1
00:00:10,520 --> 00:00:12,920
Speaker 1: I wanted to start by pointing out that you're wearing

2
00:00:12,960 --> 00:00:14,080
Speaker 1: some really clean temps.

3
00:00:14,440 --> 00:00:15,560
Speaker 2: Oh, thank you very much.

4
00:00:16,000 --> 00:00:19,800
Speaker 1: Yeah, these teams are the right amount of urban.

5
00:00:20,120 --> 00:00:22,079
Speaker 3: Ah. Yeah yeah.

6
00:00:22,160 --> 00:00:24,079
Speaker 2: The last show I did, I wore a suit, but

7
00:00:24,120 --> 00:00:26,960
Speaker 2: I used to wear tims whenever you wouldn't see my

8
00:00:27,000 --> 00:00:27,840
Speaker 2: feet on screen.

9
00:00:30,760 --> 00:00:32,760
Speaker 1: I don't know how to do it, bro, I can't

10
00:00:32,760 --> 00:00:33,600
Speaker 1: do this long term.

11
00:00:33,640 --> 00:00:33,760
Speaker 4: Bro.

12
00:00:34,159 --> 00:00:36,920
Speaker 1: Those are heavy, and they're like, they don't even ban Bro.

13
00:00:37,920 --> 00:00:40,680
Speaker 2: You know, growing up in Chicago and having these since

14
00:00:40,720 --> 00:00:41,640
Speaker 2: I was in high.

15
00:00:41,520 --> 00:00:43,800
Speaker 3: School, you just get used to them.

16
00:00:43,920 --> 00:00:45,559
Speaker 2: If he gets used to my wife. You know, my

17
00:00:45,600 --> 00:00:48,680
Speaker 2: wife says you still dress exactly like you did in

18
00:00:48,760 --> 00:00:51,440
Speaker 2: high school. And I was like, what are you talking about?

19
00:00:52,240 --> 00:00:55,240
Speaker 2: And then all of a sudden, I'm getting Damn, she's right.

20
00:00:55,240 --> 00:00:57,640
Speaker 1: You have different color. I have a pair of brown.

21
00:00:57,640 --> 00:00:59,920
Speaker 2: And but but the classic Yeah.

22
00:01:00,480 --> 00:01:03,520
Speaker 1: But I mean there's like every cut, yeah, every color. Now,

23
00:01:03,600 --> 00:01:06,640
Speaker 1: were you ever a Tim guy? I gave it a shot. Yeah,

24
00:01:06,760 --> 00:01:11,319
Speaker 1: but people thought I was false advertising, So why I

25
00:01:11,319 --> 00:01:13,440
Speaker 1: don't know. I went back to Ali Davins and you know,

26
00:01:13,840 --> 00:01:16,280
Speaker 1: biker boots and uh and Lee jeans and uh.

27
00:01:16,360 --> 00:01:18,679
Speaker 2: So if you're from Venezuela, you're not allowed to have

28
00:01:18,760 --> 00:01:19,160
Speaker 2: tims on.

29
00:01:19,360 --> 00:01:21,039
Speaker 1: I just don't. I don't think that at the time

30
00:01:21,080 --> 00:01:23,240
Speaker 1: that I grew up there they had ever made the

31
00:01:23,880 --> 00:01:26,960
Speaker 1: cross around the pond, you know. Yeah, But but I

32
00:01:27,000 --> 00:01:29,520
Speaker 1: love the tims. It's I do have tims right now,

33
00:01:29,720 --> 00:01:32,479
Speaker 1: you know. So whenever I feel a little hip hop, Yeah,

34
00:01:32,720 --> 00:01:34,840
Speaker 1: little hipp a little hip hop, I put my tims on.

35
00:01:35,400 --> 00:01:36,520
Speaker 1: What are we zipping on right now?

36
00:01:37,000 --> 00:01:38,240
Speaker 3: Littlecito here?

37
00:01:39,120 --> 00:01:42,679
Speaker 1: And that might change, Salud, that might change. I want

38
00:01:42,720 --> 00:01:45,920
Speaker 1: to welcome everybody to those amigos. I am Wilmer Valderrama.

39
00:01:45,920 --> 00:01:47,680
Speaker 3: I am Freddie Rodriguez.

40
00:01:47,480 --> 00:01:50,680
Speaker 1: And uh, today we have an interesting episode as we

41
00:01:50,760 --> 00:01:54,120
Speaker 1: get into topical things, you know. You know, for us Latinos,

42
00:01:54,160 --> 00:01:56,880
Speaker 1: we like celebrating life, you know, and when it comes

43
00:01:56,920 --> 00:01:59,240
Speaker 1: to celebrating life, we get quite a run at it.

44
00:01:59,280 --> 00:02:01,200
Speaker 1: We get a lot of a lot of moments to

45
00:02:01,280 --> 00:02:04,720
Speaker 1: celebrate life and living and and you know, and what

46
00:02:04,880 --> 00:02:07,160
Speaker 1: we love about life. Were you Were you someone that

47
00:02:07,160 --> 00:02:08,480
Speaker 1: did you go out a lot when you were young?

48
00:02:09,840 --> 00:02:12,480
Speaker 2: You know, had I had children at a very early age,

49
00:02:12,680 --> 00:02:15,160
Speaker 2: so maybe not as much as a lot of the

50
00:02:15,200 --> 00:02:17,520
Speaker 2: people from our generation did, but you know, I went

51
00:02:17,600 --> 00:02:18,320
Speaker 2: out here and there.

52
00:02:18,360 --> 00:02:19,919
Speaker 1: Oh yeah, when I first, you made me out a

53
00:02:19,960 --> 00:02:24,440
Speaker 1: few times I did. This is a great opportunity to

54
00:02:24,440 --> 00:02:27,400
Speaker 1: introduce my friend Josh, so you can.

55
00:02:27,520 --> 00:02:28,360
Speaker 3: Josh was good.

56
00:02:28,520 --> 00:02:32,800
Speaker 1: Josh, Josh. Everything is good when Josh is in the building,

57
00:02:33,560 --> 00:02:36,840
Speaker 1: It really is good. Josh has been someone who had

58
00:02:36,840 --> 00:02:40,280
Speaker 1: taught me so much about about liquored and about drinks

59
00:02:40,320 --> 00:02:43,760
Speaker 1: and appreciating the craftsmanship of drinks. You know, at the beginning,

60
00:02:43,760 --> 00:02:48,360
Speaker 1: when we started, you know, our celebrating life careers, we

61
00:02:49,040 --> 00:02:51,880
Speaker 1: technically didn't really you know, whatever it was we were drinking,

62
00:02:52,000 --> 00:02:55,000
Speaker 1: you know, and yes, you know, it was what it was.

63
00:02:55,080 --> 00:02:58,960
Speaker 1: But but as I got older, I started realizing the craftsmanship,

64
00:02:59,000 --> 00:03:01,679
Speaker 1: the history, you know, the legacy of of of of

65
00:03:01,840 --> 00:03:05,160
Speaker 1: these alcohols, and and the history it was attached to.

66
00:03:05,280 --> 00:03:05,480
Speaker 2: You know.

67
00:03:05,600 --> 00:03:08,639
Speaker 1: So when I met Josh, you know, Josh actually came

68
00:03:08,680 --> 00:03:11,960
Speaker 1: and did a whole whole class, like a like a

69
00:03:12,080 --> 00:03:16,880
Speaker 1: drink making class, mixologist class for for my for my

70
00:03:16,960 --> 00:03:20,000
Speaker 1: lady's birthday one year, and it was the best experience.

71
00:03:20,000 --> 00:03:23,480
Speaker 1: He's incredible. So you know, he's a curator of of

72
00:03:23,600 --> 00:03:27,880
Speaker 1: incredible restaurants and hotels, and you know, the guy makes

73
00:03:28,160 --> 00:03:31,400
Speaker 1: the most delicious drinks for you know, all the bars

74
00:03:31,520 --> 00:03:33,760
Speaker 1: and and all that. So I you know, not only

75
00:03:33,760 --> 00:03:35,680
Speaker 1: he's a dear friend of us, but he's helped me

76
00:03:35,680 --> 00:03:38,360
Speaker 1: celebrate so many special moments of my life. So he

77
00:03:38,400 --> 00:03:45,080
Speaker 1: will be our third amigo in this episode. Josh, Josh, Hey, Josh. Question,

78
00:03:45,200 --> 00:03:47,520
Speaker 1: So tell us a little bit about your your passion

79
00:03:47,640 --> 00:03:49,520
Speaker 1: and like what what you know what led you to

80
00:03:49,560 --> 00:03:51,000
Speaker 1: your company? And tell us a little bit of your

81
00:03:51,000 --> 00:03:51,920
Speaker 1: about your company too.

82
00:03:52,160 --> 00:03:52,480
Speaker 3: Well.

83
00:03:52,800 --> 00:03:56,000
Speaker 4: You know, my background academically is an architecture and design,

84
00:03:56,040 --> 00:03:58,400
Speaker 4: So I started bartending during college to help pay for it,

85
00:03:58,640 --> 00:04:00,600
Speaker 4: and it was all nightclub stuff, which was a blast.

86
00:04:00,640 --> 00:04:03,040
Speaker 4: We're talking about previous life, nightclub stuff.

87
00:04:04,680 --> 00:04:05,480
Speaker 5: And then when I.

88
00:04:05,440 --> 00:04:08,800
Speaker 4: Graduated, it was that recession, the financial crisis of two

89
00:04:08,800 --> 00:04:12,200
Speaker 4: thousand and eight nine, so no architecture going on.

90
00:04:12,680 --> 00:04:15,040
Speaker 5: So I just continued bartending and eventually kind of found

91
00:04:15,040 --> 00:04:15,480
Speaker 5: my way.

92
00:04:15,320 --> 00:04:17,720
Speaker 4: To the more craftier sider mixology or whatever you want

93
00:04:17,720 --> 00:04:20,440
Speaker 4: to call it these days, and from there all the

94
00:04:20,480 --> 00:04:23,040
Speaker 4: creative wheels just started spinning again. You know, you have context,

95
00:04:23,120 --> 00:04:25,160
Speaker 4: you have history, you have culture, you have all this

96
00:04:25,279 --> 00:04:28,839
Speaker 4: kind of stuff all combined. It's just that now my

97
00:04:28,920 --> 00:04:31,480
Speaker 4: platform is in a glass in a space, kind of

98
00:04:31,520 --> 00:04:36,440
Speaker 4: curating that kind of experience versus you know, kind of

99
00:04:36,520 --> 00:04:41,360
Speaker 4: creating a space in architecture. So it was an interesting transition.

100
00:04:41,360 --> 00:04:44,200
Speaker 4: I wouldn't say it was like the smoothest initially, but

101
00:04:44,279 --> 00:04:46,160
Speaker 4: once I kind of got into the feel of it

102
00:04:46,520 --> 00:04:49,400
Speaker 4: and the rhythm, now it's like the back of my hand,

103
00:04:49,440 --> 00:04:52,040
Speaker 4: and I love it like I'm an everyday learner, and

104
00:04:53,120 --> 00:04:55,760
Speaker 4: I just like coming up with stuff that is, you know,

105
00:04:56,320 --> 00:05:00,880
Speaker 4: it's all historically amazingly relevant, but also fun and trendy

106
00:05:00,920 --> 00:05:02,320
Speaker 4: and knew and exciting for new people.

107
00:05:02,440 --> 00:05:05,560
Speaker 2: What inspires those drinks, Josh, it can come from anything,

108
00:05:05,640 --> 00:05:08,160
Speaker 2: I guess, you know, any experience that you have, or

109
00:05:08,200 --> 00:05:10,640
Speaker 2: maybe there's an interesting like flavor affinity that I haven't

110
00:05:10,640 --> 00:05:11,440
Speaker 2: thought of before.

111
00:05:12,440 --> 00:05:13,400
Speaker 5: Maybe it's.

112
00:05:14,720 --> 00:05:17,960
Speaker 4: Traveling is huge, you know, anytime I'm traveling and checking

113
00:05:18,000 --> 00:05:19,720
Speaker 4: out new cultures and what they're working with.

114
00:05:21,000 --> 00:05:23,239
Speaker 2: When was the last time you were somewhere that inspired

115
00:05:23,279 --> 00:05:23,640
Speaker 2: a drink?

116
00:05:23,760 --> 00:05:29,240
Speaker 4: Greece probably, Yeah, Greece playing with a lot of they

117
00:05:29,240 --> 00:05:31,520
Speaker 4: had passion fruit everywhere.

118
00:05:31,680 --> 00:05:32,920
Speaker 5: What it was almost like.

119
00:05:32,880 --> 00:05:35,599
Speaker 4: That season or that year, but they had passion fruit everywhere.

120
00:05:35,600 --> 00:05:38,080
Speaker 4: And that's an ingredient that I love but never really

121
00:05:38,279 --> 00:05:39,440
Speaker 4: like dove into that much.

122
00:05:39,480 --> 00:05:40,280
Speaker 5: And so it was one of those things.

123
00:05:40,320 --> 00:05:41,840
Speaker 4: When I came back, I was like, I'm going to

124
00:05:41,920 --> 00:05:44,160
Speaker 4: deep dive into passion fruits. So I'm starting to clarify

125
00:05:44,320 --> 00:05:47,880
Speaker 4: and carbonate it and you know, even distilling it whatever

126
00:05:47,920 --> 00:05:49,640
Speaker 4: it is to kind of like turn it into something

127
00:05:49,640 --> 00:05:50,840
Speaker 4: that is different.

128
00:05:51,040 --> 00:05:51,320
Speaker 5: Different.

129
00:05:51,560 --> 00:05:54,040
Speaker 1: So you really so you really say you grab an

130
00:05:54,160 --> 00:05:57,479
Speaker 1: ingredient and you evolved that ingredient to serve as a

131
00:05:57,720 --> 00:06:01,839
Speaker 1: number of objectives for your creations. Is that how you're like,

132
00:06:01,880 --> 00:06:03,720
Speaker 1: You're just you play with this ingredient.

133
00:06:03,320 --> 00:06:04,760
Speaker 5: And that's what you wanted to do.

134
00:06:04,960 --> 00:06:06,880
Speaker 4: If I sink my teeth into something like that, like

135
00:06:06,920 --> 00:06:09,279
Speaker 4: I will just dissect it until there's nothing left to

136
00:06:09,279 --> 00:06:11,279
Speaker 4: take apart, you know. And so it's one of those

137
00:06:11,320 --> 00:06:14,320
Speaker 4: things that like, uh, sometimes I like to keep it classic,

138
00:06:14,360 --> 00:06:16,120
Speaker 4: tried and true and just let it be what it is,

139
00:06:16,240 --> 00:06:17,880
Speaker 4: and sometimes like, well what can it be?

140
00:06:18,920 --> 00:06:21,200
Speaker 5: Just let your imagination run wild? Yeah?

141
00:06:21,320 --> 00:06:24,200
Speaker 1: Yeah, So I mean and listen, I'm a I'm a believer.

142
00:06:25,120 --> 00:06:28,600
Speaker 1: Josh comes in and he preaches that that a little

143
00:06:28,600 --> 00:06:30,240
Speaker 1: bit of that, a little bit of this, you know,

144
00:06:30,640 --> 00:06:33,440
Speaker 1: smoky this, and yeah, garment that you're like, all of

145
00:06:33,440 --> 00:06:36,560
Speaker 1: a sudden, it's like wow, it's effortless, but it took

146
00:06:36,600 --> 00:06:38,520
Speaker 1: me to a different dimension. Yeah.

147
00:06:39,080 --> 00:06:42,159
Speaker 2: No, I love sort of the artistic angle that you

148
00:06:42,240 --> 00:06:45,719
Speaker 2: have on for sure. Yeah, instead of like an average

149
00:06:45,839 --> 00:06:47,760
Speaker 2: and there's nothing wrong with it, like an average bartender.

150
00:06:47,800 --> 00:06:50,080
Speaker 3: I mean, you take it to a next level.

151
00:06:50,200 --> 00:06:52,279
Speaker 4: And I think that's what's cool about the industry, you know,

152
00:06:52,360 --> 00:06:53,839
Speaker 4: like you can take it as far as you want to.

153
00:06:54,000 --> 00:06:56,760
Speaker 4: Maybe that's with every industry, but especially a creative industry.

154
00:06:56,880 --> 00:06:59,400
Speaker 4: You know, as a bartender, you can pour shots and

155
00:06:59,440 --> 00:07:01,039
Speaker 4: beer and be be the rest of your life.

156
00:07:00,839 --> 00:07:01,799
Speaker 5: And that's totally fine.

157
00:07:02,360 --> 00:07:03,880
Speaker 4: Or you can take it to the nth degree and

158
00:07:03,880 --> 00:07:06,000
Speaker 4: all of a sudden you find yourself doing the consulting

159
00:07:06,080 --> 00:07:08,440
Speaker 4: for bars and restaurants and resorts.

160
00:07:08,040 --> 00:07:10,720
Speaker 5: And stuff like that or whatever it is. So it

161
00:07:11,040 --> 00:07:11,840
Speaker 5: really is endless.

162
00:07:12,160 --> 00:07:15,640
Speaker 1: It's so interesting, so to great that it's interesting because

163
00:07:15,640 --> 00:07:18,200
Speaker 1: when you go to a restaurant or a resort, or

164
00:07:18,240 --> 00:07:20,200
Speaker 1: you go to a hotel in the city, or you

165
00:07:20,240 --> 00:07:22,640
Speaker 1: go to a boutique you know, speak easy and you

166
00:07:22,680 --> 00:07:24,960
Speaker 1: go to the bar and you have a menu. Right,

167
00:07:25,280 --> 00:07:29,520
Speaker 1: somebody had to be the scientist behind this hero menu.

168
00:07:29,640 --> 00:07:31,800
Speaker 1: We never think about it because they're like, you know,

169
00:07:31,880 --> 00:07:34,800
Speaker 1: it's like, okay, this is this is it feels like

170
00:07:34,400 --> 00:07:36,560
Speaker 1: a like a martine but with a spin, you know,

171
00:07:36,600 --> 00:07:39,680
Speaker 1: and you start thinking about who is this individual who

172
00:07:39,720 --> 00:07:43,160
Speaker 1: comes in here and who's tried so many different types

173
00:07:43,200 --> 00:07:46,560
Speaker 1: of ingredients and then different configurations to kind of achieve

174
00:07:47,200 --> 00:07:51,400
Speaker 1: what the you know, the taste maker that's that's creating

175
00:07:51,520 --> 00:07:55,880
Speaker 1: the environment for that bar. You know that that individual

176
00:07:55,880 --> 00:07:59,240
Speaker 1: who's saying this bar needs to feel a little bit

177
00:07:59,320 --> 00:08:01,160
Speaker 1: smokey us, a little bit of this, and then he

178
00:08:01,240 --> 00:08:05,760
Speaker 1: has to translate all the ingredients, the decor, you know,

179
00:08:05,880 --> 00:08:10,160
Speaker 1: the music that's played there, and translated into an experience

180
00:08:10,320 --> 00:08:12,480
Speaker 1: on that glass. I mean, did I know that?

181
00:08:12,640 --> 00:08:14,080
Speaker 5: Or you're not wrong at all.

182
00:08:14,120 --> 00:08:16,080
Speaker 4: It's basically a piece that becomes more than the some

183
00:08:16,240 --> 00:08:17,800
Speaker 4: of his parts when it's all put together.

184
00:08:18,000 --> 00:08:18,840
Speaker 5: You know, it's it's it is.

185
00:08:19,840 --> 00:08:23,560
Speaker 4: Oftentimes the beverage program or the cocktail program, whatever it is,

186
00:08:23,880 --> 00:08:26,280
Speaker 4: can be overlooked and you know, people either feel it

187
00:08:26,280 --> 00:08:30,160
Speaker 4: consciously or subconsciously. But when it all comes together at

188
00:08:30,160 --> 00:08:33,120
Speaker 4: that same quality level, like that's when people are just

189
00:08:33,200 --> 00:08:35,079
Speaker 4: kind of like whether they know it or not, they

190
00:08:35,160 --> 00:08:37,760
Speaker 4: leave feeling that thing that you want them to leave with.

191
00:08:37,840 --> 00:08:41,000
Speaker 1: You know, this thing restaurant first, So, oh, so I'm

192
00:08:41,040 --> 00:08:43,400
Speaker 1: curating in the restaurants bar, what is the most common

193
00:08:43,480 --> 00:08:45,959
Speaker 1: drink that the manager wants on that menu.

194
00:08:46,480 --> 00:08:48,280
Speaker 4: I mean, it kind of depends place to place, but

195
00:08:48,280 --> 00:08:51,360
Speaker 4: I would say, especially in Southern California, the margarita. And

196
00:08:51,480 --> 00:08:58,080
Speaker 4: we're going to be warming up with a margarita variation today.

197
00:08:59,440 --> 00:09:02,800
Speaker 1: What I was not expecting this today.

198
00:09:02,520 --> 00:09:03,280
Speaker 5: Tahuila here.

199
00:09:05,440 --> 00:09:07,640
Speaker 4: Yeah, I would say the margarita is just like probably

200
00:09:07,679 --> 00:09:10,520
Speaker 4: the most popular cocktail in the world, and so especially

201
00:09:10,520 --> 00:09:12,720
Speaker 4: in Southern California, we do love our agave spirit.

202
00:09:12,800 --> 00:09:14,240
Speaker 5: So making sure you take that and.

203
00:09:14,200 --> 00:09:15,520
Speaker 4: You just bat it out of the park, even if

204
00:09:15,520 --> 00:09:17,960
Speaker 4: it's just a classic margarita, you know, just like making

205
00:09:18,000 --> 00:09:19,439
Speaker 4: sure you have that dialed in.

206
00:09:19,840 --> 00:09:23,320
Speaker 2: What's the most creative margarita you've ever created?

207
00:09:24,160 --> 00:09:26,199
Speaker 5: A version of what I'm going to be doing right here.

208
00:09:26,320 --> 00:09:30,680
Speaker 4: So basically what I am doing is taking I kind

209
00:09:30,679 --> 00:09:32,880
Speaker 4: of make a lime acid solution by making like a

210
00:09:32,920 --> 00:09:37,560
Speaker 4: lime oil tea and then that way it's perfectly crystal

211
00:09:37,600 --> 00:09:39,880
Speaker 4: clear when I'm serving it with the drink, and I'm

212
00:09:39,920 --> 00:09:43,360
Speaker 4: topping it with a like a Grand Margnier alo foam

213
00:09:43,600 --> 00:09:47,120
Speaker 4: because I feel like the Cadillac margarita like, everyone orders

214
00:09:47,160 --> 00:09:49,840
Speaker 4: a Cadillac margarita. Everyone knows what it is, right, but

215
00:09:50,080 --> 00:09:52,720
Speaker 4: at the same time that dream just gets messed up

216
00:09:52,960 --> 00:09:54,920
Speaker 4: so many places that you go because there's no like

217
00:09:55,000 --> 00:09:58,600
Speaker 4: standardized recipe for it necessarily and so you might order

218
00:09:58,600 --> 00:10:01,000
Speaker 4: a Cadillac margarita fied different places are going to get

219
00:10:01,000 --> 00:10:03,560
Speaker 4: five different Katellac margaritas. So like I'm what I'm trying

220
00:10:03,600 --> 00:10:06,200
Speaker 4: to do with this is take something we all think

221
00:10:06,240 --> 00:10:09,040
Speaker 4: we know and love or hate, I don't know, and

222
00:10:09,040 --> 00:10:13,079
Speaker 4: then then turning it into something that is genuinely special

223
00:10:13,080 --> 00:10:15,800
Speaker 4: and worth that premium price point, worth that premium experience,

224
00:10:15,800 --> 00:10:17,040
Speaker 4: all that kind of stuff.

225
00:10:17,080 --> 00:10:19,959
Speaker 1: If a bartender were to ask you for the best

226
00:10:20,000 --> 00:10:26,199
Speaker 1: advice you could give him to make a consistently good margarita,

227
00:10:26,720 --> 00:10:29,440
Speaker 1: what would you say one is the most common mistake

228
00:10:30,120 --> 00:10:32,719
Speaker 1: that bartenders make, meaning like a little bit too much

229
00:10:32,720 --> 00:10:34,840
Speaker 1: of that or a little bit too little of that.

230
00:10:36,120 --> 00:10:38,120
Speaker 1: And what would be the one thing that you feel like,

231
00:10:38,480 --> 00:10:42,320
Speaker 1: could they could walk away from this conversation and say, oh, man,

232
00:10:42,480 --> 00:10:44,800
Speaker 1: like yes, I'm gonna my my marita game is going

233
00:10:44,880 --> 00:10:46,720
Speaker 1: to go up to go up two levels.

234
00:10:47,920 --> 00:10:50,800
Speaker 4: I would say the biggest mistake is and something we're

235
00:10:50,840 --> 00:10:53,439
Speaker 4: gonna hate this answer, but not measuring what you're putting

236
00:10:53,440 --> 00:10:56,080
Speaker 4: in there right right, Like when they're working with a

237
00:10:56,160 --> 00:10:58,880
Speaker 4: multi component recipe, you kind of got to pay attention

238
00:10:58,960 --> 00:11:01,760
Speaker 4: to what those ratio are. And like some people can

239
00:11:01,800 --> 00:11:04,640
Speaker 4: do it by counting, some people can't, some people use jiggers,

240
00:11:04,640 --> 00:11:05,400
Speaker 4: some people don't.

241
00:11:05,480 --> 00:11:06,240
Speaker 5: Whatever it is.

242
00:11:06,280 --> 00:11:08,480
Speaker 4: But as long as you know your measurements are on point,

243
00:11:09,040 --> 00:11:10,840
Speaker 4: that's going to get you so much closer to the

244
00:11:10,840 --> 00:11:13,400
Speaker 4: finish line that you want to be at. Yeah, And

245
00:11:13,480 --> 00:11:15,199
Speaker 4: I would say, like if you really want to up

246
00:11:15,240 --> 00:11:17,720
Speaker 4: the like your cocktail game, like a really good way

247
00:11:17,720 --> 00:11:20,199
Speaker 4: to think about how to make a great cocktails understanding

248
00:11:20,200 --> 00:11:24,079
Speaker 4: like having the quality of ingredients, the quality of your recipe,

249
00:11:24,080 --> 00:11:25,880
Speaker 4: like make sure your sources are right, because I mean,

250
00:11:26,040 --> 00:11:29,079
Speaker 4: the Internet is full of misinformation, including in the bar

251
00:11:29,160 --> 00:11:30,320
Speaker 4: industry and stuff like that.

252
00:11:31,760 --> 00:11:33,679
Speaker 5: So quality of the recipe, quality ingredients.

253
00:11:33,679 --> 00:11:35,840
Speaker 4: And then probably the biggest thing, and this is why

254
00:11:35,880 --> 00:11:37,480
Speaker 4: I do a lot of consulting, is the quality of

255
00:11:37,520 --> 00:11:40,560
Speaker 4: the technique. You know, not all ice is created equal,

256
00:11:40,679 --> 00:11:43,360
Speaker 4: Shaking different ways will produce different results, like all this

257
00:11:43,480 --> 00:11:44,040
Speaker 4: kind of stuff.

258
00:11:44,080 --> 00:11:46,040
Speaker 5: So it's all those little nuances.

259
00:11:46,080 --> 00:11:48,520
Speaker 4: So when you're able to kind of if you feel

260
00:11:48,520 --> 00:11:51,440
Speaker 4: like dissecting it to that level, go for it. You're

261
00:11:51,440 --> 00:11:53,120
Speaker 4: just gonna end up with a better product and like

262
00:11:53,160 --> 00:11:54,240
Speaker 4: surprise yourself every since.

263
00:11:54,280 --> 00:11:56,760
Speaker 2: But you have obviously, I mean, yeah, are you are

264
00:11:56,800 --> 00:11:58,960
Speaker 2: you actually there testing shakes out?

265
00:11:59,559 --> 00:12:02,200
Speaker 5: Would share develops what thousand?

266
00:12:02,840 --> 00:12:05,200
Speaker 4: Yeah? And there's books on it from people smarter than

267
00:12:05,240 --> 00:12:07,120
Speaker 4: I in the industry and stuff. So it's one of

268
00:12:07,160 --> 00:12:09,320
Speaker 4: those things, like I say, is if I if I

269
00:12:09,440 --> 00:12:11,840
Speaker 4: never thought I would geek out so hard on anything

270
00:12:11,880 --> 00:12:12,640
Speaker 4: like this in my life.

271
00:12:12,640 --> 00:12:14,720
Speaker 5: But if I'm going to kick out on something, it's

272
00:12:14,800 --> 00:12:15,680
Speaker 5: booze and it's fun.

273
00:12:17,880 --> 00:12:22,520
Speaker 1: Is your favorite margarita an an yejo base or a

274
00:12:22,559 --> 00:12:27,439
Speaker 1: blanco base? Blanco so much easier to drink, right, And.

275
00:12:27,400 --> 00:12:30,920
Speaker 4: It's also it's just got It's just it's it's tequila

276
00:12:30,960 --> 00:12:33,439
Speaker 4: in its natural state. It's got those vegetable notes. It

277
00:12:33,559 --> 00:12:35,920
Speaker 4: just play so well like you you really do taste

278
00:12:36,280 --> 00:12:39,800
Speaker 4: you know, the origin of the product kind of thing

279
00:12:39,800 --> 00:12:41,920
Speaker 4: as soon as you start barrelaging it. I love it

280
00:12:41,960 --> 00:12:45,800
Speaker 4: for different reasons, but for my margarita, uh, definitely a blanco.

281
00:12:46,160 --> 00:12:48,840
Speaker 1: Yeah. So when people I also I was thinking, so

282
00:12:48,840 --> 00:12:51,120
Speaker 1: you Nique, when people use like just because they want

283
00:12:51,160 --> 00:12:55,880
Speaker 1: the most expensive shot in the in the in the margarita,

284
00:12:55,920 --> 00:12:59,120
Speaker 1: they'll ask for like an Anejo and he's such a climb.

285
00:12:59,720 --> 00:13:02,080
Speaker 1: It's such a crime to drop a shot of a

286
00:13:02,200 --> 00:13:07,640
Speaker 1: really good and yeho inside you know, water ice, and

287
00:13:08,240 --> 00:13:10,840
Speaker 1: it's just it's like you lose the point of aging

288
00:13:10,880 --> 00:13:12,560
Speaker 1: it for that long. I I what do you think

289
00:13:12,600 --> 00:13:13,040
Speaker 1: about that?

290
00:13:13,360 --> 00:13:15,920
Speaker 4: I mean, I don't get it in the margarita personally,

291
00:13:15,960 --> 00:13:17,640
Speaker 4: I think it is kind of a social flex.

292
00:13:17,679 --> 00:13:20,160
Speaker 5: But don't get me wrong. Some people do love you.

293
00:13:20,120 --> 00:13:24,520
Speaker 4: Know, ah, you know aneo tequil on the margarita's it's

294
00:13:24,559 --> 00:13:25,120
Speaker 4: not my drink.

295
00:13:25,200 --> 00:13:26,679
Speaker 5: I don't care go for it, you know what I mean.

296
00:13:27,040 --> 00:13:29,240
Speaker 4: But that said, in Los Angeles, I have made one

297
00:13:29,320 --> 00:13:32,720
Speaker 4: hundred and twenty five dollars margaritas before and round for people,

298
00:13:32,960 --> 00:13:33,120
Speaker 4: you know.

299
00:13:33,400 --> 00:13:36,160
Speaker 1: And and is that is that what makes it expensive?

300
00:13:36,360 --> 00:13:36,680
Speaker 1: Is it that.

301
00:13:38,400 --> 00:13:41,520
Speaker 4: You're getting that you know, limited release, you know, addition

302
00:13:41,679 --> 00:13:43,959
Speaker 4: from a distillery that you know aren't going to produce

303
00:13:44,040 --> 00:13:46,280
Speaker 4: any more of that thing, and they're having a business

304
00:13:46,360 --> 00:13:48,800
Speaker 4: meeting and boom, just lay them out there. So I

305
00:13:48,840 --> 00:13:50,360
Speaker 4: mean they're still getting a great product for all the

306
00:13:50,400 --> 00:13:53,160
Speaker 4: reasons we talked about the ingredients technique, et cetera.

307
00:13:53,240 --> 00:13:56,440
Speaker 2: But but you're saying, heyquila like that is is more

308
00:13:56,600 --> 00:13:59,520
Speaker 2: meant to be sipped as opposed to using it as

309
00:13:59,559 --> 00:14:03,439
Speaker 2: a mixture or shooting it back right, you know, in

310
00:14:04,440 --> 00:14:07,560
Speaker 2: order to enjoy the taste and the process.

311
00:14:07,720 --> 00:14:10,000
Speaker 4: And I would say, yeah, it's like anything that you're

312
00:14:10,040 --> 00:14:12,439
Speaker 4: trying to really kind of sit back and taste the

313
00:14:14,040 --> 00:14:15,600
Speaker 4: you know, the quality of the product and its origins

314
00:14:15,640 --> 00:14:17,360
Speaker 4: and history and all that kind of stuff. Sipping it

315
00:14:17,520 --> 00:14:20,240
Speaker 4: is going to give you a bit more of an

316
00:14:20,280 --> 00:14:21,440
Speaker 4: opportunity to appreciate it.

317
00:14:21,560 --> 00:14:21,720
Speaker 1: Like that.

318
00:14:22,360 --> 00:14:25,080
Speaker 4: That said, I love taking shots, you know, back in

319
00:14:25,160 --> 00:14:27,480
Speaker 4: the day, and I love taking tequila shots, you know.

320
00:14:27,680 --> 00:14:30,600
Speaker 4: So it's, I guess, to each their own. But in

321
00:14:30,760 --> 00:14:34,240
Speaker 4: my advanced years here, sipping is the way to go.

322
00:14:34,720 --> 00:14:37,200
Speaker 2: What's the what's the worst hangover you've ever had?

323
00:14:37,360 --> 00:14:38,320
Speaker 5: Oh jeez, what were you?

324
00:14:38,480 --> 00:14:39,400
Speaker 3: What were you drinking?

325
00:14:40,320 --> 00:14:42,160
Speaker 2: The absolute worst hangover you ever had?

326
00:14:43,040 --> 00:14:43,520
Speaker 5: Because of.

327
00:14:45,240 --> 00:14:47,120
Speaker 4: What I do for a living, I've probably had a

328
00:14:47,200 --> 00:14:49,600
Speaker 4: few hangovers that have knocked years of my life.

329
00:14:49,400 --> 00:14:54,600
Speaker 1: Off for a couple of dog years.

330
00:14:55,040 --> 00:14:56,640
Speaker 5: Yeah, exactly exactly.

331
00:14:57,200 --> 00:15:00,800
Speaker 4: I would say usually my worst hangover are the ones

332
00:15:00,880 --> 00:15:05,760
Speaker 4: where I'm you know, at some sort of events where uh,

333
00:15:06,120 --> 00:15:08,040
Speaker 4: you know, you're just kind of drinking what you're giving

334
00:15:08,080 --> 00:15:10,040
Speaker 4: in its own open bar kind of situation, you know.

335
00:15:10,080 --> 00:15:10,400
Speaker 1: What I mean.

336
00:15:10,560 --> 00:15:12,560
Speaker 5: Weddings, great example, Oh.

337
00:15:12,560 --> 00:15:17,480
Speaker 1: Yeah, everyone's happy, everyone wants the bartender to drink with them, right, yeah, even.

338
00:15:17,280 --> 00:15:19,280
Speaker 4: If I'm just a guest at the at the the wedding.

339
00:15:19,360 --> 00:15:21,200
Speaker 4: You know, it's like how many glasses of one did

340
00:15:21,240 --> 00:15:21,360
Speaker 4: you have?

341
00:15:21,440 --> 00:15:21,560
Speaker 2: Oh?

342
00:15:21,600 --> 00:15:23,720
Speaker 4: I don't know, because the glass was never empty, Like

343
00:15:23,920 --> 00:15:25,520
Speaker 4: they just keep coming around. So kind of the same

344
00:15:25,560 --> 00:15:26,920
Speaker 4: thing with an open bar situation like.

345
00:15:28,400 --> 00:15:29,240
Speaker 5: Those are? Those are?

346
00:15:29,520 --> 00:15:31,760
Speaker 4: I can't say I can't pinpoint a specific one because

347
00:15:31,760 --> 00:15:34,640
Speaker 4: trust me, there's been like a handful where like you know,

348
00:15:34,720 --> 00:15:39,200
Speaker 4: you just you just want to fast forward, you know,

349
00:15:39,400 --> 00:15:40,480
Speaker 4: just that they lead that night.

350
00:15:40,600 --> 00:15:41,240
Speaker 5: Yeah exactly.

351
00:15:41,600 --> 00:15:43,600
Speaker 1: So wait, so what what I don't know? I'll tell

352
00:15:43,600 --> 00:15:45,200
Speaker 1: you there's one of a couple of things that I

353
00:15:45,360 --> 00:15:48,920
Speaker 1: have a tough time sometimes with is saki. H yeah,

354
00:15:48,920 --> 00:15:51,080
Speaker 1: this choice me the next day. Really, that's why I

355
00:15:51,200 --> 00:15:54,440
Speaker 1: just don't drink. I mean, look, no transparency, I don't

356
00:15:54,520 --> 00:15:57,960
Speaker 1: drink you know often at all anymore? Right, I get

357
00:15:58,040 --> 00:16:00,280
Speaker 1: I used to celebrate and I haven't drink, you know,

358
00:16:00,320 --> 00:16:02,080
Speaker 1: at dinner and all the stuff from now. It's all

359
00:16:02,120 --> 00:16:05,760
Speaker 1: about like, what is the purest form of hduo that

360
00:16:05,840 --> 00:16:07,200
Speaker 1: I can find at a place?

361
00:16:07,320 --> 00:16:07,480
Speaker 5: You know?

362
00:16:08,000 --> 00:16:10,760
Speaker 1: But but but yeah, back in the day, I will

363
00:16:10,800 --> 00:16:13,200
Speaker 1: go to these amazing sushi restaurants and then they will

364
00:16:13,240 --> 00:16:16,720
Speaker 1: want to pair this saki with the courses. Right, they

365
00:16:16,760 --> 00:16:19,160
Speaker 1: do this four or five six course meals, and then

366
00:16:19,200 --> 00:16:22,160
Speaker 1: they paired the saki with it, and man, that I

367
00:16:22,240 --> 00:16:24,600
Speaker 1: mean just doesn't agree with No, it doesn't agree with me.

368
00:16:24,680 --> 00:16:27,160
Speaker 1: For in champagne, for some recent champagne, I can't, oh

369
00:16:27,320 --> 00:16:28,160
Speaker 1: cheap champagne.

370
00:16:28,280 --> 00:16:29,480
Speaker 3: Yeah, cheap champagne.

371
00:16:30,200 --> 00:16:34,360
Speaker 1: Yeah, it'll destroy you. So this so this techia, this

372
00:16:35,200 --> 00:16:38,120
Speaker 1: margarita you're making today, do you have a name for it?

373
00:16:39,320 --> 00:16:39,560
Speaker 5: Really?

374
00:16:39,640 --> 00:16:41,800
Speaker 4: It kind of goes by a couple of different names

375
00:16:41,840 --> 00:16:44,360
Speaker 4: because I'll have like variations of it in different places.

376
00:16:44,440 --> 00:16:47,880
Speaker 5: But basically I call it the pimped out Cadillac margarita.

377
00:16:48,000 --> 00:16:50,120
Speaker 5: You ever see pimped my ride, pimp my ride with yeah,

378
00:16:50,240 --> 00:16:50,960
Speaker 5: exhib it back.

379
00:16:50,880 --> 00:16:52,800
Speaker 4: In the day, take those beaters and turn it into

380
00:16:52,840 --> 00:16:54,000
Speaker 4: these low riders and stuff.

381
00:16:55,160 --> 00:16:57,320
Speaker 5: It's kind of what I'm doing. I'm taking the Cadillac

382
00:16:57,400 --> 00:16:58,280
Speaker 5: and I'm pimping it out.

383
00:16:58,720 --> 00:17:02,600
Speaker 2: Oh okay, okay, okay, okay, all right, man, there's there's

384
00:17:02,640 --> 00:17:06,440
Speaker 2: no Boons farm, is it right? We're doing a little

385
00:17:06,440 --> 00:17:10,359
Speaker 2: bit better a Mad Dog twenty twenty or yeah, okay.

386
00:17:10,160 --> 00:17:11,480
Speaker 5: That's that was one of the hangovers.

387
00:17:11,680 --> 00:17:14,680
Speaker 4: Like now that we're and you guys reminded me when

388
00:17:14,720 --> 00:17:17,879
Speaker 4: I was living in South Korea teaching English, sold you.

389
00:17:18,520 --> 00:17:20,880
Speaker 5: Like that it was cheaper than water over there.

390
00:17:21,280 --> 00:17:23,800
Speaker 1: I just want to make it internationally known that he

391
00:17:24,080 --> 00:17:26,399
Speaker 1: just well, first of all, that shout out to my

392
00:17:26,520 --> 00:17:30,239
Speaker 1: daughter running up in the roof of our podcast, as

393
00:17:30,320 --> 00:17:32,200
Speaker 1: she always makes an appearance on these episodes.

394
00:17:32,440 --> 00:17:32,600
Speaker 2: Four.

395
00:17:33,359 --> 00:17:38,560
Speaker 1: Yeah, she used the fourth and little but small flags

396
00:17:38,840 --> 00:17:42,200
Speaker 1: you used to teach English and South Korea? I sure did, man.

397
00:17:42,320 --> 00:17:45,200
Speaker 5: Yeah. Actually, my wife now is my girlfriend at the time,

398
00:17:45,240 --> 00:17:49,200
Speaker 5: and we're both just not in love with what we

399
00:17:49,280 --> 00:17:50,399
Speaker 5: were doing in Portland, Oregon.

400
00:17:50,480 --> 00:17:53,479
Speaker 4: We're like, we want as big a change as possible, right,

401
00:17:53,600 --> 00:17:57,000
Speaker 4: and so we uh packed up with South Korea for

402
00:17:57,080 --> 00:17:59,760
Speaker 4: a year English and just I mean loved it.

403
00:17:59,840 --> 00:18:01,960
Speaker 5: I learned a good amount of Korean while I was

404
00:18:02,000 --> 00:18:02,360
Speaker 5: over there.

405
00:18:02,440 --> 00:18:04,720
Speaker 1: Oh no way, Yeah, why Korea?

406
00:18:04,760 --> 00:18:05,400
Speaker 3: Why did you choose?

407
00:18:05,560 --> 00:18:06,320
Speaker 5: Like I said, I wanted to?

408
00:18:06,560 --> 00:18:09,639
Speaker 4: We wanted something that was so different, you know, so

409
00:18:10,119 --> 00:18:12,200
Speaker 4: like not not a romanized language that we could pick

410
00:18:12,240 --> 00:18:14,399
Speaker 4: up on terribly quickly, like really kind of push ourselves

411
00:18:14,440 --> 00:18:16,320
Speaker 4: outside of our comfort zones because we really felt like

412
00:18:16,400 --> 00:18:18,840
Speaker 4: Portland was just too comfortable for us at the time.

413
00:18:18,880 --> 00:18:22,000
Speaker 4: We were craving more adventure and it definitely shook things

414
00:18:22,080 --> 00:18:22,760
Speaker 4: up and we loved it.

415
00:18:23,320 --> 00:18:25,560
Speaker 5: Had a blast exploring Soul while we were there.

416
00:18:26,040 --> 00:18:29,040
Speaker 4: And but we would you know, we were actually in

417
00:18:29,080 --> 00:18:31,040
Speaker 4: this town outside of Soul about forty five minutes and

418
00:18:31,119 --> 00:18:34,480
Speaker 4: we'd take the metro in and uh, every weekend to

419
00:18:34,560 --> 00:18:36,040
Speaker 4: go to the night life.

420
00:18:36,080 --> 00:18:38,440
Speaker 5: We were like twenty five years old, you know, so

421
00:18:38,640 --> 00:18:40,040
Speaker 5: like twenty five years old on a.

422
00:18:40,080 --> 00:18:43,080
Speaker 4: Teacher's buzzet budget saving money over there, We're getting six

423
00:18:43,200 --> 00:18:45,760
Speaker 4: back packs of you know, the sixteen ounce bottles of

424
00:18:45,880 --> 00:18:49,320
Speaker 4: soju for like less than six dollars, and so you're

425
00:18:49,400 --> 00:18:50,879
Speaker 4: just playing drinking games with that.

426
00:18:51,000 --> 00:18:53,840
Speaker 5: And I swear the next day like there was no cure.

427
00:18:54,200 --> 00:18:55,240
Speaker 5: There was no cure.

428
00:18:55,400 --> 00:18:57,960
Speaker 1: Really, no, you have to let it wreck you that way.

429
00:18:58,240 --> 00:18:59,119
Speaker 5: It broke me like that.

430
00:18:59,400 --> 00:19:01,359
Speaker 3: Yeah, yeah, what has sowed you exactly?

431
00:19:01,640 --> 00:19:04,480
Speaker 5: It's a it's a rice distill it predominantly. Yeah.

432
00:19:04,600 --> 00:19:09,160
Speaker 4: Yeah, yeah, there's different sak' So saki is the wine

433
00:19:09,280 --> 00:19:09,679
Speaker 4: is brewed.

434
00:19:09,800 --> 00:19:15,040
Speaker 1: Yeah, so it's yeah, I'm sorry one one time. What's

435
00:19:15,040 --> 00:19:17,399
Speaker 1: the difference between sake and instead of.

436
00:19:17,960 --> 00:19:21,800
Speaker 4: So Basically, saki is brewed like a like a wine

437
00:19:22,160 --> 00:19:24,960
Speaker 4: or a beer essentially, and then to take it to

438
00:19:25,080 --> 00:19:28,280
Speaker 4: that distilled kind of soju level, you would actually run

439
00:19:28,320 --> 00:19:32,120
Speaker 4: it through a still right, and so it becomes higher proof.

440
00:19:33,520 --> 00:19:34,960
Speaker 4: Similar to how like if you take a beer and

441
00:19:35,000 --> 00:19:38,160
Speaker 4: you distill it, you get whiskey, or you take wine

442
00:19:38,200 --> 00:19:39,479
Speaker 4: and you distill it, you get a brandy.

443
00:19:40,040 --> 00:19:41,320
Speaker 5: Uh, same deal.

444
00:19:44,920 --> 00:19:47,840
Speaker 2: And is there are there different qualities of soju?

445
00:19:48,560 --> 00:19:50,960
Speaker 5: For sure? Like I'm not knocking soad you as a whole.

446
00:19:51,320 --> 00:19:54,480
Speaker 5: I'm just knocking myself for buying the chiefest planet.

447
00:19:54,440 --> 00:19:59,920
Speaker 1: The year old. So yeah, yeah. When when when you

448
00:20:00,040 --> 00:20:02,760
Speaker 1: all your travelers around the world, where when you're working,

449
00:20:02,800 --> 00:20:05,480
Speaker 1: whether you're shooting movies or TV shows or you're just

450
00:20:05,600 --> 00:20:11,399
Speaker 1: out there promoting internationally, is there a restaurant that you

451
00:20:11,520 --> 00:20:14,960
Speaker 1: went to that you that you remember having it drink

452
00:20:15,000 --> 00:20:17,840
Speaker 1: and you're like, wow, all of this ellen man start

453
00:20:17,920 --> 00:20:20,600
Speaker 1: coming together creating an unforgettable memory.

454
00:20:21,640 --> 00:20:24,000
Speaker 2: Man, I wish I could remember the name of this restaurant.

455
00:20:24,040 --> 00:20:26,800
Speaker 2: I was in Mexico City, and I figured, well, if

456
00:20:26,800 --> 00:20:28,520
Speaker 2: I'm in Mexico City, I want to try some of

457
00:20:28,560 --> 00:20:32,040
Speaker 2: the mescal. And we asked the waiter to bring some mescal.

458
00:20:32,080 --> 00:20:33,879
Speaker 2: And I was like, what's the best mescal you have?

459
00:20:35,040 --> 00:20:35,760
Speaker 1: And I kid you not.

460
00:20:35,960 --> 00:20:39,080
Speaker 2: The guy came with a bottle and it was dusty

461
00:20:40,040 --> 00:20:42,960
Speaker 2: and the name of the mescal was like written by

462
00:20:43,080 --> 00:20:43,880
Speaker 2: hand on there.

463
00:20:44,160 --> 00:20:44,360
Speaker 3: Wow.

464
00:20:44,840 --> 00:20:48,840
Speaker 2: And he came with like a platter full of orange

465
00:20:48,880 --> 00:20:55,000
Speaker 2: slices and different and a variety of salt. And I'd

466
00:20:55,119 --> 00:20:57,960
Speaker 2: never had mescal that way and it was the absolute

467
00:20:58,119 --> 00:21:01,080
Speaker 2: best mescal I ever had in my life my school city.

468
00:21:01,320 --> 00:21:01,920
Speaker 1: That's amazing.

469
00:21:02,280 --> 00:21:04,119
Speaker 3: What about you for me?

470
00:21:04,440 --> 00:21:07,399
Speaker 1: Let me see, we thank you so much. But what

471
00:21:07,520 --> 00:21:08,600
Speaker 1: do we have here, sir?

472
00:21:08,800 --> 00:21:10,920
Speaker 5: So? Like I said, this is our crystal clear.

473
00:21:12,040 --> 00:21:14,560
Speaker 4: And then we have that Grand Marnier Allo phone floating

474
00:21:14,600 --> 00:21:16,320
Speaker 4: floating over the top, so you kind of still get

475
00:21:16,320 --> 00:21:17,480
Speaker 4: that Grand Marnier float.

476
00:21:18,000 --> 00:21:23,080
Speaker 1: Look at how beautiful this Look at this thing, salute

477
00:21:23,359 --> 00:21:30,680
Speaker 1: sal look at this thing. This doesn't even salute to Vermelia.

478
00:21:32,920 --> 00:21:35,359
Speaker 1: For those who are listening to this episode, would you

479
00:21:35,440 --> 00:21:36,720
Speaker 1: mind describing what you're seeing?

480
00:21:37,800 --> 00:21:41,080
Speaker 2: Let's see here, there's some phone, there is a piece

481
00:21:41,160 --> 00:21:44,200
Speaker 2: of lime. Is that correct on the on the top

482
00:21:44,320 --> 00:21:47,480
Speaker 2: and and it and it looks pretty clear on the bottom.

483
00:21:47,520 --> 00:21:48,800
Speaker 3: That's quite delicious.

484
00:21:48,800 --> 00:21:50,240
Speaker 1: I just have is that one cube?

485
00:21:50,880 --> 00:21:52,040
Speaker 5: One cube inside of there?

486
00:21:52,560 --> 00:21:55,920
Speaker 1: Oh that's great. I love the one cube for many

487
00:21:56,800 --> 00:22:00,760
Speaker 1: an amount of reasons. All right, what you years, Salon,

488
00:22:00,880 --> 00:22:03,720
Speaker 1: Let's see what this is. Let's check this conversation turns

489
00:22:03,760 --> 00:22:06,480
Speaker 1: into three or four of these.

490
00:22:08,960 --> 00:22:18,400
Speaker 6: Oh man, wow, coming off of dry, Jedyary me, yes,

491
00:22:18,640 --> 00:22:19,960
Speaker 6: quite literally.

492
00:22:21,200 --> 00:22:24,680
Speaker 1: Dry? What well, No, we just got some rain, We

493
00:22:24,840 --> 00:22:25,520
Speaker 1: just got some rain.

494
00:22:26,760 --> 00:22:26,960
Speaker 3: Yeah.

495
00:22:27,200 --> 00:22:40,640
Speaker 2: So what about you, Wimar, Have you been incredibly impressed

496
00:22:40,640 --> 00:22:42,679
Speaker 2: by a drink you've had at a certain city, at

497
00:22:42,680 --> 00:22:43,440
Speaker 2: a certain restaurant.

498
00:22:43,560 --> 00:22:47,560
Speaker 1: Yeah. So I went to Japan, oh, you know, and

499
00:22:48,000 --> 00:22:52,960
Speaker 1: Japan Tokyo is my probably top two favorite cities in

500
00:22:53,040 --> 00:22:55,360
Speaker 1: the world. It's a place that I love so much.

501
00:22:55,520 --> 00:22:58,879
Speaker 1: It's a place that reminds me so much of some

502
00:22:59,000 --> 00:23:01,120
Speaker 1: of the most precious moments into my life. That's when

503
00:23:01,440 --> 00:23:03,239
Speaker 1: Amanda and I said I love you to each other

504
00:23:03,320 --> 00:23:05,639
Speaker 1: for the first time in Tokyo and Tokyo wow. And

505
00:23:06,080 --> 00:23:08,640
Speaker 1: that's when that kind of became a possibility. That's when

506
00:23:08,720 --> 00:23:10,639
Speaker 1: we said to each other that a family is what

507
00:23:10,720 --> 00:23:13,040
Speaker 1: we wanted with each other. So we went to this

508
00:23:13,119 --> 00:23:16,000
Speaker 1: one restaurant that looked like a Jaan'spond restaurant. The door

509
00:23:16,200 --> 00:23:19,280
Speaker 1: just opened up. It was carved out of stone, you know.

510
00:23:19,400 --> 00:23:22,920
Speaker 1: You went downstairs and it was this underground restaurant, twelve

511
00:23:23,000 --> 00:23:25,720
Speaker 1: course meal, and halfway through, she accidentally says I love you,

512
00:23:26,840 --> 00:23:28,760
Speaker 1: and I said, it's all good, no worries, no word.

513
00:23:28,800 --> 00:23:30,960
Speaker 1: What do you mean Accidentally She's like, well, you know,

514
00:23:31,040 --> 00:23:33,159
Speaker 1: we used to make you know, we used to make

515
00:23:33,200 --> 00:23:35,880
Speaker 1: the best bite, Like we got a fork and put

516
00:23:35,920 --> 00:23:38,600
Speaker 1: a little bit of everything on our plate. Yeah, and

517
00:23:38,760 --> 00:23:42,879
Speaker 1: give that best bite for the you know, to me

518
00:23:43,080 --> 00:23:45,119
Speaker 1: or to her. She said, you know I love you

519
00:23:45,240 --> 00:23:49,399
Speaker 1: because I she froze. It's like, you know, I was like,

520
00:23:51,240 --> 00:23:53,040
Speaker 1: and then she was like, she's like, I just what.

521
00:23:53,119 --> 00:23:54,760
Speaker 1: I was like, No, it's all good. I mean it's

522
00:23:54,880 --> 00:23:58,040
Speaker 1: it's you know, I you know, you have nothing to

523
00:23:58,080 --> 00:24:00,639
Speaker 1: worry about it because I love you too. And it

524
00:24:00,760 --> 00:24:02,800
Speaker 1: was this moment which she was like and I was like,

525
00:24:03,400 --> 00:24:06,000
Speaker 1: like we can get back, we can take it back now.

526
00:24:06,119 --> 00:24:07,080
Speaker 3: And were you dating?

527
00:24:07,640 --> 00:24:10,560
Speaker 1: We were dating for I think at this point we're

528
00:24:10,600 --> 00:24:13,359
Speaker 1: probably eight months or something. Yeah, you know, and we

529
00:24:13,480 --> 00:24:15,920
Speaker 1: had just been traveling everywhere and we went and took

530
00:24:16,080 --> 00:24:19,399
Speaker 1: you know, a bunch of our dear friends and to

531
00:24:20,320 --> 00:24:23,600
Speaker 1: Japan and experienced this beautiful thing there. Anyways, my point

532
00:24:23,760 --> 00:24:28,680
Speaker 1: is that they had me taste is Japanese whiskey, and

533
00:24:28,800 --> 00:24:32,160
Speaker 1: there was something about the Japanese whiskey that just took

534
00:24:32,240 --> 00:24:35,280
Speaker 1: me to a different Oh yeah, it's just different. Yeah,

535
00:24:35,400 --> 00:24:39,600
Speaker 1: it's just different. And you can taste almost heritage. You

536
00:24:39,680 --> 00:24:45,399
Speaker 1: can taste the wood, you can taste you know, you

537
00:24:45,440 --> 00:24:50,080
Speaker 1: can take so many things that this liquord multi generationally

538
00:24:50,200 --> 00:24:52,639
Speaker 1: just has become. And the way they do it, you know,

539
00:24:53,040 --> 00:24:55,960
Speaker 1: it takes thirty plus years just to get one of

540
00:24:56,000 --> 00:24:58,280
Speaker 1: the batches, you know, like some of the whiskey is

541
00:24:58,440 --> 00:25:01,879
Speaker 1: really really it takes a long time, you know, to

542
00:25:02,080 --> 00:25:04,560
Speaker 1: to to achieve and it just changed my life.

543
00:25:04,760 --> 00:25:07,240
Speaker 2: That makes sense because when we first started hanging, you

544
00:25:07,359 --> 00:25:11,320
Speaker 2: were really heavy on on Japanese whiskey. You know, I've

545
00:25:11,400 --> 00:25:13,760
Speaker 2: had it before, but the first time I've really ever

546
00:25:13,960 --> 00:25:15,399
Speaker 2: had it, had it was was with you.

547
00:25:15,600 --> 00:25:17,440
Speaker 3: You introduced me to it. I love it.

548
00:25:17,560 --> 00:25:20,280
Speaker 2: I think I think it's incredibly smooth and cool, but

549
00:25:20,960 --> 00:25:24,320
Speaker 2: it has such a deeper meaning for you and your

550
00:25:24,480 --> 00:25:25,640
Speaker 2: your family, that's for sure.

551
00:25:25,920 --> 00:25:30,480
Speaker 1: I also think that the way the Asian culture cultivates

552
00:25:30,520 --> 00:25:33,560
Speaker 1: their their liquor and what that liquor is supposed to

553
00:25:33,760 --> 00:25:37,000
Speaker 1: represent and what it does, you know, the way it

554
00:25:37,119 --> 00:25:40,600
Speaker 1: tastes makes the experience and where you're you know, you're partaking,

555
00:25:40,640 --> 00:25:43,639
Speaker 1: whether it's a dinner, a celebration, and his whiskey is

556
00:25:43,720 --> 00:25:46,639
Speaker 1: just a different level, and you know, and you can

557
00:25:46,680 --> 00:25:48,840
Speaker 1: feel it, you can feel it that it was it

558
00:25:48,960 --> 00:25:51,680
Speaker 1: took hundreds of years to get this whiskey to where

559
00:25:51,720 --> 00:25:53,840
Speaker 1: it is, you know. So that's something that I really

560
00:25:53,880 --> 00:25:55,280
Speaker 1: appreciated and really loved very much.

561
00:25:55,640 --> 00:25:58,240
Speaker 3: So that that was that was my nice What.

562
00:25:58,560 --> 00:26:01,919
Speaker 1: About you judge? You like you like Japanese whiskey?

563
00:26:03,320 --> 00:26:03,520
Speaker 5: Yeah?

564
00:26:03,680 --> 00:26:06,120
Speaker 1: I do. What's your favorite house?

565
00:26:06,200 --> 00:26:08,080
Speaker 3: Is really good? Story time?

566
00:26:08,440 --> 00:26:12,480
Speaker 5: Yeah, it's I don't know, I like all of them.

567
00:26:12,640 --> 00:26:17,000
Speaker 4: It's one of those things it's getting increasingly hard to get, really,

568
00:26:17,080 --> 00:26:19,879
Speaker 4: but it's but it's also well worth it for those

569
00:26:19,920 --> 00:26:21,560
Speaker 4: celebratory reasons for oh yeah.

570
00:26:21,440 --> 00:26:23,120
Speaker 1: And you know you're not you're only allowed to buy

571
00:26:23,200 --> 00:26:26,040
Speaker 1: one bottle sometimes, right and if you're going to bring

572
00:26:26,119 --> 00:26:27,920
Speaker 1: one from Japan, you're not allowed to bring more than two,

573
00:26:28,760 --> 00:26:32,679
Speaker 1: right because because a limited batch's learned batch that they want.

574
00:26:34,560 --> 00:26:35,600
Speaker 3: Guys westbers so shoes.

575
00:26:35,600 --> 00:26:36,520
Speaker 5: I want to margrat to.

576
00:26:38,080 --> 00:26:38,719
Speaker 3: Fourth Amiga.

577
00:26:38,960 --> 00:26:42,320
Speaker 1: Yeah, yeah, the fourth Amiga's out here wildly house. She's

578
00:26:42,359 --> 00:26:44,960
Speaker 1: I think she can smell the you know, the foam

579
00:26:45,000 --> 00:26:49,800
Speaker 1: of this delicious margarita. So when you're in Japan, you're

580
00:26:49,800 --> 00:26:51,480
Speaker 1: only allowed to buy one bottle at a time, and

581
00:26:51,520 --> 00:26:53,680
Speaker 1: that's because they want as many people to experience this

582
00:26:53,800 --> 00:26:55,920
Speaker 1: as as possible, you know. But but you know, it's

583
00:26:56,000 --> 00:26:59,480
Speaker 1: even hotels. Hotels, they got to have different dealers, you know,

584
00:26:59,600 --> 00:27:02,840
Speaker 1: different ores, you know, to be able to get their

585
00:27:02,880 --> 00:27:04,600
Speaker 1: hands on some of these bottles because they're just really

586
00:27:04,640 --> 00:27:05,120
Speaker 1: hard to find.

587
00:27:05,400 --> 00:27:07,159
Speaker 2: Are you Are you a wine guy at all?

588
00:27:07,320 --> 00:27:09,199
Speaker 3: Do you like wine or champagne or.

589
00:27:09,600 --> 00:27:12,800
Speaker 5: I do have deep dive into it as much.

590
00:27:13,040 --> 00:27:14,960
Speaker 4: Definitely, not as much as I have with spirits and

591
00:27:15,000 --> 00:27:18,000
Speaker 4: cocktails and stuff like that at this point, mostly because

592
00:27:19,000 --> 00:27:20,960
Speaker 4: not mostly because I don't want to throw it under

593
00:27:21,000 --> 00:27:23,760
Speaker 4: the bus. But my wife Jessica said somewhere along the

594
00:27:23,840 --> 00:27:27,280
Speaker 4: lines or someone along the lines of if you geek

595
00:27:27,359 --> 00:27:29,200
Speaker 4: out on wine the way you geeked out on spirits

596
00:27:29,200 --> 00:27:31,000
Speaker 4: and cocktails, I will not go wine tasting with you.

597
00:27:32,240 --> 00:27:33,880
Speaker 5: I was like, oh, okay, fair enough.

598
00:27:34,000 --> 00:27:35,160
Speaker 1: Why is that why?

599
00:27:35,920 --> 00:27:38,800
Speaker 4: Because there was a period where I was just I mean,

600
00:27:38,960 --> 00:27:40,560
Speaker 4: I think I think a lot of the like serious

601
00:27:40,600 --> 00:27:42,680
Speaker 4: bartenders at a certain point kind of get in a

602
00:27:42,720 --> 00:27:44,159
Speaker 4: phase where like even when you sit at the bar

603
00:27:44,280 --> 00:27:47,679
Speaker 4: top like you're egalized, like you're looking watching everything movements.

604
00:27:47,960 --> 00:27:50,320
Speaker 4: She wouldn't even let me face the bar restaurants if

605
00:27:50,320 --> 00:27:52,080
Speaker 4: we went out to eat, you know, to face.

606
00:27:51,960 --> 00:27:54,359
Speaker 2: The towards the window, because you'd be judging it.

607
00:27:55,160 --> 00:27:55,880
Speaker 5: I get distracted.

608
00:27:57,200 --> 00:28:03,320
Speaker 1: Yeah, too much, too heavy, too heavy on the phone, Yeah,

609
00:28:03,359 --> 00:28:05,800
Speaker 1: exactly exactly where you're going, too long in the smoker.

610
00:28:06,320 --> 00:28:06,520
Speaker 3: Yeah.

611
00:28:08,040 --> 00:28:10,119
Speaker 4: Uh So when she told me that about wine and

612
00:28:10,359 --> 00:28:12,960
Speaker 4: wine tasting is our happy place like passer roadblaze love,

613
00:28:13,840 --> 00:28:15,760
Speaker 4: oh cool, you know when we love them in a

614
00:28:15,800 --> 00:28:18,159
Speaker 4: big way to Oregon wine country where we're from, Like

615
00:28:18,840 --> 00:28:20,040
Speaker 4: Jessica's parents live up there.

616
00:28:20,760 --> 00:28:21,080
Speaker 1: Love that.

617
00:28:21,640 --> 00:28:24,040
Speaker 5: And so that was kind of a clear point to

618
00:28:24,119 --> 00:28:25,920
Speaker 5: me to not geek out.

619
00:28:25,960 --> 00:28:27,840
Speaker 4: But that said, I kind of have her blessing now

620
00:28:27,880 --> 00:28:30,240
Speaker 4: to go through the court of Somalia's so I'm gonna

621
00:28:30,240 --> 00:28:32,480
Speaker 4: start working my way through that process.

622
00:28:32,720 --> 00:28:36,560
Speaker 1: If I were to go to a restaurant or a hotel,

623
00:28:36,600 --> 00:28:38,760
Speaker 1: then I went to ask for this margarita. How much

624
00:28:38,760 --> 00:28:39,680
Speaker 1: would this margarita be?

625
00:28:40,560 --> 00:28:42,480
Speaker 5: Uh, that's probably gonna be around it.

626
00:28:43,160 --> 00:28:45,560
Speaker 4: It depends on where you go, anywhere between probably nineteen

627
00:28:45,880 --> 00:28:49,520
Speaker 4: in La anywhere between nineteen and twenty four, probably right

628
00:28:50,120 --> 00:28:50,640
Speaker 4: twenty four.

629
00:28:50,840 --> 00:28:52,680
Speaker 5: It depends on the spirit that you're putting in there,

630
00:28:52,720 --> 00:28:53,360
Speaker 5: you know what I mean?

631
00:28:53,520 --> 00:28:56,400
Speaker 2: So, yeah, what kind of tequilas listener, this one was

632
00:28:56,480 --> 00:28:58,400
Speaker 2: called rail Devia.

633
00:28:58,920 --> 00:29:01,640
Speaker 5: Okay, it's relative. Shouldn't they really something to the market anymore?

634
00:29:01,680 --> 00:29:03,600
Speaker 5: But it's nice to one hundred percent of gave.

635
00:29:04,280 --> 00:29:04,400
Speaker 2: Uh.

636
00:29:04,720 --> 00:29:07,720
Speaker 4: And what I mean by that is it's like completely unadulterated,

637
00:29:07,760 --> 00:29:09,920
Speaker 4: because even one hundred percent of gaves can add up

638
00:29:09,960 --> 00:29:11,440
Speaker 4: to one percent of different additives.

639
00:29:11,480 --> 00:29:13,800
Speaker 5: And there is certain tastes like vanilla.

640
00:29:14,960 --> 00:29:17,000
Speaker 1: Yeah, to talk a little bit about that because I

641
00:29:17,160 --> 00:29:19,880
Speaker 1: you know, one of the when when when Freddy and

642
00:29:19,920 --> 00:29:22,880
Speaker 1: I went to dinner with Jay that night at Carlitos,

643
00:29:22,920 --> 00:29:27,040
Speaker 1: we were talking about, you know, uh, liquor companies and

644
00:29:27,200 --> 00:29:29,640
Speaker 1: all these you know, all these incredible companies out there

645
00:29:29,680 --> 00:29:32,480
Speaker 1: that are have showcased their brand and such a level

646
00:29:32,520 --> 00:29:36,120
Speaker 1: that have become billion dollars, billion dollar empires. But at

647
00:29:36,160 --> 00:29:39,600
Speaker 1: the heels are not so great tequilas tequila is that

648
00:29:39,680 --> 00:29:42,760
Speaker 1: when you really know the craftsmanship of tequila and in

649
00:29:42,880 --> 00:29:45,840
Speaker 1: the purity of his recipe, you know there is this

650
00:29:47,360 --> 00:29:49,840
Speaker 1: you know, there's a compromise when you're mass producing it

651
00:29:50,080 --> 00:29:53,240
Speaker 1: or you're trying to appeal to most and the recipe

652
00:29:53,360 --> 00:29:55,840
Speaker 1: gets gets morphed into something else. And you know, you

653
00:29:55,880 --> 00:29:58,360
Speaker 1: said the word vanilla, and I wanted, I wanted, I

654
00:29:58,440 --> 00:30:01,160
Speaker 1: wanted you to take a second to to put us

655
00:30:01,200 --> 00:30:03,239
Speaker 1: to school a little bit on what some of these

656
00:30:03,320 --> 00:30:08,120
Speaker 1: companies do to make to mask right, their inability to

657
00:30:08,240 --> 00:30:09,160
Speaker 1: make it good to keep it.

658
00:30:10,320 --> 00:30:13,520
Speaker 4: Basically by having those additives, it's just like you're saying,

659
00:30:13,560 --> 00:30:16,360
Speaker 4: you're trying to appeal to a broader market kind of thing.

660
00:30:16,400 --> 00:30:19,680
Speaker 4: It also gives them the opportunity to harvest the agaves

661
00:30:20,120 --> 00:30:23,600
Speaker 4: prematurely a bit right, which is going to yield them

662
00:30:24,160 --> 00:30:27,400
Speaker 4: an inferior you know, juice essentially that they're then going

663
00:30:27,440 --> 00:30:27,920
Speaker 4: to distill.

664
00:30:28,520 --> 00:30:30,360
Speaker 1: But it's a faster turnaround.

665
00:30:31,400 --> 00:30:34,280
Speaker 4: Exactly because like nagave is going to take like minimum

666
00:30:34,320 --> 00:30:37,120
Speaker 4: six to eight years to mature minimum right, so they're

667
00:30:37,200 --> 00:30:39,720
Speaker 4: trying to get on the lesser end of that timeframe

668
00:30:40,000 --> 00:30:42,360
Speaker 4: and then doctor it up before selling it.

669
00:30:42,400 --> 00:30:44,200
Speaker 5: To the to the market. And don't get me wrong,

670
00:30:44,320 --> 00:30:50,240
Speaker 5: like they killed it, they killed it, they're.

671
00:30:49,560 --> 00:30:51,160
Speaker 1: Selling about it, they're selling a bottom.

672
00:30:51,280 --> 00:30:54,640
Speaker 5: Yeah, so it's one of those things, like I guess

673
00:30:54,840 --> 00:30:56,200
Speaker 5: it's trying to each their own.

674
00:30:56,240 --> 00:31:00,440
Speaker 4: I personally look for brands that are unadulterated, and I

675
00:31:00,560 --> 00:31:02,720
Speaker 4: also kind of as much as possible, like to know

676
00:31:02,760 --> 00:31:04,719
Speaker 4: where the money's going. Is it going into the pockets

677
00:31:04,800 --> 00:31:07,360
Speaker 4: of the investors that are from the United States, or

678
00:31:07,400 --> 00:31:09,480
Speaker 4: is going into the pockets of the people and the

679
00:31:09,640 --> 00:31:14,400
Speaker 4: villages producing it, and you know, even up to like

680
00:31:14,440 --> 00:31:19,400
Speaker 4: different sustainability efforts things like that. So obviously that is

681
00:31:19,800 --> 00:31:21,480
Speaker 4: kind of the kind of stuff that the abje consumer

682
00:31:21,560 --> 00:31:23,320
Speaker 4: just doesn't have time to really digest.

683
00:31:23,840 --> 00:31:24,360
Speaker 1: And I get it.

684
00:31:24,520 --> 00:31:29,160
Speaker 5: That's totally fine. So yeah, that's just like, no, it's.

685
00:31:29,000 --> 00:31:31,760
Speaker 1: So important you say that, because you know, most people

686
00:31:31,800 --> 00:31:34,560
Speaker 1: are sold like, oh man, I love you know, and

687
00:31:34,600 --> 00:31:37,320
Speaker 1: we're not going to bash any bottles right now, but

688
00:31:37,480 --> 00:31:40,200
Speaker 1: I can tell you one of the bottles or two

689
00:31:40,240 --> 00:31:42,800
Speaker 1: of the bottles that you know are the most exciting

690
00:31:42,880 --> 00:31:46,040
Speaker 1: to buy, you know, because of either lineage or name

691
00:31:46,200 --> 00:31:50,560
Speaker 1: or whatever. You know, they've changed distilleries and therefore they're

692
00:31:50,640 --> 00:31:54,440
Speaker 1: trying to mass produce because now they're distributing so much

693
00:31:54,800 --> 00:31:58,640
Speaker 1: worldwide that you need more, you know, and you're talking

694
00:31:58,640 --> 00:32:04,040
Speaker 1: about it than you has to import, uh tequila for

695
00:32:04,240 --> 00:32:09,160
Speaker 1: the planet. Yeah, for the planet. So at some point

696
00:32:10,000 --> 00:32:12,800
Speaker 1: it's gonna it's gonna have to be mass produced. And

697
00:32:12,960 --> 00:32:16,040
Speaker 1: some of these big brands, which look really fancy on

698
00:32:16,160 --> 00:32:19,360
Speaker 1: a bar, you know, have to mask their inability for

699
00:32:19,440 --> 00:32:23,480
Speaker 1: it to you know, be hed enough that eventually ferments

700
00:32:23,480 --> 00:32:26,720
Speaker 1: the way they're supposed to. But but but I think

701
00:32:26,800 --> 00:32:29,320
Speaker 1: that that you know, you talked about the vanilla astract

702
00:32:29,360 --> 00:32:32,480
Speaker 1: that sometimes people put a little vanilla and you're like,

703
00:32:32,560 --> 00:32:35,880
Speaker 1: oh it, guys like this tones of chocolate and vanilla finished,

704
00:32:35,920 --> 00:32:37,520
Speaker 1: and you think that like, oh, that's what a tequila

705
00:32:37,560 --> 00:32:39,320
Speaker 1: is supposed to tastes like right, like oh cool, it's

706
00:32:39,360 --> 00:32:42,080
Speaker 1: like sweet and so smooth, And really what it is

707
00:32:42,240 --> 00:32:44,760
Speaker 1: is it's like vanilla. It's just you know, you're putting

708
00:32:44,760 --> 00:32:46,480
Speaker 1: in a little sugar in it, so, you know, so

709
00:32:46,600 --> 00:32:49,640
Speaker 1: it goes down easier, you know what I mean. And look,

710
00:32:49,680 --> 00:32:52,320
Speaker 1: it doesn't say maybe it's tequila's not drinkable. I'm saying

711
00:32:52,360 --> 00:32:54,200
Speaker 1: it's fine. You're drinking it and you're loving it and

712
00:32:54,280 --> 00:32:56,040
Speaker 1: know it's what it is. But but when we go

713
00:32:56,200 --> 00:33:00,280
Speaker 1: down to a conversation of a zipper, yeah, you know

714
00:33:00,400 --> 00:33:04,000
Speaker 1: of something where you're investing into not just the quality

715
00:33:04,520 --> 00:33:08,640
Speaker 1: the heritage, like Josh pointed out so eloquently, you know,

716
00:33:08,960 --> 00:33:12,720
Speaker 1: most importantly what you get in return for the investment

717
00:33:12,800 --> 00:33:15,360
Speaker 1: of that shot. You know, and you talk about some

718
00:33:15,520 --> 00:33:17,800
Speaker 1: of the Sometimes they'll sell you a shot of tequila

719
00:33:17,840 --> 00:33:20,080
Speaker 1: for seventy five dollars or eighty five dollars or ninety

720
00:33:20,080 --> 00:33:23,800
Speaker 1: five dollars, and it's the tequila I'm talking about. It's

721
00:33:23,840 --> 00:33:25,960
Speaker 1: the tequila that's like not you know, it's like that

722
00:33:26,280 --> 00:33:27,600
Speaker 1: you know, not in in yeahoo.

723
00:33:27,320 --> 00:33:30,200
Speaker 2: That you're like, okay, well this is this tastes really sweet,

724
00:33:30,360 --> 00:33:32,800
Speaker 2: and that's the stuff that gives you the that gives

725
00:33:32,840 --> 00:33:35,800
Speaker 2: you the hangovers, right in many ways as the additives

726
00:33:35,880 --> 00:33:36,640
Speaker 2: and all that, I.

727
00:33:36,640 --> 00:33:39,080
Speaker 4: Would say, yeah, that that can definitely play a role

728
00:33:39,240 --> 00:33:42,440
Speaker 4: for sure, just kind of the hand of the producer,

729
00:33:42,600 --> 00:33:46,000
Speaker 4: how much care and for after they putting into it. Yeah,

730
00:33:46,320 --> 00:33:48,280
Speaker 4: it really is about like the heritage, especially in a

731
00:33:48,320 --> 00:33:49,720
Speaker 4: spirit that's like so special, like.

732
00:33:50,080 --> 00:33:54,160
Speaker 5: A Skyal tequila. I know, I sea all these things

733
00:33:54,200 --> 00:33:55,640
Speaker 5: down there are you.

734
00:33:55,800 --> 00:33:58,040
Speaker 2: Are you more of a spirit guy as opposed to

735
00:33:58,680 --> 00:34:00,400
Speaker 2: a wine or pain.

736
00:34:00,720 --> 00:34:03,040
Speaker 1: Yeah, I'd say so, I'd say so. I mean I

737
00:34:03,120 --> 00:34:05,200
Speaker 1: can appreciate a gray wine. Like when I went to

738
00:34:05,400 --> 00:34:08,680
Speaker 1: and shot this movie called A Sudden Case of Christmas

739
00:34:09,680 --> 00:34:14,399
Speaker 1: with Daniel on Hulu on Hulu available for everybody right now.

740
00:34:15,040 --> 00:34:15,160
Speaker 5: Uh.

741
00:34:15,680 --> 00:34:19,120
Speaker 1: The it was a beautiful summer Christmas movie with Danny

742
00:34:19,160 --> 00:34:23,839
Speaker 1: de Vito and Lucy de Vito and Antonella who plays

743
00:34:23,880 --> 00:34:27,680
Speaker 1: my my little daughter. She's incredible, Annie McDonnell and a

744
00:34:27,719 --> 00:34:31,440
Speaker 1: bunch of amazing people and Peter who directed uh the movie,

745
00:34:31,480 --> 00:34:35,960
Speaker 1: Sarahen Dibity And it's a beautiful movie and I like,

746
00:34:36,239 --> 00:34:39,960
Speaker 1: highly recommend it. We shut it up in the Dolomites

747
00:34:40,000 --> 00:34:43,960
Speaker 1: in North three, Italy, so we we were shooting up

748
00:34:44,040 --> 00:34:46,840
Speaker 1: in the Rockies and the mountains of you know, the

749
00:34:47,640 --> 00:34:50,720
Speaker 1: and it was just so special, you know. But anyways,

750
00:34:50,760 --> 00:34:53,200
Speaker 1: being in Italy for two months, you know, you got

751
00:34:53,239 --> 00:34:57,920
Speaker 1: to really understand how you accessorize your pasta, and that

752
00:34:58,080 --> 00:35:00,320
Speaker 1: is with a good wine. You know, it's part of

753
00:35:00,400 --> 00:35:01,959
Speaker 1: the Yeah, the olive oil.

754
00:35:02,640 --> 00:35:02,800
Speaker 2: You know.

755
00:35:02,880 --> 00:35:04,879
Speaker 1: It was just a beautiful and not by the way,

756
00:35:04,920 --> 00:35:08,640
Speaker 1: the Italian culture is it's the closest to latinos that

757
00:35:08,680 --> 00:35:12,080
Speaker 1: I could ever imagine. Really, they're just family number one

758
00:35:12,719 --> 00:35:16,040
Speaker 1: sharing a meal, number two and number three, cell. I mean,

759
00:35:16,120 --> 00:35:19,040
Speaker 1: I say number three is number one, celebrating life, like yes,

760
00:35:19,239 --> 00:35:21,880
Speaker 1: be happy that we're doing this, and you know, and

761
00:35:22,000 --> 00:35:25,000
Speaker 1: it was really beautiful. Every lunch that we had at

762
00:35:25,360 --> 00:35:28,640
Speaker 1: in this movie, every every every time that we had

763
00:35:28,680 --> 00:35:32,440
Speaker 1: a you know, a lunch, it was what you expected.

764
00:35:33,200 --> 00:35:40,160
Speaker 1: Olive oil, bread, you know, pasta's soups. You know, it

765
00:35:40,320 --> 00:35:43,719
Speaker 1: was just like a beautiful, beautiful spread. And therefore, so

766
00:35:43,880 --> 00:35:46,080
Speaker 1: like yes, So I think that I really got to

767
00:35:46,239 --> 00:35:49,840
Speaker 1: really appreciate wine. And I went to Florence and Tuscany.

768
00:35:49,440 --> 00:35:51,600
Speaker 3: And I super Tuscans around.

769
00:35:51,719 --> 00:35:54,680
Speaker 1: Yeah, And I went to two places where, you know,

770
00:35:54,760 --> 00:35:56,799
Speaker 1: they were like a family owned that you in order

771
00:35:56,840 --> 00:35:58,919
Speaker 1: to get these bottles, you have to buy them from

772
00:35:59,000 --> 00:36:02,799
Speaker 1: them because it's not distributed it anywhere. And I really

773
00:36:02,840 --> 00:36:07,440
Speaker 1: got to appreciate how beautiful, you know, the tradition of

774
00:36:07,520 --> 00:36:10,080
Speaker 1: wine is. And I really got to appreciate it. In

775
00:36:10,280 --> 00:36:13,880
Speaker 1: Gray Wine, your work up the next morning, it's fine, right, Yeah.

776
00:36:13,840 --> 00:36:16,160
Speaker 2: I've done two wine movies, man, So I got to

777
00:36:16,200 --> 00:36:19,320
Speaker 2: spend a lot of time in a Walk into Clouds.

778
00:36:19,400 --> 00:36:20,760
Speaker 3: My first movie was a wine.

779
00:36:20,600 --> 00:36:23,160
Speaker 2: Movie, and I did a movie called Bottle Shock with

780
00:36:23,680 --> 00:36:30,440
Speaker 2: me Alan Rickman, Chris Pine, Bill Pullman, and we drank

781
00:36:30,600 --> 00:36:31,360
Speaker 2: a lot of wine.

782
00:36:34,120 --> 00:36:36,560
Speaker 1: Research. You have to understand what face to make when

783
00:36:36,640 --> 00:36:38,480
Speaker 1: they say, you know exactly.

784
00:36:39,760 --> 00:36:42,480
Speaker 2: But man, I went to a lot of those different places,

785
00:36:42,760 --> 00:36:46,960
Speaker 2: a lot of the different little family owned wineries. You know.

786
00:36:47,040 --> 00:36:49,879
Speaker 2: It's funny, man, there's a lot of producers who used

787
00:36:49,920 --> 00:36:54,000
Speaker 2: to be who have retired and have started wineries out there.

788
00:36:54,040 --> 00:36:55,400
Speaker 2: As a matter of fact, the producer you and I

789
00:36:55,840 --> 00:36:59,719
Speaker 2: both worked with Darryl Frank. His father owns I think

790
00:37:00,280 --> 00:37:01,440
Speaker 2: family wine not there.

791
00:37:01,760 --> 00:37:04,799
Speaker 1: You're right, I just remember, yes, I never.

792
00:37:05,000 --> 00:37:05,359
Speaker 2: I never.

793
00:37:05,800 --> 00:37:08,839
Speaker 1: By the way, shout out to their friends. Really, dear dear,

794
00:37:09,120 --> 00:37:11,880
Speaker 1: dear friend of ours. We should take him to dinner.

795
00:37:11,680 --> 00:37:15,640
Speaker 2: With Alvi Calvi, Yes, talv Oh red Amblet.

796
00:37:15,719 --> 00:37:17,239
Speaker 1: I love those guys. Yeah.

797
00:37:17,320 --> 00:37:21,120
Speaker 2: Yeah, his pop has a winery. The guy who wrote, uh,

798
00:37:21,560 --> 00:37:23,640
Speaker 2: the guy who wrote A Walk in the Clouds created

799
00:37:24,239 --> 00:37:27,879
Speaker 2: karate Kid. Karate Kid is his story, and he owns

800
00:37:27,920 --> 00:37:30,279
Speaker 2: a winery called Cayman Wineries out there.

801
00:37:31,120 --> 00:37:32,920
Speaker 3: But I got to take some of the most.

802
00:37:32,800 --> 00:37:36,040
Speaker 2: Amazing you know, prior to that movie, Like, I never

803
00:37:36,120 --> 00:37:38,440
Speaker 2: knew what the big deal was. You know, you'd go

804
00:37:38,600 --> 00:37:41,040
Speaker 2: someplace to a party of a wedding, somebody serves you

805
00:37:41,080 --> 00:37:41,880
Speaker 2: a glass of wine.

806
00:37:42,000 --> 00:37:46,000
Speaker 1: You're like, I don't know, I'm sleeping. Yeah, exactly right.

807
00:37:46,360 --> 00:37:49,080
Speaker 2: And but when you go there and like you're experience

808
00:37:49,120 --> 00:37:51,040
Speaker 2: in Italy and they start to pair the wines with

809
00:37:51,120 --> 00:37:55,760
Speaker 2: the food, and it was the most amazing experience.

810
00:37:55,320 --> 00:37:55,719
Speaker 3: I ever had.

811
00:37:55,800 --> 00:37:57,520
Speaker 1: And that's what it is. It's an experience.

812
00:37:57,680 --> 00:37:57,799
Speaker 2: Right.

813
00:38:08,120 --> 00:38:09,839
Speaker 3: What's the name of your company? Oh?

814
00:38:10,200 --> 00:38:12,920
Speaker 5: My company is called Ice and Alchemy.

815
00:38:12,840 --> 00:38:13,680
Speaker 3: Ice in Alchemy.

816
00:38:14,040 --> 00:38:16,400
Speaker 2: Wow, that's a great name, Thank you. And what what

817
00:38:16,800 --> 00:38:16,920
Speaker 2: is it?

818
00:38:17,040 --> 00:38:18,480
Speaker 3: What does your company do? Exactly?

819
00:38:19,600 --> 00:38:24,280
Speaker 4: So the company, it basically started off quietly in Los Angeles,

820
00:38:24,440 --> 00:38:30,759
Speaker 4: just helping places establish better menus and training for their

821
00:38:30,960 --> 00:38:31,800
Speaker 4: their bar programs.

822
00:38:31,840 --> 00:38:34,120
Speaker 5: When I moved down to l ah you know, Las

823
00:38:34,160 --> 00:38:34,400
Speaker 5: such a.

824
00:38:34,440 --> 00:38:37,759
Speaker 4: Big city geographically, and so many restaurants and bars want

825
00:38:37,800 --> 00:38:39,359
Speaker 4: to be doing it right, but they just didn't quite

826
00:38:39,440 --> 00:38:41,120
Speaker 4: know maybe how to how to get there. And I

827
00:38:41,239 --> 00:38:44,760
Speaker 4: just happened to have you know, the right about experience

828
00:38:44,800 --> 00:38:47,000
Speaker 4: and ambition and all that kind of stuff that people

829
00:38:47,040 --> 00:38:49,200
Speaker 4: were taking notice of what I was doing and now

830
00:38:49,239 --> 00:38:51,560
Speaker 4: it's a full fledged bar consulting firm where I do

831
00:38:51,680 --> 00:38:54,319
Speaker 4: predominantly southern California, but other states as well.

832
00:38:54,440 --> 00:38:57,120
Speaker 5: And you know, there's some international proposals out there right

833
00:38:57,200 --> 00:38:57,680
Speaker 5: now too.

834
00:38:58,280 --> 00:38:58,520
Speaker 1: Are there.

835
00:38:58,520 --> 00:39:00,239
Speaker 2: Every time that you go in a restaurant, you look

836
00:39:00,280 --> 00:39:02,200
Speaker 2: at the menu, and there are times that I'm super

837
00:39:02,280 --> 00:39:05,239
Speaker 2: impressed by it. By by the drinks that they have

838
00:39:05,440 --> 00:39:07,640
Speaker 2: on there. I can tell it's been you know, well

839
00:39:07,719 --> 00:39:10,400
Speaker 2: thought out, and they're just like somebody throwing drinks on

840
00:39:10,480 --> 00:39:13,279
Speaker 2: the menu. And and so this is this is sort

841
00:39:13,320 --> 00:39:15,839
Speaker 2: of the behind the scenes of what happens. Yeah, someone

842
00:39:16,000 --> 00:39:18,560
Speaker 2: comes in and they it's almost like a good director

843
00:39:18,680 --> 00:39:22,760
Speaker 2: or somebody right coming in and and and implementing their.

844
00:39:22,680 --> 00:39:26,359
Speaker 5: Vision hundred percent. Yeah, kind of kind of joining them

845
00:39:26,400 --> 00:39:27,719
Speaker 5: from concept to reality.

846
00:39:28,400 --> 00:39:31,440
Speaker 1: I guess, my, my, my, My last question in the

847
00:39:31,840 --> 00:39:37,800
Speaker 1: mixology universe is when Josh goes to a restaurant, okay,

848
00:39:39,200 --> 00:39:42,239
Speaker 1: and he's ordering his food and they said, can I

849
00:39:42,280 --> 00:39:43,000
Speaker 1: get you a drink?

850
00:39:43,080 --> 00:39:43,200
Speaker 4: Oh?

851
00:39:43,280 --> 00:39:44,400
Speaker 1: Yeah, what do you?

852
00:39:44,520 --> 00:39:45,040
Speaker 2: What do you that?

853
00:39:45,640 --> 00:39:49,840
Speaker 4: I usually jump for a classic simple drink first, And

854
00:39:49,960 --> 00:39:52,319
Speaker 4: what I mean by simple is like three ingredients. You're

855
00:39:52,320 --> 00:39:55,360
Speaker 4: talking your old fashions, your Manhattan's or dackerie, you know

856
00:39:55,520 --> 00:39:58,600
Speaker 4: something like. And the reason is this, there's nothing to

857
00:39:58,680 --> 00:40:02,239
Speaker 4: hide behind, right Like, if you mess up one of

858
00:40:02,280 --> 00:40:04,880
Speaker 4: those ratios or one of those ingredients, or choose the

859
00:40:04,960 --> 00:40:08,400
Speaker 4: wrong you know, spirit or whatever it is, it's going

860
00:40:08,440 --> 00:40:09,520
Speaker 4: to show right away.

861
00:40:09,600 --> 00:40:09,839
Speaker 5: First.

862
00:40:09,840 --> 00:40:12,279
Speaker 4: If I ask for like a twelve ingredient tiki drink

863
00:40:12,280 --> 00:40:13,400
Speaker 4: and you kind of mess it up a little bit,

864
00:40:13,400 --> 00:40:15,759
Speaker 4: it's like it's sill gonna pass. So I get a

865
00:40:15,880 --> 00:40:18,040
Speaker 4: really simple drink and I, you know, just want to

866
00:40:18,080 --> 00:40:21,000
Speaker 4: make sure it's on point. And then from there, once

867
00:40:21,040 --> 00:40:23,520
Speaker 4: I sit that drink, that tells me, okay, this is

868
00:40:23,520 --> 00:40:25,120
Speaker 4: the place where I do get a cocktail, or my

869
00:40:25,520 --> 00:40:27,160
Speaker 4: place where I get a glass of wine, you know,

870
00:40:27,880 --> 00:40:29,320
Speaker 4: or maybe it's a place, maybe it's a shot in

871
00:40:29,360 --> 00:40:29,960
Speaker 4: a beer place.

872
00:40:30,400 --> 00:40:31,239
Speaker 5: Whatever it is.

873
00:40:31,480 --> 00:40:34,920
Speaker 1: You know, it's a defence mechanism. I see. It's a

874
00:40:36,120 --> 00:40:36,960
Speaker 1: oh I see.

875
00:40:37,280 --> 00:40:41,359
Speaker 2: Yeah, it's interesting. So you're you're an old fashion man, Okay, yeah,

876
00:40:41,600 --> 00:40:43,960
Speaker 2: it's funny you say that. My wife lately has been

877
00:40:44,400 --> 00:40:46,240
Speaker 2: ordering drinks since she's like, wow, they're.

878
00:40:46,080 --> 00:40:47,040
Speaker 3: Just too strong.

879
00:40:47,640 --> 00:40:48,439
Speaker 1: What do you mean lately?

880
00:40:50,719 --> 00:40:53,719
Speaker 2: Le's elaborated, you know, just the last couple of times

881
00:40:53,800 --> 00:40:56,840
Speaker 2: we've gone to a restaurant. They've made her drinks really

882
00:40:57,000 --> 00:41:00,120
Speaker 2: freaking strong. Interesting, And on one hand you're like, hey,

883
00:41:00,200 --> 00:41:00,840
Speaker 2: thank you, I'm.

884
00:41:00,680 --> 00:41:02,800
Speaker 1: Grateful that you gave me a good because she's a

885
00:41:02,920 --> 00:41:04,200
Speaker 1: confident looking woman.

886
00:41:04,400 --> 00:41:08,279
Speaker 2: I agree, I agree, but but yeah, they've been super So,

887
00:41:08,880 --> 00:41:11,120
Speaker 2: you know, to your what you were explaining about the

888
00:41:11,280 --> 00:41:14,640
Speaker 2: ratios being off, it almost just seems like they're just

889
00:41:14,719 --> 00:41:17,120
Speaker 2: like that, put a bunch of alcohol in it, she'll

890
00:41:17,160 --> 00:41:18,440
Speaker 2: be she'll be happy with it.

891
00:41:19,040 --> 00:41:21,160
Speaker 1: What about you? You go to it, You go to

892
00:41:21,239 --> 00:41:23,719
Speaker 1: a you go to a restaurant, Okay, thank you. What

893
00:41:23,800 --> 00:41:25,880
Speaker 1: do you want to you know, you look at the manual?

894
00:41:26,600 --> 00:41:28,839
Speaker 3: Can I get you a drink? My wine? Guy? Man

895
00:41:29,040 --> 00:41:29,920
Speaker 3: first and foremost?

896
00:41:30,040 --> 00:41:33,319
Speaker 2: Yeah, I think maybe maybe because, like you know, doing

897
00:41:33,400 --> 00:41:35,960
Speaker 2: these wine movies since I was like nineteen, and I've

898
00:41:36,000 --> 00:41:36,800
Speaker 2: learned so much about it.

899
00:41:36,880 --> 00:41:39,680
Speaker 1: You're better than me, that's what you're saying. So you're

900
00:41:39,680 --> 00:41:44,520
Speaker 1: saying you're better than me. Oh that's great. So quickly

901
00:41:44,560 --> 00:41:48,680
Speaker 1: became one over here? No, No, not at all. Okay,

902
00:41:48,800 --> 00:41:51,080
Speaker 1: So I just became. I just came that.

903
00:41:52,680 --> 00:41:55,120
Speaker 2: I just became accustomed to it, you know, and the

904
00:41:55,880 --> 00:41:58,480
Speaker 2: pairing aspect. But I used to be like a good

905
00:41:58,640 --> 00:42:01,239
Speaker 2: I used to be like a heavy cab guy.

906
00:42:01,320 --> 00:42:04,000
Speaker 1: I was about to ask you what what? Yeah, we

907
00:42:04,280 --> 00:42:06,759
Speaker 1: had that cab that night.

908
00:42:06,680 --> 00:42:08,919
Speaker 2: At your you had that wonderful dinner at your house

909
00:42:09,080 --> 00:42:13,239
Speaker 2: with that great chef by the way, Yeah, Carlos, Carlos, Yeah, man.

910
00:42:15,120 --> 00:42:17,960
Speaker 2: But but lately I've been uh late lately, I've been

911
00:42:18,080 --> 00:42:18,719
Speaker 2: just chilling out.

912
00:42:18,840 --> 00:42:19,200
Speaker 3: Period.

913
00:42:19,280 --> 00:42:22,040
Speaker 2: But if I do like a good pino noir man,

914
00:42:22,200 --> 00:42:24,839
Speaker 2: just something lighter, you know, just good, just been going

915
00:42:24,840 --> 00:42:25,439
Speaker 2: a little lighter.

916
00:42:25,520 --> 00:42:26,040
Speaker 3: What about you.

917
00:42:28,800 --> 00:42:32,080
Speaker 1: I'm a martini guy. Yeah, yeah, And you know what

918
00:42:32,160 --> 00:42:35,520
Speaker 1: I paid attention when I ordered martini because I order

919
00:42:35,600 --> 00:42:37,440
Speaker 1: it a little dirty with three olives.

920
00:42:37,840 --> 00:42:39,480
Speaker 2: Where a ginner or or vodka.

921
00:42:39,960 --> 00:42:42,600
Speaker 1: It depends, Yeah, it depends, like if I'm going to

922
00:42:42,680 --> 00:42:46,000
Speaker 1: do it doesn't. This doesn't what I'm about to say.

923
00:42:46,000 --> 00:42:47,920
Speaker 1: It doesn't have to make sense to anyone else, but

924
00:42:48,040 --> 00:42:50,600
Speaker 1: somehow it makes sense to me. If I'm going to

925
00:42:50,680 --> 00:42:57,360
Speaker 1: have a steak, yeah, I'll do a I'll do a vodka, Okay.

926
00:42:58,120 --> 00:43:01,160
Speaker 1: If I'm going to do a fish, I do a right.

927
00:43:01,880 --> 00:43:04,440
Speaker 1: I mean, and and honestly, I know what I'm gonna

928
00:43:04,440 --> 00:43:06,239
Speaker 1: get when I go to these restaurants, Like I feel

929
00:43:06,239 --> 00:43:10,640
Speaker 1: like a steak tonight you know, but I pay attention

930
00:43:10,680 --> 00:43:13,399
Speaker 1: to a couple of things. You want to make sure

931
00:43:13,520 --> 00:43:16,520
Speaker 1: like you know, they shake it, you know, but like

932
00:43:17,360 --> 00:43:19,399
Speaker 1: you know, they don't. They don't overshake it when they're

933
00:43:19,440 --> 00:43:21,239
Speaker 1: just serving you the water. You're trying to have them

934
00:43:21,280 --> 00:43:24,440
Speaker 1: cool down liquor, you know, and like and it has

935
00:43:24,480 --> 00:43:27,440
Speaker 1: to be to the rim my biggest pipe with the

936
00:43:27,640 --> 00:43:29,800
Speaker 1: with the with the Martinez. When they bring you a Martine,

937
00:43:29,880 --> 00:43:30,800
Speaker 1: you know what I'm talking about.

938
00:43:31,560 --> 00:43:33,640
Speaker 5: On the glass size they get, they get cheap, and.

939
00:43:34,000 --> 00:43:37,920
Speaker 1: It's like like, yeah, a Martine is supposed to be

940
00:43:38,560 --> 00:43:40,279
Speaker 1: like a piece of glass, like a piece of ice,

941
00:43:40,640 --> 00:43:43,640
Speaker 1: you know. In my opinion, but I love to hear

942
00:43:44,400 --> 00:43:47,000
Speaker 1: judge's opinion about how Martinez is supposed to be served.

943
00:43:47,040 --> 00:43:50,120
Speaker 1: But to me, the martini is supposed to like somebody

944
00:43:50,200 --> 00:43:53,160
Speaker 1: should be able to say the proportions of what I'm

945
00:43:53,280 --> 00:43:59,120
Speaker 1: using eyes versus you know, the vodka, yeah, versus the

946
00:43:59,200 --> 00:44:06,360
Speaker 1: dirty like whatever it's shaken. Yeah, the last drop she

947
00:44:06,600 --> 00:44:10,400
Speaker 1: stayed she ended at the rim. Yeah, you know what

948
00:44:10,480 --> 00:44:10,879
Speaker 1: I'm saying.

949
00:44:11,160 --> 00:44:13,000
Speaker 4: I understand what you're saying. It's a whole like it's

950
00:44:13,120 --> 00:44:15,920
Speaker 4: it's it's it's almost like a perception of value. Kind

951
00:44:15,960 --> 00:44:18,480
Speaker 4: of thing, you know, like when you're looking at it

952
00:44:18,560 --> 00:44:22,279
Speaker 4: and this halfway you know, below the line or below

953
00:44:22,320 --> 00:44:22,600
Speaker 4: the rim.

954
00:44:22,680 --> 00:44:25,360
Speaker 1: It's little, but a good martini is like that. The

955
00:44:25,480 --> 00:44:29,120
Speaker 1: bartender it's looking at you, it's talking to you. He's

956
00:44:29,120 --> 00:44:31,640
Speaker 1: shaking you martini and the last drop drops and when

957
00:44:31,680 --> 00:44:34,320
Speaker 1: you look at that glass is literally perfectly aligned to

958
00:44:34,360 --> 00:44:36,400
Speaker 1: the rim. Yeah, that's that.

959
00:44:36,880 --> 00:44:40,000
Speaker 2: You feel cheated if if it If it doesn't.

960
00:44:39,719 --> 00:44:41,879
Speaker 1: I just not not cheated because the liquors in there.

961
00:44:41,920 --> 00:44:44,359
Speaker 1: But I do feel like I know where I'm at now.

962
00:44:45,200 --> 00:44:48,239
Speaker 2: Ah, So that's your that's your barometer.

963
00:44:48,239 --> 00:44:50,640
Speaker 1: Just like he has, like I'm gonna get something simple

964
00:44:50,680 --> 00:44:52,080
Speaker 1: and see what kind of plays I'm at and what

965
00:44:52,200 --> 00:44:56,040
Speaker 1: am I gonna trust? I know where I'm at. That interesting,

966
00:44:56,120 --> 00:44:59,080
Speaker 1: And you know I got that a lot from believe

967
00:44:59,200 --> 00:45:01,480
Speaker 1: or not growing up and watching James Bond drink this

968
00:45:01,600 --> 00:45:04,520
Speaker 1: martiniz And I didn't understand the martini game until way

969
00:45:04,640 --> 00:45:07,560
Speaker 1: later in my life when I realized how special it

970
00:45:07,760 --> 00:45:10,800
Speaker 1: is to start your evening with the martini. You know,

971
00:45:12,560 --> 00:45:16,040
Speaker 1: it's so it's so clean and also light that it

972
00:45:16,320 --> 00:45:18,920
Speaker 1: allows you to still enjoy your dinner. You know, it

973
00:45:19,040 --> 00:45:22,800
Speaker 1: doesn't it's not gonna overpower anything. But yeah, so that

974
00:45:22,920 --> 00:45:25,879
Speaker 1: to me is it's a martini. But I'm a James

975
00:45:25,920 --> 00:45:26,359
Speaker 1: Bond guy.

976
00:45:26,640 --> 00:45:31,520
Speaker 2: Yeah, yeah, I love how James Bond inspired that drink.

977
00:45:31,760 --> 00:45:33,560
Speaker 2: But then but then you actually liked it like you

978
00:45:33,680 --> 00:45:34,160
Speaker 2: had it here.

979
00:45:34,239 --> 00:45:36,800
Speaker 1: Yes, yes, I mean Martine's I mean I would I

980
00:45:36,880 --> 00:45:40,800
Speaker 1: do it express a martini? Yeah, if I'm in yeah Cabo,

981
00:45:40,880 --> 00:45:43,440
Speaker 1: and you know, and we've been at the Sun all

982
00:45:43,520 --> 00:45:45,360
Speaker 1: day and it's a six pm and we're gonna go

983
00:45:45,400 --> 00:45:48,840
Speaker 1: to dinner, I stay up. Yeah, we do it, you know,

984
00:45:48,960 --> 00:45:51,600
Speaker 1: express martini. But yeah, but yeah, martini is my thing.

985
00:45:51,680 --> 00:45:52,600
Speaker 1: That's the first thing you order.

986
00:45:52,800 --> 00:45:54,400
Speaker 3: I love it. I love it. I could do a

987
00:45:54,440 --> 00:45:55,279
Speaker 3: good martini too.

988
00:45:55,880 --> 00:45:57,520
Speaker 1: Well that's next.

989
00:46:02,719 --> 00:46:03,520
Speaker 5: I got that couch.

990
00:46:04,320 --> 00:46:06,600
Speaker 1: Well, Josh, We're so grateful that you spend the time

991
00:46:06,840 --> 00:46:08,120
Speaker 1: today and I appreciate it.

992
00:46:08,200 --> 00:46:09,120
Speaker 5: Guys, thanks for having me.

993
00:46:09,360 --> 00:46:12,719
Speaker 1: You know, it's beautiful here. The craftsmanship that goes into it,

994
00:46:12,840 --> 00:46:16,120
Speaker 1: most importantly, you know, the work, the thought you know

995
00:46:16,200 --> 00:46:18,800
Speaker 1: that goes into the creations that you've made for so

996
00:46:18,880 --> 00:46:23,000
Speaker 1: many people, and you know, I think about you know,

997
00:46:23,280 --> 00:46:28,080
Speaker 1: the environment that you have created for probably thousands of

998
00:46:28,200 --> 00:46:32,520
Speaker 1: people in your career, Josh that have had unforgettable, beautiful

999
00:46:32,560 --> 00:46:36,000
Speaker 1: celebrations not just about life, but special moments in their life.

1000
00:46:36,600 --> 00:46:40,920
Speaker 1: And uh, and I count my my personal beautiful memorable

1001
00:46:40,960 --> 00:46:43,000
Speaker 1: moments of my life because you've been there for some

1002
00:46:43,080 --> 00:46:46,279
Speaker 1: of the most beautiful moments of my life. And you know,

1003
00:46:46,560 --> 00:46:49,279
Speaker 1: some of these moments can only be commemorated when you're there,

1004
00:46:49,520 --> 00:46:53,759
Speaker 1: you know. Yeah, yeah, so, so I'm really grateful to

1005
00:46:53,880 --> 00:46:56,359
Speaker 1: you and and and you know your team also because

1006
00:46:56,360 --> 00:46:58,560
Speaker 1: they're my family too. Those those are my guys as well.

1007
00:47:00,040 --> 00:47:03,480
Speaker 1: But yeah, I'm excited to, you know, to see what's next.

1008
00:47:04,160 --> 00:47:07,040
Speaker 3: You know, and I've seen Martini in your future.

1009
00:47:12,200 --> 00:47:16,279
Speaker 1: Well, to everyone who joined our evening, our escapade or

1010
00:47:16,520 --> 00:47:19,120
Speaker 1: afternoon wherever you're listening or watching from, thank you so

1011
00:47:19,280 --> 00:47:23,000
Speaker 1: much for being with us here your show, Those Amigos

1012
00:47:23,040 --> 00:47:27,600
Speaker 1: with Wilmer Valderama, Freddie Rodriguez, and and Josh Succan. We'll

1013
00:47:27,640 --> 00:47:31,160
Speaker 1: see you guys on the next episode of Those Amigos.

1014
00:47:35,440 --> 00:47:39,280
Speaker 2: Dose Amigos is a production from WV Sound and iHeartMedia's

1015
00:47:39,400 --> 00:47:43,239
Speaker 2: Michael through That Podcast network. Hosted by me, Freddie Rodriguez,

1016
00:47:43,400 --> 00:47:44,560
Speaker 2: and Wilmer Valdorama.

1017
00:47:44,800 --> 00:47:48,880
Speaker 1: Those Amigos is produced by Aaron Burleson and Sophie Spencer's Abbos.

1018
00:47:49,000 --> 00:47:53,719
Speaker 2: Our executive producers are Wilmer Valdorama, Freddie Rodriguez, Aaron Burlson,

1019
00:47:53,920 --> 00:47:56,040
Speaker 2: and Leo Klem at WV Sound.

1020
00:47:56,320 --> 00:47:58,719
Speaker 1: This episode was shot and edited by Ryan Posts and

1021
00:47:58,880 --> 00:48:02,080
Speaker 1: mixed by Sean Trace and features original music by Madison

1022
00:48:02,120 --> 00:48:03,319
Speaker 1: Devenport and Hello Boy.

1023
00:48:03,560 --> 00:48:07,000
Speaker 2: Our cover art photography is by David Avalos and designed

1024
00:48:07,080 --> 00:48:07,880
Speaker 2: by Deny.

1025
00:48:07,800 --> 00:48:10,919
Speaker 1: Holtzclaw and thank you for being there third Amigo today.

1026
00:48:11,000 --> 00:48:13,160
Speaker 1: Appreciate you guys, always listening to those amigos.

1027
00:48:13,400 --> 00:48:16,200
Speaker 2: For more podcasts from my Heart, visit the Rhart Radio app,

1028
00:48:16,400 --> 00:48:19,600
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.

1029
00:48:19,880 --> 00:48:20,600
Speaker 1: Is you next Week