Hey, fellas, we have a new Red Bitter from Cappelletti. I saw that. I haven't even tasted it yet. Lovely. But it's vegan-friendly, unfortunately. Oh, thank you. That's wonderful. Oh, no beetles anymore? Yeah, that's like it's not a real Red Bitter if it doesn't have bugs. Correct. Give me bugs or give me death. Boy, howdy, Dwyer, of Heartburn from that last episode that we recorded today. Hey, I've been- Wednesday, August 30th, 2023. You know what? I didn't bring my favorite Amaro to talk about the story about how a prominent Sicilian businessman was gifted the recipe from the local monastery because of his great contributions to the Abbey. I've seen Godfather 2. I know how this fucking went down, for sure. This guy pressed the church? Salvatore Averna is how he got Averna Amaro. He was gifted the recipe from the San Spirito Abbey on Sicily. Local exporter of olive oil. That's pretty hilarious. Then he started taking it all over Italy and it got super popular because it became the official Amaro of the royal court. Just like today, people just want to slob over royal stuff. The royals were drinking it, so they had to too. Then ever since then, it's been the most popular Amaro in Italy. I hate it. I hate that story. It's a good Amaro. I do have that one at home. That's a good one. Well, you're a good Italian. I know. Averna? He says, I know. He needs my approval. Appreciate it. Listen, sometimes you get offered tickets to stuff and you're like, I'm going to have to figure out who can go to this. What was it actually called? I got tickets to Pizza City Pizza Fest. Yeah. And I'm like, Jim, I got Jim. Jim's going to Pizza Fest. Our token guidos on the Amaro episode. Of course. So did Jennifer read that question? Yeah. We got a customer question? Yeah. Yeah. Customer question. Well, not a question. Suggestion. Start carrying chartreuse. So we got this email in May from Evan Fago. What is it? Of the famous sort of man. It's at least September by now. He's a juggalo. He's done a clown. He's a juggalo. Wait, this has something to do with this episode? Yeah. Why are we doing this first? I don't know. Dude, you're cold open. Naomi's down a clown. He's into the juggalo life and he also digs Amaro. Listen. Just listen. Okay. Hi there. I recently stumbled on your Barrel to Bottle podcast and really enjoy the range of topics covered, the collective depth of knowledge offered, and mix of personalities. We have all of those things. This guy's definitely not a juggalo. Yeah. They're very accepting. The juggalos are very accepting. Yeah, man. They're very accepting. Yeah. You all really do a fantastic job with the podcast. I've enjoyed my share of Aperol spritzes and Negronis, so I have some familiarity with Italian Amaros, but I've started to see and hear about many others. I'd love to hear you all discuss the history, uses of, and your opinions on the many Italian Amaros available. Or perhaps there already exists an archived episode covering this that I haven't found yet. Thanks, Evan Fago. Evan, thank you for your question. $20 Binny's gift card coming to you. I hope you're still listening. Five months after your question, six months. I'll email him. We did that show already, so I don't think we need to. Joke's on you. I got another baker's dozen of Amaro. Actually, no, just a solid dozen. My bad. 12. Do you have any Fago to blend them with? That would be good. Fago blending. So we're doing Amaro part two. I feel like we've had like 13 Amaro episodes. I feel like I do, but every time we do a What Does This Taste Like, I bring some weird Amaro. Yeah. But I think we've only ever had officially one Amaro episode. Not like total absolute numbers, but just like per capita, I think that we've covered the Amaro section percentage-wise more than anything else. You always say this. We have had one Amaro episode. He just brings them to the What Does This Taste Like. He just brings them all the time. He always has them. You have a loud guy that always has Amaro on him. Oh God. So somebody asked for it. I've always just got Amaro sitting in the car. I know. That's part of the problem. Car Amaro. Car Amaro. Not to be confused with Car Amaro, which we will taste shortly. Jim, roll the music. We gotta taste some Amaro. You are listening to another episode of Barrel to Bottle, The Binny's Podcast, back in your feed with something bitter. I'm Greg, I do communications at Binny's. The something bitter in the podcast every week. Anyway, I'm Chris. Hey Chris. Hi. Hey Chris. I'm Roger, I do beer. I'm weary of Amari. Wait, did we just have him back so that he would talk this whole episode? Cause that was the classic from the last episode was, Hey, he's got to make his clone jokes again. Yeah, no pressure Roger, but you better have some original material for this. Yeah, I wasn't on that one and even I know Forest Service Bathroom. Yeah, that was a classic. I can't wait to see what you've brought us this time. Pat? Hey, I'm Pat. I buy and consume the Amaro here at Binny's. Yeah, both. It's a me, Jim. Self-sustaining. Oh, Jim's on this one too. It's a me. Token Italian, Jim. It's a me, giacomo. Wow. He's doing the thing with his hands. I just wanted to know that. The Mario. That was his Charles Martinet tribute who recently retired as the voice of Mario. Heard that, yeah. Oh, sad. I'll bring back the voice of Yoshi. I can do it. Who was it now? Charlie Day, right? Was one of them? Well, that was in the movie. Chris Pratt was in the movie. Charles Martinet was just a guy who voiced, literally said, it's a me, Mario in the video. But I mean, in the movie it was- Chris Pratt and Charlie Day, right? Charlie Day was Luigi. Listen, I'm not going to tell you guys to shut up about video games very often, but shut the hell up about video games so we can talk about Amaro. How many different sub-sects of Amari did you bring today? One, two, three, four, five, six, seven. Seven. Seven? I think so. Good Lord. Borders are blurred though between light and medium style Amaro. It's whatever bartender or brand decided they want to sign themselves into that category. Generally speaking, I'm going to try to take us through from least bitter and intense to most bitter and intense. So the last thing we'll try is a Frenet, homies' current favorite Frenet of course. But we're going to start on the lighter end of things. So we're actually starting with a style of Amaro that is the only example of this style to my knowledge available in the US., which is a Rosolio. A Rosolio is a family of Amari from Sicily that tend to be very mild in their bitterness and they also tend to focus around a single botanical. Some have might use a couple different citrus peels and also like a baking spice or something. Just use two cups. These plastic cups suck. Greg is eating plastic instead of having to drink Amaro. He'd rather eat plastic. I have another bottle of that, so we'll just open it. This looks like that blood orange liqueur, the bottle. Yeah, except it's blonde and not red. Sure. Well, and it's, I don't know, it's a little beveled. So we are drinking Rosolio Italicus Rosolio di Bergamotto. Is that the guy from Hook? Dustin Hoffman? Rufio? Oh, Rufio. Rufio. Yeah. Dude, Lysol. Are you kidding me? Lysol. It's Bergamotto. It's Earl Grey tea. That's all it is. What's the base? Is it wine? Dude, I love Bergamotto. So it's Bergamotto. That's all it is. So it's important to note that being an Amaro, it's going to be a distilled spirit base. With some exceptions, we will try a Vino Amaro today that has a wine base. Now I have it in my mouth. I agree with Roger. It tastes like Windex, man. No, Pine Sol. Pine Sol tastes like with the lemons. Lemon Sol. Like lemon lime soda. Lemon lime soda. Yeah, kind of smells like Sprite. It smells like Sprite. Not spray Lysol, like the liquid Lysol that you put in the mop bucket and wash your floor with. This doesn't smell that much. The concentrated Lysol. The concentrated Lysol smells like pine. It kind of smells like Goo Gone. I think it just tastes like sweet citrus peel. Yikes. Like Meyer lemon peel? Yeah. Well, I have straight up been in gas station bathrooms. It smells like this. Wow. That's because they didn't properly dilute their Lysol. Yeah. You know what, Roger? At least it covers up the scent of the urine. Yeah. It does. I think this is very pleasant and I think it's versatile. I would honestly sub this into a margarita instead of the orange liqueur. I think it would be kind of interesting. There's a cocktail on the back, but it's so small I can't read it. Why would you do that though? I mean, you could. You're right, you could, but. This is only 40 proof. It's only 40 proof. It's mild in its flavor. It's a little sweet. It's nice in a spritz. It's nice with just some club soda and a citrus twist. I didn't see that, club soda. Dude, Greg, check out the cocktail. It's two ingredients. It's one part this, one part prosecco, which seems like a very aggressive mix, and then green olives. Now, you've got his attention. Yeah. No, it sounded gross until you said that. Here, take the cap for that. It's got a cool cap too. It's like a poker chip. Anyway, Rosolio, it tends to be just a family-made thing, like how Limoncello used to be in Italy forever. You don't see any of them really exported at all. Italicus is the one you can get in America. There are a couple of others made locally in Sicily that have some baking spices mixed into it and stuff. But again, the whole thing is it tends to focus on one botanical, tends to be citrus for it because they grow so much citrus in Sicily. You have sweet oranges, you have bitter oranges, you have the Chienoto, which is a different kind of a bitter orange, you have Cidrones, you have all kinds of awesome citrus grown in Italy. It's so bright. It's like lemon more than it is orange. Or am I wrong? Well, yeah, because it's a bergamot, yeah. Bergamot. Which is lemony more than orangey. Okay. I wouldn't necessarily say that. I think so, personally. I think it's just vaguely citrusy. I'm a big girl gray guy. I'd say it presents more as orange. I love when Roger and Chris fight. It gets me like buzzy. So why are they numbering this? This is like, if I see something numbered, I'm thinking like, oh, this is to show that there's an element of rarity. This is bottle number 1,452,857. Yeah, Roger, it's a one of one. They're like McDonald's, like one million served. Yeah, one billion served. Billions and billions served. How many do we have? We have 12 Amaris today, by the way. Let's go. Hey, when are we going to get some Olive Garden commercial music, like the stereotypical Italian music that we can run during Vermouth and Amaro episodes? Anyway, I got a Jemma subscription to a stock music site, so he can buy all kinds of novelty music. Would you rather have unlimited Amari or unlimited breadsticks? Funiculi Funiculo. I think we know I'm going with the carbohydrates. Oh, that's a lie. You're housing Amaro. Yeah, you're going bottomless Amaro. Come on. Where are the cold cuts? What a missed opportunity. We should have a bunch of Soprassat and capacol. Just because he brought meat sticks one episode doesn't mean we need meat accompaniment. Listen, until you can pronounce Gabagool right, I'm not bringing you sh**. Yeah, I'm not from that part of Italy, so we just say capacol, not Gabagool. Nobody in Italy says that either. I'm not from that part of Jersey. Yeah, I'm not from Jersey. All right, what the hell is this? This smells like pencil shavings once again. Greg has had this before, because when it first came into the market, Greg and I tasted it and wrote a whiskey hotline on it like 14 years ago. So this is Cardamaro, which can you guess what the main botanical is? Going to go with Cardamom. Wrong. It's the Cardun. Why would you set me up like that, you piece of shit? Dude, you set it 30 seconds before. But a Cardun is actually a relative of the artichoke, which they are both- Delicious fried. They are both in the thistle family. You've been eating thistles for years and you didn't even know it. I mentioned earlier not all Amari are distilled spirit based. This is a Vino Amaro, Vino Aromatisato Amaro El Cardo. So you'll see on the back, it's got a little spot where you can mark when you opened it. Like other wine based things, you should refrigerate this once it's open because it's a pretty delicate Amaro. Our buddy Jake from House Alpens jokes that they call this Start Amaro, because it's like this is the good start Amaro. It's mild, it mixes really friendly with whiskey. This is a great cocktail Amaro. Yeah, but it tastes like pennies that got green. Well, okay. So this bottle has been open for two weeks, no, two weeks, and I haven't had it refrigerated, but I've kept it in a cool, dry place. Bro, you've been hitting the car tomorrow hard. I've taught three Binny's classes with this one bottle. All right. Well done. Well done. I would say it's obvious that it's wine based. That's one thing that is clear. Yeah. It definitely has a cola nut wearing the wine on its sleeve. It's mild. It still has a bit of that kind of orangy citrus character to it. I'm trying to think if they call anything out. It's aged in New Oak for six months. It just tastes like butterscotch dum dums rolled in salt. Yeah, you're right. You're totally right. It tastes like butterscotch. It smells like a butterscotchiness. Yeah. I don't know about the salt. It's not too salty. It tastes a little coppery. It's made from a base of Piedmontese Moscato. As you guys know, I have spent some time in Italy. Really? Jim, I'm glad you can still get a chuckle out of it. It's still funny to me. And again, six months in New Oak. And this is cheap too. Because it's a wine, it's not subject to spirits excise taxes and stuff. Greg, as a vegetarian cheese lover, you might want to know that the carding thistle is used as a source of rennet in cheeses instead of from animals. Nice. This is only $24.99. I don't think Craig cares about that because he just eats cheese. You just cleared me into a whole part of my hypocritical life that should make me feel better. Yeah. I mean, I was trying to. All those cheeses are used rennet from somebody's stomach. Roger really nailed the butterscotch on this one. You think this is that butterscotch-y? I think so. Not super butterscotch-y, but there was, I couldn't figure out what that flavor was. It finishes with a little prickle of vegetal bitterness, which I really like. It keeps it in check. Otherwise, it would be a little too sweet. There's definitely some bitterness. I guess they say it's starter because it's big sweetness up front, but there's plenty of bitterness. Well, I mean, we'll get there. We'll get there, my friend, starting here. This is the first time you've had this, or you tried it just now? This is the first time I've had this, so hopefully it doesn't suck because it's in two stores already. So guys, we've got a new aperitivo from our beloved friends at Cappelletti. Why don't you pass it around, in the Aperol or Campari camp? I'd say closer to Campari. So we liked the Cappelletti aperitivo the last time we did one of these. That was actually a vino Amaro, and you do have to keep it refrigerated. And that was a nice go-between between Aperol and Campari. This one, I feel, has a little more assertive bitterness. Unlike the Cappelletti aperitivo, which is colored with carmine, with coquineal, this is- Bugs. He means bugs. Yes, I mean bugs. This is vegan-friendly. This gets its color only from its unique blend of flowers and fruits. Entirely natural and vegan-friendly. So Cappelletti is farther north, so there Amari tend to be more alpine in style, where southern Italy, big citrus forward Amaro, northern Italy tends to be alpine and piney, herbal. A lot of mountain flowers like gentian and stuff that use the roots. If I have a complaint about Campari, it's that it's too sweet and I think it's imbalanced towards the sweet. This is exactly as bitter as Campari, but it's way less sweet, so it's clean and it's light and it's fresh. This is a kick. This is amazing. This is crony and boulevardier bitter. Yeah, this is awesome. The body is considerably lighter because there's less sugar. What's the one from them that's got the pine tree on it, like Aldo? Alicerno Vesillas. No, that's Alta Verde. Verde, yeah. Amaro Alta Verde, I've taken referring to that as the gentleman's malort lately. I actually like that quite a lot. This seems like you took Cappelletti and put a little bit of that Verde in it, because it's got some of that piney-ness on the back end. A little wormwood maybe. But yeah, it's like just so refreshing because it's not overly sweet and it's crisp and it's bitter. Botanicals are sourced from the Dolomite Hills and Valleys. Say the producer again. Cappelletti. Oh, sorry. Say the name of the thing. Apparativo Mazzura. Mazzura. It's from the center of the country. Mazzura. Hold up the bottle. When it comes to bitters. Oh, it is literally Mazzura. I'll be dead in the cold ground if I recognize Mazzura. Never compromise with this bitter. Show me. M-A-Z-Z-U-R-A. Mazzura. Mazzura. Mazzura. I always thought Missouri's state model should be Missouri Loves Company. It definitely should be. Look how excited Chris got over that. Well, that's because I've been saying that for years too. It shouldn't be their tourist slogan. Since he's been keistering back all that high quality Missouri wine that he loves. What was that one? Norton. Norton. Oh yeah, from the same guy. This isn't bad. I prefer Cappelletti. I think I might like this more than Campari. Campari got way too expensive. It like doubled in price. How much is this? This is $19.99. Showing. Oh yeah. This is better than Campari. I hate Campari, but I like Cappelletti. I hate Campari. Who's got the cap? I like this so much. Campari tastes like dirt. I like this more than Cappelletti. It's not as sweet. This is going to be my new red bitter in my house all the time. I'm going to have this all the time. Please put it in lincolnwood. Okay. Thank you. I'll put it in lincolnwood on tomorrow's orders. Thank you. Although I do love the Cappelletti Aperitivo bottle. Oh, they got rid of it. Well, it's in the Alta Verde bottle, but then it came back. So I don't know what's... I think it's probably just more of a glass supplier. People revolted. Guys, we're trying another Amaro I've never tasted. Oh, he's peeling the plastic off. The label looks like it's a San francisco based 60s band. Is this an orange wine? Yeah, if I saw this on the shelf, I would guess it is like a raspberry natural wine. Is this called Moby Grape? No, this is a New York made Amaro, actually. This is made at Matchbook Distilling Company. It's called Daytrip. It is a strawberry Amaro. Yeah. All right, you're picking up what they're putting down. What's the price point on this? I smell Brooklyn hipster all over this. Pull it up for you. This is 37.99, a little more expensive, which is on the high side for Amaro. I mean, we should say most Amari are going to fall between that 18 to 40 percent alcohol, and usually they're falling between 20 and 30 dollars. Once you get closer to 40, it's a little more expensive. This is weird. It smells like, I don't know what, a rich cracker. It smells like craisins. This is only 19 percent. Yeah, and it smells like a strawberry Newton. Whoa, it tastes like. Yeah, Newton. It tastes like strawberry seeds. But the bitterness of cranberry. Oh, but it's so bitter. It's so bitter. Yeah. What is going on? Okay, kids listening at home, it starts with a sweet, refreshing strawberry candy, strawberry jelly, if you will. But then you realize that the strawberry jelly has been spread across cheese that's been outside for three months and it's mostly moldy fuzz. What the f***? What are they thinking when they made this? I like it. Oh, shut up. This is obnoxiously bitter. Well, I think it's obnoxiously sweet. Like it's so dumb and fruity up front. You can't see nothing yet, Roger. Not on the beginning. The back end is crazy bitter. It is crazy bitter. What's the bittering agent here? It's just Ipacac. Dude, it's strawberry jelly on top of bile. That's right. It is. That's the episode pull quote right there. Straw biley. Have you ever eaten a bunch of peanut butter and jelly and then puked until you had nothing left to give? Like it's the last thing you do before you pass out? This is awful. Okay. So we've got Nettle Quascia. Are they spelling Cassia weird? It's Q-U. What the hell is that? Jasmine rose and nutmeg fruit. I love when you guys are stumped on some kind of herbal or- Norfolk strawberry wine and North Fork strawberry wine Odovie. Strawberry wine Odovie. So they make a strawberry wine brandy. They make a strawberry brandy and blend it with a- and use that to fortify a strawberry wine. And then they put poison in it. That's crazy. Dude, poison bitterness. 19% alcohol. How widely distributed is this? It's poison, I tell you, Mr. Gowler. It's poison. We have this in maybe like 10 minutes. City stores. Yeah, a couple in the suburbs. Cocktail stores. You didn't mean to make that hipster Amaro so poisonous. You're just sad. Roger and Chris are just carrying their own morning zoom over there. I hope you guys enjoy the show you're recording. That's all started because there were two tons of strawberries left over one year after the Matatuck Lion Strawberry Festival. They were like, hey, how do you think we can ruin this? They were like, hey, you know what, if you accidentally swallowed a pill and bit it first and you want to relive that level of horrid penicillin taste, here you go. I don't know. I think it's green. It's got that green bitter probably from the nettle they're using. No, it's like Grapefruit Pith Bitter. Yeah. You guys just aren't down to party today, I guess. This is pretty good. But we are down to clown with Fago. The thing that upsets me about this is not the bitterness. The bitterness is fine. That's the point of the show. It's the sickly sweet like oxidized strawberry preserve up front. It is definitely an oxidized strawberry character. Fine, we'll go to just Italian Amaro from now on. Whoa, home pourer, what are you doing? Bro, I'm getting f**ked up. This looks like a rum bottle. This is a classic and one of the best-selling Amari in all of Italy. This is a Southern Italian specialty. It's from the Calabria region, and it is their summer drink of choice. Believe it or not, this syrupy brown bitter liquid is what they guzzle there in the summer. It is traditionally served just over mountains of crushed ice, just huge amounts, pints of crushed ice full of this Amaro. Would love a Hawaiian shaved ice with this chaw spit. Roger, when you smell this, oh man, it's like Kodiak's revenge. I love this. Yeah, it's definitely, I mean. It's cologne. Are you sure? Did you review what we tried in the last one? Yeah. Yep. I just sent him a list. This bottle looks very suspicious. They all look the same. This is- It says serve chilled, by the way. This is not chilled. Yeah, I know. It says serve it at minus four degrees Fahrenheit, too, that's all. They don't put Fahrenheit on Italian bottles? Yeah, they do. Maybe it's an import label. Yeah, it definitely has an American barcode. So it's made by Caffo. Caffo is known for their limoncello and this. This is a minty Amaro, but it still has some citrus and some other things going on. Tastes delightful after that strawberry. Yeah, this is nothing. It's like orange tic tacs. It is like orange tic tacs. I'll pour some over ice right now. Oh yeah, it's pleasant. Dude, this is like starter Amaro. I don't know, this is fine, Pat. Yeah, it's pretty good. It's inoffensively pleasant. Amaro is kind of, it's a pretty big category for us now, I mean, in the grand scheme of things. We sell a lot of Amaro, we stock a lot of Amaro. Look how much Aperol we sell, right? You know, Aperol's been made since 1919. Aperol was brought about specifically because there was like a vacuum in the low alcohol Amaro category. So Aperol is only 11% alcohol, like we have beers stronger than Aperol. Aperol has only been available in the United States since 2003. Like Campari bought out Aperol in 2006. Looking back to like my first years at Binny's, you know, like 15 years ago. Yeah. We'd sell a case of Aperol, and that's a six bottle case like every couple months or something. Now we have stores that sell hundreds of cases a month. Dude, it's stacked gigantic stacks in our stores with like bicycle display pieces. Because we sell volume now, and that's all grown literally in 20 years. Before that, the only Amaro that you would even see in America was Montenegro and Campari. And Campari. But that's it. So you see all these classic Amaro advertisements and stuff, and they have all this whimsical old world ads and- Digestive property stuff. Because they've been around forever, but they've only been in America for 20 years, tops, you know, with the exception of literally two brands. I think Pat's asking for a credit. No, but yes. So what happened? Did like the Perillo Italian tours start serving everyone Aperol Spritzes and then everyone came back and went, I need an Aperol Spritz. Cocky Cocktologists like you two started making cocktails with it. True. Also a couple of articles in the New York Times. And I think it's literally Negroni Week like right now or soon somewhere. Everyone, I want you to pay close attention to the shoes on this label as I pass them around, because that's what it's named after. So going around next is one of my favorites. This is Paolucci's Amaro Cio Ciaro. Cio Ciaro is named after the sandals that the woman on the label is wearing. They are some ethnic sandal from this region of Lazio. You dig a strappy footwear, huh? Hashtag ethnic sandal. Lazio is the state and centrality that Rome is in. Can we go back to how Colony this last one is? Cio Ciaro? Colony, it's all citrus. You're going to lay into the spiel on this one? What do we got here? Amaro Cio Ciaro. Yeah, we actually have a good spiel on this one. I definitely feel like I've seen this bottle before. I may have brought it around before. One of my favorites, it's inexpensive, it's $24.99 I think. I'll double check in a sec. David Wondrick of Roger Talks About Him Too Much fame declared that this is the closest Amaro he has found to the classic amarapicone. And it is admittedly lower in strength. Classic amarapicone I think was 38% alcohol and this is, what, Rods, 24, 20, no, no, no, other one. That one. Yeah. Can I ask- Remember the sandals, the ethnic sandals, come on. All right, yeah. What happened to amarapicone? It was never available in the States and then it was reformulated in the late 80s I think. 60 proof. Sad. Yeah, 30%. So a little weaker. So amarapicone, Amar-A-M-E-R, the French spelling of Amaro, for Amaro. French Amer, that's very orange and kind of citrus heavy. I have a bottle of my house of the newer stuff. I think Roger's had it. Yeah, I don't remember. This is very citrus forward, but it also has, I don't know, something on the back end is very perfumey to me. I don't remember. That's the thing about drinking at Pat's house. Yeah, pretty much. We did an Amaro speed round at the barbecue. B2B BBQ. OK, so this smells like orange Shasta. Orange Shasta, huh? Yeah, absolutely. Sunkist or whatever. Not Faygo, though. I don't think I've ever had Faygo. You know, Juggalo. REM vibes. Orange Crush. Orange Crush, yeah, yeah. I like this one a lot. This is an easy drinking one for me over just ice cube with a citrus twist. Very easy going. This is a nice after dinner Amaro for me. It's a little sweet. It's the wrong color. It shouldn't be brown. It should be orange. Nah. You were talking about Aperol. Like this is more orangey than Aperol. Oh, no way. Really? Yeah. Yeah, it is. Well, in like a more orange soda way. Having tasted them both like within 10 minutes of each other yesterday, this is not as orangey as Aperol. Maybe I'm misremembering Aperol. This is very orangey. Aperol is more bitter than Aperol, but. Oh, yeah. Yeah. And it's slightly higher in alcohol. But the bitterness. Way higher. alcohol is only Aperol. 11%. 11% alcohol. This is 30. Oh. This is respectable. It doesn't drink like it's that high. It's like going up in a black Manhattan with. Yes. Regan's bitters. I mean, now you're putting a hat on a hat. But, you know, both. Not bright orange hats. And some walnut bitters. Fee brothers would be a hat on a hat. You know, you got to watch it with the black Manhattan Amaro. You have to. Well, you just have to consider the bass spirit. You know, there's certain Amaro that are going to play a lot better with Rye and certain ones that are going to be, you know, balanced better with bourbon, right? Roger, did I tell you I'm Regan's orange bitter convert? Have I told you that? Yeah, I was proud of you. Yeah. It's in every Manhattan I make now. Okay, here's another kind of bigger mass marketed one. You see it everywhere. It's in pretty much every Binny's and that's Ramazzotti. This is like one of the ones you see at bars and restaurants a lot. It seems everywhere. I was wondered about this one. It's owned by Pernod Ricard now, I think. It's $32.99 at your local Binny's. It's got some chocolate and vanilla in there, known for having a bit of an anise forward profile. Not necessarily flavor I'm looking for a lot, but it's a little less bitter, little more sweet, a lot of licorice. I don't know, like tire rubber? Tire rubber. Still very citrus forward to my mind. I like this. It's like a real closed down nose, sassafras. The Roger trifecta of classic cola flavors. Yeah, this is like intensified cola, cola syrup. Old timey candy, like the old stripe sticks. Horror hound. Horror hound, you want some sassafras? What you feeling today? Could we be more old man on this show right now? Yeah, I mean, really, you're just enjoying candy when Billy the Kid was alive? Yeah, at the Living History Farms, that's his favorite candy store. Exactly. You're at a reenactment and they're like. You're the one who brought it, this old man candy tasting. Hey man, I brought it just because we hadn't featured it here and it's like a widely available Amaro. You guys all said you've seen it and hadn't tried it. If you ever tried Fernet Branca and you were like, this is super gross, this was like sweeter and that flavor but dialed down to like two. Not at all that flavors. Fernet Branca is all myrrh and saffron and peppermint oil and like gentian and wormwood and stuff. Literally none of those things come to my mind when I think of Fernet Branca and now I feel like I have better words. Yeah. Myrrh. Myrrh. Myrrh. Myrrh. One of the finest saps. Hopefully you Franken saw the error of your ways on that one. That's gold. Pure gold. How much does this one cost, bro? Ramazzotti, $32.99. That's a good Amaro. Yeah. We got a lot of Amaro's now between $28 and $32. It's barely bitter. Yeah. Again, it's another starter one. I'm surprised it made it this far down the line. Well, you care to re-evaluate your order? No, I don't. He's going to have Jim remix them so that they actually go in the right order. Because I don't give a shit about the order. Why didn't you say that up top? No. You know who would like this? Jägermeister fans would dig Ramazzotti. It's less better even than Jägermeister and just about as sweet. This isn't Amaro that you're not going to like. He says with delight, absolute delight. All right. What kind of name is Jerbis? Fred Jerbis. That's a real nerd name. Yeah, it's a me, Fred Jerbis. I'm an Italiano. Right. Let's have some pastrami. Sounds like somebody at like a work conference. I want Fred Jerbis from Olajala. Yeah. I don't get out much. This is the first time that I traveled cross country. The real funny thing for me here is that Fred Jerbis is the name of the guy, but his actual name is federico and he goes by Fred Jerbis. federico Fellini Jerbis. He's like, I need a name to sound more American. Fred Jerbis. federico is running a party. It's from Friuli. He makes a bitter liqueur and Amaro, a gin and a vermouth, actually. This is their, what are they calling it? Amaro 16, I think, because there are 16 botanicals in it. Linden leaf, ash leaf, mulberry, currants, orange peel, Cypress leaf, a lot of leaves going on here. Rhubarb root. Important when we talk rhubarb root with Amaro, that we're not talking about the kind of rhubarb that grows next to Greg's garage. This is a Chinese rhubarb species that's been used in traditional medicine. The fact that you're like, remember, we're not talking about this kind of rhubarb. Well, yeah, I didn't know that there was more than one kind. Oh yeah, there's more. I'm surprised that Chris is nodding in complete understanding of the entire continent of China. Yeah, that goes into, I almost brought this to Umato and I was like, we tried, but we tried Zuka in the last episode of Amaro, so we've kind of covered rhubarb roe, although this would count as a rhubarb roe, I guess. I know, yeah, it's got to count as a rhubarb roe. It does count as a rhubarb roe, rhubarb roe. Never rub another man's rhubarb roe. Roger, you don't remember that? A rhubarb roe is a style of Amaro that's primarily driven by rhubarb flavor. Now, but when you use rhubarb in Amaro again. Cardamomio is primarily driven by cardamomio. Sorry, sorry. Conan the rhubarbio. Now, listen a**holes. Let's start a rhubarbio shop. This guy has the audacity to make phonomixologists and you're speaking nerd right now. You're like, well, is this a rhubarb? I'm like, where's your mustache wax? Where's your sleeve tattoos, buddy? Wow. These snakes would look pretty good with sleeve tattoos. Absolutely. Anyway, the Chinese rhubarb, it's this one species that's been used for thousands of years for digestive medicinal purposes in China. It is now commonly grown and planted in Italy just for vermouth and Amaro production. When you use this rhubarb though, it is always smoked. I was going to say smoked. Yeah, smoky. cocoa and smoke on this one. I mean, the rhubarb is there, but that's- There's an intense woodsy bitterness on the nose too. This is a grown up's morrow here. It took us a while to get there though. Yeah, it's very smoky. It smells like barbecue. It smells like men's gal. Fairly mild tasting though. It's got a nice smoke. You definitely taste the rhubarb root. This is nice, but it's restrained. Very. It's unfiltered. On the bitterness. That's kind of cool. Yeah, you can see I was noting it's a little cloudy. This is interesting. It's really weird. This kind of reminds me of pipe tobacco. It's got like kind of that Latakia pipe tobacco smoke thing. Low on the sugar, too, but it's low lying and sweet. I mean, like it's sweet overall. It's not syrupy. A couple of things of note here. So lower on the sugar, only about they claim about half of the amount of sugar in most commercial Amaro. And it's also 100% natural color. There is like universally Amaro is colored with carmel coloring. And this is it also says unfiltered, which is interesting. So you do want to give it a bit of a little shake there because it gets some little bit of sediment in there that'll settle to the bottom. Got to shake up your Jerbis. Initially, I thought there was like a chinar, like the artichoke. Yeah, there was a there was stuff of of of. It's a vegetal note for sure. A vegetal thing that I thought was some some kind of thing like that. Maybe it was one of those four leaves I read off. Possibly. So hear me out. Hear me out. Vegetal plus smoke. Yeah. Lapsang, Sushong. No, I think it's good. I really like I liked it. Vegetal plus smoke. That's that's mezcal. Of note with old Freddy Jerbis' Amaro here. This is a $50 Amaro. So we don't have it in a lot of stores, but it's pretty cool. $49.99 though on the high side for Amaro. Is his last name Jerbis or is it like? Last name is Jerbis. OK. federico Jerbis. All right. One of the most hilariously named Amari. Bro, no respect. If you had a magic act, you were the great Nardini. Dude, no respect. Bartolo Nardini opened his Grappa distillery in 1779, Greg. Yeah, Greg. Making it the oldest distillery in Italy. Dude, this bottle is grimy. It's like a Vaseline doorknob. I handed that off and I was like, why is this so disgusting? Three classes of Binny's employees have passed this bottle around a table now pouring out samples. Classes. Ooh, this is a good one. Grappa distillery first and foremost, they're just making an Amaro now. Of note here, not only is this Amaro made with some of the fewest ingredients, botanical-wise of anything you're going to have. Only 64. They actually disclose them all. There are three. This is only gentian root, bitter orange, and peppermint. That is it. Neat. Yeah, very neat. You picked those up? See, they got rid of a lot of the crap that makes them terrible. This is really good. It's like primal. This is like what Amaro is at its core. 32.99. Again, pretty nice Amaro. Yeah, that's delicious. That's really good. Flavors are really clear. 29% alcohol. Sugar is in balance with the complexities, the herbal complexities. The citrus is undertone. It's not overwhelmingly citrusy. Yeah. It's a beautiful Amaro. Huh. Classy bottle too. I'm sorry I made fun of the gentleman's name. Not available at a ton of Binny's, but it's orderable anywhere. What's the alcohol in this? 29%. There's just a whisper of aftershave. It's hard to get away from that with peppermint oil. Yeah. It's going to remind you of that kind of stuff no matter what. Right. But it doesn't kick you in the Nardini. This is a true cordial. I mean, there's plenty of sweetness here. It's just that it's in balance with the bitterness. Yeah. Sure. I bet the amount of sugar is high, but it's great. Yeah. I mean, this is a true like put it in a cordial glass and sip on it. I mean, the sugar content in Amaro go from almost dry to just cloyingly syrupy sweet. So it really depends on the producer. Roger, tell me what you think about this. This one on vanilla ice cream. Yeah. I mean, that's what I was getting at almost. Yeah. This is really good. I like some of them. So we're staying a little farther north here. So we're trying Luxardo's Amaro Abano, which they have a couple of different Amari now at Luxardo. I knew you were going to say that, Roger. Captain Lou Abano. Oh, Cindy Laufer involved in this thing? One of Italy's greatest citizens. You're just going to want to have fun. I said Abano, not Albano. Abano is a northern vacation region known for its hot springs and spas. It's semi-mountainous, so we got a little bit of that alpine influence here. It's you go there when you just want to have fun. Girls, Catherine Lewis and the girls just want to have fun. Yeah, Catherine references. She's not that funny. Yeah, it's just not funny. Just water. This has a definite alpine herbal bitterness to it. The Luxardo story is pretty crazy if you've never heard that. So the Luxardo family, their whole business was actually, it was right around the rim of the Adriatic and what's now Croatia at the time that was part of the Kingdom of Italy. World War II broke out and young Giorgio Luxardo was literally the only single member of his entire family, immediate and extended, the only single Luxardo that survived World War II. And he escaped with a single cherry tree sapling around the rim of the Adriatic there into northeast Italy and where all of the Luxardo empire is built off of one sapling that this war refugee carried on his shoulder- How is that not a movie? That's a backpack, right? Crazy, dude. Only single member of his entire family to survive. Carrying on the Sangue morlaco bloodline. Yeah. And then they've since built up the... We had the Maraschino L'Cour in our recent chartreuse episode. We've had the morlaco L'Cour before. We obviously love the cherries. Pretty crazy. That's wild. I feel like it's a press release. Is it... That's true? Are you fact-checking that? He totally made that s***. No comment. No, no, but that's... I mean, that's their story. That's a good story. Anyway. This is another pretty sweet one, and it's really chocolatey. I think you're nuts. This is bitter as hell. It's not that bitter. It's more bitter than the last couple. Roger's going to tell you when it's bitter. So you say alpine, but I feel like that can be described as specific botanicals. Piney, gentian, flower root, auris root, auris root is the root of the iris flower. It's like more floral and more mossy. Sometimes they add tree sap to them like our favorite, of course, Cappelletti's Illicernova salis. I like asking people, do you know where they get that awesome tree sap flavor from? It's because they use Sicilian tree sap as one of the botanicals. But that's also like that one is macerated for six months, so they're really extracting a lot of crap out of those botanicals. What's the root that it's a real huge pain in the ass to harvest them? Isn't there something that famously is really involved and the roots to go like super deep and? I'm not sure. I can't remember what that is. I mean, gentian is very common, so I doubt it would be gentian. Maybe it is. I don't know. I mean, I taste gentian in here. Yeah, I definitely taste gentian in here. For sure. It is chocolatey up front. But it's also soap. And it is. Like Irish spring soap. Alpine. Yeah. Alpine spring. Alpine spring. I adore this Amaro, man. I think it's really great. It's well balanced. It's the right amount of bitterness. It's the right amount of sweetness. There's great complexity. It's polite. It's twenty three dollars and ninety nine cents. Totally adorable. Yes. This would be a good one to ludicrously price. People sometimes put Amaro in their coffee, and this would be a nice one for that. Yeah, it would. You know, it's usually more of a for net thing. The Cafe Coretto, the corrected coffee, is usually espresso with some for net in it, which blew Greg's mind the last time we talked about that. Or Grappa. And right now again. Whoa. Yeah. Well, you could put for net in coffee and then it's Cafe El Dumpo. Cafe El Dumpo just ruined your coffee and it's going right down the drain. Roger, you haven't had that much negative stuff to say about these. No, I haven't. Your palette might be maturing towards the end. I don't know. A lot of these are pretty moderate. These are really low. These are not that big. Listen, I can't bring all Alistair Nova Salus's. And I didn't want to bring all for nets either. Sounds like you're maturing. Speaking of Alicerno Veselis, the bottle in my hand says Noveis. Noveis, N-O-V-E-I-S. This is antico Amaro Noveis. Noveis makes an Amaro, a Bitter, a Fernet, and a Vermouth, and they are all quite favorably priced. These are 700 ml bottles, and they're only $19.99. They're Bitter, they're Fernet, and they're Amaro are $19.99. It should come with a 50 ml, like, on the neck. Yeah, it should, because a 700 ml is a default 9% price increase. It reminds me slightly of the Alessio Nova Salus, but as we said with the last one, more polite. It's a little sappy. It's got like a blueberry thing going on. And cocoa. Yeah. And coffee, a little coffee. Dude, you really buried the lead. It has these like 1960s people dancing on the back. Oh, I didn't see that. It's the back label, Roger. They buried the lead. They're doing the Frugue. Yeah, but they're dancing around the QR code. So, you know, that's just a real throwback to our years ago. Yeah. Did you say that this should come with a 50 milliliter because it's in a stupid 700 ml bottle? Yes, that's what Greg said. It's only 20 bucks. Get over it. This isn't bad. It's nice, right? Again, not not overly bitter. There's some balance. Again, like I feel like these look cool like some are. These have so much more sweetness than some of the ones you had in the last one. Relative. Absolutely not true. Relative. I think you've just grown as a person, Roger. I really think so because the list of ones I had in the last one. Hang on. I got the text right here from old Jimmy boy. Meat salt. We had Cappelletti Aparitivo. We had Nonino Amaro. Very easy drinking. Nonino is aged for a couple of years in French oak from Nivelles and Limousines, so it's very soft. Amaro Montenegro, very approachable. Mileti, incredibly syrupy sweet like syrup in texture. Zucca Rabarbero, okay. Amaro Dell'Etna, very balanced. You all had that at my house somewhat recently. That's a giant bottle I have on my bar. We don't remember that, Pat. Okay. Braulio, which is an alpine one and a little leaner for sure. One of my favorites. We had a Varnelli unfiltered one that was an unfiltered Rabarbero. That was pretty gnarly. We had Berta. We had that weird one from Bob's office, the Scaramalli that he brought back from Italy. Scaramonga? Yeah. Then we had Alicernova Salis. What is that horrible flavor in Alicernova Salis? It's the Sicilian tree sap. That's okay. I get a little bit of that, but again, it's not horrific. The Noveis is a serious Amaro without being just overtly disgusting. Yeah. This has a tiny bit of that mouthwash-y menthol on the back end. I still don't know what I would, I don't know that this is a particularly cocktail-friendly Amaro. I'm curious what you guys think. Some Amaro, good in a black Manhattan, you could maybe mess around with them in a Negroni or something. I don't know. I don't know about that. This one, I don't think is going to play well with other spirits. When you over-caramelize something to the point of burning it, there's a burnt quality. If you take that tree sap and held a lighter up to it, you get a little bit of that smoke, a little bit of that black. Yeah. Breathing real deeply, get a little dizzy. Creosote. Creosote, yeah. Yeah. I think this would take over pretty much any cocktail you put it in. Because of the menthol-y. There's a lot of mint here. Is there just one left? Yep. Wow. I saved our Fernet for last. One of my favorite Fernets. Hopefully, Roger likes this one. How many Fernets are there and how many of them are your favorites? Several. So, Fernet is just a style, a family of Amaro. We didn't have a Fernet the last episode, but an Amaro producer is going to label an Amaro Fernet if it's their strongest in both taste and alcohol percentage. So, universally, Fernets are usually 40% alcohol. Very commonly, they're using like peppermint oil and stuff, but they're not, they don't have to be minty. And there are some out there that aren't. This one's a little minty. Is this the most Amaricimo? I know. I don't think so. So, Fernet doesn't mean that it's the most Amaricimo? Well, Fernet does mean it's the most Amaricimo for that producer, generally. But like, Fernet Branca, I think, is a little more bitter than this. Branca kind of started the whole Fernet thing. I adore this. This is Santa Maria El Monte. It's a one liter bottle, and it's only 37.99 for a one liter, so pretty nice. It looks like money, but with foil stamping. Yeah, it's an old school label. Looks like spaghetti western tax. Yeah, Roger said it looks- Womp, womp, womp. It's certainly dry and bitter. I think I like that the peppermint is restrained in it. It's got a woodier bitterness to it, like a worm woody bitterness to it. Whoa, burnt plastic. Burnt plastic? Oh yeah, right up here on the top. That might be the cup. I did get some in my nose, it just kind of- Guys are nuts. alcohol. This is beautiful. I don't know. I have to agree. I smell plastic. Say it into the microphone real loud. I don't know. I have to agree. Now, Chris has gotten worse with the microphones. Really worse with the microphones. Really all over the place. Way off it. Like one job, just into the mic. Now, he's on the end of the table from now on. He's got to be. Yeah. You're getting the bread treatment. He's giving me the stink eye whenever I say anything. I mean, it's given the Italian stink eye. Roger, what do you think of this one? Evil eye. So you definitely seem so that's stronger than the other ones. I mean, I feel like alcohol wise, we've had some ones that have been pretty low. Yeah. So I think maybe that's making this seem hotter than it is. Yeah. There's things I like about this. There's other ones that I enjoyed more. It has some of that root character that I enjoy, and things like Jaeger and Underberg and stuff. It's bitter. Okay. Take a sip of it and think about estuary rum. I see no comparison. Yeah. I don't see any comparison. Are you kidding me? It's there. It's right there. It's like the same bruised, bruised pineapple, or really funky rotting fruit. I wouldn't say like pot still character, but maybe agri-coal character, like an aged agri-coal, maybe? Stretching. Oh. There's a lot going on here. This is probably the most complex of any of them. Yes. It's really good. It's not it's not broadly available at Binny's. That's another one that you can order at pretty much any Binny's. But I think we're only currently stocking it at like four stores or something like that. It's totally different than Furnet Branca. Yeah, I despise Furnet Branca. So this is a lot better than it's. Yeah, it's way more pleasant. It's less tobacco. It's way less minty. You had Menta Branca. I was going to say they make a mint forward version of that. Straight on mouthwash. Those people make a different version. You never had Branca Menta? No. I would have brought them. So Furnet Branca, 40 percent alcohol. As recently as 2010, over 30 percent of the Furnet Branca consumed in America is consumed in the city limits of San francisco. And then a non-zero amount of it ends up in the gutters of San francisco. Yes. You know the Branca company consumes 17 percent of the world's saffron supply every year making Furnet Branca? No. That means that San francisco consumes like, I don't know, I'm not sure. Seven percent of the world's saffron supply. And it's all coming from Iran too. Oh man. Or most of it is. Well, some from Spain. Yeah. Its main botanical is Aloe Ferox, which is also known as black Aloe. It's a South African species of Aloe that's unbelievably bitter. Furnet Branca aged in Slovene oak for 12 to 16 months, 12 to 18 months, something like that. Branca menta, more sugar, less alcohol, and just loaded with peppermint oil. I don't think I can handle that. It's awesome. It is definitely a shot of toothpaste. I love it. I love it. Nothing like topping the night off with a shot of Crest. Yeah. I think it's great. It's more sugary though and more approachable, but it's just like poured over ice cream though. I bet it's awesome over it for the ice cream. You know what's great is to make a fernet menta and orange juice cocktail. It's so delicious. That's like grapes and milk, right? Yes, he's kidding. I suggested using Bronca Menta instead of creme de menthe in a grasshopper though. I think that'd be pretty fun. Who's making a grasshopper? Exactly. Roger. Most of those people are dead. That was one of my grandma's favorite cocktails. Where do you come in on the drinking these with Coke? I mean, that's a big way to consume fernet bronca, at least. No. What? That'd be great. That'd be fine. All right. Those flavors totally match. It'd be totally fine. He asked where I am with it. I don't consume it that way. I'm not drinking Coke. How do you feel about Roger doing it? How do you feel about Jim mixing it with RC? Yeah. Well, now you're talking. Hey, get some tavern cut. Yeah, RC. Now it's a party. Yeah. Shouldn't every liter of RC that you get with a pizza come with a little 50 milliliter of fernet? That'd be awesome. Every time they drop off a bottle of RC, they should just take your ketchup. I think I covered most of the Amaro that I had here, that we didn't cover last time. I've got more. We can do another one of these. There are no Tartuffe Amaro's available in the US, correct? A Tartuffe style Amaro is the style that has eluded me personally and professionally here. There's none available in the States. That must haunt you. Yeah, it does. Oh, it's your white whale? I was so concerned trying to find the most bitter Amaro, my Amarisimo, at that Enoteca in Florence that I forgot to even ask for a Tartuffe. We've all been there, have we not? Yeah. Oh, yeah. Good point. I've since heard, usually they're made only seasonally when truffles are whenever in the ripeness. I don't know anything about truffle harvesting, but they're made with both black and white. I'm looking at Chris. Yeah, we're looking at Chris. Chris, you know pigs? When do truffles come into season? White truffles are fall to midwinter. Okay. So they're made with black and or white. Good black truffles are also fall. Okay. And so there are summer black truffles. They're really only available seasonally and it's like the Pechuga Mezcal of Amaro, and they'll make like one tiny batch and bottles cost a couple hundred bucks. I want an Amaro with turkey in it. Me too. My hands are very sticky. Yeah, I mean, I just tasted a bunch of Amaro, so I feel good and my hands are sticky. That's the measure of a good Amaro tasting. Kind of hungry. Yeah, kind of hungry. I feel good and my hands are sticky. Ridiculous. Well, this is interesting, Pat. These were... Roger was not anywhere near belligerent. Roger wasn't as overtly disgusted as he was the last time. He's a little nonplussed right now. You started off with probably the most offensive one to me. The bergamot one? The Mr. F***ing T? I know. He hates bergamot. But it's not bergamot. It's just Lysol. It's more of a soap. It's like a... What's the dish soap? Dawn? Yeah. No, it's like liquid Lysol. And the strawberry thing was a horror show. Oh, yeah. That was a real mess. What are they doing? Have you been, Pat, have you been micro-dosing Roger with Amaro over the last four years to build up intolerance? Like, slip it in any kind of foodie's eating, any kind of drink. Maybe. Build up a tolerance, like an Iocaine powder. I might actually buy that Nardini. How do you like that? Oh, I'm definitely buying the Mazzura. Yeah, the Mazzura was awesome. That's great. Mazzura was awesome. Fabulous red bidder. I don't trust anyone from Mazzura. Nobody's on the Al Monte, Santa Maria Al Monte Fernet train. Come on. I might buy the... What's the one in the... $140 liter of Fernet. **** liter of Fernet. And the green bottle. Do we have liter colon? Oh, the Noveis at 20 bucks. I think I might buy... I like that one. Noveis at 20 bucks is a banger. Nardini's pretty good. Although I like the Italicus, the first one. I thought that was very nice. Nobody liked my Cio Ciaro, huh? I guess we're just not as into feet. As ethnic sandals. You just hate the ethnic sandals, huh? Can you make something out of this, John? I hope so. Oh, Jesus. This one's only 20 bucks. 20 bucks, dude. It's pretty good for 20 dollars. Yeah, it's awesome. They're stealing 50 milliliters from you. They're saving on the closure. I hope you guys enjoyed these Amari. I hope you continue to obnoxiously use the plural for Amaro Amari. Amari. To make people feel bad about themselves. I always go like this when I say it, though. So it's like a hint of irony. Making the pinchy Italian hand. The pinchy Italian hand. So it's always fun to pronounce funny Italian names like Fred when we talk about Amaro. Fred Jerbis. Fred Jerbis. Roger's favorite shoe salesman. Dude, it's like a red light stop. Next stop, Jerbis. Jerbis. Doors open on the left at Jerbis. Mind the gap. Let me know when you want me to bring another dozen. A couple years. And we'll do this again. Who wrote the question in? Evan Fago. Evan? And back in, way back in May. Evan, I hope you find a new Amaro out of all this. Yeah. A bunch of good choices here. You got any other questions, send them our way at comments at binnys.com or hit us up on the social media of your choice, at Binny's Bev. We are here to answer your questions. If we answer your question, we'll give you 20 bucks to Binny's. We're on X now. At Binny's Bev on X. I will not say that. We're on Twitter. What do you call a piece of communication on X? What do you post on X? A jitter. A jitter. A jit. A jit. A jit. Look at this big jit he dropped. Yeah, so it's been fun. We'll see you in another two years with another dozen Amaro or more. Oh God. We'll have lots of more new gross stuff from New York by then. You just said Amaro and not Amari. Yeah, I know. I'm a man of the people. That is not true. Thank you. Thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. Back with Amaro in a couple more years. Back with something else fun. I don't know. Till then, I'm Greg. I'm Chris. I'm Roger. I'm a Jim. And I'm Pat. Keep Tasting. Keep Tasting.