289: Drink

The podcast explores the historical influence of Britain on shaping popular alcoholic beverages, particularly during the festive season. It traces Britain's role in the development and global spread of drinks like champagne, claret, port, and sherry. With guest Henry Jeffreys, author of "Empire of Booze," the discussion reveals how British innovations, trade, and taste preferences significantly impacted the production and marketing of these drinks. For example, the invention of strong glass bottles by Sir Kenan Digby enabled the creation of sparkling champagne, and British merchants influenced the dryness of champagne and the style of claret. The episode further examines the political associations of claret and port, and the transformation of sherry and whiskey for British tastes.

Outlines

Part 1: Introduction, British Influence

Part 2: Champagne, Science, Marketing

Part 3: Claret, Bordeaux, Trade

Part 4: Port, Treaties, Traditions

Part 5: Sherry, Fortification, Victorian Habits

Part 6: Marsala, Madeira, Historical Tastes

Part 7: Whiskey, Blends, Global Markets

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The Rest Is History

Part 1: Introduction, British Influence

Festive Drinks and a Special Location: Boxing Day and New Year's Eve

Berry Brothers, Empire of Booze, and the British Influence on Wine

Part 2: Champagne, Science, Marketing

Champagne's British Roots: Strong Bottles and Controlled Fermentation

From Accidental Fizz to French Champagne: The British Role

British Taste and Champagne Prestige: A Matter of Marketing?

Part 3: Claret, Bordeaux, Trade

Champagne Production Costs, Claret, and Medieval Bordeaux

Marketing Claret: Reaching London's Rich Customers

Bordeaux's British Merchants and English Tastes

Part 4: Port, Treaties, Traditions

Claret, Port, and Political Fashion in Wine

The Methuen Treaty, Port, and English Drunks

Port's Transformation: From Rustic Wine to Demarcated Region

Port Lodges, Sherry, and a Break

Part 5: Sherry, Fortification, Victorian Habits

Sack and Sherry: Shakespeare's Drink of Choice

Sherry's Evolution: Blending and British Influence

Fortification: Taste vs. Transport and English Preferences

Sherry's Victorian Heyday and William Pitt's Drinking Habits

Abstinence, Victorian Drinking Habits, and Gin Palaces

Part 6: Marsala, Madeira, Historical Tastes

Masala: Nelson's Lost Tipple

Masala's Decline and Old Wines

Sherry Recommendations and Historical Tastes

Part 7: Whiskey, Blends, Global Markets

Whiskey: From Scotland to English Tastes

Whiskey Blends and the Phylloxera Crisis

Soda, Scottish Marketing, and Irish Whiskey

American Whiskey and Global Drinks Taste

American Influence, Chinese Market, and a Recommendation

289: Drink

The Rest Is History

Part 1: Introduction, British Influence

00:10Festive Drinks and a Special Location: Boxing Day and New Year's Eve

Festive Drinks and a Special Location: Boxing Day and New Year's Eve

01:06Berry Brothers, Empire of Booze, and the British Influence on Wine

Berry Brothers, Empire of Booze, and the British Influence on Wine

Part 2: Champagne, Science, Marketing

02:40Champagne's British Roots: Strong Bottles and Controlled Fermentation

Champagne's British Roots: Strong Bottles and Controlled Fermentation

04:48From Accidental Fizz to French Champagne: The British Role

From Accidental Fizz to French Champagne: The British Role

07:17British Taste and Champagne Prestige: A Matter of Marketing?

British Taste and Champagne Prestige: A Matter of Marketing?

Part 3: Claret, Bordeaux, Trade

09:33Champagne Production Costs, Claret, and Medieval Bordeaux

Champagne Production Costs, Claret, and Medieval Bordeaux

12:21Marketing Claret: Reaching London's Rich Customers

Marketing Claret: Reaching London's Rich Customers

13:52Bordeaux's British Merchants and English Tastes

Bordeaux's British Merchants and English Tastes

Part 4: Port, Treaties, Traditions

16:29Claret, Port, and Political Fashion in Wine

Claret, Port, and Political Fashion in Wine

18:26The Methuen Treaty, Port, and English Drunks

The Methuen Treaty, Port, and English Drunks

20:31Port's Transformation: From Rustic Wine to Demarcated Region

Port's Transformation: From Rustic Wine to Demarcated Region

22:47Port Lodges, Sherry, and a Break

Port Lodges, Sherry, and a Break

Part 5: Sherry, Fortification, Victorian Habits

24:16Sack and Sherry: Shakespeare's Drink of Choice

Sack and Sherry: Shakespeare's Drink of Choice

26:35Sherry's Evolution: Blending and British Influence

Sherry's Evolution: Blending and British Influence

28:15Fortification: Taste vs. Transport and English Preferences

Fortification: Taste vs. Transport and English Preferences

30:30Sherry's Victorian Heyday and William Pitt's Drinking Habits

Sherry's Victorian Heyday and William Pitt's Drinking Habits

32:32Abstinence, Victorian Drinking Habits, and Gin Palaces

Abstinence, Victorian Drinking Habits, and Gin Palaces

Part 6: Marsala, Madeira, Historical Tastes

34:13Masala: Nelson's Lost Tipple

Masala: Nelson's Lost Tipple

37:37Masala's Decline and Old Wines

Masala's Decline and Old Wines

39:20Sherry Recommendations and Historical Tastes

Sherry Recommendations and Historical Tastes

Part 7: Whiskey, Blends, Global Markets

41:20Whiskey: From Scotland to English Tastes

Whiskey: From Scotland to English Tastes

43:21Whiskey Blends and the Phylloxera Crisis

Whiskey Blends and the Phylloxera Crisis

45:32Soda, Scottish Marketing, and Irish Whiskey

Soda, Scottish Marketing, and Irish Whiskey

47:44American Whiskey and Global Drinks Taste

American Whiskey and Global Drinks Taste

49:01American Influence, Chinese Market, and a Recommendation

American Influence, Chinese Market, and a Recommendation