Behind the Bottle: The history of cocktails and the spirits that make them | PourTaste | Skillshare

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Behind the Bottle: The history of cocktails and the spirits that make them

teacher avatar PourTaste, Consultation | Authors | Festivals

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

4 Lessons (1h 11m)
    • 1. Welcome!

    • 2. The History of the Cocktail

    • 3. Getting to know Pisco

    • 4. Armagnac

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About This Class

In this class, cocktail consultant Jon Yeager, of PourTaste, will walk you through not only cocktails, but the spirits that make them.  Through production styles, geography, history and more, Jon will give you a deeper understanding on the world of boutique spirits and their endless possibilities.

Meet Your Teacher

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Consultation | Authors | Festivals


Hello, I'm Jon, and along with my wife Lindsay we own the Nashville based cocktail creative PourTaste!  Since 2011, we have consulted for restaurants, hotels and bars in addition to our work with festivals, retail shops and brands.  We run the annual Nashville Cocktail Festival, Cheers Huntsville festival, authored The Ultimate Guide to Beer Cocktails, along with a number of other projects.  We are fully immersed in the world of cocktails and the spirits that make them.  Join us as we attempt to take you into uncharted territory, history and more!

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1. Welcome!: My name is John Gator Long one wife, Lindsay, We open national based cocktail Creative Poor Taste. 6 2000 and 11 Consulted. Really. Every level spirits industry worked with importers, distributors, hotels, restaurants, bars, festivals you name it some way to call to help way are passionate about teaching people about not only how to make sure it's really want backup history and all the stories that bring these things, like bringing down to the things that way Friday or Saturday night or Monday night. Doesn't matter. We're passionate about education, and we want to bring this to you here on skilled chair. We're really excited with us. I'm gonna tell you what this class is. What class is not. This class is not me going more than you. Steadfast in that class is an opportunity because we've been doing this for a long time. People world. I'm old at this point. Been around the block. Just say there's a lot of things that stick. There's a lot of things that they don't fall into two trends category. All I would do here is to dissect that we're gonna focus, focus a lot of stories behind the bottles way will spend a little bit of time and popped a recipe. Making what? Here we are intimate and everybody in their bombs doing cocktails in there. All right, so both of this is much on that. We are going to make sense of all grains into here and here. So anyone I'm glad you're thinking just taking time with us again. My name is John here. 2. The History of the Cocktail: All right. Welcome to today's class today. I'm just gonna give you guys a very general history lesson on the history of the cocktail. I think that this is very important when you are thinking about the kinds of drinks that you want to make. Whether you are a bartender and you do this full time, whether you're a novice enthusiasts and all you want to do is just figure out a few cool recipes. Learning about the history of all of this stuff, I think, is very powerful and very impactful. And how you do this on and this is an art form so you can easily think about other art forms. Think about music, ballet, art, any anything else that you are trying to create. It's very inspiring to look back, see what's been done. Learn from the people who did it really, really well, apply your take to it, and then that gets us to the future. So cocktails are no different spirits or no different. So when we look at the history of the cocktail, people have been mixing flavors for an extremely long time. I'm gonna I'm gonna get to the point that a lot of cocktail history doesn't have specific dates. We will mention some very specific dates that I actually want you to kind of write down, maybe in a journal at home, just so you can kind of practice some just to be familiar with the story so you can start to look at what I would call Ages of the cocktail, but probably the world renowned historian of spirits and cocktails. David wondered. She's a great friend of ours has been the national a few times for our national cocktail festival that we run. Hey, has this wonderful, amazing quote that I always regurgitate to say that tracing the history of spirits and cocktails, it's hard because you're getting your information from people who have been drinking. And it's funny is that is, it's very riel that there's a lot of places in this chronological story that don't have dates written down. There's not exact recipes, but the point that I want to get to is what we can see is way before Christ walked. In Egyptian times, we start to see people mixing flavor for the enjoyment of a beverage to consume. This was the precursor to beer. This was also the precursor to meet again in the highlight, the word precursor because it wasn't beer and it wasn't me yet. But we see we see the Egyptian culture taking honey and taking form into juice. Basically, whatever they could get their hands on, adding things like lavender to it and other foliage it was available. So again we start to see the first signs of life on what it would mean to have an infusion . Put a pin in that, and we're gonna fast forward a lot to what we kind of now understand is the world of cocktails. And again, I am not the world's foremost author or authoritarians on the world of cocktails. A lot of the information that I get some really, really great authors out there that deserve all the credit because I'm reading their books , you should be reading their books. I just like to do a class in a setting like this where I can kind of take all the information that's useful and get it into one place. You guys need to check out David Wonder. She is again world recognized, probably the foremost historian on cocktails and spirits. We've got a few other people that were paying attention to as well, but again to condense it all in one place. The idea of a a mixed drink as we know it was burst out of. What we're going to say is Elizabeth Ian era England, that is to say, 15 hundreds in the 16 hundreds. Those centuries right there, England at that time was the world power here for us in the United States. Whether it's true, whether it's not we, it is said sometimes that we're the world power. Back then, there was no argument. England was the world power. There were other countries that had strengths in certain areas but England. They were masters of the sea that controlled it. They were masters of land that controlled that. There was a lot of world conquest happening there. There was a lot of exploration happening out of England. And so this is where the first part of the story happens. So whoever the king and whoever the queen was at the time, there were constant voyages. Think about NASA, so it doesn't even matter who the president is. There's always space exploration happening, and we're just gonna like John. It down over decades. Well, the same thing happened in this kind of like post medieval time Elizabeth, Ian, Air England or no matter who is the ruler, there was always exploration happening around the globe. So we've got people going all over. There was even a saying to back it up. The poet said that the sun never set on the British Empire because there were on all four corners of the globe. They were everywhere and they were jotting notes down. Sometimes they were overtaking villages, which is not the fun part of the story, but in their conquests. There was a specific sect of exploration that was very successful to the world of beverages . The people who were landing on the shores in the Indonesian islands, in the South Pacific, those ships and when I say ships are not talking two or three, I'm talking over decades dozens and dozens and dozens of captains and their ships and their crew going to see what they could see in journal What? Bacon journal. They basically observed something that was happening within multiple tribes and multiple different islands. You have to remember this was not Facebook time. There was no Instagram. So their discovery that all of these tribes who most likely did not know that each other existed because they were separated by a few 100 miles. They were all relatively doing the same thing as it came to. This communal drink called pouch pouch is P a. You in C H. This is where we get the English word punch, and it was a communal drink. If you guys want a deeper history in this part of the story alone, get to David Wondrich is book on Punch. He has an exhaustive history lesson on the actual voyages and the captains and the captain's logs and the journal entries. It's crazy, but to get it down to this platform. Over years and decades, all of these tribes were doing the same thing, and it was a communal drink, meaning we worked doing shots. They would have hollowed out tree logs, and in those things, in those vessels would go five ingredients and pouch is the Hindi word for five. So this is why we know that this this is evidence that backs up what this thing was. Palaces, the handiwork for five and the five ingredients that go into hollowed out tree logs or something similar would be a spirit sugar, water, Citrus and spice. Going to say that one more time? Because for you novice cocktail people, that might be a really great beginning point to think about how to build your cocktail home . You've got a shorter get Citrus. You got a shorter you got your water, which in today's world is the delusion, right, the stirring in the shake and you've got a spice that could be a bitters that could be cinnamon. You can kind of back up and start to interpret that in your different ways, but again to make a very, very long story short they the British East India company. Specifically they were. They noticed all these tribes doing this communal drink called pouch, and everybody relatively had the same thing in their communal drinking vast. So that goes into the journal. The journal entries go back home again. We're not tweeting. This takes months. The message of punch gets sent on back to ship and it goes back to the motherland. Whoever is ruling the day whether be a king, whether it be a queen, they have a board of people that are looking at the notes coming home and they're deciding . Are we gonna overtake and kill them or we're gonna accept them. We're going to rob them of their fruits. What are we going to do with this information? To make the story even shorter? We don't know exactly what happened. But the idea of communal drinking for leisure for leisure, however you want to say, was adopted by high society. It was adopted by the Royal Court. For whatever reason, they thought that this was a really good idea. And I think I think them for it, because if you guys have ever been to a party where you're sitting around a really wonderfully crafted bowl of punch, it's fun and it's awesome. So as this gets adopted by high society, as the Royal Court adopts this, then others start to follow suit. People in lower ranks all the way down to the commoners again over years. This doesn't happen overnight, but becomes it becomes a trend becomes so much of a trend that again historian David Wondrich starts to realize that now there's an industry for punch balls. Now there's an industry for punch ladles that did not happen prior to this this sad that we found on some crazy island at the South Pacific. It wasn't a fat to them, but it was too t English first. But now it's an institution. So many people are sitting around drinking bowls of punch that there's an industry behind that we've given. We've redefined it as an English thing. We're getting our spirits from France. A lot of these first punch recipes come from very young cognac. There's a whole Rome history that we're gonna get into. I'm not gonna get into that now because we're focused on the history of the cocktail. But we just need to know 15 16 hundreds. England is sitting around in what we now consider a coffeehouse, reading what we now consider the newspaper. That's a whole another history lesson. We'll get into that, but England is this epicenter of information and technology and all this stuff, and so we've got a lot of very smart people sitting around a dark room for hours on end, discussing politics around this bull of punch. So there's that fast for the story a little bit more, and we get to our Revolutionary War when we as the Blatty young kids wanted to break away from Mom and Dad, probably all been well, I wasn't there. I don't know the whole story. But what we know from a drinking history perspective is this. When we break off from Mom and Dad in our own homes, it's like what Mom and Dad does isn't cool. We're not gonna wear Mom and Dad does. We're not gonna go on the kinds of vacation Mom and Dad does. There's a lot of things that Mom and Dad does isn't cool because we are 13 years old and we know best. Well, that's kind of how the Pilgrims were in the Revolutionary War and that absolutely transition into the way that they drink the punch traditions of England came to this new land. It wasn't new. I know there were people here before us, but in in this part of the story, when the punch traditions came to this side of the globe, that idea of sitting around and drinking for hours and hours on in I would say pretty quickly gave way because as we run as we won the Revolutionary War, we had a very prosperous new economy. We had a very prosperous nation. We were getting a lot of gifts from a lot of different countries all over the world. On DSO there were things todo there were, you know, think about world history. Think about what? Those 1st 10 to 20 years after after the Revolutionary War, what that looked like. We were laying railroads. We were like mining. We were doing the things that kind of built America because we were so busy and because anybody eight years older, older was shoveling a ditch somewhere. We didn't have time to sit around and do this. So we had to take this and individualize it into something about that size. So this is where the cocktail is born. Um, it's the idea that we were a prosperous country that just did not have time to sit around and argue all day like we did in parlors like our moms and dads and grandparents did. So we individualized this drink. This pounced this five ingredient drink. We individualize it to something that looked a little bit more like this. And again, the birth of the cocktail. We see the introduction of bidders on the English aisles between Scotland, Ireland and England as well before the Revolutionary War. And so that has a big play into how we interpret the cocktail here again, there's so much history that we will be into as we go in further into this class. But again, we individualize this, and this is where, after the Revolutionary War, up until what's just say this after the Revolutionary War, we've got what I'm gonna call Cocktail one point cocktail one point owes. We've got a lot of spirit. Predominantly, it's going to be a very young French cognac. At the time, France was our best friends. Eso We're getting a lot of pork from Portugal. We're getting a lot of Madeira. You can look up George Washington's inauguration letters about how much him and the other founding fathers liked fortified wine again. We'll get into that. But as we're individualizing, this cocktail were drinking a lot of spirit with a little bit of water if we could get it, and we've basically got sugar and the medicine known as bidders, this is cop coat cocktail 2.1. Once we get up to about the 18 twenties, we get to what I would call Cocktail two point. Oh, there's a lot of evidence to suggest flu now. Newly Americans, people who were pilgrims. And now that they're Americans, as they start to get into places like Kentucky and Tennessee and as they start Teoh, get a little bit west. Now we're taking something that's a lot of spirit. Nobody really has clean water laying around at this time, so it's really a lot of spirit. Hopefully, some bidders, if you can get it or other spice, there's a little bit of sugar involved, and now we're starting to add a mixer to it. So this is where we see the julep being born. This is where we see the Manhattan, the martini, things like this where we've taken a lot of spirit. Maybe a little shorter, maybe a little spice. But we're adding something to it. Think about one extra ingredient. This is cocktail to point. This gets us up relatively after the Civil War, getting the Civil War. Yes, a lot of people were drinking, but it wasn't like pleasure drinking. It was like surviving drinking after after the Civil War, were then introduced Teoh guy by the name of Jerry Thomas. Jerry Thomas is an extremely important name to know Jerry Thomas is. Most people will call him the Godfather of mixology. This is what he did. Jerry Thomas was the first person to categorize mixed drinks as novel as that sounds now, because everybody and their mom has has offered a cocktail recipe book myself included. Lindsey and I have one. Everybody has one. But back then there was no instruction manual on how to do this. So we get into the late I'm sorry. The early 18 sixties Jerry Thomas. He had been bartending and hopping around the country through the Civil War, realizing that everybody was relatively asking for the same things. They relatively had an understanding of what they wanted this to be and how they wanted this to go. So he categorized it in the first cocktail book ever the Bone Viramontes Companion. So he authored this again in the early 18 sixties. I've got off Amazon the second reprint of that from like 18 68. I'm not even gonna do Blix. It's not even important, but Jerry Thomas was the first person to categorize mixed drinks. Interestingly enough, the term cocktail was one style of mixed drinks. Today, when we walk down the street and go to the bar, we're going to grab cocktails. A generalized term. It's been watered down, but when he authored his first book, You've got a whole chapter on fizzes. You've got Swiss ALS. You've got juleps. You've got posits you've got cocktails. Flips. Yeah, so there's just all kinds. In his book, there were all kinds of styles of mixed drinks. Cocktails was one of them on. It's interesting to know that as he defined a cocktail, it needed to have bidders. Not every mixed drink of his they had bidders. Another thing that I want you guys to walk away with today, WAAS. I love to look about. I love to look towards how our founding fathers drink. When you open up his book and you look at the table of contents, it reads like this. Drinks made with Blandi drinks made with lung drinks made with gin drinks made with whiskey and that's it. It's really, really interesting that on the other side of the pond to Scottish people, the Irish people, they naturally have been doing whiskey for a long time. It took us a while to get our American whiskey industry up and running. But it's to me it's a It's a very interesting thing to observe that as we broke away from the motherland, what came with us was brandy, rum fortified wine. In Jerry Thomas's book, you will see a lot of juleps off other drinks and have made era poor cherry those kinds of things in there. So again, I just want you to take that away. The cop till I've heard of the myth before that the cocktail was based off whisky in America. It's actually far from the truth. So anyway, Jerry Thomas was the first guy to categorize drink, so we say Yea to him. So through all the way through the rest of the 18 hundreds into the 19 hundreds, up until Prohibition, which happened in 1920. Between those two times, let's generally say, between Civil War 1920 this is what is considered the golden age of the American cocktail. This is where Jerry Thomas has made this instruction manual. Nobody's buying this off Amazon for fun. These air like industry only books that I own a tavern that my dad owned, so we need to learn how to make these drinks. And my brother over there owns another tavern, and Bill here had my martini. Now he's gonna go over there and get his martini, too, to see which one's better. These were industry only guides. That's what I'm getting at these. These weren't things that people had at home because they were experimenting. These were like trade only documents. So because he did that again between the Civil War and between Prohibition, this was the golden age of the American cocktail. This is where the bartenders aren't was perfected. This is where we start to see really intentional garnishes. This is where we really start to see the industry of things like this. This is a jigger. This is a standard 2 to 1 jigger a bartender's measuring tool. There wasn't anything like that really prior to Jerry Thomas, but because he got this in an instruction manual Now, every bar needed to have. So we get up to Prohibition. Prohibition happens, and it's a really bad time for America. Here's another myth that I want a bus. There's a lot of people that still assume that the cocktail was born out of Prohibition because they heard this rumor about bathtub Jim, Those kinds of things happen because it was very desperate times. But what we have to remember is Prohibition did not exist in the rest of the world. It was only the United States. So what happened is we had a lifelong bar men When I say lifelong barman, these guys had they knew nothing else. Being a bartender anywhere in the late 19th century, being a bartender was not something that got you through college. Being a bartender was the only thing that you knew because your father owns the tavern and his father owned it. This is what you knew. You knew how to pour drinks. You know, often times it was attached to a hotel. This was your job. This is your identity. So when Prohibition hits, you got a lot of people who are like crap. I literally don't know what else to do. So we have a group of people that go to Europe because we can still serve and sell alcohol there. We've got a group of people that go down to Cuba because we can still enjoy there. It is here in Prohibition that I say often times that there's this. There's this unspoken boost of creativity that the cocktail gets because of Prohibition. We just have to look outside of the United States. Naturally, there wasn't a whole lot going on here. There was like people were just drinking Essentially gasoline infused with I don't know meant. But in the rest of the world, there was all kinds of things happening. And so the guys who go to Europe to pick up the trade there, they're getting exposed to a lot of ingredients that were new or they were just rare enough that your average tavern didn't have it. Things like absence. It wasn't that nobody knew what absent Waas. But your average village pub did not have it, you know, maybe a couple places in New York. So during Prohibition, we've got all these guys that go to Europe. They're learning about different styles for move absent. They're getting access to all these, you know, other liqueurs that are making their cocktails awesome. Out of this comes Harry Craddick. Harry Craddick Lights the Savoy cocktail book in 1920. That is a very, uh, key book. When you read through the recipes. You can look at what Jerry Thomas did, and now you can look at what Hera Craddick does. And you can start to see the peppering in of all these other ingredients that just make things more fun. You've also got the guys that are going down to Cuba. This births Tiki eventually, and we'll get there. But the guys that go down to Cuba again, they have access to all these tropical ingredients that they worked hard to get in the United States. But again, they were expensive because we don't have Amazon at this point. We're still relying on ships that take weeks and weeks to get limes. Those guys go down to Cuba, we start to get things like the Dockery. We're starting to see mawr use of herbs and modeled pineapple and things like that, things that are just more tropical in nature. When Prohibition is, all of those guys come home. There is a real brief second where the cocktails really cool for a minute because all this creativity from other parts of the world comes home than world war happens, and then World War Two happens more more importantly on and how that affects the cocktail is just the idea that we've got a whole generation of people that had an expectation of what they want in their glass. They have a certain palette, and unfortunately we want on our troops and say, Hey, but unfortunately, people in those times we've got a lot of people who their expectation of what they wanted to drink. They died, they got shipped off, oversee against their will, and they all died off. And so what happens is, in the wake of that, we've got a lot of people here at home that are untrained. The information was not passed on to them, and then also in the wake, is just a lot of people they just don't know what to drink. And again, that's a whole another history lesson we're not gonna get into today. But after Prohibition and then getting into World War Two, the national palate changes by force. It is not by desire. It is by force in World War Two. This is what way start to see the introduction of like canned fruit juices. This is where we start to see the introduction of, like, prepackaged goods that is mitt to go overseas after the war ends. We've got warehouses and stock piles of the stuff laying around. So it goes to the American Bar. Now we're opening up tin cans, pineapple juice and Billy, who was eight years old and unfortunately, his father passed away, has no idea how to run a bar. And he's like, Well, I'm gonna grab that bottle. I've got pineapple juice, hope that it works out for you. And that's unfortunately where we got So getting into the forties into the fifties, into the sixties and into the seventies and into the eighties. This is what a lot of people will consider kind of the low point of the American cocktail. There wasn't a lot of creativity happening. Um, at that time, as we get into the eighties, though, we want to turn our attention. Teoh. Oh, gosh, I'm brain farting, but that's OK, because this is a class Dale DeGroff. I can't believe I forgot his name. I apologise. We've met down before. He's a great guy. If if you don't know Dale DeGroff is, he is the person who reintroduced basically the world to what proper cocktails should be. Hey was hired by a restaurant tour in New York City at the Rainbow Room, actually, and his quest waas of the charge that was given to him is, Hey, can we do cocktails that were a kind of a pre prohibition style? Can we get back to the idea of fresh juices? You know, being in the early eighties again, Google didn't exist. He really had to work very hard for years to dig up and find physical copies of these books laying around, but again to make that part of the story a little shorter. Dale DeGroff was the first person who at the Rainbow Room in New York City was, you know, shaking cocktails, stirring them properly. He studied Jerry Thomas's technique. He was, He reintroduced bidders to some recipes. He was using fresh juices. You know, this day and age, every bar on their mom uses fresh juices, but back then nobody wants. We're still pouring things out of a tin can, so they'll do graphs. Contribution cannot be matched. He was the first person to get us back on track From there. As we get into the nineties, we start to see characters like David Wonder to have mentioned before. We also start to see the late Gary Regan. Gary, we miss you. I'll see in heaven. Gary was the first person to reintroduce a standardized orange bitters on the market again . It's novels that seems today in 2020 in 1993 there were no orange bitters, and you go look back through the Encyclopedia of Drinks. There's orange bitters all over the place. Kerry Regan was the first person to kind of develop that recipe. Bring that And he wrote, The joy of mixology did a great job. And even after them we start to see the swell through the late nineties into the two thousands. The cocktail renaissance, which is where we are today. At this point, we are afforded the luxury that most restaurants, most hotels have a craft cocktail program. But what? I want you guys to learn this lesson. I want you to be aware. I want you to be aware how long people have been mixing drinks. I want you to be aware that our founding fathers weren't sitting around drinking whiskey. Whiskey is good and we're gonna get there in another episode. But you know the importance of brandy in a room and fortified wines had in the first cocktails and how that grew into an art form. Bartenders of that day, late 19th century. Those were the celebrities, those with rock stars. People would drive from all over to see these guys. So those are the takeaways that I want for you today. This is the history of the cocktail. Um, I don't think I've left anything out. Um, anything that I did leave out, we're going to get to in another class. So Hey, I hope that you enjoy the history off the cocktail as told by yours, truly jelling younger like 3. Getting to know Pisco: Hey, guys, welcome back. Today I want to dive into the world of peace CO. If you have never had peace, go or maybe you have once or twice and you're still not as familiar with it as Maybe you should be. Peace Co. Is an UN aged, grape based brandy from South America, so that's textbook. It's un aged, It's distilled from grapes, and it's from South America. Now there's a short history lesson to say. The two countries that are kind of arguing over who came up with that first is Peru and Chile. When you see that on a map, their next door neighbors, there is evidence to say that both of them kind of invented it or introduced the world to it. What is more important, those before borders were drawn. Spaniards. What's the word that Kant conquest id Spaniards settled in South America, and it was there that they took the distilling traditions of Europe, found grapes that were growing natively there and started to produce a brandy. Remember Spaniards who came across the pond to South America? They were very familiar with cognac. They were very familiar, probably with Armagnac, and they were just they were very familiar with the idea of distilling fruit. So it's a very easy connection to say that whether it's chilly, whether it's Peru, there was a a Spaniard. There are probably multiple colonies that were just bringing the idea of distilling for to South America. So Chilean piece go for me personally tends to be a lot cleaner. Ah, a lot. How do I say this? I don't know If you like vodka, you would like Chilean Pisco. It's good, it's just it's less nuanced. It is clean. It's powerful stuff. It's good, but in a very subtle way. Peruvian piece go on the other hand, to me tends to be a little bit more. Artisanal tends to be a little bit more rustic, and in my opinion, there's a lot more newest. There's a lot more aromatic things happening, just nosing a Peruvian pisco. Both are good and both have their place in an American bar. Today, on a focus on Peruvian piece Go, This is just my personal favorite, like the Peace Corps that comes from Peru. The best I think it has to me. It shows a range and a spectrum of what this category could be. The piece goes that come from Peru. So again, let's back up piece, Go again. This is un aged brandy, meaning that it is clear this is a bottle that we're using today. So it's un age. It's not touched a woods. What's clear? It's brandy, meaning it's distilled from fruit. Piece goes distilled from grapes, and it must hail from South America, either Peru or Chile. Nobody else on the planet makes it. In Peru, though there are five regions that you can produce a piece go. The five regions are Lima Ika are a keeper, Mokwa and talk now Funny enough right before we filmed this. I have some missionary friends that go to Peru once a month, and I had to have been pronounced those words for me because I just wanted to make sure that I got them right. I've actually never been to Peru. It is still something that will happen, hopefully in 2020 should the pandemic end but anyway, But when we look more text in a text book like fashion, those of the five regions in which you can produce peace go, um a little bit different than other brandy producers. It's different. Van cognac. It's different than Armagnac. They have what are called non aromatic grapes and aromatic grapes, and it's the blending of the two or the non blending of the two that gets a desired result . So when we look at a piece, go bottle. This is the first thing that we're gonna look for. So the non aromatic grapes are K branta, negra, creole, vina and molar. Okay, so you can write those down if you need those air known aromatic grapes. I do want to highlight the 1st 1 K. Braun toe. One of my favorite piece goes, I don't have It here today is produced solely from a cable on toe grape. You will probably see ah lot of that on your local liquor store shelf. Those are the non aromatic grapes. The aromatic grapes are most Hotel Theron. Tell Italia and Al Bia those air the aromatic grapes and, as the name suggests, impressing those and in making a wine first, those of the ones that just have so much nuance of knows now, just between the non aromatic grapes and aromatic grapes. Again, a producer can elect to blend those a producer can elect to just use one producer can elect to you know how they what they do with those grapes, then gets us into our particular box peace. Go on, Lee distilled once in a copper pot. Still, water cannot be added after distillation. This is huge. There's a lot of other spirit categories where they distilled something so concentrated that then they have to read, alluded to bring the alcohol a BV down piece. Go water cannot be added after distillation, so these are often aged and steal a glass or clay pots known as Boit us. So the boy tosses air clay pots there really funky looking to. They don't they don't look like they make sense. They don't even really stand up straight. They always kind of lean over, so that's kind of an overview on what it takes to produce it. Another way to read the bottle. Let's look at the styles of peace go first off we have appear. Oh, and we trained bartenders all over the world, actually, and so I've got all of my notes on my computer, and I don't know how you guys are when you make notes at home. I don't write them in a way that I would naturally speak. But let me read you my notes a pure o piece go puros or the most popular and Peru and are made entirely of a single grape varietal. It's produced when the yeast has consumed all the sugar, meaning the wine is dry. Generally speaking, imagine four bottles of wine to make one bottle of peace go right. That's how much it's reduced. Next up is a Mostow Verde. If you see the word most overrated on a bottle, this is a style. This is not a great This is a style. Most of their day, these air distilled when the wine is still sweet as fermentation has not yet finished. Remember, fermentation is the act of breaking a yeast and sugar starting to break something down. So depending on when you stop fermentation, some sugar can still stick around, making the end result a little sweeter. That's exactly what we're doing here. Most of their day, these air distilled when the wine is still sweet. This fermentation has not yet finished. This takes more grapes per leader. More work on a heck of a lot more time. Imagine 8 to 10 bottles of wine to make one bottle of peace go. That's a lot of reduction, right? The last one, the last major style of peace go. The third is called aka Lotto, aka Lotto's, or blends of any two or more different varietals than aka Lotto may be made from two or more puros, or two or more most of their days. Each brand okay, each label may produce at most two, aka Lotto's one made from a pure O and one made for most of their days. Imagine four bottles of wine to make one bottle of Pisco so again to review A pure O is made from one single grape. So if you're shopping for peace go, you are most often times see the Italia great. That'll say Italian on the label or muscatel, or it'll save Cabe Ron toe. If it's if it's just that great. That's appear on most of their day is what they're doing is they're not. They're stopping the fermentation. They're not letting it get all the way dry. They want some residual sugar in it and aka Lotto. The easy way to say it is these of the blends but it may be made from two or more puros or to orm or Mostow varies. So our bottle here, our friend brought this back to me from the United States. I ERM sorry from Peru. I don't think that you can get it in the United States. If anybody can correct me, please do by tagging us at poor taste. But in our research you can find the United States. But it says most over today, aka Lotto. So most of their day is the production style mirror. It's gonna have a little bit of residual sugar. Aka Lotto is, um it's gonna be the blend of these most of their days. So again, just kind of a quick 101 on how to read the bottle. I love peace. Go because I find that here's a good experiment that you can do right now why you're watching this class Google piece Go. When you do a week, a Wikipedia page pops up on what peace is. But then there are pages and pages and pages of how to make a peace go sour. Now that tells me two things. One piece go sour is awesome. It's a timeless cocktail. We're gonna make one right now. I want you to know how to make it a good one. But what that also tells me is there's not a lot of experimentation happening with peace. Go. This is the reason for this class. But this is your project. I want you to buy a bottle of peace. Go. And I want you to practice a piece, go sour. But then I want you to get comfortable. Um, with working with peace, go outside of tradition. So traditional piece of sour is this is a shaken cocktails is an egg white cocktail. This comes from South America. This is 1/19 century cocktail. We're gonna put it in this class here. I am not one to challenge the recipe that you Google. Okay, I have been a bartender. I have consulted and top for hundreds, if not thousands of bartenders. I don't want to spend too much time on if 1/2 announced extra of this is better than 1/2 announced extra of this. That's not the purpose of this class. Make the peaceful sour my way. And you might find another recipe from your favorite bartender that you like better. But just to get an overview of what a piece go sour is its peace Go A combination of women line a white and a sugar So the first thing that we're gonna do is we're going to dry shake an egg white We don't want the yolk, We just want the white. The reason we want a dry shake is we want froth and we want a rate the wife. So we're just gonna crack that We're gonna make a line in egg, and we're gonna use our thumb to pop it open, and we're just going to split it, and we're gonna let that a white fall out and my thumb can kind of feel the yolk resting on it before it falls out. We're gonna catch it. And if you're a professional bartender, you should be able to do this with one hand. When you go out to bars. Look at me. I'm still holding it. 22 bars and you see people that are like juggling this, that's just because they haven't practiced. This is something that it's quick. You could do with one hand. Do a confident hard pot on the edge of your 10. Use your thumb to just split it open, let it drain out and then kind of pinch it back together. And I still have a yoke in there. So we're going to get rid of that and our little trash bag again. Something that you should be able to do with one hand with practice. After that, I'm gonna do 1/2 ounce speech of lime juice and lemon juice. Do that directly into my jigger. Do fresh juice do have else line that I'm gonna do 1/2 ounce of lemon juice. All right, Now that we got that ready, we wanted we want a dry shake, this egg white. Meaning? There's nothing else in there. It's just a light. We're gonna do that. You just want to prop it up a little bit. You can hear it. It's a lot quieter because now generated Do that. First we're gonna add are combined Citrus match that with 3/4 of an ounce of simple syrup, my simple service 11 sugar water. And then I'm gonna do two ounces of peace. Go. I promise you that this ratio is great, but again, if you find something better to select something a little sweeter were sour. It's totally fun. It does not hurt my feelings or shouldn't hurt anybody else's feelings. Now that we've got all our cocktail ingredients in the shaking 10 we're gonna give this one more dry shake again. Just a rating that egg. More getting everything mixed in when we do an egg white cocktails. Traditionally, the last thing you want to do is shake with us right now we're gonna ice. We're gonna get that sucker out of there into this beautiful glass right here. Yeah. Now, what I already know is that when you Google piece go, you don't even have to write any other word. Google piece go and you'll get a litany of YouTube videos on how to do this exact thing. That's not what I want to focus on right here. We're gonna make one so I can taste it to make sure it's not poisonous. But I want you to think outside of the box. On what Peace? Koken do thistles where unfortunately, this is where a lot of bartenders stop a lot of bartenders. They learn the traditional piece go sour, and it's a great drink. Trust me. I you guys need to know your classics before anything. I'm a huge classic teacher in the sense that practice your classics first before you start to venture out. But I know that part of this audience of people who have done this 1000 times I want you guys to think about, um, did things that we can do with Peesk. OK, we've got a traditional piece. Go sour. Okay, so that's that right? This is what you would get at most bars. It's beautiful. It's refreshing if you've never had one that your project make one. It's awesome, however, what I never see, Um, in eight years, I think I've seen one person stir piece go. I don't see people experiment with peace. Go if if they're experimenting with it, they're just doing a rendition of a sour meaning. They've got the egg, got the Citrus and they've got the sugar and they might add like a pair of liqueur. And it's great. Or they might add a different bidders. Or, if they're really funky, they might models and pineapple in it. I just Let's take this spirit that is beautiful and just treat it completely different, So again, another project is to ask Delicious. Well, sir Stuart, real quick. So just off the cuff, Because I've done it before and I know it's gonna work. Let's do two ounces of peace. Go. It's this. I guess the whole point of this class is that this doesn't have to be shaken. Only it could be stirred. And if you shake it, what are the things are you shaking it with? Can you shake it with Sherry? I know that you can. But have you done before? Can you use other appetite lines? Can you? Has anybody ever made a piece? Go julep those air Amazing do peace Coggiola but with cucumber and said, Oh my gosh, Well, your mind off Think about other styles of cocktails and start to put peace Go in them Instead of just being stuck on a piece goes our riff right So what did I do it In two ounces of that Let's do one else of They're moot Bianco Vermouth from the style This one, My favorites I love it. La Salle removed from Spain And then for fun. I'm just gonna add some some pair just for fun. We're gonna do that Really nice. I'm just gonna start for a minute. I'm gonna cocktail like this before, so I know it's relatively gonna work. And you know what? What I love about, um teaching people about art form is you want to push yourself to do the best you can. It's hard to tell people that they're making something wrong. They're not doing something good because it is an art form. I'm a former musician, and it's hard, I think, in those terms like, Oh, your song sucks and sometimes everybody can agree with it. You know, it might be more of a thing of taste. Where I'm getting at is that I've done a cocktail like this before in my measurements. I'm doing just completely off memory. It might not even be that good, but it's going to be good enough to prove a point. And my point is this We have stirred piece go. We're gonna hold out that ice because I forgot my strainer. This is how unprepared I am. We start the peace, go with a block of Wermuth and a really good pair of core stuff there. You don't need it anymore. And for fun Let's do a lemon zest again. The point of the class, and I want you to learn about peace. Go want you to understand how to read a bottle, which you understand the different versions of what you have available to use and then to think outside of the box. Yes, we've got this cocktail and you should know it. And you should master especially practice that white with one hand. But then try to do something like this where you're taking piece. Go just in a completely different direction on Ben. Put that on your menu. Bartenders. I preemptively know that a lot of people still don't know what peace go is. They only had this how you print your menu. What you choose to say on your menu that describes something like this is very powerful. Get them to think outside of the box. For those of you doing it at home, just do a simple martini. I mean, essentially, that's what this is. I've got a base spirit. I've got a remove, and they just happen to add some pair. You know, you can start to simplify things with it. That does not suck. That is really really good. So all that to say the project. Learn about peace. Go go by Practice your piece. Go sour, Make quenching make it make it amazing But then take peace. Go in a different direction whether you start whether you treat it more like a Jew up whether you put it in a frozen cocktail Whatever you do, take it in a different direction so you can start so you yourself and then your friends or your people sitting at your bark and start to think about peace, go differently outside of just this guy's I'm glad that you were here today. I hope that you learned something. We'll be back for more. 4. Armagnac: Hey, guys, welcome back. Today we are going to talk about most likely my favorite subject to talk about when it comes to spirits and cocktails. It's Armagnac if you have not heard of Armagnac. Armagnac is a great based brandy from a very particular region of France. I fell in love with Armagnac. No, I have been 2012. Like everybody else who gets introduced, a new things. I didn't know what it. Waas was a lowly bartender at the time, and my distributor said, Hey, I don't even know what this is. You want to play with it And that began a very long research project in my life again, this is if I would be trapped on a desert island with one thing you would without question , be arming. Yet this is the thing that is for me. I'm a lot of bartenders who do this professionally, have the thing that speaks to them. There's a lot of mess. Cal bartenders recently, there's a lot of like rum bartenders. I don't know why, but brandy is my thing. We'll get into that later. In a different episode, the Armagnac specifically is a love language of mine Lindsey and I were fortunate enough. I have been preaching the gospel of Armagnac for so long that the Council of Producers in France that oversee the production and the laws and the marketing and everything. Four Armagnac. They're known as the B and I A. They invited us over to France in November of 2000 and 19 and mind blowing trip. It was awesome to just see that focusing on something for you bartenders out there. I just I talked about it organically enough. I as a consultant, we place it on every shelf that we designed for. We placed it on every menu designed and then lo and behold, they reached out to us. You know, like, hey, like you're doing this, we need to collaborate, work together. So that's kind of a developing thing in our life. But it was a really everybody kind of has a different version of success, And for me, this was something that was a fairly proud moment for me, just working with this spirit for so long. And then they reach out to me to be like, Hey, we're gonna pay you to come over and walk in our fields and digging are dirt, and that's exactly what we did. So again, I just want to give you guys kind of Ah, brief snapshot from what Armagnac is. I am passionate about the fact that every modern American bar should have Armagnac not only on its shelf in its cocktail menu Armagnac when we trained bartenders, we say a couple of things. One Armagnac is too rye whiskey. What cognac is to bourbon. One's gonna have a little bit more chest hair, a little bit more bite, and the other one is gonna be a little bit smoother. Right way also say that Armagnac is kind of the older, tougher brother of cognac. It's been around longer. It's got a little bit more bite to a little bit more strength. I love cognac and, well, we will get to that in another episode as well. But there's something about Armagnac that just tickles me. And I wanted to take you also. So all that to say, I've got a few bottles here, and as we go through this episode, we're gonna show you guys pictures of our trip just from our cell phone. I want you guys to see the fields. I want you to see the vineyards and want you to see the production houses. For those of you who like mess cow, what I appreciate about Armagnac is there are a handful of spirits that are untouched by time in the way that they're produced. So there are other categories of spirits. Vodka, gin, a lot of whisky, sometimes rum. There's a lot of other categories of spirits that when you walk into their facilities that are very modernized, there's nothing wrong with that. But I am saying, What Israel? They have been modernized. However, when we get into Armagnac, when we get into mess cow, there's one or two other things as well. These air production styles that have been really untouched by time, the way they do things is wildly inefficient. It's not fast, and it's not for a consumer model. It is for an artisanal model, whether you find out about it or whether you don't. It's amazing that when we went to the Armagnac region of France, I did not know that there were 900 producers in France here in the United States and globally, you might see maybe maybe 50 brands on That's me having done a lot of research. You might see within 40 to 50 bottles actual brands on the shelf. But there are so many people producing Armagnac that you will never see because it's inefficiency. They're not producing for scale. They're not producing for reviews. They're producing because they want something to drink, what they can sell. That four invests into their houses, invests into their Children's lives and their grandchildren's lives. Most of the Armagnac that is produced does not leave the 50 square mile radius it is. We were so impacted by how much the production of this alcoholic beverage, um, was so part of life and was so part of a community there again wasn't just something to put into a bottle and sell hope that you make a few bucks. It was a way of life. It was an investment opportunity. It was a way to guarantee that your green kids were going to get into college. We were just so floored and again, as I'm talking to know that you're seeing pictures. But let's get into just some details about arming yet just a quick history about arming. Yet the first this is the oldest brandy on the planet brandy is defined by this is any spirit that is distilled from foot when we talk about whisky, gin and vodka, those are things that are distilled from a grain base. First, whether they're aroma ties or not like a gin, they initially start with a grain, obviously tequila and mescal. Those things come from the Penis, but brandy are things that are distilled from fruit, so Armagnac and Cognac cognac is the most popular brandy on the planet. It is a great based brandy that comes from a different region in France, so arm and yet, but it predates cognac by about 200 years without Googling it, I'm gonna say about 175 200 years. The first reference that we have is in 13 10 the prior of Who's Vitale? Before he is the prior of News and ST Mont, he wrote in a journal he extolled on the 40 virtues of Agua Ardent, and I know that as a French person you were going to pronounce that much differently than I am. But he has extolled the 40 virtues of Agua ardent, which means the water that burns and that's a Latin translation, but we're getting This was the first clue that we see on the planet of boiling down fruit juice into something that was like that bird, right? And we see that in 13 10 in another episode will get into the history of cognac and other things, but on the planet as human kind. This is the first time that we're seeing this thing. Water of life. You'll see that term used a lot in distillation history as you study different spirits, this burning water or water of life term. This is the first time that it's used for brandy for a fruit distillation. In 13 10 and 14 11 we see the commercialization of it, though mostly medical eso we see people that are they've got a bunch of grapes and their stomping on it to drain out there juice. Let that sit around for a little bit. That's called fermentation, and that's wine. But we're taking it a step further where we're boiling it and reducing it. That's the one on one version of distillation. We're reducing it into something much stronger again. What we're seeing by 14 11 is the exchange of it was for medicinal use. It wasn't for enjoyment yet, however, in the 17th century, one of the notes that I wrote down is Dutch merchants were forbidden to export the wine from that region, so they opted to export. Oh, divvy that water of life, that burning water. They opted to export that instead of fresh wine falling out of a tax bracket. So this was the first time that we see an international trade and commodity, and then, out of that, the enjoyment of the beverage because of the Dutch. Yet in another episode, we will get to how much the Dutch impacted the modern cocktail world. We will get to that later in the 17th century. There was when we look at global history. England was a world power for such a long time France and England. They danced around about who was the strongest. Spain entered the picture for a little bit. But depending on who is actually ruling the land, there was a lot of crazy tax laws that got applied Teoh wine and liquor production. So again, what we're seeing is there was heavy taxes on wine because everybody loved wine, and it was relatively again, relatively quick to make the Dutch merchants realized. If we take that line, reduce it down into a spirit we are evading taxes were putting it into a barrel. We're going way north. This is where we see the advent of barrel aging in the 17th century. Every whisky producer on the planet is a barrel aging. We see barrel aged gin, cognac, Armagnac, even tequila sometimes depending on what expression you're getting a barrel Aging is such a common thing in the world of spirits. And we see the Dutch doing it for the first time as they're trying to sneak Armagnac out of the region. The army at region is southwest France. You're very close to the pyramids Mountains, which means you're very close to Spain. You've got three major production zones and maybe Azzam talking. Maybe we'll flip up a map, but the production zones for Armagnac You've got the boss B A s region. You've got the tanneries region, which is t e in e are easy and you've got owt even though you're pronouncing it like oat like oatmeal. It's spelled h a u t like haute couture. Some of you ladies know about haute couture. When you go to France, what looks like the word hot. Tow us Americans is pronounced boat S O H a u T. These are the three production zones. So you've got France and you're coming narrowing down to like a production zone that might be as big as you know. We live in Nashville. This entire production region is about his biggest, our city, relatively small Onda. Within that production, you've got three subsections you got boss tanneries and vote. Each one of these has slightly different soil. So even though you might grow the same grape in these different soils, you will get a wildly different product. And that is that is the definition of terror. Watch for those of you who are getting a little deeper in your product knowledge. Some of your bartenders out there you hear the word terror law a lot. The direct translation of terror law has a sense of place. And it is spirits or products like wine that are affected deeply about where they're grown about the rial. Specify its say that word, the real specifics of where they're grown and nothing shines brighter than Armagnac. We were tasting in one house production house, and we would taste that. A spirit based off of a very specific great, and I'll get to that here in a minute. But then we would go 20 miles down the road and go to another house and taste very distillate of the same great and just how wildly different they were just 20 miles apart. Thes geographical zones. I mean, they they did not make that up overnight. That is centuries of discovering these plots of land and what's happening. A Sfar sunlight as far as rain a bit again. Armagnac. We've got these three production zones. There are four major groups that make up our mind. Yet there are other grapes allowed in the production of Armagnac. But basically every producer that we talked to focuses on these sports Uni blanc fully Blanc column barred and Bacho. So when we look at cognac production again, we'll get to that in a different episode. They're there solely looking at only block, fully blocking column barred when we get down to the Armagnac region, this introduction of Bacho is a really big part of their definition on what they're doing, not only the location, but we've got We start to introduce the grape of Bacho and then maybe a few others if they're getting experimental. Another thing that makes Army really interesting is very few houses have an actual still. So if we go to Kentucky or if we go down here, you guys come down here to Tennessee. If you go to Jack Daniels or Maker's Mark Jim Beam, everybody has their own. Still, everybody has their own contraption. They have made their wash their mash and their distilling on property, and then they go bottle it. It's very rare in the Armenian region of France, So you've got two kinds of producers who are making Armagnac. You've got what I would consider kind of like a farm toe bottle producer. Those producers that are going to say domain on the bottle teach you how to read a mile here, quick or chateau. If you see an Armagnac bottle that's a chateau or domain, that means these air the farm to bottle people. These are the people that are there growing the grapes. They're stomping on them to get out the fresh juice there, fermenting the wine there, distilling on property. The bottling on property. They are overseeing every aspect of the outcome right there, overseeing. And then you've got negotiations. Negotiations are to be honest, I used to overlook this thing. Producer side. I used to think that they were less. And I now have a much bigger respect for them because they're kind of like the bartenders there, the bartenders of the Armagnac world. Negociant is they oversee everything, but they're taking the best of what other people are doing and blending them together like a traditional bartender. So this is my gosh, this is a really good example. Here, this little bottle doctor, get home. That's how you pronounce that one. Super super impressed when we went. But the point is, this is there's a lot of different ways they can blend what's doing. So some negotiations will. They will just go out to different vineyards, and they will just pick what they feel are the best grapes. And then from there they will press the wine and distill and barrel age in house. Some to go see aunts will. They won't even mess with the grapes. They'll go around to the different vineyards and will choose the best of lines just straight up wine like we would go by the grocery store. They'll just they'll choose the best wines and then from there they'll distill in rural age . And then there's some negocio aunts that don't mess with any of it. They have let other people ferment, press the wine to still do all the hubbub, and all they're doing is they're picking the best barrels. So there are some negotiations that just in the barrel program business and so they're going around. And when I say barrels, they're going, you know, they might pick something from 1960 from this house. This house, they're picking something from 1982 and then over here, they're gonna get something from no joke because we tasted in 18 93 and then they're gonna come and they're gonna do their blending. And then that's how we get, you know, their bottle of Armagnac. So we've got these farm toe bottle type producers. It's a way to think about it. And those are the people that have domain or chateau printed on the bottle. Everybody else is a negocio where they are on some level, they're getting something from somebody else, but they're blending it to make their own. And again I have to admit, I was wrong. I didn't think I thought that that was maybe a lesser style, but to see it in action and to see guys go through these barrels and I mean the palate on these guys. They're like, OK, let's taste barrel from 1963. Okay, Barrel from 1964 boot. Oh, yeah, you know much different. We gotta go with 1963 and it's like I could taste it, but they're making, like, years of decisions based off that one tasting and all the economics that go into that was really, really cool. One thing I want to get back to the real quick is it's very rare that anybody has an actual still on property, what mixed arm and yet was really inefficient. But what gives it so much characters? They have traveling stills. They have. This is a whole southern industry in this region of France. They have guys have tractors that are drawn by horse and the still is on the tractor. And we're going to show you a picture here that still is on the tractor and that tractor drivers job for months out of the year, and this is how he pays his family. How he gets food on his table is he just drives around all the vineyards, doing the distilling, so he'll go park and a vineyard for like a week, and they'll do all their distilling and then siphon it off. And then he'll go over to another vineyard and do all of their distilling, depending on how big a vineyard is. He might stay at a location for four days, depending on how big the location he might be. It might be a vineyard for four weeks, so there's multiple of these traveling stills, and what we thought was funny was watching all of these brands. They have to be friendly to each other but trying to see who can book the distiller first. Again. There's multiple off them, but it's again. It's just it's so unique because they're not there distilling on property. But this still was very rarely owned by them. Joe walks in and they throw all the grapes and the great juice in, and they just sit around like 432 weeks, depending on how long they just wait for it to come out from there. They're doing their barrel aging. Yeah, Armagnac is really awesome. We're gonna get into maybe an idea of the Armagnac cocktail. So one, the one. The last thing that I want to bring attention to I don't have a bottle of it here today. But if you guys ever see a bottle of Vin Uta in the store, this is Armagnac. If you can pretend, pretend because this happens in a barrel. But if you can pretend a bottle of Armagnac that's about 3/4 of the way full and then they have intentionally diluted it with fresh grape juice that's called Venuto. It is very awesome. That fresh grape juice the aromatics met, it releases out of the distillate. It's it's so unique. And this is gonna be a project for you guys is to find a bottle and to make a cocktail with it, but its its floral and its aromatic and it's beautiful. But again, this is kind of a sub product. Off of Armagnac is Venuti. If you confined it, please get some. There is a rouge and a block version. There's only a few people on the planet that make it on because I'm sitting right here in front of a bottle. I do want to point out that our maniac for centuries has been a barrel aged product. But they passed the wall without googling it. I don't know. Maybe 20 years ago, that army they could legally call Armagnac and not agent, meaning it did not go in a barrel. Hints the fact that it is clear I would really implore you to experiment with this not only at home at your bar. We had accidental success with it. We were consulting with a bar here in Nashville in 2013. We thought we were being very creative way. We're gonna make a mosque, tell me, and you could choose between vodka or un aged Armagnac. I don't know what happened, but the graphic designer left vodka often the description. And it was just un aged Armagnac. But because said mule, everybody just flipped out about it. Oh, my gosh, It's the best mule. So the importer, we don't have the brand sitting here right now. But importer, who was bringing in this specific brand of un aged arming and was like do. We can't keep up. What are you doing? We said we don't know. We like to put it on the menu. The graphic designer messed up. But if that gives you a sense on how workable this product is, if that gives you a sense on how flexible this product is, some depending on the brand that you get some un aged are maniacs might feel a little bit more like Pisco. If you guys are familiar with peace, go, there's gonna be some funkiness to it. There's gonna be some earthiness to it, but because it's clean and there's an aromatic nous to it, it plays really well in things like a mule again, just a just a project, just a challenge. Find some UN aged Armagnac experiment with it in addition to getting a bottle of traditional aged Armagnac so again to repeat the Armenian region Southwest France Very close to Spain. You've got three production zones. You've got four grapes that you can use your project for this class by a bottle of Armenia . I want you to see what it's like. I want you to knows it and write down your tasting notes. I want you to sip it and write down your tasting notes, and then I want you to start with a Manhattan. It's a very easy place to start. Make a traditional Manhattan. However you make it. I don't even care. But then making Armagnac Manhattan instead of the whisky instead of the rise of the bourbon . Depending on how you do it, do your two ounces of Armagnac and then you're one ounce of sweeper move and just just to start to wrap your head around. The difference is you don't even have to like the arm and yet, But it starts to put it into context. What it can do, maybe what it can't do. So start there and again, your project. Get a bottle of Armagnac, send me some recipes, showed me some pictures of what you guys are working on. I'm really excited for. And actually, if you guys have any more questions, you guys can paying us at poor taste. So yeah, there's Armenia. Salute