Buried Bottles? Yéyo Tequila’s Wild Reposado Story!

[00:00:00] Speaker A: Boy, fasten your seat belt for this interview. This one is a blast. I'm telling you what. Trying to corral John Bollinger and Sergio Cruz to talk about the new Yayo repo was a blast. So stick around for this one. It is absolutely awesome. [00:00:16] Speaker B: It's tasting tequila with bread. [00:00:26] Speaker A: All right, guys, I am super fired up about this. You guys are sitting at El Ranchillo in Orandas, Mexico, and I'm getting to spend a little bit of time with Sergio Cruz and John Ballinger from Yayo. I'm so excited. How are you guys doing today? [00:00:39] Speaker B: Wonderful. [00:00:40] Speaker C: I'm perfect. Is they perfect for me? [00:00:43] Speaker B: Sergio has the best job in the world. He does make tequila. Drink tequila. [00:00:49] Speaker C: So drink tequila. [00:00:53] Speaker B: And just like, life is different here. A lot slower. Yeah. [00:00:57] Speaker A: You guys are sitting in one of my favorite places on the planet, and I cannot wait to come back there. You come here. Okay, So I know we're here to talk about your new, amazing repo, and I've got to tell you, this repo is absolutely amazing. All of your tequila is your. Your brand is one of my favorite brands. I'm so excited to have you here. So let's. Let's go real fast, tell everybody what's different. Different about this reposado and what makes this so delicious. [00:01:27] Speaker B: Yes. You know, Yale had the blanco for many years. I want to say it was the first three years, and didn't want to do what every house does. Mainly they just take a whiskey barrel or a bourbon barrel that's down in Mexico, and then they started aging or they use the. The sewers tequila that they already have. Aging. They put their name on it, which is very common thing. So we wanted to have something very unique. We had already done single barrels from Colombia and foursquare. I've always been a huge fan of the rum. We said, what are we going to do for our breakfastado? We can have all the time. So we got the waiting list with Foursquare. We paid them. We waited four months before they allowed us to buy barrels. Bought the barrels. They came over from Barbados, and then they went to Colorado and Colorado, they went to Laredo and Laredo, got them to Arandas, and then we told them. And the process took a long time because I tried it almost every six weeks with Sergio, and, you know, it was. It was progressing in the right direction. But even. Even until January of this year, we were on the phone for an hour, and he sent samples to Fort Vallarta, where I was, and it just wasn't there yet. It Was, it was almost there but not there. So he said, you know, another four weeks, another six weeks in the barrel. And then basically we pulled it out in March, it came back in March and it was like, that's ready, let's go. We do that in all the bottling and make sure that everything is tastes right before we do any bottling. Like in the last trip I was here three weeks ago, I made sure the high proof was right. He was happy with it. And now we're bottling high proof yesterday and today and then. But yeah, yeah. So four spirit rum cast. The reason for that really is the rum doesn't overpower the agave and it gives it a different type of sweetness and different characteristics. I'm tasting part of the four square rum and it makes this kind of unique and they're pain, they ask to get barrels but you know, it's worth it. So we have something that no one has. [00:03:42] Speaker A: So I, I have some four square rum. I, a friend of mine got me that as a gift, like a 12 year four square rum. And it's absolutely delicious. And I, I didn't know that's what you were using. But you know, some of that tropical flavor I get, I pick that up. You know, now that you say that I. It's right there. That's amazing. How long are you resting in those? [00:04:02] Speaker B: So we never like to say we're going to rest it for three months, six months. So this is actually eight months where you're drinking Y months. [00:04:10] Speaker C: Is it complicated? [00:04:12] Speaker B: It's. That's why you have to taste it as it progresses. But you can't really put a date on it beforehand. It has to get to a certain point where it's ready to go and then, you know, you don't want to over rest either. Yeah, it was at eight months. Yeah. So eight months it was rested and that's pretty long for repsado. [00:04:34] Speaker A: Yeah, that's really, you know, so many repos are four months and you know, five months. So to see eight months you took the time to age it to taste, not age it to time. And it's a great product. This is beautiful. I love it. So what, what other can you tell the story a little bit about how you wandered onto this property and how much it has changed from you finding 14. 14 to get started to today. [00:05:04] Speaker B: Yeah. So I flew down to my, my next door neighbor was from Mexico City. I really wanted to make my own spirit tequila. So I looked into vodka, I looked at the gym, the champagne, I looked into all these different categories, like, for, like, saturation. Another tour data that was showing, like, what the growth was, how many brands and, like, premium and Ulcer Premium would intersect with each other. So Guerrero versus, like, a Tron. And back then in 2008. That's a dinosaur. Yeah, it's my son. So I saw the past interview. They were gonna cross purpose, gonna sell less. Sean's gonna sell more. It was happening like the. The cross was happening because people were more educated that I was like, you know, I love tequila, But I was like, I know we can make better tequilas. We knew one person in Arandes that worked at Horadora right when they were getting acquired. So we flew down to Guadalajara. We made our way to the lowlands. We only tried the cooked agave. And then from there, we went back to Guadalajara, and we made ourselves way back to Adios. We made our way back to Adios, made our way back to Arandas. [00:06:22] Speaker C: He's the best team. Yeah. Go home. [00:06:25] Speaker B: Back tomorrow. [00:06:27] Speaker C: Yeah. [00:06:30] Speaker B: So made way back to Randes. And right. Right before you go to the Horad factory, there's Viva. Viva's super small. I mean, you can drive by, never notice it. But we drove through. End of the day. Day was open, no guard. Only person there was Juan Carlos. And we asked to try the cooked agave, and he said no. And then we got back at the rental car, and I basically asked my neighbor to, you know, tell me what he had, the translation. I told him to refit shit. We went back in, and I met Juan Carlos. You know, during that time, he took me back to one of the ovens. I pointed to some cooked agave in the ground, and he said, here, I'll try it. And it was the best cooked agave I had from all the different stores I visited. And I knew I had to work with them because that sugar content and how it was falling apart, we had. I could sell it on the stick. It was that good. So the agave was coming out of here was amazing. And then I basically came back the next day and the next day, and we started building a relationship. But that was in 2008. That was 2008, 2009. That was a flip phone. That was a paper map. It was like three bucks a minute to talk to someone in Mexico. It was very, very different times. Sergio was very small. [00:07:56] Speaker A: Sergio was, what, nine years old back then? [00:08:00] Speaker B: We're actually almost similar in age. I'm two years older than. [00:08:07] Speaker C: Sorry for my English. [00:08:09] Speaker B: He's been distilling for about 21 years. So he was still learning the crash back then. Yeah. So Blancos and Sergio and Juan car. Trust me, we've had a great relationship. And these guys are still with the silver today. It's been like 15 years of coming down here and making tequila. [00:08:32] Speaker C: He's a big team. [00:08:33] Speaker B: Yeah. [00:08:34] Speaker C: He's a big family. Yeah, yeah, yeah. [00:08:39] Speaker B: And you don't get that from a lot of stories. A lot of stories. It's very like manufacturing forward. It's very. Doesn't feel. It doesn't have. That doesn't have the right vibe and the feel now because it's very. I don't know, it just. It just doesn't feel the same. There's like 20 distilleries in the area besides El Pendio. It doesn't have the same feeling. You can't. Can't hang out here. It's just not the same. It's more of a, like, factory. This is not like a factory. [00:09:15] Speaker C: No, it's not a place. [00:09:16] Speaker B: Yeah. [00:09:17] Speaker C: Is the people. [00:09:21] Speaker A: Family is the word. [00:09:23] Speaker B: Exactly. [00:09:25] Speaker A: Family is such the word. When we. When we got there, I was a little starstruck because I was so excited to be there and meet Sergio and. And to walk those grounds and to spend the time there and see one how. Not. Not that it's small, but it's so much smaller than what it was in my brain. Right. I was expecting this gigantic facility and the beauty and the people and the sitting out there on that patio that you just showed a little bit ago and drinking tequila with Sergio, that's like, I. Can I mark that off my bucket list. I don't really have very many things left. Like, that was it, man. [00:09:57] Speaker B: Yeah, that. That you don't get that from other Missouris, and it sucks because you get a bordering thumbs up with some glass. But, like, it's not the same to do that business like that. There is a boardroom here and it's just next door. And I have been in it with meetings, but I would prefer them over here or in the fields. And so I. [00:10:23] Speaker A: So. So people that don't know. What does yayo mean? [00:10:26] Speaker B: It's actually named after Sergio. So it's Cheo. So in states, we call it Yayo. In Mexico, we call it Cheo. So that's basically a nickname for Sergio and Sergio Blanco. Sergio Cruz. [00:10:40] Speaker A: Well, that. That's. That's awesome that your tequila name is your namesake of, you know, the owner of the company and Sergio. That's very cool. [00:10:48] Speaker B: So. And Sergio is also an owner at the brand, too. He became an owner. Like, I want to Say it's been two years. So he's also an owner as well. So that's a big part of it. [00:10:59] Speaker C: He's Margue Marguerite. Oh. It's very complicated. [00:11:06] Speaker B: Is. [00:11:06] Speaker A: Isn't Sergio also going to be the next mayor of Aranda? [00:11:10] Speaker B: Maybe. Maybe. Don't feel a fed up with that stuff. I don't even want to translate that to him. [00:11:16] Speaker C: Yes, yes, he. Yes. [00:11:18] Speaker B: Yes, they are. [00:11:20] Speaker C: Oh, baby. [00:11:21] Speaker B: I'll be chief of police. You can be the mayor. [00:11:24] Speaker C: Oh, no, no, no, no, no, no. [00:11:26] Speaker A: I pictured. Someday the sign will say, welcome to Arandas, the home of Sergio. [00:11:32] Speaker B: There you go. Yeah. One more, One more. [00:11:39] Speaker A: I've had one more with Sergio Cruz. Yeah, that's a 25 more. Salute, my friends. So good. Okay, so is there any new stuff you want to tell the people about that we're going to watch? [00:11:58] Speaker B: We actually have a lot of cool stuff coming out. So part of this trip was going through the Rosa, and so we're doing a Syrah, sherry, and port. So you got different proportion. Yeah, yeah. [00:12:11] Speaker C: So that for the color, for the flavor. [00:12:15] Speaker B: Exactly. You have some tart flavors, you have some sweet flavors, you have some Alfael. You have some really good balance. You have a French barrel, you have a Spain barrel, and you have a Portugal. And all blended together with tequila made in Mexico. I put together in 33.3% of each, and it's freaking delicious. And it's at. It's at 86 brick right now. It's at 100. But we're gonna. We're gonna bring it down. We're gonna do like a 21 day stabilizing and stainless steel, and that should actually bring more characteristics and flavor to it with the oxygen natural oxyfil. This is the first Rosa that Sergio has ever done. The first Rosa that's ever coming in 14. 14. So it's. Yeah, it's. It's great. I really, really enjoy it. [00:13:06] Speaker C: The combination is perfect. [00:13:08] Speaker B: Yeah, it is. It is. [00:13:09] Speaker A: That's awesome. [00:13:10] Speaker B: And you. You saw the video as I sent you. We tried just doing two, and. And it just. There was like something missing. Like, I didn't really. Didn't think a three in my head just doesn't sound right because you're having all these different elements come together and how. How could they taste right? But two just did not work. The three together, it clicked, and everything was sort of like balancing out, and it was just. So we're excited for that. That's basically going to be our. I don't. I don't think it's going to be our next bottleneck. It's going to be pretty close. We don't attack. We have our single barrel, our first ever. It's called Tempo single barrel inejo. We have 12 of those barrels. Those can go out. Each retailer will buy a barrel at a time and that'll go out across the United States. And that's about 3,000 plus bottles. Those are aged in rum cast, Colombia. And this was our first ever nao we've ever. So we've never done one before. We'll have a full label on it. It won't be screen printed. It will actually be paper. So something kind of different. We're going to have like a wax stamp on it too. So it'll be very different from what's normally been out there. And then on top of that, on top of that, we also have mission 1530 we're collaborating with. We've aged almost a year with them for are elastance barrels. And then that has now gone into a single bill and reserve. Eight years single barrel reserve barrels. Two of them. That's gonna. Yeah, two barrels. So that's going to be released sometime in end of Q1, early Q2. It's going to fund three or four schools in Randas. I bought 6,000 bucks per first. None of us make any money on. Everyone is breaks even. But all the money goes back to schools. And that's the. The mission. It's. It's called mission two, but it's mission 50, 30. So we're excited about that. That'll help schools around the area. And then we have agave vice. Agave vice is gonna be pretty badass. We have these six crazy barrels from Spain. Very, very dark red color. The profile like lasts on your tongue for like a minute. Like I'm talking about 60 seconds. It's like. Yeah, that's how long it stays with your tongue for. It's at 100 proof. Right now we're only doing 1900 bottles. And it's. It's gonna be really cool. It will be like very off brand, very art forward. And we're working with a artist in Mexico City. And we'll have like some posters. We're gonna do some like, you know, you know, stuff to kind of replicate agave. Not agave. Miami Vice. So like, you know, like. Yeah, yeah, we'll be the guys, but instead of the Ferrari, we'll get one of the UTVs. Yeah, yeah, there you go. We're gonna do some cool stuff like that or maybe wreck in the lab or Something instead of the police station and rockets and, you know, like. [00:16:31] Speaker A: So Tubs and Crockett. Right? [00:16:33] Speaker B: That's right. That's right. That's right. I think it's kind of cool, but we could do that type of stuff because he's open to new ideas and doing things differently. And that's what we're all about. Resting things very different. We're very sick. You want everything just like this right now. This has been resting for 75 days and staying the seal of the high proof and very particular on everything. [00:17:01] Speaker A: And that's. That'll be batch two of the high proof. Is that right? [00:17:04] Speaker B: Yes. We can no longer. CRT has now switched away the word batch. The word lot. You no longer use those words. So it's called harvest. So that's harvest two. [00:17:13] Speaker C: No more love. No more. No. It's difficult for the what. [00:17:20] Speaker B: So you could do it on batch one and lot one. You can never go past those. [00:17:25] Speaker A: Okay. [00:17:26] Speaker B: On the high proof, we've already done one. It's already been out, and now we've run out of one. So now we have to make. We had to make more. And that's what we've been working on. So, yes, our harvest, to us, it's harvesting. [00:17:40] Speaker A: You can't say. Yeah, you can't say batch, but you can put all kinds of additives in there and nobody cares. [00:17:46] Speaker B: That's. That's right. [00:17:48] Speaker A: Go figure. [00:17:50] Speaker B: That's weird, huh? And you also can't. You also can't. Like, I'm talking about barrel types you're using too. That's a no. No now as well. Because they don't think you have the right to talk about barrel names. Even though the barrel name may be of my France or Spain. It's just, you know, I can't say too much. Yeah, it's complex. It's complex, you know, Complicated. [00:18:15] Speaker C: Yep. [00:18:19] Speaker B: But it affects everyone. [00:18:20] Speaker C: But the liquid. Is the bias important? [00:18:24] Speaker B: Yeah. Yeah. Most important part is. But it affects everyone. [00:18:29] Speaker C: Sorry for the trilation. [00:18:30] Speaker B: Yeah. [00:18:32] Speaker A: Okay. So I think for. For the Day of the Dead last year, I think you put out the absolute best option. The best tequila, the best boxes, the best. The presentation's amazing. And the juice was even better. And then we. We combine this together to make Eclipse. And it's. It's absolutely amazing. So is there any plan for this upcoming November to have something special come out? [00:19:00] Speaker B: So it will be another Luna and another soul and a different box, a different age, amount, and then a different seal. So every time you pull from a barrel, it's. You Leave things behind and you take things away. So every time you put tequila in, especially if you're going at a higher abv, like we just did with the reposado, we pull those barrels out and then maybe we went in at a 43. Now we're going to go in at the 50. You're getting into the pores, the wood. You're extracting different things that are really deep. And this is where Sergio comes into play, where he wants to understand the history all the way to the beginning, because that makes his decisions, you know, different based on each one because he's trying to pull certain things from the barrel. So this next one will not taste the same as the last, but it will still be a whole event. It'll still be the same alcohol content, but because of the age factor and what you've taken away at the old and left, it will taste different, but the artwork will be completely different direction. The seals are different. Kind of a very different approach from last year. And then I think in 2026 we'll probably do something completely different. It probably won't be in soul. I think in 2025 this will probably be our last nine soul. And maybe we combine it together and we do some crazy Eclipse or something where it's this, that. So it's going to march into one. [00:20:23] Speaker A: It would be cool if you did Luna Soul and Eclipse and made it. [00:20:30] Speaker B: You need to make more. [00:20:32] Speaker C: It's the best product or the soul. The combination with Luna for Eclipse, the testing of the Playboy is different. [00:20:44] Speaker B: Yeah, it's very different. [00:20:44] Speaker C: The combination is amazing. [00:20:49] Speaker B: Delicious. [00:20:50] Speaker C: Delicious. [00:20:52] Speaker B: For me, it's all his English getting very good. He's been getting much better. [00:20:59] Speaker C: I need more tequila. [00:21:00] Speaker B: Yeah. My Spanish gets better and his English gets better when we drink more. [00:21:04] Speaker A: My Spanish Paquito. Until I drink tequila with Sergio, my Spanish Grande. [00:21:10] Speaker C: Yeah. 1414. You tied. Spanish certificate by Sergio Cruz. [00:21:18] Speaker B: So, Brad, right after this we're actually going to. Yeah, it's surprise. We're going to be burying this. [00:21:27] Speaker C: No more surprise. [00:21:29] Speaker B: Yeah, yeah. [00:21:31] Speaker A: And then the story is going to be in here. [00:21:33] Speaker B: This is the 2025 bottle, one of one gifted for a white accident. Several people with a distillery sign it. We're going to go out and bury this thing right after this. So this will be the 2025 burial. [00:21:49] Speaker A: And you're going to send me the coordinates, right? [00:21:54] Speaker C: Be sacred. I'm going to send messenger. Send messenger. Pardon me. [00:22:00] Speaker A: I'm going to turn on my john phone tracker. So tell every. Tell everybody what that is. What what is that? All about. [00:22:10] Speaker B: Yeah. So every year yayo buries bottle. We've actually. This is the fourth year we've done it. The whole point of this is to create like interaction. If you, if you remember like back in the day, cereal boxes had stuff inside the box. It wasn't just plain box. It was like you had like puzzles and things like that. You could send things in. And that's kind of where the idea came from, was why don't we have in a place like call out influencers, call it our favorite restaurant, call it the church. Huge here. And then also I have the distillery and then make this thing kind of fun. Started in 2022, burying a treasure of one of one bottle. And basically just kind of like it was just a fun thing to do where hopefully our customers would go search for it. And that particular example that the person that found 2022, they came to around this three times to find it. They found it and then 2023 was found. That guy found it in the first try. The 2024 is still out there. And now we're burying 2025. So it's just something different where it creates engagement. And I think it's fun. I mean, it's. Why not? It's just that it's just one bottle and then it unleashes creativity like on twin. And whoever gets it gets a bottle that is one of one, truly one of them. Signed by at least 10 people at the distillery. You know, it's not even in a traditional yay bottle. It's actually in a round yo bottle that has spring printing on it and it says Yay reposado. It's cool. Like sometimes you put it in box and sometimes put it in the time capsule. Yeah, that's. We're going to go up the. The UTVs and you know, go buried. I got, I got the shovel right here. Right there. Let's crack that thing open. There you go. You go watching water on the dirt. Bury it out. Yeah, it has a pick on one side. The dirt's very rough here and it's not rainy season. You have to lay down a 2 liter of coke or. Or 2 liter of water to get the soil going. [00:24:29] Speaker A: You don't support Patron and dig it up with Patron. [00:24:32] Speaker B: We could do Patron. Actually. I saw Patron at one of your. I saw your house. [00:24:40] Speaker C: I will send. I will send you the coordinate. [00:24:44] Speaker B: And I was like, what the. What is going on here? I pushed it back. Back in the corner. Yeah. [00:24:54] Speaker A: So how do people. How do people find what you buried? How do they go and come to town and find it. [00:25:00] Speaker B: We're now, we're now in the. Now in the office. [00:25:04] Speaker A: And the office were you. [00:25:09] Speaker B: We're actually in the Juan's office right now. Yes. So on the side of the bottles there is a QR code that's not listed on our website. There's actually some Easter eggs on the website, like little, little Easter eggs on the website. And they have hyperlinks on them that take you back to that particular page. And that page gives you clues on how to find the buried treasure. And then also on that page it gives you the whole. The real treasure map. And the treasure map, I actually have one here. It's actually like a full on map, but you can download it, print it and then bring it to Arandis. Bring your shovel, bring your pitchfork or buy one here, bring some water or some soda and then go out there and try to find it. And then it's on the Velancos land. You get about 4,500 acres. Lot of land says to look after, but they know people are showing up with shovels. Many people have tried. There's only two people that have found it. But yeah, it's just, it's just a way, if you're here for you to, you know, try to find a treasure. Treasure should be hard to find though, shouldn't be easy. So it is difficult. And if you do have questions or want more clues, you talk to Sergio. You can, you know, reach out to or yayo on the web dms and we'll give you clues if you're getting close to it. [00:26:29] Speaker A: Okay. [00:26:30] Speaker B: We want people to find it. We want people to find it. The one we're burying today, Brad, I think you have a good chance of finding it. [00:26:37] Speaker A: I do. Is it going to be at one of Sergio's condos? [00:26:40] Speaker B: No, no. But it's, it's in the opposite direction. But if you ask, how would you find him? I could give you instructions that it would be hard for you to mess up on finding. [00:26:50] Speaker A: Okay. [00:26:51] Speaker B: Yeah. And obviously, you know, once you get to the area of land where it's at, you just have to look for the notifications or the notices of it. I usually do like a big X on a boulder or a tree. It's about, you know, a foot big. So if you can't see that, it's, it's right there. So if you're looking in the right direction, you definitely see it. And then below that, that's where the treasures are. [00:27:15] Speaker A: So I think I probably just need to spend the month of August down there looking for it. [00:27:19] Speaker B: I think you could do it. I don't want everyone on this. On this thing to see this and then go out on there and grab it. [00:27:24] Speaker A: You're not gonna have, like, thousands of thousands of people going down there digging around, looking for it. [00:27:29] Speaker B: Sometimes we have. We don't have a thousands, but we have. We have a handful. I go down there, and they get upset, too. People have got the DM'd ups, like, are very upset. They can't find it. [00:27:41] Speaker A: Well, it's. It's a treasure. [00:27:43] Speaker B: That's what I say. But they think they should get it right away. [00:27:47] Speaker A: Well, if they don't recognize the treasure that is Yayo Tequila already, then, you know, just block them. [00:27:54] Speaker B: Yeah. Yeah. [00:27:55] Speaker A: Well, I want to say thanks for doing this. I know you're busy. You're very busy people, and to have Sergio here is the. The. I think one of the busiest guys in all of Tequila. [00:28:04] Speaker C: I'm busy. [00:28:05] Speaker A: Appreciate you. [00:28:06] Speaker C: I'm busy. [00:28:09] Speaker A: He's gonna take you. You know what's gonna happen to you next? You're going to Jaime's, and they're gonna just dump tequila in your mouth the whole time. Well, I want to say thank you to you. I really appreciate you doing this and sending me the bottle of repo. I appreciate that very much. You have been one of my favorite brands ever since I started doing this and discovering great products, and I just. I love it, and I appreciate you very, very much. [00:28:32] Speaker B: We appreciate you. Yeah. Yeah. We appreciate you. [00:28:36] Speaker C: But I live in my childhood. [00:28:40] Speaker B: Yeah. And that's. That's a lot of the difference between this is sort. And other histories. There is definitely passion. This isn't for profit. It's because they love what they do. That's really what this comes down to. [00:28:53] Speaker C: Hey, you are family. Non. 14. 14. [00:28:56] Speaker A: Yes. I appreciate that. I feel like family when we're there. I feel like family every time I talk to you, and I can't wait to come see you again. We'll be down in July. We'll be down in August, and we'll be down in September. [00:29:08] Speaker B: Yeah, right. I'm gonna be there in July. I'll be there in August. I'll be there in September. So we should. We should try to sync up because we're bottling the Rosa, I think, in July. Or no, maybe the Single Barrel in July. And then I think we're doing the Rosa in August. And then the. The Luna and Sol and the end of September. [00:29:28] Speaker A: I'll shoot you some dates. I know my wife and I's 36th anniversary is September 16th. I know that Mexican Independence Day is September 15th. So we will be there during that time frame and I'm looking forward to it. [00:29:42] Speaker B: Yeah, make sure I think they have off like three or four days circle back because everything will be closed during that time. [00:29:49] Speaker A: Yeah. But there's going to be fireworks and people on horses and lots of tequila in the streets, and it's going to be a lot of fun. [00:29:57] Speaker B: True. More horses than cars, actually. [00:29:59] Speaker A: That's awesome. [00:30:00] Speaker B: Yeah. On. On 2,000 pound horses, not a good idea, but yeah, there is a lot of that happening on £2,000. [00:30:13] Speaker A: Well, I can't wait. And again, thank you so much. I appreciate you guys have an awesome night and a great weekend. [00:30:21] Speaker B: All right. [00:30:22] Speaker C: Thank you. [00:30:22] Speaker B: Hold on. [00:30:23] Speaker C: Gracias. I love you, brother.