WinéSchool with Dr. Madeb & Jay Buchsbaum

Welcome to the Kosher Terroir. I'm Simon Jacob from Jerusalem, Israel, your host for this episode. The following is a conversation with my good friend, Dr. Ralph Madeb, President and CEO of M&M Importers. He is responsible for some of the highest quality kosher wines being brought into the United States today. I've known the doc for many years, and as you might note, he affectionately calls me Zadie, which is especially funny as we are both Sfaradim. This is a remarkable peek under the covers of the dealings that transpire to bring us some of the most remarkable of kosher wines. Sit back and grab a glass of some incredible kosher wine and enjoy.

We're very excited. We got our regular yo-yos over here. Yes. But more importantly, we got two great guests.

Simon Jacobs.

Lovely one anyway. Simon Jacobs and honorable Jay Buchsbaum.

Nice to see everybody.

Bring your bread and everything?

Yeah, yeah, bring everything. We're very excited. We're going to try some brand new wines. This is all in honor of this big tzadik who's coming. Tzadik Balaieh. Of course, tzadik Balaieh. It's been too long. We're going to start with this brand new champagne. I'm very excited. Newly disgorged. Jay, did you see this? No. You're going to love it. Great story.

When was it disgorged?

Uh, just recently. Not even a year ago.

Not even a year. Okay.

Yeah. And then we bottled— we did— I designed the bottle, the, the packaging.

But is that the name of the wine?

Comte de Montaigne is the name of the champagne house.

Okay.

And he— this is his first You know, he was so meticulous. Cuvée spéciale. We picked the color of the bottle.

Gorgeous packaging.

Yeah, it was. He is obviously, this is like 10th generation champagne house.

Okay.

From father to son, father to son.

Real boutique.

Yeah, real boutique. He does all the private champagne house for Andrea Bocelli's restaurants, for Hermès, for St. Regis, for Aman Hotels. He made, and this is what he made his big name on. Private champagne house for Cartier. He lives in Italy, believe it or not. He married an Italian woman and decided he's moving to Italy, and then he goes for the harvest and post-harvest to Champagne. So we're excited, excited to have them here. We're excited to have Lado.

Do you know what is the—

we know there's two grapes. 70-30%. This is Chardonnay and Pinot Noir.

Okay, no Pinot Meunier.

No.

Okay.

And we are doing a Blanc de Blancs.

And this is a Brut.

This is a Brut, and we're making extra Brut for the next— you know, we, we're releasing them over time, and we're making a 55-month vintage one. Wow. So, and he was a little— that's all he wanted. That's his claim to fame. That's what he did. I was a little scared about that, so I— we, we made all of the amount, and we're basically releasing Brut, then a little bit of extra Brut, and then Blanc de Blancs, and then the 55 months. So, wow. He's really committed. We're excited about it. He'll tell us how it tastes.

I'm excited. It's crazy.

Yeah. Yeah. This is the Brut. And, and like I said, 70/30. And also we have Mevushal in the same thing.

Really? That's exciting.

Yeah.

Only because, you know, otherwise you can't get it here in America.

That's exactly right. So actually, Israel took most— took most of the non-Mevushal. Okay.

And how much was produced, if I—

if we can— 6,000.

6,000 bottles.

Yeah. Wow. So we released a Brut, we made Brut, I think 3,000 extra Brut. And for the following vintage, we made Blanc de Blancs. And in each vintage, we save 1,000, let's say, 55 months. He became famous, got like 100-point wines on his 55. So that's his extraordinaire, that's what he shoots for. But I was a little afraid, you know, because some people don't, Like, we happen to love old vintage champagne, but a lot of people don't.

Give it to me, baby.

Give it to me, baby.

So we made 55 months.

More for me.

Yes. Yes. All that vanilla, you know, the hazelnuts. That's where you get all that.

It's the tertiary.

All the tertiary notes. So we have 55 months. We have it. And it's going to—

it's going to come.

So my original goal, my original goal was to meet—

Until Amots came along.

Until Amots came along. That's why I was— I knew you saw Rabbi Mansour.

Yeah.

Because he— because I saw him walking in and then Amots called and, you know, that takes already 3 hours out of your day.

Right?

So—

So what's the— yeah, what is the—

So it's going to probably— our original goal was We had this actually to be $10 more than Drapier. But when we made—

That's still very, very reasonable.

Yeah, that was my goal. But then Trump came.

15% tax.

It was 15% tax.

So it's $20 more.

So it's $20 more.

Than Drapier.

Yeah.

So that means it's less than Rothschild.

It's going to be less than Rothschild.

Beautiful.

Rothschild is a lot of— it's too high.

Rothschild is too high.

I'm just— I'm in the marketing end of it. So, you know, I need— I'm looking at it from a sales and marketing point of view.

Oh my goodness. Yes, it's new. You had it last time we were here. Yeah, we had it last time we were here.

L'chaim.

Thank you for coming. Nice to have you guys. The closest thing I know what this is, is like, I would say, Jennison's in my portfolio.

No, but you know what?

This is, to me, by the way, very similar areas.

This is lovely.

This is great.

This is—

I want you to know, even though Rothschild's more expensive and it may be more, quote, classic, I like Drappier better because Drappier has more middle mouth. It has more—

How many do you make a year of Drappier? You make every year?

Yeah, I make every year.

How many bottles do you make?

They make more than one.

I think we have about double that. About 1,200— about 800 cases, 900 cases. They also make—

We got a new champagne.

Coming. You're going to flip out when you see this new champagne. Isaiah Thomas. Familiar with Isaiah Thomas?

Yeah, the basketball player.

Yeah. He made champagne in France. He called me up. His attorney called me up one day and said, we're selling it in Israel.

Thank you.

They're selling the Traef one in Israel. It's made by a small winery called Shirleen. A boutique, a boutique champagne house.

Okay.

A family that's also been around for, like, you know, ever. It's coming. It was bottled yesterday.

Beautiful.

And Mevushal? Yes.

Yes.

You know what? The restaurants in Israel are now starting to get— OU is starting to push into the restaurants in Israel.

They're not allowing—

and they're not allowing— and they're not allowing anything but Mevushal.

This is amazing. Guys, you have to taste this. This is ridiculous.

How was Chicago?

Actually, it was very good. There's a really interesting restaurant there.

Shallots?

No, no. Yoko.

Yeah, it's new.

It's new and it's really good.

Is it fine dining like Shallots or—

No, much better.

No, no, but I'm saying is it—

Much better.

No, no, that the—

Like total quality.

No, no, is it like here, like this, or is it like fast food?

No, it's fancy, fine dining, but it makes Shallots look like fast food.

Okay. Okay? They need that.

They needed a real fine dining restaurant. It's sushi, it's a mixture. It's kind of like Asian steak, steakhouse. So you can get steaks and what have you. They have interesting pastas but great sushis. And it was just— but the sushi is interesting because normally when you see sushi, it's— you see it. But these guys, they grill the sushi. They flame it.

Sear it.

Yeah. Okay. They sear it.

It's—

I've never seen that before. And it's really, really good.

Interesting. Okay, really interesting. We're going to be going there.

So if you're in Chicago, that is the restaurant to pick. It's a little loud, but it's beautiful, and it's very fancy looking, and it's super service. Super service. What is this, liver pâté?

Some kind of pâté.

It's incredible.

I see Yeah, because it's really the scorched.

It really is nice.

Yeah, I'm very proud of this. This was really— we went there. I went there multiple times. I went there and—

Is this your first— M&M's first champagne?

No, we had Jadison's, which was really, really top notch. And I made sparkling.

I think it's cleaner. I think it has more acidity.

The difference, I think, Jennison's mousse was finer, so it was a little more delicate than this. The mousse in the champagne was much more finer.

The dark one is more layered, more complex.

Yeah, the complex. I don't know. Maybe you have to open the Chevalier.

What is this?

Is this an appetizer?

Yeah, it looks like cheesecake.

What is the name?

Okay, this is the onion fondue with surprise steak.

Wow, I need more than one of those.

Looks amazing. It looks like cheesecake.

It's like a fake cheese that we make from cashew.

And what else?

Then there's mashed potato, caramelized onion, chardonnay. You take a little bite.

Okay, let's try it.

It's a nice guava.

Yeah, it's tropical.

Guava.

Guava. There is.

I'm telling you again, it's got much more complexity than, for example, Rothchild. So you made 500 cases of this. Well, actually you have 6-packs, right?

Yeah. It's 1,000 6-packs. Yeah. And I said, "Haftezza." What I like is that besides Drapier, which they do every year, the issue with our kosher champagne till now is that there was late— I mean, they disgorge it, it's late, so it tastes always old. This you could tell is fresh, it's perky, the acid is very high.

Too much apple cider out there.

Yeah, because most of the kosher, you know, now champagne became very hot because like now Pommery, which happens to be an excellent champagne house, what's his name makes the cheap one, but it's old. It was disgorged 5 years ago, right? It's going to oxidize.

It's kind of silly.

Yeah.

Because you can, you can hold it for so long and it only gets better and better.

Right.

But not in the bottle. Only after it's disgorged. Only before it's disgorged. That's right.

Yes. That's what I mean. Before it's disgorged. To disgorge it early is kind of like shooting yourself in the foot.

It's unbelievable.

We made, we made Mebushal and not Mebushal.

I mean, it's kind of—

This is not Mebushal, right? Yeah, so the Mévoucheaux, really, if you pay a little attention, it's softer. It's a little softer because of the heat, but it's still fresh now, so you can't tell the difference.

But the old one, you do not make Mévoucheaux, right?

No, the 55 months. No, no, no way. No, only the Brut, Extra Brut, I made Mévoucheaux. The Blanc de Blancs in 55 months, I'm like Very cool.

Whose, whose ashkaka do you use on the champagne?

On the champagne? Rottenberg. Oh, you and Rottenberg?

He's great.

Rottenberg is great. Yeah, but you know, in the Hasidim, you know, they're big—

they love him.

Yeah, they love him.

All right, let's do the— what's the next wine?

Oh, the next one needs an introduction. It doesn't need an introduction, but it needs an introduction.

This is a 100.1.

Well, tell me about it.

Chevalier's third growth in Pessac-Léognan. Very famous. Bernard Olivier, he's— he was here. We made a big dinner. We made a big dinner here. We rented the whole restaurant. Who paid and we showed all his wines. Aldo Sam, my good friend. I told you about him. Yeah. He— we made a dinner. Okay. Yeah, yeah, yeah.

We're moving. Actually, before we drink this, we're moving.

Yeah.

This one you can. Tell us about this. So these guys came here.

Now this is French.

Yes. And this is third growth. This is their white. Okay. And by the way, their white is more famous than their red. Okay. It's probably what I think it probably is rated the best.

And it's Pessac-Léognan.

Yeah.

And it's Sauvignon Blanc, I imagine.

And Semillon.

And Semillon.

Wow.

Okay.

Yeah.

That blend is amazing.

Right?

He actually is very famous for his— he's very famous for this wine. I think it's 70-30 exactly. Sauvignon, Sauvignon.

Yeah, Sauvignon is the 30.

Yeah, nice, nice. What you—

nice smell.

So, oh, I like, I like the earthiness smell to this.

So he beautiful nose. Yeah, so what I like about him is that despite the Sauvignon Blanc, it's not going to hit you in the face like a Pouilly-Fuissé Fumé, right?

It's not—

it doesn't have that grapefruit.

Yeah, it's not gonna be that big grapefruit. And, um, and, uh, he's very famous. He's very— and the reason that we made this kosher, I'll tell you even why. We obviously— we mix Smith Lafitte every year. By the way, Smith Lafitte is 5th growth, much lower, even though in our community everybody knows Smith Lafitte, right? Because we never had such a famous one. Like, like Leo Vell is third growth as well. They're built from Saint-Julien. There's only one Saint-Julien that's that level we have because they're very anti-Jewish in Saint-Julien. Here, the reason we made this kosher was we made a deal with Saint-Smyth-Lafitte. We were going to make the white '19 with the red.

Okay.

So in '19, vintage was good, but the yield was not as good because what happened was they had rain in September. So whatever was good was great, but there was a lot of powdery mildew in September. So they— and they are very strict.

They dropped a lot of fruit.

A lot of fruit. The yield became less. So what ended up happening— wow, could you So the 19th, she said, sorry, we're not going to have white because she doesn't have enough for samples. So she saw we were very upset, like, you know, we were expecting it. Hi. Shalom.

Simon Jacob. Pleasure.

Jay Buchsman.

Another shalom.

Nice to meet you. Thank you for joining us.

So she said, you know what?

Yeah, yeah, yeah.

No, it was in the 14th. I'm sorry. In the 14th. So she said, let's— in the '14 vintage, there was another great red. Something happened with the white. She couldn't— she didn't have enough volume. She told me that. I call them in '16 to try to do it. We're not making a red in '16.

Not making white in '16?

She's not even— we're not even making a red. And we would never make the white without a red because it's not enough money. So what ended up happening, she saw me upset, and I was already writing nasty emails. You promised us, you this, you that. Not to them, to the négociant. So what he said was, you know what we're going to do?

Our best friend is Bernard Olivier, Domaine du Chevalier.

Let's make a white by him. We made a white, Clos de Luns. You remember Clos de Luns?

I remember Clos de Luns.

The '18. Great wine.

What a great bottle.

He has two vineyards, Pessac-Léognan. They're really known for the reds. He happened to just love white wine and he knocked it out of the park.

Wow.

We're talking about for 40 years. Domaine de Chevalier white is more famous than the reds and it's 100% white wine. Like in the last 40 years, it's like 30 times. So he made the Clos de Lune. He saw the overwhelming reaction. So then he made it in the Côte d'Azur was '18, in '19 he did Esprit du Chevalier, and in '20 he made the Domaine. And then the 2022, now this is the flagship one. Just so you understand, in price, the Domaine is $325 wholesale. By the way, the non-kosher is $250. It's not so far off. But it's a very famous wine.

So this is a $500 bottle of wine?

Yeah, but we make very little of them. No.

Wow.

What do you make of this?

How many? We make about, I think, 1,200 bottles for the entire world.

100 bottles?

100 cases? Yeah. But we make the reds because—

Is Israel taking it?

Do you have in Israel?

Israel, Amotz makes. So in Israel, you should know all Pescai is going to be there now.

No, but who?

Manziano, Marsigliano, and the champagne.

Who handles it?

Who handles it? Amotz's guy. Amotz and them have a distribution.

Okay.

Should have. Oh, right.

We have Piuk and him. There's two distributions. Piuk for central Italy and—

Central Israel.

Central Israel. And then, and south, Be'er Sheva, the big family, those guys, the bottle, they call themselves. But you're going to have all Pascaglia now. The champagne.

The champagne's coming to Israel?

It's coming to Israel, and you're going to get the Brunello.

Wow.

And Acquavona.

Okay.

And Mantiano and Marsiliano. Okay. Wow. Wow.

That's awesome.

So we'll make a— we'll talk about it.

So this is really earthy.

Yeah.

It's really— it's got a lot of slate and gravel.

Super elegant.

Slate and gravel. Now the key is the key—

this is a food wine though. This is very— this is important.

No, this is—

it's important to have a food with this.

What I should have done really is bring the Esprit to show you that it's how different the second wine and the first wine is. So really you would think it's two different ones. This is like Kim Zee's thing. They're very fancy. It's a full body. It's not Sauvignon Blanc in your face.

Yeah, no, not at all.

And the Sauvignon is 30% most of the time. That's the expensive grape. Most of the time they don't put— they put 15%. Like, even your Malartic. Malartic, how much Sauvignon in Malartic? 15 or 20? Yeah, it's about—

I should know, but I'm not.

No, no, I think it's 20%. It's not even— I'm telling you, because Sauvignon is so expensive, especially in Bordeaux. It's usually 80/20 or 85/15. If I'm not mistaken, your last one was 85/15.

What's interesting is as this ages, it gets better. It not only gets better, the Sauvignon takes over.

Yeah, yeah, absolutely.

And it ends up adding much, much more to it. It's almost like two great wines for the price of one.

This is really— we can come out to drink this.

To drink now.

Yeah, yeah.

Yeah, yeah, yeah.

No, really, you need food to go with this.

I know, but I'm telling you, would you like some? Over time, yes. Over time, over time, some pictures of the bottles become—

together, whatever. I'll go get some of the reds. I'm gonna get the reds. Oh yeah, yeah. Oh, I hope she didn't throw it out.

What? Yeah, but it doesn't have—

I need the reds. I do.

I like that too.

She didn't clean the table, right?

Good. Grapefruit in your nose.

Sauvignon Blancs often have this clear grapefruit.

This doesn't have it. This does not have it. It's good.

This is much more—

No, no, I want you to get a glass and try the white wine. We have a very special white wine.

To me, it doesn't have the grapefruit in the mouth either.

I'm going to bring all of them now.

Hold on. That's what I'm saying. I don't get the grapefruit on this. I get some touches of it. What a great vintage.

This is a great vintage.

Yeah, December '85 was a little better.

Not much.

Yeah, Dr. Love, '630.

Which was the Mahoussa?

Yeah, private. There was an old bottle. I had it.

There was an old bottle of Mahoussa? Yeah.

Okay, good.

Just don't forget. I know you were busy tonight.

No, also a little bubbles.

Okay, beautiful. Also a little bubbles.

Yes. Right, Valentino tasting.

Give me a splash of the white again. Just a splash.

Me too.

You know, it's got depth and chewiness to it and a little bit of— not a little bit, some nice middle mouth, you know, some texture.

Okay, so that's the white wine. I bought you the red, but this is something that you guys will enjoy. We'll get new glasses for the red. Yeah, we got new glasses and you're going to try some wine. We're going to try some nice Smit Lafitte came, Lafite Rocher.

Tell me, what are we drinking?

So this wine and the La Estari coming after us is made by a renegade. He's from South Africa.

Okay.

Okay.

JP Moltis.

But it's made where? What, what, where is it from?

Right Bank, Saint-Émilion.

Okay.

He never entered the classification because he, they said he's not—

That's a big trend right now.

Yeah, and, and no, because he was from South Africa, they didn't let him in. He made a very famous wine, they had 100 points, called Le Dôme. Sure, love it. Little, little minor thing, little, uh, little boutique.

Which they make kosher.

Wow, wow, wow. We made it kosher.

The aroma on this is chocolate.

Yeah, yeah.

I haven't ever tasted brown chocolate.

I have such a desire to taste that.

Yeah, no, next time you come, a little, a little vanilla. Vanilla made Le Domaine. Le Domaine is— he, he also went away from the classification. It's 50 Cabernet Franc, Le Domaine, 50, 50 Cabernet Franc, 50 Merlot.

What is this?

These are his single vineyards. He makes 3 single vineyards that all 90 and above. Ponte la Brie, which we had in— we made, which I'll tell you is a crazy story. Okay, it was kosher in 17, 18, 19. Ponte la Brie, they had Mazarat and La Estérise. This is 90/10 or 80/20, forget which one. And the other one is 90/10, always Merlot, always Merlot, right? Bank Merlot, right? Yes. So is this the 90/10 or 80/20? Mazarat is 85-15. Yeah, okay.

15 Cabernet Franc.

Yeah, and right, and then, and that was the deal. I would not like, you know, in the old days, and even, even, even Valandro, he made 100% Merlot, never gave us the Cabernet Franc, but I told him we won't make it unless he does it exactly the same way, right? So these are very, very high-priced wines. I think the wholesale is $275 to $300, and Again, the whole run, even got a little bit of— even in the non-french world, menthol. Yeah, it's 5,000 bottles. Very, very small.

How much did you make? 5,000 bottles.

Oh, 1,200.

Gorgeous color, looks young to me.

What's the vintage on this? Now young, '22. What's the vintage on this? '21. '21, which is—

'21 was not a good vintage.

Not in the Right Bank. Right Bank, Right Bank was was better. Yeah, but still, but even the Gaffel, yeah, we make 21.

Your aromatics on this are amazing. The best right bank I've tasted— I'm sorry, the best 21 I've tasted from Bordeaux is Dauzac so far.

That's Margaux. Yes, but the right bank have 90 points. The Merlot did not get affected on the right bank in 21.

Wow, what an amazing wine this is.

It's, it's J.P. Maltz.

Extremely raw. Young.

Yeah, sure.

Still young. I mean, look at the color, but this tastes— even the tannins, crazy, crazy. The flavors are amazing, but the This is young and it tastes young.

So like I said, he was renegade in that he never joined the classification because they didn't treat him with respect when he first got there 40 years ago because he was South African. His parents were— his father was from France, his mother was South African.

They moved to South Africa and then they moved back to France.

And now when he, when he hit it big, he redid the whole Le Domaine winery. It's a winery that's circled.

Beautiful.

Yeah.

So I know the winery.

Yeah, yeah, yeah.

I just never tasted it.

Yeah, yeah. So, so we have—

what? Oh, yeah, very good. So you live in the neighborhood?

So the way we got to this winery is by the— Jakey Dweck is flying. Yeah, give, uh, yeah, mezarat, get a glass. This is what, 80/20? 90/10.

Here, here's a clean glass.

Yeah, yeah.

Here's a clean glass.

This is very special. I want to try them side by side.

That's the reason.

Yeah. What's the one?

David, let me try some of that. This is— Yes, that is. This has more merlot.

Okay.

So this one I show you.

I think it's still from the summer. Yeah, pressure.

What's the other one?

What's the next one? This is 90/10.

What is it? What is that?

This is 22. Whoa, I mean, you just look at the color and you see the difference between a 21 and 22.

That means it has pressure.

So the way we got to this winery is interesting. Jakey Dweck. That's the story. Jakey Dweck was flying. This is pre-COVID, like it was like 2016. Flying to Walmart, you know, so there's those little puddle jumpers from United, you know what I mean?

Yep, yep, yep. CRJs, you know what I'm saying?

Yeah, yeah, yeah. I was just on one, but go ahead.

Right, all right, right.

So somebody leaves the robbery port in the back in the back of the plane.

In the back of the seat.

He just left it in the back.

In the seat pocket.

Seat pocket, right. He said, "Wow, look, it's my lucky day. I'm gonna get the robbery report." 'Cause he was, you know, the plane was— everything was delayed, so the guy probably left it. He opens up the robbery report, and it's about top 100 luxury items of the year.

Like a different wrapper.

So he turns, he's turning, he's reading it. And one of them, top, luxury wines of France, and they have a spread of J.P. Moltus.

Cool, okay.

That's this one.

And on the bottom, you know, and after they describe the wine, to describe whatever. Asterisk, read below, also made kosher. Who did it?

Who had done it? Wow. It's interesting that they included in the article.

Yeah.

Altogether.

Yeah. So I think I'll tell you retrospectively, it was probably done under made kosher. It said honest grapes. Really?

Oh, it made it through London, through England.

Yeah. I called on a script, turned out to be there. He's a Jewish guy, and like, he felt like he was outcasted from the Jewish community.

He thought that was the way he was going to give back, make kosher wine.

We started working with him.

I interviewed him.

Nathan Hill.

It's Nathan Hill.

Who's hashkaka?

He has great hashkaka.

He has OU.

He has London Beidin.

Yeah.

Padua, and he has one more.

And we put the same winemaker's Rotenberg, so I could theoretically put Rotenberg. Right, you should do that. Yeah, I could because it's kosher.

From a marketing point of view, that's what we do. We know the wine is kosher. Imunat Chasid Shashtotes.

Yeah, yeah, yeah.

He's the one in charge of that wine. Okay.

In '17, '18, '19, when I read before, I read it, the way he did it was he made 30, what he calls parcels.

We had one of the parties from Michael. You were saying?

30 cases of every vintage, and you had to buy '17, '18, '19, 36 bottles. No promise. He said, I said, I'm gonna call you. We have left. We have 12 parcels.

He said, I'm going to take them all.

That's a reasonable amount.

Yeah, you know, find a home for some.

Yeah, easy. We just split it up with the boys. We didn't— we— I imported it, but I didn't put it for sale. So then I told them, listen, why don't we make something official from this? Let's make— so we made Pont de la Brie, um, 20, and we made it $250 wholesale, um, Oh yeah, it's like 98 points was the lowest score. It's like 98, 99, 100. Yeah, we made the wine beautiful. It was 80, 80, 20, 80 Merlot, 20 Cabernet Franc. It was great. Then the following year he made these two wines.

Ralph, what's the retail on the new one?

Latest one?

Uh, the wholesale is $275. Wow. So He's an interesting character from South Africa.

Okay, what's next?

So he made both of those?

Next is going to be—

And Ponte alla Brie.

And the Ponte alla Brie.

I should have bought it because you would have had it for 2021 and 2022.

No, no, no.

I think you had a lot of fun. Smithhoffy 2020.

What is this?

What the heck is this?

What is it?

How do you ever get into it? This is delicious.

And some of those wines—

He's a laugh track. See you tomorrow night.

Everybody, thank you so much for having me.

Be responsible. Drive. Love good wine. Drink and drive responsibly, really.

Drive carefully, please, Jay.

This is Simon Jacob again, your host of today's episode of The Kosher Terroir. Please subscribe via your podcast provider to be informed of our new episodes as they are released. If you are new to the Kosher Teruah, please check out our many past episodes.