Calvados

Amazing.

I'm also partial to Calvados, and I remember when Charles first brought us Camus, for example.

I mean, those spirits are among the best spirits in the world.

Yes.

Like, tasting, it looks like coffee.

There's, like, this layer of oil on top.

And what rancio means, you know, as these flavors change over time is incredible, especially in Calvados, including Calvados.

But, you know, this is the home of all the triple cream cheeses, livero, ponlevet, camembert, all this.

This coming Wednesday, we have a great one.

It's going to be Calvados.

It's going to be Calvados and Cognac.

And it's done with Christine Cooney, who is one of the, is the top Ammoniac importer in the United States.

She's going to be leading us on a cognac and Calvados tasting.

So that's this coming up whiskey Wednesday, go to Julia's liquors.com and look under tastings and events to get that.

However, we're also coming up to our big whiskey festival and I get a whole bunch of stuff lined up that week.

They they bring in some of the best.

Yeah, and that's the beauty of the whole process is like, it's good as it is, but what if we do this and what if we do that? And then we can see how it works.

If only we would, if we would buy like five casks of the same dram at the same point, and then we can just say, this one goes bourbon, this one goes sherry, this one goes Calvados, this one goes white wine, this one goes port.

You know, that's what everybody does.

I know, I know, I know.

If I was too full before I went for some reason, you know, because I'd had a big day, there was a couple of times, once when I went to Meredith's actually on Dominion Road and I got there and I was with my Aussie sister from Melbourne and I was like, God, actually my appetite is not great.

And I was like, I'm going to have a little nip of Calvados.

This was back when I drank and I wasn't having that to drink on a problem day.

But it just, I think the French call it punching it through your, punching through your stomach, Calvados, that's it.

It's a digestive and it's that really beautiful, I can't remember, maybe it was Michael who told me the story, but these aperitifs and digestives sort of originated in these countries that were obsessed with food and wine.

And so these wealthy royals or families or certainly upper class would feast and feast and feast and feast and then get too full.

And so they would have these digestive something like Fernet Bronca or Calvados or Amaro Montenegro, which has got lots of herbs and, you know, different botanicals in it that are sort of designed to work straight.

And we used to say to people they're designed to ease the feeling of fullness, not add to it.