Episode Transcript
[00:00:00] Speaker A: All right, guys, we're doing it again tonight. A brand new brand, only been in the market a few months. Ramen tequila. You're gonna meet Pablo, Alfredo and Omar. These guys, they're brothers and they live in San Diego. They're from Jalisco, and they really got tired of bringing good tequila home to their family and friends without having a brand. A few years ago they decided, hey, we're going to create a brand. And they created a nice tequila. So check out this story.
[00:00:30] Speaker B: It's tasting tequila with bread.
[00:00:40] Speaker A: Hey guys, I am fired up to be here today. We're talking about this new tequila right here, Brahmin tequila. We're going to learn the whole story. We've got a couple of guests with us here to explain it. We've got Alfredo and. And we've got Pedro and we've got Omar, who's hiding off in the screen. There he is.
[00:00:57] Speaker B: I'm here, I'm here.
[00:00:59] Speaker A: How are you guys doing tonight?
[00:01:00] Speaker B: Fine. Pretty good.
[00:01:01] Speaker C: How are you?
[00:01:02] Speaker A: So doing great here. Tell everybody where you are right now.
[00:01:05] Speaker D: We here in San Diego, California.
[00:01:07] Speaker A: Okay, if each one of you could tell who you are and what your part of the brand is, starting with Pedro.
[00:01:15] Speaker D: Okay. My name is Pedro Contreras and I'm the one of the owner of the brand.
[00:01:21] Speaker C: We are three brothers.
[00:01:23] Speaker D: I'm the one that we start with the tequila. The plan with the tequila. Omar and Alfredo, they help me a lot to do the process too.
[00:01:31] Speaker A: Okay, perfect. And how long has the brand been around?
[00:01:35] Speaker D: When I started make the name and everything, almost five years.
[00:01:39] Speaker A: Okay.
[00:01:40] Speaker D: And the 20, 20, that's when I started like look for the name and give it to me and all the process to export it to United States.
[00:01:48] Speaker A: So what was your thought process behind deciding I'm going to start a tequila brand?
[00:01:53] Speaker D: We from. From tequila, maybe like 10, 15 minutes from tequila Magdalena. That's the town we raised. Okay. And when I used to go in September, there's like Mexico, Independence Day, there's like a party in for 15 days on the town. It's Catholic parties. I started drinking many days over there. I'm not a drinker, so nothing happened to me next day, you know, so. So I was curious why here in San Diego next day you feel really bad and over there one day and another day, the most days I was drinking was five days, seven to three, four in the morning. So sleep couple hours, eat and the party next, next day. So that's. That's. We didn't plan it. We didn't plan make a business with the tequila. But we. We start having a lot of relationship with. With people over there. And now we just bringing out to San Diego and Los angeles too.
[00:02:50] Speaker A: Yes. September 16th, Independence Day is one of the funnest days to be in Mexico. My wife and I spent our 36th anniversary this year, which is September 16, in Arandas.
And we experienced a week of Independence Week. And it was. It was fantastic. I would recommend to anybody that wants to go to Mexico to go during Independence Day. And it's a great experience. So there, outside of tequila, were you bringing a lot of the tequilas that you were getting there up to San Diego and sharing those with folks?
[00:03:20] Speaker D: Yeah.
[00:03:22] Speaker A: And then you decided, hey, let's bring some good tequila to San Diego instead of drinking the tequila that's in San Diego?
[00:03:28] Speaker D: Yeah, we. We bring that. My brother, they have trucks, his friends. So we bring the tequila to Tijuana and then I go out four or five days a week to Tijuana. So I come back and I bring it.
[00:03:41] Speaker B: So like he said, it was never meant to be a business. You know, he went, you know, like every year he would go to Mexico and then he's not a big drinker, but he finds out that he drinks and drinks and he doesn't get hangovers or anything like that. So he said, oh, I want to bring something like that. Because when he drinks over here, he always gets headaches or something wasn't right. He ends up bringing them, you know, he, like in bulk and started to bring them. And then they have friends with transportation and stuff like that that transport other. Other goods from Mexico. And he started sending batches and batches and he started handing it out to friends and family. And then everybody was asking him, bring some tequila, bring some tequila. And then that's kind of where he got the idea of, okay, let's turn this into a business. You know, it's a business now because he already did all the work and, you know, it's. It's not easy task, but he's done all the legwork. He's been doing it for about five years. And about two months ago, he brought it into the market, and it's now in the market. He's got the blanco in the market and he's getting ready to bring the repo, the anejo and an XA.
[00:04:49] Speaker A: Fantastic. What was your process of finding NOM 1624 and getting a relationship with the distillery?
[00:04:56] Speaker C: He went to like 30 different ones.
[00:04:58] Speaker D: Yeah, I went to a lot of places when I have the, the. The name you make Appointment, they, they do it for me. And they're really nice.
Distillery. Distillery. They're really nice. But I didn't like the product. So I spent, let's say, 15 days over there with my friends both here, over there. And we have a relay this and, and one other on the Santa Teresa, the, the fabric. And they told me, theo, come, come to the place, and we have very good tequila. And then the first week, I didn't, I didn't, I didn't, I didn't go. I go the second time. That's when I go to the fabric and I like the product. And they, they made me bring the, the agaves and they cook for me. I don't buy the blanco for them. They do the work for me.
[00:05:44] Speaker A: Okay, so you, you arrange getting the agaves that are going to be used for it?
[00:05:48] Speaker D: Yes, I select the agaves. We have two ranches with. With agaves with my friend, and we bring the agave there. They charm everything. And, and that's why we have the blank for right now.
[00:06:01] Speaker A: Fantastic. Are all highlands agaves?
[00:06:03] Speaker B: No, Slowland Valles agaves.
[00:06:06] Speaker A: See, so that is close to where you're from, right?
[00:06:10] Speaker D: Yes, Amatitan. That's that.
Yeah. The ranch is like 240 acres. So it's just big.
[00:06:20] Speaker A: That's a, that's a lot of hectares when you're in Mexico.
[00:06:23] Speaker B: Yeah, a lot of plants.
[00:06:25] Speaker A: A lot of plants. You choose the plants and then they bring them to the distillery, and then from there the distillery kind of takes over. And then did you kind of guide them through the process that you wanted them to use to make the tequila, or did they kind of have their plan and you just brought them the agave?
[00:06:40] Speaker D: No, I guess I just bring the, the agaves. But now I know I have to go and stay there. Like learning a lot of things. I didn't know that part. I just find out there. I had to be more. Learning more about how do they do and everything.
We want to start spending more time over there too, so we can be learning more and be sure the quality is very good too.
[00:07:01] Speaker A: Perfect.
[00:07:02] Speaker D: That's our plan.
[00:07:03] Speaker A: Couple of processes. At your distillery, you said they have stone or brick ovens and then also an autoclave. The first tequila that you brought out, the regular blanco, is that just all autoclave?
[00:07:14] Speaker B: No, it's a blend.
[00:07:15] Speaker A: Okay, so a blend of stone oven and a blend of autoclave.
[00:07:19] Speaker B: Yes, and that's what gives it its unique flavor. It's a blend that we created. So we started off like you said. He started off he brought his plants to the distillery. They cooked them. The master distiller cooked it. It gave samples. Okay. This and this. And then we ended up kind of trying and see what we wanted and what we didn't want, you know, so we kind of created a flavor. There's no additives in it, but by mixing different percentages of the stone versus the autoclave, it gives it that. That unique flavor.
[00:07:51] Speaker A: So they're doing the slow cooking in the stone. Are you doing high pressure cooking in the autoclave or low pressure in the autoclave? It's high press, high pressure. Yeah, that's. So then from there, crushing. Are you using a roller mill?
[00:08:03] Speaker B: El tahona? Yeah, they're using tahona too.
[00:08:06] Speaker A: Okay, so both. So are you doing a blend of tohona crushed and roller mill crushed?
[00:08:11] Speaker B: Yes.
[00:08:11] Speaker A: Okay. Are you hona. Crushing the stone, oven cooked, and then roller milling the autoclave? Cooked?
[00:08:26] Speaker B: Yeah.
[00:08:26] Speaker D: I told him I want the taona and the oven.
That's what I want on my bott.
[00:08:33] Speaker A: Okay, Are you guys then blending that in fermentation, or are you fermenting them separately and blending them later?
[00:08:39] Speaker D: No, it's just separate.
[00:08:41] Speaker A: Separate the whole time. Okay.
[00:08:42] Speaker D: Yeah.
The horno is one and the toclava is another one.
[00:08:47] Speaker A: Okay.
[00:08:48] Speaker D: This is two white tequilas, Two blanco, two white tequilas.
[00:08:50] Speaker A: And you're blending it after distillation and after. Okay, so let's talk about the stone oven. Tojona, are you doing stainless steel or wood fermentation?
[00:09:00] Speaker D: Stainless steel.
[00:09:01] Speaker A: And are you doing fibers in the. In the. In fermentation or. No, fibers.
[00:09:06] Speaker B: Without fibers.
[00:09:07] Speaker A: Without fibers. Okay. Open air is all wild. Or do you have a propagated yeast that you use? Are you adding any yeast?
[00:09:13] Speaker C: Yes, beer yeast.
[00:09:15] Speaker A: Beer yeast.
[00:09:16] Speaker C: Prosperity hunter yeast.
[00:09:19] Speaker A: Okay, but it's beer yeast and then distillation for that. Is it copper, stainless steel? Stainless steel.
[00:09:27] Speaker D: Any.
[00:09:28] Speaker C: All around?
[00:09:29] Speaker A: All around. Okay. Yes. And then going to the autoclave through roller melee, and then same stainless steel, open fermentation. Same yeast?
[00:09:39] Speaker C: Yes. Everything else is the same.
[00:09:41] Speaker A: Okay.
[00:09:41] Speaker C: Until the product comes out. Then that. When the blend happens. Once you have both completely done, then.
[00:09:48] Speaker A: Do you want to say what percentage your blend is of tohona and roller mill?
[00:09:52] Speaker B: No.
[00:09:53] Speaker A: Okay. You don't have to.
[00:09:56] Speaker B: He's. When we started, and he would bring and bring product, and then everybody liked it. And it's because some people don't like that very strong flavor with the Taona, the smokiness, you know, the. The earthy. And they like the other one. So we kind of balanced it out to where it was enough of both, you know, that's kind of where I came in with the three brothers.
[00:10:19] Speaker A: You don't have to give the secrets, but I have to ask the questions.
So, Mary, so after you go through distillation and you blend it together, are you guys letting it rest for a little while before you go to bottling?
[00:10:38] Speaker D: Yeah, they leave it up. Depends when we are ready, like maybe two weeks, one month. Depends how ready we are to, to put it on the, on the bottles. That's the first time I, this is the first time I did it.
So it's for a batch, so.
[00:10:56] Speaker C: Probably.
[00:10:56] Speaker D: Two months or one month probably because.
[00:10:59] Speaker A: One of the things I noticed is it has a nice soft feel to it. Right. We talked about some people don't like that bite of a lot of minerality or that, that blanco that, that really bite you. And this doesn't have that. It has a nice sweetness to. It has a good cooked agave flavor and it has like a softness that would be a tequila that's rested a little bit or aerated a little bit. So I like that this is a, a tequila that's very easy to drink with a good cooked agave flavor. But I didn't, I knew you had a tojon on the bottle, but I didn't know you were doing that to Hona blend like that. That's really cool. How'd you come up with the idea of doing both?
[00:11:32] Speaker D: Him, he told me why you don't mix it. And I asked if, I asked the master distillery, if that's, that's not like there's no problem. No, you, you can do whatever you want. It's like that's your own recipe. So we, we, we did it and a lot, a lot of our woman's like it and the family for, for.
[00:11:54] Speaker B: Some of that same reason, the blancos, until recently, they used to be more for, you know, mixing cocktails and stuff. A lot of people didn't drink blancos straight out, you know, because original blancos have that very, that have that bite. So, so we try to make it a little bit easy going for everybody to enjoy it, like a sipping tequila. So that's kind of where we started to mess with. So I manufacture ice cream for a living. This is the first time we kind of did the tequila. But you find something that's palate, friendly, yet still has a quality. And that's eventually what we tried to get out. That's where the smoothness we have a lot of like he says a lot of women like it because it doesn't have that bite, you know, because you can drink it and you can sip it. You can mix it in cocktail. It's very versatile, yet it still doesn't lose the characteristics of the agave, of the, you know, the whole process.
It's very, I guess, artisanal, you know, for. For tequila. Everybody does different ways. It's like, okay, it's a kitchen, but you got 10,000 different cooks. Some cooks are very well known, you know, and some are not yet they still make good food, you know, so this is same thing, you know, it's very hard sometimes. You need a lot of money to get known or a lot of time, you know, but it's like a baby.
[00:13:09] Speaker D: You feed it.
[00:13:09] Speaker B: You feed it till it grows.
[00:13:11] Speaker A: I agree. That's one of the reasons why I wanted to have you on. We talk about those big, traditional noms that are out there, right? The distilleries that everybody's kind of talking about. And there's a lot of tequilas that are coming out of distilleries that people don't talk about. Where we're learning there's, you know, there's more than distilleries out there, than cascaline. Now we're starting to see that other distilleries are making great tequila, too. That's why these are important, because we can talk about what you guys are doing that is also special, like some of those other distilleries. So that. That's why I wanted to have you on and. And go through this discussion and talk about it. So we appreciate it. Yeah, no worries. This. This is fun stuff. You know, this is my hobby, so I got to have fun, and I get to drink tequila.
[00:13:51] Speaker C: A reason to drink always.
[00:13:55] Speaker D: So he don't drink tequila?
[00:13:57] Speaker C: Yeah, he started this at about. It's been almost six years. He started maybe five years ago with this process, and then he's like, oh, I'm gonna bring a tequila. So after a year, I gave up on them. I'm like, man, when it gets here, let me know. So that's how it went. So that's why I didn't know much about it. I mean, we're pretty much like that kid that wants a Mustang to do donuts, but you have no idea what you're buying. You just want to do donuts. So you buy it, and then you find out, like, whoa, there's a bunch of Mustang clubs. And then they're like, hey, what type of hairs you have? I'm like, I don't know. I do donuts for a living, you know what I mean? So. So that's where we are. We bought a 700 horsepower Mustang, but we don't know what's in it. We just know it does donuts.
[00:14:43] Speaker A: Well, I've been drinking tequila and I've been sipping tequila for 20 years, so I have a deep rooted love for tequila. So are you guys. Do you drink a lot of other tequilas too? And like, have you experimented with a lot of the other tequilas that are out there since you started doing this?
[00:15:01] Speaker B: So I. I drink a lot of tequila. I've been drinking tequila long time and I try everything because I like to try, you know, there's.
It just. Everybody's different, you know, but lately, like, can I throw some names out there that I thought were pretty decent? Like there's a mi genta blend with five agaves from the five different states. I thought it was really good. Very, very good. You know, I've tried some, some that are not tequilas because they use other kind of agaves, you know, like caballito, which is really good.
You know, G4s are good.
Siet Leguas is good. Like, there's just a great variety and there's a lot of good ones out there. It's very hard to say, oh, yeah, this is my only tequila, you know, but there's some for different occasions, you know, sometimes, you know, you have a bottle that's all for a special day, and you have a love for that bottle that, you know, for whatever reason, there's a love for that bottle that you don't want to drink it until something special happens. But then you don't know if it's going to be good or not, you know, Excellencia was really, really good, and then it got hyped, and then it was super hard to find. But it was something that was always around, you know, it's hard to find now and with time, a lot of people don't understand. But tequilas, they will never taste the same because the plants are different, the seasons are different, kind of like wine.
A lot of people think that I'm going to buy centenario. Well, it tastes the same, but it's. Is it really tequila, you know, or, you know, something that's mass produced is.
They go for that. You know, it's like if you want a cheeseburger from McDonald's, you go to McDonald's, it's going to taste same everywhere. With tequilas, if you go back to the part of the artisanal, it Won't be the same. You know, one batch might be really good, and the next batch might be okay. But that's kind of part of the excitement, right? I mean, I don't know. For me, it is. I don't know if it's the same for you.
[00:16:54] Speaker A: Yeah, it's the terroir that you get from the agave, from the water at the distillery. Different times, different seasons during fermentation, different yeast, you know, that cultivate at each place. They all affect that flavor. So I think that's really important for people to know that, yes, there are tequila brands out there that when you go buy it, it's going to taste the same every time. And that's their goal. They're making sure this tequila is consistent. But good tequila, artisanal tequila is going to vary each time that you get a lot, and it's important to celebrate each lot and know those differences. So I'm glad that you guys are doing that and expressing that in your tequila.
[00:17:29] Speaker B: When we were creating this blanco, because Pedro would drink a lot, but same brand, his, his, you know, his no brand tequila. And I, I had him try, you know, like, hey, look, like, this is really good. This is really good. This is really good. We should try to get something similar to this for this and something for that. And then he started to say, okay, and then starts to learn that, you know, it's, it's, it's. It's a recipe, you know, and you try and make it to whatever you believe is, in his case, his brand. He's got to make that brand worth what he thinks, which is what made him come into the business of tequila, you know, because he wants quality. He wants a good product that everybody can. That everybody can have and kind of share. Share the experience, you know?
[00:18:18] Speaker D: Yeah, he, he gave me a lot of examples. And I, I go back over that tequila, I try it, and people give it to me, and I don't like this one. I don't like this one. So, so it was very, very, very good idea. He gave me the example. So I go over there and taste it. No, I don't like this.
[00:18:32] Speaker C: He's starting to understand what a tequila.
[00:18:36] Speaker D: Should be like or the smell and the taste and, and now you have it, and you, you know, we have it like in your palate and. Yeah.
[00:18:44] Speaker A: So, yeah, learning how to pick up those flavors and what to look for in a tequila and, and the nose and the finish, you know, and the differences between all of them is really interesting. I think that's really cool. That's one of the things I love about Tequila. So let's jump into the name. Where did this name come from?
[00:19:01] Speaker D: Well, when I started getting the names, it was kind of hard to get like Hispanic names or, or horses or land.
So I figured out about the bull and the bull have same colors of the, of the Tequila. Tequila too. The Brahman is all the world is in Mexico. They call them the 4x4 bull. So I think this is the same quality of the tequilas.
[00:19:26] Speaker B: You know, it's, it's so.
[00:19:28] Speaker D: And they give it to me. So we have another three titles.
[00:19:31] Speaker A: Okay.
[00:19:32] Speaker D: And this is one of them Brahmin.
[00:19:34] Speaker B: So all the, all the dons are gone. All the, you know, agave this or blue, this. Those are all gone.
[00:19:40] Speaker C: Sold. Taken.
[00:19:42] Speaker B: Trademarked by somebody.
[00:19:43] Speaker A: So.
[00:19:43] Speaker B: So that's, that's how he came up with. He was also into the, into livestock down there in Mexico. And that's, that's. He's mentioning about the colors of the Brahman is pretty similar to the colors of Tequila. There's a white and there's the, the brownish and then the dark ones.
[00:19:59] Speaker A: And then I like that your cap is. It almost looks like a tona stone. Like, I like that stone look to it. It's very cool. I like that you have this.
[00:20:08] Speaker C: You can, you can take it off and do that thing like come in.
[00:20:13] Speaker A: That's awesome. So did you come up with the label or did you work with a team to make the label for you?
[00:20:18] Speaker B: So it was between all of us. We kind of, you know, looked at what was out there.
Again, quality. So we wanted something a little bit on the elegant side. And that's where the gold, you know, that's where the gold foil comes in the paper. You know, you can feel it. It's, it's, it's a good, it's a good quality label. And I think a good product should come with a good. You know, we don't have a box or anything for it, but the label itself, I don't know if you can see or, or feel for yourself, but you can feel it's. It's worth it. You know, we tried not to make anything cheap on this.
[00:20:53] Speaker A: It's a great looking, elegant presentation. And if that's what you were going to.
[00:20:57] Speaker C: I'm not sure if you noticed, but there's a cross on the top of the bottle. And also on the agave, like right, right underneath Tequila Blanco. Yeah, underneath where it says Tequila Blanco.
[00:21:06] Speaker A: Right underneath. I do see that, yes.
[00:21:08] Speaker C: And then also on the agave, on the on the neck.
[00:21:11] Speaker A: Okay. Yes, I do see that.
[00:21:13] Speaker C: We're really castelling, so we wanted something. Hopefully everybody use it for a good.
[00:21:18] Speaker A: That's really cool. And I wouldn't have noticed that if you didn't point that out. That's very cool. All right, so. So we got the. We got the blanco out there. You mentioned the reposado. So tell me about your repo. What is your aging process? What kind of barrels are you using?
[00:21:33] Speaker D: I think probably six months. I have one already at home. This is. This is a sample they sent me.
[00:21:39] Speaker A: Okay.
[00:21:40] Speaker D: It's on.
We. We design only if we want to have the white barrels or the French barrels.
[00:21:48] Speaker A: Okay.
[00:21:48] Speaker D: Yeah.
[00:21:49] Speaker A: So have you decided which one you used or did you use both?
[00:21:52] Speaker D: Yeah, they already sent me some examples. So. So. So we can. We can try it. I don't want to rush the process. You know, we. We want to take time slowly.
[00:22:02] Speaker B: He's having. He's having some put in French oak and some in American white oak. And from those, depending on what comes out and what he decides he wants to put out as a repo, then he will decide if it will be the French oak or the.
[00:22:17] Speaker A: Well, you guys are doing a great job with the blend, and blends of French oak and white oak make great tequilas too. So maybe the idea of a certain percentage of blended French oak with white oak may be a great option as well.
[00:22:30] Speaker D: As soon as always.
[00:22:31] Speaker B: Always a possibility. Right. The first time it came out. Amazing. So.
[00:22:35] Speaker A: So then are you going to go from there to an anejo and come out with an anejo as well?
[00:22:40] Speaker D: We have anejo and we have extra. Okay.
[00:22:42] Speaker A: Yeah. That's the XA that you sent me here to try.
[00:22:45] Speaker D: 63%, the high proof. That's an French barrels, and I think they have cognac, those barrels.
[00:22:53] Speaker A: Okay. And is it going to come out as a high proof, too, when it comes out?
[00:22:57] Speaker D: Yes, the same. The little bottle you have is. That's. It's going to come like. Like that.
[00:23:01] Speaker A: That's it. Okay. And then is your repo going to be high proof as well?
[00:23:06] Speaker D: We haven't decided yet. Maybe. Maybe 40%. Okay, maybe. Yeah, maybe a blank.
Maybe. Blanco want to bring a high proof.
[00:23:16] Speaker C: The one that you have there.
[00:23:18] Speaker D: They tell us that repo don't. Don't sell too much.
[00:23:20] Speaker C: Yeah, that one.
[00:23:21] Speaker A: Okay. That's the autoclave 55.
[00:23:24] Speaker D: Yes.
[00:23:25] Speaker A: And then do you guys have a plan to release like, a Tohona edition and then an autoclave edition where they're. They're separate Bottles that people can buy, or are you always going to stay with the blade?
[00:23:36] Speaker D: No, only the. The. The orno.
[00:23:38] Speaker B: We didn't find them as tasty.
[00:23:40] Speaker A: Separate. You don't like the tohono on its own?
[00:23:43] Speaker B: Well, what happens is that it's a big difference in flavor, and he doesn't like one by itself, and other people don't like that one by itself. I'm more of a tahona guy. He's more of an autoclave guy.
So I think he wants to settle on. On the first lines to be, you know, solid.
Because if he focuses on too many, then he's going to have six or seven different.
And then it's a big chilaquiles, you know, and then that can go bad. Really bad.
[00:24:15] Speaker A: Okay, so here's a question I love to ask people, and I'm going to ask you guys kind of independently of this. So now that you have your tequila, you've created your baby, you brought tequila to San Diego, you thought about the brand. Now you have it. If you could sit down and drink this tequila with anybody alive. Not alive. Famous. Not famous. Family, friend, whoever, who would you want to sit down and share this tequila with?
[00:24:41] Speaker D: My wife.
[00:24:41] Speaker A: Okay. Has she not had it yet?
[00:24:43] Speaker D: No, no, no. She drink it. Okay. Happy, Happy woman, happy man, happy life.
[00:24:49] Speaker A: Happy wife, happy life. Okay, fantastic. What about you?
[00:24:53] Speaker D: My wife like it a lot.
[00:24:55] Speaker A: Does she?
[00:24:55] Speaker D: She. Yeah, a lot.
[00:24:57] Speaker A: I'm gonna take.
[00:24:58] Speaker D: I have to remove the bottle.
[00:25:00] Speaker A: No, you never do that.
[00:25:01] Speaker D: Yeah, you want to go to bed, you leave the bottle alone.
[00:25:04] Speaker C: And she used to never drink until now.
[00:25:07] Speaker D: Yeah, she don't leave it straight, though. I used to make cantaritos.
[00:25:11] Speaker B: Not if you heard of that drink.
[00:25:13] Speaker A: Yes, I love a cantarito.
[00:25:15] Speaker D: I do the cantaritas. It's very good.
I think I do a little, little, little better.
[00:25:24] Speaker C: Especially if it's better quality tequila.
[00:25:28] Speaker B: Okay.
[00:25:29] Speaker A: Alfredo, what about you? Who would you want to drink this with?
[00:25:31] Speaker C: I was. I would say also mainly my wife, because, I mean, we have.
I have four girls with her, and they kind of run around all day. We. There was a point where we had three under three.
So tequila did the job.
[00:25:48] Speaker A: Yeah. It probably helped you get the. Get the three kids and put up with the three three year olds.
[00:25:53] Speaker B: That's how he puts up with the three. Three.
[00:25:55] Speaker A: Man, that was crazy.
[00:25:57] Speaker C: So, I mean, it worked magic.
[00:26:00] Speaker A: Yes. What about you, Omar?
[00:26:02] Speaker B: You know, we're all very family oriented and we have friends. Right. I think this is something you can drink with anybody if it would be one person it would probably be with my mom, you know, because why we have very, we don't have them very often, but when we have a conversation it can go pretty deep, you know. And I think this, this doesn't make you say something you shouldn't or over or. I mean you can enjoy it yet feel good about what you're drinking and speaking. And so I, I think it'd probably be my mom.
[00:26:37] Speaker A: Well, tequila makes people happy. It brings them together and it opens the heart. So that's, that's a great thing to be able to share with people. Tell everybody where they can actually find your tequila today. Where can someone go buy this?
[00:26:49] Speaker D: We have this blue wine and spirits.
[00:26:54] Speaker C: Pass it currently with Liz and Maria and then that's in LA area and then here in San Diego there's several liquor stores. But the one that people might know the most is Old Town Tequila.
That's the other one that normally people that has a lot of liquor and obviously they don't just take any as same with blue wine and spirits. They don't just take any tequilas in. They want to make sure it's high quality so that their customers go and enjoy high quality stuff.
[00:27:26] Speaker A: And both those liquor stores ship to like 40 some states. So yes, if you want to find this tequila you can go there and buy it online and tell them where can they find you on social media.
[00:27:39] Speaker C: We have, I have my page. That's more like. It was my page and I converted into the tequila and it's called Tequila Brahman. That's an Instagram. That's the only page I have. And then the official page is Brahman Mex, like Mexico.
And that's the official page that there's a somebody that monitors that and does all the advertising and all the media stuff. So those are the two pages that.
[00:28:07] Speaker D: We have currently right now.
[00:28:09] Speaker A: Like do you have a glass that you're drinking?
Because I think we need to do a salute.
[00:28:15] Speaker D: My brother is going to look us only the problem is he drink too much when he was young.
[00:28:20] Speaker C: So what happened was obviously I was in the Marines for 10 years, seven months and we drank a lot. I mean what else there was to do, right?
So it came to a point where I started peeing blood. So then they're like, look, we already gave you all the help, we already told you what to do and what not to do. You obviously don't care. What we can tell you is that you can die in a week, you can die in a month, or you can die in 10 years. Your labor is giving up on you. So I'm like, okay, I think I'll call it quits.
[00:28:52] Speaker A: Yeah, pick the 10 years, for sure. Well, guys, I want to say thanks for doing this with me and spending your time and sending the tequila. And I want to say cheers. Salute to you guys.
Thank you for doing this.
And here's the great tequila. Cheers.
[00:29:08] Speaker C: Thank you.
[00:29:08] Speaker B: Thank you.
[00:29:09] Speaker A: Cheers.
Okay, perfect. That's how I make a thumbnail.
