Episode Transcript
[00:00:00] Speaker A: Hey, guys, this is going to be a really cool video. I'm really excited about having Matt and Drew from the podcast Whiskey Tequila Fridays. That's right. Wtf? Today, we're going to hang out, we're going to talk about tequila, we're going to talk about their podcast, and we're going to do a blind together. So stick around. I think you'll enjoy this ever. I'm fired up to be here tonight with Drew and Matt, my Whiskey Tequila Fridays friends. Although it's not a Friday and we don't have any whiskey, we're gonna drink like it's Friday. How's that sound to you guys?
[00:00:38] Speaker B: Hey, sounds.
[00:00:39] Speaker C: I'm excited.
[00:00:40] Speaker A: I'm stoked because I. I love listening to your podcast. I really wish you would turn it into a video podcast because I would like to see your faces on some of the goofy you say, because it is so funny.
[00:00:52] Speaker C: Well, you're lucky you get audio, because we always say we've got faces for radio and voices for newsprint.
[00:00:59] Speaker A: Awesome.
So tell everybody where you guys are from and where you're at.
[00:01:04] Speaker C: Go ahead, Matt.
[00:01:05] Speaker B: Yeah, we live in Naperville, suburb of Chicago. We met, you know, doing some volunteer projects and things like that, and struck up a friendship through mutual fondness for alcohol and. And hanging out and just having a good time. And I had wanted to do a pod, primarily just for whiskey. More about just kind of geeking out and teaching a little education and tasting. And I'd asked a few of my whiskey buddies if they wanted to do it, and they were like, flat out, no, right away. And when I approached Drew, I was like, hey, I'm. I'm thinking about doing this. Would you want to, you know, do this with me? And I could just kind of drag you along the whiskey journey. And he just kind of invited me over to his house, and he had some tequila on the table, and I really didn't have much knowledge other than, you know, maybe a bottle of 1800 here and there on my. On my cabinet. And he really opened my eyes to. To the world of tequila. And he just said, well, what if we did both? And it was just like, yes. You know, right away we knew.
[00:02:15] Speaker A: That's awesome. What about you, Drew? You from the same area and everything?
[00:02:19] Speaker C: Yeah. You know, we've. We've both lived in this town for close to 20 years. I think we've known each other for close to 15.
And he's not really telling you the full story. I was still drinking 1800. Like, that was the good stuff. When he Said, you know, you really should explore tequila more. It's just like whiskey and rye and scotch. There's a lot of good brands out there that are good for sipping. And I'm like, no, no, no, I can't. I can't do that. I just. I mix it with some lime juice and club soda, and that's good enough. So he kind of pulled me into a kicking and screaming. And that day he came over, I think I had laid out, what, like seven tequilas, Matt. And yeah, I thought being the whiskey guy, he would go towards the anejos and the barrel age stuff. And he. He kept pointing over. He said, let's have a little bit more of that bottle right there. It was the Fortaleza blanco. So that was. That was Matt's first love. Was that, you know, probably my favorite blanco as well. Yeah, yeah, perfect. You got the shirt on. And I think the next day, Matt's comment was, that was awesome, but I might have to change my toothbrush.
[00:03:27] Speaker A: Oh, that's awesome. So now I'm. I'm 20 plus years of drinking tequila.
22,000. 3. 2. 2003. Ish. I think. We were in Cabo San Lucas at Sammy Hagar's birthday party, and we drank the old ceramic bottle and blue bottle, Cabo Wabo, and boom, I was a tequila drinker ever since. And then Cabo changed when they sold it, and I kind of swayed over into the bourbon world for a while. I started doing bourbon in the wintertime and then margaritas in the summertime and would drink class Azul and Casamigos and trying to find that old, good tequila again. And I got in the group All Things Tequila on Facebook.
[00:04:11] Speaker C: All right?
[00:04:11] Speaker A: They said all kinds of stuff about tequila, and they made me mad. So I quit the group. I was like, to heck with you people. But one thing I took from that was one of the guys said, you should go try Ocho. So I went and bought a bottle of Ocho. And I was like, this is like old Cabo. Like, this is what I used to like.
So a few months later, I asked if I could rejoin all things tequila, which I'm now friends with CJ Agave, the guy who runs that. So I think I find that so funny. And from there, it was just a straight rabbit hole of tequila.
Then. Then I started listening to podcasts and started doing a podcast a year and a half, almost two years ago, called Real Estate Makes Us Drink.
I'm a mortgage guy, and my buddy's a realtor. We'd sit right here and talk about real estate. And I'd always start with a tequila. He'd always start with a beer. And he's the one that said, hey, why don't you start doing some tequila content? So that was in August of last year when I started doing this, so. Haven't been doing this part of it very long, but it's pretty fun.
[00:05:13] Speaker C: Yeah, that's pretty awesome. I can tell, too, you've been running a show for a while because you've got, like, nice equipment and a real background. Like, you're seeing my messy home office behind me right now. Matt's blank wall.
[00:05:25] Speaker B: Yeah.
[00:05:26] Speaker C: I don't know what we're looking at.
[00:05:27] Speaker A: How do you know that?
[00:05:28] Speaker B: Stand up.
[00:05:30] Speaker C: Yeah, there.
[00:05:31] Speaker A: I can stand up. See my mic?
[00:05:33] Speaker C: Yeah. Right. No, our mics don't move. Nothing happens over here.
[00:05:38] Speaker B: Yeah, yeah. If I'm sitting down, then you can see the garbage behind me. So, yeah, standing up is better.
[00:05:43] Speaker A: That's what's running the soundboard that does the recording.
[00:05:48] Speaker C: Yeah, you're blowing us away. You know, we're recording stuff on GarageBand. I mean, it's. It's a production right out of 2003.
[00:05:57] Speaker A: Well, it sounds great, you guys. On the. On your guys's podcast, your voices sound great. You have a great sound. Your editing is really good. From what I hear that when Matt finds a bourbon he really likes or a scotch that he'll start with the nose. And then somewhere around. I think you said 140 words. Is when you start editing before you.
[00:06:19] Speaker C: Bring him back, the minute he says, can I say something about scotch?
I just kind of make a little mental note. I'm going to have to come back here and cut out four or five minutes of true scotch geekdom. Because it's like, dude, we're tasting a rye. Like, save it for the scotch show.
[00:06:38] Speaker A: You guys just did it. One that was long. It was long names. It was the world's greatest Michigan tequila club. Single barrel, Caribbean reposado, yayo, and a Glenlivet one that was made in the Caribbean rum barrels as well. Right.
[00:06:55] Speaker B: Yeah. Drew likes to read the whole label for the benefit of the audience. But, you know, full. Full credit. Yeah, he. He's. He wants to keep everybody informed.
[00:07:05] Speaker A: Well, that. I've never had the scotch that you talked about, and I'm. I'm actually not.
I'm not a peaty scotch guy. I like. You're. Wait, I guess you're single malts, right? That tastes more like a bourbon or a whiskey. So I. I want to get that and try And I want to do those back to back. I think that sounds awesome.
[00:07:23] Speaker B: Yeah, yeah. You're hinting at our.
Our trademarked quick sip.
[00:07:29] Speaker A: Yeah, yeah.
[00:07:30] Speaker C: Do you have a high porn? Brad, can you play a sound effect for us?
[00:07:33] Speaker A: I don't. I am. I am sound. See, I have lighting and a good backdrop, but no sound effects. You have, like, a bell, and somehow you both know when to say nuance.
[00:07:44] Speaker C: Yeah, yeah. We have to queue it up a little bit. Yeah, we've got some silly things. It's. We mentioned it every couple of episodes. Like, this is what happens when two guys who have known each other for 15 years and talk about everything under the sun get together and hit record. Like, the conversation just wanders.
[00:08:02] Speaker A: So do you do it together when you're recording your podcast, or do you do it remotely?
[00:08:06] Speaker C: No, no, we're sitting in the same room. We're sitting in this room, actually.
[00:08:10] Speaker A: Awesome. And then do you. Do you shoot, like, a couple a week and then take a couple weeks off, or do you do it every single week?
[00:08:16] Speaker B: Yeah, we try to record a few open, you know, to. To save time. Drew likes to go skiing during the winter time, and my daughter plays volleyball in the summ. So, yeah, our schedules can get. Can get kind of hairy really quick. We, when we first started, wanted. Somehow we wanted nine or ten in the can. Right. We thought that was going to give us, you know, a good cushion. But what we discovered was that, first of all, if you wanted to discuss anything timely, it really kind of went out the window. Like, if you mentioned the holidays, you know, merry Christmas and it's June, that didn't work too well. Or even if you wanted to talk about new releases, what we were sipping on, if it was just dropped and we're six months behind. You know, don't say brand new. Don't say brand new. But also, we had a little cloud issue, and we lost a good number of those episodes. Thank you very much, Drew. I like to bring that.
[00:09:15] Speaker C: All of them. Yeah.
[00:09:16] Speaker B: But, you know, we also. You know, at that time, though, we realized it was the best rehearsal, the best practice we could have come across, because I really think we worked out our ums and our ahs. We worked in our chemistry, and we are recording together. Unless we do guests. If we do guests, we almost have to do zoom. But when it's just Drew and I. Yeah, we almost have an eye contact, almost like a unspoken kind of body language so that we are not talking over each other and interrupting each other like that.
[00:09:51] Speaker A: Awesome.
[00:09:52] Speaker C: Yeah. He's being really generous with. We had a little cloud mishap.
I legit erased 10 episodes, and I was so worried about it. And I don't remember if I called you, Matt, or texted you or I don't know what I did, but I was just like, man, I just deleted everything, and it is gone, and I cannot recover it. It is 100% gone. And you're like, yeah, okay, man, whatever.
[00:10:20] Speaker A: Do it again.
[00:10:21] Speaker C: You know, like, nothing we can do about it. Let's just keep recording.
[00:10:25] Speaker A: My. Brian and I had a guest.
We started the show. We're about 30 minutes into interviewing this guest, and I look up and went, we never hit record.
[00:10:36] Speaker C: Nice.
[00:10:36] Speaker A: We legit.
[00:10:37] Speaker C: Yeah.
[00:10:37] Speaker A: Just forgot to hit record, so.
[00:10:39] Speaker B: And it was golden, right?
[00:10:42] Speaker A: Yeah, it was so good. And, yeah, we started over, and we literally started this show with, hey, take two, we're gonna try this again. And it went fine. No one else would have known if we didn't say anything. Yeah, it makes your heart sink when you put all that time in, and then you realize, oh, crap.
[00:10:59] Speaker C: So say I. I was lucky that I had a few of the recordings on to another, you know, my icloud or something already.
And so there were a few snippets from the very first times we were recording because there were some golden nuggets in there that we used for those original cold opens on our show or for an outtake reel. So it wasn't all lost.
I have another buddy who's got a really successful podcast, and he said, that's the best thing you could have done. He goes, I go back and I listen to our first 10 podcasts, him and his partners, and he's just like, they're just terrible. I want to take them down. So maybe it was a blessing.
[00:11:42] Speaker A: I do that. So many of my videos, I'm, like, cringe worthy. Like, so many are cringe worthy.
[00:11:47] Speaker C: Sure. No, I. I have a good way of derailing people's thoughts and just tangenting off.
[00:11:53] Speaker A: So do you do bloopers out of every show? Because I. I just remembered what I wanted to say, too. I love your bloopers at the end. Like, I listen to your whole show to listen to the bloopers at the end as well. And there's one where you just said, don't say anything weird or to embarrass your family. Compile those. Or is that from the show that you actually just edited?
[00:12:13] Speaker C: I used to compile them, and I would pull. You know, I would have this whole reel of outtakes that I could use anymore. I think we have enough outtakes in any given episode. I've just, you know, when something strikes me as, you know, something funny or outtake worthy, I just kind of, you know, pull the track to the side and. And save it for later for that episode. So I would say anymore, probably 9 out of 10 of those are from that episode.
[00:12:42] Speaker A: Blooper reels are amazing. I love them.
[00:12:45] Speaker B: So a little behind the scenes. A little behind the scenes. We will meet probably a good half hour, 45 minutes before we're gonna really get into the recording. And we'll bring a bottle or two that might be in a future show because we do want to do our best to start curating and tasting these things together. At first it was just, hey, you bring a bottle, I'll bring a bottle, and let's see if they match up. And now we want. We want a connection, whether it's maybe in. Related to, you know, the same importer or related to. They're both age in a certain kind of barrel, or even if it's just something, you know, they're. They're both blue or, you know, they both have blue bottles or whatever it is. But we can have that time together to kind of sip and go back and forth and talk about the bottle. Do we like it? Is it show worthy? You know, not sponge worthy, but show worthy. And then during those sips, you know, we try to keep it light hearted and, you know, I'll crack a joke or something like that and. And th. Those are often what ends up happening to be in. In the outtakes.
[00:13:51] Speaker A: Yeah, that was one of the things I was going to ask. Cause it seems like you have really good combos of tequila to a bourbon. And you guys have this crazy calculation, some mad scientist calculation between proofs that I want you to explain. But do you spend a lot of time like, hey, I have a bourbon or a whiskey that tastes like this. What do you think would go good with it? Or is it more happenstance that you bring these different bottles together?
[00:14:15] Speaker C: What do you think, Matt? You want to start?
[00:14:17] Speaker B: Yeah, I can start. Yeah.
I think that I like to text Drew a lot. I have a feeling that he looks at his phone and goes, jeez, because I will. I will be thinking about, you know, three or four days leading up to our. Our scheduled meeting. And I'll be like, hey, do you have a tequila that, you know, has. That's celebrating 50 years this year? And he'll be like, I have no idea. You know, I'm. I'm taking out the garbage right now. I don't know. But you know, we're starting to, because there is, I think we've maybe a self applied pressure. We do want to have something that has some kind of a connection. And you know, it, it just, it fuels the, the fun, it fuels the passion that we're doing with this, that we're not just going to throw, you know, two bottles together, although we will do like beginner buys, which we want to do something that's affordable, that's approachable, that is what Available. Available on the shelf.
[00:15:21] Speaker C: Yeah. Yeah. In the first couple of episodes, I think we just threw together like, you know, what were some of our favorites. We, you know, Matt and I have gotten in the car a couple times and driven all across the Chicago suburbs and hunting for bottles and what did we find when we hunted? And those were okay. But then we would get two bottles that went really well together and we'd be blown away.
So then it became maybe that should be the show and maybe we should put a little bit more thought and effort into the two that we're bringing.
[00:15:50] Speaker A: You guys do a great job at it and the pairings. It almost makes me go buy the whiskey, the scotch or the bourbon. And I already take a little heat for all the tequila that I buy. So I'm thinking if I start adding more alcohol to the room, I may have to get a liquor's license. So I haven't dove into that.
So another question is how did you come up with the name? What was your idea behind the name that you came up with?
[00:16:17] Speaker C: Well, Matt brings a whiskey, I bring a tequila, and we're gonna drink them on Friday. So btf, that's, I mean, that's what it, you know, was. That's how it came down.
[00:16:28] Speaker A: Accident though or was WTF a plan?
[00:16:31] Speaker C: No, I think it was. I think it was a plan. I don't, I don't even remember exactly how we discussed it, Matt.
[00:16:36] Speaker B: Well, I, I flipped when you down or when you finally signed up for the rss and it was wtf.
And I did not even look at the hyphen. Whiskey, Tequila Fridays. And I was like, we are going to get sued. Do you understand what this means?
Do I have to explain intellectual property to you? And he was like, no, no, no, it's fine. Look at, look at our words. And I was like, oh yeah, this wtf. Yeah. All right.
[00:17:06] Speaker C: So I mean, if anybody has wtf trademarked or registered, right? I mean that's just common. That's just common use.
Our idea was, you know, we'd Try to drop these on a Friday morning so that you could listen to the show on your drive to work or over your lunch break, pop by the liquor store, pick up a bottle of each, you know, and that could be your Friday night, right? Invite your friends, crack the bottles, make it a happy Friday, right? That's what we, that's what we say on every show.
[00:17:36] Speaker A: Another really cool element to your show is your jingle. Who is this guy? This sounds like he's straight out of Nashville or bluegrass land, singing this amazing Whiskey Tequila Friday song.
[00:17:50] Speaker C: That's Matt's buddy Matt. You, you gotta tell him about Joby.
[00:17:53] Speaker B: Yeah, yeah, Joby. Joby is straight out of Southern Missouri, okay? And his name is Joby Holland and it's H O L L A N D. And he had a band at one point called Forsha Creek. F O U R C H e and he would do, you know, small venues and he had full set, you know, musicians with him. And he, he's really a full time teacher and just a really talented country singer that, you know, would have this side gig. And I met him in Montana of all places. I, we have a mutual friend that we set up these hiking trips in Montana at Glacier national park. And so I struck up a friendship with this guy just because he happened to be coming along on the trip, found out he was a teacher, found out he was a country singer, and just, you know, he's just such a great guy. We really struck up a good friendship. And I approached him almost as like, like one of those things like where someone says, oh yeah, you should have so and so. And I was like, I'll be damned. Yeah, we should have that. And so I, I, I approached him with the idea and he's like, he didn't even hesitate. Yeah, sure, whatever. I'll do it. And so he sent me a couple of, of jingles, a couple of songs, and I, I sent it to Drew. And in all honesty, I, I did write the lyrics. I wrote the lyrics. But then he put it together. He came up with the tune, the sound, and how to put it together. And when I sent it to Drew, I mean, he just, he flipped. He just, you know, it was, it was amazing.
[00:19:33] Speaker C: I am not a country fan. Yeah, right. I grew up these hip hop, you know, old British invasion, into hair metal, into all kinds of things. Never country. And when I heard that song, I said, that's it. Country fan. Got it. Yeah, it's amazing.
[00:19:49] Speaker A: I love a Pearl Jam, Foo Fighter fans having a country music theme song for their show. I'M a country guy. So I. I listen to your. Your intro over and over again. I think it's fantastic.
[00:20:00] Speaker B: Oh, thanks, man. Yeah, we, you know, we. We thank Joby every chance we can. And we were a couple of shows in, and Drew just was, you know, almost jokingly, he said, you know, it'd be great if Drew if Joby could do a cover of Cherry chapstick, you know, like, Katy Perry, son. I'm like, like, as. As awesome as that would be. I'm like, I'm not even gonna ask him that, you know, but then a couple of times it would come through that were like, actually, this song does mix, you know, like the Jose Cuervo song, you know, when we had a tequila lineup or. Or we'll play one of his songs. You know, he. He gave us permission and license to upload his YouTube songs onto our shows as, like a little break in between sippings. We play one of his songs. And yeah, he's a good sport. He does it. You know, whatever we ask him, he's willing to consider it. So, yeah, it's. It's great. It's so much fun.
[00:20:55] Speaker A: Yeah, I love it. I also love your little sip sections where you have somebody say their name. I was really excited when I heard mine in there. Like, that's so vain. But I was like, oh, look at that.
[00:21:04] Speaker B: Yeah.
[00:21:04] Speaker A: All right.
[00:21:05] Speaker C: We used to just have dead air.
[00:21:07] Speaker A: Oh, yeah. I edit out the dead air. I just.
[00:21:11] Speaker C: Right. You know, it was just a perfect spot. If we're gonna take a second and have dead air while we sip, why not promote somebody and get a little shout out for ourselves from somebody else? I mean, it's. I just feel like we can all scratch each other's backs in that way, you know, and.
[00:21:28] Speaker B: And our listeners are sipping along with us, so we got to give them a little bit of time. Right?
[00:21:33] Speaker C: Yeah, right.
[00:21:34] Speaker A: And once you get to the. The Kelsey brothers level, that's going to be really profitable advertising space in your show.
[00:21:42] Speaker B: Yeah, yeah, it's great.
[00:21:43] Speaker C: No, this. This, this. This show makes a gigantic sucking sound of money coming out of our pockets. Foreign.
[00:21:54] Speaker A: Yes, I understand. I have a well invested amount in equipment for a podcast that's a year and a half old that has a 160 subscribers. So I'm with you.
[00:22:06] Speaker C: Nice.
[00:22:07] Speaker A: Our joke on the show is don't worry about what you say. We have tens of listeners.
[00:22:12] Speaker C: Exactly. Yeah. Yeah, six listeners can't be wrong.
[00:22:16] Speaker A: Exactly. They're right every time. And I'm so glad they watch every time and listen every Time. So do you guys have any thought of moving yours from just an audio podcast to a video podcast?
[00:22:27] Speaker B: We are. Yeah, we're in the works. I'm. I'm currently watching YouTube videos on how to do YouTube videos, so it's quite. Quite meta right now. But, yeah, we're. We're exploring it. And, you know, the first few. I mean, Obviously the episodes 1 through 68 would have to just probably be audio only, but then we will look at what we can do to maybe do a. A live. A live video, because I. We've been getting enough requests from enough fans that say, you know, you guys got. You got to go on YouTube. You got to get on YouTube. And so, you know, we wouldn't do it for the revenue. We would just do it to see if it's, you know, to reach one more. One or two more audience people, one more, you know, one or two more fans to. To see if they want to join us and have fun with it. So, yeah, we're gonna. We're gonna test the waters. We'll see how it goes.
[00:23:18] Speaker C: Yeah, I don't think we have enough downloads for revenue anyway, so that takes care of that issue.
[00:23:25] Speaker A: Yeah, YouTube monetization takes a while. But, you know, you talked about this at Instagram. I would say that if you both got boobs, you would probably get more subscribers quickly.
[00:23:34] Speaker C: This is true. I've been working on it.
Just gain a little bit more weight, see what happens.
[00:23:42] Speaker A: All right, so we have a prepared blind Ray.
[00:23:45] Speaker C: Yeah.
[00:23:46] Speaker A: Do you have yours in front of you guys? I did1. Number one is in an agave social glass. I'm an agave social club member. And number two is in a respectable glass. And you guys do blinds all the time, right?
[00:23:59] Speaker C: We do a fair amount.
[00:24:00] Speaker A: Okay, so tell me how you guys would approach this blind. And I want to do it the way you guys do.
[00:24:05] Speaker B: Well, we like to nose all the way down before we, you know, kind of. What's the word? Kind of contaminate your palate. So, you know, in this case, we've just been kind of nosing back and forth, and.
Are we. Are we on the same team? Are we competing? What's the.
What's the story here?
[00:24:26] Speaker A: Oh, I don't. I don't know how we would compete.
[00:24:29] Speaker C: Yeah, I don't. I don't know that I want to compete with Matt's palate on anything ever.
[00:24:35] Speaker A: I will say. I. I like to guess the tequila that I'm actually drinking, and I. Sometimes I nail it. Sometimes I'm way off the Last blind I did, I was way off on some of them. So I. I do like to try to figure out what it is that I'm tasting. And this is something that we both had on our shelves already. So this is something that we both have had, and I have no idea what it is. My wife poured it and numbered them one and two, and then I said, how do I know when we're all done what is each one? And she goes, I don't know. You guys have to figure that out.
[00:25:05] Speaker C: Yeah. Yeah. We should mention our. Each gave our wives a list of what I. What's on my bar and what's on your bar. And then they found a couple that were in common. So. Yeah, we have no idea. I actually have an answer sheet within reach.
[00:25:18] Speaker A: Okay.
[00:25:19] Speaker C: But.
[00:25:19] Speaker A: Okay, that's good.
[00:25:20] Speaker C: You know, for integrity of the show. I have not looked at it, and I probably will not be able to guess, so I'm okay with that.
[00:25:28] Speaker A: All right, well, you want to start with number one or number two?
[00:25:31] Speaker C: Yeah, let's start with number one.
[00:25:33] Speaker A: Okay.
[00:25:35] Speaker C: I should also point out my wife was like, how much do you want? I'm like, well, just go past the curve on the rle. And I got. I got half a riddle here.
[00:25:47] Speaker A: Give me a pour. That's pre AA meeting.
[00:25:50] Speaker C: Yeah.
[00:25:57] Speaker B: Oh, gosh, Drew, what do you.
[00:26:01] Speaker C: That's nice.
[00:26:02] Speaker B: I'm getting a nice, earthy, petrichor kind of thing.
[00:26:07] Speaker A: How to get a little bit of funkiness as well.
[00:26:14] Speaker C: Taking notes.
[00:26:15] Speaker B: Yeah.
Limestone, chalky.
Is there an olive brine in there?
[00:26:30] Speaker C: That's right.
[00:26:31] Speaker A: I get some brininess. I don't know that I could pick up olive. Your. Your ability to explain the smells. You go in that upper level, personally.
[00:26:41] Speaker B: Well, I'm not getting it, but Drew knows what I'm saying when I say olive brine. I'm not quite getting the olive just.
[00:26:50] Speaker A: Yet, but I like when you say things like that smells like a dandelion growing in Arkansas on a Saturday around p.m. and it's cloudy out.
[00:27:01] Speaker B: I get. I get some grief sometimes for that, but, you know, I, I, I like it too. I like to just explain what I'm. I'm feeling and what I'm smelling, you know? And this. This reminds me.
It reminds me of when the. When the rain hits the baseball field, you know, that petrichor.
But it is a really nice agave.
I'm not getting a lot of citrus.
[00:27:30] Speaker C: No.
[00:27:31] Speaker B: And I'm not getting a lot of anise or licorice or black pepper.
[00:27:37] Speaker A: I always thought it was anise we've had this debate.
[00:27:40] Speaker C: So tell me who said that a niece to you growing up. Is that just how your family said it?
[00:27:47] Speaker A: Nobody. Growing up like we.
[00:27:49] Speaker C: Okay.
[00:27:49] Speaker A: Never talked about.
[00:27:50] Speaker C: That was some fancy. Those are for some fancy spices. Yeah.
[00:27:54] Speaker A: Excuse me. Have you heard the niece smell? No, I. I've only heard it both ways in. In the.
The wine and the bourbon and the tequila talk. Right. So that's where I. And I had to go look it up. Somebody said it smells like a niece. And I'm like, I don't know. I have a niece, but I've never smelled her. I have no idea what she smells like. Probably baby powder smelter.
So I had to go look that up. And this was licorice. I was like, why didn't they say licorice? But so I've heard it both ways.
[00:28:23] Speaker C: Yeah. I feel like anise is more east coast and you know, good. True to Midwest. Right. Just anis.
[00:28:29] Speaker B: Well then. And the what. What sells me is the anise seed. When you say anecd, you don't say anise seed. That's always what throws me the other, you know.
[00:28:39] Speaker C: Right.
[00:28:40] Speaker B: To convince. And reminds me how to say it because I'm. I'm one that will say it both ways. I'll go both ways without knowing it. So.
[00:28:48] Speaker A: Okay, I'll take that. I'll go both ways as well. A niece or anus.
[00:28:52] Speaker C: Kind of like when they had to stop. It's kind of like when. Like they had to start saying harassment.
Right.
[00:28:58] Speaker A: Based on the nose I have. I have a feeling I think I might know what it is, but I don't know.
[00:29:04] Speaker C: Yeah, I have a couple of guesses.
[00:29:07] Speaker B: Does it have a little peony on the top of the cork?
[00:29:10] Speaker A: No, I'm act.
[00:29:12] Speaker C: Yeah, I know where you're going with that, but I'm actually thinking it's not.
[00:29:16] Speaker A: To me, it's a Highlands. The.
[00:29:19] Speaker B: Okay.
[00:29:20] Speaker A: The funk. When I like in the very first nose, I got a little funkiness. But now it's gone. And now I get way more of that pedrichore, that really thick highlands minerality versus a lowlands minerality.
[00:29:32] Speaker B: Okay.
[00:29:33] Speaker C: Even.
[00:29:34] Speaker A: Probably the most Brad smelled tequila.
[00:29:36] Speaker C: Yeah. Even Brad's next level here. I just. I'm just going to just shut up while you two describe. Have your descriptors here.
[00:29:43] Speaker A: But I do get a little teeny. Just a hint of orange peel on the lower end of the glass.
[00:29:50] Speaker C: Yeah.
[00:29:51] Speaker B: You know, with. With time, this thing is. Is opening up that. That limestone salinity. That all that's kind of Going away.
[00:29:59] Speaker A: Okay, when do we taste it?
[00:30:01] Speaker C: Should we move? Should we? We should. We should. Nose number two.
[00:30:05] Speaker A: The other one knows number two.
[00:30:06] Speaker C: So that way you get a nose with a clean palette on both ways. This is. Listen, Brad, you have not tasted anything until you've tasted. With Matt, there's a whole system.
[00:30:16] Speaker A: I never like to say, let's nose number two, but in this case.
[00:30:22] Speaker C: So this is. All right. We haven't even had a sip, and we're over off the rails.
That one's changing a lot, too.
[00:30:29] Speaker B: Yeah, that one is. That one's candy confection, sugar kind of thing going on.
[00:30:36] Speaker A: Not in a bad way. No, no, in a really cooked agave way. Like.
[00:30:43] Speaker C: Yeah, when I.
[00:30:44] Speaker A: When.
[00:30:44] Speaker C: When it was first here and, you know, we hadn't even logged on yet, I was smelling it, and I was getting, like, a little mint or eucalyptus on there, and I thought, oh, maybe I have an idea of what this one is, too. But it has changed.
[00:30:57] Speaker A: I get a really clean. A really clean smell. Almost like a green agave cleanness.
[00:31:06] Speaker C: Sure, sure.
[00:31:07] Speaker B: Yeah. No, there's. There's a vegetal note, and. And it's good to know that Drew was cheating. So we have to catch up Now.
[00:31:14] Speaker A: Brad, I had my. I had my toppers on. Mine. My Agave Social Club and Tequila Collective covers on there.
I almost get a touch of, like, a roasted smoky smell. Not. Not like a smoke smoke, but like a roasted smell.
[00:31:38] Speaker C: Now go back into number one. Now that this is, you know, all filled up in the nasal passages.
[00:31:44] Speaker A: Oh, my gosh.
[00:31:44] Speaker C: That's right.
[00:31:46] Speaker A: I'm sniffing a street.
[00:31:47] Speaker B: Wow.
[00:31:48] Speaker A: The Pedrich is way stronger.
[00:31:50] Speaker B: Well, that's giving me some indications, too. Okay, me too.
[00:31:54] Speaker A: I mean, this. I. I can't wait to taste them.
[00:31:57] Speaker C: Number two has me. Yeah. Number.
[00:32:00] Speaker B: Is there a Juicy Fruit? Is there a Juicy Fruit note in number two on the nose?
[00:32:06] Speaker A: Would you use the word flummoxed?
[00:32:08] Speaker C: I wouldn't, but yes. That's a good word. Nice.
[00:32:12] Speaker B: I'm ready.
[00:32:13] Speaker C: All right, so we're gonna sip number one. What are we gonna do, Brad? It's, you know, it's your show.
[00:32:18] Speaker A: I'm just here with you. Let's sip number one.
[00:32:20] Speaker C: All right, Salute.
[00:32:40] Speaker A: Limestone's still there. That minerality is still there. Yeah, that sweetness is there, but subdued to me. Not as. Not as sweet as what I thought it was going to be.
[00:32:49] Speaker C: I got a good bit of sweetness. Not really a olive brine finish, Matt, So which, if you were thinking fortaleza in the beginning, I don't. I Don't think it's going to be right.
[00:32:59] Speaker B: No, I would, I would lean away from that now too. And the finish was what was so sweet for me.
It really finished nice and sweet with that kind of a candy orange and orange peel kind of sweetness.
[00:33:12] Speaker A: I pick up that citrus in that finish a lot more. More of an orange peel.
[00:33:16] Speaker B: Was it high proof or was it just my first sip of the night?
[00:33:20] Speaker A: I've been drinking still strength before you got here, so I do not believe it's super high proof, in my opinion.
[00:33:27] Speaker C: Yeah. I warmed up with some Toralta 110.
[00:33:30] Speaker A: I had a saki yeast new profile off of the still from Sergio Cruz at 14:14 in a plastic barrel that our bottle. That's almost gone.
[00:33:41] Speaker C: Too cool.
[00:33:42] Speaker A: Ridiculously good.
[00:33:44] Speaker B: Yeah.
[00:33:45] Speaker A: Dryness. Very dry.
[00:33:48] Speaker C: Yeah.
[00:33:48] Speaker B: It's finishing dry for me on this, on that second Sibit. And it's, it's not coming off too hot. It's the. I'm acclimating some, but my, my, my first, my first inkling is 1123. I mean this, this, this is coming off like one of the many brands that could be 1123.
[00:34:06] Speaker A: Yeah. Yeah. You went and skewed my thinking because I was thinking it had the pedrichore of a 1579.
[00:34:15] Speaker B: So many of those, though come off with such an earthy, you know, spice notes. Whether it's the anise, I almost always get licorice with 1579.
[00:34:28] Speaker A: Okay.
[00:34:29] Speaker B: The primo, the G4.
[00:34:31] Speaker A: I, I almost all of them more orange from 79 than I do 23. That's, that's where my, I picked up so much of that orange flavor.
[00:34:40] Speaker B: Really.
[00:34:41] Speaker A: Costcoine to me is more vegetal and earthy where I don't get any of that citrus.
[00:34:47] Speaker C: Okay, interesting.
[00:34:49] Speaker A: But I don't have any floral and sometimes I get some floral from 1579.
[00:34:55] Speaker C: My first guess was going to be Siete. See, I mean, we're all over the board here.
Yeah.
[00:35:01] Speaker A: Well, that's Highlands at the Nico is got some of those same agaves is a rollerman to Hona blend, you know, which is kind of like the, the Felipe's Frankenstein, you know?
Yeah, I can see that. I drink Siete Leguis a lot.
[00:35:21] Speaker C: Okay.
[00:35:22] Speaker A: It's. It doesn't jump out to me as Siete Legos. That's a go to tequila. That's what I was gonna ask you. I don't. People ask what's your favorite? Right. And I get that every day. And I have so many favorites. But what's your go to Tequila. If you're gonna just go to the bar to get a drink, what's your go to?
[00:35:38] Speaker C: What's open?
[00:35:39] Speaker B: I'll go first because I don't have that many. But Drew might have to think a little bit harder on that question. But for me, most of the time, it's. It's 11:39.
[00:35:47] Speaker C: It's.
[00:35:48] Speaker B: It's Carlos and. And also Ocho, which isn't quite 1139. My gosh, for a while there, the stores here had Villa Lobos kind of on the discount rack, like, on markdown. I think I might have bought, like, two or three bottles at once. That the citrus and the. Just the right amount of earthy agave balance for me. I just love Carlos Camarena and his passion and everything that he has presented and the videos and everything that he's done, it just. I just. I taste that passion and all of. All of what he's doing. So for me, it would have to be either Ocho or, like, a Villa Lobos.
[00:36:27] Speaker C: Nice. Nice. Yeah, I. A lot of Ocho, it's, you know, the. The ones that are. The go tos are, again, the ones that are on the shelves and readily available and somewhat affordable. So around here, like, you know, an Ocho Blanco, Siete Leguas, G4Blanco. Like, those are around, and they're affordable and easy to pick up. I think I mentioned earlier, like, my first love was fortaleza blanco, and.
But you can't hardly find it. So I typically. I don't crack a bottle until I can pick up a second one, and I'm really good. If there's multiple on the shelf, I just pick up one, you know, got to save them for the other for the next guy.
[00:37:07] Speaker A: I'm Siete leguas, and I am el tesoro. These are ones that are every day, you know, so.
[00:37:14] Speaker C: Right.
[00:37:15] Speaker A: G4 is pretty easy in Ocho as well. Okay. Have you hit this number two yet?
[00:37:21] Speaker C: Not yet. Should we get into it?
[00:37:23] Speaker B: Let's get into it.
[00:37:24] Speaker C: I'm gonna rinse out it just a little bit.
[00:37:27] Speaker A: Wow. This. The nose on that has changed.
[00:37:30] Speaker C: Right.
[00:37:30] Speaker A: Green, still fresh. But you.
[00:37:32] Speaker B: A little flowery. You both had casamigos on your shelf one day. I mean, there's. There's a sweet note in here.
[00:37:41] Speaker C: There is a sweet note, but, yeah, it's definitely not Casamigos.
[00:37:46] Speaker A: They didn't forget it. That's right. Well, I can say I have no idea what this one is.
[00:37:50] Speaker B: No, I've got it. I've got to depend on my tequila guys here. Because this is. This. I. I have never had anything like this.
[00:37:59] Speaker C: I. I don't have a clue. I don't have a clue. And I don't know. Brad, I've got to have 50, 60 Blancos on the bar. How many. Do you have any idea how many you have?
[00:38:09] Speaker A: I think it was. I counted out, I think, 68 different Blancos. 60, 200. And I think 260 bottles representing 80 brands.
[00:38:19] Speaker C: Wow.
[00:38:20] Speaker A: Gosh. That one is. I kind of think I know now that. But I don't know that you would have had this one on your shelf. I feel like this one might be interim on us. Do you have interim on us at your house?
[00:38:31] Speaker C: See, this is how we'll narrow it down. We'll just think of our own, take our own inventory. I don't.
[00:38:37] Speaker A: Okay, this is very much like lot five of interim on us.
[00:38:42] Speaker C: Okay.
[00:38:42] Speaker B: Is that 14? 14?
[00:38:44] Speaker A: No, 15, 22.
[00:38:46] Speaker B: Okay.
[00:38:46] Speaker C: Do you have one of those. Do you have one of those rolling ladders so you can get way up high in the.
[00:38:51] Speaker A: I. I have to stand like it is 20, you know, 15ft up there. I have to stand on a ladder to get to the top.
[00:38:59] Speaker B: A librarian ladder. That's great. Now we know what to get you.
[00:39:03] Speaker A: Yeah, Yeah, I would love to have that.
[00:39:05] Speaker C: Right.
[00:39:05] Speaker A: Interimanas nom. 1522. Alan Taylor, the owner. Jimmy, Salsa master Distiller.
Lot I have lot four and lot five. This one reminds me of lot five.
So this one, I feel like a lowlands. Tequila.
[00:39:20] Speaker B: Yeah. Because I'm. How am I getting? Like, butterscotch. I get out of a blonde, right?
[00:39:25] Speaker C: Yeah. There's. There's a sweetness. And, Matt, you were talking earlier about Juicy Fruit. There is almost like a grapefruit. Like a sweet grapefruit undertone. Yeah. I got to tell you, no clue. And I'm okay with that.
[00:39:37] Speaker B: I would. I would take a stab at wood fermented because there's a softness to it.
[00:39:44] Speaker C: Okay.
[00:39:45] Speaker B: So I would just take a stab that this is wood fermented, but I have no clue.
[00:39:49] Speaker A: I'm looking at my bottles thinking, okay, what's a lowland? Yeah, wood fermented. There's a couple I haven't had in a while. Do you feel this is overproofed a little?
[00:40:00] Speaker B: If it is, it's sneaky because it's not coming off hot. Coming off smoother and buttery. More buttery. I was about to say buttery or.
[00:40:08] Speaker A: I like. I like buttery better than more buttery butter. That creaminess.
[00:40:13] Speaker C: Buttery ist.
[00:40:14] Speaker A: Could it.
[00:40:15] Speaker C: Could it be a cascanes I don't have a blanco.
[00:40:18] Speaker A: Okay.
[00:40:18] Speaker C: So I'm pretty sure I'd have. I guess I'd have to.
[00:40:21] Speaker A: It's not funky enough to be cascanes.
[00:40:24] Speaker C: Right.
[00:40:24] Speaker A: It's been a while since I've had cascanes. It's a lot more funky.
[00:40:28] Speaker C: Yeah.
[00:40:28] Speaker B: No, this. This could be malolactic, but it's not coming off with that really heavy mallow.
[00:40:34] Speaker C: Well, Brad, I am. I am flummoxed.
[00:40:37] Speaker A: Flummox is a great word. I love it. It goes right up there with spatula and moist.
[00:40:43] Speaker B: So I was going to say be bewildered. I'm bewildered.
[00:40:46] Speaker A: Bewildered is a good word. So I. I'm gonna. I'm gonna throw my guess out on one as. As G4. I think that's G4. Blanco.
[00:40:54] Speaker B: All right. And I'm. I'm not good enough with these, so I'm gonna just say it's a casca.
[00:41:01] Speaker C: Tough to say. So what's funny is I've got a couple bottles of tohona down there, and I've never cracked one or tasted it.
[00:41:07] Speaker A: Emptied two or three of those as I.
[00:41:10] Speaker C: My wife was like, okay, you got to show me what I'm doing with this list. So I had my list, and I'm showing my wife, and I'm like, this is el tesoro, but this is the olive oil bottle. So unless Brad says el tesoro olive oil, it's not this. This is G4,108, because it's got the silver label. This is G4 with the blue label. If he just says G4, it's this one. If he says 108, it's that one going through all this stuff. She's like, oh, my God.
[00:41:36] Speaker A: I didn't include any of my high proofs.
[00:41:38] Speaker C: Oh, okay.
[00:41:39] Speaker A: I just did blancos. Well, I may have said a couple times. And the hp.
[00:41:45] Speaker B: Okay.
[00:41:46] Speaker A: I also had the hp, but I. There's a lot of high proofs. I didn't even put on the.
[00:41:50] Speaker C: Would Tony have known what HP meant?
[00:41:52] Speaker B: Oh, yeah.
[00:41:53] Speaker A: Yeah.
[00:41:53] Speaker C: Okay. I don't think my wife would have. So unless she got coached down, like, what do we know about our wives?
[00:42:00] Speaker A: Okay, let's. Let's just do the big reveal.
[00:42:02] Speaker C: All right. Do you want to? Okay. I love it. I love it when Tony's on the show with you. Yeah. Because I. I can tell she doesn't want to be there.
[00:42:12] Speaker A: Did you see the last one where she did her disclaimer that she enjoys being on the show?
[00:42:17] Speaker C: I did, and I love it. I love it when you said, yeah, maybe we'll do these once a week. She's like, man, once a month.
[00:42:24] Speaker A: She said, let's do. Let's go do another blind.
[00:42:26] Speaker C: Yeah.
[00:42:27] Speaker A: And I'm like, let me get the lighting out. Let me get everything set up. So.
[00:42:30] Speaker C: That's incredible.
[00:42:31] Speaker A: Does enjoy it. Yeah.
[00:42:33] Speaker C: So I've. I've got the list here. Should I pull out the list?
[00:42:37] Speaker B: Yeah, let's review.
I'm gonna. I'm gonna say it's a 1414. Number two is a 1414.
[00:42:44] Speaker A: You think so?
[00:42:46] Speaker B: I'm just gonna. Just throw it out there.
[00:42:49] Speaker C: Okay. So I've got the answers, and I can tell you we're both wrong. We're wrong completely. Not, but not necessarily completely. I have only had a sip of one of these. Okay, so number one is Don Vicente 1579. So you. You called it with the 1579. But I mean, I had that at a tasting out of a little, you know, plastic coffee medicine cup.
[00:43:20] Speaker A: Now, I would say if we would have picked the. The Don Vicente high proof, the still strength one up there, I. I think I would have nailed that, because that is probably one of the best still strengths I've ever had. It's. It's phenomenal. Yeah. Okay, so I nailed the 1579. That fires me up.
[00:43:38] Speaker B: Before we go further, who's. Whose was the favorite? Mine was one for me. One was my favorite.
[00:43:43] Speaker C: I like one.
[00:43:45] Speaker A: I don't know.
[00:43:45] Speaker C: They're so different, right?
[00:43:47] Speaker B: They are. They are.
[00:43:48] Speaker C: So the second one is awesome.
[00:43:53] Speaker A: Really? This is. That's a high proof.
[00:43:56] Speaker C: And I don't know which one you have. I've got an older bottle.
I should go grab it. And I've never. I've never cracked it open.
[00:44:04] Speaker B: So she opened your bottle.
[00:44:06] Speaker C: She opened the Don Vicente, too.
Awesome, broso. The butt plug bottle.
That's why my wife picked it. She. She saw that and she said, oh, hold on a minute. Little sex on the shelf here.
[00:44:19] Speaker A: I'm gonna sit down on that bottle.
[00:44:23] Speaker C: All right, that's a different. Let me go. Let me go grab mine. But I gotta go.
[00:44:27] Speaker A: Air conditioning is getting really strong. What's happening to the bottle?
[00:44:32] Speaker C: I was in the pool.
[00:44:33] Speaker B: I was in the pool.
[00:44:37] Speaker C: So I have this older bottle that was supposedly when it was higher quality and additive free. Or I. I don't know.
[00:44:44] Speaker A: So this is the brand new. Okay, the brand new.
[00:44:49] Speaker C: So it's the brand new additive free. I probably. Then I've got the old one maybe when it had additives.
[00:44:54] Speaker A: Okay.
[00:44:55] Speaker C: We might be tasting two different bottles.
[00:44:56] Speaker A: We may have Been a little different off in the smell and the taste, because this one is. I couldn't have guessed that, but I haven't drank this a lot. It. I've only done a couple. This is the. The Eros.
Where's the camera? There you go. Eros, the new additive free stuff. So.
[00:45:13] Speaker C: Yeah. Nice.
[00:45:14] Speaker A: I have a feeling I wouldn't have guessed that one.
[00:45:17] Speaker C: I'll have to go grab the bottle off the bar. But I have a feeling mine's the El Platino that scores a 68.
That's. That's rough.
[00:45:27] Speaker B: That's why. That's why. That's why we're getting the butterscotch and. And bubble gum.
[00:45:31] Speaker C: That could be.
[00:45:32] Speaker A: When you said that, I was like, no, I'm getting a little funkiness, a little earthiness.
[00:45:36] Speaker C: Yeah, yeah.
[00:45:37] Speaker B: We did not get that.
[00:45:39] Speaker A: Honestly, with this tequila. They did a great job.
[00:45:41] Speaker B: Okay.
[00:45:42] Speaker A: This is fun when you go. They did a great job making this a little bit more traditional than some of their older stuff. And it has a nice flavor to it.
That is really good. You know, in comparison to some of the other ones that they've had in the past.
[00:45:59] Speaker C: This is like Austin Powers, right? The phallic spaceship. Yeah. I think we're sipping two different ones here. I know that mine is an older bottle.
[00:46:07] Speaker A: I first thought you said ateracio. Have you ever had this?
[00:46:11] Speaker C: I have not had. That's the high proof. I have not had it.
[00:46:13] Speaker A: This. I mean, if you've. You've got to come down and meet Renee and Shah Seed and come to the distillery, go out into the fields, go through their process and then do a tasting with them. Their tequila is off the charts. Phenomenal. All of them are so amazing. So many great things for the region.
[00:46:30] Speaker C: That's awesome.
[00:46:32] Speaker A: Well, I nailed the 1579. That fire.
[00:46:35] Speaker C: You did. You got it.
[00:46:36] Speaker A: You were swaying me to cost. 18 square bottle. But I picked up that citrus note that I always get with the highland tequilas.
[00:46:44] Speaker B: Yeah. And it. The always. I always recognize the 1123 on the nose. And I didn't. I didn't recognize it right away. And that should have been my.
My cue that it was something else. But I always say that 1123 has one of the best noses in tequila. I just love.
[00:47:02] Speaker A: Totally agree. And when you said that, like. But I've. I got so much of that Pedrichore minerality with the orange, and that's really only something I find on a Highlands and that G4 right now, you know, because you're right. You don't pick up the citrus notes as much when you're in those lowland tequilas or the floral notes as much. So you go highlands, things become more floral. You get some pine.
So.
[00:47:30] Speaker B: Yeah, I'm not upset.
[00:47:33] Speaker C: Yeah. It's also. It's. It's funny, like, what they choose. Like, you haven't seen the shambles. That is my. My tequila collection. But, like, my wife went digging. You know that Don Vicente is buried.
Yeah, it's. Yeah. And that awesome broso is, like, she had to pull out four or five other bottles before she got to that one. So she.
[00:47:54] Speaker A: No kidding.
[00:47:55] Speaker C: Yeah. Yeah, she was digging. She didn't grab something from the front.
[00:47:59] Speaker A: Well, guys, y'all killed it.
[00:48:01] Speaker C: You. This was a great time.
[00:48:03] Speaker A: This was fun. Dude, we should do this maybe weekly.
[00:48:06] Speaker C: I'm down. I should probably turn off the recording so we can really let loose here. And otherwise, you're going to have to put the E on all of your episodes and.
[00:48:17] Speaker A: Well, let's. Let's wrap it up. Just because we're at an hour and I don't edit a whole lot. I cut out the ums and the you knows, but outside of that, I let this go.
[00:48:25] Speaker C: We got a few.
[00:48:27] Speaker A: I got a teeny, teeny bit left of the 1579. Here's to you guys.
[00:48:33] Speaker C: Salud. And thanks so much, Brad.
[00:48:35] Speaker B: Yes, thank you.
[00:48:36] Speaker A: Definitely watch whiskey or listen to Whiskey Tequila Fridays, wherever you get your podcast.
[00:48:42] Speaker B: Thanks, guys.
[00:48:43] Speaker C: Cheers.
