Simple things to keep in mind. What tips would you add? And thanks to Dr. Squatch for sponsoring today's video! New customers get 20% off with code DSQANDERS! 👉 bit.ly/3onwVQC

@jnsl1982

2 жыл бұрын

Great video! I would add: 1. Make a space in the freezer for your glasses so you always have a really cold glass or two at hand 2. Add ice just before you stir/shake to control dillution 3. Subscribe and follow Anders Erickson and turn on notifications, should you for some reason not have done so already

@jonathanwilliams1974

2 жыл бұрын

Thanks for the "taste everything tip". I have not done that yet.

@jonathanwilliams1974

2 жыл бұрын

What would I add?? I would say get some pour spouts and learn timed pours. It was really easy. I practiced with water from an empty Bacardi bottle. Got to nail my pours after a few practice sessions. I only do this when I'm hosting a large gathering and making cocktails for several people. I can turn them out twice as fast without measuring and being able to make 2 at a time. I can only do two of the same though. My mind can't keep up otherwise. Always learning/practicing. Oh...and clear ice is a MUST!!

@EricsRC

2 жыл бұрын

Love your video as always. One thing I practice and recommend is have backups. Especially of things used often like bitters, favorite booze and your favorite mixers.

@independentmind7782

2 жыл бұрын

Funny you mentioned super juice… that’s the single best tip I’ve ever had.

Another good tip: Prep the garnish first. No fun having your drink warm up and the ice melt at the end while making the garnish. Thx to Cara Devine on that one.

@NazriB

Жыл бұрын

Lies again? Tushy Interracial Pass

Don't be afraid! Try swapping ingredients around. Instead of Orange Curaçao try Blue. Being a home bartender is all about fun with friends. I love making colourful cocktails because they are fun. That's the most important thing about being a home bartender; have fun with your guests. The great thing about an Anders video is that it is always fun, never pretentious.

@gabrielpaal

2 жыл бұрын

I agree! I've found than when I don't have any sweet vermouth, a bit of Angostura Liquor (not bitters!) is an acceptable substitute. Bonus is that it's shelf stable.

@greglogan7706

Жыл бұрын

I have also found blending is pretty decent... for anything - two different vermouths, etc.

@FuzzyDancingBear

Жыл бұрын

Um blue curacao is just triple sec dyed blues im p sure. Less dyes are better imo

@Quintinohthree

Жыл бұрын

@@gabrielpaal I suppose you mean Amaro di Angostura then, not their extensive line of rums? I can see that working out, yeah.

@Quintinohthree

Жыл бұрын

@@FuzzyDancingBear And orange curaçao could be just triple sec dyed orange. If the colour serves a purpose in presentation, less dyes is not better.

My tip: don't skip the garnishes! It's worth the extra time/effort! They might be "just" for presentation on food, but with cocktails, the aroma of fresh citrus, the reward of a booze-soaked cocktail cherry, or the sight and smell of a few dashes of bitters on top of an egg-foam sour can't be understated! Humans perceive taste largely through smell, so it's important not to neglect the smell of the top of the drink.

@LyK0sa

Жыл бұрын

Lime wheels and the like I think can be skipped without too much loss, but stuff like oil expressions and mint are important. Made a mai tai a while back without the mint garnish and its surprising just how much that small addition adds to the drink

@helenecolaizzi7695

Жыл бұрын

We always have extra produce after parties etc. I will dehydrate them for garnishes!

@Max-dg5gj

Жыл бұрын

@@LyK0sa I have some of the opposite opinion I think wheels and wedges are important but rubbing an orange peel on a cup seems ridiculous to me

@LyK0sa

Жыл бұрын

@@Max-dg5gj it's more the spritz of citrus oil over the top of the drink that makes the difference, I'm not one for wiping down the glass with peel. Try making a sazerac with and without a spritz of lemon oil, and then tell me it doesn't make a difference. The lemon is a vital part of the flavour profile of that drink, and it just wouldn't be the same without it.

@NeapolitanDynamite99

Жыл бұрын

I had only ever garnished my manhattans with a lemon peel, until last night I tried a maraschino cherry in there. The tiny bit of sweetness from the syrup coating the cherry (which I did strain off as much as possible) just made the spice notes and herbacous vermouth pop in a really vibrant way moreso than before. I was amazed at how much this transformed the cocktail, not to mention how delicious a manhattan-soaked cherry is! So yeah, garnishes matter!

Definitely second the tip about cleaning bottles, especially the rims of twist-offs. Was making an aviation a while back and made an absolute fool of myself trying to open my friggin bottle of creme de violette, because the sugar had crystallized under the cap and gotten stuck.

@AndersErickson

2 жыл бұрын

A lesson well learned. Hope you got that bottle opened!

@user-ob4pq5up4s

2 жыл бұрын

Use a hot water around the cap.

@rileyvantriet

2 жыл бұрын

My amaretto bottles are always like this haha, gotta start making it a habit of cleaning them

@sackajapeanuts

2 жыл бұрын

Oh yeah… Violette is a crust magnet… Chartreuse too.

@williamsullivan6530

2 жыл бұрын

And in Florida at least, the crystallized sugar attracts ants.

I've been watching bartender on YT for over a year now and trying to decide if I wanted to try to start a home bar. I discovered you yesterday and your videos for beginners have helped me decide that I am going to start my home bar today when I get off work.

@jonathanwilliams1974

2 жыл бұрын

Oh man...you've stumbled onto a gold mine...and a money pit haha. This is my favorite KZread channel. Make sure to check out his earlier videos on bar essentials. Those lists made up the bulk of my stocking stuffers last Christmas :) Cheers!!

@ScareCrow90

2 жыл бұрын

@@jonathanwilliams1974 i watched them last night. I'm starting small with an Old Fashioned and I'll pick up other equipment, spirits, and additions one paycheck at a time as I go. And since I literally just got off work, I'm walking to the liquor store across the street to see what they've got.

@captainbarge

2 жыл бұрын

Started my home bar of this channel as well, it's money pit for sure, but very enjoyable pit ;)

@captainbarge

2 жыл бұрын

@Scare Crow, do watch Anderson's 100$/200$ bar starter videos if you didn't yet, I've proven it for myself with gin, bourbon, white rum, dry, sweet vermouths and angousture regular and orange bitters that I can mix pretty much everything of the interest

@ScareCrow90

2 жыл бұрын

@@captainbarge oh I'm sure it is. I've never been much of a spirit drinker, other than the occasional neat Irish Single Pot Still whiskey. I'm just super interested in trying new things

I bought a bar fridge just for my vermouths, hand-stuffed olives, syrups, and other more perishables! My own tip: Write on the vermouth bottle the date that you opened it. Just so you know when it's probably near/past its prime.

Mise en place is probably the best tip I've ever learned not just behind the bar, but for anything in the kitchen. Part of my mise en place process is that I never assume I have any ingredient until I have put it in front of me and I'm ready to start mixing. No one wants to find out they're out of maraschino only after pouring the lime juice, gin, and chartreuse into the shaker. Nor do we want to pick up a suspiciously-light bag of flour after already creaming the butter, sugar, and eggs when making cookies. Gather your ingredients and tools, prep, measure, then start mixing. Thanks for another great vid!

@baloneyandfunk5234

2 жыл бұрын

I would proclaim this the last word on the subject

@luxchris4629

2 жыл бұрын

I work in aviation and the so called mise en place is a must for your tools. I do it at home to with my tools and also for my bartending it makes my cocktails fun and easy and fast to do. All the tools where you need em and always clean up immediately

@stevenconway6867

2 жыл бұрын

The Japanese have a "5 S" method that is worth looking up. They use it in factories but it applies to a bar as well.

I have been fine-dining bartending for two years and learn more here than on the job. I had above-average knowledge from being in the industry for 10 years, but you helped fill in the gaps, especially Tikki 🍍😀

@AndersErickson

2 жыл бұрын

Happy the content's helpful! Appreciate the comment - Cheers!

@GalamatiasOne

2 жыл бұрын

I have not worked in fine dining myself, but I dated a woman for 9 years who was the type that might start as your bar back on a Monday and be your manager by Friday. She knew her shit and always moved to the top of the food chain fast. My alcohol education comes from the other end...I completed a specialization in distilled beverages as a part of my chemical engineering degree and have made thousands of gallons of beer, wine, whiskey, brandy, vodka, etc. Between everything I have learned spending 20 years in fine dining establishments as a "friend of the front of house manager", a heavier-than-is-probably-healthy drinker, and an education in essentially booze engineering, I still find that I learn far more than I ever expected to learn watching this channel. The history, culture, and science behind the world of booze is so utterly massive that I don't think anybody can ever know it all. All we can do is continue to learn. This is one great place to do it!

An awesome video! Tips I wish I had years ago when I began running a home bar. I only have two additions with regard to vermouth and bitters. Regarding vermouth, these last even longer if you use wine preserving vacuum stoppers and pumps. If you diligently purge the air out of the vermouth after every single pour, the vermouths will last for several months because they won't oxidize as quick. I've had bottles live nearly half a year and still be good for mixing, which meant that I could feel fine about purchasing a full-sized bottle of something that gets used rarely (like, say, a blanc vermouth, which isn't called for that often). Regarding bitters, these should be smelled and tasted on their own, yes. A good way to get the aromas is to dash them into your palms of your hand, rub them together, then sniff away. For tasting, it is good to give them a small taste on their own, but this can be overpowering for the taste buds. So I always make a simple Bitters & Soda, usually just a few dashes in a shot glass filled with plain seltzer. That gives a good assessment of how the bitters taste with their flavors lengthened out in a mixture, which is how bitters get used, after all.

@jimhall583

2 жыл бұрын

I have done the same method with bitters but with a shot of bourbon in a rocks glass. It's easy for people to tell how this changes the smell and taste of the spirt by first trying without and then with the bitters.

@pushslice

2 жыл бұрын

I use those vacuum wine stops as well for vermouths and Amari! Good tip.

@gilph3

Жыл бұрын

Great tips!

@Max-dg5gj

Жыл бұрын

Everyone should have a coravin!

Another tip: I wrote in my personal notebook every recipe that I use and for each recipe an alternative for the ingredients (if it's possible of course) in case of you know... shortage or just sillyness. :D Also, I wrote alternatives for the glass, with little tips like "You can use an old fashioned glass and put ice cubes, but shake during a shorter time to balance the dilution provoked by the ice cube". Kind of stuff. I wrote everything so even my friends can use the recipes. :D

Great tips, Anders! One from me: freezing carton egg whites and less-used fresh juices (e.g. pineapple, grapefruit) in 1oz cubes in silicone trays, then storing frozen cubes in date-labeled ziplocs, so you're not caught without... no need to defrost before adding to shaker tin.

I don't know if this counts as the kind of tip you're looking for. But when I started getting serious about tending bar at home, I spent most of of my initial research working out my "workhorse" spirits... Finding those bottles that are not high-end spirits but are the best value for money. I learned about bonded ("bottled in bond") spirits and made whiskies like Old Grandad, Old Overholt, and Rittenhouse my workhorses. I learned that big name-brand spirits like Jameson or Bacardi Silver can be not great (to put it mildly) and finding better standard replacements like Power's Gold Label or Plantation 3 Star, respectively. Same applies to some of the most basic liqueurs. A Pierre Ferrand Dry Curaçao or Luxardo Triplum is a huge step up from bottom-shelf triple sec. The very best spirits, more often than not, are meant to be enjoyed neat or with a bare minimum of tinkering. When it comes to cocktails where you're mixing different flavours, it really ups your game when you find the workhorse spirits that really represent the category with a touch of quality but without a hefty price tag.

Added to keeping things organised; keep them handy. Nothing is worse than making a chore out of something that should be relaxing. Brilliant tips, the lot of them.

Just left my corporate job to learn bartending and I just found your channel the other day and subscribed. I can't thank you enough for all this amazing info!!

If I recall correctly, Liquid Intelligence mentioned that people tended to prefer citrus juice at the "age" that they were used to having it. People who worked at a bar enjoyed juice that had aged a while, but people who usually have it fresh from the fruit prefer it that way.

Anders: "I have been bartending professionally for 20 + years....you don't have to listen to me though" Me: "....this is a test....right?" Great video as always cheers!🍻

@AndersErickson

2 жыл бұрын

😂

I can't watch enough of your videos! They're informative, relaxing, fun, and delicious. You've made the art of making craft cocktails so easily accessible! Keep the sips, tips, and recipes coming!

You're the Best!!! Cheers 🍸

With vermouth, if I don't use them up within 3ish months I just put them into sorbets, loads of sorbet. I have an icecream machine so it makes that pretty easy. I have had BAD experiences using vermouth in cooking, but freezing it with sugar and fruit juice tends to work nicely. Thanks for the video and tips Anders!

@AndersErickson

2 жыл бұрын

What a great solution! Thanks Joonha - Cheers!

@EtruskenRaider

2 жыл бұрын

Odd. I’ve been successful using vermouth in cooking. But then I’ve mainly been using dry vermouth in either tomato sauce or herb pan sauces. So possibly I’m using recipes with stronger flavors which can hold up to the botanicals.

I mean, you're simply THE BEST! Just when I think I didn't have anything more to learn...and in such a fun manner. Thank you and keep 'em coming!

Your bar looks AMAZING! The wood, the black metal, the bureau, the bottles. An inspiration😍

I’m finally putting together my first, true home bar and I really enjoy your videos and honest style.

All I can say every time when I watch one of your video: THANK YOU. Please share more and more videos. All the best. 🤗

My tips are everything you just said, that was spot on.

I can’t tell you how much I love your channel!

Hands down the most informative and entertaining bartending channel on all the Tube.

More of this, my man! 👏 Great stuff. It’s a nice insight into your personal approach. Love it.

Great video, Anders! Another tip that I picked up from your videos is to double-strain shaken cocktails. It's one of those things that fall within the category of "low effort but makes a big difference." No one likes ice shards in their cocktail after all :)

One of my tips is to not try bitters on their own. Mix them with an even amount of water. Not only do you get a better idea of how they're going to work in a cocktail, you won't risk burning your taste buds with some of those more pungent ones.

The video I’ve been looking for!! 💯💯💯 thank you 🙏🏾.

I love videos like this! Most of what I’ve learned (and purchased) this year was from your videos. I’d love to see a behind the scenes video on how you prep and shoot a video. And not just because your “Art Director/Cinematographer” is so awesome. 😉

I’ve been watching you for a long time, love the non alcoholic drinks, I think the gray fox is my favourite, keep up the great work!

I agree with the "everything in its place" and the fresh juice. It helps me with making delicious drinks quickly,.. even if they're just for myself.

Thank you, Anders! Great tips. I'm very happy that a couple of months ago, KZread suggested your videos. I started watching them for entertainment purposes, but I soon got inspired to try making cocktails again (I had been primarily a red wine drinker for many years). I have not purchased much wine recently (except to make the New York Sour), but I now have quite a collection of spirits. Gin is my favorite; in fact I just enjoyed a Martini, followed by a White Lady. Cheers!

Great advice to all ! I have become a home bartender ;-) ( a sort of) amateur to be precises after watching your videos. Learned a lot related to Cocktail world ...which was just "Bullfrog" for me sometime back. Now I know about basis spirits, bitters, liquors etc etc. Thanks Anders and Az for this... keep the good work going ..

Back in January I came across one of your old fashioned videos. A month later I began a home bar. 7 months later, I'm the family bartender. Love your style

Great tips! - watching your videos is what got me started in home bartending and I am grateful that you started me off the right way with proper glassware (presentation is everything), and using fresh juice makes all the difference. Other critical things I've learned from you: -proper stirring and/or shaking techniques for chilling/dilution/texture -garnishes (did I mention presentation is everything?) -measurements (I didn't understand before how important the balance of ingredients was) Using the fresh juice, perfect balance of ingredients, and the right glass/garnish has blown my friends minds! You really nailed it with these tips!

Excellent tips. Early this year, trekking around second hand and antique shops to find the right size glassware. Oh dear, I'm going to have to check the cupboards. Bottles been there for years.

It’s always great to listen to and learn from people that know their groove. 👌🏻🍻

The love the laid-back relaxed feel to this video

I haven't been in the industry for about a decade but I still love these videos.

Love keeping your bar and tools clean. First lesson I taught any bartender at my place was "A clean bar is a happy bar. And what is a dirty bar? UNACCEPTABLE!" Love the videos. Ever think of doing one on barrel aging cocktails?

Anders! I noticed your bottle from Journeyman! I love their distillery. Glad to see their bottles are making it around the midwest

Great video Anders, I sometimes miss bartending. Good old days haha. Happy Friday 😉

@AndersErickson

2 жыл бұрын

Once a bartender, always a bartender. Cheers to you David! 🥃

Anders is a bartending genius! He is so pleasant to watch. The person filming and editing is also doing an excellent job (maybe Az?). As a beginner, I definitely got the habit of trying everything individually, just a small amount. Then later, when the cocktail is ready, I try to identify all the flavors and aromas.

Definitely recommend all home bartenders to watch the video. These are very helpful tips, especially keep everything clean

Love this video. My tip is to document when you are trying new cocktails or experimenting. I personally keep a small notebook. Also if you document something and note that it is the best thing ever, take that with a grain of salt if you made it 4 drinks in...

You're the best, Much love from a beginner bartender in Denmark - Copenhagen

On the last point on tasting everything, this is a really great idea with bitters. I didn’t really have a sense of what distinguished Angostura v Peychaud’s v Regan’s v Boker’s bitters until I tasted them side by side. It really helps you pick the right bitters for the job when making an old fashioned, or experimenting with a new cocktail.

Great video. One thing I’ve been doing is keeping a spreadsheet of cocktails I’ve tried with a score for my opinion and tasting notes or modifications I’ve tried.

Solid tips! Bottle organization is also critical, down the mise en place road. It's nice to know when you are running low!

Amazing channel. It has inspired me all summer and fueled a new bartending hobby.

Have a trash bin/bowl handy for garnishes, spent lime halves etc helps keep things tidy during a dinner party

Always interesting, educational, and fun. Thanks, Anders.

I just bought a set of 60's era cocktail glasses. Love nice glassware.

As someone who will be taking over an F&B management position, with emphasis on the bar, at an event ranch, these videos are incredibly helpful. Thank you so much, Anders, for making them and sharing your wealth of knowledge. I really appreciate the effort you have put into this channel and videos.

@Max-dg5gj

Жыл бұрын

What is event ranch

Love this (and really all your videos)! Thank you Anders!

That was really good & super informative!!! Thank you for all the good content!!!

Very helpful, you are the best Anders!

TO THE BAR! 🥃

Man, you're the best! Love every video.

Love you videos, Anders! Will you do a video on vermouth?? Like the different types and their flavor profiles, and which brands are best for certain cocktails etc.

A clean bar is a happy bar. Very good video. Lifers in the industry have the biggest issues with organization I don't get how or where they didn't learn it from or they just don't care enough to keep everything mirrored, balanced, neat.

Tip: I think I saw this in a video regarding Sloe Gin Fizzes - when doing a dry shake, put the spring from a Hawthorn strainer in the shaker to make the contents foam up faster. It pays to have an extra one because you might need a working Hawthorn when you pour from the shaker :)

You are the best bartender on you tube 💯 cheers 🥂

Wow, thanks for the tip about putting vermouths and all fortified wines in the fridge. I never knew that!

I started tasting individual ingredients recently & it’s so fun! Great tips, thanks for another helpful video Anders!

I recently got a pair of 5.5oz coupe glasses, and I've been getting so much use out of them. Sometimes I even prefer it for drinks typically served on a rock since the flavor comes through best after the drink has warmed a bit.

For tasting bitters, I actually recommend you dash a plenty in your glass, and lengthen it with a great amount of soda, this will bring out the most nuance flavors of the bitters. Me and my staffs are addicted to it! You can also apply this with amaro.

@nathana3170

2 жыл бұрын

Came to say the same thing. With any bitters or amaros, water will help one taste it without being overwhelmed by the concentration of flavors.

@jasonqian4444

2 жыл бұрын

@@nathana3170 Yeah! And it's good for your tummy!

@luxchris4629

2 жыл бұрын

@@jasonqian4444 🤣👍🏼

Super juice is a game changer for home bartenders imo. Had a family vaca and couldn't believe the amount of limes I was going through. So nice not to be running back and forth to the grocery store constantly for citrus. Big money saver too and tastes better than regular juice.

An ice machine is a god send for a home bar! I love the one my wife got me because it makes clear ice cubes

Great video and info as always! A couple related questions on shelf stability: 1. Does ABV dictate shelf stability for non-wine-based products as well? What’s the shelf life of low-to-medium ABV liqueurs like Aperol (11%) or various Amari and cordials (15-35%)? Do any of these need to be refrigerated? 2. Is there an ABV threshold over which a bottle is considered “shelf stable” and has virtually unlimited shelf life? Many thanks!

firstly i want to thank you for making my life more interisting. I started my own home bar and i make 1-3 cocktails a month and when you got the point- know where your things are i had in mind that i always take out and prep my tools, then then the booze and ice for last just so i dont panic when my cocktail is already diluting. I agree with you on ,,know what everyhing tastes like,, Last week i tried mai tai inspired by yours- DELICOUS and i had a few of those i also tried the Tradewinds- for me there was a little too much of the Abricot liqour so i made it with less and it was perfect Anyway, thanks for introducing me into the world of bartending

Great video and straight to the point. Thanks

I'm gonna do your tip 5. actually very good advice never thought of doing that 👍

TY for the Vermouth tip! Cheers!

Awesome as always

Really fun and fast paced video. Really enjoyed it

Great video. Just to add on to #5, yes, taste new and unfamiliar spirits, liqueurs, syrups, and bitters on their own. I find this especially true for gin. You usually don't drink gin on its own but it's worth tasting it to get a feel for its flavor profile and you add other ingredients accordingly.

Love your videos, you have up my bar skills

I am building a new home bar and one of the 1st elements that I am adding is a refrigerator for my vermouth. I have been storing my vermouth (sherry / Lillet / etc) in a fridge in my basement for a few years now. I have also gone the extra nerd-mile and topped the bottles with argon gas after each use before they go back to their cold world. No O2 there to spoil my Dolin!

One of the things I do (tasting and keeping things organized is a must) is a subset of organization, I like to keep all my bottles of a specific type in one area. Specifically I keep all my rums in one section, cordials, and modifiers in another area, and subcategory, like fruity cordials, nutty cordials in one area, just so it's easier to grab by a glance.

Mahalo for the tips, Anders! 🤙

Dude. Solid BAR knowledge 👌. Cheers

Hey Anders, I've been a fan for a long time, you've helped me immensely with your videos. I was wondering, could you make a video regarding the various shelf life of different liquors, liquers, syrups, juices, and the more common types of perishables? I really want to know your insight, as I found what exists on the internet inconsistent. I also don't think many of the "technical" expirations apply in a practical sense. Thank you for all the work you do!

This was just an amazing video!

Hey Anders! Love it - those sure were tip top tips! Ok, I was being tongue in cheek (which btw is not the name of my first cocktail invention!) - those actually were great tips, and you sure have a great looking bar set-up! Cheers!

Hey Anders as always Thanks for all the tips and tricks and I’d like you create a video to how set up a bar at home and a little tour of yours thanks

Alright I ordered my Dr. Squatch

I’m not a professional bartender, but I feel pretty good about myself after watching this video… because I already do all those things! Yay for me! Haha!

Hey Anders, I wanted to let you know I just got back from my trip to WI, more importantly, Washington Island in WI!! I am now an official member of the "Bitter's Club!" They made a fabulous "Door County Old Fashion" also at Nelsen's Hall. I'm glad I saw your video about Nelsen's Hall. We had a blast. My wife said their OF was the best she's ever had!! Keep up the good work. Keep inspiring us all to be better bartenders and better people. Much love!!

@AndersErickson

Жыл бұрын

Love that you made it up to the island! Happy to hear you enjoyed your time and the old fashioned - Cheers to you!

I’m watching from sunny Spain this week Anders. Today is also my birthday. So thank you for another super video

@AndersErickson

2 жыл бұрын

Happy birthday, Matthew!! Enjoy your day and time in the sun. Cheers! 🥂

I don’t use these words lightly. You have a wonderful channel. Thanks for being real and you

@AndersErickson

2 жыл бұрын

Appreciate the comment, Blake! Thanks - cheers to you!

Great timing on this. We are having guests and I am going to be mixing many margarita (not frozen) and was just wondering how far ahead I could squeeze limes and how long I could keep the fresh juice after.

I like to make traditional cocktails herbaceous, e.g. a dash of absinthe to a martini, 1/2 oz of Chartreuse to G&Ts, etc. Definitely livens up the drink as well as the taste buds.

This should be seen by all who are working behind the desk. Sometimes it's just simple things what makes the difference 😊

Thank you Anders.

As someone living hot climate, I would recommend using double walled glasses at home. You don't need as much ice and you aren't drinking too fast.

I have a sweet vermouth bottle that I opened two years ago, not refrigerated in humid Japan, and I use today ;)