Episode Transcript
[00:00:00] Speaker A: Okay, guys, here I am tonight with a friend of mine, Jake Wayne. And you are in charge of ordering all of the tequila for sobro spirits in broader pool.
[00:00:10] Speaker B: Yes.
[00:00:11] Speaker A: And that's a pretty awesome story.
[00:00:12] Speaker B: Yeah, it's great. I love working there. My boss is a phenomenal man. He's owned that location for over 40 years.
He is just a really cool guy to work for. And he lets me bring in products like these that he knows nothing about. Like, he, he has that faith in me that I have the palette, that I can be like, you know what? We can sell that. And that's Lou Waterman Wilderman.
[00:00:42] Speaker A: There you go. I met him one time and we talked about tequila in the aisle way. And he's like, oh, come back here. You gotta meet my tequila.
[00:00:50] Speaker B: Talk to this guy.
[00:00:51] Speaker A: You know about tequila. Unfortunately, he knows a friend of mine, Ray Cox, who owns several liquor stores as well.
[00:00:57] Speaker B: I've met Ray Cox on a few different occasions. It seem like most of his time he spends in Florida, which, good for him. His business kind of runs itself at this point.
[00:01:07] Speaker A: And I love, I love Ray. I love his liquor stores. But they do not have the tequila selection that you'll get at Soro. So tell everybody where it's located, what's the address and where.
[00:01:17] Speaker B: So it's on 1721 East 52nd Street. We're located in between Keystone Avenue and College Avenue, just kind of nestled in there. We're right next to a gas station. And yeah, a lot of people just drive by it. And we've been finding out more and more recently that more and more people come in the store and they're like, I've been driving by this store like years and I didn't know that you had this kind of selection in here. And I'll be coming back. And those are my favorite words to hear.
[00:01:49] Speaker A: Yeah, I had the same experience. Like, I went to another liquor store that was just down the road from you over on Keystone, where. Yeah, when Jim owned that store, I, I knew him very well.
[00:02:01] Speaker B: Right.
[00:02:02] Speaker A: And so I, I went there and they have a nice selection of things, but it's still not the selection that you have.
[00:02:07] Speaker B: It's definitely a wine driven store.
[00:02:08] Speaker A: It is a wine driven store because it was. It's a family. It's cons. Fine wines of the name of the place.
[00:02:15] Speaker B: Right, exactly.
[00:02:15] Speaker A: So their whole goal was wines. But I met the owner and. And so I'd go. That's how far I would get to go to a liquor store.
[00:02:22] Speaker B: Oh, you just.
[00:02:23] Speaker A: I was like a little four Blocks away. And one day I was on Facebook and you posted that you had one of the anniversary reposado Costco wings.
[00:02:34] Speaker B: Oh, yeah.
[00:02:35] Speaker A: And. Which is up there.
[00:02:37] Speaker B: Yeah.
[00:02:37] Speaker A: And I thought, okay, I gotta. I gotta go find out what the store is about. And then I. I drove over there and met Lou. And then he brought me back to you and picked up some tequila that day. And then I think another day I came back, and the guy that was teaching everybody about siempre tequila really didn't know how to teach anybody about siempre tequila. REM so whenever you want someone to come in and talk about tequila, I know you do it very well. I would love to come in and do it with you. So you.
[00:03:05] Speaker B: You know oodles more than I do.
I know the bare minimum to sound like I know what I'm talking about.
Obviously, I'm an enthusiast. I. I love tequila. I love the. The process and knowing about how they make it.
But, you know, like, actual people in Mexico and the distillers and their names and their family members and their birthdays.
[00:03:29] Speaker A: You just have to go with us.
[00:03:30] Speaker B: That's. That's. Yeah, yeah.
[00:03:31] Speaker A: Because that's where I threw up a little. Little thing of cooked agave here because we're.
Gosh, that smells so good. And it. Like. That's what tequila is supposed to smell like.
[00:03:40] Speaker B: That sounds wonderful.
[00:03:41] Speaker A: Yeah, we've been. We've been chewing on it here. And it's a great, like, candy to bring out. I'll bring you back some very candy.
[00:03:48] Speaker B: It reminds me of. Of Juliet mentioned earlier. It reminds me of a sweet potato. Like that candy, like brown sugar. Like.
[00:03:56] Speaker A: Oh, with a little pineapple. To me, it's like a sweet potato pineapple.
So you've brought a great tequila here from nom 1584. I don't know anything about this one, so tell me a little bit about it.
[00:04:09] Speaker B: So I'm just going to give you kind of the brief spiel that my salesperson gave me with this. And the whole thing with this tequila, the big thing that I latched onto when they were talking about it is that the. The well that they use for the water in this tequila is actually like super, super deep.
[00:04:29] Speaker A: Okay.
[00:04:29] Speaker B: I'm talking like 200 meters deep.
[00:04:31] Speaker A: Wow.
[00:04:32] Speaker B: And so they're drawing on a lot of very mineral water to use with this agave that they're cooking. And it. I did not personally think that this was a tequila when I first tried it. No kidding. I thought that this might be a mezcal.
[00:04:51] Speaker A: Okay.
[00:04:52] Speaker B: Because it just has so much minerality. It's got this earthiness to it. And I. I asked him. I was like, this mezcal is a little different. You know, she's talking about it. She's telling me, oh, yeah, they. You know, they cook the agave in such a way. And these. Order knows. And I'm like, wait, they're using ovens to make mezcal? Like, that's very different from the norm. And she's like, no, no, this is tequila.
This is definitely not your average tequila. And I thought you would really like it because it's just very off.
But I was. I was just blown away at how much I like this tequila. I think we retail this about 50, $55.
[00:05:31] Speaker A: Okay, so good price point.
[00:05:32] Speaker B: Yeah, excellent price point. And I think 48 ABV. It is a higher ABV. Yeah. Awesome.
[00:05:40] Speaker A: It's. So it's coming from Los Altos, so it's coming from the Highlands. And they are using single estate agaves. Deep well water, like you mentioned. Stainless steel tanks, 100% agave, fermented without f. So no bagazi. Just throwing it in there. And fermenting. Stainless steel pots. Looks like they're using a roller mill and a screw mill.
[00:06:01] Speaker B: So the combo.
[00:06:03] Speaker A: Yeah, the screw mill is instead of a shredder, like a lot of distilleries use, they have a shredder before it goes through the roller mill to take it from those big clumps that come out of the oven. Right. Because it looks like this when it comes out of the oven.
[00:06:16] Speaker B: Yeah.
[00:06:16] Speaker A: So they gotta make it into a place that doesn't break the fibers, but opens them up to put it through a roller mill. And a screw mill is. Is a really cool process. They use that at 11:40. Nice. And that screw mill, like, rips the agave open without tearing the fibers, and then it goes into the roller mill. So not a lot of people are using a screw mill like that. And they're distilling it and serving it up pretty much at the proof that it's at. So they're not. They're not watering this down to the proof.
[00:06:45] Speaker B: Right. I think that's another thing that she mentioned, that they. They don't cut any of their. Their products.
[00:06:50] Speaker A: It's.
[00:06:50] Speaker B: Yeah, the batch is what it is.
[00:06:52] Speaker A: That's fantastic. Well, let's give it a shot. The label's really cool.
[00:06:55] Speaker B: Yeah. Label, it's. It's, like, simplistic.
[00:06:58] Speaker A: It's like an old mezcal label. Really.
[00:07:00] Speaker B: It's very old, very cool. I like it.
[00:07:04] Speaker A: I did My normal pour. I've learned to do what we're calling a micro pore.
[00:07:09] Speaker B: Yeah. Thank you. Yeah.
[00:07:11] Speaker A: I like the bottle. It's a great presentation. The. The logo in the back of the glass is really cool.
[00:07:17] Speaker B: And you can kind of tell that this is like. Oh, no, it's got a seam. It looks like blown glass.
[00:07:22] Speaker A: It does. It has all those little bubbles in it. Yeah.
[00:07:25] Speaker B: Which I like. It's a good detail.
[00:07:28] Speaker A: I'll zoom in on that. So let's give it a nose.
[00:07:32] Speaker B: Wow.
[00:07:33] Speaker A: Yeah, that's.
[00:07:34] Speaker B: That's different, right? It's really interesting.
[00:07:38] Speaker A: Yeah. I'm actually surprised that that is.
It's got a little smoke in it. It's almost like they're. It's. It smells more like a. Like a wood fired oven.
[00:07:50] Speaker B: Right.
[00:07:50] Speaker A: Versus a steam oven.
[00:07:51] Speaker B: Right. That's. That's kind of why I thought it was a mezcal when I first, you know, went to nose it.
[00:07:57] Speaker A: Yeah. But not the band A. Yeah, not like that.
[00:08:00] Speaker B: No. It's not Vita lafroy.
[00:08:03] Speaker A: Yeah.
[00:08:03] Speaker B: It's not scotch either.
[00:08:05] Speaker A: There's a couple mezcals. To me, it's like just drinking a LaFroy and I. I can't do, like, the deep Band Aid flavor.
[00:08:12] Speaker B: No, I. I totally understand that. The. The iodine doesn't.
[00:08:16] Speaker A: Yeah.
[00:08:17] Speaker B: Generally sit well with me, but, you know, after a few pours, you. You get into it, and after a few sips, you're kind of like, okay, I can look past the. The smoky Band Aid flavor and. And just kind of appreciate this for the single malt that it is.
[00:08:31] Speaker A: Yeah.
[00:08:31] Speaker B: But that takes. That takes.
[00:08:33] Speaker A: Yeah. After like, seven Chevy's Regal, maybe I can say.
[00:08:39] Speaker B: Bring on the Shivas. Yeah.
[00:08:41] Speaker A: I gotta, like, dig into something that's gonna take all my flavor buds out.
[00:08:45] Speaker B: This is, like, borderline cheesy. Like, it is.
[00:08:48] Speaker A: It's gotta. It's got a malolactic to it. You've got a cooked agave to it, and you get the minerals right in.
[00:08:54] Speaker B: It's super, super earthy.
Cheers. Oh, sorry.
[00:09:03] Speaker A: Salud, my friends. Salud.
It's. It's oddly citrusy to me.
[00:09:13] Speaker B: Yeah.
[00:09:14] Speaker A: Like, I wasn't.
[00:09:15] Speaker B: The nose and the palette are wildly different.
[00:09:17] Speaker A: I wasn't expecting that at all. I get, like. I get a lime, a little bit of orange, a little bit of brininess.
[00:09:28] Speaker B: And that minerality just kind of sits.
[00:09:31] Speaker A: Oh, yeah. You kind of get that literally near the end. And the finish is long, but it's not like. It's not like kicking you. It's like kicking you in the mouth. It's a nice.
[00:09:40] Speaker B: Yeah, the light finish, the proof being that high, you know, 96 proof or whatever. It. It doesn't really drink that hot.
[00:09:47] Speaker A: No, no. We've been drinking a little bit here.
[00:09:50] Speaker B: Well, that's fair.
[00:09:51] Speaker A: When you come to my house and you're gonna taste tequila or like 16 tequilas. 16 probably.
[00:09:58] Speaker B: Yeah, probably a little closer to.
[00:10:00] Speaker A: We left 100 plus on the shelf that we didn't try. But you. One of the things we've talked about today is the fact that tequila, good tequila will have a little bit more of a burn in the front, but you don't get it. That you don't get burn.
[00:10:17] Speaker B: Yeah, right.
[00:10:17] Speaker A: Or what I call it the Jalisco hug. Right.
Or the bourbon hug. You don't get that as much in good tequila. You get it in the front, then.
[00:10:26] Speaker B: It dissipates the hydrolysis hug.
[00:10:30] Speaker A: This is. This is really good.
[00:10:32] Speaker B: This is. Yeah, it's fabulous. It's just I. I fell in love with it because it's just so off profile. Like, I've. I've never had a tequila that tasted quite like this.
[00:10:41] Speaker A: No, it's got a creaminess to it too. Great mouthfeel.
[00:10:44] Speaker B: Texture. Yeah, yeah, great.
[00:10:46] Speaker A: A lot of viscosity. You can see the legs on it. On. You can't, but I can.
Maybe if I zoom in with that new camera, I think you might be able to see it.
That's good. Thanks for bringing this, Jay.
[00:10:59] Speaker B: Absolutely. My pleasure.
[00:11:01] Speaker A: You. You should come over more often. We should do more of these videos together.
[00:11:04] Speaker B: I would love to.
[00:11:05] Speaker A: And. And you're like me, you're a tequila matchmaker guy, so.
[00:11:07] Speaker B: Absolutely.
[00:11:08] Speaker A: I love it. Grover's done a great job putting that together and thank you to Grover and Scarlet for giving us a resource.
[00:11:13] Speaker B: Yeah, yeah, no, Grover and Scarlett have done a great job. I. I think that's an amazing app website and the, the amount of community involvement with that, you know, and the ratings, you know, I can. If I don't know something about a tequila, I can go on there and be like, oh, that's got an 86 rating. Like, that's probably pretty damn good, you know.
[00:11:34] Speaker A: Well, thanks for coming. Thanks for bringing the tequila. I appreciate it.
[00:11:36] Speaker B: Yeah, my pleasure. Thanks for having me.
[00:11:38] Speaker A: Cheers, everybody. Cheers.
