Episode Transcript
[00:00:01] Speaker A: All right, guys, Tonight I am so fired up to be sitting here with one of my favorite content creators, Tequila with Dave. This guy is killing it. How you doing tonight, Dave?
[00:00:08] Speaker B: All right. What up, Brad? Thank you for having me here. What up, everybody?
[00:00:12] Speaker A: I'm excited. You. You have some of the absolute most creative videos, and you have, like, this Hollywood production. How in the world are you doing these amazing videos?
[00:00:25] Speaker B: Dude, it was literally all it takes is three lights. That's all I have three, like, nice lights and my iPhone and just play around with it. I get these ideas. You know, I'm a big nerd. So I love horror movies. I love anime and all this stuff. So I kind of like, okay, that looked cool. I watched something, I'm like, that looks cool. Like, how can I recreate that in my own little Tequila version way and come up with these kooky little videos? And, you know, my cousins are always telling me, like, hey, like, you know, some of them are in the videos and they're like, hey, do you want to do a video? Like, what do you. What do you have in mind? So they've been really having fun with it too.
[00:01:00] Speaker A: Dude, you're. Some of these videos are like, it looks like you got seven camera views and a production team and these crazy lights, and it looks like so much. It's very impressive.
[00:01:10] Speaker B: Dude, it's. It's. It's just little cuts here and there. Like, I'll film everything with one angle, and then I'll just move the camera. It's the same iPhone. I think it's an iPhone 15. I put it at a different angle and. And I shoot do everything all over again. And it just kind of a lot of cutting and editing, and it's like, the first couple weeks, it was a lot of work, but once you kind of get down that style and editing, adjusting stuff, you do it, it kind of just flows naturally. And I was like, dude, my. So when I started creating videos, the one thing I was thought about is I want to do these videos, like commercials. I don't know if that makes sense. Kind of like a little story, you know, 30 seconds, 40 seconds a minute. But just want to create a little story with these things. And now it's like, okay, I'm learning it, but I still feel I have.
[00:01:55] Speaker A: A way to go, no, dude, you're killing it. So tell everybody a little bit of who you are, where. Where you're from, and what. What do you do besides make amazing videos?
[00:02:05] Speaker B: Okay, so my name is David.
I live here in New Jersey. So my Family owns a Mexican restaurant in Nikon, New Jersey, And I help run the par program, the tequila and the cocktails.
So about three years ago, I came across. I think it was one of David Searle's books, and they said, additive free tequila. I'm like, what the hell is this? So I went down that rabbit hole, and now here I am doing videos and stuff. But, yeah, I'm in New Jersey.
What else?
I'm part of the New York, New Jersey Agave Club with Rich and those guys.
I think I really gotta shout out and thank Eva's Kitchen with Atelio, because that's where I. I heard Doug Price was going there. I'm like, let me go. And I've been going to that place ever since. And I met everybody there. Rich and Long Island Lou and Aisha, Gabby and all those guys there. And now, you know, these guys are all great buddies of mine.
[00:02:59] Speaker A: What inspired you to make your first video? To sit down and put that one together.
[00:03:03] Speaker B: Ah, that took a while. So I. I was doing more photos and posts, and then I was like. Like, right now, like, I was looking at Instagram. I'm like, dude, everybody's doing videos. Like, all right, let me. Let me do one video.
Hit up my buddy, Mr. Ardon Films. He helps do. He does all the video stuff for the New York, New Jersey GY Club. So I'm like, yo, dude, can you just help me do a video? So I was a little nervous. And he brought. He brought the whole production. He has the lights, camera, everything. So he did this setup, and I'm just getting intimidated. I'm like, dude, I got to put. Be in front of this camera with all these lights. So I'm like, okay, let's go for it. And we did a review. I think the first one was Lalo.
I think that was one of the first reviews I ever did, was a Lalo.
And, you know, I was doing my thing. And then, you know, Eddie suddenly like, dude, you're. You're natural when it comes to the camera. I'm like, oh, shit. Like, I didn't know. Like, I didn't know I was good with the camera. But even my girlfriend will tell me. I just kind of. Sometimes I do like attention.
So I. Once I started doing that and, you know, we did a couple videos with them, I'm like, okay, let me kind of do it on my own. You know, I started getting a mic and a stand and all these things. And then he's the one that helped me out too, with all the lighting and stuff. So he told me what lights to get, what microphone to get, and just been making help, you know, he's been really. I've really got to give a shout out to Eddie too, who he's helped me out with a lot of these videos and stuff, you know, it's pretty awesome.
[00:04:23] Speaker A: And so what, what's all your family and friends think about?
How famous, how famous you're becoming and how much time you're spending.
[00:04:32] Speaker B: They're. They all ask me, like, when do you do this, These things, you know? Because I'm mostly here at the restaurant all day. I'm like, when I get out, like, I'm down in my basement. That's where I kind of had that little studio set up all. Or if not, I shoot here too, after hours.
It does get a little creepy, not gonna lie. But I try to do it after 10 o', clock, 11 o' clock at night, sometimes till midnight or 1 o'. Clock.
But that's usually when I just have time to do all these things. But my family, they, you know, my mom is one of my biggest supporters.
Anytime I. So I do a lot of tequila events here at the restaurant where I do tequila tastings. She's like, I'm never gonna miss her. She's always here, she's always there supporting me. My sister too.
Um, my brother Tui, he's always also working. So whenever he gets time, he comes and hangs out and drinks tequila with me. And I have like 30 cousins, so half of them are like, oh my God, what the hell is David doing now? And the other are all like, dude, that's awesome. Let's do a video together.
[00:05:24] Speaker A: That's awesome. How did your family get into owning a Mexican restaurant?
[00:05:29] Speaker B: So when they were kids, my grandpa owned a restaurant in Mexico. So then they came to United states around the 80s and 90s and they started.
They work in Mexico. Restaurants in Nanu in New York and Orange, El Bandido, it's a chain around here. And they started. They just grew up with it. So eventually.
So I have seven uncles on my mom's side. All seven uncles got together with my mom and my dad and they started the first restaurant in East Hanover, New Jersey back in 1998. Then we opened up Florida location in Sebring, Florida, 2001.
And then the one I'm currently working at, third location, we opened up in 2011.
So just something. Yeah, we've been surrounded by Mexican food. I've been working in these restaurants since I was 8 years old.
[00:06:16] Speaker A: Wow. Now what part of Mexico is your Family from Tequila.
[00:06:21] Speaker B: Jalisco.
[00:06:21] Speaker A: You're from Tequila?
[00:06:23] Speaker B: From Jalisco. We're in a small little ranch, I think about two hours, hour and 30. From tequila.
[00:06:30] Speaker A: Fantastic.
[00:06:31] Speaker B: So I was born over there and everything. I came here when I was 2 years old. So I'm kind of like a Mexican, New Jersey, born, raised kind of guy. Yeah.
[00:06:39] Speaker A: How do you, how do you mix a Mexican accent with a New Jersey accent like that? I want to hear that.
[00:06:45] Speaker B: That's hard.
That's hard. My girlfriend heard me speak Spanish, so. My girlfriend's from Sapopan, which is a part of Guadalajara.
[00:06:51] Speaker A: Okay.
[00:06:51] Speaker B: And she hears me speak Spanish and she goes, you speak funny. Because she's from the city and we're kind of more of like a ranch, like basically, Basically kind of like a farm style Mexican.
[00:07:03] Speaker A: Sure.
[00:07:04] Speaker B: But she kind of like, she makes fun of it. So I, I, my English is good, but then it's like when I started speaking Spanish, people are like, yeah, you're definitely from the ranch.
[00:07:12] Speaker A: That's awesome.
[00:07:14] Speaker B: Yeah.
[00:07:14] Speaker A: So do you like going back to the region? Do you go quite a bit and do you still have.
[00:07:19] Speaker B: When I get time, the things now I have an 8 year old son and you know, my girlfriend. So it, it's a little bit harder. But I think last time I was about a year ago.
[00:07:28] Speaker A: Okay.
[00:07:29] Speaker B: And usually around December to January, it's the festival for the, for our town and it's two weeks of partying.
So like last time I went, my uncle's like, you know, weirdly enough, I didn't go. I haven't got to Tequila. So he knows I want to go. So he goes, hey, let's take two days. I'll take you to Fort Alessa. I'm like, really? Yes. So he drove me over there, we hung out there for a few days and it was awesome.
[00:07:55] Speaker A: That's very cool. So you still have a lot of family in the region as well?
[00:07:58] Speaker B: Yeah, my grandma's out there. I have I think three aunts and an uncle out there still.
[00:08:05] Speaker A: So if I show up at the restaurant, Beck, best Mexican dish, what should I be eating?
[00:08:10] Speaker B: Oh, let's see. I have two.
So I think my thing I eat once a week has to be the enchilada sweets.
I just love the green tomato sauce that we do here. So it's corn tortilla, chicken inside the green tomato sauce, melted cheese and a little sour cream. Dude, I could eat that every day. That's my favorite. But the other one that I can't eat every day because it's Unhealthy as hell is a dish we call the shrimp El Dorado.
So it's six shrimp, big shrimp stuffed with cheese and wrapped with bacon and deep fried.
[00:08:49] Speaker A: Yeah, it's made me hungry just with that description.
[00:08:52] Speaker B: Yeah. Oh, my God. It's one of my favorite dishes. But yeah, it's. It's one of those things where it's like once a month, you know, you don't want to overdo it, but whenever I get a chance, I devour that thing.
[00:09:02] Speaker A: Yeah, I would too. That's. That's fantastic.
Okay, what's your go to Blanco Tequila?
[00:09:09] Speaker B: Oh, so I actually just did a blind tasting this week. 20 different tequilas, and I. I keep going back to see if the leg was blanco. That's. That's.
It's really one. One of my favorites, which I haven't realized until I guess this week.
Yeah, it's actually the very first additive free bottle of tequila that I found when I was looking for, you know, looking for additive free tequila. That's the very first one I found. So I call it my first love.
[00:09:37] Speaker A: That's a great one too. I mean, that's one that I love too. So it's one that, like, I. I just did a blind. A tequila matchmaker blind or agave matchmaker blind a few tequilas ago and. Or two a couple blinds ago, and it was all blancos, and I picked that out like I knew in that blind that was C. Leguis. And it has such a. A great flavor that you can pick up. And it's crisp, it's clean, it's citrusy, it's got. I mean, I. That's a great one.
[00:10:03] Speaker B: Yeah, yeah. No, it's. It's been my go to right now, but I feel like down the line, you know, new brands are coming out and there's new stuff out there, so I'm always trying new stuff to see what I'm going to enjoy, you know.
[00:10:15] Speaker A: That leads me to the next question. So out of all of the new tequilas that have landed on your desk, what's something that's really standing out to you today? That you're like, man, I can drink that every day.
[00:10:25] Speaker B: Yeah. So there's two that I gotta do side by side.
The Insolito, I just got that one. I really enjoyed their stuff. And the Carreta de Oro, I don't know, I was iffy about that one. I don't know. I really thought I wasn't going to like it. And then I tried it. I'm like, oh, my God. Yeah, that is actually good. So I put those two side by side. But I really.
[00:10:48] Speaker A: I just spent this weekend there. I spent.
[00:10:50] Speaker B: Yeah.
[00:10:52] Speaker A: It's amazing. Yeah.
[00:10:53] Speaker B: Yeah. I really like their stuff. I did a cocktail with the Reposado. It's. It's such a great tequila. It's a good sipper. It's a good cocktail maker. I really, really enjoy them.
Yeah.
[00:11:06] Speaker A: Go to Reposado.
[00:11:08] Speaker B: Lost Floor. Lost floor, definitely. Yeah. You see it? Especially their high proof. Man. That the Day of the Dead. Yeah, I am. I really, really love what they do with the repos. Yeah.
Oh.
So anejos. I go here and there, but I think it has to be the cascanes.
[00:11:33] Speaker A: Okay.
[00:11:33] Speaker B: Yeah. Like I said, don't think it's on the pricier side, but I think they said they're gonna lower the price or something. But I think the cascanes. Yeah, the Cascade is an. I think it's been actually.
Sorry, I have to take that back. I do like the Cascanas, but I forgot about one I haven't tried in a while and it's been my. Go to The Arte Nom 1146 actually. Yeah.
[00:11:53] Speaker A: Arte Nom 1146 is like. Yes, that's so good. So let's. Let's jump to cascanes a little bit. We don't have to be brand specific on this one. Like we do so many of our videos.
So what do you think about the difference of Cascanes at TTAP 1610 versus Cascanes at Atanacio 1599.
[00:12:15] Speaker B: Oh, so I haven't tried the old stuff. I still. Those are saying the old nom.
[00:12:21] Speaker A: Yeah. 1599. Renee Carranza. As for the Atinacio is the original nom for. For.
[00:12:26] Speaker B: So I'm dying to one. Unfortunately, all the new stuff I've tried is. Is a newer one.
But I'm dying. I mean, I'm. I'm. I'm in a whole bunch of raffle groups and they do keep popping up. So that's what I'm shooting for now. And I want to compare those two side by side and see really which one. Like, was it better at the old distillery or the new distillery? So I'm going to have to get back to you on that one. Once. Once I tried those side by side.
[00:12:51] Speaker A: I'm a bit of an old distillery fan.
Rob just did a little. Rob the. The Tequila Collective just did tequila collecting.
[00:12:58] Speaker B: He's awesome.
[00:12:59] Speaker A: And he made a comment that one was lighter than the other. The new one is a lighter, more approachable tequila. And I. I will Agree with that. The old one to me is a little more on the Atanasio fair. That little bit more cheesy malactic, creamy, phenomenal minerality.
So that, that was one that I'm always curious of what people think if they've had both. So you have to try the old one. I, I, if I had one of the 1599s, I'd send it to you. But I have.
[00:13:28] Speaker B: I'll end up coming across its own, you know, one way or another.
[00:13:31] Speaker A: It, it's a really hard one to find.
So what is your favorite xa? What would be your not favorite but go to. What, what's something that if you were going to get an xa? Because I don't like the favorite thing. My favorite's whatever I poured today.
[00:13:44] Speaker B: Just what are you in mood for them? They're all good and I honestly, I feel like I just haven't been getting into xays that much.
But I think I have to go with the, Was it the 2019 Tequila Ocho?
[00:14:00] Speaker A: I haven't had that for me, it.
[00:14:02] Speaker B: Gives me like a. So I love coconut flavor. I don't know why. I get some hints of coconut in there that I really, really like.
And it, although it's very light, you know, it is like they use these barrels at three or four times already so they don't pick up that much color.
[00:14:17] Speaker A: Yeah.
[00:14:18] Speaker B: So you get that hint of it. But I think the 2019 is phenomenal. Like I do get that coconut flavor, but that balance is still really strong in there. So yeah, I have to go with the Tequila Ocho bottle here.
[00:14:32] Speaker A: All of the single barrels that have been coming out and all these special releases, you know, lost lore is to me they've, they've knocked it out of the park with some of these amazing special releases. Cascami, I'm sorry, Casca Ween has brought out some of these really awesome products.
What's, what's a single barrel or special release that you just gonna let you finish there?
[00:14:55] Speaker B: It's Costco. We Bricks.
[00:14:58] Speaker A: Costco and bricks.
[00:14:59] Speaker B: Yeah. Bricks. Yes. That's one of my all time favorites.
It's my go to. I have a very, very picky cousin when it comes to tequila. You know, there's some big brands that I really enjoy that she's just like, yeah, now she's very picky and you know, I was like, okay, she's not going to say no to this one. So I gave her some of the bricks and she's like, oh my God. But she loved it.
[00:15:21] Speaker A: It's so good.
[00:15:22] Speaker B: It's.
[00:15:22] Speaker A: And I don't have. I actually don't have a bottle, but I've got the opportunity to taste it. I actually got the taste at Casco Ween. So to me, it was like, I'm having the best of the best at the best of the best. It was kind of cool. So you sent me some. Some things here in these little bitty bottles, right?
[00:15:38] Speaker B: Oh, yeah, yeah.
[00:15:40] Speaker A: And I know you have a story behind these, so. So what am I about to. What am I about to taste? And are you going to taste them along with me?
[00:15:47] Speaker B: Yeah, I have everything here, actually. Okay, let's see. Which one should we start off first? Let's.
Let's do the Cuervo, because that's the oldest one.
[00:15:57] Speaker A: So in this, what you're saying is this.
[00:15:59] Speaker B: Is.
[00:16:00] Speaker A: Is this like pre diffuser?
[00:16:03] Speaker B: Yes, but it's still a mixto, so it doesn't mean that.
[00:16:10] Speaker A: Okay.
[00:16:11] Speaker B: Yeah, so it's still a mixto, but like, I was talking to David Sura about this and, you know, he said, although it is mixto, it is Cuervo. It's still like the juice in this is still done better than any of the stuff that's on the shelf right now with the additives, it's more natural. But the one thing I get, and it was John from High Spirits, he said it, you do taste kind of like a grate in there, like a. Like a orange soda kind of thing. Okay. And so I think one thing we're. Well, our theory is back in the day, they didn't have the technology to torch these barrels, like the way they do it now.
[00:16:47] Speaker A: Sure.
[00:16:48] Speaker B: So they might have to use some sort of like kerosene or something. Lighter fluid or something. Light it up. So if you do get a little hint of that. But I mean, it's a little lighter, but it's still Cuervo product that's drinkable.
[00:17:02] Speaker A: I definitely get a cooked agave on the nose, more so than I would on any Cuervo that I got, you know, today.
Mm.
[00:17:11] Speaker B: And I wanna say, I think these ones, if. If I did hear right, they're not like 51% to 49%. I think these are like more 75%. So. So kind of how like a tequila is. They're like what, 70 and 30%.
[00:17:24] Speaker A: Yeah.
[00:17:25] Speaker B: So it does still have that agave in there, but it is natural sugar cane, but it' chemically made or so.
[00:17:33] Speaker A: More similar to today's El tecaleno. More like 70% with real sugar cane and not. Not some Grain spirit added in the backside.
[00:17:41] Speaker B: Yeah, yeah. And bottle, it's like it's falling apart. It's old, very cool.
But what I like is it has like a crow on in the late inside label there.
I, I, so that's one thing. I, I do a lot of old school OG bottles because I always say the Tequila tells a story and it's like, sure dude. These ones really tell a story. This is history. This is what started Tequila, you know. Although the brands all kind of suck right now.
These are the guys that led Tequila and put it on the, you know, on the market and you know, we gotta, we do gotta give these guys a little credit.
[00:18:19] Speaker A: Absolutely. Have you dug into the book Tequila Wars?
[00:18:24] Speaker B: I bought it, I just bought it and I have to start reading it. So yeah, October, I'm in my Snoopy mode. So I just got it for this month. So as soon as this month I'm on one book. So I'm a big reader. I do an audiobook and a regular book once a week and I just go through them. Yeah. So right now I'm jumping into that one. I'm very, very excited to start that one actually.
[00:18:45] Speaker A: That book is stupid. It is so good. It needs to be a fully multi series. No, not a movie. Two hours or three hours wouldn't cut it. This needs to be like a Netflix 12 volume couple hour series like and, and we've become really good friends with Jimmy Salsa and we've spent a lot of times with Jimmy at his father's ranch in San Martin, just outside of Tequila. And we've heard him sit and tell us stories about when, when Sabono when bought land and how Sabono made the first stone oven and how he, Sabono made, had some of the column stills back in the early 1900s and, and how the land was taken away and how they bought Cuervo land. And he, he's told us all these stories and then I listened, I didn't read it. I listened to the book and my wife and I would sit out on the porch and we'd listen to this book and she's like, Jimmy told us that. Oh my gosh, this is like though Jimmy showed us those papers and it, it brought the whole thing to life and, and the history of Tequila and the wars between these families will blow your mind. And then when you come to town and you see all the things that we've seen before many times going to Tequila, you, it's a whole different picture. You're like, you can see the blood in the streets. You can see the fights and the wars and the land and it's so amazing.
[00:20:12] Speaker B: So that's awesome. Yeah, no, that's one book I'm probably, I'll finish in a day or two. I definitely want to check that one out.
[00:20:17] Speaker A: Oh yeah, you're going to miss a couple of days of work.
[00:20:21] Speaker B: Oh yeah.
[00:20:22] Speaker A: I'll be like, hey, there's no videos from Dave. He must be reading.
[00:20:27] Speaker B: I got to finish this book.
Hell yeah.
[00:20:30] Speaker A: This is, this is really good. I've never had this. This is, this has got a great flavor to it. It's got a funkiness to it that I like. It's got a lot of vegetableness to it.
[00:20:41] Speaker B: And, and it's like to say it's, it's, it's Cuervo. It's, it's crazy. Yeah, this bottle's like fading. It's probably like 76, I want to say.
[00:20:47] Speaker A: No kidding. It's got a real peppery finish that heats up as it goes. Like it just, it comes down with a little warmth and then it grows. But to, to me, can you tell the sweetness is a little different than agave sweetness. Like it, it's a different sweet.
[00:21:02] Speaker B: It really is. It's, it's, I mean, you got to think about it. Those agaves probably might have grown maybe a little bit longer or be a little bit longer than what's out now.
That's one thing David Searle is telling me. It's like he, you know, it's a lot more global warming stuff now, so he thinks that the gabs are taking less time to grow compared to back then. They could grow up to 9, 10. And rarely you'll find 11, 12 year old agaves that are just maturing. So I can imagine these garbage, you know, have longer years than what's out right now. So maybe it just gets a different kind of sweetness. The rainwater, the dirt, the earth, you know, it all really, really does affect it. So it's, it's very unique and it's very, very cool to try. You know, the old school juice.
[00:21:46] Speaker A: Do, do you think the cane sugar has affected a little bit of that sweetness too though? Like it over time, different sweet?
[00:21:53] Speaker B: Yeah, for sure. I mean, definitely. Like I said, I, I, I get like a great kind of soda in there. I feel like that might be a little of the sugar cane in there. Yeah.
[00:22:02] Speaker A: When you like when you said grape soda, it's dead on, like Fanta grape.
[00:22:10] Speaker B: Like, yeah, that. Can you crack it open?
[00:22:12] Speaker A: That's, that's, yeah, I get it in the smell. I get it in the taste. Here's what's not there that we have today in Cuervo.
Is that saccharine Diet Coke, leftover flavor that you have in your mouth?
[00:22:26] Speaker B: Yeah, it just lingers.
[00:22:29] Speaker A: Clean finish, so.
And 1976. This is before I would have gotten really drunk on tequila and got sick.
I'm probably more like an 85.
[00:22:42] Speaker B: Yes, yes. Yeah.
[00:22:45] Speaker A: How old are you, dad?
[00:22:46] Speaker B: I'm about to say I wasn't even born yet in either time. I'm 89.
You.
[00:22:51] Speaker A: You were born in 89?
[00:22:52] Speaker B: Yeah. Yeah.
[00:22:53] Speaker A: That's a great year. I graduated from high school in 88, so. Thank you, my friend.
Yeah, what a treat. Thank you for that. I. I wish you could have told me. Something you want me to send to you?
[00:23:08] Speaker B: Dude, I'll. I'll take anything.
[00:23:10] Speaker A: You know, I think I may. I think I may make a little bottle of this.
So this I haven't talked about yet on screen. This is the first time I've showed it. I probably am not supposed to yet.
My friend Ronick and I will be talking about this very soon. This is corete de Ores, extra anejo.
So let me get a little bottle of this and drop it in the mail to you because.
[00:23:34] Speaker B: Yes, yes, please.
[00:23:37] Speaker A: Really special.
[00:23:37] Speaker B: The color on that again, amazing.
[00:23:40] Speaker A: It is. You know, and I was with Samuel.
And let me see if I say this right, since you. You're Mexican, you'll. You'll correct me if I'm wrong. One at the clan.
One at the clan, which is just outside of Guadalajara, just on the other side of.
[00:23:58] Speaker B: Okay.
[00:24:01] Speaker A: And this is really good. And I think I'll also. I have another bottle over there that is a barrel number 57 of their Anejo at 60.8.
[00:24:11] Speaker B: Oh, that sounds beautiful.
[00:24:12] Speaker A: I love.
[00:24:13] Speaker B: Love high priests.
[00:24:14] Speaker A: I'll shoot you that too, to try out since you took such good care of me. And then I'll see if there's something else that isn't, like, floating around out there that you've already had and send it to you, so. I appreciate that.
[00:24:25] Speaker B: There's one thing, actually, I gotta send you. I sent it to Brian over the agave Nuri, and I can't. Well, this one I can't talk about. I can't even say the name or. The guy who gave me the bottle, he just said, look, you could drink it, share it, just don't post a video about it. So I'll send you a little sample of that. It's very special.
And I'll explain That in person.
[00:24:47] Speaker A: Let's explain that when we're not recording.
[00:24:49] Speaker B: Yeah, yeah, yeah.
[00:24:51] Speaker A: Okay. So the next one you sent me is.
[00:24:54] Speaker B: Which one is that, the Don Julio or the Tapatio?
[00:24:57] Speaker A: Oh, so this is an old school Don Julio, an original Don Julio. Like, this is pre owned it.
[00:25:04] Speaker B: Yeah. So I don't know if you could see it. It does say Tres Magaze, which is the original brand.
[00:25:09] Speaker A: Okay.
[00:25:09] Speaker B: On the bottle, I actually got this one signed by Lalo.
[00:25:13] Speaker A: Oh, very cool.
[00:25:15] Speaker B: Yeah. So I. We're in an event. Lalo's there. I'm like, hey, Lalo, I want to. I want to bring something out that's special. And, dude, his eyes lit up. He goes, dude, he goes, this is awesome. Like, where'd you get it?
So he's like, can I sign? I'm like, hell, yeah. So he was with us just talking a little bit about a history about the Olio and stuff. And so, like, one cool thing that he was telling me is, so the shape of the bottle of Patron, right? Mm.
So at the time, they came to Del Julio and they asked permission if they could take the shape of the bottle.
[00:25:52] Speaker A: No.
[00:25:52] Speaker B: And use it for patrol.
I guess their family members, cousins, something.
So they took the design, you know, Patron. But at the time, that's when they were still at Citadelleguas. So they ended up leaving and they got the Patron to seller everything. And it happens that Patron went and copyrighted the shape of the bottle and sued Del Julio.
So it's like.
[00:26:15] Speaker A: You gotta be kidding me.
[00:26:16] Speaker B: That's. Yeah.
So now, yeah, if you see, like, the Blanco bottle is, like, round, but it was original. Like these square bottles.
Yeah.
[00:26:28] Speaker A: So this has a great cooked agave. Is this a repo?
[00:26:31] Speaker B: Yeah, that's reposado.
I want to see.
It's actually 38%. So this is their Mexican version.
[00:26:38] Speaker A: This is Mexican version. You get Coke agave, you get. You get a little Highlands. A little Highlands Floral to me. And you get a nice barrel. Note, this doesn't smell like a diffuser product at all.
[00:26:51] Speaker B: Not at all. No additives, no glycerin, no vanilla extract. So that crap, it's like. It makes me sad because it's like, don't hold your finger it out. And it's like, you guys could continue doing this. And it's like, you know, what the hell?
[00:27:06] Speaker A: It's all about the money.
So it is soft. It is. You can tell. It's a lower proof. To me, it's a little watery.
[00:27:16] Speaker B: It's lighter. Yeah. It's very, very Light. That's one thing I was talking to before. I wonder also if it has to do with time.
[00:27:22] Speaker A: Yeah, I was gonna say there's some age on this, too. You've probably lost a little bit. It's probably not even a 38 or 35. It's probably a.
A 30. 30.
[00:27:30] Speaker B: Yeah. This is an 86 bottle, I believe. Wow.
[00:27:35] Speaker A: I remember 1986. 1986 was a fantastic year. Great rock and roll.
Great hair. I had great hair in 86.
[00:27:44] Speaker B: Dude, I love the 80s. I mean, you saw. I did a whole week of 1980s stuff. I was like. That whole week I was just listening to 1980s music, like, the whole way. Like, I'd go to work, I would drive for an hour. Just 80s music playlist, you know, blasting out of my corner.
[00:27:58] Speaker A: Yeah, dude, the 86 was awesome. 86. Let's see.
[00:28:03] Speaker B: 80.
[00:28:04] Speaker A: In March of 1986 was the release of the 5150 album. The first Van Halen album was Sammy Hagar.
[00:28:11] Speaker B: Yeah.
[00:28:11] Speaker A: The reason I drink tequila, Sammy Hagar, you know? Yeah.
[00:28:15] Speaker B: Why can't that guy love.
[00:28:16] Speaker A: I mean, this was good.
[00:28:17] Speaker B: He knows his tequila, man. I. I like listening, Tim. I mean, I'm really impressed with. You know, you think he's another celebrity, but no, he. He loves to be at distillery. He loves choosing barrels and all that stuff.
[00:28:27] Speaker A: So, yeah, when you pull out a seat, you know, a Santofina, you know, from Elvijito, with their original ceramic bottle, like, a lot of people reflect back to the blue bottle of Cabo wabo, which was 1426, where Nueva Uno is made today. The Naomi Partita is the master distiller there. But if. If you go back to when Eduardo.
That's between. Before Katrina Rojas became the master distiller, Elvajito, Eduardo was. And you go to the original ceramic, white and gray bottle that cobblewabble came in. That tequila is what won me over back in 2003.
[00:29:05] Speaker B: That.
[00:29:05] Speaker A: That's when I was like, man, tequila is it?
And they got in financial trouble, tax trouble. And that's when it moved to 1426, which still was a great tequila all the way up until it sold.
I left tequila for a while, and Ocho and Nueva Uno are the things that made me go, hmm, this tastes like the tequila I used to like, right? And I haven't been there yet. My goal is to go to a tataniko and visit NAM 1137, and go to Elvijito and meet Eduardo. Go. Gosh, this is where it all began for me. You Know this?
[00:29:38] Speaker B: Oh, hell yeah. Sentimental value. Course. This is.
[00:29:42] Speaker A: This is good too, dude. This is.
[00:29:44] Speaker B: Yeah. Again, better than anything on the shelves right now.
[00:29:47] Speaker A: You know, I would drink Don Julio if it tastes like the. You know what? Here's what I know. Don Julio's family would drink this too, but they don't drink it anymore.
[00:29:54] Speaker B: Yeah. Yeah.
[00:29:59] Speaker A: Man. Thanks for sending me these. This is unbelievable.
Okay, so the next one we have says Tapatio. Yes, I can read that handwriting.
[00:30:08] Speaker B: Yeah.
Yeah. So this is a 90.
Is it 90s?
I think it was a 90s. Early 2000s, but still an old, old bottle of the.
Yeah. Sanyao nom alum. 39. Old school labels, like, falling apart too.
[00:30:28] Speaker A: And there really hasn't been a lot of change at La Tania, though, right? I mean, when we go back to what they're making today, they're doing it primarily the same way, right?
[00:30:38] Speaker B: Yeah. I think there. The difference would be, like, I was saying more on, like, just the agave, just the natural. Was there probably more rain cleaner? Rain cleaner. Air, dirt, all that stuff.
[00:30:51] Speaker A: Sure weren't using. No, they don't today. But that period where there was lots of preserv, Lots of pesticides and fertilizers. This is.
This is before Monsanto figured out everything, right?
[00:31:03] Speaker B: Yeah, yeah.
[00:31:05] Speaker A: Great cooked agave. But it smells. This smells like tapato. I get that minerality. I get some rain. That little pedricore.
[00:31:12] Speaker B: Wow.
Haven't had this one a while, but I mean. Yeah, dude, we nearly finished this one.
Wow.
Yeah. Yeah. It has a nice mouth.
[00:31:24] Speaker A: Great mouth feel. Yeah, this is creamy now. Maybe that's coming off this 35 too.
What proof is this one? Is this 40?
[00:31:34] Speaker B: Yeah, 40%. Yeah, yeah, 40. Yeah.
[00:31:38] Speaker A: A real citrus punch.
[00:31:40] Speaker B: Like, I still. Yeah, I still get that peppery citrus flavor in there. So that's something I think the other two are kind of missing. They probably had it at one point, but I feel like I said the time. Probably got rid of that, but this one still has that. This is awesome.
[00:31:53] Speaker A: Yeah, you get a real punch of citrus and then it turns into pepper in that finish. Like, it's like orange pepper. Like, bam. That's really good. That's really phenomenal.
[00:32:04] Speaker B: I love this brand and I try to introduce my family to newer tequilas and unfortunately, like, I'll always bring that Tapatio bottle. I love the 110 for margaritas and cocktails. So I'll bring it. I'm like, here, try this. And they're like, ah, that's a cheap bottle. Like dude, no, Tapatio is great. Like, you gotta try this one. So they tried right away.
[00:32:22] Speaker A: Like, what you can't see next to that last musical bottle.
[00:32:26] Speaker B: Yeah.
[00:32:26] Speaker A: Is 110 on Yejo Blanco and Repo. They're right there. That all of the tapas?
[00:32:31] Speaker B: Yeah, those. Oh, my God, I can't imagine the 110s.
Phenomenal. They could go higher. I would love that.
[00:32:38] Speaker A: Yeah, they just got it. We just have it in Indiana just within the last month.
Tapatio is now available in Total Wines in Indiana. And another plug for Indiana, we just recently picked up Yayo. So Yayo is now available in Indiana. And then this one. This one kind of taps at the heart a little bit. We now can pick up velour tequila in Indiana due to Lux Bab so starting to show up every place too.
[00:33:03] Speaker B: So how's everything, like, in general? Like, is it hard for you guys to get tequila out in Indiana?
[00:33:08] Speaker A: Yeah, yeah, we're. We're kind of a desert. Like, when you go to Total Wine, who has the most stuff?
You. You may be able to find a Costco. Well, and it's better today. It's better now than what it was a year ago, but maybe.
[00:33:22] Speaker B: I'm sure you probably influence a couple of liquor stores, right? Or nearby.
[00:33:25] Speaker A: Like, hey, yo, a bunch of my buddies own liquor stores, but they. They're telling. They always tell me, oh, we, you know, siempre. We just recently got Siempre in Indiana.
Cascoine G4. Those are fairly new to Indiana.
Yayo is brand new Zumbador, brand new Velour. Brand new Velour and Yayo and Zumbador within the last 60 days in Indiana.
[00:33:49] Speaker B: Yeah. I don't think we have Zumba door in Jersey yet, but I went. I was in New York City last week and I saw them sitting on the shelves for 24.99, I think it was. I'm like, oh, I loaded it up on whatever I could.
[00:34:01] Speaker A: Dude, we were buying Lopez in Guadalajara for like $11.
It's, like, so stupid.
So El Tech Eleno was like, when you found one, you bought one, because that wasn't available in Indiana, but Ocho El tesoro, you know, swear they're more available. Yeah, yeah. Some. So the Arete classics, but none of the others. But just within the last six months, we can pick up Amarettis. So there's a real growth now. People are going to be able to get some of these great tequilas that they can't get on a regular basis.
[00:34:34] Speaker B: Yeah. Like, one thing I'M dying of doing. I'm a bartender. It's like I would love to do for less and yet old fashions or a spicy reposado margarita. But it's like the prices and stuff you find around here, it's like I feel like ah, like you guys shouldn't. It's sacred, right. But I think eventually it's going to be more readily available. Well, I think they're still working on the distillery within a year or so or something hopefully.
[00:34:55] Speaker A: And yeah, coming along we, we got to spend. My wife and I spent about three hours with Guillermo when we were there in August. Nice. And which was really unexpected. And you know, it seems like a lot of great things are coming along there and the, the brand is just really pushing forward and still making fantastic juice. Just it's, it's amazing.
[00:35:14] Speaker B: Yeah. I have one of their. I just won the. So like I said, I'm part of these raffle groups and stuff and, and trying to get my hands on some of these rare ones. So the one thing I won this week, I'm very excited. I'm going to crack it open as soon as I do and actually want to do a cool video is the mission 1530 the with the bat.
So yeah, I'm gonna, I have an idea for it and I'm very excited.
So hopefully in the next month or so you'll see that one come out. I just gotta put some stuff together but it'll involve live creatures, I'll say that. Wow.
[00:35:47] Speaker A: Well, I do, I mean I appreciate you so much. I, I, I learned from your videos. I watch all of your stuff and the creative, the creativity that you have and the time that you spend is just really impressive to me and that, that's why I wanted to have you on. Hopefully everybody that's following me is following you and we can get everybody on.
[00:36:05] Speaker B: There, help each other out. Hell yeah, dude. Awesome. Yeah. No, dude, thank you for having me on here, man. This is awesome. I always love drinking some tequila and talking tequila, you know.
[00:36:15] Speaker A: So I need to have you in Indiana so we can sit here at this bar and have whatever you want on the shelf.
There's only one bottle that I don't open up. There's a bottle that is really sacred to me. It is the Cabo Uno.
[00:36:29] Speaker B: Oh yeah.
[00:36:30] Speaker A: So I bought a case of that when it first came out and like an idiot, I just drank it all.
[00:36:35] Speaker B: Yeah.
[00:36:35] Speaker A: And for Father's Day a few years ago, my kids found one for like 600 bucks and bought me a Cabo Uno. It's there in the corner today. Since it's like 3, $500, I thought and I gotta maybe have that when my daughter gets married or one of my kids have their first kid. But once it's open.
[00:36:57] Speaker B: That'S like, I have one bottle like that too. And it's like the one bottle I'm like terrified to open. But it's my favorite bottle of all time. I love horror and I love Halloween. All this stuff, it's that the patron, their Day of the Dead Guillermo del Toro collaboration.
It's a huge freaking box. But I want to make a margarita with it. Just because they give you this like special edition Grand Marnier kind of thing with it. It's like a 50 year old grand Marnier or something. And it's like.
But it's like I'm terrified. When do I open this up? It has to be definitely a special occasion of something big, you know, because.
[00:37:34] Speaker A: You know when you do, you're going to be hanging it as an empty bottle somewhere. Like that's the thing, it goes so fast.
[00:37:39] Speaker B: So yeah, no, demolish that thing in seconds. Yeah.
[00:37:42] Speaker A: Okay, so I, I gotta ask you. There's two questions I want to ask you before we wrap this up. One of them is go to cocktail some tequila, Some non tequila person walks in your store, they sit down at the bar and they go, look, I want something really special. A cocktail that's special. What, what do you make them?
[00:38:02] Speaker B: Definitely. So I do a really good.
And it's something I could like I'm not a cocktail guy, but I could drink this all day. It's a hibiscus raspberry margarita. I really do. But I put a little tahin rim so it's the sweetness, a little spiciness.
And that one, I use a Tapatio 110.
Somebody. When somebody tells me something special, I do that hibiscus raspberry with the 110, fresh lime juice, a little agave and then the spicy rib. Yeah.
[00:38:30] Speaker A: When I come into your restaurant and order that, you're not allowed to take my wife home. She still has to leave with me.
[00:38:38] Speaker B: I'll help you though, you know.
You will?
[00:38:41] Speaker A: Yeah. Hell yeah, you will.
Okay, so I asked. I ask brand owners this all the time because I think this is really cool to hear what they share and how it hits to the heart and that that's where this question goes. So if you could sit down with anybody ever, history, family, not family, famous, whoever in the world, and get down, be able to sit down and share your most cherished or precious tequila, because that's different than a favorite or a go to. But to crack a bottle that you've never been able to crack with somebody else, who would you want to crack a bottle of this really special tequila with and share with them and talk to them about their food feelings and, and their thoughts on the tequila.
[00:39:28] Speaker B: Okay, so might get a little emotional for this one.
[00:39:31] Speaker A: Oh.
[00:39:32] Speaker B: Because it was something I was thinking about last night, actually. It's. It's wild you asked me that.
So, unfortunately, my father passed away three years ago, and it's one thing I always wanted to do was share a drink with him.
And I was thinking about that. It's like he was a drinker. So I have a picture of him. He was a bartender too, so I have a picture of him with an old school Cuervo bottle in the back. Sorry again. I'm an emotional guy, by the way.
[00:40:00] Speaker A: Me too. Me too.
[00:40:01] Speaker B: Yeah. So, yeah, I would love to share. I have a bottle of 1800 millennial at home. It's additive free, but this is before they sold out and all that stuff. So I have that bottle then and I haven't cracked it open, but it's one of those bottles now. I keep thinking like, dude, if my dad was still here, and that's one bottle I would love to crack open with him.
[00:40:22] Speaker A: That's very cool. But I would like to see that. I'm picturing this in my head because you're so good at making videos that if you made a video, you know, it's 20, 25 and you're making a cocktail, and then you figure out how to take your dad's pictures and use some AI that we have today and have dad 20 years ago making a cocktail.
Oh yeah, what cocktails would those be? And how awesome would it be to see you two sit down and, you know, maybe a 25 year old father going, hey, son, try my cocktail. You know, and, and you today, David, go and try this cocktail.
[00:41:00] Speaker B: And I would, I would freak. I mean, I think that's, that's. You gave me an amazing idea. And I think with the AI now we could really do that. It's just playing around with it and figuring it out. I think that'll be awesome. I mean, like I said, I, I just. Great picture of my father working at a Mexican restaurant. Old school white button down with like, I don't know if you remember back in the day, like the front is like really long or something.
[00:41:21] Speaker A: Yeah, yeah, yeah.
[00:41:23] Speaker B: So I had that picture of him and I'm like, I bet you AI could do something with him and, you know, put us together in a video and do something cool. I mean, dude, I. I would appreciate that. I think my family would love that, too. Especially my mom and my sister, my brother. They would definitely, definitely love that.
[00:41:39] Speaker A: Well, you know, better than AI, I hope I planted a seed in your brain that when you go to sleep tonight or over the next couple nights that you wake up in the morning and that you had that dream of being able to talk to your father over your best tequila, your best drink, I. I hope that's planted in your brain and that happens because it's. It's amazing how our brains work and how you plant a seed and you go to sleep and that seed gets settled in there.
I hope. I'm getting a call from you going, dude, this is freaking amazing. I had this dream of having a drink with my dad. That would be so cool. So I hope that happens.
[00:42:17] Speaker B: Oh, I'll figure it out. Yeah, I definitely. And now my brain is kind of going, like, okay, what are we gonna do? How are we gonna do it?
[00:42:23] Speaker A: Yeah.
[00:42:23] Speaker B: So I think that's gonna be my ultimate video to really work on.
[00:42:27] Speaker A: I appreciate you taking your time tonight. I know you're busy running a restaurant and doing all the things you do and editing videos that'll be the death of us is editing, right? Like, AI, come on, help us with editing.
Yeah, I. I appreciate you taking your time sending me these samples, and I. I love it. And I just really thank you, my friend. Thanks for being supportive for me and doing what you do, and I just really appreciate you.
[00:42:51] Speaker B: Oh, dude, yeah. Hell, yeah. I mean, I really hope one day we'll get together and get drinks. Hopefully tequila one day. I think that's the goal for 2026. Get Together Tequila and have some drinks.
Find some good bottles.
[00:43:02] Speaker A: Alia, it's going to happen for sure. So I'm going to give you a big cheers. Do you have a glass there in.
[00:43:07] Speaker B: Front of you right here?
[00:43:08] Speaker A: Yeah. Cheers, my friend. Thanks.
[00:43:10] Speaker B: Cheers.
[00:43:10] Speaker A: Thanks a million. I appreciate you so much. Cheers.
[00:43:13] Speaker B: Pleasure.
[00:43:18] Speaker A: Okay, that's where I'm going to end it. But we have to do one thing, because as the devil is in making the thumbnail.
[00:43:28] Speaker B: Oh, yeah, yeah.
[00:43:30] Speaker A: Especially for YouTube. Do you do a lot of YouTube?
[00:43:33] Speaker B: No. That's one thing I'm going to start getting into. So it's little by little, like. Yeah, I always thought about, like, making a longer video for YouTube, edit it for Instagram, and then if I can make it even shorter for TikTok.
[00:43:46] Speaker A: So if I can give you a tip for that, use chat GPT.
So, hey, chat GPT. Make me a hook for YouTube for a review, Right? So yeah, that'll give you. I don't, I don't script it, but I take the hooks that it gives me.
[00:44:00] Speaker B: Yeah, yeah, chatgpt. I use it for certain things, but I feel like there's only so much that it could do.
It'll be that, like, I'll plant the idea and then it's like, okay, let me work off this.
[00:44:11] Speaker A: So ask for the YouTube hit. Ask for the YouTube hook.
Then ask for an Instagram hook and ask it to script what you did into a shorter version. Not to use the script, but it gives you an idea to fit into two minutes, how to edit it.
[00:44:28] Speaker B: Hell yeah, that's actually smart.
[00:44:30] Speaker A: And then go, I need this. I need a TikTok hook, 60 seconds, and then what I'm gonna do, and I don't do it word for word on the script, what it does for me is it gives me a hook and an idea and then I break that into 60 seconds, then I record it all into one video.
So when I do my video, I do my review, I pull the hook up, I read the Instagram hook, I do my shorter review, then I read my TikTok hook, do a shorter review, throw it into cap cut and go, chop, chop, chop. So I got my YouTube Facebook video, I got my Instagram video, I got my tick tock video, and then I, I put them out.
[00:45:04] Speaker B: That's smart. Yeah. Well, I'm gonna do that. I'll play around with that tonight.
[00:45:07] Speaker A: It makes it quick, makes it easy. And the thing about Instagram and TikTok, what I've just recently, I mean, I haven't been doing this very long. It's just what I've learned is it's the hook and then making sure that your hook is in your description.
[00:45:20] Speaker B: Yeah. Did you see the video I did yesterday?
Did you see the video I did yesterday where it's just like, hey, tequila lovers, you know, what's the tequila?
[00:45:29] Speaker A: I did. Yeah, it was a good one.
[00:45:30] Speaker B: I was like, so I'm playing around with that. It's, it's okay now. It's like I'm, I'm on a whole bunch of books, like Instagram books, algorithms, YouTube videos, all this. Because it's like, okay, I have a great idea, but it's like, okay, how am I going to hook the people in? And it's sad, it's that those three seconds are so important. So that's right.
[00:45:48] Speaker A: I've been doing a chat for about the last four months. Hey, chat GPT. What's the CRT description hook for YouTube? What needs to be the hook on my. On my thumbnail and then what. What's my opening line? And once I get past the opening line, I don't want to sound canned. I just do the opening line and move on. I did one for Sakuro and I just did one tonight that I've got to redo. It's like, yeah, we're going to take flight tonight with Recuro, with Sakura Tequila and their five year on Yeho, which is phenomenal.
My interview with them comes out Thursday.
I always post it. So also when you do YouTube, a trick is post on YouTube and then don't tell anybody about about it for 24 hours.
[00:46:31] Speaker B: Okay.
[00:46:32] Speaker A: Because if you post on YouTube and you. You share it right away and somebody starts coming to it from Facebook or Instagram, YouTube pulls out of the algorithm because it's being shared outside of YouTube.
Okay, so you want to like all of my videos, Like a video that came out on Instagram on Monday came out on YouTube on Sunday.
Okay, so that's a YouTube.
[00:46:53] Speaker B: Yeah, yeah, dude. The algorithm. Algorithm. You got to really play around with that stuff. That's something I've read like five books.
Yeah.
[00:47:01] Speaker A: And. And YouTube's where my growth is. I'm over 17,000 subscribers.
That's like been my press.
Instagram, I don't know, it's like 6, 6200 or something.
My personal Facebook's over 5200 and I get a lot of response from there.
And I almost make as much money from Facebook 30 bucks a month as I do my 40 bucks a month from YouTube.
[00:47:26] Speaker B: Oh, nice.
[00:47:27] Speaker A: Something Instagram, zero.
[00:47:31] Speaker B: Yeah, I think Instagram is more like to get the brands and all these. All that stuff. Like. Yeah, like, so I'm trying, like, I love tequila, but like I'm trying to pull in other people in. So I'm working with an energy drink.
[00:47:45] Speaker A: Frankenfuel, and then I'm working that. You did a thing about Frankenfuel the other day.
[00:47:49] Speaker B: Yeah, yeah, I did a cocktail with them. They're trying to get lost or involved with some stuff. So. Very cool. We're working on that. And into the a.m. the clothing brand.
[00:47:58] Speaker A: Come here, Joan.
[00:47:59] Speaker B: They've been messaging me and they're like, hey, let's do this, let's do that. I'm like, okay. Like, I'm down. Like, they sent me a couple shirts. They pay me Something for them. And that's very cool.
Yeah, let me wear these shirts. And they're cool.
[00:48:10] Speaker A: You gotta meet my better half. This is my wife, Tony.
Have you seen her on any of the videos that we do?
[00:48:16] Speaker B: Yeah, yeah, yeah. Yes. I thought I saw you guys were what, the beach or somewhere? Yeah, definitely saw Vacation trip.
[00:48:21] Speaker A: She's done some reviews with me now. She just did a new. And tomorrow it's her and I talking about Tesoro Azul's Cristalino.
[00:48:32] Speaker B: Oh, nice.
[00:48:33] Speaker A: Which is pretty clean and she actually likes it, so. Yeah. Yeah, she puts up with all this crap. Dude, it's amazing.
[00:48:40] Speaker B: Yeah. My girl's like, dude, just don't do it while I'm awake. So we. The good thing is they, her and my son fall asleep by 9 o'. Clock. So it's like, okay, you know, they're done by nine. Let me. Let me get home and do what I gotta do.
[00:48:53] Speaker A: Dude, I'm in bed by nine. I'm 56. I. I got an AARP card. Dude, I'm. When I come to your restaurant, I expect a senior discount. That's what I'm saying.
[00:49:03] Speaker B: I. You have the 50% of free chips also.
[00:49:07] Speaker A: Well, Dave, thanks for doing this. I appreciate you very much. Let's do some goofy salute. Smile at the camera so I can make a thumbnail. So, like, look straight at the camera, do a smile and hold it for a few minutes.
