Drinks with Raoul: June 25, 2026

**Raoul Pal** (0:10)
Well, welcome to the I don't know what the fuck I'm doing show. I'm on my own here. My beautiful Blonde accompanist, Blondie, has left me standing. So I'm on my own coping while she's in Florida. And I am now out of control. So we've got wine, we've got nicotine, and we've got shitty fucking markets. So welcome to this world. Oh, it's also hot as balls here in Little Cayman. It just gets more and more humid. The mosquitoes are coming and it's unbearable. So the only way to pass your time is actually get drunk, look at charts, talk shit, maybe insult some people. I find it works for me. Hopefully, it works for you. So anyway, cheers. Happy Thursday.
So what are we going to talk about today?
I think.

**SPEAKER_2** (1:04)
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**Raoul Pal** (2:03)
Firstly, we need to talk about food and wine because culture is everything, even in a market that's fucking imploding every single day of our lives, which makes us all feel so special, right?
So what I've got today is, today is a champagne day. Why? Because it's four o'clock in the afternoon, it's hot as bulls here, so I'm not drinking a Sassicaia or something. I'm going to drink something fresh and light, and champagne is my go-to drink because I live in the tropics, and I just like champagne. It doesn't do me damage. I'm an old now, and red wine gives me migraines. Anything over 12.5, 13 percent gives me migraines now. So even though I collect red wine, I've got tons of the stuff, hundreds and hundreds of bottles, I barely drink it, which is ridiculous. Then all of the white wine and champagne that I have, I drink excessively probably. What have we got today? We have 32.10, a champagne by Philip Gonnett, Extra Brute. So it's super bone dry, which I really like. I'm becoming less and less enamored by anything sweet, and I really like clean, fresh, dry, which is why I'm in my albino phase in white wine as well. Even though albino is not expensive, you can get really good albino for 30 bucks.
It's lower alcohol, you drink it like water, it's fresh, it's salty, it's clean, as is a brute champagne. So brute champagne or extra brute is when they finish it off, you can have brute nature, which is where there's no sugar added at the final moment. I can't remember the bloody name, whatever that process is called. With extra brute, it just keeps it super dry. So brute means dry, super dry. So it's clean and fresh. It works on a hot summer's day. If you're in Australia, tough shit, but it's breakfast for you. So champagne works perfectly for breakfast for me.
Just don't put orange juice in it. Not in good champagne like this. So cheers. And then in order not to be a fucking Philistine, which you guys immensely struggle with, you have awful taste in music, terrible taste in clothes. Your fashion sense is basically awful. Your interior design needs a lot to be lived up to. It's pretty crappy. And your food is like child's pallets. So what we're trying to do is educate you on how you have an aperitivo. We've got a nice chip bowl here, but this is from Morocco. It tells stories. It tells stories from Morocco. And here we have the famous toasted pumpkin seeds in a little drizzle of olive oil, toasted myself in the oven and added with mold and salt on this one. And it's so good because it's crunchy, super healthy. All of the omega-3s and the fibers and all of the things in it, the magnesium, zinc, all of these things. Fantastic snack, really good. The other one is Himalayan sea salt lentils. So again, roasted lentils, a bit of Himalayan salt. Why do you want the salt? So the salt makes your taste buds salivate. And that means that you're ready for both your drink and when you've got it slightly dry as well, you get this whole like dry saltiness of a fresh sea air.