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Transcript

That's Amaro! · Stuff You Should Know

• 0:00
  Speaker 1: Hey everybody, it's me Josh and get this. Our newest
• 0:04
  Speaker 1: upcoming live shows are being announced right now by me.
• 0:08
  Speaker 1: I'm May fourth. We're going to be at the Warner
• 0:10
  Speaker 1: Theater in Washington, DC. And on May fifth, we'll be
• 0:14
  Speaker 1: in Boston at the Chevalier Theater, very fancy. And on
• 0:18
  Speaker 1: May sixth, in a total surprise twist, we're gonna be
• 0:21
  Speaker 1: at Massey Hall in our beloved Toronto, Ontario, Canada. Planet Earth.
• 0:28
  Speaker 1: You can get tickets right now. From Tuesday March fourteenth
• 0:32
  Speaker 1: until Thursday, March sixteenth, we have a pre sale going
• 0:35
  Speaker 1: just use the password sysk live, and then we have
• 0:38
  Speaker 1: general on sale tickets starting on Friday, March seventeenth at
• 0:42
  Speaker 1: ten am Eastern time. Go to Ticketmaster for your DC tickets,
• 0:46
  Speaker 1: go to the Chevalier Theater website for Boston, and then
• 0:49
  Speaker 1: go to ticketmaster dot CA for the Massey Hall show
• 0:52
  Speaker 1: in Toronto. We'll see you guys, May fourth, fifth, and sixth,
• 0:56
  Speaker 1: and I can't tell you how excited we are. Welcome
• 1:00
  Speaker 1: to stuff you should know, a production of iHeartRadio. Hey,
• 1:09
  Speaker 1: and welcome to the podcast. I'm Josh and Chuck's here too.
• 1:13
  Speaker 1: It's just the two of us flying solo up in
• 1:15
  Speaker 1: the friendly skies. Yeah, and that makes the stuff you
• 1:19
  Speaker 1: should know. That's right, I've had the Do you ever
• 1:25
  Speaker 1: make up dumb songs in your head? No, actually I don't.
• 1:30
  Speaker 1: I have other people's songs in my head a lot,
• 1:32
  Speaker 1: but I don't make up my own. Typically, I make
• 1:35
  Speaker 1: up dumb songs in my head all the time, like what,
• 1:38
  Speaker 1: oh well, I mean in this case, it's about tomorrow,
• 1:41
  Speaker 1: but it can be anything. Just something will happen, or
• 1:46
  Speaker 1: there will be a brand or something in the house,
• 1:48
  Speaker 1: and I'll sometimes it's uh, sounds like something else in
• 1:53
  Speaker 1: a song, and so I'll just kind of do like
• 1:54
  Speaker 1: a weird al version of that. So make it up.
• 1:58
  Speaker 1: Are they like ballads? Like in your A Marrow songs?
• 2:01
  Speaker 1: A Marrow falling in love and then jilted and then
• 2:04
  Speaker 1: you know, no, no, no, no, this is a riff.
• 2:06
  Speaker 1: I'll go ahead and sing it if you'd like. Yeah.
• 2:09
  Speaker 1: This one was because Dave Ruse helped us with this one.
• 2:12
  Speaker 1: And when Dave sent this in, he said, you know,
• 2:15
  Speaker 1: Dave's I know much of a drinker, so he said,
• 2:18
  Speaker 1: but he tried tomorrow for this, and he said it
• 2:20
  Speaker 1: tasted like robot us and I did not see that
• 2:23
  Speaker 1: he tried it. He tried drinking for this. That's amazing
• 2:26
  Speaker 1: way to go, Dave. I think he wanted to see
• 2:28
  Speaker 1: what it was like, you know, so he had little
• 2:30
  Speaker 1: sip and said it. You know, I had that. And
• 2:32
  Speaker 1: of course amorrow is known for its sort of medicinal taste,
• 2:35
  Speaker 1: and so I've been singing. Here's a good example, and
• 2:39
  Speaker 1: it's so dumb. When the bitter hits your tongue like
• 2:44
  Speaker 1: a robata son, that's a Morrow. That was great. So
• 2:50
  Speaker 1: I do things like that all the time around the house,
• 2:52
  Speaker 1: and my Emily and Ruby both think I'm just sort
• 2:55
  Speaker 1: of strange. I think it's very pleasant. And I wish
• 2:58
  Speaker 1: you'd sing around me more. You want to move in,
• 3:01
  Speaker 1: you and you me could move in, and you'd be like,
• 3:03
  Speaker 1: this guy's got a quit singing. We quickly move back out.
• 3:07
  Speaker 1: I'm having a Morrow right now. Actually, oh yeah, I
• 3:10
  Speaker 1: don't have any tomorrow, and I would like some. I
• 3:15
  Speaker 1: don't I haven't decided which kind yet. I'm just gonna
• 3:17
  Speaker 1: start with one. But it's been a while for me.
• 3:20
  Speaker 1: I just I thought, you know, I poured up a
• 3:22
  Speaker 1: little geez, what is the big side of a jigger?
• 3:26
  Speaker 1: Is that an ounce or a half ounce? I mean
• 3:28
  Speaker 1: it depends. You can get two ounce and one ounce,
• 3:30
  Speaker 1: three quarter ounce and half ounces. It just depends. This
• 3:33
  Speaker 1: looks like about a half ounce. I mean it's just
• 3:35
  Speaker 1: a couple of SIPs. Oh yeah, yeah, yeah, that's that's nothing. Yeah,
• 3:39
  Speaker 1: what kind? Uh? This is milletti And I'll get to
• 3:44
  Speaker 1: how I acquired this at some point in the podcast. Okay, Well,
• 3:47
  Speaker 1: for those of you who are like, what the heck
• 3:49
  Speaker 1: is amorrow, we'll prepare to learn, because we're going to
• 3:52
  Speaker 1: teach you what tomorrow is. And to put it in
• 3:55
  Speaker 1: very basic terms, it is a bitter suite. Oh. Some
• 3:59
  Speaker 1: people would to say just bitter liqueur, which means a
• 4:03
  Speaker 1: liqueur is any kind of alcohol that is sweetened with sugar,
• 4:07
  Speaker 1: and so amorrow is a specific kind of liqueur, a
• 4:10
  Speaker 1: bitter liqueur, that's right. And it is a digestif. It
• 4:15
  Speaker 1: is largely Italian, although there are plenty of countries who
• 4:19
  Speaker 1: make there are amorrows. And I never really thought of
• 4:23
  Speaker 1: Jagermeister as an amorrow, but apparently it's it's considered a
• 4:27
  Speaker 1: German amorrow, yeah, an herbal amorrow. Yeah, but it's generally Italian.
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  Speaker 1: The history is Italian and there. If you go to
• 4:36
  Speaker 1: the Amarrow section, you're going to see a lot of
• 4:38
  Speaker 1: Italian words. Yeah, and you're gonna be busting out your
• 4:41
  Speaker 1: Italian x and quite a bit in this episode. I
• 4:43
  Speaker 1: think here and there, I don't want to overdo it.
• 4:45
  Speaker 1: So Amorrow has been around. It's been a big hit
• 4:48
  Speaker 1: in Italy and Europe France since the nineteenth century at least,
• 4:53
  Speaker 1: possibly back into the eighteenth century in some places. But
• 4:57
  Speaker 1: in America wasn't until like the cocktail renaissance of the tens.
• 5:02
  Speaker 1: I guess yeah, that amorrow really kind of found its place,
• 5:05
  Speaker 1: and I mean it's been here for a while. Kampari
• 5:07
  Speaker 1: is a type of Amorrow called a bitter red and
• 5:11
  Speaker 1: it's I mean, everybody knows what Kampari is, and maybe
• 5:14
  Speaker 1: slightly fewer people know what Apperall is. But both of
• 5:17
  Speaker 1: those are technically amorrow. But when you get into the
• 5:19
  Speaker 1: world of amorrow, you realize, like, oh, there's like a
• 5:21
  Speaker 1: whole galaxy out there. But the one thing that they
• 5:25
  Speaker 1: have in common is there they have an alcohol base,
• 5:28
  Speaker 1: a lot of bitter bittering agents, and then all sorts
• 5:33
  Speaker 1: of other botanical ingredients, and each one is proprietary. Each
• 5:37
  Speaker 1: one is typically a secret and each one is its
• 5:39
  Speaker 1: own blend. Like, there's very few, if any people making
• 5:43
  Speaker 1: the same kind of a morrow. Like I think every
• 5:45
  Speaker 1: single kind of amorrow, even ones in the same group,
• 5:48
  Speaker 1: are are just different. They're not the same thing. Yeah,
• 5:52
  Speaker 1: and there are hundreds of amari and amari it's the plural.
• 5:56
  Speaker 1: You wouldn't say different amorrows. If you want to get
• 5:59
  Speaker 1: it right, you say amari. And there are hundreds of
• 6:01
  Speaker 1: amar all over Italy. And like you said, they they're
• 6:05
  Speaker 1: all proprietary, proprietarily blended. And what you'll usually see because
• 6:10
  Speaker 1: you know, they still want to sell their stuff and
• 6:12
  Speaker 1: market some of the taste. Yeah, so if you look
• 6:14
  Speaker 1: up how they taste, they'll usually include like a handful
• 6:18
  Speaker 1: of the botanicals and then say, and you know, and
• 6:21
  Speaker 1: the rest are you know, only for us to know
• 6:24
  Speaker 1: that kind of thing, right, we'd have to kill you, right,
• 6:26
  Speaker 1: we can tell you, but just prepare to die. That's right.
• 6:30
  Speaker 1: I don't know if it's right, but sure. Um So,
• 6:33
  Speaker 1: to make a marrow is actually very easy. You just
• 6:37
  Speaker 1: take like a base alcohol usually between fourteen and I've
• 6:42
  Speaker 1: seen as much as like forty forty five percent proof
• 6:46
  Speaker 1: or forty five proof, I should say no percent that's right.
• 6:49
  Speaker 1: Proof is double the percentage, right, eighty to nine proof, okay.
• 6:53
  Speaker 1: And then you just soak some some bittering agents and herbs,
• 6:57
  Speaker 1: whatever your proprietary blend is. You let it soak for
• 7:00
  Speaker 1: a little while. Sometimes you might redistill it with the
• 7:03
  Speaker 1: with the herbs and botanicals in it, but a lot
• 7:06
  Speaker 1: of people just let it sit for a while. And
• 7:08
  Speaker 1: then I think that's called mass rating or infusing, when
• 7:12
  Speaker 1: you just basically say here, gentiin meat, moonshine essentially, yeah,
• 7:19
  Speaker 1: and then you add a little sugar after you filter
• 7:21
  Speaker 1: out the solids, and then you let it age for
• 7:24
  Speaker 1: several years, many years, however many years you want to wait,
• 7:27
  Speaker 1: and then you've got yourself a bitter liqueur known as amorrow. Yeah,
• 7:31
  Speaker 1: And that base alcohol can vary. A lot of times.
• 7:35
  Speaker 1: It will be grappa, which is great brandy, but not
• 7:39
  Speaker 1: always see Dave putting most. But I don't even know
• 7:41
  Speaker 1: if I would say most, or would you say most,
• 7:45
  Speaker 1: I couldn't see. I have the impression that most Italian
• 7:50
  Speaker 1: amorrow is or amari is grappa, yes, or wine. Well,
• 7:55
  Speaker 1: but what they don't do is like that kind of
• 7:56
  Speaker 1: stuff isn't on the label because it doesn't really matter,
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  Speaker 1: like it. But when you get something like this, the
• 8:02
  Speaker 1: bottle won't say, you know, with a base alcohol of
• 8:05
  Speaker 1: like plain spirits or with grappa, or with white wine
• 8:08
  Speaker 1: or whatever, or white lightning exactly. And the bitter is
• 8:13
  Speaker 1: really sort of what it's all about. Italians are big
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  Speaker 1: on bitter. Um they you know, espresso is very bitter,
• 8:21
  Speaker 1: ridicio a arugula there. They've always sort of been on
• 8:25
  Speaker 1: the leading edge of bitter things. Yeah. I saw chok
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  Speaker 1: an Italian saying I couldn't find the Italian, but it
• 8:31
  Speaker 1: translates to because of bitter, we know sweet? Oh really? Yeah,
• 8:35
  Speaker 1: they like their bitter. They appreciate it for sure, And
• 8:38
  Speaker 1: then it says, give us a kiss. Does did you
• 8:42
  Speaker 1: already say that amorrow meant to bitter an Italian? I
• 8:46
  Speaker 1: don't think we did. Actually, Yeah, so there's the giveaway
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  Speaker 1: right there. And bitter is something I'm not sure if
• 8:53
  Speaker 1: we even if I was even on too bitter when
• 8:55
  Speaker 1: we talked about the tongue episode. I don't think I was,
• 8:59
  Speaker 1: because my bitter appreciation has really come on strong in
• 9:03
  Speaker 1: the last like two or three years. Yeah, I don't
• 9:05
  Speaker 1: know why I always hated bitter things age, I would
• 9:08
  Speaker 1: say maybe because I have noticed like different flavor profiles
• 9:13
  Speaker 1: are hitting me in these in my elder years. Right,
• 9:18
  Speaker 1: But things like espresso and like I don't sweeten um
• 9:22
  Speaker 1: any like coffees or I used to like sweeten lattes
• 9:26
  Speaker 1: and things like that. But I love espresso now, and
• 9:29
  Speaker 1: I love arugula and ridicio, and I love amorrow and
• 9:32
  Speaker 1: so bitter or something I've really kind of grown grown,
• 9:35
  Speaker 1: It's grown on me. I guess, yeah, I mean same here,
• 9:38
  Speaker 1: especially as I've aged. I've always despised bitter stuff. Yeah.
• 9:42
  Speaker 1: Now I can sometimes choke down a bite of grapefruit even.
• 9:46
  Speaker 1: Oh you know what, I haven't tried grapefruit in a
• 9:48
  Speaker 1: while because I always said I didn't like it because
• 9:49
  Speaker 1: it was bitter. I like fresh. Maybe it's time grapefruit
• 9:52
  Speaker 1: juice with fresh squeeze orange juice about one to one ratio.
• 9:56
  Speaker 1: That's a really good jam um. But just eating the
• 10:00
  Speaker 1: grapefruit is a completely different experience than drinking the juice,
• 10:02
  Speaker 1: and it's really for me. Yeah, all right, I'll go
• 10:05
  Speaker 1: to try that. I can only think of my mom,
• 10:08
  Speaker 1: who you know, seventies mom that half a grape fruit
• 10:11
  Speaker 1: on the kitchen table in the morning, and the little
• 10:14
  Speaker 1: uh was that weird little sort of two sided knife
• 10:19
  Speaker 1: thing that would carve out the sections? Did the grapefruit spoon? Well,
• 10:24
  Speaker 1: it's not. It wasn't a spoon though, it was a knife. Oh,
• 10:26
  Speaker 1: I don't know what you're talking about. Then maybe she
• 10:28
  Speaker 1: saw it on TV. It was. It was a little
• 10:31
  Speaker 1: knife with a very short blade, and both sides of
• 10:33
  Speaker 1: the blade had a sort of odd serrated edge, but
• 10:38
  Speaker 1: not like a steak knife serrated edge right right, like well,
• 10:41
  Speaker 1: like a micro serrated edge almost right, Yeah, and then
• 10:43
  Speaker 1: you would just sort of carve your way around it.
• 10:46
  Speaker 1: And that's why both sides were done, because you would,
• 10:48
  Speaker 1: you know, loop around the slice or whatever. So I've
• 10:51
  Speaker 1: seen spoons with that same serrated edge that are grapefruit spoons. Okay,
• 10:56
  Speaker 1: I have to check that out. Seen the knife, though,
• 10:58
  Speaker 1: I wonder what the grape root fork looks like. I
• 11:01
  Speaker 1: have no idea. So should we talk about a few
• 11:05
  Speaker 1: of the bittering agents. There's like a big three, but
• 11:09
  Speaker 1: the list is really extensive. Yeah. So you have gentin,
• 11:13
  Speaker 1: which may be the most popular of all of them.
• 11:17
  Speaker 1: It's a root that grows in the alpine or it's
• 11:19
  Speaker 1: a plant that grows in alpine regions and its roots
• 11:23
  Speaker 1: are prized for their bitterness. Um. And it shows up
• 11:26
  Speaker 1: all over the place, um, everything from kapari to some
• 11:30
  Speaker 1: of the more like um arcane, hardcore m amari. UM.
• 11:36
  Speaker 1: It's just in a lot of different stuff. And we
• 11:38
  Speaker 1: should say it's not like you have to pick just
• 11:41
  Speaker 1: one bittering agent. A lot of people do, but you
• 11:43
  Speaker 1: can kind of mix it up for your own proprietary blend.
• 11:46
  Speaker 1: There's no rules. There are rules, and we'll get into
• 11:50
  Speaker 1: him late. Well, that's true wormwood, which we talked about
• 11:52
  Speaker 1: in the Absent episode where we also mentioned the gypsums
• 11:57
  Speaker 1: milord the that's so bitter and there's other things going
• 12:02
  Speaker 1: on in there, like that's even too much for me.
• 12:05
  Speaker 1: But the wormwood is a classic bittering agent. H. And
• 12:09
  Speaker 1: it is I'm not sure if we mentioned this in
• 12:11
  Speaker 1: the Absence, but it is an herb, a small leaved herb. Yeah.
• 12:14
  Speaker 1: It's kind of all over Europe, yeah for sure. UM.
• 12:17
  Speaker 1: And then you've got Chinchona. I think it's Sinchona. Sinchona, Yeah,
• 12:22
  Speaker 1: I looked it up. We I think we said Cinchona
• 12:24
  Speaker 1: a lot in the Gin and Tonic episode and we
• 12:26
  Speaker 1: were wrong. Okay, So sinchona, which is I mean how
• 12:29
  Speaker 1: it spelled, but it comes from It's a it's a tree.
• 12:32
  Speaker 1: It's a bark of a tree in South America. It's
• 12:34
  Speaker 1: where you get quinine, which they used to treat malaria
• 12:38
  Speaker 1: and is what gives tonic water. It's very bitter taste. Yeah,
• 12:42
  Speaker 1: so a lot of a lot of Amari use sinchona
• 12:45
  Speaker 1: in it. And um, you'll see on a label something
• 12:48
  Speaker 1: that says China, but it's actually I think, actually I
• 12:53
  Speaker 1: think it's pronounced kinda kina. Oh really, yeah, because the
• 12:57
  Speaker 1: cch It took Italian in college and the sound is right, yeah,
• 13:02
  Speaker 1: just to see I would be the sound. Wait you
• 13:05
  Speaker 1: took Italian? Yeah, I took Italian. Why aren't you doing
• 13:09
  Speaker 1: the voice? I never got it down years is way
• 13:12
  Speaker 1: better than mine. I could converse in it. I just
• 13:14
  Speaker 1: couldn't offend them. He sounded like a guy by Italian
• 13:18
  Speaker 1: by way of Toledo pretty much pretty much. I oh,
• 13:23
  Speaker 1: this is I have a story about that. So I
• 13:25
  Speaker 1: took French for like three years in high school and
• 13:28
  Speaker 1: never never cracked, like the first layer of my brain cells.
• 13:31
  Speaker 1: It just would not sit. Yeah, and then I got
• 13:34
  Speaker 1: to college and I took Italian and it clicked, like
• 13:37
  Speaker 1: I was Italian in my last life and lived one
• 13:40
  Speaker 1: hundred and ten or something like. It clicked like that,
• 13:42
  Speaker 1: And I made it all the way to the final.
• 13:44
  Speaker 1: And this has never happened to me. Before I sat
• 13:46
  Speaker 1: down to take the final and it was gone, all
• 13:49
  Speaker 1: of it gone. It was one of the most surprising
• 13:52
  Speaker 1: things that's ever happened to me. Yeah, I couldn't believe
• 13:56
  Speaker 1: it and I couldn't get it back. So I did
• 13:58
  Speaker 1: terrible on the final. I did all enough in class
• 14:01
  Speaker 1: to still make a good grade, but it was more like,
• 14:03
  Speaker 1: I don't like that. My brain is capable of doing that, right,
• 14:06
  Speaker 1: just crapping out when you must need it. Yeah, it
• 14:08
  Speaker 1: was like, sorry, pal, i'm sick today. Oh that's too bad.
• 14:12
  Speaker 1: I'm sorry to hear that. Yeah, me too. I got
• 14:15
  Speaker 1: accused of cheating on my German final in college and
• 14:19
  Speaker 1: was not able to prove my innocence. Oh no, I
• 14:23
  Speaker 1: didn't cheat chat GPT, you know. I just now remember
• 14:27
  Speaker 1: that memory, and I don't remember what the rub was
• 14:30
  Speaker 1: or why Fraul whatever her name was, thought I cheated,
• 14:35
  Speaker 1: But it was a thing, and I don't even remember,
• 14:38
  Speaker 1: you know how you just block stuff out, right, I
• 14:40
  Speaker 1: don't remember the result of it, to be honest. Well, no,
• 14:43
  Speaker 1: I didn't cheat. That's the only thing I know. Maybe
• 14:45
  Speaker 1: one of her students is listening, and we'll get in
• 14:48
  Speaker 1: touch with her, and she can get in touch with
• 14:49
  Speaker 1: you and say, like I believe you now, like you
• 14:52
  Speaker 1: like your Shakespeare teacher. Yeah, I should get advance on it, right. Uh.
• 14:57
  Speaker 1: But they didn't mess around, you know, English professor, don't
• 15:00
  Speaker 1: go over to the foreign language departments. That's just not
• 15:02
  Speaker 1: something you do, I guess not. Um, So let's talk
• 15:05
  Speaker 1: about some of these um botanicals that can go in
• 15:09
  Speaker 1: there too, because we'll talk a little bit more, you know,
• 15:12
  Speaker 1: throughout about the digestive properties of this. Not only digestif,
• 15:17
  Speaker 1: but I guess what is it appertif as well? Uh? Yeah,
• 15:22
  Speaker 1: you know, like not all a mari are digestifs. They're
• 15:26
  Speaker 1: appertifs as well, or you can use them both. It
• 15:28
  Speaker 1: just depends on what side of a meal you drink
• 15:30
  Speaker 1: it on, really, but they're they're supposed to be the
• 15:32
  Speaker 1: same thing, like they're they're supposed to aid in digestion
• 15:35
  Speaker 1: either before the meal or after the meal, right, and
• 15:38
  Speaker 1: there are all kinds of great botanicals you can put
• 15:41
  Speaker 1: in there. Uh, Chuck, do you mind speaking of singing? Oh? Oh,
• 15:47
  Speaker 1: do you have a song for this? I mean I
• 15:49
  Speaker 1: was just going to read them off in kind of
• 15:50
  Speaker 1: a sing song. Way, please do We may or may
• 15:54
  Speaker 1: not leave this in Okay artichoke, orange peel, caraway and
• 15:58
  Speaker 1: camomeal core under coal, nut, megan, liquorice, marjorom, cloves, cinnamon
• 16:03
  Speaker 1: and fennel keynoto in Italian orange variety, rhubarb, angelica, muran, cardamom,
• 16:09
  Speaker 1: carmea green stara niece and sasaparilla not only the flavor
• 16:13
  Speaker 1: of root beer, but a traditional treatment for syphilist mint
• 16:17
  Speaker 1: rust and yopa and holly and evergreen shrub native to
• 16:20
  Speaker 1: the American Southwest. Wow, I wish you could have done
• 16:24
  Speaker 1: that as megal. I think the microphone would have exploded. Inecstasy,
• 16:31
  Speaker 1: the stuff you should know would have just like folded
• 16:32
  Speaker 1: in on itself or something we'd wake up in some
• 16:36
  Speaker 1: weird dimension. You talked about the ABV. You know, generally
• 16:41
  Speaker 1: it's known as um like you, I mean, you said
• 16:43
  Speaker 1: you can get one that packs a punch, it's like
• 16:45
  Speaker 1: a full you know, eighty proof or so. But amarro
• 16:49
  Speaker 1: is generally known as a slightly lighter weight liqueur. And
• 16:53
  Speaker 1: if you're looking for a not quite as boozy drink,
• 16:56
  Speaker 1: you can have like an amaro spritzer or something like that,
• 16:59
  Speaker 1: and it's usually a little tame down from like a
• 17:02
  Speaker 1: big liquor drink. Yeah, definitely, I mean it's the point
• 17:06
  Speaker 1: isn't to get hammered off of a Morrow? Now? I
• 17:10
  Speaker 1: mean you can and if you want to, but that's
• 17:12
  Speaker 1: certainly not the point of it. Well, I've learned recently
• 17:16
  Speaker 1: that too much amorrow in one sitting is like there's
• 17:20
  Speaker 1: a digestif quality and then there's a digestive quality, you
• 17:23
  Speaker 1: know what I'm saying. Sure, I know what you mean. Yeah, So,
• 17:26
  Speaker 1: like what do you want? That's not the point you
• 17:28
  Speaker 1: want to attain? No? One or two is great? Sure? Yeah.
• 17:35
  Speaker 1: So I'm sure some people are out there thinking, like,
• 17:38
  Speaker 1: I know all this. You're talking about cocktail bitters, you morons.
• 17:40
  Speaker 1: Why don't you just call them cocktail bitters? Well that's
• 17:43
  Speaker 1: because cocktail bitters are actually different. They're very, very very similar,
• 17:48
  Speaker 1: but they're different. Cocktail Bitters are usually made using much
• 17:53
  Speaker 1: higher proof alcohol, much higher amounts of bittering agents. I've
• 17:58
  Speaker 1: seen as much as fifty percent of the total content
• 18:01
  Speaker 1: could be a bittering agent. So they're super bitter, and
• 18:04
  Speaker 1: oftentimes there's no additional sugar, so they wouldn't constitute a liqueur.
• 18:09
  Speaker 1: What's more, you're only supposed to use a few drops
• 18:11
  Speaker 1: a dash or two of cocktail bitters, whereas with an
• 18:14
  Speaker 1: Amorrow you actually drink like an ounce or two, like
• 18:17
  Speaker 1: it's a drink. It's not something you add to a drink.
• 18:20
  Speaker 1: But they're so close that the people differentiate cocktail bitters
• 18:25
  Speaker 1: and a Mari by by calling a mari potable or drinkable,
• 18:29
  Speaker 1: bitters or just bitter liqueur. Wait is there alcohol in bitters? Oh? Yes,
• 18:35
  Speaker 1: like you usually start with something like moonshine or white lightning,
• 18:39
  Speaker 1: or like one fifty one proof from Yeah, how do
• 18:42
  Speaker 1: they get away with selling that in grocery stores? Or
• 18:44
  Speaker 1: do they because you you drink so little of it?
• 18:48
  Speaker 1: I mean, even even anybody who needed to drink more
• 18:51
  Speaker 1: than anybody else would not turn up a bottle of bitters.
• 18:54
  Speaker 1: I would put money on it never having happened. My
• 18:57
  Speaker 1: granddad probably would have. Oh yeah, he was he was
• 19:00
  Speaker 1: one of those alcoholics. Well, anyone who's ever made a
• 19:02
  Speaker 1: bet with me knows I'm really good at making terrible bets. Well,
• 19:06
  Speaker 1: he was one of those like nineteen forties alcoholics that like, hey,
• 19:10
  Speaker 1: the mouthwash has booze in it and there's nothing else
• 19:12
  Speaker 1: in the house. That kind of thing. Yeah, but Obey
• 19:14
  Speaker 1: still wouldn't have drank a bottle of bitters. I don't
• 19:17
  Speaker 1: think you could. You know, they may not sell it
• 19:20
  Speaker 1: in grocery stores here. They know that I think about it.
• 19:22
  Speaker 1: They do, okay, because I know people like in Los
• 19:25
  Speaker 1: Angeles you can you can buy you know, their liquor.
• 19:29
  Speaker 1: There's liquor in grocery stores, right, there's liquor in their
• 19:32
  Speaker 1: drug stores. It's so bizarre. It is very strange. It's
• 19:35
  Speaker 1: super convenient, though it is very COMMUNI but in grocery
• 19:38
  Speaker 1: stores you can buy angostura usually, which is like, I mean,
• 19:41
  Speaker 1: that's the the universal bitter. Yeah, which is great. I
• 19:44
  Speaker 1: love it. Vermouth, now, this is where I'm gonna lean
• 19:48
  Speaker 1: on you a little bit. But Vermouth and Tomorrow do
• 19:52
  Speaker 1: have a lot in common, and it is also an alcohol.
• 19:55
  Speaker 1: It is also infused with bitters and botanicals and It
• 19:59
  Speaker 1: is also a bitter sweet and used as a bitter
• 20:02
  Speaker 1: sweetening agent in cocktails. It is very wormwood forward, but
• 20:08
  Speaker 1: in fact, I believe it's the French spelling of the
• 20:12
  Speaker 1: German word for wormwood, which is w e r muth
• 20:15
  Speaker 1: ver vermouth right with a W. Right. Does that makes sense? No,
• 20:20
  Speaker 1: it totally makes sense. And vermouth it bears a striking
• 20:23
  Speaker 1: resemblance to tomorrow because, like we said earlier, some some
• 20:27
  Speaker 1: amarium have wine as their base, not groppa or another spirit.
• 20:33
  Speaker 1: So I mean the distinction between a vermouth and a
• 20:36
  Speaker 1: vno Amorrow as it's called, is found in the fact
• 20:40
  Speaker 1: that your vermouth is actually spiked with booze, typically brandy,
• 20:46
  Speaker 1: So that right there differentiates it. But by spiking a
• 20:50
  Speaker 1: wine with booze, you've created what's like a class called
• 20:53
  Speaker 1: a fortified wine, yea fortified with booze, meaning sherry vermou port.
• 21:02
  Speaker 1: And then there's a whole bunch of other like specific
• 21:04
  Speaker 1: wines like Bonal is really good fortified wine. But there's
• 21:08
  Speaker 1: a subclass of fortified wine called an aromatized wine, and
• 21:12
  Speaker 1: vermouth is technically an aromatized wine because that is a
• 21:16
  Speaker 1: fortified wine that has many of the same botanicals and
• 21:19
  Speaker 1: bittering agents that you'll find in Amari. Right. The difference
• 21:24
  Speaker 1: again is that in Amari they don't spike it like
• 21:27
  Speaker 1: a veno Amorrow with an extra bit of booze. It's
• 21:31
  Speaker 1: that extra booze and vermouth that is the only thing
• 21:34
  Speaker 1: that differentiates it from some kinds of Amorrow, Right, And
• 21:38
  Speaker 1: vermouth always has to have the wine component, and amorrow
• 21:42
  Speaker 1: doesn't necessarily have to. Right. No, that's right. I'm gonna recommend,
• 21:46
  Speaker 1: and I hope people that are into this kind of
• 21:48
  Speaker 1: thing have their pencil and pad out to write down
• 21:51
  Speaker 1: some of these wrecks. But for you as well, my friend,
• 21:54
  Speaker 1: I found a very nice sweet vermouth that is made
• 21:56
  Speaker 1: in Napa Valley, Oh yeah, called the Massi and it
• 22:00
  Speaker 1: is really tasty. I will check that out. I'm a
• 22:03
  Speaker 1: Carpano antiqua um person myself. Yeah, I mean those are classics,
• 22:08
  Speaker 1: but this is a nice, small batch, made in America
• 22:10
  Speaker 1: kind of thing. I will definitely try it. I will,
• 22:13
  Speaker 1: I will try, especially if they mail it to us
• 22:16
  Speaker 1: for free. We should try a break hmm. Yeah, yeah,
• 22:22
  Speaker 1: it's like twenty minutes in. We got so excited. Wait,
• 22:25
  Speaker 1: what are you drinking. I'm drinking lemon water, okay, spiked
• 22:29
  Speaker 1: with moonshine. All right, we'll be right back everyone. You know,
• 22:57
  Speaker 1: I was going to make the joke that I'm a
• 22:59
  Speaker 1: method podcaster but having this tomorrow, and then I remember
• 23:03
  Speaker 1: that that was the very one of the very first
• 23:05
  Speaker 1: things I said on the show. You did you do
• 23:07
  Speaker 1: you remember that? Yeah, of course I remember. I think
• 23:10
  Speaker 1: that was your first first episode, right, very first episode,
• 23:13
  Speaker 1: Orange Juice and Toothpaste. Right, you are, and you long
• 23:17
  Speaker 1: have been a method podcaster. I mean you were talking
• 23:20
  Speaker 1: about eating honey butter in the honey episode. Yeah, eating
• 23:24
  Speaker 1: honey butter in the toast episode. Uh, yeah, you're a
• 23:28
  Speaker 1: method podcaster for sure. Should we talk about the pretty
• 23:31
  Speaker 1: interesting history of Tomorrow, Yeah, because a trek pretty closely
• 23:35
  Speaker 1: the history of spirits and booze as in general essentially. Yeah,
• 23:40
  Speaker 1: and shout out because Dave used this book for a
• 23:43
  Speaker 1: lot of this research from a mixologist from Italy named
• 23:47
  Speaker 1: mateo Z called the Big Book of Amorrow. No colon,
• 23:51
  Speaker 1: that's it. It's awesome. I love that so refreshing. Who
• 23:56
  Speaker 1: is not dead? He was like, oh, you can use
• 23:58
  Speaker 1: a colon. He didn't even know I don't want these
• 24:02
  Speaker 1: jackasses to use that stupid cold thing again. You sounded
• 24:07
  Speaker 1: like Italian by way of the brons. That's what I'm saying.
• 24:10
  Speaker 1: I don't do it very well. That's why you're the
• 24:12
  Speaker 1: you're the Italian accent. Guy thought about to say the
• 24:15
  Speaker 1: Italian stallion. I'll call you that too, especially if you
• 24:19
  Speaker 1: sing around me more. All right, So if you want
• 24:22
  Speaker 1: to talk about um basically distillation as a whole, you
• 24:27
  Speaker 1: need to go back to Arab alchemists in the seventh
• 24:30
  Speaker 1: and eighth centuries, which is who learned how to do
• 24:33
  Speaker 1: this stuff. And pretty soon after they learn how to
• 24:36
  Speaker 1: get ethanol going, they said, you know what, we'll just
• 24:41
  Speaker 1: start infusing it and drinking it. Because infusing things is
• 24:45
  Speaker 1: you know, probably as old as time, because not only
• 24:48
  Speaker 1: does it impart flavor to something that you're drinking, but
• 24:51
  Speaker 1: in many cases, and that's true with amorrow early on,
• 24:54
  Speaker 1: it was a way to actually preserve the botanicals and
• 24:57
  Speaker 1: the herbs. It makes them last longer. Right. They all
• 25:00
  Speaker 1: also figured out that they could they could distill more
• 25:03
  Speaker 1: than just fermented alcohol or alcohol from fermented liquid. They
• 25:08
  Speaker 1: could distill the essential oils from all those things too,
• 25:11
  Speaker 1: and then mix that together and they're like these essential oils.
• 25:14
  Speaker 1: They really pack a punch. They must be incredibly medicinal.
• 25:17
  Speaker 1: And so the earliest cocktails, the earliest reason that people
• 25:22
  Speaker 1: were putting together spirits and botanicals was for medicinal purposes.
• 25:28
  Speaker 1: And they think that the first cocktail was probably a
• 25:31
  Speaker 1: ju lip or jew lab, which means rose water, which
• 25:35
  Speaker 1: ironically was probably an infusion of violets rather than roses,
• 25:39
  Speaker 1: with sugar and alcohol, which would make it liqueur because
• 25:43
  Speaker 1: there's alcohol that sugared and it sounds a lot like
• 25:45
  Speaker 1: kreme to violette, which is a great kreme liqueur. I've
• 25:49
  Speaker 1: never had that something. Oh chuck, it's so good. Have
• 25:52
  Speaker 1: you ever had an aviation? I've had aviation gin, but
• 25:56
  Speaker 1: not an aviation. Okay, so it's gin, probably pretty good
• 26:00
  Speaker 1: aviation gin and creme to violet and I think a
• 26:02
  Speaker 1: little Maraschino liqueur, and it is beautiful, but it's this
• 26:06
  Speaker 1: gorgeous violet light purple color. It's it's really gorgeous. And
• 26:11
  Speaker 1: I think there's another one called Blue Moon that uses
• 26:13
  Speaker 1: it too, but those are like the big two. But
• 26:16
  Speaker 1: it's a krem liqueur, not a cream liquor. Kreme liquor.
• 26:19
  Speaker 1: And I found out from this research that they call
• 26:22
  Speaker 1: it krem because these types of liqueurs have so much
• 26:26
  Speaker 1: sugar in it that it gives it almost a creamy texture.
• 26:29
  Speaker 1: Oh interesting, Yeah, but a cream liqueur would actually have
• 26:32
  Speaker 1: some sort of cream to it. This is a krem liqueur,
• 26:35
  Speaker 1: so creme to vilet, krem to men. It just means
• 26:37
  Speaker 1: there's so much sugar in it that you could stand
• 26:40
  Speaker 1: a straw up in it. Basically I never knew that.
• 26:42
  Speaker 1: I didn't either until like yesterday. Yeah. Oh interesting, So
• 26:47
  Speaker 1: you did you think there was a dairy agent to
• 26:49
  Speaker 1: those things. I didn't because it's clearly not there, you know.
• 26:54
  Speaker 1: But I thought maybe they like creamed the violets or
• 26:57
  Speaker 1: something like it was part of the process. Yeah, yeah,
• 27:00
  Speaker 1: kind of what I thought. Now my eyes are wide open.
• 27:03
  Speaker 1: I said, just go milk that flour and bring me
• 27:06
  Speaker 1: some cramp from it. So, these the things that these
• 27:12
  Speaker 1: Arab alchemists were doing eventually, of course, found their way
• 27:16
  Speaker 1: to Italy. And this is like twelfth thirteenth century, and
• 27:21
  Speaker 1: if you want to get some booze made, there are
• 27:23
  Speaker 1: a lot worse places to go than your local monastery.
• 27:26
  Speaker 1: For sure. They've always been big on it, and the
• 27:29
  Speaker 1: monks got a hold of it, and then the year
• 27:31
  Speaker 1: thirteen hundred, a very sort of lucky, unlucky thing happened
• 27:36
  Speaker 1: at the same time, which is Pope Boniface the eighth
• 27:41
  Speaker 1: got kidney stones and was at least thought cured in
• 27:45
  Speaker 1: part by this alcoholic confusion of bitter roots and herbs.
• 27:50
  Speaker 1: And if you want to like really market your product
• 27:54
  Speaker 1: in thirteen hundred, say this is the stuff that saved
• 27:57
  Speaker 1: the pope, right exactly. And a lot of those monks too,
• 28:00
  Speaker 1: were alchemists, and this is definitely where that comes together,
• 28:05
  Speaker 1: alchemy and monasteries creating their own blend of aquavite or
• 28:10
  Speaker 1: elixir of life. And again they're taking this stuff to
• 28:14
  Speaker 1: do all sorts of curative or therapeutic stuff. They were
• 28:17
  Speaker 1: medicinal drinks, but it didn't take them very long to
• 28:21
  Speaker 1: figure out it gives you a pretty pretty good buzz too,
• 28:24
  Speaker 1: And by the sixteenth century, I believe people were like,
• 28:28
  Speaker 1: just just give me that. I want to drink it.
• 28:30
  Speaker 1: I don't have anything wrong with me. I'm trying to
• 28:32
  Speaker 1: do anything different. I want a prescription. I just want
• 28:34
  Speaker 1: to drink this stuff because it's pretty good. Yeah, exactly.
• 28:38
  Speaker 1: And then when the sugar from the New World arrived
• 28:41
  Speaker 1: in Europe and the spice trade was so robust, and
• 28:45
  Speaker 1: all these spices were coming in from the East and
• 28:48
  Speaker 1: South America and from the South, all of a sudden
• 28:51
  Speaker 1: you had everything you needed. And I think in the
• 28:54
  Speaker 1: seventeenth century Venice and Florence had a really robust by
• 29:00
  Speaker 1: trade going on, and of course they kind of spread
• 29:03
  Speaker 1: that to the different monasteries that were making this booze,
• 29:06
  Speaker 1: and so all of a sudden you had this sugary
• 29:09
  Speaker 1: component and more spices. And this is kind of when,
• 29:13
  Speaker 1: like tomorrow as we know it today, feels like it
• 29:15
  Speaker 1: was really born. Yeah, for sure. One of the reasons
• 29:18
  Speaker 1: it was born in Italy was because it was such
• 29:21
  Speaker 1: a crossroad, Like you were saying, there's all these spices
• 29:23
  Speaker 1: making their way to it, and they already had this
• 29:25
  Speaker 1: tradition that they'd gotten from their Arab friends of making
• 29:28
  Speaker 1: these medicinal liqueur, so they were just making them better
• 29:31
  Speaker 1: and better. And then by the nineteenth, eighteenth and nineteenth centuries,
• 29:36
  Speaker 1: apothecaries and pharmacists were like, give me those, I'm going
• 29:39
  Speaker 1: to start selling these. And then eventually it transmuted from
• 29:44
  Speaker 1: which is appropriate because we're talking about alchemy from a
• 29:48
  Speaker 1: medicinal drink again or some sort of elixir that was
• 29:52
  Speaker 1: meant to make you feel better to just straight up booze.
• 29:55
  Speaker 1: And at that point it became like it really took
• 29:58
  Speaker 1: off in the nineteenth century. Yeah, and that's if you
• 30:01
  Speaker 1: if you look at not all of them, but like
• 30:04
  Speaker 1: most of the classic amari that you'll find from Italy
• 30:08
  Speaker 1: in the modern liquor stores today will have some sort
• 30:11
  Speaker 1: of nineteenth century date on the bottle, very proudly. They've
• 30:15
  Speaker 1: been around for a long time. Kimpari, like you said,
• 30:18
  Speaker 1: is kind of like if you're putting together a bar
• 30:21
  Speaker 1: for the first time, you look up, like what kinds
• 30:23
  Speaker 1: of different things should I get? That aren't just like
• 30:25
  Speaker 1: you know, the main liquors, kim Pari will probably be
• 30:28
  Speaker 1: on that list. It's that it's that red in the
• 30:33
  Speaker 1: clear bottle, that red liqueur that you see that when
• 30:36
  Speaker 1: you don't know what it is, You're like, I've seen
• 30:38
  Speaker 1: that thing at every bar I've ever been to, and
• 30:40
  Speaker 1: I just never knew what it was. And Gaspardi Campatti,
• 30:45
  Speaker 1: who was from Nevada, Italy, started experimenting in the eighteen
• 30:49
  Speaker 1: forties with the recipe didn't finalize it till close to
• 30:53
  Speaker 1: twenty years later in eighteen sixty and opened up Cafe
• 30:56
  Speaker 1: Kempari and Milan, and that's where the drink the Americano
• 31:01
  Speaker 1: was born, which is very simple as campari, Italian vermouth
• 31:04
  Speaker 1: and some soda water. Right, And in this case the
• 31:07
  Speaker 1: Americanos not named after US Americans. A mayor is the
• 31:11
  Speaker 1: French word for bitter, so this is a play on
• 31:15
  Speaker 1: that Americano is a bitter drink. And you mentioned how
• 31:19
  Speaker 1: bright red kampari is actually comes from carmine the big
• 31:24
  Speaker 1: red goo, which is a natural dye that they make
• 31:28
  Speaker 1: from a certain kind of insect, the cochineal insect. They
• 31:32
  Speaker 1: crush it up, they dry it out, crush it up
• 31:34
  Speaker 1: and increases red powder that's been used as a dye
• 31:36
  Speaker 1: for centuries. Yeah, and they did that all the way
• 31:39
  Speaker 1: until two thousand and six, which is really surprising. Now
• 31:43
  Speaker 1: it's synthesized, but I believe you know there are some
• 31:47
  Speaker 1: sort of small batch of mai that are made around
• 31:50
  Speaker 1: the world that still used this method of crushing the bugs.
• 31:52
  Speaker 1: Definitely there's one. So that whole thing, remember apperall kampari
• 31:56
  Speaker 1: they're called red bitters. That's their classification. There's a whole
• 32:00
  Speaker 1: bunch of red bitters out there, and one of them, Cappelletti,
• 32:02
  Speaker 1: um has been using carmine the whole time and still does.
• 32:06
  Speaker 1: And I read that it's actually a much better ingredient
• 32:08
  Speaker 1: in a Negroni, because um, it's less sweet than campari,
• 32:13
  Speaker 1: so it has like a more balanced finish. And I
• 32:16
  Speaker 1: don't think I've ever read many more words that made
• 32:19
  Speaker 1: me want to try a liqueur more than that. Oh,
• 32:22
  Speaker 1: because do you usually not in like a Negroni. I
• 32:24
  Speaker 1: love a Negroni. That's the okay I got. That's I'm into,
• 32:28
  Speaker 1: like an improved Negroni. I mean, give it to me
• 32:32
  Speaker 1: a Negroni. Plus I love it Negroni too. It's a
• 32:34
  Speaker 1: great drink. And then Negroni actually came from uh where
• 32:37
  Speaker 1: did they come from? I don't know. It came from
• 32:41
  Speaker 1: somebody's cafe. I want to say it came from Cafe Campari. Yeah,
• 32:47
  Speaker 1: but there was a count whose name was Negroni and
• 32:50
  Speaker 1: I can't I can't remember his first name. I can't
• 32:52
  Speaker 1: find him anywhere, but he Oh, I'm sorry his name.
• 32:56
  Speaker 1: It was a cafe COMPARI can't Camillo Negroni in nineteenth twenty.
• 33:00
  Speaker 1: He was a customer there at Cafe Campari said I
• 33:03
  Speaker 1: like this Americano. Yeah, pretty good. Can you give me
• 33:05
  Speaker 1: something different? And the bartender swapped out the soda water
• 33:09
  Speaker 1: with gin, and the first Negroni was made, and Count
• 33:13
  Speaker 1: Camillo Negroni was canonized the very next day. Oh that's
• 33:17
  Speaker 1: an interesting trade. I'll swap out the soda water for gin. Right,
• 33:22
  Speaker 1: this soda water is a waste of space. There's Amorrow averna.
• 33:27
  Speaker 1: It's a very popular Morrow. It's much sweeter. This is
• 33:30
  Speaker 1: from eighteen sixty eight, was when they first started bottling
• 33:34
  Speaker 1: this stuff. And this was one that came straight from
• 33:36
  Speaker 1: Sicilian monks to a guy named Salvatore Averna, and it
• 33:41
  Speaker 1: was like sort of the thing he did for friends
• 33:43
  Speaker 1: and family for a little while. And then his son said, hey, Papa,
• 33:47
  Speaker 1: we should sell this stuff. And he said, go go
• 33:50
  Speaker 1: with God if you want to. I'm just gonna be
• 33:52
  Speaker 1: sitting over here in the shade. What about Montenegro, that's
• 33:55
  Speaker 1: your jam? Right? Yeah, I love it. It was originally
• 33:59
  Speaker 1: called Elica lunga vita, the Elixir of Life. It's made
• 34:04
  Speaker 1: with forty botanicals which is a middling amount of botanicals.
• 34:08
  Speaker 1: Typically for a Merrow, it's like right there in the middle,
• 34:10
  Speaker 1: which is appropriate because a Mero Montenegro is like a
• 34:13
  Speaker 1: really good introduction to like real amari. But it came
• 34:17
  Speaker 1: from Bologna, Italy back in eighteen eighty five, created by
• 34:21
  Speaker 1: a guy named Stana Solokobianki, and he was so enthralled
• 34:25
  Speaker 1: with Princess Elena of Montenegro, who became Queen of Italy
• 34:29
  Speaker 1: nineteen hundred, that he renamed his Amari Amarrow Montenegro. I
• 34:34
  Speaker 1: love that story, and that is um. I saw a
• 34:37
  Speaker 1: couple of great there at least two really good YouTube
• 34:40
  Speaker 1: videos from from Amarrow enthusiasts, and they one was this
• 34:47
  Speaker 1: guy I think he was originally from Italy, and then
• 34:49
  Speaker 1: one was this Scottish woman who of course loved that accent.
• 34:53
  Speaker 1: And they're like nine ten eleven minutes each and they
• 34:55
  Speaker 1: do a really good job of sort of you know,
• 34:57
  Speaker 1: if you've never tried amar, then here like ten different
• 35:02
  Speaker 1: kinds that range from what the guy referred to as
• 35:06
  Speaker 1: sort of like pastry esque all the way to super
• 35:11
  Speaker 1: medicinal tasting, right. And the one they had in the
• 35:14
  Speaker 1: middle is when I have on myself called the Lucano,
• 35:17
  Speaker 1: but they both described Montenegro as a really good gateway
• 35:22
  Speaker 1: omarrow for someone who's never really tried it, which makes
• 35:25
  Speaker 1: me think, I still don't have a bottle. I'm going
• 35:27
  Speaker 1: to get one soon. But oh yeah, that's that has
• 35:29
  Speaker 1: an accessibility factor to it definitely, and it's really useful
• 35:33
  Speaker 1: in cocktails too because it's it's very sweet as far
• 35:37
  Speaker 1: as amari go, it's a pretty sweet Tomorrow. And like Montenegro,
• 35:42
  Speaker 1: like many others, got a golden rich golden color, some
• 35:45
  Speaker 1: of the caramel color, some are brownish, and a lot
• 35:48
  Speaker 1: of them really kind of sharing common like they have
• 35:51
  Speaker 1: a brown taste, like you could taste it and if
• 35:53
  Speaker 1: if if somebody who had already had it before, if
• 35:56
  Speaker 1: you described it as brown, they would probably get what
• 35:59
  Speaker 1: you were talking about. It's not just the color of
• 36:01
  Speaker 1: the taste too. But there's another kind of a Morrow
• 36:03
  Speaker 1: that's been around. It might be the oldest surviving continuously
• 36:07
  Speaker 1: made a Morrow recipe and it comes from France chartrouss oh,
• 36:12
  Speaker 1: which there's another thing you've seen on American bars for
• 36:16
  Speaker 1: decades and decades, huge firm bar thing, but chartreuse vert
• 36:21
  Speaker 1: in particular is green. Yeah, and it's been It was
• 36:25
  Speaker 1: first brewed in like the seventeen thirties, but it came
• 36:27
  Speaker 1: from a recipe in sixteen oh five. And again it's
• 36:31
  Speaker 1: monks in a monastery making these recipes. And still to
• 36:34
  Speaker 1: the state check, there's only two two monks at any
• 36:36
  Speaker 1: given time who know the exact recipe. And they're the ones,
• 36:40
  Speaker 1: again still to this day, who order and blend the botanicals,
• 36:44
  Speaker 1: and then they hand the blended herbs and spices off
• 36:48
  Speaker 1: to the distillers who then take it and use it.
• 36:50
  Speaker 1: But only two of them know. What's amazing, And there's
• 36:53
  Speaker 1: one hundred and thirty two botanicals in chartreuse. That is
• 36:56
  Speaker 1: really something. And then here's the fact of the podcast
• 36:59
  Speaker 1: for me. The color Chartrusse got its name from the
• 37:03
  Speaker 1: liqueur chartrouss, not the other way around. It's older than
• 37:06
  Speaker 1: the color, isn't that neat? Yeah? That's pretty cool. Yeah.
• 37:09
  Speaker 1: So that chartrous blouse you're wearing, it's named after Chartrousse.
• 37:14
  Speaker 1: Vert the amorrow. All right, let's take a break. I've
• 37:19
  Speaker 1: spilt some momorrow on my blouse and I need to
• 37:21
  Speaker 1: go put the hair dryer on it, and we'll be
• 37:23
  Speaker 1: right back, Okay, so we're back. And one of the
• 37:50
  Speaker 1: things you mentioned very early on and repeatedly is that
• 37:54
  Speaker 1: amari is typically used as a digestive. You have a
• 37:57
  Speaker 1: big old meal, eat a big steak, eat three four
• 38:00
  Speaker 1: dozen oysters, have a lobster the size of a VW
• 38:04
  Speaker 1: beetle that you just ate. All sounds so good, A
• 38:07
  Speaker 1: bunch of tacos. You might want to do a shot,
• 38:11
  Speaker 1: but don't do a shot. You could do a shot,
• 38:13
  Speaker 1: but you don't really want to do a shot. You
• 38:15
  Speaker 1: want to sip amorrow right and really enjoy the taste
• 38:18
  Speaker 1: of it, but you'll you'll be aiding in digestion. True
• 38:24
  Speaker 1: or false? Chuck, Yeah, I mean kind of true. I
• 38:27
  Speaker 1: don't know there's that there's been like lab studies, but
• 38:31
  Speaker 1: the reasoning behind it is pretty sound. I think. I
• 38:34
  Speaker 1: don't think it's like a big reach and it's like, oh,
• 38:36
  Speaker 1: it's good for you, so it's fine to drink. But
• 38:39
  Speaker 1: it sounds like it probably does what other bitter things
• 38:42
  Speaker 1: do to your body. When the body you know gets
• 38:45
  Speaker 1: a bitter taste in its mouth, we have evolved to
• 38:48
  Speaker 1: think that might be poison because there are so many
• 38:50
  Speaker 1: bad plants in the world that are bitter and that's
• 38:53
  Speaker 1: a sure sign like, hey, don't eat this thing. And
• 38:57
  Speaker 1: so the logic is basically, you get a little tomorrow
• 39:00
  Speaker 1: and your body says, hey, this is a low level
• 39:02
  Speaker 1: poison kind of coming into my body, So let me
• 39:05
  Speaker 1: kick this digestion off and see if we can work
• 39:07
  Speaker 1: that through our system as quickly as possible. And then
• 39:10
  Speaker 1: you've got all these like herbs and botanicals and things
• 39:13
  Speaker 1: that also can you aid in digestion and have natural
• 39:19
  Speaker 1: anti inflammatory properties. And yeah, that's why it sort of
• 39:23
  Speaker 1: has that medicinal taste to it is because it is
• 39:26
  Speaker 1: slightly medicinal. I don't think it's some snake oil cure
• 39:30
  Speaker 1: all or anything, but I believe it's a legit digestive.
• 39:33
  Speaker 1: Plus also, um, a lot of those herbs are like
• 39:37
  Speaker 1: hepato protective, so it helps your liver while it's processing
• 39:41
  Speaker 1: all of that alcohol. It's I mean, if you're going
• 39:43
  Speaker 1: to drink a booze, it's you could do a lot
• 39:46
  Speaker 1: worse as far as like your systems are concerned. But
• 39:49
  Speaker 1: on the other hand, there is a lot of criticism
• 39:52
  Speaker 1: of drinking some amorrow after a meal, especially a big meal,
• 39:57
  Speaker 1: because alcohol actually slows digestion should by as much as fifty, right,
• 40:02
  Speaker 1: So it's actually slowing now your digestion, making you feel
• 40:05
  Speaker 1: fuller longer. Plus it's extra calories that you have to
• 40:09
  Speaker 1: now to now process. But on the other hand, alcohol
• 40:13
  Speaker 1: is a vasodilator, so it keeps your muscles from from tightening,
• 40:17
  Speaker 1: which means that your stomach can expand a little more
• 40:20
  Speaker 1: to make you feel a little more relieved if you're
• 40:22
  Speaker 1: super full. So the net and net is it does nothing.
• 40:26
  Speaker 1: I don't know, it might I think I get the
• 40:28
  Speaker 1: impression that appertifs do more to stimulate appetite and get
• 40:32
  Speaker 1: your juices going literally and a digestive, and that what
• 40:36
  Speaker 1: I saw was that you're much better off just spritzing
• 40:39
  Speaker 1: some actual bitters like cocktail bitters before a meal, and
• 40:43
  Speaker 1: that that would be that would probably be the best
• 40:46
  Speaker 1: way to actually do it. Yeah, Emily, it will spray
• 40:49
  Speaker 1: bitters in her mouth and stuff, Yeah, occasionally, and that's
• 40:52
  Speaker 1: that's probably the way to do it. Yeah, before the meal. Yeah,
• 40:55
  Speaker 1: But like I said, you're not even if you're drinking
• 40:58
  Speaker 1: AMR the right way, you're not drinking a ton of it.
• 41:01
  Speaker 1: So like in tomorrow after a meal probably isn't like
• 41:03
  Speaker 1: the worst thing in the world for you. No. But
• 41:05
  Speaker 1: also it's not like if you're even if you're drinking
• 41:08
  Speaker 1: it as a digestive, what you're really doing is just
• 41:10
  Speaker 1: finishing this meal in a really like luxurious calm way. Yes,
• 41:16
  Speaker 1: that's really the point of it. Yeah, So I promise
• 41:19
  Speaker 1: my Amorrow history and I will shorten the story to this,
• 41:24
  Speaker 1: which is I hadn't had it very much at all until,
• 41:28
  Speaker 1: like in various drinks like Negrons and things, but not
• 41:30
  Speaker 1: on its own, and it wasn't something I really kept
• 41:32
  Speaker 1: in stock until about two wish years ago. I follow
• 41:38
  Speaker 1: the actor Walton Goggins on Instagram and he makes his
• 41:42
  Speaker 1: own Looker. He makes mulhalland whiskey and gin, which are
• 41:46
  Speaker 1: both great. Really love the whiskey, and I'm a huge
• 41:48
  Speaker 1: fan of his. And he made a cocktail of just
• 41:54
  Speaker 1: half Bourbon and half Amorrow to Angus Stora. Angus Stora
• 41:58
  Speaker 1: makes their own like full size of Tomorrow. Same company
• 42:01
  Speaker 1: makes the bitters and a little like orange peel. I think,
• 42:05
  Speaker 1: express those oils in there and rub it around the rim,
• 42:07
  Speaker 1: then just drop it in. And so I bought a
• 42:09
  Speaker 1: bottle of it and I tried it, and I loved
• 42:11
  Speaker 1: it and then started collecting another ormorrow here or there,
• 42:15
  Speaker 1: and then this year at Christmas, we had an open
• 42:19
  Speaker 1: house on Christmas Day this year for the first time,
• 42:22
  Speaker 1: which have you ever had an open house type of party?
• 42:24
  Speaker 1: My parents have, I never have. I think it was
• 42:27
  Speaker 1: an Ohio thing because I got this from Emily's parents.
• 42:30
  Speaker 1: They used to do it too. And if you don't
• 42:33
  Speaker 1: know what it is, it's basically when you host a party,
• 42:35
  Speaker 1: that's not like show up at six and leave at midnight.
• 42:39
  Speaker 1: It's like, hey, the house will be open from noon
• 42:41
  Speaker 1: to six, drop by for a drink, stay if you want,
• 42:46
  Speaker 1: but you can just breeze through as well. And we
• 42:49
  Speaker 1: did that this year when we had so much fun.
• 42:52
  Speaker 1: And my friend Thomas, who is the father of one
• 42:56
  Speaker 1: of Ruby's friends and has become a friend of mine,
• 42:58
  Speaker 1: brought as a very generous gift three different Amaros for me. Wow.
• 43:03
  Speaker 1: And he's the kind of guy that just really loves
• 43:05
  Speaker 1: to He's very generous and loves to share knowledge and
• 43:08
  Speaker 1: turn people onto things. So he brought me a four
• 43:10
  Speaker 1: O F O R O which is sort of it's
• 43:14
  Speaker 1: very much sweeter, has like a coffee taste to it. Yeah,
• 43:18
  Speaker 1: there's definitely coffee Amari. Yeah, that's one of him. He
• 43:21
  Speaker 1: brought me Miletti, which I'm having now, which is sort
• 43:24
  Speaker 1: of your standard dark bitter. And then the one I
• 43:27
  Speaker 1: like the most is the Lucano. It looks sort of
• 43:31
  Speaker 1: like the Saint Paul girl in the Baha. You've probably
• 43:33
  Speaker 1: seen it before. Yeah, I've seen like old vintage posters
• 43:35
  Speaker 1: of Lucano stuff I've never Yeah, and Lucanor's super bitter. Um,
• 43:40
  Speaker 1: I don't think I've never had any of the Frenetts.
• 43:42
  Speaker 1: That's next on my list. As you're you're not going
• 43:45
  Speaker 1: to like them really because I'm into the bitter. Is
• 43:47
  Speaker 1: it's it's not bitter, it's not good bitter. It's a
• 43:50
  Speaker 1: whole it's a whole other class of things. It's not pleasant.
• 43:53
  Speaker 1: I don't understand people who like Frenette. Is it like
• 43:56
  Speaker 1: the Malort thing a little bit but mentally oh interesting.
• 44:01
  Speaker 1: I mean it is interesting and people do like it,
• 44:04
  Speaker 1: but I I mean, I'll be surprised if you're a
• 44:06
  Speaker 1: Fernette guy. Okay, you know, let me know for sure,
• 44:09
  Speaker 1: but I'll be surprised. I think it. Bronca is the
• 44:12
  Speaker 1: most popular. Yeah, let's talk about this. So Fernett is
• 44:16
  Speaker 1: at the end of your story because it was a
• 44:17
  Speaker 1: good story by some Amari. Yeah, big thanks to Toma
• 44:21
  Speaker 1: and also to make friends with Thomas. But um, yeah,
• 44:25
  Speaker 1: Fernet is it's um class called a Bronca or no,
• 44:30
  Speaker 1: it's called a Fernet. Yeah. Bronca is the brand of Fernett.
• 44:34
  Speaker 1: That's the most popular fern at Bronco. That's right. And
• 44:37
  Speaker 1: it is mental flavored, uh, super bitter. It's a really
• 44:41
  Speaker 1: really weird drink, but it is life blood in Argentina.
• 44:48
  Speaker 1: Yeah right. Yeah. In fact, one of the most popular
• 44:51
  Speaker 1: cocktails in Argentina. Argentina is a Fernando or Fernandidom, which
• 44:57
  Speaker 1: is I think a one to three so two ounces
• 44:59
  Speaker 1: of net with six ounces of coke and that's it. Wow.
• 45:04
  Speaker 1: And it's a great hangover cure and people are nuts
• 45:07
  Speaker 1: for it, and um, they're so crazy for it. Argentina
• 45:12
  Speaker 1: consumes seventy five percent of Furnet Bronco made worldwide. Wow,
• 45:17
  Speaker 1: how much seventy five percent? Three quarters of the fur
• 45:19
  Speaker 1: Net Bronco made in the entire world. It's drunk in Argentina, Wow,
• 45:24
  Speaker 1: because they love that drink so much. All right, If
• 45:26
  Speaker 1: I ever go to Argentina. I'll try it out. I
• 45:29
  Speaker 1: think I want to try that. I mean it sounds
• 45:31
  Speaker 1: like something way more than just the fur net, like
• 45:33
  Speaker 1: they combine together to make something really special. So I
• 45:36
  Speaker 1: would try that. But if I never have like a
• 45:38
  Speaker 1: sip of fur net bronco again, I won't be it.
• 45:40
  Speaker 1: It'll be too soon. Well, there is a Cola esque
• 45:44
  Speaker 1: element to some Amorrows, so I can't I can't wait
• 45:49
  Speaker 1: till we start getting all the emails there. Like you
• 45:51
  Speaker 1: guys said, you you never say a Morrow was used
• 45:54
  Speaker 1: to say a Mari and then you proceed to say
• 45:56
  Speaker 1: Amorrow's like ten times. Did I just say, yeah, we
• 45:58
  Speaker 1: both have that's right. What about the artichoke? When I
• 46:04
  Speaker 1: saw it pronounced China chinaar chinnar. That is the one
• 46:09
  Speaker 1: that you've probably noticed the bottle because it has an
• 46:12
  Speaker 1: artichoke on the front of it, and you might be thinking, well,
• 46:15
  Speaker 1: that's a weird thing to have on the front of
• 46:17
  Speaker 1: a liquor bottle, but that's what it's made from. It's
• 46:20
  Speaker 1: from Venice, created in the nineteen fifties, so it's a
• 46:23
  Speaker 1: I guess as far as amri ego, it's a newer
• 46:25
  Speaker 1: Amar or Amar see there I go, And that is
• 46:30
  Speaker 1: artichoke is a Mediterranean thistle and I have not tried this,
• 46:34
  Speaker 1: but I'm eager to. It's fine. It doesn't taste like
• 46:37
  Speaker 1: artichoke at all, but I find the label off pudding.
• 46:41
  Speaker 1: Oh you don't like that artichoke looking at you? No,
• 46:44
  Speaker 1: I really don't. Again, it doesn't taste anything like artichoke.
• 46:47
  Speaker 1: But right, you know, to make artichok the mascot of
• 46:50
  Speaker 1: your amorrow. Clearly they're doing fine because Chinnar is another
• 46:54
  Speaker 1: really popular one in the US, but I just I'm
• 46:57
  Speaker 1: not crazy for it because of that stupid artichoke on
• 46:59
  Speaker 1: the lab. Well, I think it looks cool. I think
• 47:02
  Speaker 1: it looks like a seventies something or other, definitely, But
• 47:05
  Speaker 1: it's still an artichoke and you're drinking an art of choke,
• 47:08
  Speaker 1: is what it seems like. On the lighter side, we
• 47:11
  Speaker 1: did mention Montenegro. But there's another one I wanted to
• 47:13
  Speaker 1: shout out that's very popular called no Nino. You'll see
• 47:17
  Speaker 1: in a lot of shelves, and if you've ever had
• 47:20
  Speaker 1: a paper plane, you've probably had no Nino in it. Yeah,
• 47:24
  Speaker 1: a paper plane is no Nino. Apper all bourbon and
• 47:27
  Speaker 1: lemon juice. I think equal parts Oh apper all is
• 47:30
  Speaker 1: well interesting, yeah, or red bitter but yeah apperl okay,
• 47:34
  Speaker 1: they double up on it. They definitely do. But but
• 47:36
  Speaker 1: I mean that just goes to show how different amorrow
• 47:40
  Speaker 1: or a mari is because you can put two amari
• 47:43
  Speaker 1: in a drink and it's not like just two of
• 47:45
  Speaker 1: the same thing. You know. How about this? I love
• 47:48
  Speaker 1: the description of the a liser Nova Salis. It's the
• 47:54
  Speaker 1: alpine amorrow, I think very piney. And Dave dug up
• 47:59
  Speaker 1: the great quote from a writer named Chuck Taggart, a
• 48:02
  Speaker 1: cocktail writer, that set a sip of alser Nova Salis
• 48:08
  Speaker 1: tastes like you're getting kicked in the crutch by a tree. Yeah.
• 48:14
  Speaker 1: I love descriptors like that that are weird but totally
• 48:16
  Speaker 1: nail it. Yeah, it's supposed to be so bitter it's
• 48:20
  Speaker 1: just crazy, which is all the more surprising that it's
• 48:23
  Speaker 1: a vino Amorrow, so it's vers is wine. But like
• 48:26
  Speaker 1: you said, it's alpine and the alpine class of amorrow is.
• 48:31
  Speaker 1: It definitely has like a piney tree kind of thing
• 48:34
  Speaker 1: going on woods And my favorite is one called zerbin
• 48:38
  Speaker 1: Stone pine Liqueur. Okay, And if you if you look
• 48:43
  Speaker 1: at descriptions, So go onto. If this is like floating
• 48:46
  Speaker 1: your boat at all, going to house alpens alpe nz
• 48:50
  Speaker 1: dot com and just start following links and you'll end
• 48:53
  Speaker 1: up in the coolest rabbit hole ever. But they are
• 48:57
  Speaker 1: one of them suppliers of zerbins be the only one
• 49:01
  Speaker 1: and the other descriptions of Amari. They'll say, like, enjoy
• 49:05
  Speaker 1: it on its own, or with it just a little
• 49:07
  Speaker 1: citrus twist or whatever, and then they'll go into all
• 49:10
  Speaker 1: the other things you can use that tomorrow for With
• 49:12
  Speaker 1: their benz they say basically like you should mix this
• 49:16
  Speaker 1: with other stuff. You don't really one and drinking on
• 49:18
  Speaker 1: its own because it's so piny. They literally make it
• 49:21
  Speaker 1: from pine cones. That's how piny it is. But it's
• 49:24
  Speaker 1: really good, it's really weird. It's its own thing. It's
• 49:27
  Speaker 1: like it's just its own thing. I strongly recommend just
• 49:31
  Speaker 1: trying it at least once. Interesting. All right, I got
• 49:35
  Speaker 1: nothing else is where they're any other Amari's we need
• 49:38
  Speaker 1: to go over That time was purposeful, wasn't it. I
• 49:44
  Speaker 1: don't think so we should give a shout out to
• 49:46
  Speaker 1: American Amari. That's starting to kind of make a thing.
• 49:49
  Speaker 1: I know Leopolds has one, and yeah, I think Saint
• 49:53
  Speaker 1: George has one. There's a bunch of other ones too. Yeah,
• 49:57
  Speaker 1: I mean I love it. There's all kinds of creating
• 50:00
  Speaker 1: of things happening in the United States with in terms
• 50:03
  Speaker 1: of distilling things. So of course they're on board with amorrow.
• 50:06
  Speaker 1: So what's your next bottle? Well, I guess I gotta
• 50:10
  Speaker 1: get a bottle of Montenegro. Okay, yeah I did buy that,
• 50:14
  Speaker 1: But then also, what's your other next bottle? Like you,
• 50:16
  Speaker 1: you're gonna want not just that one because you'll taste
• 50:18
  Speaker 1: you and be like, oh this is good. I've already
• 50:20
  Speaker 1: kind of passed this point. Well, I think the Piney
• 50:22
  Speaker 1: when you were just talking about does their bins. Yeah, okay,
• 50:25
  Speaker 1: and then you might actually want another one too. You
• 50:29
  Speaker 1: might because you might be frustrated with those two. If
• 50:32
  Speaker 1: those are your two next ones, well you tell me that.
• 50:34
  Speaker 1: I feel like you're leading me to a choice. I'm not.
• 50:36
  Speaker 1: I'm honestly not. Oh well, those are the two, and
• 50:38
  Speaker 1: then I should try for neat. Okay, you're about to
• 50:42
  Speaker 1: have like a losing streak of Amorrow. Oh no, that
• 50:47
  Speaker 1: will negate my winning streak. You'll come out the other
• 50:49
  Speaker 1: end though. All right, okay, well, since Chuck said all right, everybody,
• 50:53
  Speaker 1: that means it's time for listener, ma'am. I'm gonna call
• 50:59
  Speaker 1: this honey PSA, which was pretty interesting, and this is
• 51:03
  Speaker 1: from Taylor Hadden. They said, hey, guys, toward the end
• 51:09
  Speaker 1: of the episode on honey, you listed off all the
• 51:11
  Speaker 1: amazing properties. I don't know if this came up in
• 51:14
  Speaker 1: your research, but for people with fructose intolerance like my husband,
• 51:19
  Speaker 1: it also has the major property of being anti not
• 51:22
  Speaker 1: in the bathroom, or I guess that would be pro
• 51:24
  Speaker 1: not in the bathroom now they think about it. So
• 51:28
  Speaker 1: few people know that you can be intolerant to fructose anyway,
• 51:31
  Speaker 1: just like so many of a certain intolerance to lactose,
• 51:34
  Speaker 1: and honey is one of the worst substances that he
• 51:36
  Speaker 1: can eat, along with a gabby syrup. It's even worse
• 51:39
  Speaker 1: than high fructose corn syrup and fruits that are high
• 51:43
  Speaker 1: in fructose like apples and tomatoes. Took him such a
• 51:46
  Speaker 1: long time to figure out what was causing his stomach
• 51:48
  Speaker 1: troubles because a few people know that they can be
• 51:51
  Speaker 1: effective like this, and fun fact, because fructose pears with
• 51:56
  Speaker 1: dextrose to make glucose. A person who is fructose intolerant
• 52:00
  Speaker 1: can take dex stros to negate some of the consequences,
• 52:04
  Speaker 1: just like a person with lactose intolerance can take lactid. Wow,
• 52:09
  Speaker 1: and get this, it gets even better. There's a great email. Conveniently,
• 52:13
  Speaker 1: Smarties candy is one hundred percent dextros, so my husband
• 52:17
  Speaker 1: has stashes of them everywhere, and it's always a funny
• 52:20
  Speaker 1: moment when we're eating pizza with new people and they
• 52:22
  Speaker 1: wonder why he's snacking on Smarties as an appetizer. Crazy.
• 52:26
  Speaker 1: That is great. Thanks for the show as seriously wonderful.
• 52:28
  Speaker 1: You bring joy and excitement so many topics, and your
• 52:31
  Speaker 1: well research style gives me inspiration when teaching my ninth
• 52:35
  Speaker 1: grade English students how to find sources. And that is
• 52:39
  Speaker 1: a teacher Taylor Haddon and hello to your ninth grade
• 52:43
  Speaker 1: English class. Yeah, hello Miss Haddon's ninth grade class, right, yeah,
• 52:47
  Speaker 1: and your hubs Yeah, and Chuck. We should also say
• 52:51
  Speaker 1: a few people rode in or like you probably should
• 52:54
  Speaker 1: have also mentioned that you shouldn't feed honey to a
• 52:56
  Speaker 1: baby under one year of age, Yeah, which I think
• 53:00
  Speaker 1: we talked about in some other episode before but yes,
• 53:03
  Speaker 1: it bears repeating because their little immune systems are so
• 53:06
  Speaker 1: fragile and batulin can be found in honey, but they
• 53:11
  Speaker 1: can suffer botulism, which you do not want a baby
• 53:13
  Speaker 1: to have. Yeah, I think we added that. It was
• 53:15
  Speaker 1: in the episode, Hey don't feed that baby that thing? Right,
• 53:19
  Speaker 1: that was a great, great episode. We're like in what
• 53:22
  Speaker 1: about this thing? Oh yeah, I feed a baby. They
• 53:24
  Speaker 1: would do it. Well. Thanks a lot, Taylor, and if
• 53:27
  Speaker 1: you want to be like Taylor, you can get in
• 53:28
  Speaker 1: touch with us via email at stuff Podcasts at iHeartRadio
• 53:32
  Speaker 1: dot com. Stuff you Should Know is a production of iHeartRadio.
• 53:39
  Speaker 1: For more podcasts my heart Radio, visit the iHeartRadio app,
• 53:42
  Speaker 1: Apple Podcasts, or wherever you listening to your favorite shows.