Amarula Cream

John: So since we’re approaching the holiday season, I thought maybe it’s a good idea to promote booze a little more. And people love these tips on alcohol.

Adam: Yes, booze is always good. A bunch of winos, our people.

John: Well, this is not wine. This is a product with a story. So we were in South Africa back just before Mandela got in.

Adam: Who’s we?

John: The family.

Adam: Oh, the whole family?

John: Yeah, took the whole family. I was invited by a very important group down there to talk about stuff.

Adam: Oh, spook, spook, spook.

John: And very important VIPs.

Adam: Spook work.

John: It could have been. But so we were there for a week, and I’m going to a lot of bars and restaurants. And then I ran into this product there, very well presented. A stunner. They didn’t bring it into the United States until probably five or six years later, and I was stunned when I saw it here, because it’s one of the tastiest… You know, familiar with these Irish cream and some of these cream liquors? Well, they’re delicious.

But they’re not nearly as good as the South African product, which everybody—everywhere in the country: it’s called Amarula. It’s got a big elephant on the label, and it’s a cream liqueur made with some screwball citrus fruit from Africa. It’s one of the most stunning products you can ever just have a little glass of. It’s delicious.

Adam: And do you think I can pick this up at H-E-B, Amarula?

John: Yeah, definitely a liquor store in your neck of the woods would have it. I’d be shocked if you can’t find it, because it’s everywhere.

Adam: I just picked up two more bottles of my Robert Mondavi stuff.

It’s still the bottom shelf. I left one bottle for that one No Agenda listener in Fredericksburg who wants to go get it, and that’ll be it.

Adam: And is it like a nutty taste, or?

John: No, no, it’s a citrusy taste. But it’s got an aftertaste and an acidity. This is unbelievably tasty.

Adam: We cannot wait to taste it. We’re all rushing off to our local liquor store.