December 2, 2022 • 37 mins
This South American grape brandy comes in two distinct styles that both delight drinkers in their own ways. Anney and Lauren dip into the history and culture of pisco.
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Speaker 1 (00:08):
Hello, and welcome to Sabor production of iHeart Radio. I'm
Annie Reese and I'm Lauren bog Obam, and today we
have an episode for you about Peaceco, Yes, which is
gonna be fun with pronunciation because we already had a
bit of a pronunciation emergency. I mean emergency is a
strong word, but we had to look up they're talking
about Yeah, there are no emergencies and infotainment podcasting, um
(00:29):
but but yes, just I was like, okay, here you go.
You're ready to talk about pisco and Annie was like,
you mean Peaceco. And I was like, let us check,
let us super double check that one. I've always I
don't think I've ever heard this word out loud before, right, uh.
And I had heard it out loud, but as I
(00:51):
was kind of joking, it was a bit of a oh,
I don't know, like seven or eight years ago, I
was in Peru, Um I did. I wasn't from a
you're with us at the time, and my memory is fuzzy,
both from the piece co and the time that has passed,
I will say, which brings us to our are are
(01:12):
always note on episodes like this and drink responsibly. Yes, yes, uh?
And I Okay, So I did go to Peru a
couple of years ago. I think I've told this story
before because I was, I could have sworn up and
down this is happening more often, Lauren that we had
already done a peace COO episode. We have not not.
(01:34):
I had to check as well. So yes, I think
we've talked about it before. And I think I told
this story before, but I will tell it again because
I was. I don't know, I'm a huge nerd. I'm
sure that's no surprising anybody. And I saw this. I
think it was in Lima, but at night have it
might not have been Um, it might have been Incusco.
(01:56):
But I saw this place and it was called translated
the Museum of Peace Go Okay. I was like, oh, museum, yeah.
And I walked in and I went up to the
front and it was a very like clean white space.
It had a whole um illustration of how peaceco is
(02:16):
made and like the history of peaceco on the walls.
And I went up um to what appeared to be
a bar, and I was like, I would like one
ticket to the museum please, And the guy gave me
such like a dead band stare, and he was like,
this isn't a museum, it's a bar. That's just the
(02:40):
name of the bar. Would you like some piece go?
I was like, well, yes, please, in that case, I
will take one drink of peace go. Thank you. It
was so embarrassing, and I still have a It's like
a postcard, but it has the process of how to
make peace go and he did. He was very informative
(03:02):
and he told me how to make it. But that
was sort of my first I was like, oh, I
want to learn about this. I've never heard about it before. Uh,
it was not a museum. And I tried to buy
the ticket in my very broken Spanish and he I'm
sure he probably tells the story as well. I am
positive that is not the only time that that mistake
(03:24):
has occurred, because that's a I mean, and I've seen
that in other bars that are named things that are
kind of quirky, where they're like, we don't sell hardware here,
ma'am endorser. It's that's just the it's would you like
a drink? I that's what there's Yeah, that's what we
got man, it's a I mean, it worked on me.
(03:47):
It was effective. I came in. I was like oh,
I'm gonna learn so much. Was there any particular reason
this was on your mind? No, no, zero, none, none
at all. I think that the I was looking through
our ideas sheet and I think the pisco I'm going
to do this all episode. I was looking through our
ideas sheet and the Piasco sour was on there, as
(04:09):
it has been for the entire time we've been doing
this show, and so I've vaguely had it in my
head to to do a piececo episode for this entire time.
But now now, now is the time. Now, now is
the time. Have you ever had any I am trying
to I've been trying to figure that out this this
(04:31):
entire time. I've been reading about this for this outline. Um,
I don't think so. Um So this is a super
rare I have absolutely, as far as I can tell,
no experience with this product. And and you the tables
are turned any you have all of this experience. The
tables are turned. Now I get to see what it's
(04:55):
like to live on the other side. One of the
reasons I thought we'd already done this episode is over
the stuff I've never told you. The other podcast that
I am on. We have a happy hour segment every
week once a week. Um. And as part of that,
we highlight women in the beverage industry doesn't have to
(05:16):
be alcohol. Yeah, and we did one on women who
were distilling Peace Go. So if you're interested in that,
you can go check it out. Um. It's very good,
very good because we try it during the episode, which
is always really but it was fun. Oh yeah, yeah,
it's definitely. I'm super interested in it now. Um. And uh,
(05:39):
I'm also relatively unfamiliar with with brandy as a category,
and so yeah, I'm like, I'm like, oh man, am
I gonna go try to find a bottle of peace Go?
Like once we finished this recording, probably yeah, yeah, I
support it. Supported. The first Saturday in February is international
Peace Go Saturday in Peru, and Peace Go Day in
(05:59):
per is the fourth Sunday in July. And I suspect
Lauren and I would love for listeners right in there
are more days of peace coop around the world somehow tangentially,
it's just a feeling in my gut. Yes, I would.
I would tentatively agree with you. Okay, I We'll take that. Um.
(06:24):
You can see our wine episodes for more info. Related
info yeah about grapes for sure. UM. Also kind of
generally are our liquor episodes. I think we get a
little bit into the history of distillation in the Scotch
episode specifically, UM, and then also the Whiskey Sour cocktail
our episode, isn't it Isn't that great to say? Yeah, yeah,
(06:51):
that that one goes into the history of sours um,
which which is going to be we're gonna glance through.
But yeah, for a deeper history, go see that episode. Yes, yes, yes,
But I guess this wrings us a question. I think
it does because we've been we've been running rough shod
over a number of of topic categories without really explaining
(07:15):
what the heck we're talking about as um. Yes, okay,
let's fix that. UM. Piece go what is it? Well?
Piece go is a type of liquor distilled from wine
made from grapes, a type of brandy. Although it is
(07:36):
often clear in color, it's not usually considered like a
neutral spirit the way vodka might be, because piece go
is often quite flavorful, but it can range from like
fruity to floral to herbal, too funky to earth the
I feel like brandy has a little bit of a
reputation like a like a bad reputation for being kind
of cloying or sweet or single note um in a
(07:58):
lot of the United States. And that's just super unfair
to to the sheer breadth that's possible within the style.
So yeah, but peace can be a lot of things. Um,
it's it's generally warming and grape ish. Uh. And like
I said, I don't have a lot of experience with
then with this one, so like y'all, y'all tell me, Um,
(08:21):
I have the notion that it's like, um that it's
like a dream of wine. Ah, it's it's it's like
stranger and more ethereal or ephemeral. Yeah, yeah, I would agree.
I would agree. I feel like, as you said, it
can taste a lot of ways, and I had experiences
(08:43):
with sweeter ones. I had some way more in your
face ones. Um, but it was one of the things.
And I think this is also just because of like
my palette and I hadn't had it until I was,
you know, in college or after college. Um, that every
sip was kind of like so rising, Like yeah, like
(09:04):
it's not that it was different, it's just like it
was hard to for me to anticipate. It was like
every time, just just like just like there's a lot
going on and like in a way that you hadn't
specifically had before, so you were just like, oh yeah, yeah, cool, Okay,
I need to find something, okay, alright, so h There
(09:24):
are two main varieties of piececo Peruvian and Chilean. Both
are made from grapes that grow in fairly arid regions
and thus tend to be um sweet and strong and flavor.
The grapes um. They're fermented into wine, and then that
wine is distilled into piececo um. They may be made
from blends of grapes, or from single grapes, from fully
(09:46):
fermented wines, or from wines that are stopped part way
through fermentation. The Peruvian types um have more restrictions on
their creation because they have a designation of origin, which
is one of those sets of rules meant to guarantee
the quality of a product by restricting the production to
specific and often traditional methods. Um proving styles are made
(10:10):
from any of eight types of grapes. They are distilled once,
and they are aged briefly in um ceramic metal or glass,
and then bottled at at barrel proof, which is thirty
eight percent to alcohol by volume. The result can range
from clean to funky too earthy to to bright with
(10:30):
fruit um and a little bit fiery. The Chilean types
have fewer restrictions placed on their creation. Um. They are
made from any of thirteen types of grapes, though I've
seen that number range. I'm not totally sure. If anyone
does know, please write in. They can be aged in
wood barrels and often are to develop the flavor. That
can also give them a little bit of a amber color.
(10:54):
They can be distilled multiple times if if you want
to do that, um, and they can be bottled at
a lower proof. The result is often fruity and floral
and smoother. Yeah yeah um. Piececo is often served neat
or on the rocks for sipping or yes mixed into cocktails.
(11:15):
It plays well with a lot of different fruit and
herb flavors. I read that it's really great with just tonic,
like a piececo and tonic um, which is sometimes called
a piston and tonic. I love it um, but perhaps
most commonly um. It is made into a Piececo sour,
which involves lime, juice and sugar, and may additionally involve
(11:38):
an egg white and bitters. We've talked about this before
on the show. But if you're skittish about having a
raw egg white mixed into your drink, which is so lovely, um.
It adds this this foam and this creaminess. That's that's
really just esthetically and palette pleasing. Um. But if you're
(11:58):
skittish about it because of like almonella. UM. Okay. First
of all, generally speaking, you do not need to worry
about salmonella in raw eggs um. The rate of salmonella
in the United States anyway and and all other developed
countries is super low, like ludicrously low. Um. You don't
need to worry about it. If you're still worried about it,
(12:20):
there has been actual research that has been done specifically
with piececo sours um, showing that if you add if
you like, if you like, take an egg white and
you specifically add salmonella to it, like there's definitely salmonella
in there, um, and then use that egg white to
make a piececo sour that salmonella is undetectable after six
minutes and will have been completely inactivated after nine minutes.
(12:44):
So wow. So if you're still if you're yeah, but
science if you're still concerned, wait at least six minutes,
definitely nine to be super safe, and then you're fine.
Can you imagine? Oh so funny? I mean that more
power do you? You do you? But if you were
at a bar and the bargainers like everything okay, like
(13:05):
I'm just waiting nine minutes, yeah, like like I've started
a timer. Don't worry. This is part of the process.
Uh well, I guess related. What about the nutrition, drake responsibly, Yes, Uh,
(13:26):
we do have some numbers for you. We do by
some smiths. PRU has around six hundred and fifty operating
Peacecoat distilleries UM, and about one hundred and fifty of
those might be operating illegally. UM. There is a Peruvian
wine and peace festival every March during the yearly grape harvest.
It's called La Fiesta da Love and Amia. It's been
(13:49):
running since nineteen eight and there is all of the
stuff that you would expect from a festival, plus lots
of distillery and winery tours, sand boarding UM and yes,
a beauty pageant UM and the contestants, among other things,
dance in a in a vat of grapes to to
crush them. As part of the contest, of course you
(14:14):
do um. As of nineteen, the global market for peacecull
was worth some six hundred and seventy million dollars and growing. Yes,
and in the past few decades the US peaceco market
has experienced a lot of growth. The US is the
second largest importer of peaceco after Chile. American import of
(14:34):
piececo double between, so that's not that long to double uh,
And this is a bit of a reverse. Around two thousand,
Chile exported around twenty times more than Prue, but now
Prue exports two to three times more than Chile. Um.
Still Chile produces around three times as much as Peru
(14:58):
annually as thirty million liters to nine point five million leaders.
And I actually find all of these numbers very very
interesting because it seems like then a lot of it
staying where it's yeah, yeah, yeah, that that balance is
always fascinating, Yes, it is. Yeah. And I think it's
(15:19):
become clear that we've got kind of a tale of
two piece goes going on. H Yes, we do. And
we are going to get into the history of that
tale as soon as we get back from a quick
break for a word from our sponsors and we're back.
(15:40):
Thank you sponsoring, Yes, thank you. So again, this is
not the great episode. I feel like, similar to potatoes,
we're circling grapes a lot. Yeah, it's it's just it's
a very broad topic. I mean, I as as we
get into in every individual wine episode, like the history
(16:02):
of every specific grape is so deep, um and so
um well recorded. Mm hmmm uh so yes, yeah, like
down to the specific vine in some cases actual vines
that have been held hostage. So yeah, so note about that. Also,
(16:30):
as we've been hinting at another history section, another fierce,
fierce debate about origins, mainly here between Peru and Chile
and um, a lot of sources I found definitely were
a bit biased in their arguments, So keep that in mind.
Sometimes like overtly so, and sometimes it felt like they
maybe didn't realize it. But yeah, just to keep that
(16:54):
in mind. And also sensibly a food show, this is
one of the episodes where I feel like it just
showcases so much history that we could go into if
we were a history show. Um, this is the history
section of a food show. But like, it's interesting, it's
got it's got a lot going on about why there
is this, this debate and all of this claim around
(17:18):
who invented peace go and what even actually is absolutely
yeah so yeah, yeah, all right, Well I'm gonna try
to break it down as much as I can. But
as always, listeners, do you have personal experience or knowledge
or resources, please let us know, please yes, because much
(17:41):
of the debate here revolves around national pride and I
fraught competitive, complicated history between these two countries. UM. A
big piece of this feud has to do with the
War of the Pacific from eighty three, when Peru and
Bolivia fought against Chile in Chile ultimately one and obviously
(18:02):
this took a toll on the relationship between Chile and
Peru that didn't go away when the war ended, um,
and things got worse later on when some Peruvian territory
became a part of Chile. And that is a big
We're going to talk about it more, but that's a
big part of this argument. Is like when was Chile Chile?
(18:23):
When was preu Beru? All I kind of stuff. Um Alright,
So as for the proving claim to Peaceco, most of
the resources say Peaceco got started when the Spanish introduced
the country to their wine making techniques. They introduced European
grapes in the fift hundreds to PRU. Records from this
time described large vineyards in the area. Um Spanish missionaries
(18:48):
founded the port of Peasco as the city of Santa
Maria Magdalena de Pisco. So they kept the Quechua named Piaceco,
meaning bird, and then added the name of a saint Um.
Most sources suggest that this is probably where the name
peace Coo comes from, because this is where peace Go
the beverage was coming from. So there you go. Yeah,
(19:11):
Um and the Quechua are a group of people and
in the languages that they speak indigenous to Yes, what
is now peru mm hmm um and then groovy and
wyemakers working with grapes brought over from Spain. I found
this in like a couple of places, but again I
would love if anybody has more information about this. They
learned that the King of Spain had banned their wines
(19:33):
due to the fact that they were competing a little
too well with European with European varieties and wines, so
Peruvian vitnors they started leaning into distillation. Yeah, and and
distillation was really coming into its own Around this time
alcohol was beginning to be treated not just as a
(19:56):
medicine but as like a fun thing to drink. Um
In the late fifteen hundreds and early sixteen hundreds, yes,
and the first known written reference to Piececo does come
out of Peru from the fifteen seventies, and by the
early sixteen hundreds there are written mentions of a type
of brandy frequently called aguardiente or brandy I don't know.
(20:20):
So this gets kind of muddled because many of them
were Peaceco like or Peaceco adjacent, but they could have
also been not peacec how we would describe peace cost today. Yeah,
Gordiente is a larger category of right of brandies from
this region, so right exactly, so that that kind of
gets mixed up a bit. Um. There are also descriptions
(20:43):
of how it was made, which clarifies things and is
a way historians are more like, Okay, this is probably
piece go Um. The oldest working distillery in Peru, peace
Co Distillery, dates back to sixteen eighty four. In sixteen
eighty seven, Peruce suffered a devastating earthquake that decimates did
a huge amount of their wine grapes and wine cellars,
(21:03):
and it wasn't until the eighteenth century that the wine
industry there started to recover. Okay so um. Peruvians often
argue that peace Go only started to pop up in Chile.
Are in the Chilean record anyway after the war and
after Peaceco was being made in Peru for decades decades before.
(21:28):
So a lot of Chile's argument comes from the fact
that when records of Peaceco first started popping up, there
was no Peru technically in that Peru and Chile where
one country. Therefore they both have acclaimed to it. And
then Peruvians argue back that they were two cultures, separate
kingdoms with unique histories. Um. And as mentioned, these two
(21:51):
piececos aren't very different products in many ways, which neither
country disputes that. UM. So yeah, yeah it is. It
is not for us to say one way or another.
We are simply we are simply reporting that these are
the arguments. These are the arguments. Um. This one kind
(22:12):
of cracked me up. In n six, Chile's former president
Gabriel Gonzalez changed the name of a village that Chilean's
believe where they believe in ancient Chilean civilization inmended their
version of Piececo to Piececo elki um so changed the
name of this village to that, and this did not
go over well with many Peruvians. Many of them thought
(22:33):
it was a blatant attempt to secure a trademark. I'm
telling you go look up some articles about this listeners,
because a lot of it is playful and like playfully fighting.
Some of it is very much not um. But yeah,
that that kind of was like wow, really, um, Chile
(22:53):
band the sale Piececo from Peru in one and Peru
did the same for Chilean Peaceco about three decades later.
Yeah yeah, yeah yeah. And then when it comes to
the Peasco sour, most attribute that drink to Peru Um.
The Peruvian tails suggest that an American expat and Peru
(23:13):
named Victor von Han or Vaughan. Perhaps Morris made a
riff on the whiskey sour that he called the Piasco
sour at his bar in Lima, which opened in nineteen sixteen,
and then from their employees moved to other establishments and
started refining and spreading this drink. It called for Peruvian
piasco lime juice, simple syrup, egg, white ice and anger
(23:36):
stor and anger Stora Bitters. However, a recent discovery of
a recipe from nineteen o three that is very similar
to it has thrown this whole thing into question, this
whole story. We talked about that in Every Cocktail Hour. Say, meanwhile,
Chili argues that they invented it, but their version is different.
(23:56):
It calls for Chilian peaceco prohaps obviously pika lime and
without the bidders and egg whites. One expert argues a
Chilean recipe for it for this drink pops up in
eighteen two. Yeah, but the first printed recipe is usually
put in the nineteen forties somewhere. So again, yeah, yeah,
(24:18):
this is especially with it with a drink as a
straightforward as a sour. This this is kind of what
you would do with a liquor around the mid to
late eight hundreds, certainly into the nineteen hundreds. Um, that's
I you know, I'm excited for people if they if
(24:39):
they have historical sources and they wanna wanna pin it
to a certain spot and an end point in time.
I'm really excited about all of that history. But but
also I'm like, oh, people probably did that. That's probably
the thing that people did yeah. Indeed. And speaking of
the piece goes sour, maybe related to a cocktail that
(25:01):
took San Francisco by storm in the nineteenth century, the
Peaceco Punch. I think I've had Peaceco Punch. Um this drink. Gosh.
I really think we could come back and do a
whole episode on this drink because it was interesting that
the story behind it, but it really symbolized the wealth
that was generated for some people and for that city
from the gold rush that was happening at that time. Yeah. Yeah,
(25:23):
this is a gold rush drink exactly exactly. And the
quote original Piececo Punch would set you back twenty five
dollars in today's money. The inflation that was going on
surrounding the gold rush is what made people rich. Um.
At the time, it was not finding gold. No one
really got rich finding gold. Uh. They got rich selling
(25:46):
shovels to people who were trying to find gold. Um.
That's not just an apocryphal saying, um in a gold
rush cell shovels. That is literally how the economics of
that time worked. Wow. Yeah. Yeah. And and San Francisco,
you know, as a port city, and it was one
that was flourishing in many ways because of this. Um
(26:06):
Peruvians and their piece cos had long been traded in
that city, and that was something that only increased during
this gold rush UM as they traveled to San Francisco
to put their mining skills to use. A lot of
ships bringing Peaceco also transported pineapples, which people were over
the moon over and we've talked about that multiple times. Um.
(26:27):
And then you add in some lime and some syrup
and perhaps a mysterious other ingredients more on that in
a second, and you have a luxurious Peaceco punch. Uh.
It was strong. Customers were only allowed to order to
as the story goes, uh And yeah. So one San
(26:49):
Francisco bar in particular frequently gets the credit for the
invention of the Peaceco punch. And it's the Bank Exchange
and Billiard Saloon, which, going back to your point of
like kind of these name of bars where you could
misinterpret what's going on, I'd be like a Frank Exchange. Um. So,
artists of all types frequented this bar, some lived above it.
(27:10):
One popular legend is that Mark Twain got the inspiration
for Tom Sawyer from a local man while drinking Pascoe
punches there. Um. Rudyard Kipling wrote of it, no man
but one knows what is in it. I have a
theory it is compounded of the shavings of cherubs, wings,
the glory of a tropical dawn, the red clouds of sunset,
(27:31):
and fragments of lost epics by dead masters. I mean, wow,
that is delightful. I mean Kipling what I dude, But
but that is just a lovely, lovely description of a thing.
It is what a drink? What a drink? Uh? And yes,
this one. This one person who knows what's in it
(27:53):
is supposedly the bartender who claims to have invented it,
Duncan Nickel. His name is filled in multiple ways a
couple of plays, but generally yeah, that Um who secured
the patent for the recipe in eight seven. But he
never divulged the mysterious ingredient. That's we'll never know. It's
probably nothing. That's a plot point. Guo bandit anyway. Um.
(28:23):
Prohibition was not great for peaceco in the United States
in the nineteen twenties and thirties, and the bank Exchange
in Billiard Saloon closed UM and civil strife and prue
negatively impacted the Peruvian peaceco industry for decades. It wasn't
until the two thousand's that Peaceco started to regain a
footholes in the US. Yes. Um, but as we mentioned
(28:46):
in the number section, it's really it's really yeah. Peaceco
Porton's master distiller, Johnny Schuler or Schyler perhaps, was awarded
the Peruvian Congressional Medal of Honor in two thousand seven
for everything he did to popularize peace Go. And he
he boasts the world's largest peace Go collection, with an
(29:07):
estimated three thousand bottles. Mm hmmm. Yeah. In the European
Commission granted Peru's request for a geographical origin when it
comes to piece Go. But I found this interesting. According
to one source, I read, around seventy one countries recognized
Peru as the official home of peace Go, while only
(29:27):
a handful recognized Chile and a few recognize both. And
this is very wild, very wild. You can look at
the list like there's a whole breakdown of it. I again,
it is not for us. It is not for us
to say that way or another. It is not. It
(29:48):
is not. But yes, the debate rages on. Um. I'm
sure we'll have we'll revisit this one in the future,
I bet with an update. Oh yeah, hope. So well
yeah maybe I know maybe by then you will have
tried it. Hopefully. I'm serious, Like tonight, I'm like, get
(30:11):
to me the peace cost yes, yes, um, well, listeners,
as always, if you have any thoughts on this, any
information that we miss, clarifications and favorite Peaceco brands for
Lauren and I to try, yeah, yeah, definitely let us know, yes,
please let us know. But in the meantime, I think
(30:31):
that's what we have to say about Peaceco for now.
And we do have some listener mail already prepared for you,
and we're going to get into that, but first we're
going to get into one more quick break for a
word from our sponsors. And we're back. Thank you, sponsor, Yes,
(30:51):
thank you, And we're back with full of flavor. That's
what peace boys. I'm also trying to help you because
your your voice. I was going to do like a
(31:13):
really high pitch thing and I was like, wow, that's
not with Lauren. Thank you. Yeah. Yeah, I'm I'm recovering
from from actually my first bout of COVID y'all, so
uh so, yeah, I've had really mild symptoms. I'm super
lucky um, but I thank you for not trying to
make me go be terrible with me. No, that would
(31:33):
be mean. I would never never thank you. You are
most welcome, Megan wrote. So, I just finished the g
episode where a letter mentioned sugar cream pie, and I
rushed to write to encourage an episode on it. But
then I had a faint memory of trying to explain
sugar cream pie and an email to some of my
(31:54):
favorite podcasters. Surely that was you two right wrong. It
was Holly and Tracy from Stuff you missed an history class.
They talked about Amish pie on an episode, which sounded
very similar to sugar cream pie to me, So I
wrote an email to them about it, and then I
forgot to send the email. Whoops. Anyway, sugar cream pie
is delicious. I'm from a town on the Ohio Indiana border,
(32:17):
so it's pretty popular where I grew up. There are
many debates about which recipe is the best, and the
restaurants in the area that make it carefully guard their
secret touches. One decided to publish their recipe and recipes
for other desserts when they went out of business in
the nineties in the newspaper and my mom still has
the clippings. Yeah, that's fascinating. It is. You know, we
(32:41):
love a good localized, regional food and I mean adding
some pie and I am sold right right and like
and like, okay, like I've heard of this. I don't
know exactly what it is or what it's made of. Um,
I don't think I've ever had it. But I'm from
Ohio originally, but I'm from the eat end of Ohio.
(33:01):
I'm from like the Pennsylvania Ohio border, so so that
pie like there, So that is how localized this is.
I love it. Oh my gosh, I love it. And
I'm like, now I want to know about omagh pie?
Um now, and also like what pies do I make?
(33:21):
That people wouldn't know what I'm talking about. I had
never had pecan pie before I moved to Atlanta. Wow. Yeah, wow,
Oh now we just need to do a whole episode
that's just like Regions of Pies. Where can you get
this pie? That sounds like a whole other podcast does
(33:44):
And I'm tempted to undertake it. I am tempted, but
this is definitely on our list. Yeah, because multiple people
have written in about it. I love it. Can't wait
to can't wait to learn more and recipe was included
in this, So that's exciting, very exciting. Kara or Carra wrote,
(34:05):
I have a trifecta for you. My dog has a
good name, a good costume, and it's a pun. So
here's Taco in his costume contest winning costume. He's a
beagle and cream cheese. Oh. I actually had fully planned
(34:25):
a different costume, but had supply issues and the pouring
rain at the last minute and throw this together. It
was a hit. Um. Also, Maynard is a baby cow.
He came in second in the contest. Um in pod
content related news, it's called Taylor Ham and it's a
(34:46):
staple from my childhood and let's be honest, adult visits
to my grandma's house on the Jersey Shore. The cruelest
thing is that I don't live in Jersey, so I
can't eat it every day. You'll never believe the shock
and happiness when I walked into a del eat in
Las Vegas and saw a tailor ham and egg sandwich
on the menu and then enclosed there are photographs of
(35:09):
of Taco and Maynard. Um Uh. Taco is indeed a
beagle and and This beagle has a little Philadelphia cream cheese,
um placard costume beagle and cream cheese. Oh my goodness,
what a good what a good dog. And then Maynard,
(35:30):
it's just like a little baby cow with a little
ears and the little horns. And I think this is
also a beagle, but it's hard to tell because it's
head on and and it's licking its own nose. Um,
because it's just it's very excited. Uh, and I this
is such Both of these are very very very good dogs.
(35:50):
Thank you for sharing them with us. Yes, we continue
to be delighted by all these pictures, all your pun names,
all your castive, so talented, all you those are just
so talented. Seriously, this is the best. Yeah, I'm so
glad we've we've asked of this and that you have
answered the call um. And also, oh my gosh, the
(36:10):
amount of it's Taylor Ham No, it's pork roll emails
are gotten. Listeners, You are in for a treat in
future episodes. Uh, it's we've adored every minute. Yeah, yeah,
we should keep it tally according to savor listeners. M Yeah,
it's funny. We've gotten memes. I think we've got some
(36:31):
statistics like serious business. It's serious business, um, the most serious. Yes, absolutely,
absolutely so if you want to be involved in that tally,
get to writing. Yeah, yes, And thanks to both of
these listeners for writing in. If you would like to
(36:52):
write to us, you can. Our email is hello at
savor pot dot com. We're also on social media. You
can find us on Twitter, Facebook, and in to Graham
at savor pod and we do hope to hear from you.
Savor is production at I Heart Radio. For more podcasts
my Heart Radio, you can visit the i Heart Radio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and
(37:14):
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way
Hello, and welcome to Sabor production of iHeart Radio. I'm
Annie Reese and I'm Lauren bog Obam, and today we
have an episode for you about Peaceco, Yes, which is
gonna be fun with pronunciation because we already had a
bit of a pronunciation emergency. I mean emergency is a
strong word, but we had to look up they're talking
about Yeah, there are no emergencies and infotainment podcasting, um
(00:29):
but but yes, just I was like, okay, here you go.
You're ready to talk about pisco and Annie was like,
you mean Peaceco. And I was like, let us check,
let us super double check that one. I've always I
don't think I've ever heard this word out loud before, right, uh.
And I had heard it out loud, but as I
(00:51):
was kind of joking, it was a bit of a oh,
I don't know, like seven or eight years ago, I
was in Peru, Um I did. I wasn't from a
you're with us at the time, and my memory is fuzzy,
both from the piece co and the time that has passed,
I will say, which brings us to our are are
(01:12):
always note on episodes like this and drink responsibly. Yes, yes, uh?
And I Okay, So I did go to Peru a
couple of years ago. I think I've told this story
before because I was, I could have sworn up and
down this is happening more often, Lauren that we had
already done a peace COO episode. We have not not.
(01:34):
I had to check as well. So yes, I think
we've talked about it before. And I think I told
this story before, but I will tell it again because
I was. I don't know, I'm a huge nerd. I'm
sure that's no surprising anybody. And I saw this. I
think it was in Lima, but at night have it
might not have been Um, it might have been Incusco.
(01:56):
But I saw this place and it was called translated
the Museum of Peace Go Okay. I was like, oh, museum, yeah.
And I walked in and I went up to the
front and it was a very like clean white space.
It had a whole um illustration of how peaceco is
(02:16):
made and like the history of peaceco on the walls.
And I went up um to what appeared to be
a bar, and I was like, I would like one
ticket to the museum please, And the guy gave me
such like a dead band stare, and he was like,
this isn't a museum, it's a bar. That's just the
(02:40):
name of the bar. Would you like some piece go?
I was like, well, yes, please, in that case, I
will take one drink of peace go. Thank you. It
was so embarrassing, and I still have a It's like
a postcard, but it has the process of how to
make peace go and he did. He was very informative
(03:02):
and he told me how to make it. But that
was sort of my first I was like, oh, I
want to learn about this. I've never heard about it before. Uh,
it was not a museum. And I tried to buy
the ticket in my very broken Spanish and he I'm
sure he probably tells the story as well. I am
positive that is not the only time that that mistake
(03:24):
has occurred, because that's a I mean, and I've seen
that in other bars that are named things that are
kind of quirky, where they're like, we don't sell hardware here,
ma'am endorser. It's that's just the it's would you like
a drink? I that's what there's Yeah, that's what we
got man, it's a I mean, it worked on me.
(03:47):
It was effective. I came in. I was like oh,
I'm gonna learn so much. Was there any particular reason
this was on your mind? No, no, zero, none, none
at all. I think that the I was looking through
our ideas sheet and I think the pisco I'm going
to do this all episode. I was looking through our
ideas sheet and the Piasco sour was on there, as
(04:09):
it has been for the entire time we've been doing
this show, and so I've vaguely had it in my
head to to do a piececo episode for this entire time.
But now now, now is the time. Now, now is
the time. Have you ever had any I am trying
to I've been trying to figure that out this this
(04:31):
entire time. I've been reading about this for this outline. Um,
I don't think so. Um So this is a super
rare I have absolutely, as far as I can tell,
no experience with this product. And and you the tables
are turned any you have all of this experience. The
tables are turned. Now I get to see what it's
(04:55):
like to live on the other side. One of the
reasons I thought we'd already done this episode is over
the stuff I've never told you. The other podcast that
I am on. We have a happy hour segment every
week once a week. Um. And as part of that,
we highlight women in the beverage industry doesn't have to
(05:16):
be alcohol. Yeah, and we did one on women who
were distilling Peace Go. So if you're interested in that,
you can go check it out. Um. It's very good,
very good because we try it during the episode, which
is always really but it was fun. Oh yeah, yeah,
it's definitely. I'm super interested in it now. Um. And uh,
(05:39):
I'm also relatively unfamiliar with with brandy as a category,
and so yeah, I'm like, I'm like, oh man, am
I gonna go try to find a bottle of peace Go?
Like once we finished this recording, probably yeah, yeah, I
support it. Supported. The first Saturday in February is international
Peace Go Saturday in Peru, and Peace Go Day in
(05:59):
per is the fourth Sunday in July. And I suspect
Lauren and I would love for listeners right in there
are more days of peace coop around the world somehow tangentially,
it's just a feeling in my gut. Yes, I would.
I would tentatively agree with you. Okay, I We'll take that. Um.
(06:24):
You can see our wine episodes for more info. Related
info yeah about grapes for sure. UM. Also kind of
generally are our liquor episodes. I think we get a
little bit into the history of distillation in the Scotch
episode specifically, UM, and then also the Whiskey Sour cocktail
our episode, isn't it Isn't that great to say? Yeah, yeah,
(06:51):
that that one goes into the history of sours um,
which which is going to be we're gonna glance through.
But yeah, for a deeper history, go see that episode. Yes, yes, yes,
But I guess this wrings us a question. I think
it does because we've been we've been running rough shod
over a number of of topic categories without really explaining
(07:15):
what the heck we're talking about as um. Yes, okay,
let's fix that. UM. Piece go what is it? Well?
Piece go is a type of liquor distilled from wine
made from grapes, a type of brandy. Although it is
(07:36):
often clear in color, it's not usually considered like a
neutral spirit the way vodka might be, because piece go
is often quite flavorful, but it can range from like
fruity to floral to herbal, too funky to earth the
I feel like brandy has a little bit of a
reputation like a like a bad reputation for being kind
of cloying or sweet or single note um in a
(07:58):
lot of the United States. And that's just super unfair
to to the sheer breadth that's possible within the style.
So yeah, but peace can be a lot of things. Um,
it's it's generally warming and grape ish. Uh. And like
I said, I don't have a lot of experience with
then with this one, so like y'all, y'all tell me, Um,
(08:21):
I have the notion that it's like, um that it's
like a dream of wine. Ah, it's it's it's like
stranger and more ethereal or ephemeral. Yeah, yeah, I would agree.
I would agree. I feel like, as you said, it
can taste a lot of ways, and I had experiences
(08:43):
with sweeter ones. I had some way more in your
face ones. Um, but it was one of the things.
And I think this is also just because of like
my palette and I hadn't had it until I was,
you know, in college or after college. Um, that every
sip was kind of like so rising, Like yeah, like
(09:04):
it's not that it was different, it's just like it
was hard to for me to anticipate. It was like
every time, just just like just like there's a lot
going on and like in a way that you hadn't
specifically had before, so you were just like, oh yeah, yeah, cool, Okay,
I need to find something, okay, alright, so h There
(09:24):
are two main varieties of piececo Peruvian and Chilean. Both
are made from grapes that grow in fairly arid regions
and thus tend to be um sweet and strong and flavor.
The grapes um. They're fermented into wine, and then that
wine is distilled into piececo um. They may be made
from blends of grapes, or from single grapes, from fully
(09:46):
fermented wines, or from wines that are stopped part way
through fermentation. The Peruvian types um have more restrictions on
their creation because they have a designation of origin, which
is one of those sets of rules meant to guarantee
the quality of a product by restricting the production to
specific and often traditional methods. Um proving styles are made
(10:10):
from any of eight types of grapes. They are distilled once,
and they are aged briefly in um ceramic metal or glass,
and then bottled at at barrel proof, which is thirty
eight percent to alcohol by volume. The result can range
from clean to funky too earthy to to bright with
(10:30):
fruit um and a little bit fiery. The Chilean types
have fewer restrictions placed on their creation. Um. They are
made from any of thirteen types of grapes, though I've
seen that number range. I'm not totally sure. If anyone
does know, please write in. They can be aged in
wood barrels and often are to develop the flavor. That
can also give them a little bit of a amber color.
(10:54):
They can be distilled multiple times if if you want
to do that, um, and they can be bottled at
a lower proof. The result is often fruity and floral
and smoother. Yeah yeah um. Piececo is often served neat
or on the rocks for sipping or yes mixed into cocktails.
(11:15):
It plays well with a lot of different fruit and
herb flavors. I read that it's really great with just tonic,
like a piececo and tonic um, which is sometimes called
a piston and tonic. I love it um, but perhaps
most commonly um. It is made into a Piececo sour,
which involves lime, juice and sugar, and may additionally involve
(11:38):
an egg white and bitters. We've talked about this before
on the show. But if you're skittish about having a
raw egg white mixed into your drink, which is so lovely, um.
It adds this this foam and this creaminess. That's that's
really just esthetically and palette pleasing. Um. But if you're
(11:58):
skittish about it because of like almonella. UM. Okay. First
of all, generally speaking, you do not need to worry
about salmonella in raw eggs um. The rate of salmonella
in the United States anyway and and all other developed
countries is super low, like ludicrously low. Um. You don't
need to worry about it. If you're still worried about it,
(12:20):
there has been actual research that has been done specifically
with piececo sours um, showing that if you add if
you like, if you like, take an egg white and
you specifically add salmonella to it, like there's definitely salmonella
in there, um, and then use that egg white to
make a piececo sour that salmonella is undetectable after six
minutes and will have been completely inactivated after nine minutes.
(12:44):
So wow. So if you're still if you're yeah, but
science if you're still concerned, wait at least six minutes,
definitely nine to be super safe, and then you're fine.
Can you imagine? Oh so funny? I mean that more
power do you? You do you? But if you were
at a bar and the bargainers like everything okay, like
(13:05):
I'm just waiting nine minutes, yeah, like like I've started
a timer. Don't worry. This is part of the process.
Uh well, I guess related. What about the nutrition, drake responsibly, Yes, Uh,
(13:26):
we do have some numbers for you. We do by
some smiths. PRU has around six hundred and fifty operating
Peacecoat distilleries UM, and about one hundred and fifty of
those might be operating illegally. UM. There is a Peruvian
wine and peace festival every March during the yearly grape harvest.
It's called La Fiesta da Love and Amia. It's been
(13:49):
running since nineteen eight and there is all of the
stuff that you would expect from a festival, plus lots
of distillery and winery tours, sand boarding UM and yes,
a beauty pageant UM and the contestants, among other things,
dance in a in a vat of grapes to to
crush them. As part of the contest, of course you
(14:14):
do um. As of nineteen, the global market for peacecull
was worth some six hundred and seventy million dollars and growing. Yes,
and in the past few decades the US peaceco market
has experienced a lot of growth. The US is the
second largest importer of peaceco after Chile. American import of
(14:34):
piececo double between, so that's not that long to double uh,
And this is a bit of a reverse. Around two thousand,
Chile exported around twenty times more than Prue, but now
Prue exports two to three times more than Chile. Um.
Still Chile produces around three times as much as Peru
(14:58):
annually as thirty million liters to nine point five million leaders.
And I actually find all of these numbers very very
interesting because it seems like then a lot of it
staying where it's yeah, yeah, yeah, that that balance is
always fascinating, Yes, it is. Yeah. And I think it's
(15:19):
become clear that we've got kind of a tale of
two piece goes going on. H Yes, we do. And
we are going to get into the history of that
tale as soon as we get back from a quick
break for a word from our sponsors and we're back.
(15:40):
Thank you sponsoring, Yes, thank you. So again, this is
not the great episode. I feel like, similar to potatoes,
we're circling grapes a lot. Yeah, it's it's just it's
a very broad topic. I mean, I as as we
get into in every individual wine episode, like the history
(16:02):
of every specific grape is so deep, um and so
um well recorded. Mm hmmm uh so yes, yeah, like
down to the specific vine in some cases actual vines
that have been held hostage. So yeah, so note about that. Also,
(16:30):
as we've been hinting at another history section, another fierce,
fierce debate about origins, mainly here between Peru and Chile
and um, a lot of sources I found definitely were
a bit biased in their arguments, So keep that in mind.
Sometimes like overtly so, and sometimes it felt like they
maybe didn't realize it. But yeah, just to keep that
(16:54):
in mind. And also sensibly a food show, this is
one of the episodes where I feel like it just
showcases so much history that we could go into if
we were a history show. Um, this is the history
section of a food show. But like, it's interesting, it's
got it's got a lot going on about why there
is this, this debate and all of this claim around
(17:18):
who invented peace go and what even actually is absolutely
yeah so yeah, yeah, all right, Well I'm gonna try
to break it down as much as I can. But
as always, listeners, do you have personal experience or knowledge
or resources, please let us know, please yes, because much
(17:41):
of the debate here revolves around national pride and I
fraught competitive, complicated history between these two countries. UM. A
big piece of this feud has to do with the
War of the Pacific from eighty three, when Peru and
Bolivia fought against Chile in Chile ultimately one and obviously
(18:02):
this took a toll on the relationship between Chile and
Peru that didn't go away when the war ended, um,
and things got worse later on when some Peruvian territory
became a part of Chile. And that is a big
We're going to talk about it more, but that's a
big part of this argument. Is like when was Chile Chile?
(18:23):
When was preu Beru? All I kind of stuff. Um Alright,
So as for the proving claim to Peaceco, most of
the resources say Peaceco got started when the Spanish introduced
the country to their wine making techniques. They introduced European
grapes in the fift hundreds to PRU. Records from this
time described large vineyards in the area. Um Spanish missionaries
(18:48):
founded the port of Peasco as the city of Santa
Maria Magdalena de Pisco. So they kept the Quechua named Piaceco,
meaning bird, and then added the name of a saint Um.
Most sources suggest that this is probably where the name
peace Coo comes from, because this is where peace Go
the beverage was coming from. So there you go. Yeah,
(19:11):
Um and the Quechua are a group of people and
in the languages that they speak indigenous to Yes, what
is now peru mm hmm um and then groovy and
wyemakers working with grapes brought over from Spain. I found
this in like a couple of places, but again I
would love if anybody has more information about this. They
learned that the King of Spain had banned their wines
(19:33):
due to the fact that they were competing a little
too well with European with European varieties and wines, so
Peruvian vitnors they started leaning into distillation. Yeah, and and
distillation was really coming into its own Around this time
alcohol was beginning to be treated not just as a
(19:56):
medicine but as like a fun thing to drink. Um
In the late fifteen hundreds and early sixteen hundreds, yes,
and the first known written reference to Piececo does come
out of Peru from the fifteen seventies, and by the
early sixteen hundreds there are written mentions of a type
of brandy frequently called aguardiente or brandy I don't know.
(20:20):
So this gets kind of muddled because many of them
were Peaceco like or Peaceco adjacent, but they could have
also been not peacec how we would describe peace cost today. Yeah,
Gordiente is a larger category of right of brandies from
this region, so right exactly, so that that kind of
gets mixed up a bit. Um. There are also descriptions
(20:43):
of how it was made, which clarifies things and is
a way historians are more like, Okay, this is probably
piece go Um. The oldest working distillery in Peru, peace
Co Distillery, dates back to sixteen eighty four. In sixteen
eighty seven, Peruce suffered a devastating earthquake that decimates did
a huge amount of their wine grapes and wine cellars,
(21:03):
and it wasn't until the eighteenth century that the wine
industry there started to recover. Okay so um. Peruvians often
argue that peace Go only started to pop up in Chile.
Are in the Chilean record anyway after the war and
after Peaceco was being made in Peru for decades decades before.
(21:28):
So a lot of Chile's argument comes from the fact
that when records of Peaceco first started popping up, there
was no Peru technically in that Peru and Chile where
one country. Therefore they both have acclaimed to it. And
then Peruvians argue back that they were two cultures, separate
kingdoms with unique histories. Um. And as mentioned, these two
(21:51):
piececos aren't very different products in many ways, which neither
country disputes that. UM. So yeah, yeah it is. It
is not for us to say one way or another.
We are simply we are simply reporting that these are
the arguments. These are the arguments. Um. This one kind
(22:12):
of cracked me up. In n six, Chile's former president
Gabriel Gonzalez changed the name of a village that Chilean's
believe where they believe in ancient Chilean civilization inmended their
version of Piececo to Piececo elki um so changed the
name of this village to that, and this did not
go over well with many Peruvians. Many of them thought
(22:33):
it was a blatant attempt to secure a trademark. I'm
telling you go look up some articles about this listeners,
because a lot of it is playful and like playfully fighting.
Some of it is very much not um. But yeah,
that that kind of was like wow, really, um, Chile
(22:53):
band the sale Piececo from Peru in one and Peru
did the same for Chilean Peaceco about three decades later.
Yeah yeah, yeah yeah. And then when it comes to
the Peasco sour, most attribute that drink to Peru Um.
The Peruvian tails suggest that an American expat and Peru
(23:13):
named Victor von Han or Vaughan. Perhaps Morris made a
riff on the whiskey sour that he called the Piasco
sour at his bar in Lima, which opened in nineteen sixteen,
and then from their employees moved to other establishments and
started refining and spreading this drink. It called for Peruvian
piasco lime juice, simple syrup, egg, white ice and anger
(23:36):
stor and anger Stora Bitters. However, a recent discovery of
a recipe from nineteen o three that is very similar
to it has thrown this whole thing into question, this
whole story. We talked about that in Every Cocktail Hour. Say, meanwhile,
Chili argues that they invented it, but their version is different.
(23:56):
It calls for Chilian peaceco prohaps obviously pika lime and
without the bidders and egg whites. One expert argues a
Chilean recipe for it for this drink pops up in
eighteen two. Yeah, but the first printed recipe is usually
put in the nineteen forties somewhere. So again, yeah, yeah,
(24:18):
this is especially with it with a drink as a
straightforward as a sour. This this is kind of what
you would do with a liquor around the mid to
late eight hundreds, certainly into the nineteen hundreds. Um, that's
I you know, I'm excited for people if they if
(24:39):
they have historical sources and they wanna wanna pin it
to a certain spot and an end point in time.
I'm really excited about all of that history. But but
also I'm like, oh, people probably did that. That's probably
the thing that people did yeah. Indeed. And speaking of
the piece goes sour, maybe related to a cocktail that
(25:01):
took San Francisco by storm in the nineteenth century, the
Peaceco Punch. I think I've had Peaceco Punch. Um this drink. Gosh.
I really think we could come back and do a
whole episode on this drink because it was interesting that
the story behind it, but it really symbolized the wealth
that was generated for some people and for that city
from the gold rush that was happening at that time. Yeah. Yeah,
(25:23):
this is a gold rush drink exactly exactly. And the
quote original Piececo Punch would set you back twenty five
dollars in today's money. The inflation that was going on
surrounding the gold rush is what made people rich. Um.
At the time, it was not finding gold. No one
really got rich finding gold. Uh. They got rich selling
(25:46):
shovels to people who were trying to find gold. Um.
That's not just an apocryphal saying, um in a gold
rush cell shovels. That is literally how the economics of
that time worked. Wow. Yeah. Yeah. And and San Francisco,
you know, as a port city, and it was one
that was flourishing in many ways because of this. Um
(26:06):
Peruvians and their piece cos had long been traded in
that city, and that was something that only increased during
this gold rush UM as they traveled to San Francisco
to put their mining skills to use. A lot of
ships bringing Peaceco also transported pineapples, which people were over
the moon over and we've talked about that multiple times. Um.
(26:27):
And then you add in some lime and some syrup
and perhaps a mysterious other ingredients more on that in
a second, and you have a luxurious Peaceco punch. Uh.
It was strong. Customers were only allowed to order to
as the story goes, uh And yeah. So one San
(26:49):
Francisco bar in particular frequently gets the credit for the
invention of the Peaceco punch. And it's the Bank Exchange
and Billiard Saloon, which, going back to your point of
like kind of these name of bars where you could
misinterpret what's going on, I'd be like a Frank Exchange. Um. So,
artists of all types frequented this bar, some lived above it.
(27:10):
One popular legend is that Mark Twain got the inspiration
for Tom Sawyer from a local man while drinking Pascoe
punches there. Um. Rudyard Kipling wrote of it, no man
but one knows what is in it. I have a
theory it is compounded of the shavings of cherubs, wings,
the glory of a tropical dawn, the red clouds of sunset,
(27:31):
and fragments of lost epics by dead masters. I mean, wow,
that is delightful. I mean Kipling what I dude, But
but that is just a lovely, lovely description of a thing.
It is what a drink? What a drink? Uh? And yes,
this one. This one person who knows what's in it
(27:53):
is supposedly the bartender who claims to have invented it,
Duncan Nickel. His name is filled in multiple ways a
couple of plays, but generally yeah, that Um who secured
the patent for the recipe in eight seven. But he
never divulged the mysterious ingredient. That's we'll never know. It's
probably nothing. That's a plot point. Guo bandit anyway. Um.
(28:23):
Prohibition was not great for peaceco in the United States
in the nineteen twenties and thirties, and the bank Exchange
in Billiard Saloon closed UM and civil strife and prue
negatively impacted the Peruvian peaceco industry for decades. It wasn't
until the two thousand's that Peaceco started to regain a
footholes in the US. Yes. Um, but as we mentioned
(28:46):
in the number section, it's really it's really yeah. Peaceco
Porton's master distiller, Johnny Schuler or Schyler perhaps, was awarded
the Peruvian Congressional Medal of Honor in two thousand seven
for everything he did to popularize peace Go. And he
he boasts the world's largest peace Go collection, with an
(29:07):
estimated three thousand bottles. Mm hmmm. Yeah. In the European
Commission granted Peru's request for a geographical origin when it
comes to piece Go. But I found this interesting. According
to one source, I read, around seventy one countries recognized
Peru as the official home of peace Go, while only
(29:27):
a handful recognized Chile and a few recognize both. And
this is very wild, very wild. You can look at
the list like there's a whole breakdown of it. I again,
it is not for us. It is not for us
to say that way or another. It is not. It
(29:48):
is not. But yes, the debate rages on. Um. I'm
sure we'll have we'll revisit this one in the future,
I bet with an update. Oh yeah, hope. So well
yeah maybe I know maybe by then you will have
tried it. Hopefully. I'm serious, Like tonight, I'm like, get
(30:11):
to me the peace cost yes, yes, um, well, listeners,
as always, if you have any thoughts on this, any
information that we miss, clarifications and favorite Peaceco brands for
Lauren and I to try, yeah, yeah, definitely let us know, yes,
please let us know. But in the meantime, I think
(30:31):
that's what we have to say about Peaceco for now.
And we do have some listener mail already prepared for you,
and we're going to get into that, but first we're
going to get into one more quick break for a
word from our sponsors. And we're back. Thank you, sponsor, Yes,
(30:51):
thank you, And we're back with full of flavor. That's
what peace boys. I'm also trying to help you because
your your voice. I was going to do like a
(31:13):
really high pitch thing and I was like, wow, that's
not with Lauren. Thank you. Yeah. Yeah, I'm I'm recovering
from from actually my first bout of COVID y'all, so
uh so, yeah, I've had really mild symptoms. I'm super
lucky um, but I thank you for not trying to
make me go be terrible with me. No, that would
(31:33):
be mean. I would never never thank you. You are
most welcome, Megan wrote. So, I just finished the g
episode where a letter mentioned sugar cream pie, and I
rushed to write to encourage an episode on it. But
then I had a faint memory of trying to explain
sugar cream pie and an email to some of my
(31:54):
favorite podcasters. Surely that was you two right wrong. It
was Holly and Tracy from Stuff you missed an history class.
They talked about Amish pie on an episode, which sounded
very similar to sugar cream pie to me, So I
wrote an email to them about it, and then I
forgot to send the email. Whoops. Anyway, sugar cream pie
is delicious. I'm from a town on the Ohio Indiana border,
(32:17):
so it's pretty popular where I grew up. There are
many debates about which recipe is the best, and the
restaurants in the area that make it carefully guard their
secret touches. One decided to publish their recipe and recipes
for other desserts when they went out of business in
the nineties in the newspaper and my mom still has
the clippings. Yeah, that's fascinating. It is. You know, we
(32:41):
love a good localized, regional food and I mean adding
some pie and I am sold right right and like
and like, okay, like I've heard of this. I don't
know exactly what it is or what it's made of. Um,
I don't think I've ever had it. But I'm from
Ohio originally, but I'm from the eat end of Ohio.
(33:01):
I'm from like the Pennsylvania Ohio border, so so that
pie like there, So that is how localized this is.
I love it. Oh my gosh, I love it. And
I'm like, now I want to know about omagh pie?
Um now, and also like what pies do I make?
(33:21):
That people wouldn't know what I'm talking about. I had
never had pecan pie before I moved to Atlanta. Wow. Yeah, wow,
Oh now we just need to do a whole episode
that's just like Regions of Pies. Where can you get
this pie? That sounds like a whole other podcast does
(33:44):
And I'm tempted to undertake it. I am tempted, but
this is definitely on our list. Yeah, because multiple people
have written in about it. I love it. Can't wait
to can't wait to learn more and recipe was included
in this, So that's exciting, very exciting. Kara or Carra wrote,
(34:05):
I have a trifecta for you. My dog has a
good name, a good costume, and it's a pun. So
here's Taco in his costume contest winning costume. He's a
beagle and cream cheese. Oh. I actually had fully planned
(34:25):
a different costume, but had supply issues and the pouring
rain at the last minute and throw this together. It
was a hit. Um. Also, Maynard is a baby cow.
He came in second in the contest. Um in pod
content related news, it's called Taylor Ham and it's a
(34:46):
staple from my childhood and let's be honest, adult visits
to my grandma's house on the Jersey Shore. The cruelest
thing is that I don't live in Jersey, so I
can't eat it every day. You'll never believe the shock
and happiness when I walked into a del eat in
Las Vegas and saw a tailor ham and egg sandwich
on the menu and then enclosed there are photographs of
(35:09):
of Taco and Maynard. Um Uh. Taco is indeed a
beagle and and This beagle has a little Philadelphia cream cheese,
um placard costume beagle and cream cheese. Oh my goodness,
what a good what a good dog. And then Maynard,
(35:30):
it's just like a little baby cow with a little
ears and the little horns. And I think this is
also a beagle, but it's hard to tell because it's
head on and and it's licking its own nose. Um,
because it's just it's very excited. Uh, and I this
is such Both of these are very very very good dogs.
(35:50):
Thank you for sharing them with us. Yes, we continue
to be delighted by all these pictures, all your pun names,
all your castive, so talented, all you those are just
so talented. Seriously, this is the best. Yeah, I'm so
glad we've we've asked of this and that you have
answered the call um. And also, oh my gosh, the
(36:10):
amount of it's Taylor Ham No, it's pork roll emails
are gotten. Listeners, You are in for a treat in
future episodes. Uh, it's we've adored every minute. Yeah, yeah,
we should keep it tally according to savor listeners. M Yeah,
it's funny. We've gotten memes. I think we've got some
(36:31):
statistics like serious business. It's serious business, um, the most serious. Yes, absolutely,
absolutely so if you want to be involved in that tally,
get to writing. Yeah, yes, And thanks to both of
these listeners for writing in. If you would like to
(36:52):
write to us, you can. Our email is hello at
savor pot dot com. We're also on social media. You
can find us on Twitter, Facebook, and in to Graham
at savor pod and we do hope to hear from you.
Savor is production at I Heart Radio. For more podcasts
my Heart Radio, you can visit the i Heart Radio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and
(37:14):
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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