So, what are we calling this? What the hell does that taste like? Yeah, what the hell does that taste like? There's no better way to get the downloads inspired than the stuff that literally nobody has ever had. Yeah, that's what kind of gave me this idea. We did this as a staff training, as a study group for our spirits department once where it was like, we have all this stuff, especially in the La Cour Isles, but all this stuff that we have at all these stores, a lot of it might be ethnic, and we've never tried it before. So we did one class where we just opened a bunch of just crazy and tried it. I brought a couple of bottles of wine, Roger brought a couple of bottles of beer, Pat brought way too many different kinds of spirits. We have to dive into this thing. I only brought six. Dive into obscurity. Here we go. What the hell does this taste like? Welcome back to another episode of Barrel to Bottle, The Binny's Podcast, where we taste obscure liqueurs, wines and beers from around the world. I'm Greg, I do communications at Binny's. I'm Shannon, I drink alcohol. Fair enough. Roger, I do beer, and I have the cold. I'm Pat, I brought a bunch of weird stuff to taste. I brought two wines, and one of them I have tried several times, and the other one is completely foreign and new to me, even though I've been selling it as far back as college. Really? Yeah. That one? This one I've tried. That one you've tried. Okay. I sell the shit out of that one, and I've never tried it. Yeah, that's the thing. This is a very popular. It's Donasson. It's one of our best-selling sweet red wines. Blaufranckisch. Huh. Yeah. Blaufranckisch? Where is it from? It's from Georgia. Actually, this one's from Hungary. Before apothec red ever became a thing, this was the sweet wine that we would sell. Apothec red is sweet? Really? You'd put it in the same sweet red? No, but this was the bottle for that audience before they discovered, before Gallo came out with this thing. Apothec is sweet. It's soft and fruity. It's not sweet, but your serious wine drinker is pretty sweet. When I think sweet, I think like Stella Rosa, Stella Rose. Yeah. I mean, in Moscato, that's clearly more residual sugar, but the way that it's structured, the way that it's made, your wine is sweet. You know what I learned recently that I had no idea was like there's a bunch of added sugar in Maomi Pinot Noir? Well, that's a pretty hefty allegation that you're dropping right there. Is it? Yeah, because capitalization, I'm pretty sure is against the law in California. Added sugar means added fermentable sugars that are going to increase your alcohol and body of the product. That's like a big no-no in some places. But it's legal to add other grape into the blend. So they make this thing called mega purple, which is extracted grape jelly practically. I've heard about mega purple. And since it's exclusively a grape product, then you can sweeten it, it adds body. A bunch of horse sh**. You know, come on, you're in the spirits industry. You are packed with horse sh**. Yeah, totally. I'm brimming with horse sh**. Right. There's all kinds of stuff. But there's also all kinds of these crazy bottles that we're always like, we've been selling for years, sometimes we try them, sometimes we've never tried them, and yet they continue to sell bizarre things, like that gross bottle of yogurt that you brought. Which we've been selling for a decade. And it just looks like the grossest thing, but we've been selling it and people like it. I'm looking forward to trying all these crazy things. Yeah. What order are we going in here? Kind of whatever you want to start off. Is that a Bolivian spirit over there that I see? Yes, this is. I'm starting off with something that I think is going to be the most neutral tasting. Okay. All right. We're starting with a Singani. Have you ever had a Singani before? No. It's good. You have. I have. I've had this. I love this. Roger, have you had a Singani? No. We're at yes, no, yes, no. To reference a very popular podcast that we are not. Singani is a style of grape distillate, so brandy, unaged, similar to a Pisco, if anybody's had a Pisco. Singani is made only in Bolivia and only in the high valleys. It is made only from the musket of Alexandria grape. Is that a grape you know from anything else, Greg? Musket of Alexandria. Isn't that from Raiders of the Lost Ark? I think so. To make Singani, it is made from 100 percent musket of Alexandria that must be planted above 5,250 feet in the mountains. Regulation. Yeah, right. So it has a DO. It's a distinctly Bolivian product that's been made for centuries. The thought is that there was this traditional grape ferment thing that the locals were making and then when the Spanish came over and did whatever they were doing, they started distilling the stuff. Genocide? Yeah, just going to gloss over some genocide there. It's like citrusy. Make sure you get some pan flute playing while we try this. Singani, again, kind of close to a Pisco. So it's used in a lot of the similar Pisco centric drinks. And it's just a light fruity kind of, it's kind of floral, right? It's very floral. And it's just this unaged brandy. It smells wacky fruity. Kind of tastes like a candle. It does, like white flower blossoms. Yeah, it's so floral. It's perfumey. Too much for me. It's kind of like, it tastes how like I would imagine Glade plugins taste. It's kind of got a citronella quality to it. It's like drinking bath and body works. I like it. Oh, God. Hang on a second. So it's used in Moscatel and it's used in Moscato. You get those same sweet Jolly Rancher apple and pear candy notes on the nose. You guys already are grossed out by the palate, but it smells fine. Yeah, it smells like a Glade plugin. No, it smells like an amped up Pisco, which may be what a Glade plugin smells like. Plug it in, plug it in. Well, let me try it so that I can get a hilarious reaction too. Am I the only one that likes this? It's fine. It's a little peppery. It's a little citronella quality. It's too floral and cleanser-like for me. Whatever, that's a bright, vibrant spirit that could be used to make a fruity vodka, drink a little more interesting. How much is it? I want to say that's like $34, $30, $34 bucks. Just for the record, I'm never buying a bottle. So we had two Singanis, we had this Rujero and then we had one that was owned by Stephen Soderbergh, the movie guy. I thought that the number 63, right? Yeah, Singanis 63, that was his, yeah. It's like creamy, like it's got a little bit thicker remote. What's his affiliation? Was he filming down there or something? Yeah, and he needed to appropriate some culture for profit. He discovered this thing and he was like, well, nobody's ever heard about this in America, so we can bring it. I remember when that came out. Yeah. Fire up the pan flute. If you're looking for this bottle, you'll find this with the rum spirits. Yeah, it's normally with the Piscos next to the Cachasas, next to the rums. The next thing I brought is in our Amaro sets. It's supposed to be bitter, but it doesn't look like any Amaro. In a bottle that looks like perfume. Yeah, so it's got this Art Deco looking bottle with these long cool lines. It reminds me of breakfast at Tiffany's. This golden kind of marble looking top. This is called Italicus Rosolio di Bergamotto. This is a Bergamo liqueur. Bergamot? Yeah, you might know Bergamot as the flavor in Earl Grey tea. Bergamot? Bergamot. Another thing I've been saying wrong the whole time. This podcast, you guys- You thought I was pronouncing Bergamot? Yeah, I never heard it out loud. What's so f***ing funny? You might be able to pronounce that one either way. I've heard lots of people say it with the tea. So this is a Bergamot Aperitivo. So- It smells great. That's why he doesn't pronounce the tea. I think it's a bit sweet. Bergamot Aperitivo. Well, it's not a Peritivot. There's no silent tea. So they recommend drinking this equal parts with a nice Prosecco. I think that'd be nice. I think bubbles, it requires some bubbles to break up some of this sugariness. I don't think it's bitter or herbaceous enough to be set with a Mario. Why are you giving us soaps and haircare products? This is another thing that you should wash with. This tastes like a decorative soap. It does. I think it's delightful. No, it is delightful, but it also tastes like a delightful decorative soap. It's got a little bit of- Like a seashell-shaped? Yeah, exactly, or like a rose. It's been in the same soap container for the last seven years in your mom's bathroom. Nobody wants to touch it because they're like, I can't ruin this decorative soap by actually using it. Yep. Light citrus, it's really oily in texture, it's heavier, and then it has this pepper quality on the back end. That actually like an Earl Grey tea, except sweeter and fruitier up front. I think it's delightful. Roger's a hater. You don't like it at all, Roger? It's just too, so powerful. No, see, Shannon, you like this? I love it. You would use this in a cocktail. Instead of elderflower liqueur to get a more complex sweetener. I would suggest dipping your fingers in the glass and placing some on the nape of your neck. He only likes cocktails if they are 150 years ago. Yeah. It's sickly sweet. Right. They have to have 12 ingredients. They are all lies. This is a great idea for pairing with gin. That would be a wonderful pairing with gin. Yeah. What I find interesting is don't they tell you to put olives in the drink as well too for champagne? I don't know about that. That's a little gross. You just crossed a line. That's what it says. All right, the next thing I'm passing around, we sell the hell out of, like I want to say seven or eight years ago, this was on allocation somehow, and we were running out and there were all these Czech people knocking banging down the doors of the store trying to get more. This is Becherovka, B-E-C-H-E-R-O-V-K-A. Is that right? Say that again. This is like the tussin, baby. This is what I need right now. This is a herbal bitter liqueur, like all herbal bitter liqueurs used as a digestive aid. So this is a post-dinner. Think of it as like a Czech Amaro, and this is 38 percent alcohol. I'm pretty strong. I've seen it a lot. This is medicine. This is like people take this as a cure-all, if you're not feeling well. It smells amazing. Can you smell it, Roger? His nose is broke. No, I can. Yeah. It smells like the Amaro that we tasted before, only just amped up in terms of pininess. Now, I think it tastes- This isn't what I expected it to taste like at all. So I didn't try this until last year at some point, and it does not taste how I expected. I expected it to be green and herbal. Yeah, it's not- And it's kind of sweet. There's plenty of added sugar to this, but it's got such a distinct cinnamon note on the palate and the finish, like it's just all cinnamon. Piney too, though. A little bit of pine too. Like junipery kind of just- It's a healthy component of my grandpa's cologne in this one. Pretty pleasant though, and it does not taste like it's 38% alcohol. No, not at all. I was looking for it in the store today to see if we had any, but this reminds me of escoria, which I like. Escoria is significantly greener in flavor, I think so. I just mean it has a kinder taste. It's not like it exactly by any means. Does it have botanicals or flavorings listed on it? Chinchona, chin-chin-chona. A delicious spirit with a unique taste coming from the heart of Europe. Secret mixture of herbs and spices. Traditionally consumed neat, cooled to below 6 degrees Celsius. For refreshment, behirovka is excellent mixed with tonic or other soft drinks. Now, the betan, the behirovka and tonic is a drink that is pretty big in this area. It's probably worth saying too since this is an audio medium, that though this tastes a lot like the amaro that we tried before, it pours a clear to slight yellow. Yeah, does not look like an amaro. I want to try that with tonic water. I bet that's good. Let's grab a tonic water and try it. I bet it's not going to knock you over too. The next thing I'm passing around, here. I've never even seen this one. This is a Kummel. Oh, cool. K-U-M-M-E-L. This is from a brand called Gilke. I'm not sure if we have this one currently. This is just a random dusty bottle I found in the sample cabinet. Oh, cool. It's a Kummel. It is dusty. A Kummel started as a Dutch style of liqueur. It's a sweet colorless liqueur flavored with caraway, cumin, and fennel. I love those. I use those a lot with chili and stuff like that. Cumin is like the chili flavor. Caraway is the rye bread flavor. Seeds and rye bread. What was the other one? Fennel. Yeah, I use fennel in my chili too. So this started in the mid-19th century. Kummel is every bit the rival of gin being made with caraway rather than juniper. And it had one advantage over gin in theory in that caraway has a calmative effect. Quote, reducing flatulence and the bloated feeling experienced after a heavy meal. Is this similar to like an acavit then? So the fennel, I always find that fennel. This is sweeter though. Fennel is not far from anise in terms of flavor profiles. And the caraway is more dominant here than the fennel. Yeah, this is definitely caraway first. This tastes like rye bread. This tastes just like rye bread. It's similar to gold vasa. If anyone's had that, the thing that looks similar to gold schlager with the little bits of gold floating in it. Only it's not a cinnamon liqueur. No, it's caraway. This became a pretty popular liqueur in Britain actually in the 1800s. It was a popular digestive there, Kumul. Caraway digestive. For those of you to describe the bottle here, the highlight of this is that it has a penguin in a Pickle Haube. Yes. An emperor penguin. Penguin in a Pickle Haube. That's what you call that weird German hat, a Pickle Haube. It's the hat with the spike on it, it's a Pickle Haube. A Pickle Haube. AKA a World War I German helmet. Yeah. Bikers wear them. Yeah. Pickle Haube. Hey, how strong is this, Roger? 38 percent alcohol. Same as Beterovka. I like that. Yeah, pretty nice. It's sweeter than I thought it would be, but sweet rye bread. It could be better if it wasn't so sweet. Is it like a dark rye? Yeah, the dark, dark brown, the color of that bottle. Yeah. Yeah. With the caraway seed that gets stuck under your bridgework. Pumpernickel. It's got the sweetness of a pumpernickel bread. All right. So I have a couple of Central American alternatives now, too. So this one has been on our shelves as long as I've been at Binny's. It's called D'Aristi Extabenton. Have you ever seen this? Nope. It's a Mayan thing. Get the band flute out again. Yeah. So this is a liqueur. It's made with honey, anise, and rum. So extabenton is this flower that ancient Mayans may or may not have made some kind of hallucinogenic tea out of. And really now, though, it's made, these flowers make a specific style of honey that we harvest that is very clear and very floral. So they take this honey and they add anise seed to it, and then they spike it with rum. So there's not actually distilled honey. So it still is pretty sweet. It just gets its alcohol from rum. So it's still classified as distilled spirit, even though the anise and the honey don't actually go through distillation. So honey is like an ingredient or an infusion instead of a sugar source. Correct. Trippy. Oh, it's so thick. It looks thick. Yeah. Oh, man, look at that there. Roger, this is gonna make you feel good. This is cough syrup. It smells like it, too. You said anise, right? Yep. Yeah, it's right there on the front. So I think that there's a whole category of anisette liqueurs that are just great. Like, Rocky. I almost brought a Rocky. It's so good. I'm just not an anise guy. Well, so there's all these guys that drink your Crowder liqueurs, right? They drink your Jägermeister's, and they're all bitter anise, but they're cloying and sweet, and they have other stuff in them, too. And Rocky is this pure, clean, linear version of the same thing. It's delicious. And this reminds me very much of Rocky. This is awesome, though. It's got a natural honey character. The honey is such a flavorful honey. This will get you through a cold or like, you know, get your throat, your sore throat feeling better. Yeah. That's very good. Oh, Rocky likes this one. I think Melissa Burch would like this one. So we sell this? I've never seen this before. Yeah. And there's like a couple of different versions. There's like a high end version, too, or something. How much is it? Scan it. Fans of black licorice, black jelly beans. $29.99. Yeah. It's so thick. What's the ABV on this? 30% alcohol. Oh. Doesn't seem like it. I'm surprised that your 20-something party crowd hasn't keyed in on this. Because for shots or for an ingredient in a punch. The bottle doesn't scream 20-something. No, not at all. It's like an acid trip. It's like a Mayan priest presenting some cistern to a king or something in front of pyramids. Well, it's supposed to be like an acid trip, right? I think so. Anyway, that's delicious. That's delicious. I can't have it around. All right. What does it taste like? Awesome. Honey and black jelly beans. I do not like anise generally. This I loved. That was awesome. All right. The last thing I have for you is also easily the grossest looking. I am not drinking this. I've got to spit this out. Well, yeah. We're tasting, not drinking. How long has this been open? You can barely open the bottle. It hasn't been open that long. This is a Rompope. Rompope is like a Mexican eggnog. This is a brand called Coronado, which has been out of stock for quite some time. We had to bring in a new brand of Rompope over the holidays. This is made from milk and eggs and vanilla. It's been open. We don't know for how long. Trace Leche cake? Oh, it's fine. It doesn't smell rotten. That's nose nose. Ingredients cow milk, sugar, cane alcohol, so rum, yolk egg, vanilla extract, artificial color, yellow five and yellow six. Even though they're including an ingredient label. You know what it looks like? It's only 10 percent alcohol, so I'm less keen on putting in my mouth now, considering it's been open for about a year. Oh, this is fine. I mean, it is like drinking vanilla pudding. Oh, it pours like it's a, what's the kefir? Yes, yes. Oh, man. It's not going to kill you, Ruj. I've had it before. I don't need to revisit it. It's got an eggy flavor to it. It smells like eggnog with less spices. It's like vanilla flavored eggs. It's not pleasant. It's not unpleasant. Come on. The smell of it, for me, it's not the. Greg looks like he's about to vomit. No. It's very eggy and the vanilla is nice, and then there's a Velveeta cheese flavor. Like that fake artificial butterscotch-y? I don't know what it is, but I don't like it. I think that people will like this. I just have a particular trigger on that. We sell a ton of this. I see why people like it. In Hispanic communities, more than anything. There's a Dutch version called an Advocat. Bowls makes one that is just as eggy. There's an even eggy-er version, an Italian one called a Bombardino, I believe it's called. Now with more egg. Yeah, and we've had one of those in. Shockingly, it didn't sell, so we don't really sell it anymore, but I think we can order it. Oh, gosh. Hey, I saw that the strawberry Italian liqueur is back with the little baby strawberries. Oh, the Fregoli? Yeah. Fregoli. Benissimo. All right. Well, there's six weird liquors for you jerks. What about the weird wines? Weird wine coming up next. You ready for these wines? I'm going to school you guys. My wines. First, first we're going to try this this one that I've been selling forever. Well, I've been selling both of these forever, but so Donnison, Donnison Blaufranquiche, and I'm going to mispronounce it Blaufranquiche from here on out just because, but Blaufranquiche. Blaufranquiche. I mean, it's about Blaufranquiche. There's a umlaut over the A for your heavy metal fans. And enjoyers of sweet wine from esoteric regions in Hungary. Blaufranquiche got its start in the Germanic areas, but it's also in Italy and it's also in the Balkans, all the way over to Georgia. Actually, it's one of the two sweeter red wines that we sell loads of. The other being Aigri Bikaver, except I said that wrong, it's Every Bikaver. Every Bikaver. Every Bikaver. Aigri Bikaver is a red blend of some of these. Is that the Georgian one with the... It means bull's blood. Okay. And yes, it's a blend of these heavy red wines, and actually Blaufranquiche is one of the key components in it. So your Eastern European sweet reds. So Blaufranquiche is a grape? Blaufranquiche is the grape. Okay. And it's a red grape? It's a red grape. It's also grown in Austria. It's called Lemberger there. And your hipsters in the Finger Lakes region in New York, and some other areas in America have picked it up too. And a bottle from the Finger Lakes is probably going to cost you like 35 bucks because it's a small production. Whereas this stuff is on our shelf for $5.99 right now. $5.99. So fans of sweet reds, listen up. Blaufranckisch sounds like a female Bond villain. Yes. That would be Frau Blanckisch. They thought it was Gamay, like a clone of Gamay for a while, but it's not. It's its own thing. And it spawned some other Germanic and heavy handed red wines in Germany and Eastern Europe. Isn't Hungary and Georgia some of the oldest wine making? Well, I was expecting it to be sweeter. Classic Brophy. This is assy. Interjects. It smells like church wine. Oh, it tastes like underpants. Oh, it's not that bad. This is awful. If there's a problem with it, it's that it's slightly astringent and that it's slightly watered down and that it probably sees more barrel than the grape can handle. Because it's a lighter style grape, like a Gamay grape, but it gets a ton of wet. So, the acidity and it tastes like they proofed it down with hot dog water. It tastes like grape juice, like I could serve this to my kids. It tastes like grape juice, exactly. It doesn't. It tastes like my kids. If I serve this to my kids, they spit it in my face. This tastes like Luden's cough drop. Yes, yes, yes. All right, so now you know. We sell a ton of this stuff. If you were like a 17-year-old, and you didn't know what wine tasted like. Rotting fruit character. Jeez, it's not that bad. It's not that good. All right, we're going up from here. Here's another one that I've always sold always, and I have never tried it. It's a grape wine with cherries. It's actually treated more like a liqueur than it is a wine, but we always put it in our sweet wine set near the ports because we don't know what else to do with it. I'm speaking, of course, about cherry kiaffa, based on an old Danish recipe of cherry combined with wine. They suggest pouring it over ice. They suggest using it in cocktails. I've never even tried it, so let's crack this bad boy open. Cool. Now, we did chill this down first. We chilled it, yeah. Okay. Whatever. The least bad of... There we go. Oh, this looks thick. It pours a little thick. It smells exactly like I always thought it would. Oh, this is neat. Oh, it smells like neon maraschino, fake maraschino cherry juice. Yes, it does. That you pours the floater on top of your kiddie cocktail. That is 100% what this smells like. If you always thought, I wish my Shirley Temple had a little bit of alcohol in it. How strong is this? This is 16% alcohol by volume. This is awesome. It's pretty awesome. I could take this bottle to the face. Right? You pour this over club soda, a little vodka in there, it will take you. Shirley Temple, ready made. It's fabulous. Yeah, it tastes like the cherry in the Cherry 7 Up. This is grenadine. Yeah, this is just wine-based grenadine, alcoholic grenadine. It's not as sweet on the finish as you'd think it would be. It's pretty damn sweet, Ryder. It's not like pork. I'm picturing literally, you know, cherry juice. You're thinking grenadine. Grenadine, yeah. This is, I mean. This tastes like a fruit juice. Make no mistake, listeners, this is sweet. Yeah. But, not as sweet as you would think. Use it as the grenadine in a tequila sunrise. Yeah. Yeah. A little higher quality than that. This would be good. I love that. I drank it. I'm not spitting that out. That was delicious. You could put this in sparkling water, sodas. Yeah, Italian ice. Want to drink a Shirley Temple, but don't want to say, hey, I made Shirley Temples. Here you go. Well, now you know what it tastes like. Popsicles are all the craze right now. You can just make one giant popsicle out of that. It would probably freeze. Yeah. No, it's too strong. Think so? Too strong. All right. Well, I would argue, I brought the more gross things, even as much as I hated your Donut song. Roger, I think just looking at the beers that Roger has on the table is giving me a cranium-splitting headache. Yeah. That one has as much alcohol as the cherry wine. So we carry quite a few beers from Lithuania that kind of the pitch with these is that they're extremely high alcohol. You guys were captivated by the fact that what does something that's 16% alcohol in a lager taste like? Yeah. What does a 16% lager taste like? And more importantly, these beers are like $2.50 to $3.50 for a pint-sized bottle. And they all have bright yellow hang tags on the neck touting their alcoholic strength. This has a big yellow, like Ikea yellow with Ikea blue 16% alcohol by volume tag that just sits on the bottle on the shelf. It looks very happy. It does. Yeah, it kind of does. Or like a warning label. Yeah, so yes, we want to know what the hell this tastes like, Roger. So if you enjoy smelling your hands after you pump gas, you're going to like these beers. I think everyone like privately enjoys that and is embarrassed to say so, Roger. They call those gas holes. So this is called Fugen Awesome. Yeah, Fugen Awesome. Fugen Awesome. Fugen Awesome. They also do Crazy Brewski, Dragon Woman, Dragon Lady. Dragon Lady, yeah. Is this producer's whole bit just high? Whole bit is minimum 13% alcohol, Euro Strong Pale Lagers. Wow, it smells like Wheaties. Oh, this is awful smelling. I haven't tasted yet. I must have. Yeah, totally. It does smell like Wheaties. It does. Wheaties and like malt extract. I like it. It tastes like a heavy barley wine with too much alcohol, like an unattenuated barley wine. Yeah, you nailed that. Oh my God. Oh, it's got a bitterness on the finish though. I don't like this at all. It's not as complex as an unattenuated barley wine, but it is big and sweet and syrupy. It's not as complex as a SpongeBob SquarePants episode. This is so straightforward malt and alcohol. Yeah. I don't know, man. I've tried some beers that people have cellared too long, that were really expensive beers, and they end up turning into this. Yes. Yeah. Yes, and those cost like $15, $18 a bomber. Yeah. This is what, $2.50, $3.50? Yeah. I don't even think it's that much. Oh no. It might be $1.99. They're like $1.89 or something. Oh no. Would you say this beer is fucking awesome? I'm going to drink a couple of them. You know how every beer newbie has their spot in Optimata moment or their, what was the one from Victory? Golden Monkey. Golden Monkey. Where you accidentally drink four of them because you don't know what you're doing, and then you wake up the next day and you want to die? Yeah. That's like, that's that. Yeah. It has some of that Caramely Maltiness like a massive German Doppelbach, like an Optimator. This is a lager? Not the body. Yeah, it's a lager. It's probably like a blonde Doppelbach essentially is. It has this one-dimensional malt quality that you would associate with a ale. There's no subtlety here at all. Oh my God. Daddy woke up on the floor again. I think the name fucking awesome implies that it has no subtlety. I'm going to have to pick up this and I'm going to buy $12 worth of beer. Report back on how Dragon Lady tastes compared to this. I bet they all taste exactly the same. No, they don't. This is better than some of the other ones. I smell a future podcast here. Crazy Brewski was like boys. I don't want to do it on a school night. No. What about those ones that are really small? They're like 27% or Icelandic. Oh, the ice distilled ones. Those are German, yeah. Those are Eisbach. It's like fractional distilling where you're freezing the beer, removing the water, so then you're concentrating. It's just like distilling, but instead of heat, you're using cold. Those are awful. Yeah. It's awful. One year of my Fourth of July party, we had every single one of them, and they were awful. Yeah, but some of the really strongest ones, yes. It starts to go over the top. Yeah, the 64% alcohol one or whatever. The 20% one is delicious. Yeah, the 20% one is hot. The 20% one is very, very good. That's true. I take it back. All right. What's the name of the producer of this? It says in the corner there. It's from Lithuania. I don't know how to pronounce it. Rin Kuskai. Oh, Rin Kusku. Okay. Well, I'll tell you- Rin Kuskai? Just to put a pin on it, the beer is called Fuggin Awesome, which is not f**king awesome, which needs to be bleeped. It's Fuggin. F-U-G-G-I-N apostrophe. And that's pretty close to a blackout in a bottle right there. Oh, yeah. All right. What's next, Raj? All right. So, this is an iconic beer that the label is in. You couldn't just have fun with an episode. You had to bring some old man German s**t in here, didn't you? You said that the idea here was people walk past this and go, what is that? I have been asked, what is that, probably for this more than any other beer in the beer department. People can barely read it. It's in like calligraphy. Wait, hold it up. It's in German. It definitely looks like something you would find empty in your grandfather's basement because he collected it from the war, right? I mean, this is made to look like old parchment is weird. There's not barely anything even recognized. You want to take a crack at it? It's Eichschlenkerle Rauchbier-Martson. And it's a Rauchbier? It is a Rauchbier. They only make Rauchbier. They actually make Rauch. Rauchbier, yes. They make one. They make a lager that does not have any smoked malt in it. However, because it's made in the same brewery with the same equipment, it still has a smoky character. It's still smoky. So it's interesting is sometimes you'd see somebody in the beer isle standing in front of these beers and they make several different ones and they're just filling their cart up with them. People who like this beer, there's every store we have in the suburbs has a couple regular dad shoppers who fill entire hand baskets full of these pints of beer. What I started to sometimes ask is I would go, hey, were you stationed in Bamberg? They just look at you and smile and go, yeah, how did you know? There is a US military base there. So this, like many other beers from Germany, city has a style and in Bamberg, it's all about these crazy smoked beers. So a lot of people develop a taste for it. These beers on their own are pretty intense. They're awesome with food. If you're eating other things that you would smoke, so think of anything you enjoy, fish, meats, game, this pairs really well with all that stuff. But it is intense. Crack it. I've never been a fan of Rauk beer. Also, I just learned another word. I've been mispronouncing my whole life. So as a vegetarian, I would say that this is a good way to introduce if you want to. I know there's plenty of people who don't, but if you're a vegetarian but you used to eat meat, you can impart that smokiness and richness that you get with smoked meats to a dish without meat in it by using this beer. As a vegetarian who misses ham. Yeah. I mean, this smells like a sausage. It does. It's crazy. Oh, it does smell like a sausage. Jerky. Like even a little bit of garlic. Bacon beer, right? It's crazy. Bakes with some sauerkraut. So I've never been a fan of these beers because you can't just drink them like beer. But with a meal, they are fantastic. But without food, I think it's just like pointless. I don't know. I don't get it. It's intense without food, especially like we're trying them right now to give you a peek behind the curtain very early in the day. You don't necessarily want to drink something smoky. Right. Drink a whole handful of smoke, liquid smoke. Little summer sausages. I haven't even eaten anything yet today. Same. But yeah, again, these are awesome beers to cook with. If you're going to add something to a sauce, you know, and do like a reduce it a little bit. Oh, it would be so good in a beer cheese sauce. Oh, that'd be delicious. There you go. I much prefer using like this as opposed to liquid smoke. I don't know if you're ever trying that. Yeah, it tastes like a smoked Gouda. Like that's the quality of smoke that it has. You can add this to barbecue sauces, add it to soups, stews, chilies. It's the German army knife of beer. All right. Well, that was kind of a downer to have to finish things off on a nice serious smoky Rauch beer. Yeah, how come you couldn't have brought another Lithuanian craziness? I'm going back to the Lithuanian craziness. I'm going to sit in this for lunch. We can talk to the people at this location about bringing more of those beers in for you. No, I don't think it's necessary. Really don't need this in my life. Some of our stores stock like 20 different varieties. There's a lot. Well, that was weird. By the way, this is just six, eight, 12, 10, 12. How many do we try? 10? 10 things. This is just 10 things. There are like on average 15,000 different skews in Binny's. Yeah. And we haven't had a handful of them. We haven't had plenty of them. So I'm interested in doing this more. And listeners, if you're interested in hearing about what the hell something tastes like that you've seen on our shelves that looks totally weird, let us know. We'll be happy to let you know. Hashtag, what does that taste like? What does that taste like? Send us a pic out on the social medias, at Binny's Bev. Take a picture of it if you can't pronounce it and go, what does this taste like? Twitter, Facebook, Instagram. And leave us a review if you enjoyed listening to this or if this motivated you in the slightest to want to try something completely obscure. All right. Cool. Cool. Until next week. I'm Roger. I'm Greg. I'm Shannon. I'm Pat. Keep tasting.