Episode Transcript
[00:00:00] Speaker A: Hey guys, thanks for stopping in Tasting Tequila with Brad. I'm your host, Brad Nickam, and today I've got a pretty cool treat. Just think, if you were already successful, you've already made it in real estate. You've got multiple liquor stores, you've got tons of gas stations, and you've really started to really dive into some philanthropy and really start to help people. And then you decide, hey, I think I want to start a tequila brand. So what happens? You meet a guy named Samuel who's running a distillery in a small town in Mexico and has a couple tequila brands. One of them was a brand that came out and the people just truly got taken advantage of by other people. So you restore that brand and you bring it out with Samuel as your master distiller, making this fantastic additive free tequila, Coreta de Oro. Today you're going to meet Ranak Patel, the owner and founder and Samuel, the master distiller who's making a fantastic, really great priced additive free tequila. So I hope you enjoy this interview.
Hey guys, welcome to Tasting Tequila with Brad. I'm really excited about having you on. Go ahead and tell everybody who you are and what you do.
[00:01:21] Speaker B: Well, my name is Ronak Patel. I would say I'm a serial entrepreneur and so I'm in gas stations, we do liquor stores.
I have insurance businesses, real estate. So I'm a real estate mongol as well. And then I had the opportunity to become an importer and it has been the most amazing journey.
[00:01:44] Speaker C: So My name is Dr. Nalpakil. I'm into the same thing, the gas station business and like I said, the same thing. Opportunity to do importing in a South Carolina side.
[00:01:55] Speaker A: Awesome.
[00:01:56] Speaker D: Hello, and I am Samuel De La Serda. I'm the director to the distillery Guanacatlan Co. And I'm the owner to the company.
[00:02:10] Speaker B: Thanks.
[00:02:10] Speaker A: Well, welcome guys. And we're here to talk about Create de hora. Did I say it right?
I worked so hard on getting all of these names down and there's a guy named Shane Norton who watches a lot of my videos. He always teases me about my midwestern accent and how I mispronounce things. So I work on it every day. So I've had this tequila for a little while. You sent me an amazing gift pack and I want to say thanks for that. And I want to open all three of these up to get them in a glass so they can kind of rest and I can try these. And while I'm doing that, why don't you tell me a little Bit about your journey into tequila and agave spirits.
[00:02:51] Speaker B: I'll tell you the journey in getting into this business.
When I started into the convenience store, I think the biggest part of my. The aspect of how I got to this point, like this exact point of us having even this conversation is helping people. I had one gas station in 2006, and I was content. You know, everybody wants to live. Make a successful lifestyle. Everybody wants to be a millionaire. And in the Indian culture, the oldest male always takes care of his parents. So I wanted to make sure that I kept that honor in that system. And it's. It's just been amazing because moved them down here, and I don't know if y'all felt like this before, but when I turned 30, I felt like I was going through a midlife crisis. I was like, what is the purpose in my life? You know, we're always looking for that. It's like, everything's going so good, and you got great kids, great wife, great family. Business is amazing, but you're looking for that purpose. And you know what? I. Where I found my purpose is I had a lot of Hispanics working for me. I was five years old when I came to this country. So I learned English, did not want to learn any languages, took Spanish because everybody said it was easy in high school, and I never wanted to take any other languages. I didn't even know Brad, what a Hispanic looked like. I swear to God, I'm from Spartanburg, South Carolina, and I don't know how many people are out there that probably thought, like, I didn't. And then recently, I would look at. Just pull people's names up of famous actors and actresses, and I'm like, she's Hispanic. He's Hispanic. I'm like, what? I didn't know that, you know, so it was. It was amazing, though. So, like I said, 30. I went through a midlife crisis, and I wanted. I didn't have anybody help me get to the level I'm at, and I just wanted to see somebody. I wanted to see somebody else become successful, and I wanted to be a part of that journey with them. So my nephew came in, and my nephew taught him everything, and on my wife's side and taught him everything and bought a gas station for him. And Brad, he backed out. And I've never ran a business remotely, so my store manager is like, don't worry. I'll work seven days a week. We'll. We'll do this. You know, I'll staff it. Well, we got this, you know, so we Created an amazing business plan, ran our first business. And after that, Brad liquor stores and pharmacy. Open a pharmacy. And I bought shopping centers and warehouses. I mean, there was no stop to it. And then I had the opportunity. When Covid hit, I was always looking for my employees. I had to open a charity called Patel Foundation Low country that focuses on education and feed the hungry here in the low country. And I had the opportunity to help Reuben that runs my liquor store. He runs. He runs marathons. So he ran the Boston Marathon, and He was number one for Mexico and 153rd out of 30,000 runners for the Boston Marathon. And I thought, that's amazing, right?
He is so proud of himself. I mean, he's still running now, and he's trying to. His goal is to try to get into Olympics. So I'm pretty excited about that. And I can't wait till he finishes his dreams. Well, in the midst of it, I was always looking for sponsors for him. I sponsored his races and everything. And there was a soccer tournament here in Hardeeville, and a couple of XP for referees came. And one of the most famous XP for referee was Gilberto Alcala Pineda. He was a world famous FIFA referee. So many. Everybody knows him in Mexico. And, well, we met him and I told Reuben, go over there, talk to him, see what he says. And Alberto called me. And Alberto was like, their plane got canceled. So where we're at at my river house right now, I told him, hey, Ruben stayed here before. And I told the FIFA referee, stay here. Ask him any questions of how sponsorships work. I don't know how it works. And so Alberto was like, no, no, no, let's just take him out for a drink and went to Agave. Sidebar. We were just having conversations. Alberto's like, this is the guy. He delivers liquor to all the bars and restaurants. And I was like, I do. And so in that journey, the Gilberto Alcala Pineda, which I didn't know how famous he was, he was like, I need you to sell my mezcal. And I was like, okay. I mean, I'm. I'm looking at. There's so much product out there in the market, and I'm not a big drinker. You know, I drank Johnnie Walker black and blue and a lot of the Ghost and rares. So I was like, you know what? If I can help this guy out? Like, I helped a lot of other people out, why not? And it's up to the bars and restaurants to make the decision how the product is. So I started the Journey in that same thing with the Tequila. Went after a couple of restaurants in. In Bluffton, S.C. and I was trying to find out who's the owner so I can deliver to them. Well, the guy who delivers Mexican grocery to my gas station, he gave me the contact, went to Charleston, talked to Antonio and Yesenia, and they told me, they were like, they're like, hey, we can meet this day. So I went over there in the morning, had a conversation with them. I developed my own app for people to order that no one has in South Carolina. So it's completely different. I like to tweak things to how can you make it better and how can you make it cost effective, but not ruining quality. So quality is always number one in my books, no matter what we do.
Well, went over there, had a conversation with them. I was inviting them to Mexico City to check out the new Mezcal that I'm building. So here's some of the Mezcal bottles that I was creating.
[00:08:21] Speaker A: Very nice.
[00:08:22] Speaker B: So let me show you all real quick. So this is what we started with. And I've got a bunch of brands coming out. And so that's. That's the Mezcal bottles. Let me see if I can bring a man closer. Man, there we go. Okay. So started the journey in that. And he was like, I want to make my own tequila. And I was like, okay. And I've never been to a distillery in my life. So they invited me to this distillery in Tonto. I mean, in Guanaca land that Tonto was being produced out of so actively. The only tequila that was being produced out of guanaca land, non 1551, was Tom Taylor at that time and the Sparrow. They did have that brand for a long time, which is the Carreta. But I will explain about that in detail as time progresses in this. In this meeting. But let me put these back real quick. Well, I went to the distillery. I invited my partner for the Mezcal. So this is the project I was working on. And I started working on it. I was like, I'm 40 years old. 10 more years. This is my last hoorah. You know, it's like everything's going really well in all my other businesses. But Brad, I love strategy. I mean, play red alert. Back in the days, we played Civilization. We played Warcraft and Starcraft and Stratego, Monopoly. I mean, it's just something about strategy. You just love about chess. And so I was like, you know what? This is my last hurrah then. Phenomenal in all my Other businesses. I'm excited to do this. Never, never done. I never had an import license, never talked to distributors. I didn't even know how the percentages work. Nothing, nothing. Went to the distillery. The Tonto rep didn't even show up. They're like, well, we don't have anything scheduled for y'all. So me and my partner from the Mezcal, I got Antonio Yesenia from the Las from Charleston and I looked at Pablo and I was like, pablo, I don't know what's going on. So me and Pablo sweet talk Josefina and she showed us the entire distillery in Spanish and just had a blast. Good people. When we first met, when we first met them, we. This is the bottles that they had of K Oro. This is K Oro, how the partners designed it. You know, we got that teardrop bottle. So this is how I found them. I tried the liquid. It was amazing. I fell in love with the Anejo because I'm a Scotch whiskey guy. So I fell in love with.
And we'll go in detail once we show the other bottles. But we found them like this and started the journey. Talked to some. Well, some. Well, gave us the opportunity. But, you know, a lot of these, you know, one thing, I don't know if ever anybody ever discloses this information, Brad and I, I do want, I hope a lot of people listen to this and they do view this podcast because no one actually talks about this. But a lot, a lot of these distilleries that are out there and people want to make their own tequila. But Brad, there's so many bad people out there. There's so many bad people in the aspect of like they want to create product. But you got these hard working people at the distillery and half the time they don't get paid for the containers. They want everything on credit. Am I right or wrong? Someone, you know, and, and I've talked to and then I've had conversations even in America, a lot of these distilleries. So I've got a. I had a chance to meet a lot of local distillers. Like I told you, the.
What is it? The Fort. Fort Whiskey, Oldhammer, Westport.
[00:11:51] Speaker A: Westport.
[00:11:52] Speaker B: Westport. Same thing happened to them, you know, so there's so many people that are willing. I mean, they want to grow their business. They're trying to find great, honest people to work with. But half these people always get screwed, Brad. And it's the same thing happens in Mexico. Mexico. So many of these guys want to do business to grow their distillery to Create amazing product and they try to trust them, but they always do them wrong. So I had to share that. I had to share that. But so I went to this distillery, we had a conversation.
Pina came up to me and Pina's like, ronak, why don't you, why don't you do this? Why don't you help us sell this product? And when I started on the mezcal journey, I don't have my import license, I don't even have a distributor, don't have a marketing person. And I was like, you know what, I'll figure it out. I own a liquor store and I'll talk to suppliers and we'll figure out what's going on. So, so I didn't have my import license, I didn't have any of this stuff. You know, all I knew is I had the relationship that I had from the distributors like Southern Glazers, Breakthrough, rndc, Advantage Wine, Bow. We produce, we did amazing volume, amazing business, did business with the bars and restaurants. So imagine, I know one forefront and Indians are always in the liquor store industry. So we, we learn, you know, what's going on, what we, what's the best tactics? You know, people use different tactics in every single state. Well, when once I signed contracts with all these guys and we started working, I'm glad that some, well, trusted me. You know, there was a lot going on on their side. Pablo, you know, we were, imagine, I never had a partner in any of my businesses. So this is the first business that I'm actually having partnership. And you're working with people and trusting them. And the one thing I like to tell people is I'm not going to let you down because the one thing you'll never gain back in people is the trust. So I'll break the trust. You know, it's always good to build trust and I hope people notice that and never do people wrong. Because it's, it's really bad when you see hard working people get screwed at the same time. So I always tell them what if.
[00:13:59] Speaker A: You, you know, that's a philosophy to live by.
[00:14:04] Speaker B: It is, it is, it's, it's so sad when you hear these stories and when I, the more people I talk to, more distilleries, whether it's whiskey, vodka, gin, whatever they create, whatever these distilleries are, America, other countries, all they're doing is they're honest, hard working people trying to grow. That's it. So I hope people realize that.
Just don't screw them. I mean, they're working Hard. And it sets them back. So that's what happened to this distillery back in 2011. Before I tell you all the rest of the story, back in 2011, they shipped out two containers in California with the old bottles that I showed y'all, and they didn't pay them.
It set them back completely. They had to reformat everything. They. I mean, they were shipping other bottles in other countries, but, I mean, it just never took off. And Samuel had the opportunity to find Tanteo. Someone. Remember when you found Tanteo, what was it? 2015?
[00:15:00] Speaker D: 2016?
[00:15:01] Speaker B: 2016.
[00:15:02] Speaker D: Since 2016, Tanteo is customer.
[00:15:08] Speaker B: But 2016, someone had the opportunity and someone presented Tanteo to come see him. And that's when the journey of Samuel started. So awesome. Yeah.
[00:15:19] Speaker A: You know, I know there's. There's a lot of unscrupulous people, but, you know, one thing I've found in the tequila community is there. There's a lot of great people. It's. I've been really impressive of how so many brands, like, lift up the other brands. And I really find that, know, in a. I'm in the mortgage business, right. And mortgage people aren't nice to other mortgage people. So when you see, like, companies that are, you know, really supporting and lifting up other brands and, you know, really talking about how, oh, that's a great brand too. I love what they do. It's really awesome. And the tradition and the families that are affected by manufacturing tequila is what I just love it. I. I love to see how the impact, the good impacts that there are on a lot of the communities. It's really impressive to me.
[00:16:06] Speaker B: Yeah.
[00:16:08] Speaker A: So let's talk. Let's talk about this juice a little bit. So we're making this with. I think it said like Midland Agaves, right. Not Highlands and not Lowlands, but kind of in the middle.
[00:16:19] Speaker B: That's correct. Midlands Agaves.
[00:16:20] Speaker A: Right.
[00:16:20] Speaker B: Someone if you want to tell them.
[00:16:22] Speaker D: Yeah, all the agaves in Midland, you.
[00:16:25] Speaker A: You guys are grouped as owners with the. Are also agave farmers, correct?
[00:16:31] Speaker D: Yeah. When we begin the company we began with, because we have problems in the past with agave. And all 40 farmers in Huanacatlan put their company since 20 years ago only for resolve problem to agave.
And this is the reason to born Carreta de Oro since 2008. But Ronak said, we have a problems with sell tequila and we make other brands for many years.
[00:17:20] Speaker A: Gotcha.
[00:17:21] Speaker D: For 15 years, we made more than 40 brands. Different brands, but not brands to the company.
[00:17:30] Speaker A: So no house brand, just making other people no house brands.
[00:17:34] Speaker D: And when I take the company in 2020. 2020, I want to change the philosophy because you need to know is now my principal office. Because in the past I worked with automotive companies, but I'm owner to the company and I work for a different company for some years. I have some experience directly in other types to company and farmers and owners said why not you take the company and make changes to can to big the the brand and the company. And this is the reason to. I'm in this moment is a hundred percent in the Stiladora Juana Catlan.
[00:18:41] Speaker B: I.
[00:18:44] Speaker D: Stopped to work for other companies and only in the role to the Tequila. Because Ronak is a good person. I know since two years ago. I talk with them with what is the mission in my position in the town. You know, I live in this moment in Guadalajara, but I'm born in Guanacatlan. And I think why not make some difference in the town? Because it's the only one distillery in. In no more.
[00:19:32] Speaker A: Oh, no kidding.
[00:19:33] Speaker D: We have all the opportunity in this region.
Because in the past is only.
[00:19:41] Speaker A: So you. You have control over the agaves, since you guys are the farmers. So they're your agaves. Right. And you don't have to source any farmers.
[00:19:49] Speaker D: We are around to 17 farmers. 70 farmers.
[00:19:55] Speaker A: 70 farmers, that's awesome.
[00:19:56] Speaker D: The company are 75 owners, but in the past we are more than 90.
[00:20:03] Speaker A: And it's.
[00:20:05] Speaker D: It's a difference. It's a distillery difference in all the other distilleries. Because in the other distilleries it's only one owner. Sometimes three. No more.
[00:20:20] Speaker B: Four. Right.
[00:20:21] Speaker D: And we are 75 in this moment.
[00:20:24] Speaker A: So that's. That's pretty awesome that you've got a group there. There's a lot of people that can be impacted with that.
[00:20:28] Speaker B: Yeah.
[00:20:28] Speaker D: So to the town. To that region.
[00:20:31] Speaker A: So for the cooking method, are you're using like an older stone or brick oven? Is that right?
[00:20:37] Speaker D: It's brick oven. Only brick ovens.
[00:20:39] Speaker A: Okay. And then roller mill for extraction.
[00:20:42] Speaker D: Yeah, roller mill.
[00:20:43] Speaker A: Okay. And then tell me about your fermentation process.
[00:20:47] Speaker D: The fermentation is.
Is open. It's open. And we use.
Okay.
Organic product in the. In the juice. In the agave juice for the fermentation.
[00:21:08] Speaker B: Okay.
[00:21:08] Speaker D: It's a special.
[00:21:09] Speaker A: Are you.
[00:21:10] Speaker D: For us.
[00:21:11] Speaker A: So you have your own proprietary yeast that you're using?
[00:21:14] Speaker D: Yeah.
[00:21:14] Speaker A: Okay, perfect. And then are you distilling in copper or stainless steel?
[00:21:19] Speaker D: Yeah, it's in copper and stainless steel. It's a combination, but it's alambique.
[00:21:25] Speaker A: Okay. Yep.
Awesome. And then for the blanco, are you going straight to bottling or do you rest that blanco? Do you oxygenate it or you're just going straight to bottle?
[00:21:37] Speaker B: Straight to bottle. All right.
[00:21:38] Speaker A: Yeah, well, I poured some. Anybody else pour any? Because I hate to drink alone.
[00:21:44] Speaker B: Oh, no, no. We're. We're drinking with you, Samuel.
Hey, so remember I told you I didn't want to speak another language? You almost.
So what I'm going to do is, since we're sipping on the agave, I'll tell you, we've been working with this for about a year now.
And let me know what you get out of it. Now, I'll. I'll tell you what some of the people gets out of it and what we heard of all over Georgia and.
[00:22:09] Speaker A: South Carolina, on the nose, I get a great cooked agave and I get a little bit of that pedricord, a little bit of that wet concrete smell.
Yeah, I love that. It's so minerally.
[00:22:23] Speaker B: Yes.
[00:22:26] Speaker A: Like a bell pepper. It's got a real nice. I get some vegetable smell.
[00:22:31] Speaker B: Very herbal. Citrusy.
[00:22:34] Speaker A: Yeah.
[00:22:35] Speaker B: Yeah. We have a deep well water where the only.
In the Midlands, they're not giving out any more well permits, so there's not going to be any more Midland distilleries. We're going to be the only one. And it's almost like we have that area on a limestone with that deep well water. So you got all this clean water, and that's what makes a big difference. And that's where you get that minerality out of.
[00:22:56] Speaker A: Yeah, that's awesome. Okay, cheers.
[00:23:00] Speaker B: Salute.
[00:23:02] Speaker D: Salute.
[00:23:03] Speaker A: All those minerals come through in the taste, too. That's so good. But still the agave is there that I'm such a fan of that cooked agave taste. And I try to explain that to my friends until they stand at the edge of a stone oven and smell it and taste it right out of the oven. It's hard to explain. Somebody hasn't tasted that. But a nice kind of sweet potato cooked agave, great minerals. And then I get a lot of spice at the end, a little bit of cinnamon, a little bit of baking spice. It kind of. It's good for Christmas time, right? Some of that baking spice, cinnamon flavor, and a nice long finish, too. That's. That's. That's a very good tequila.
[00:23:43] Speaker B: The finish is amazing. So what we do a lot of tastings, Brad. When we do a lot of tastings, there's people out there. Let me tell you something. This is crazy. There's people out There. I do not do tequila. No, I don't want tequila. When they try this, they're like, I do not do tequila. But this is good. Then. Then you have people who drink vodka. The vodka ones that don't do tequila, they like this.
[00:24:08] Speaker A: Yep.
[00:24:09] Speaker B: Wine drinkers that don't do tequila, they like ours. It's crazy. It's crazy. Like, you're. Not only are we opening market shares for tequila lovers, but we're opening market shares, new market shares for people who drink wine. The vodkas. I mean, we make mojitos out of this pina coladas. You can mix it with sweet tea. We call it sweet tequila.
[00:24:35] Speaker A: I had a. I had a tequila negroni today. Right. With a good repo, so. Oh, I agree with you. I bring my bourbon people in with an anejo, and then three months later, they're. They're drinking a repo, and when they're here the next year, they're sipping on a blanco, and then they get totally drawn in, you know, and there's still some bourbon up there that just hasn't gone away because no one drinks it when they come over anymore. Now it's all together.
[00:24:58] Speaker B: I love it. I love it.
[00:25:00] Speaker A: Yeah, it's. I'm glad I let that rest a little bit because it's. It's still opening up. It probably changes every time. I'm gonna go taste this.
[00:25:08] Speaker B: It's.
[00:25:08] Speaker A: That's very good blanco. Very good.
[00:25:10] Speaker B: I greatly appreciate it. Good. Good job, Samuel.
[00:25:15] Speaker A: Very good job.
So when we move to the repo, is the same tequila that you're blanco, is that going right into your repo?
[00:25:25] Speaker B: That's correct. Go ahead.
[00:25:28] Speaker A: So what kind of barrels are we using?
[00:25:30] Speaker D: Only putting the barrels and wait some months.
This is a little difference. For other reposados, we put a tequila for six months in the bottle.
[00:25:47] Speaker A: Okay. And are you aging to time or are you aging to taste? Like sometimes you taste it and go, okay, this one's ready, and you go ahead and pull it. Or this one's not ready. We'll leave it sit a little longer.
[00:25:58] Speaker D: Okay. The roll is not. Is more than six months, Right. Sometimes we need seven, eight months, but the standard is minimum six months in the borrow.
[00:26:12] Speaker A: Okay. And are these used American white oak barrels?
[00:26:17] Speaker D: Yeah, American.
[00:26:20] Speaker A: Were they whiskey or bourbon before Jack Daniels? Jack Daniels whiskey. All right. And then are you guys leaving the char the same, or are you scraping the barrels? Is there any prepping to the barrels to change them?
[00:26:47] Speaker B: Ah, yeah. So they don't. They don't change anything. They don't Scrape it. Nothing. As soon as the barrels come in, they dump the liquid in and this is what we get out of it. And you gotta.
[00:26:56] Speaker A: Fantastic.
[00:26:58] Speaker D: We. We only make a maintenance in the borrow because we need to burn.
[00:27:19] Speaker A: I think we officially lost somebody. That's never happened before.
He'll probably come back in a minute.
[00:27:25] Speaker B: We're trying to. We're trying to find that good signaling now, but like I said, great nose.
[00:27:31] Speaker A: On the, on the blanc or on the repo, I get a lot of the same things out of the blanco with just a. A little bit of a vanilla note or caramel note.
This sounds weird to say, but it smells like it's thicker.
You know what I mean? Like, I know it's not, but it has this smell that is like, hey, I'm. I'm a little thicker.
Let's go ahead. Ready? Cheers.
Great mouth feel. A nice. That brings out a little buttery, kind of a butterscotch and a nice. Not a lot of barrel. Like just enough for me. That's it. You get a little bit of caramel.
The cinnamon is still there in the finish. Actually it's kind of higher, I think.
[00:28:25] Speaker B: Yeah.
[00:28:25] Speaker A: And you still have that same agave, the same minerals, but the, the barrel notes almost intense the cinnamon a little bit and give you that buttery feel. That's. That's nice. That's very nice.
[00:28:37] Speaker B: It lingers really well. So what we found out in the market in this one, and it's crazy is people who drink bourbon or tequila lovers love this stuff. Makes amazing negronis old fashions. I've even had. What's crazy, Brad, is, you know, a lot of people stick to these big names and I've had people like, oh my God, this is better than Don Julio 1942. Or this is better than glasses su repo. Or that I've got people putting back a Don Julio repo and getting this instead of that, you know, so imagine. Imagine they should be. They should be. Yes. Right. And because that's. It's additive free. We don't have any.
[00:29:20] Speaker A: Well, and if you look at the ones you've mentioned, you know, a lot of those are utilizing a diffuser and 2 to 3 year old agaves and then adding out of his back to get the flavors. And you know, take Don Julio for instance. I. I'd rather have, you know, Lalo's new tequila, which is the grandson of Don Julio that's making a. An authentic tequila than any of those big brands. And people are learning that people, you know, in my sphere, a lot of My new tequila drinking friends, you know, they have no idea. And I'll do tastings, and I always tell somebody, when you come to a tasting, bring your favorite tequila, and then we'll taste good tequila, and then. Then we'll taste the one that you brought. And I've literally had friends spit theirs back in the glass and then leave the bottle here. And I use those as examples. You know, right. Here's a really pretty, you know, a really beautiful bottle with a bell on the top. You know, it's a 200 bottle with $20 tequila in it.
[00:30:16] Speaker B: That's right.
[00:30:17] Speaker A: If it's even tequila. Right. So, yeah, this. This is. I mean, I. I agree with you. This is that. That's a great buttery feel, a great taste. It's got a great agave. And I do like the cinnamon. I love it when I find cinnamon in a tequila. That's like one of my favorite, like, flavors to find. The last couple, I found celery, and I kind of think that's what. Remember I said there's a vegetable note that I'm not. I couldn't put my finger on. It may have been, like a little bit of a celery bell pepper flavor. So, yeah, this is really good.
[00:30:47] Speaker B: And that's the beautiful part about tequila, right? And that's why they called 1800. 1800, because there's 1800 notes depending on what you eat. The palate that your body will. Will bring out when you try these different tequilas. I mean, it's. It. It's. There's so much science behind it, and not everybody's going to get the same notes as other people. You know, I. I remember Bob Peters from North Carolina. Amazing guy. Love him to death. And we've been talking for a long time, too. And he got coconut. He got coconut on all three of them. And I was like, oh, he's the only one I. I met, I think, with a few other people that got coconut. But it just. It all depends on what you eat, what your body takes in, and then that. That are brought out in your palates when you try this product.
[00:31:33] Speaker A: There's a. There's a podcast called Whiskey Tequila Fridays. And. And it's two guys. One of them is a huge whiskey fan, and the other one is a huge agave fan. So they'll have a tequila and a whiskey, and they do this thing called the quick sip, and they'll do a sip of tequila, and then before the finish is gone, they'll take a sip of the whiskey and. And then they switch it then they do a sip of the whiskey and then follow it with a sip of the tequila. And every time they do it, they talk about the different flavors they get. You know, how the tequila makes the whiskey taste different, and then how the whiskey, you know, you know, highlights the tequila and it tastes different. And it's the same with food like this. That. That repo would go great with any kind of fish meal that you're gonna have any kind of citrus like that. Just. That's. And I like pineapple with my whiskey or with my tequila. In fact, what you don't see behind the scenes, there is a can of pineapple juice. That's kind of a palate breaker for me. Sometimes it's like, okay, let's try something else and throw some pineapple juice in this. Like, sometimes I even get pineapple in repo or an anejo. And I do get coconut every once in a while. So it's. Those are some great flavors. So let's. Let's do this on Yejo. We lost Sam. But you're doing. How 18 months? Is that what I read for the anejo?
[00:32:51] Speaker B: So The Anejo is 18 months.
[00:32:53] Speaker A: Okay.
[00:32:54] Speaker B: And so rep. Every. I know everybody knows what reposado means. Reposado means rested. Yeah. Ano means aged. You have no idea how many tastings I do, Brad. And everybody's like, what are those flavors? What are those colors? And it's. It's. It's so amazing to be able to educate these guys out there. But ano is age, so we age it for 18 months. Imagine there's so many tequilas out there in the market.
They age it for 24 months. They age it for 20. I mean, some of them age it for 36 months. I mean, that's the max, you know, and they're trying to get as many notes out of it. And the secret behind. And. And I don't mind sharing the secret behind creating amazing product. Is it. It all comes from the. The primary source of how you grow it. Right. You know, I think. I think when you grow an agave, think of it as a child. When's the best time for a child to be a sponge? When they're babies? When they're young, you know, before four or five years old. That's. That's when they're absorbing everything. That's. That's. The basic fundamentals are the most important things.
[00:34:02] Speaker A: Sorry, sorry.
[00:34:03] Speaker D: But I have problems with my laptop because it's raining in this moment in Guadalajara.
[00:34:15] Speaker A: Cheers and welcome back.
[00:34:17] Speaker B: Yes.
Okay, so so the secret. So the secret behind creating amazing product is the initial, the growth, you know, the plant, the actual plant. Then the rest of it follows afterwards. That will change everything else. But, you know, a lot of people like to take shortcuts. But, you know, people need to remember it's how you grow the nutrients that are in the soil that get absorbed in the agave. So I just want to put that out there.
[00:34:43] Speaker A: Well, you know, I have a saying. I tell people that when they're tasting a tequila that you're sipping somewhere between six and eight years of sunshine.
[00:34:51] Speaker B: Yeah. Yep, that's right.
[00:34:52] Speaker A: Six to eight years of that plant living in that field. Right. It's. It's just living there, just waiting. It's taking up everything that's happening all over all those years. You know, wines, we grow those grapes in a year. Bourbon, we grow that corn every year.
[00:35:07] Speaker B: Right.
[00:35:07] Speaker A: Sugar cane grows every year. There's no other spirit out there that has the lifespan that it takes to make this spirit and the amount of people and an amount of hands that it takes to bring it to life. And you take a spirit that's then aged right, you gotta. You know, you got an anejo that's sitting there for 18 months, and you got six to eight years before that just to become what it is. So that's a great sip of sunshine. So I'm ready to give this one a hit.
A little more barrel.
Great agave, but I get a. Almost a. What I call a burnt sugar. Like a really hint taste of, like, creme brulee.
Burnt sugar. I love that. That's very good.
[00:36:02] Speaker B: You get a little bit. You get cinnamon in this one as well.
[00:36:05] Speaker A: You get that orange in the finish.
[00:36:06] Speaker B: Yeah.
[00:36:07] Speaker A: Right. As you start to set it, I get like, a hit of the citrus, and then the cinnamon finishes out like it did in both the others. Like the. The cinnamon came out in the blanco and the repo in the finish earlier in the blanco and then later in the anejo. But you still get that cinnamon in the end. That's a little bit of mint, too.
[00:36:26] Speaker B: Okay. I had a lot of people say they get mint out of two. Yeah, yeah.
[00:36:29] Speaker A: It's a little bit of mint that I didn't get in the other two, but I get it in the anejo.
[00:36:34] Speaker B: I've had a lot of people, when we did tastings, they. They love these anejos and repos because it lingers really well. And a lot of people are so much into whiskeys and bourbons and scotches. They love this Anejo because. Because of the lingering and it, you still taste it.
It's just so sweet, so natural.
[00:36:54] Speaker A: Good. And you still, you know, you have that buttery, that buttery flavor and feel that you had in the, in the repo too. So that's. So how many times are you reusing these barrels? Are these barrels that you've used for years and they're being just reused or are you using them and then re reconditioning them and using them again?
[00:37:13] Speaker D: Someone when it's.
We use only three times because the. The barrel is, is no more, but the reposado we can to use more than six, six to nine times, no more.
[00:37:33] Speaker B: Okay.
[00:37:33] Speaker A: Yeah, that seems pretty common. And it, you know, there's not a lot of color, which tells me you're not putting anything in there to give it color. It's getting the color from those barrels and it has a nice color. It's not over colored.
[00:37:45] Speaker D: It's an accurate color.
[00:37:47] Speaker A: Yeah, yeah. You know, you get some of these repos and anejos and you pour them and you're like, that looks like it's been in a barrel for 10 years to get that dark. Right. And you. This is great. This is good stuff. So is there anything new coming down the pike? Do you have any other products that you're going to pop out?
[00:38:05] Speaker B: I got extra coming up.
[00:38:07] Speaker A: There you go. That's awesome.
[00:38:15] Speaker B: Got some extra n coming out.
We got some premium, well, tequila coming out.
We got premium tequila.
[00:38:24] Speaker A: I gotta go look in that box.
I didn't see any extra anejo in that box. I need to go look.
[00:38:32] Speaker B: So we're working on extra and I'm gonna send you some. It's gonna come in bottles like this. Beautiful. Yeah. So we're gonna create those and we're gonna create, like I said, the whale tequila, the premium whale that a lot of people are asking for. And then we got a premium tequila that's high proof. 52%. You're gonna love it. You're gonna love it.
[00:38:53] Speaker A: That's one of the things I was going to ask you. So when you're coming out, you know, of the sew, you're probably at 50, 53. Right. And then are you proofing it down with the well water? Is that what you're bringing it down to the 80?
No.
[00:39:18] Speaker B: 64. That's right.
[00:39:20] Speaker A: 64, 64. And then you're proofing it down with your water. Your well water.
[00:39:24] Speaker D: But the proof is 120, 28 improve.
[00:39:30] Speaker A: Right?
[00:39:30] Speaker D: Yeah, because these are double.
[00:39:32] Speaker B: No, yeah, yeah, double so are you.
[00:39:35] Speaker A: Going into the barrel at a higher proof and then proofing it when you bring it out of the barrel or are you proofing it and going in?
[00:39:41] Speaker B: It's a high.
[00:39:41] Speaker D: A higher proo.
A natural tequila and we down only when it's boiling.
[00:39:53] Speaker A: Okay. So you're, you're, you're going in cast strength to. To age and then proofing it down once it. Once you barrel.
That makes sense. That's fantastic. The anejo is opening up even more. Like there's more flavors every time I go in.
[00:40:09] Speaker B: What we found out in tastings on this one.
Scotch whiskey lovers do not like tequila. Love the Anya.
[00:40:19] Speaker A: Yeah.
I got more caramel. Like the, the third time in here. I'm getting a lot more caramel flavoring. You know, all of the. The barrel contributes, but the agave is there in front and that's, you know, I don't like when tequilas have the barrel. Remove the taste of tequila and make it a whiskey. I like that agave in the front and that's still there. So that's awesome.
[00:40:41] Speaker B: Yeah.
[00:40:42] Speaker A: When's your. When, when do your other tequilas come out? Your anejo and your high proofs?
[00:40:47] Speaker B: When.
[00:40:47] Speaker A: When will we see those on the market?
[00:40:49] Speaker B: We're working on it.
I'm hoping another premium. Well, tequila should be out later on this year. Okay. It's going to be a while. Probably the seal in Veintic somewhere. Electra.
[00:41:06] Speaker D: See?
[00:41:07] Speaker B: Yeah. So 20, 2026. We should have extrao.
We're also working on the high proof. The high proof we should have hopefully later on this year as well. We'll start with the blanco. We got the repo coming as well. We're working on single barrel program. I have a lot of restaurants asking for single barrel. Tons. But we're. We're waiting to do it the right way. And me and Samoa, like I said, we work close hand in hand. Someone told you he took over this project 2020 and me and Samuel met. What was this someone? 2021. I think so. Yeah. Right? Yeah. 2021.
[00:41:45] Speaker A: Yeah.
[00:41:46] Speaker B: Yeah.
[00:41:47] Speaker D: But we came to work in 2022 together.
[00:41:53] Speaker B: We work together.
[00:41:56] Speaker D: You know the company in 2021.
[00:41:59] Speaker B: Yeah.
[00:42:00] Speaker D: And I know you in 2022 because the first time with a peanut.
[00:42:06] Speaker B: Yeah, that's right. Yeah. So 2021 is when the journey began. So imagine the way I say it. Me and Samuel are like yin yang. Yeah.
[00:42:17] Speaker A: That's awesome.
[00:42:17] Speaker B: One half of me and some and I'm the other half and we complete one another.
[00:42:22] Speaker A: That's fantastic.
[00:42:23] Speaker B: Yeah. Ronak, is my brother.
[00:42:27] Speaker A: Ah, there you go.
One of. One of the things I love is your bottles. I think your bottles are beautiful. And how did you come up with this idea of the colors and then fading the barrels because. Or the bottles. The colors fading. That's really cool.
[00:42:44] Speaker B: So working in the liquid. Go ahead, someone.
No, no, no.
So. So I wanted to create an eye candy, but at the same time, I know a lot of people when they see the bottles, and I want to make sure the viewers understand this. The bottles, when they fade color, when you get to the bottom area, it's crystal clear. So whatever you see down here is the actual color of the liquid.
I never want to hide the actual color of the liquid. So on the bottom, you will see the actual color of the liquid. That's correct. And so I wanted to make sure that stands out. And when we designed these bottles, if you look at it and you could see it, the. It looks like there's gems on the bottle of every single one. Look at that. You know, so they're fantastic. It's. Imagine. And this came out of coincidence. As we were designing the gym, I was like, samuel, it looks like we got hidden gems in here, you know?
[00:43:45] Speaker A: Yeah.
[00:43:46] Speaker B: So the design of the bottle just came amazing. But I was thinking more like Milagro. I was thinking more like creating an eye candy. Because when I work with distributors and we work with national runs, national in South Carolina, I run Savannah Distributing. Amazing guys. Both of. Both of the guys are amazing. Breakthrough is amazing. All these. All these distributors are great people, but when we. When we started working with them, it's just. It's hard because you got to earn one thing. And I.
I want people to really, truly understand this aspect of it, too, that first year. And I want to definitely say it in this first podcast I've ever done. Your first. The first year. There is no secret. I want to tell everybody out there who's wanting to learn how to launch their own brand. There is no secret. I could tell you everything to prevent any mistakes, but just get ready to lose money. You will lose tons of money, because what you're going to do is you're going to throw darts at the wall and you're going to try to figure out where your tequila lands. I found out now after going in about a year and four months, I could tell you everything about this tequila, and I could tell you whoever comes in, because we average anywhere between 12 to 24 bottles in the tasting, and every single tasting seems same, same thing. Whether it's Savannah Saint Simon's, Columbia, Charleston, Atlanta. Everybody gives the same results.
What I love about this product is the. Is the is the part is like vodka lovers, you know, people who don't drink tequila drink wine or tequila lovers love our blanco or bourbon lovers and tequila lovers love our repo and even cognac, scotch whiskey and tequila lovers love our anevo. So I covered so many different categories into one with this product and that's why I tell Samuel is like, we're going to do amazing with this brand. But I want everybody who's watching this know that the first year you're going to lose. It's a fraternity. If you all ever been in a fraternity, it's hazing when it comes to distributors. You have to go out there and do the work yourself. Do not expect the distributor to do the work for you. You know, don't point fingers, don't do anything. Don't think that you can throw this product at the distributor. Go home and relax. Me and Chrono, we drive literally every day. We go all over the place. We do tastings for four hours. Some people do three hours. We have an instead of hiring an agency, we have an in house where we hire tasting people. And very strict no phones. We will fire people quick if they use their phones because at the end of the day, we want these tasting people to build a relationship with the liquor stores or the restaurants and. But guys, please, whoever's watching it, y'all, y'all want to launch a brand. This is very important. I highly recommend. You're going to lose money, but work your butt off because whenever you're growing anything, the initial is what takes the majority of the brunt force.
I had a meeting two, three days ago and I've listened to it somewhere. Listen to it. I listened to that speech over and over again. But Savannah distributing finally said this. What you did Ronuc, in the first year, not a lot of suppliers do that. We're going to call you in. Instead of doing virtual, you're going to get in front of all our sales teams in person. Gsm and this will be our core product that we're going to start moving in the state of Georgia. And you have no idea. I felt like so much joy and like you want to have tears coming out. It's like they're like you want to pat yourself on the back because you made it, you know, like you, you made it through that fraternity, you know, you made it easy. Yeah, but it's amazing. It's. It's always build good relationship. You know, relationship matters a lot.
[00:47:39] Speaker A: So where can people find this? So, you know, I have. I'm in Indiana, and honestly, we have horrible tequila distribution. You can't find anything here except for those big, ugly brands we talked about. So if someone's in Indiana or someone's in Florida or someone's in New York, where can they find this tequila and pick it up? Is there someplace they can order it or. What states are you currently available in?
[00:48:02] Speaker B: So we're in Georgia and South Carolina currently. We're about to open up four more states next year.
[00:48:09] Speaker A: Florida. Here's in a couple of days.
[00:48:11] Speaker B: A couple of days, that's correct.
When we start Florida. When we start Florida. So I did. Let me. Let me step back a little bit back in July. Back in July, we had. They had small issues back in the day, and back in July, they stole my truck. So it was over 263. No, $273,000 worth of tequila. But it was. It was more of an insider job. Yeah, yeah, yeah.
[00:48:39] Speaker A: So that's the second time I've heard of that happening. You know, another big tequila company just had two trucks stolen.
[00:48:47] Speaker B: Yeah, yeah. No, it's. It's more. I think. You know, Brad, what I think it is is more of an inside job than anything, because the company we use, American spirits, they do phenomenal work. But I used a company in Mexico called Blackstone. They were just horrible. And then you got a. A trucking company called tql, which are horrible. You know, it's just. It's. It's amazing how many people out there. So, guys, if you're listening to this, please, please listen to this as well. Make sure. Because we did have insurance on ours, but make sure you follow through with all of them and they have proper cargo coverage of the product. So that's. This.
This will be. Brad, I've seen a lot of yours, but I don't know if anybody ever touched on some of the things I've touched today. But make sure y'all keep up with your insurance. Make sure you keep up with the trucking, where it's going. But we had our truck finally come in with the square bottles. So we're going to launch Florida, we're going to launch California, we're going to launch New York, and we're going to launch North Carolina. So what's.
[00:49:45] Speaker A: That's awesome.
[00:49:46] Speaker B: Yeah. So the beautiful part about Florida, California, New York is you'll be able to. We'll be able to get on the online website so you can order it, but we're Definitely going to come to every single state. The thing is, people need to understand you can't rush it. You can't rush the process. You know, it'd be awesome to be everywhere, but you can't rush it because you got to have good team.
It's me and Samuel Cruno. It's like we, we make this product right. We're the face of it as well. But the people we hire as suppliers, they're, they're the face of the tequila as well. So you always want to have proper people that makes that name for you. Because I'm not going to see all the reps, I'm not going to see all the bars and restaurants, but the people I hire, they're the face of the brand too. So what makes this tequila, it's not me and Samuel. It's the people that we hire makes the tequila. So it's the people's brand. And that's, that's, that's how I see it. So it's going to take some time, but we're going to get there. We're going to be worldwide. But I'm excited and I hope people see this and I know a lot of people want to try it. A lot of people did try it. But what do you think, Brad? I'd love to hear because I did tell you, don't drive until the show, you know.
[00:51:00] Speaker A: No, I, I like all of them. I think they've been very good. I love the cinnamon in the back. I love the agave flav. You've got a great barrel notes in your, your repo on Niejo. Now I'm just going to wait to taste that extra on Yejo. But you know, in, in the heart, I'm a blanco guy. I drink mostly blancos. I, I like the taste of tequila.
[00:51:22] Speaker B: Right.
[00:51:22] Speaker A: I like tequila. So all three are fantastic.
I'm glad that I waited. And if I hadn't waited, they probably would be almost empty by now, so. Because. Awesome. So, yeah, you did a great job. Great brand. Great, great, great bottles, great presentation, great story. You know, everything about it is fantastic. I love it. So. And I know that you have a big, giving heart and I really love people like that. I, I, my philosophy in, in business and life over the last few years is if I can help other people get what they want, I'll inevitably get what I want. I'm not going to focus on me. I focus on them. And it sounds like you do the same thing, and that's just really impressive. You've done a, you've done a great job here, and I hope lots of people get to get into this brand, and I want to see your growth happen quickly. So thanks for taking your time today. I know that we're all busy.
It sounds like you have a hundred different businesses. And I have to say, with the last name Patel, if you were in Indiana, not only would you have liquor stores and gas stations, but you'd also have all the hotels. Everybody with the last name Patel owns a hotel in Indianapolis. So I appreciate your work ethic, and I know that comes a lot from your background. It comes a lot from where you come from. The work ethic is always so amazing to me. So to add work ethic with caring about other people is just so impressive. And to have a guy like Sam who got a base in agave farming and the way they've connected with all these farmers and it's his hometown. It's. It's so cool. So awesome. So what you guys are doing are great. And you have a great brand and a great tequila. I really appreciate you coming on today and doing this. This is awesome.
[00:53:11] Speaker B: Yeah. Because the sustainability. You know, one thing we didn't get to touch on, Samuel.
We got a massive sustainability over there where everything's solar power.
We're dealing with the leftover agave we're making. So the next forks that are coming out, they're going to be made out of agave, along with the paper that's going to be made out of agave. So the bottle is going to be organic.
[00:53:34] Speaker A: So the bagassa that you're using after the roller mill and after it dries out, then you're going to use that for the cork and for the labels.
[00:53:41] Speaker B: And the boiler. The boiler is going to be taking agave as well. The vinassa.
[00:53:47] Speaker A: Yeah.
[00:53:47] Speaker B: And we biofuel. Right. Someone.
[00:53:49] Speaker A: No kidding. That's. That's the first time I've heard that. That's awesome.
[00:53:54] Speaker D: We went to have a. All the process. Organic process.
[00:54:00] Speaker A: Okay.
[00:54:02] Speaker D: No plastic, no oil, nothing. It's only with agave used to produce.
[00:54:09] Speaker B: Okay.
[00:54:10] Speaker D: Only you need a glass because the glass is not the part to the agave. But all this, all the more we can to use the agave.
[00:54:28] Speaker A: It's so great to see companies doing that. Like, there's. I feel like as. As a crazy gringo drinking tequila in America, we take so much from your region. Right. What is 11 liters of water to make? One liter of tequila. Right. So I. I know how much we take, and it's great to hear companies figuring out Ways to protect that area and to give back to that area. So that is so important. It's such a great. Such a great thing.
[00:54:58] Speaker B: Yeah. It's amazing. And I'll tell you some of the other things we're going to get into. Let me. Let me turn the camera this way. But we've got the mezcal brand that's going to be coming out soon.
[00:55:08] Speaker A: Okay.
[00:55:09] Speaker B: You're gonna love this, Brad, because I'm gonna send this to you. But we're. I'm going to be giving people hicaras. It's a dry fruit, and it makes a huge difference when you actually drink mezcal out of that. Right.
[00:55:22] Speaker A: It's. What. What's the other little cup called? A Jakarta? Is that how you say it?
Okay, so it's.
[00:55:35] Speaker D: It's a plant. It's.
[00:55:37] Speaker A: It's a plant.
[00:55:39] Speaker B: Yeah. It's a dry fruit.
[00:55:40] Speaker A: Yeah. Okay. Because I have a friend in a. We have a bar here in Indianapolis, and our bartender, Johnny, is from around us, and he won, like, a huge contest for making. Making mixed drinks. He's a mixologist. And every time I go down there, he has a different mezcal or a different sotol, and he'll serve it in that little. Little cup like that. And he's. I was like, can I get one of these? He's like, no, it's gonna go in this. And then we all sip out of that one cup. So he's been teaching me about it.
One thing I didn't ask. What does the name mean?
[00:56:15] Speaker B: Carriage of gold.
[00:56:18] Speaker A: Say it again.
[00:56:19] Speaker B: Carriage of gold.
[00:56:21] Speaker A: Carriage of gold. And how did. How did that name come to be? How did you guys come up with that name?
[00:56:26] Speaker B: Someone.
Okay.
[00:56:29] Speaker D: The name is for part or history, because we began with a problem, farmers in the region with agave.
And we think about Careta because the careta is.
[00:56:54] Speaker B: A car.
[00:56:57] Speaker D: In the past.
When all time is run. All time is run.
And why gold? Because is.
[00:57:11] Speaker B: Or.
[00:57:14] Speaker D: Tesoro. What is that? Tesoro.
Gold is very, very special material for all.
[00:57:29] Speaker C: All time.
[00:57:30] Speaker D: All time running. Running. Running with may changes to resolve different problems.
[00:57:42] Speaker A: Very cool. Very nice. I. I love it when there's a. A story to the name and a story to the bottle and then a tradition to the tequila and a great group of farmers doing the agave.
So, Renek, now I got a question for you.
[00:57:56] Speaker B: Yes, sir.
[00:57:57] Speaker A: The guy sitting next to you hasn't said boo.
[00:58:00] Speaker C: Oh.
[00:58:05] Speaker D: It'S your opportunity.
[00:58:07] Speaker A: I mean, I'm kind of like.
[00:58:08] Speaker C: I said, like the same thing. Like I said I had a great opportunity to just be a part of this great tequila. And like I said when I, when I was in Mexico with, with some. Well and uh, great, uh, great time with you guys. Uh, saw how everything, what we talked about, how it makes and everything is great to be part of this, you know, been this tequila business be imported for the South Carolina. And like I said, like I said, I learned it like what he said. I learned everything from the beginning from like, you know, everything new. So everything was new for me when I started it. So now like say learning from Ronak, learning from everybody and, and just, we just. Our main goal is to kind of just move the product and get it everywhere in South Carolina. So educate the people how, what it come from, where it come from, you know, what's it mean? Like saying every single thing about karate Oro and it's, it's, it's great being like the added. Great being part of the additive free tequila because like I said, people, a lot of people changing to the adder free and with organic. And like I said what everybody said every time we do tasting, we get a. Everybody who don't even drink a tequila and they just love it. I mean this is like I said, we. It surprised me. I never knew the taste gonna be like this. So like I said, it's great to be in this part of the team, man. Like I said, just moving forward, you know, selling more tequila every single year.
[00:59:45] Speaker A: So.
[00:59:45] Speaker C: So yes.
[00:59:46] Speaker A: Well, I knew you had to be a good guy because we're wearing the same shirt.
[00:59:49] Speaker B: Yeah, I got Grover. I love Grover, you know? You know, this is funny.
[00:59:55] Speaker A: And I love the back.
[00:59:57] Speaker B: Oh, you love the back. Yeah, Grover. Grover was hilarious. So I dropped off a bunch of stuff for Grover just to hand out for people because he's, he's still going to go, he's still going to pull the tequila off the shelves to test them every year.
And he'll give you a certification so you can show to people. And I went to his house, Brad, and his door was wide open, wide open. And I'm like, grover, Grover. And I was like, I text him too. I was like, grover, I hope you know you left your door open.
[01:00:28] Speaker A: Yeah, I'm in your foyer.
[01:00:30] Speaker B: Yeah, I'm like waiting. And then I see a car come through. And I'm like, okay, maybe that's him. And then I see another one come through. But the third car pulls into a driveway. And girl was like wondering, who the hell is this guy in my driveway? But we chit chatted, had amazing Conversation. I think their cat got out. So he just. Amazing guy. Like you said earlier, the community is amazing. There's so many people out there, and I think. And if there's people out there, guys, if y'all watching this video, reach out to Brad. If y'all need to reach out to me for anything, would love to give you any advice. I'm completely new at this game, but one thing I'll tell you is I've got my distributors. I got my big distributors. I've got marketing, which I've never done in my life. If you need to learn how to get your import license, I'll teach you how to do that. I did it on my own. I didn't even hire a lawyer. So we both got our import license. Yours was in four days, less than a week. Yeah, Yeah, I got my import license in, like, six business days. And yours, like, four business days.
I ran into a guy at the airport, and he was best friends with RNDC and sent bottles off, and they love the product, and all of a sudden, I made relationships with them. When he launched with national in South Carolina, Colonial through the gas stations, met Savannah Distributing. Me and Henry, Love Henry to death. Are really tight. He's the owner in Georgia, and we're gonna meet Wineville. I mean, there's so many people who love seeing what we're doing, so definitely go out there and grind. You know, just work. Fraternity. Remember Fraternity and hazy.
[01:02:09] Speaker A: Love it. Well, you know, you guys always have a place to stay. If you're ever in Indianapolis. We have a extra room, so if you're ever in town, come in. Let me know you got a place to stay. We'll sit here at the bar and drink tequila together and do another episode. I appreciate all the time.
[01:02:25] Speaker B: Excuse me.
[01:02:26] Speaker A: I appreciate all the time.
[01:02:27] Speaker B: You.
[01:02:27] Speaker A: You bring that with you? Yeah, bring some mezcal. We'll drink it up and talk about all the great tequilas and mezcals. And I just appreciate the time that you guys took away from your families, and I hope you have a fantastic holiday, and this has been a great episode. I think everybody will love it, and I think everybody will love your tequila. We just got to get it in everybody's hands. So thanks for coming on today. Appreciate y'all. All right, that was react and Samuel from Create de Ora. I really hope you enjoyed the video. You can find them@kuritade oro.com. you can find them on Facebook @drinkcuritade, oro, Instagram @ Created Oro, and TikTok at Credited. I'll put all of the information in the the summary of the video. So check it out. Definitely check their tequilas out. Fantastic. Great added free tequila. Thanks for tuning in.
