Fritz wrangled the meeting to order just after 12:15 with a mutterance of “no respect.” 

 

Jim Shypertt led us in the pledge with a selection of virtual flags.

 

Mark Johnson began his invocation by noting that today was Mark Lucchesi’s birthday. He went on to share an assortment of thoughtful aphorisms, including the following.

 

And this editor’s favorites:

 

There were no visiting Rotarians, but we had several guests. Jerry introduced Charlene Hsu and noted that next year will be their 50^th wedding anniversary. Christine Krolik introduced Hillsborough councilman and former mayor Al Royce. She also introduced Jeff Krolik, who came to help with the program. We were also lucky to have Dennis Berkowitz, who made it abundantly clear that he is the FORMER owner of Max’s, so no complaints.

 

And, our reliable Zoomer, Pierre.

 

The lunch at BHS hosted by the Italian Boosters was great, and “filled with young energy.” Not sure what that says about our regular meetings.

 

Emily Beach announced that she will not be attending lunch meetings on a regular basis. She, unlike many others, has a great reason. Emily is starting a new job in South San Francisco. She will be working as the NorCal People Director, for a nonprofit that does job training to help clients succeed.

 

A reminder that next week (Wednesday, November 23) will be dark. But, we’ll be back the following week. Former member, Lorne Rosenfield, MD will return on November 30 and be our speaker.

 

Fritz told us that while he was on vacation, he diligently read the High Gear and added in a “funny.” Tim Matthews commented that he just had a light bulb go off—Fritz is the father of all Dad Jokes.

 

Bill Tiedeman told us that the Rotary Foundation participation drive was winding up with our club raising $6,650. Nearly half of this comes from Bobba’s $3,000 contribution. The rest of the donations came from 20 other members.

 

Marilyn Orr became the latest member of Fritz’s President’s Club as a nod to her new E-Mini Cooper. She also announced that her Smart Car was for sale and was heckled with, “do you have to take a test to buy it.”

 

The Fun Fairy party will be tonight, November 16, at Suzanne and Mark’s home.

 

Doug Person introduced our new member, Scott Campbell. Scott was born and raised in San Mateo, a graduate of Aragon. He is a CPA and works with Joe Galligan. He also has a five-week-old baby. Marilyn cheered that Scott has already paid his dues. And, Fritz welcomed him, imploring him to disregard the riff-raff, though he may become riff-raff someday.

 

Former grocer, now podcaster, Mark Lucchesi let us know that he and his wife were also celebrating their 50^th anniversary next year. Marilyn chimed in that she and Rich will be too.

 

November birthdays (Bill Tiedeman, Lage Anderson, Doug Person, and Mark at the Mic) were announced. The group sang(?) happy birthday.

 

Jennifer Pence announced the holiday lunch.

 

Father Michael wrapped up announcements with a real joke…

A rabbi and a priest got into a car crash. The rabbi offered the priest a swig of Manischewitz to calm his nerves. The priest offers the bottle back to the rabbi. The rabbi declined and said, “No, thanks. I’m waiting for the CHP.”

 

 

Christine Krolik introduced today’s speaker, “the Rocking” Robin Robinson who researched and wrote The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes. Yes, it’s available on Amazon or wherever you buy your books. Christine and Robin went to Arcadia University together and were both involved in the theater program. Like Christine, Robin worked in theater before moving on to bigger things. He now has his dream job as a whiskey ambassador and teacher of the longest-running whiskey classes. He also hosts a podcast, Whiskey and…”

 

 

Zooming in from a bar in New York City, A Marriage & Whiskey, Robin apologized for the hinky backdrop and background noise (neither of which impeded his excellent presentation). The Kroliks served us several samples of different types of whiskey that complemented the presentation.

 

Robin began by telling us t to hold the glass UNDER our noses when smelling whiskey, rather than in our glass we would when tasking wine. Then put a little on your tongue and let it spread. If it is too strong, add a few drops of water.

 

 

He then told us that whiskey is 40 proof and conjures all five tastes—bitter, salt, sweet, sour, and umami. The ingredients are either wheat + rye or corn + barley and water, which provide sugar. Yeast is added to eat the sugar and create alcohol. This first stage makes what is an 8% beer. A still is used to boil the water off the water and capture the alcohol. This recovered alcohol is put into barrels for a minimum of three years in all countries except the US where there are no requirements for aging whiskey.

 

Robin also explained that whiskey’s taste comes from the grain and corn that are used. If too much of the grain/corn and water mash is boiled off, the resulting product is vodka.

 

In a brief history lesson, Robin explained that in Mesopotamian times, leftovers were used to make ales, meads, and beers. These were deemed a more healthy beverage than water as the production process killed off most of the germs. About 1,000 years ago, distilling come onto the scene. Distillers used the beer, etc., and turned it into whiskey. Monks learned distilling from the Moors, who came from Africa. The Trappists monks in Belgium, who were the main R&D for beer, started making distilled booze.

 

This led to two types of whiskey—single-malt whiskey and single-grain whiskey, then the derivative blends of malt, scotch, and grain whiskey. All of these have minimum/maximum alcohol by volume (ABV) requirements:

 

Whiskey must retain the characteristics of its ingredients and production methods. And, the various types of whiskey have aging requirements.

 

The United States Whiskey Rebellion, a violent tax protest beginning in 1791 and ending in 1794, was a response to the first tax imposed on domestic products by the newly formed federal government—predominately whiskey. The “whiskey tax” became law in 1791, and was intended to generate revenue for the war debt incurred during the Revolutionary War. Farmers, accustomed to distilling their surplus rye, barley, wheat, corn, or fermented grain mixtures to make whiskey, resisted the tax. During this time a number of people moved to Kentucky, bringing their whiskey stills with them. To get around the whiskey tax, distillers began making bourbon. This was a modification of the corn-only German version, which was thought to be a bit harsh. The Kentucky distillers added rye to make a more smooth bourbon.

 

Bourbon remained a popular drink until the 1960s when it came to be thought of as an old man’s drink. At that time there were about ten distilleries in Kentucky. In the past ten years, there has been a resurgence of interest in bourbon. Today, there are more than 80 craft bourbon distilleries and bourbon-based drinks are all the rage.

 

Robin concluded by telling us that we can feel good about drinking whiskey as it contains the important, scurvy-preventing Vitamin C.

 

Fritz, virtually, presented Robin with a Polio Plus certificate for five vaccinations in his name.

 

The meeting adjourned at 1:45pm.