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Speaker 1: We were thrilled to have Guiamo del Toro as our

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Speaker 1: guest on the podcast this week. He was known as

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Speaker 1: an Oscar winning director, but he's also a passionate producer

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Speaker 1: of tequila and for the podcast, yes that I bring

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Speaker 1: a few for us to taste.

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Speaker 2: Well, that's raight, this three, These three are good.

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Speaker 3: No, I made I made a limited edition of ten

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Speaker 3: thousand bottles extraordinary.

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Speaker 1: But that's the one with.

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Speaker 2: Your incredible with the skull. And but it's sold out

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Speaker 2: in three days.

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Speaker 1: Yeah, I tried to buy it. Can you just tell

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Speaker 1: me and everybody else what is tequila? What is the

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Speaker 1: definition of.

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Speaker 3: Well, it needs to come from the region build like

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Speaker 3: Champagne or Bordeaux, or it needs to come from the

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Speaker 3: region of Tequila, which is which is a town in Kalisko,

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Speaker 3: which is where I am from, you know. And the

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Speaker 3: agave plant which takes so long to grow, you know,

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Speaker 3: and you can harvest it. It takes so many years

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Speaker 3: to harvest it. Not the field are very very large,

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Speaker 3: and it's a very fraud industry, the magay industry, because

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Speaker 3: the price goes incredibly off and incredibly down and there's

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Speaker 3: a lot of fluctuation and then they cook what they

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Speaker 3: call the pineapple, the heart of the plant, and they

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Speaker 3: cook it in some places, like many of the brands

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Speaker 3: that are now squeezing it forcefully, you know, they just

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Speaker 3: cook it fast, cook it modern pressurize it.

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Speaker 2: Blah blah blah.

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Speaker 3: But the really good tequila they cook it the same

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Speaker 3: way with a traditional oven. They almost caramelize it, and they.

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Speaker 1: Roast it and caramelized.

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Speaker 3: Yeah. And then obviously they have to extract the juice

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Speaker 3: from the plant.

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Speaker 2: The heart of the plant gives you that.

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Speaker 3: And then it has to be aged and it takes

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Speaker 3: quite a bit. And depending on how long they aged

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Speaker 3: and in one type of would that gives the tequila characteristics.

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Speaker 1: So this is Fernando, Fernando, what do we serve in

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Speaker 1: the River Cafe?

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Speaker 3: When we serve all the Bonehulu range, the Blanco, the

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Speaker 3: Ajo and the nineteen forty two and taco?

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Speaker 2: Okay, so what do we what is that one guillero?

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Speaker 2: This is actually the first time I'm seeing this bottle.

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Speaker 2: I did some research. I like it. Yes, it's very woody,

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Speaker 2: very very very woody.

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Speaker 1: So name the tequila? What is it called?

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Speaker 2: Guillero?

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Speaker 3: Okay?

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Speaker 1: So I found that this morning in my cab. The

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Speaker 1: telegraph I think it was a telegraph of the Times

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Speaker 1: did the questionnaire with me, and they said, what is

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Speaker 1: your luxury? I said, well, I have two luxuries. One

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Speaker 1: is going to museum when it's closed, because you have

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Speaker 1: and the other luxury is tequila. So I didn't get

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Speaker 1: many museums. But now when anybody comes to my house,

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Speaker 1: they bring me tequila. And so I don't know if

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Speaker 1: that was And I just found that this morning, and

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Speaker 1: I have no idea who it came from, but you

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Speaker 1: like it, and I know, I.

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Speaker 2: Know, I don't know where it came from, but I

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Speaker 2: know where it's going.

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Speaker 1: Okay.

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Speaker 2: And then there's dont Julio, do we have more classes? Yes,

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Speaker 2: this one's Sharper. So what is that one called, Julio?

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Speaker 1: That's the when you asked me to get.

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Speaker 2: Yeah, it's very nice. It's Sharper.

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Speaker 3: I mean the other one is so woody, and you

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Speaker 3: know it's oky and and really I wouldn't say sweet,

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Speaker 3: but it's very rounded, very nice, don't Julio is a

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Speaker 3: little Sharper, very very front a little more frontal, but

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Speaker 3: very delicate.

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Speaker 1: It's so good. One way to start the day.

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Speaker 2: No, it's just I'm halfway through it.

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Speaker 3: No, that's this one and now this one, which is.

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Speaker 1: It is owned by Bob Pittman, So you tell them this,

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Speaker 1: s ister, Bob, Bob, So look, my.

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Speaker 2: Friend, let's try Bob. All right. It's very delicate, that's what.

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Speaker 3: And it's made with blue a gabby, you know, and

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Speaker 3: that's if you don't mix a gabby.

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Speaker 2: That's very good. Nice.

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Speaker 3: Yeah, yeah, it's very very it's very delicate, very ephemeral.

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Speaker 3: A lot of the killers that are just you know, tequila.

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Speaker 3: The industry of alcohol is very similar in a way

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Speaker 3: to the perfume industry. The brands that are very commercial,

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Speaker 3: they spend more money and care on the bottle design

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Speaker 3: than on what's inside. But the good brands, they try

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Speaker 3: to do one type of a gabby. They try to

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Speaker 3: for it to come from a certain part of the

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Speaker 3: region where the earth is going to have a certain quality.

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Speaker 3: Blah blah blah.

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Speaker 2: It's as delicate as a grape. This is your luck

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Speaker 2: right between this and Bob.

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Speaker 3: Very good Bob and Don Julio, and you know, we're

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Speaker 3: having a good day.

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Speaker 1: You can listen to the full episode with Gamo del Toro,

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Speaker 1: which is out now on Apple podcasts, or wherever you

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Speaker 1: listen to your podcasts,