

650
00:47:02,600 --> 00:47:06,240
Speaker 1: to your Derby episode. If you're in town, the Hot

651
00:47:06,280 --> 00:47:10,759
Speaker 1: Brown is not to be missed. Probably three thousand calories

652
00:47:10,800 --> 00:47:13,840
Speaker 1: of pure bliss.

653
00:47:14,320 --> 00:47:20,080
Speaker 2: Yes, yep, yeah.

654
00:47:18,719 --> 00:47:19,560
Speaker 1: Oh my gosh.

655
00:47:19,600 --> 00:47:22,280
Speaker 2: One of my favorite memories of traveling with you guys

656
00:47:22,360 --> 00:47:25,279
Speaker 2: is that, like because that was like our first trip basically,

657
00:47:26,000 --> 00:47:31,920
Speaker 2: and like you and Dylan's faces when two plates of

658
00:47:32,000 --> 00:47:35,719
Speaker 2: hot brown hit the table, and it was immediately just like, oh,

659
00:47:35,719 --> 00:47:39,800
Speaker 2: we have made a mistake. We have made a tactical error.

660
00:47:40,400 --> 00:47:48,040
Speaker 1: Yeh, yes, oh my gosh, we did have them. They

661
00:47:48,080 --> 00:47:52,520
Speaker 1: were frightening in their portion size, and it's been warn

662
00:47:52,560 --> 00:47:57,480
Speaker 1: and I were discussing, you know, I was planning what

663
00:47:57,520 --> 00:48:00,520
Speaker 1: I'll do to cheer myself up after this, and I

664
00:48:00,560 --> 00:48:05,200
Speaker 1: was thinking, you know, I've enjoyed watching a World Cup

665
00:48:05,280 --> 00:48:09,880
Speaker 1: fans react to our food, and I have to say, like,

666
00:48:09,960 --> 00:48:13,520
Speaker 1: so many of them are about portion sizes. I also

667
00:48:13,600 --> 00:48:20,959
Speaker 1: am shocked by portion sizes. Yes, it's not just you.

668
00:48:19,880 --> 00:48:24,160
Speaker 2: No, Oh my goodness. Yeah. If anyone who's traveling for

669
00:48:24,239 --> 00:48:27,439
Speaker 2: the World Cup right now is listening to this show,

670
00:48:27,560 --> 00:48:31,120
Speaker 2: yeah know that you're not alone. Like Americans get horrified

671
00:48:31,239 --> 00:48:32,000
Speaker 2: by that guy.

672
00:48:33,440 --> 00:48:36,279
Speaker 1: You can't predict it. I had a friends stay over

673
00:48:36,320 --> 00:48:40,640
Speaker 1: the other night and we were ordering from from a

674
00:48:40,680 --> 00:48:43,880
Speaker 1: place we'd never gone to before to get delivery, and

675
00:48:44,560 --> 00:48:46,520
Speaker 1: all they offered was small and large, and I was like,

676
00:48:46,520 --> 00:48:48,520
Speaker 1: how big is the large?

677
00:48:49,080 --> 00:48:50,000
Speaker 2: Small? What's going on?

678
00:48:50,120 --> 00:48:53,960
Speaker 1: So large was humongous. I'm going to be eating that

679
00:48:54,000 --> 00:48:58,520
Speaker 1: for five days and she ate it.

680
00:48:58,560 --> 00:49:05,000
Speaker 2: Too, so yes, delicious problem to have, but yes, uh yeah, no,

681
00:49:05,080 --> 00:49:10,320
Speaker 2: there's those those hot browns. Also, just oh, my goodness,

682
00:49:10,440 --> 00:49:15,399
Speaker 2: thank you so much for this email. What what an

683
00:49:15,400 --> 00:49:18,560
Speaker 2: incredible story. I am so glad that we could have

684
00:49:18,640 --> 00:49:22,400
Speaker 2: been part of your lives, especially through a lot of

685
00:49:22,400 --> 00:49:26,680
Speaker 2: weird hard times. I I don't know if I've ever

686
00:49:26,880 --> 00:49:28,920
Speaker 2: talked about it out loud on the show before. I

687
00:49:28,920 --> 00:49:32,719
Speaker 2: think there's been hints here and there. But I was

688
00:49:32,800 --> 00:49:35,320
Speaker 2: eight years old when my mom passed away from cancer

689
00:49:35,560 --> 00:49:38,680
Speaker 2: and leaving my dad a single father, to raise me

690
00:49:39,360 --> 00:49:43,160
Speaker 2: and to try to I mean, you know, it helped

691
00:49:43,160 --> 00:49:45,279
Speaker 2: that he was like in the restaurant industry, but you know,

692
00:49:45,440 --> 00:49:46,799
Speaker 2: like a lot of what are a lot of our

693
00:49:46,840 --> 00:49:53,640
Speaker 2: bonding was definitely through food. So it is incredibly touching, uh,

694
00:49:54,160 --> 00:49:57,759
Speaker 2: to to hear all of this. And if if I

695
00:49:57,840 --> 00:50:00,399
Speaker 2: know that my sarcasm voice sounds a lot a lot

696
00:50:00,560 --> 00:50:04,080
Speaker 2: like my regular voice that was in no way sarcasm,

697
00:50:05,040 --> 00:50:07,080
Speaker 2: but holy heck, thank you.

698
00:50:08,120 --> 00:50:15,879
Speaker 1: Yes, and I'm glad that you're sharing this and that

699
00:50:15,920 --> 00:50:23,759
Speaker 1: you made Krabby patties. Yes, yes, so thank you. Yeah,

700
00:50:23,880 --> 00:50:28,840
Speaker 1: thank you for listening, for sharing, and for taking the

701
00:50:28,880 --> 00:50:30,960
Speaker 1: time to write us.

702
00:50:31,440 --> 00:50:37,120
Speaker 2: Yes, oh my goodness, Christine wrote, I hope the long

703
00:50:37,600 --> 00:50:43,040
Speaker 2: no I left on Instagram adequately summed up my feelings

704
00:50:43,080 --> 00:50:46,800
Speaker 2: on the news that my podcast feed will be savorless soon.

705
00:50:47,640 --> 00:50:49,799
Speaker 2: You never fail to make me laugh and think, and

706
00:50:49,880 --> 00:50:52,400
Speaker 2: I've learned so much from you. If ever, either of

707
00:50:52,440 --> 00:50:54,560
Speaker 2: you are coming down under, please let me know so

708
00:50:54,600 --> 00:50:57,879
Speaker 2: I can introduce you to the delights of Lamington's fairy bread,

709
00:50:58,120 --> 00:51:02,239
Speaker 2: meat pies, prawn toast, and good coffee. I'm writing this

710
00:51:02,320 --> 00:51:06,280
Speaker 2: eating fancy smashed avo toast, in other words, guacamally toast.

711
00:51:06,960 --> 00:51:09,840
Speaker 2: We have an abundance of avocados even though it's winter,

712
00:51:10,040 --> 00:51:12,640
Speaker 2: so I'm making the most of it. However, you're now

713
00:51:12,640 --> 00:51:14,799
Speaker 2: in summer, and I understand it gets hot and humid

714
00:51:14,840 --> 00:51:18,000
Speaker 2: at Atlanta, so I thought i'd share my favorite avocado recipe,

715
00:51:18,320 --> 00:51:22,840
Speaker 2: chilled avocado soup, no cooking, and aside from the avocado

716
00:51:22,840 --> 00:51:24,959
Speaker 2: and the stock, there's no set measurements for the soup.

717
00:51:25,200 --> 00:51:29,560
Speaker 2: It is about the vibe. The ensuing recipe is a

718
00:51:29,560 --> 00:51:32,239
Speaker 2: little bit long, so we're not going to read it out,

719
00:51:32,400 --> 00:51:37,360
Speaker 2: but email us if you were interested, because sounds amazing. Okay,

720
00:51:38,800 --> 00:51:42,840
Speaker 2: coming back, Also, Annie, I owe you a long standing

721
00:51:42,920 --> 00:51:46,520
Speaker 2: in heartfelt apology when I got cross with you calling

722
00:51:46,600 --> 00:51:52,560
Speaker 2: the Cybertron all Spark the all Life. I didn't know

723
00:51:52,600 --> 00:51:56,480
Speaker 2: that Transformers was not an intrinsic part of your nerd DNA,

724
00:51:56,760 --> 00:51:59,840
Speaker 2: so the mix up is easy enough to make, so

725
00:52:00,520 --> 00:52:05,960
Speaker 2: I apologize for what was an unwarranted chastising, unlike a

726
00:52:06,000 --> 00:52:09,480
Speaker 2: certain mister Ben Bolan, who still hasn't issued an on

727
00:52:09,600 --> 00:52:13,840
Speaker 2: air apology for calling the X Men's blackbird jet the

728
00:52:14,280 --> 00:52:21,960
Speaker 2: x Wing. For pet tax, I have included a picture

729
00:52:22,200 --> 00:52:28,759
Speaker 2: of Empowa Samson snowshoe to Munificent. He had just employed

730
00:52:29,160 --> 00:52:32,759
Speaker 2: an ankylosaurus attack on my feet to force me to

731
00:52:32,840 --> 00:52:35,919
Speaker 2: abandon the Ottoman. He was very upset that I would

732
00:52:36,000 --> 00:52:39,759
Speaker 2: not give him any guacamole. Trying to explain to him

733
00:52:39,760 --> 00:52:42,200
Speaker 2: that the amount of garlic, onion and chili in the

734
00:52:42,200 --> 00:52:47,600
Speaker 2: guacamole made it unsafe for empa Wa Khitas was unsuccessful

735
00:52:47,719 --> 00:52:50,960
Speaker 2: in reducing his bad mood. Ankylosaurs are the ones with

736
00:52:51,000 --> 00:52:53,160
Speaker 2: the club on their tails, and they are my second

737
00:52:53,200 --> 00:52:57,840
Speaker 2: favorite type of dinosaur. In the spirit of fun, feasting

738
00:52:57,960 --> 00:53:02,960
Speaker 2: and fellowship, hopefully not farewells. And yes, there is attached

739
00:53:03,880 --> 00:53:12,240
Speaker 2: pet tax of the aforementioned Embella looking earnestly very cross

740
00:53:15,160 --> 00:53:20,799
Speaker 2: photo is of a chocolate, chocolate and white cat with

741
00:53:20,920 --> 00:53:24,160
Speaker 2: like a cute little white bib and little little white

742
00:53:24,239 --> 00:53:28,000
Speaker 2: socks and like kind of like it's like he was

743
00:53:28,040 --> 00:53:32,480
Speaker 2: thinking about going for a Siamese point concept but sort

744
00:53:32,480 --> 00:53:35,759
Speaker 2: of abandon it halfway through. But yeah, it's the kind

745
00:53:35,840 --> 00:53:38,279
Speaker 2: of look that a cat only gives you when it's

746
00:53:38,520 --> 00:53:42,400
Speaker 2: mad that you're not giving it food right now.

747
00:53:43,680 --> 00:53:50,400
Speaker 1: Yeah, it's a very it's an intense kind of attention. Yeah,

748
00:53:50,440 --> 00:53:54,240
Speaker 1: of I am staring at you, and I cannot believe

749
00:53:54,280 --> 00:53:58,399
Speaker 1: you do not understand the issue here.

750
00:54:00,040 --> 00:54:02,600
Speaker 2: I frequently wish that I could explain in English that

751
00:54:02,719 --> 00:54:06,960
Speaker 2: like I'm sorry, I understand, but I'm still not doing it.

752
00:54:06,560 --> 00:54:09,560
Speaker 2: Like it's not that I don't get it. I get it.

753
00:54:10,880 --> 00:54:16,120
Speaker 2: Your point is being made, but it still but there

754
00:54:16,120 --> 00:54:20,839
Speaker 2: are garlic factors beyond my control here, right.

755
00:54:25,000 --> 00:54:27,120
Speaker 1: Oh I love it. I love it.

756
00:54:29,960 --> 00:54:39,120
Speaker 2: Yeah, Oh my goodness, oh yeah. Yeah. And I've never been.

757
00:54:39,239 --> 00:54:42,040
Speaker 2: I've never been to Australia, but I but I certainly

758
00:54:42,040 --> 00:54:44,480
Speaker 2: hope to certainly hope to get to visit sometime.

759
00:54:45,920 --> 00:54:48,359
Speaker 1: I've been and it was the best time. It was

760
00:54:48,480 --> 00:54:53,080
Speaker 1: so fun. And I mentioned in our episode we did

761
00:54:53,080 --> 00:54:57,720
Speaker 1: on avocado. That was one of my first experiences seeing

762
00:54:57,760 --> 00:54:58,920
Speaker 1: it in more places than I.

763
00:54:58,920 --> 00:55:02,280
Speaker 2: Would normally see. Right, yeah, totally in the United States.

764
00:55:02,360 --> 00:55:08,399
Speaker 1: So I am very excited about this chilled avocado soup. Yes,

765
00:55:09,520 --> 00:55:16,239
Speaker 1: the vibe. I'm into it, and thank you for your apology.

766
00:55:17,200 --> 00:55:25,200
Speaker 1: It's accepted. And Ben Bolan does have a lot to

767
00:55:25,239 --> 00:55:25,879
Speaker 1: answer for.

768
00:55:27,520 --> 00:55:34,920
Speaker 2: He does. I mean, come on, big right, the least

769
00:55:35,040 --> 00:55:37,400
Speaker 2: you can do geez.

770
00:55:37,600 --> 00:55:40,520
Speaker 1: The X Wing. He knows X Men and he knows

771
00:55:40,560 --> 00:55:50,799
Speaker 1: Star Wars. Yes, I didn't know Transformers. This is a

772
00:55:50,920 --> 00:55:57,320
Speaker 1: great We need to confront him, Yeah, and get some answers.

773
00:55:58,120 --> 00:56:09,400
Speaker 2: Yeah, putting adding it to the list, yeah, yeah, little

774
00:56:09,400 --> 00:56:11,800
Speaker 2: bits of savor unfinished business.

775
00:56:12,840 --> 00:56:15,239
Speaker 1: That's right. We've got a couple of things we've got.

776
00:56:15,600 --> 00:56:18,000
Speaker 1: I have like a list of topics that got away

777
00:56:18,040 --> 00:56:19,520
Speaker 1: that I'm really sad.

778
00:56:20,960 --> 00:56:21,480
Speaker 2: Coconut.

779
00:56:22,080 --> 00:56:24,920
Speaker 1: Coconut is my big one. I really wanted that. And

780
00:56:24,960 --> 00:56:30,680
Speaker 1: then we were gonna do the filled the stuffed crust

781
00:56:30,920 --> 00:56:33,719
Speaker 1: different stuff crusts around the world. Right now that the

782
00:56:33,800 --> 00:56:36,200
Speaker 1: World Cup is happening, and I wish I could just

783
00:56:36,239 --> 00:56:42,080
Speaker 1: weigh in on this. Oh sure, yeah, but we could.

784
00:56:42,880 --> 00:56:47,600
Speaker 1: We could contact Bolwin, we could we could try to

785
00:56:49,160 --> 00:56:50,200
Speaker 1: move this along.

786
00:56:50,920 --> 00:56:53,840
Speaker 2: Yeah, see see what we can do. I'm not gonna

787
00:56:54,040 --> 00:56:56,719
Speaker 2: harass him, you know, but just but just you know

788
00:56:57,280 --> 00:56:59,640
Speaker 2: a little just a little nudge, a little nudge.

789
00:56:59,719 --> 00:57:03,480
Speaker 1: Yeah, we're we're attempting to get our D and D

790
00:57:03,600 --> 00:57:07,399
Speaker 1: crew back together. So yeah, and bowing is a part

791
00:57:07,400 --> 00:57:08,680
Speaker 1: of it. We can try to.

792
00:57:10,160 --> 00:57:12,680
Speaker 2: Just it's gentle, gentle push.

793
00:57:12,440 --> 00:57:20,440
Speaker 1: Gentle gentle push. A reminder. Yes, well, thank you so

794
00:57:20,600 --> 00:57:24,240
Speaker 1: much to all of you listeners over all of this time,

795
00:57:24,680 --> 00:57:28,680
Speaker 1: and you have made the show. We have loved hearing.

796
00:57:28,400 --> 00:57:30,040
Speaker 2: From you, Oh my goodness.

797
00:57:30,120 --> 00:57:34,320
Speaker 1: Yes, yeah, and thanks to all of the producers who

798
00:57:34,320 --> 00:57:36,040
Speaker 1: have helped get it made.

799
00:57:37,040 --> 00:57:40,600
Speaker 2: Oh yeah, oh gosh, I meant to make a list,

800
00:57:40,640 --> 00:57:46,720
Speaker 2: and then I didn't. So many, so many humans. And yeah,

801
00:57:46,760 --> 00:57:50,920
Speaker 2: thanks to you Annie for always always being here and

802
00:57:50,960 --> 00:57:52,000
Speaker 2: doing the weird stuff.

803
00:57:53,560 --> 00:57:56,760
Speaker 1: Thanks to you Lauren for always being here and doing

804
00:57:56,800 --> 00:58:02,040
Speaker 1: the and for trusting a little told me who is

805
00:58:02,080 --> 00:58:05,959
Speaker 1: in Texas trying to get the best barbecue and being

806
00:58:06,040 --> 00:58:06,400
Speaker 1: like you.

807
00:58:06,360 --> 00:58:10,880
Speaker 2: Know what it's like. No, this lady is serious.

808
00:58:13,800 --> 00:58:18,840
Speaker 1: Yes, well, as we said, we are hoping that maybe

809
00:58:18,880 --> 00:58:23,160
Speaker 1: we'll get to pop in here and there, yeah on here,

810
00:58:23,320 --> 00:58:30,160
Speaker 1: But if we don't we do have other projects. I

811
00:58:30,200 --> 00:58:32,480
Speaker 1: will be on stuff when I never told you, and

812
00:58:32,520 --> 00:58:37,280
Speaker 1: we've already discussed with Lauren. You should come on and

813
00:58:37,280 --> 00:58:40,560
Speaker 1: we can talk about women and food, oh.

814
00:58:40,520 --> 00:58:46,120
Speaker 2: Yeah yeah, or very various pop culture things. See abovy.

815
00:58:46,480 --> 00:58:50,600
Speaker 2: I've been rewatching Buffy and I have opinions. I have

816
00:58:52,040 --> 00:58:55,400
Speaker 2: big old opinions. I was back, I was on Sminty

817
00:58:55,880 --> 00:58:59,120
Speaker 2: back before it was you and Sam hosting talking about Buffy,

818
00:58:59,160 --> 00:59:02,280
Speaker 2: and I had opinions and I've got very stronger ones now.

819
00:59:04,440 --> 00:59:06,360
Speaker 1: Or revisit perhaps.

820
00:59:06,520 --> 00:59:10,120
Speaker 2: Yeah yeah, yeah right, but yeah, yeah, so check out stuff.

821
00:59:10,120 --> 00:59:13,919
Speaker 2: Mom never told you. I am currently on a show

822
00:59:13,960 --> 00:59:18,120
Speaker 2: called brain Stuff, which is a short form science and

823
00:59:18,200 --> 00:59:22,360
Speaker 2: history podcast that's just me talking into a microphone. I

824
00:59:22,440 --> 00:59:26,760
Speaker 2: try to keep it really all ages, so like like savor,

825
00:59:26,960 --> 00:59:29,600
Speaker 2: and there's not going to be any like cussin or

826
00:59:30,280 --> 00:59:31,560
Speaker 2: too many shenanigans.

827
00:59:32,800 --> 00:59:34,360
Speaker 1: I was about to say, we do get up to

828
00:59:34,440 --> 00:59:35,760
Speaker 1: some shenanigans, but.

829
00:59:35,800 --> 00:59:41,600
Speaker 2: A few shenanigans, just just a handful, just a handful. Look,

830
00:59:41,640 --> 00:59:43,760
Speaker 2: it's not our fault that cultures thought that everything was

831
00:59:43,760 --> 00:59:49,320
Speaker 2: an aphrodisiac. Yes, for millennia, that.

832
00:59:49,360 --> 00:59:54,360
Speaker 1: Was absolutely not on us. No, uh but yeah, thank you.

833
00:59:54,400 --> 00:59:59,120
Speaker 1: So much to everyone listening, who has listened, whenever you

834
00:59:59,200 --> 01:00:04,000
Speaker 1: came in, from the getting from whenever, to the producers.

835
01:00:04,720 --> 01:00:09,040
Speaker 1: Cheers to all of you, and we do hope that

836
01:00:09,960 --> 01:00:14,640
Speaker 1: we hear from you soon. We do yes, and you

837
01:00:14,800 --> 01:00:19,040
Speaker 1: can email us at Hello atsavorpod dot com.

838
01:00:19,680 --> 01:00:22,920
Speaker 2: We're also on social media. You can find us on

839
01:00:23,040 --> 01:00:27,880
Speaker 2: Instagram and blue Sky at Savorpod. We do hope to

840
01:00:27,920 --> 01:00:31,440
Speaker 2: hear from you. Save is a production of iHeartRadio. For

841
01:00:31,600 --> 01:00:33,760
Speaker 2: more podcasts from my Heart Radio, you can visit the

842
01:00:33,760 --> 01:00:37,200
Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your

843
01:00:37,200 --> 01:00:41,280
Speaker 2: favorite shows. Thanks as always to our super producers Dylan

844
01:00:41,320 --> 01:00:44,240
Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

845
01:00:44,280 --> 01:00:46,320
Speaker 2: we hope that lots more good things are coming your

846
01:00:46,360 --> 01:00:55,680
Speaker 2: way