The Very Special Cognac Episode

This category of aged, blended brandies can get expensive real quick. Anney and Lauren dip into the rich history and many regulations around cognac.

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:08):
Hello, and welcome to Savor production of iHeartRadio. I'm Annie
Reese and I'm.

Speaker 2 (00:12):
Moreen Vogelbaum, and today we have an episode for you
about kognac.

Speaker 1 (00:16):
Yes, and as always, drink responsibly.

Speaker 3 (00:19):
Yeah, yeah, yeah, yeah.

Speaker 1 (00:21):
Was there any particular reason this was on your mind? Uh?

Speaker 2 (00:25):
Yes, for I feel weird answering yes to that question.
So Marty Grove is vaguely nowsh I mean it has been.
I mean like Carnival season has been occurring for a
little bit and uh yeah, and cognac is a classic

(00:47):
ingredient in several classic New Orleans cocktails. So I was like, yeah,
why not that thing?

Speaker 1 (00:54):
Yeah, why not that thing? And you know, it turns
out perhaps there was reason why not. And it's a
lot to research, is the reason. Yeah.

Speaker 2 (01:06):
This is also we have not done this earlier because
it's a very big topic. As I was saying, Annie
and I were talking before we started recording, and both
of us were like, and then we stopped because we
could do an entire podcast, not just episode, but podcast
on cognac and that's not this podcast. So this is
a slightly abbreviated version.

Speaker 1 (01:28):
It is indeed, it is indeed, but still plenty to
go over. You know, I'm not super familiar with kangnac.
I've had it in plenty of things, but I don't
think it's like an ingredient I'm well versed in.

Speaker 2 (01:43):
Yeah, I guess I think I've only had it like
like tried it straight to kind of try it like
twice on two different occasions. I've had plenty of like
Ukerry cocktails and write and other stuff related. But yeah,
I'm also not super familiar with it.

Speaker 1 (02:00):
Well here we are.

Speaker 2 (02:01):
Yeah, Like now now I want to get into it,
except not not as deeply as some people do or expensively.

Speaker 1 (02:10):
I should say. That's fair, that's fair enough.

Speaker 2 (02:16):
You can you can see our other wine and spirits episodes.
I think Bourbon and Scotch both have pretty good explainers
about the distilling process. Also our French wine Blight episode.
Also tangentially the Exo Sauce episode, which doesn't really have
anything to do with cognac.

Speaker 1 (02:38):
Oh, yeah, but that's I didn't put that together. But
you're right, Okay, Yeah, Well, I guess that brings us
to our question. It does kangnac? What is it?

Speaker 2 (02:55):
Well, Cognac is an alcoholic beverage made by first fermenting
grape into white wine, and then double distilling that wine
to make a brandy, and then aging that brandy in
oak barrels for at least two years, and then blending
at least two of those aged brandies to produce whatever
qualities you're looking for in a cognac. It is more

(03:17):
complicated than that because cognac is a protected designation of
origin like champagne, so every aspect of production is industry
regulated a lot, and the qualities that you're looking for
can differ from distiller to distiller and like project to project,
but you're basically looking at like a golden to deep
amber liquor with complex flavors, fruits and florals from the

(03:40):
wine itself and then from the aging anything from like
nuts and woods to spices to vanilla to like mushroom
and leather. It's rich and varyingly sweet and fruity floral
in like this almost savory kind of way. It can

(04:00):
be sipped solo or with a bit of water or ice,
or incorporated into any number of cocktails, or used to
make liqueurs. In pokemon terms, it's like a mega evolution
of grapes. It's like a it's like drinking a cigar
box and a velvet smoking jacket, kind of fancy.

Speaker 1 (04:25):
Yeah, it's got a whole vibe too.

Speaker 2 (04:28):
You just have a vibe, oh my goodness, a very
carefully constructed marketing vibe. But that is but that is
the vibe of it. Yeah, it's good marketing.

Speaker 1 (04:40):
Okay.

Speaker 2 (04:41):
So Cognac is a town in southwest France, north of
Bordeaux and just a little bit inland from the Atlantic.
In the surrounding region, three varieties of wine grapes are grown,
mostly like ninety five to ninety eight percent on blanc,
a little bit of fallee blanche, and then colmbard. They're
all very bright and acidic. I've read that the wine

(05:03):
that they make is undrinkable, and this kind of makes sense,
you know, like they make this really tart, low alcohol
wine that has plenty of room to develop during distillation
and aging. A finished Cognac has to be a ninety
percent brandy produced from those grapes, with the remainder coming
from other nearby regions. Cognac is going to be labeled

(05:26):
with whichever subregion or subregions it's grapes come from. The
one considered like the nicest is a grand Champagne. Then
you've got petit Champagne, buttery, Finois, bon Bois, and wi Ornaire.
Note here that champagne has nothing to do with like
the sparkling wine, champagne region, nor its grapes. It's just

(05:49):
it's just a word, which I love. I'm just like, yeah,
let's just throw more confusing terminology in there. That's great
for podcasters, won't you think of the podcasters? Just once
languages as those grapes are harvested over the course of

(06:10):
about a month in the fall, right around October, and
then pressed and fermented during the following month or few.
When the wine reaches like nine ish percent alcohol by volume,
it's time to distill it into a brandy or in
French b V. Distillers use traditional copper stills and this
double process where like you know, you use the different
boiling points of different substances to separate out the consumable

(06:33):
ethanol and flavors that you want from the other alcohols
and water and stuff that you don't want, and then
you do that again. And interestingly to me anyway, some
cognac producers use the lees of the wine in their
distillation process, les being the dead yeasts that are normally
like a waste product in wine making, but of course

(06:54):
they can add more other flavors. For example, in sparkling
wine like champagne contact Lee's creates these like bready toasty
kind of flavors, whereas lack of that contact leaves more
room for like bright flavors. Yeah yeah, So you wind
up with a brandy that's clear in color and around
seventy percent alcohol by volume with these like really clean,

(07:17):
fruity floral flavors to it, and then you put it
into like usually giant oak casks for aging. Always oak casks,
usually quite big, like two hundred and seventy to four
hundred and fifty liters, and the initial aging has to
take place in barrels made from oak harvested from one
of two central France forests that have been given a
good char on the inside, like whiskey barrels. After a

(07:41):
couple of years, you can switch to other oak barrels
if you want for flavor and cognac. Barrel houses are
generally above ground warehouses, and all kinds of environmental factors
like temperature and humidity affect the aging process. Some traditional
sellers have like colonies of spiders that apparently really add
a tear water. I don't know, I don't you care,

(08:03):
so you can like really get granular with these things.
But yeah, during during the aging process, some of the
ethanol evaporates and some flavor and color gets pulled in
to the alcohol from the wood, and some flavor compounds
react with oxygen in the air to develop into more

(08:25):
other different flavor compounds. It is legal to speed or
like dupe the oaking process by adding oak shavings or
extracts and usually sugars, though of course people have opinions
about this, and some distillers limit the amount of brandy
that they'll like faux age in this way that goes
into their final blend, and others refuse to use it

(08:47):
at all.

Speaker 3 (08:48):
It's a whole thing.

Speaker 2 (08:50):
Anyway. After at least two years of barrel aging, a
brandy is ready to be blended with others plus distilled
water to create your cognac. The blends can be from
different vineyards, regions, and years. Cognac is also labeled based
on the youngest brandy included in its blend. You can
use older ones, but the youngest one is where you

(09:11):
get the age label from. And the labels are mostly
acronyms of English words for reasons that we'll get into.
It's basically marketing, but we'll get into it in the
history section a little bit. So from least age to
most aged, you've got VS or Very Special Cognac, with
all brandies aged at least two years, VSOP or Very

(09:35):
Superior Old Pale, which is aged at least four years,
XO or Extra Old, which is aged at least ten years,
and XXO or Extra Extra Old, which is aged at
least fourteen years. And those are the main ones, and
they can also be called by different names, and there

(09:56):
are several other regulated marketing terms for in between ages
and also older ages. The oldest of all are often
marked or doge, meaning beyond age, which are over thirty
years old, which I love as an age marker because
I'm like, yeah, over thirty. You kind of are like,
I'm beyond age, sure too, I am, yeah, we yeah,

(10:19):
like over here, Yeah, that's yep, that's it.

Speaker 1 (10:24):
These names are very dramatic. It's so fresh, so I
appreciate it a lot, as confusing as it is.

Speaker 2 (10:35):
Yeah, right, I kind of appreciate it because it's so confusing.
I yeah, okay, but so the result of all of
this production is this really complex amalgam of flavors. At
least ninety nine flavor compounds have been identified in cognac scientifically,
and it can be consumed yes, alone, on ice, with

(10:58):
water or soda in cocktails. A lot of classic cocktails
were possibly originally made with cognac, like the Sidecar, the Fuquree,
the Sasarac. The latter two are often made with whiskey
these days. And yeah, cognac adds like yeah, like a
richness and slightly fruity, floral sweetness. It's also used in cooking,

(11:18):
especially in stews and sauces, and cognacs are used to
produce some liqueurs like Grand Monnier with orange flavoring, Shamboured
with raspberry and do Mainlo Contan with ginger. The industry
organization that regulates all of this is France's National Interprofessional

(11:39):
Cognac Bureau or BNIC, as it is acronymed in French.
And there are a lot of regulations and specifics. I
have simplified it here.

Speaker 1 (11:51):
Yes, but again you can go find it if you
would like.

Speaker 3 (11:54):
Oh my goodness, you can, Yes.

Speaker 2 (11:57):
The cognac industry would love for you to learn about it.

Speaker 1 (12:03):
They very much would.

Speaker 2 (12:04):
Ah. Heck, kangnacs do tend to be more expensive the
longer that they've been aged. The note that being aged
longer doesn't necessarily mean that any one bottle is better.
It depends on what you're looking for in your cognac,
you know, like younger ones are fruitier, older ones are spicier.
You do tend to get a smoothness from aging. The
industry is also really into like stunt bottles, like special

(12:28):
editions of especially old blends or diamonding crusted bottles, stuff
like that.

Speaker 1 (12:36):
Yes, I have a friend who's really into cognac and
she showed up at a party once and she had
a special edition bottle. She was so excited about it.
Oh honestly, it was very sweet, very sweet. I don't
think it was anything very expensive, but it was just
a a limited edition bottle though.

Speaker 3 (12:59):
Yeah, thank love it.

Speaker 1 (13:01):
Yeah, it was very cute. Well what about the.

Speaker 2 (13:05):
Nutrition drink responsibly?

Speaker 3 (13:09):
Yeah?

Speaker 1 (13:10):
M hm, Well, did you have some numbers for you?

Speaker 2 (13:15):
We have quite a few numbers this time, because cognac
is a busy industry. There are some three thousand stills
producing cognac in France. At any given moment, there are
about two billion bottles worth aging in oak barrels. The
BNIC works with and represents As of early twenty twenty five,
four three hundred and sixty wine grape growers, one hundred

(13:37):
and thirty distillers and two hundred and forty merchants involved
with cognac in the area. About half of the people
who work in agriculture are involved with cognac production. It's
over fourteen thousand direct jobs and another fifty eight thousand
within like the sphere of the Spirit, and the region

(13:57):
does contain some ten percent of France's vineyards. Interestingly, for
all of that, by value, they export ninety six point
eight percent of kgnac some one hundred and sixty six
million bottles a year to like one hundred and fifty
nine countries. That's five bottles every second.

Speaker 1 (14:19):
Wow.

Speaker 2 (14:20):
It amounts to US some two point ninety nine billion
euros in yearly sales. Okay, yeah, not shabby.

Speaker 1 (14:31):
No.

Speaker 2 (14:32):
As of twenty sixteen, at least, the US was the
biggest importer by volume, but China was the biggest importer
by value.

Speaker 3 (14:42):
Okay, yeah, there.

Speaker 2 (14:44):
Is a food and Drink and music festival in Cognac
in the Cognac region every July. This next one is
not a number also but a science pun So. UC
Berkeley has a Cognac Lab, the Cognition Action Lab, which
coordinates research into like how our brains handle thought and behavior.

Speaker 1 (15:06):
Yes, love it.

Speaker 2 (15:10):
World records. Okay, the oldest bottle of cognac that we
know of that still exists today is from sixteen ninety
six from Jules Robin. I don't know what that is,
but cool. Yeah, the bottle itself is really beautiful. It's
this like cut crystal thing with this like gold filigree inlay.

Speaker 1 (15:29):
Gorgeous.

Speaker 2 (15:31):
But yeah, so aged and special edition cognacs do get pricey.
The world record most expensive shot of cognac was purchased
for ten and fourteen pounds sterling in twenty eighteen by
this English lady. It was from a bottle believed to
be from eighteen ninety four. Yeah, the most expensive bottle

(15:57):
of cognac purchased at auction for one hundred and twenty
two thousand, six hundred and ninety six pounds sterling in
the year twenty twenty. That's like one hundred and forty
nine thousand bucks. It's a point seven liter bottle of
Gaurier from seventeen sixty two. And the buyer is this
Vietnamese business dude who's whiskey and cognac collections are world

(16:21):
record most expensive in the world, valued at over sixteen
million and twenty two million dollars, respectively. He also bought
the most expensive private sale bottle of cognac in twenty
twenty three, which is this nine liter bottle of Louis
the eighth in this hand blown crystal bottle that itself
weighs thirty three pounds that's fifteen kilos. And I'm not

(16:44):
saying that you should eat the rich, but you know,
be sure to cook them to a safe internal temperature.

Speaker 1 (16:55):
You can use the Kangnac go a lot of twenty
two million dollars.

Speaker 2 (17:04):
Yeah, and he like doesn't drink them, he like doesn't
consume them. He's like, Wow, check out this cool collection.

Speaker 3 (17:13):
Huh all right, yeah, yeah.

Speaker 1 (17:23):
I'd like the person who's like, I get the toy
and they tell me if you just leave it in packaging,
and I'm like, no, but maybe I could have made
money if I left it in the packaging. Who knows,
but I want to play with its story.

Speaker 2 (17:38):
Safe internal temperature I'm assuming is about one hundred and
sixty five fahrenheit. That's about oh seventy four celsius. Anyway,
the BNIC estimates that around the world about eighty percent
of cognac goes into cocktails.

Speaker 1 (17:51):
Yeah, yeah, makes sense. Okay, all right, Well behind all
those numbers is a history.

Speaker 3 (18:02):
Hmm.

Speaker 1 (18:02):
Oh goodness.

Speaker 2 (18:03):
Yeah, and we are going to get into that as
soon as we get back from a quick break. For
a word from our sponsors, and we're back, Thank you, sponsor, Yes,
thank you.

Speaker 1 (18:20):
Okay. So most sources begin their history of cognac in
the sixteen hundreds. Allegedly, some folks in Holland weren't satisfied
with the quality of some imported French wine or they
were looking to preserve them, depending on what you read.
As they were making gin at the time, they got
this idea of, hey, what if we distill this wine?

Speaker 3 (18:42):
Ah.

Speaker 1 (18:43):
Meanwhile, the French got wind of this whole thing and thought, hey,
what if they're onto something? Ah, So they started experimenting
with distilling wine too. But obviously, if you've heard any
of our other wine episodes, been along for a long time.
The town of Cognac, France itself, had been making a

(19:04):
name for itself in the wine trade since the eleventh century,
and a couple of sources suggest that the Dutch decided
that it would be smarter and easier to distill the
wine where it came from, in this case France. So
to that end they installed distilleries in France, and that's
how the French got the idea, and they used Amsterdam

(19:29):
copper for the stills. Double distillation became more widespread after
it was introduced in the seventeenth century, and a few
of the biggest brand name Kangnac producers still around got
their start in the seventeen hundreds Martel in seventeen fifteen,
Remy Martin in seventeen twenty four, and Hennessy in seventeen

(19:52):
sixty five, and I think there's a couple others, but
this was a big time. Yes, market grew in the
early eighteen hundreds. However, that growth didn't last long because
Napoleon's eighteen oh eight Blockade of Goods hit the cognac
industry really hard. They didn't really bounce back until eighteen

(20:15):
sixty when France and England signed a free trade agreement.
Also in the eighteen hundreds, perhaps in part for marketing,
companies started shipping their product in bottles as opposed to
the previously relied upon cask. Distillation and taste were also
factors in the decision, because the cask versus bottle changes.

Speaker 2 (20:38):
The taste, the cask will continue to impart more different
flavors and oxidation, and the angels share and all that stuff.

Speaker 3 (20:46):
Yeah.

Speaker 1 (20:47):
Yes, Somewhere around the same time US started importing cognac.

Speaker 2 (20:53):
This is also when those aging acronyms got started using
English words, because producers were more marketing to England and
kind of the US, but mostly England. The story goes
that Hennessy created the first VSOP for King George the
Fourth in eighteen seventeen because he asked them to make
him a cognac that was very special, old pale. I

(21:16):
don't know why he did that. I didn't I can't
ask him. And then Hennessy went on to coin XO
in eighteen seventy as like a further marker of age
in or quality, and they just got picked up from there.

Speaker 1 (21:31):
Yes, yes it did. But then in the late eighteen hundreds,
Fileux sura destroyed a huge number of the grapevines in
the Cognac region. We did a whole episode on this.
But these are insects that really decimated the French wine
industry at this time.

Speaker 3 (21:53):
Yeah.

Speaker 2 (21:53):
Over the course of forty years, from eighteen sixty to
nineteen hundred, FILEX sera and secondary infections destroyed two thirds
of all European wine grape vineyards throughout Europe.

Speaker 1 (22:06):
Yeah, it was. It was really devastating. Basically, a lot
of research was done on how to estalvage the situation,
and a lot of the vineyards in France ended up
being supplemented with American grape rootstocks, which had some resistance
to these insects.

Speaker 3 (22:22):
Yeah.

Speaker 2 (22:23):
This is because of all this, This is when the
now majority Cognac grape and Blanc entered the scene. Previously,
Montille was the third grape in the region, but it
was pretty much wiped out. Only Blanc is super resilient.
It actually comes from Italy, from Tuscany, specifically where it's
known as Trebiano, So there you go. Yeah, France started

(22:45):
legally delineating where something called Cognac can be from in
nineteen oh nine.

Speaker 1 (22:52):
Yes, and in nineteen thirty six, Cognac received a controlled
appellation of origin in France.

Speaker 2 (22:59):
The BNIE was founded in nineteen forty six, and jumping
ahead a little bit, Kgnac got pretty big in Hong
Kong after some successful marketing in the nineteen eighties, Yes.

Speaker 1 (23:13):
And in the US. To combat a somewhat stuffy image
it had acquired in like the nineteen nineties, some Cognac
brands teamed up with American rappers to boost their image
and it really worked. Oh yeah successful.

Speaker 3 (23:30):
Yep.

Speaker 2 (23:32):
Climate change is a modern challenge, though higher temperatures in
the region are leading to sweeter grapes, which are less
suitable for Kangnac. Yep, Yep, yep, yep. Climate change at
the end of everything. Yeah, I hate ending on climate change.

(23:53):
It's so much more fun to Yeah, I'm like right,
like like hip hop and Kangnac. That's great, Like that's
another whole podcast, Like let's go into that one.

Speaker 1 (24:01):
Yes, yes again, not us, but yes would be a
great podcast. And there's plenty of information out there for
you to read about it. But yeah, listeners, if you
have cocktails or things you like to use Cognac for,
or just memories of it. We'd love to hear from you,
but I think that's what we have to say about

(24:22):
Cognac for now. It is.

Speaker 2 (24:24):
We do already have some listener mail for you, though,
and we are going to get into that as soon
as we get back from one more quick break forward
from our sponsors.

Speaker 1 (24:39):
And we're back. Thank you, sponsor, Yes, thank you, and
we're back with this liner may celebratory kind of with
the touch of loupi air, which we were discussing.

Speaker 2 (24:58):
I was saying that I always feel like Lumiere when
I'm from Beauty and the Beast when I'm trying to
announciate French words.

Speaker 1 (25:06):
Yeah, because I'm saying you've got to do a gesture
with it.

Speaker 3 (25:08):
Yeah.

Speaker 1 (25:08):
Oh help. All right, So Carolyn wrote, I just needed
to write in on short bread mix ins as you
missed my favorite tea. I've made both a London fog
with Earl Gray tea mixed in and a Chai with
chai mixed in and a glaze topping. Tea bag tea

(25:30):
is usually fine ground enough it works like a spice
and looks a bit like the flex and vanilla ice
cream recipe attached for the chai ones. Plus as a
bonus since you've mentioned Twix a Twix cookie recipe. Both
are certified hits on a cookie plate. Oh oh, I bet,
I bet you're like taking out the You're combining the

(25:53):
tea time with the.

Speaker 3 (25:55):
Yeah, just all in, just yeah, yeah, that's so nice.

Speaker 1 (25:59):
Right, I do love it. I love Earl Gray. I
bet that's delicious. I bet it is a hit. And
of course Twix mass discussed.

Speaker 2 (26:12):
Oh rad oh, I haven't baked in a long time anyway, Okay,
all right, different thought process. Christine wrote, I really enjoyed
the abalony episode, especially given I've been reading about Australian
abalony a lot lately. Abaloni is found in most of
Australia's southern waters, and commercial farming has become a major
industry here, mostly for export to Asia. I've never tried it,

(26:34):
though I want to. With the wonders of the Internet,
I can order it online and have vacuum packed fresh
abalony shipped to my house for the bargain price of
seventy bucks for half a dozen. I'm never complaining about
the price of oysters or scallops.

Speaker 3 (26:46):
Again.

Speaker 2 (26:48):
Australia's first people traded abalony into Asia for centuries and
it was an important food source wherever it was found.
They naturally preferred the bigger fish, so management of the
fisheries occurred naturally. When British settlers arrived, they saw first
people either diving for them or gathering them at low tide.
And this is probably one of the few times in
history where racism was a good thing, because when the

(27:09):
British tried them, they didn't ask the indigenous population how
to cook them. What would those savages know? Abalony were
dubbed muttonfish by white settlers because they found them tough
and unpleasant to eat. They probably overcooked them rather than
steaming them in their shells over coals, which is the
usual indigenous method of cooking. So the abalony were left

(27:29):
alone for decades by white people, rather than being overfished
and almost wiped out like oysters and scallops were. When
Chinese immigrants came to Australia from the eighteen fifties to
mine gold, a few enterprising Chinese people established ablony fishing
and export businesses. However, white people disapproved of Chinese people
making money in a way that they didn't know how to,
so put severe restrictions on abiloni fishing racism for the

(27:53):
win again. I guess commercial abilony fishing started in the
nineteen fifties, with aquaculture getting going in the nineteen eighties
because white people left the abaloni alone for so long.
Australian abialoni is the most viable wild cat, and Australia
is also the world's main supplier of commercially grown abalony.
Illegal fishing is a problem, though. I'm trying to find
an abiloni farm that does tours, as happens with oyster farms.

(28:16):
If I managed to find one, I'll let you know.
The Abalony episode also featured listener mail about old spices
in the Australian nostalgia sub on Reddit. Someone recently posted
a picture of a jar of chayenne pepper they found
right at the back of their parents' pantry. It was
Master Foods brand and the coloring on the label was
significantly faded. Though by the style of the label we

(28:37):
dated the jar back to around nineteen eighty five. I
would love to know if anyone can beat that. Finally,
because you asked for pet pictures, here is Samson once
again demonstrating his complete disregard for the concept of personal space. Yes,
and pictured there is a chocolate and white cat, you know,

(29:00):
like a good like cow cat. Yeah, with just his
face right right in the camera, just right on top
of the nice human who is holding him. And he
looks very satisfied with his life.

Speaker 1 (29:15):
He also looks like he could murder me if hews.
It has a delightful array of whiskers of the eyes
and the.

Speaker 2 (29:27):
Good white whiskers. Yeah, yeah, handsome handsome man.

Speaker 1 (29:31):
Yeah, well, thank you for paying the pet tax. Yes, listeners,
if you could beat this nineteen eighty five, the challenge
has been issued for old spices. Let us know and thanks.
It's always Christine for reading in with all this historical

(29:55):
context around Australia. We do have a follow up email
that we'll share an upcoming episode about Avaloni Tours was
already sentenced. Heck yeah cool, yes, yes, yeah, so much fun.
I'm very much looking forward to sharing it. But yeah,

(30:16):
this is very very interesting because a lot of times
we do get a lot of our searches are very
North American. Yeah, and base or European, I guess.

Speaker 2 (30:28):
But yeah, well, and also I mean, you know, like
we're being that we are in America. We are telling
the story frequently of how a food came to America
and yeah, and of course right, I mean you know,
and we can still go back in and do a
whole mini series different abalony around the world and it
would probably be historically super interesting as as it is here.

Speaker 1 (30:52):
Ye, yes, absolutely so we always appreciate that. Keep that up, listeners.
I'm all over. We'd love to hear from you. Thanks
to both of these listeners for writing in. If you
would like to write to us, you can Our email
is hello at savorpod dot com.

Speaker 2 (31:08):
Where also on social media you can find us on
Blue Sky and Instagram at saver pod, and we do
hope to hear from you. Save is production of iHeartRadio.
For more podcasts from my heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming

(31:29):
your way.