Episode Transcript
[00:00:00] Speaker A: You know, some days you wake up and you don't really know what's going to happen and dreams actually come true. And this is one of those days because I've got Jake right here from Manuscript though at my bar, at my house and we're going to have a little tequila. What the heck are you doing?
[00:00:19] Speaker B: Yeah. One thank you for having me. I'm honored to be here and figured in town why not reach out and stop on by.
[00:00:27] Speaker A: That is so cool that you're here.
[00:00:28] Speaker B: See all the videos, see all the bottles in the background. I wanted to come check it out in person and here we are.
[00:00:32] Speaker A: There's a few bottles here.
[00:00:33] Speaker B: Isn't there a couple that aren't all caught on the camera here? It's amazing. I need more space than this, the shelf space and the setup you got here.
[00:00:43] Speaker A: So it's very awesome. Well, it's a lot of fun. I'm really stoked that you came in and insured. Yeah, it's fire. We had a great time hanging out last night with dinner and a bottle share with some amazing brands that are all there and some great people with.
[00:00:56] Speaker B: Super, super cool, great company. It was great catching up last night too.
[00:00:59] Speaker A: Yeah, yeah.
[00:01:00] Speaker B: But you had some self control yesterday.
[00:01:02] Speaker A: I did, yeah. I knew that I had to drive, right? That was really important. I had to drive home and then, then there I was tempted by these two bottles that are really, to me they're kind of unicorns around here and I actually just thought that they were being talked about. I didn't know they were available.
And at the bottle share last night people tasted them but I said no, I, I, I want to taste it right here on camera. I want, I mean I've had those right there. You're looking by our shoulder there. Chapter one and chapter one and two which have such a cool story and what do we got?
[00:01:39] Speaker B: Well, I wasn't expecting to see you last night so I broke the surprise of today. But you did have the self control like I said about not trying them. But I wanted to bring you chapter three man, our, our reposado and and then this one, people got little handsy yesterday and opened it. So I apologize that this one's opened unopened. But this is our chapter four, our.
[00:01:58] Speaker A: High proof ripple man, I can't wait to try these. And I told you yesterday, you know when we did our original interview, in my original reviews I talked about your label because I mean I know we talk about pretty bottles and pretty labels and really it shouldn't be that important right it's about the juice that's inside. But your tequila is so good.
And then the way you've made these labels tell a story and tell the story of your tequila, I think it's so cool. And you. You had great labels before, but these stepped it up a level.
[00:02:31] Speaker B: Thank you.
[00:02:32] Speaker A: Like, when I see number three, I told you yesterday. Yeah, dude, that is so cool. And then when you explained number four, which. Let's talk about that. Let's talk about these a little bit. Let's.
Let's talk about how these come together, right? Because I think this is cool. And if people don't know, right? If you don't know, you don't know. And this is something that you should know because it. It is super cool and a great information. I go this side. Okay. There you go. Yeah, there we go. So when you're. So dive in, start at chapter one and talk about chapter one to chapter three.
[00:03:03] Speaker B: So chapter one is kind of our origin story, right, of kind of where our brand really came to life and that. That they all have significant in sentimental value to us. But when we started this and started this journey going down to Mexico to just kind of make it happen and have it, you know, feel right and like, yeah, we're. We absolutely want to do this. We feel like our name, our brand, our identity really came to life underneath a tree at a particular distillery. We were in their courtyard under that tree and just in love with the. The everything on that trip. And they gave us that piece of paper and they said, write down, you know, where are we waiting for the massive still to come. Write down, you know, your. What you're looking to do, your ideas, what you're looking to do as a brand, what you're looking for in partnerships here in Mexico. Because everyone asks us, what's your story? What's their name?
And it didn't dawn on us until the next day, talking names, driving to the airport. Mike, one of my partners in this was like, hey, we kind of wrote a brand's manuscript under that tree.
So we're like, what. We asked our driver, you know, what is manuscript in Spanish? Obviously the direct translation is monescrito, but just deeper meaning, right? Manu hand scrio scribes like the traditional way of writing and telling a story and the traditional way of making tequila. And every batch of added a free tequila has its own story to tell. That really resonated with us. So that tree is like, again, where we felt like our. We had something and our brand came to life. So that had a Lot of value there.
[00:04:24] Speaker A: It's like a tree of tree of life right there of your, of your brand.
[00:04:28] Speaker B: Yeah. So we actually. So with that image, thinking we'd sleep the whole plane ride back and we didn't. We were up the whole time talking notes on our phones and I actually drew like a little stick figure tree in a table. Not artsy, but just because that, that. Not artsy, not artsy at all. And really resonated with us and again has that, that value to us. So Mike's wife, more artsy than I am, she drew a very nice picture of it which we loved. And she actually did a water painting of it which is super cool. And we have the original like water painting that you drew of this image. And we gave it to our label company, say, hey, can you take this image and bring it to life on a label? And that's the tree you see there. And then we wanted to. And I think, you know, mentioned this before, but one of our ideas early on is with that tree and with the imagery, how do we connect them all? Kind of make a little bit of a mural. So if you see, you know that this is the tree branches kind of coming over, it's supposed to continue be a continuation of, of that, of that tree. Again, kind of going across where we started and where that tree was is different than the story we're at now. But again that still has a lot of meaning to us.
This was on a distillery. This is at our current distillery, El Sabino. So this, I actually took this picture here. When you first get on the property.
It's a 1300 acre property. Beautiful rolling hills, five natural ponds, which we'll get to later for this, this label, chapter four label. But as soon as you pull on, it's just this long hand stacked, made, you know, rock, rock wall and all agave. And obviously the soil down there, how pretty it is. And just when you, all the traveling, getting off the plane, driving out there, when you get there, it's like, you know, you made it. And so I just love. And I can just picture and visualize that. So I actually took a picture of, you know, on my phone of that, that road and gave it to the labeling company say, hey, bring this to life here. And there's all sorts of trees in that, in that picture here, like in the background. But then there's a bigger tree over in agave field here. So yes, this was supposed to be, you know, a continuation of chapter one, going into chapter two here or chapter three. I'm sorry, as that that tree comes over and a little bit of a. Not kind of Wisconsin. The changing of the colors. It's a little bit of a different season. So this is actually supposed to be like a reddish follish, kind of changing of the seasons as well as you see it, you know, kind of more of the green on the. On the tree here and then the tree coming over there. Like I said, the red.
[00:06:56] Speaker A: So it's awesome. I mean, I told you yesterday, it's so cool.
[00:06:59] Speaker B: Like, thank you.
[00:07:00] Speaker A: That your tequila tells a story, but the label, like, enforces that story, too. It's. It's so cool. So then I know when we talked about this one originally, you were like, this is chapter two. This is after all the hard work. This is a sip by the fire. You're chilling, you're relaxing. The guys worked hard in the fields all day. That's the story of. Of chapter two, which comes after the day of sitting at the table, right?
[00:07:26] Speaker B: Yep.
[00:07:26] Speaker A: Going to work. So then what you told me you did, and I love the way you added a little more color to both of these labels. But the embers coming off of this one, that is so cool. Did you think of that or who. Who thought of that?
[00:07:42] Speaker B: Oh, it's a collective group.
[00:07:43] Speaker A: There you go. Look at you giving.
[00:07:44] Speaker B: No, no, it was a lot of it, of course, is a collective group. And putting those heads together and just talking through things is always very interesting. So I can't say who for sure thought of that, but, like, how do you, you know, do a continuation? Now, these are original labels that we had. I love our label for chapter two. We talked about how this one has a little bit more color going into more label production, maybe adding, you know, some more. Some color there and improving on that. Like, how do you continue a darker image going this way? Because the same thing. We wanted to go have these labels kind of connected. So on here. Yes, we added the embers. If you see down here, there's a little bit of a. A fire pit there. Again, resting at night by a warm fire and having those embers come out into these. The chapter, you know, four label and same thing.
[00:08:30] Speaker A: The.
[00:08:30] Speaker B: The distillery, the property that we are at el Sabino, it's NOM 1643. It's five natural ponds.
[00:08:35] Speaker A: Right.
[00:08:36] Speaker B: Sunset there is incredible. Just driving out, parking next to one of the ponds, and just sitting there enjoying the sunset.
Another just heaven on earth to us. We just love being there. So we wanted to still kind of pay tribute to that. So there's a pond back here and of course, the pond is surrounded by agave. Right. And trees and wildlife and rocks. But that's kind of the setting there on the property as well.
Next to the. Next to one of their ponds.
[00:09:04] Speaker A: That's so cool. I mean, I've been. I haven't been to El Savino, but I've been to the Pesos Maria and the highlands area and. But people don't realize, like, when it's hot during the day, but you need a fire. It's cool.
[00:09:15] Speaker B: At night, it gets cold.
[00:09:16] Speaker A: A high elevation, you know, chills out, and you've got such a great representation of it. Enough of talking about the labels.
[00:09:23] Speaker B: Let's do it. All right. And there's some other nuggets in there.
Yeah. It's hard to talk about all. And some of it, you know. So I will just. Last point on the. The labels, and I don't know if I should mention this, but when we were designing chapter two, label dog of 13 years just unfortunately passed away. So there's a dog in there. Yeah. And then so I had, you know, Chad and Mike in this. And while we were designing chapter four, Mike's dog happened to pass away.
[00:09:48] Speaker A: Ah.
[00:09:49] Speaker B: And we're like, literally, as we're designing this and making changes and stuff like that, like, hey, you know, add the dog in there. Check Chad's dog a little bit younger. So, like, hopefully that's not some jinx or any omen of any of any sort, because we want our nejo to come out before his dog passes away.
[00:10:05] Speaker A: Right.
[00:10:05] Speaker B: And hope that that's not. That doesn't continue. So we'll see what we'll do for the.
Maybe jumping ahead up to the chapters five and six.
[00:10:13] Speaker A: You met my dog today.
[00:10:14] Speaker B: Yes.
[00:10:15] Speaker A: With a resounding bark.
[00:10:16] Speaker B: Yes.
[00:10:17] Speaker A: That one actually even got me to turn around.
My dog loves tequila.
Like, I'm not kidding.
[00:10:24] Speaker B: Yeah.
[00:10:24] Speaker A: So when I have. I have a big glass, I drink with normally, and if. If I walk in the house and I put my fingers in that glass, she will look at me and go, all right, man, just start licking. And she'll just lick.
[00:10:34] Speaker B: That's awesome.
[00:10:35] Speaker A: She loves tequila. So I. Dogs dying is the worst thing.
[00:10:39] Speaker B: It is. It is. It is. It is.
[00:10:41] Speaker A: My friend wrote a song, and it's, I wish grandpa's never died. But one of the things he said in the song is, I wish good dogs never got gray and old.
[00:10:48] Speaker B: Right, Right.
[00:10:49] Speaker A: Because a good dog is like a great tequila. You don't want to taste the bottle. Well, I know. So I try to have her drink Tequila every day. So why don't you start like giving some to the dog?
[00:10:59] Speaker B: So add some light years.
[00:11:01] Speaker A: Exactly. There you go.
[00:11:02] Speaker B: Well to try that out. Yeah.
[00:11:04] Speaker A: So what are we going to try first?
[00:11:06] Speaker B: We got to start with chapter three. Loosen us up a little bit before we get to the high proof. So this is chapter three again, fresh pop. That one's not open for you.
I as you're opening that a waste bit of pop.
[00:11:20] Speaker A: There we go.
[00:11:23] Speaker B: A little bit about it. So These are aged 3 and a half months in external barrels so that we sourced from California, the Russian River Valley of California. Some of that thought process is, you know, we wanted to be a little bit different in the space. A lot of brands, very good repos and anejos, but a lot of them use the. And I think someone came out with a study that like over 80% of the brands use like ex bourbon whiskey barrels for various reasons.
Availability, the availability. Obviously bourbons only use them once, you know, all those things. So like, hey, what can we do A little bit different. And in building this brand, you know, we were very blanco focused. So like, hey, we gotta, you know, learn about cooperage and barrels and all that fun stuff. And we reach out to some companies, some, some big, you know, international companies just to kind of pick their brain. And we. One of the guys that we talked to is like, hey, you know, in his experience and the chemistry and the science behind the barrels and stuff, that chardonnay barrels a little bit softer, a little bit lighter than urban barrels. So they do a good job complimenting the agave versus, you know, some of the master you can get. There's a ton of very agave Ford, you know, bourbon and whiskey barrels out there. But we're like, hey, what can we do? And this was this perfect timing where these barrels were available different. And the hope is that, you know, being very agave forward and have some good barrel characteristics but still have that agave shine through and the, you know, tequila shining through. So.
[00:12:53] Speaker A: We'Re going to do like a full review because I got to do videos on these. But I have a note that I, I didn't get to smell this last night and I was really curious if I would smell the same thing today. You know, when you dig in, where's that peanut butter come from?
[00:13:11] Speaker B: I When people, when people say things of like what they get and you can't get out of your mind, dude, someone I've never ever once ever picked up like peanut butter or Reese's Pieces pieces, now I, now I smell Reese's.
[00:13:25] Speaker A: Pieces, you get this great cooked agave. There's a really nice floral note. But in instead of the barrel imparting a caramel to like a lot of barrels impart like a caramel note or maybe enhance the vanilla note. This is imparting like Reese's pieces.
[00:13:43] Speaker B: Yeah. I never got until like last night. Like I said. Now I do smell it. I'm holding back from saying too much, but I love to hear what you're getting and on the nose and then when you taste it, of course. But I don't think it after those guys tried it last night that it smells more like that than.
[00:13:57] Speaker A: Than tasting. Like there's a.
Honestly a little bit of a. I really like a funky note in a tequila. Like I like. I like that malolactic funk. And you don't have that. It's not malolactic funk. But there is just a light like funkiness there to it that isn't. Isn't cheesy like some are. But it, it's just, it's funky. Yeah, I like it. We.
[00:14:23] Speaker B: I agree. I think we do have some fun. You know, some can be very funky where it's maybe something you can't drink every day or you don't because it's too funky. But it's enjoy when you have it. You enjoy.
[00:14:31] Speaker A: So rich, creamy.
[00:14:33] Speaker B: But we think we have a good kind of balance of. Yes. A little bit of different, you know, funk. Something you can still sip on every day. And I don't think I did mention. But this is also. So chapter three is also 85 proof. Like chapter one. Okay, so 42 and a half percent off on chapter three.
[00:14:48] Speaker A: Why was there no alcohol in the nose since we just fresh popped.
I know why.
[00:14:54] Speaker B: It's cuz it's good tequila because it's good tequila. I mean it definitely would say like RA products like. Yeah. You don't get like that alcohol harshness to it.
Some of them you have to blow.
[00:15:03] Speaker A: In it and clean it out a little.
[00:15:06] Speaker B: Okay.
[00:15:06] Speaker A: Waited all night. Cheers.
[00:15:09] Speaker B: Salud.
[00:15:20] Speaker A: My goodness.
That peanut butter went away like you said.
[00:15:25] Speaker B: Yeah.
[00:15:27] Speaker A: But I get a chocolate note.
Like it like a chocolate and a, A floral. Orange. Like an orange blossom. Floral.
[00:15:37] Speaker B: Look at that.
[00:15:38] Speaker A: Nice minerality.
There's a little bit of a caramel note that I wouldn't have thought was there from the nose, but.
And the proof of it. I like the, the heat.
It's a little.
[00:15:54] Speaker B: Continue.
[00:15:55] Speaker A: No, because I'm. I'm kind of stuck on it. Is it.
It's not like a cracked pepper but it's also not like a jalapeno, but it's like a blend of a vegetal heat to a pepper heat to me.
[00:16:07] Speaker B: Oh, I get. I get a little bit of that.
[00:16:08] Speaker A: And it just bangs right on the back, Right? Yeah. Nice balance.
[00:16:14] Speaker B: It does. It lingers, I think it, like.
[00:16:16] Speaker A: It's a long finish. Really nice, lingering, long finish, which is.
[00:16:19] Speaker B: What, you know, we like. And. And having that long. It's sitting there on. On.
[00:16:22] Speaker A: On your palate.
The touch of a niece, too. Yeah, just a little. As it's getting away and you breathe in, you get like a little bit of a niece.
[00:16:33] Speaker B: And again, we think. And that's still very agave forward. You get those barrel notes. It's still, you know, a lot of agave. You said something, and now I forgot. But, yeah, it. It's. Oh, I was gonna say, I think I get a little, like. Because I feel like our chapter one and two, you know, with the Highlands, you know, got florals. Floral and some sweetness. This had, like, a sweetness, but also a little bit of the dryness from that. That chardonnay.
[00:16:56] Speaker A: Yeah, I did. I did pick up a little bit of a dryness that you say that.
[00:16:59] Speaker B: Which I personally like. But it's not, you know.
[00:17:02] Speaker A: It's not.
[00:17:04] Speaker B: No, just a little dry and kind of a. A little, you know, added different sweetness to it in the three and a half months.
[00:17:12] Speaker A: Your floral note is really strong, too, though.
[00:17:15] Speaker B: Yeah, no.
[00:17:18] Speaker A: I don't know what to say. That floral note is. But there's a floral note that's really nice in the flavor.
How many months did you say? Three and a half.
[00:17:26] Speaker B: Three and a half months.
[00:17:28] Speaker A: How hard was it to source the barrels that you used?
[00:17:32] Speaker B: Not hard at all.
[00:17:33] Speaker A: No, I was gonna see.
[00:17:34] Speaker B: I have some witty. No, it was. We were very fortunate. Again, we were looking for shard, and we worked with a company that in Guadalajara that happened to have barrels that fit what we were looking for in Guadalajara already. So we didn't have to, like, go. But obviously we got more sense, and they had something we wanted to try out and, you know, kind of test first.
So it was pretty. They had a good relationship with where they get the barrels from. California had them down in. In Guadalajara. So just, you know, the initial couple barrels, we got the test from Guadalajara getting out to Jesus Maria, and then they were able to get those in with no problem.
[00:18:06] Speaker A: Well, I have to say, you guys are teaching Oscar Vasquez how to make good tequila, right? I appreciate that.
[00:18:13] Speaker B: Someone's got to show them how to do it.
[00:18:14] Speaker A: I know that apprentice is out there learning.
[00:18:16] Speaker B: Yeah.
[00:18:17] Speaker A: We dogging on you because you're not here, Oscar.
[00:18:21] Speaker B: Exactly.
[00:18:24] Speaker A: No.
[00:18:24] Speaker B: Obviously, Oscar brings a ton to the table for us, and we're so fortunate to have him. So all joking aside, we.
We have a great relation where we. We joke like that quite a bit. But it's. It's interesting how, you know, things came to be in obviously, meeting Oscar, but his experience with chemistry side and being a master chemist and getting into that, you know, the master distiller role, but obviously his experience with barrels and being a master blender for another company is really a very round, very knowledgeable guy, you know that we're just super fortunate to be working with and be part of this company.
[00:18:59] Speaker A: And he's incredibly smart.
[00:19:00] Speaker B: Oh, yeah.
[00:19:01] Speaker A: Like, his ability on his own is phenomenal.
[00:19:04] Speaker B: Yes.
[00:19:05] Speaker A: And he's got to work with some of the greats is putting him in that list, in my opinion, of the top master distillers. You know, when you talk about Felipe and you talk about Chava and you talk about Sergio and you talk about Ileana and Jimmy Salza, when you talk about these people, you. You're. You're a miss if you don't include Oscar into that conversation. Yeah, I think he's a great guy. He's so fun. He's easy to talk to. Very.
You know, he knows Spanish or English.
[00:19:39] Speaker B: Yes, that else as well.
[00:19:40] Speaker A: Sergio is like. He's working on it. My friend's working on it every day. But, you know, it makes it easy to communicate and learn from him. So.
[00:19:47] Speaker B: Yeah, no, it's. It's great. And like you said. Yeah, he's. He is very talented young, which is awesome for us. We'd say, you know, we're similar age.
[00:19:58] Speaker A: All the ages of my children.
[00:19:59] Speaker B: Yeah, Right.
Future ahead. Like, he obviously wants to, you know, he's worked with. With these massive Steelers and these brands and these distilleries and now, you know, kind of branching off and wanting to make a name for himself in the industry, and he's been doing that. So, again, we're fortunate to met him at the right time. Yeah. Because now there's a lot of people reaching out that one hand. Yes, exactly.
Chapter four.
[00:20:24] Speaker A: Let's do chapter four.
[00:20:25] Speaker B: I pulled out.
[00:20:26] Speaker A: Look, I. My. My daughter and her boyfriend bought me some really fancy glasses. Very fancy. Heavy. I like it. Yeah, it's got a great, great heaviness to it. I like pulling these up here so people see the color when it gets poured up here.
[00:20:37] Speaker B: I feel like I should Be pouring for you, but sorry to have it pour.
[00:20:43] Speaker A: You brought the tequila.
And I was running short on ski.
[00:20:46] Speaker B: Yeah, I see, I see that.
[00:20:48] Speaker A: I'm running short on manuscript though back there. And I kind of stopped sipping on it a little bit because I didn't want it to disappear.
[00:20:53] Speaker B: Oh, I might have some more of these.
[00:20:55] Speaker A: I was sipping away and I'm like, man, I gotta. I gotta ship this. I'm gonna drink it slow. But you know, maybe here in the near future we're gonna be able to find this in Indiana.
Maybe really be excited to be able to. Part of helping make that happen.
[00:21:09] Speaker B: So I think that'd be awesome. And we love that.
So. Yeah. Saluted. Chapter four.
So same barrels.
[00:21:20] Speaker A: Okay.
I'm gonna say Reese's Pieces hasn't left, but you know who showed up?
A little bit of juniper.
[00:21:28] Speaker B: I've heard that. I get that. I see that myself.
[00:21:31] Speaker A: But not a lot like just a hint of like a.
And keep in mind, I Sometimes I skip overcooked agave because I say that so much.
This definitely is agave forward. It's an agave bomb. You can taste all that. So I'm probably picking up more of the unique notes around it, but I didn't get any.
That's what I love about what happens in barreling and proof. I didn't get any juniper in three. But I get.
[00:21:58] Speaker B: Isn't amazing how you get different, you know, on the. The palate as well.
[00:22:05] Speaker A: Sometimes it also is the power of suggestion. You know, if somebody says, you know, I got a Jolly Rancher, you're like, holy cow.
[00:22:11] Speaker B: Yeah. Again, I never heard of Reese's Pieces until someone said it last night either.
[00:22:16] Speaker A: But when I smelled it last night, it was just like.
[00:22:17] Speaker B: And I don't think. Because I think of that as kind of a off putting sense like. But it's not. It's not. I don't know. You. I know. No, you didn't mean that. But I'm just saying because you know, initially if I'm saying because you would think of.
[00:22:27] Speaker A: So we even joked last night. Don't say that in front of Grover.
[00:22:29] Speaker B: Yeah, right.
[00:22:30] Speaker A: Like that. That would be something artificial. But it's not.
It's the blend of that cooked agave sweetness obviously meshing with another flavor or nose that's in there that came off as Reese's Pieces and it's still there.
It's almost a little more like rich. A rich sweet peanut butter.
[00:22:55] Speaker B: And then the chapter four, like chapter two is the 103.1 proof.
[00:22:59] Speaker A: Yeah, there Is more agave.
[00:23:01] Speaker B: Yes.
[00:23:02] Speaker A: Just, just the, the presence of the higher proof. But yet there's no more alcohol.
[00:23:06] Speaker B: No.
[00:23:07] Speaker A: Like you, you don't get this blast of alcohol like you would think.
[00:23:10] Speaker B: Again, I'm trying to not say too much before you try it, but I feel like, you know, our chapter two for 103.1. It doesn't drink that way. Same with, with this, I think you get a lot of that agave bomb, a lot of those different flavors. And now, obviously, with addition to some of the barrel.
[00:23:25] Speaker A: Barrel notes in there, this is, this is, this is three, but richer, thicker, a little bit warmer finish, which I like.
That juniper's not in the flavor at all. There's a little more anise, little more pepper than the, than the vegetal heat that I got.
[00:23:51] Speaker B: I definitely get more pepper.
[00:23:52] Speaker A: We did a whole review on this. We just did two entire reviews. It'd be good.
[00:24:02] Speaker B: We like the pepper.
[00:24:03] Speaker A: I love the.
[00:24:04] Speaker B: And I think that's, you know, pretty common for that region, but it really does shine through. And so there is a little bit more heat.
[00:24:10] Speaker A: There's more in that.
[00:24:12] Speaker B: Yeah.
[00:24:12] Speaker A: Yeah.
[00:24:14] Speaker B: But again, not, not, not too much where it's a harshness. It's just. Yeah.
[00:24:17] Speaker A: Warmer. So I, I, I, I battled with this the other day. A video will come out before this one does. So I've been doing blind still strength, you know, blind tastings and manuscript 01 in the final number four blind that I did. So I did a blind of all the blinds and Manuscript one.
[00:24:39] Speaker B: Love it.
[00:24:39] Speaker A: Blinds. Of all the blinds. And, and I have a hard time pinpointing it. And I tell me if, you know, what, what you think it is or some options, but there's a floral note that it.
But I can't put my finger on what.
What floral note is that? Like, it's like a lot of times I'll get, like, an orangey flower smell, you know, so it's like, easy to go orange blossom. And then I'm not really good at describing other flower smells. I'm always allergic to them, so don't.
[00:25:09] Speaker B: Spend a lot of time sniffing. Yeah, right.
[00:25:12] Speaker A: So what, what would you say that the floral piece of this.
What, what would you pinpoint that floral note?
[00:25:19] Speaker B: As we call Mike our wordsmith. He's great at that stuff. Like, with our tasting sheets, like, he'll, like. I mean, they'll put together something that. And, you know, again, you hear it, it's like, yeah, that's accurate. Oh, yeah, yeah. That is one thing. But I can't, I can't you can't pinpoint it. I can't pinpoint it either. I think there's very floral and that minerality. I think this.
[00:25:34] Speaker A: That.
[00:25:35] Speaker B: That blend of both kind of gives you that.
[00:25:37] Speaker A: Like, that.
[00:25:39] Speaker B: What is. And we, you know, I'm not the best at that. I feel like I'm confident we've done blind taste, where you can pick. Pick ours out and stuff like that. But there's so many, you know, good brands out there. I. You know, I'll. I will mention, you know, 1123. I've always said, like, what is that? It just seems like, what? I can't put my finger on it.
[00:25:54] Speaker A: It's somebody dumping limestone out of a dump truck.
[00:25:57] Speaker B: Yeah. It's all. What is that? That we can't. I can't put my finger. I can't say what it is. But it's so present. I like it.
[00:26:04] Speaker A: I love it. Yeah.
[00:26:05] Speaker B: So it's a little similar. Like, what is that floral note that you get?
[00:26:09] Speaker A: Okay, I'm gonna throw a challenge out.
[00:26:11] Speaker B: Okay. Okay.
[00:26:11] Speaker A: So I have two good friends.
They have a podcast called Whiskey Tequila Fridays. And Drew and Matt, have you ever listened to Whiskey Tequila?
[00:26:20] Speaker B: I. I have forgot about them. And, like, because you mentioned last time we met and we did in Chicago. You mentioned. I have. I have not met them, but I. I don't remember. Was the event.
[00:26:31] Speaker A: Drew was at the event.
[00:26:32] Speaker B: Okay. And I probably did.
[00:26:33] Speaker A: We were drunk.
[00:26:34] Speaker B: Just. Just to me, and I was.
Samples and make sure.
[00:26:37] Speaker A: Drink responsibly. Don't drink and drive. Don't talk to content creators when you're wasted. Right.
[00:26:43] Speaker B: But I think so. I did. I've had. I've heard their podcast before that you showed me.
[00:26:48] Speaker A: One of the things Matt is amazing at is, like, he would sniff this, and he would not only tell you what flower it was really.
[00:26:57] Speaker B: But what.
[00:26:57] Speaker A: How old he was at church camp and what state he was in. In church camp when he's 21st.
[00:27:05] Speaker B: That's awesome.
[00:27:06] Speaker A: One of the best funnest podcasts to listen to.
[00:27:08] Speaker B: Yeah.
[00:27:09] Speaker A: They do a bourbon, which they call it a quick sip.
[00:27:13] Speaker B: They'll.
[00:27:13] Speaker A: They'll sip a bourbon, and before it's off their palate, they sip the tequila.
[00:27:19] Speaker B: Really?
[00:27:19] Speaker A: And how does the tequila affect how the bourbon tastes?
[00:27:21] Speaker B: Really?
[00:27:22] Speaker A: Then clean the palate. Do it the other way.
[00:27:24] Speaker B: Do it the other way.
[00:27:25] Speaker A: Sip the tequila and then taste the bourbon. And how does the tequila then affect the bourbon? Because you know what's on your palate before you taste something affects what you're tasting.
[00:27:33] Speaker B: So, yeah, we loosened up A little bit trying some other before hopping on here with that. And yeah, it does change that. And that's what's so neat. Obviously, food does the same thing.
[00:27:43] Speaker A: Right. The challenge is we. We've got to get a manuscript, though, that I'm sure they have when they live in Chicago. They can go pick one up all over.
[00:27:50] Speaker B: They're available in Chicago.
[00:27:52] Speaker A: Grab a manuscrit. I don't care which one you get. If. If you need me to send you one, I will. I want to know what floral note that is that's coming from this tequila. So, Drew, Matt, I'm waiting to hear your show. And you'll be here on my show soon, so we'll do it here too, if we need to.
[00:28:08] Speaker B: So that's a great idea. I'm very curious as well.
[00:28:10] Speaker A: And we should.
[00:28:11] Speaker B: I'll put Mike on that on our end. Yeah. To pick it up.
[00:28:15] Speaker A: Pick it out too. And then see if it gets.
[00:28:17] Speaker B: Yeah, I think, like. Yeah, I never asked, you know, that specific. We have, like on our, you know, tasting sheets when we get.
[00:28:23] Speaker A: Is floral.
[00:28:23] Speaker B: But what specifically, you know, pinpoint kind.
[00:28:27] Speaker A: Of what category of floral. I'm going to make up something, but Matt's going to be like, that's a gardenia. October, right after you get done trick or treating.
[00:28:37] Speaker B: Yeah.
That's awesome.
[00:28:39] Speaker A: It's amazing.
Well, dude, I want to say thanks for coming on here and doing this. I mean, if you watch the live, we're going to just go live for a little while after we did this and hang out here for a little while. But, dude, thanks for being here. Thanks for doing this and thanks for making great.
[00:28:55] Speaker B: Thank you. Thank you for having me. Thanks for having me on and super awesome. I gotta see this. This place in person.
[00:29:00] Speaker A: This is Sergio Cruz does it to me all the time. I'll say it to you the same way. He says to me, I'll get you the door code.
And then if you're here, need to come in, just pop the door open and it's yours.
[00:29:13] Speaker B: Awesome crosses, amigo.
[00:29:15] Speaker A: Cheers, brother.
[00:29:15] Speaker B: Cheers.
[00:29:16] Speaker A: Hey, thanks for watching my videos. If you like this video and you like hearing about tequila, learning about agave spirits, and most of all, meeting brand owners and masters, master distillers. Make sure you hit that like and subscribe button. Cheers, everybody.
[00:29:29] Speaker B: Cheers.
