Episode Transcript
[00:00:00] Speaker A: All right, guys, you already know how much we love Keith and Jaime from Cordura 100. And tonight we're going to talk about this new hoven. But don't check out of this show too early. Stick around more than halfway because we're going to talk about a brand new Sergio Cruz made brand called Casacatura. And this is going to be surprising to you. It's a taste of tequila with Brad.
[00:00:33] Speaker B: Tequila with bread.
[00:00:41] Speaker A: All right, guys, we got some people that have been on the show before, and today we're going to talk about some things that are new. I'm really excited to have Keith and Jaime here from Cortura100. And look at this absolutely beautiful bottle. I mean, come on. So tell me what we got here, guys.
[00:00:59] Speaker C: We got our new addition to the family, a nice tasty Hoban just waiting to get to the US really soon.
[00:01:08] Speaker A: It'll be here soon.
[00:01:09] Speaker C: Yeah, yeah.
[00:01:09] Speaker A: All right, well, let's talk about what is it? Tell me the process. What do we have here? What's our blend? And I'm going to pour a glass.
[00:01:16] Speaker C: Well, as you know, a lot of people use a blanco and a reposado, blanco and anejo to make their Hogan's. Well, when we were out there sitting down with Sergio Cruz about a month ago.
Excuse me, With Sergio Cruz about a month ago, we playing around with it and we, we had an extra barrel of anejo sitting around and we said, wow, it's only a barrel. So we can't, there's not a lot what we can do with it. So we decided, hey, you know what, let's play around and see what we can come up with on a Hoban.
And we decided to use all three expressions. Our high proof Blanco 54.
And we decided to use our Reposalo 43 ABV that's aged for six months. So we get a little bit of more of the wood flavors in there and played around with the Nieco. So we have three, all three expressions in that bottle. Sitting down with Sergio, we decided to us it was a home run. We liked it very much because you're getting all three flavors in there in one bottle. You're getting, you're getting the blanco up front, the Galvez fordness, you're getting the reposado right on the palate and then it finishes just like an animal. Nice, smooth, creamy finish.
So it was good. Great.
[00:02:30] Speaker B: Yeah. Serhio was telling us like it's, it's not necessarily rare, but not a lot of people will do a three portion hoven. Like this. And he said that he's like, it's really cool that you guys decided to do it this way. Of course we use his palette and his, his legendary. His taste to help guide us and so forth. But I think it was. Jaime and I both were like, liked it when it was repo and our 54 Blanco. We also liked it when it was our niejo at our 54. But the more we're just sitting there and we're like just, we're here at 14. 14. What do you do when you're there? You just keep tasting and you just keep playing and it just popped out. And so, yeah, it's a, it's that three portion blend that makes it a little unique compared to what most brands would do for their hoven. And we think it really pops a couple. Couple. Jaime just did an event out in California, Southern California. Was that bean ven us with?
[00:03:27] Speaker C: Yeah, yeah.
[00:03:29] Speaker B: Sampled it out to quite a few people and we had. I had people dming me afterwards going, hey man, that was really awesome. Can I get a bottle of that?
And I'm like, well, yeah, we'll see. You know, we try to try to help out our friends that'll promote us and so forth, but I haven't had as many people reach out from one event as that. So hopefully, Brad, when you, you're letting it rest, which is fantastic.
Maybe when you hit it in a
[00:03:55] Speaker A: minute or two, the smell just from here. Yeah, it's so amazing.
[00:04:00] Speaker B: Jaime got really. So this is one of our earliest anejos. Obviously this is one that Jaime, you know, he like, yeah, we're going to fill some juice.
This was our original blanco profile that went in that anejo and to my knowledge, we got. You can get. You're always going to be good when you're using Sergio Cruz or using my pallet, Jaime's pallet, you're going to have a lot of people that are chefing it correctly. But there's also a bit of luck involved with barrels, as we all know. And we, we just released or about to release a single barrel. Our first single barrel in Yeho. That just killed it. And it was. Yeah, we, we did the right things, but that barrel was a lucky strike. And that's going to go up to. To young man Kim at High Spirits in New Jersey. He's got our first single barrel on. Yo. So this, this barrel came from the same kind of series, but. But again, two barrels sitting beside each other doesn't mean they're going to have anything. Yeah, Taste the same.
[00:05:03] Speaker A: Okay, so this is going to be a dumb question, but do you have ano on the market right now?
No.
[00:05:10] Speaker C: No.
[00:05:10] Speaker A: Okay. I was starting to think, oh my gosh, somehow I missed that there's an anejo out there and there's now a single barrel coming out. And I'm thinking, I haven't had an AN yet. So that makes sense. Yeah.
[00:05:23] Speaker C: Now we do have about between 30 and 40 barrels sitting over there. So our next trip back in September will to be figured of which. Which and how many barrels we're going to pull to let sit another three to six months.
[00:05:37] Speaker A: Yeah. Gotcha.
[00:05:38] Speaker B: And that's. That's the single barrel that was. Was chosen by young men that comes from that same lot. And we were tasting through them and just went, you know, whoa, what happened to this barrel? You know, and so.
But everything else tasted pretty good. So, you know, but it's a measure of when you're going to build an anejo or an age product at that level with 10, 15, 20 barrels, whatever it is, there's gotta be a lot of time you spend blending those and kind of figuring out is there a percentage of each one.
There's a lot of things like that go into the mass production of an age product that a lot of even connoisseurs don't understand how much time and effort it takes to be there. Like, we could just say, Sergio, you with the football and you just blend it and it would come out great, but it wouldn't have me and Jaime's input in it, you know, And. And it's not like we would choose things against Sergio Cruz because he is fantastic. But the. The three of us together, picking and having that input back from the ownership, it. I think it really drives our brand. And that's why I think so many of our expressions are getting very high.
Cruise and winning double gold in Agabos.
It's just that we care enough to really be down there a lot and tasting things and working with Sergio Cruz and just. And instead of letting him just be
[00:06:57] Speaker C: on autopilot, Trust me, it's a very hard life just sitting in around the. Drinking tequila and eating tacos. It's. It's a hard life.
[00:07:04] Speaker B: It's tough. I mean, there's times where I. I wonder, what. What am I say to myself, what am I doing here?
[00:07:10] Speaker A: Why are they making me eat all this cheese?
Which has to be the best cheese I've ever eaten.
[00:07:20] Speaker C: I agree with you. I agree with you, brother.
[00:07:22] Speaker B: You should. You've been down there I guess at some point when they don't have the cheese.
Have you heard people that are expecting the cheese complain?
[00:07:30] Speaker A: Yeah, I've never been there when the cheese wasn't there.
[00:07:33] Speaker B: Yeah, there's been times where they had. It was a, a cheese shortage.
[00:07:39] Speaker A: Oh, my goodness.
[00:07:40] Speaker B: Yeah, that's. It's legendary. And for anybody who hasn't been to El Ranchito 1414 Vivanco Distillery, they, they typically have like this cheese at the tasting table. It's cut into small chunks and it's one of the most. It tastes amazing, by the way, but it's one of the best palate cleansers you could ever have. It's so. Tastes delicious, but yet it's still so neutral that you could. And plus, honestly, after about two hours of chasing a high proof or something, you're gonna need some food in your belly.
[00:08:09] Speaker C: Yeah, that cheese is very addictive though.
[00:08:13] Speaker A: Okay. So for people who don't know the brand, because maybe there'll be some that, you know, jump on YouTube that's never heard of the brand before. Let's talk a little bit about the production method. So people that don't know the base. I wanted you, one of you to tell what your method is. Agaves, where they come from, cooking everything.
[00:08:30] Speaker B: So, yeah, we're, we're using los altos agaves right through Vivanco and typical production techniques there. Horno cooked. We're not using tahona at this point.
We are using the roller mill, which is the standard operation. If you're not using the Tohono at 14:14, we are doing open air fermentation. No distinct, different yeast, not at this point, no designer yeast.
And past that, just the typical double distillation.
We try to put everything out as much as we can, you know, at 54%, trying to stay as close to that 54 still strength as we can so that we can fill our barrels with the highest grade testosterone, if you will. So that we have a lot of latitude when we crack those barrels that we can figure out, you know, do we want to stay cask strength?
But yeah, other than that, you know, when we're doing aging, in the case of this hoven, it's American oak. Typical. Going to be like, so like ex bourbon, Phil Jack Daniels. That's what typically is bought by Vivanco, I think, you know, like, if you're using a maestro, the quality and integrity and just talent of Sergio Cruz, you can take a lot of basic things and make some magic with it. And so that leaves us with a lot of moving forward with the ability to, like, deviate from our norm, maybe using our continued profile, but. But changing a little bit here and a little bit there and come up with some more magic. And I think a lot of brands almost feel like, you know, when they're. When they're finding their profile or when they're starting out, they almost try to just overkill it.
[00:10:14] Speaker A: Right.
[00:10:14] Speaker B: And just put too much into it. Now, now you don't have, as. You don't have as many options, you don't have as many roads that you can go down. So we've left ourselves a lot of leeway on the directions that we can go and still, I think, turning out some incredible juice on those basic kind of premises.
[00:10:34] Speaker A: Sure. Okay, so here's a question. On the Hoven blend, do you. Do you know exactly what your blend is? Of what percentage of blanco repo anejo we have in here?
[00:10:42] Speaker B: We absolutely do. Now, Jaime, should we. Should we divulge this or is this.
[00:10:46] Speaker C: That's a good question. That is a very, very good question. Yeah, I'm going to do that. I'm going to leave that up to you, because if it turns out and bites us later on, it's fine.
[00:10:56] Speaker A: It's my fault. Yeah, you definitely don't have to answer that question.
[00:10:59] Speaker B: No, here's the thing. I think we can divulge it because, again, that an barrel is. Is superb.
[00:11:07] Speaker C: Well, Keith, what we can do definitely is. Is like I say, it's all three expressions. It's using our blanco high proof. It's using our Reposado 43 ABV. And Niecho also is a high proof at a. That I'll share with you was at a 47 ABV.
[00:11:24] Speaker B: Yeah. And without giving away the secret sauce yet, a small portion anejo, a little bit bigger portion of reposado. And probably what I would say, I don't mind telling people, is way over 50% of the high proof. 54%. And I think a lot of brands, when they're developing a hoeven, they're leaning a little bit more on the barrel to kind of pull the flavors together.
And with our testing, we just said, you know what, our high proof 54 just rocks. I mean, it. It wins awards. Connoisseurs love it. People that. That are discovering the brand when they taste it, like, wow. So you're like, why don't we just kind of almost quote, double down on it? And we went with a much higher percentage than 50% to blend with that repo. That set of repos.
[00:12:08] Speaker C: We definitely still want to show the, the dominance of the agave forwardiness.
[00:12:12] Speaker A: Sure.
[00:12:12] Speaker C: The. Just the flavor, the government flavor. We don't want to be coming out with more of a age taste and more barrel notes like you said. And by now people always ask me, well, which one's your favorite? I said, they're all my kids, so how can I tell you which one's my favorite?
[00:12:33] Speaker A: Yeah.
[00:12:34] Speaker C: But damn, right now it's definitely leaning toward the hug.
[00:12:38] Speaker B: That purple monster right there.
Yeah, that's the. This is the, this is the. The good k.
You know, maybe the, the. Maybe one of them is a redheaded stepchild, but we love them all.
And I do. You know, Jaime and I've had this conversation numerous times about if we. If we can always maintain that we are agave forward, that the agave is the hero of our, of our brand, not the barrel, which, you know, going forward, we can continue to use the agave forward qualities to, to shape and focus us. But here's the real rub with that. And Jaime and I have debated on this and we go back and forth. We're not, we're not made any decisions, but how do you, how do you get to Extra Niejo and, you know, want to maintain that. That heavy agave focus? So that's, that's a, That's a, That's a small obstacle we'll have to come across at some point. Do we do we just, you know, bite the bullet and find great barrels, or do we kind of stay away from extra Neo for a little while? And we were riding a lot of times from Guadalajara to.
To Aranda's and talking about this stuff. And then there'll be like this moment where like, let's have breakfast first and we'll continue talking.
[00:13:49] Speaker C: Yeah. Cause, you know, Brad, if I let Keith make his decisions, he's gonna do everything in the book from different barrels and this and that.
Slow down, slow down.
Let's get these expressions out, take our time, do what we think is best for the brand.
And when that time comes, we're going to come out swinging with some really nice, you know, hopefully some very nice Niegos, eventually an extra Nieko, but also some different type of barrel expressions.
[00:14:19] Speaker B: Yeah, very cool. Totally agree. We, Jaime and I, are just cut from the same cloth. We just didn't know we knew each other until suddenly Sergio Cruz kind of threw us together, what, a year and a half ago now? More than a year and a half ago?
[00:14:32] Speaker C: Yeah, about a year now, more or less.
[00:14:33] Speaker A: And that's one of the questions I Was going to ask the time frame that the brand has actually been around. So I know you guys started about a year and a half ago. How long ago was the launch of the first Blanca?
[00:14:43] Speaker B: Launch of first Blanca was December of 2024. Came across the border around that time, early 2020, January 2025. Jaime had been developing the four different profiles that he was kind of interested in to get up to October of 2024 when he was kind of like, well, I got a. I got to bite the bullet. I got to pick something. And that's the historic moment, I guess when I was at.
And Sergio Cruz, as we jokingly say, tricked me into helping pick the profile for Couture.
[00:15:20] Speaker C: And you know, I know you heard the story, Brad, but I'm sitting at one table, Keith at that moment, I didn't know, sitting at another table. But like 15, 20 different high proof blancos. So I'm wondering who's this crazy nut drinking all that, ready to drink all that by himself? None other than Mr. Keith Bogart. And me asking Sergio, who's this guy? Oh, that's Keith. Like, oh, you should know Keith. I'm like him.
Who's Keith?
And sure enough, we, after we got together, talking and chopping up, getting to one another, getting to know one another.
The rest is history. Here we are a year and a half later with, with four different expressions. Well, two with two different.
With two high proofs. And now our new hoven in our anefo in the works.
[00:16:07] Speaker A: Yeah, it's awesome.
[00:16:08] Speaker B: I mean technically we are, we have an anejo because we have a single barrel.
We have more than one single barrel. We just only offered this first one out so far.
[00:16:17] Speaker A: Sure.
[00:16:17] Speaker C: So what happened was we had two barrels that were a little bit aged more, more time and they were not the same. So we kept one to use as the hoe and blend. And when I during bcb, I took a sample of the Anejo down met met, met John in New Jersey and let him taste it. Said, look at, look at what our Niejo is eventually going to taste like we tasted. And he says, well, how much you got of this? I said, just one barrel. He goes, I want it, I want it. I just give it to me. And I was like, oh, shoot. Good problem to have. But I was like, you just took my Niejo. But hey, we'll be in New York and New Jersey and New York really soon.
Yeah, he should, he should have that single barrel in about 30 days or so. Maybe less. Maybe less.
[00:17:03] Speaker A: Keep my eyes off of that one.
[00:17:05] Speaker B: The taste is amazing.
[00:17:06] Speaker C: Yes.
[00:17:07] Speaker B: Label is fantastic. I think it gave us. It inspired us to like, be like, you know, there's a lot of. A lot of brands that give out single barrels and it's their typical labeling. And then there's just this little bitty sticker or something on the side that says what, you know, what store, what entity bought it. And we were like, so this thing is emblazoned with NOM 609.
It's actually can't say NOM 609 exactly. So we had to change that. It's Agave Gasm is Yongmin's kind of single barrel name that he gives almost all of his single barrels. So this would be the third. And it says called Agave Gasm 3. And you can't help but look right at it. Know that is Yongmin's barrel. And I think that'll be something that we're going to continue with. With single.
[00:17:50] Speaker C: Yes.
We definitely asked him for his logo on this one and he was like, what do you mean? I'm like, no, if this is going to be a collab, we're going to collab the right way.
And so, so to speak. His logo is actually more dominant than ours. But I didn't mind. Like, I said, you know what, this is yours. You bought the whole thing. You have every right to have your logo on there. And he was like, wow, no one's ever asked that. And I'm like, it's all good. Let's get it done. Might take me about two to three weeks more due to the fact that, you know, going to the printer and everything.
But he's excited. So are we. We're very much excited to not just enter New Jersey, but to enter it with a bang.
[00:18:26] Speaker A: That's awesome. So speak, speaking of that, where, what states can people find you in stores right now?
[00:18:31] Speaker C: We're still currently only in California and in Illinois, but In the next 60 days, you'll see us in New Jersey, New York, Kansas, Kansas City, possibly Florida, Texas.
Am I missing something there? Oh, yeah. Kentucky, South Carolina.
[00:18:48] Speaker B: Yeah. Yeah.
It's tough for me to be in my home state and not have my own juice to kind of push here. And I've got lots of stores that are like, man, when are we getting Kaltura? And I was like, well, there might be something else that we want to bring along. And before we segue into that, I want to ask Brad a question real quick. So I watch your podcast and I notice a lot of owners, brand representatives and, And Some of them will drink, you know, but. But a lot of them, they're very interested in telling their stories and telling. And I mean, like, I think this is one of the things that I love about culture, is that, I mean, I sip on this juice. Probably Jaime's killing me because he's like, there's not many bottles of this in the US But I sip on this juice just regularly. Like, I. I enjoy it. So the question to you, Brad, is like, you know, like, when you're getting. You're going deep into a brand and you see the owners aren't even sipping their own sauce, like, what. What. What do you do then? Do you kind of like go, hey, well, I'm going to drink it and make it look good?
[00:19:53] Speaker A: I. I have to say, most. Most of the guys are drinking at some point because I always ask the question, you have a glass to. To toast to. And what. What usually happens is they go, yeah, it's right here. Like, they just had it off a camera.
I just had a mezcal interview, and Geronimo had them. He kept reaching up, and then he'd move, and then he was pulling him down off of his shelf above where his camera was. So they just didn't. He didn't have him in screen. But some people.
So sometimes I'll do an interview and the person literally says, you know, I'm. I'm at my time, but they're three hours behind me and they're still at work.
And they'll say, you know, I can't drink because I'm. I'm.
[00:20:33] Speaker B: No, I totally get it. Well, that was a weird segue to get to. You've had that open now.
[00:20:39] Speaker A: Yeah, that's what I want to taste.
[00:20:40] Speaker B: The audience is watching. He's had this only a very short time, so he. This is a fresh crack. And.
Yeah, nice fancy pour. Now, Brad, is. What, What? What? Do what. You've graduated from different classes now. What level of.
Is it? The sommelier courses that you're taking? What. What level are you at now?
[00:21:00] Speaker A: I finished it. Level three.
[00:21:01] Speaker B: Level three. Level three. Sommelier.
[00:21:03] Speaker C: Nice. Very nice. Wow.
[00:21:05] Speaker A: There. There is a pineapple note in the very beginning of that taste. Like, almost just like a fresh pineapple. Great cooked agave. But there's like, a really nice barrel. Barrel spice, caramel note in there as well.
[00:21:18] Speaker C: Yeah.
[00:21:18] Speaker A: But the cooked agave, of course, is shining through. But the way this pineapple note hit me was really nice.
[00:21:23] Speaker B: That that citrus note is something that. That when we began to build our DNA. Yeah. The 54% high proof. We, and even with the original profile, we've always wanted to have a, a bit of a higher citrus note than our 14, 14 cousins and brothers and sister brands. Right?
[00:21:45] Speaker C: Definitely.
[00:21:46] Speaker B: Because you got, you got to find some ways to stand out. So we always felt like a higher citrus quality and high citrus note. So this one, that pineapple, I get some pineapple occasionally in the 54% where I, a lot, a lot of times I get almost like tangerine and orange.
But here with the, with the caramels and other, you know, the tannins from the barrel, maybe that kind of mutes it over to something that's a little more pineapple.
[00:22:07] Speaker A: Yeah, I still get the, that orange citrus. It's almost to me, I remember in the high proof, more like a orange zest and that, like a really nice orange zesty note. This is, that first taste is just very much more of, of pineapple and pineapple is my favorite citrus.
[00:22:24] Speaker B: So we did this for you, Brad.
[00:22:27] Speaker A: No you didn't.
No, you didn't. But that is really good.
[00:22:31] Speaker B: So maybe we did though. And, and I'll tell you why. Because one of the first people that supported us in 2025 in the creator space was Mr. Brad Nickem.
And we, we invited him to come down and be part of the final selection of the ABV for our, what became our 54%. We were torn. It was like either 52, 53, 55. And somewhere in there we had a competition and we invited a lot of other great taste buds down some Fuerte Fanatics brothers of mine.
And as it turns out, it was the teams were Sip Saver and Brad and Fuerte Fanatics and Fuerte fanatics lean towards 54 and you got, I think you actually lean towards 54. But, but Chris and his partner were leaning towards 53 and in the end we all kind of lean towards 54.
And ultimately the battle is, is that, you know, when you're, when you're building a high proof, it takes an act of God to get 55% in a bottle. And the reason is, is because you're going to lose some percentages just in the nature of moving it around the distillery, getting it into tanks, the tank loss, pushing it into bottling, you lose a little bit. So we actually aimed at 55 to come back down to 54. No one would lose it. But that also being said, Brad, you were, you were part of the team that helped us dial that in and we're very, very thankful for that.
[00:24:02] Speaker A: Well, if you remember when we were. Thank you for letting me do that. I appreciate it. Now, one of the things I thought was very rememberable in doing it, Remember we, we looked at Sergio and we poured the 53 and the 54 together, and we all were like, okay. And I remember Sergio going, no, we're not doing that.
[00:24:23] Speaker C: You know, on a quick note, you mentioned the gentleman, Chris.
[00:24:29] Speaker A: Yeah. Sip Saver and Celebrate.
[00:24:31] Speaker C: Sip Saver and yeah, I was kind of remembering the name. I don't know why I was gonna call him Savor and Celebrate.
We're actually doing a project with them. They send us a barrel, a special barrel, and they wanted to use our high proof blanco. So we filled up a barrel on a special, special bourbon barrel for them that they, they sent down.
And we'll see how that comes along. They just filled it up. We just filled it up last month.
[00:24:55] Speaker A: That's very cool. Well, I, I put these two together. I pulled this one out just to go back to the 108. And so the nose here is orange. Like we just talked about the orange zest copter gave and a lot of minerality.
Yeah. When I go back to the Hoven in the nose, I get a really hit of cinnamon that I don't get as strong in. In the high proof. The cinnamon is there, but not as it is here. Yeah, but the pineapple note here is still front and center with that agave. This. This is killer. Dude. This is, this is good stuff.
[00:25:29] Speaker C: Yeah. This past weekend, we got a lot of comments about cinnamon.
[00:25:33] Speaker B: Yeah, that's, that's a, That's a fresh crack too. I mean, I saw you let it sit for a couple minutes.
You know, this is the, the thing. We're starting to really mature in how we feel about the, the finish qualities of our products. So we're, we're taking some small, nuanced steps to kind of find ways to, to get them even more polished before they hit the bottle. And that's, that's a sign of maturity of a brand. Is that you, you start really listening, first of all to the, to the amazing customers and you, you, you incorporate that feedback. Jaime and I've always done that from, from day one, honestly, when I listen to the go. But even now. So as things get a little more complex, obviously now feedback becomes even more important.
Can this Hoven be rebuilt in the future? Sure. We could follow the same recipe, but without maybe that exact an barrel, it's going to be different. So what do you do to. To mitigate those changes? Do you, you know, do you hope and pray for another fantastic anejo barrel? Or do you, you create some science that kind of gets you there and. Right. That's a tough part.
[00:26:42] Speaker C: Well, yeah, one, one good thing is like, like Keith had mentioned, where the larger part is still basically our base is our hyper Blanco. Now when we get to the Nieko, it's, it is a small percentage, so it's not going to be, I don't believe it'll be that hard getting there to duplicate it.
We at least come very close. Sergio. Now, Sergio's very, very, very happy on this Hobin. He says that it's one of his best so far. Either that or he was just trying to make me feel good that day. Now, you know, he's like, you get all three. Jaime. He goes, you get all three. He goes at the front, you get the blanco, right. The repo. A kiss of the wood right in the middle. And the nice finish of a naniejo. And I tell people it to me, to me right now it's almost like a dessert. You're getting all three like you get in a Neapolitan ice cream. What. So I, I mean, I really truly believe it's a great tasting on the.
And we're just going to be more excited to, to raise the bar when we come out with our niejo.
[00:27:44] Speaker A: Let's talk about that just a little bit. Because one of the things that when, when we left that night, Sergio said, tomorrow this would taste like that blend that we made. Yeah. He's like, tomorrow it'll taste like it. So the next day when we came back and it did, I said, well, what did you do? And he said, I put it in the popone. And I said, you have a popone here? Like I didn't even know they had one.
[00:28:06] Speaker C: Yeah, I remember.
[00:28:06] Speaker A: So then he took me back and he showed me that popone and he said, we, you know, arrested in there overnight and that's got that popone is stainless steel tank, but it has wood inside of it. Yeah.
[00:28:17] Speaker B: So are you doing change that wood out, which is a very, very big deal.
[00:28:21] Speaker C: Yeah.
[00:28:22] Speaker A: So are you doing something like that to finish before you bottle? And are you doing any kind of filtration before you bottle?
[00:28:30] Speaker C: Not on this. Not on our hoven.
[00:28:32] Speaker A: Not on this one.
[00:28:33] Speaker C: No. That was just a nice true blend
[00:28:38] Speaker A: and just a filter to remove particles. Just a regular cellulose.
[00:28:42] Speaker B: Yeah. I mean some of the age products you're going to run the tiniest of tiny catch all filter to pull micro wood particles out.
But you can Change the taste of things with other filtration. And that's just something you have to deal with on a case by case basis. You know, this is not even at Serheo's level. It is not a 100% perfect science. When you get through distillation and you start storing it and moving it and trying to get ready for bottling.
If anybody's interested, you know, like just the idea of talking about like losing a little bit of your alcohol in the process of bottling. So in a high proof, again, you'd have to have significant stringent procedures to get 55 out of the still and keep it all the way through. And there's they, they don't have what, what I would call, there may be a proper name for it, but variable lid geometry. So the storage tanks, as they're pumping the fluid and it goes down to go into the bottling, that leaves as the fluid goes down, the top of the lid stays in the same place. Right. So variable lid would be that you have that much space for the alcohol to escape. And as the liquid goes down, the top of the tank travels with it. So you don't have as much ability to lose flavor. And alcohol esters, but they don't have that technology at 1414.
So now you're kind of like you're aiming a little higher sometimes than what you'd want to be able to get to where you want to be. And that's a, that's a, that's me and Jaime having sleepless nights and waking up at 7am and being there and tasting things and going, okay, it's good, make it happen.
[00:30:20] Speaker C: 7 o', clock, 12 o', clock, 2 o', clock, 2 o'. Clock.
[00:30:24] Speaker B: Yeah, whichever.
[00:30:25] Speaker A: Well, and you know, there is another brand that made us still straight from there that are good friends of ours. Right. And I think the comment that Arturo made was, yeah, we probably won't make that again.
[00:30:36] Speaker B: Yeah. And it's just because it's so hard
[00:30:38] Speaker A: to get it at 55.
[00:30:40] Speaker B: Exactly.
[00:30:41] Speaker A: Yeah.
[00:30:41] Speaker C: And.
[00:30:41] Speaker B: And so when you see still strengths at other distilleries, the question becomes for me, and I'm not trying to be negative about it, but is it 54.45, 54.6. And they're taking advantage of using steel strength as a, as a name having created with my buddy Ken IR Forte fanatics some quite some time ago, you know, we were asked to help brands kind of decide whether things are high proof and still strength and so forth.
And that's, that's a tough call. You know, you almost have to have a still that produces much higher to make sure you can target 55 and land on it every time. Otherwise, it's a gambler. But with your help, Brad, and some other great folks back in. I think it was October of 2025.
Yeah. But we had. We had. We had a great team that showed up there, and we were just trying to chase a half a point, but doggone it, half a degree is a massive amount of flavor. Yeah.
[00:31:38] Speaker A: Well, I have to say, just. I just recently got all the dust out of my ears from that trip. Yeah.
[00:31:45] Speaker B: Yeah, we did. We rode the razors with Sergio Cruz. And I tried to keep Brad behind me a lot so I could.
[00:31:53] Speaker A: You did. It was a good time.
[00:31:54] Speaker B: It was a great time. Great time.
[00:31:56] Speaker A: And I, you know, to kind of lean back in on that still strength. If somebody, you know, is. If they're making a tequila and they're still. Is pumping it out at 54 and they're not adding any water and doing any dilution. And that is the still strength that they created. That's still, to me, still strength, even though it's not.
[00:32:14] Speaker B: Totally agree, right?
[00:32:15] Speaker A: And, yeah.
[00:32:16] Speaker B: I mean, this is why, like, even for Los Abuelos, their still strength is 46%. Because.
[00:32:22] Speaker C: Because they.
[00:32:22] Speaker B: Their pressure for their stills only allows them to go to 46. And they're taking some other pretty huge steps to maintain that 46 coming out. You know, you can. If you don't have. If you can pump it straight from the still, you're going to get still strength. Everything else is damn near close. And you might use the word still strength for marketing terminology, but if you tested it, independently tested it, it'd be hard to find everybody being exactly at 50.
[00:32:50] Speaker A: Okay. We segued out of that hoven. I got a new glass because there's something else that you guys have been working on that I'm really excited about. So let's swing that in here, and you guys can explain what Casa Coutura is, because this is something new and different. And while you do that, I'm gonna put it in the glass.
[00:33:12] Speaker B: You put it in the glass. So, Jaime, I think, you know, this was your. This is your brainchild. I've been happy to quality control this for a while, but this is your baby.
[00:33:22] Speaker C: Well, Brad, as we know, the market's been shifting definitely on. On. On the higher end brands and. And price points.
It's. It's been. It's been a rough year or two for the industry.
And what we really wanted to do Also was be on a lot of on premise accounts. So we sat down and been talking with Sergio and I told him, hey, we need to do something. I want to do something.
I want to make a high quality tequila for on premise, 100% agave, no additives, blah, blah, blah. He says, jaime, do you mind if we switch distilleries? So what do you mean?
He says, I can go do it at a different distillery where we can make the price point work.
I said, oh, are we not going to upset the Vivoncos? And he says, no, no, no, I'm allowed to do it. So, okay, let's go look at this distillery and make this decision.
So we go to a different distillery and we played around with for the past six months, Keith.
[00:34:24] Speaker B: Yeah, it's. It seems longer than that, but it may, it may have been a touch longer, maybe seven or eight months. But yeah, it's right around there.
[00:34:31] Speaker C: And we decided to come out with. And that's why kind of what you're seeing is, you know, a screw cap. And not much too heavy on the labeling is because it was created for on premise, but because of the feedback we've been getting, we've decided just to release it completely as a new brand. You know, it's called Casa Cultura Casa, meaning house for the house. Well, and as you see on the label, it has a nice little house.
So as we, as we develop into our reposado, the house will start to have a little upgrade as it's aged, as it's been aged now and again. We just been getting great feedback. Our idea, our price point, our SRP to be in the stores, on the shelves is going to be anywhere from 2499 to 2699, depending on which state we're going into. Obviously, you know, different state, different taxes and logistics. But if we can meet that, that price point, around $25, I'm going to be very happy to give a quality tequila with the great master distiller to our consumers. Yeah.
[00:35:42] Speaker B: And that's probably one of the biggest marketing points that I think besides the taste.
Let me just say a couple quick things. One, we blinded this with some of our great friends in different groups across the country, one of them being the New York, New Jersey Agave Club. And we blinded it with them in Rialto, California at the I Heart Agave event. And all of them were like, oh, this is, this is good, man. This is. Yeah, this what I was like, what do you think the price point is? They're like maybe like a 5050 blanco. Oh, that's. Oh, nice, nice. But they've all now tasted it a second time at bcb and the results are the same, is that connoisseurs are actually kind of enjoying some of the unique flavors in this, but yet it's at a price point that the typical consumer can easily, can kind of jump in on.
The biggest marketing thing, besides the taste, which I think we're very excited about, and Sergio Cruz is excited about it as well, is that it does have our boy's name as big as Christmas right on the front of it.
And, and I would, I would venture to say, and this is not me saying this is a fact, but I do think it's something I'll probably use when I'm talking about it is that this might literally be the first sub $30 brand with a top three, maybe top five, depending upon how you, how you judge maestros and their qualities. Sergio is number one with me, by the way. Actually, he's number seven. If you, if you know the, the,
[00:37:08] Speaker C: if he's hearing, if he's watching, he's watching.
[00:37:10] Speaker B: Yeah.
But yeah, this is the first one that has that level of a maestro putting their name on it and putting their effort behind it. And that's not, not, not on a, not an attack on some great sub $30 brands, some great taste to them. It's just this was the first one where you see a top level maestro put their name on it because they're proud of it.
And my hope is that that enough effort and love and energy from Sergio and from us was spent on this.
That, that it gets said it's good, it's good juice, not it's good for the price. If I, if I hear good for the price, I'm like, we didn't do our job right.
[00:37:52] Speaker C: It should be just. That's another reason why we didn't come out with just a 40 ABV and just, and put it out into the market with. Because of the price we felt at a 43 ABV, which it is, it had more flavor and it was just the right thing to do. And, and we could have said no and made a little bit more money off it, but we said no, the right thing to do is put it out at the 43 and don't raise the price. Let the consumer enjoy it.
[00:38:17] Speaker A: So knowing you're on an on premise focus, are you going to do a leader as well? Since leaders are so popular on on premise?
[00:38:24] Speaker C: Yes, we will. We will. Like I said, we, we kind of this run, we, we did A small run of like 2,000 bottles, more or less. And. But we're already looking into going into the leader and also doing our second batch because we're getting a lot of great feedback already on, hey, when are you going to be in this state? Hey, when are you going to be in that state?
So we got our homework as we're opening up states for Cultura.
Hopefully it's going to be a lot easier to get casa right behind it. The little brother.
[00:38:57] Speaker A: Okay, let's talk about this real quick. So NOM 1548. So what do we know about NOM 1548? What's our production method for this one?
[00:39:07] Speaker B: So production on this one, this is just wild yeast.
This is a number two cut on the pinkas.
[00:39:16] Speaker A: So Hema media, or Hema number two
[00:39:19] Speaker B: would be a media.
[00:39:20] Speaker A: See, okay.
[00:39:22] Speaker B: The. And this is unique to me because there's this unique aroma that's almost kind of like a cocoa butter type of thing.
[00:39:29] Speaker A: I was going to say it's buttery.
[00:39:30] Speaker B: Yeah.
[00:39:32] Speaker A: Almost like a funky buttery note.
[00:39:34] Speaker B: Yeah.
And we, we. I talked to Sergio about this recently and he thinks it's, it's basically that the, this is Los Altos agave.
This is at a different distillery that owns hectares of their own agave. And so they pull from there. And the water source also Los Altos deep. Well, but Those, you know, 20 or 30 miles away from 1414 just gives you nuances. And the other thing that I like about it is that it's, it's, it's got a good balance to it.
There's a little sweet, there's a, there's a touch of vegetal, there's a touch of just basically earthiness. But overall, it's kind of. We were, honestly, Brad, I mean, honestly, we, we were very pleasantly surprised that it had balance and that it just didn't attack you like a one, two punch type of thing. Even at 43 ABV, there's a little bit of. Almost like you can get a little bit of agave. There's a little pepper on the back end. It's got a lot of the things that connoisseurs might actually enjoy. It's, it's balanced, but still has a little bit of pokey in the tongue type of flavor profile. So that was, that was kind of cool. And we kept, kept building on that profile and kind of tweaking it and ultimately came up with this was what. This was number, number three profile. And it just, it just rang with us that this is, this is, this is the One, this is the one we can produce effectively, regularly, in quantity.
And it has some unique flavors.
It's also for people that don't know. So it is at 1548, which is, that is the, the name of the distillery is Grupo Tecalero de Los Altos. Which when you go to that distillery, on their shirts they, it says gta. So we've been going around like, oh, it's, it's Grand Theft Auto, but it's gta. And we have been treated, I mean, exceptionally well there. And one of the maestros that works at that distillery, kind of managing our project. Although Sergio Cruz is at the captain, this guy is a dear friend of Sergio's who is, who really considers Sergio a mentor. So we're getting the day to day operations by somebody who has been groomed by Sergio Cruz. And when Sergio's Cruz is there, we get the Sergio Cruz mentality, like change this, do this, do this. It's been a fantastic, fantastic adventure. So my question.
Yeah, I was about to say, Jaime, let's let Brad jump in and say, did he get a chance to taste it while we were rambling?
[00:42:06] Speaker A: No, I'm letting it, I'm letting it breathe. I'm curious about a couple things. So, so Hema medium, probably cutting, removing Congole like normal. Right. See? And then stone oven cooked autoclaves. So low pressure autoclave.
[00:42:19] Speaker B: Yes, low and slow.
[00:42:20] Speaker A: Okay. And then you're going into roller mill for crushing.
[00:42:24] Speaker B: Yes, it is roller mill.
[00:42:25] Speaker A: Okay. And then open air stainless steel fermentation.
[00:42:28] Speaker B: Yeah. Wild yeast? No, no. Designer yeast. No, no. Cultivated yeast.
[00:42:32] Speaker A: And are we doing stainless steel copper coils or are you using the copper pots there?
[00:42:36] Speaker B: They only, they don't have copper anything at this point.
[00:42:40] Speaker A: I thought they had copper there too. Okay.
[00:42:42] Speaker B: If they did, it would be a copper coil. But you know, like we've been so focused on the flavor and tweaking the top end of the flavor. In other words, like we. Okay, we like this. How do we keep tweaking this?
I never really bothered to worry about copper because the more I learn about copper, and I know it's a big, big word to use for connoisseurs like copper this, copper that. But if you don't know what your target is, if you don't know what you're trying to achieve with copper, adding copper, an entire alembicus or even the copper coil, you actually lose a lot of flavors that you might want to keep. Right. And so I, I've not been. If, if Sergio Cruz says we're going to use gta. And this is why. And we get this taste. I've been there plenty of times, but I've not really bothered to say, hey, is there a copper coil in here? It's, it's. We, we. We have to put a little bit of faith in the magic of our Maestro 100.
[00:43:39] Speaker A: I mean, you know, so I have a great interview with Oscar Vazquez just recently where we talked about stills and what the still does. And, and we know that copper. Full copper pots and copper coils, copper heads and condensers, you know, inside of stainless steel, remove some conagers, remove some flavors that we don't want in fermentation.
But when you go stainless steel, you actually can preserve some flavors that copper takes away and really create a great profile in stainless steel because the copper isn't removing it. Instead, you do as a distiller, and then you can create the flavors and maintain flavors that you would lose in a copper pot.
[00:44:18] Speaker B: I hope that every connoisseur who's, you know, just a drinker or a content creator, like some of our friends, Brad, hears us talk about this, because that's a, That's a unique thing. That is. I think a lot of people want to go, is it copper? Oh, well, it can't be good if it's not copper. No, copper is a. Copper is a tool.
And you decide to use copper or not. And I'm pretty darn sure we didn't use copper in any of this process. But that I, on this, on the. And the date of this podcast right now, I haven't even bothered with it because. Because again, it's kind of like Sergio Cruz is our chef in this, and you wouldn't ask him, like, you know, you said it's four cheeses. What? Four cheeses, Exactly. He could tell you, you know, but if he wants to make. If he wants to keep fontina as his secret ingredient, I think, I think that's the magic of working with a maestro that you can trust is you kind of have to go, yeah, we're gonna believe you, brother.
[00:45:13] Speaker A: Let me say this. I asked the question because I want to know. Yeah, you bring me a tequila and go, oh, I. I won't drink that tequila. It's made with an autoclave. And I literally look at them and go, you're not going to drink Atanasio because they use an autoclave. You're not going to drink velour. Like, are you kidding me?
Another place where you don't have copper and you have a fantastic tequila, right? So it's not necessarily. The tool is what makes it great. It's the guy that uses the tool the right way. I play guitar. Eddie Van Halen plays the same guitar I have, but I can't do what he did with it. But it's still a guitar. Six strings and a couple of pickups.
[00:45:51] Speaker B: Yeah, we don't call these. These people dudes. We call them maestros. That's right.
[00:45:56] Speaker A: For a reason.
[00:45:57] Speaker B: Yeah, exactly. They have created an art form, and they are the top level of. Of understanding the science and the art at the same time.
[00:46:07] Speaker C: And also, guys, looking up the history of gta, you'll know, you'll see it's one of the oldest, if not the oldest, distillery in Arandas.
[00:46:19] Speaker B: Yeah.
[00:46:20] Speaker C: So there's a lot of history there, a lot of history in that distillery.
[00:46:24] Speaker B: If you get a chance to take a tour there, they can show you kind of this embattlement area where it's like multi stories against a cliff wall. And you can go down and you can see history. You can see lines the same way you might see on ancient walls of Egypt, where there was like a flood at this level and there was not a flood at this level. And you can see strata of history as you walk down deeper inside this older part of the distillery. And it's. It's a really cool place. Really cool place.
[00:46:53] Speaker A: I think another great reason to ask the questions and to have it out there is so when somebody does taste it and go, wow, this is a great tequila, and this one was made with an autoclave, and they like it. Then they see another tequila that was made with an autoclave, or they see a tequila that was made with the tohono or a roller mill. It drives and opens up the fact that you should be more open to different production types than just drinking tequila made from one place, one way. And I think that's.
[00:47:22] Speaker C: We. We had a sample with us at bcb, and I had a couple. Couple of people approach me asking me to hauner. I'm like, no, no. To honor. They're like, oh, wow, I'm getting the mineral up front. And I'm like, yeah, no, no, no.
[00:47:38] Speaker A: Well, there's another video you might want to watch with Oscar and Jimmy where we kind of debunked the fact that the tohona may not really matter a whole lot. It may be more of the process around to own a. That makes it important. But yeah.
[00:47:51] Speaker B: Oh, yeah, you could get the same product without a tona. If you just crush the fibers, the tahona itself might give a Little minerality or maybe the stone. But really what's happening is those individual fibers, you know, you have the meat between the fibers, right? But the individual fibers are crushed as well. And when that happens, they actually excrete little vegetal sweetness, little sugars that are captured in the fiber. But a roller mill doesn't do that. A roller mill just pulls the agave meat away from the fibers. That's really what you're getting. But you could get that. I mean, Castelloi gets that with a screw mill because it's pressure. It's, it's crushing the fiber again. You know, there's nothing wrong with people having opinions and, and, and, and actually, you know, trying to learn. I would just say that the, the negativity against some things in the industry without knowledge that I would love this. I would love to help people understand that, you know, different processes literally don't mean better or worse. You gotta add maestro to the, to the, to that equation. That's where the science happens.
[00:48:57] Speaker A: When we think about. To honor. Why don't we change subject a little bit here? When you think about Tohona, you know, you're, you're usually crushing it with the tona, and then you're fermenting with fibers and, and you're going this whole process, you've got added yeast, different yeast that are in your. That came from the crushing that you're using the fibers for.
You've got sugars that weren't extracted from the Tohona that are now in that tank acting differently as well. And now your whole flavor profile is changing, not just because you used a ton of. But we did this whole process around it, right? So I think that, that, you know, somebody comes to me and says, oh, this is a Tohona product. I'm like, okay, cool. Because in my mind, I think about the whole production process around the Tohona, not just the fact that if I licked that rock, it's going to taste different.
[00:49:39] Speaker C: Like.
[00:49:40] Speaker B: Yes.
[00:49:40] Speaker C: Right.
[00:49:41] Speaker B: This puts us right back to Cultura 100, that the idea that we've done just wild yeast, we haven't used, you know, fermentation with fibers, we haven't used Madeira, we haven't used a lot of the things you can do at 14, 14, including custom yeast. So we, we're, we've done pretty darn well with just keeping it simple. Imagine what we can do if we start adding little nuances of complexity.
And that's the fun for, for, for us is like, when's the time to do it? We have the resources. Right. We have a fantastic maestro. We have at 14. 14. We have a lot of those tools. The, the choice is when. Like when, when is it right for Cultura100 to step into that part of the ball game? And that's been, that's been fun for Jaime and I to kind of strategize, I bet.
[00:50:33] Speaker A: Okay, so with Casa Coutura, are we going to do. Are you going to have a on premise repo too? Are you just going to keep this on premise Blanco?
[00:50:40] Speaker C: No, there'll be a repo coming. Repo should be released in mid September.
[00:50:44] Speaker B: Yeah.
[00:50:44] Speaker C: And you'll see the packaging change a little as we want to dress it up a little bit more.
Bottle might have a slight change.
Cork definitely.
But price, no, we will still maintain the price even if it comes out of our end to get it on the shelves because we strongly believe that it's product that not should not just be on premise, but on prem off premise as well.
[00:51:10] Speaker B: Yeah.
[00:51:11] Speaker A: I've been spending a lot of time on on prem and one thing I hear is they don't like corks. They like screw tops. It.
[00:51:16] Speaker B: Because they don't have to worry about it leaking. I mean if we get back to this science, it's like me and Brad and then there's the Bill Nye, the science guy. There's, there's, there's some of us can actually kind of, kind of think about like the science that goes into the screw top is incredibly a better seal. Right. And so if something's going to sit on your bar back for four or five months before somebody asks for it again, and hopefully that's not the case of something like a volume product. But you want a screw top because then you don't have to go around and seal it. Bartenders aren't going to waste that time doing that. Right, Right. So a screw top is a better seal. It actually gives you. Because of the nature of, you know, the, the edge of the bottle, it gives you a quicker pouring surface. There's so many different reasons what's on
[00:51:59] Speaker C: going good, good thing for you to asset because. And you were just earlier asking about a 1 liter. Then maybe we. We keep the 1 liter with the screw cap.
[00:52:07] Speaker A: Yeah. So when you talk to the bartenders to, to them, it's about time. Right. I'm trying to serve these drinks as fast as I can. So I just emptied a bottle. I take my pour off, you know, because it's just sitting in the well with a pour spout on it. So I'm Gonna grab another bottle out. I'm twisting the top off, I'm throwing it on the ground and I'm putting my poor top on it and I can get back to making drinks. I'm not up here going, yeah.
[00:52:29] Speaker B: And then stoppers, when they're good stoppers, they are hard.
[00:52:34] Speaker A: They're hard to stop.
[00:52:35] Speaker B: Yeah, they should be.
[00:52:37] Speaker C: One may break, right.
[00:52:39] Speaker A: But if you think when you, if you're going in a well, they're not putting the topper back on it. It's. It's got a spout going on and it's dropping in there. Or if you've ever been in the back of the bar watching them batch, you know, a huge batch of margaritas or a huge batch of cocktails, they're twisting that top off and dumping those bottles in there. So, yeah, we don't.
[00:52:57] Speaker C: Now we don't have to.
[00:52:58] Speaker A: Corks and plastic and.
[00:52:59] Speaker B: Right.
[00:52:59] Speaker A: It's easier for them. Right.
[00:53:01] Speaker B: So I'd say another 25, 30% of your aficionados, connoisseurs, experts, they kind of like screw tops as well because they, it's easier to pour. It's. It's a tighter seal. They can come back to it four or five months later and it's probably not lost any alcohol. You know, right there, there's, there's. Yeah, that's one of those things that we're playing with and trying to decide, you know, what's the best for aesthetics versus the best for, you know, long term usability.
[00:53:30] Speaker A: It's been resting for about 15 minutes.
[00:53:32] Speaker B: Yeah.
[00:53:33] Speaker A: The nose has changed a little. I get a lot more minerality. I get a lot more cooked agave. That, that really nice funkiness that I liked in the beginning is kind of dissipated a little bit. I, I really like how crystal clear it is now. Maybe my lights are helping with that a little bit, but it really looks freaking crystal clear also, if you, if
[00:53:52] Speaker B: you hold it up and take a look at the tears and legs.
Oh, yeah, they're good because of that longer cut that longer hema.
I mean, there is some nice body to this. Right. So it, it, it hugs the mouth. It's not a very, it's not super high viscosity, but it is not a low viscosity.
[00:54:11] Speaker A: No, not at all. It attracted that fly. Did you see it almost flew in there?
[00:54:15] Speaker C: You wanted to drink.
[00:54:18] Speaker A: I was playing a, a show in Chicago this Saturday to raise money for Cabo kids. We do it every year. And I had my, my glass of tequila on my thing. Played a song, reached up, took my Glass of tequila went, what is that? It was a bee. It had died. Fortunately, it was a high proof tequila that was in the glass. So the bee found out that it wasn't something it could consume and fortunately it was dead. So, yeah, that was kind of fun.
[00:54:45] Speaker B: That's an interesting way to add yeast to tequila
[00:54:50] Speaker C: protein.
[00:54:50] Speaker A: Really nice minerality. The cooked agave is great, but I almost like the minerality piece of this even better.
[00:54:57] Speaker C: Now, you know, I got those questions about minerality.
[00:54:59] Speaker B: Yeah.
[00:55:00] Speaker A: There's almost vanilla going into cinnamon in the finish with that sweetness of the agave.
[00:55:05] Speaker C: Yeah.
[00:55:06] Speaker B: Do you get a little. Little spicier pepper on the back end too?
[00:55:09] Speaker A: A little bit. A little bit. A little bit more heat than in
[00:55:12] Speaker B: your regular back for me too.
[00:55:15] Speaker C: Yeah. Not.
[00:55:16] Speaker A: Not here, but here.
[00:55:17] Speaker B: Yeah. Well, Brad and I are known reviewers for the Tequila Report.
[00:55:23] Speaker A: Yes, we are. And if you shout out, get the Tequila Report in your inbox once a week, you are missing out. 62,000 other people. Subscribe free tequila report dot com. Subscribe. You're welcome, Jay.
[00:55:38] Speaker B: That's right. Tequila report dot com. And you get to see reviews from me and Brad and you get to see great articles and you get to learn about tequila. It's how. And it's free. How bad could that be?
[00:55:50] Speaker A: Free, right.
I'd like to say like Joe Rogan does, it's free.
Well, guys, this is awesome. You knocked it out of the park with two. Two tequilas. With the great help of Sergio Cruz. I know.
But I want to say thanks. 1. Thanks for the bottles. Right? Thanks for the opportunity to be a part of some of this in. In a very, very small way. And I. I talk to people about it all the time. I pulled that. That bottle out right there all the time. I. I share this one. Not a whole lot because I don't want it to go away, but this one came home with no label. And I talk about your brand constantly. And I really appreciate you guys. Let me be a part of it. So thank you very much.
[00:56:29] Speaker B: Thank you very much, brother.
[00:56:31] Speaker C: Thank you. Thank you.
[00:56:32] Speaker A: All right, let's cheers out of this thing. Ready?
[00:56:33] Speaker C: All right, give me one second, gentlemen.
[00:56:36] Speaker A: Jaime doesn't drink like we do, does he?
[00:56:38] Speaker B: He lets me. He. I'm the professional drinker. He's the businessman. I think I got you.
[00:56:43] Speaker A: Cheers, guys. Thanks for doing this. I appreciate y'. All.
[00:56:45] Speaker C: Thank you. Thank you, Brad.
[00:56:47] Speaker B: Salud.
