I have things I'm thankful for, except for with whiskey, I couldn't think of anything great. And I don't want to just be hacky and say Clark and Sheffield. Yeah, that would be pretty hacky. Pretty hacky. All the new scotch you got to try this year. There is an incredible amount of scotch. I find it completely overwhelming. Completely overwhelming. We brought in some high, high level scotch this year. Some of the best scotch we've had in years, for sure. I guess I'm thankful for that. I'm thankful that you keep turning me on to more Amaro, but then I keep buying and drinking all of this Amaro. You know what? I was at the Algonquin Store this morning, and you know what I bought there? They had the last bottle of Hamilton Pimento Dram on closeout. I was like, it's $16. I should probably just buy this. It is. You absolutely should. You always need another bottle of it, and it is the secret sauce that makes any cocktail you make a little better. Great for all kinds of Thanksgiving stuff. Hey, it's Barrel to Bottle, The Binny's Podcast. This is our Thanksgiving Spectacular Extravaganza. So, we're gonna have a good time. So, there's a Pikachu float in the hallway? Yeah. Have you noticed that we have too many people on the podcast now? There are too many people on the podcast. Yeah, we gotta rotate people in and out. We gotta rotate people in and out. We don't have that many microphones, and also I get this weird attention deficit thing that happens when everybody's talking at the same time. So, Greg and I pulled rank today. So, we're gonna parade departments in and out, and you're gonna get to hear from basically the whole Barrel to Bottle regular crew, stuff that we're drinking and picking for Thanksgiving, except for me, I didn't pick anything. Yeah. Well, you guys are forcing me to, you know, the continued forced subject of liquor and food pairings. Yeah. But we'll try it again. Well, that's absolutely okay. So, we're starting off with liquor, and Pat's here and he's got his liquor picks. And Pat, there is nothing more natural, I think, than spirits on Thanksgiving, because you're going to get full of food. And if you want to get drunk in the slightest, you need something that's potent and you need it before dinner. I get drunk on Thanksgiving because I can't stand the people I'm related to. Including his identical twin. Yeah. Including my identical twin. Obviously, I'm going to talk about Amaro, because as a fan of both bitter liqueurs and grotesque overeating, that comes in particularly handy for me on Thanksgiving Day. So yeah, spirits, I mean, I've done this exercise before, we have a different spirit to pair with each different thing in the meal, and sometimes it works out, sometimes it doesn't. I did bring a couple options that I think will pair nicely with turkey and more sweet and savory combos, things like green bean casserole or mashed potatoes, mashed sweet potatoes. We're generally living in bourbon land with that. Then a couple more dessert-like options and some digestives, of course. Okay. So before, after, and during. Yeah, pretty much. Okay. Let's start with some bourbon. Cool. I brought two of the recent Huber picks in. These are really stunners and they're pretty widely available right now. Didn't you have a Huber pick in your Thanksgiving line up last year, or was that your favorite whiskies of the year? It was one of the two. It was a Honey Barrel Rye or Bourbon. That might have been two years ago. Was it? Yeah. That was a showstopper for sure. Thanksgiving, if you're going to do food pairing with whiskey, Barrel finishes, it's their opportunity to shine, right? So we know like bourbon just being sweet and vanilla and brown sugary and caramely is going to go pretty well with the Maillard reaction of a turkey skin or with a sweet potato casserole, something like that. But I think barrel finishes bring a little more to the party with fruit elements. And when you're talking sweet white turkey meat and cranberry sauce and something like sweet potato all mixed together, a barrel finished bourbon can really shine too. So we're starting actually off with an Armagnac finish. Oh, that's what the smell is that I'm smelling here. And I only brought this because somebody was raving about it on our Instagram post. I was like, you know what? I don't even know if I've tasted that one in the last, since we picked it. So I grabbed the bottle this morning from Lincoln Park and this first time I'm tasting it in months. Pat is thankful for living a life of privilege where he can grab a bottle because he needs to taste it again. It smells great. It's awesome. It's got a little bit of earthiness in there. Like I could see this going with something like mushroom, stuff like that because of that. I mean, mushroom is of course a famous part of the Gaskin-y dishes, where Armagnac is from. Like the earthy qualities. This has like a chestnut and woody kind of a thing, like this breadth, like an elegant library full of many leather bound books. Yeah. But it's got some dried orchard fruit too. Like there's a dried apple thing going on and like that spiced cinnamon apple. Yeah, it's kind of like apple pie on the finish. It's really good. It's not as bright and stone fruity as some other brandy finishes can be. I like it though. It's a contemplative darker one. I think this is a good warm up for dinner with this one and also will work with some food. Yes, I like it. Yeah, it's good. Do you know how much it is? There's no bad Huber stuff. These are all like 80 bucks. This one I think might be on sale for 70. Nice. That's good but now we got a different direction here. This is wacky. Why is it so dark? What is it? It is a bourbon finished in a PX sherry barrel. Okay. So, PX of course, both a style of sherry and a sherry grape. Pedro Jimenez. Most sherry is made from what grape Jenna? I actually don't know the answer to that. Yo, I got to slap down the wine knowledge on this? Yeah, yeah you do. Palomino. Most sherry is made from the palomino grape. That's your Oloroso's, et cetera. Like Oloroso, PX sherry tends to have a pretty decent aging time in wood but it is a sweeter, more raisinated grape that's made from and it sees a little more back sweetening. This thing is awesome. This is obviously a pairing for turkey and cranberry sauce and all that stuff. Pie, especially, like if you're not big on digestives with your dessert, how good is this going to be with like a cherry pie or an apple pie or a pecan pie or a peach pie? Like this is just going to be, this would be amazing with any of that. I kind of am getting hungry for pie. I really would like some pie right now. This is very tasty. Mrs. Brophy made an apple pie yesterday. Holy cow. I can't believe Thanksgiving is like a week away. It's here. This is it. Since when? It was like 75 degrees last week. Yeah. Yeah. This one's 111 proof, little higher than the Armagnac. The Armagnac was 104.8. It doesn't seem that hot. No, it doesn't. I actually prefer this one a little bit more. I like the flavor profile. So we actually, right now, we have two sherry barrel finishes from them in most stores. At the same time, we have an Oloroso and this PX. So pretty fun side by side. The Oloroso shows a little more of that like dry wood tannic spice, but it still has a lot of that fig and raisin. But this has like a dark cherry thing going on that the Oloroso doesn't. Yeah, and a lot of dark caramel and like that black strap sugar depth. That dark cherry, I think I probably prefer this one for Thanksgiving over the Armagnac Barrel because that dark cherry is very reminiscent of like Pinot noir, like a lot of wines you would normally have with Thanksgiving if you're on the wine route. So this kind of shares an overlapping profile with that. Kickass bourbon cell for sure. This is really good. Totally. Here's my kind of non-traditional turkey pairing. I was thinking about, like, I have, I don't know. I have, as a pretty average, rapidly aging, suburban white man, I have a lot of friends who smoke too much meat on the weekends and stuff now. And a lot of my buddies are doing smoked turkeys now. And I thought, okay, mezcal seems to be the layup, but I don't want a super smoky mezcal, because then it's just like hat on the hat thing, as Greg would say. So I have this, I brought this in. We don't have this in a ton of stores, but it is around. We have Raiz Oaxaca. This is an espadine and quiche mezcal. That's right. Yeah, that's why this is familiar, because it's the quiche. first of all, how do you smoke a turkey? That seems like something you'd have to free base. And then. But I brought this because it's got a lot of the brighter tropical elements and some of the citrus from the espadine. But quiche gives like, quiche is an intensely flavorful agave. Gives a lot of roundness to it, some sweetness. Really good stuff. How do you smoke a turkey, though? Is it like in a smoker? Yeah, like in a Traeger. Run it for like 12 hours. Camado grill. Yeah, it just takes a while. Yeah. My family does like a fried and then a standard oven turkey. Quiche tends to bring a lot of spice to the party, too, with a mezcal. So this says this has a lot going on, and it's got a little bit of smoke, but it's like just backed off enough that you can actually pick out all the other stuff. Yeah, there's more like aloe and fruit than there is smoke. It's pretty clean, but it's wild, too. I think it would be really good with smoked turkey, because Quiche is also known for a lot of minerality, too, so it's got this real like tingly, but clean mineral finish. I think this would be great with turkey. It has a really intense nose, but it doesn't like, it's very clean and more subtle when you're actually tasting it, but that nose is powerful. This would be so good in cocktails. It would give you such an interesting complexity when you add some orange and lime. Talking about margaritas here. Yeah, we are selling that guy for $90. So do you think, just taking a step back, that the weirder Mexican spirits, the weirder, what are we talking about? Tobala and mezcal, all that stuff categorically goes with smoked turkey or? I think a lot of mezcal would go great with smoked turkey. Tequila I could see not quite as much though. You know, if you can find a good pachuga mezcal, those are traditionally distilled with some animal protein in the still, usually a turkey breast, but they're also, but the bigger part of it, like people get hung up on that, but the bigger part of it Kind of like a gin, but dialed way back. Dialed back in the botanical character, but it's there. And we do have some pachugas that are just fruit and nuts and stuff in there, and no animal proteins or anything. Protein is a funny way to say carcass. No, iguana saddle. What? Oh, man. Yeah. I have the most Thanksgiving and holiday in general layup spirit of all time, and that is the Colval Cranberry Gin Liqueur. Yes. Count it. We've talked about this before. We've had this before, but it's too good to not have again. It really is. And a very pretty color. And some of the best label work in the business too. Oh, definitely. Gorgeous. Oh, this smells great. It's slow gin, more or less. Kind of. Right. But instead of slows, it's cranberries. I love how on the nose, it's all gin. Yeah. Like gin is in charge on the nose. And as soon as you taste it, it is just like tangy town cranberry. Like it is a bit puckering. It's just sweet enough, but it's still the finish. The longer it sits, the more herbaceous it gets in the finish. It's so good. It's so good. Just float that in some bubbles before dinner. Just make a G&T with it after dinner, and that'll be a nice little digestive for sure. You could use it in the place of gin. You can use it in the place of your Campari sometimes too. Totally. Yeah. Put it with some more gin. Yeah. Making a groany with it. Yeah. Mrs. Brophy's cranberry stuff she makes every year. She makes a bourbon cranberry compote. I might suggest trying this instead of the bourbon with it this year. Interesting. And add a little herbaceousness to the cranberry sauce. Yeah. Flavor up that cranberry with some cranberry. Yeah. Mrs. Versh spent a big chunk yesterday making cranberry simple syrup in order to test out with different spirits as cocktails. It's good with bourbon. It's excellent with gin, but I don't think that the gin drinks are going to be a crowd pleaser. And this isn't far off from that. Yeah, this is really, really, really good stuff. It's under 30 bucks. There's no reason not to have a bottle of this on hand throughout the holidays, honestly. And they're local. Handmade in Chicago. $26.99 on sale right now. Oh, nice. It wouldn't be a Pat Brophy holiday special if there wasn't some damn Amaro. Yeah, I brought two. I just heard him say, I only brought two. I limited myself to two. I almost brought some from the home Amaro collection, they don't have for sale just because I have some super bitter stuff, which you guys will try at some point. I need to. I'm passing around one of our best-selling Amaro brands and one of the starter Amaro's, more bitter than a starter Amaro like Cartamaro, but this is Amaro Montenegro. Everybody would recognize this as the Amaro on the back bar at a lot of restaurants. Oh yeah. It's oftentimes only Amaro you can find. This is $39.99 for $7.50. Some stores do have some gift sets with a glass in them right now too. This is firmly in the medium Amaro family. Nice level of sugar to it, but there's still some interesting herbal complexity. A lot of citrus too, a lot of dried citrus in there. Yeah. It's really pretty. It's great Amaro. That is a chuggable by the glass over big cubes Amaro. That's pretty good. I can't tell if I like it so much because it might still be mixed with some leftover coval cranberry. There's a drink for you, Amaro Cranberry. But it tastes pretty good. Yeah. Pretty nice, right? So it's not so bitter. It's not that bitter. Well, you know, there's a big bitterness scale with Amaro. So I don't know if I told you guys, but I was recently on vacation in Italy. Oh, here we go. And I went to an Inoteca in Florence one day that I had looked up ahead of time specifically to bring back a bunch of Amaro and smuggle it back in my children's luggage. And I went and I was trying to describe the guy that I was looking for more bitter Amaro. I was like, no, more bitter. And he was like, ah, bitter. And then he was trying to show me all the red bitters that are also Amaro. And I was like, no, no, no, not that. Because you got to remember that's what they call the red stuff there. I was like, like strong, stronger taste, like strong, bitter. Pat is throwing his brow in, thrusting his fist out in front of him. I mean, he's about to like bang on his chest. And I was like, uh, Cappelletti, Ilister Novoselos, strong taste. And he goes, ah, ah. You know when we say a woman is the most beautiful, we say, bellisima. I said, well, of course. He goes, when Amaro has strongest taste, it is Amarisimo. You are looking for Amarisimos. So I have a couple bottles of Amaro in my basement now that are labeled as Amarisimo. That was a good swarthy voice you put on there. Yeah. So we're going to try something that we do have in the stores that I would consider close to Amarisimo here. Cause after a big meal, you need, you need a bitter Amaro. I might also legitimately be mixing Amaro and Colval Cranberry. Just as a thing. I really enjoyed that little pair. So here we're trying Cappelletti's Alta Verde. We have talked about this on the podcast before, I believe. We have. This is one of the few Cappelletti Amaris that is a liquor base, not a wine base. This is a $22 Amaro, $21.99. Oh, no. Again. And this is an Alpine style Amaro. It prominently features Wyrmwood. It smells like Wyrmwood, yeah. Thanks to our friends at Mallourt. Most people in Chicago do know what Wyrmwood smells and tastes like. This is like the name would apply. This is kind of a greenish-yellowish Amaro. I don't know if you would quite call it an Amaro Blanc. It's hazy. It's hazy yellow pine forest Wyrmwood juice. Okay. And it's fantastic. I'm broken on this stuff and this just smells like a delightful floral bouquet with some Wyrmwood underneath. It tastes of Finnish. That is a... Well, it's notably bitter. That's a Wyrmwood bitterness that stays with you. Jenna has a sad look. That's my Mallourt look. Oh, man. Although, it's still a little better than Mallourt though. Of course. That is... This is Mallourt with elegance and grace. Suave. It's like there's some really nice flavors trying to peek through. Yeah. Similar to our podcast crew. I mean, grape pith. If grape pith had a liqueur, I would imagine it tastes something like this. Yeah, it's pith. Yeah, grapefruit pith. Grapefruit pith. Yeah. Okay. That'll help you digest after a good Thanksgiving meal. That'll get your salivary glands flowing. It'll get your juices going. Could even empty your stomach, you know? In which case, get ready for round two. So yeah, that's what I got. Pat, what are you thankful for? Amaro. Okay, that was a gimme. Jenna, are you thankful for anything? This year in general was a pretty good year. You know, we got a little bit back to normal life, got to try a lot of cool stuff, not a lot of new releases this year. So I think overall, grateful for the general enjoyment I got out of 2022 as opposed to the last few years. The general vibe of the year. Yeah. 2022, not that bad. Yeah, exactly. You know what, it's been okay. Not 2020 or 2021. Not 2016 through 2021. Exactly. Yeah. It's that fake Cleveland Tourism commercial. That famous one on YouTube that's like 20 years old. The rivers aren't on fire anymore? Yeah. At least we're not Detroit. Yeah, exactly. At least this wasn't 2020. There we go. 2022, the not Detroit of years. All right. Hit and remix and we'll be back in a second. And we're back. Roger, what are you thankful for? Oh boy, lots. Slurping tea. Were you taking a slurp of tea just now? I was, yeah. Well, like right as we started recording? My throat is, yeah. Okay. Earl Grey. I mean, that's one of the things I'm thankful for. That's what I'm drinking right now. I'm gonna go with a repeat of what I was thankful for last year, and that is medical science. It's been a rough couple of years, and for all the crap that they've taken from some parts of society, I just want to send another big thank you out there to all the people that have been helping during the pandemic. Yeah. Roger, can I tell you something I'm thankful for? What's that? I am thankful for, and maybe it's just because you point them out to me, but I am perceiving a slight increase, a slight return to form in West Coast IPA. They're available. I think I tend to shine a light on them. Hell yeah. Hell yeah. People are making them, and yeah, we definitely are super excited to see some of this stuff. Revolution, bringing back Red Skull, doing that bigger version of Antihero, the Imperial one. Dude, West Coast Hero. Yeah. West Coast Hero was so good. I grabbed a four pack of abrasive the day that Roger said that it was available. Oh, I didn't. Oh, yeah. I should have. It's like $12.99. Yeah, and it's way cheaper now. Oh, so good. And there was Hop Slam at the same time. I just saw it and bought some of that too. Got slammed last night. Much like the big Viking ship at your local carnival, that everyone goes on and hurls off of, it appears that maybe the pendulum is swinging back in the other direction, and we went from being everything was a tongue burner to everything tasted like One can only hope. I was at the Algonquin Binnings this morning and they had a giant floor stack of Laganitas Waldo Special Ale still on the floor. Oh. Which they are trying to Laganitas pick it up and Laganitas just like, it's a barley wine now. And it's a triple, it's a 14% alcohol, triple IPA from April or something. Hey, pick me up one of those next time you're there. That beer does last though. That is the nice thing about those. Oh, yeah. About the big hoppy, like if you want to call it a triple IPA or whatever, which they did now. But, you know, yeah, if you take like a double IPA, a double dry hop, double IPA, yeah, the things are good for 90 days. But the old school hoppy things, I mean, there were people that would drink hopslam, you know, after a few years, you know. People age hopslam. They would age hopslam. So there is something to be said for, you know, originally the whole point of hops was to preserve beer. And there's the whole history of IPA. And it is kind of ironic the way it's become, you know, like milk. I hate when people compare IPAs to milk. Like, well, you would not refrigerate your milk. Like, it's not milk. Like, it may, you know, last longer when it's kept cold. But it should be self-stable. You shouldn't have to keep it refrigerated. And initially IPA, the whole point was that the addition of more hops meant it lasted longer, not less time. So I'm thankful for Roger Bitchfest. Yeah, thanks to be turned into Greg Fest early this year. Roger, what are you having for Thanksgiving? We like to do pretty traditional Thanksgiving. We usually get partridges. No, you know, we've done some of the like heritage turkeys in the past, but I think we've landed on probably the good old Hoka or maybe one from the Harrison's Poultry Market. We like their stuff too, but you know, as far as- We get a Hoka every year too. The sides go, you know, I'm a huge proponent of the good old green bean casserole. Yes, the best. That's the best side. What beer do you drink with that, Roger? A lot of different ways you can approach, a lot of these pairings over the years. We've tried to do like certain ones for certain foods, and I think more often than not, I like to try to find beers that I think pair well with a lot of things on the table, but a classic thing in the past that I've steered towards for the vegetable dishes, especially green beans, has been Belgian style triples or saisons. This year, something that I wanted to recommend as a triple that I haven't really talked about in the past is Allagash's Triple, which is, you know, Allagash is a brewery out in Maine that very well respected for their belgian-inspired beers. They're kind of known for their passion for wild ales and sours. They, you know, were one of the first breweries in America to have a cool ship and, you know, be making beers almost in the lambic tradition, but they really kind of are known for their whip beer, you know, Allagash White, to the iconic whip beer. So Belgian White in general pairs with almost anything, and that would be, it's especially good with seafood, and it's really good with salads and vegetables, so that could be a choice too. But their Triple is, you know, obviously heftier in alcohol. It clocks in around 9%. But the beauty of Triples is that they're deceptively easy to drink, even though they're pretty strong. They're very light, and they have an effervescence to them that's kind of palate cleansing and refreshing. So a lot of rich foods with Thanksgiving, even the vegetable courses, tend to be pretty, be it sweet or creamy, you know, there's not a shortage of fat in a lot of the traditional things. So it's good to have something with some alcohol and some effervescence to help you, you know, wash that away and refresh your palate. So their Triple is available in six packs for the first time. It is nice. Bottles or cans? Bottles? Bottles. Yeah, still bottles. What's kind of interesting too, I think it would go really well with the mashed potatoes, by the way, as well. I think it's a nice complement to that. Isn't mashed potatoes just whatever you put on the mashed potatoes? Like it tastes like starch and butter. Starch and turkey gravy. Right. And in many ways, if you think about what complements like baked potatoes especially, or even mash, sometimes people put a little herbs in there. You know, saisons and triples have a bit of an herbaceous floral character. So I think that would pair nice with like a nice fluffy, buttery mashed potato. As far as sweet potatoes go, there is another beer that Allagash does called Curio, which is kind of my twofer pick here and it's a rendition of their triple that's aged in bourbon barrels. And then once they take it out of the bourbon barrels, they blend it with some fresh triple. So it gives a little bit of lift. It's not overly bourbon dominant that way. Like there's some barrel character, but it's more subtle. And it's more about the experience and less about that this is an emphasis on, oh, it's a barrel aged beer. It's more just like this is something unique, hence the name Curio. It really is a curiosity. It's not exactly fits in an easily definable category in the beer world, which is refreshing to see. There's a lot of people that are kind of imitating one another, doing the same thing all the time. And this being a blended, partially barrel aged beer, it's really a tremendous beer. So if you've never tried Allagash Curio, I think it'll work really well at the Thanksgiving table. Yeah, that's a classic. pair really well with the sweet potatoes. It'll do well with the desserts. Be nice with pecan pie in particular, but it would do well with like the pumpkin pie and other, you know, sweeter. But it would do well with like even just the turkey and the stuffing and gravy too. And it'll make you sleepy. From a fruit standpoint, it doesn't get much more American than hard cider. I think that's something that in the past, I've really tried to talk about the history of Thanksgiving. And when it comes to colonial drinking, yes, it's true, the Pilgrims, part of the reason they landed was they needed more beer, and you hear that little factoid. But really, what was the easiest thing for early Americans to make was hard cider. I mean, apples were easy to grow. You know, everybody could make hard cider at home. It's kind of one of those things, you just press apples, you get the juice, and you know, it's spontaneously ferments. It's not even something you have to like pitch yeast or anything for. So, Roger, what's the chapter number of your local colonial drinking reenactment? Drink like a colonizer? You know, apple cider is great around this time of year, and we've talked about a stone fence in the past, so if you've never made a stone fence, great old timey early American drink. It's essentially just hard cider and the spirit of your choosing. Colonials drank a lot of rum. You know, that was the rum. Rum was cheap and plentiful due to trade routes, and once we started making our own spirits here, you know, we did distill some rum, but we made more of things like bourbon rye and apple brandy. So, when you make a stone fence, you're basically just mixing cider and a spirit. And if you really want to take it to the next level, you of course use the True Bartender's Ketchup. What should be in everyone's alcohol cabinet, and that is a bottle of pimento dram, the lovely all-spice infused liqueur that adds. I was going to ask when pimento dram was going to come up here. Yeah, we covered that one in the spirits part already. Yeah. I'll allow it for this though, Roger. It's fine. It is double-duty. The secret ingredient in everything. I've had an epic amount of stone fences this fall so far. Really? Yeah, because we went to the pumpkin place at least twice, plus some additional jugs of just plain grocery store cider with, I swear to God, with Clark and Sheffield and some bitters, and it's fine. Yeah, bitters is good to add to it too. But if you want to really up the alcohol instead of using a nice fresh pressed cider, which is fun this time of year since they're more accessible. Use a hard cider, that's what the early Americans were not drinking anything non-alcoholic, essentially everything had to do with it. They didn't know how to make it non-alcoholic. It wasn't safe to drink pretty much if it didn't have alcohol in it. Cider wise, I'm going to call back to one of my favorite summer ciders, the moderately ABV'd 8.5 Excelsior Imperial Apple from Schilling. We've mentioned in the past that one of the saddest things about Prohibition was that they chopped down all these apple orchards in America. And when it comes to apples, there's certain apples that are better for making cider with. And a lot of them aren't really, there are a lot of things like bitter sharp apples that you wouldn't sit down and cut it up and eat it at the dinner table. It's something that's good for cider, but not for fresh eating. Too bitter and too sharp. Yeah, it sounds great. Hard cider never recovered after prohibition. And there's people that are passionate about cider have been trying ever since to bring it back and to show people that there's lots of different levels of sweetness and flavors out there in hard cider. So some cideries now finally have access to these heirloom bitter sharp apples. They are often getting them from Europe. And that's what Schilling does for this Excelsior. It's a mix of Washington grown fruit, which is what they normally are using in their ciders. But then they're also getting some fruit from Europe for this. So it's just an amazingly complex cider with the best balance of sweetness and acidity. And that is what you really are looking for with cider, with lots of beverages. But when you hit that right level of sweetness and acidity, I often compare it to like a really good fresh lemonade. You know, it just makes your mouth water. And you want to keep drinking it. You want more. Chilling Excelsior Imperial Apple. Definitely pick that up for the fall and for the Thanksgiving table. As far as history goes, the other thing I always love to talk about on Thanksgiving or any other American holiday is of course madeira. So why not round things out with the madeira of beers? If you didn't have a chance to listen to what madeira of beers. If you didn't have a chance to listen to our podcast on Barley Wines and Old Ales, it was a ton of fun and one of the things we did was taste through a pretty extensive vertical of North Coast Old Stock Ale. Really what's amazing about that beer is how with time it gets this madeira-like oxidation. There's the nutty, sherry and madeira-like flavors, there's caramel notes, there's dried fruits. All the things that you think of with fall, that raisin-y date fig notes works so well with so many of the things on the table. So, North Coast Old Stock Ale, just an amazing American-made beer that pays homage to the classic English barley wines, Old Ales of Yore. It's going to work well with almost everything on the table. It's also something that we mentioned, and you want to seller this beer. It's amazing how it develops over time, and it's a relatively affordable beer for how high in alcohol it is. This is still in a four-pack 12-ounce bottle, so pick up some every year and hold a few bottles. Save a four-pack for the following year. Then you can start setting up your own vertical tasting every Thanksgiving. It's a good excuse to open a few bottles and try them side by side and see how the flavors develop over time. But just an amazing beer offers so much flavor from just traditional English ingredients, English hops and the famous Marasotter malt. Pat, do you have any stash in your underground, in your backyard? I don't believe so. I might have a bottle of barrel-aged old stock ale back when it was in a cork and cage 375. Well, you better drink that soon. It's probably fine. I've been meaning to reorganize all my stash stuff in the basement because I was trying to find things the other day. All I've done the past few years is just jam bottles in front of others on shelves. There's random beers back there. There's whiskies I forgot I had back there. When I need a random Mezcal or something, I can't find one, so I really got to take everything off and alphabetize it by category or something. What a hassle. Yeah, I know. You can drink it. Yeah, I'm trying. I have a problem, all right? I bring too much home and I don't have enough drinking problem. I have a non-drinking problem. Not enough gets drank, yeah. Well, thanks, Roger. Yeah, of course. We'll do our best to drink all those things at Thanksgiving, but we might black out before dessert. That's the goal anyway. Yeah, that's true. Everything I recommended, the lowest alcohol is 8.5, so I mean. It's because we told you not to say Cezanne de Pont. I mean, all these picks are a good reminder that beer is so much more than what a lot of people think of when they hear the word beer. I mean, all these can compete and pair every bit as well as any wine can. So, this is a nice for those of you who wine isn't really your thing. These are some incredibly complex options that deserve just as much respect. Cool. All right. And with Roger saying F-wine, we'll be back in a minute with a wine. Thanks, Roger. Stick around. Thanks, Roger. Thanks, Roger. Thanks, guys. And happy Thanksgiving. You too. Chris, what are you thankful for? Who am I thanking? I guess that's a really metaphysical question that's over-complicating the really, stupidly simple premise. Who's the Icelandic god of fermentation? I don't know, but the Icelandic god of fermentation does most of his work on sharks. Alicia, what are you thankful for? My little guy. Oh yeah, of course. You know what I'm thankful for? This is specific. Now, if you don't say your kids after I said my kid, you look like you're really bad. I look like a real horrible person, huh? Yeah. Yeah, so anyway, I'm glad that I started paying attention to you losers and I tried a couple of pet gnats that I thought were actually interesting and really discovered a pretty good, interesting, kind of affordable kind of line that I- That is what you're thankful for? Wait, there's good pet gnats? Yeah. I thought they were just a meme. There's some good ones. Redo. There's something wrong with everything you're saying right now. I mean, at least say you're thankful for some of those sweaters you wear. Oh, look, if I was thankful for my own sense of fashion, we'd all be in trouble. You'd have to be thankful for Untuck It, number one. No, it's called being a big guy whose normal people's shirts don't fit on him. Oh, that's a normal person. That's why you gotta get it tall. What is a normal person? I can only tuck in shirts that are tall. Same. We have a wine today for normal people and then some wines for other people at your Thanksgiving table. You got big and tall wines? Sorry. Wait, wait, wait. They're Husky? Husky. Greg used to have to shop in the Husky section when he was a young man too. No, I was real thin. Something happened. What? The thing is beer. Yeah. We're working at the corporate office of Benny's hand in the tube. We all had a big hand in it too. This is the big stopover on the way to the forum. All right. We have our wine team here and we're on to the wine segment and we are doing, you have a different premise. We're pairing these with Thanksgiving people? Yeah, actually. pairing with dishes is boring. I can get down with this. Yeah. I'm sure you talked about some common food pairings with spirits and beer. I talked about f***ing Amaro. And honestly, we do a Thanksgiving episode of a year and it gets a little boring, right? Oh, you serve peen on a wire with turkey and you serve an off dry riesling with everything. You weren't here for Roger's, but we didn't talk about Cezanne DuPont this year. He didn't bring it up. We broke like a five year streak. That's impossible. He must really be sick. Because one thing that I'm thankful for is Cezanne DuPont in Cannes, so. Thanks, Chris. You're welcome. I mean, we didn't want to skip it entirely. The irony of what Alicia is saying is we do have a Riesling and two Pinot noirs here. So, let's not pat ourselves on the back too much. Yeah, we're not bad creators. Okay. Well, you tricked us. This is still Pinot noir, Riesling and Govertz Terminers and no Govertz. No. No Govertz? No. Sit up and try this. So, let's just start out. I just want to hear Pat's thoughts on this wine before I even reveal what it is. Who this is for? Yep. Who at the dinner table is this wine for? The Kim Crawford drinker. Well, no, because it's, this has- The Santa Margarita drinker. Yeah. Or the Chardonnay drinker, who if you're into Rombauer Chardonnay. I was going to say, it's got some oak in the finish, right? Or am I- You're nuts. No oak. But it's got like a buttery thing. It's got a nice texture. Interesting. Was I closer with the Kim Crawford drinker? Well, I think the point though that we just took away is that you said a Sauvignon Blanc drinker would like this, a Pinot Grigio drinker would like this, and a Chardonnay drinker would like this. We just did the whole triangulation of this one. Hey, you tricked us. This is a Sicilian white. This is Anzolia. This is a very aromatic, kind of medium-bodied bursting with fruit. Agreed. Un-oaked wine that anyone can get behind. How does it get this texture if it's un-oaked? This is pretty plush. Well, I mean, a number of ways, sometimes ripeness, but they could be doing a little bit of malolactic, could give it that kind of creamy texture for sure. But I doubt they're doing it here. Yeah, they could stir the leaves too, which also might be unusual here, but who knows? It's a fresh wine, right? Very easy drinking. And this we thought is the wine for your grandmother. She's coming over. She doesn't drink expensive wine. You kind of cringe to pour anything super pricey. And it's a wine that kind of regardless of her preferences, I think she could get behind. That's my dad. Not wasting any money on you, you old bag. I mean, my grandma drinks Jack, so. Jack. This is really good. It's a lot of plush fruit and the acidity at the end is absolutely mouthwatering and makes you want another sip of wine and probably some turkey or something too, but. Wow. Yeah. So, Enzolea from Sicily. How much? This is normally 12.99. We have it on sale for 10.99 right now. Shut up. I refuse to shut up. Wow. 10.99 bursting with fruit is the operative thing here. Well, if this is for grandma, where are we going from here? One weird thing they do here, I don't know if you know this, Alicia, they use cryo maceration on this, which is more commonly used with red wines, but that's very cold ferment and sometimes the inclusion of dry ice in the fermentation. I did not know they did that, but now that you say it, there's a little bit of this banana-y ester coming off the wine, and you get those esters when you ferment at really cool temperatures. Exactly. I think that accounts for all that fruitiness. This is red. It's pretty red. I think I've said it before in podcasts, I love what Cicely is doing right now and really across the board on some super affordable whites and then some beautiful reds as well. That honestly, some Etna Rosso would go really well with dirt and soil. I mean, it really does show what you can do when your economy transitions from money laundering to legitimacy. Hey, hey, hey. It's cannoli to legitimacy. The interesting thing too here is this is not grown in volcanic soils or something on the side of a mountain. This is for the old Marsala areas where they're located. So fresh, crisp, white wines from an area that's famous for fortified, matterized wines. All right, Enzolia, out of Sicily, for your grandmother or really any inexpensive white fans for Thanksgiving. All right, who's next? Let's do the normal people. Normal people, that's Greg. And his shirts. Wait, I'm a normal person? No. Oh, not by any stretch of the imagination. Who's a normal person? Now we're moving on to a very traditional pairing. Yes, Pinot noir here, from the North Coast of California. But we wanted to show one that I think is a big tent kind of expression of Pinot noir, that old world and new world drinkers could get behind. You know, if you're gonna buy one red wine for your table, for the bulk of your guests, this is a great pick from a producer that has quite a range. We have a number of skus from them. But this being one of the more accessible price points, and actually one of the reasons for that too, we were noticing it is a non-vintage wine, so they are blending from multiple years. But anyway, Anthill Farms North Coast Pinot noir for everyone around the table that can just roll with a nice wine and appreciate a good pairing. Yeah. I think that- This smells like Founder's Rubeus beer. Well, there you go. Lots of raspberry, floral rose petal. Yeah. Lavender. Yeah. Wow. This is a really interesting project, and like Alicia said, they source from a lot of different vineyard sites. Here, they're working across counties, so there's Sonoma Coast and Mendocino County grapes, and here Anderson Valley grapes. And I think it's a blend of 1920, maybe even 21, which is interesting because 20 was such a short vintage for a lot of people because of fires, et cetera. So maybe, I don't know. I actually don't know if this is normally non-vintage or if that's- If they held that because they didn't have that much to produce in 20 and then hold it for 21. Seems like a move someone might make. It's light and it's fresh and it's fruity and it's flighty, you know? It's bouncy. I mean, it almost tastes like cranberries awesome. I think it kind of sucks. What? Are you serious? I think it's really great. You know what? I mean this figuratively, not literally, and I mean this subjectively, not objectively, but it's a fruit day for Greg. It's a fruit day. Yeah, this is very fruity. What don't you like about it? It's low and the acidity on the finish is very bright and it does call to mind cranberries or pomegranate, things like this. But not as bracing as that. No, it doesn't have that kind of a stringent. Ironically, cranberries are probably more tannic than this wine is. I do like the finish. Very soft. It's got a bitter woodiness on the front end that I don't like. Interesting. I don't know. There's a bitterness. Let me just point out that- I don't think it's a fruit day for Pat. Not for Pat, nope. Let me just point out that Pat has been shooting Alta Verde. This might account for- This tastes like gum wood. You would think that would trounce any bitterness coming out after that. I think this is residual bitterness from the Alta Verde. If I have any complaint about this wine, it's that it's a little too tooty-fruity and a little too easy going for me. Maybe it just needs an Alta Verde floater. Think about this, Greg. In the context of the Thanksgiving meal, I know we're not talking about food, but there's so many sweeter components- True. That you need a lot of fruitiness even in a dry wine, and the acidity is really pronounced on the finished. It's going to clean up nicely and you're going to be able to eat your sweet potato or whatever with it. There's also a lot of autumnal flavors and earthy flavors and baking spice flavors. This would complement all of those without stepping on them or amplifying them. Indeed. If you think about your table and who you're having over, again, this is a unifier of a wine. So you arguably could ask a miyomi drinker to have this. I think the fruit can satisfy that palate. Is this mega or purpley enough for that? Interestingly, Miami uses cryo maceration. Oh, there you go. Or at least they used to when back in the day. Yeah, they are non-vintage too. All right, anyway, or you could ask an old world pinot drinker to kind of get behind this, and I think they would for the meal, especially because of the food. So, sorry Pat, I don't know where you are at here. And Greg as well, I think the things that you are saying detract for you are exactly the things that make this a normal person's wine. A crowd pleaser. It's loaded with fruit, it's easy to drink, it's not tannic. And it's not simple. No, and it's not simple. These guys are, this is a serious trio of guys who all met at William Selium, very famous, peanut producer, and they started this winery and they have very good vineyard sources. What were they doing there? Just hanging out? Yeah, exactly. They were in the tasting room. Really? No. Okay. No, they weren't there. All right. Price? The price on this is a very reasonable $29.99. Acceptable. Yeah. I mean, for Pinot noir. We say it all the time. You got to spend a lot of money on Pinot noir for some reason. And clearly the reason hasn't sunk in yet despite us saying it multiple times. Do you have a wine for grumpy, bitter guys? Yes. Yes. Yeah, the door is to your right. Just drink Alta Verde the rest of the podcast and make it up. Okay, so the other personality that Chris and I were imagining at your Thanksgiving table doesn't have to be your uncle, but in my mind, it's my uncle. Is your uncle listen to the show? Thankfully not. Okay. But I do have an uncle that when he comes over, he will never drink your wine. He always brings his wine, and he also brings his own stemware. He even brings his own stemware out to certain restaurants. What? What? Yes. Like a little stemware attache. This next wine is to introduce this uncle, who might only drink like Silver Oak, or maybe Caymus, or some big brand, and doesn't appreciate anything outside of that. Yes. That you can give him very confidently. It's a winery with a great legacy, and the wine is much better. I think you're stealing Herman's pick of wine for the year for her, because she picks this every year. Every damn year Herman picks this. Well, it is a California classic without a doubt, and it's wonderful every year. Might as well say what it is. Nope. This is 2020 Ridge Geyserville. This is a Zinfandel blend. Also, other Zin blends that you might know of, Prisoner, a lot of the Oran Swift wines and so forth. You also will attract some other folks knowing that this is a Zinfandel blend. Chris, tell us about Ridge real quick. One of California's truly great wineries, their Montebello Vineyard where they're mainly located is in the Santa Cruz Mountains. But ever since 1966, they have been producing Geyserville from this beautiful vineyard in Western Alexander Valley. It is a classic California-feel blend where Zinfandel dominates, but there's also Alicante Boucher. They always say it on the bottle. I don't know, Matero and what else? Yeah, 1% Matero. Carignan and Petite Syrah. Yeah. Carignan is I think one of the keys to this wine. It provides acidic lift to the richness of Zinfandel. This wine is awesome. It's always awesome. It's pretty good. I actually just tasted this recently at our last wine meeting of the year back in October. A wine manager brought it as something that they loved to sell in the holiday season. I actually had it in at least a year and was blown away. For the price, which is? Normally 50, on sale right now for $44.99. I think just blows so many wines out of the water that are far more expensive. But again, I think you're going to satisfy that drinker and perhaps even raise the bar a little bit and the level of sophistication here with the wine. They'll probably respect the savings. An American classic for an American holiday, I mean, what could be better? It's so good and it has all that Brambly fruit and again, a suggestion of cranberry. Perfect with turkey, it's not too weighty, but it has all the fruit that your uncle is going to desire. It's really good. Yeah. It's not too tannic. It's going to match up with all the foods you have. I like how tannic it is. I think that's what I was missing on that Pinot noir. Yeah. Maybe it's because I'm used to drinking so much Italian wine now. We went to Italy horn. Have you been to Italy? I don't know if I mentioned, guys, but recently I was in Italy. And I drank a lot of Italian wine there. And I found it much more interesting than that Pinot noir. But this is more in that vein though, I think. It's just more structured. I really like this one. Yeah, there's more structure. There's more spice to the wine. I mean, there's a lot more complexity to this wine than the previous for sure. This wine is really good. Ridge Geyserville. Really good. We can't stop tasting it. We'll make your snobby uncle happy and everybody else at the same time. No way he brings his own glass. For a while, we sold these glencairn little leather tubes that held two glencairns that you could travel around with you. Yeah, but they didn't come with the glasses. It was just the tube itself for 40 bucks. It was such a rip off. I always looked at it every year. I was like, what kind of a**hole brings glassware around at something like this? Yeah. Apparently, it's your uncle. Underburg Bandolero. Yeah. That's mounted on a wall because it's meant for skinny European guys and won't fit around me. Well, you should just expand it with two and just say that your excuse is, I need more underburg. I'm ashamed I didn't think of that. Okay, so we've now covered the bulk of your table. We've covered your grandmother. We've covered your snobby uncle. But Chris and I wanted to each pick a wine that we plan to do the old trick of dumping out the bottle, right? Putting it in another vessel of your choosing, De Cantre's Vine, then filling that bottle with cheaper wine, serving it to your guests. Don't ever have dinner at Alicia's house. What do you mean old trick? So this is their- Dear family, I would never do this to you. They hid the bottle under the table and didn't share it with anyone. Pretty much. So I picked Domaine Drouhin, the famous Drouhin family in Burgundy, but this is their Oregon operation. They were one of the early Burgundian families to invest in the Willamette, seeing the potential of the region. They have kind of their entry level if you will, Willamette. They are based out of the Dundee Hills. So this is their Cuvée Lorraine. So one of their kind of higher end expressions that I've had now many times and just adore. And sometimes when, and I'm going to call them this big name, but they're noted around the world for their quality. And sometimes they come in and maybe you don't think too much of their Willamette operation if you haven't had it yet. But I promise you year in year out, they are a benchmark of really high quality wines. This is the 2019 Vintage and I think that's worth noting when you are shopping right now for Willamette Pinot's 2020. Not good. We saw kind of a lot of wines not produced and some that were kind of declassified, if you will. Yep. A lot of smoke taint issues. And then 2021 has been okay. I was just talking with our buyer about it a few minutes ago. So he's seen some solid expressions, but nothing like they saw in kind of 18 and 19. So just a note on that. So Drouhin family, Domaine Drouhin, and this is the daughter that kind of runs this. Right, Veronique, I believe. Yes, in the limit. So go ahead and try it. But this is my secret stash. This is all a state fruit from Dundee Hills. I mean, it's on the Burgundian side of- No, that's a f***ing Pinot. Hell yeah, it is. You're not wrong. This is pretty fabulous. Better that he interrupted me. That really gave it punch. You see how much more savory it is than the previous one? Better. Yeah. Yeah. There's this earthy quality that the other one, the Anthill Farms did not have. Smoky nuance. It's so classy. The tannins are so fine. It lingers for days. That is good. Even the raspberry fruit isn't restrained. It's not overripe, it's just red. Yeah. That red fruit and the earth just like intermingles on the finish and lasts so long. This is very well-made. Very well-made. I'm so happy right now. So what's the purpose of this? You keep this to yourself? Yes. And you pour something cheap into this bottle? She just did this just there. She's going to do a Thanksgiving dinner too. Everybody else is going to be fighting. She's just going to be like, I'm so happy. Shut up. I'm so happy. Why is Alicia always so serene on Thanksgiving? It's because she's drinking the best wine that you're not tasting. Sorry, people. Shout out to Gabriel and Lincoln Park, because actually a customer mentioned this to him, that they take their wine and they just maneuver some bottles. So if you have an inexpensive wine, you want to serve your guests and you don't want them to see, just put it into canter. They'll think it's all fancy. And then put your really good wine in something else or whatever you want to do, but you basically hide your- They're doing three card Monte with the wine. You can't tell which one is the ball under it. Yes. Precisely. So such a classic pairing. Yes, I know nothing original with Pinot noir here, but this is why people fall in love with this grape. And this is such a beautiful expression. And I think it's $69. $69.99. Nice. But absolute dynamite at the price. I mean, it straddles that line between old and new world in such a fabulous way. And if you want a burgundy of this quality, good luck. You're not paying $69.99, most likely. Yeah. If anyone that is listening to this podcast right now buys this wine, and someone who likes Pinot noir, right, buys this wine and does not like it, please email me because I'll be hard pressed to find someone. It's a challenge. Take the Pepsi challenge. It's not the Pepsi challenge. What is that? Well, it was a Pepsi challenge. All right. All right. Close enough. Next one. Chris, what are you keystering for Thanksgiving? RC. I took the Pepsi challenge. I didn't like Pepsi or Coke. I get down with RC. Wait, let me pose the question again. Chris, what's your secret hidden wine? My secret wine is... Dr. Tanish. Is that Polly Tanish or DJ Tanish? It's DJ Tanish. DJ Polly Tanish? On the microphone. Two turntables and a microphone. This is the Bernkasteler Graben Vineyard Spatelessa 29. Gesundheit. As many Riesling fan knows, Bernkasteler is a... Spatelessa. Yeah. Very famous. A bit more sweetness than a cabinet, not an Auslesia though. Theoretically. Well done. That's how it's picked. But yeah, it is picked on rightness or must wait, but okay. Right. Tell us. Translate that to the normal person. Pray tell, Pat. What is the alcohol level on this? Oh, 8%. Damn. This is like a beer. I'll drink this whole bottle. Right. So that translates to a relatively high level of residual sugar when it comes to ispeylesa. And the magic here though is the acidic balance of corn. A bit sulfury, huh? Chris, I always knew you had a sweet tooth. You say that with every German wine we open. Well, they're all sulfury. What do you want me to say? They often are when they're young. That's homey. That's not bad, sulfury. Homey sensitive to sulfur, okay? The good thing is, Pat, you can decant this and that will... And that blows off? Yeah. Interesting. Absolutely. It's not bad. Like I'd tell you if it was so sulfury, I didn't want to drink it, I tell you. No, this wine isn't not bad. This wine is tremendous. Yeah, this wine is really awesome. I almost always treat my family to a nice Riesling, maybe a couple. Often I go with... Are you trying to say that you're nicer to your family than I am? I am. It certainly seems that way. I never hide anything. I pull out the good stuff. I often go with a well-aged prune, in which case there will... Prune is notoriously sulfury and reductive young, but after 20 years, you don't have that problem. This here, this tannish, I thought it's just delicious. I think it has a cleansing acidity on the finish. I think it has plenty of sweet, ripe orchard fruit up front. It will match all of the Swedish dishes in along with your savory meal, and there's just nothing you can't pair with this. It has the weight. The reason, you can go cabinet, but sometimes, especially if you have a real traditional cabinet, which one might argue are harder to find these days in the context of global warming. They can be a little too delicate for all that's going on in Thanksgiving. Spatelessa really puts you in a hardier, richer, as far as Riesling goes, space without being over the top sweet. It makes for one of the great, great wines for Thanksgiving. How much is this delightful wine? This delightful wine is a mere $29.99 on sale. It's $31.99. And I was going to say, this is from the great Bernkasteler area village right on the Mosel. And this is Bernkasteler Graben, which is right next to Bernkasteler Dr., maybe one of the most famous vineyards in all of Germany. It's quenching. Do you get that kind of... There's almost like a cleansing astringency on the finish, right? Yeah. But it's definitely balanced with sugar, and it's definitely balanced with all this peach and melon and lemon at the same time. Yeah. So much really ripe citrus, even into kind of like this nectarine, but like really ripe, like peel, candied peel, all of that. Yeah. Going all the way through. This is what Great Riesling does. It's a high-wire act of balanced flavors, precariously perched above a precipice. If you went either way with the balance, you might find that it's cloying or it might be too, we tried some Rieslings the other day, dry, albeit that were just so brisk and astringent that they were unpleasant. But Great Riesling does this like nothing else on the planet. Yeah, man. I could get behind turkey if I was drinking this. Oh, are we doing the turkey rant? Oh, sh**. You know what's funny about all this talk is that actually this year for Thanksgiving, it's just gonna be my husband and my son and we make Indian food. Indian food? Yeah. It's pretty good. Turkey Vindaloo. Last year, Tofurky was like because of global shortages. Tofurky didn't exist. Yeah. But we got them this year. We got a Tofurky. Your kids can come to my house if they want to have some. If they want to have some once-of-normalcy, it's good. One day is not gonna help them. I know. We try to give them tastes. Greg's kids will unfortunately not be the normal ones at the table drinking the anthill farms. I mean, they already are claiming their favorite pizza as olive, so you know something. My son's favorite pizza is black olive. Where did you go wrong? Black olive. Yeah, I don't know how to deal with it. It's so ridiculous ordering a pizza, it's like, oh listen, half black olive, half green olive and can you please pie cut it? You and your anti-tavern. All right, Pat, what do you have? What do you have? I really like the Riesling, I did. The sulfur is already blown off even just after pouring it off here. Yeah, people, if you have a young Riesling and it smells a little stinky, it's okay. It's okay. Trust me, you can get that to go away with a little oxygen. Shake it up. Your Burgundian Pinot noir was fantastic. Yeah. Well, Burgundian in style Pinot noir, right? It's Moulinment though. The Ridge was great. Yeah. Only your- That cheap white wine is an incredible value. The cheap white wine was good. Your reasonably priced domestic non-vintage Pinot noir was fine. But it's good for grandma or whoever it was supposed to be for. That's for the norms. You have to put it in the context with the food. It's going to shine. It will be great with the food. All right. I adore this Pinot noir. It is stunning. Yeah, the Drouhin. It's really good. All right. Happy Thanksgiving, everybody. This is fun. You know what I'm thankful for? Because this is one of those sappy moments where you say stuff like this. He says the same thing every year. What do I say? It's about his team. I'm thankful for my team. I'm thankful for this podcast. I get to do this for my job, blah, blah, blah. It wasn't even on the show last year. I had to steal the madeira. She goaded me into it. I am thankful for you guys. You push me to try new things and experiences that I never would have gotten if I lived any other life. This may be the best timeline. That might be dark, but it could be, very possibly could be the best timeline. What a s*** timeline. So I am thankful for you guys. Rick and Morty, save us. Oh, geez, Greg. Why you gotta do that, Greg? Savage you guys. Greg, we are thankful for you. And we are thankful for Jim for putting up with our bulls***. Producer Jim, good luck with this one. Yep, and we are thankful for you for listening. You guys, happy Thanksgiving everybody. Enjoy Thanksgiving dinner and keep tasting. Hey, it's Binny's Barrel to Bottle. F*** it up.