The Story Behind Paladar Tequila | Interview with Co-Founder Pete Nevenglosky

[00:00:00] Speaker A: If you don't know this brand right here tonight, you're going to. Today we're going to do an interview with Pete Nolfinglawski, the owner and the founder of Paladar Tequila. He's going to talk about the story behind Paladar, but not just Paladar. All of the other amazing spirits that this guy works in. This was one of the most informative and fun interviews I've done in a long time. So stick around and meet Pete, and let's have a glass of Paladar. [00:00:31] Speaker B: It's tasting tequila with bread. [00:00:40] Speaker A: I am so excited to be here with you tonight, Pete. We're going to talk about a brand that I've always been in love with, and I can't wait to hear the story of these bottles. I think they're so cool. How you doing tonight, my friend? [00:00:52] Speaker B: Good, man. I'm doing good. Excited to be here. Excited to drink some stuff and chat some things. [00:00:58] Speaker A: Well, let's. Okay, so we're going to drink some stuff. Can I pour my favorite Paladar so far? [00:01:04] Speaker B: Let's do it. Pour it. [00:01:05] Speaker A: Okay. This is it right here. Absolute favorite one so far. It is. [00:01:13] Speaker B: That's a gel. [00:01:14] Speaker A: So good. [00:01:16] Speaker B: Yeah, yeah. [00:01:17] Speaker A: And is this. So here's my next question, since I'm almost out. Is this readily available? [00:01:22] Speaker B: I mean, readily. You know, it's available. It's available. We're gonna keep making it good. You could find it, but I wouldn't call readily. You can find on our website and select cool stores. You know, that might. [00:01:36] Speaker A: That's all I need to know that there's a website that I can order more. I will. I love it. [00:01:41] Speaker B: There you go. I'm gonna. I'm gonna start with our still strength, because this is one of my favorite things that we make, and I think it's a good place to start. [00:01:49] Speaker A: Second favorite one. [00:01:51] Speaker B: There you go. There you go. [00:01:52] Speaker A: Yeah. The still strength is so good. It is amazing. [00:01:57] Speaker B: Thanks, man. [00:01:57] Speaker A: Oh, actually, that's this one. [00:02:00] Speaker B: Yeah, you got it right there. Yeah. Yep, yep. [00:02:02] Speaker A: I'm excited, though, because I picked up an extra still strength, so I still have one on the shelf behind me, so. [00:02:07] Speaker B: Oh, there you go. It's always good to have two bad. You know, it's always good to have one open and one to look at and maybe open as well. [00:02:14] Speaker A: I'm the big believer of if you've got something you like, buy as many as you can find. [00:02:19] Speaker B: Yeah. Yeah. [00:02:20] Speaker A: All right. So introduce yourself to everybody. For everybody that doesn't know, let's hear a little Bit of a story about [00:02:27] Speaker B: who Pete is, man. Okay. Pete Demingloski. I am a co founder of Paladar Tequila, which we're here predominantly to talk about, but also just a lover of spirits. So I came from a marketing background, grew up in New Jersey, went to school in D.C. then lived in New York for some time. And I live in Vegas. But I just kind of fell in love with with spirits. Hanging out at awesome cocktail bars in New. I launched my first brand in beverage alcohol which is a cachaca avoir. So this is a Brazilian sugar cane spirit. This is why I'm here. This is how we got to know the ordains. This is how I got to know many people along the road. Of all the things that I've done. Basically fell down a rabbit hole of a 500 year old category. Traveled in Brazil, tasted 500 different Cachacas over the course of six weeks, different regions of Brazil, snuck 50 back in a suitcase, 47, made it blind, tasted those at bartender friends in New York, fell in love with the producer. Similar story, right? Three generation woman distiller, her grandfather started it. They've owned the land. It's four hours outside the city of Rio. It's a state grown cane. Just like we sourced the agave from the Orendine family fields. All like the trappings of those things, right? And so I fell into that, kind of got to a point where I was just like, I don't want to work for anybody anymore. And this idea seems as good as any, but let's try it, right? And through that journey and just kind of being open and meeting great people, I bought a coffee shop in the West Village, had a bottle mock up out of a. And this one in particular, Ambarana. Here we go. It's all tying together to some degree, right? So I have this bottle mock up out. We're interviewing somebody. This guy's just kind of eyeing the bottle. So I start talking to him. We talk 20 minutes. My business partners give me dirty looks, you know, and he's like, yeah, I had a few bars, whatever, right? And we tries the Ambarano love. He's like, what are you gonna have bottles? Let's do something. And he writes down his email and it's petrosky.sasha Gmail.com. so Sasha Petroski, probably the most important guy in the modern cocktail movement in my opinion. Certainly one of the handful, right? You know, I'm ha. I have a board meeting with our advisory board like that weekend and they're like, I had the list of target accounts and Milk and Honey was. And little branch like, forget it, you're never going to get to them anyway. We end up launching the brand at the 23rd street space in Milk and Honey. It's a construction zone. Like Diageo could have paid him a million bucks. It was holding the fuck off, right? And instead he's doing his thing. We just paid his bartenders, right? It was just an awesome way to introduce it. So really crazy. So all of a sudden we're on the map in the cocktail scene. And then I spent eight years traveling around, touring different parts of the country, telling people about this category and how you can it. And it's not just about the Caipaninha and all these crazy woods that it's aged in. I got to know a couple key people in that moment. One is sharing an importer with Arete in Europe. So that's how we got to know Eduardo Jr. Lalo, as many people know him. Right. We had the same importer. We kind of just became friends, started talking about doing something. Another was you talked about, I'm also co founder of rare character Whiskey. I met my partner Pablo, who's a restaurateur from LA in that time because I convinced him Kashasa could be delicious. Right. Anyway, subsequently 2019, we kind of start the Paladar project. I launched an aquavit, Scandinavian spirit, also 500 years old, also very underappreciated, really fucking delicious. New York Times, blah, blah, blah. Everything's cool. The coming out party is going to be spring 2020. I think you know where this is going. This is where I need a drink portfolio that's all about the bar, restaurant, hotel world closes. Whiskey's crushing. Tequila's crushing. Esoteric, neat spirits, not so much. Right. So we kind of had to regroup on all those things. But that's where we really had the time to put together this concept of Paladar and some of my other other projects where you're kind of forced to just not be out at 12 accounts a day and doing the thing and what have you. Right. So it was kind of a forced moment of that. But anyway, we kind of at that initial idea of like, hey, let's do something together. ODR really crystallizes with Eduardo in the sense of we want to do something that respects the traditions. Right? Made the right way. What's even looking to get into the Tequila category? Love it. But it wasn't like we need to be here. It was more like, well, if we were to do it we want to do it the right people, the right way. And it was all about kind of respecting traditions, making things the old slow way, but also experimenting, right. With things. Like the ambarada that you talked about. We got a barrel in from Brazil. It took us a year and a half. Right. We did a toasted project, right? Toasted. The first time it's ever been done in tequila. And it's not meant to replace what is still, as I said, one of my favorites, which is just a killer unaged. Right. But it's fun to see what would happen when you're playing with flavor, but you're playing with it the right way, you're not adding bullshit to do it. You're playing with the right way. So that. That was a really cool project. So really, like, the idea was, hey, how would we do this? And we just started working through the, like, what do we do? The same way that you do it with the Red Sea. What do we do different? We settled on pine box fermentation, which is a vessel they do not use. Right. They use stainless and cement only. Brick oven cooking, obviously. Select agaves and then going from there. Right. So we built the pine box. That took God knows how long in the middle of the pandemic also. Right. You know, not like it's fast anyway. And then, you know, we start with a great base blanco and repo. We do these experimental single barrels. We bought them at 92, which is our cast strength. We do custom artwork, which is very fun and ownable and unique. And then we have the experimental range. So I guess in sum, that's maybe a longer intro than you bargained for there, Brad. But spirits lover, respecter of, you know, beautiful old categories, Tequila being one of the preeminent ones, and just wanting to kind of tell stories of people who make great things. Right. Like, I think about my role in it as kind of like a. A curator. Right. And somebody who helps amplify stories. Right. I'm not. I don't live there. I'm not there. It's not my fit. My family's from New Jersey, and I'm a Euromont. Right. Like, we ain't making anything, you know, but it's just about finding those things and those people who really have something to say with their products and then finding a way to connect that to the market here in the US and beyond. [00:09:40] Speaker A: So what did you do before the spirits business? What was the thing you left? [00:09:44] Speaker B: I left a job at Red Bull in brand marketing. [00:09:48] Speaker A: No way. [00:09:50] Speaker B: Awesome company. I love it. So I did I did an MBA in New York. Then I went to work for Dan and Yogurt or Danone or Denoni or wherever, you know. Right. And I learned like classical brand marketing. [00:10:04] Speaker A: Right. [00:10:04] Speaker B: Like the way you think about it, which is a great way of thinking about brands. And then I went to work for Red Bull, which is a totally different way of working and thinking and whatever. The people were much cooler there than they were going into Yogurt. This is my corporate job. And they were. I mean, one of my mentors was the President CMO of North America. And you know, and when I left, they were like, you know what? No ill intent, but the door is open. I like, I got kind of emotional. I was like, that's. That's awesome. You know, like, they're just good people, you know. And so anyway, it was a great company. I mean, like the product. Don't like the product. The people there are amazing. And what they've done with it is great. And it was a hard job to leave, but, you know, I could tell I wasn't going to work for somebody like a month after business school. Basically, [00:10:55] Speaker A: there's two things I absolutely love, one of them being tequila and the other one being Red Bull. Okay. [00:11:01] Speaker B: That's amazing, man. I have a Red Bull fridge in my garage. [00:11:05] Speaker A: I wish I had a Red Bull fridge. [00:11:06] Speaker B: I have Red Bull everywhere. [00:11:09] Speaker A: So if you go back to early 2000s, okay, this red Bull was just breaking into the scene, right? Yeah. And we, my son was a motocross racer, a 9, 10 year old amateur motocross racer, and we own a motocross track. And the, they had just come to Indiana and this guy came to us and he said, we want to sponsor your son as an amateur motocross racer. This is before the, the Red Bull helmets were sacred and you couldn't get a Red Bull hat. Right. And he said, what's your address? We're going to send you some Red Bull. And I'm like, okay, that's cool. And this Old Dominion semi pulls up in front of our house. The truck driver gets out and he looks at me and he goes, I have a feeling you don't have a forklift. And I'm like, no, I don't have a forklift. Can I, can I help you? And he's like, I have two pallets of Red Bull for you. [00:12:00] Speaker B: Amazing. [00:12:01] Speaker A: So we unloaded two pallets of Red Bull into my garage and I called Jay and I said, jay, what am I supposed to do with this? And he's like, I want you to put it in the biggest coolers you can find. And every place you go, give it away. [00:12:15] Speaker B: Yeah. [00:12:16] Speaker A: And then they had this big pyramid tent that they set up at our racetrack. And it was just free Red Bull for everybody that came to the racetrack. And then you think of what they did. They. They literally were the local crack dealer getting us all addicted to Red Bull. And so now my wife and I drink two sugar free Red Bulls every single morning. And we buy a couple of cases every other week from Amazon. [00:12:40] Speaker B: I'll tell you, man, when I was at the office, I worked out in New York. I mean, there's days I hit like eight. [00:12:46] Speaker A: Oh. [00:12:47] Speaker B: You know? Yeah. And I'm just like, this is not. This isn't what you need. [00:12:50] Speaker A: You know, I can easily have four a day. [00:12:53] Speaker B: Yeah, yeah. Four is good. Four is fine. [00:12:55] Speaker A: You know, the coolest thing is when Red Bull got rid of all of amateur sponsorships, it became all pro sponsorships. Right. We got sponsored by Monster and they would give us these big Monster cans that you could screw the tops of them off. So we filled ours full of Red Bull. Monster didn't know that. So whenever we're on. [00:13:14] Speaker B: Yeah, I love that. [00:13:15] Speaker A: Whatever. On the podium or at the rate we always were, drinking Red Bull out of there. [00:13:20] Speaker B: That's hilarious, dude. [00:13:21] Speaker A: Did a great run with, with Rockstar as well. Same deal. Yeah. Red Bull in the cans. Dude, I love Red Bull. [00:13:29] Speaker B: That's awesome. [00:13:30] Speaker A: You have the Red Bull spirit with all the things you do. They. They gave you the, the. I can do it no matter what. I've got wings. [00:13:39] Speaker B: Yeah. You know, they were just crazy. I mean, I remember, like, just bonkers ideas from the sports marketing team that would cost $2 million. They'd be like, sure, let's try it. You know, and you're like, I'll tell you this, I'll give you this story. So I, we were doing. I was doing the Rebel Music Academy campaign. It was coming to New York and it's a global event and it was coming to New York for the first time. It's a big deal. And we were doing like a lot of like hand painted out of home stuff and whatever. So I was doing the marketing side of that. And then we kind of had this idea. Basically my idea was like, hey, let's do a pop up as we're finishing a wall paint quest. Weld was like a big face of the thing. [00:14:19] Speaker A: Sure, sure. [00:14:20] Speaker B: Before it became the face of everything. [00:14:22] Speaker A: Right. [00:14:24] Speaker B: So we were doing a campaign around him and it's a lot of that and the idea basically morphed into Monday lunchtime, Soho Wall Paint, parking garage, pop up, Questlove, Rozel. Like, doing an unannounced concert, right? But, like, how amazing that company was. Was, like, one. They were like, you need 25 grand for that? Sure. Cool. Then it was like the field marketing guy knew the guy who owned the parking lot and greased him all the time. And so he's like, yeah, let's do it. And then there's like 500 people there who didn't know about it, who knew about it, who were all the right people to know about it, and blah, blah, blah, blah, blah. And then meanwhile, you're just walking out of your, like, creative office on Monday to go get lunch, and you're like, what the fuck? And, like, those dudes hadn't played together, like, a decade. You know what I mean? It's crazy. [00:15:18] Speaker A: That's so. [00:15:19] Speaker B: So. That was cool. Yeah. I don't get to do that anymore, unfortunately. [00:15:22] Speaker A: Yeah, well, yeah, not yet. You don't get to. [00:15:25] Speaker B: Yet. Not yet. Die. [00:15:26] Speaker A: Not yet. Now, I don't know that you ever build the most amazing sports rehab facility in Austria and have the greatest athletes in the world come there to get better. [00:15:36] Speaker B: You know, it's crazy. I went to their office there in Fuchsia. Like, we did a whole onboarding. It's. It's a crazy facility. Then they're like, oh, put you out on the hockey rink, and everybody's got a jersey, you know, and you're like, I'd never played ice hockey. Like, I played, you know, skate hockey, whatever. But I did score a goal, and then I fell promptly on my ass right after. You know what I mean? And I got a Red Bull hockey jersey somewhere in my house somewhere. But anyway, yeah, very cool. [00:16:06] Speaker A: Now you need to do a Paladar Red Bull, some type of collab. That'd be really cool. [00:16:12] Speaker B: Yeah. Yeah. You know, when I. When I was. When I was just out of there, they were like, all right, let's do an event together. You know, whatever. Like, just throwing me a bone or whatever. But it's the scale of what they do, it's just so crazy. Like, well, yeah, it's lockers. [00:16:26] Speaker A: If you think of it, there's a lot of people that go, oh, we want to sponsor a race car. And they go, okay, we're going to buy our own Formula one. [00:16:34] Speaker B: We're going to make the most successful Formula one team, baby, in the history. I don't know, Whatever. No big deal. [00:16:40] Speaker A: And we're not going to sponsor it. We're going to own it. [00:16:43] Speaker B: Yeah, we're just going to own the whole thing. We. We now have a company. It's Red Bull Racing. [00:16:47] Speaker A: That's very cool. Very cool. [00:16:49] Speaker B: They own. They own a soccer team in Jersey. Like, we would, like, go there. They're like, yeah, it was on soccer team. [00:16:55] Speaker A: KTM Motorcycles were about to go under, so they saved ktm, which is an Austrian company, and then also revived Gas Gas Motorcycles and also Husqvarna. So, like, crazy, they. They don't sponsor, they own, they build. It's pretty. [00:17:12] Speaker B: Yeah. So pretty cool. [00:17:14] Speaker A: I think it's exactly what Paladar is going to do in the future. [00:17:17] Speaker B: Well, keep buying those bottles, man. Get that aberada head. Get that second bottle. Yeah. All right. [00:17:26] Speaker A: So first thing I want to ask is, what does Paladar mean? And how did you come up with the name? [00:17:30] Speaker B: Yeah, so pallet. It means pallet, like your pallet in the mouth, right? And so we're just playing with some names. And the concept is it's really all about, like, I stamp, I stand for flavor. I think our team stands for flavor. We're not going to shy away from it, right? Love it, don't love it. It's not going to taste like nothing. [00:17:49] Speaker A: Right. [00:17:50] Speaker B: And so it actually came from my wife, so she's Spanish. Huge fan of. It's funny, I do a lot of whiskey. She likes, like, two of my whiskeys out of 5,000 we put out, you know, and it's just constantly drinking Palador, which is great. It's great, you know, but, yeah, that's where it came from. And it really, you know, the idea with the name to, you know, let's look at. We'll look at a different one here. [00:18:16] Speaker A: What do we got? [00:18:17] Speaker B: Let's go with this blanco, right? So the concept was, like, rustic but modern, right? In the approach, right? So the approach to what's in the bottle is the old school way, right? With some experimentation. The approach to the package was we want it to stand out. We want to bring that place to you, right? So, like, heavy visuals. This is a dip in the volcanic soil from the agave field. So those fields that you were roaming around in more recently, we literally do that. And I can tell you, you know, our. Our friends at Arete, we're not super excited to do this, right? And we. We had to work through it a little bit. And so it's. It's all about that. It's all about transparency. It's about bringing the place to you. Right. As much as we Possibly can bringing tequila to you if you're in Indiana or you're in Vegas or you're in New Jersey. And then, you know, on the back, it's really detailed and transparent about what we do and how we do it, which we believe in, you know, believe in the concept of making things the right way, not putting anything in it. Right. And standing behind what it is that is made that gives you that profile just from the basic process. [00:19:38] Speaker A: Okay, so I want to ask you what. What is the process of getting this dirt on this? Like, I learned about that, and I'm like, holy crap, you already making the. [00:19:48] Speaker B: Originally. Originally was a diplomat. So it's basically taking that soil, that volcanic soil, and putting an epoxy with it. And it was dipping. Dipping and moving, right? [00:20:01] Speaker A: Yeah. [00:20:02] Speaker B: Really, really inefficient. Really hard, really painful. [00:20:07] Speaker A: Now the laborious task. [00:20:09] Speaker B: Yeah. And, you know, all about, like, doing it, you know, at the pace you need, but it was kind of ridiculous. So now what we do is we spray said treatment on it. Right. So this facility takes the bottles, sprays the bottles, then they go to Eliano, and then every. Everything else happens from there. Right. Gotcha. Yeah. [00:20:31] Speaker A: And then. So this. This string that's around the top. [00:20:34] Speaker B: Yeah. There's got to be a textile producer. [00:20:37] Speaker A: There's got to be a meaning behind this. [00:20:39] Speaker B: Yeah, Local. Local textile producer. Again, really connecting to the place. And then the. The unaged will have, you know, the green, right? Yep. And then the repos will have the, you know, kind of maroon color. And whenever we do anejos, it's not that often. Where's one? Here it is. So it's this kind of blue guy. We only do these as single barrels for the moment. [00:21:06] Speaker A: Okay. [00:21:06] Speaker B: Right. And then the black stands for the experimental series. [00:21:12] Speaker A: So, like, the single barrel, like that one's going to be black. [00:21:15] Speaker B: What do you got there? That's experimental. So black, experimental, anejo, purple, repo, maroon, green. Being unaged. [00:21:26] Speaker A: I got to say, I've never had your onyejo. I've never seen it. [00:21:30] Speaker B: We don't have a base one. Okay. We've only done it as barrels. So we just. So it's like if we do a barrel with somebody, they want an anejo, we find a fun and neo with them. So they've been sporadic. They've been the most. The most limited, I would say, of all the stuff. [00:21:45] Speaker A: Well, I think we probably should figure out here in the near future to do a tasting tequila with Brad on Yeho. Single barrel. [00:21:52] Speaker B: I love that. [00:21:53] Speaker A: Let's make that be a fun project to do. [00:21:56] Speaker B: Can we do a high proof one? Let's do it. I love proof. Yeah, let's put it together, man. [00:22:04] Speaker A: Make it happen. [00:22:04] Speaker B: Yeah. I'll get you some samples to make it happen. I love that. [00:22:07] Speaker A: That'd be awesome. Okay. [00:22:08] Speaker B: We'll do a fun label. We'll do all this stuff. [00:22:11] Speaker A: Oh, yeah. Something super cool. And we'll figure out a charity. We'll figure out a charity to kick all the money back to you. That's the most fun way to do it. Okay, so I. I have these little guys. [00:22:20] Speaker B: Yeah, yeah. [00:22:20] Speaker A: Toasted. [00:22:21] Speaker B: Yes. [00:22:22] Speaker A: I haven't. I haven't got toasted on these yet. Oh, okay. [00:22:25] Speaker B: Let's get toasty. [00:22:27] Speaker A: So tell me the story behind these toasted series. [00:22:30] Speaker B: Yeah. So this is kind of, I guess in the spirit of what we talked about is like somebody has an idea that seems like it could be a pretty good idea. Just say yes to it. You know what I mean? Say yes. So somebody had an idea, and that idea was revolving around what if, you know, toasted, right? So a company like Michter's, right, You'll have toasted, toasted tequila. We've done. Or toasted toasted whiskey, toasted rye, toasted bourbon. And the concept is integration of staves. Right. So the question was, what happens if we did it in tequila? And we were like, I don't know, let's find out. So basically, we took six barrels in total. Right. Well, even before we did this, we took. I want to say it was 40 different permutations. Right? And when you talk about toasted, you're talking about type of wood, French oak, American oak. Treatment of wood, French oak, French Revere, which is a unique treatment. And then you're talking about toast level. And the toast levels will go from light to plus, plus being maximum toast. Right. And in order to try this out and see what might make sense, we put smaller staves inside. Still strength there. Bottles. Right. [00:23:58] Speaker A: Okay. So you put. You took bottles and you just put the stave in to. To get a quick little. What's it gonna do? [00:24:04] Speaker B: Okay, test it out. Two weeks, quick test. Right. And then we kind of came up with what we thought were the three most interesting permutations that were different from each other. Right. And so we landed on. We did two barrels. Each of one is a French oak medium. The next is an American medium plus. So American oak, which is much more familiar to most tequila drinkers, right? Because this is the vast majority of what you're having. The last was French Revere plus plus maximum toast, unique treatment. Now I feel like you have American medium and French Revere plus plus based on what I could see from here. But you are making me work for it. [00:24:51] Speaker A: Does it say on my bottle? [00:24:52] Speaker B: Yeah, it says on the bottom there. [00:24:54] Speaker A: Okay. American medium plus. [00:24:58] Speaker B: Yep. Okay. [00:24:59] Speaker A: Yep. And this one is French Revere plus plus. [00:25:03] Speaker B: Perfect. Okay, good. Let's try the American first. [00:25:06] Speaker A: Okay. [00:25:07] Speaker B: Now what we did with this. Yep, go ahead. [00:25:09] Speaker A: So I want to back up for people that don't understand the difference between toast and character. [00:25:15] Speaker B: Uh huh. [00:25:15] Speaker A: So when we're talking about wine barrier barrels, they toast those, they don't char them. Right. But when you're talking about whiskey barrels, those are a deeper char or deeper. [00:25:24] Speaker B: It really can just depend on what you're trying to achieve. Right. [00:25:27] Speaker A: Okay. [00:25:28] Speaker B: Toasting is going to be a less intensive interaction. But what we are doing is we're inserting staves here. Right. So aging is all about surface area, toast level or burn level. Right. And time and then climate. Right, Climate. Like movement, heat to coal to heat to humidity, whatever. [00:25:52] Speaker A: Right. [00:25:53] Speaker B: So essentially with this project, we took repo. So we took a two month repo. We inserted staves into those barrels. So now we're amplifying the surface area of the spirit interaction with this thing. And not just the surface area, but also the specific thing that this is. Right. Meaning we're adding a unique profile to it unto itself. Right. So, okay, I'm gonna grab the American and do this with you. [00:26:22] Speaker A: Okay. Should I do it in this bigger glass or a smaller glass? [00:26:25] Speaker B: I like the bigger glass. [00:26:27] Speaker A: Okay. I do too. I get more, I get more smell. [00:26:30] Speaker B: Yeah, you will. You will. Certainly. [00:26:33] Speaker A: This is 80 proof. [00:26:34] Speaker B: It's not gonna rock you. [00:26:35] Speaker A: I like this. Like you had that Glen. Karen, do you have the, Was it the car? [00:26:39] Speaker B: I have a Glenn, but that's only because it's just what I had right by my hand when I was running into our thing. [00:26:46] Speaker A: Well, I just seen the Glenn that you had and. [00:26:48] Speaker B: Yeah, there you go. Yeah, yeah, we got the same. [00:26:51] Speaker A: These are. I love the weight of these glasses. [00:26:53] Speaker B: They are really nice. They're nice. But we made some Brook Hill ones. [00:26:58] Speaker A: The, the, the, the people with bad sinuses. This is lots better of a glass to get a good note. [00:27:04] Speaker B: I mean, certainly. Yeah, certainly. Like you're gonna get a lot more out of that. [00:27:09] Speaker A: Wow. There's like a really fruity stone fruit apricot, like. Yeah, peach apricot note. Nice. Woody. Oh, that almost comes off to me like a sherry barrel nose that I would get when I get something, I. Nose I call French or px, this. This gives me almost that same kind of nose from American, right? You said this is all American. [00:27:40] Speaker B: All American America. It's fun, right? Wow. It's fun. [00:27:52] Speaker A: That's got. I don't even know how to. I don't even know how to. That's one of the most complex things I've had in a long time. [00:28:02] Speaker B: There's like, so much going on. There's a lot. It's just kind of dances, right? You know, it's kind of dancing around in there. [00:28:07] Speaker A: Yeah, there's like oak and mint and apricot and agave and. [00:28:12] Speaker B: Yeah, there's still the agave. That's what I think is fun. [00:28:15] Speaker A: The agave. [00:28:16] Speaker B: Still the agave. You know, it's there. [00:28:19] Speaker A: It's so funny. I do all these reviews and people have to get sick of me saying, cook the garbage. There's agave, clean agave, green agave. But then when you don't mention it, right? Like, you go into the things that you're tasting that are different than the normal things, then people go, oh, is it not agave? Forward. It's like, ah, did I not say. [00:28:39] Speaker B: You gotta say it. You gotta say it, man. [00:28:40] Speaker A: You gotta say it every time. [00:28:43] Speaker B: This. [00:28:43] Speaker A: This is amazing. [00:28:45] Speaker B: Thanks, man. It's been really cool. It's been a cool project. [00:28:51] Speaker A: And so you're. And that's a repo. [00:28:55] Speaker B: It is a repo because it's nine months of total aging right now. [00:28:58] Speaker A: Nine months total. But that stave is almost giving you, like, almost an anejo. [00:29:03] Speaker B: Like, I mean, honestly, we've put out anejos, and I think many people have. I've had many anejos from us and others that don't give you that much barrel integration. Right? Like, it. I mean, you could see it here. Like, look at the color on that, right? [00:29:18] Speaker A: Oh, yes. Nice and dark. [00:29:19] Speaker B: This looks like a. Fix your old whiskey, man, you know? [00:29:21] Speaker A: Yeah, it looks like a great extra on Yeho. [00:29:24] Speaker B: Yeah. Yeah, it does. It delivers more like that. Now, of course, you're getting different. You're getting different profiles, but it's a lot of barrel integration in a short amount of time, but for a specific reason, right? Not because we're trying to accelerate it, because it's interesting to do so. [00:29:43] Speaker A: So. So let's. Let's. Let's even go a little broader. So you're putting this into a regular charred American oak barrel, right? Or is it a toasted barrel as well? So charred barrel. [00:29:52] Speaker B: Normal. Normal, yeah. Just. Just like literally like ex Woodford cask, multi use bourbon barrel. Right. [00:30:00] Speaker A: Something you do a normal repo in. Correct. And then so a stave. So people don't know that that's just like one slat of the barrel. And then you, you're just adding a few of those right into the barrel for aging. How many do you like, add in there? [00:30:17] Speaker B: I, you know, I gotta ask Jeff on that because it's more of a technical question of like the ratio. We basically said, hey, we like this, in this amount of time, how do we scale it up? And then of course, you gotta go. When you scale it up, it's not ne. Nothing's ever linear. [00:30:33] Speaker A: Right, sure. [00:30:34] Speaker B: So it's all the right amount of time tasting and. Yeah. What are you looking for? [00:30:38] Speaker A: Or whatever. [00:30:39] Speaker B: Right. So. Yeah. [00:30:42] Speaker A: Okay, so I'm gonna ask you a dumb question. [00:30:43] Speaker B: I wanna say it's six, but I'm [00:30:45] Speaker A: not out of six. Okay, so now, now I'm gonna ask you a dumb question because I, I, I picture a guy taking the bung off of the barrel and then trying to fit that stave down into the barrel. Is that, do they do that or are they, they take, they do. [00:30:59] Speaker B: I mean, they're not, they're not the full stay piece. Okay, so it's not the. Yeah, yeah, yeah. But that is literally what's happening. [00:31:07] Speaker A: Okay. [00:31:07] Speaker B: We, at one point we talked about putting it in a tote, which would have been a lot easier to manage, [00:31:15] Speaker A: and then put it in the barrel before you filled it. [00:31:17] Speaker B: Right. However, then you run into problems with the crt and what is this product anymore? And what ha. You know, and we're just like, you know what? We have to leave it in the barrel and we're just gonna have to figure it out. And the first attempt was, I hope this doesn't go to shit. You know what I mean? Honestly, you just don't know. [00:31:35] Speaker A: Right? [00:31:36] Speaker B: I mean, that's the thing with experimenting. Like, we didn't, I thought the, I thought the Ambarano would be delicious. That was my hunch, knowing the profile, knowing Paladar Blanco and what it might do. But we, we could have spent a year and a half getting a barrel there and made it and been like, this is trash. You spent a year. We could have spent, buddy, inside, but did like, well, that sucks. You know? Hey, you don't know, man. You don't know until you know. [00:32:06] Speaker A: Let's talk about this because, sure, it does really affect tequila differently than it does other spirits. [00:32:14] Speaker B: Yeah. Yeah. [00:32:14] Speaker A: So, so what is your specific age Time on the. I know you don't age them all to a time, but what. What's your like? [00:32:20] Speaker B: Yeah, yeah. Maximum roughly six months. Roughly six months. [00:32:24] Speaker A: Okay. [00:32:26] Speaker B: And then we're done. [00:32:26] Speaker A: Maybe a little earlier than that, where you had to pull some earlier. [00:32:29] Speaker B: It really just again, so much impact. Age of the barrel. Uses of the barrel operata could be used for decades. That's the beauty of it. It's not a toasting, it's just the product itself. Climate at the time you're aging will have an impact. So there's so many different components of it. But yeah, what I say about Ambarana is that where did I put my. Somewhere. [00:32:56] Speaker A: What did they age in Ambarama barrels before tequila? What. What sits in? Is it wrong? [00:33:00] Speaker B: Well, Kashasa was the thing. It's found in four countries in South America. [00:33:04] Speaker A: Okay. [00:33:05] Speaker B: Only. And Kashasa is aged in 30 plus types of wood. So I've got a number of them over there. Right. So French oak was first that began experimentation in Ambarana, Balsamo and numerous others. Ambaran is one of the more prominent ones. It gives you that cinnamon baking spice. But what I describe it as, that's amazing. But, but it's interesting because to me, aromatically, and next time we get together, you need to try the. The Kashasa version because it's like the OG and he might have had a whiskey version. Right. But aromatically, I think they start at a similar place and then base material wise, they start to just go in different directions. Right. [00:33:49] Speaker A: So, and so like is a, is a, is a sugar cane spirit. Right. Similar. [00:33:55] Speaker B: Meant to distill cane. Yeah, yeah. Okay. But not molasses. So I describe Kashasa simply kind of as somewhere between rum and tequila. And its base taste profile, just to be simple about it, because it's got an earthiness factor. It's from cane, but it's got an earthiness to it because it's pressed cane, fermented cane juice, so it's not molasses. Doesn't retain as much of that residual sweetness. And this is our ambarance. This is like this. What's crazy about this is this was like a third. This is like a third of our business. And like when we started, we thought it might be 5% and bartenders loved it and they started making cool drinks with it. Riffs on whiskey classics, tiki drinks, holiday drinks, amaros, whatever. And it ended up playing a pretty prominent role in whiskey. And it actually came from this product, not that we invented the thing which brought it from there. But a guy named Dave Pickerel from Whistlepig who sadly passed, encountered it in New York hanging out at cocktail bars, started integrating it to whistlepig. Then it kind of went into whiskey. The floodgates eventually opened to whiskey. This is where it originated from. [00:35:12] Speaker A: Don't be surprised if you get an email from my wife of introducing me to another spirit it that she. You're probably going to get it and it's not going to be, it's not going to be one of the provocative pictures, just so you know. [00:35:27] Speaker B: Right up. Right on. Shall we taste the other toasted? Are you ready or you're not there? [00:35:37] Speaker A: Yeah, yeah, yeah, yeah. I'm actually gonna, I'm gonna put it in this other. [00:35:39] Speaker B: You got another glass? Perfect. [00:35:41] Speaker A: I love that. [00:35:41] Speaker B: Oh yeah, There you go. There you go. Okay. French Revere plus plus you got there, right? Yeah. [00:35:47] Speaker A: So this is like, this is like a limousine type barrel, right? [00:35:50] Speaker B: It's similar. Yes. And then Revere applies a process of seasoning to the wood plus plus imprise like the maximum toasted level. [00:36:03] Speaker A: Okay. [00:36:03] Speaker B: Right. So this one, this is kind of my favorite personally in terms of like complexity and depth. I just, I don't know, I really love it. I mean I love them all for their own reason, but it's gonna be, I think there's gonna be similarities with differences here. [00:36:19] Speaker A: I'm switching glasses. [00:36:21] Speaker B: All right, fair enough. You need the big one. [00:36:26] Speaker A: Yeah. Strictly from the nose. I get so much. I just don't. Yeah, I love glasses. I just don't get the nose that I want out of the smaller glass. And I get. Right, I get a little. But I don't get the maximum that I like. Yeah, I'm actually. [00:36:41] Speaker B: They're better for cast strength whiskey. When you're drinking something, it's like 130 proof. Yeah, you really can't do that. This is 80 proof, you know. [00:36:49] Speaker A: Yeah. And I, I, I, I, I was at a dis. A distillery in Iran US with a crazy master distiller that I absolutely love. It's one of my great friends today in the tequila world and everything they do, their tastiness is in a little snifter like this instead of your normal flute. And I get so much more from it. [00:37:08] Speaker B: I mean the flute, honestly, even less than this. Yeah, it feels right in the hand when you're. It feels right when you're drinking tequila in the little flute guy. But you're really not getting all. I mean you're really not getting a lot. [00:37:19] Speaker A: Yeah, I get so much More in these. And my wife asked me to reduce down to two drinks a day. Right. Two drinks a night. So I. Yeah, I got a glass, you know, that's a fishbowl. That's right. I'm complying. Okay. So. So amazingly different than the last. [00:37:40] Speaker B: Yeah. Right. [00:37:41] Speaker A: Much more remiss. Reminiscent of a French oak type smell to me. [00:37:46] Speaker B: Right, Right. It's less. The first one is more bourbon. American whiskey. This is more. I think, that you talk about kind of roundedness with French. Right. [00:37:58] Speaker A: Yeah. Less fruit, though. Less fruit. Yeah, less fruit. That one's very fruit forward. This is more of a woody. A woody. Like roasted agave. [00:38:12] Speaker B: Yeah, yeah. [00:38:14] Speaker A: And I want to say a little more citrus than what I got in the other one. The other one's more. I like. I'd say stone or fleshy fruits. This is more of citrus woody. That's ridiculous, dude. This is ridiculous. [00:38:30] Speaker B: How did I not know this? Say yes, man. Just say yes. [00:38:34] Speaker A: Drinking still strength. And also. [00:38:36] Speaker B: Hey, there's something wrong with it. It's delicious. [00:38:39] Speaker A: Sent me down this weird, amazing road that I didn't know existed in Canada. More red fruit. More. Almost like raspberry in the. In the flavor with cooked agave. A little more of like a. I want to say, like almost a tobacco leather type finish with a nice pepper. That's. [00:39:08] Speaker B: Yeah, there's a pepper spice. Yep. [00:39:11] Speaker A: Yeah. Nice. Like allspice or baking spice. Again. Really dark. Dark Repo again, Right? [00:39:21] Speaker B: Yeah, Repo. [00:39:23] Speaker A: Golly. Where do I buy these? [00:39:26] Speaker B: On the website. Okay. There's really not a lot of it out there, and so I wouldn't like. Yeah, I don't know that it's gonna. It's not a easy to stumble on it at a liquor store kind of thing, you know? [00:39:37] Speaker A: Sure. I mean, I. I. Unfortunately, I live in Indiana, where we're trying. [00:39:41] Speaker B: You don't stumble on much. [00:39:43] Speaker A: Yeah, no. Yeah. Stumble on some. Don Julio. Hey, as. As a content creator, I'm doing the best I can to bring great tequilas to Indiana. [00:39:56] Speaker B: And that's awesome, man. [00:39:57] Speaker A: Doing our best to share this with people and let them know that they can get these great products. [00:40:01] Speaker B: Yeah, that's great. That's. But, dude, you're doing. You're doing the Lord's work. [00:40:05] Speaker A: The Lord's work. If. If it really was the Lord's work, he'd have made my liver a little more functioning. He'd have gave us all two of them. You don't like a kidney, so when one goes back. [00:40:21] Speaker B: Yeah, you gotta get a backup. [00:40:24] Speaker A: I really need one kidney. I need two livers. [00:40:27] Speaker B: Oh, that's hilarious. [00:40:28] Speaker A: That's really funny. So how many years. How many years Paladar been in the biz in. In business today? [00:40:35] Speaker B: I say, like, three. I don't know. Time's a little strange movement these days, but we're still fairly new to the game. [00:40:44] Speaker A: All Orine agaves. Right. So all. All Valley agaves for everything that you do. Fantastic. And so when you. So. So you picked. You picked Orte or Oryne as your. Your guys because of a relationship that you had. So you didn't go, like, searching in multiple distilleries and try to figure out what you wanted. You had a relationship and you went there first. [00:41:08] Speaker B: We had a relationship. Tons of respect for what they make at 1109, you know, and it was like, hey, maybe we could do something here. Right. So it wasn't a go down and hunt it out type of scenario. I'm kind of tossing around the idea, and this won't be an immediate thing. Pivoting the model a little bit into independent bottling, which is. Which is what I'm very familiar with in a whiskey side. [00:41:38] Speaker A: Okay. [00:41:38] Speaker B: So. Which would mean continued production from 1109, but potentially working with a couple other producers. Right. As I kind of said, like, curating. [00:41:47] Speaker A: Right, sure. [00:41:48] Speaker B: We'll see. You know, that might be some time before that comes to fruition. But, yeah, it was. It wasn't like, hey, we went down there, we tried 200 of these, and we did whatever. It was like, hey, here's an opportunity to work with people. Been making this for a long time, and they make it the right way. That could be really cool, you know? [00:42:12] Speaker A: And from what I know, at 1109, it's just you and them. Right? [00:42:15] Speaker B: They're not producing us. [00:42:16] Speaker A: Yeah, yeah, yeah. They're not producing other brands. A distillery that was started, I think, in 1908, I believe. Is that right? [00:42:24] Speaker B: Yeah, the family's been at it for five generations. And then El Llano, which is 1109, in the town of Tequila since the 80s. Eduardo's dad and uncle started that. So you met Alex as well. Right? Those guys are like the next generation. Yeah. And, you know, Orendyne in general is much bigger, and the Orendine family more broadly owns the agave plots. And then these specific guys are a part of 1109. And, you know, we. We think they make the best stuff within the Macro family, you know. Yeah, don't. Don't quote me on that anywhere with somebody to be offended and something to [00:43:05] Speaker A: think about in the history of Tequila. We're talking about, you know, five or six families, right? The Cuervo family, Salza family, the Orendaran family, the Rosales family. And then, you know, you get into the Cavanas, and you get into the. The Babankas. Yeah, they're all related, right? [00:43:20] Speaker B: So, yeah. [00:43:21] Speaker A: Understanding how different, deep this family goes into the history and origin of tequila. And if you want to learn more about it, dive into the book the Tequila wars, and you'll find out how these people all loved and hated each other through the entire history of creating one of the most amazing spirits in the world. So it's really awesome, and I. I love that you're there. Like, it was the third distillery I ever visited in my life. [00:43:47] Speaker B: Nice. [00:43:48] Speaker A: When I decided to do tequila content, before I ever did a video about tequila, my wife and I jumped on a plane. We went to Casa Saez, and we, you know, we went to Fortaleza, we went to Cascaline, we went to Arete, and we went to El Tecaleno. And, yeah, really what I felt like is I learned and seen what it made, you know, what it took to make great tequila. And I'm glad that you're one of those distilleries doing something just as cool as you're doing. Like, this is so. [00:44:19] Speaker B: Thanks, man. [00:44:20] Speaker A: This is good stuff, dude. So do you want to talk a little bit. You want to talk a little bit about the whiskeys that you put out there? A little bit of what you're doing there? [00:44:28] Speaker B: Yeah, sure, sure. Well, I guess quickly on that. You know, we're independent bottlers, kind of like I mentioned. Right. So. And. And I think, as I've now been in this for 12 years or whatever, it's really about curating. Right. And storytelling. Right. That's my role. Again, I'm not. I don't have a still in the back of my house in Summerlin in Vegas. You know, I'm not making stuff in Freehold, New Jersey, you know, like, I mean, well, Laird's Apple Brandy is the town town next door. So there's a little bit of distilling history there, but I'm not a lair. Anyway, so. So, yeah, we started, you know, just sourcing amazing barrels, right, from multiple parties. And we started with this thing. It's a single barrel series, right? And so this is a rotating many different barrels with customization. Right? And then that went really well. And, you know, we buy from many people in Kentucky and Indiana and Tennessee, and we kind of expanded from that. We've since launched the limited Release series. So these are batched, ever changing products. At Cast Strength, we do Bourbons Rise and these fine Kentucky Straits, which look like this guy, right? And it's kind of all this, like, highly visual thing that's ever changing. We revived an old brand called Brook Hill, which is like the best of the best barrels that we do, right? So it's a brand from the 1800s. It died in the early 90s. We brought that back, which is very cool. Our most recent project is, um. I'll show you the OG I should show it to you side by side. So there's a brand called Black Maple Hill, which I don't know if you're familiar with. So this brand was originally bottled by Julian Van Winkle of the Pappy, right? For years. Then he did the deal with Buffalo Trace. They were out. Then it was bottled by Drew from Willett. Then he ran out of whiskey for him. Then they were out. They shrunk the bottle, put in some Oregon Juice, and kind of was less well received. So we're reviving this the way it was, in a tall bottle with Kentucky Juice. It's gonna be pretty fun. So we do a lot of shit, right? Like, kind of a similar ethos, right? This is where I got this, like, hey, let's try it. And what's the worst that can happen? If it's delicious, somebody's gonna be into it, and if it works well, make more. And if it was just a cool thing, then it was just a cool thing and you can move on. So that. That's where kind of a lot of that kind of ethos came from, if you will, you know? [00:47:12] Speaker A: So where. Where's that? I got that dog in me. [00:47:16] Speaker B: Oh, man. I have it. I have it here. [00:47:20] Speaker A: That thing is all over the Internet, dude. That is amazing. [00:47:25] Speaker B: It really went crazy. So I have two of these, which pisses off people on the team because I saw this come across my desk for approval, and I was like, this shit's gonna be cr. I didn't know it'd be this crazy, to be honest with you. I thought it'd be crazy. [00:47:38] Speaker A: So tell everybody about it a little bit so they know what it is. [00:47:41] Speaker B: We. We did all right. Yeah, we did one barrel for Costco dc. This is it, right? [00:47:46] Speaker A: Okay. [00:47:48] Speaker B: And it's obviously got the beloved and iconic $50 hot dog on it, right? Yeah, yeah. Like 120 bottles of this, right? $86 a bottle. 120 bottles. It was a one barrel. It's a barrel, right? It's sold out. In minutes. This is now at least a thirteen hundred dollar bottle on secondary. [00:48:09] Speaker A: That's what I'm seeing everywhere. Like a thousand bucks minimum. [00:48:12] Speaker B: Yeah, yeah. And it's funny, I got. So I was fielding interviews from USA Today and Fox News and Yahoo. Finance. Whatever. It's just hilarious. Like all this important serious. We're doing, you know, like this and whatever. Let's just talk about it with that time you put a hot dog in the fucking bottle. You know what I mean? Like the penultimate thing that I've done in my life. It's took, you know, all right, great, let's talk about the hot dog. But, you know, it's fun, man. It's fun. Whatever. So anyway, it really went crazy. I did see a funny Venn diagram and it was like Costco cultists, rare character cultists, you know, and then the intersection. Because we have a pretty rabid fan base of people for what we do. We're not Costco, obviously. [00:49:03] Speaker A: Right. [00:49:05] Speaker B: But. But people are into what we're doing, which is cool. And yeah, that thing went insane. So I actually have a couple Paladar Costco barrels coming out. Not with a hot dog on. Not with a hot dog. No hot dog. But they're going to be regional and cool. Like, we're doing one. There's a new Costco opening in like Redwood City in California. We're doing something for that. We're doing a couple things with them. But yeah, it's funny, man. I mean, it's. They're a great retailer. Right. Like, we've actually. We're kind of ducking them for a while. [00:49:37] Speaker A: Yeah. [00:49:38] Speaker B: You know, but yeah, that one, that one just made sense. And here we are. [00:49:43] Speaker A: Dude, it's so cool. I. I love this. You know, I met you at the Slingshot event here in Indianapolis and you had a spirit about you that I, I really liked right away. [00:49:53] Speaker B: Like, I appreciate that, man. [00:49:54] Speaker A: I meet people and, you know, there's somebody, oh, that was a good guy. There's other people. You're like, okay, dude, that this guy's got some cool stuff going on. And I didn't really know anything about you at all when we met. I just knew that you had paladar. And it's a skill that I've enjoyed. And I mean, it's not. And honestly, it wasn't a tequila that's like at the pinnacle of tequilas. It's a tequila that I like that most of the people I know don't know. So, yeah, I'm always sharing. Like, check this out. This is Paladar have you ever seen [00:50:23] Speaker B: it in the store? [00:50:25] Speaker A: Like, you know, to me, it's been a very cool, iconic brand that a lot of my friends didn't really know much about. And just so you know, a lot of my friends don't know a lot about Tequila, so I'm the guy that's introducing them, but. [00:50:38] Speaker B: Which is awesome. You're doing the work, man. [00:50:41] Speaker A: But when I met you, you were like. I was like that. I even told Jay you left, and I was like, dude, that dude was cool. Like, I really like what he had going on. And Jay's like, oh, no. He has so much going on. You're going to love talking to Pete. He's amazing. That's like the last conversation I had with Jay about you. And I was like, okay, cool, we have to do this video, because I wanted to know the story behind it. And so then from there, I was like, well, what else does Pete do? You know, Instagram, you know, say, okay, look at all these things he's doing. And so you're very intriguing and, you know, it's very exciting, the things that you're doing. And I appreciate your spirit. I appreciate the work that you're doing in this industry, and not just in Tequila, but the spirits industry, period. You're. You're curating craft things and bringing them to market, and so many people in the world are just waiting for the next, you know, Lego that's going to be punched out and that they can grab a hold of. So I appreciate you keeping the craft and bringing, you know, really craft spirits to the market is so cool. [00:51:48] Speaker B: Well, that's really nice, man. That's really nice to hear from you. Yeah, no, it's really cool. And, you know, it's. Yeah, it's. That's what it's all about to me. Like, the right people, right products. You know, obviously it's a business. You need to sell things, but, like, when you're doing the right thing with the right intent, it seems to work, you know, And. And to your point, like, I'm excited for more people Discover Palador, right? Because it's. It's. When you taste it, you're like, damn, this shit's great. You know what I mean? And we unfortunately don't have the resources to be out there and get everybody tasting it all the time, you know, but we have a lot of fun things that we do and we work with awesome people. But, yeah, man, I mean, look, it's. It's been cool. I mean, the Red Bull thing, amazing. Yeah, love that. Don't talk about that often. But it's funny, you know how it is, right? You do a lot of things and, you know, you talk about what you're there to talk about in the moment. You're talking about it, right? So, like, there's people that know me as Kashasa Pete. Like, I'm Kashasa Pete. That's what I'll always be. That's cool. Love, Ava. You know, I'm only here because of that. Whatever. But, you know, when I'm in the room with Slingshot, Slingshot people, maybe I'll reference something elsewhere, but, like, I'm there to just talk about agave, you know, and where's it going and what do we do and how do. What's our role in it and whatever. But it, but it's cool to talk to people who are doing a lot of different things too, you know, and get that. Get that. [00:53:23] Speaker A: I totally agree. Like, like I'm. I'm an agave nerd that, you know, so I'll go down the mezcal Bacanora, you know, Racia. So, you know, all the time. And I mean, I live in bourbon country, so I can't look at you and tell you that I'm not a bourbon person because I do like bourbon. Actually. My. I have some friends that have a podcast called Whiskey Tequila Fridays. If you never listen to it, next time in your car you do Drew and Matt and they do a thing where they, they sip a tequila and then before the, the finish is gone and the finish leaves you nose and sip a bourbon. And what does the bourbon give to the tequila? And then, then you turn around, rinse your palate, do the opposite direction. What does the tea. They give to the bourbon. [00:54:09] Speaker B: And yeah. [00:54:10] Speaker A: You know, as a bourbon person, like, I, I really dig that because I, I like both of them. [00:54:15] Speaker B: Yeah. [00:54:15] Speaker A: But my go to spirit is a blanco or high proof tequila. [00:54:20] Speaker B: Yeah. [00:54:21] Speaker A: I only pour something this color at night to go to bed. Like. [00:54:25] Speaker B: Yeah, yeah, I get it. People ask me all the time, right? Like, I've got some crazy stuff here, you know, like some of these things are very expensive and you know, and they're awesome and I'm really proud of them and whatever. [00:54:39] Speaker A: Right. [00:54:40] Speaker B: But I think they assume all I drink is like, if I'm Pete from Rare Character, they're talking to Pete from Rare Character. All I drink is Brook Hill, you know, and Cast strength, whatever, at any time. Right. And I'm an occasion based drinker. I'm a lover of spirits. I'm an Occasion based drinker. Like if it's Friday night, we're going to go out to dinner, we're drinking Paladar, right? Like Bass Repo or the still strength or even Blanco. Just something nice to ease your way into something, right? Like, I don't always need to drink 140 proof, 15 year old whiskey every moment of the day. Sometimes like my partner in the whiskey will drink white burgundy after we do this thing all day, right? Sometimes you want a Modelo, man, you know what I mean? You just, you don't need anything. Like so it just depends, right? Like so, yeah, I mean, I'm just a lover of flavor and things done right. And I'm glad I get the opportunity to tell some of these stories of people what they're doing and yeah, man, it's cool. Like, thanks for sharing the word. You know, I can't wait to get more people into the Paladar family. [00:55:52] Speaker A: Well, I'm going to do my best to put the Paladar family out there. I got, I think I got some nice reviews coming up here in the future of each one. I've done a couple before and I'm going to do some more. And I, I just want to say thanks. I, I know you're, you're not a guy that's like sitting around watching Jeopardy, waiting to talk to some goofy guy on the Internet. So I, I appreciate you taking your time with me. I appreciate meeting you when you were here in town. And just so you know, if you're in the area, mi casa su casa, no need for a hotel. We got rooms in a bar with 700 tequilas and we'll drink here. [00:56:26] Speaker B: Wow. [00:56:27] Speaker A: And I'll always have Calidar on my shelf for you to come and drink. So I want to say thanks to you, my friend. I, I appreciate you. And, and I do have a. We're too early to hang up. I have a question I ask everybody. I don't want to miss ask you this question. So I'm going to bring it to Paladar only. Okay. [00:56:45] Speaker B: Yes. [00:56:46] Speaker A: If you could sit down with anybody ever. History, family, stars, famous, not famous. Pull out your favorite bottle, the most exquisite bottle of Paladar and sit down with them, pour them a glass and share the story of your brand and your journey. Who would you most want to sit down with and share this with? [00:57:11] Speaker B: You know, I mean, I think it's like, it'd be pretty interesting to go all the way back in time to OG Ordines and be like, hey, we're doing this now, what do you think? Like, and pull up the wackiest thing that I make, right? Like, probably the ambarana, right? Like, at the origin of tequila being made, here's some dude from New Jersey, right? A place they probably never even heard of, right, With a Brazilian barrel. And just be like, what do you think of this? Do you like it? You know, like, I think that'd be pretty fun. I don't know. I'm not. I'm not a. Like, hey, I want to hang with a celebrity and so I don't give a shit. Right? [00:57:52] Speaker A: Sure. [00:57:53] Speaker B: You know what I mean? But, yeah, I think that'd be pretty fun. I'd love to see. They might be like, this is ridiculous. [00:57:58] Speaker A: What are you doing? [00:57:59] Speaker B: They might be like, it's really cool. [00:58:01] Speaker A: You know, what may have happened is we may have all repos ever made in history in Ambarama barrels. Like, yes, you're right. [00:58:11] Speaker B: It's like one of those, like, you go back to the future, and then the thing changes. You stop the butterfly. Prehistoric times and then the world stage. Who the hell? [00:58:21] Speaker A: Yeah, I'd be like, hey, what's new, Pete? We're going to try a bourbon barrel. [00:58:26] Speaker B: Dude, this crazy idea. [00:58:29] Speaker A: It's crazy. [00:58:31] Speaker B: I mean, let's be honest. All these things are cascading from, like, you know, we talked about Sasha and cocktails or whatever to four families, five families, right? Here we are, right? Like, it's. It's very. There's some people at the beginning of these chains that cascade something, you know, and. Yeah, I don't know. That'd be kind of interesting. I'd love to see what they thought. [00:58:55] Speaker A: Well, dude, I. I want to get with you and drink anything that you want to drink. I'm really. I'm really now intrigued by this Brazilian spirit that you've been talking about. [00:59:05] Speaker B: Yeah. Yeah, we should do that. We should do that. [00:59:07] Speaker A: Yeah, I'm gonna have to do that. I'm on the hunt. That's so cool. So, again, we kind of ended it early, but I want to end it again with this. We used to get French toast or French Revere plus. Plus toast. This is absolutely amazing. Cheers, brother. Thanks for doing this tonight. I appreciate your time. [00:59:27] Speaker B: Good to be here.