Sip and Shop! The New Wine Aisle | Ep. 11

In Happy AF’s first on-location episode, Maxine and Isabelle head to the unique and wonderful Dorset Union Store to chat with the store’s wine buyer and explore how the beverage world is evolving, FAST. What does a modern wine buyer see shifting in the industry? Are people drinking less? Differently? What’s selling now? Together, they taste and don’t have to spit! But they may have to because they are VERY honest about what they like and what they dislike! Just like alcoholic beverages, Maxine and Isabelle don’t always agree on what tastes good! From Main Street Vermont to global trends, they explore how shopping for wine and beverages looks very different than it did even five years ago.

The modern drink aisle isn’t just about alcohol anymore; it’s about intention and CHOICE!

Please remember to subscribe to the podcast and to visit our website at:
www.happyafpodcast.com

Transcript

SPEAKER_02 0:00

Hi everybody! Welcome to HappyAF. I am Maxine. I'm happy alcohol free. I'm Isabel. I'm happy as Buck. And if you've been following along, you know we've got somebody new with us today. We are first on location episode. And we are here at one of my favorite stores places in the world, the Dorset Union store, with our good friend Paul, who is wine buyer and wine connoisseur, wine aficionado, um, many, many things. S-A-N-A. And in A L. Yes. Well, he has he has collected the most amazing options for those of us who no longer drink alcohol.

SPEAKER_05 0:46

Welcome, Paul. Well, thank you so much. So much fun. It's gonna be. It's been a real riot trying to figure out what to stock, what not to stock, and what to drink, and what not to drink.

SPEAKER_01 0:56

And we have spit buckets, but we don't need the spit bucket because it's mostly about whether it's really disgusting.

SPEAKER_05 1:03

Then you can spit it up. Then we can then we can take the ice.

SPEAKER_03 1:06

You know how many gods! You know how many dirty jokes. You guys are I'm trying so hard not to keep it together, but it's only a few pod. We didn't need a dirty job. It's got a 50 rated pod. There's guys sent me not to blow it. I'm like, never been both before. Now you're talking even about spinning. I'm like, alright, seriously, are you fucking doing it on purpose?

SPEAKER_02 1:25

Ow! The first episode we introduced liquid joy, and she was like, Well, you know where my mind is going if you're talking about the liquid joy. I'm like, oh my god. Oh, that was a terrible front. But anywho, okay.

SPEAKER_05 1:35

So we're 11 in and we and 30 seconds in. And this is where it's gonna. It's gonna be a good thing.

SPEAKER_02 1:44

Oh yeah, you had notes. Let's rip loads.

SPEAKER_05 1:48

What are we drinking? Yeah, we're drinking lift up. Well, we were talking about this one. You wanted to talk about this. This was one of the things you thought, right?

SPEAKER_02 1:54

But I'm like, oh, but this is a grand couvet. A grand cuvet. I believe it's new. They came out with it with their red. So Prima at the same time. Prima Fave is Megan Illy. I'm a huge fan of their blona blass. Which we have tried. And we've had people write to us and ask us where to buy this, actually. So yeah, so buy it online. And the thing about Prima Fave is so by the way, people don't ask about sugar, and I'm certainly not against sugar.

SPEAKER_03 2:22

I'm not like one of those diet persons. She does that.

SPEAKER_02 2:26

I don't, but the sugar thing is okay. So we need to unpack that on another episode. You just call me fat. I don't know. But you like do the send me gel orange. I'm gonna hell.

SPEAKER_05 2:38

So it's extra sweet.

SPEAKER_03 2:42

That sugar is bad because it's bad for your body, but yeah, why? Oh my god. We take it to perspective. There's got 2.5 grams for 100 milligrams, and then I think people go, guess what? Total sugar in this is probably 10 grams. Total sugar in one can of soda is 30.

SPEAKER_02 3:00

So relax, everybody. Okay, but also total grams of sugar in one regular glass of wine is half. No, no. So, well, it depends on the wine. I like wine.

SPEAKER_05 3:10

You've got prosadas you have to worry about, right? With uh sparkling. Right. So we're not gonna CO2 not a lot. But the passage, you're gonna add sugar.

SPEAKER_02 3:17

It's still not a lot of sugar. Okay, but also, woo! Here we go. How many um sad not to bless? I I am gonna tell you, I do, and a big part of my drinking life was like, oh, I can't eat because I need to drink my calories. Right. So what how many calories are in one of those? I think the whole bottle is no, it tells you per glass. Right, but so uh because it's so little that's the whole bottle. Yeah, so one glass of champagne is 120. So let's be confused. Alcohol has more calories, yeah, for sure, but less sugar, but more calories, because alcohol itself is actually calorie dense. Yeah, but I I feel like it's more fat than a lot of things.

SPEAKER_04 4:02

If you process alcohol, all right.

SPEAKER_02 4:05

So here we go. Look at this. Um oh wow, that is I mean, that really does smell by the way.

SPEAKER_03 4:12

This bottle is heavy. They don't cheapen out, they give you a real bottle.

SPEAKER_02 4:19

Yeah. Alright, you tell us what you think. It smells great.

SPEAKER_05 4:26

Well, first off, I think it is a very kind of sweet. Yes, apply.

SPEAKER_02 4:33

No, which I don't like.

SPEAKER_03 4:34

No, I thought you said it was. I don't know. I don't know. No. To me, it tastes like not something a kid would drink. It tastes like something that got on. It tastes like sparkling. It takes it it tastes like a kind of champagne to me.

SPEAKER_05 4:51

Do you think do you find that in here? So it has very big bubbles this way. Yeah. Yeah, I wouldn't have thought that this was yeasted. It looks like that's been charged almost, right? It's very active.

SPEAKER_03 5:00

I know what you mean by that. Yes.

SPEAKER_05 5:01

Yeah.

SPEAKER_03 5:02

It's still good though.

SPEAKER_05 5:03

You ever had Welch's white grape juice unsweetened?

SPEAKER_03 5:05

Are you comparing that to Welsh's sorta with a little bit of a Okay, everybody? Not where I was going. Okay. By the way, this guy is still on the sauce. So he's a much more difficult credit than the two of us who are off the sauce compared to it.

SPEAKER_05 5:20

Let's be fair. Let's be fair. A lot of the stuff that we're talking about today is a fantastic beverage. Right. All on its own. Has nothing to do with it.

SPEAKER_02 5:26

Correct, correct, correct. I agree.

SPEAKER_05 5:28

But when you start drinking wines and comparing wines between categories, you can do that.

SPEAKER_02 5:36

It is, yeah. You have to keep it in its own lane. Here's the thing I I I experience, which is different to you. I I no longer can palate. I can't stand real wine on my palate anyway. And you know over the years how much real wine I have purchased in this store. Um, in fact, as I was sitting here and we were setting up the shot, I'm like, oh yeah, oh yeah, yeah, yeah, yeah, yeah, yeah, yeah. I mean, I think I've consumed a version of every single one of these wines over the course of my life. But now I can't bear the taste of it. Like I literally, I I do need to spit it out.

SPEAKER_05 6:17

So the alcohol part of that, is that the part that once it's on your palate, that just becomes really fair? It's it is.

SPEAKER_01 6:25

No, and then it's in, and then it's when I swallow it, it's like it it's got the heat that that I now can no longer tolerate.

SPEAKER_04 6:32

So when I was a child, yeah and I tried alcohol for the first time, that was what was you know, awful.

SPEAKER_02 6:37

Repulse look, that's what that's what happens to everybody when they drink the first. A few days ago, and everybody's glasses of wine are scattered, and I didn't pack mine, so I'm like, shit, they all look the same. I drink red. Yes, and I grabbed someone, I said, Let me smell it first. And I was like, Whoa! Like I add that repulse this. I was like, oh my god, I have an amazing story of the reverse of this. When I was at a party over the holidays, and my friend, who's an amazing hostess, was like, Oh, I've got a whole bunch of um French bloom. She's like, I know you love French bloom. So she had buckets of it, but it's like sitting in, mixed in with the with the beverages. Oh, okay. But obviously, if you knew it was non-alcoholic, but she looked over and there was a bunch of people drinking the French bloom in the glass. Oh no. And I get all defensive, and I was like, that's mine. I stuff. I was like, You've got any. But she goes over and she was like, Oh, I don't think they know that's non-alcoholic something. So, but so we went over and I was like, Oh, that's do you know you're drinking NA? And she was like, No, I don't want that. Oh, that's right. And so, what do you think about this one, Max? I think this one. Um, the bubbles are right above the pullback when the bubbles are so big.

SPEAKER_05 7:45

You're active. Yeah, they're really active.

SPEAKER_02 7:48

It's more like it feels carbonated rather than naturally.

SPEAKER_05 7:51

And look, it's kind of like really slowed down. Right. Yes. Yes.

SPEAKER_02 7:56

All right, let's go for a white, a white that you're loving.

SPEAKER_05 7:58

Well, this one we haven't tried. This one I picked up uh mostly because it's one of the first coming out of the Loire Valley. You love your eye maker coming out of there. It is the centrifugal process of removing.

SPEAKER_03 8:09

No, phenomenon. Can you show the label? It's super no.

SPEAKER_05 8:15

Absolutely. This is a really pretty bottle.

SPEAKER_03 8:16

It's cute. So that's a lois. Is it Chenin Blanc in there?

SPEAKER_05 8:20

So this one's a blend of Chen and Blanc and Sauvignon Blanc.

SPEAKER_03 8:24

And I still know my shit.

SPEAKER_05 8:26

This one goes down to fractions of alcohol, so you're in.

SPEAKER_03 8:29

Forget everything.

SPEAKER_05 8:30

You're in this, uh, looks like I read this, right? Looks like we're in that less than 0.5 in this one.

SPEAKER_03 8:36

Okay. So that one that sugar means.

SPEAKER_05 8:38

No, the alcohol.

SPEAKER_03 8:39

They're all less than 0.5. Legally, that's what they have to write. Yeah. Which is everybody freaks out about that. Another interesting fact. So that is more alcohol in a banana that's right than in this bottle of wine. So fear not little ones. They all call it my less than 0.5. Yeah.

SPEAKER_02 8:55

Because that's why you have to write a law. Yes. But then we've had this conversation with people too. That is why people who have lived with very serious addiction who are in recovery, which we talk about all the time. You know, we're not therapists, we are not, you know, self-um wellness gurus. We're, you know, do women in their 50s quit drinking. And we're here to entertain. But we do, there are people who say to me, I'm in recovery. I can't even be near something that has any alcohol. But that's that reason. And that is a serious thing that they're like, no, if I start drinking that, I the slope is too slippery.

SPEAKER_03 9:36

No, but I think then in their case, I would say that this is because it's a trigger, not because of the alcohol.

SPEAKER_02 9:41

Yes, yes, yes. No, that's what I mean. But it's a trigger, it's too much of a reminder, right?

SPEAKER_05 9:46

Well, that conversation over to the sulfate.

SPEAKER_02 9:49

Oh wow. Okay.

SPEAKER_05 9:51

All right, I like that one. I feel like this one needs to be colder.

SPEAKER_02 9:54

It did need to be colder, but okay, very cutely interesting. This is very by the pool during the summer morning. Meanwhile, it's like give me a Florida port. Snow's going down outside. This is getting enough she wants a Florida port. No, but I smell like the plastic. I'm smelling the plastic. I call it a um an airplane port.

SPEAKER_04 10:11

I've got a Florida port.

SPEAKER_02 10:14

Okay. This is such a good. I really like this. Do you like this? I like this. Yeah.

SPEAKER_05 10:19

Yeah. And you know, I'm very complex. I haven't gotten into a lot of the ones that don't have energy to kind of expand the palette. Once they become, you know, like this, it becomes difficult to get a great kind of water.

SPEAKER_03 10:31

Are you carrying that fall?

SPEAKER_05 10:33

Yep. Oh, I'm glad to hear that.

SPEAKER_02 10:35

This would be good in the summer. I give literally, I was like, yes, buy the bull as we look out at the snow dumping down on the window.

SPEAKER_05 10:42

You know, it's got this acidity and a little bit of that tannin.

SPEAKER_02 10:46

Yeah, yeah. It's got a little complexity on it. So that's like boring.

SPEAKER_05 10:49

I like this one.

SPEAKER_02 10:50

Okay, good. Good. I like that one. So that will definitely go on my shopping list.

SPEAKER_05 10:55

Well, those are the only two whites that we were that we brought out. Do you want to rest? Reds and we have to go into some of the lighters. Oh, I've uh tongue cocktails because like Perrier is gonna be really, really light over here.

SPEAKER_02 11:06

Why don't we try this? Okay, so uh I love so this is the Perrier Maison Perrier, and it's a French 75 in a can. I don't even know what a French 75 is. French 75? I know a cocktail horse or so. French Canadian, my friend. Um a French 75 is am I right in saying it's gin, lemon, and champagne?

SPEAKER_05 11:28

That's right.

SPEAKER_02 11:28

Ugh. See? You also have not forgotten my shit. Yeah, first time I got wasted was on gent, so let's see how that goes out. Okay, we talked about that in the last episode. I don't remember, yeah. I thought that was a very slap. First drunkenness. No, mine was like tried trailer.

SPEAKER_05 11:43

Is Tiffany there? Tiffany, can you grab uh that Monday from the fridge?

SPEAKER_02 11:47

Oh, you the Monday uh gin alternative? Love it. Yeah, puppet.

SPEAKER_05 11:51

Now that you mentioned that, yeah, we should know.

SPEAKER_02 11:52

Okay, so here's a fruit smell on that. It smells fruity. Ooh. That's very like it smells like passion fruit, right?

SPEAKER_05 12:00

Yeah, there's like yuzu passion fruit. It doesn't smell like lemon.

SPEAKER_03 12:04

Oh, it there's better than it smells.

SPEAKER_02 12:07

Oh that's our backbone.

SPEAKER_05 12:14

Back we go.

SPEAKER_02 12:15

There we go. Back in the car. Keep her out of the gutter.

SPEAKER_00 12:19

Wow.

SPEAKER_01 12:20

No matter how we try. Um, this in a lovely as they serve a French 75, a champagne glass with a with a twist of lemon.

SPEAKER_02 12:30

Absolutely. This is so great. See, I also love a thing in a can. Um, because you can just have one. Yeah, and well, yeah, not if you live in my world.

SPEAKER_05 12:40

If I like one, I'm gonna have 10, but well, you know, I really like the way they package this as a single serving cocktail. Yes.

SPEAKER_02 12:47

So you get the all of these cocktails that are single serving are great.

SPEAKER_05 12:50

Yeah.

SPEAKER_02 12:50

By the way, this is like I was gonna poop with this. I didn't even want to try it. I was like, ew, like, okay, what a fuck. I don't want to drink water. It's really good. Yeah, no, no, no, that is great.

SPEAKER_05 12:59

That is not strong here.

SPEAKER_02 13:01

Okay, I mean, we haven't had something yet that we don't love. So that's I have some in the carrying this too.

SPEAKER_05 13:07

No, but I can't. Yeah, I can't try to trying it before putting it on the shelf. Like it we do this a lot. So, like your store is really small, so you gotta be really choosy what you're gonna carry. And we know this.

SPEAKER_00 13:19

We can't wait.

SPEAKER_05 13:20

We'll come in, we'll try for 40 different things, and then we'll pick 12. Yeah, you know, and that's kind of what we're doing today. We're gonna go through a bunch of these.

SPEAKER_03 13:26

It's so magical that I was just saying earlier that when I have a bad day, I just come in and sit, and then I feel better.

SPEAKER_02 13:34

So this store has like huge history. Yeah, you were saying first of all, it used to be a post office.

SPEAKER_05 13:40

So, like, this building we're in is the part that used to be a post office. Okay, the main store. This is our our wine.

SPEAKER_01 13:46

Yeah, yeah.

SPEAKER_05 13:47

Over there is the main store, and the main store was built in 1816 as a co-op. Right. So it was a community co-op. It was actually in Rupert, and they moved the building some years later when they were finishing the green here and put the store here, and it continued to operate as the same co-op, but it was more centralized in the community.

SPEAKER_03 14:06

Yeah, and make some of the most wonderful, delicious food of everything.

SPEAKER_02 14:14

If you know, if the apocalypse comes, I have access to the device. Now I have solar panels, so I'm like, come on. It does it because feel like you are taking a little step back in time. That's my that's my story.

SPEAKER_05 14:27

You try to walk that fine line where it feels like you're in the building. Right, yeah, you still have modern.

SPEAKER_02 14:32

I love it. Well, listen, when this lady needs red wine. Oh, like this is completely right. I love having that. We can come back.

SPEAKER_05 14:39

Oh, yeah.

SPEAKER_02 14:40

Why would you like strike?

SPEAKER_05 14:41

So, well, why don't we go with the you've been talking about this one for a long time.

SPEAKER_03 14:45

No, this is the one I'm a super fan. This one is new, which so I think I was talking to you about this one. Okay, so we have to do some.

SPEAKER_02 14:53

Neither of you are getting a job on QVC, okay? Because you're gonna be talking about things that the people can't.

SPEAKER_05 14:57

It's really my nails, isn't it?

SPEAKER_02 14:59

Is that your it is your nails? It's my nails. I just said a concert because look, I have fancy nails. Um, normally this is not what my nails. So you show I talk. Okay, you do the hand job and do the mouth job.

SPEAKER_00 15:10

Yeah, stuff it.

SPEAKER_02 15:12

I stuff it. I sunscone. Here we go. This is a great, great wine made by a couple of sommelier, a woman and a man. Sommelier. They're still on the sauce, but they want to drink less.

SPEAKER_03 15:22

So they got their own wines. You can't think these guys out anywhere. They got their own vineyard, all organic. So they see the production from the growth of the grapes all the way to the mini culture. And the bottle is really heavy, feels like the real deal.

SPEAKER_02 15:41

And everyone I know, even people that are still drinking, that take a whiff of that or drink it, we're like, wow, that's really close. And okay, so Sylvie. It's a cabelle blend. A blend. Yeah. Okay. They also make whites, they make a chanel blanc, which is really good, also. Let's go. Made in California. Oh, nice color. I think so. Ooh, okay. Smells good. I feel like I'm so easy to please. Well, I mean while my husband in the background is like absolutely not.

SPEAKER_05 16:22

Same as last two groups. Total.

SPEAKER_02 16:23

Yeah, not that there's rarity in your show. Okay, but what great fruit, right? Like, oh, because I gotta tell you, I have had red NA wines that I'm like, couldn't even it can be bad. I'm I'm afraid. I was like, I couldn't even swallow it. It's like it's so bad. Is there anything I'm swallowing?

SPEAKER_03 16:50

Alright, enough of that. Jesus, this Irish men in the body.

SPEAKER_02 16:53

Uh yeah, blame me. Alright, let's taste it. Okay. There's something in that that I'm on my palette that I'm not familiar with.

SPEAKER_05 17:07

Well, the it tastes like they put titanic acid back in.

SPEAKER_02 17:10

It's like it's not right, as far as non-alcoholic wine goes, don't you think? It's like they're they're getting close to my wine wine. They're getting close, but I still think it is the one that has had least success for me personally. Okay, okay. Like I have had wine is a category.

SPEAKER_05 17:25

Red wine is a category, and I like I feel well, you know we're used to red wines being in this 14 plus alcohol area. Right, right. Yeah, so it's the biggest difference. Yeah, immediately get this huge palate expansion. That's just absent.

SPEAKER_01 17:37

Yeah, okay.

SPEAKER_05 17:38

We get you know, a lot of that barrel treatment, the aging and the fermentation gives you all this structure to the wine, and these wines have no structure, right? They're just one was barrel flavors, right?

SPEAKER_02 17:48

Right. But here's the thing. I I and it's interesting because Andrew does still drink, although we we have said our husbands respectively drink so much less now now that we're oaring the bottles.

SPEAKER_04 18:00

Now that the party's over.

SPEAKER_02 18:01

Um that's not true. Um Andrew still loves a you know, he's a glass of work. You've seen our wine cellar, we have some amazing stuff, and I bought him a coravan for Christmas a couple of years ago when I quit drinking, so he can extract one incredible glass of wine out of a vintage burgundy or whatever. And and that is I I'm gonna stop.

SPEAKER_05 18:26

The Coravan is an argon displaced needle that allows you to poke a needle in through a cork, pull wine out, replace it with argon, the bottle ages in its natural state, but you pull out as little or as much as you want.

SPEAKER_02 18:38

Yes. So exactly. And he's had um an or an ornelaya or a Gaia or any of those, and has had one glass and put it back in the cellar. But that's the thing when we're having, you know, date night and and he has a glass of wine, I will always taste it. And it's the red wine that makes me go, oh, I can't like eat so entirely. I'm gonna take that back home. You guys don't like it. No, I didn't say it's like. Okay. No, I didn't like it. Okay. But lines I don't like it. I would drink way more whites and sparkliness. However, you carry something that Viviana. But the other thing compared to the San Viviana. Oh, the oddbird, which is just like real wines, yes, you'll like some and then some as much. 100%. So Mama likes this one. I'm gonna take this one back.

SPEAKER_05 19:27

Oh, here's another napper red. So we'll do two napper reds.

SPEAKER_02 19:30

Two napperettes.

SPEAKER_05 19:31

Cat lens back to back. This one is luminary.

SPEAKER_02 19:34

Yeah, I'm so curious about this. Oh, and also gorgeous. Love the label.

SPEAKER_05 19:38

And Paul, did you say there's something something special about this you said when I came into the this is one that's a red blend, and they're trying to blend the grids the way Oddbird was done. Yes. So that you get a little bit more palette excitement.

SPEAKER_03 19:52

Got it.

SPEAKER_05 19:52

So and in reading about the wines, this one is one of the ones that people seem to like more. And what's in it? Like what's the So Sangiovese, Kavanaugh, Sauvignon, Merlot.

SPEAKER_02 20:04

Oh, so like a true red blend.

SPEAKER_05 20:06

Yep. Yeah, but you know, they're not doing it in a Bordeaux style. They're kind of going all over the world with it.

SPEAKER_02 20:12

Where is it?

SPEAKER_05 20:13

Napa Valley. Oh, yeah.

SPEAKER_02 20:15

Okay. Oh, that's nice. Okay, I can't wait to see what you think of that.

SPEAKER_05 20:24

Oh, that's the best thing.

SPEAKER_02 20:25

See, two fruit. That is me. See, I love that. I like that, but I love love. It's a it's a matter of so this is more like Ogbird.

SPEAKER_05 20:33

Yes, it is.

SPEAKER_02 20:34

It is, which I don't.

SPEAKER_05 20:35

Well, you mean good?

SPEAKER_02 20:36

No, she doesn't like Ogbird. Okay, we live in a democracy for now. Um, so it's two against one, basically. Right. Yeah. It's not bad. No, I do. I love this. So then you're gonna carry this. Then you're gonna love Prima Pape. I had that prima pave. You brought it to a restaurant one day. I don't like it as much because it's like black cherry.

SPEAKER_01 20:56

So I bet you would be drinking, we would have like too fruity. Too fruity. But it's not this is not sweet. No, okay. Fruity. Let's not call it sweet because I hate when that I hate real wine.

SPEAKER_05 21:06

I'm not a fan of American reds in there. No, no. Right? No. This is very American red. There you go. Right? So that's what I'm saying.

SPEAKER_02 21:12

It is very Californian. It answers to my palate.

SPEAKER_05 21:15

Right. You'd prefer a French rat burgundy.

SPEAKER_02 21:18

What does that say?

SPEAKER_05 21:19

It says so.

SPEAKER_02 21:21

It's 50 calories a glass. Um it's not horrible. Oh, and I say this is this is actually one of the best breads I've ever tasted. How much is it, Paul?

SPEAKER_05 21:32

Um, well, you would ask me that.

SPEAKER_02 21:34

He's like, it's this is the first time we're tasting it.

SPEAKER_05 21:36

You know, I I've sort of as it's depricing what I'm buying things.

SPEAKER_02 21:39

Oh, right, right.

SPEAKER_05 21:40

But um double it up, and that's how much it would be. Well, actually, we as you know, we only put five dollars. Right, that's true. But this I think is in this twenty dollar range.

SPEAKER_03 21:48

Oh, wow, that's not bad.

SPEAKER_05 21:49

Because it just is almost more expensive than that. Yeah, I mean that's like 45. You can see there's Artbert, it's a twenty four.

SPEAKER_02 21:53

It's a twenty four. That's not bad. Yeah, so uh I this will be now a go to for me with the Umvette with the art. Are you gonna carry this ball? Yes. He is now. Did you hear him? You know, I like this better than the odd bird. Okay.

SPEAKER_05 22:08

Like so I wouldn't care that too. I do too, because if I'm picturing the traditional red pairings, you know, not always an armchair wide, right? We're gonna have dinner here. Right. And if I was having some of these strawberry cheeses, going into these.

SPEAKER_02 22:20

I feel like this would be absolutely great with cheese or meat or anything. I don't hate it at all. Yeah.

SPEAKER_05 22:26

Yeah, I think this is this is in the right direction.

SPEAKER_02 22:28

Right, good. Definitely. But like like you say, the same as when you drink when you have beverages with with alcohol um that are cocktails or wine, they're you know, I get it. Like I talked about in the last episode. I don't care for tequila, but that was for a different reason. Right. But also, I don't like mojitos. I don't like that's not my cocktail palette. Correct. I was a ginotonic drinker. I love things that are botanical. Um all right, so what's this one? Missing this one is missing thorn.

SPEAKER_05 22:57

Missing thorn.

SPEAKER_02 22:59

I think from the US, right? I've had it before, but a long time since I've got Snappa Valley. It's like which one of us has worst eyesight? Well, you're at least both wearing glasses. I don't know where mine.

SPEAKER_03 23:10

I think this is the Cabernet Sauvignol in a second. Uh it's uh This is one of the ones you brought, right?

SPEAKER_05 23:17

Is it all?

SPEAKER_03 23:17

Well, that, yeah, I brought that.

SPEAKER_02 23:19

I've had that before and I remembered liking it, but it was years years ago. Also, I like the nose. I've been loving sausages for a year and a half. Yeah, it was a while ago. That's good too. It's good. Sugar. This is good, but I would still like it. If I were to sugar, um I would definitely pick this up. Oh, that's high. That's why I don't drink it as much.

SPEAKER_03 23:40

Yeah, it's eight. Listen, still less than a Coca-Cola can, okay? Like, let's put things into perspective, right? But the whole bottle is as much sugar as a small Coca-Cola can.

SPEAKER_02 23:51

The whole bottle. Yeah, yeah. But it is good. But a whole glass. So this is the highest calories I've ever seen in a in an NA1. And it's not that much. It's 70. So, you know, a regular glass of bread is 120. Right. Um, yeah, but but like the the mouvetre, I want to say that's like 25 calories or something.

SPEAKER_03 24:10

Paul, what do you think of that one? Can you tell that it's more sweet?

SPEAKER_05 24:12

Definitely can.

SPEAKER_02 24:13

I mean, for me, I can't. I feel good too. Yeah, yeah. Yeah. Well, that was good. Do you like it though? Or when I do like it. I like it. This is my new favorite though, Luminara. Luminara is a few years.

SPEAKER_05 24:24

This is 23 calories. My new favorite. No, I feel like sugar is 5.7.

SPEAKER_03 24:28

Missing porn, because it's got more sugar and stuff. You can drink a glass or so. Whereas Luminara or this guy, I I drank a whole bottle of this in a sitting, no problem. But then again, my mom says I'm excited.

SPEAKER_02 24:39

And you drove home. Then I drank home. So actually, this is what we tasted on the last episode. Oh we love this. I and I mixed this with um a little uh uh Faber Tree Sicilian lemonade. So good. Pretty good. Yeah, which is a good one. And by the way, we are that we are raising the bar, is the people that introduced me to the Well Freds, and they have a whole slew of recipes. And we're gonna do a whole episode with that. Let's try Negro's.

SPEAKER_05 25:09

This is uh inspired by uh bartender at Harry's Bar.

SPEAKER_02 25:13

So we're not gonna we're not gonna try this last red. Oh, we'll take you there. Just just in case. Just in case. Well, we can yeah, well, let's go with this one since you're on it. We're gonna mix and match them. Let's stick with the red.

SPEAKER_05 25:24

Yeah, we can. Let's confuse the eyes. Yeah, yeah. Okay. Let's do it.

SPEAKER_03 25:27

Let's see if it's so this is prima pave. Yes. It is the same people as the sparkling. So this brand spanking new. So Italian. It's Italian. It's I believe it's San Giovese. And um, it's called um something in Italian.

SPEAKER_05 25:43

Something in Italian. It'll show you. Beautiful.

SPEAKER_03 25:45

But it's so I think these guys are gonna love this one because it's got the same profile as the last reds that you've liked.

SPEAKER_02 25:52

Okay. So to me, it's got that red cherry type flavor. That's from poolia. Okay, let's try it. From poolia, we can use my. Um yeah, so uh this is the same company that made the first one that we tasted. Right. Yeah, yeah, yeah, yeah, yeah.

SPEAKER_03 26:14

And their blonde blonde is the first one we tasted. That we tried to do that, yeah. Sorry, I'm like writing your thing.

SPEAKER_02 26:23

No, no, it's fine.

SPEAKER_03 26:26

I got a big woof of sulfide in it. Oh, did you? Yeah.

SPEAKER_05 26:31

Well, that's an interesting thing. You know, people talk about sulfites as a mechanism for getting a headache from wine.

SPEAKER_03 26:37

I don't know if that's true.

SPEAKER_05 26:39

I don't think it's true at all. I think that there's there's some evidence that you can get headaches from sulfide.

SPEAKER_02 26:43

But then doesn't it evaporate at all? I mean if you let it air out.

SPEAKER_05 26:47

Well, there's something to that, but I mean, if if you're eating raisins or apricots or any other sulfured like dry fruit, they have sulfite. It's it's so much sulfur. Yes, right. And there's so little in the wine.

SPEAKER_03 27:00

Right.

SPEAKER_05 27:00

And you know, I forget to have a conversation about someone getting their headaches from their dried fruit.

SPEAKER_03 27:04

It's from the alcohol. I know why they're getting the alcohol.

SPEAKER_05 27:08

Well, you know, it's the polyphenols that usually are are giving you the headache. Right. So you have wines that are made with um a handmade process. Right. And then you have wines that are mechanically made. Right. As you're making it by hand, you're getting all of your polyphenols from the skin and the seeds.

SPEAKER_04 27:26

Correct.

SPEAKER_05 27:26

When it's going by machine, you're getting it from the stems and the leaves, which have just tons of just junk in it. Right. Yeah. And that's the thing that's giving it away. So that's why cheap wines is sort of the you know, unless it's made from like Sylvania or crack place where their labor is less expensive. But you know, that's one of the things about, you know, people are trying to figure out is it the alcohol? Is it the sugar? Is it the right? And it's always actually that's about how the wine was made.

SPEAKER_03 27:50

You know, that's why cheap wines give you a wicked hangover.

SPEAKER_05 27:53

Yeah, a little bit.

SPEAKER_03 27:54

Rather than read expensive stuff. So what do you think about this?

SPEAKER_02 27:58

I like this, but I can't I can't identify the taste. I can't. It's like um I like I like it more than the first time I tasted it.

SPEAKER_03 28:14

I like it better than the first time I tasted it. Interesting.

SPEAKER_02 28:19

I like it. I'm still going with um the Luminara as the winner.

SPEAKER_03 28:24

But it's it's still my style.

SPEAKER_02 28:26

Oh, absolutely. You gotta listen again in your calves. I mean, how many actual wine tastings did I go to that I would say, no, don't care for that. Do care for that. Absolutely. Um but not only that, even like in your own personal. Oh, I mean, we'll turn in the red ones and then the red cups, you can let's do this Negroni, baby, here.

SPEAKER_03 28:43

Even let's say you like the luminara the best, it's nice like in your home to store a little aluminum, like different change it up for yourself, right?

SPEAKER_05 28:52

Yeah, so this is the Lapos Negroni. Okay, just mine here 0.0. And who wants up first?

SPEAKER_02 28:59

There you go.

SPEAKER_03 29:00

Oh, I didn't think it. I wasn't expecting that. Look at that. Wow. Smells cool, yeah.

SPEAKER_02 29:08

I like the smell. Okay, remind us all what is in a an actual Negroni instead of a phony Negroni. You see phony Negroni's on a lot of alcohol-free mocktail menus. Mocktail menus in restaurants.

SPEAKER_05 29:20

Classic, you know, it's a compari-based um cocktail. From there, people add all kinds of different things. The Negroni is sort of a base bitter orange cocktail.

SPEAKER_03 29:29

Whoa! See? What?

SPEAKER_02 29:34

That came out of nowhere. No, no, I'm sure lots of people will love this.

SPEAKER_03 29:40

No, it's good, but I I do the first, like I could go down the road again of very bad experiences. I was gonna make parallels or so bad behind the back. Well, no. That's a Negroni? No.

SPEAKER_02 29:50

I was gonna send the first day the front of your mouth something, and the back got something else. And then when it hit the back, I was like, holy sht. But again, in in my drinking days, Negronis were not my favorite. I've never drank Negroni.

SPEAKER_05 30:01

Well, it does have that Kampari, like yeah, it's a little too.

SPEAKER_02 30:05

But there, I mean, I know people that just like they can't wait until Kampari season happens. Like, there's a really big afterthing, right? This one is bad. I don't want any more Negroni's. No, remember this Negroni is better. I'll taste it with you. You want to taste the phony? Yeah. Okay. So this one. Here, I'm gonna taste this. So you guys taste that, and I'm gonna taste the bees'nies, because you know, I'm the bees'nies. Pure honey and bright lemon flavor with juniper undertones. I'm gonna see that sounds way more upminding.

SPEAKER_05 30:32

So that's I'm gonna have to start. I've seen that blind tiger. Okay.

SPEAKER_02 30:36

That one is blind tiger. It is cute. You could sneak that in anywhere, and no one would catch. We just talked about on the last episode. Because she she just told a whole big story about having to do that and then being like called out. Called out. She's called disrespectful. They said they dis she was disrespecting the restaurant. And they and it was a restaurant who didn't have any NA options. And we were A, and everybody was buying the. We're not talking about there is in another camp.

SPEAKER_05 31:04

I can't.

SPEAKER_02 31:06

By the way, this is less in your face. No, it was in Quebec.

SPEAKER_05 31:08

Oh, it's in Quebec.

SPEAKER_02 31:09

Yeah, this is like less in your face than the previous one. Okay. I'm drinking the bees, knee.

SPEAKER_05 31:14

Yes, it's like a bitter orange soda.

SPEAKER_02 31:17

I think I have to make it.

SPEAKER_05 31:18

This one, the other one was good, but it was in your face. Yeah, it was strong. Strong. This one's much of a relaxed groovy. Much more relaxed. It's more like a soda, right? When you say it's a few.

SPEAKER_02 31:25

Yeah, it's more like a soda. The other one is more like that one was so bitter. You know, but it was it was like in your face. I don't love it. Here, taste that. That's really good. And then um, gosh, I don't have my uh I don't have my podcast clock because we're on location. Oh, that's right. It's like somebody cut us off before we're like we're at 30. Oh wow. All right, we got lots more stuff. At least I taste.

SPEAKER_03 31:51

Um wait till we start trying the stuff with THC. Whoa!

SPEAKER_05 31:55

Uh we'll be here like six hours when it's when that happens. Yeah.

SPEAKER_03 32:06

Can you imagine me on all this THT? Oh shit. I can't even try to do it.

SPEAKER_05 32:10

Don't worry, you won't remember it.

SPEAKER_03 32:12

No, I know, right?

SPEAKER_02 32:12

I mean, that's quite good. That's quite good. Tell me what you think of that.

SPEAKER_05 32:16

So the bees knees, uh, honey and gin. Yeah.

SPEAKER_02 32:19

Okay, that's what I'm there's a real gin. French honey in the front of that. Yeah, but there's yeah, there's real honey in the front of that. I'm just like going for it here. Oh, Little Saints. So I've heard a lot about these, but have never tasted it. Women-owned, also. So we were talking about how many NA companies are women-led or women-owned. That's very honey. It tastes a little medicinal. I feel like if I had a cold, I would like to warm that up and drink it. Yeah, yeah. Um, so Little Saints, tell us what you know about Little Saints.

SPEAKER_05 32:52

Well, I don't know what touch. They're all the this one, I believe, is the, yeah, and it says it on here. These have the you know, mushroom extracts in it. Oh, what actually beverage. Oh, god. So the idea is yes.

SPEAKER_02 33:06

So these are um, what are these called? Functional. Functional. Functional. Functional, yeah.

SPEAKER_05 33:10

And some of them, you know, they they amp it to the point where you're the idea is you're gonna get relaxed and groovy. Yeah. Some of them it's just the idea that you're having an effect from beverage.

SPEAKER_00 33:21

Right.

SPEAKER_05 33:21

And I haven't had a ton of experience with these. We've had um one with kava.

SPEAKER_02 33:28

Yeah, but that makes your mouth I didn't like that. It makes your mouth dumb and weird.

SPEAKER_05 33:33

It is milky. And it tastes okay, but then all of a sudden you get side effects.

SPEAKER_03 33:36

Yes, and I I wasn't from that. I'm a bit hypochondriac. I was like, Where's my epi pen? Where's my epipen?

SPEAKER_05 33:44

My mom cut all ding leaves. Well, we were there. We were looking at all the kava beverages. Oh, that was good. I like that.

SPEAKER_03 33:53

That's true.

SPEAKER_02 33:53

Brooks are like, Where's my epipen? Land the plane. Okay, old-fashioned. So old fashioned is whiskey, but typically I'm not sure if I'm gonna love that because I never liked whiskey.

SPEAKER_05 34:06

Typically, with uh with demorero sugar, you'd also have uh cherry. And the cherry influence is usually from like cock cherry.

SPEAKER_02 34:14

So that's the things I don't like all put in a cap. This is don't like whiskey, I don't like cherry.

SPEAKER_01 34:20

The only one that grabbed this.

SPEAKER_02 34:21

I know because I was because this is this smells like cherry juice. Whoa. Little things I've just tried chuggers, so cherry. I'm like, where's I love real cherries, but anything with a cherry flavor is a no-no to me.

SPEAKER_05 34:36

Don't even try it.

SPEAKER_02 34:37

Don't even try it. Thanks for saving that. That was not good. Wait, oh, it's numbing my tongue again. Oh, it's no, it's a mushroom chip. Okay, I'm going with a social tonic here called or hi-yo. Hey oh, hey-oh, that's the lemonier song.

SPEAKER_05 34:53

Hi-o. So this one's been around a while. Okay, but it's widely sugary. I'm gonna need a whole new cup. Walmart, Target, places like that.

SPEAKER_03 35:00

Does it drop the mushrooms too?

SPEAKER_05 35:02

I think it might.

SPEAKER_03 35:03

Doesn't it make your mouth feel funny, the mushrooms? I just no, no, I like the way it says never.

SPEAKER_02 35:10

It made me feel funny. And you were like, is there drugs in this? It made me feel funny. No, I'm not like asking you a riffie. I was like, just take a nut that's me. Why are you drugging me? I'm like, no, no, no.

SPEAKER_05 35:22

This has a bunch of uh root extracts in it. Oh, all right.

SPEAKER_03 35:25

I think I can do it.

SPEAKER_05 35:26

And mushrooms, yeah, mushrooms.

SPEAKER_03 35:28

There we go. My mouth is where I'm gonna have worse of an accent with my mouth all sore.

SPEAKER_02 35:36

Nobody would be able to understand you. Oh, all these functional things smell funny. Oh, but that smells amazing. You do? Yeah, see, these are flavors I like to do. Peach mango.

SPEAKER_03 35:48

Is it the one that's packaging on Mrs. Quinn?

SPEAKER_01 35:50

This is very, very cute. I love it. Okay, let's go. No, delicious. No. I mean, we really do continue this trend of she will be like, love it.

SPEAKER_02 36:07

I'm like, no, thank you. I was a wino, not for a fucking reason, man. I don't drink juice. That is delicious. Okay, delicious. Hayo. And excuse me, it is 30 calories. Can't tell how much sugar is that. Cheers. I love this. It's quite a beautiful presentation. Yeah, yeah. This is again when you're in your calf town and swanning around your garden. You're like, I'm not drinking that. Okay. Oh my god. I think this is worth it. This is good. This is really, really good. I can see. Okay, so let's show this one again. We love this. Maybe we should try something good, like the mojito. All right, all right.

SPEAKER_05 36:44

All right, come on, pick. Come on, not getting there.

SPEAKER_02 36:48

I've been opening everything. I like the daikeri.

SPEAKER_03 36:51

What you don't call it that? Dai carry. With the daikeri? What do you call it? Daikari.

SPEAKER_02 36:59

She said we went then to the pzeria. And I'm like, the what? She was like, the pizzeria. I'm like, what are you saying? She's like, pizzeria.

SPEAKER_05 37:08

You know what it's like the big flat flakes we don't have? Oh, that's uh piazza. Oh, that's totally different.

SPEAKER_03 37:14

Pizzeria. All right.

SPEAKER_05 37:18

We're not laughing at you. We're laughing with you.

SPEAKER_02 37:22

You're like, how many languages do you speak?

SPEAKER_05 37:24

Rajes. We gotta get her to New Orleans. After we gotta go, we gotta get her to order food in New Orleans.

SPEAKER_03 37:30

Where are this lady from? The spinning machines. What are they called? It doesn't smell like they carry out drinking.

SPEAKER_05 37:35

Well, you've got the you've got the uh the fun and excitement. Did you get the Monday?

SPEAKER_02 37:40

So the Monday's behind you, behind that magic curtain. I don't think I like the cotton. The magic curtain, I see it. Yeah. Monday. I love Monday. But here's what we need for the Monday. We need a tonic.

SPEAKER_04 37:51

Oh.

SPEAKER_02 37:52

You know what? I thought right there. Oh, these would be. Oh, I love those fever-free tonics too. These are probably good if you mix them with alcohol-free tequila. Straight up, they're just too thin. Oh, see, this am I still drinking this?

SPEAKER_05 38:06

You want to try that? Because we have it.

SPEAKER_02 38:07

No, I saw I gotta make sure I like this. I love that one. I've got to keep it.

SPEAKER_03 38:12

Me, when I was making my NA cocktail, I'd use one of these things. Put NA tequila. I can actually put shit on the rib. Dicary. Oh my gosh.

SPEAKER_02 38:25

And this one is a major. And I'm just oh I know that's a monito. I already know I'm not gonna like that.

SPEAKER_05 38:32

Which one was that?

SPEAKER_02 38:33

That's the dicerium dicerium.

SPEAKER_05 38:36

So that's ish, right?

SPEAKER_02 38:37

Deep dicary. It's not a bad carry.

SPEAKER_05 38:41

Did you try the ish wines?

SPEAKER_02 38:44

Oh, yes, I have tried an ish wine. Um a sparkling, maybe they have a blanc to blanc.

SPEAKER_05 38:49

Yeah, I thought they were which I did like. You like them? You didn't. I thought they were just kind of they were okay.

SPEAKER_02 38:54

I didn't know what I didn't do when I dug these for tests like that.

SPEAKER_05 38:57

Okay, so but this was this was considered like horrible.

SPEAKER_02 39:00

I did not care for the even the nose. So we're not gonna die caring. Trying to look at brands we haven't had. Yeah, it doesn't? No. It's not a diet curly for nothing default. It doesn't taste. I mean, get sued for this. By the way, we are just sharing our opinions. That's right. That's all that's all this is. So look at this other cool brand. Brez. Oh. Very nice. What's that? Or maybe it's got look, it's got an accent over the brezi is.

unknown 39:34

All right.

SPEAKER_02 39:36

Uh in the mushrooms and stuff. Oh, I should have read that before I what happened. Because it says cherry. And we previously.

SPEAKER_05 39:48

This one though is lemon eldeflower. This one might be more your speed.

SPEAKER_03 39:51

But this to me is not a cocktail, it's a soda. Here these are sodas to me.

SPEAKER_02 39:57

I don't get it. No, but if you put that in a nice glass with a little garnish of fruit. Oh, I thought about.

SPEAKER_05 40:03

I mean, it's like it's the idea is to replace the cocktail with this.

SPEAKER_02 40:07

Yeah, you need to make sure that we have glasses to do that. Like I always say I use, I still use all my amazing martini glasses, my beautiful um Riedel, and my water crystal. I use all of them.

SPEAKER_03 40:19

But then we need to know like where are these raising the barn they mix it with like is this the breeze?

SPEAKER_05 40:24

Oh, this is the breeze.

SPEAKER_02 40:26

Yeah. The cherry one is not that.

SPEAKER_05 40:28

This is the lemon elderlower.

SPEAKER_02 40:30

Okay, so lemon, but again, lemon elderflower are our flavor profiles that I really like.

SPEAKER_03 40:36

But Paul, Paul and Maxine, we are not mix this with, let's say, a non-alcoholic, not in your case, the eat that, but gin or something.

SPEAKER_02 40:44

And then it's like, yes, so that's how he's gonna do. He's got the mundane gin. Um straight up, it's not like why not as good. Why not?

SPEAKER_03 40:56

Yeah. See, the problem straight up is it's liquidy. It doesn't have mouthfeel. So if you put one of these things in it, it's more what about an ice?

SPEAKER_05 41:04

Would that help?

SPEAKER_03 41:05

Oh no, that diet.

SPEAKER_02 41:06

No, but um, like when you put like a fake alcohol alcohol thingy, I give a little glycerin, a little okay, but so this is supposed to be pre-made genotonic.

SPEAKER_05 41:19

I worry about it.

SPEAKER_02 41:19

Oh, and they won a they won an award. Oh they're like ish non-alcoholic GT.

SPEAKER_05 41:25

It was the ish parking lot awards that they came in the first place.

SPEAKER_02 41:29

Yeah, you're right. The flavors on this is my bad. See, I quite like that. That was your yeah, I quite like that. I mean, and I was a GNT drinker.

SPEAKER_05 41:37

Like that was my here's Monday if you want to gelish.

SPEAKER_02 41:42

Whoa, smells like gin. It does smell. Holy shit. That is my favorite. So actually, when I when I first um quit drinking, that was uh this was the thing that I loved the most. I'm gonna put this before I discovered all the amazing wines.

SPEAKER_03 41:55

So oh, it tastes like gin.

SPEAKER_02 41:57

Yeah, gin? Yeah, yeah, yeah. And I needed gin because the first time I got drunk was gin in a trailer, remember, with cigarettes. Yeah. Come a long way. Uh yeah, that tastes exactly like gin. But also, listen, if you were drinking the gin and tonic, it needs ice, it needs fruit. And what it needs what you've missed, Bob, is like we're drinking it out of silence. We were mixing it with Mountain Dew because we didn't have seven of so this is what's real. This is what she was. This is how she began on her drinking.

SPEAKER_05 42:27

Yeah. Really?

SPEAKER_02 42:29

That really does taste it like a real thing, doesn't it? Yeah. Yeah, yeah. Should we try the tequila? See if it tastes like. Okay, you guys try the tequila. I mean, I'll let me smell. Well, that manday gin is there we go. We ready? Woo! Let's see what my reaction is to this. Oh god. That's just like tequila.

SPEAKER_05 42:45

Yeah, oh here we go.

SPEAKER_02 42:47

Really? That's not even gonna taste that. That is like wait, I'm just tasting the plastic.

SPEAKER_05 42:51

He has uh a Don Diego and a rope.

SPEAKER_02 42:54

Does it? It has both.

SPEAKER_05 42:56

No, there's three different colors, yeah.

SPEAKER_02 42:58

Alright, okay, so let's to let's see if you like it. In tequila drinkers.

unknown 43:05

Holy shit.

SPEAKER_02 43:06

Wow. Wow. Like tastes like the real thing, or you know, they put capsane, right? You can't tell, but which I like because it gives you that burn.

SPEAKER_03 43:14

Yeah, the burn. It's close. It's close. And the texture.

SPEAKER_02 43:19

All right, everybody. I like one that I like the list.

SPEAKER_05 43:23

Yeah. Well, this is the Lewis Hamilton uh in partnership.

SPEAKER_03 43:27

Who's Lewis Hamilton?

SPEAKER_05 43:28

He's uh a famous F1 driver. Oh. So he's uh he was the world champion for the you know the most four days in a row.

SPEAKER_02 43:36

Oh, said Mario's my own. Amazing.

SPEAKER_05 43:38

Yeah, he's very famous too.

SPEAKER_02 43:39

Um, listen, this has been incredible for S. Thank you. I still see on open bottle. Are we? You can you can you can we can you can do way more for the rest of your day? Um we have a whole crew here that are like uh what they meet they have needs.

SPEAKER_00 43:54

They also they have jobs.

SPEAKER_02 43:57

Real life's facts. But I want to say thank you for doing this with us. And if if you're in the uh southern Vermont region, you gotta come by uh the Dorset Union store. Yeah, and you can get tons of amazing alcohol full wine, and you can get amazing alcohol-free beverages of all kinds. And you also have a big beer collection. We didn't do any beers today. We're gonna do a next the next tasting. Yeah, we'll um we'll do some beer. Oh my god, we should do a whole like beer and snacks thing.

SPEAKER_05 44:30

Yeah, yeah. There's so much to tell about beer snacks.

SPEAKER_02 44:33

I wasn't a beer drinker, but I like to not be a beer drinker, but taste beers because in small amounts I like beers. You know, show me I never I was never a beer drinker. It was another one of those people who are like, What you're Irish and you don't drink beer. Um, I never did. There is still time. Well now, I I guess I'm gonna try non-alcoholic beer. Um thank you everybody for tuning in. Thank you for listening. And I think, you know, kind of the takeaway from today is like you said, whether it's alcohol-free or with alcohol, there's drinks you like and drinks you don't like. And there's a whole world. You have a whole palette. We have it like double of this. This isn't an MS nothing. This is, I mean, it's a tip of the iceberg. And you and I talked about this in the store maybe last year, when you were starting to build your incredible selection. I mean, that what you have on offer here is amazing in the alcohol-free space. And you were talking about how it's just growing and growing and growing.

SPEAKER_05 45:32

It's amazing how it's growing. I mean, we were looking at the statistics coming into the podcast. Yes. You know, what used to be just a hundred million dollar business, 20% growth year after year after year, five years in a row. Yeah. And the beer segment is growing more like 35%. And it's like a billion-dollar industry in America. It's five.

SPEAKER_02 45:51

Meanwhile, the alcohol industry is going the other way.

SPEAKER_05 45:54

Yeah, I mean, we're looking at 17% drops in Vermont on the alcohol side. In some segments, it's higher. And they're projecting that beer alone on the NA side in 2028 should be around a$50 billion business, bigger than the beer business is. So that's a massive shift.

SPEAKER_02 46:13

Yeah. All these restaurateurs out there and all these fine people out there, look at Paul and take his example.

SPEAKER_03 46:20

He saw the market adjusted, and look at all the NA stuff as at well with the alcohol stuff that he's keeping together, right?

SPEAKER_02 46:29

So, Paul, you're a beacon of an example to follow of a business person, and everybody followed the example of Paul. Yay. Thank you. Thank you for listening. Follow along on happyafpodcast.com and all of our social media platforms. I'm Maxine. I am happy alcohol free. I'm Isabel, and I'm happy as fuck. And we will see you next time on HappyAF Podcast.

SPEAKER_03 46:50

Cheers. Bye. I wanna be happy.

SPEAKER_00 46:57

Just wanna be happy. I wanna be happy alcohol, happy, now the final three.