Episode Transcript
[00:00:00] Speaker A: Hey guys, tonight I've got a special one for you. We're going to sit down with Juan Manuel Trujillo and we're going to talk about Trujillo tequila. And I'm really excited about this one. There's such a family history talking about why it's called Manifesto 56, one of the best still drinks that I have tasted. And this is going to be a great interview. He shares a lot of really exciting information. So stick around. It's tasting tequila with bread.
[00:00:36] Speaker B: Man.
[00:00:36] Speaker A: I'm excited to be here. Juan, how about you?
[00:00:40] Speaker B: I'm good, I'm good. Also excited. How you doing?
[00:00:43] Speaker A: Doing fantastic. Ready to learn your story about your tequila. So if you could kind of share with everybody first. So anybody that's never heard of your brand or heard of you, if you could tell a little bit about who you are and your history in the agave spirits and tequila world.
[00:01:00] Speaker B: Everything starts with my dad. He's been growing agave for 57 years right now. He started in 1968. I've been related with agave my whole life. My dad has been growing always agave for many, many other distilleries. Some of the really big guys, some other small ones. But he's been there like forever. Since I remember aside of agave, we were part of another couple of factories. I don't remember the name but one. Agro Industria Guadalajara Tequila Treinta. Treinta now turns to be part of my. My wife's family, my family in law, my father in law and my dad are still friends and they start with other. With other guys that distillery. And I was there. In fact it was my. My first job when I was 17.
I. I was working there for a couple of years part time. Then. Then I moved to. I lived in the industry for a couple of years. I went to study in, in Canada and started states. Then I moved back to Mexico for another project on agave syrup. And I was part of another factory where we were producing agave syrup, agave, inulin and tequila for 15 years.
So long time. And after that we decided to start with my dad to start his own story as a producer. And we start with the brand in the 2018 and we start with the factory until 2020.
And here we are now.
[00:02:31] Speaker A: And you moved from a couple of different distilleries before you found your own distillery and got it started, correct?
[00:02:38] Speaker B: Yeah.
[00:02:39] Speaker A: What was your process like in finding a distillery to work with?
[00:02:43] Speaker B: Well, when I start, it's not like I chose the distillery. Right.
It just happened Both great factories. On the agave syrup. It was pretty interesting because we start from the relive again, I mean because it was kind of people is always about agave is just for tequila. Just for tequila and agave syrup and inulin. Those are also really great, great products.
[00:03:10] Speaker A: And those go through a similar process to make that as you do tequila. Correct.
[00:03:16] Speaker B: Well, it's. It is different. I would say that we use exactly the same agave.
And what we do is when we extract the. When we get the juice, you're gonna have three different ways to go. One is to low the concentration and go for fermentation. That's for alcohol.
The other one is to cook it and then. And then evaporate it and concentrate it. And it turns to be a sweetener which is a syrup. Or the other one, the more complicated one is trying to keep the juice.
The more let's say non cook possible filter and filter over until you get the inulin.
[00:04:00] Speaker A: Gotcha.
[00:04:02] Speaker B: So you could use exactly the same agave and same use and choose between the three different products.
[00:04:11] Speaker A: So hold back and ferment and make tequila or move forward and make syrup and agave nectar.
[00:04:17] Speaker B: Very cool.
[00:04:19] Speaker A: A lot of people in the.
There's a lot of people in the states that don't even know about agave nectar. So teaching them to that. That's available as a replacement for so many sweeteners. And it's being so much more natural than using aspartame or some type of sweetener. It's pretty awesome for people. So I use it a lot.
[00:04:38] Speaker B: Yeah. I mean, right now, when we start with this, it was not that popular. So at the beginning was.
Was kind of hard to educate or tell people what we were doing and what it was for.
But right now people are using it a lot.
At the beginning, people was using agave syrup just as medicine as. Okay. Agave syrup is just for diabetics because it has low glycemic index. But right now it's not just about the glycemic index. It's about flavor. It's about getting something different. People. People love stories. And as long as the products are made of agave, there's a lot of histories to tell.
[00:05:18] Speaker A: Yeah, absolutely. I'm a big fan of agave used any way you can use it. So.
Okay, so tell me about the process of deciding to build your own facility.
[00:05:27] Speaker B: Okay. When we start with the facility, we start thinking about on a small one and a small. A couple of break ovens. But the thing is, when we start the same guys who were buying agave from us.
They were like, okay, we know you guys from a long time. You know your family, we trust you guys, and you guys should use your own agave and produce tequila for us.
And we started having contracts with them. And that's the reason why we end up having a biggest factory, bigger than what we were planning.
Because the same guys trust the same companies, trust us as agave producers. And they were like, okay, why don't go a little farther on the, on the chain.
[00:06:14] Speaker A: Right, sure.
So not only producing your tequila and working with some select brands, but are you then doing some production, bulk production for other companies as well?
[00:06:25] Speaker B: Yep. Yeah, yeah. The thing is, all our products are made with brick oven and we also have a diffuser here and eventually could produce agave syrup, also Ninolyne.
But right now we are producing tequila for other brands.
[00:06:43] Speaker A: Gotcha.
[00:06:44] Speaker B: There's people who doesn't like the diffuser flavor a lot. I believe it's good for mixing, it's for another market. And it's a pretty efficient product. Depends on what you're looking for.
[00:06:55] Speaker A: You're far more efficient than the Tohona, for sure.
[00:06:59] Speaker B: Yeah, definitely. Way more.
[00:07:01] Speaker A: So let's talk a little bit about your products. And first, let's talk about this one right here. This is absolutely delicious. It won one of the blinds on Tequila Matchmaker. It is quickly becoming one of my favorite still strengths. I've had a little bit of it the other day when I first got it and a little bit more today, and it rates very high for me on Tequila Matchmaker. So talk a little bit about this product first and let's kind of go into what the thought process behind making it and then a little bit about the production method.
[00:07:34] Speaker B: Okay, well, as you're drinking there, I'm prepared here also.
[00:07:38] Speaker A: Okay, I'm gonna pour then.
[00:07:41] Speaker B: Okay, well, on this specific product, it has a lot of meaning to us. This is the thing is right now is surrounded or only single state.
It says here on the, on the. On the label. Rancho El Cinco from Capilla de Guadalupe is my. My dad's all life, all life ranch.
And we use only agave from there.
That's the point it was from. We could say that it really. My dad history as agave grower really starts there.
So for us have a lot of meaning.
And we got an eight year old agave. We decided to go a little farther with spontaneous fermentation and only tahona extraction. And it's a product that is, as we were saying, it's not the most efficient of what we have here. But I believe we did a great job with it.
We put a lot of attention and a lot of it has a lot of love on it.
My dad.
The back of the. This is my dad's signature right here.
[00:08:48] Speaker A: On the back here.
[00:08:49] Speaker B: Yeah, it has a lot of meaning to him. I mean, we were asking him about what to do and his opinion on the label. And right now he's 70, 78, and he's still coming almost every day to the factory.
[00:09:06] Speaker A: Wow. Well, I was told by a friend of mine that he had a friend live to 103, and his friend said that if have a glass of tequila every day, you'll live a long time. And he had a glass tequila lived till he's 103. And I was told that he actually passed away from being injured working in the agave fields at 103 years old.
[00:09:28] Speaker B: Good example.
[00:09:29] Speaker A: Based on my tequila consumption, I told my wife, I'm going to be a thousand years old.
So when you guys did so to hold a crush, and then when you did fermentation, obviously you did that with fibers, correct?
[00:09:45] Speaker B: No, not on fermentation.
[00:09:46] Speaker A: No fibers in fermentation?
[00:09:48] Speaker B: No, no fibers on fermentation.
[00:09:50] Speaker A: Only in distillation.
[00:09:52] Speaker B: On distillation, yeah.
[00:09:53] Speaker A: Wow. I. So I really picked up that thought process that you probably did. Fibers in fermentation. So.
[00:10:01] Speaker B: Yeah, no, it's not fibers on fermentation, but in distillation or copper steels. I don't know. You have seen them even in a picture or something? Yeah, they're a little different than the others.
[00:10:12] Speaker A: Yes.
[00:10:13] Speaker B: We got them from Spain, but with that technology. They use that technology and steels for cognac.
[00:10:21] Speaker A: Okay.
[00:10:22] Speaker B: And the way we put the fiber, the cook fiber at the end is what. It helps a lot to have this.
How could you say it? You get all the agave flavor, but in a really smooth way. I would say for me, one of the biggest surprise on this tequila is how smooth is for 40s. It's for a 92 proof, for a 46.
[00:10:52] Speaker A: It doesn't drink like a 92, but I do have this really nice spice pepper in the finish. And sometimes when you have that tohona crushed and it's fermented with fibers, you pick up that spicy pepper in the. In the actual finish. And I get a little bit of that in the finish. That's. I assumed it was also in fermentation. So that. That's awesome. That it's from distillation.
[00:11:15] Speaker B: Yeah. I mean, there's a lot of opinions. In my opinion, that flavor pops a lot with good agave. With really old good agave on the tahona.
I believe this is where you get it. But it's really hard to tell with.
[00:11:31] Speaker A: So many tojones that I have are tona, crushed, fermented, with fibers, you know, so then my brain has always kind of put those two things together. In a lot of cases, it's delicious. It also has a little bit of citrus in there and a nice little brininess. That's really good. And some really good mineralities. This is a banger, is what I would say. This is really good. So the agaves, are they from the highlands area right there near where your distillery is?
[00:11:58] Speaker B: Yeah, my dad's Rancho Cinco gonna be like probably four or five miles from. From the factory.
[00:12:06] Speaker A: Okay.
[00:12:06] Speaker B: Here in Capilla, Guadalupe. So we are all pretty, pretty close.
And my problem now is that people really like it. They love it. And I feel like a really big responsibility for the next one.
[00:12:19] Speaker A: Just. So is the next one going to be 57? Since it'll be 57 years?
[00:12:22] Speaker B: Yeah. The point is, is we're having one edition of this every year. And the point is we're going to keep on doing exactly the same process but with different agaves. And got to be difference on the. The flavor and what you get.
[00:12:36] Speaker A: So we experienced the terroir of where that came from.
[00:12:40] Speaker B: Yeah. We got something really special prepared for the 57. I'll let you know as soon as I can.
[00:12:46] Speaker A: Any chance any of this is going into any barrels?
[00:12:50] Speaker B: Not yet.
We're working with barrels, but we don't have a single product on the market with barrels still.
[00:12:57] Speaker A: Gotcha.
[00:12:58] Speaker B: We are working on it. I believe there gotta be really good stuff that could be done with barrels. It's different because tequila, the difference between tequila and whiskey, bourbon, Tennessee whiskey or whatever, is that or base. I mean the best of Whiskey comes after 6, 7, 8, 10 years with the barrel. But tequila, oh, it's. It's about the plant. You know, a blanco is, it has, is. Is just, Just get born. And it has a ton of history.
It's like if you were born when you're 35. Right.
Tequila is just made and it has a lot of history to tell.
[00:13:37] Speaker A: Well, I'm a blanco high proof person. A lot of people like repos and anejos and extra anejos. And I'm a blanco high proof. That's because I like the flavor of cooked agave.
But there's those evenings where maybe it's after Dinner and I want a dessert. And that may be that nice on Yeho or extra on Yeho. That's got a little. Little oak flavor. But coming from Indiana, a couple hours from the Bourbon Trail, if you ever go there and visit, you never drink the white dog that goes into that barrel. It's a.
[00:14:07] Speaker B: Try it a good idea.
[00:14:08] Speaker A: No, it's harsh, isn't it? It's like drinking gasoline.
[00:14:11] Speaker B: Yeah. Yeah.
[00:14:13] Speaker A: Just not good.
[00:14:14] Speaker B: Yeah. But I'm agreeing with you. Tequila is different. I'm a blanco guy also.
But there's really good anejos and reposados.
Good stuff that could be down there.
[00:14:25] Speaker A: There's a few people that have really figured out how to keep the agave forward. Flavor, flavor. And just add some barrel, you know, contributions versus covering it all up. It's all about being able to taste that agave first.
[00:14:37] Speaker B: Yeah. The point. The point should be not. Not try. Yeah. Because I'm agreeing. Some people use the barrel to cover something. Not that good. Could be.
But in my opinion, if you put the right amount of wood, let's say that way you could get something really good.
[00:14:54] Speaker A: Yeah, exactly.
So let's dive into the next one.
So this one is a Tohona product as well. And this one is your standard 40 ABV.
Is everything in this one the same process as this one? Just lower abv?
[00:15:11] Speaker B: Okay. Let me tell you, I gotta start first with this one. Do you have this one with you?
[00:15:16] Speaker A: I do, yeah. Let's switch it up.
[00:15:18] Speaker B: Okay.
The difference between this one and this one would be the structure.
It is exactly the same product with and without the Tahona. Just Rollermill and Tahona, that would be the only difference. Both are 40.
We call it Trujillo Quaranta because when we start, the first one we got, it was a Blanco on 70 proof.
So when we jumped to 280 here in Mexico, we use brakes, not proof. So it was Quaranta. People wanted to be stronger. And we got these two being kind of the same, but having a tahona and just roller mill.
And the other two.
I don't know if you have this too.
[00:16:09] Speaker A: I do, yeah.
[00:16:10] Speaker B: And this too.
They are different here in Mexico because here in Mexico we could have 70 proof. You know that, right?
[00:16:18] Speaker A: Yes.
[00:16:19] Speaker B: And these are really smooth tequilas.
We start with something really, really different with this one. This one was the first of our tequilas.
The first and the first and only blanco Cristalino.
[00:16:35] Speaker A: Okay, people?
[00:16:36] Speaker B: Is like, okay.
Or it's a repo or whatever.
It's like, no, our Product is a blanco. The point is, and this is something that my dad point out one time, for him, having a crystallino is a waste of good flavor.
I am getting into a really complex extranejo in order to put.
To put charcoal. Charcoal filters. That is what they use for anejos turning to crystallinos.
What we did is we keep it blanco and then we pass it just a little through charcoal filters.
Did you try it?
[00:17:25] Speaker A: Have not.
[00:17:25] Speaker B: It is really, really smooth. Probably this is more. It's a different market.
I believe It's. It's not for.
This is for. This is a good crystallino compared with.
[00:17:38] Speaker A: P.
You know, has a good agave flavor or nose. You get.
Still get some really nice earthiness. Very similar to this one. Just not as potent as what you'd get off of there. Very buttery, really creamy.
Nice agave flavor, Nice finish.
Got a nice sweetness in the finish. Almost like a little spearmint as it finishes.
It's very good.
[00:18:06] Speaker B: This is what you get when you do a blanco crystallino. Not using anything else.
[00:18:11] Speaker A: You know, I can tell you that that's the first crystalino that I've ever tasted that I would drink again.
That was very good.
[00:18:19] Speaker B: And the thing is basically this one would be the crystal version of this one.
Basically.
[00:18:28] Speaker A: So same tequila here, but gone through that process to lighten it up just a little bit.
[00:18:35] Speaker B: And on this one, the one that we called carbon, it would be exactly this one.
[00:18:43] Speaker A: Okay.
[00:18:44] Speaker B: Going. Going through. Through the charcoal filters. If you can try this one.
[00:18:48] Speaker A: So this one's going through the same filters, just the other tequila.
[00:18:51] Speaker B: Exactly.
The difference would be the third. The same. We have regular roller mill, Blanco Crystallino roller mill and Crystallino Dahona.
[00:19:04] Speaker A: And same stone oven, same 48 plus hour cook. All of that for the cooking?
[00:19:11] Speaker B: No, it's a little different. And now the difference with this one is the cooking to 36 hour cooking. On this one it was way slower.
[00:19:22] Speaker A: Gotcha.
[00:19:23] Speaker B: We don't. On this one we don't use. We don't go for. For 36 hours. It's always in less than 44, 24. I mean 21, 22, something like that. It depends on this. We. We could way slower and it took us 36 hours and it's also 100 and it's the only single state. That would be the main difference. Right.
[00:19:48] Speaker A: That's really good too. I actually, I think I like this one better than this one.
[00:19:54] Speaker B: Many people do.
[00:19:56] Speaker A: There's a. There's a minting, a little more mint in the finish. The pepper Is a little more subdued, a little more floral as well. Hmm. Has anybody ever told you that they get, like, the taste of pine in the finish? Almost like a.
[00:20:11] Speaker B: Not like that, but. Yeah. Many people compare flavors with desserts. I don't know why.
[00:20:17] Speaker A: Well, so how when you tasted gin and you get that real juniper flavor, that real evergreen flavor.
[00:20:24] Speaker B: Got it.
[00:20:25] Speaker A: So I got a little bit of that Christmas tree or a little bit of pine in the end of that finish. That's really good. I get that every once in a while in Highlands high proofs. I'll pick up that, that, that, that taste.
[00:20:42] Speaker B: People. People love it with tonic water because of that flavor that you're talking about.
[00:20:50] Speaker A: That's very good.
So are. So are these two available in the United States at all?
[00:20:57] Speaker B: Yeah, yeah, those five presentations are available.
[00:21:00] Speaker A: All five of them are fantastic.
Now, do you have any tequila that's been in barrels or that's currently in barrels?
[00:21:07] Speaker B: Yeah, yeah, we. We got some aging already, but we're still working on it. Probably we're going for something a little more age. We're going for something special. There.
[00:21:19] Speaker A: You're doing everything seems to be pretty special already. Like, each thing has so much difference to it. And it's. It's. It's really good. I mean, this is really good tequila. I'm. I'm really excited about coming to see the facility and the production methods. I've seen some videos. I've had some friends come and the videos that they've shot showing these big stone ovens and showing your stills and your whole production method. What I wanted to do today with you guys is really talk about how good the tequila is because there is this stigma out there of, oh, they have a diffuser. So I'm not going to like their tequila because it has a diffuser. And this tequila is off the charts good. To. For me to say that I like a Crystalino. Like, that's way out there for me because this is, like I said, the first crystalinos I've ever had that I. I like them. I don't usually. They have such a fake aftertaste, and it just doesn't taste like tequila to me. And these. Do these maintain all of that agave forwardness and this great flavor? So that's what I wanted to highlight the most, is let people know you guys are making a very traditional tequila at a very big, really awesome facility. So that's one of the things I wanted to highlight with you guys.
[00:22:31] Speaker B: You know what the thing is, having a diffuser is like, I mean, it's like in your house, you could have whatever you want, Right. Not because you have it. It means you could have a bottle of that tequila in your house. And that doesn't mean that it's what you're going to use for your special occasions. Right?
[00:22:49] Speaker A: Yeah. Here's the way that I kind of think of it.
So a diffuser to me is. It's a heat pump that's there to keep your house warm. But when you're going to have a special occasion in the wintertime and you're going to gather around the Christmas tree on Christmas morning, you're probably going to light a fire in the fireplace.
Not the most efficient way to heat your house, but a great heat and a great thing that the family can come around and have those memories of that warm living room with a beautiful fire in the fireplace.
You just take the heat pump for granted.
[00:23:22] Speaker B: Yeah, yeah, I'm totally agree.
I'm totally agree. And for us, the most important part is being honest on what we do and what we have, and there's no reason to hide it as we see it.
[00:23:35] Speaker A: I totally appreciate your transparency about it and letting everybody know how you do this, because that is important.
So many places hide what's going on. And you guys are so open to come see what we do, come see how we make it and taste it, and that's. That's what's important.
[00:23:52] Speaker B: Yeah. And. And if you come and you don't like it, we are open to that, you know, because.
Because, I mean, that could be no problem. But the point is, for us, it's really important to invite people to, to come over. It's great to see all these people visiting on the factory all around. It's. It's awesome.
[00:24:10] Speaker A: Well, let's talk about another piece of that, because when you go to Tequila, there's a couple of nice hotels to stay at. And I ask my friends, hey, we, we're staying at Casa Salas in Tequila, and we're coming over to. Around this really nice place. I said, what's a place like Casa Sales we can stay at in Arandas? And the answer was, there's not really the same hotel infrastructure in Arandas.
And then I found out about your facility and that you, from what everybody tells me, you are the place to stay. Talk about the facility that you built for people to come and visit.
[00:24:46] Speaker B: Okay. The idea, when we got this property, it has a really old hacienda right here.
So we saved the most we can, which at the end was a lot. And we built this Mexican style, small cabins around.
So the point is inviting people over.
And this is just my opinion, but what our vision it would be to invite people even from other distilleries. We're happy.
Many people is like, okay, I'm going to invite you to my distillery but I don't want you to go to any other one. Right, you're going to stay here and that's it. And I see the industry here on the highlands more like Napa, you know, like Napa Valley or, or going to La Rioja in Spain or whatever. It's more like, it's great. In fact we got many friends on the, on the industry and many people from here could be sent to ciate to Ocho and we are all good friends. Ocho got a great restaurant and I believe it's all about the experience. And if you like or tequila better than the other brands, that's fine. If not, I mean it's okay for us.
We like to understand and to try what we are doing.
[00:26:07] Speaker A: Yeah, there's, there's pro. Different profiles, different palates.
As a true agave person, any place where I go that there's a high, high proof or still strength that, that always wins me over. And like I said, probably one of the best still strengths that I've had. I, I told you before we got started when last time we were in Iran this we had one day where we didn't have anything, any place to go and several people told us to visit your distillery. And you should know that the people that mentioned to us about visiting your distillery were other distilleries saying dude, you've got to go check this place out. And that that's how I found out about the opportunity to visit your distillery was from the other distilleries that we were visiting and other people that were there hosting us within the industry. So that, that says a lot about you, that you understand visiting and tasting other people's tequilas and that your reputation is those other brands. Say hey, go there too, go check it out. It's amazing. That's pretty impressive. So you've done some really great things and carrying on a great family name.
[00:27:10] Speaker B: No, and there's a lot of really obviously in the tequila area, it's also a lot of great facilities. But here in the area, Totonilco, Arandas, Capilla, there's a lot of great factories, really good people who really understand how to produce great tequila, I can tell you that.
[00:27:30] Speaker A: Yeah, you all know how to make great tequila, that is for sure. Well, I'VE got a question I love to ask people. So now that you've built this, you've. You've gone through all of this work to put this together. And I look at this as a business owner. I own my company and I look at the company that I've built, and to me, it's. It's like one of my children. Right. It's my baby. That business is like a big part of my life.
So I'm assuming that this business and these tequilas are kind of like your children as well. And if you could sit down and share your tequila and talk about your story a little bit with anybody in the world alive here, not here, who would you want to sit down and show them what you've created and share with them? I'm going to say this. This puppy right here. Who would that person be?
[00:28:19] Speaker B: Wow. I believe could be.
Could be any better.
[00:28:24] Speaker A: Okay, awesome.
[00:28:26] Speaker B: Could be any better. Or could be bono from YouTube.
[00:28:30] Speaker A: Maybe you're the second person to say Bono. That's fantastic. Yeah.
[00:28:35] Speaker B: What's the truth?
[00:28:37] Speaker A: I can't remember who said it. It was. I'd have to go back and watch a couple videos, but it was not too long ago and I was like, Bono. That's actually a really good one. So mine's a rock and roll guy, too. Mine's Sammy Hagar because Sammy Hagar is who brought me to tequila back in the 2000s with blue bottle Cobble Wabo, the original. So I'm always a rock guy, too. Let's go sit down and sip some tea. How about we get Sammy Hagar, Eddie Vedder and Bono all to sit around the same table and sip your tequila?
[00:29:04] Speaker B: That would be pretty cool.
[00:29:06] Speaker A: That would be very cool. Well, where's some places that people can find your tequila?
[00:29:11] Speaker B: We are just starting for real. We're starting in Total Wine in Dallas and our couple of places in Texas. In Colorado, we are wearing a lot of places. It's easier. I believe in Colorado is where we are. We got more stores.
And California, we are in Old Town Tequila.
[00:29:28] Speaker A: Okay.
[00:29:29] Speaker B: And from Old Town is that you could get it online.
[00:29:36] Speaker A: Do you. Do you guys have an online E commerce to your website or do you recommend going to like Total to Old.
[00:29:41] Speaker B: Town on the state? States is better.
[00:29:44] Speaker A: Old Town right now, they do a great job.
[00:29:46] Speaker B: And here in Mexico we use Amazon.
[00:29:49] Speaker A: Okay, awesome.
[00:29:50] Speaker B: The regulations on set on sending liquor are different, so it depends.
[00:29:55] Speaker A: Yeah. Every once in a while I have a box actually show up here that was sent from Mexico and it always took a long time for it to get here. And you guys have some great social media. So I'll put your website, your social media up here. Also link Old Town so people can order this, because I think once this is gone, this is gone. I think there was 30,000 bottles out there. I know I've only a few places that still say they have it in stock, so let's see if we can help get that sold out. And I want to say thanks. Thanks for doing this with me. Thanks for taking your time because I know you're very busy and I know you have.
[00:30:28] Speaker B: It's great to be here with you. I'm a big fan of your videos.
[00:30:33] Speaker A: Thank you.
[00:30:34] Speaker B: And it's great to be here. I told you that before we start the interview. I really appreciate what people like you is doing. Like, you guys really care about what we do or culture or country, and that's awesome, man.
I really appreciate that.
[00:30:49] Speaker A: I appreciate that very much. I hope you have a fantastic night and I can't wait to meet you sometime this summer.
[00:30:55] Speaker B: Yeah, soon.
[00:30:57] Speaker A: Thanks. Cheers.
[00:30:59] Speaker B: Cheers.
